Tag Archives: egg

Cheesy Potato Breakfast Casserole

30 May

Another school year is about to end, and celebrations abound.  There are end-of-year lunches and brunches to celebrate the year’s achievements, big or small.  Ushering in the welcome summer and contemplating what lies ahead.

Cheesy Potato and Sausage Bake

Any festivity that involves brunch is a happy thing.  I love brunch food.  If it isn’t something sweet, then it’s got to be something deliciously savory… and cheesy.  One of my favorites is this Cheesy Ham ‘n Hash Brown Casserole.  But I made that for our last brunch event, so I did a different cheesy bake for this round.

Cheesy Potato and Sausage Bake 2

This Cheesy Potato Breakfast Casserole is uber cheesy.  Three kinds of cheese, eggs, potatoes, and browned sausage for excess yum factor.  It is wonderfully easy to whip up the night before.  Let it sit in the fridge overnight, and it bakes up into a crowd-pleasing dish the next day.  We love make-ahead dishes around here.  It helps hectic mornings run a little smoother.

Cheesy Potato and Sausage Bake 3

This Cheesy Potato Breakfast Casserole is smooth, robust with flavor, and an instant hit with both little people and grown-ups.  I made an extra dish of this for the boys, who requested it again for dinner.  I indulged them.  It is, after all, the end of their school year.

Enjoy!

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CHEESY POTATO BREAKFAST CASSEROLE (one 9×13)

INGREDIENTS

1 large onion, chopped
1 pound bulk sausage
4 cups (20 oz) plain frozen hash brown potatoes, thawed
9 large eggs, lightly beaten
2 cups shredded extra sharp Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese
3 tsp garlic powder
1 1/2 tsp table salt
1 1/2 tsp fresh ground pepper

DIRECTIONS

Preheat oven to 350F.  Grease a 9×13 inch baking dish and set aside.

Heat heavy large skillet over medium heat.  Cook sausage and onion, stirring often and breaking up the bulk sausage into small pieces.  Cook until sausage is browned throughout.  Drain and set aside.

In a very large bowl, combine potatoes, eggs, Cheddar cheese, cottage cheese, Swiss cheese, garlic powder, salt, and pepper.  Add cooked sausage mixture.  Stir to combine well.  Pour entire mixture into prepared baking dish.  Can tightly cover and refrigerate overnight, if desired.

Bake in preheated oven 50-60 minutes or until eggs are set and cheese is melted.  If casserole sat in fridge all night, it may need to bake a bit longer.  Watch and cover with foil if the top starts browning too much in the oven.  Let stand at least 10 minutes before serving.

Source:  Chew Out Loud, adapted from allrecipes

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Ultimate Bacon ‘n Egg Burger with Roasted Garlic Mayo

31 Jul Egg Burger Roasted Garlic Mayo

I can’t help it.  Every time I see pictures of big, juicy burgers, I feel the need to take a bite.  Whether it’s flipping through a magazine, surfing food blogs, or passing a colorful billboard… my eyes and stomach linger on the pretty burger.  Burgers have come a long way – what used to be simple fast food has become a canvas for diverse gourmet creations.  I’m of the variety who likes to try new things at least once.  The first time I tried a burger featuring a gooey good egg, I fell for it.   This summer, I grilled us up some juicy bacon ‘n egg burgers.

Egg Burger Roasted Garlic Mayo

Ultimate Egg Burger, fully loaded with good stuff

Yeah, I am a fan of almost anything involving eggs.  And avocados.  And bacon and sauteed mushrooms.  Melty cheese and crisp arugula?  Those, too.

ultimate egg burger roasted garlic mayo

Ultimate Egg Burger – topped off with roasted garlic mayo

This burger would be fantastic with just mayo or mustard, but since I’m a huge garlic fanatic (freak, really), I doctored up the mayo with roasted garlic.  Make this roasted garlic mayo, and you’ll have an awesome condiment for any burger, sandwich, burrito, etc. etc.  If you haven’t roasted garlic in awhile (or ever), here’s how to do a fool proof roasted garlic.

Ultimate Egg burger

Ultimate Egg Burger – get your napkin ready for eggy goodness to drip. Hey, if it’s that good, it’s gotta be messy!

You can, of course, cook your eggs to your preferred doneness.  I crave a bit of runny egg yolk, so I do mine over easy.  Enjoy the rest of summer with another great burger!

RECIPE (4 large burgers)

INGREDIENTS

2 lbs good ground beef (80/20)
4 eggs
8 slices bacon, cooked and drained
1 avocado, sliced and drenched in lemon juice
1 vine-ripened tomato, sliced
arugula
1 package sliced mushrooms
2 cloves garlic, minced
havarti or cheddar cheese slices
roasted garlic mayo*
salt and pepper
6 TB light olive oil

DIRECTIONS

Make roasted garlic mayo (recipe below).  Keep in fridge.

Liberally season beef with salt and pepper.  Shape into 4 large patties, and set aside at room temp.

Heat 2 TB oil and garlic in saute pan  for about 1-2 minutes.  Saute mushrooms until just soft.  Remove from heat.  Drain and set aside.

Heat up 2 TB oil in large nonstick pan on medium high.  Crack two eggs directly into pan and sprinkle on salt and pepper.  After about 30 seconds to 1 minute, carefully flip to other side, taking care not to break yolks.  Sprinkle with salt and pepper again and cook another 30 seconds to 1 minute, or until your desired doneness.  Heat up another 2 TB oil and repeat with other 2 eggs.  Remove from heat.

Grill burgers to medium rare or medium.  Keep warm.

Assemble your burgers:  Spread garlic mayo on buns.  Layer on arugula, tomato, avocado, bacon, mushrooms, and warm beef patties.  Place sliced cheese over warm patties.  Top with eggs.

*  Recipe for 1/2 cup of Roasted Garlic Mayo:  Roast 1 head of garlic (how to roast garlic).   Mash up roasted garlic.  Mix well with 1/2 cup mayonnaise.  Mix in 1 TB lemon juice and 1 tsp paprika.  Add salt and pepper to taste.  Mix well.  Lasts for up to a week in fridge.

Source:  Chew Out Loud

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