For Chocolate Gravy – see Desserts – Sauces
For Muffins & Fruit Breads – see Breads
For Orange Julius – see Beverages
For Coffeecakes – see Desserts
For Breakfast Quiche – see Quiches
For Eggs – see Eggs
For Gravy – see Sauces & Gravy
FIESTA EGG CASSEROLE (Jane Bengtson)
5 Eggs
4 oz Monterrey jack cheese
4 oz grated cheddar cheese
1 c small curd cottage cheese
1 can green chilies, chopped
¼ c melted butter
¼ c flour
½ baking powder
¼ t salt
Preheat oven to 350°
Butter 8 x 8 casserole dish.
Beat all ingredients in large bowl. Can stir all ingredients together the night before using and refrigerate.
Bake at 350° for 35-45 min.
EGG CASSEROLE (Sybil Lockhart)
6 English muffins, split and buttered
1 lb sausage, browned and separated into giblets
2 c sharp cheddar cheese, grated
8-10 eggs
½ c sour cream
1 small can chopped green chilies
Preheat oven to 350°.
Grease SIDES of oblong casserole dish with butter.
Place muffins, buttered side down in bowl.
Sprinkle sausage over muffins.
Sprinkle well with cheese.
Mix eggs with sour cream and chilies.
Pour over everything and bake for 45 min.
NOTE: Can add shredded hash browns to this.
BREAKFAST CASSEROLE
***FAMILY FAVORITE***
16 oz can yellow cream style corn
16 oz regular corn, drained (Fiesta Corn makes it prettier)
1 cup Bisquick
1 egg, beaten
2 T oil
½ c milk
6-8 oz cheddar cheese, grated
½ can (4.5oz) can green chilies, chopped
½ lb HOT sausage, fried and crumbled.
Picante Sauce
Preheat oven to 400°.
Combine all ingredients and pour into greased 2 qt baking dish.
Bake at 400° for 30 min. til browned.
Serve with Picante Sauce.
NOTE: Can leave out sausage and chilies for a great Corn Casserole, and add chopped Jalapenos.
SAUSAGE-CHEESE BRUNCH DISH (3/82)
1 lb sausage, browned & crumbled
4 eggs, slightly beaten
2 c grated cheddar cheese
2 c milk
1 c Bisquick
Preheat oven to 350°.
Spread sausage in greased 9 x 13 baking dish.
Mix rest of ingredients and pour over sausage.
Bake at 350 for 30 min.
Cut into squares to serve.
Serves 8-10
BREAKFAST PIZZA
*8 oz. can Crescent dinner rolls*
1/2 lb pork sausage, fried & crumbled OR 4 oz. cooked diced ham
5 eggs
¼ to ½ c milk
1 t salt + 1/8 t pepper
1 c grated cheese-your choice
2 T butter
OPTIONAL:
1 can chopped mushrooms (opt.)
1/4 c chopped ripe olives (opt)
½ c onion (opt) or green onion
¼ c chopped green pepper (opt)
*1 cup frozen grated hash browns, thawed
Preheat oven to 375°.
If using, fry onion and pepper in butter, til transparent.
Unroll crescent rolls and place in bottom of 8″ x 8″ greased baking dish.
Press all over bottom and cut off excess and press on sides.
Mash out perforations.
Spread ham/sausage, onion-pepper mixture over dough.
Then hash browns. Sprinkle cheese on top; then green onions.
Beat eggs and milk and add salt. Pour over cheese.
Sprinkle with pepper. Bake 25-30 minutes. Serve immediately.
To make ahead: Prepare, cover and refrigerate up to 2 hours. Bake as directed.
*NOTE: For crust, another recipe doesn’t use Cresent Rolls and instead uses:
2 cups Bisquick and 1/2 c water mixed and patted into pan. also uses ground sausage with mozarilla cheese=Breakfast Pizza
JIMMY DEAN BREAKFAST CASSEROLE (serves 4) (12/07)
½ lb REGULAR-Jimmy Dean (or Owens) Pork Sausage
8 slices white bread
1-1/2 c grated cheese, your choice of kind or mixture
5 eggs, beaten
2 c half ‘n half
1 t dry mustard
½ t salt
¼ t garlic powder
OPTIONAL:
8 med fresh mushrooms, sliced
1/c c chopped fresh tomatoes
1 green onion, chopped fine
Preheat oven to 350°.
Butter bottom of 8 x 8 baking dish.
Place 4 slices bread in bottom.
Brown sausage and mushrooms til meat is crumbled and no longer pink.
Place half of mixture on top of bread.
Top with ½ cheese; ½ tomatoes; ½ onions.
Repeat layers.
Beat eggs in bowl; add spices and half n half. Mix well.
Pour over top of casserole. Cover and chill overnight.
(can bake immediately if want to).
Bake uncovered for 45 min. or til knife inserted in center comes out clean. Let stand for 10 min before serving.
Serve with Salsa or Bruschetta tomato mixture
AMAZING OMELET (for one person) 5/06
Put large pot on stove filled ¾ full of water. Bring to rolling boil.
1 Quart size Freezer Bag that can be sealed – have each guest write their name on bag with permanent marker
Set bag in measuring cup or container with sides to make it easier to fill.
Break 2 large or extra large eggs into bag (do not use more than 2 eggs!)
Add dash salt & pepper; garlic
Squish around so egg gets all mixed up
Set out a variety of ingredients for guest to add to their omelet bag, such as:
Grated Cheese(s)
Meat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
Sliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
Veggies – any kind of veggies (precooked)
Pats of butter or margarine (optional)
Shake bag well so everything is well mixed up. Get all air out of bag and seal.
Drop in pot with water at a rolling boil. One large pot can hold/cook 6-8 omelets.
Boil for 13 to 15 minutes—NO LONGER. Omelet will be light and fluffy.
Open the bag and drop the rolled omelet on a plate and throw away the bag.
Be prepared for your guest to be AMAZED.
Serve with salsa, or Tajin spice mix.
Can roll in steamed flour tortilla, or serve with toast.
HASH BROWN POTATOES
Baked Potato, refrigerated overnight & then peeled, grated
Butter, Salt, Pepper
2T grease
Heat grease in large skillet. Add hash browns.
Dot with butter, salt and pepper.
Fry as one piece until nicely browned on one side.
Turn over, dot with butter, salt & pepper.
Remove when browned and drain on paper towel. Eat immediately.