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Bob's Little Household Reference Library |
Egg Bake
From Casseroles:
Easy Meals Your Family Will Love (
1-½
lb. bulk Italian pork sausage
5
cups frozen country-style shredded hash-brown potatoes
½
cup sliced green onions
2
(4.5-oz) jars sliced mushrooms
1
(2-1/4-oz.) can sliced ripe olives
1
tablespoon chopped fresh basil
12
oz. (3 cups) shredded colby-Monterey Jack cheese
blend
8
eggs
1-1/2
cups milk
½
teaspoon salt
TOPPING
1
tablespoon olive oil
1
garlic clove, minced
6
Italian plum tomatoes
¼
teaspoon salt
2
tablespoons chopped frresh basil
1. Cook sausage in skillet until no longer
pink. Remove and drain on paper towels.
2. In large bowl, mix potatoes, onions,
mushrooms, olives, 1 tablespoon basil, and 2 cups of the cheese. Stir in
sausage; spoon evenly into greased baking dish. Sprinkle with remaining 1 cup
cheese.
3. In large bowl beat eggs. Stir in milk
and ½ teaspoon salt. Pour over potato mixture in baking dish. Cut sheet of foil
large enough to cover baking dish. Spray sheet with cooking spray. Cover dish
with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
[Alternative method: put frozen hash browns in refrigerator overnight, thaw for
an hour before adding to recipe.]
4. When ready to bake, heat oven to 350°C.
Bake covered 45 minutes. Uncover; bake 20 to 25 minutes longer or until center
is set. Let stand 10 minutes before serving.
5. Meanwhile, heat olive oil for topping
in skillet. Add garlic, cook and stir over medium heat 1 minute. Stir in
tomatoes and ¼-teaspoon salt; cook about 5 minutes, stirring occasionally,
until tomatoes are tender. Stir in 2 tablespoons basil.
6. To serve, cut egg bake into squares;
serve with warm topping.
