Cheesy Sausage and Croissant Breakfast Casserole

Cheesy Sausage and Croissant Casserole
adapted from Southern Living
serves 8 to 10

1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese


Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.

Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.

Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.

Conference Crepes

2 eggs
2 tbsp of sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups of milk
1 cup of flour
1 tbsp unsalted butter, melted
oil for pan (I have found this to be optional if using a good non-stick pan)

Instructions:
Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.  Heat a non stick frying pan with a 1/2 tsp of oil really well or spray it generously with cooking spray.  It is very important that the pan is hot.  Pour 1/4-1/3 of a cup of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan.  Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.  Repeat steps until you've prepared all the crepes.  You can just pile them all up on a plate as you cook them.

Fill crepes with berries, bananas, nutella, jam, cookie butter, pastry cream, cream cheese mix (see recipe below), whipped cream, etc. and roll and serve.

Cream Cheese Filling for Crepes:

8oz Cream Cheese, softened to room temp
8 oz Extra Creamy Cool Whip (defrosted in the fridge overnight)
2 tsp. Lemon Juice
1/2 c. Powdered Sugar (or to taste)
Mix all ingredients well and serve in crepes.

Instant Pot Steel Cut Oatmeal

There are 100 different ways to do everything in the IP, so when I find the way that works for me I like to write it down so I don't forget.  This is how I like Instant Pot steel cut oats.  The best part is that I can set the delay start the night before and we wake up to hot oatmeal!

1 c. steel cut oats
3 c. water
2 TB butter or coconut oil
pinch of salt
tiny splash of vanilla
You can also add spices like cinnamon, etc.

Place all ingredients in the pot, stir, and cook on (manual) high pressure for 4 minutes.  Then let it naturally release pressure until the "pin" drops.  Open the pot, stir, and serve (with butter and brown sugar!).  When I first open the pot it seems "watery" a lot of times, but if you stir it up the water just stirs right in and you are left with creamy steel cut oats.

Also, a tiny bit of Amber/Emily's Caramel Syrup drizzled over the top is really yummy.  Don't ask me how I know.  LOL

Easy Cinnamon Bubble Bread

Easy Cinnamon Bubble Bread

Rhodes White Frozen Rolls
1/2 c. butter, melted
2/3 c. sugar
1 Tbsp. cinnamon

In a small bowl, mix together the cinnamon and sugar.  Roll each piece of frozen dough in the melted butter and then in the cinnamon sugar mixture.   Place them in a greased 9x13 metal pan, following the directions on the back of the roll package for rising.  Bake at 350 for 15-20 minutes.  Remove from oven and let cool.  Frost with your favorite cream cheese frosting.

Sticky Buns

I know there are a lot of recipes for these.  This just happens to be the one I like.

2 doz. frozen rhodes rolls
1 3 oz. package instant vanilla pudding
3/4 cup sugar
3 T. cinnamon
3/4 cup brown sugar
3/4 cup butter
3/4 cup light karo syrup
1 cup whipping cream
1 cups chopped nuts (optional)

Arrange frozen rolls in 2 9x13 inch greased pans.  Do this while dough is still frozen.  Mix dry pudding, sugar, cinnamon and sprinkle over dough.

Melt butter, brown sugar, karo syrup, and cream.  Warm until dissolved, then add chopped nuts.  Pour over dough.  Cover with plastic wrap and let rise on the counter overnight.  Bake at 350 degrees for 20-25 minutes.  When done turn over upside down onto cookie sheet.

Blueberry French Toast Casserole

8 eggs
1 cup sugar
3 cups half & half
2 tsp. vanilla
1/4 cup butter
12 slices of bread
2 cups fresh or frozen bluberries
cinnamon sugar (1/2 tsp. sugar 1 TB. cinnamon)

Beat together eggs, sugar, vanilla and half & half.  Butter the bread and place in the bottom of a greased 9x13 pan.

Add 1/2 blueberries: sprinkle with cinnamon sugar and 1/2 egg mixture.  Repeat again.  Cover and place in fridge overnight.

Bake at 350 degrees for 45 minutes.

Baked French Toast...

Kneaders cinnamon swirl bread 
5 eggs
1 1/2 cups milk

Cut the loaf into  1-2 inch chunks.  In separate bowl mix together eggs and milk.  Let the bread soak in egg mixture for about 20 minutes, then put in 8x8 pan and bak at 350 for about 40 minutes or until browned and set.   Can double in needed. Serve with Buttermilk/Caramel syrup.

Buttermilk/Caramel Syrup...

3/4 cup buttermilk
1 cup sugar
1 stick butter
1 T corn syrup
1 tsp baking soda
1 tsp vanilla

Combine all ingredients, except vanilla, in large saucepan. (Make sure you use a big pan because this will expand like crazy before it cooks down!)

Bring mixture to a boil & reduce heat to low. (keep it still bubbling) Stir frequently for 10 or so minutes or until syrup becomes a golden brown. Remove from heat & stir in Vanilla. Enjoy!

Breakfast Quiche...

Ingredients:

• 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
• 1 egg white, lightly beaten
• 1/2-1 cup diced ham (depends on how much you like)
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar jack cheese 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease well the bottom and sides of a 9-inch pie pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, cheddar, ham, salt &pepper. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 30-35 minutes. (I stuck a toothpick in the center & wiggled it around to see if the center seemed set or runny. And it will definitely be browned on top) Cool the tart for 10 to 15 minutes. Serve warm or at room temperature.

