For Chocolate Gravy \u2013 see Desserts – Sauces
\nFor Muffins & Fruit Breads – see Breads
\nFor Orange Julius – see Beverages
\nFor Coffeecakes – see Desserts
\nFor Breakfast Quiche – see Quiches
\nFor Eggs – see Eggs
\nFor Gravy – see Sauces & Gravy<\/p>\n
FIESTA EGG CASSEROLE\u00a0\u00a0 (Jane Bengtson)<\/strong><\/p>\n 5 Eggs EGG CASSEROLE\u00a0\u00a0\u00a0\u00a0 (Sybil Lockhart) 6 English muffins, split and buttered Preheat oven to 350\u00b0.<\/strong> BREAKFAST CASSEROLE 16 oz can yellow cream style corn Preheat oven to 400\u00b0.<\/strong> SAUSAGE-CHEESE BRUNCH DISH\u00a0\u00a0 \u00a0(3\/82)<\/strong><\/p>\n 1 lb sausage, browned & crumbled Preheat oven to 350\u00b0.<\/strong> BREAKFAST PIZZA<\/strong><\/p>\n *8 oz. can Crescent dinner rolls* Preheat oven to 375\u00b0.<\/strong> *NOTE:<\/strong>\u00a0 For crust, another recipe doesn’t use Cresent Rolls and instead uses: JIMMY DEAN BREAKFAST CASSEROLE\u00a0 (serves 4)\u00a0 (12\/07)<\/strong><\/p>\n \u00bd lb REGULAR-Jimmy Dean (or Owens) Pork Sausage OPTIONAL:<\/strong> Preheat oven to 350\u00b0.<\/strong> AMAZING OMELET (for one person)\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a05\/06<\/strong><\/p>\n Put large pot on stove filled \u00be full of water. Bring to rolling boil. HASH BROWN POTATOES<\/strong><\/p>\n Baked Potato, refrigerated overnight & then peeled, grated Heat grease in large skillet. Add hash browns. For Chocolate Gravy \u2013 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\u00a0\u00a0 (Jane Bengtson) 5 Eggs 4 oz Monterrey […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-59","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=59"}],"version-history":[{"count":27,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/59\/revisions"}],"predecessor-version":[{"id":1432,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/59\/revisions\/1432"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 oz Monterrey jack cheese
\n4 oz grated cheddar cheese
\n1 c small curd cottage cheese
\n1 can green chilies, chopped
\n\u00bc c melted butter
\n\u00bc c flour
\n\u00bd baking powder
\n\u00bc t salt
\nPreheat oven to 350\u00b0
\nButter 8 x 8 casserole dish.
\nBeat all ingredients in large bowl. Can stir all ingredients together the night before using and refrigerate.
\nBake at 350\u00b0 for 35-45 min.<\/p>\n
\n
\n<\/strong><\/p>\n
\n1 lb sausage, browned and separated into giblets
\n2 c sharp cheddar cheese, grated
\n8-10 eggs
\n\u00bd c sour cream
\n1 small can chopped green chilies<\/p>\n
\nGrease SIDES of oblong casserole dish with butter.
\nPlace muffins, buttered side down in bowl.
\nSprinkle sausage over muffins.
\nSprinkle well with cheese.
\nMix eggs with sour cream and chilies.
\nPour over everything and bake for 45 min.
\nNOTE: Can add shredded hash browns to this.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n16 oz regular corn, drained (Fiesta Corn makes it prettier)
\n1 cup Bisquick
\n1 egg, beaten
\n2 T oil
\n\u00bd c milk
\n6-8 oz cheddar cheese, grated
\n\u00bd can (4.5oz) can green chilies, chopped
\n\u00bd lb HOT sausage, fried and crumbled.
\nPicante Sauce<\/p>\n
\nCombine all ingredients and pour into greased 2 qt baking dish.
\nBake at 400\u00b0 for 30 min. til browned.
\nServe with Picante Sauce.
\nNOTE: Can leave out sausage and chilies for a great Corn Casserole, and add chopped Jalapenos.<\/p>\n
\n
\n4 eggs, slightly beaten
\n2 c grated cheddar cheese
\n2 c milk
\n1 c Bisquick<\/p>\n
\nSpread sausage in greased 9 x 13 baking dish.
