A Tale of Two Casseroles

Today we’re offering a two-fer! Two recipes for the price of one!

The church we attend has a monthly Faith Sharing Breakfast. It’s simply a time to gather as a congregation and share a meal and conversation with one another.

Sometimes, the tables can fill pretty quickly and you end up sitting next to someone you either don’t know or haven’t seen in a while, and it’s an opportunity to make a new friend or catch up. They are a lot of fun.

Well, I’m on the committee and I help plan them and I volunteer to cook something each month. Surprising, I know!

Last month, I volunteered to make two breakfast casseroles (in scouting circles we call them catastrophes). I used the same recipe for both; however, for one I decided to go with a country sausage and for the other I used a hot Italian sausage. Both were a hit.

This is a simple way of adding variety when you’re cooking for a crowd. It’s also a way to cook for different dietary needs or heat levels. For example, my daughter doesn’t like heat so, of course, she went for the mild country sausage version. My son, when it comes to heat, always says, “Bring it!” so, of course, he went for the hot Italian sausage version.

The best part was watching this little elderly lady go through the line. She read the description on my hot Italian sausage version, placed a dainty spoonful onto her plate, thought about it, and then doubled down and took a second more generous spoonful. She didn’t regret that decision and thoroughly enjoyed her breakfast.

When you’re cooking for a small crowd, instead of making a lot of the same dish, try making a couple of different dishes or variations of the same dish. It adds variety and is a great way to cater to different needs whether they be heat tolerance or vegetarian or gluten or dairy. Like the two catastrophes, simply changing one ingredient can radically alter the dish.

This is a simple breakfast with just a few ingredients. It goes together very quickly. The meat could be cooked ahead of time and brought to camp in your cooler. I also use the carton of liquid eggs or I scramble them at home and pour them into a bottle for transport to camp. In camp, when it’s time to make breakfast, it’s just some assembly required.

This would make a great Sunday morning breakfast if you foil-lined your Dutch oven. Everything gets dumped into the oven, toss it together like tossing a salad, pour on the eggs, and get it on the coals. When I mixed this together, I put on food handlers’ gloves and mixed it with my hands. It was so easy.

Equipment
12-inch Dutch oven or 9×13 casserole dish, large bowl, whisk.

Ingredients
2 pounds sausage (breakfast, hot or mild)
1 (30-32oz) bag of frozen tater tots
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

If You’re Prepping at Home
In a large skillet on medium heat, add a little olive oil and brown the sausage until no longer pink. Drain off the excess fat, cool, and load into a releasable plastic bag or a container for transport to camp. In camp, foil-line the Dutch oven and grease the foil. Start 25 coals. Add the tator tots, cooked sausage and cheese to the Dutch oven and toss together. In a large bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the tator tot mixture and bake (see baking instructions below).

If You’re Prepping in Camp
On coals or on a propane stove, over medium heat, add a little olive oil to your Dutch oven and brown the sausage until no longer pink. Remove from heat. Spoon out the sausage into a large bowl. Drain the excess fat from the Dutch oven and set aside. Start 25 coals. To the sausage bowl, add the tator tots and cheese and toss together like a salad. Pour into the Dutch oven. In the same bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture and bake (see baking instructions below).

If You’re Making at Home
In a large skillet on medium heat, add a little olive oil and brown the sausage until no longer pink. Drain off the excess fat, cool, and load into a greased 9×13 casserole dish. Add the tator tots and cheese and toss together like a salad. In a large bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the tator tot mixture and bake (see baking instructions below).

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour or until eggs are set. Refresh coals as needed.

Serves 8

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Advertisements
Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , | 4 Comments

Post navigation

4 thoughts on “A Tale of Two Casseroles

  1. Big Daddy

    Cookie – where are the other Tater Tot recipes?

What's Cooking?!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: