Tuesday, April 22, 2008

Recipe for Mother's Day

Carlene Duda

With Mother's Day just two weeks away, I wanted you to have another recipe to compliment the Orange Glazed Blueberry Scones from "Completely Breakfast" coming this summer '08. This is a must try. A perfect addition to complete your Mother's Day brunch.

Tex Breakfast Casserole
2 pks. (12 oz.) breakfast sausage links
9 eggs
3 c. milk
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. mustard
2 pkgs. (20 oz. each) shredded hash browns, refrigerated
1/2 c. sweet red pepper, diced
1/2 c. green onions, thinly sliced
2 c. (8oz.) cheddar cheese, shredded
2 c. salsa

Place sausage on a 15 x 10 baking pan. Bake at 375 F. for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4 inch coins. In a large bowl, combine the eggs, milk, salt, pepper, and mustard. Add the hash browns, sausage, red peppers, green onions, and cheese; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 F. for 1 to 1 1/4 hours. until set and golden. Let stand 10 minutes before serving. Serve with salsa. Serves 12-15.


Anne Bradshaw said...

Very delicious. Thanks for sharing. This is one filling breakfast.

Suzie Roberts said...

Thanks Carlene, It sounds delicious. I'll try it this weekend!

Janet Kay Jensen said...

Sounds AND looks delicious!