We just had a baby shower for my sweet sister in law, Michelle, who decided to go ahead and get pregnant instead of just lovin’ on my kids forever. I guess the thought of having a newborn of her own was just to sweet not to pass up. So, she’s having a lil’ sweat pea in just a couple of months.
Spearheading the entire sage and eggplant shindig was my mother with her fairy-like sprinkling of beautiful decor that all blended into a perfectly put together brunch.
I made a couple of delicious contributions, a strawberry spinach salad and a hearty breakfast casserole. And can I just add that women can eat. They must’ve come hungry because we had enough to feed an army, and I think that’s what we did.
The main dish of the event was this quick and easy breakfast casserole recipe that is a standard staple at most of my brunch events, like our annual family Easter get-togethers.
It’s cozy and warm and great to make ahead and have in the fridge and ready for those lazy Saturday mornings where a good, hearty late breakfast is essential, and so is the laziness.
For this recipe, the ingredients are pretty simple. Eggs, cheese, milk, onion, sausage and hash browns.
Let’s get started!
First we just chop up onion while we heat up some olive or grapeseed oil in a skillet.
When the oil is hot, throw in the onions and add a little garlic if that’s your thing. Garlic is always my thing. Stir them around for a couple of minutes. Then add the sausage. I use turkey sausage. Based on our blood types, it’s just healthier for us, but feel free to use whatever makes your skirt fly up. You know, if you’re a girl.
And now we get to put it all together. Start with the hash browns in a greased casserole dish, add half of the cheese.
Then layer on the sausage mixture and the top with remaining cheese. Here’s where I like to break the rules. What fun are rules if you can’t break them from time to time.
I like to experiment with herbs. So at this point I head outside and browse my potted herb garden and grab a handful of whatever tickles my fancy… basil, parsley, rosemary.
I’m a rebel like that.
Then I slink back indoors and mix up the milk and eggs to pour over the whole dish and whisk it away and into the oven before anyone sees.
Bingo. I can’t get enough. In fact, I may make breakfast for dinner tonight. I think the rebel in me would love that.
And of course, you can always use this dish to feed an army.
Fresh Mommy Weekend Breakfast Casserole
1/2 pound spicy or mild breakfast sausage
1 medium onion, chopped
4 cups frozen hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Cheddar cheese
3 eggs, beaten
1 cup milk
Freshly Ground Black Pepper
1. In a large skillet, saute onion and brown the sausage.
2. In a casserole baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
3. In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
4. Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Let stand for 10 to 15 minutes.
evalinn says
That looks delicious!
Angela says
Tell your mother that it looks like she really knows how to throw a party. The decor is beautiful! Sage is my FAV color. Oh, and the breakfast casserole? Yep, I think we have a date this weekend. Yummy…
Gerri says
I’m with my Sis-in-Love on this one. This is right up the Smalley-Men alley. 😉
ItRocks2BMom says
Looks scrumptious 🙂 I may have just figured out what’s for dinner!
Mama Zen says
Yum! Now, I’m starving!