Tator Tot Sausage Breakfast Casserole

Before school ended Kate's dance team hosted a Senior Breakfast for all the dancers that were graduating.  The parents brought in the food which consisted of casseroles, donuts, muffins, fruit, etc..  I signed up to bring a casserole and opted to try this one below...because it was made using tator tots and I know teenagers like tator tots (well, mine does)

photo and recipe courtesy of PlainChicken

Tater Tot Sausage Breakfast Casserole
serves 10

2 lb hot breakfast sausage
1 (30-32oz) bag frozen tater tots
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
8 eggs
2 cups milk


Preheat oven to 350 degrees.

In a large skillet, cook sausage until no longer pink. Drain fat.

In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.

**Cover and refrigerate at this point if baking later.**

Bake for 35-40 minutes.

I was not able to taste this casserole for myself, but Kate said it was amazing and completely gone...every last bite.  So I figured it was worth posting about.  This casserole is definitely on my list of recipes to make for the family soon!

 

Sausage Egg Cheese Breakfast Bread

In place of a sausage breakfast casserole, try this!

I loved this dish!

photo and recipe courtesy of TheNeighborhoodMoms

You will need:

3  cans of regular biscuits (generic are perfectly fine)
8 eggs
splash of milk
1 tsp ground mustard
1lb of breakfast sausage
1 4oz pkg of shredded cheese (your choice, cheddar or mexican is best!)

Brown the sausage in a skillet and drain well. 
Beat the eggs into a bowl and add the splash of milk, ground mustard, and salt and pepper to taste.  Slice the biscuits into quarters. 
In batches, dip the biscuits into the egg mixture and place in a bundt pan.
You will want to layer in biscuits, sausage, cheese, and pour a little bit of the egg in.  I think I did about 3 layers of biscuits. 
Pour any leftover egg mixture on top.
Bake at 350 for about 35-40 minutes or until the top is golden brown.

Serve immediately!

Once my pan cooled for 5-10 minutes, I turned the bread over onto a plate like you would a bundt cake.

Then you can pull the bread apart or slice it to serve it.

Bacon and Spinach Quiche

I made my first ever quiche this week!

And I'm giving it 2 thumbs up!

You bet I'll be making this again and again!

recipe courtesy of MixAndMatchMama


 
1 (9 inch) pie crust (refrigerated or homemade)
5 large eggs, beaten
1 cup heavy cream
½ teaspoon onion powder
½ teaspoon of pepper
¼ teaspoon of salt
1½ cups chopped fresh spinach
6 strips of bacon, chopped (you can use turkey bacon if you want)
½ pound of browned and crumbly sausage, optional
1 cup shredded cheddar cheese

Preheat oven to 375 degrees.

Lightly spray a pie plate with cooking spray.  Fit your pie crust down inside.  Set pie crust aside.

Beat eggs with whisk until well blended. Beat in cream, onion powder, salt and pepper.

 In the bottom of your pie crust layer half of your chopped spinach, bacon, sausage and cheddar cheese.  Repeat for one more layer.

 Pour egg and cream mixture into the pie crust. Bake for 35 to 45 minutes until egg mixture is firm and the top is golden. Cut into wedges and serve warm.

Overnight Blueberry French Toast

Now this is a delicious breakfast to wake up to!

Looking for a recipe that you make the night before, then wake up

 the next morning and just pop it in the oven?

If so, this is the recipe for you!

Overnight Blueberry French Toast

(photo courtesy of Pinterest)

INGREDIENTS

French Toast

• 12 slices bread, cut into cubes (I used sourdough, but Texas toast or french toast will work too)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• ⅓ cup maple syrup
• 2 cups milk or cream (I used milk)
• 1 teaspoon vanilla

Syrup

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

INSTRUCTIONS

1. Arrange ½ of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.

1. Top and evenly sprinkle with remaining bread cubes.

1. Mix together eggs, syrup, milk and vanilla in a large bowl.
2. Pour over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.
3. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup.

Syrup

1. In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Birds Nest Breakfast Cups

Last week I told my husband to take a look at my Breakfast board on Pinterest because I wanted him to pick out what I would cook for Sunday morning.

And this is what he picked out…except he said "top it with sausage instead of bacon"

Birds Nest Breakfast Cups

(photo courtesy of Pinterest)

Ingredients
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled (I opted to cook sausage and use that)
Eggs (one egg per muffin cup.  I made 12 cups so I used 12 eggs)
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.

1. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
2. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
3. Crack an egg into each of the cups
4. Top with bacon (or sausage or ham or whatever you want)  and a sprinkle of extra cheese

1. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
2. Slide a knife along the edges to remove from pan when cooled.

As much as Brent raved about these, I WILL be making them again!

Crescent Roll Breakfast Casserole

I rarely wake up on weekend mornings and cook a breakfast meal.

In fact, I really don't care for a big meal in the morning anyways.

But I do like breakfast foods...

So, we often cook them for our dinners.

I've cooked several breakfast casseroles in the past, 

but this one caught my eye because it used crescent rolls

(photo courtesy of pinterest)

Ingredients:

• 1/2 – 1 pound sausage
• 1 package crescent rolls
• 1 cup cheddar cheese, shredded
• 5 eggs
• 1/4 cup milk
• 1 Tsp oregano or rosemary
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
4. Spread the sausage over the dough.
5. Sprinkle the cheese on top of the sausage.
6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
8. 
   

Here is mine... 

This made my kitchen smell so good!

I absolutely loved the crescent roll bottom of this casserole.
I will definitely make this recipe again!

I took this picture before I spooned a side of mixed fruit onto the plate...
(would have made for a more colorful picture)

Eggs Benedict Casserole

We decided to have breakfast for dinner tonight.

When I was going through recipes, I kept coming across Eggs Benedict.  This is one of my husband's favorite breakfast foods.  Have I ever made it before? No.

But every time we eat out for breakfast, he is looking for that Eggs Benedict on the menu or at the buffet...

I have always ALWAYS wanted to surprise him by making Eggs Benedict....

But I can't do it.  That is just one thing I can't make.  Poaching that egg perfectly will drive me to insanity, so I refuse to even attempt it.

But guess what? Guess what I DID find that I knew I could attempt?

EGGS BENEDICT CASSEROLE!

Now casseroles .... I can conquer those!

And I did conquer it....tonight!  

This recipe was sooooooo good!  

My husband is NOT a fan of casseroles...but he said this was just TOO GOOD!

So if you have a 9x13 pan and can crack a MILLION eggs, MAKE THIS!

Ingredients

• 3/4 pound Canadian bacon, chopped
• 6 English muffins, split and cut into 1-inch pieces
• 8 eggs
• 2 cups 2% milk
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
• SAUCE:
• 4 egg yolks
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup butter, melted

Directions

• Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Broccoli and Sausage Breakfast Muffins

I love Breakfast Sausage Casseroles. This week I came across this breakfast MUFFIN recipe. It was screaming at me to cook it! I found this version (muffin style) to be more appealing then a full 9x13 casserole! Hope you enjoy this recipe too!

You'll need:
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed





1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.

4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.



7. Bake for 15-20 minutes.








I'll definitely be making these again!

Sausage Balls

One of my favorite things to make in the kitchen are Sausage Balls. Every event or party I go to that requires bringing food, I almost always bring sausage balls. They are easy to make and a delicious finger food!


Here's the recipe I always use...

1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sausage, biscuit baking mix and cheese.

Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown.