Oamc Hash Browns Sausage Bacon And Eggs Recipes

CHEESY BACON EGG HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
• Spread hashbrowns in an even layer in the bottom of the prepared pan.
• In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
• Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
• Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

OAMC-HASH BROWNS, SAUSAGE, BACON AND EGGS.

Steps:

• Preheat oven to 425 degrees.
• Spray 2 9x13 inch pans with cooking spray.
• Place half of hash browns into each pan, press to the bottom forming a crust.
• Drizzle half of melted butter over each dish.
• Bake for 25 minutes.
• Remove from oven, reduce temperature to 350.
• Put half of the chopped meats, and cheeses on the "crusts" in each pan.
• Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
• Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
• Pour half the egg mixture over each pan.
• Bake for 35 minutes.
• Let it stand for about 15 minutes before you put it in containers to freeze.
• Reheat a 3/4 cup serving for 3 minutes on high.
• This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.

HASH BROWNS SAUSAGE CASSEROLE

Steps:

• Beat eggs and milk, set aside.
• In a large bowl, mix hashbrowns and oil.
• Press along the bottom and up the sides of a 9x13 baking dish.
• Bake at 475* for 15 minutes.
• Layer the sausage, cheese, and onions over the potatoes.
• Pour the egg/milk mixture evenly over the top.
• Turn oven down to 350* and bake for 30 minutes until firm.

BACON AND HASH BROWN EGG BAKE

Steps:

• In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

OPEN-FACED BACON AND HASH BROWNS OMELET

Steps:

• Cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
• To the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
• Add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
• Chop the bacon then sprinkle over the tomatoes and green onions.
• In a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
• Pour over the hash brown mixture.
• Gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
• Cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
• If desired you can place under the broiler for a couple of minutes to melt the cheese.
• Slide the omelet onto a platter, then slice into wedges.

BREAKFAST SAUSAGE HASH BROWNS CASSEROLE (W/O EGGS)

Steps:

• Cook sausage and onion.
• Remove sausage and drain.
• In remaining sausage grease cook the potatoes.
• Mix together the sausage, potatoes, and 1/2 of the cheese.
• Place in a 9"x13" dish.
• Sprinkle rest of cheese on top.
• Bake at 350°until heated through.
• (This can be made ahead and refrigerated for a few days or can be frozen).