Mar 312014
 

Ingredients

A Saturday night food adventure a couple of months ago found me in the kitchen to make an Eggs Florentine Casserole with Sausage. Nothing exotic or sassy this time around. Just your basic meat and potatoes cooking experience. Ok, it’s actually a sausage, hash browns, spinach, eggs and cheese experience.

Yes, you can see that Parsley paid a visit AGAIN and immediately jumped on Spinach right from the get go. You might remember the leafy little manx from The Morning My Hot English Lover And I Had Our Party Crashed.

And yes, I was making breakfast for dinner. Also for numerous leftover meals.

For those of you asking  about Phoenix, my Golden Retriever,  it is greatly appreciated and it truly warms his and my heart. He is still feeling under the weather. So, this was a night of much better spirits for him a few months back.

The food watch begins…Phoenix Hopeful Again

I started with a 30 ounce bag of frozen hash browns. If you wanted to shred up your own from scratch have at it. A mandoline would work wonderfully for raw potatoes but be careful with those as you can easily lose the tip of a finger. Get ’em all nice and browned up in a medium hot skillet with butter, salt and pepper. Always taste as you go along remember!Hashbrowns cooked

I had twelve prepackaged sausages that got tossed into the skillet. Yes I know there aren’t 12 here…did you want me to take the same picture twice with the other four in the pan? Patties in skillet 
Get them all a nice sizzly yummy cooked brown on both sides and while I did not add salt I did add pepper… Patties Cooking

Then set them on a paper towel lined plate to drain… Patties Draining

Phoenix was quite bent out of shape because he knows he never gets people food. His quest continues always…Phoenix1

Now, you want to chop  up a pound of mushrooms and six green onions. Mushrooms are far and above my #1 polarizing food ingredient in my posts from the readers standpoint.  For those of you who don’t like mushrooms whether raw or sautéed, do you know how much nutrition is in them? A lot! This fungi has it’s game going on in a great way! Ok, mushroom haters are usually committed to missing out and if you are one of them just omit them out of this recipe. Easy as that… Mushrooms and Green Onions Chopped

Get them all sauteed up in a skillet making sure to salt and pepper as you go along…Mushrooms and Onions Sauteed
Crack a dozen eggs into a bowl then beat them senseless…(see there is dozen eggs here Picture Police). And before folks freak out about the number of eggs keep in mind that this recipe made twelve separate servings…Eggs in Bowl
Pour in two cups of heavy cream…yes, it’s obscene. But so was the taste of the final dish…Eggs and Cream in Bowl

Add five ounces of fresh baby spinach and two big handfuls of cheese. I threw in another because I’m a cheese addict. That’s a Mexican blend of Monterey Jack, Mild Cheddar, Asadero and Queso Quesadilla cheeses but use anything you like. Give this all a good stir to combine then salt and pepper… Spinach and Cheese into Eggs in Bowl

Phoenix’s last attempt to do the Jedi Mind Trick for food to fall onto the floor…Phoenix Hopeful

Take a 9 x 13 inch baking dish and spread the cooked hash browns out on the bottom. Then place the twelve sausages on top of that. See how perfectly they fit?Sausage in baking dish

The next layer is the sautéed mushrooms and green onions… Mushrooms and Green Onions poured into baking dish
Then the egg, spinach and cheese mixture gets poured on top of that and into a 350 degree oven, uncovered, for approximately 40 minutes…Eggs, Spinach and Cheese in baking dish 
I pulled that sucker out and said, “Well, hot dang! Lookee what I made, Phoenix…Eggs Florentine Casserole with Sausage!”
Baked dish out of oven

The World’s Most Deprived Golden Retriever pouting…Phoenix Disgruntled

A blueberry filled pastry, some  cantaloupe and life was good…(yes, Parsley finally got some attention)Final Entree

As I mentioned above this made twelve separate servings and I froze the rest of them individually. They each warmed up wonderfully and I was able to tease my co-workers with the intoxicating aroma. There was such an amazing flavor and texture to each bite of the casserole. The melty yummy cheese mixture, some spinach, sausage, mushrooms, green onions, hash browns and the creamy cooked eggs all married together perfectly for a taste explosion in my mouth.

Phoenix and I wanted to give a shout out this time to our friend, Michele, in Malaysia. She’s an expat from the State of Texas having moved overseas with her family a couple of years ago. They have traveled on some of the most awesome trips and just recently she wrote a post about going on a Toboggan Ride at The Great Wall of China! Please click on over to her wonderful blog at Malaysian Meanders and you’ll be hooked like we have been for a long time. Thank you always for your wonderful support to us, Michele!

