Category Archives: BREAKFAST/BRUNCH

COUNTRY BREAKFAST CASSEROLE

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1 lb ground sausage

1 green onion, chopped

2 c shredded cheddar cheese

6 eggs, lightly beaten

1 c water

1/2 c milk

1 (2.64 oz) packet country gravy mix

2 c frozen tater tots

6 slices bread, cubed

2 tbs butter, melted

Preheat oven to 350 degrees. Grease a 9″x13″ pan.

Brown sausage in a lg skillet over med heat; drain off excess fat. Combine sausage and green onion, and transfer to prepared pan. Top with shredded cheese. In a med bowl, mix together eggs, water, milk, and gravy mix and pour evenly over the pan. Arrange tater tots and bread cubes on top and drizzle melted butter over everything. Bake 35-40 minutes.

Cool for 5 minutes, then cut and serve.

serves 9

 

BREAKFAST SAUSAGE STRATA

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1 lb lean turkey sausage

12 English muffins, halved

2 c shredded cheddar cheese

8 lg eggs

1 green bell pepper, chopped

1 1/2 c sour cream

salt and pepper, to taste

Preheat oven to 375 degrees. Coat a 9″x13″ pan with nonstick cooking spray.

Heat a skillet over med-high heat. Add sausage and cook until it is browned.

Arrange 6 of the English muffins (12 halves) in the bottom of the pan, cut sides up. Top with half of the sausage and half of the cheese. Place another layer of English muffins and add the rest of the sausage.

In a med bowl, whisk together eggs, green pepper, sour cream, and salt and pepper to taste. Pour egg mixture over the English muffins so it covers all the bread. Top with remaining cheese and let the dish rest 10 minutes. Cover with foil and bake 40 minutes until cooked through.

serves 6-8

 

 

SUNRISE SKILLET

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1/2 lb bacon

4 c cubed hash browns OR peeled and diced potatoes

1/2 onion, diced

6 eggs, beaten

1 c shredded cheddar cheese

2 green onions, chopped

Cook bacon in a lg skillet over medium heat until slightly crispy; drain on paper towels and reserve 2 tbs bacon fat in the skillet.

Add hash browns and diced onions to bacon drippings, cover, and cook until potatoes are tender, about 10-12 minutes. Crumble bacon into potatoes. Add beaten eggs and stir until they are fully cooked, about 2 minutes.

Finish by sprinkling with cheese and chopped green onions. Serve immediately.

serves 6-8

HASH BROWN CASSEROLE

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nonstick cooking spray

1 (32 oz) pkg frozen diced hash brown potatoes, thawed

1 (16 oz) carton sour cream

2 c (8 oz) shredded cheddar cheese

1 can condensed cream of celery soup

1/2 c (1 med) finely chopped onion

1/3 c butter, melted

4 c potato chips, crushed

Lightly coat a 3 qt rectangular baking dish with cooking spray; set aside.

In a very lg bowl stir together potatoes, sour cream, cheese, soup, onion, and melted butter until combined. Spoon into prepared dish. Cover and bake in a 350 degree oven for 45 minutes. Uncover and top evenly with potato chips. Bake, uncovered, for 15 minutes more or until center is heated through. Let stand for 10 minutes before serving.

12-15 servings

 

 

 

 

EGG CASSEROLE

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8 slices firm-textured white bread, cut in 3/4″ cubes (about 8 oz), dried*

1 (12 oz) pkg uncooked skinless pork sausage links

3/4 c (3 oz) shredded sharp cheddar cheese

6 eggs

2 c milk

1 tsp Dijon mustard

1/2 tsp salt

Place bread cubes in the bottom of a lightly greased 2 qt baking dish. Prepare sausage according to pkg directions; drain. Cut sausage in quarters. Sprinkle sausage over bread cubes. Top with shredded cheese.

In a med bowl beat eggs; add milk. Stir in mustard and salt. Pour over bread-sausage-cheese layers in dish. Cover and chill overnight.

Bake, uncovered, in a 350 degree oven for 40-45 minutes or until a knife inserted near the center comes out clean.

6 servings

 

 

PEANUT BUTTER BREAKFAST BITES

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5-6 c peanut butter whole grain cheerios (can also use plain cheerios)

1 c crunchy natural peanut butter

1/2 c honey

1 tsp vanilla

In a lg bowl, pour the cheerios into the bowl.

In a  med bowl, measure and scrape out the crunch peanut butter and microwave for 40 seconds.

Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.

Add the vanilla, and mix in until well combined.

Pour the peanut butter mixture over the cheerios and mix together with a  spoon until all the cereal pieces are coated.

Spoon out bite-sized spoonfuls and place on a sheet of greased aluminum foil.

Let the bites solidify for about 3 hours.

20 servings

MAKE AHEAD SAUSAGE EGG AND CHEESE MUFFINS

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4 c shredded hash browns, thawed

4 tbs butter, melted

1 tsp salt

1 tsp pepper

8 eggs

1 1/2 c shredded cheddar cheese

1/2 lb sausage, cooked and crumbled

Preheat oven to 400 degrees.

In a lg bowl combine the hash browns, butter, salt and pepper.

Spray a muffin tin with cooking spray. Fill the cups about 3/4 of the way full with the hash browns.

Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.

Take half of the shredded cheese and sprinkle in the bottom of the cups.

Repeat with half of the sausage crumble.

Whisk the eggs together and fill the cups until almost full.

Top with the second half of the cheese and sausage.

Bake until eggs are set, 20-25 minutes.

TO FREEZE: Let cool for two hours, then place muffins in a Ziploc gallon bag until you are ready to enjoy. Microwave for a few minutes before serving for breakfast.

makes 12 servings

CRUSTLESS VEGGIE MINI QUICHES

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non-stick cooking spray

6 saltine crackers, finely crushed

2 tbs grated parmesan cheese

2 c frozen broccoli florets

1/2 c frozen whole kernel corn

3/4 c shredded reduced fat cheddar cheese

10 eggs

salsa roja, optional

Preheat oven to 350 degrees. Generously spray 12 regular muffin cups with non-cooking spray; set aside.

Mix together cracker crumbs and parmesan cheese in small bowl; set aside. Place broccoli in med microwave-safe bowl with 1 tbs water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly wih corn, crumb mixture and cheddar cheese. Pour eggs evenly over filled cups.

Bake 18-22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. Serve with salsa, if desired.

 

CARROT CAKE BREAKFAST COOKIES

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2 eggs, beaten

1/2 c finely shredded carrot

1/4 c melted unrefined OR refined coconut oil

1/4 c real maple syrup

1 tsp vanilla

2 c Cascadian farm stand harvest organic vanilla, coconut and pumpkin seed granola

1/4 c ground flaxseed

1 tsp ground cinnamon

1/2 tsp fine sea salt

2/3 c golden raisins

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a lg bowl, mix eggs, carrot, oil, maple syrup, and vanilla. Stir in granola, flaxseed, cinnamon, and salt. Stir in raisins.

Using a 1/4 cup measuring cup, place mounds of dough 3″ apart on cookie sheets. Press dough to flatten to 1/2″ thickness. (Dough will not spread during baking.)

Bake 11-13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

12 servings