Crockpot Sausage and Potato Casserole | Brunch Ideas
Crockpot Sausage and Potato Casserole | Brunch Ideas - Check this super easy to follow and make Crockpot Sausage and Potato Casserole out. This is a excellent Brunch idea that has a huge flavor profile. This recipe can be made as a dinner side dish or a breakfast side but either way, you'll love it!
Sausage and Potato Casserole Ingredients
5 cups of cubed Potatoes or 1 32 oz. bag of Hash Browns
2 - 4 Andouille Sausages, quartered
2.5 - 3 cups shredded Cheddar Cheese
1 medium Yellow Onion, diced
1 10.5 oz. can of Cream of Chicken
1/2 cup Milk
1/2 cup Sour Cream
Salt and Pepper to taste
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Delicious Summer Brunch Recipes | Vegan and Healthy
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Let's make some brunch and celebrate summer all in one go! I make my new and improved tofu scramble with roasted tomatoes, chocolate granola yogurt bowls and a red summer fruit salad. Enjoy :)
Malin x
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R E C I P E L I N K S
Chocolate granola:
Tofu scramble with roasted tomatoes:
Red summer fruit salad:
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Sunday Brunch Menu - Chicken Sukka with Bun Paratha | The Signature Dish Of Kerala
Sunday Brunch Menu - Chicken Sukka with Bun Paratha | The Signature Dish Of Kerala
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Our channel Rutba Khan Kitchen is about Indian Cooking and baking recipes . We cover lots of cool stuff such as Cakes, Cookies , Drinks , Breakfast Recipes , Indian Veg Nonveg Recips and lot more
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Master the Homemade Brunch with Our Eggs Benedict Recipe
Skip the lines and make the perfect brunch at home with our Eggs Benedict.
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Bobby Flay's Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network
The things we would DO to wake up to this breakfast burrito with pulled chicken and salsa verde ????
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 35 min
Active: 1 hr 10 min
Yield: 4 servings
Ingredients
6 tomatillos, husks removed, halved or quartered
4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs
Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar
3/4 cup grated Monterey Jack
1/4 cup creme fraiche
Directions
Preheat the oven to 375 degrees F.
On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.
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Bobby Flay's Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network
COOK AN OMELETTE JUST LIKE A RESTAURANT | Easy Brunch Recipe | MOORE APPROVED
Learn how to make a restaurant quality omelette in this episode. All of the ingredients are cooked in one pan which allows you to take your breakfast or brunch to the next level. If you're not comfortable with flipping an omelette don't fret! Eggs are cheap so you can master the skill very quickly, or you can get one of these wide spatulas to help you out.
A good 8 non-stick saute pan for omelettes or eggs
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Ingredients:
3 ea Large Eggs, Lightly Whipped
1 oz Oil or an Oil & Butter Combination
TT Salt and Fresh Cracked Pepper
Optional: Whatever your heart desires aka: Onions, Mushrooms, Peppers, Salsa, Fresh Tomatoes, Cheese, Ham, Bacon, Sausage, Sour Cream... The possibilities are endless.
**Note**
Cook all raw ingredients first
Start with very small portions of any raw meats, when they are cooked; then add non hazardous foods aka: vegetables etc, when they are cooked add your eggs.
Add Tomato/Tomato based goods and Cheeses to the omelette after it has been flipped, otherwise they will scorch or burn.
After the omelette has been flipped it really only requires 1-2 minutes at a medium to high heat. If you look at the underside of the omelette and it is starting to brown remove it from the heat immediately. A good omelette should not have any color.
Eggs are fully cooked at 145* degrees for at least 15* seconds.
A runny omelette is not fully cooked*. Return a runny omelette back to the heat and cover with a lid or start over.
***If you choose to consume raw or under cooked foods you accept all responsibility. If you are unsure of an item's fitness for consumption research the issue or do not consume it.
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