I have made this recipe numerous occasions and it's always a hit. I have made it for staff breakfast meetings as well as for a spring tea with friends.
Time saver..you can mix this together the night before, cover, refrigerate and bake in the morning.
- 5 large eggs
- 1/2 cup milk
- 1 1/4 cups frozen hash browns (small cubed)
- 1 cup shredded tex-mex cheese
- 1 cup cooked farmer sausage, cut in small chunks. You can use ham or breakfast sausages instead.
- 1/3 red pepper, chopped
- 1/3 green pepper, chopped
- 1/4 cup onion greens, chopped
- salt and pepper to taste
- Preheat oven to 350ยบ.
- Add milk and eggs, blend well.
- Stir in all other ingredients.
- Pour into well greased 8"x8" pan.
- Bake for 30 minutes or until knife inserted comes out clean.
- Serves 4 to 6.
Looks yummy...and just perfect for a dreary Monday night dinner. I have all the ingredients on hand...just need to whip down the road to the pepper stand (a bag of red, green & yellow peppers for $2...serve yourself!)
ReplyDeleteCongrats on your first recipe post, Betty!
I think I just decided what's for dinner. Thanks!
ReplyDeleteI can vouch for this recipe! I tried it and it was a smash hit in my home! Yum Yum!
ReplyDeleteYou do know how to cook, indeed! This recipe sounds delicous and I certainly will try it.... thanks for sharing....
ReplyDeleteHave a lovely day
Cielo
yeh!! bettyr ...this looks so yummy.
ReplyDeletei love the versitilty of farmer sausage and all that one can make with it. definately gonna try this one....today since i was out of ideas any way.
Congratulations Betty. . you did it. . and very well. Doesn't it feel good? Your family will be quite amused and proud of you.
ReplyDeleteThanks for sharing this one. . it looks really great. I'm just going to go in and add the label brunch. . .next time just add an applicable label in the bottom right hand corner before publishing. . .you are doing awesome.
...and look how far you've all come!
DeleteLooks like something I could try for our many brunch occasions.
ReplyDeleteI think I will add Rempel's sausage.
That's our favorite.
My mouth is already watering.
I am going to make this for supper tonight!
ReplyDeleteDear Betty,
ReplyDeleteI have made this several times for groups and each time I need to hand out the recipe.
It is such a hearty meal.
I just served it to the guys working on our fence. It's a keeper.
I've made this recipe a few times after seeing it here. My guys and their friends love this!
ReplyDeleteLadies THANK YOU so very much for all these fresh and wonderful recipes; this site has given me some great new ideas in the kitchen. I'm very grateful; but I think my hubby is double happy. Thank you to each of you. I'm sure I check the site once or twice a day to see what's new:)
Okay Betty....I am going to make this again cause it was definitely a SMASH at home. This week is Professional Admin Day and we always make a beautiful breakfast for our staff so that when they come in they are treated royally. This time...I am going to make this. This will be a super surprise and quick and easy to make a night ahead and then bake so it is fresh the morning 'of'. Thanks Betty.
ReplyDeletethis just makes no sense to me why i'd like this. It's just sooooooooooo goooooood. Unfortunayly - it borders on an obsession from one bite.
ReplyDeleteUnlikely? yes. delicious? absolutely! Worth making the trip to Manitoba for....mmmmm...
Is Farmer's Sausage like Jimmy Dean sausage or is this something entirely different?
ReplyDeleteI have family coming in two weeks and would like to make something like this for breakfast one morning.
Thank you so much,
Melissa D. SC
mommyinsc@bellsouth.net
Melissa D..I'm sure any type of sausage would work, you can also use ham or bacon.
ReplyDeleteFarmer sausage is made from pork or pork and beef combined, salt and pepper and then smoked. Most often made by Mennonites.
Hope your family loves it! This quiche is popular here.
Can I buy Farmer's sausage at my local Pa. Dutch Farm Market in Laurel, Md? I think Yoder's has the meat counter.
ReplyDeleteI'm making this dish today! Can't wait till it's done! I'm waking up the household with the delicious smell! Thanks Mom!
ReplyDeleteThis is excactly what I'm looking for to serve at a brunch this weekend! Would it work doubled in a 9x13 pan do you think!?!
ReplyDeleteThis works well to double or triple or more. When I made it for our staff breakfast meetings I would do the recipe times 4 and bake it in two 9 by 13 pans. Enjoy your brunch this weekend!
DeleteWondering if you have ever tried using raw shredded potatoes instead of the hash browns?
ReplyDeleteI have not used raw shredded potatoes in this recipe but I'm thinking it's worth a try.
DeleteIt may make a difference that hash browns are blanched. If you try fresh grated potatoes you should rinse them and blot to dry before you cook with them because they release a lot of cloudy starch.
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