Breakfast on the go!

My husband and I both get up early in the morning and are out the door before the sun is up to get to work by 6:30am... YUCK! It is sometimes hard to get a good breakfast in that early and we often can't make it to noon for lunch before we are hungry again. Every once in a while I will make, what I call "breakfast loafs", for him and I to take to work. They are super simple to make and reheat well. Its a full, complete breakfast with 2 eggs, hashbrowns, cheese and a meat (sausage or bacon). The first time I made these, I made them in a muffin tin. My husband loved them, but said he needed to eat several of them. I then decided to make them a little bigger by making them in a mini loaf pan. They are the perfect size for a good, filing breakfast while on the go.

Breakfast Loafs to Go!

~12 eggs
~ 4 1/2 cups hashbrowns (thawed)
~3 tbps butter (melted)
~ 1 cup finely shredded colby jack cheese
~Salt and pepper to taste
~6 slices of bacon or 12 sausage links

Lightly grease the mini loaf pan with cooking spray.

In a mixing bowl, combine the hashbrowns, butter, cheese and salt/pepper. I typically add just pepper and will add approx 2 teaspoons of pepper. Place about 3/4cup of the hashbrown mixture in the mini loaf pan. Pack the hashbrowns down. Make sure there is still about half the depth left in the mini loaf for the other ingredients. Bake at 400* for approx 20-25min. Hashbrowns should appear browned on the top and the sides.

Cook the bacon or sausage thoroughly. Lay a back strip cut in half, or 2 sausage links on top of the hashbrowns in the pan. Scramble the 12 eggs. Pour about 2 eggs worth over each loaf. If you prefer, you can crack 2 eggs directly into the pan on top of the meat. I will then take a fork to break the yolks so its a bit more incorporated and not a dry yolk once it's cooked. Place it back in the oven for about 15-20min. Check the eggs occasionally. You may have to take a fork and poke the eggs to make sure the egg underneath is getting cooked as well. If you press down with a fork, and runny eggs comes out, cook it longer.

Once you can press down on the top with a fork and the eggs are fully cooked, take them out of the oven. Let them cool slightly before pulling out of the pan. I will then pull them out of the pan and will let them cool on a cooling rack before wrapping and placing in the fridge.

Here is an idea of what it will look like. These ones I forgot to put the bacon in before I put the eggs in, so it was laid across the top. I recommend having it inside so you won't lose your bacon when it slides off. No one wants to start the day off with wasted bacon!