Sausage and Cream Cheese Breakfast Casserole

 

Sausage and Cream Cheese Breakfast Casserole

(8-12 servings)

 

 Ingredients:

2 lb. Breakfast Sausage

2 pkg. (8 oz.) Cream Cheese, room temperature

1 pkg. (30 oz.) Frozen Shredded Hash Browns

1 tsp. Salt

½ tsp. Black Pepper

¼ tsp. Garlic Powder

¼ tsp. Onion Powder

2 cups Cheddar Cheese, shredded

8 large Fresh Eggs

2 cups Milk

Directions:

In a large skillet, cook sausage until done, crumbling as you cook it.  Drain any fat.  Stir together cooked sausage and creamed cheese and set aside.  Add hash browns to skillet and cook until lightly browned.  Place hash browns in bottom of lightly greased 9x13 baking dish.  Top with sausage mixture and then cheese.  In a medium bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk.  Pour over hash brown mixture.  Place baking dish in a pre-heated 350-degree oven uncovered for 40-50 minutes.  Let sit 10-15 minutes before serving. 

Notes:              Casserole can be made ahead of time.  Cover and refrigerate until ready to bake.  Overnight works well.  You can also freeze for another time.  In freezing, thaw completely before putting it in the oven.

Ideas for Future Efforts

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Dutch Baby Pancakes

 

Dutch Baby Pancakes

(2 servings)

 

Ingredients:

3 tbsp. Unsalted Butter, divided

½ cup All-Purpose Flour

2 tbsp. Sugar

¼ tsp. Salt

½ cup Milk, room temperature

2 large Fresh Eggs, room temperature

¼ tsp. Vanilla

as needed Powdered Sugar

Directions:

Place 1 tbsp. butter in a 9-10-inch ovenproof skillet.  Place skillet in a pre-heated 400-degree oven while you make the batter.  Melt remaining butter and let cool a little.  In a medium bowl, combine flour, sugar and salt.  Now add the milk, eggs, melted butter and vanilla.  Whisk until very smooth.  Remove skillet from oven and immediately pour batter into hot skillet.  Return to oven and bake 20 minutes or until outside of pancake is puffed and edges are a deep golden brown.  Sprinkle with powdered sugar, divide in half and serve.

Notes:              You can double this recipe but use 2 skillets, so they are done at the same time for serving.

Ideas for Future Efforts

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Holiday Breakfast Recipes

The holidays are here and maybe you want something different for breakfast or a brunch.  Well, I have two recipes for you this week that should help.

The first on Wednesday is “Dutch Baby Pancakes” and they are delicious.  Then of Thursday, we have “Sausage and Cream Cheese Breakfast Casserole” for something a little different from your usual breakfast casseroles.

Give them a try over the Christmas or New Year’s weekends.

Wishing you all a very “Merry Christmas and a Happy New Year” and a great 2022 for you and all your family and friends.

“Happy Cooking” until next year and please help spread the link to this food blog.  Thanks.

Chopped Mediterranean Salad (GF)

 

Chopped Mediterranean Salad (GF)

(4 servings)

 

Ingredients:

2 medium Cucumbers, peeled

4 medium Tomatoes, quartered lengthwise

1 medium Red Onion, halved lengthwise

½ cup Feta Cheese, crumbled

2 tbsp. Extra Virgin Olive Oil

2 tbs. Red Wine Vinegar

to taste, Salt and Pepper

1 tbsp. Fresh Lemon Juice

1 cup Kalamata Olives

Directions:

Cut cucumbers into slices and then quarter the slices.  Take quartered tomatoes and cut into large chunks.  Remove ends of the red onion halves and thinly slice them.  Add each of these to a large mixing bowl as you finish each process.  Now add remaining ingredients and toss gently and serve.

Notes:              You could cut olives in half or slice to make them go further in the salad.

Ideas for Future Efforts

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Deviled Egg Pasta Salad (GF)

 

Deviled Egg Pasta Salad (GF)

(8 servings)

 

Ingredients:

6 large Hardboiled Eggs

8 oz. Elbow Macaroni (GF)

¾ cup Mayonnaise

1½ tbsp. Dijon Mustard

1 tsp. White Vinegar

1 clove Fresh Garlic, minced

½ tsp. Kosher Salt

¼ tsp. Smoked Paprika

¼ tsp. Cayenne Pepper

2 tbsp. Red Onion, finely chopped

2 tbsp. Green Onions, sliced

¼ cup Bacon, cooked and crumbled

Directions:

Cook pasta according to package directions, remembering to salt the water.  Drain and rinse under cold water.  While pasta is cooking, peel eggs and separate yolks from the whites.  Chop egg whites and set aside.  Crush yoks into a fine powder (see notes) and put into a large mixing bowl.  Now add the mayonnaise, mustard, vinegar, garlic, salt, paprika and pepper to the bowl.  Whisk to combine.  Add the cool pasta to the dressing in the bowl and stir to coat pasta.  Add the red onion, green onions and egg whites.  Stir to combine.  Add green onions and/or paprika to garnish.  Serve immediately or refrigerate until needed.

Notes:              If you have fresh lemon juice, you can sub it for the vinegar.

Notes:              An easy way to do the yolks, put them in a fine metal strainer and use a spoon to push them through the mess right into the large mixing bowl.

Ideas for Future Efforts

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Gluten-Free Salads

 This week I have a couple of tasty salads, which just happen to be gluten-free.  But everyone will love them.

Tuesday’s “Deviled Egg Pasta Salad” can be made either way.  The only gluten aspect is the pasta.  You can use gluten-free pasta or gluten pasta for this dish.

Then Wednesday’s recipe is “Chopped Mediterranean Salad” and none of these ingredients are gluten.  It’s a great starter for a meal.  Although you could add a protein and make it an entrée salad.  In doing so, you may only get 2 or 3 portions. 

I hope you enjoy these and the other many recipes on this food blog.  Until next time, “Happy Cooking” and please share with others.  Thanks.

Brussels Sprouts with Honey-Butter

 

Brussels Sprouts with Honey-Butter

(4 servings)

 

Ingredients:

6 slices Thick-cut Bacon, cut into ½-inch pieces

1½ lb. Brussels Sprouts, halved

¼ tsp. Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter, softened

2 tbsp. Honey

Directions:

In a medium skillet over medium heat, cook bacon until almost crisp.  Drain to a paper towel-lined plate, reserving 1 tbsp. of drippings.  In a medium bowl, place Brussels Sprouts, bacon drippings, salt and pepper.  Toss to coat.  Spread out evenly on a rimmed sheet pan lined with parchment paper.  Roast in a pre-heated 375-degree oven 30 minutes or until Brussels Sprouts are browned.  In a medium bowl, combine butter and honey mixing well.  Now add the Brussels Sprouts stirring until completely coated.   Stir in bacon, adjust seasoning if needed and serve.

Notes:              This recipe can be easily doubled or tripled.

Ideas for Future Efforts

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