Ingredients
4 C thawed hashbrowns ( I also find that using the milk cartoon dehydrated
type works the best once rehydrated)
3 tbsp butter melted
2 tsp kosher salt
1 tsp black pepper
1/2 lb breakfast sausage
8 large eggs
1 C shredded gruyere
Instructions
Preheat the oven to 350 degrees.
Combine hashbrowns, butter, salt, and pepper in a bowl. Press hashbrown mixture
into the bottom and up the sides of a deep nine-inch pie dish. (If you plan
on freezing use a metal, aluminum, or Pyrex pie plate only).
Place in the
oven and bake for 20 minutes.
While the hashbrowns cook in the oven, brown your sausage over medium heat
until done. Drain the grease by putting it on a plate topped with a paper towel.
Pull the pie dish from the oven and sprinkle the sausage and cheese over the
hashbrown crust. Beat the eggs and pour over the sausage and cheese.
Place
back in the oven and bake until the middle is just set, about 30-40 minutes
Allow it to cool on a wire rack for 5 minutes before cutting into it. Sprinkle
with the fresh thyme leaves if desired.
***If you are going to freeze it, complete all of the steps and allow it to
cool completely on the wire rack.
Once it is room temperature wrap it in
plastic wrap and foil.
Place in the freezer.
When ready to eat
reheat it in a 425 degree
oven for 45 minutes.
Make sure to remove the plastic wrap
before placing it in the oven.
If it begins to brown too much put the
foil back
over it while
it finishes baking.
...
|