Italian Sausage and Spinach Pie

Perfect for a breakfast, brunch or dinner!  This was breakfast at the Straight Arrow Ranch with wonderful friends and chef Laurie!!!

Italian Sausage and Spinach Pie

1 lb. bulk Italian sausage

1 medium onion, chopped

6 eggs, beaten

1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained

4 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

pastry for a two-crust pie (10-inches)

1 T. water

In a skillet, brown sausage and onion until sausage is done and onions is tender. Drain. Separate one egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-inch pie pan with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 350 degrees for 60 minutes. Let stand 10 minutes before serving.

Best Bakery-Style Blueberry muffins

In addition to our annual sausage strata that we would have on Christmas morning, we also always had Bakery Style Blueberry Muffins.  They were from a mix from Duncan Hines- which they don't make any more.  I was so excited to find this recipe.  They really are delicious!

We even like muffin tops better.  I would maybe quadruple the topping mixture and go to town!

Best Bakery Style Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 Tb. flour
1 Tbsp. butter, cubed
1/8 tsp. ground cinnamon (opt.)
(I would actually double this topping recipe.  I like lots of crumble.)

Muffins:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil]
1 egg, beaten
1/3 cup plus 2 Tbsp. milk
1 cup fresh blueberries


Preheat oven to aa400 Degrees.  Line muffin pan with liners or grease muffin cups.  Make topping in small bowl by mixing all topping ingredients with fork until crumbly.  Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder.  Add vegetable oil, beaten egg, and milk.  Mix together well by hand.  Add blueberries and gently fold into batter.  Fill muffin cups about 1/4 full.  Sprinkle top with crumble topping (about 1 tsp. per muffin.)

Bake 18-20 minutes until done.  Do not overbake.  Remove from muffin pan right away and let cool.  Makes 12 muffins.

Breakfast Tacos

This might seem like an easy recipe (and it is) but it is DELICIOUS!  One of my favorite Charm Girl friends, Fay (actually they are all favorites- wink-wink) made this dish for us this past summer during our beach/Temecula vacation.  (She made them with bacon for us.)

Here's Fay's recipe and words- 

BREAKFAST TACO

corn tortilla
egg
cheese
bacon...sausage...whatever you want...cooked
sour cream
salsa
butter
avocado is wonderful on this also


Butter your tortilla on both sides, then crack your egg and put in pan.  Break the yoke then place tortilla  on top and cook egg {this is like a glue for the egg and tortilla or as I say ..it is like a marriage of the yolk and egg) When egg is cooked, flip tortilla over and place cheese and meat on top of the egg...let it melt and the tortilla  crisp up a little...when finished fold into taco shape. Serve with sour cream and salsa.
 

You might look on the above plate (the green one.)  There is a different looking fruit and also on top of the guacamole, some jell-looking beads.  Fay has a plant in her yard called "fingerling limes."  The bush gets covered with these limes....and they add a delicious citrus zest.  I'm ordering one for my greenhouse!

I'm thinking I'm needing a breakfast taco.  Right now!   Thanks, Fay!

Brie-and-Veggie Breakfast Strata

Here is another unusual breakfast casserole that will be a repeat on our holiday list.  (thanks, friend Brendalyn for the fun pajama party with new breakfast recipes!!!!!)

Brie-and-Veggie Breakfast Strata

Southern Living JUNE 2007

• Yield: Makes 8 to 10 servings
• Cook time: 12 Minutes
• Prep time: 30 Minutes
• Chill: 8 Hours
• Bake: 50 Minutes

Ingredients

• 1 large sweet onion, halved and thinly sliced
• 1 large red bell pepper, diced
• 1 large Yukon gold potato, peeled and diced
• 2 tablespoons olive oil
• 1 (8-oz.) Brie round*
• 1 (12-oz.) package sourdough bread loaf, cubed

• 1 cup (4 oz.) shredded Parmesan cheese
• 8 large eggs
• 3 cups milk
• 2 tablespoons Dijon mustard
• 1 teaspoon seasoned salt
• 1 teaspoon pepper

Preparation

1. Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
2. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
3. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
4. Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
5. Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.
*2 cups (8 oz.) shredded Swiss cheese may be substituted.

Breakfast Enchiladas

This is a new (for me) jump and down breakfast casserole that Brendalyn served at our Christmas Girl's Night Out Pajama Party.  This will definitely be served during the holidays and all special occasions.  

