Holiday Helper Recipe

As I was thumbing through my recipe file this past week, Sausage Breakfast Casserole from Simply Recipes  was the perfect holiday helper  recipe for my Christmas morning schedule that included calf feeding and making it to church on time.

I heartily recommend Sausage Breakfast Casserole for anytime you need a holiday helper recipe or trying to feed a hungry family!


Sausage Breakfast Casserole

Ingredients:

1 lb pork sausage, (cooked,drained,crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder (optional)
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomato (optional)

Directions:

1. Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.

2. Place bread in a well buttered  9 x 13  inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.

3. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Leftover Relief: Hash Brown Quiche

Although I enjoy the leftovers from Christmas dinner, I'm ready for a change in the menu or at least a variation.  Hash Brown Quiche is a tasty way to enjoy and utilize  the surplus of Christmas ham and is versatile enough to be used for a breakfast or supper main dish.

This recipe was a  Country Woman magazine prize winner submitted by Jan Peters of Chandler,Minnesota, many years ago. It's a family  favorite in my recipe collection and definitely a leftover relief!


Hash Brown Quiche

Ingredients:

3 cups frozen loose-pack
   shredded hash browns,thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup (4 ounces) shredded
   cheddar cheese
1/2 cup shredded jalapeno cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased  9-in. pie plate.
Drizzle with butter. Bake at 425 degrees for 25 minutes.

Combine the ham,cheeses and green pepper; spoon over crust.
In a small bowl, beat eggs,milk,salt and pepper. Pour over all.
Reduce heat to 350 degrees' bake for 25-30 minutes or until a knife
inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings

Time Saving Tip: Make the hash brown crust and chop the ham,
                           cheese and peppers the night before.

Dairy Makes Sense Breakfast

Breakfast is always a great way to start the day and even better if you're including dairy! That's what makes Egg and Mozzarella Breakfast Pizza appealing, especially for the family member that seems to enjoy cooking his own breakfast with a somewhat creative flair  after we've completed calf feeding chores.



Egg and Mozzarella Breakfast Pizza

Ingredients:

1 whole wheat English muffin
2 mushrooms,sliced
2 green onions, finely chopped
4 tablespoons diced green or red bell pepper
1/2 cup egg substitute
1/4 teaspoon black pepper
dash oregano or Italian seasoning
4 teaspoons pizza sauce
1/2 cup shredded low-moisture, part skim Mozzarella cheese

Preparation:
Preheat oven to 350 degrees F. Split English muffin in half and toast; set aside.

Heat small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for two minutes or until vegetables are softened. Stir egg substitute, black pepper and oregano into vegetable mixture. cook, stirring continuously until egg substitute is set, about two minutes.

Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for five minutes, or until cheese is melted.

Servings: 2

Substitution idea:
Keep a bag of frozen vegetable mix to use in this recipe.

Tip:  Any remaining pizza sauce can be frozen for another use.

                             You can find this and other nutritious recipes at Dairy Makes Sense!

Back to School Breakfast

A protein packed dairy and egg  Back to School breakfast is a winning combination for any student or  hard working parent. I'm thinking even an old dairy farmer might enjoy this recipe!

Egg and Cheese Waffle Sandwich

Ingredients:

2 frozen round waffles (4 inch)
1 egg, beaten
1 slice co-Jack or American cheese

Directions:

Heat oven to 400 degrees F. Generously coat baking sheet with cooking spray. Place waffles on baking sheet.

Spoon egg over waffles, spreading to fill cavities. Bake in 400 degree oven until egg is set and waffles are crisp, 10-12 minutes.

Top one waffle with cheese. Cover with remaining waffle and press together. Let stand 1 minute to allow cheese to melt.

Helpful hint: For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.

You can find more Back to School recipes at Incredible Egg or Dairy Makes Sense.

Grab 'N Go Breakfast Zucchini With Egg Info on the Side

I didn't go to the Ozark Empire Fair in search of recipes but I couldn't resist picking up a handful of recipe cards at the Rose Acre Farms booth. Rose Acre farms is a fifth generation  egg farm that began in southern Indiana in the 1930's. They now have farms in Indiana ,Iowa, Illinois, Missouri, Georgia, and North Carolina.

It was interesting to read about the modern cage system used in egg production and the humane and ethical guidelines that are followed. Here are benefits of the cage system:

• Eggs from modern cage production typically are 50-70 percent less expensive than non-cage eggs.
• Modern cage systems allow for cleaner, safer eggs and provide a more stable supply to meet consumer demand.
• Modern cage systems provide hens with protection from soil and litter borne diseases, resulting in fewer health problems.
• Research shows that hens in modern cages do not have any greater levels of stress than free range hens.
• Research shows that eggs from modern cage systems have lower shell bacteria levels than eggs from cage-free range systems. Modern cage systems allow for daily inspections and monitoring of hens for illnesses and quick treatment.

Here's the  first recipe I plan to try since we have an abundance of zucchini squash from my neighbor's garden (he gave it to me):

Muffin Frittatas

6 eggs
1/2 cup milk
1/4 teaspoon  salt
1/8 teaspoon  pepper
1 cup shredded Cheddar cheese
1 cup chopped zucchini
1/4 cup chopped sweet red pepper
2 Tablespoons  chopped red onion

Instructions:
 1) Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, sweet pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

2) Bake in 350 degrees F oven until just set, about 20 to 22 minutes. Cool on rack 5 minutes. Remove  from cups, serve warm.

Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave to an internal temperature of 165 degrees F in the morning.

You can find this recipe, other great egg recipes and info on the side at incredibleegg.org.