Although few things beat a fried egg with a runny, orange-yellow yolk and crispy, fatty bacon fresh from the pan, sometimes it is really nice to have a grab’n’go breakfast on hand. It frees up time and ensures you have breakfast. While hard-boiled eggs are easy and effective, I enjoy something with a little more vegetable matter and spice in it. This breakfast casserole was excellent (minus the slight overcooking, whoops!), and I have a feeling I will be developing many variants in the not-so-far-off future.
- A dozen eggs
- Salt & Pepper
- Cooking fat of choice (I used rendered bacon fat)
- 1 onion, chopped
- 1/2# hot italian sausage (or sausage of your choice)
- 1 large sweet potato, peeled and diced
- Handful or two of mushrooms, sliced
- 2-3 handfuls of baby spinach, chopped
- Preheat oven to 350-375. Heat the bacon fat in a pan over medium-high heat. Add onion and saute until beginning to become slightly translucent, about 5-6 minutes. Add sausage and cook until browned.
- While onion and sausage are cooking, microwave sweet potatoes in a glass bowl for 4 min. You just want them to be slightly tender.
- Scramble your eggs in a bowl and season with salt and pepper to taste. I thought 6 would be enough to start, and then realized that it was totally insufficient for the amount of other stuff I was using and upped it to an even dozen. If you want more/fewer eggs, adjust accordingly here.
- Once your sausage is cooked through, mix with your mushrooms, spinach, and scrambled eggs. Pour into a pan (I’d use a 9×13…my 9×9 dish was a little too thick and caused the bottom to burn). Cook for 35-50 minutes, or until center is set.