I love to cook and hate to waste. But, sometimes I cook too much food. It pains me to throw away perfectly good food, but this girl can only eat leftovers so many times. I'm good with revisiting a meal one time, after that into the trash can it goes.
The best way that I can avoid wasting food is to transform that food into another dish. That's why I love these breakfast casseroles so much. I got this idea from my Aunt Karen, the mastermind behind the
Sausage And Grapes recipe I posted last week. This is so simple and tasty that I had to share
1. Spray a square baking dish with Pam. Find whatever bread product you have in the house, and line the bottom of the dish with it. Really
whatever. We're trying to go low carb so the only carbs I had in the house were whole wheat tortillas and salt and vinegar potato chips. I think I made a wise decision going with the tortillas. You can use any bread you've got, hell, even pizza will work.
2. Layer the items that you want to include on top of the bread. I made a Greek themed meal earlier in the week and had leftover potatoes with kalamata olives and chicken skewers with onions and peppers. I just dumped the potatoes in and then the chicken on top of that.
3. Beat 5 or 6 eggs with milk or cream and pour that mixture into the dish. Season with salt and pepper and top with cheese.
4. Let it sit for at least an hour. You can even put this together the
night before and let it sit all night. (refrigerated, of course) Bake at
350 for 30 minutes covered, then an additional 15 to 20 uncovered.
You'll know that it's done when the middle doesn't jiggle if you shake the dish.
Voila!
Don't be scared to add just about anything to these. Leftover meat is always good. Ham, sausage, pepperoni, steak, chicken, you name it. Veggies are great too, especially green veggies like broccoli, spinach or kale. Make sure you always add cheese, cheese makes anything better. These casseroles are very good leftover, too. I bring a square to work with me in the mornings and pop it in the microwave.
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