EASY TATER TOT BREAKFAST CASSEROLE

Ingredients:

• 1 lb hot breakfast sausage
• 1 30-32-oz 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

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage, and cheeses.
4. Pour into a lightly greased 9×13-inch pan.
5. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk.
6. Pour over tater tot mixture.
7. Bake for 35-40 minutes

file photo for reference

BACON AND EGGS BRUNCH

The Canadian bacon and the egg dish can bake at the same time allowing you time to do other things will this brunch is baking.

2 tbsp butter or margarine
12 eggs
1/2 cup sour cream
1/2 cup milk
1 tsp salt
2 tbsp sliced green onions
3/4 lb Canadian bacon, cut into 12 slices
1/4 cup maple syrup

Melt the butter in an 11 x 7-inch baking dish in a 325-degree oven.; tilt to coat the bottom and sides of the dish.

In a bowl, beat the eggs, sour cream, milk and salt together (I like to use a whisk); stir in the onions. Pour mixture into the prepared baking dish. Bake, uncovered, 30 minutes or until eggs are set.

Place the bacon in an 8-inch square pan or baking dish. Pour the syrup over the bacon. Cover and bake 15 minutes or until heated through.

Cut the egg dish into squares and arrange on a platter with the bacon.

Yield: 6 servings

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BAKED APPLE FRENCH TOAST

2 tbsp butter

2 apples, peeled, cored, cut into 1/2" thick wedges

1/4 cup maple syrup

1 cup half-and-half cream

2 eggs

1 tsp vanilla

12 slices cinnamon-raisin swirl bread

Heat oven to 375-degrees. Coat an 11" X 7" baking dish or pan with nonstick cooking spray.

In a 12" nonstick skillet, melt butter over medium-high heat. Add apple slices and cook, stirring, until tender and golden in color. This takes around 5 minutes. Add the syrup and cook until thickened and slightly caramelized, about 2 minutes. Remove from heat and reserve.

In a bowl, whisk together the cream, eggs, and vanilla. Dip bread in egg mixture. Place 6 slices of the bread, overlapping, in the prepared baking dish. Top with half the apple mixture, then the remaining 6 slices of dipped bread slices. Bake until set, about 20 minutes. Heat broiler and broil until lightly browned, about 2 minutes. Top with the remaining apple mixture.

Yield: 6 servings

AMISH BREAKFAST PIZZA

If you follow my blogs and/or facebook pages, you know I grew up around the Amish and I love their cooking and recipes. This is from a favorite Amish cookbook. I haven't tried it yet, but I will when I have a grandchild or someone over to share it with.

 

 

BACON-CHEDDAR SLAB QUICHE

This is a Pillsbury Recipe and picture. It takes a total of 1 hour and 10 minutes. However, most of that time is spent baking.

• 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 8eggs
• 1 1/2cups half-and-half
• 1/4teaspoon salt
• 1/4teaspoon pepper
• 1cup chopped cooked bacon
• 1/3cup sliced green onions
• 3/4cup shredded Cheddar cheese (3 oz)
• 3/4cup shredded Parmesan cheese (3 oz)
• Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
• In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.
• Note: Sheet pan will be very full of egg mixture, so take care when transferring to oven.
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EASY BAKED FRITTATA

 

6 tbsp canola oil

4 cups frozen shredded hash brown potatoes, thawed
1 tsp salt
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1 lb fully cooked ham, cubed
12 whole eggs
6 tbsp low-fat milk
1/4 tsp dried oregano
1/4 tsp dried basil
2 cups shredded Mexican-blend cheese
1 1/2 cups your favorite chunky salsa

Preheat oven to 350 degrees.

In a large skillet, over medium heat, heat the canola oil. Add the hash brown potatoes. Sprinkle the potatoes with the garlic salt and the pepper. Cook for about 8 minutes until almost browned. Add the ham to the potatoes. Cook another couple of minutes, turning occasionally with a spatula.

Blend the eggs, milk, salt, oregano, and basil while the ham and potatoes are cooking.

Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Place the potato mixture evenly in the casserole dish. Gently stir the egg mixture into the potato mixture. Bake, covered, for 15 minutes at 350 degrees. Remove from the oven and sprinkle the cheese over the top of the casserole. Return to the oven and bake for another 15 minutes or until the cheese has melted and the eggs are set.

