It has been a fun few days on our recent journey to Yuma, Arizona, to visit our daughter, Ranell. We were most fortunate to have great roads and good weather as we headed to the Southwest.
Last Sunday I tagged along with our daughter as she lead a time for elementary age kids during the adult worship time. I was doing “crowd control” with some 5th and 6th graders, and eventually got into a conversation with three boys as the lessons and time continued. Suddenly one of them asked me, “ How old are you?” I told him “Old”. Then he inquired, “ eighty?” I told him, “Not yet!” I guess that satisfied him, and we went on to finish the lesson time. It was fun to have some interaction with middle schoolers again!
Today we were out and about, and after getting back home for the evening, we decided to put together breakfast for tomorrow. Ranell has lived out here for about sixteen years, and this recipe is a tried and true one from a gal she taught school with when she first lived here. It is delicious, and a good one to make the day before it is needed, when you are busy or are having guests to feed.
Breakfast Sausage Bake
1 pound sage flavored sausage (pork)
3 cups hashbrowns
1/4 cup melted butter
12 oz. cheddar cheese, shredded
1/2 cup chopped onion
1 16 oz. container small curd cottage cheese
6 large eggs
1 small can diced green chiles
Salt and pepper to taste
Preheat oven to 375 degrees. Lightly grease a 9 by 13 pan.
Cook sausage. Drain, crumble and set aside.
In the 9 by 13 pan, stir together potatoes and butter. Press the mixture into the bottom and sides of the pan.
In a bowl, mix the sausage, cheese, onion, cottage cheese, eggs and chiles. Pour over the potato mixture.
Bake 1 hour or until knife comes out clean.
** This can be made the night before and refrigerated.
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