Tried and True Breakfast Casserole

Several years ago I discovered my husband’s love of Breakfast Casserole. I never really made any casseroles and didn’t know where to start with Breakfast Casserole. Luckily my aunt and friend who is a fabulous cook had a tried and true recipe that I made yet again this week for Grant’s birthday breakfast… It also served as his cake, ha. The one key to this breakfast is to make this the night before you plan to serve.  

Tried and True Breakfast Casserole

1 lb. sausage, browned (tip – cook two pounds/packages and freeze 1/2 for next time)

5 eggs

6 slices of bread, torn into small pieces

1 1/2 c. shredded sharp cheddar cheese (noticeably better if you shred your cheese as opposed to buying shredded, plus will save money)

2 c. half and half (I have made this with less fat milk before and that is good too, don’t try them side by side although it still comes together well. For special occasions just stick with the half and half)

1 tsp. salt

1 tsp. dry mustard

   

 Directions:

Brown sausage, drain

Shred cheese

Tear bread

Grease baker with small amount of butter

Combine eggs, milk, spices. Whip well.

Layer bread on bottom, sprinkle on sausage, top with cheese, then cover with egg and milk combination 

Cover and refrigerate overnight. This is the most important step.

Bake for 40 minutes at 350.

Serve.

Enjoy!

Warning: birthday candles will melt when added to hot casserole  

Advertisement

Whipped Feta

This is one of the easiest best appetizers I have discovered in a long while. Last week I hosted a girl’s night and needed to whip something together with ingredients from my fridge and minimal effort.

Whipped Feta was created. And devoured. Success. I served with some of my favorite crackers from Trader Joe’s but also could be served with torn pieces of naan, spread on a crostini and topped with tomato or prosciutto or a basil leaf and black pepper. The possibilities for this concoction are endless. Please make this and let us know how you use it! 

Whipped Feta

1/2 Package of Feta Cheese

1/2 Package of Cream Cheese

2 Tbs. Olive Oil

Juice and zest of 1/2 of a lemon

Freshly Ground Black Pepper

Fresh Basil (optional, but suggested)

Combine two cheeses in food processor until they come together, add all remaining ingredients. Refrigerate until 15 minutes before serving, this needs time to get closer to room temperature but does not take long to do so.

Serve. Enjoy! Be prepared to give out this easy recipe – people will ask for it!

Tuesday’s Table – Creamy Verde Chicken Enchiladas

Tonight I cooked dinner to take to a friend tomorrow and brainstormed for a bit what I could make. It would need to be something that could be made ahead of time, would taste good and be a comforting meal for her family. Enchiladas are something my husband requests often, but I usually avoid the request and go with something slightly easier and better for us. Some nights you just need to splurge and when you can share the love then all the better. 

Creamy Verde Chicken Enchiladas

Cream Sauce:

3 Tbs Butter

3 Tbs Flour

1/4 c. Sour Cream

1 sm. White Onion, diced

1 pack Cream Cheese (can be part Greek yogurt or 1/3 less fat cream cheese)

Dash of Garlic Powder

Salt to taste

Sauté butter and onions until the onions are tender. Add flour and sauté for two minutes. Add milk, stir. Add all other ingredients until combined. 

Green Sauce:

1 Jar Tomatillo Salsa

1 small jar diced Green Chilis

Combine  

Filling:

3 Chicken Breasts – seasoned with salt, garlic powder, cumin, chili powder, canola oil

Baked at 350 for 30 minutes, shred

Could also use rotisserie chicken

Small package of Mahatma Yellow Rice (1 cup dry rice), cooked according to directions.

Combine rice and shredded chicken.   
Directions:

Layer cream sauce on bottom of 9×13 baking dish. Pour salsa in a separate shallow dish, dip corn tortillas in salsa (this is done to add moisture and flavor to tortillas). Fill corn tortillas with chicken and rice mixture, roll up and place seam side down, close together in baking pan. Top enchiladas with the leftover verde sauce, cream sauce and finish with shredded  cheese.

Bake at 375 for 15 minutes.      

Enjoy!