MENTOR MOM CHERYL'S EGG BAKE
Ingredients
- 1 tbsp olive oil, plus more for the baking dish
- 8 oz. sliced white or brown mushrooms
- 2 cups shredded carrots
- 5 oz baby spinach (about 5 packed cups)
- 2 cups frozen diced potatoes (do not thaw)
- 1 cup roasted red pepper strips
- 2 cups shredded sharp cheddar cheese
- 12 large eggs
- 2 cups half-and-half
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
1. Arrange a rack in the middle of the oven and heat to 375F. Coat a 9x13 inch baking dish with olive oil; set aside.
2. Heat the 1 tbsp of oil in a large frying pan over medium-high heat until simmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
3. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
4. Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50-55 minutes. Let cool for 5 min before slicing and serving.Note: The casserole can be assembled and chilled overnight before baking. It can also be frozen unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
CHASITY's BLUEBERRY BRANBLE BAKE
Ingredients
- 6 large croissants
- 1 pint fresh blueberries
- 8 oz cream cheese, softened
- 1-1/2 cups sugar
- 4 eggs
- 3 tsp vanilla
- 1 pint heavy whipping cream
- powdered sugar (optional)
Preparation
1. Grease a 9x13 pan.
2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
3. In a food processor or in a bowl with a hand mixer,, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes.
4. Pour mixture over blueberries and croissants
5. Set aside and let soak for 20-30 minutes.
6. Preheat oven to 350 degrees.
7. Bake for about 45 minutes or tip lightly browned and center is set.
8. Let stand for 10 minutes.
9. Sprinkle with powdered sugar.
10. Serve!
Katie's TATOR TOT BREAKFAST CASSEROLE (adapted from pioneer Woman's)
- Half a 16 oz bg frozen french fries, tater tots or hash browns
- 1 lb spicy bulk breakfast sausage
- 1 medium onion, very finely diced
- 1 cup milk
- 1/2 cup half and half
- 1/4 tsp seasoned salt
- 1/4 tsp cayenne pepper
- 10 large eggs
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 2 cups grated cheese
- 1 cup grated pepper jack cheese
- kosher salt and freshly ground pepper
1. Spread fries (or tator tots) in a buttered 9x13 inch baking dish.
2. Brown sausage and onion and cook, breaking the sausage up with a woodener spoon, until browned and cooked through, 8-10 minutes. Set aside to cool slightly, then sprinkle it over the tator tots.
3. In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne pepper, eggs, bell peppers, half of both cheese and some S&P. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
4. Preheat the oven to 350F.
5. Bake, covered, for 30 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 35-45 minutes. Cut into squares and serve.
LITTLE maggie's AKA Pioneer Woman's
Sausage-Kale Strata
| Prep: 30 Minutes | Level: Easy |
| Cook: 45 Minutes | Serves: 12 |
Description
Yummy layered make-ahead breakfast dish that's filled with all the good things in life.
Ingredients
- 12 whole Eggs
- 2-1/2 cups Half And Half (or Milk, If You Prefer)
- Salt And Pepper, to taste
- 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
- 1 loaf Crusty French Or Italian Bread, Cut Into Cubes
- 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
- 1 bunch (large) Regular Kale, Torn Into Pieces
- Olive Oil, For Frying
- 16 ounces, weight White Mushrooms, Halved
- 2-1/2 cups Grated Monterey Jack Cheese
Preparation
*Note: Recipe can easily be halved.
Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.
Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.
Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.
Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.
Cover with plastic wrap and refrigerate overnight if possible.
To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.
Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.
Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.
Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.
Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.
Cover with plastic wrap and refrigerate overnight if possible.
To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.
ALANA's SPINACH BRUNCH BAKE
1 cup grated cheddar cheese
1 pound sausage (spicy or mild)
1 box frozen chopped spinach (drain and squeeze)
6 oz. fresh mushrooms
1/2 cup chives or scallions
2 TBSP butter
1 dozen eggs
2 cups whipping cream
1 cup swiss cheese - grated
cook spinach. Microwave and cool. Cook sausage & Crumble, saute mushrooms and chives in butter. Whisk eggs and stir in cream. Spray 13x9" pan, layeR:
cheese, spinach, sausage, mushrooms, chives, eggs, swiss chreese and paprika on top
Freeze covered. Take our of freezer about 10 hours before baking -- out of fridge or less if refrigerating the thaw and put into oven at room temp. Bake 350F uncovered 30-40 minutes.
Mentor Mom Cheryl's sweet potatoes
4 bags of sweet potatoes, diced into cubes
6 garlic cloves
rosemary, to taste
olive oil, to taste
bake at 400F for 45 Minutes