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Mike Vogler

I have been told (many times) that I really need to write a book about my life. The past 40+ years have been an exciting ride, and these days I find myself with a great many passions. However, I feel that this website is a much more personal way with which to share my musings, stories, commentary, and (of course) my greatest love... my Golden Retriever, Phoenix.

  77 Responses to “Eggs Florentine Casserole With Sausage, Great For Leftovers”

  1. Hi Mike,

    Intricate details, as always! Lovely pictures… mouth watering! This seems delicious! Even Phoenix looks so content with your cooking, this time.
    Thanks for sharing another wonderful recipe. You seem to enjoy and savor those cooking moments!

  2. Look at Phoenix’s eyes. They are telling you that all he wants right now is a piece of this casserole! 😀 So cute. This face expresses more than 1000 of words. Wow, another great recipe here with so many eggs!! 😀 How many people can you feed with this dish? 🙂

    • Thank you for the compliment on his eyes, Agness. They are always so soft and full of expression….well, when he’s not stealing my ball cap or slipper lol. This dish makes 12 servings! 🙂

  3. Mike, I hope I remember this one the next time 10 of our closest relatives announce that they will be popping in for brunch. I wonder if Fat Free Half and Half could substitute for the heavy cream? There’s something for everyone in this. I have no problem with mushrooms and frequently include them in my cooking. It’s bananas that make me turn up my nose. To each his/her own, I guess. 🙂

    • You will lose alot of the depth to it with Fat Free Half and Half, Suzanne. Meet the recipe in the middle with regular milk and you should do great! Btw…the only milk I DRINK is fat free 🙂

  4. Hi Mike

    Yummy as usual. Poor Phoenix all the smells without the taste.

    I started giving my older cat a bit of raw hamburger a couple of times a day to help her put on some weight. It is working. She gets a really good cat food and we do share some cooked chicken or salmon with them. They do eat limited people food.

    Never tried one of those breakfast casseroles.

    Mary

    • It’s always amazing that by nature animals ancestors lived on raw meat, Mary. So, as long as they are getting all of the other vitamins they need (that comes in regular cat and dog food) that is wonderful that she likes it, our friend! 🙂

  5. I was concerned that the parsley might make this a risqué article, but allowing that leafy breath freshener to pop in at the end was a good decision. Glad to hear Phoenix is getting better. Do you grow any of the green sprouts?

    • Wow, having been off the food post line for a very long time now I will have look Parsley up again, Neva! I don’t grow green sprouts nor do I have a garden 🙂

  6. Yum, yum! All in one place and I bet making it the night before company would work, too. Mom has one similar but without the hash browns – shhhh! Yours is better! I love all the little side comments, too. I have an awesome cookbook “Cajun Men Cook” – someday “Phoenix and Mike Cook” and I will be one of the first buyers! As always, a huge pleasure to visit you and Phee.

    • Oh WOW what a huge comment on the Mike and Phoenix cookbook, Nan! That made our day! You can absolutely make this the day before and rewarm it. I cut it up and make 12 servings and it gives weeks worth of meals. We always love you visiting us, our friend 🙂

  7. Potatoes and eggs and cheese and sausage are my favorite foods, I think.
    Thinking of you friends. Our girl is just a puppy and we’ve only had her ten days, and she got very ill with a GI problem.
    She’s ok right now but it’s been a disastrous few days.

    • Oh that reminds me that I need to caught up with you on your puppy! Still playing life catch up but slowing making progress. Thank you for thinking of us, dear Tamara 🙂

  8. That looks really good. Care to invite us to eat it, since Phoenix won’t share it with you anyway? haha I would love to try to cook it but unfortunately, I don’t have an oven. Sigh.

    • You are welcome here anytime, Aleah! We would love to have you 🙂 As long as we get some Filipino home cooking too! 🙂

  9. I never dreamt that those ingredients would add up to such a beautiful final product!

  10. That definitely looks good enough to eat! I noticed you use those salt and pepper grinders. I love those things.

    • Oh love them too, Jeri! And those 3 settings on the side make it even more awesome. Then when they get low….toss ’em…and bring out the new ones, huh? Glad we are on the same page with the S & P 🙂

  11. Butter, cream, cheese, sausage, what’s not to love? Comfort food!

    As Julia Child said, “If you’re afraid of butter, use cream!” And “Fat gives things flavor.” Julia was a wise, wise woman. I adore her and she is someone I would have loved to sit down with to share a meal.

    Who would you like to cook with, in your kitchen, Mike?

