The Swedish Chef: Country Breakfast Casserole

Tuesday, July 15, 2014

Country Breakfast Casserole

This dish may sound like breakfast, but is perfect for any meal of the day.

Ingredients:

8 eggs (room temperature)
1 lb. breakfast sausage
1 bag Tater Tots
half and half
flour
milk
cheddar cheese
salt and pepper
parsley
butter

Grease a 2 qt. casserole dish. Add enough Tater Tots to fill the bottom. Bake at 450º for 8 minutes. Flip Tater Tots and bake another 7 - 8 minutes. Remove and allow to cool.

Whisk eggs with ¼ c. half and half. Place in a non-stick skillet with 2 T. butter. Scramble over medium heat. You will want the eggs to be wet, with no browning (slightly undercooked).

Brown sausage and stir until broken into small pieces. Add enough flour (approximately 4 - 5 T.) to absorb the grease. Slowly add enough milk to thicken the mixture. Add freshly ground black pepper.

Top the Tater Tots with the scrambled eggs. Pour sausage gravy over the scrambled eggs.

Top with shredded cheese and bake at 350º for 20 - 30 minutes.

Remove from oven and top with freshly chopped parsley.

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Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

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