I don’t really do Black Friday. I have a very short fuse, and I really have a major problem with line jumpers.
You know there’s a reason they teach us in preschool to stand in line and wait our turn- it’s because waiting in line is an inevitable part of life. We all have to do it. Except there is always some lame-o with delusions of grandeur that thinks they are exempt from the line. Some lady that thinks her schedule is waaaay more important than the rest of us. Some man that thinks he only has one thing in his hand so it really doesn’t matter that you’ve been waiting 20 minutes (nevermind that if I had noticed you with only the one thing I might have just let you go on ahead anyway). It is maddenning.
And here’s the thing about line jumpers— they do it because we let them. When someone cuts in line no one ever says ANYTHING. Everyone sees it. All of the patient line-waiters look around at each other all wide-eyed like, “did you see what she just did?” People scootch closer together, closing the line gaps and nervously looking around for another offender.
The cashier perpetuates the problem by pretending nothing is wrong and checking the line-jumper out, while the quiet and quickly-losing-their-patience line-waiters get increasingly agitated, all full of mob-like tension. Still, no one says a word.
I will call you on that crap in a minute.
Which is why I should steer completely clear of any Black Friday sale anywhere.
But I will give you a quick easy make-ahead breakfast so you don’t perish while fighting over a Furbee or an LCD TV.
I browned onion and a pound of breakfast sausage in a skillet and then drained off the extra grease. I used pork sausage but you could use turkey sausage, or cubed ham, or a pound of cooked and chopped bacon. You could even go vegetarian with this and sauté some peppers and spinach and chop up a few tomatoes.
While the sausage and onion cook, layer frozen shredded hash browns across the bottom of a greased 9X13 baking dish.
Layer the sausage and onions over the hash browns.
In a medium bowl mix together 6 eggs, 2 cups of milk, and 1 cup of baking mix (such as Bisquick– I use the light version) and then pour the egg mixture over the sausage and hash browns.
Top with shredded cheddar cheese and then bake for 30 minutes at 350.
Let it stand a few minutes before cutting to serve.
1 medium onion, chopped
1 pound breakfast sausage
2 cups of frozen shredded hash browns
2 cups of milk
1 cup of baking mix (such as Bisquick)
1 cup shredded cheddar cheese
Preheat the oven to 350 and grease a 9X13 casserole dish. Brown the sausage and the onions in a skillet and drain any excess grease. Layer the hash browns across the bottom of the baking dish. Spread the sausage and onions over the hash browns. In a medium bowl mix the eggs, milk, and baking mix. Pour the egg mixture over the sausage and hash browns. Sprinkle the cheese over the casserole and bake for 30 minutes.
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