Mexican Skillet Breakfast Casserole

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

There’s not much more that I like more on a lazy weekend morning than a warm, hearty breakfast – especially when I don’t have to do much more than turn on the oven.

With just a few minutes of prep time the night before, all I need to do in the morning to have this Mexican Skillet Breakfast Casserole on the table is wait 30 minutes for it to bake – which is just the right amount of time to get in a quiet cup of coffee before the madness of the day starts.

I don’t know about you, but this time of year is a hectic rush around our house: shopping, decorating, traveling, and entertaining- which doesn’t leave a lot of time to spend in the kitchen.  That said, this is also the time of year when we tend to host quite a few breakfasts, so I’m always looking for ways to prepare my menu items ahead of time.

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

Not only that, but I need easy – because until I’ve had at least two cups of coffee, I’m pretty much worthless in the mornings.

So with the help of Bisquick, all I need to do do to have this simple but filling casserole ready to eat is brown some sausage, cut up a few veggies, and mix a few items together.  I can do all of that the evening before, pop it in the fridge to chill overnight and then just bake in the morning.  Easy-peasy.  And so, so good.

The great thing about this casserole is that it is easily customizable to your family’s tastes: add in whatever veggies you’d like.  A combination of red onion and green peppers would be extra fabulous in this {though you don’t see it pictured here since Doodle won’t eat a single thing green or onion-like in appearance}.  Want it spicier?  Add in spicy sausage, chorizo, or even some chilies in adobo.

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

Served with a side of fruit and/or hashbrowns, this Mexican Skillet Breakfast Casserole is the perfect make-ahead breakfast for holiday entertaining – so you can spend your time with friends and family, and not slaving away in the kitchen!

Mexican Skillet Breakfast Casserole
 
Ingredients
  • 1 pound ground sausage or chorizo
  • 1 cup diced veggies: red onion, green/red/yellow pepper, or a combination
  • 2 cloves garlic, finely chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • ¾ cup Original Bisquick™ mix
  • 1½ cups milk
  • 3 eggs
  • for serving: chopped cilantro, diced tomato, sour cream and salsa
Method
  1. Heat oven to 400°F. In 10-inch oven safe or cast-iron skillet, cook sausage, vegetables and garlic over medium-high heat until the sausage is no longer pink and the vegetables are tender.
  2. Stir half of the black beans into the sausage mixture along with 1 cup of the cheese.
  3. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
  4. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Allow to cool 5 minutes before slicing.
  5. To make-ahead: Prepare as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
Notes
recipe from Betty Crocker

 

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Look here for more Bisquick make ahead meals to make your holiday planning easier: www.Bisquick.com/MakeAhead

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

XO, Ashley

 

 

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Ham and Cheese Egg Bake

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.  Try different combinations of breakfast meats, cheeses and veggies depending our your family’s tastes.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Last weekend we had a long {long} weekend, and by the time Sunday morning rolled around, I was exhausted.  We left Thursday at lunchtime to head to my college alma mater for ESPN game day {tailgating + long football game = one tired me!}.  The next morning, we shuffled over to Kansas City to spend some time with my friend Chandra {of the lovely Plaid and Paisley Kitchen}…did some shopping on the Plaza, and went to the Royals game Friday night.

By the time we hit a few more stores Saturday, drove home, grocery shopped and washed laundry, the very last thing I wanted to do was cook early Sunday morning.  But since everyone was starving and we’d eaten out enough over the weekend, I decided I’d better get something semi-healthy in our bellies.  This ham and cheese egg bake literally took me 5 minutes to mix up and pop in the oven – it’s so, so easy to make.

As a bonus: after popping it in to bake, I kicked back with my coffee and snuggled in with a book while the casserole did its thing in the oven.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Even better, you can really mix in any breakfast meats and/or veggies you’d like.  I went with cubed ham and shredded cheddar cheese, since Doodle won’t think of eating anything that might have touched a veggie.  But if you don’t live with a picky 7-year old, I highly suggest adding in some sliced mushrooms, red pepper, green onion, and/or picked jalapeno slices.

We’ve been on a Silk kick lately.  I’ve been adding it to pretty much everything I normally use milk in {my recent favorites are these Blueberry Cream Cheese Muffins, Frozen Coconut Berry Pie, and Blueberry Coconut Popsicles}.

For this ham and cheese egg bake, I used the DHA Omega-3 Soymilk, because it is an excellent source of calcium, it’s low in saturated fat, and it contains DHA Omega-3—a valuable nutrient that helps support the brain, heart and eyes.  Stuff like that is important to a mom. 😉

Ham and Cheese Egg Bake
 
Ingredients
  • 16 eggs, lightly beaten
  • 2 cups cooked ham, diced
  • ½ cup Silk DHA Omega-3 Soymilk
  • 1 tablespoon fresh dill, chopped
  • ¾ cup sour cream
  • 1½ cups shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1½ teaspoons ground mustard
  • salt and pepper, to taste
Method
  1. Mix together all ingredients and pour into a greased 9x13 pan. Bake at 350 for 45-50 minutes, or until the eggs have set and the top is a light golden brown.

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XO, Ashley

 

This conversation is sponsored by Silk. The opinions and text are all mine.

 

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Flatbread Breakfast Pizza

This is a sponsored post written by me on behalf of the American Egg Board.

We’re heading into our second week of school here, and we’re still getting into the swing of this early morning rush thing.  I’m typically a morning person…but my son?  Not so much.

He’s also never had much interested in eating, especially breakfast.  Unless breakfast is pizza, that is. 🙂

The perfect way to start the morning – flatbread pizza for breakfast! Serve with fresh fruit for a well-rounded breakfast. #recipe #breakfast #egg

Hey, you’re not going to find me turning down pizza for breakfast, either.

We’ve been eating eggs for breakfast for the last week, and I have to admit, I’m finding that I stay fuller longer in the mornings than I did when I ate just my standard cereal.  I also tend to get shaky if I don’t have enough protein, so eggs for breakfast gives me a great start on the day.

And as a mom, I’m constantly focused on my son’s food intake – especially when it seems like he can exist on not much more than a few bites of fruit or cereal as we’re heading out the door.  While that might be enough to get him by for the first hour or so of the day, it’s certainly not enough to last until lunch time.

According to a recent survey conducted by the American Egg Board, 82% of parents agree that eggs are a more nutritious breakfast than cereal.  Eggs are all natural and filled with essential vitamins, minerals and six grams of high quality protein.  With a breakfast like that, I can feel good about sending my kiddo off for a full day of learning.

The perfect way to start the morning – flatbread pizza for breakfast! Serve with fresh fruit for a well-rounded breakfast. #recipe #breakfast #egg

For this pizza, I used one flatbread (about 6-inches in diameter, although mine was what I refer to as “rustically shaped”), one egg, a little milk, precooked turkey sausage, some Italian spices, and cheese.

All stuff Doodle will gobble up, and a meal that I can make in the microwave while he’s getting dressed for school. It’s a win-win.

http://instagram.com/p/c4IB09sWlk/

Plus, this breakfast costs only $1.99 per serving.  That’s less than what I’d spend on purchasing a school breakfast, and one I can feel good about feeding my kiddo.

The perfect way to start the morning – flatbread pizza for breakfast! Serve with fresh fruit for a well-rounded breakfast. #recipe #breakfast #egg

For more recipes like this one, make sure to visit IncredibleEgg.org for kid friendly breakfast recipes, tips and more.

Flatbread Breakfast Pizza
 
Ingredients
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ teaspoon Italian seasoning
  • 2 tablespoons fully-cooked breakfast sausage crumbles
  • 1 6-inch flatbread, warmed
  • 2 tablespoons finely shredded Cheddar cheese or Italian blend cheese
Method
  1. Beat egg, milk and seasoning in 2-cup cereal bowl until blended. Add the sausage.
  2. Microwave on high power for 30 seconds; push cooked edges toward center. Microwave an additional 15 to 45 seconds, or until egg is almost set.
  3. Cut egg into 4 or 5 pieces; arrange on flatbread. Top with cheese. Microwave an additional 10 to 15 seconds to melt cheese. Serve immediately.
Notes
Nutrition Information
Serving size: serves 1

XO, Ashley

Eggs provide a number of excellent dietary benefits, can be easily cooked in a variety of ways, and are very cost effective. The American Egg Board highlights the many benefits of eating eggs in addition to providing tips and delicious recipes. For more information, please visit http://IncredibleEgg.org/.

This is a sponsored post written by me on behalf of the American Egg Board.

 

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One-Minute Breakfast Burrito

This is a sponsored post written by me on behalf of the American Egg Board.

Holy cow, it’s back to school week here for us this week.  And you know what that means?  Frantic mornings. Well, more frantic than usual around our place. 😉

At $1.99 a serving, this one-minute breakfast burrito is healthier and faster than anything than you can grab at the drive-through window! #eggs #breakfast #recipe

Also?  Lots of concern from this mama that her kiddo has good, nutritious food in his belly before sending him out the door for a full day of learning.  I could make it super easy on myself and just purchase the school breakfast…which last year I learned consisted of sugar cereal and a donut.

Huh?

Did you know that research shows that a protein-rich breakfast, such as an egg breakfast, improves appetite control and leads to increased feelings of fullness?  This makes it easier for children to focus and learn in school.  Sugary cereal and a donut?  Not so much.

At $1.99 a serving, this one-minute breakfast burrito is healthier and faster than anything than you can grab at the drive-through window! #eggs #breakfast #recipe

Plus, eggs are all natural and filled with essential vitamins, minerals and six grams of high quality protein. They are a perfect breakfast to give kids the energy they need for busy school days because they can be prepared in a number of ways.

I have to admit, there were some days last year we did have the school breakfast, because there “just wasn’t time” to prepare anything at home (also posing a problem is that my child is the slowest eater in the known universe and doesn’t care one iota about food even though his mom spends all of  her free time writing about food, making food, reading about food, and looking at pictures of food).

Well.

There are no longer any excuses for not being able to have a nutritious, affordable breakfast on those busy school day mornings.  At an average retail cost of 15 cents apiece, eggs are one of the most affordable sources of high quality protein per serving!  Even better, eggs can easily be microwaved, baked ahead, scrambled or even hard-boiled for a quick grab-and-go option.

Our new favorite school morning breakfast meal?  This one-minute (or so) breakfast burrito.  Coming in at $1.99 a serving – this easy breakfast meal is healthier and faster (and more economical!) than anything than you can grab at the drive-through window.

At $1.99 a serving, this one-minute breakfast burrito is healthier and faster than anything than you can grab at the drive-through window! #eggs #breakfast #recipe

This school year, we’re replacing our sugary breakfast cereal with eggs.  Then this mama doesn’t have to worry about her kiddo’s tummy on school day mornings.

One-Minute Breakfast Burrito
 
Ingredients
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ teaspoon southwest seasoning or taco seasoning
  • 2 tablespoons fully-cooked breakfast sausage crumbles
  • 1 tortilla, warmed
  • 2 tablespoon finely shredded Cheddar cheese or Mexican cheese blend
  • Salsa and chopped cilantro, optional
Method
  1. Beat egg, milk and seasoning in 2-cup cereal bowl until blended. Add the sausage.
  2. Microwave on high power for 30 seconds; push cooked edges toward center. Microwave an additional 15 to 45 seconds, or until egg is almost set.
  3. Place mixture on tortilla; top with salsa and cilantro, and roll-up.
Notes
recipe adapted from The American Egg Board
Nutrition Information
Serving size: serves 1

So…wanna win a year’s supply of eggs?  Yeah, I thought so. 🙂

To enter: simply leave me a comment telling me your favorite back-to-school egg breakfast recipe.  Then click below on the Rafflecopter form below to let me know you entered.  That’s it!

You may earn additional entries by following me on Facebook and Twitter, and tweeting about the giveaway, but these entries are optional.

Contest runs until 12:00 am on August 20, 2013 and is open to U.S. residents only.  The winner will be notified by email. You must respond to this email within 48 hours or a new winner will be chosen. Good luck!

a Rafflecopter giveaway

XO, Ashley

Eggs provide a number of excellent dietary benefits, can be easily cooked in a variety of ways, and are very cost effective. The American Egg Board highlights the many benefits of eating eggs in addition to providing tips and delicious recipes. For more information, please visit http://IncredibleEgg.org/.

This is a sponsored post written by me on behalf of the American Egg Board.

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!
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20 Easter Brunch Recipes

Holy Moly, is Easter really just a few days away?

20 Easter Brunch Recipes from www.kitchenmeetsgirl.com - from egg casseroles to cinnamons rolls, to donuts and bread, it's all here! #recipes #Easter

I’ve been under the weather this week, and between that, work, and our new crazy karate schedule, planning my Easter brunch for Sunday sort of slipped by the wayside. Hopefully you’re all more organized and prepared than I am! But if you’re still looking for some last minute brunch ideas, I compiled a few of my favorites for you here.

Let’s get to ’em!

Scrambled Egg Spinach Casserole

Scrambled Egg Spinach Casserole - mix it up the evening before and bake in the morning for an easy holiday entertaining brunch! #recipes #breakfast

 

 Ham, Gouda and Potato Bake

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories! #recipe #breakfast

 

Oatmeal Brulee with Ginger Cream

Oatmeal Brulee with Ginger Cream #breakfast #recipe

Asparagus and Asiago Tart

asparagus tart collage

Pina Colada Fruit Salad

pina colada fruit

 

Chocolate Brownie Waffles

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

 

Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast Bake at kitchenmeetsgirl.com - made with Pillsbury Cinnabon cinnamon rolls, this special breakfast dish comes together in a flash!  #recipes #breakfast

 

Pumpkin Waffles with Apple Cider Syrup

Combine two favorite fall flavors--pumpkin and apple cider--for a comforting, decadent breakfast for a special morning.  The syrup alone is out of this world!  From Kitchen Meets Girl

 

Skinny Strawberry Muffins

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore!  At just under 100 calories a piece, these make for a guilt-free breakfast!  #recipes #muffins

 

Quick Cinnamon Buns

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required! Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

 

Bakery-Style Banana Muffins

Bakery-Style Banana Muffins - a simple, easy trick to create bakery style muffins at home!  #recipes #muffins www.kitchenmeetsgirl.com

 

Maple Bacon Pecan Cinnamon Rolls

Maple Bacon Pecan Cinnamon Rolls--no kneading, just eating!  #recipe #breakfast

 

Lemon Poppyseed Muffins {with blueberry glaze}

lemon poppyseed 1

 

The Best Banana Bundt Cake {with salted caramel sauce}

The Best Banana Bundt Cake - use #Chobani banana yogurt in place of the sour cream to give this recipe extra flavor!  You're going to love it!  #recipe #banana bread

 

 

Easy Lemon Cake

Easy Lemon Cake from www.kitchenmeetsgirl.com - this cake mixes up in a flash, and the full, crisp lemon flavor just screams spring!  #recipe #cake #lemon

Vanilla Bean Lemon Curd

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

Banana Bread Donuts with Nutella Glaze

banana bread donuts with nutella glaze

 

Bananas Foster Bread

Bananas Foster Bread - first, cook your mashed bananas in butter, brown sugar and rum, and then drizzle with a slightly boozy glaze!  #Kitchen Meets Girl #bread #bananas

 

Cherry Coconut Donuts

Cherry Coconut Donuts from Kitchen Meets Girl

 

White Chocolate Blueberry Crunch Bread

White Chocolate Blueberry Crunch Bread from Kitchen Meets Girl

 

We’re scheduled for some warm weather this weekend, and I am absolutely looking forward to spending some time outside.  Whatever your plans for the weekend, I hope your holiday is wonderful!

Happy Easter!

XO, Ashley

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Ham, Gouda and Potato Bake (for the crock pot!)

I love having a big, family breakfast on the weekends.

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories!  #recipe #breakfast

With our schedules, we barely see each other on weekday mornings, let alone have the opportunity to sit down and eat breakfast together. So when the weekend rolls around, I’m ready for a laid-back morning around the table.

Enter: karate lessons. I’m finding out just how time-consuming these can be.  We’re at the dojo three to four nights a week and on Saturday mornings.  So much for my laid-back mornings!

But I solved my problem with the same kitchen appliance I use on busy weeknights: my crock pot.

I’ve typically only used this method for breakfasts on holidays or on weekends when we’re entertaining overnight guests.  But it also works fabulous for feeding a hungry kiddo on the go.  Or a hungry hubby.  Or, just me.

🙂

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories!  #recipe #breakfast

We loved this breakfast because it’s completely customizable.  Don’t like red peppers?  Leave ’em out, or substitute green peppers instead.  Prefer sausage over ham?  Easy-peasy: just brown up some sausage and throw that in instead.  If you’re not a Gouda fan, just add in your cheese of choice!

I served ours over a toasted English muffin half, because that’s what I had in my breadbasket last weekend.  However, these would be absolutely awesome rolled up in a tortilla with a bit of salsa–and even easier for eating on the go.

What’s your favorite quick weekend breakfast?

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories!  #recipe #breakfast

Ham, Gouda and Potato Bake (for the crock pot!)
 
Ingredients
  • 4 cups frozen diced hash browns
  • 8 ounces chopped ham
  • 1 cup shredded Gouda
  • ½ cup chopped red pepper
  • 6 eggs, lightly beaten
  • 1 (10.75 ounce) can cream of mushroom soup
  • ½ cup milk (I used 2%)
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground mustard
  • 8 English muffins or tortillas, for serving
Method
  1. Spray the ceramic insert of a 3½ to 4-quart crock pot. Combine hash browns, ham, cheese, and red pepper and place in your crock pot. In a medium bowl, stir together soup, milk, eggs, and spices. Pour over potato mixture in your crock pot.
  2. Cover, and cook on low for 6 to 7 hours. Serve mixture over English muffins or wrapped in tortillas.
Notes
from Skinny Slow Cooker magazine: Better Homes and Gardens 2012
Nutrition Information
Serving size: serves 8

XO, Ashley

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Scrambled Egg Spinach Casserole

Well, my weekend totally did not go as planned.  After watching my number one ranked college football team lose on Saturday night, I needed some serious cheering up Sunday morning.

 “Cheering up” typically translates to food in my book.

Sometimes it’s not even sweets – anything will do.  Especially a hearty breakfast.  🙂

You know, one with sausage, eggs, feta cheese, and some spinach thrown in for good measure.  I don’t know when exactly I turned into a spinach-eating adult, but I’m all about this green!

Also, Doodle is still battling the crud, which means little sleep for me and not much energy left over to do a lot of fancy kitchen work. Actually, I’m not a fancy kitchen kind of person anyway–I like dishes that are quick and easy to prepare, and require very little thought early in the morning.

That’s why I’m partial to breakfast casseroles.  Mix it up the night before, take it out of the fridge in the morning and throw it in the oven…and in about an hour, you have a fabulous breakfast/brunch dish that tastes and smells like you’ve been slaving all morning.

This casserole can easily be lightened up – in my recipe, I used turkey sausage.  Egg substitute, if you want to go that route, can certainly be used as well.

And since we’re huge feta cheese eaters at my place, that’s what I used here, but feel free to substitute your favorite cheese if you’re not into feta.

If you’re having company over the holidays, this is a perfect recipe to have at the ready so you can spend time with your guests instead of in the kitchen.  Unless your holidays are like Clark Griswold-esque family events, and then you might want to choose a dish that requires a little more kitchen time.

Scrambled Egg Spinach Casserole
 
Ingredients
  • 2 tablespoons butter
  • 1 tablespoons all-purpose flour
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon plus ½ teaspoon salt, divided
  • ⅛ teaspoon plus ¼ teaspoon pepper, divided
  • 2 cups milk
  • ½ pound bulk sausage (I used turkey sausage)
  • ½ cup chopped onion
  • 12 eggs
  • 3 tablespoons half-and-half
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1½ cups crumbled feta cheese
Topping:
  • ½ cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
Method
  1. Melt butter in a small saucepan. Stir in flour, nutmeg, and ⅛ teaspoon each salt and pepper until smooth. Gradually add milk. Bring to a boil, and cook until thickened, about 2 minutes. Remove from heat and allow to cool completely.
  2. Meanwhile, cook sausage, onion, and remaining salt and pepper in a large skillet. Drain; and transfer mixture to a greased 13x9 inch baking dish.
  3. In a large bowl, whisk together eggs and half-and-half. Stir in spinach, feta, and the cooled white sauce. Pour over sausage mixture. Cover dish and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. For topping, toss breadcrumbs with the butter and spinkle over the top of the casserole. Sprinkle with parmesan cheese.
  5. Bake, uncovered, at 350 for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let stand approximately 10 minutes before slicing.
Notes
recipe from Taste of Home

Have a great Tuesday, everyone! Thanks for stopping by!

XO, Ashley

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Italian Breakfast Pizza

We eat a lot of pizza around my house.

It’s like the perfect meal if you ask me.  It covers all the food groups, and basically eliminates any work on my part.  Unless, of course, we make our own–which is slowly becoming the trend around here.

It’s something Doodle will eat, and as long as we don’t let any peppers or onions touch his slice, he’s good to go.

So I thought, why just limit pizza for lunch and dinner?  Heck, let’s make it for breakfast, too, so I can completely ruin any chance I have of shoe-horning myself into a swimsuit this summer.

And technically, there are probably a lot worse things you could eat for breakfast, though most days I do actually stick to my old stand-by (oatmeal).  For this recipe, I used reduced-fat sausage, a lot of veggies, and skim milk.  I think it would work great with egg substitute as well, though the Tall Boy might revolt if I attempted to serve those to him.  =)

I love make-ahead breakfast casseroles, particularly when we have weekend guests, or are hosting brunch for family. That way, all I have to do when I get up in the mornings is pop the dish in the oven, put on the coffee, set out some fresh fruit, and relax!

Italian Breakfast Pizza
 
Ingredients
  • ½ pound ground breakfast sausage (I used reduced-fat)
  • ¼ teaspoon red pepper flakes
  • a big handful of sliced mushrooms, about ½ cup
  • ½ cup diced red onion
  • ½ bell pepper, chopped
  • 2 cloves garlic, minced
  • approximately half a loaf of Italian bread, cubed
  • ⅓ cup pepperoni (I used turkey)
  • 1 small can sliced black olives
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup shredded parmesan cheese, divided
  • 4 eggs
  • ¾ cup milk
  • 1 teaspoon Italian seasoning
Method
  1. Combine sausage, red pepper flakes and veggies (including your garlic) in a large skillet, cooking until sausage is brown and crumbly. Drain, and set aside.
  2. Meanwhile, place half of your bread cubes in an 8x8 baking dish that has been sprayed with cooking spray. Top with sausage mixture, pepperoni, and olives. Sprinkle with half of the cheeses; then top with remaining bread cubes and cheeses.
  3. Whisk eggs in a medium bowl until smooth; add milk and whisk again to combine. Pour egg mixture over casserole, and sprinkle with Italian seasoning.
  4. Cover and refrigerate for 2 hours, or overnight. Before baking, allow the dish to stand at room temperature for 30 minutes.
  5. Uncover casserole, and bake at 350 for 45 to 55 minutes (this took 50 minutes in my oven), or until toothpick inserted in the center comes out clean.
Notes
adapted from Deen Bros Family Holidays, 2011

Hope you’re having a great Wednesday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

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Spinach, Bacon, Mushroom and Gouda Quiche

 

Um, yummmmmmmmmm.

And I don’t really even care for egg dishes.

I might make an exception for this one.  

Really, you have to try it.  Like, today.  Now.  Or tomorrow.  This weekend.  Whenever.  But soon.

Recipe: Bacon, Spinach, Mushroom and Gouda Quiche

Ingredients

  • Your favorite pie crust. I used this one.
  • 1/2 cup thinly sliced green onions
  • 1/2 cup sliced mushrooms
  • 4 slices bacon, cooked and crumbled into pieces
  • 3 cups fresh spinach
  • 1 cup milk
  • 3/4 cup grated smoked Gouda cheese
  • 3/4 teaspoon salt
  • dash of grated nutmeg
  • 3 eggs

Instructions

  1. Prepare your crust and preheat oven to 350.
  2. Heat oil in a large skillet. Add onions and mushrooms; saute 5 minutes or until tender.
  3. Add spinach and saute 2 minutes.
  4. Add prepared bacon.
  5. In a large bowl, combine milk and remaining ingredients. Stir in spinach mixture and pour into crust.
  6. Bake at 350 for 50 to 60 minutes.

Cooking time: 55 minute(s)

Recipe adapted from Cooking Light

Microformatting by hRecipe.

 

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Sausage and Cheese Breakfast Enchiladas

While I’m not a huge breakfast fan, I am a fan of food in general.  Actually, no, no, no…let me rephrase that: I love many breakfast foods, including waffles, crepes, pancakes, scones, cinnamon rolls, muffins and coffee cakes.  Not so much on the savory stuff.  Carbs and me, we’re the best of buds.

The problem with this–besides the imminent possibility of having to wear elastic waist pants–is that the Tall Boy doesn’t care for any of those items.  And since compromise is an important part of marriage, I feel compelled to make things he likes every now and then.  Sigh.

And really, I don’t think a person can go wrong with sausage and cheese jammed inside of a tortilla and smothered with more cheese.

Start by making your cheese sauce–melt butter over medium heat and whisk in your flour.  Cook for one minute, whisking constantly.

Then, whisk in milk and cook until thickened, about 5 minutes.  Remove from heat and stir in cheese, jalepenos (we like it spicy; if you don’t, try green chilis) and salt.  Set aside.

In a large skillet, melt 2 tablespoons butter and saute green onion and cilantro for about 1 minute.

Add eggs, salt and pepper, and cook until eggs are thickened but still moist.

Remove from heat, and stir in cooked sausage and 1 1/2 cups of cheese sauce.

Stuff about 1/2 cup of your egg mixture into a flour tortilla. 

Roll up, and place seam-side down into a 13×9 pan.  Pour the rest of your cheese sauce over the top, and then top that with Monterey Jack cheese.

Don’t say I never did anything nice for you.

Sausage and Cheese Breakfast Enchiladas (click to print)

Ingredients:

  • 1 pound package ground pork sausage
  • 2 tablespoons butter
  • 4 green onions, thinly sliced
  • 2 tablepoons chopped fresh cilantro
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cheese Sauce (see below)
  • 10 (8-inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese

Preparation Instructions

  1. Cook sausage; drain.
  2. Melt butter in nonstick skillet over medium heat.  Add green onions and cilantro and saute 1 minute.
  3. Add eggs, salt, pepper, and cook until eggs are thickened but still moist.  Remove from heat and gently fold in 1 1/2 cups of cheese sauce and sausage.
  4. Stuff about 1/2 cup of your egg mixture into a flour tortilla.
  5. Roll up, and place seam-side down into a 13×9 pan.  Pour the rest of your cheese sauce over the top, and then top with Monterey Jack cheese.

Cheese Sauce Ingredients:

  • 1/3 cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 2 cups shredded cheddar cheese
  • 1 (4.5 ounce) can chopped green chiles, or jalepenos, undrained
  • 3/4 teaspoon salt

Preparation Instructions:

  1. Melt butter in saucepan over medium-low heat; whisk in flour until smooth.
  2. Cook, whisking constantly, 1 minute.
  3. Gradually whisk in mild; cook over medium heat, whisking constantly, for 5 minutes or until thickened.
  4. Remove from heat, and whisk in cheese and remaining ingredients until smooth.

Note: you can prepare this recipe in advance, without baking, and refrigerate overnight.  Let stand at room temperature 30 minutes, then bake as directed.

Recipe from The All New Ultimate Southern Living Cookbook

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