Breakfast  Sausage  Bake 







1 (12 ounce) package "Breakfast Sausage Links" (uncooked)  

1 (20 ounce) package Hash Brown Potatoes

1 tablespoon vegetable oil   

1 teaspoon salt   

1/4 teaspoon black pepper  

10 eggs, large

3/4 cup milk  

1/2 teaspoon baking powder  

1/4 cup diced onion

1/4 teaspoon parsley, chopped

1 1/2 cups shredded Colby Jack or mild Cheddar cheese  







Preheat the oven to 375 degrees.


Grease the bottom and sides of a 13 x 9 inch pan with vegetable oil.


In a bowl, add hash browns and vegetable oil.

Mix until potatoes are evenly coated.

Press potatoes into bottom and up sides of pan.

Put into center of oven and bake for 20-25 minutes or until browned.

Remove from oven and set aside.


In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper.

Add diced onion and mix.

Pour egg mixture over pre-baked potatoes.

Place two rows of sausage links on top of egg mixture down the length of the pan.

Cover with foil and place in oven.


Bake for 30-35 minutes or until center is firm.

Remove from oven and uncover.

Top with cheese and parsley.

Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted.


Remove from oven and allow to set 5-10 minutes before serving.



Yields - 10 servings






Mushroom  Omelet







1 tablespoon butter or margarine  

4 medium fresh mushrooms, sliced 

1/8 teaspoon lemon pepper  

3 eggs

2 tablespoons milk

1/8 teaspoon salt

Dash pepper








In an 8-in. skillet, heat butter until it sizzles.


Saute mushrooms and lemon pepper for 3-5 minutes.


In a small bowl beat eggs, milk salt and pepper.

Pour over mushrooms.

Cook over medium heat.

As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are set, fold omelet in half.



Yields - 1 serving






Home  Fries







3 medium russet potatoes, cubed   

3 tablespoons butter or margarine

salt and pepper to taste







Rinse potato cubes with cold water, and drain well.


Melt butter or margarine in a large skillet over medium heat.


Place potatoes in the skillet, and stir to coat with butter.

Season with salt and pepper.

Cover with a lid, and cook for 10 minutes.

Remove the lid, and cook for another 10 minutes, turning frequently

until brown and crisp on all sides.



Yields - 4 servings







 Salem's Den  Salem 2004 and Beyond  

Created by Salem of