Turn the oven to broil and cook for about 2 or 3 minutes until nicely browned. Watch carefully while the oven is on broil. Remove from oven and allow to cool for about 10 minutes before cutting. Cut into squares and place on serving plate.

Heat the salsa and serve spooned over the frittata.

file photo for reference only - not this exact recipe

SOUTH-OF-THE-BORDER EGG BAKE

This recipe works great for weekend breakfast or brunch.

1 lb bulk sausage
1 can (4-oz) diced green chilies
1 pkg (1 1/4-oz) taco seasoning mix
1/2 cup water
12 corn taco shells
1 can (15-oz) rinsed and drained black beans
1 pkg (8-oz) shredded Mexican-blend cheese
10 large eggs, lightly beaten
1 cup of your favorite salsa
1 cup low-fat milk

Preheat oven to 350 degrees.

In a large skillet, over medium heat, brown the sausage. Stir sausage while cooking and break it up into small pieces. Drain off the excess fat. Return sausage to the skillet and add the green chiles, taco seasoning mix and water. Set aside.

Coarsely crush ten of the taco shells into a 13 x 9-inch baking pan or casserole dish, spreading evenly. Sprinkle the black beans over the crushed taco shells. Spread the sausage mixture evenly over the beans. Sprinkle with the shredded cheese.

In a medium mixing bowl combine the eggs, salsa and milk. Pour over the top of the cheese. Crush the other two taco shells and sprinkle evenly over the egg mixture.

Bake at 350 degrees for 45 minutes.

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file photo for reference only

not this exact photo

HAM 'N CHEESE OMELET BAKE

This recipe requires a full hour or a little more. However, most of that time is baking. It is a quick recipe to together. This was part of the Pillsbury Bake-Off Contest in 2004.

1 box (pkg now) 10-oz Green Giant frozen broccoli & cheese flavored sauce

1 can (5 biscuit size) Pillsbury Grands! Flaky Layers refrigerated original biscuits

10 eggs

1 1/2 cups milk

1 tsp ground mustard

Salt and Pepper, if desired

2 cups diced cooked ham

1/3 cup chopped onion

1 cup shredded Cheddar cheese 

1 cup shredded Swiss cheese

1 jar (4.5-oz) Green Giant sliced mushrooms, drained

Heat oven to 350 degrees. 

Cut small slit in broccoli and cheese pouch and microwave on high 3 to 4 minutes, rotating pouch if you do not have a turntable. Set aside to cool slightly.

Meanwhile, spray a 13 x 9-inch glass baking dish with nonstick cooking spray. Separate biscuit dough into 5 biscuits. Cut each biscuit into 8 pieces. Arrange pieces evenly in the baking dish. 

In a large bowl, beat eggs, milk, mustard, salt and pepper with a wire whisk until well blended. Stir in the ham, onion, broccoli with sauce, both cheeses and mushrooms. Pour mixture gently over the biscuit pieces. Press down with the back of a spoon to make sure all biscuit pieces are covered with the egg mixture.

Bake at 350 degrees 40 to 50 minutes or until the edges are a deep golden brown and the center is set. Allow to stand for 10 minutes before cutting into squares to serve.

Yield: 8 servings

Pillsbury Photo

AMISH BREAKFAST CASSEROLE

This breakfast casserole goes together quickly but does need to bake 45 minutes. It does not need to be made ahead of time and refrigerated overnight.

8 slices of whole-wheat bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups fat-free milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt
1/4 tsp black pepper, optional

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, pepper (if using) and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

File Photo

HAM AND CHILE BRUNCH PIZZA

This recipe was a winner in the 2002 Pillsbury Bake-Off Contest.

1 tube Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut strips or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees.  Grease a 14-inch pizza pan with shortening. Unroll dough, place in pan. Starting at the center, press out dough to edge of pan to form a crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with a wire whisk. In a 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist.

Spoon and spread eggs over the crust. Top with the ham, chiles and cheese.

Bake another 8 to 12 minutes or until crust is a deep golden brown. Sprinkle with cilantro, if using, before serving.

Yield: 4 servings Per serving: 610 calories, Fat 30 g (14 g saturated), 49 g carbs (8g sugar), 35g protein

Pillsbury photo

CINNAMON FRENCH TOAST BAKE

1/4 cup butter or margarine, melted

2 cans Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup whipping cream

2 tsp ground cinnamon

2 tsp vanilla 

1 cup chopped pecans

1 cup maple syrup

Garnish:

Icing from the cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

Heat oven to 375-degrees.

