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Wednesday, March 20, 2013

The egg casserole with "leaves..."

I made an egg casserole over the weekend.
It happened to have fresh spinach in it.
Preston was sitting at the counter while I was mixing it up.
As I added the spinach he creased his forehead together and said,
"Why we eat LEAVES, MOMMY???!!!!"
Dustin and I both laughed so hard.
I love the honesty of a two year old.
It turned out to be a pretty good egg dish!
Even WITH the leaves in there!!!!!!!!!

Egg Casserole with "Leaves"
1 (32 oz) package frozen hashbrowns
1 lb sausage, cooked and drained
2 cups diced ham
2 cups fresh baby spinach
1/2 cup chopped fresh mushrooms
1/2 cup chopped onions
2 cup cheddar cheese
1 can diced tomatoes with green chilies (I threw in a jar of homemade salsa)
12 eggs, beaten
Grease a 9x13 pan.
Layer 1/2 the hashbrowns, 1/2 the meats, all of the spinach, all of the mushrooms and all of the onions.
Then add the rest of the hashbrowns, and meat.
Mix the tomatoes and eggs, then pour over the top.
Top with the cheese.
Bake at 350 for about an hour or until the eggs are cooked through.

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