I have a lot of time on my hands now that I am unemployed. What I don’t have is a lot of money. When one of the few enjoyments we have left is sitting down to a meal: it’s time to get creative and serve brunch.
I like Quiche but I hate to make piecrust. I’ve found in place of a traditional piecrust lining the pan with day old French bread works. But today there was no good left over bread. Getting inventive I did have five sweet potato pancakes leftover. I cut them in half and would use them as today’s quiche crust.
At $3.00 a pound for loose breakfast sausage, which I would have used the whole pound for a plain sausage and egg breakfast. Today I used a third. I browned it in my cast iron pan with a tablespoon of olive oil, adding a couple of tablespoons of finely chopped leftover red onion, and half a chopped green pepper till sweated. Sprinkled with salt and pepper. Remove from heat, place aside meat mixture to cool a few moments. Place the halved potato pancakes on the bottom of the cast iron pan, top with meat, vegetable mixture and okay there was approximately, 3 ounces of the 8 ounce block of Colby Jack cheese left. So, I grated and added it on top. Set aside.
In a bowl, mix eggs, flour, milk, cream, salt and pepper. Add on top in cast iron pan. Top evenly with melt butter and bake 30 minutes @ 400’. Serves 4. A Big “Wow!”
Left over Sweet Potato Pancakes – or (Homefries) or (French or Italian Bread)
1-tablespoon olive oil
1/3-pound ground breakfast sausage or (¾- cup leftover ham)
3 tablespoons chopped onion
½ Green pepper
3 oz Grated Cheese: Colby jack or (Cheddar or Swiss)
½ cup heavy cream
¼ teaspoon salt
Fresh ground pepper to taste
1-2 Tablespoons Melted Butter