EASY BREAKFAST CASSEROLE! ???? (FLAVOR PACKED!!)
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Ladies and Gents, I present to you the most FIRE easy breakfast casserole on earth! Even my mom said this was the most flavor packed casserole she's ever had! Make it the night before, pull it out for 30 minutes the next morning, then bake! Easy as that. Merry Christmas & enjoy! ???? ❄️
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INGREDIENTS ???? ????
• Eggs
• Hashbrowns
• Breakfast Sausage
• Thick Cut Bacon
• American Cheese
• Sharp Cheddar Cheese
• Cayenne
• Smoked Paprika
• Garlic Powder
• Bella Mushrooms
• Spinach
• White Onion
• Red Bell Pepper
• Green Bell Pepper
• Green Onion
• Whole Milk
• Half & Half
CHAPTERS ????
0:00 - Intro
0:37 - Bespoke Post Sponsor
2:00 - Intro.. Again
2:38 - Ingredients
3:05 - Prep Work
5:44 - Cook Up!
9:23 - Taste Test
12:02 - Recap
12:35 - B Roll
Merry Christmas to all, and to all a good night! Love yall!
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Biscuits And Gravy Casserole // Step By Step // Super Delicious ❤️
This Biscuits And Gravy Casserole is one of the best breakfast casseroles around, it isn’t just for breakfast, it can be enjoyed any time of the day. Canned refrigerated biscuits are delicious in this casserole and using them makes the whole process so easy… the trick is in the sausage gravy, and my recipe is out of this world perfect. The combination of bacon, sausage and onions with the nutmeg and seasoned salt makes it a winner. There’s nothing better than being able to prepare a breakfast casserole in advance to just pop in the oven later and make it easy, and this casserole is it. I hope you give it a try. ❤️
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350° 30-45 minutes (mine was 40 minutes)
SAUSAGE GRAVY INGREDIENTS————————-
1 lb. Jimmy Dean breakfast sausage
3 slices thick cut bacon (chopped)
1/4 C. All purpose flour
2 1/2 C. Whole milk
1/8 tsp ground Nutmeg (or less)
3/4 tsp Season All seasoned salt (you adjust)
1/4 C. Finely chopped onions
1/2 tsp Red pepper flakes (optional)
Pepper as needed
2 Tbsp bacon grease
1 GRANDS Refrigerated canned Biscuits (8 )
Non STICK SPRAY
1 C. freshly grated Colby Jack Cheese (pick your favorite)
EGG MIXTURE———————————
6 large eggs
1/3 C. Whole milk
Pinch Salt
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTIN THIS
● USE CAUTION WHEN OPENING THE REFRIGERATED CANNED BISCUITS, FOLLOW PACKAGE INSTRUCTIONS.
#biscuitsandgravy
#casseroles
#sausage
Sausage Biscuit and Gravy Casserole | BreakfastwithAB
Sausage Biscuit and Gravy Casserole | Breakfast Recipe
Enjoy this easy and delicious breakfast casserole.
Breakfast and Brunch Ebook Vol. 3.pdf -
Holiday Recipes Ebook vol.2:
Dinner Recipes Ebook vol.1:
Thank you and enjoy! Here is the printable recipe:
Sausage Biscuits and Gravy Casserole Ingredients
1 pkg Biscuits (Pilsbury, 8 count)
1/2 lb Bacon
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb. Italian Sausage
1 cup Cheddar Cheese, shredded
1/2 cup milk (for eggs)
Salt and Pepper to taste
Gravy Ingredients
2 tbsp of Butter (can use 2 tbsp of Bacon Fat to level up the flavor)
2 tbsp Flour
2 cups Half & Half (can use heavy cream or whole milk)
2 tbsp All Purpose seasoning (I used Garlic Butter seasoning from Sweetsmokiejoe.com)
1/8 - 1/2 tsp of Red Pepper Flakes
Salt and Pepper to taste
Note: Can use1 packet of Peppered Gravy Mix (2.3 oz. package) if you don't want to make your own Gravy.
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CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, No FRYING!!!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to share with you the best Chile relleno casserole perfect to surprise you family for breakfast and is also the best recipe if you Love Chile rellenos but don’t like the process of frying them this are in my world somewhat healthy ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
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WARNING ⚠️
Make 2 casseroles
PRO TIP!!!!
Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients:
7 peppers poblanos, hatch or Anaheim
6 eggs at room temperature
1/2 tsp black pepper
3/4-1 tsp salt
1/2 tsp baking powder
1/3 APF (all purpose flour)
1/4 cup milk or heavy cream
Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together
Shredded queso Oaxaca or your favorite melting cheese
For the salsa:
4 roma tomatoes
Chile serranos or jalapeños
Chile de árbol
1/8 onion
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
Salt I’m using 2 tsp
1 serving of love ????
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Trisha Yearwood's Delicious Breakfast Casserole | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton shows you how to make Trisha
Yearwood's famous breakfast sausage casserole that is perfect for the holidays!
This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
Recipe & Directions:
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