This is another wonderful recipe from my friend Joan. It didn't have a title, so I'm just calling it breakfast casserole.
6 c. loose packed hashbrowns, thawed
2/3 c. butter, melted
8 oz. hot pepper cheese, shredded (like pepperjack)
12 oz. diced ham (2 cups)
8 oz. Swiss cheese, shredded
1/2 c. milk
4 eggs
1/2 tsp. seasoning salt
Press hashbrown s in bottom of pan. Drizzle with butter. Bake at 425 for 25 minutes.
Reduce heat to 350.
Toss together remaining ingredients. Spread over crust. Bake uncovered at 350 for 25-30 minutes.
Let stand 10 minutes.
**I made this recipe past the first step of baking. I refrigerated the rest and baked the second half the next morning and it worked fine.**
I am a full time working mom of two boys. I like to cook when I get the time, but because of our busy schedule, I usually need to make things quickly and conveniently. This blog hosts the recipes that I've tried and we like as a family with the added bonus of most of them being fast and easy.
Sunday, June 1, 2008
Amish Breakfast Casserole
Another favorite brunch item from Allrecipes.com.
1 pound sliced bacon, diced (I used sausage)
1 med. sweet onion, chopped
6 eggs, lightly beaten
4 c. frozen shredded hash browns, thawed
2 c. shredded cheddar cheese
1 1/2 c. small curd cottage cheese
1 1/4 c. shredded Swiss cheese
In a large skillet, cook bacon (sausage) and onion until browned; drain. In a bowl, combine the remaining ingredients; stir in the meat mixture. Transfer to a greased 13-in. x 2-in. baking dish.
Bake, uncovered at 350 for 35-4 minutes or until set and bubbly. Let stand 10 minutes before cutting.
**I made this the night before and refrigerated and baked the next morning. It still tasted great.**
1 pound sliced bacon, diced (I used sausage)
1 med. sweet onion, chopped
6 eggs, lightly beaten
4 c. frozen shredded hash browns, thawed
2 c. shredded cheddar cheese
1 1/2 c. small curd cottage cheese
1 1/4 c. shredded Swiss cheese
In a large skillet, cook bacon (sausage) and onion until browned; drain. In a bowl, combine the remaining ingredients; stir in the meat mixture. Transfer to a greased 13-in. x 2-in. baking dish.
Bake, uncovered at 350 for 35-4 minutes or until set and bubbly. Let stand 10 minutes before cutting.
**I made this the night before and refrigerated and baked the next morning. It still tasted great.**
Blueberry French Toast
Another one made for my son's baptism. A big hit and super easy. I found this recipe on Allrecipes.com.
1 (1 lb.) loaf Italian bread, cut into 1 inch cubes
1 (8 oz.) pkg. cream cheese, diced
1 c. blueberries
12 eggs
2 c. milk
1/3 c. maple syrup
1 c. white sugar
2 Tbsp. corn starch
1 c. water
1 c. blueberries
1 Tbsp. butter
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk, and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove the pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce:
In a saucepan, combine sugar and corn starch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simer 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over the squares of french toast.
1 (1 lb.) loaf Italian bread, cut into 1 inch cubes
1 (8 oz.) pkg. cream cheese, diced
1 c. blueberries
12 eggs
2 c. milk
1/3 c. maple syrup
1 c. white sugar
2 Tbsp. corn starch
1 c. water
1 c. blueberries
1 Tbsp. butter
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk, and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove the pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce:
In a saucepan, combine sugar and corn starch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simer 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over the squares of french toast.
Brunch Lasagna
This is also from Taste of Home website. Another one made for my son's baptism and another hit.
8 uncooked lasagna noodles
8 eggs
1/2 cup milk
butter flavored cooking spray
2 jars (16 oz. each) Alfredo sauce
3 c. diced fully cooked ham
1/2 c. chopped green pepper
1/4 c. chopped green onions
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from heat. Drain noodles.
Spread 1/2 cup Alfredo sauce in a greased 10-in. square or 13-in. x 9-in. x 2-in. baking dish. Layer with four lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper, and onions.
Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375 for 45-50 minutes or until heated through and bubbly. Let stand 10 minutes before cutting.
**I made this the night before and refrigerated overnight, and it still turned out great.**
8 uncooked lasagna noodles
8 eggs
1/2 cup milk
butter flavored cooking spray
2 jars (16 oz. each) Alfredo sauce
3 c. diced fully cooked ham
1/2 c. chopped green pepper
1/4 c. chopped green onions
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from heat. Drain noodles.
Spread 1/2 cup Alfredo sauce in a greased 10-in. square or 13-in. x 9-in. x 2-in. baking dish. Layer with four lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper, and onions.
Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375 for 45-50 minutes or until heated through and bubbly. Let stand 10 minutes before cutting.
**I made this the night before and refrigerated overnight, and it still turned out great.**
Breakfast Pizza
I got this recipe from my friend Joan. I'm not sure where she got it, but it was a hit at my son's baptism.
1 lb. bulk pork sausage
1 pkg. crescent rolls
1 c. frozen hash browns, thawed (Simply Potatoes brand works great)
1 c. shredded cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated parmesan cheese
Cook sausage. Separate crescents into 8 triangles, place in 12" pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese.
In a bowl, beat eggs, milk, salt and pepper. Pour into crust. Sprinkle parmesan over the top.
Bake 375 for 25-30 minutes.
1 lb. bulk pork sausage
1 pkg. crescent rolls
1 c. frozen hash browns, thawed (Simply Potatoes brand works great)
1 c. shredded cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated parmesan cheese
Cook sausage. Separate crescents into 8 triangles, place in 12" pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese.
In a bowl, beat eggs, milk, salt and pepper. Pour into crust. Sprinkle parmesan over the top.
Bake 375 for 25-30 minutes.
Baked Brunch Sandwiches
This recipe is from Taste of Home website. I made these for my son's baptism and they were easy and a big hit.
3 Tbsp. Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or swiss cheese (I used cheddar)
1 medium tomato, thinly sliced
3 Tbsp. butter, softened
4 eggs
1/4 c. milk
1/4 tsp. pepper
Spread mustard on one side of six slices of bread. Layer the ham, cheese, and tomato over the mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 for 30 minutes or until a knife inserted in the center comes out clean.
3 Tbsp. Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or swiss cheese (I used cheddar)
1 medium tomato, thinly sliced
3 Tbsp. butter, softened
4 eggs
1/4 c. milk
1/4 tsp. pepper
Spread mustard on one side of six slices of bread. Layer the ham, cheese, and tomato over the mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 for 30 minutes or until a knife inserted in the center comes out clean.