Feeds:
Posts
Comments

Archive for December, 2015

Gotta wing it…

Ingredients:
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
Eggs
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

Directions:

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!

Read Full Post »