Mary and I were chatting last week and all I could think about during the call was the amazing flavor of Bob Evans whole hog sausage. It is my favorite breakfast sausage on the market, but you cannot get it in San Francisco so I begged her to send me a box of goodies. A few days later her marvelous colleague Sarah called me up to give me the good news that the sausage was on its way and the following morning a frozen package arrived with sausage (the original BE sausage roll, maple links, regular links and patties), dinner rolls (I love their dinner rolls), sausage gravy and hash browns.
Here is what you need to make this dsh:
- 1 9x12 Pyrex dish (sprayed with Pam)
- 1 bag of Bob Evans hash browns
- 1 onion chopped and cooked until slightly caramelized
- 1 Original Bob Evans Sausage roll (14 oz.)
- 6 eggs
- 3 cups of cheddar cheese
Preheat the oven to 350. Cook the sausage and set aside. Cook the hash browns until brown and cripsy and line the bottom of your Pyrex dish (kind of like a crust). Add the onions and the sausage (spread over the entire hash brown crust). Crack and beat the eggs and add them to the dish. Cover with cheddar cheese and bake for about 25 minutes.
Remove, cool slightly and set aside.
