Front Range Fork And Cork: Leftovers Breakfast Casserole

Friday, November 6, 2020

Leftovers Breakfast Casserole

Today is Friday. I'm so glad today is Friday because it has been a long and grueling week for everyone. I pray that we can all find some calm and relax this weekend. I will (once again) be preparing for another snow/rainstorm making an appearance Sunday/ Monday.

Now, if you're a regular of this blog, you're probably asking yourself, how many times does this girl need to "prepare" for another storm. Here's the deal....I am holding out and refusing to "permanently" put away the backyard furniture. I just cannot do it. I know my neighbors must think I am nuts, but I am so not ready.

Last weekend we had family in town, next weekend is our annual Masters Dinner of Champions Dinner, the next weekend we are having friends over for dinner and then more family in town for Thanksgiving weekend.

I want to enjoy every possible moment outside on our deck sofas and the warm fire table. I know I am going to have to suck it up, give in, and put everything away for the winter...but not this weekend (or month), fingers crossed!

I am happy to report that I took care of my grocery shopping early this week, before all the crazy "blizzard" shoppers go out this weekend.

In making room for everything I purchased, I needed to do some purging of leftover foods. Surprisingly enough, this turned into the most amazing breakfast casseroles...ever!

Of course, I didn't write any of it down, thank God I took this photo to help my aging brain remember.

Stay safe, healthy, and sparkly this weekend.

Leftovers Breakfast Casserole

12 eggs

1/2 cup heavy whipping cream

1 tomato, diced

6 button mushrooms, sliced

2 cups, cooked/roasted red potatoes, cut in quarters

2 cups fresh spinach leaves, stems removed, torn into bite size pieces

4 cooked breakfast sausage patties, diced

2 cups shredded Jack/Cheddar cheese

Preheat oven to 350 degrees. Spray 9x11 glass baking dish with nonstick spray, set aside.

In a large bowl whisk the eggs with electric hand mixer. Add the heavy whipping cream and beat until incorporated. Set aside.

Toss the remaining ingredients into the prepared baking dish and spread evenly. Pour the egg mixture over the sausage/veggies/cheese combination.

Bake 30-45 minutes, until center is cooked through. If it starts to brown on top too early, loosely place a piece of aluminum foil over top to prevent burning.