Baked Oatmeal

Photo by: Taste of Home

• Prep: 10 min. Bake: 40 min.
• Yield: 9 Servings

104050

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• Additional milk

Directions

• In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
• Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

Nutritional FactsOne serving equals 318 calories, 14 g fat (7 g saturated fat), 78 mg cholesterol, 492 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Baked Oatmeal in Country Woman May/June 1993, p36

Hearty Breakfast Egg Bake

• Prep: 10 min. + chilling Bake: 45 min. + standing
• Yield: 8 Servings

104555

Ingredients

• 1-1/2 pounds bulk pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup evaporated milk

Directions

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
• In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Hearty Breakfast Egg Bake in Simple & Delicious November/December 2008, p48