For the brunch, I tried two new recipes for breakfast casseroles – and they were a home run. (This is so me by the way. Trying a completely new recipe for a party.)

Bacon and Potato Bake
adapted from our best bites

4 cups country-style hash browns (cubes, not shredded), completely thawed
1 12-oz. package bacon
1½ c. pepper jack cheese
1 ½ c. cheddar cheese
1 bunch green onions, chopped (about 6 stalks)
4 eggs
1 c. milk (whole)
½ tsp. kosher salt
about 10 turns freshly ground black pepper

Begin by cooking the bacon.  Place the potatoes in a 9×13 baking dish. Mix the cheeses together and sprinkle over the potatoes. When the bacon is done, drain it on paper towels and reserve 2 tablespoons of the drippings. Cook the onions in the drippings until tender and fragrant (about 2-3 minutes) then sprinkle the onions over the cheese mixture. Crumble the bacon and sprinkle on the top of the mixture.  Whisk together the eggs, milk, salt, and pepper and, while whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350 and bring casserole to room temperture.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

Sausage and Cheese Egg Bake
(adapted from Jo-Lynne’s recipe)

1½ cups (6 oz) shredded cheddar
1½ cups (6 oz) shredded mozzarella
½ pound fresh mushrooms, sliced
6 green onions, sliced
1 medium sweet red pepper, diced
2 tbsp butter
1½ cups cooked loose sausage (I used a tube of Jimmy Dean sausage. You could also use cubed ham.)
¼ cup all-purpose flour
8 eggs
1¾ cups whole milk
salt and pepper to taste

In a large skillet, cook the sausage and drain.  Saute the mushrooms, onions, and red pepper in butter (and a bit of sausage grease wouldn’t hurt) and stir in the sausage back in.  Spoon this mixture over the cheese.  Combine the cheeses and sprinkle into a greased 13×9-inch backing pan.  In a separate bowl, combine the flour, eggs, milk, salt, and pepper.  Pour over the sausage and cheese mixture.  Cover it and refrigerate overnight.

Preheat the oven to 350.  30 minutes before baking, bring the casserole onto the counter to come to room temperature.  Bake uncovered for 35-45 minutes.  A knife inserted in the center will come out clean when it’s done.  Let it stand 5 minutes before serving.