Breakfast casserole
From the Kitchen of Char, MS
1 pkg. (14-16 ounces) link sausage, bacon, meat (or whatever you have on hand!)
Cut into 1" chunks or slices.
4 cups cubed, day old bread (I use my freezer "flops" etc.
(I have also mixed tortillas, plain bagels, breads of all types together)
2 cups shredded sharp cheddar cheese (or whatever you have on hand)
10-12 eggs, slightly beaten
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
1/2 cup sliced mushrooms, *optional but VERY tasty*
1/2 cup chopped tomatoes, *optional but VERY tasty*
1/8 cup milk
Fresh cracked pepper
Paprika
Parsley flakes
Place bread in a well buttered 9X13 inch baking dish. Sprinkle with cheese.
Combine the next 10 ingredients. Pour evenly over the bread and cheese.
Sprinkle *meat of choice* and optional ingredients over the top. Cover
and chill overnight (or freeze). Preheat oven to 325 degrees. Bake,
uncovered, for about 1 hour.
Tent with foil if the top begins to brown too quickly.
The variations to this breakfast casserole are endless. I have played
with it every time I have made it and my family loves it. It can feed
a large family. Add some fruit on the side and a glass of milk/juice
and voila! Breakfast is served. Enjoy!
Miniature Mexican Frittatas
From the Kitchen of Char, MS
Note: These spunky little egg casseroles are baked
in muffin cups and served with salsa. They make
great breakfast or brunch fare. We love them for an
easy dinner served with salad and bread-sticks as well.
1 10-ounce package frozen chopped spinach, thawed
and well drained
1 cup cottage cheese, drained
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese (2 ounces)
4 eggs
1/4 cup milk
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons snipped cilantro or parsley
Salsa, warmed
Dairy sour cream (optional but very tasty!)
In a medium bowl combine the spinach, cottage cheese, Parmesan
cheese, and cheddar cheese. In another bowl stir together
the eggs, milk, cumin, and pepper. Stir into spinach mixture.
Stir in the cilantro or parsley.
Spoon mixture into 12 lightly greased 2 1/2-inch muffin cups.
Bake, uncovered, in a 375 degree oven for 20 to 25 minutes
or until eggs are set. Let stand 5 minutes. Remove from
muffin cups. Serve with salsa and, if desired, sour cream.
Makes 4 servings.
Morning Rice
From the Kitchen of Char, MS
2 cups cooked brown rice
1/2 cup light soy milk (reg milk can be used)
2 tsp. honey (local honey is best for allergens)
1 apple, chopped
1 tsp. cinnamon
2 TBS. raisins
Mix all ingredients together in a medium bowl. Jam could be
used in place of honey. Use any fruit you like. I like
to heat this up in the microwave a bit. It is so good!
I like this better than oatmeal!
More coming soon...
