Mexican Breakfast Bake

Ingredients

1 lb. of turkey breakfast sausage

1 lb. of shredded hash browns, thawed

1 cup of Mexican Cheese

1/2 cup of green pepper, chopped

1/2 cup of red onion chopped
6 eggs
Salt and Pepper

Directions
Preheat your oven to 400 degrees.

In a small pan, brown the sausage until heated thoroughly.  Once cooked, drain and set aside. 

In a large bowl combine the hash browns, cheese, pepper and onion.  Add some salt and pepper to taste.  Put in the sausage and toss to combine.  

Spray a 13x9 inch pan with cooking spray and spread out the hash brown mixture evenly.

In a separate bowl, beat the 6 eggs with a whisk.  Pour the eggs over the hash brown mixture.  

Cook for 55-60 minutes and enjoy!  

Breakfast Bake

Ingredients
12 eggs
1 t. of salt
1/4 t. of pepper
1 bunch of broccoli
8 oz. of cubed, cooked ham
1/2 cup of cheddar cheese

Directions
Preheat an oven to 350 degrees and spray a 13x9 inch baking dish with cooking spray.

Crack the eggs in a medium-sized bowl and add in the the salt and pepper.  Beat the eggs with a whisk. 

Chop the broccoli into bite-sized chunks and add into the baking dish.  Add in your ham, making sure everything is spread out evenly.  Sprinkly the cheese on top and then pour in the egg mixture over top of the broccoli and ham.  

Cook for around 50-60 minutes or until the eggs are fully cooked through.

Breakfast Burritos

This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later.  This is an extra hearty breakfast, and great for camping and hiking.

Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper

First heat up 1/4 cup of butter in a pot.  Once the butter is melted, add in the potatoes and stir to coat.  Add in some salt and pepper to taste.  Cover and let cook, stirring occasionally.

In a pan throw in the bacon and let cook.  Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease).  Chop up the bacon into bite-sized pieces once cool.

While the potatoes and bacon are cooking, crack and whip the eggs.  Add in some salt and pepper.   Put two tablespoons of butter into the pan that contained the bacon.  Once the butter is melted, add your eggs and let cook.   Make sure not to over cook the eggs.  They should still look moist.  

Once everything is cooked, start assembling your burritos.  Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa. 

Fold in the edges and roll up.  Eat now, or wrap in foil.  These keep for only about a day before they get soggy.

Cheesy Hashbrown Potatoes

This is by far my favorite potato recipe of all time.  It's rich, cheesy, and oh so unhealthy, but if you can spare the extra calories it's well worth it.  This was handed down to me by my mom and grandma and is such a hit at parties.  I've been asked about this recipe more than any other. 

Ingredients

1 two lb. package of hashbrown potatoes partially thawed

1 can cream of potato soup

1 can cream of chicken soup

1 c. sour cream

10 oz. shredded cheddar cheese

2 T of onion, chopped

1 t. parsley

1/2 t. salt

1/2 t. pepper

Paprika (to sprinkle on top)

Preheat your oven to 325 degrees.  Mix all ingredients together in a large bowl except for the paprika.  Lightly butter a 13x9 inch baking dish, and put ingredient mixture into the dish.  Sprinkle paprika on top of the dish.  Bake uncovered for 1 to 1 1/2 hours.