Breakfast for dinner

 

Picture fromnthe web illlustrates the
chunky nature of ranchero sauce

For a few years, a small group of neighbors used to hold occasional potluck parties that we called “Brinner parties,” brinner being our word for breakfast for dinner. I like the concept, because sometimes when I don’t know what I want for supper, scrambled eggs and bacon just fit the bill. So at these brinner parties, we got a wild assortment of eggs, breads, casseroles, fruit salads—the possibilities are endless.

The other day I fixed a casserole that I remember Jacob really liked when he was younger. He was late coming home from golf practice, so I never heard how he likes it now, but the rest of us thought it was grand. It puts together the things you want in a big breakfast—sausage, potatoes, eggs, and cheese.

Sausage casserole

2 lbs. ground sausage—you can choose according to your taste: mild, hot, sage, maple, whatever

1 (30 oz.) bag frozen, shredded hash browns

Salt and pepper

8 oz. sharp cheddar cheese, grated

6 large eggs, lightly beaten

1 cup whole milk (or half and half if you want to make it really rich)

2 Tbsp. chopped fresh chives, optional

You’ll have to cook the sausage and potatoes in batches, even in a large skillet. First brown the sausage until all pink is gone and it is crumbly. Drain off extra grease. Cook the potatoes, following the directions on the package. Season potatoes with salt and pepper to taste.

Mix together sausage, potatoes, and one cup of cheese, and spoon into a 9x13 lightly greased casserole dish.

Separately whisk eggs and milk. Pour evenly over ingredients in casserole dish and sprinkle remaining cheese on top.

Bake at 350^o for 30 minutes. Sprinkle with chives for garnish, and let sit five minutes or so to collect itself.

I halved this, and it fed four of us with enough left over for a couple of breakfasts. The casserole can definitely stand on its own and does not need sauce, but I happened to have ranchero sauce on hand (leftover from Easter brunch). I spooned the sauce over my breakfast portion, and it was delicious—talk about gilding the lily.

This is my favorite ranchero sauce recipe, and the only one I’ve found that calls for scrambled eggs rather than poached (the latter are not popular in this house, though I love a good poached egg). You’ll note I’ve put optional by the green pepper—I do not like green pepper, and it does not like me, so I never cook with it. To me, it would totally alter (no pun intended) the taste. It’s better without, but I leave that up to you.

Ranchero sauce

½ lb. bacon, diced

1 6 oz can tomato sauce

1 large tomato, diced

2 Tbsp. chopped green pepper, (optional)

¼ cup water

3 green onions, sliced

1 clove garlic, minced

½ tsp. chili powder

½ tsp. salt

Sauté the bacon. I find it easiest to dice bacon before cooking rather than hope it gets crisp enough to crumble. It is even easier if the bacon is slightly frozen. Then you can use a butcher knife and dice several pieces at once.

Drain bacon on a piece of paper towel.

Combine remaining ingredients and simmer gently for ten or fifteen minutes. Return bacon to the sauce. Spoon warm sauce over almost anything that sounds good to you. Hmm—pasta?