Potatoes, Eggs & Breakfast Cake Recipes

[Roxy]

I guess I am in the egg mood tonight..comfort food:) We are having eggs and ham tonight and maybe some fried potatoes..will have to see how I feel whether I am up to frying potatoes or not. I pushed myself hard yesterday..I cleaned the house when I was sick. I always clean house on Fridays and wasn't going to let me being sick..win..so I got out of bed and did it:) I am stubborn as you can tell:) I said to myself.."you went through a car windshield and flew 50 ft...are you really going to let an ear infection & a fever stop you from doing this?

 

Anyway..I know I yak too much at times...I think someone asked me if I had any egg casserole recipes awhile back and I forgot to post them. Anyway..here is the "Go Big Red Menu" that I chose for today..hope you all enjoy it:) EDITED to say that you can add any veggies you like to the casseroles.

 

 

 

These are tried and true potato pancakes and I think they are good. I didn't time them..but..you will be able to tell when they are done. These don't take long to make.

 

Potato Pancakes:

 

6 potatoes

1 egg

1/2 cup onion

3 T. flour

1 tsp. salt

1/4 cup butter

 

Grate potatoes & mix in a bowl the egg, onion, four, and salt. Add the grated potatoes to the egg mixture. Form into patties. Melt butter in skillet & fry patties on each side till they are done & crispy.

 

I have made this hasbrown casserole and I really like it. I know that there are many recipes for this, but, I like that it has 3 kinds of soups in it instead of one or two cans.

 

Hasbrown Casserole:

 

2 lbs. frozen hash brown potatoes

1 cup sour cream

1 cup milk

1 stick margarine

1/2 cup chopped onion-use more or less to your preferance

1-1/2 cups diced Velveeta Cheese or 2 cups shredded Cheddar Cheese-I like the Cheddar Cheese

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

 

Put potatoes in greased baking dish. Mix other ingredients and heat up on the stove. Pour this mixture over potatoes & bake for 1 hour at 350 degrees.

 

 

Oven-Fried Potatoes:

 

3 medium potatoes

1/4 cup oil

1 T. Parmesan Cheese

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. pepper

 

Preheat oven to 375*.

 

Slice potatoes in 1/4-inch slices. Place in 9x13-inch pan. Mix all other ingredients together, drizzle over potatoes; bake uncovered at 375 degrees for 45 minutes. Baste wtih sauce a couple of times during baking time.

 

Pepper Jack Potatoes are on my "to try" list:

 

Pepper Jack Potatoes: **SEE NOTE ON BOTTOM

 

*Preheat oven to 400*.

 

 

8 medium potatoes, peeled & sliced into 1/4-inch slices

1 medium onion, sliced

1/3 cup butter, melted

1/2 tsp. salt or garlic salt

1/4 tsp. chili powder

1/8 tsp. cayenne pepper

1/8 tsp. pepper

2-1/2 cups Monterey Jack Pepper Cheese, shredded

 

Combine potatoes & onions.

 

Mix together butter & spices, drizzle over potatoes & oniions.

 

Toss to coat.

 

In a 2 qt. oval greased casserole dish, spread half the potato mixture top with half the cheese, repeat, oner more time.

 

Bake in preheated 400 degree oven, uncovered, for 40-45 minutes.

 

** NOTE; I would probably bake it at a lower temperature for a longer period of time. The temperature seems too high to me.

 

Mexican Egg Brunch:

 

1 lb. bulk sausage, crumbled

1/4 lb. mushrooms, chopped

1 medium onion, diced

salt & freshly ground pepper

6 eggs

3 T. sour cream

6 T. tomato & yellow chili hot sauce

8 oz. Cheddar Cheese, grated

8 oz. Mozzarella Cheese, grated

8 oz. Velveeta Cheese, grated

 

Grease 9x13-inch baking dish. Combine sausage, mushrooms & onion in large skillet. Saute over medium-high heat until sausage is completely cooked. Season to taste with salt and pepper. Drain well. Combine eggs & sour cream in blender & whip 1 minute. Turn into baking dish & bake at 400* untill eggs are softly set, 4 to 7 minutes. Spoon hot sauce over top. Add sausage mixture & top with combined grated cheeses. To serve immediately; broil until cheeses are melted. To serve next day,; refrigerate until serving time; bake at 325* until cheeses are melted; about 30 minutes.

