Sausage Breakfast Casserole

 

Sausage Breakfast Casserole Recipe

 

Ingredients

• 1 lb of Italian pork sausage, (then cooked, drained, crumbled)
• 4 1/2 cups cubed day old bread
• 2 cups shredded sharp cheddar cheese
• 10 eggs slightly beaten
• 4 cups whole milk
• 1 tsp dry mustard
• 1 tsp salt
• 1/4 tsp onion powder
• Fresh ground pepper to taste
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup peeled, chopped tomatoes (optional)

Method

1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.




2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.

3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Serves 6-8.

Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar – $5 Dinner Challenge

Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar

Ingredients

4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 oz. block extra sharp cheddar cheese, shredded, divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper

Directions

• Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
• In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
• In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
• Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
• In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
• Serve warm to hungry women at church brunch, or to your own hungry brood!

THANKS 5dollardinners for the recipe & Pictures

Scrambled Egg Nests

Scrambled Egg Nests

 

In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food.

Ingredients

• 1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (we used Simply Potatoes)
• 1/3 cup vegetable oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs

• 2/3 cup milk
• 1/2 cup finely diced onions
• 1/3 cup finely diced bell peppers
• 3/4 cup diced cooked breakfast sausage Shredded Cheddar
• Chopped parsley for garnish (optional)

 

Instructions

1. Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
2. Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
3. Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.

 

 

 

THANKS Family Fun Magazine for picture & recipe