Roxy
New member
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
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
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