It happens. My kids are all grown up. They do have lives outside of Neil and I. Did I really just say that…don’t tell them. As it turned out, this weekend was one of those weekends. North Carolina has crazy weather. Mostly hot and humid, but every so often the cooler weather hits and all you want to do is cuddle on the couch and not move.
So where was I…oh yes this weekend. We didn’t want to move, much less get dressed, put a face on and spend money on food. So, I put my OG hat on and searched the freezer.
Just like most egg casseroles, I whipped together the eggs, cream, hot sauce and salt and pepper.
Since I'm sure I've mentioned that onions and garlic go with everything: I sautéed onions, pepper and garlic until soft.
Finally, I threw it all into a 9 x 13 pan and baked it for 40 minutes.
So here is my stay-at-home, wear your jammies, and when your belly is full: take a nap (that part is mandatory) breakfast casserole.
Bag of hash browns ( I used two smaller bags, but I've also used Tator Tots)
12 eggs
2 cups sliced ham (or any breakfast meat you have)
1 small onion
1 red pepper
1-2 tsp minced garlic
¾ cup Half and Half
2 tsp salt
½ tsp pepper
1-2 cups of shredded cheese (I add more than not)
Shakes of hot sauce
Preheat oven to 400F.
Whip together eggs, half and half, salt, pepper and hot sauce.
Sauté onions, pepper and garlic in butter until softened. Add your breakfast meat and brown until completely cooked.
In a greased 9 x 13” pan, add hashbrowns.
Cover with sautéed onion /pepper/meat mixture.
Pour eggs over and cover with cheese.
Bake uncovered until eggs are set 35-45 minutes.
I like to add tomatoes and/or salsa on top. Neil likes it just as it is. If I still have parsley in my pallet garden, I’ll sprinkle with that just to make it look pretty.
It’s nice. And I have leftovers for Neil the following week. Lazy is so good.
댓글