UGH! We’re under a blizzard warning at the moment:
Yesterday was decent (for February in SoDak) and at one point, the sun even came out! Because I knew today would be bad and I would want to just hole up and not go anywhere, I was pretty busy yesterday. I got the grocery shopping done first thing in the morning, because it’s always horrible on Saturdays anyway, and with the impending blizzard, it would be even worse. We went back, because the bambino took his first “cooking” class:
He had a lot of fun, and I think we’ll continue to do them. Once we got home from there, I got to work on a bunch of cupcakes:
Karyn had me bake them for a meeting that’s since been cancelled, but I’m sure it’ll be rescheduled. And after that, I got breakfast ready, since I was going out for the evening.
Sausage & Egg Casserole.
A friend had given me the recipe awhile ago–Her department at work does a weekly breakfast, and another coworker had brought this to share. I’ve been meaning to make it for ages, but I never think about it until after the fact. I figured it would be perfect to make this weekend, just because it needs to sit overnight, so I could get it ready before I left and it would cook while I watched “Meet the Press.”
And it was delicious. Jay had to pop into work for awhile, because the people who were supposed to be covering the severe weather were unavailable for some reason. But breakfast was ready by the time he got back home.
|Sausage & Egg Casserole||
- 1 lb. bulk sausage
- 3 large eggs
- 3 egg whites
- 2 C milk
- salt to taste
- 1 tsp. stone-ground mustard
- 1 C shredded cheddar cheese
- 2 8-oz. packages of crescent roll dough
- Cook sausage, breaking up into large chunks, until browned. Drain on paper towels.
- Whisk together eggs, egg whites, milk, and mustard. Mix in the sausage and the shredded cheese.
- Grease a 9×13-inch baking dish, and unroll one sheet of crescent dough. Press onto the bottom of the dish and partially up the sides.
- Pour the egg mixture over top of the dough and place the second sheet of dough over the top, tucking into the sides. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
- Allow the casserole to sit for 30 minutes before preheating the oven to 350 degrees F. Bake for 40 minutes or until eggs are set and casserole is golden-brown.
I’ve still got laundry to get started on, and I’m debating on whether or not I want to venture out. We’re in need of toothpaste, which I realized last night when I was out. I know we’ve got a trial-sized tube in one of the bajillion travel bags I have stashed under the bathroom counter, so we’ll be fine. But I’m also rather cabin-feverish, so I’m toying with the idea of venturing out into this nonsense. I also have my own baking project I kind of want to do, so I might just leave well-enough alone and we’ll stay in today!