I have been trying to use the food that I have before buying more because I am running out of space in my kitchen. I have a lot of free time today so for lunch I decided to make a breakfast casserole. I have several recipes for breakfast casseroles but they all required ingredients that I didn't have. Instead I just made up the recipe as I went. It turned out great and I used a good amount of food from the fridge and freezer.

Easy Breakfast Casserole

1 tortilla (I used Stacey's Big Organic Whole Wheat Flour Tortillas)
10 breakfast sausage links (I used little sizzler's pork sausage links)
10 ounces shredded potatoes (I used southwest flavored Simply Potatoes hash browns)
4 eggs (I used free range chicken eggs from the farmer's market)
shredded cheddar and mozzarella cheese (I just used whatever was in my freezer)

Directions:
Preheat oven to 350*F.
Cook the sausage according to package directions. Remove sausage from pan but do not drain pan.
Cook the shredded potatoes in the leftover sausage grease until golden brown, turning once.
Meanwhile, cut the cook sausage into slices or chunks.
Grease an 8x8 baking dish, then place one tortilla in the bottom of the dish. Cover tortilla with sausage. When shredded potatoes are done, cover the sausage with the shredded potatoes.
Beat the eggs in a bowl. Pour over shredded potatoes. Spread shredded cheese over the egg.
Bake at 350* for 20 minutes or until eggs are set and cheese is melted.


The tortilla acts like a crust for the casserole. I forgot to grease the baking dish. This is an important step because if you don't the tortilla will stick to the bottom of the pan and will be very hard scrap off. See the picture.