potato-egg-casserole
- 6 eggs
- 1/2 c. milk
- 20 ounce bag refrigerated diced potatoes with onions (equal to 3 cups)
- 6 links of Jimmy Dean Brown-N-Serve Sausage Links
- 1 c. Baby Portabella Mushrooms, diced fine
- 1/4 c. Red Pepper, diced fine
- 1 c. shredded Longhorn Cheddar Cheese
- Kosher Salt
- Black Pepper
- Olive oil
- Preheat oven to 350 degrees.
How to Make It
- I find that 6 eggs and 1/2 cup milk works best for a 9 x 9 casserole pan. That's pretty much a given, so don't change-it-up too much when it comes to the egg/milk basics.
- Refrigerated pre-diced Potatoes are perfect for this recipe. No dicing and slicing necessary; which makes them ideal for a house filled with hungry mouths and a fast ticking clock.
- Ditto with the Brown-N-Serve Sausage Links. No frying necessary. This just makes my life so much easier.
- These are the refrigerated diced potatoes I'm using. They already have diced onions in them which gives me more free ticks on my fast ticking clock.
- But if you can't find the ones with onions....remember our little Change-It-Up Rule; If you like em' add em' , if you don't, forget it.
- The refrigerated potatoes are perfectly cut in cute little squares. So handy.
- Place your potatoes in a large bowl and set aside.
- Dice up your mushrooms, or your Change-It-Up veggie, into one cup.
- Make sure they are smallish in size.
- Set aside.
- Now dice up the red pepper, also smallish, to 1/3 cup measurements. Set aside.
- If you're using a veggie that might be a bit stronger in flavor, like the red pepper, or onion or green pepper, I like to use only 1/3 cup so the flavor doesn't take over the dish.
- That way the milder veggies, like mushrooms, tomatoes, or fresh spinach, or whatever change-it-up veggie you use, can be in 1 cup measurements.
- Now for the meat portion. I use the Jimmy Dean Brown-N-Serve sausage links. That way, no frying or prep time is taking up my ticking clock.
- They come in a convenient 2-pack. Not to be confused with Tupac. 6 sausage links to each pack.
- Use only ONE pack, and toss the other pack in the fridge for another time.
- Dice up the 6 sausage in bite-sized pieces and set aside.
- In a medium bowl, beat the eggs and milk, and pour over the potatoes.
- Add two nice sized pinches of Kosher Salt to the potato egg mixture and combine well.
- In a frying pan, squirt in about 2 Tablespoons Olive Oil and on medium high heat saute the red pepper, mushrooms and sausage pieces. Just until everything gets nice and warm, and tender.
- Once done, combine with potato egg mixture.
- Shred your Longhorn Cheddar cheese, or whatever Change-It-Up cheese you prefer, and toss with potato mixture and combine all ingredients.
- Spray a 9x9 square casserole pan with non-stick spray and pour in your mixture.
- Sprinkle top with a little black pepper.
- Toss in your pre-heated oven for about 40 minutes. Keep an eye on it, as you're looking for the egg to not be jiggly in the middle. Oh, I hate the word jiggly. Which reminds me....I need to go to the gym when I'm done posting this.
- Should look something terribly delicious, like this.
- Quick little Egg Casserole Tip:
- Always let your egg casserole (also goes for any sort of Quiche) sit at room temperature for a good 15 minutes before cutting. 20 minutes would be even better. It cuts much easier, and for some reason, the flavors come together after it has set for awhile.
- Once your casserole has finished his little 20 minute nap, cut into nice little squares.
- Use the Change-It-Up Rule, and make this for dinner.
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