Just got back from a 3-day vacation. We took the kids up to Wisconsin Dells and met our good friends from Minneapolis. The Dells are pretty much exactly halfway between us and meeting up in winter to spend a weekend at a waterpark is a fun getaway for us all. I’ll tell you a bit about that on a non-food blog later this week.
My point is this… we get a condo together and take turns cooking dinner & breakfast over the weekend. It’s so much more relaxing with the kids to not have to find places to eat and to know that we’re making food that everyone will eat. That also means you need to plan ahead and make food that doesn’t require a lot of ingredients. The breakfast that I made fits the bill and is one of our favorites. It started as a recipe on the back of a package of potatoes and has evolved into what you see below. I don’t really have a name for it, so I’m open to better suggestions than this:
Potato Egg Casserole
1 package of southwest style hashbrowns from Simply Potatoes
1 lb of maple breakfast sausage, browned & crumbled
2 cups of shredded cheese (cheddar, cheddar jack – whatever you like)
1 1/2 cups of milk
1. In a 9×13 baking dish layer one half the potatoes, one half the sausage and 1 cup of the cheese. On top of that layer the rest of the potatoes and sausage (but not the cheese, yet)
2. Whisk together eggs and milk and pour over the top.
3. Bake at 350 for 45 minutes. Then top with the remaining cheese and bake 5-10 minutes more.
The spicy potatoes and slightly sweet sausage do a great job balancing each other. And this is one of the few breakfast casseroles I make that never has a problem setting up in the middle. Just right for breakfast, brunch or breakfast for dinner!