Breakfast
| 2 lbs. sausage | 8 eggs | |
| 2 lbs. grated potatoes | 2 cups grated cheese | |
| 1 diced onion | 1/4 cup milk or water |
Brown sausage and onion in a 12" or 14" camp Dutch oven. Remove and brown potatoes in sausage grease. Add sausage, egg, and water mixture and bake for 20 minutes until eggs are done. Add cheese and bake until melted.
|
6 eggs |
6 slices bread, diced |
| 1 lb. diced ham | 1 cup Cheddar cheese |
| 2 cup milk | Salt & Pepper |
Put ham in bottom of 9 x 13 inch pan. Mix milk, diced bread, cheese, salt and pepper. Put in refrigerator overnight before baking.
Bake at 350 degrees for 45 minutes.
| 2. lb sausage (browned) | 1 1/2 T. salt |
| 18 eggs | 3 cups Cheddar cheese |
| 2 cups milk | 3 cups seasoned croutons |
Put browned sausage in bottom of 9 x 13 inch pan. Mix together eggs, milk and salt: add cheese. Pour over sausage: cover with croutons. Bake at 325 degrees for 50 minutes.
| 1/2 lb. frozen hash browns | 1/2 tsp.salt |
| 1 lb. bulk sausage | 1/4 tsp. pepper |
| 6 eggs | 1 cup shredded Cheddar cheese |
| 1/2 cup diced onions | Paprika |
| 3/4 tsp. dry mustard |
Cover the bottom of a 9 x 13 inch oiled pan with potatoes. Brown sausage and put on top. Mix eggs, milk, onions, mustard, salt and pepper; pour on top. Sprinkle with cheese and paprika. Refrigerate overnight. Bake at 350 degrees for 30 minutes. Let set 10 minutes before service. Makes 6 servings.
Variation: May use dried ham in place of sausage, but omit salt. Works well with egg substitute.
| 6 eggs | 1 cup Cheddar cheese, grated |
| 1 lb. sausage, cooked & drained; or 2 cup chopped ham or Spam | 2 slices bread, cut up |
| 1 tsp. mustard | 1 cup milk |
Beat eggs. Mix in rest of ingredients. Make the night before and refrigerate, in a 8 x 8 in Pam sprayed pan. Bake at 350 degrees for 30 to 45 minutes, until done.
Makes 6 servings.
| 2 1/2 cup seasoned herb croutons | 1/2 cup milk in soup |
| 1 lb. bulk sausage (Italian) | 2 cup shredded Cheddar cheese |
| 4 eggs | 3/4 tsp. dry mustard |
| 2 1/4 cup milk | 1 can cream of chicken soup |
| 1/2 tsp salt |
Place croutons in bottom of greased 9 x 13 inch pan or dish. Top with the cheese (save 1/2 cup cheese for top). Brown sausage and drain. Place over croutons and cheese. Beat eggs with 2 1/4 cups milk, and seasonings. Pour over, and refrigerate overnight.
Next day before baking, dilute soup with 1/2 cup milk. Pour over and sprinkle remaining cheese. Bake at 300 degrees for 1 1/2 hours. Watch so it doesn't burn.
Makes 8 servings.
Variation: Can do 48 hours ahead. Can use regular sausage, to. Also can use cream of mushroom soup instead, but chicken makes it tastier.