Pour the melted butter into a 9 x 13-inch glass baking dish. Separate cinnamon rolls into the 16 cinnamon rolls.  Cut each of the cinnamon rolls into 8 pieces and place pieces over the butter.

In a medium bowl, beat eggs. Beat in the cream, cinnamon and vanilla until well blended. Gently pour egg mixture over the cinnamon roll pieces. Sprinkle with the pecans and the cup of maple syrup.

Bake at 375 20 to 28 minutes or until golden brown. Cool for 15 minutes. Meanwhile, remove the covers from the icing, microwave on medium 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over the top and sprinkle with powdered sugar. If desired, dip syrup from the dish individual servings. Serve with the half cup of maple syrup, if desired.

Yield: 12 servings

file photo for reference only

BAKED HASH AND EGGS

 

2 cans (15-oz each) corned beef or roast beef hash

4 to 6 eggs
salt to taste
pepper to taste
1 tablespoon cream or milk per egg
1 tbsp butter, cut into pieces

Preheat oven to 350 degrees.
Spray a 1 1/2-quart oval or oblong casserole dish with nonstick cooking spray.

Spread the hash over the bottom of the prepared baking dish and bake at 350 degrees for 15 minutes.  Remove from oven but do not turn off oven.  Using the bottom of a custard cup, made a hollow in the hash for each egg.

Dot the hash with the butter. Break an egg into each of the hollowed out spots.  Season eggs with salt and pepper to taste.  Cover each egg with a tablespoon of the cream or milk.  Return to the oven and bake another 20 minutes or until the eggs are set.

To serve cut the hash around the eggs and using a spatula lift to serving plates.

Yield: 4 to 6 servings

File Photo

SAUSAGE CHEESE SQUARES

1 tube (8-oz) refrigerated crescent rolls

1 pkg (8-oz) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices

2 cup shredded Monterey Jack cheese

4 large eggs

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 degrees.

Unroll crescent dough and place into a 9 x 13-inch baking pan that is ungreased. Press dough onto bottom and 1/2-inch up sides to make a crust. Seal seams.

Top the crust with the sausage pieces then the cheese.

Beat the eggs in a bowl then add the milk, salt, and pepper. Gently pour the egg mixture over the cheese.

Bake at 425 degrees for 20 to 25 minutes or until a butter knife inserted in the center comes out clean. Remove from oven and cut into 12 squares for serving.

Note: I like to add chopped fresh mushrooms to mine.

TOH Photo, Quick& Easy Recipe

SOUTH-OF-THE-BORDER EGG CASSEROLE

10 eggs

1/2 cup all-purpose flour

1 tsp baking powder

1/2 cup butter, melted

4 cups (16-oz) shredded Monterey Jack cheese

1 carton (24-oz) large curd cottage cheese

1 can (4-oz) chopped green chilies, drained

Picante sauce, optional

Preheat oven to 400 degrees.

Grease a 9 x 13 x 2-inch baking pan or dish and set aside.

Beat eggs until blended. Stir flour, baking powder and butter into the eggs. Add Monterey Jack cheese, cottage cheese and green chilies. Stir well to mix.

Pour into the prepared pan or dish. Bake at 400 degrees 15 minutes. Turn oven down to 350 degrees and bake another 30 minutes or until bubbly and golden brown. Serve with picante sauce, if desired.

Yield: 10 to 12 servings

This is an old recipe from Galveston County, Texas

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CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.

12 Eggs
1 1/2 cups milk

• 1/4 tsp Baking powder
• 1/4 cup Brown sugar, firmly packed
• 3 tbsp Confectioners' sugar
• 2 tbsp Mccormick cinnamon, Ground
• 5 tsp Mccormick vanilla extract
• 1 loaf Challah bread*
• • 1/4 cup Butter
  • 3 tbsp Milk
  • 1/2 cup Whipped cream cheese
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    • Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
    • Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
    • Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
    • Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
    • *May use brioche bread
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    • Note: This is a McCormick's recipe and picture.

COUNTRY BREAKFAST PIE

This is an old Ozark Mountains recipe.

