Tag Archives: breakfast

Brunch Casserole

Ingredients

2 boxes Betty Crocker Seasoned Skillets hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Directions

Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 375F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro
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Biscuit and Gravy Cups


Servings: 8 servings

Ingredients

1 can of refrigerated biscuits (the flaky type don’t work as well for this recipe)
1 lb ground breakfast sausage
1/4 cup flour
1/4 cup butter
2 cups milk (approximately)
salt and pepper to taste

Instructions

Crumble and brown sausage in a pan.

Remove sausage but leave drippings in the pan. Stir in butter.

Add flour and stir, to create a roux. Let cook about 1 minute. Slowly add 1 cup of milk and stir until thickened. Add remaining milk as needed to get desired consistency.

Add sausage back to the gravy and season with salt & pepper.

Open can of biscuits and place one biscuit in each well of a muffin pan. Create an indent with a spoon.

Bake as directed pressing the indent in again halfway through baking. Once browned, remove from the oven and fill with sausage gravy.
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Crescent Roll Danish

Ingredients

1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve

Icing

1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk

Directions

In a small bowl, blend Cream Cheese, sugar and lemon juice.

Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.

Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends

There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).

Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
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Corned Beef Hash

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste

Directions

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
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French Toast Bake

Ingredients

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

Melt butter in microwave & add brown sugar, stir till mixed.

Pour butter/sugar mix into bottom of 9 x 13 pan, spread around.

Beat eggs, milk, & vanilla

Lay single layer of Texas Toast in pan

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of Texas Toast

Spoon on remaining egg mixture

Cover & chill in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar
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Bisquick Cinnamon Rolls

Ingredients

2 1/2 cups Bisquick
1/3 cup milk
1 egg
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions

In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork. Mix just until all combined to create a dough.

In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.

Add 2 tablespoons melted butter and stir to moisten. Set aside.

Generously flour rolling surface. Flour your hand well also!!

Turn dough out onto surface and start patting into a rectangular shape with your hand.

Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.

Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.

Sprinkle sugar/nut mixture over butter.

Start rolling dough from long end.

Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.

Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.

Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.

Let sit for 5 minutes before serving.

Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.
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Cinnamon Roll French Toast Casserole

Ingredients

2 cans Pillsbury Cinnamon Rolls
1/2 cup milk
4 eggs
1 teaspoon cinnamon
1/4 cup pure maple syrup

Instructions

Grease a 9×13 pan with Pam.

Cut up the rolls into small pieces and lay in the pan.

In a bowl, whisk eggs, milk and cinnamon.

Pour over rolls making sure they are all well coated.

Drizzle on the maple syrup.

Bake at 350 for approx 35 minutes or until puffed up and golden.

Microwave the icing that came with the 2 cinnamon roll packs in a microwave safe bowl.

Pour on top and serve warm.
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