44hunter45
Well-known member
Mrs 45 took 6 pounds of elk grind and made sausage out of it.
This morning she took a pound of that, the left over chopped veggies from the burritos I made, a bunch of aging sliced mushrooms, and a dozen eggs to make an amazing breakfast casserole.
Pre-heat over to 350°F.
Brown the meat and lay it in a 9x12 casserole dish, put refrigerator scraps over that. Beat the egg with milk, water, condensed milk or sour cream. (She says about 1/2 cup per dozen.)
Blend in Marjoram, Cilantro, Thyme until it "feels and smells right". Put whatever you want in there.
Pour egg slurry over the top of the casserole dish. You can blend shredded cheese in with the eggs, but we did this later.
Place in the oven fro around 45 minutes. when the top develops a skin, we add the shredded cheese to the top.
When a toothpick or knife poked in the casserole comes out clean, it is ready. Remove from the over and let it rest for 10-15 minutes.
For an amazing finish try it with, "Vandal Huckleberry Spicy Mostarda" from Irish Spike's in Moscow Idaho. (not a sponsor)
www.myhottestlife.com
![IMG_1444[1].JPG](https://www.hunttalk.com/data/attachments/123/123642-f83b4323d7c3f7a9b4eccdcf16898cd3.jpg "IMG_1444[1].JPG")
This morning she took a pound of that, the left over chopped veggies from the burritos I made, a bunch of aging sliced mushrooms, and a dozen eggs to make an amazing breakfast casserole.
Pre-heat over to 350°F.
Brown the meat and lay it in a 9x12 casserole dish, put refrigerator scraps over that. Beat the egg with milk, water, condensed milk or sour cream. (She says about 1/2 cup per dozen.)
Blend in Marjoram, Cilantro, Thyme until it "feels and smells right". Put whatever you want in there.
Pour egg slurry over the top of the casserole dish. You can blend shredded cheese in with the eggs, but we did this later.
Place in the oven fro around 45 minutes. when the top develops a skin, we add the shredded cheese to the top.
When a toothpick or knife poked in the casserole comes out clean, it is ready. Remove from the over and let it rest for 10-15 minutes.
For an amazing finish try it with, "Vandal Huckleberry Spicy Mostarda" from Irish Spike's in Moscow Idaho. (not a sponsor)
IRISH SPIKE'S UNIQUE HOT SAUCES
Irish Spike's Unique Hot Sauce is handmade in small batches in the Pacific Northwest using the best possible ingredients. We believe that "hot sauce" equates to a balance of sensational heat coupled with a robust and complex flavor profile.
www.myhottestlife.com
