This is the time to clean and maintain our castles and stock the pantries with food. Hardly relaxing.
But wouldn’t it be nice to start with a good breakfast? If you are like me, weekends are the only time you really enjoy breakfast. Something besides my usual oatmeal or smoothie.
This is a new twist on a breakfast casserole I used to make years ago.The difference is that I used to layer whole wheat bread in the bottom and along the sides. And getting the triangle of toast to sit still during baking was always an issue.
Now that several family members are sensitive to gluten (bread), I’ve swapped out shredded potatoes. I don’t have to balance them along the side of the pan and they are beloved by everyone in my family.(However, in the interest of full disclose, Vegans should now stop reading.) I found a variety in the store called Mr. Dell’s that have nothing but potatoes with a few onions and peppers. No preservatives. Personally, they’re a little short on the onions, but you can remedy that.
I make this up the night before, but you don’t have to. It helps the potatoes to thaw and decreases baking time. I have learned that it’s best to let the food spread out, so I use either an 8″ square pan or an 9″ x 13″ cake pan (for 8 eggs and a bit more milk and cheese.)
This would be perfect for Mother’s Day. Even if you are the mom and the cook, all you’ll have to do is bake it in the morning.
First, a word about the meat. Yes you can skip it. However, I have made it with Italian sausage, bacon and ground sausage. All with great results. Just make certain the meat is fully cooked before you put this together. Oh yes, I added chopped mushrooms to the ground sausage for this one and cooked them together, then drained the fat off.
Ingredients for Layered Breakfast Casserole
Butter to grease the pan
2 cups shredded potatoes (I use frozen)
12 oz cooked sausage or bacon crumbled, or kielbasa chopped into bite sizes
1/2 cup chopped mushrooms (optional)
1 cup chopped spinach
Optional – frozen onions and peppers
6-8 eggs (remember to use a larger pan if you use 8 eggs)
1/2 cup milk of choice (almond milk works just as well.)
1 tsp salt
1/2 tsp garlic salt
1/2 tsp white pepper (or black pepper if you prefer)
2 cups shredded cheese – I use Gouda or Cheddar or a mixture
Butter your pan on the bottom and sides.
Dump in the potatoes evenly over the bottom.
Sprinkle optional onions and peppers if you choose.
In a bowl, crack the eggs and whisk with the milk and spices.
Pour the egg mixture over the vegetables. Do not stir.
Sprinkle the cheese evenly over the top and again, do not stir in.
Cover with foil and leave overnight. You can bake right away, but it’s nice to have it all ready in the morning, so we pretend we are people of leisure.
In the morning, preheat the oven to 375 degrees F,
Bake covered about 20 minutes.
Remove the foil and continue baking until the eggs are set – another 15 – 20 minutes.
Meanwhile you can sit and sip tea and work the crossword puzzles.
Oh if there is any left, warm it in the microwave the next day or so. Delicious once again.
Mothers everywhere – you are welcome!