Recipe for Easy Breakfast Casserole: Cheesy with Sausage and Grits
This recipe for an Easy Breakfast Casserole is so simple, delicious, and comforting. I often eat it for dinner on a cold winter’s night. It has all my favorite ingredients like sausage, grits, eggs, cream, cream cheese, Velveeta, Gruyere, and sharp cheddar cheese. With a little salt, pepper, onion, and garlic powder, you are in business with a delightful breakfast!
Find the full recipe here:
I am using Non-GMO Ralston Family Farms Nature's Blend Rice Grits. Of course you can use regular grits for this recipe, but using rice grits will make this dish healthier and definitely faster! They only take 5 to 7 minutes to cook.
Here's a list of the ingredients:
Ingredients
1 pound breakfast sausage
2 cups grits (I like Ralston Rice Grits) or Traditional Corn Grits
1 cup heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
4 ounces cream cheese
4 ounces Velveeta
2 cups shredded sharp cheddar, divided
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup heavy cream
4 large eggs, beaten
1 cup Gruyere Cheese
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Measurements Used
ENCHILADA SALSA
2 Tablespoons Butter
1 Tablespoon Flour
1/2 teaspoon Ground Cumin
1 cup milk
3 ozs Cream Cheese
1/3 cup salsa
1 1/2 cups Grated Cheddar Cheese
EGG FILLING
8 Eggs
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
12 oz Maple Sausage Cooked (reserve 1/4 cup)
12 oz Bacon Cooked (reserve 1/4 cup)
1/2 cup Grated Cheddar Cheese
8 Flour tortillas
TOPPINGS
1 cup Grated Cheddar Cheese
1 tablespoon chopped cilantro
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INGREDIENTS
1-2 lbs meat of choice .. you can use ground chicken. beef. or turkey
* used 3 lbs which can serve 6-7 people .. keep in mind meatloaf is great for leftovers such as sandwiches etc.. this also freeze well, just wrap in seran wrap and freeze*
3 slices bread
1 cup milk
eggs * 1 egg per lb of meat used *
desire amount chopped bell pepper and onion ( I used about 1/2 each*)
3 tbs wortchesire sauce
3 tbs onion and garlic powder
1 tbs salt
2 tbs beef bouillon ( or 2 packs onion soup mix )
1/2 cup bbq sauce ( or desire amount )
To make the glaze *This is to taste so please adjust to your liking *
1 cup ketchup
1/3 cup brown sugar
1/2 cup bbq sauce
3 tbs wortceshire sauce
A Brunch Spread (With Make-Ahead Dishes) ???? | Food. Friends. Family.
These are impressive and easier to make than traditional mini quiche because we're going to use frozen butter puff pastry.
Chef Paul Lillakas assembles a beautiful brunch spread with make-ahead dishes to simplify your morning. Mini quiche, fruit salad with a honey dressing, and spiked elderflower lemonade—it's the perfect light brunch for your friends and family.
Need table setting inspiration? Sarah Gunn has you covered :
Brunch Fruit Salad with Sour Honey Dressing
Hands on time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients:
Sour Honey Dressing:
• 3 tbsp liquid honey
• 1 tsp lemon zest
• Juice from 1 lemon
• 1 tsp quality vanilla extract
• 2 cups Green Grapes, halved
• 1/2 Honeydew Melon, peeled and thinly sliced
• 2 ruby Grapefruits, peeled and sliced
• 3 kiwis, peeled and thinly sliced
• 1 cup Blackberries, halved
• 1 cup Blueberries
• Mint Sprigs
Method:
1. In bowl, stir together honey, lemon zest, lemon juice and vanilla. Stir in grapes. Let stand for 20 minutes. Meanwhile, arrange melon, grapefruit, kiwi, blackberries blueberries onto platter; top with grapes and drizzle with additional dressing. Garnish with mint sprigs.
Blueberry Elderflower Lemonade
Hands on time: 10 minutes
Total Time: 20 minutes
Serves: 6-8
Ingredients:
• 8 cups water, divided
• 1 1/4 cups granulated sugar
• 1 1/2 cups freshly squeezed lemon juice, strained
• 1 cup frozen blueberries
• 1/4 cup elderflower syrup
• ice cubes
• lemon slices
• 6 oz Vodka (optional)
Method:
1. In small pot, heat 1 1/4 cups water and sugar, stirring, until sugar has dissolved and mixture is clear. Let cool.
2. In pitcher, stir together sugar water, lemon juice, blueberries, elderflower syrup and remaining water and vodka (if using). Top up with ice cubes and garnish with lemon slices.
Puffy Fluffy Mini Quiche
Hands on time: 15 minutes
Total Time: 40 minutes
Makes: 12 servings
Tip: Keep puff pastry as cold as possible and defrost in the fridge for best results.
Ingredients:
• 2 rolled Sheets (10x10 inch) frozen puff pastry, defrosted
• 5 extra large eggs
• 1/2 cup 35% whipping cream or milk
• 6 slices of bacon, chopped and cooked
• 1/2 cup grated Asiago or white cheddar cheese
• 2 green onions thinly sliced
• 1/4 tsp salt
• 1/4 tsp pepper
Method:
1. Preheat oven to 375F.
2. In bowl, whisk together eggs and cream until no streaks of egg white remain. Add bacon, cheese, onions salt, and pepper; whisk to combine.
3. Cut each sheet of puff pastry into 6 rectangles. (Optional: spray 12-cup muffin pan with cooking spray) Press each rectangle into a well of a muffin pan; press up sides and slightly over edge to form a cup shape.
4. Use a tablespoon to distribute egg mixture into puff pastry, about 3 tbsp per cup. Use brush to coat edges of pastry with egg mixture. Bake for 20-30 minutes until pastry is golden brown and egg has puffed up.
5. Let stand for at least 5 minutes before serving.
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WEEKEND BRUNCH IDEAS: TAMARIND SHRIMPS/PRAWNS BRUSCHETTA (ADVANCED) || [PART 3]
New weekend brunch recipe: Tamarind Shrimp Bruschetta. In my previous videos, I made smoked mackerel and beef mushroom bruschetta. They are contrasting and delicious, but I needed something more bold and tangy, something to refresh your palate! What could be better than shrimps with tamarind sauce on fresh cucumber slices?
To cook this, there are a few extra steps, but I guarantee you that it will be worth it. Try it and your loved ones will be asking for more!
WHICH BRUNCH RECIPE IS YOUR FAVOURITE: SMOKED MACKEREL, BEEF MUSHROOM or TAMARIND SHRIMP BRUSCHETTA?
INGREDIENTS:
1 ciabatta or baguette
12 whole shrimps/prawns
1 shallot
8-9 garlic cloves
1 tbs tamarind pulp
1 cucumber
Salt, sugar, baking soda, Worcestershire sauce, extra virgin olive oil
*Reminders*:
- We need whole shrimps/prawns in order to make the stock. If you already have some, it’s fine to use peeled shrimps/prawns.
- Try to slice the garlic flakes as evenly as possible!
- Always keep an eye on the heat used, especially for garlic flakes because it’s very easy to burn them.
Good luck and have fun cooking!
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And of course, stay safe :) XO
Comfort food recipe: Sausage gravy and biscuits
Chef Matt Basile is taking comfort food to the next level. Add this savory comfort dish to your menu while you warm up indoors.