Breakfast Bake

You can make this the night before and hit your hosting stride even before your coffee kicks in! Great for a weekend away, when you have houseguests and I always serve this on Christmas morning.

Breakfast Bake

1 1/2 lbs. ground breakfast sausage
1 cup diced onion
1 16 oz. bag of shredded potatoes
12 eggs
1 cup milk
1 tablespoon Cholula hot sauce
1 1/2 cups grated cheddar cheese
Salt and Pepper

Preheat oven to 350 degrees

Brown and crumble the sausage over medium heat in skillet. Add the diced onions, turn heat down to medium low, and sauté an additional three minutes. Add the potatoes, 1 teaspoon of salt and 1/2 teaspoon of pepper, sauté another two minutes. If potatoes are frozen, add an additional three minutes. Put mixture into a greased 9 x 13 casserole dish and smooth and press with a spatula.

Whisk together the eggs, milk, Cholula, one cup of the grated cheddar cheese and 1/2 teaspoon of salt. Pour over the sausage potato mixture.

Bake for 35 minutes. Sprinkle an additional 1/2 cup of cheddar on top and bake an additional 10-15 minutes until fully set in the middle and golden brown on top.

Can be assembled and left in the refrigerator for up to 12 hours and baked the next morning, also quick to put together morning of!