Saving Daylight : Breakfast for Dinner

I don’t know why, but this whole Daylight savings time thing has thrown me for a bigger loop than I remember in previous years. It has literally taken me a week to get back into the swing of things?! YEAH. Getting up in the morning while it’s still dark out is not okay.

I can’t hate on it too much because wow, we’ve had A-mazing weather in Atlanta. Warm temps coupled with more daylight makes for long, fun days outside. There’s so much to look forward to in the next few months! Our beloved Braves return to the Ted to begin baseball season, the Sweetwater 420 and Inman Park festivals are right around the corner, and before we know it, it’ll be sweet, sweet summertime.

We’re lucky enough to live a hop, skip, jump, or a short walk/bike ride from a few different parks (and bars and restaurants). We’ve been even more lucky (insert St. Patrick’s Day pun here) the past few weekends because we’ve been able to enjoy them again!

So yeah, daylight savings time…I’ll take it.

In honor of Daylight Savings Time, and the throwing off of our schedules in the best and worst ways, we decided to have breakfast for dinner.

My Mom made this “bake” for me on Christmas morning last year, and I’ve been wanting to make it myself ever since. The recipe comes from a Betty Crocker recipe, and then we made a few adjustments.

It’s one of those throw it all together meals pretty much, but it’s definitely not one of our quicker meals, so we probably won’t have it very often (we’re busy ladies). BUT, it will be an extra special treat whenever we do make it (just like Christmas morning).

Saving Daylight Breakfast Bake

1 lb. ground sausage

½ medium onion, chopped

2 cups frozen spinach

3 cups frozen hash brown potatoes

2 cups shredded cheese

3/4 cup Bisquick® Gluten Free mix (donation from Santa)

2 cups milk

1/4 teaspoon pepper

6 eggs

Heat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray.

In 10-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until sausage is no longer pink. 

Add in frozen spinach when sausage is close to being done. Next, drain the mixture.

Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Meanwhile, in medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.

Bake 30 to 35 minutes. Sprinkle the remaining 1/2 cup cheese on top. Bake about 3 minutes longer or until cheese is melted. We like crunchy edges, so we baked it about 2 minutes longer.

Chris enjoyed a middle piece with a side of ketchup, and I ate a corner piece with a glass of milk. We ate off of the china and decided the meal was worth the wait (even if it was 9PM…stupid time change).

As far as leftovers go, we took them to work the next day and heated them in microwaves. We had it again for dinner that night, and we preferred the leftovers heated in the oven.

Like stir-fry, this is another meal that can be transformed with different ingredients. We subbed bell peppers for spinach, which we prefer. Next time, I want to try adding sun-dried tomatoes and maybe feta cheese.

Anyway, today’s the last day of winter, and I hope it doesn’t let the door hit it on the way out. Life is about to get a lot more exciting…can’t wait to see what Spring 2012 has in store.