Go Big Red Recipe For Dec. 20th

[Roxy]

Breakfast Ovencake

 

10 slices bacon, fried crisp and crumbled

1 cup flour

1 1/4 cup milk

3 eggs, beaten

sprinkle of kosher salt

 

Fry the bacon and crumble. Mix ingredients together and place in cast iron skillet. Bake at 400F for 25 minutes. I do not grease the cast iron, as you want it to climb up the side. It will rise up and puff, then fall when removed. I sprinkle with powdered sugar and serve with syrup.

 

Sausage Casserole:

 

1 lb breakfast sausage, browned, crumbled, and drained well

1 package corn muffin mix, mixed as directed

 

Add sausage to muffin mix and bake in a greased round 9" cake pan at 400 degrees for 20 to 25 min.

 

Top hot cornbread with warmed apple or peach pie filling.

 

Be prepared to make more than one!

 

BREAKFAST CASSEROLE

 

1 can crescent rolls

1 dozen eggs

2 c. shredded cheese

1 lb. cooked breakfast meat (sausage, ham, bacon)

Salt and pepper to taste

 

Grease a 9 x 13 inch casserole dish. Line dish with unbaked crescent rolls. Spread cooked meat evenly over rolls. Pour beaten eggs over meat. Place cheese over layer of eggs. Bake at 350 degrees for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.

 

Crescent Roll Casserole

 

1 (8 ounce) tube refrigerated crescent rolls

1 pound hot sausage or turkey sausage, cooked well and drained

2 1/2 cups grated Monterey jack cheese

6 eggs, beaten

3 tablespoons minced green bell pepper

1 cup milk

Salt and black pepper to taste

 

Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.

 

Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.

 

When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.

 

Breakfast Casserole:

 

1 dozen eggs, beaten with ½ cup milk

2 cups cheddar cheese

1 roll Jimmy Dean sausage (Sliced to about 18 slices. It's best when sliced

partially frozen)

I can Crescent Rolls. (I use S & S, or Pillsbury, any one is good)

 

Spray bottom of 13" x 9" pan with Pam cooking spray (or any non-stick spray)

Spread out the crescent rolls, pressing into pan to cover the entire bottom

Place the sausage patties in rows on top of the crescent rolls

Pour the eggs over that

Sprinkle the cheddar cheese all over the top

Bake for approx 40 minutes. It should rise nicely. Check with knife to make sure eggs are cooked

 

Breakfast Souffle Casserole

 

1 1/2 lbs. pork sausage, browned and drained

9 eggs

3 slices bread, cubed

3 c. milk

1 t. salt

1/4 t. pepper

2 c. shredded cheddar cheese

 

Brown and drain sausage. Stir ingredients together in large pitcher

or bowl. Pour into greased 9x13 inch baking dish. Cover.

Refrigerate overnight. Remove cover and bake at 350 for 1 hour.

Serves 10 to 12.

 

** I usually use canadian bacon **

**I have also made it with ground sausage and drain and rinse some with very very hot water just to get the brown liquidy stuff off so it won't darken the egg mixture.

 

BRUNCH ENCHILADAS

 

1 lb cooked ham, chopped

3/4 cup sliced green onions

3/4 cup chopped green bell pepper

10 (7") flour tortillas

3 cups shredded cheddar

5 eggs, beaten

2 cups half and half

1/2 cup milk

1 tbl flour

1/4 tsp garlic powder

dash Tabasco

 

Place ham in food processor and pulse until finely ground. Combine ham, onion, and green pepper. Spoon 1/3 cup of ham mixture and 3 tbl cheese onto each tortilla, then roll up. Place in greased 13x9 baking dish. In bowl combine eggs, cream, milk, flour, garlic powder, and Tabasco. Pour egg mixture ove tortillas. cover and chill overnight. Preheat oven to 350 degrees. Bake, uncovered for 50-60 minutes, until set. Sprinkle w/remaining 1 cup shredded cheese. Bake 3 minutes more until cheese metled. Let stand 10 minutes before serving.

 

SAUSAGE SPINACH STRATA

 

1 lb mild or hot bulk sausage

1 3/4 lbs sharp cheddar, grated

8 slices sourdough bread, cut into cubes

7 oz can green chiles

10 oz pkg frozen chopped spinach, thawed and drained

6 eggs

2 3/4 cup milk

1 tsp chili powder

1/2 tsp salt

 

Grease a 13x9" pan. Put 1/2 of bread cubes in pan, sprinkle w/1/2 the grated cheese, 1/2 the green chiles, 1/2 sausage, and 1/2 spinach. Repeat layers. Beat eggs and milk; add chili powder and salt. Pour over layered ingredients. Cover and chill overnight. Take out next morning and let sit 20 minutes or so. Baker at 350 degrees for 1 hour. Let stand 8-10 minutes. Serve w/fresh fruit for breaksfast, or sour cream, salsa, and avocado slices for brunch.