Breakfast Enchiladas

Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.-Southern Living DECEMBER 2004

• Yield: Makes 6 to 8 servings
• Cook time: 10 Minutes
• Prep time: 20 Minutes
• Bake: 30 Minutes

• 1 (1-pound) package hot ground pork sausage
• 2 tablespoons butter or margarine
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon salt

• 1/2 teaspoon pepper
• Cheese sauce- see below
• 8 (8-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Cheese Sauce-

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1/3 cup butter

1/3 cup flour 

3 cups milk 

2 cups (8 ounces) shredded Cheddar cheese 

1 (4.5-ounce) can chopped green chiles, undrained

3/4 teaspoon salt 

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

• Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Preparation

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

Peaches 'n Cream Bread Custard

Here is the yummy breakfast casserole that Becky Lowe from the Dairy council shared with us at Bucket this month.  It's a winner!

(correction to original recipe posted.  Thanks, Jill!)

Peaches n’ Cream Bread Custard

1 pkg. low-fat cream cheese

6 slices whole-wheat bread

1 can (30 0z) sliced peaches  (2 ½ -3  C sliced fresh)

1 ½ C milk

6 eggs

Nutmeg

Maple syrup

Soften cream cheese and spread over slices of bread.  Place bread in buttered 9x13 pan. 
Drain peaches, dice and arrange over bread slices  Beat together eggs and milk; pour over bread.

Sprinkle with nutmeg, cover with plastic wrap and refrigerate overnight.


To bake, remove plastic wrap, place in cold oven.  set oven temperature to 350 degrees and bake for 1 hour.  Serve drizzled with syrup, if desired. 

Cinnamon Roll Cake

I have been wanting to make this dessert after pinning it on Pinterest.  I did have to add cream cheese frosting (of course!)  It should be served warm with the glaze melted on it...and I'm thinking breakfast would be nice....  It is quick and easy to make with ingredients you probably have on hand. 

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
(I added 3 oz. softened cream cheese and 1 T. butter)


While warm drizzle the glaze over the cake.

Praline Pumpkin Crepes with Cream Cheese Filling

These are the delicious crepes that I served at Thanksgiving breakfast this year.  Thanks to Aunt Pat who stood at the stove pouring crepe after crepe.  We had these plus regular crepes with all kinds of berries and cream cheese fillings, etc.  We also served sausage strata which was a good combo of sweet and savory for the meal.


The Old Hen B& B's Praline Pumpkin Crepes with Cream Cheese Filling



3/4 cup + 2 tablespoons milk
1/4 cup pumpkin puree
4 large eggs
1 cup flour
1 tablespoon pumpkin pie spice
2 tablespoons sugar
1/2 teaspoon salt
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin creamy batter.
Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.
Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.
*note* for my Alternative Method for Cooking Crepes, please see the note at the end of this recipe
CREAM CHEESE FILLING:
8 oz. cream cheese, softened
2 teaspoons fresh lemon juice
1/2 cup sugar
Blend all cream cheese filling ingredients together well. Spread cream cheese filling onto each crepe and roll.
　
　
PRALINE SAUCE:
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk together and let simmer on medium-low heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Stir in pecans. Drizzle over crepes.

WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup of powdered sugar
1 teaspoon vanilla extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks. Place in a large decorating bag with a large border tip. Decorate top of crepes by making a lovely border down the middle with whipped cream. If desired, sprinkle finished crepes with pumpkin spice and powdered sugar.
*Alternative Method for Cooking Crepes
Prepare batter as listed above, blending until smooth. Heat a non-stick skillet over medium-high heat until pan is quite hot. Pour in about 3 tablespoons of batter all at once, then very quickly (using a sharp, decisive wrist movement) tilt the pan in circles until the batter spreads out evenly, forming a crepe. Return pan to heat and cook crepe until lightly brown, no longer than about 30-45 seconds; then flip and cook crepe on opposite side another 10-15 seconds. Repeat, using up the rest of the batter. As you finish, stack crepes between sheets of parchment or waxed paper to prevent sticking.

Overnight Blueberry French Toast

Overnight Blueberry French Toast

Friend Nancy T. has a guest ranch in Montana and is always on the lookout for quick and easy breakfasts so she can enjoy her guests.  This is one of the easiest stratas I've found.  She substitutes a good cinnamon bread for the day old.  This is a five star!

"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."

