So before all of you go “New Years Healthy” on me, I have to throw out one more indulgence. Hurry up and go make it before Tuesday rolls around. We all know that calories don’t count between Christmas and New Years Eve. But the second we hit 2013, it is nutritional law to be good little girls and boys once again.
I hoped you enjoyed your healthy eating holiday as much as I did. I partied it up 🙂
This recipe has been kicking around my recipe box for 15 years and the way I make it now has very little resemblance to the original. It is a great recipe for feeding a lot of people breakfast and being sure they are full until lunch.
Egg Sausage & Hashbrown Bake
- 1 pound sausage, browned
- 10 eggs
- 3/4 C milk
- 5 C frozen hashbrowns, thawed
- 5 green onions, chopped
- 1 C shredded cheddar cheese
- salt and pepper
- Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with nonstick spray.
- In a large bowl, beat together the eggs and milk. Add all the remaining ingredients and mix together. Pour into the prepared casserole dish and if desired, top with a bit more cheese. Bake for 40-45 minutes, or until the center does not wiggle when you shake the dish.