Breakfast Casseroles

Last night, I made an easy dinner. I thought about taking some time to relax but instead I took the time without children hanging from my person to prep some breakfast for the week. I glanced through the fridge and pantry and came up with some random ingredients to work with. I read a few recipes and then just did what sounded good. Here's what I came up with.

Casserole #1 - Sausage, Potato and Cheddar

The Stuff

6 Eggs

Half & Half

House Seasoning*

Little potatoes

Breakfast sausage

Shredded cheddar

*House Seasoning (I use this in everything.)

Kosher Salt

Black Pepper

Onion Powder

Garlic Powder

The Process

Wash and peel your potatoes. I didn't peel them and Ben has requested that I peel them next time. Cube them up into about thumbnail size. Throw them onto a baking sheet with some house seasoning and olive oil. Roast at 400 until everything is crispy and brown. It should take about 25-30 minutes. I had some onion on the sheet too but I'll probably leave it out next time.

Blend the eggs and about a half of a cup of half & half together. I made both casseroles at the same time so it had 12 eggs and a little over a cup of half & half. I eyeballed the h&h. Put a big pinch of house seasoning into the eggs.

Brown the breakfast sausage in a big skillet. Leave the drippings in the pan if you're making the other casserole.

In a greased casserole dish - I forgot to grease it and that's a MISTAKE - throw in your sausage, potatoes and 1/2 a cup of cheddar. Mix it up and pour the egg mixture over everything. Shake the dish around to let the eggs settle. Top with a little more cheese.

Bake at 375 for 30-45 minutes until bubbly and brown on top. It's going to puff up a bit and those puffs are awesome.

Casserole #2 - Spinach, feta, mushroom and bacon

The Stuff

6 Eggs

Half & half

House Seasoning

Sliced mushrooms

1 box of frozen spinach, thawed

Feta

6 slices of bacon

The Process

First, I laid the bacon on a ridged baking dish and baked it at 400 for 20 minutes. Mine was thick cut bacon so it took a while to cook. This is my go-to method for cooking bacon. It can cook while I do other stuff. I had it in the oven with the potatoes from the other casserole.

With the sausage drippings from the other casserole, I added 2 tablespoons of butter in the skillet and let it melt. I dumped in a small container of sliced mushrooms and let them brown over medium heat. Once they had started to brown, I took the thawed spinach and tossed it in with them. Remember to squeeze all of the moisture from your spinach. I forgot that too and it makes a big difference. Add a big pinch of house seasoning and let that goodness cook.

In a greased casserole dish - GREASE IT UP - toss the mushroom and spinach mixture. Chop up the bacon and add a cup of feta cheese. Mix everything up. Pour the egg and h&h mixture over everything and shake it to let it settle. Bake at 375 for 30-45 minutes.

This was DIVINE. It tastes decadent but I don't think it's too bad for you. Ben really liked his casserole. Cut them into squares and it can be refrigerated or even frozen for later. It's a quick and hearty breakfast.

Now, go forth and produce noms.