Hi! I’m Ashley and I blog over at From the Heart of Mom. I do my best to try out new recipes for my family of five and then let you guys know how we like them.
This month, I made Olé Hashbrown Bakes. They are kind of like mini frittatas, with a latin theme to them. One of my favorite things about foods I can make into single servings like this is that I can freeze the leftovers rather than cooking them. For this particular batch, I was able to freeze about half of it.
What You’ll Need
- 6 eggs
- 1 – 12 oz can evaporated milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 – 30 oz bag hashbrowns
- 2 cups pepper jack cheese, shredded
- 2 & 1/2 cups pork sausage, cooked
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup sour cream
What You’ll Do
- Preheat your oven to 350 degrees. Whisk the eggs, milk, salt and pepper together in a large bowl.
- I would normally buy my cheese shredded because I just don’t want to take the effort to shred it myself. Unfortunately I wasn’t able to find pepper jack already shredded… Not long ago I remembered my dad bought me this accessory for my KitchenAid and realized it might make shredding cheese A LOT easier. Yeah, it was!
- Mix the cheese, sausage, potatoes, onions, bell peppers, and sour cream with the whisked eggs. On the potatoes, I opted for O’Brien hasbrowns because they have some bell peppers and onions in them as well. Perk, ifyou’re in a hurry, you can use just this and skip the fresh ones all together.
- Spray 10 – 8 oz ramekins with cooking spray. I like to use Baker’s Joy or something similar, it’s actually a baking spray rather than a cooking spray and has flour in it, but things come loose so much easier with it. Spoon the mixture evenly into the ramekins.
- This is the point at which you can freeze whatever portion you choose. Just cover them, put them in a freezer bag, and throw them in the freezer! Cook in the oven for about 30 minutes or until they are set. The tops will start to turn brown.
- Garnish with desired toppings, my preferred are salsa and sour cream.
Enjoy! See ya next month.