    • Now, there is amazing question Patti!! Wow, that caught me off guard. Right now it would Bobby Flay, Guy Fieri and Giadi DeLaurentis. Lastly would be Gordon Ramsay….while Phoenix and I were going through his healing, etc….I took Ramsay’s 2 online courses, including his books and bought a ton of new kitchen stuff! Spent A LOT of money but it was very cathartic for me 🙂

  12. Sometimes breakfast for dinner is the only thing that will do. This dish looks like it works any time of day or night. Delicious!

    • I can eat breakfast any time of the day, Cathy! Thank you for the compliment! 🙂

  13. Breakfast for dinner looks lovely to me, especially when it involves eggs. I wish my husband liked them!

    • Oh my gosh your dear honey not liking eggs definitely takes a whole big whack out of the breakfast menu options, Michelle! Does that include egg whites??

  14. Sounds absolutely yummy! Your culinary skills are amazing. I could be on the the Food Network show called Worst Cooks in America. Sorry to hear that Phoenix is still under the weather. Thinking of you!

    • P.S. I actually counted the yolks in the picture!

    • LOL that is very funny on counting the eggs, Diane! Totally made me laugh. And I love that show! I wish they had my favs like that one, Next Food Network Star and Top Chef on more often 🙂

  15. Mike, That looks absolutely delicious, but for us non-sausage lovers, do you think it will work with bacon? I. Love. Bacon! Hope Phoenix is soon back to his old self! Have a great weekend!

    • Oh my gosh yes it would work with bacon, Corinne! Or you could put an ground meat you like in there as well! Phoenix is now back to himself which was 2 1/2 months from when this was posted. Great to hear from you and Jim always 🙂

  16. Wow, that looks great! I love breakfast food! Can definitley eat it anytime of the day! Especially love sausages and eggs so I’ll have to make this soon! And good to hear that Phoenix is doing better!

    • I’m with you Michelle on having breakfast any meal of the day and there are so many creative options! We hope you’re doing great 🙂

  17. I’m sold on most eggy, cheesy dishes. This looks delicious!

  18. It looks really delicious Mike. And I love the idea of preparing a large portion, and saving some for later.

    • Yes as a single guy and only having a Golden Retriever (who is NOT allowed people food) I benefit from making as many meals as I can that will allow for freezing in portions! Great to hear from you, Mette 🙂

  19. Looks absolutely delicious and I love the fact that you can freeze them. I need more goodies like that in my freezer.
    Phoenix deprived – I think not though his body language is trying to guilt you into handing over a dog sized portion.

    • Yes, he’s deprived of people food….but not in any other way, Leigh 🙂 Sometimes I get my freezer TOO full so I have to plan carefully! 🙂

  20. I’ll be dreaming about Eggs Florentine Casserole tonight, Mike. It looks fabulous! You are a true food artist. 🙂

  21. That looks delicious 🙂 Always been a fan of mushrooms, but didn’t realise just how good for you they are!

    • Yeah!!! A mushroom fan….you and I can be best friends Catherine! Yes, they are very good for you. We hope you’re doing really good 🙂

  22. Yum! One of these days I’m going to make this stuff and freeze it so I have a nice food supply for couple of weeks! Definitely soon!

    • I hope you give it a try, Tony! It’s great to have all those meals premade and ready to go 🙂

  23. Hi Mike, this just made me hungrry. Definitely looks like yummy recipe. I like the idea of slicing them into indvidual portions and save them for later. I bet your co-workers were drooling.I can’t believe mushroom is that polarizing! I always love mushroom and I just think it’s one of those food that’s hater-less. Guess I’m wrong. I hope your talk about its nutrional value would convice the haters to try them.

    • Hi Marisol! I think a lot of the time with food “hating” it’s something that folks get stuck in their noggin’ once or twice and then they write it off forever. The original problem is that the product was likely not prepared properly and tastefully! That’s why I would love to have folks give things a try. And as far as texture problems there are many ways around that too. We hope you and Keith are doing great! 🙂

  24. Breakfast for dinner is always a winner with me. Looks delicious!

  25. I love the way you link to friends blogs – it shows you are a thoughtful person Mike. I follow Michele’s blog already, she and her family have been everywhere I am sure! Now to this delicious looking feast. You showed great self control dividing it into twelve, but surely worth it to tease your workmates. I am glad you finally gave parsley some attention. She is a little needy I know. 🙂 Phoenix’s last attempt to do the Jedi Mind Trick photo is a classic. I hope he is back to his old self soon. 🙁

    • Parsley is very needy, Jan! Ya, I had mentioned that the photos and cookign were done during the winter but now 5 months from then Phoenix is definitely better! What an incredibly complimentary comment and we so deeply appreciate that, our friend! 🙂

  26. I don’t know who I feel more sorry for, Phoenix or myself. That food looks fantastic and I might be having a saliva drooling competition with Phoenix on who wants the food more.

