My mom and that i were speaking the other day approximately how extraordinary lifestyles would be if we lived a little in the direction of each other.


Right now, we live about 3 hours apart close sufficient to surely be capable of drive and visit fairly regularly, however simply a ways enough away that you can’t precisely grasp coffee collectively on a whim.  but that’s what we had been talking approximately.  it might be so fun to simply be close enough to grab lunch together spontaneously!  Or pop over for a glass of wine on the back deck.  Or bribe her and my dad with cookies if they’d come assist me sell off a brand new sofa.  Or do our grocery shopping together.  you understand, the random regular things collectively.



  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)\
  • 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
  • 1 medium white onion, peeled and diced
  • 6 eggs
  • 2 cups shredded cheddar or mozzarella cheese
  • 1/4 teaspoon freshly-ground black pepper
  • 1/3 cup milk
  • 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
  • (optional topping: thinly sliced green onions)


  1. warmth oven to 375°F.
  2. upload the sausage to a medium saute pan. cook over medium-excessive heat till browned, crumbling the sausage with a spoon as it chefs. remove sausage with a slotted spoon and transfer to a huge mixing bowl. Reserve approximately 1 tablespoon of sausage grease inside the saute pan, discarding the rest. upload the onion and pink pepper* to the saute pan, and saute for five mins until cooked. upload the garlic and saute for an extra 2 mins until fragrant. (If the use of the jarred roasted pink peppers, wait to stir them until after the garlic.) Pour the vegetable combination into the integration bowl with the sausage. upload the hash browns and 1 half cups cheese to the integration bowl with the sausage and veggies. Stir to combine.
  3. In a separate bowl, whisk collectively the eggs, milk and black pepper until blended. Then upload them to the hashbrown aggregate, and stir to combine. Pour the mixture into a 11×7-inch or a nine×9-inch baking dish (a nine×13-inch dish may also work), and pinnacle with the remaining half of cup of shredded cheese. cover with aluminum foil and bake for half-hour. Then take away the aluminum foil and bake for an additional 10-15 minutes till the potatoes in the middle are cooked via.  (I advise simply the use of a fork to pull out one of the potatoes within the middle of the casserole, and check it to see whether it’s smooth and cooked thru). dispose of and permit the casserole rest for 5 mins. Sprinkle with inexperienced onions and serve!

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