Wednesday, June 20, 2012

Breakfast Leftovers

You know how even though you're a super clean person all of the sudden everything just explodes or you were too busy to actually notice it and then you find yourself confronted with these questions:
Why does the inside of the microwave look like an operating room?
How long has that glob of frosting been there?
Wait, how many people live here?!
13 according to this picture.
So on the first day of vacation I cleaned. A nice take everything off the counters, out of the cupboards and off the floors clean. A do the random things you've been avoiding because you were too busy with life or wanted to go to bed at 9:30 clean. Like oiling all your wooden kitchen things.
So this morning I bounced out of bed nice and early to prepare Mr. Lawyer a nice warm and filling breakfast. And by prepare I mean reheat yummy leftovers from this weekend. He was super surprised because he forgot we had them, which explains why they were still in the fridge. He normally has cereal or oatmeal for breakfast so real food was quite the treat, thanks for sending us home with leftovers Mrs. T! This casserole was delicious, extremely creamy and still wonderful after four days. Even the four day old bacon reheated nicely!
Hash Brown Breakfast Casserole
(made by Mrs. T, from Southern Living)
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs
1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
2. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
3. Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

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