Saturday, August 26, 2017

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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