Sausage Breakfast Casserole

Ingredients:

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1 lb chorizo sausage
1/2 lg onion finely choppped
1/2 red bell pepper, finely chopped
5 cloves garlic, minced
8 oz pepper jack cheese, shredded
8 oz cheddar cheese, shredded
4 green onions, finely chopped
1/4 c cilantro, finely chopped
2 jalapeno peppers, seeded, deveined and finely chopped
12 lg eggs
3 c half and half
1/2 t hot sauce
1/2 t pepper
9 corn tortillas, quartered


Instructions:

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brown chorizo with onion, bell pepper and garlic until chorizo is cooked through
Remove from heat and set aside
In a medium bowl, combine cheeses, cilantro, green onions, and jalepenos. Stir to combine. Set aside
Butter a 9 x 13 baking dish
Spread 1/3 of the tortilla pieces into the botton of the dish. Spoon 1/3 of the chorizo mixture and 1/3 cheese mixture on top. Repeat layers twice more, ending with cheese layer
In a large mixing bowl whisk the eggs, 1/2 and 1/2, hot sauce, and pepper until fully combined and a bit bubbly. Pour egg mixture over the tortilla, chorizo and cheese.
Cover and refrigerate at least 6 hours, or overnight
Remove from refrigerator and let get to room temperatiure.
Bake at 350 f for 60-90 minutes until golden brown. Test doneness. Test with a fork to besure the eggs are set.
Let sit for 10 minutes before serving
Top with favorite toppings: salsa, avacado, sour cream

Bacon Egg & Cheese Casserole

Ingredients:
12 oz Bacon cooked and crumbled
Small Yellow Onion diced

½ Green Pepper diced
12 eggs
1 cup milk
2 cups Frozen Shredded Hash Brown Potatoes (16 oz)
1 cup Shredded Colby Jack Cheese
1 teaspoon Salt

½ teaspoon Pepper

Instructions:
Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
In the same pan, sauté onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
Pour mixture into greased 13x9 pan.

OK to Refrigerate until ready to bake.

Bake at 350 for 35-45 minutes or until cooked thoroughly.

Christmas Breakfast Casserole

Ingredients:

1 pound chorizo sausage (beef or pork)
½ large onion finely chopped
½ red bell pepper finely chopped
5 cloves garlic minced
8 ounces Pepper Jack cheese shredded
8 ounces cheddar cheese shredded
4 green onions finely sliced
¼ cup cilantro finely chopped
2 jalapeno peppers seeded, deveined, and finely chopped
12 large eggs
3 cups half-and-half
½ teaspoon hot sauce
½ teaspoon ground black pepper
9 corn tortillas quartered
Toppings: Pico de gallo, sour cream, and avocado or guacamole

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Directions:

In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.

Butter a 9"x13" baking dish.
Spread one third of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon one third of the chorizo mixture and one third of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.

In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.

Pour egg mixture on top.

Cover and refrigerate for at least 6 hours or overnight.
Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it's ready.
Let set for 10 minutes before serving. 

Serve with fresh pico de gallo, sour cream, and avocado.

Gingerbread Waffles

Ingredients:

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon freshly grated nutmeg, eyeball it
½ teaspoon salt
4 large eggs
⅔ cup packed dark brown sugar
1 cup canned pumpkin puree
1 ¼ cups milk

½ cup molasses
½ cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

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Directions:

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. 

In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. 

Stir the wet into dry until just moist. Do not over stir.

Easy Cinnamon Rolls

Ingredients:

1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter, melted 
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon water, or as needed
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
2 tablespoons milk 
1 dash vanilla extract

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Directions:

Preheat oven to 350

Lightly grease 2 round cake pans with butter.

Roll bread dough out to a 6x18-inch rectangle.
Brush with melted butter.
Combine brown sugar, walnuts, and cinnamon in a small bowl.
Sprinkle over butter.
Roll dough into a log, starting at the long edge. Moisten edge with water and seal.
Cut log into 20 slices.
Arrange rolls, cut sides down, in prepared cake pans.
Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.

Pour heavy cream over dough.

Bake in preheated oven until golden brown, about 25 minutes.

Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

20 servings 160 calories per serving

Denise: I made these Christmas 2018, very good and not too difficult.

Sausage Hash Brown Casserole

Ingredients:

2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

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Directions:

Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.

Easy Breakfast Casserole with Sausage and Potatoes

Ingredients:

½ lb. spicy or mild pork sausage
1 med. onion chopped
4 c. Frozen diced hash brown potatoes (16oz)
1 ½ cup. Shredded Monterey jack or cheddar cheese
3 eggs beaten
1 cup. Milk
¼ tsp pepper Mild salsa

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Directions

In a large skillet cook sausage and onion breaking up sausage.
When sausage is cooked through drain off excess fat.
In baking dish layer hash brown potatoes, shredded cheese, sausage mixture, and top with remaining cheese
In a bowl, combine eggs, milk and pepper (add salt optional)
Pour egg mixture over potatoes
Bake covered in a 350 oven for 45-55 min until a knife in the center comes out clean
Cool on a wire rack for 15 min

Serve with salsa

Notes:
Double this recipe for a 9x13 in. pan

Peach French Toast

29 oz can sliced peaches
1 cup brown sugar
1/2 cup butter
2 Tablespoon water
1 loaf unsliced French bread
5 eggs
1 1/2 cups milk
1 Tablespoon vanilla

Heat sugar and butter on med. low until melted.  Add water and continue cooking until sauce becomes thick and foamy.  Pour into 13x9 baking dish and cool 10 minutes.  Cut peaches into smaller pieces And layer on cooled caramel sauce. Slice bread to 3/4” thickness. Cover with bread placed close together.  Whisk eggs, milk and vanilla until mixed.  Pour over bread, cover and refrigerate overnight.  Remove from frig 3/4 hrs before baking.  Bake in 350 degree oven preheated for 40 minutes. (Amy’s oven 45 min.) If browning too fast, loosely cover with foil for last 10-15 minutes.
Serves 6-8.

Had this Motjers Day 2018. It was a big hit.

Cheesy Bacon & Egg Brunch casserole

This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.

Ingredients

• 8 slices bacon
• 1 medium onion, chopped (1 cup)
• 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese
• 5 eggs
• 1 1/2 cups milk
• 1/2 teaspoon McCormick® Mustard, Ground
• 1/2 teaspoon McCormick® Nutmeg, Ground
• 1/4 teaspoon McCormick® Black Pepper, Ground

Directions

Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.

Make Ahead:

Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Nutritional Information Per Serving

Calories: 260, Fat: 16g, Carbohydrates: 14g, Cholesterol: 128mg, Sodium: 492mg, Fiber: 1g, Protein: 15g

Belgian Waffles

1 3/4 c flour
2t baking powder
1/4t salt
2T sugar
3 eggs (seperated)
1c milk
1c heavy cream
1T & 1t grated lemon
3T melted butter

Sift dry ingredients, beat egg yolks slightly.  Stir in milk & cream.  blend in flour mixture until smooth.  Stir in lemon and melted butter.  Beat egg whites in med bowl until stiff but not dry.  Fold into batter.  Bake on griddle

Vanilla Dutch Babies

Ingredients

• 3 tablespoons butter
• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk, heated 20 to 30 seconds in the microwave
• 1 tablespoon sugar
• 2 teaspoons pure vanilla extract
• Pinch salt
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 400 degrees F.

Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.

Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milkuntil the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whiskvigorously to remove the lumps, about 30 seconds.)

Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancakesoggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Made this for Christmas morning 2011, excellent with syrup or fruit!