*I have found the cheapest place to get the mascarpone & gruyere is at Winco. I know they are not as common of cheeses to use and a little pricier, but they sure make it yummy!

Breakfast Burritos...

1 package original Jimmy Dean ground sausage
Eggs
Mexican Blend Cheese
Favorite Tortillas
Green Pepper (optional)
Onion (optional)
Mushrooms (optional)
Left Over Baked Potatoes cut into thin slices

Brown Sausage and set aside.  Sauté green pepper, onion, and mushrooms until tender.  Set aside and drizzle olive oil and a tablespoon of butter and add sliced potatoes.  Cook until golden brown and warm.  Add back in sauté vegetables.  In separate pan make scrambled eggs.  Assemble burrito with desired amount of eggs, sausage, and potato mixture.  Top with shredded cheese and salsa.

Crustless Ham Quiche

Crustless Ham Quiche
 
4 eggs
1 ½ cups sour cream
½ cup grated parmesan cheese
½ cup flour
1/8 tsp. salt
4 drops Tabasco sauce
1/3 lb. diced pre-cooked ham
2 T butter
2 green onions, minced
1 cup chopped fresh mushrooms
2 cups grated Swiss cheese
 
Preheat oven to 350 degrees.  Combine eggs, sour cream, Parmesan cheese, flour, salt and Tabasco sauce in a large bowl; beat with a whisk until smooth.  Stir in ham.  Saute mushrooms and shallots in butter until soft and add to mixture.  Pour into ungreased 10 inch pie plate.  Bake for 45 minutes or until knife inserted near center comes out clean.  Cool 5 min. before serving.

Hash Brown Omelette Breakfast Casserole

1 lb. bacon
4 cups (24 oz.) bag shredded frozen hash browns-thawed
1/2 large onion-chopped
1/2 cup chopped green pepper
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese


Cook bacon and crumble. Set aside. Brown hash browns, onion and pepper until golden and underside is crisp. Put in buttered 9x13 glass baking dish. Blend eggs, milk and seasonings and pour over top. Top with cheese and bacon. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand a few minutes before serving.

Waffles

In mixing bowl beat:

4 eggs

2 cups buttermilk (I always make my own by taking 2 1/4 cups milk and adding TBS. vinegar, let it sit for a few minutes and then add to eggs)

In separate bowl:

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

Mix and add to eggs and milk then add 1 tsp. vanilla

Melt 1/2 cup butter and add to batter.

Pour onto hot waffle griddle and enjoy!

Waffle Batter

2 c. flour
1/2 tsp salt
4 tsp baking powder
1 3/4 c. milk
2 eggs
1/3 c. veg. oil

Mix ingredients and pour on hot waffle iron.

Fluffy Pancakes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Shelly's Homemade Granola

4 c. rolled oats
1 c. whole almonds
1 c. pecan pieces
1/2 c. wheat germ
1/2 c. shredded coconut
4 Tbsp brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 c. vegetable or olive oil
1/3 c. good honey
1/3 c. apple juice or apple cider
1 c. dried cranberries

Heat oven to 350º. In a large mixing bowl, stir together the oats, nuts, wheat germ, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in a small bowl.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 20-30 minutes, depending on your oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add cranberries. Store cooled granola in an airtight container.

Blueberry French Toast

Blueberry French Toast

12 slices bread or french bread
12 eggs
2 pkgs cream cheese
1 C blueberries
2 C milk
1/3 C syrup or honey
1 tsp cinnamon

Cut bread and cream cheese into cubes. Place in greased 9X13 pan. Sprinkle blueberries over top. Beat eggs then beat in milk syrup and cinnamon. Pour over the top. Cover and refrigerate over night. Cover and bake at 350 for 30 min. uncover and bake another 30 min.

Blueberry Syrup

1 C sugar
1 C blueberries
2 T. cornstarch
1 C water
1 T butter
1 tsp vanilla

Mix sugar and cornstarch. Add water & cook over medium heat until boiling stirring constantly. Add blueberries and cook another 3 mins. Add butter and vanilla and serve.

Pioneer Womens Best Ever Coffee Cake

I made this and now am a firm believer in homemade coffee cake goodness....all I can say is WOW!

Ingredients

• FOR THE CAKE:
• 1-½ stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-¼ cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-½ stick Butter, Softened
• ¾ cups Flour
• 1-½ cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-½ cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Posted by Ree on June 17 2010

Coconut Syrup

Candace's post made me think of this syrup. It is TO DIE FOR YUMMY! LOL!

1 cube Butter
1 can Coco Lopez

Melt on stove,  warm it until thoroughly mixed and warm.

This is so yummy. Mike made me crepes with fresh strawberries and this syrup drizzled on top. Delicious.

*Coco Lopez is usually found in the Hispanic part of the grocery store or by the drink mixes. It is hard to find. I know Winco carries it, but Walmart does not.

Buttermilk Syrup

2 cubes butter

2 c. sugar

1 c. buttermilk

Melt butter then add sugar and buttermilk. Boil for 2 minutes, remove from heat and add 1 tsp. baking soda and at least 2 tsp. vanilla.

Saves good in fridge for 3 weeks.