Archive for December, 2015

Gotta wing it…

1lb ground sausage
1 small yellow onion
Other vegetables to preference (I love adding mushrooms.  Green peppers are also good, etc.  Anything you would put in an omelette will work)
Hashbrowns (don’t use frozen – I have used the refrigerated green bags that are sold on the top shelf in the dairy section at Meijers by the English muffins, or the tiny box from the instant-potato section at Kroger that you rehydrate by pouring boiling water into – either of those work well.  You don’t need to brown them in advance like the instructions say, just do the rehydrating if required).  In both of those cases, I use the whole bag/little box, however much that is.
Half and half
Good mustard (not yellow… I use a stoneground mustard with garlic that I can’t remember the name of right now!)
Red Hot
Cheddar Cheese


Preheat oven to 375
Chop up the onion and throw it in the pan with the sausage while you are browning it
Prepare the hashbrowns if necessary
Grease a casserole dish
In a large bowl, mix like some mustard and some hot sauce.  I do quite a bit of each.  I’d have to guess at least ¼ cup of mustard and half of that amount of hot sauce.  Then add 6-8 eggs, a few bloops of half and half, and whisk together.  The annoying thing is you obviously can’t taste this mixture so it’s all a guessing game!
Mix the hashbrowns and sausage/onion mixture into the bowl with the eggs and stir until combined
Pour into the casserole dish and bake until edges brown and separate from the dish (about 35-40 minutes).
Serve with cheddar cheese to top.

This also works well to do in advance – you can mix it all up and refrigerate it overnight then just pop it in the oven in the morning!


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