To build relationships among the secretaries here at Southern, we have an administrative secretary birthday breakfast once a month. My friend, Bonnie, always seems to be in charge of the egg casserole dish. Its kinda become a tradition. And she’s a great cook, so none of us mind leaving that task to her! She made a these a while back and I claimed the recipe for a brunch last week. They were very good. We sent some of the leftovers to the grandparents and had some of the leftovers for Christmas breakfast. My parents are making them again this week. These are a great thing to make the night before if you are going to be rushed in the morning, but I would still prefer them hot out of the pan the first time.
Egg Cuties (by Bonnie Myers)
1 lb. Sausage – this adds to much flavor – the pork fat stuff, not turkey stuff.
1 medium onion- chopped
2 cups shredded frozen hashbrown potatoes
1 tsp. Lawry’s season salt – we didn’t have any, so we made up our own
6 oz. Shredded cheddar cheese – we used 2% sharp cheddar
3 tbsp. Flour
½ cup milk
1 cup ranch dressing – we used Walmart brand light Ranch
Grease muffin tins and set oven to 325 degrees.
Brown sausage and onion and drain.
Add potatoes, cheese, and flour to sausage and onion
In another bowl, beat eggs, dressing, and milk. Add to potato mixture.
Add seasonings. Fill muffin tins ¾ full.
Bake for 30 minutes.
Yields 24 muffins.
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