 

Egg, Cheese & Bacon Casserole

 

2 dozen eggs

1/2 cup milk

1 lb. bacon

1/2 cup sour cream

4 oz. shredded Cheddar Cheese

salt & pepper

 

Fry bacon; when done; put on a paper towel-lined plate to soak up grease. Put in a food proscess and using the "S" blade, pulse to crumble; or put the bacon in a plastic ziploc bag and use a meat pounder to crumble. Scramble eggs with milk. Don't stir to much; take long strokes. Stop cooking before the eggs get too dry so the mixture will be soupy. Add crumbles bacon, salt & pepper. Then add sour cream & shredded Cheddar Cheese. Refrigerate overnight. Bake in greased 9x13-inch pan at 250* for 50 minutes.

 

Egg & Sausage Souffle:

 

3 cups herb croutons

2-1/2 cups American Cheese, shredded

1-1/2 lbs. link sausage, cut in thirds

4 eggs

2-1/2 cups milk

3/4 tsp. dry mustard

1/2 can cream of mushroom soup

1/2 can golden mushroom soup

1/2 soup can milk

 

Place croutons in bottom of a greased 13x9x2-inch pan. Sprinkle cheese over croutons. Brown sausage, drain & put on top of cheese. Beat eggs with 2-1/2 cups milk, add dry mustard. Pour milk-egg mixture over all ingredients in pan; cover & refrigerate overnight. Next day, just before putting in oven, dilute soups with 1/2 soup can milk & pour over casserole. Bake, uncovered, at 300* for 1-1/2 hours.

 

Overnight Brunch:

 

2-1/2 cups herbed croutons

1-1/2 lbs. pork sausage

8 eggs, beaten

2-1/2 cups milk

3/4 tsp. dry mustard

4 oz. shredded Cheddar Cheese

 

Put croutons in bottom of 9x13" buttered glass baking dish. Brown sausage; drain; layer over croutons. Mix egg, milk & dry mustard & pour over sausage. Sprinkle over cheese. Cover; refrigerate overnight. Bake at 300* for 1 hour.

 

Breakfast Bake:

 

9 slices bread

6 eggs

3 cups milk

1 lb. bacon, ham, sausage or crab

1/2 lb. sharp Cheddar Cheese

1/2 tsp. salt

 

Remove crust from bread; butter and cube. Layer bread in bottom of buttered 10x10" Pyrex dish. Sprinkle cheese & meat on top. Beat eggs, salt, milk & pour over all Refrigerate overnight. Bake at 350* for 40 minutes or until done.

 

Breakfast Casserole:

 

1-1/2 lbs. browned sausage

8 eggs

8 slices bread

1 T. dry mustard

1 tsp. salt

2-1/2 cups milk

8 oz.s Cheddar Cheese, grated

 

Cube bread into greased 9x13-inch baking dish. Mix together reast of ingredients (except chese & sausage) & pour over cubed bread. Top with cheese & sausage. Let sett overnight in refrigerator. Bake at 300* for 1-1/2 hours.

 

I have made the Breakfast Strata listed before and it is good.

 

Breakfast Strata:

 

Butter 9x13-inch casserole & arrange in layers.

 

8-9 slices torn bread

2 cups ham, bacon or sausage; COOKED

1-1b. greated Cheddar Cheese

Sliced Fresh Mushrooms

Chopped Green Peppers

*Any Vegetables that you like

 

Beat & pour over the top:

 

8 large eggs

2 cups milk

1 tsp. salt (this I omit) I would rather salt it once it is on my plate

 

Cover with foil & refrigerate 12-24 hours. Bake for 35 minutes at 350* with foil.

 

Uncover & bake another 15 minutes.

 

Easy Brunch Casserole:

 

12 slices bread; cubed

18 slices American Cheese

1 onion, chopped

3-1/2 cups milk

1 pkg. chopped broccolli

2 cups diced ham

6 eggs

1/2 tsp. salt

 

Cook & drain broccoli; set aside.

