Cowboy Breakfast Casserole

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I love having easy breakfast options for everyone in the fridge. I prefer a hot breakfast instead of cold cereal. But it's just too expensive to buy those frozen breakfast options, so I prefer to make something up ahead of time and just keep in the fridge so we can just heat up a portion throughout the week. And this breakfast certainly satisfies that! You could make it if you were hosting a large breakfast or brunch, but I like to keep it all to myself and eat for a week on it!

Ingredients:
Bag of frozen Potatoes O'brien (frozen hash browns with onions and potatoes already in it)
1/2 lb. sausage, browned and crumbled
1/4 cup diced sweet onion
1.5 cups heavy cream
1 cup shredded cheddar
1/2 cup shredded Parmesan
1 tsp salt
1/2 tsp. pepper

Preheat your oven to 350 degrees. After browning your sausage, mix all the ingredients in a large bowl. Spray a large casserole dish with cooking spray. Place mixture in a casserole dish and cook for 50-60 minutes.

Like I said, I make this ahead of time to serve throughout the week, so I let it cool on the stovetop, then stick a lid on it and place in the fridge. Then I heat up single servings in the microwave and serve with a little hot sauce. So good!

Perfect Potato Skins

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Potatoes are our side dish of choice in our house. I know potatoes have gotten a bad rep because of the amount of cards in them, but they are still a healthy and nutritious vegetable that are a great choice for a complex carb. Now of course I am loading them with bacon, cheese and sour cream in this particular recipe, so don't expect this version of potatoes to be all that healthy! You can of course use low fat cheese and sour cream to make it much more friendly on your waist! Several months ago Tracy posted a recipe for BBQ Chicken Potato Skins that are great for a main course, so check those out as well. These are just your basic potato skin, but baked instead of fried.

Ingredients:

• 4 Idaho potatoes
• Butter
• Shredded cheddar
• Bacon, cooked and chopped
• Green onions, sliced small
• Sour cream

I cook my potatoes in the microwave for about 8 minutes, just until slightly soft when pressed with your thumb, but not soft like a baked potato. Let them cool completely. Once cool, cut in half lengthwise and scoop the bulk of the inside of the potato out. Save this for a future potato dish later in the week. Cut the halves in half again and brush the entire potato with melted butter then top with cheese and bacon. Stick in your oven and cook 10-15 minutes or until your cheese is nice and bubbly. Top with green onions and serve with sour cream.

Tonight I served these with Sweet and Spicy Chicken Sliders.