This entrée is similar the our signature Hermann Hill Scrambled Egg Casserole, but it includes potatoes and some great tasting bacon sausage. The potatoes make having another side dish unnecessary. Make ahead the night before. Serves 30.

STEP ONE:
Preheat oven to 400 degrees, grease approximately 30 ramekins or two 9x13 inch glass baking dishes.
3/4 Bag (4 lb) of frozen potatoes
1/4 Cup olive oil

Spray large cookie sheet pan with PAM, spread potatoes on pan, and drizzle with olive oil. Bake in oven for 15 minutes, or until browned and a bit crisped.

STEP TWO:
3 Packages of bacon sausage- substitute 1 lb of bacon, chopped and two packages regular sausage
1 bunch green onions, chopped (white and green parts)
1 2/3 cups flour
9 cups milk
Worcestershire sauce, salt, and pepper to taste
3 cups grated cheddar cheese

Fry bacon sausage until barely pink. Add green onions, and fry until bacon sausage is cooked. Sprinkle flour on to sausage/onion mixture, and then slowly add milk, stirring constantly to mix and thicken. (Hint: if too thick, add more milk. Mixture should be the consistency of gravy) Season with Worcestershire, salt, and pepper. Add cheese and stir until melted. Set aside.

STEP THREE:
40 Grade A Large Eggs
1 Cup of Milk
1/4 cup butter for pan
1/2 cup cheddar cheese for topping

Melt butter in pan, cook eggs until firm. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs. Place a cup of mixture in greased ramekins, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese. Refrigerate overnight. Reheat in 300-degree oven for 30-40 minutes or microwave for 3 minutes. Serves 30.

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