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Food court Jan. 2

Published: Wednesday, Jan. 1, 2014 10:00 a.m. CST

After the rush of the holidays, it’s time to take it easy. Why not have a casserole in the refrigerator and make your life easier. Make it on Saturday night and then you can pop in the oven on Sunday. Then join your family for some good-old fashioned family time and relax.

Impossibly Easy Holiday Breakfast Bake

2 12-ounce packages bulk pork sausage

1 cup chopped bell pepper

1/2 cup chopped onion

3 cup frozen hash brown potatoes

2 cup shredded Cheddar cheese

1 cup original Bisquick Mix

2 cups milk

1/4 teaspoon pepper

4 eggs

Heat oven to 400°. Cook sausage, pepper and onion over medium heat, stirring occasionally, drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13-by-9-inch baking dish. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish. Bake, uncovered, 40 to 45 minutes. Sprinkle with remaining cheese. Bake 1 to 2 minutes until cheese is melted. Serves 12.

Bacon Cheese Puff Pie

1 9-inch unbaked pastry shell

1 pound sliced bacon, cooked and crumbled

1 large tomato, peeled and sliced

1 cup (4 ounces) shredded cheddar cheese

3 eggs, separated

3/4 cup sour cream

1/2 cup all-purpose flour

1/2 teaspoon salt

Paprika

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. Sprinkle bacon over the crust. Top with tomato and cheese. In a bowl, beat egg yolks, sour cream, flour and salt until smooth. In another bowl beat egg whites until stiff. Fold into sour cream mixture. Spread over cheese. Sprinkle with paprika. Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes before cutting. Serves 6.

Slow Cooker Sausage Breakfast Casserole

1 package (26-32 ounces) frozen shredded hash brown potatoes

1 package Jimmy Dean regular pork sausage, cooked, crumbled

2 cups (8 ounces) shredded Mozzarella cheese

1/2 cup (2 ounces) shredded Parmesan cheese

1/2 cup julienne-cut sun dried tomatoes packed in oil, drained

6 green onions, sliced

12 eggs

1 cup milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of the slow cooker. Top with half of the sausage, Mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk, salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato sausage mixture. Cook on low setting or 8 hours or on high setting for 4 hours or until eggs are set. Serves 12.

Confetti Scrambled Eggs

12 eggs

6 tablespoons Half and half cream

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

2 green onions, chopped

2 tablespoons butter or margarine

1 cup (4 ounces) shredded cheddar cheese

In a bowl, beat the eggs, cream, salt and pepper until combined; set aside. In a large skillet, sauté the peppers and onion in butter for 2 minutes. Add egg mixture, cook and stir over medium heat until eggs are completely set. Remove from the heat, stir in cheese. Serve immediately. Serves 4.

Hash Brown Casserole

12 eggs

1 12-ounce can evaporated milk

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1 30-ounce package frozen shredded hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese

1 large onion, chopped

1 medium green pepper, chopped

1 cup cubed fully cooked ham

In a large bowl, combine the eggs, milk, salt, pepper and cayenne. Stir in the potatoes, cheese, onion, green pepper and ham. Pour into a greased 13-by-9-inch baking dish. Bake, uncovered, at 350° for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serves 12 to 15.

Christmas Breakfast Casserole

7 slices white bread, crusts removed and cubed

2 cups (8 ounces) shredded cheddar cheese

6 eggs

3 cups milk

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

6 bacon strips, cooked and crumbled

In a greased 11-by-7-inch baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 to 55 minutes or until a knife inserted near the center comes out clean. Serves 6 to 8.

Bacon and Eggs Casserole

4 bacon strips

18 eggs

1 cup milk

1 cup (4 ounces) shredded cheddar cheese

1 cup (8 ounces) sour cream

1/4 cup sliced green onions

1 to 1 1/2 teaspoons salt

1/2 teaspoon pepper

In a skillet, cook bacon until crisp. Remove to paper towel to drain. In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. Pour into a greased 13-by-9-inch baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8 to 10 servings.

Breakfast Casserole

2 pounds ground turkey sausage

4 eggs

2 cups milk

1 1/3 cups of Bisquick

2 cups grated cheddar cheese

1/2 cup onions, chopped

1/2 cup bell peppers, chopped

1/2 cup mushrooms, chopped

Grease a 13-by-9-inch baking pan. Heat oven to 350°. Brown sausage in skillet and add to baking pan. Mix all other ingredients together and pour over sausage. Bake about 45 minutes. Check after 30 minutes. When a knife inserted into the center comes out clean, it’s done. Serves 8.

Bacon Swiss Squares

2 cups Biscuit/baking mix

1/2 cup cold water

8 ounces sliced Swiss cheese

1 pound sliced bacon, cooked and crumbled

4 eggs, lightly beaten

1/4 cup milk

1/2 teaspoon onion powder

In a bowl, combine the biscuit mix and water, stir 20 strokes. Turn onto a floured surface. Knead 10 times. Roll in a 14-by-10-inch rectangle. Place on the bottom and 1/2 inch up the side of a greased 13-by-9-inch baking dish. Arrange cheese over dough. Sprinkle with bacon. In a bowl, whisk eggs, milk and onion powder. Pour over bacon. Bake at 425° for 15 to 18 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve immediately. Serves 12.

Deluxe Breakfast Bake

1 6-ounce package onion and garlic salad croutons

2 cups (8 ounces) shredded cheddar cheese

1 1/2 cups cubed fully cooked ham

4 eggs

2 3/4 cups milk, divided

3/4 teaspoon ground mustard

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1 26-ounce package frozen shredded hash brown potatoes, thawed

1/2 teaspoon paprika

1/4 teaspoon pepper

Place croutons in a greased 3-quart baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2 1/4 cups milk and mustard, pour over ham and cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended, spread over casserole. Top with hash browns, sprinkle with paprika and pepper. Cover and bake at 350° for 30 minutes. Uncover and bake 35 to 40 minutes longer or until edges are browned. Let stand for 10 minutes before serving. Serves 12.

Breakfast Casserole

1 pound pork sausage, fry and drain

9 eggs, beat lightly

3 cups milk

8 slices buttered bread, cubed

1 1/2 teaspoons dry mustard

8 ounces shredded cheddar cheese

Mix gently with a fork. Bake at 350° for 1 hour in a 13-by-9-inch baking pan. You can also add bacon or ham to the mixture before baking. I also put in 1 can of potato soup for more flavor.

Morning Mix Up

2 cups frozen hash browns

1 cup chopped fully cooked ham

1/2 cup chopped onion

2 tablespoons vegetable oil

6 eggs

Salt and pepper to taste

1 cup (4 ounces) shredded cheddar cheese

Minced fresh chives

In a large skillet, sauté potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet, cook, stirring occasionally, until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter. Sprinkle with chives. Serves 4.

If you have any dish you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Hope you all have a wonderful and prosperous New Year!

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