1/2 c. milk
20 ounce bag refrigerated diced potatoes with onions (equal to 3 cups)
6 links of Jimmy Dean Brown-N-Serve Sausage Links
1 c. Baby Portabella Mushrooms, diced fine
1/4 c. Red Pepper, diced fine
1 c. shredded Longhorn Cheddar Cheese
Preheat oven to 350 degrees.
Lets start with the basics:
1. I find that 6 eggs and 1/2 cup milk works best for a 9 x 9 casserole pan. That’s pretty much a given, so don’t change-it-up too much when it comes to the egg/milk basics.
2. Refrigerated pre-diced Potatoes are perfect for this recipe. No dicing and slicing necessary; which makes them ideal for a house filled with hungry mouths and a fast ticking clock.
3. Ditto with the Brown-N-Serve Sausage Links. No frying necessary. This just makes my life so much easier.
These are the refrigerated diced potatoes I’m using. They already have diced onions in them which gives me more free ticks on my fast ticking clock.
But if you can’t find the ones with onions….remember our little Change-It-Up Rule; If you like em’ add em’ , if you don’t, forget it.
The refrigerated potatoes are perfectly cut in cute little squares. So handy.
Place your potatoes in a large bowl and set aside.
Dice up your mushrooms, or your Change-It-Up veggie, into one cup.
Make sure they are smallish in size.
Now dice up the red pepper, also smallish, to 1/3 cup measurements. Set aside.
If you’re using a veggie that might be a bit stronger in flavor, like the red pepper, or onion or green pepper, I like to use only 1/3 cup so the flavor doesn’t take over the dish.
That way the milder veggies, like mushrooms, tomatoes, or fresh spinach, or whatever change-it-up veggie you use, can be in 1 cup measurements.
Now for the meat portion. I use the Jimmy Dean Brown-N-Serve sausage links. That way, no frying or prep time is taking up my ticking clock.
They come in a convenient 2-pack. Not to be confused with Tupac. 6 sausage links to each pack.
Use only ONE pack, and toss the other pack in the fridge for another time.
Dice up the 6 sausage in bite-sized pieces and set aside.
In a medium bowl, beat the eggs and milk, and pour over the potatoes.
Add two nice sized pinches of Kosher Salt to the potato egg mixture and combine well.
In a frying pan, squirt in about 2 Tablespoons Olive Oil and on medium high heat saute the red pepper, mushrooms and sausage pieces. Just until everything gets nice and warm, and tender.
Once done, combine with potato egg mixture.
Shred your Longhorn Cheddar cheese, or whatever Change-It-Up cheese you prefer, and toss with potato mixture and combine all ingredients.
Spray a 9×9 square casserole pan with non-stick spray and pour in your mixture.
Sprinkle top with a little black pepper.
Toss in your pre-heated oven for about 40 minutes. Keep an eye on it, as you’re looking for the egg to not be jiggly in the middle. Oh, I hate the word jiggly. Which reminds me….I need to go to the gym when I’m done posting this.
Should look something terribly delicious, like this.
Quick little Egg Casserole Tip:
Always let your egg casserole (also goes for any sort of Quiche) sit at room temperature for a good 15 minutes before cutting. 20 minutes would be even better. It cuts much easier, and for some reason, the flavors come together after it has set for awhile.
Once your casserole has finished his little 20 minute nap, cut into nice little squares.
Use the Change-It-Up Rule, and make this for dinner.