breakfast casserole

Whenever we have company overnight, I make sure to roll out my mother’s breakfast casserole recipe because, to be honest, it makes me look good. There isn’t much you can do to screw it up, which is perfect for someone who routinely wanders off while pots and pans are left to burn on the stove. On Father’s Day weekend, The Husband’s father and younger brother were staying with us, so after everyone had their fill of wine, watermelon, and beer and had retired to bed, I set to work making the casserole so it’d be ready first thing in the morning.

I encountered difficulty immediately:

Any good cook realizes the benefits of adding Yuengling to the cooking process.

That cylindrical beauty rolling about in the saucepan would be a frozen lump of ground sausage because I forgot to defrost it. I literally had to cut it out of the wrapping, then squeeze it like a tube of toothpaste until the whole thing clunked into the pan. It took a little bit longer to cook as I had to keep constantly turning and scraping it, but pretty soon the beer was gone and the sausage was finished. This is where The Husband stepped in and mixed it all together with egg and milk while I cubed some bread, which went into the bowl before the whole mixture slopped into a casserole dish. A bit of time in the oven the next morning and this is what we had:

Breakfast casserole!

I know I’ve been off-schedule lately, but hopefully this heralds a return to dumbassery for me. Bon appetit!