Hi A.! I know what you mean about having something easy, and good! This one you can do the night before! You just want to take it out and let it come to room temperature before baking!
*Mexican Breakfast Strata
3 cups frozen hash brown potatoes, thawed
1 pound breakfast sausage
3 cups shredded Mexican Blend cheese OR 2 cups shredded cheddar and 1 cup shredded Jack cheese
4 oz. can shopped green chiles, drained if possible
12 eggs, beaten
2 cups milk
Place hashbrowns in a greased (I use Pam) 9x13-inch baking dish. In a skillet, brown and crumble the sausage. Drain and place on top of hash browns. Sprinkle with cheese and chiles.
In another bowl beat the eggs and milk. Pour over the chiles. If necessary, use a fork to make sure the egg mixture trickles down to the hash browns. At this point you can cover with plastic wrap and let sit in fridge over night.
Bake at 350º about 50 minutes, or until set.
Makes 8-10 servings.
Here is another recipe as well. It can also be made the night before.
*Artichoke and Roasted Red Pepper Strata
This recipe is really adaptable. You can substitute different veggies, or add meats, etc.
2 t. hot sauce
1/2 cup flour
1 t. baking powder
1/2 t salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes.
Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.
Sprinkle bread cubes into 2 buttered 8" x 8" glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared up ahead to this point, covered, and refrigerated over night. Bake at 350º for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa