Last week I was in Washington D.C. with our local Chamber of Commerce. It was a wonderful trip & I learned so many lessons from lobbying and listening to outstanding speakers. My favorites were Congressman Paul Ryan, Senator Ted Cruz, Congressman Kevin McCarthy and (of course) my own Congressman Bill Flores. Thanks to Congressman Flores‘ staff for all they did to make our time in DC a huge success.
“But what does that have to do with food?” you ask.
First, I was ready to cook by the time I got home.
Secondly, I started reading Bread & Wine: A Love Letter to Life Around the Table with Recipes at the end of the trip. I loved reading about Shannon’s love of cooking & food, as well as having people around her table. (More on that in another post.) On Friday morning, I started flipping through cookbooks to plan Saturday breakfast and dinner. I don’t do lunches now that the kids are gone.
I planned to cook Steak Au Poivre from Bread & Wine, but was looking for one of those hearty, breakfast casserole recipes with eggs & sausage. In The Pioneer Woman Cooks, I found mini omelettes with hash brown crusts. I was craving hash browns at the time.
Saturday morning I read in bed until 10am. Yeah, I know…the pleasures of not having very young kids at my home.
By the time I got in the kitchen, I was hungry and making crusts for mini-muffins would take a long time. So, I invented my own Breakfast Pie with a hash brown crust.
All you do is top the crust with cooked sausage, cheese and eggs. I’m sure you could make it the night before, like a breakfast casserole.
Bake at 350 for 15-20 minutes, until set.
You’ll get 6 generous slices from your skillet.
I think the secret ingredient is the cilantro. We also had salsa to put on top of each slice.
Question: What’s your favorite breakfast casserole recipe? You can leave a comment by clicking here.
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