Recipe of the Week


Prep Time: 1½ Hours
Yields: 8 Servings

It can be a challenge to fit a good breakfast into the morning rush, especially when heading out to see your favorite Mardi Gras parade. This recipe can be prepared the night before and popped in the oven while you’re getting ready for your day’s festivities. Place it in a thermos bag with disposable plates and utensils, and an hour later you can enjoy a hot and hearty breakfast while waiting for the floats to pass!

1 (16-ounce) package frozen cubed hash browns, thawed
½ pound breakfast sausage, cooked and crumbled
8 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese, divided
¼ cup diced onions
¼ cup diced red bell peppers
¼ cup diced green bell peppers
2 tbsps minced garlic
¼ cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
6 eggs
1½ cups milk
dash of paprika

Preheat oven to 350°F. In a large mixing bowl, combine hash browns, sausage, bacon, ½ cup cheese, onions, bell peppers, minced garlic, green onions and parsley and mix well. Season to taste using salt, pepper and granulated garlic. Spoon mixture into a greased 8" x 11" ovenproof dish. In a medium mixing bowl, beat eggs and milk until smooth then pour over hash brown mixture. Bake uncovered 1–1½ hours or until golden brown and firm. The internal temperature should read 180°F. Remove casserole from oven and top with remaining cheese and paprika. Let rest 5 minutes before serving. NOTE: Dish may be prepared in advance, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295