My breakfast casserole…. a household morning staple

This one is all me, something I kinda dreamed up if you will at Christmastime, and it continues to make a bi-weekly appearance in our house… and probably will for a long time since neither of us love eating cold cereal.

Yummy Breakfast Casserole….

  • 2 lb bag of hash browns, shredded or country style
  • 1 lb turkey sausage
  • various veggies to taste, this time I used half an onion, bell pepper, and mushrooms.
  • 6-9 eggs, if you like more of an egg-y experience, do more
  • a few splashes milk
  • shredded cheddar cheese
  • salt, pepper, and thyme to taste.

Preheat the oven to 425 degrees.  Place frozen hash browns in a greased 9 x 13 pan, and place in the oven.   Bake for around 15 minutes while you are prepping the remaining ingredients.  Chop all veggies you are going to use.  Then brown the sausage with veggies in a skillet til it’s cooked and veggies are soft.  If using mushrooms, I wait til near the end to add them.  Season with salt, and pepper during cooking to your taste.

Meanwhile, crack your eggs into a bowl, and add some milk, salt, pepper, and thyme.  whisk together really well!  By now, your potatoes should be fairly defrosted in the oven.  So, take out the pan.  Then, spoon the meat and veggies on top of the potatoes, and pour the egg mixture evenly over the whole kit and kaboodle.  Sprinkle with cheese, and bake 15-20 minutes until the eggs are fully cooked.

This reheats VERY well, so even if there are only two or three of you…. make the whole pan!  One morning of effort gives you breakfast for a couple more 🙂

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Fancy Scrambled Eggs

I’m not sure what else to call this since that’s pretty much what they are…..  but I got creative the other morning and Matt loved it!  He actually asked me to make these again… for dinner last night 🙂  Which, I happily obliged so that I could photo blog the event!

The Cast of Characters….  oops I forgot 2!

Yikes…. bad photo 😦

So, it starts with a little dijon mustard and a little sour cream….

Then you add some eggs and milk

And, you put the egg shells back where they belong:

I don’t always… but prefer to just put ’em back in the cartoon… not sure where I picked this up, probably from a former roommate.  I’m sure at one point I thought this was gross, but now I think it’s the easy way to go…..

Anyway, back to the point, you then mix it all up… I use a whisk to get more air in there…. at one point you will think to yourself that you did something wrong, and that they are going to be curdled up, but don’t worry!! Keep mixing!   At this point, I add some garlic pepper and thyme leaf, and mix it up.

Now:  on to the cooking.  I put 2-3 sliced green onions in a greased pan, and pour the egg mixture on top, like this:

If you want, this is the point where you salt and pepper.  Then, you do the scramble thing.

(side note:  don’t you LOVE my new gas stove??)

And then, you add some cheddar:

I have to admit at this point that I forgot to grease my pan last night.  It happens.  I’m glad I have calpahlon!

And…. you plate it up!

And serve!  Sunday morning we had it with toast and Aldi’s turkey sausages (YUM)  Last night we had ’em with steak fries.

FANCY SCRAMBLED EGGS

spoon of dijon mustard

spoon of sour cream

four eggs

splash-ish of milk

garlic pepper

thyme leaf

2-3 green onions

shredded cheddar cheese

salt & pepper to taste