 

Grease a 9x13" cake pan.

 

Place half of cubed bread in bottom of cake pan.

 

Cover bread with sliced cheese.

 

Add broccoli on top of cheese with onion & ham.

 

Cover with remaining bread cubes.

 

Slightly beat 6 eggs, mix in 3-1/2 cups milk & 1/2 tsp. salt. Pour mixture into a pan to soak bread. (You may need to press the bread down into the mixture.)

 

May be covered & refrigerated overnight.

 

Bake at 350* for 1 hour.

 

Egg & Cheese Breakfast Special:

 

7 slices bread

4 oz. Swiss Cheese, grated

4 oz. Cheddar Cheese, grated

7 eggs, beaten

2 cups milk

1 tsp.dry mustard

1 tsp. salt

1 tsp. Worcestershire Sauce

1/4 cup melted margarine

 

Cut bread into cubes & toast for 20 minutes in a 250* oven. Put cubes in a well greased 9x13-inch pan. Cover with grated cheese. At this point, you may also add ham, onion, green pepper or mushroom to your liking. Beat eggs & add milk & seasonings. Pour over other ingredients. Melt margarine & pour over the top. Refrigerate overnight. Bake about 40 minutes at 350* or until done.

 

Dessert:

 

This coffecake is delicious.

 

Coffeecake:

 

1 box yellow cake mix

1 pkg. instant vanilla pudding

4 eggs

3/4 cup oil

3/4 cup water

1 tsp. vanilla

 

Beat in a large mixing bowl for 8 minutes. Pour into a bundt cake pan (or a regular size cake pan); ALTERNATELY with the following sugar/cinnamon mixture.

 

Cinnamon Mixture:

 

1/4 cup sugar

1 tsp. cinnamon

Nuts to taste

 

Bake at 350 for 40 minutes or when tested with a toothpick; comes out clean.

 

**Make sure you have enough cinnamon sugar mixture to top the cake off. If you don;t; make some more.

 

Blueberry-Filled Coffeecake:

 

1/2 cup margarine, softened

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

1/2 tsp. salt

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

1-(21-oz.) can blueberry pie filling

 

Topping:

 

1/4 cup margarine, softened

1/2 cup sguar

1 tsp. cinnamon

1/2 cup flour

1/2 cup chopped nuts

 

Cream together margarine & sugar. Add eggs & sour cream. Sift together flour, salt, baking powder & baking soda. Stir into creamed mixture. Add vanilla. Mix topping ingredients together until crumbly. Pour half the batter into a greased 9x13'inch cake pan. Spread with pie filling. Add remaining batter. Sprinkle with topping & bake at 350* for 45 to 50 minutes.

 

Bread:

 

Strawberry Muffins:

 

2 cups strawberries

1-1/4 cups sugar, divided

1-1/2 cups flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

2 eggs, beaten

3/4 cup vegetable oil

1 tsp. vanilla

3/4 cup chopped walnut

 

Preheat oven to 350*. Butter a muffin pan. Clean, hull & chop strawberries. Combien with 1/4 cup sugar. Let stand for 1 hour. Combine flour, soda, cinnamon & nutmeg. Set aside. Mix eggs & oil. Add one cup suga. Stir until well blended. Add vanilla & strawberry mixture. Blend together; add nuts. Fold into dry ingredients. Mix oly until moistened. Fill 12 muffin tins 3/4 full. Bake for 25 minutes in preheated 350* oven.

 

Strawberry Nut Bread:

 

3 eggs, well beaten

1 lg. pkg. frozen strawberries

1 cup pecans

1/2 tsp. salt

1 tsp. cinnamon

2 cups sugar

1 cup oil

3 cups flour

1 tsp. soda

 

Beat eggs till fluffy; add sugar; beat again. Add oil, vanilla & partially drained strawberries. Blend in nuts & dry ingredients which have been sifted together. Turn into two greased & floured loaf pans. Bake at 350* for one hour or until toothpick comes out clean when inserted.

 

LIKE EMERIL SAYS AT THE END OF HIS SHOW: AND WHAM..THERE YOU HAVE IT:)