Improvising in The Kitchen!! Yummy!!!

Improvisation doesn't have to be limited to music or much of anything else.  I love to improvise in the kitchen!!  As church leaders, you might imagine, my wife and I often have to rush a bit in order to be ready for the weekly work of leading and interpreting worship to our congregation.  As a result, we often prepare the following casserole ahead of time and heat it up in the microwave so we have a quick but substantial breakfast on Sunday mornings!  Just add your favorite tidbits, a cool beverage & some good coffee!  Thus fortified, you can happily head out the door to join your favorite faith gathering in honoring your Creator!  Life is good!

My Staple Sunday Morning Breakfast Casserole    

Adapted/Improvised by Randy Creath from Barbara Creath’s recipe (my mother)!!

All of the listed ingredients can be modified to your preferred taste or consistency.  Use your imagination!  I sure do!  If you come up with improvement or improvisational ideas for this dish, let me know!  Please!!!

J

1 quarter medium sweet onion (chopped or minced)

1 TBSP garlic (minced)

½ fresh sweet red bell pepper (chopped)

½ to 1 cup fresh mushrooms (your choice – chopped, minced, chunked, sliced)

Sauté these four items in 2 TBSP. oil (I prefer butter or bacon grease)

Dust the sautéing mixture with fresh ground black pepper and ½ tsp. of ground sea salt

If desired, you can add your desired amount of dried cilantro, cumin, marjoram, or other similar herbs at this time.

Add 1 LB of your favorite ground pork sausage (or other ground meat of your choice) to the sautéing mixture.  Add additional spice or flavoring to meat to satisfy your taste - if desired (examples: 1 TBSP. maple syrup, 1 tsp. tabasco or favorite hot sauce, ground sage, cayenne pepper, etc.)

Cook the meat and sauté mixture until completely browned.  It should be in small pieces or crumbles when finished.  Each person is different but I also prefer to have a small portion of the meat just slightly blackened.

Crack and slightly whisk/beat 12 jumbo eggs in a large mixing bowl

Add 2 standard sized boxes of your favorite dried “julienne” or “hash brown” potatoes.  If you use “julienne” or other flavored dried box potato mixes discard all but 1 TBSP. of the “cheese mixture” or whatever flavoring it might be).  Lightly stir into the cheese & egg mixture (add mix flavoring if desired).

Add 2 standard sized cans of “mushroom soup” or equivalent (mushroom garlic, golden mushroom, etc.)  Lightly stir into the cheese & egg & soup mixture.

Shred 1.5 pounds of your favorite sharp cheddar cheese.  Separate into approximately 1 lbs. and ½ lbs. portions.  Lightly stir the 1 lbs. portion of cheese into the egg & potato & soup mixture.

Drain the sautéed mixture of onions & peppers & garlic & mushroom & sausage.  After draining, add this to the egg & cheese & potato & soup mixture.  Stir until even distributed.

Grease a large 9X13 baking pan with spray oil or preferred agent.  

Pour in the amazing (and quite heavy) mixture.

Sprinkle the remaining ½ lbs. of cheese onto the top of the casserole.

Garnish with paprika or decorative items of your choice.

Bake at 350 degrees for approximately 1 hour & 20 minutes.  The casserole is done when the top cheese is golden brown and the entire concoction is uniformly solid throughout the pan.

Enjoy!!

Randy