Managing what I have stored in the pantry, fridge and freezer can seem like a full-time job, at times. I'm diligently trying not to waste, as well as provide interesting meals for the family.
Over the weekend, I noticed that I had a surplus of eggs, green peppers, sprouting potatoes, onions and cheese in stock. I considered the different possibilities for using these up quickly, and decided on breakfast casseroles for upcoming holidays.
I assembled 3 casseroles (each will serve 4-6 people), one for Christmas breakfast, another for New Year's breakfast, and a third to use for supper some evening this month.
There are numerous freezer breakfast casserole recipes online. I'll tell you how I did mine, and maybe it will spark some ideas to use up your surpluses.
I buttered three 8 X 8 inch square aluminum pans. I peeled about 11 small potatoes, and grated them in the food processor. In a non-stick skillet, I par-cooked the grated potatoes in some oil, stirring constantly. I'd say the potatoes are about halfway cooked. I recall a couple of recipes that call for frozen hash browns, so I was attempting to duplicate these with the par-cooking in oil. I spread the potatoes in the 3 pans.
I had 2 green peppers and 1 onion, which I chopped and cooked in a little butter, till the onions were translucent. Then combined these with the potatoes. I added some grated cheddar, and tossed all together in the pans.
In a large bowl, I beat 10 eggs, 2 cups milk, some salt (I think about 1 1/2 teaspoons), and black pepper. Poured this over the potato/vegetable/cheese mixture. Then topped with a bit more cheese. In total, I think I used about 1/3 pound cheese for these 3 casseroles.
I considered adding ham. But decided we'd have grilled ham, on the side, with these casseroles. Breakfast casseroles would also be delicious with cooked sausage added, chopped tomatoes, and bread cubes or cooked rice substituted for the potatoes.
I covered all three casseroles with foil and froze. I've got them separated for now, until frozen solid. Once totally solid, I'll stack them and put in a large plastic bag.
When it comes time to bake these, I'll thaw overnight in the fridge. Then, bake, uncovered, at 350 degrees F, for 25-30 minutes, or until a knife inserted in the center comes out clean.
I have some other items in the fridge that I'd like to use up. Later this week, I'll assemble a couple of lasagnas for the freezer with those items. Like I said, managing the supplies sometimes feels like a job in itself, don't you think?
