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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A great brunch dish for a crowd. This doubles easily, and it's even better the next day. Not for those easily frightened by calories, but it's a little better with veggie sausage . Also keeps it kosher! The pepper jack cheese is what makes it so great. Ingredients:
1 lb hash brown patty, thawed |
1/2 cup half-and-half |
1 egg |
1 cup cheddar cheese |
1/2 cup swiss cheese |
1/2 cup monterey jack pepper cheese |
1 lb vegetarian soy sausage |
Directions:
1. Press excess water out of thawed hash brown patties.
2. Press patties into an 8 x 8 baking pan.
3. Brush with butter and bake for 1/2 hour at 350°F.
4. Mix egg and half and half well.
5. Layer soy sausage and cheese on baked hash browns.
6. Pour egg mixture over.
7. Continue baking until cheese begins to melt and egg is set, approximately 40 more minutes.
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