Cost: $3.12

6 servings, $0.52 per serving

(this is a slightly larger, slightly more expensive take on the Egg Potato Casserole from week  1)

Ingredients:

• 4 eggs
• ½ cup milk
• 3 potatoes (shredded or sliced thin)
• 1/2 onion, diced
• 2 oz cheese (1/2 cup)
• 7 ounces kielbasa sausage

Directions:

1. This can be prepared the night before and stored in the fridge to cook in the morning
2. Preheat the oven to 350, grease an 13 X 9 baking dish (if you don’t have oil or cooking spray, place the pan in the oven with one more tablespoon of butter. Wait for the butter to melt, then grease the pan with that melted butter)
3. Place shredded potatoes in cold water (this will remove some of the starch)
4. Add eggs and milk to a mixing bowl. Beat until combined.
5. Add cheese to mixing bowl and stir.
6. Heat skillet to medium heat. Melt butter in skillet.
7. Cook sliced sausage in skillet until browned, then add onion
8. Cook onion for 1-2 minutes.
9. Squeeze shredded potatoes to remove moisture (or if you are using slices, pat dry). Add to skillet. Cook while stirring occasionally for 5 minutes.
10. Add garlic to skillet. Cook another 1 minute.
11. Transfer potato mixture to baking dish. Pour egg mixture on top. Stir to spread cheese evenly.
12. Bake at 350 for 40 minutes or until an inserted knife comes out clean.