Name this Breakfast Challenge
Breakfast. Wrote a blog about it. Want to read it? Here it goes.......
My favorite meal of the day is breakfast; morning, noon or night. My mother, rest her soul, made amazing breakfasts for dinner. I carry on that tradition. While caring for her, I would make her fruit pancakes every Sunday night for dinner. She particularly loved banana pancakes, but I threw in raspberries, blackberries or strawberries, or some combination. Those memories help me keep the tradition strong.
Whereas my mother loved sweet breakfasts, I prefer savory breakfasts. This is one of those. To give me a bit of fun, I have challenged all of you good folks to read the blog (sorry, required) and come up with a sensible but fantastic name for this breakfast bake. Sorry, "Breakfast Bake" is not going to cut it. Here we go!
Ingredients
1 large bag frozen hash browns*
1 pound coarsely sliced bacon or smoked sausage
1 large onion, diced
4 - 10 eggs
1 container small marinated mozzarella balls
Fresh grated mozzarella cheese, 1.5 - 2 cups*
spices and herbs*
salt and pepper
5-oz can of fire roasted green chiles*
THIS is how we do it
Spray a rimmed baking sheet with non-stick cooking spray (not baking spray). Preheat the oven to 425-degrees Pour out the entire bag of hash browns onto the baking sheet. Sprinkle with salt and pepper. Spray the top of the hash browns and bake for 12 minutes. Meanwhile, in a skillet with a light drizzle of your favorite oil, add bacon cuts or thinly sliced smoked sausage or both! When the bacon or sausage begin to caramelize, taking on color and crispiness, add the onions and chiles. Use a wooden spoon or spatula and stir thoroughly. When the onions JUST begin to soften, set the skillet aside. By now, the twelve minute pre-bake of the hash browns must be done.
While the sausage, onion and chiles are cooling and resting, crack the eggs over the hash browns. I was awfully short on eggs, with only four to add to the hash browns. Eight eggs or ten would be perfect, especially for feeding up to six people. Add the marinated small mozzarella balls. These are sooo good and add so much soft texture and delicious flavor!
Add the sausage and onion mixture and sprinkle a good amount of shredded mozzarella cheese atop the entire baking sheet pan. I saved some of the marinate and drizzled that atop the mixture, as well.
Shake it to left...Spice up your life!*
Here are the spices I added atop it all other than salt and pepper. It's your choice, of course.
Crushed red pepper flakes
Smoked Paprika
Dried oregano
Dried Thyme
Black pepper
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You could always make your own hash browns. You can use a processor or grater, placing the grated potatoes in a large bowl lined with cheesecloth or a clean thin dish towel. Squeeze out the extra moisture and freeze for a few minutes to prevent spoilage.
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In addition, you could use whatever cheese or cheeses you like. As I said above, it's your choice!😁
Also....
You could roast your own chiles, Anaheim or Pasilla (Poblano) chiles, place in a plastic or paper bag to steam and cool off. Then rub off the burnt skin. Dice and they're ready to use.
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Finally, add another generous sprinkling of mozzarella, place the baking sheet in the oven and bake for thirty minutes.
The above two photos are from my pulling the baking sheet from out of the oven. If you need to cook the eggs more, put it back in for fifteen minutes, especially if you are using up to ten or twelve eggs!
Use fresh herbs for garnishes - or even in the dish itself! I love using fresh herbs. You could create a special hollandaise for this dish, or use whatever you like, if anything! I would add a gentle sprinkle of sea salt before serving. This dish can serve from four really hungry folks or up to six pickity bits eaters.
In any event, THANK YOU for reading! I am excited to hear the dish titles you send me and I will contact you personally should I select your title. Good luck!
Now, Go Cook For Someone You Love! ❤
~ Martin
In-House Cook
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