Sleep Late! And Still Serve The Best Breakfast Ever!

Sleep Late!  And Still Serve The Best Breakfast Ever!

I’m not a morning person.  I recognize that I’m missing out on beautiful sunrises and jump-starting my day.  I appreciate both, but  I guess I’m willing to give that up for a little more shut-eye.  I only see the sun rise if I’m awake to drive someone to the airport or to help the guys get ready to go fishing.  I’m more of a sunset girl.

Knowing that about myself, I’m all over any breakfast or brunch foods prepared ahead of time and that still taste like you’ve worked in the kitchen since the crack of dawn.  I love having this overnight egg bake because I don’t have to wake up at the crack of dawn to cook. It’s delicious and it gives me even more time to sleep since I put it together the night before and let it sit in the refrigerator until an hour before we want to eat.  It’s also perfect because I can switch up the ingredients to take advantage of personal likes and dislikes or what I have on hand in my refrigerator.

Here are a few ideas. . . . .

Choose your favorite meat.  I love sausage, but have used sausage, ham and bacon – sometimes together.  (Use cooked sausage and bacon).

Choose your favorite cheese.  I love the Swiss and Guyere shredded combo that Trader Joe’s sells.  Mild cheddar is also good.  Or use them all!  (I love cheese!)

Vegetarian?  Leave out the meat and have a meatless entree.

Add your favorite veggies – spinach, mushrooms, peppers, and onions are just a few possibilities.  You can layer them raw, but I liked the flavor boost when sautéed alone or with the meat.

This recipe has been a favorite of family, friends and co-workers.   Once in a while we have leftovers and it warms beautifully in the oven or microwave.


8 slices Cheese – (I usually use American but you could switch it up!)

1 package shredded hash brown potatoes

1 pound ham, sausage, and/or bacon

15 eggs

1 1/3 cup milk

1 teaspoon white pepper

1 teaspoon dry mustard

2 cups shredded cheese

Bacon Pieces

Grease a 9 x 13 baking dish.

Layer the cheese slices on the bottom on the dish.

Layer the shredded hash brown potatoes on top of the cheese.  Potato layer is about an inch thick.  This uses all or most of the frozen package.

Layer sausage, ham or bacon (or a combination) on top of the potatoes.

Pouring the egg mixture over the layers. . .

Combine eggs, milk, white pepper and mustard until blended well.  Pour this egg mixture over layers.  Sprinkle with shredded cheese and bacon pieces.

Refrigerate egg bake overnight and it’s ready for the oven when you wake the next morning.

Pop this in a preheated 350 degree an hour before you are ready to eat. Bake 60-70 minutes at 350 degrees.  Serve warm with all of your favorite brunch foods!  We recently enjoyed this with fresh fruit and corn mini-muffins.  Recipe at:  Corn Mini-Muffins.   Delicious!

Ready to eat!
Mini Corn Muffins



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