Breakfast of...participation ribbon recipients

It’s been scientifically proven that variety is, indeed, the spice of life, and nowhere is this more evident than at breakfast.  I rarely eat breakfast on the weekends and weekdays are reserved to a Fiber One bar (the consumption of which, incidentally, is the highlight of my day), so when I do indulge in a real breakfast it’s usually an embarrassment of excess and multiplicity.  

Nothing says gluttonous variety like the breakfast bowl, so recently I summonsed my inner Jabba and created the Uber Gooey Tater Tot Casserole and invited my favorite human garbage disposal Gian to be my guinea pig.

Tater tots, four cheeses, and green onions make it decadent while the spinach makes you feel better about how disgusting you are.

 

Recipe:

1/2 bag of potato crowns or the hashbrown du jour (as the french undoubtedly say)
5 eggs
1/2 cup milk
4 oz cream cheese
2 cups shredded mac and cheese blend cheese (cheddar, american, and swiss)
4 oz turkey sausage
3 or 4 green onions, chopped
1/2 spinach, cooked
1 tsp salt
1 tsp pepper
1/2 tablespoon cajun seasoning
8 crackers

Cook hashbrowns and sausage as the package directed. Then, preheat oven to 375.  In an 8x8 baking dish (if metal spray with cooking spray), add a layer of hash browns (about half) to the bottom.  Then, scramble your eggs and place about half on top of the first layer of hash browns, followed by half of the cooked sausage, half of the shredded cheese, and half of the cooked spinach.  Repeat with the remainder of hashbrowns, eggs, sausage, and spinach (but don't add the cheese yet).

Meanwhile, in a saucepan, heat the milk on medium.  Once the mil starts to steam a bit, then add the cream cheese.  Stir until you reach a smooth, sauce consistency.  Then, add the salt, pepper, cajun seasoning, and about half of the chopped green onion.

Next, pour the mixture over your layered ingredients in the baking dish.  Then, add the remaining shredded cheese and green onions to the top.  Crush your crackers on top.  Bake, uncovered, for 20 minutes.