Bacon, Egg and Hash Brown Cups

 

Bacon, Egg and Hash Brown Cups

(12 cups)

Ingredients:

12 slices Thick Bacon, halved crosswise

1 tbsp. Olive Oil

3 cups Shredded Hash Browns, frozen

½ cup Onion, diced

½ cup Green pepper, diced

½ Red Pepper, diced

5 large Fresh Eggs

½ tsp. Salt

½ tsp. Pepper

1 cup Cheese, your choice, shredded

Directions:

Place 2 pieces of bacon in a crossed position in each of the 12 muffin holes of a 12-muffin pan.  Make sure the bacon ends extend over the edges of muffin hole.  Place in a pre-heated 375-degree oven and bake for 12-15 minutes or until bacon is crisp.  Remove from oven and dab with paper towels to remove excess grease.  While bacon is cooking, warm a large skillet over medium-high heat.  Add oil and when ready, add hash browns, onion, and both peppers.  Cook for 5-7 minutes or until hash browns begin to brown and vegetables have softened.  Set aside.  In a medium bowl, combine eggs, salt and pepper until well whisked.  Now divide the hash brown mixture evenly over the bacon.  Do the same with the egg mixture.  Place in a pre-heated 375-degree oven and cook for 12-14 minutes.  Remove and evenly distribute the cheese on all 12 muffin holes.  Return to oven and continue cooking 3-5 minutes or until cheese has melted and eggs are set.  Once removed from oven, let sit for 5 minutes and then remove from muffin pan and serve.

Notes:              You can do these ahead of time and just microwave them as needed.  They freeze well too.  Thaw overnight before warming them up to eat.

Ideas for Future Efforts

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Sausage-Egg Bake

 

Sausage-Egg Bake

(8-12 servings)

Ingredients:

4 cups Croutons, your choice in flavor

4 cups Shape Cheddar Cheese, shredded, divided

24 oz. Pork Sausage

6 large Fresh Eggs, lightly beaten

3¾ cups Milk, divided

1 tsp. Black Pepper

1 tsp. Mustard Powder

1½ cans (10 ½ oz.) Cream of Mushroom Soup

1 lb. Shredded Hash Browns, frozen

Directions:

Spray, butter or grease a 9X13 baking dish and evenly spread croutons in it.  Sprinkle half the cheese evenly over the croutons.  Set aside.  In a skillet, cook sausage until done, breaking it up as it cooks.  Drain and spread evenly over in baking dish.  Whisk eggs, 3 cups of milk, pepper and mustard powder together.  Carefully pour over sausage in baking dish.  Cover and refrigerate overnight.  In the morning, remove baking dish from refrigerator and let rest 30 minutes.  In a bowl, combine the soup and remaining milk.  Pour carefully over baking dish mixture.  Now evenly spread the hash browns over the soup.  Then sprinkle the remaining half of the cheese over the hash browns.  Place in a pre-heated 300-degree oven for 1 hour and 30 minutes covered.  Remove cover, increase heat to 400-degrees and bake an additional 15 minutes or until cheese is melted and slightly browned.  Remove and let rest 10-15 minutes before serving.

Notes:              If you are more into bacon than sausage, cook 1-2 pounds of it, crumble and use instead of the sausage.

Ideas for Future Efforts

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Breakfast Ideas for the Holidays

 This year with Christmas and New Year’s being on a Friday, we have two long holiday weekends.  With breakfast and/or brunch being popular during the holidays, this week’s recipes cater to that notion.

On Wednesday, we have Sausage-Egg Bake” for you to give a try.  Then we have “Bacon, Egg and Hash Brown Cups” on Thursday.

Both recipes use shredded hash browns from the frozen state.  Remember you can also change up the recipes to fit your taste desires too.  Such as switching out sausage for bacon in that Wednesday recipe.

These recipes are delicious anytime of the year.  Not just at holiday time.

Well until next time, “Happy Holiday Season” and “Happy Cooking” too.  Also, don’t forget to spread holiday cheer and the link for this blog site.  Thanks.

Brussels Sprouts with Bacon, Pecans and Cranberries

 

Brussels Sprouts with Bacon, Pecans and Cranberries

(8 servings)

Ingredients:

1½ lb. Brussels Sprouts, trimmed and halved

4 tbsp. Olive Oil

½ tsp. Kosher Salt

8 slices Bacon, cooked and chopped

2 cups Whole Pecans (see note)

1 cup Dried Cranberries (see note)

Directions:

In a large bowl, combine halved Brussels Sprouts, oil and salt.  Place on a rimmed baking sheet cut side down.  Place in a pre-heated 400-degree oven for about 25 minutes.  Turn them over with about 10 minutes to go.  The cut sides should be charred but not blackened.  In a large bowl, combine the roasted Brussels Sprouts, warm bacon, toasted pecans and soaked dried cranberries.  Toss everything together adding a tbsp. of olive oil if needed to help coat mixture.  Serve immediately.

Notes:              To toast the pecans, line a baking sheet with parchment paper.  Add pecans in a single layer and place in a pre-heated 350-degree oven for about 5 minutes or until they have darkened a little in color.

Notes:              To soak the dried cranberries, place them in a medium bowl.  Bring a small pot of water to a boil.  Pour the hot water over the cranberries and let soak about 10 minutes.  Drain cranberries and add to the mix.

Ideas for Future Efforts

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Sweet Potato Casserole II

 

Sweet Potato Casserole II

(6-9 servings)

Ingredients:

3 cups Mashed Cooked Sweet Potatoes

¾ cup Sugar

½ cup Unsalted Butter, melted

2 large Fresh Eggs, beaten

1 tsp. Vanilla

1/3 cup Evaporated Milk

Topping:

½ cup Brown Sugar, firmly packed

¼ cup All-Purpose Flour

2½ tbsp. Unsalted Butter, melted

¾ cup Pecans, chopped

Directions:

Combine potatoes, sugar, butter, eggs, vanilla and milk.  Mix well and pour into a 2-quart (8X8) sprayed baking dish.  Now combine topping ingredients and sprinkle over the potato mixture.  Place in a pre-heated 350-degree oven for 30-40 minutes.

Notes:              You can make this ahead of time and refrigerate 2-3 days.  Just pull it out 30 minutes before placing in oven.

Notes:              This recipe can easily be doubled.  Just put it in a 9X13 baking dish.

Ideas for Future Efforts

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Holiday Side Dishes

 These December year ending holidays are loads of fun.  It seems turkey, ham and prime rib get all the glory as we determine menus for each holiday.

But I believe that it’s the side dishes we serve that really make the day or meal.

Everyone has their favorite side dishes.  Those that family tradition dictates.  New creations with seasonal foods.  All of these are great.

This week, there are more to add to the list.

On Wednesday, try an excellent “Sweet Potato Casserole” that you’re going to want to make more often than just holidays.

Follow that up on Thursday with a great vegetable dish of “Brussels Sprouts with Bacon, Pecans and Cranberries” for a delicious side dish.

I believe you will find both recipes this week a must serve for your future meals.

“Happy Cooking” until next time and enjoy all the holiday festivities too.  Please help share this link with others.  Thanks in advance.