We headed out last Friday for a road trip to see family last weekend. I was concerned about travelling with Hayden but in reality he was wonderful and I could not have asked for a better travel companion. We did have some hiccups along the way, but surprisingly they had nothing to so with Hayden. We loaded up the truck and piled everyone in. We got about two hours out of town and started having issues with our vehicle. Out of nowhere it overheated and we found ourselves on the side of the road in the blistering heat, with white smoke pouring out the tail pipe and fluids bubbling under the hood. Not good.
My brother and Mr. H saved the day and we barely made it to the nearest Ford dealership, only to be held up there for 3 hours. We had lunch, the service department diagnosed the problem and we tried to track down a rental car to get us to our destination. Long story short, our 9 hour strip turned into 13. Hayden got (understandably) restless about two hours out so we stopped, stretched our legs and got some dinner. Once we got back on the road he passed out and was peaceful the rest of the way, though we were all crammed into a minivan and uncomfortable. We made it to my grandma's house nearing midnight and had a great weekend. We ended up staying an extra day than planned but we got to visit family that we hadn't seen in years, including my new cousin that's only 3 weeks old. Love.
The trip back home was a little less exciting but we were all so tired, hot and easily agitated. I don't think I've ever been so happy to back in my own home- I forgot how good it smelled and how great the A/C works :-). All this to say, that we survived our first road trip with the boy. And don't tell Mr. H, but I'd do it all over again just to spend more time with my family. I guess now it's time for me to talk about this breakfast casserole. It's delicious and I've made it several times over the past few months. I've made it with different meats and cheeses and it's always a hit. I make the full recipe and we eat on it for about 3 days, for either breakfast or dinner, and never tire of the leftovers. That's a rarity.
- 1- 20 oz. bag Simply Potatoes shredded hash browns
- 1/2 cup (1 stick) unsalted butter, melted
- 1 lb. sausage, cooked and crumbled (ham or bacon works well too)
- 2 cups grated Cheddar cheese
- 5 large eggs
- 1 cup half n half or heavy cream
- A few dashes of hot sauce
- salt and pepper to taste
Place potatoes in a large bowl. Pour melted butter over potatoes and stir until well-combined. Line anungreased 9x13-inch casserole dish with buttered potatoes, and press to make a crust. Bake 20-30 minutes or until potatoes are just crisped and brown on the edges. Remove dish from oven and set aside.
In a medium bowl whisk eggs, half n half or cream, hot sauce, salt and pepper.
Sprinkle sausage over potato crust then sprinkle the cheese over sausage to create even layers. Pour egg mixture over ingredients.
Bake 12-20 minutes or until the eggs are set in the center and the edges are golden and bubbling.