 

Pepperidge Farm Cinnamon Swirl Bread Casserole

 

This can be made the night before:

 

1-loaf(16oz) Pepperidge Farm Cinnamon Swirl Bread -cut into cubes

3/4 cup dried cranberries or raisins(we had raisins)

6 eggs-beaten

3 cup 1/2-1/2 or milk(we used milk)

2 tsp. vanilla extract

 

Cinnamon-sugar or Confectioners'sugar

Whipped Butter

Maple Syrup

 

Place bread cubes and cran or raisins in greased 3-qt. shallow baking dish. Mix eggs, 1/2-1/2 and vanilla. Pour over all. Cover and refrigerate 1 hour or overnight. uncover. Bake at 350 for 45 minutes or until golden brown and set in center. Sprinkle with cinnamon-sugar. Serve with butter or syrup.

 

 

Southwest Brunch Casserole :

 

Add some pepper and hot sauce to the eggs if you want:)

 

From Southern Living-May 2006

 

Prep: 25 min., Cook: 15 min., Bake: 30 min. Start the Chile-Cheese Sauce first, and then begin the casserole. We don't recommend egg substitute for this recipe.

 

1 (16-oz.) package mild ground pork sausage

1/4 cup chopped onion

12 large eggs, lightly beaten

Chile-Cheese Sauce

2 cups self-rising flour

1/3 cup vegetable oil

1/3 cup evaporated milk

1 large egg, lightly beaten

1/2 teaspoon chili powder

1 1/2 cups (6 oz.) shredded sharp Cheddar cheese or Monterey Jack cheese with peppers

2 tablespoons chopped fresh cilantro or parsley

 

1. Cook sausage and onion in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Reduce heat to medium; add eggs, and cook, without stirring, until eggs begin to set on bottom. Gently stir to slightly break up eggs. Cook, stirring occasionally, until eggs are thickened but still moist. (Do not overstir, as this will form small, dry pieces.) Remove from heat; stir in Chile-Cheese Sauce. Spoon into a lightly greased 13- x 9-inch baking dish; set aside.

2. Stir together flour and next 4 ingredients until a dough forms. Turn dough out onto a lightly floured surface; knead 3 or 4 times.

 

Chile-Cheese Sauce

 

 

This recipe goes with Southwest Brunch Casserole

 

2 tablespoons butter or margarine

2 1/2 tablespoons all-purpose flour

2 cups milk

1 cup (4 oz.) shredded Cheddar cheese

1 (4.5-oz.) can chopped green chiles

1/2 teaspoon salt

1/4 teaspoon pepper

 

1. Melt butter in a heavy saucepan over medium-low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Increase heat to medium, and gradually add milk; cook, whisking constantly, until slightly thickened. Remove from heat; add cheese and remaining ingredients, stirring until cheese melts. Keep warm.

 

Yield: Makes about 3 cups

 

 

 

The Brass Bed Breakfast Log

 

(from the Brass Bed B&B in Cape May, NJ)

 

2 (6oz) boxes croutons (cheddar cheese, preferably)

cup of sliced mushrooms

1 (8oz) pkg cheddar cheese

1&1/2 doz eggs

1 lb bulk sausage

2 cups milk

 

Use a large greased 9x13 pan. Put croutons on bottom; add cooked sausage, drained mushrooms, and cheddar cheese. beat eggs and milk together, then pour over the rest of the ingredients. Refrigerate overnight before baking 40-50 minutes in 325 degree.

 

3. Roll dough into a 12-inch square; sprinkle evenly with shredded cheese and cilantro. Roll up, jelly-roll fashion, and cut into 12 (1-inch-thick) slices. Place dough slices over egg mixture, spacing evenly.

 

4. Bake at 400° for 25 to 30 minutes or until golden.

 

Kitchen Express: Prepare sausage, egg, and Chile-Cheese Sauce mixture as directed; spoon into a lightly greased 13- x 9-inch baking dish. Top evenly with 12 frozen Southern-style biscuits. Bake at 400° for 25 to 30 minutes or until golden. Note: For testing purposes only, we used Pillsbury Southern Style Oven Baked Biscuits, located in the freezer section of the supermarket.

 

Yield: Makes 10 to 12 servings