We LOVE breakfast dishes and so I am always looking to change it up. This one combines it all in one pan. Add some cooked veggies, change you cheese, add different spices and it can be different every time!
Chuckwagon Breakfast1 pound frozen hash browns, thawed
one recipe sausage gravy
1-1/2 to 2 cups shredded cheese (your favorite kind that melts well)
Make one recipe sausage gravy (via the link) and cool it to at least room temperature.
I cooled mine down faster by putting the bowl of gravy into another bowl filled with crushed ice and water. Stir to cool the gravy. Set aside.
Preheat oven to 350 degrees. Grease bottom of 10" cast iron skillet. Place approximately 4 cups of the hash browns in the bottom of the skillet.
Dump on the cooled sausage gravy.
Spread gravy to the edges.
Lightly beat your eggs. You can add salt and pepper if you like.
Pour over gravy.
Spread around the best you can.
Drizzle a little bit of olive oil on the remaining hash browns and toss to coat.
Sprinkle the hash browns on to the eggs.
If you like, sprinkle on some parsley for color. Use your spatula to press down a little bit into the egg.
Bake for 35- 40 minutes or until eggs are set.
Sprinkle on your cheese.
Broil until the cheese is melted and as brown as you want it.
Serve in the cast iron skillet and scoop out like a casserole. If you want nicer wedges you need to let it sit for 10-15 minutes. Your first piece is not going to come out nice and you'll have to do a little work to the other slices but is is achievable. You'll need to slide in the side, not like a pie to loosen.