This was a great last minute save for our dinner a few weeks back!
Ever have one of those nights where you’ve counted on leftovers for dinner but yet when you open the fridge, there aren’t any?
Yup. It really stinks when that happens, doesn’t it?
We must’ve had a very hungry week the week prior to our spring break because when we made our menu for the week, knowing we’d be going away for the break week, we tried hard to use what we had and we worked in leftovers on the menu for a particularly busy night where we’d have to eat and run. But, we did an extra good job of using what we had because when I looked, I realized I needed a new plan for dinner that night.
Coincidentally, because I get so many meal ideas and recipes in my inbox each day, one happened to catch my eye and spark my interest for dinner that night. It was an egg and sausage casserole which was supposed to be cooked in the slow cooker, most likely for an Easter brunch type of meal, but it gave me an idea for my last minute Wednesday-before-the-chorus- concert-and-dance-class night type of meal instead.
I began looking on the internet and Pinterest for egg casserole ideas. I wanted to make a good-sized one so that I could also use it for the remaining week’s breakfasts and lunches too. I am a big fan of the “Cook Once, Eat Twice” philosophy.
The recipe I came up with was well-received by my family and I even served it with an English Muffin bread, which I made in the bread maker while I was gone for the afternoon. I did not need to slow cook my casserole, so I baked it in the oven instead. It was a perfect meal.
Here is the recipe I somewhat created, based on all the recipes I saw that day.
EGG AND SAUSAGE CASSEROLE
INGREDIENTS
Olive oil
12 package cooked sausage (I used a combination of cut up low fat turkey sausage links (8) and what I had left of my Jimmy Dean low fat Turkey sausage crumbles.)
14 eggs beaten
1/2 cup milk
1 small onion, chopped
Several small potatoes, chopped into bite sized pieces (I used six potatoes, I could’ve done with five. Six was just a bit much, even for a large casserole.)
1-2 cups shredded cheddar cheese (we use low fat)
DIRECTIONS
I precooked my potatoes and my onions and sausage in olive oil on the stove top first. I put them into two cast iron skillets since I had such a large amount, and cooked them before putting them in the bottom of my casserole dish. I poured my eggs on top of them once in the dish, and topped with the shredded cheese.
I baked my casserole for one hour at 350 degrees. Be sure to check it by putting a knife through. The casserole looks done about halfway before it is done. Halfway through, I covered it with foil because the top was golden brown but the inside was still loose.
