I did not have the best of weeks at work. It was frustrating and tough and to add to it all, the time seemed to limp forward like I was in The Matrix. So, I really paid my dues for these three days off. However, its July 4th weekend and I have lots of plans...
I have posts swimming in my head and recipe ideas to test. I have a sewing project to do and a picnic for four to make...
So much for relaxing.
But I do try to set myself up for success with my prep work. When I know I'm either going to get up early on Saturday, or get up late or if I know I'm not going to have the strength to make a big breakfast, I make sure to go to the breakfast casserole.
On Friday nights when I'm making dinner, I start assembling the casserole. That way all I have to do is place it in the oven the next morning and I'm done. I do this alot for when I have guests staying for the weekend. Because you don't want to be trapped in the kitchen the whole weekend. That will make you truly resent your guests.
I went to the breakfast casserole this particular Saturday in honor of Breakfast at Wimbledon. I was up and at it early to make sure I caught the whole match. Unfortunately, it was barely over an hour and Serena Williams slaughtered her opponent. And even though I'm not a huge country fan I can't help to think, "Did I shave my legs for this?"
Fiesta Breakfast Casserole
8 large eggs
8 oz frozen hashbrown potatoes
1 cup sliced peppers (I used a mixture of green and red)
1 clove minced garlic
1 tsp cumin
2 tsp kosher salt (1/2 tsp regular salt))
1 tsp red pepper
1 tsp black pepper
1 cup cheddar cheese
In a 8x8 glass buttered dish layer potatoes then the peppers. Whisk the eggs in a separate bowl and add salt, both peppers, cumin and garlic. Pour over the potatoes and peppers and sprinkle cheddar on top. Cover with saran wrap and put in the refrigerator (you can make the morning of if you want). The next morning take out the casserole and place in a 375 degree oven for 40 - 45 minutes until cooked through.
Would you mind double checking the spice measurements? I made this last night and baked it this morning and it turned out inedible here, way too salty.
ReplyDeleteI think I know what this is, I didn't say which type of salt that I used in the measurement so I changed it. I'm so sorry. I don't use regular salt I use kosher or sea salt. Much larger krystals. I would cut the measurement in half to 3/4 if using regular table salt.
ReplyDeleteI made this, this morning. It was quick and easy and though I was afraid of the little sensitive taste buds I have lurking in my home, I halved the peppers and the salt. I had read this comment a couple days ago when I printed it and thought to lower the salt it just to be safe.
ReplyDeleteThe outcome: Huge success! I would have liked to have used the full amount of pepper, though it still lightly smoldered on my tongue. My most sensitive child who says, NO pepper ever, liked it! She really liked it! I'm putting recipe safely away in my overflowing recipe drawer.