I just put this one from Chinese Grandma blong in the fridge, so I don't know how it tastes, but all the ingredients for things that need to be used up were in it. I love potatoes and eggs together. The one with tater tots sounds good. I hope you find the recipe.

Judy

Here is a link that might be useful: Easy brunch: Egg, cheese and sausage strata

My guys absolutely love this one.

Overnight Breakfast Casserole

2 Lb package frozen Hash Brown potatoes thawed
1/4-1/2 cup chopped onions
1 Lb cooked crumbled sausage (breakfast or Italian)
2 Cup shredded Cheddar cheese
8-10 eggs
3 Cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350*.

I make these two on Christmas Eve. Both came from the forum, I think they came from Woodie but it is not in my notes. Also note that you need to bring them to room temp or cook a little bit longer, especially the egg bake.

CRÃÂME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio)

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah
5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices (1 inch thick) and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

ITALIAN EGG BAKE
(serves 10)

1 lb sweet Italian sausage
1 tsp butter
1/2 medium red onion, chopped
8 oz mushrooms, sliced
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
8 oz mozzarella
2 medium tomatoes, peeled & chopped

Preheat oven to 400ð. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside.

Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender.

In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

Sharon....is that the cubed or the shredded hash brown potatoes???

SQ

ps....go EAGLES!!

I make this one. It doesn't require pre-cooking meat, which is one of the reasons it's so fast to put together. I often make a vegetarian one as well (since many of my vegetarian friends do eat eggs and cheese). (The vegans are on their own).

DeKoster Breakfast Casserole
���1 box seasoned croutons
�� 2 cups milk
��10 eggs
��Parsley or cilantro
���-âÂ" cup of a few or all of the following vegetables: zucchini, broccoli, onion, mushroom, green or red pepper
��1 cup shredded cheddar cheese
��1 cup shredded mozzarella cheese (or 2 cups combination)
��1 can reduced fat cream of mushroom soup
�����������1 cup chopped ham or sausage

Coat a 9x13 glass pan with non-stick cooking spray. Fill the bottom with croutons. Reserve � cup of cheese. Layer cheese, meat, and vegetables by � cups over the croutons until gone. Mix eggs, milk, and soup thoroughly. Pour over mixture. Sprinkle with remaining cheese. Lightly cover with parsley or cilantro. Cover and refrigerate overnight. Cook for an hour at 350�.

Suzie they are the little square ones but I'm sure you could use any shape as long as they are loose and not formed into little cakes.

Just wanted to report back...we made Sharons recipe and it was so GOOD!!!

The kids have asked when will I make it again???
Amy wants me to make it again before she goes back to school LOL!!!

Cheers!
Susie

How many does Sharon's recipe serve?

JoAnn, I've made the Creme Brulee one with excellent results. The adults loved it, the little kids, not so much. I was surprised that the kids didn't like it - they're usually good eaters.

Sherry

Sherry, all depends on the serving sizes.

I usually cut into 12 squares each 3"X4". I serve with peameal bacon, sausages, toasted English muffins and fruit. One square per person is plenty but my son and my daughters BF usually scoff an additional square!

I have cut the slices 4 1/2" X 4" if I'm not serving much else. In that case it serves 8.

Thanks, Sharon. It sounds good. Now....what is peameal bacon?

LOL Sherry!

Peameal bacon is to die for and very, very Canadian. It is not to be confused with what you folk called Canadian bacon although that makes a decent replacement when there is no peameal to be had.

Peameal is pork loin that is brined and then rolled in cornmeal. Generally it is sliced and fried but can be cooked whole and served as one would serve ham. If you ever see it don't pass it up!

Here is a link that might be useful: Canadian Peameal Bacon

That looks wonderful, Sharon. Never heard of it until now. We're thinking of a little return trip to Toronto in the spring; I'll be sure to look for it. Thanks.