So Sampson wants me to make a casserole that she thought up...
BCalaS -
Preheat the oven to broil.
Get a bunch of regular potatoes, cut then into thin slices.
In a pan, cook a package of sausage links. As they're cooking, cut them down the middle lengthwise. Then add in the potatoes, and cook these together until they're done. Set this mixture aside.
Next, get a box of bisquick. In a bowl, make one batch of pancake batter. I like my batter thick, so I use a little less bisquick than they recommend. Also, in the batter add several dashes of Cinnamon and brown sugar. Make a batch of pancakes, try to keep them fairly small - 4 to 5 inches in diameter.
In a bowl on the side, scramble 5 eggs with milk until they're nice and frothy. Set this aside.
Next, get a casserole dish. In the dish, lay down a layer of pancakes, covering the whole dish bottom. Then spread a layer of sausage/potato
mix. Repeat to fill up the dish. After the layers are done, pour the
eggs over the casserole. Finally, cover this with cheese to taste.
Now,
put the casserole into the oven. The broil feature makes the oven
really hot, but the heating element is at the top of the oven, so the
eggs will cook without overcooking the rest of the dish. Once the eggs
are done (this is a personal decision based on how well done you like
your eggs), take the dish out. Let cool for a few minutes, and serve.
Have some maple syrup as a topping for those of us who like it.
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OK, that's the recipe. Tips, suggestions, comments?
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9 comments:
look at you and actually making a receipe out of it! I kinda like my skeleton better. Makes it more difficult/open to interpretation. I think too - depending on what type of sausage you're working with, that you should season your potatoes accordingly. Maybe a cajun seasoning if you are going the kielbasa route. Pehaps just salt and pepper if you are doing icky grey country sausage.
Heh, a very good point on the seasoning. You could definitely modify it and make it cajun style. Or get some spicy italian sausage, add a little heat. Or even do bacon instead of sausage, for the different texture.
And I like my recipes very cut and dried. I don't have to worry as much about what to do, I just follow directions.
I think bacon would "soggify" during the baking process as it pulls in the moisture. You'd have to do bit, chop it up instead of big long strips anyhow, otherwise a big slice of bacon would pull out of the mess with one well aimed bite. and you can't be having that. For reals, yo.
If someone else doesn't comment, we should have just stuck to IM.
Yeah, sampson. We see how much other people value our opinions and ideas. Well, fine. From now on, we'll just keep our genius ideas on IM so that we alone benefit. That'll teach 'em!
Will you eat it in a house? Will you eat it with a mouse?
check quiche recipes or what ever the spanish call them... Fritatas? for more ideas and especially for how to cook them as I don't think broiling will work well, you should need to bake it or you will only cook the top layer of eggs.
sounds delicious to me!
mmm...salmonella
Didn't you promise a post?
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