Sunday Brunch Casserole

1/2 pound diced ham

1/2 Cup chopped onion

1/2 Cup chopped pepper

12 eggs

1 Cup milk

1 pkg (16 oz) frozen hash browns

1 Cup shredded cheddar cheese

1 tsp salt

1/2 tsp pepper

 

In a skillet saute ham, onion, green pepper until tender.  Remove with a slotted spoon.  Beat eggs and milk in a large bowl.  Stir in hash browns, cheese, salt, pepper, onion, green pepper and ham. Transfer to greased 9 x 13 baking dish.  Bake uncovered at 350 for 35-45 minutes until a knife inserted near center comes out clean. 

 

Image from Plum Street Collective 

Breakfast Casserole

16 ounces frozen hash brown patties

1/2 Cup melted butter

1 Cup cheddar cheese

1 Cup Monterey Jack cheese

1 Cup diced ham

1/2 Cup canned milk

4 eggs

1/4 tsp salt

Spray vegetable spray in 9 x 9 pan.  Put hash browns on bottom of pan.  Pour melted butter over hash browns.  Bake at 425 degrees for 25 minutes.  Take out and top with ham and cheese.  Beat eggs, milk and salt.  Pour over potatoes and cheese.  Bake at 350 for 30 minutes.

Can be doubled and put in 9 x 13 for a thicker casserole. 

Cheesy Sausage Soufflé

 

• 1 Pound Sausage cooked (or bacon, chopped, or ham, diced)
  
• 2 Cups Monterey Jack Cheese shredded *see note
• 3 Cups Cheddar Cheese sharp, shredded
• 1 Cup Mozzarella Cheese shredded
• 1/2 Cup Milk
• 1 ½ Cups All Purpose Flour
• 1 ½ Cups Cottage Cheese
• 9 Eggs lightly beaten
• 1/3 Cup Butter melted
• 1 Can Green Chiles small, diced

Instructions

• Preheat oven to 375 degrees F.
• Spread 1/2 of the melted butter in a 9x13 pan. (be sure to cover sides too)
  1/3 Cup Butter
• In a large bowl, combine the remaining ingredients and stir well.
  1 Pound Sausage, 2 Cups Monterey Jack Cheese, 3 Cups Cheddar Cheese, 1 Cup Mozzarella Cheese, 1/2 Cup Milk, 1 ½ Cups All Purpose Flour, 1 ½ Cups Cottage Cheese, 9 Eggs, 1 Can Green Chiles, 1/3 Cup Butter
• Pour into a 9x13 pan.
• Bake for 50 minutes or until golden and knife inserted comes out clean. Picture and recipe from Oh Sweet Basil 

Sausage Souffle

 8 slices of bread - cubed including crusts

2 Cups grated cheese

1 1/2 Pound Browned sausage

2  1/2 Cups milk

4 beaten eggs

3/4 tsp mustard

1 can of cream of mushroom soup

1/2 Cup milk

Butter a 9 x 13 pan and put the cubed bread, cheese and sausage in layers.  Mix 2 1/2 cups milk, eggs and mustard and pour over the layers in the pan and let it stand over night.  In the morning mix the soup and 1/2 cup milk and pour over and bake uncovered at 300 for 1 1/2 hours. 

Egg Casserole

 8 slices of bacon

4 green onions sliced

8 eggs

1 Cup milk

1/2 tsp salt

2 1/2 Cups shredded Monterey Jack Cheese 

Fry bacon, drain, reserving 1 TBS of drippings.  Saute onions in drippings until brown.  Beat eggs with milk and salt.  Stir in bacon, onions and 2 Cups of the cheese.  Pour into a greased 2 quart baking dish.  Bake uncovered at 350 for 40-45 minutes. Then sprinkle with remaining cheese and return to oven until melted.  

 

Image from Pretty Providence 

Easy Egg and Sausage Casserole

 

Ingredients

• 8 - 10 eggs scrambled with a fork
• 1 cup shredded cheddar cheese we like sharp cheddar
• 1 teaspoon salt optional
• 1 pound browned sausage
• 2 slices bread cut into cubes & slightly dried
• 2 cups milk

Instructions

• Preheat oven to 350°F.  Grease 9 x 13  
• Scramble eggs in a mixing bowl and then stir in milk.
  8 - 10 eggs, 2 cups milk
• Add remaining ingredients to mixing bowl and stir well, pour into pan and bake for 30 - 45 minutes.
  1 cup shredded cheddar cheese, 1 teaspoon salt, 1 pound browned sausage, 2 slices bread

Notes

• Since the number of eggs can be varied the thickness of the casserole will affect baking time
• Milk can be substituted for half milk and half cream or half and half for a richer casserole
• To make a bacon sausage and egg casserole use half a pound of sausage and half a pound of bacon
• Original, maple or zesty sausage can be used, find your favorite flavor and enjoy
• Bread should be slightly dried out or toasted before cutting into cubes. We've prefer smaller cubes as they mix in with the other ingredients to create the best flavors in every bite
• To freeze casserole cut into individual servings, allow to cool, wrap in a paper towel and freeze individual portions in freezer bags

Picture and recipe from Plowing Through Life. 

SMORE COOKIES

Ingredients 

• 1 1/2 cups all-purpose flour 
  
  180g
  
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp corn starch
• 3/4 cup semisweet chocolate chips
• 10 tbsp unsalted butter room temperature
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup mini marshmallows OR marshmallow bits, divided
• 1 bar Hershey's Chocolate 1.55oz
• 4 Graham crackers 56g

Instructions

• Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
• Gradually add flour mixture to butter mixture, beating on low speed until just combined.
• Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
• Refrigerate dough for an hour or more.
• Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
• Leave on pan to cool completely.Picture and recipe from Preppy Kitchen