Breakfast for Dinner
Howdy E/everybody,
Luckily we made it out to the store, we went from 50 degrees yesterday to seven inches of snow, ice, and downright bleech. You won’t hear me complain about getting seven inches much, but I don’t like snow. Ironically, every time I complain about the cold, I move further north. Over my lifetime, I’ve lived in Montana, and spent the noreaster of ‘93 near Boston. Due to the layout of the air base, I can actually say I walked up hill both ways in knee high snow from my dorm to the squadron and back.
Alas, I digress. Some nights, when you’re bored, in the mood for homestyle eats, and want to fill the house with intoxicating aromas, you just gotta have breakfast. I’ve been trying to branch out and use some of the non dinner recipes, and this entry in the American Heart Association’s 8th ed looked promising. However, in true RKW fashion, it made great scaffolding but looks like it severely lacks in flavor. What can I say, I have jaded tastebuds and I’m picky what I put in my mouth.
I’ll post the original recipe, then I’ll tell you what’s actually in the oven.
Luckily we made it out to the store, we went from 50 degrees yesterday to seven inches of snow, ice, and downright bleech. You won’t hear me complain about getting seven inches much, but I don’t like snow. Ironically, every time I complain about the cold, I move further north. Over my lifetime, I’ve lived in Montana, and spent the noreaster of ‘93 near Boston. Due to the layout of the air base, I can actually say I walked up hill both ways in knee high snow from my dorm to the squadron and back.
Alas, I digress. Some nights, when you’re bored, in the mood for homestyle eats, and want to fill the house with intoxicating aromas, you just gotta have breakfast. I’ve been trying to branch out and use some of the non dinner recipes, and this entry in the American Heart Association’s 8th ed looked promising. However, in true RKW fashion, it made great scaffolding but looks like it severely lacks in flavor. What can I say, I have jaded tastebuds and I’m picky what I put in my mouth.
I’ll post the original recipe, then I’ll tell you what’s actually in the oven.
Country-style Breakfast Casserole
Cooking spray (I use canola or olive oil)
8oz low-fat smoked link sausage
2 tbsp maple syrup
2# frozen hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 1oz slices low-fat American cheese, diced
1/4 cup grated or shredded Parmesan cheese
1/2 tsp dry mustard
1/4 tsp pepper
2 tbsp diced green onion (green parts) — optional.
Preheat oven to 350. Grease a 13x 9 x 2in baking pan.
Cook the sausage in a skillet. Cut into bite size pieces. Return the sausage to the skillet and coat with maple syrup. Pour the sausage into the baking pan.
Top with the potatoes.
Mix the remaining items in a medium bowl, except the onions. Pour over the sausage and potatoes. Bake for an hour or until the center is set.
Sprinkle with green onions. Cool for 10m before cutting.
Carbs: 24g
Fat: 1.0g (.5g good, .5g bad)
Protein: 13g
RKW’s version
To quote the movie Deep Blue Sea, “who ya gonna trust?” Obviously this recipe needs a witchy overhaul.
First of all, we’re carnivores. The 8oz of sausage ... witch, please. I used 16oz sliced garlic chicken kielbasa, AND two packages of Johnsonville chipotle Monterey Jack cheese chicken sausage links to cover the bottom.
I also had no syrup in the house so I used honey. I don’t have dry mustard either, oops.
28oz pkg of diced hash brown potatoes were scattered over that. We also like our cheese, so I used a Mexican blend of shredded cheese and sprinkled it liberally over the top of the potatoes and did the same with the Parmesan cheese. I sprinkled the Himalayan salt blend over that, then poured the egg and milk mixture over that and added more shredded cheese over that. Layers!!
This should make for some happy campers tonight. We have two of his boys this weekend, and try to pick recipes they can enjoy. The chicken sausage should up the protein, ... won’t vouch for anything else.
RKW
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