    Glad you hear that you’ve trained your dog so well, but I do feel sorry for him.

    • Have you and Phoenix been talking while I’m aways from the home computer?? It wouldn’t be the first time he’s brought about sympathy commenters! He does do GREAT at the guilt look, The Guy! 🙂

  27. mmmmmmmmmmmm.yummmmmm
    just saved to my favorites.
    Can’t wait to make this, dear.
    LOVE from MN for you and phoenix. XXXXXXXX

    • Oh awesome let us know what you think, Kim! Much love back to always from us here in Reno! 🙂

  28. Wow! What to say! You are awesome and so creative with your food Mike!

  29. This looks really yummy!! Especially since I was craving breakfast food yesterday. (And I see the pan 🙂 ) I always find sausage a pain to cook in a pan. I don’t know it just doesn’t like me. I tend to have butter luck with it in the oven for some reason.

    • Hey, whatever works and gets the job done matters most, Krystle! Though the leftover drippings and bits from the sausage in the skillet take sauteeing the vegetables to insanely yummy level! We hope you’re doing great! 🙂

  30. Sounds so very yummy…..would love everything except the sausages! Don’t eat any red meat any more cause my tummy can’t handle it 🙂
    But would love to try this with chicken breast – do you think that the Eggs Florentine Casserole with Chicken {instead of sausage} would work?

    • If you like chicken and eggs it will absolutely work. I would first try to ground turkey but make sure not to dry it out! Let me know if you try that with either, Lisa, as I will be very curious. And so very sorry on your tummy…that’s no fun at all 🙁 It’s great to hear from you always! 🙂

  31. Oh I forgot to say…sending love to Phoenix – wished you were feeling better mate. Love your smiles {in the photos above} 🙂

  32. Mike!!!!!!!!!!!! Your killing us!!!!!!!!!!!!!! Both of us are miserable & drooling!! Ready to throw our laptops thru the window!!! lmao~ 😉 & if that wasn’t bad enough we had to go get Nana to make her suffer as well! Inion, myself & Nana (our bus. manager) started diets, around 4 months ago. Nana & Inion are doing the Vegan craze! While I’m doing Vegetarian. Now this wouldn’t be bad, if we we’re true Vegans & Vegetarians; meaning more or less spiritual or grounded belief; perhaps the disgust of hurting animals motivating us. Hell no!! Unfortunately, it’s 3 women who could eat the ass end off of a Rhino!!! So for us, your sausage is nothing short of food porn!!! lmao! But we came to a decision. This will be our CD meal! Or as it’s known in full letter~ Our Cheat Day Meal! Once every two weeks, we splurge & eat whatever we want as long as it’s small portions. All three of us have decided your dish will be our C.D. Day!!! So thanks Sweety! Oh & by the way, Phoenix your utterly gorgeous as usual!!! 😉 Sharing this delicious meal now 😉

    • Depending on steep you’ve gone vegetarian you could elimated the sausage. But, then you might as well make a quiche! Great to hear from you ladies always 🙂

  33. Breakfast casseroles are among my favorite things in life and this one will definitely be added to my recipe folder. Sausage is difficult to find here in the Middle East, and bloody expensive when I do find it, but I’ve developed a couple of ‘sausage’ recipes using minced beef or lamb that work well and I’m pretty sure they’re going to go beautifully in this one! Thanks so much for sharing!

    • Oh my gawd I would love to try it with ground lamb, Jim! I’ve been craving lamb lately btw…and thank you for the salivating reminder! It was a thrill to have you stop by, sir 🙂

  34. Crack a dozen eggs!! No way!

    Lovely instructions/recipe, Mike!

  35. I’m glad to see Phoenix supervises you when you’re in the kitchen, I always make sure to do that.

    • Yes, I need lots of supervision, Clowie! How are you our dear friend?! So great to hear from you 🙂

  36. Mike,
    where have you been, dear? XXxx

    • Guess we answered that by now, huh sweets??! That is so awesome you checked back on us 🙂

  37. That looked pretty tasty. It’s something I think I just might be able to do myself when I’m alone in the house. Is that regular sausage or is it anything special?

    • It was a mild Italian but you can use anything you like, Chris! And thank you for the compliment 🙂

  38. I’m actually trying this out right now. I hope you and Phoenix are doing OK.

    • Oh wow I can’t wait to hear how it went, Freya! We hope you are doing good too, our dear friend 🙂

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