1 pkg. bulk sausage
1 1/2 cups grated Swiss cheese
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp. chopped onion
4 eggs
1 cup cream
1 9-inch pie shell, unbaked

Cook the sausage until browned and greased is cooked out, stirring to crumble; drain. 

Mix the cheese and sausage together and sprinkle into the pie shell. 

Beat the eggs lightly in a bowl; add the peppers, onion, and cream.  Pour the mixture slowly into the shell over the sausage and cheese. 

Bake at 375 degrees for 40 to 45 minutes or until set.

LOL Photo

BRUNCH EGGS CASSEROLE

6 tbsp butter

6 tbsp white whole-wheat flour
2 cups milk
8-oz Velveeta cheese, cubed
1 carton (8-oz) sour cream
12 hard cook eggs, sliced
1 lb bacon, fried, drained, crumbled
English muffins

Preheat oven to 325 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Melt the butter in the top of a double boiler over hot water; stir in the flour using a whisk. Gradually add the milk while stirring constantly and cook until it thickens slightly. Add the cheese cubes and blend in the sour cream.

Layer the eggs in the bottom of the prepared pan. Pour the sauce over the eggs and sprinkle the bacon over the top.

Bake casserole, uncovered, at 325 degrees for 30 minutes. Cover and bake another 10 minutes.

Split the English muffins and place cut sides up on a cookie sheet. Toast under the broiler.

Serve the casserole over the tops of the muffins.

Note: The casserole can be assembled the night before and refrigerated. Bake the next day.

FREE CLIPART

HAM AND CHEESE GRITS CASSEROLE

If you have ever lived anywhere in the South you know grits are a kitchen staple. Here is a good breakfast casserole using grits. This recipe is from a lady here in the DFW Metroplex with a few of my variations.

3 cups chicken stock
1 cup quick-cooking grits
1/2 cup Southwestern-style egg substitute
5-oz reduced-fat Velveeta cheese, cubed
1/4 cup low-fat milk
2 tbsp butter
1 1/4 cups cubed fully cooked ham
3 green onions, chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/8 to 1/4 tsp crushed red pepper flakes
3/4 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Bring the chicken stock to boiling in a large saucepan; slowly stir in the grits. Reduce heat to medium-low and cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from the heat.

In a small bowl, stir a small amount of the hot grits into the egg substitute; return to the pan, mixing well. Add the Velvetta, milk and butter, stirring until the cheese is melted. Stir in the ham, onions, and spices.

Transfer grits mixture to the prepared baking dish; sprinkle with the cheddar cheese.

Bake, uncovered, 35-40 minutes or until the edges are golden brown and the cheese is melted.

Allow to stand around 10 minutes before cutting into 6 squares to serve.

Nutritional Information per serving: Calories 284, Fat 12 g (7 sat), Fiber 1 g, Carbs 26 g, Protein 20 g
Note: This carb to protein ration makes this dish okay for diabetics.

FILE PHOT

BREAKFAST PIZZA SCRAMBLE

If you are looking for a quick and easy breakfast idea that is different, you should try this old recipe from Mr. Food. It is made in the microwave and each family member can choose their own 'pizza toppings'.

2 eggs
2 tablespoons chopped pepperoni, vegetables, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese

Coat a microwave-safe cereal bowl with cooking spray. 

Add eggs, pepperoni, milk, diced veggies, salt, and pepper; beat until blended.

Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set.

Serve immediately.

Note: Since microwave ovens vary, you may need to adjust the cooking time.

SAUSAGE EGG NESTS

 This recipe is from the LAKE FORK LODGE BASS AND BREAKFAST in Alba, Texas over twenty years ago.

1 lb pork sausage

1 2lb bag shredded hash brown potatoes, frozen

1/4 cup milk

Shredded American cheese

12 eggs

salt and pepper to suit your taste

free clipart breakfast sign

Brown the sausage, crumbling as it cooks. Remove from the pan but leave drippings in the pan.

Cook the potatoes in the sausage pan just long enough to get them mostly thawed, about 5 minutes. Stir in the cooked sausage and the cheese (amount your prefer of cheese).

Pour into a 10 X 13 inch baking dish. Pour the milk overall and season to taste with salt and pepper.

Make 12 indentations in the mixture and add a cracked egg into each indentation.

Bake at 350 degrees for 20 minutes.

Yield: 6 to 8 servings.