Hash brown crust

• Squeeze liquid from the thawed hash browns and place into a large mixing bowl with ½ cup shredded cheddar, salt and pepper and toss to combine.
• Line the sides and bottom of a 8” or 9” spring form pan and lightly coat with non-stick spray.
• Press the hash browns evenly into the bottom and up the sides of the pan. Freeze for 1 hour.
• Heat oven to 425˚F.
• Bake frozen crust for 15 minutes. Remove from oven and slightly cool.

Filling

• Brown the sausage in a large skillet over medium high heat. Remove the sausage with a slotted spoon reserving the grease. Crumble the sausage and place on a paper towel to drain.  Add the onions and pepper to the skillet and cook until onions are lightly browned, add butter if needed. Drain onions and peppers on paper towel when cooked.
• Arrange half the sausage in the bottom of the pre-cooked crust followed by half the onions and peppers, and half the cheese. Repeat with the remainder of the ingredients.
• In a mixing bowl lightly whisk together the eggs and cream and pour over the sausage onion mixture.
• Reduce temperature to 375˚F and bake for 25 to 30 minutes or until the center is just set.
• Allow quiche to cool for 10 minutes before removing the spring form and parchment. Cool for an additional 10 minutes before serving.

• Heat oven to 375°F.
• Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
• When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
• Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
• When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
• Add cheese and mix well.
• Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
• Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
• The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
• Top skillet with additional cheese or parsley if desired. Serve immediately.

• Mix milk, eggs, salt, pepper, dry mustard and set aside.
• Heat a sauce pan over medium heat.  Add a tablespoon of olive oil and tablespoon of butter. When shimmering add the mushrooms and cook until liquor is released. This prevent your dish from being too wet. Allow to cool before adding to your dish.
• Lightly coat a baking dish with oil or non-stick spray.
• Place half of the bread in the dish.
• Spread bacon, mushrooms, and a third of the cheese over bread.
• Cover with remaining bread and sprinkle the rest of the cheese over top.
• Pour liquid carefully over the dish.
• Cover and place in the fridge for 12 hours or overnight.
• In the morning heat oven to 350° F. Remove strada from the refrigerator and let stand at room temperature for thirty minutes while oven heats.
• Place baking dish in the oven and bake for 50 – 60 minutes or until center is firm and the top is golden brown. Allow to cool for five minutes before serving.

Serving

• Try serving your strada with a roasted red pepper hollandaise. To do so, prepare a basic hollandaise sauce, and add a couple of tablespoons of diced roasted red pepper. Or if your people like it spicy, add some Ajvar, salsa, or Sriracha for a little kick.