“Possibility is the secret heart of time.” ~ John O’Donohue
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week was our daughter’s actual birthday, but it was also the night of a special concert for our granddaughter. Sooo… we celebrated out daughter’s birthday with her favorite blue bag at her favorite restaurant, close to our granddaughter’s concert. The concert was pretty cool, Roseville High School Choirs plus our granddaughter’s 5-6 grade Hearts in Harmony chorus. The final mass choir number was amazing… sounded like the rain forest.
RECIPE OF THE WEEK
This recipe is way back from New Year’s breakfast, but it is such a great way to celebrate the weekend or overnight guests I didn’t want to lose it. Many thanks to Ree Drummond for the recipe and to Linda for baking it.
TATER TOT BREAKFAST CASSEROLE
- 15-ounce bag frozen tater tots
- butter for the baking pan
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion, finely diced
- 1 cup milk
- 1/2 cup half and half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 2 cups grated cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Line up tater tots in a buttered 9 x 13 baking dish.
Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8-10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees F.
Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20-35 minutes. Cut into squares and serve.
