Monday, April 16, 2007

Breakfast casserole

OK, so here's what I took to Growing Families yesterday. It's a breakfast casserole. Originally it came from I think, but it's substantially altered to make it more heart-healthy.
  1. Preheat oven to 350°F (about 175°C).
  2. Pierce (with fork)
    • 6 medium potatoes (not russets)
    and bake about half an hour.

    If, against my advice, you use russet potatoes, especially big ones, you may need to bake them longer, lest they be underdone in the finished casserole.

  3. Meanwhile, lightly grease a 9x13 baking pan.
  4. Slice open (or slice up) and brown
    • 1 lb turkey sausage (or pork if you don't care)
    and spread it evenly in the baking pan.
  5. Cool potatoes when they're done.
  6. Meanwhile slice/dice/whatever:
    • an onion
    • a green bell pepper
    • a red bell pepper.
    Of course you can use other colors of peppers; I picked red and green.
  7. Peel potatoes if you're a masochist. Dice 'em in any case. (This is why I said not to use russets; they are painful to dice.)
  8. Sauté onion, peppers, and potatoes in
    • olive oil. Or butter if you're a Wisconsin partisan.
    Brown the potatoes if you can, but don't obsess. Spread the veggies evenly over the sausage (in baking pan).
  9. Top with:
    • 1 cup grated cheddar cheese
  10. Beat lightly:
    • 9-12 eggs (I used ten)
    Pour the eggs more or less evenly over the sausage/veggie/cheese mix. Don't worry if some parts don't look wet enough.
  11. Bake about half an hour.
You can't go wrong with this one.

Various notes

(Updated January 2014)
  • You can do part of this the day before.
    • I did steps 1–5 last night, except I forgot to grease the baking sheet.
    • I was planning to do steps 6-8 last night too, but I ran out of gas.
  • If you double the recipe, you might want to do step 8 in two batches: either saute the onions/peppers and the potatoes separately, or saute one recipe’s worth of all veggies (and spread them in one pan) and then the remainder. Otherwise you'll be tossing an enormous quantity of vegetables in your skillet or wok.

No comments: