Sausage Casserole

Found on AllRecipes

Ingredients

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Ham-and-Bacon Quiche

Found on MyRecipes

Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1  (15-oz.) package refrigerated piecrusts
• 1  egg white, lightly beaten
• 6  bacon slices
• 1/2  cup  chopped onion
• 1  cup  sliced fresh mushrooms
• 1 1/2  cups  half-and-half
• 1  cup  chopped cooked ham
• 6  eggs, lightly beaten
• 1/2  teaspoon  seasoning salt
• 1/2  teaspoon  black pepper
• 2  cups  (8 oz.) shredded Swiss cheese
• 2  tablespoons  all-purpose flour

Preparation

1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

Karen Wilcher, Mitchellville, Maryland, Southern Living, APRIL 2006

Do-Ahead Egg Bake

Found on Kraft Recipes

what you need

8 eggs

3 cups  milk

8 cups French bread cubes (3/4 inch)

1 pkg.  (10 oz.) frozen chopped spinach, thawed, squeezed dry

12 slices OSCAR MAYER Bacon, cooked, crumbled

1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided

make it

WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.

POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.

HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.

kraft kitchens tips

HEALTHY LIVING

Good news! You'll save 60 calories and 6 grams of total fat, including 3-1/2 grams of saturated fat, per serving by preparing with cholesterol-free egg product, fat-free milk, LOUIS RICH/OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

SUBSTITUTE

Prepare using frozen chopped broccoli.

NOTE

You will need about 1/2 of 1-lb. French bread loaf to get the 8 cups bread cubes needed to make this recipe.

Bacon-Cheese Pull-Aparts

Found on Pillsbury

Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese.

Prep Time: 15 Min

Total Time: 45 Min

Makes: 8

INGREDIENTS:

1

egg

2

tablespoons milk

1

(16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

1

(2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces

3

oz. (3/4 cup) shredded Cheddar cheese

1/4

cup finely chopped green onions (4 medium)

DIRECTIONS:

• Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
• Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
• Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

High Altitude (3500-6500 ft):

Bake at 350°F. for 28 to 33 minutes.

Toad in the Hole

Found on Williams-Sonoma

A traditional English recipe, toad in the hole features sausages that are baked in a batter, which becomes puffy and golden brown. The origins of the name are disputed, although according to one version, the dish resembles a toad sticking its head out of a hole.

Ingredients:

• 3/4 cup milk
• 2 whole eggs plus 1 egg white
• 2 tsp. whole-grain mustard
• 3/4 cup all-purpose flour
• 1 tsp. salt, plus more, to taste
• 3 Tbs. plus 2 tsp. vegetable oil
• 1 lb. mild pork breakfast sausage links
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 4 oz. spinach
• Freshly ground pepper, to taste
• 1/2 cup grated Gruyère cheese
• 2 Tbs. chopped fresh chives

Directions:

In a bowl, combine the milk, eggs, egg white and mustard. Using an immersion blender, blend until incorporated, about 1 minute. Add the flour and the 1 tsp. salt and blend for 30 to 60 seconds, scraping down the sides of the bowl as needed. Cover the bowl with plastic wrap and refrigerate the batter for 2 hours.

Preheat an oven to 425ºF.

In a 10-inch fry pan over medium heat, warm 1 tsp. of the oil. Add the sausages and brown on all sides, 8 to 10 minutes. Transfer to a plate. Wipe out the pan with paper towels. Return the pan to medium heat and warm 1 tsp. of the oil. Add the bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to the plate with the sausage. In the same pan over medium heat, warm 1 Tbs. of the oil. Add the spinach, season with salt and pepper, and cook until wilted, 1 to 2 minutes. Transfer to the plate.

Pour the remaining 2 Tbs. oil into a 12-inch fry pan and place in the oven until the oil is hot and just smoking, 10 to 15 minutes. Remove the batter from the refrigerator and stir in the cheese. Carefully remove the pan from the oven. Add the sausages, bell pepper and spinach to the pan, then pour in the batter. Return the pan to the oven and bake until the batter is puffy and golden brown, 25 to 30 minutes; do not open the oven door early as this will cause the toad in the hole to deflate. Garnish with the chives and serve immediately. Serves 4 to 6.