Hashbrown and Egg Casserole

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Hashbrown and Egg casserole is what to make the day after Easter using leftover ham. It was easy to make and delicious. First layer the frozen hash browns on the bottom of an 8X8 baking dish. In a bowl combine the eggs, milk, and spices. Then the cooked meat. Toss the egg mixture over the hash browns and layer with cheese. Make sure to cover the casserole with foil so that the eggs and cheese don’t turn real brow when you’re cooking.

You can put whatever breakfast meat you like in this: bacon, sausage, or ham. Why not all three?  It was tasty the way it was but I wish would have read a review first on the website where I got this recipe from. The person suggested to cook the hash browns uncovered first with a little bit of melted butter on top for about 30 minutes if you like your hash browns crispy. I really like my hash browns crispy. Next time I’m going to give that method a try. This almost reminded me of cheesy potato casserole but with eggs and ham in it instead.

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Recipe from allrecipes.com

1 (2 pound) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

1/2 cup milk

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

 

Baked French Toast

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This is one of the best baked French toast recipes I’ve ever made according to Ben and I even used Soy Milk to replace all the diary in it. I’m not sure if that is the reason why it tasted so good? I couldn’t even tell a difference in the milk. The French Toast has a cinnamon sugar struesel  topping on it and I topped that off with some fresh black berries. Mmmmm I’m going to be using this recipe as my go to recipe for French toast. I haven’t made French toast on a skillet in a long time, I actually prefer it baked it in the oven now with a good bread.

I’ve been trying to figure out how people take those pictures of syrup being poured onto french toast without a hand being in picture. No pictures like that tonight, but next time I’ll have to get my tripod out and maybe have another person pour the syrup while I take the pic.

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I can’t wait to sleep in tomorrow! It has been a long week and that lunar eclipse through my whole sleeping pattern off. Going to spend the day watching Despicable Me and sleeping.

Recipe from Ree Drummond

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Taco Bell’s Waffle Taco

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Have any of you tried the new waffle taco at Taco Bell yet? Taco Bell is about a 2 minute walk away from where I work at and sometimes I go there for lunch but now they have breakfast too. I know Taco Bell’s gets a bad rap because supposedly after you eat something from there it doesn’t last in your system long, too put it nicely. I don’t really care about any of that. :)

I had finished my waffle taco with delight that came with a hash brown and was pretty full. When I got done eating my waffle taco, I had found a container  of syrup that was in my bag and thought why didn’t I look through my whole bag to find this? The syrup would have made the waffle taco even better!

There are quite a few other items on Taco Bell’s menu that I want to like:

Bacon Breakfast Burrito

A.M Crunch Wrap with Bacon or Sausage

A.M Grilled Taco with Bacon or Sausage

Cinnabon delights

Their breakfast commercials are pretty funny. They interview a bunch of men named Ronalad Mcdonald and they all say I’m “Ronald Mcdonald, and I enjoyed Taco Bell’s new waffle taco!” Ha ha ha. I hope you enjoy my own version of the waffle taco. I used boxed waffle mix, cause let’s face it,  I’m lazy sometimes! :)

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Ingredients:

2 waffles (made from box or frozen)

3 eggs (scrambled)

1 cup of cooked sausage

4 tablespoons of cheddar cheese

syrup for topping

Directions:

Make waffles according to box mix or use frozen waffles and toast in a toaster. You can always make homemade waffles too. While the waffle are cooking scramble some eggs. Heat the sausage up in the microwave. Assemble the waffle taco. Top with scrambled eggs, sausage, cheese, and maple syrup. Enjoy!

 

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Funny story. As most of you know who visit my blog regularly I love watching Food Network especially on Saturday and Sunday mornings when they show new shows. My website has a couple of Trisha Yearwood recipes like for instance her Peanut Butter Balls, Chicken Tortilla Casserole, and Chicken Tortilla soup. I just happened to be on my google analytics page when Food Network was showing a re-run of her show called Z-Girls and she makes the Chicken Tortilla casserole. There were quite a number of people visiting my page when that episode was airing and I just thought that was kind of funny and had to share. You guys sure like Trisha Yearwood recipes like I do and I just love this quiche!

This quiche has sausage, tomatoes, and cheddar cheese in it and is baked in the oven (without having to bake the pie crust first) at 350 degrees for 30 minutes. The egg mixture was done at that time, but the crust wasn’t really brown, however it was done. Next time I make this I’m not changing an ingredient with the recipe but just cooking the pie crust in the oven for a bit so that the crust turns a little brown. I like my pie crusts crispy!

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My dog wanted some of the quiche too. :)

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Recipe from Trisha Yearwood
Ingredients

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Directions

Preheat the oven to 350 degrees F.

In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.

In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

Cook’s Notes: To lighten up this quiche, use turkey sausage and egg substitute.

Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.