Ingredients:

12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract

1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter

Directions:

1.	Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.	In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.	Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.	Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.	In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese

 

 

 

 

 

 

Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese



8 corn tortillas, fried in canola oil until slightly crispy, then salted

Herbed goat cheese:

4 ounces goat cheese (about 1/2 cup)

1/2 tablespoon minced fresh herbs (like thyme, rosemary and chives)

OR

I use Aloutte soft spreadable cheese- garlic and herb

Caramelized onions:

2 cups thinly sliced red onion

1 cup thinly sliced red bell pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Scrambled eggs:

4 eggs

1/2 cup diced tomato

1/4 cup grated gruyere cheese (or mild swiss)

1/4 cup heavy cream

1/4 teaspoon red pepper flakes

salt and pepper, to taste

2 tablespoons butter

In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper. Turn heat on low and let mixture caramelize for 1 hour, stirring occasionally. Remove from heat and reserve. (This can be done the day before. Refrigerate and reheat when needed.)

 

Before and after carmelization.

If using goat cheese, add herbs in a small bowl.

In a large bowl, beat eggs and whisk in cream, tomato, gruyere, red pepper flakes, salt and pepper. Melt butter in a non-stick pan and pour egg mixture in. Cook eggs to desired doneness.

I spread the Aloutte on each tortilla.  If you are using goat cheese, spread about 1 tablespoon herbed goat cheese onto a tortilla. Top with scrambled eggs and caramelized onion mixture.

Delish!!!

Berry Cheesecake Parfaits

Janice made wonderful parfaits for our Creative cooking Brunch class.  Perfect for breakfast, brunch or dessert.  It is different from other recipes I've seen ( or made) as this one calls for softened brie cheese.  Janice substituted agave for the sugar and the honey.  She also made her own glazed nuts with maple syrup.

(I didn't get a picture at our Brunch so I had to use a picture from Pinterest.  Similar look.)

Berry Cheesecake Parfaits

　
1 8 ounce round Brie cheese, softened
1 8 ounce package cream cheese, softened
1/3 - 1/2 cup sugar
1 tablespoon lemon juice
6 cups sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
1 3  3/4ounce package butter toffee-glazed sliced almonds
Honey or agave

1. Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.

2. Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.  Top with almonds.

　

If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes;  assemble as directed.  Cover and chill the finished parfaits for up to 4 hours. 　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　
　

Liege Belgian Waffles with Pearl Sugar

Liege Belgian Waffles with Pearl Sugar

1 (.25 ounce) package active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar (such as Lars' Own®)



Directions

Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.


Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.


Preheat a waffle iron according to manufacturer's instructions.


Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.


Note about pearl sugar:

You can order pearl sugar online. I am checking out Ikea because I have heard people have found it there. Oh happy day! I just called Pirate O's in Draper and they have it.

Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.
At the Bruges, they have the dough balls rising individually. Give them a try! Serve them with Nutella, vanilla bean ice cream, fresh fruit. You don't want to kill these with syrup but if you insist (I love syrup but I don't think you'd get the right "feel" of these European waffles with syrup.) Enjoy!!!

French Toasted Angel Food Cake

Wow! Saw this on Good Things Utah and I think it is a winner. It has another step from most French toast angel food cakes....this one has an extra step of cornflakes and almonds, plus a cream cheese strawberry center! Dessert or gourmet breakfast- you decide!

French Toasted Angel Food Cake

1 angel food cake, homemade or purchased

1 recipe strawberry cream cheese (or purchased product)

6 eggs, lightly beaten

1 cup milk

2 tsp. vanilla extract

3 cups frosted corn flakes cereal, crushed

1/2 cup sea salted roasted almonds, finely chopped (I used slivered almonds and they were delicious)

Sliced strawberries

sweetened whipped cream

Strawberry Cream Cheese-

mix together the following until smooth. Set aside.

8 oz. cream cheese softened

1 cup sliced strawberries

(note: I actually used homemade strawberry jam and mixed it with the cream cheese. I would do this again.)

1/3 cup powdered sugar

In a shallow dish or pie plate, mix together eggs, milk and vanilla. Set aside. In a shallow dish or pie plate, mix together crushed cereal and chopped nuts. With a serrated knife, slice angel food cake into 10-12 equal pieces. In the large end of the slice, make a slit-like pocket with a sharp knife.

Pipe or spoon the prepared strawberry filling into the center. Dip cake into egg mixture, about 1 minute per side. Transfer cake to cereal mixture and evenly coat. Heat grill pan over medium heat. Place about 4 pieces at a time on grill.

Cook for about 2 minutes on each side or until lightly browned. Transfer to serving dishes and top with strawberries and sweetened cream. Dust with powdered sugar.