\nMix rest of ingredients and pour over sausage.
\nBake at 350 for 30 min.
\nCut into squares to serve.
\nServes 8-10<\/p>\n
\n
\n1\/2 lb pork sausage, fried & crumbled OR 4 oz. cooked diced ham
\n5 eggs
\n\u00bc to \u00bd c milk
\n1 t salt + 1\/8 t pepper
\n1 c grated cheese-your choice
\n2 T butter
\nOPTIONAL:<\/strong>
\n1 can chopped mushrooms (opt.)
\n1\/4 c chopped ripe olives (opt)
\n\u00bd c onion (opt) or green onion
\n\u00bc c chopped green pepper (opt)
\n*1 cup frozen grated hash browns, thawed<\/p>\n
\nIf using, fry onion and pepper in butter, til transparent.
\nUnroll crescent rolls and place in bottom of 8″ x 8″ greased baking dish.
\nPress all over bottom and cut off excess and press on sides.
\nMash out perforations.
\nSpread ham\/sausage, onion-pepper mixture over dough.
\nThen hash browns.\u00a0 Sprinkle cheese on top; then green onions.
\nBeat eggs and milk and add salt. Pour over cheese.
\nSprinkle with pepper. Bake 25-30 minutes. Serve immediately.
\nTo make ahead:\u00a0 Prepare, cover and refrigerate up to 2 hours. Bake as directed.<\/p>\n
\n2 cups Bisquick and 1\/2 c water mixed and patted into pan. also uses ground sausage with mozarilla cheese=Breakfast Pizza<\/p>\n
\n
\n8 slices white bread
\n1-1\/2 c grated cheese, your choice of kind or mixture
\n5 eggs, beaten
\n2 c half \u2018n half
\n1 t dry mustard
\n\u00bd t salt
\n\u00bc t garlic powder<\/p>\n
\n8 med fresh mushrooms, sliced
\n1\/c c chopped fresh tomatoes
\n1 green onion, chopped fine<\/p>\n
\nButter bottom of 8 x 8 baking dish.
\nPlace 4 slices bread in bottom.
\nBrown sausage and mushrooms til meat is crumbled and no longer pink.
\nPlace half of mixture on top of bread.
\nTop with \u00bd cheese; \u00bd tomatoes; \u00bd onions.
\nRepeat layers.
\nBeat eggs in bowl; add spices and half n half. Mix well.
\nPour over top of casserole.\u00a0 Cover and chill overnight.
\n(can bake immediately if want to).
\nBake uncovered for 45 min. or til knife inserted in center comes out clean.\u00a0 Let stand for 10 min before serving.
\nServe with Salsa or Bruschetta tomato mixture<\/p>\n
\n
\n1 Quart size Freezer Bag that can be sealed \u2013 have each guest write their name on bag with permanent marker
\nSet bag in measuring cup or container with sides to make it easier to fill.
\nBreak 2 large or extra large eggs into bag (do not use more than 2 eggs!)
\nAdd dash salt & pepper; garlic
\nSquish around so egg gets all mixed up
\nSet out a variety of ingredients for guest to add to their omelet bag, such as:
\nGrated Cheese(s)
\nMeat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
\nSliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
\nVeggies – any kind of veggies (precooked)
\nPats of butter or margarine (optional)
\nShake bag well so everything is well mixed up. Get all air out of bag and seal.
\nDrop in pot with water at a rolling boil.\u00a0 One large pot can hold\/cook 6-8 omelets.
\nBoil for 13 to 15 minutes\u2014NO LONGER.\u00a0 Omelet will be light and fluffy.
\nOpen the bag and drop the rolled omelet on a plate and throw away the bag.
\nBe prepared for your guest to be AMAZED.
\nServe with salsa, or Tajin spice mix.
\nCan roll in steamed flour tortilla, or serve with toast.<\/p>\n
\n
\nButter, Salt, Pepper
\n2T grease<\/p>\n
\nDot with butter, salt and pepper.
\nFry as one piece until nicely browned on one side.
\nTurn over, dot with butter, salt & pepper.
\nRemove when browned and drain on paper towel.\u00a0 Eat immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"