Breakfast Sausage and Egg Casserole

Sonya Says: "It is always nice to have something quick to fix when you have overnight company. My sister introduced me to the idea of the Sausage and Egg Casserole, because you can fix it the night before, with little preparation, and put it in fridge and then heat it up the next morning while you sip coffee with your overnight guests. We have often fixed this when going to the river house with my sis and also for Christmas morning. You can be creative with the type of sausage, the type of cheese, and the type of bread you use, giving you a different flavor each time."

So, I'm finally getting around to trying this recipe. I made it in an 8x8 dish. I wasn't sure if Sonya meant to actually layer the ingredients in multiple layers like lasagna or in a single layer, so I made it like lasagna layers and it turned out really good - except that I forgot the cheese and milk, which is probably why this fit as layers in an 8x8. [Have I ever mentioned that I'm terrible at following recipes?] I also used pre-cooked sausage links to take out some of the prep time.

1 pkg. of sausage (your choice)
6 eggs, slightly beaten
2 cups of milk
1 tsp. salt
Dash of pepper
Pilsbury Crescent Rolls-- enough to cover a casserole dish.
2 cups grated cheddar cheese
You can add other ingredients like chopped onion and green pepper if you desire.

Brown the sausage in skillet, and saute the onions and green peppers, if you chose to add those to the recipe.

Mix eggs, milk, salt, pepper until blended.

Grease the casserole dish and layer the ingredients with the Crescent rolls lining the bottom of the dish. Add sausage, pour on the egg mixture. Add the 2 cups of grated cheddar cheese.
You may make the night ahead and put in the fridge for the next morning, or bake immediately.

Bake at 350 for 45 minutes.

Recipe courtesy of my friend Sonya.

[click here for printable version]

Hoosier Hard-Boiled Egg Casserole

This was a strange sounding recipe, so you know I had to try it. I liked it, but next time I'll make half the recipe. I also forgot the walnuts, but I think they would add to the flavor.

8 hard-boiled eggs, coarsely chopped
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 ounce bag potato chips, crushed

Toss together the first 8 ingredients (eggs through salt and pepper). Top with grated cheese and sprinkle with crushed potato chips. Bake at 350F 30 minutes.

Poor Man's Pasta (or Fried Egg and Pasta)

Makes a meal for one.

1 generous cup uncooked pasta

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon minced garlic (2-3 cloves if you're a do-it-yourselfer)

2 eggs

salt

crushed hot red pepper flakes

parmesan or parmagiano-reggiano cheese (fresh or the dried stuff)

1 tablespoon dried parsley (can use fresh if you desire)

1/4 teaspoon oregano or sage (use more if using fresh)

You want to time this so the pasta is done at the same time as the eggs. For me, after I drop the pasta in the boiling water, I start the eggs. I use egg noodles which take about 10 minutes. If you're using a smaller pasta, such as angel hair, you might consider finishing the eggs and then doing the pasta.

While pasta is cooking, heat olive oil and butter in skillet over moderate heat.

Add garlic and cook, stirring, for two minutes.

Add eggs and cook, sunny-side up, basting with a spoon for 4-5 minutes, without turning, until the eggs are just done.

Remove the pan from heat and sprinkle eggs with salt and hot red pepper flakes.

Drain pasta and return to pot, toss with cheese, additional pepper flakes and parsley. Plate the pasta.

Pour the contents of the egg pan, including oil, butter and garlic, over pasta.

Garnish with oregano or sage and eat immediately.

Post Toasty Eggs

This can be made with most bran or wheat flake cereals. I've never tried corn flakes, but I've heard it isn't very good. I like Post Raisin Bran.

2 eggs
milk
1/2 to 1 cup bran flake cereal
butter
honey or maple syrup

Melt a bit of butter in a small skillet over medium heat.

In bowl beat together eggs with a splash of milk. Add cereal and mix until a thick batter consistancy.

Pour into pan and flatten with spatual/pancake turner until it is an even pancake.

Cook on one side until set in the middle enough to flip, about 3-4 minutes. Cook other side an additional 3-4 minutes. When center is lightly pressed, it should feel firm.

Serve with honey or maple syrup.