Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

Chicken And Rice Casserole

Chicken and Rice Casserole

It is a quick and easy dish, one to keep the recipe handy!

Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
Salt/Pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long grain riceuncooked
16 oz bag frozen broccoli floretsthawed
10.5 oz Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese separated
Casserole Topping
1 cup Ritz crackers crushed
2 tablespoons melted butter

Directions:
Preheat oven to 350*F.

Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and onion powder.

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes.

Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 7 minutes.

Add the broccoli to the rice and turn off the heat. Cover and let stand for 10 minutes, do not stir.

Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Stir only to combine.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 15 minutes.

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

Let the casserole sit for 5 minutes prior to serving.

 

Mini-Cheeseburgers In A Biscuit

Mini-Cheeseburgers In A Biscuit

Ingredients:

1 lb. very lean ground beef

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1 teaspoon Lawry's seasoned salt

1 tablespoon dehydrated minced onion

1 jar (14 ounce) spaghetti sauce

1 tube (16.3 oz.) Pillsbury "GRANDS" biscuits cut into 

   halves  (l).

1 cup 4 oz. shredded cheddar cheese

Directions:

Preheat oven to 375 degrees

In a skillet, brown beef with celery salt, garlic powder, seasoned salt, and dehydrated onion.  Stir in spaghetti sauce; cook over medium heat for 5 to 10 miinutes or until heated threough.

Cut biscuits into halves (l).  Form each half into a round and press into muffin cups forming a cup..  

Spoon meat mixture into the center of each cup.

Bake for 15 minutes or until golden brown.  Remove from oven and sprinkle wih cheese.  Bake again for 3 minutes or unti cheese is melted.  

Serve:   Yield 8 Servings.

Cauliflower Salad

Ingredients:
1 large head cauliflower, cut into florets
6 slices bacon
1/2 c. sour cream
1/4 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded cheddar
1/4 c. finely chopped chives

Directions:
In a large skillet, bring about ¼” water to boil. Add cauliflower, cover pan, and steam until tender, about 4 minutes. Drain and let cool while you prep other ingredients.

In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain, then chop.

In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.  Six Servings: