Every now and then, you stumble across a recipe that you’ve been meaning to try for a very, very long time. The right moment comes along and you finally make the time to try it.
Since you have an image to maintain (read: Supermom status), you assemble the dish the night before so you can serve it, piping hot, to your sweet, wonderful, loving children before they head off for a long day of school. They proceed to inhale it, give the recipe 5 stars and ask why haven’t you ever made this before? And how soon can you make it again?
At that moment, you slap yourself across the forehead and say, “Wow, if I’d known it was this easy to please you two I would have made this years ago.”
That was on the outside. On the inside you whisper, “I’m so glad they don’t know how simple this was for me.”
** Confession time – I was actually inspired/motivated to make this because I had a mish mosh of leftovers in the fridge. I took inspiration from a recipe I found online and just used up what I had. It worked out perfectly.
Sausage Potato Breakfast Casserole – adapted from this site
2 lb. cooked cubed potatoes (leftovers are perfect)
1/2 lb. cooked sausage
½ onion, finely chopped
1 cup shredded cheddar cheese
½ cup milk
Preheat oven to 375 degrees. Spray 13×9 baking dish with nonstick cooking spray and set aside.
Sprinkle the potatoes over the bottom of the dish. Season with fresh ground black pepper. Slice (or crumble) the sausage and layer it evenly on top of the potatoes. Cover the sausage with a thin layer of onions.
In a medium bowl, whisk together eggs and milk. Pour the mixture evenly in the dish. Sprinkle with the cheese. Cover with foil and at this point, you can refrigerate it overnight (which is what I did), or bake it for about 30 minutes. Take foil off and bake for additional 10 minutes. Slice it up and serve it hot!