Mexican Puff with Black Bean Salsa

Mexican Puff

(a green chili quiche)

12 eggs

1/2 tsp. salt

1 cube melted butter

1/2 cup flour

1 tsp. baking powder

16 oz. small curd cottage cheese

4 oz. diced green chilies

1-2 cup grated Monterey jack cheese

1-2 cup grated cheddar cheese

Preheat oven to 350 degrees. Beat eggs lightly. Add all other ingredients. Pour into buttered 9 x 13 baking dish and bake for 35 minutes until brown and puffed. Serve immediately. Serve with salsa, sour cream and avocados. For spicier version: add 1/8 tsp of garlic powder, cumin and black pepper.

Black Bean Salsa

1 (15 oz.) can black beans, drained and rinsed

2 oz. frozen corn

1/4 cup shopped fresh cilantro

2 T. chopped green onions

2 T. chopped red onions

1/4 cup fresh lime juice

2 T. vegetable oil

1 1/2 tsp. ground cumin

salt and freshly ground pepper

1/3 cup chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.

Quick Sticky Orange Rolls

This recipe is an old-time favorite. We had been invited to dinner at my writer friend Carolyn's house. (We weren't friends then.) She edited our Ward newsletter and ran a contest to name the newspaper. (I won. Our Ward was a Crescent Ward...so I suggested The Crescent Roll. So clever....lol.......but hey! It won dinner at Carolyn's house and we were newbies in the neighborhood and it was friendship at first sight and first bite. She made these yummy sticky orange rolls...you remember how I remember every event by what I ate....and I've loved them ever since.)

Quick Sticky Orange Rolls

1-1/4 cups sugar
1 orange, zest and juice and add to orange juice to make 1/3

OR- I just put in 2 heaping T. of orange juice concentrate
1/4 cup butter

2- 10 ounce packages refrigerated biscuits

Preheat oven to 375 degrees F.

Pam 2 small pie plates or grease 10-inch tube pan. Combine sugar and orange of choice and butter in a saucepan and heat to bowling, stirring until sugar is dissolved. Arrange the biscuits in the pie plates or lap them against each other in the tube pan. Bake for 20 minutes (the tube pan might take a little longer.) Cool in pan on wire rack for 1 minute. Invert onto serving place. Serve warm.

Morning Glory Muffins

Friend Sheron served these when she hosted Bucket at her house this past week. I couldn't be there for brunch but met up with them at the art studio later. Sheron forwarded this recipe I can't wait to try!

MORNING GLORY MUFFINS

3 eggs

1/2 cup canola oil

1 teaspoon vanilla

2 1/4 cup flour

1 1/4 cup sugar

1 Tablespoon cinnamon

2 teaspoons soda

2 cups grated carrots

1 cup shredded apple

1/2 cup shredded coconut

1/2 cup raisins

1/2 cup pecans, coarse chop

1 8 oz. can crushed pineapple

Mix together all ingredients. Bake in about 16 greased muffin tins at 350 degrees for about 30 minutes.(Sheron used the tall, narrow muffin pan from IKEA--it's red--with their muffin cups. They make smaller and taller muffins that look fun. The picture above is from the Internet...and although cute in red papers, NOT as cute as Sheron's would be tall. Thanks, Sheron....now I'm going to have to go and get one of these cute pans!)

Sausage Egg Casserole

This is our traditional breakfast on Conference weekend (I heart Conference weekend!) and also Christmas and Thanksgiving. I love it with link sausage but always make a pan without for Tenille. You make the casserole the night before, top it in the morning and make sure you have plenty of time for it to cook.

Sausage Egg Casserole

8 slices white bread with crusts removed

2 c. grated cheddar cheese

1 1/2 pounds ground sausage,drained OR I used heat and serve sausage links, chunked (2 small boxes)

1 1/2 c. milk

3/4 tsp. dry mustard

dash onion salt

8 eggs

Sauce:

1 can cream of mushroom soup mixed with 1/2 can of milk.

Beat together eggs, milk, dry mustard and onion salt. Pour over casserole of bread, cheese and choice of meat. Refrigerate overnight. When ready to bake, mix sauce and spread over the top. Bake, uncovered, at 300 degrees for 1 hour and 15 minutes. (that's the real recipe. I usually cook it at 350 for about an hour.) Cool for 5-10 miutes before serving.

Note: I like to bake this in a disposable pan because cleaning an egged casserole dish is too much!