In a large bowl:
1 t. salt
7 c. shredded potatoes
1 onion shredded
1/2 c. butter melted and tossed with the potatoes
Press into large glass baking dish and bake at 400 for 1/2 hour.
2 lb. sausage fried and crumbled and set aside
4 c. shredded cheese
Whisk in the same bowl:
12 eggs (3 c.)
3 c. milk or Chicken Broth (Updated 1-26-11)
1/4 t. pepper
When potatoes are baked, sprinkle on the sausage and cheese and then pour liquid mixture over everything. Squish your finger tips down into the bottom of the baking dish several places and then bake at 350 for about 30 minutes. Since the baking dish is nice and hot already, it doesn't take long for this egg mixture to set.
For lower carbs sometimes I use spinach instead of potatoes and bake for only 15 minutes at 350 during the first part of prep. Cool, and cut into squares. I wrap in plastic after it's room temp. Another way to freeze would be to freeze the separated squares on parchment paper and then put into a big container to keep in freezer.
This dish seems to improve with freezing even though potatoes don't usually freeze well. For Fast Food at breakfast, I put the squares into individual casseroles the night before, place them in the counter top convection oven and in the morning, they are ready to heat. This makes a wonderful fast breakfast.
Update January 26, 2011
I often use chicken broth instead of milk to mix with the eggs. This adds the benefits of broth and means I have more raw milk available. I don't like to ruin the enzymes if I don't really have to.