Saturday, December 5, 2015

Pantry and Leftover MONEY SAVING Breakfast Casserole - 52 Breakfast Recipes

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This time of year (in between Christmas and Thanksgiving), my fridge gets filled up with Tupperware and plastic wrapped half used ingredients.  From half an onion, or half a bag of frozen hash browns and even half used bags of shredded cheese, that leftover ingredient shelf just grows and grows.

This recipe is more of a formula for using leftovers.  If you have a LOT of cheese, add mare.  Then call it a Cheesy Leftover MONEY SAVING Casserole.  Lots of Onions, add 'em for an Onion-y MONEY SAVING Leftover Casserole.  I just used one "tube" of Sausage for this but if you have left over hamburger, turkey, chicken, ham... you get the idea.

It closely resembles a Quiche (Egg based over a crust).  In fact, if you don't have the hash browns (BTW, use fresh shredded russet potatoes if you don't have left over frozen hash browns)... If you don't have left over hash browns or potatoes, make a crust and then you would have a quiche.

The vegetables I used are onions and bell peppers.  But add a can of corn if you like (or leftover corn).  Make this more of a savory dish with sausage, green beans and onions over potatoes with a thinner layer of the egg just as a binder.

The Casserole is easy.  Once you make your first one you will see the versatility of the recipe.  It's a great way save a dime, cook what you have and still have a wonderful dish that people will ask for.

Just next time it won't taste exactly the same.

Save money, clear the shelves of the Tupperware and ENJOY!

 OK... Here's what I did...

Pantry Money Saving Breakfast Casserole

  • 4 Cups Frozen hash Browns (Slightly Thawed)
  • 1/2 Cup Olive Oil
  • 1 "Tube" Sausage
  • 2 Cups Onions, diced (Can "use up" whatever vegetables you have there is half a red pepper in the casserole shown)
  • 2 Cups Half and Half (Can use milk, Whole or 2%)
  • 8 Large Eggs
  • 2 TBS Seasonings (I used Taco seasoning in the casserole shown, try Cajun or for a more savory, Herbes de Provence)
  • 2 Cups (Divided) Shredded Cheese (Mix and mingle the little left over packages. The casserole shown is Monterrey Jack and Sharp Cheddar)
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Meanwhile, Break up the frozen shredded hash browns so that there are no big ice clumps. Put into a Large 9X13 Casserole Pan and thoroughly mix the potatoes with the olive oil so that all is coated (This helps make them crispy. Leave them loosely layered evenly in the pan (do NOT pack tightly).
  3. Bake just this layer of hash browns for 30 minutes until the top begins to crisp up.
  4. Meanwhile, in a large heavy bottomed skillet, brown the sausage.
  5. Once browned and separated into small pieces, drain all but a couple TBS of the grease. Add the onions and whatever leftover vegetables you have in the fridge and saute with the sausage and remaining fat for 5 minutes, until the onions become translucent and soft. Add the seasonings and mix.
  6. In a large mixing bowl, combine the eggs and the Half and Half (milk). Whisk to combine and thoroughly mix.
  7. Once the hash browns have started to brown around the tips, remove from oven.
  8. Add half of the cheese evenly over the potatoes.
  9. Add the seasoned sausage.vegetables evenly over the cheese.
  10. Add the egg mixture over the meat.
  11. Add the remaining cheese.
  12. Bake in the same 350 degree oven for 45 minutes until the top gets a crusty coating.
  13. Remove from oven and allow to rest for 10 minutes before slicing.
  14. Serve HOT and ENJOY!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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