Day 71: “Sleep on It”
March 12, 2011
Who doesn’t love the idea of making a meal before you go to bed, placing it in the fridge and popping it in the oven the next morning? I am always on the look out for easy breakfast items as weekend breakfasts are sometimes the only ones we have as a family. Trying to find more time it eat as a family I try to squeeze every moment in. Next up, I am going to start finding midnight snack ideas as that is about the only time all 5 of us are home at the same time. Sports, play practice, youth symphony practice, music concerts for school, work, travel for work, workshops, etc. we all lead busy lives. But as long as we put family first, our family will be ok. See you around the kitchen table at midnight!
Finding a cookbook that celebrates the meal sitting in the fridge overnight is a great thing. This cookbook is a compilation of recipes from Bed and Breakfasts from around the country. The author herself is the Innkeeper of Nantucket House. When an owner of a bed and breakfast submits a recipe you know it has to be good. Making breakfasts for paying guests you perfect what people like. The cookbook covers not only breakfasts but also Dinner and Desserts. Each recipe comes with a little story from the innkeepers. No pictures in this cookbook folks.
The Ruling: It was average. I made changes, such as I didn’t have the right kind of sausage and I had too many potatoes so the casserole was kind of watery. To solve this I put each serving in the microwave and nuked it to make sure all the eggs were cooked. I should note that I would make this again, so don’t hold this against the cookbook.
Cody Cowgirl Casserole, page 122
- Vegetable oil or nonstick vegetable oil spray
- 1 pound bulk sausage, browned and drained
- 1/2 pound bacon, cooked and diced
- 12 ounces frozen has browns or potatoes
- 1 medium green bell pepper, chopped
- 2 tablespoons chopped scallions
- 2 cups shredded Cheddar or Monterey Jack cheese
- 1 cup Bisquick
- 3 cups milk
- 1/2 teaspoon salt
- 4 large eggs
- Oil or spray a 9 x 13-inch glass baking pan. In a large bowl, combine the sausage,bacon, hash browns, bell pepper, scallions, and 1 cup of cheese. Spread in baking pan.
- In another large bowl, whisk together the Bisquick, milk, salt, and eggs until blended. Pour over the potato mixture. Sprinkle with the remaining cup of cheese. Cover and refrigerate overnight (no longer than 24 hours).
- The Next Day: Preheat the oven to 375 degrees. Bake the casserole, uncovered, until light golden brown around the edges and the cheese is melted, 30 to 35 minutes. Let stand 10 minutes before serving.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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