Company Breakfast Casserole recipe
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Cheesy, hearty and so easy to make, this casserole is perfect for breakfast or brunch, and will satisfy a house full of hungry guests!
Italian Sausage, Potato, and Onion Bake
This is one of those recipes that is so simple, but it will quickly become a family favorite!
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Vickie's Country Home
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9732 Pyramid Way #321
Sparks, NV 89441
Chicken Casserole Supreme
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Delicious enough for a holiday dinner, easy enough for a weeknight supper, Chicken Casserole Supreme will have you going back for seconds!
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Vickie's Eggs in Toast Nests
PRINT THE RECIPE HERE!!!!
In this how-to cooking video, Vickie demonstrates step by step how to make Eggs in Toast Nests. This Breakfast or Brunch entree is easy to make and really delicious. Ingredients; 6 slice bread 1 stick of butter, melted 6 medium size eggs 1 tablespoon butter salt and pepper. Note: To make 12, double the ingredients and bake in a 12 cup muffin tin. Directions: Step 1 ( this can be done the night before serving) Trim the crusts off of 6 slices of bread. Brush both sides with melted butter. Fit into large muffin cups that have been sprayed with Pam. Press down slightly with your fingers so the bread will fit in the cup. Bake at 325 degrees for 15 minutes until lightly toasted. If doing Step 1 the night before, remove the toast cups from the oven, cool slightly, cover with aluminum foil and continue with Step 2 the next morning. Step 2: Set oven temperature to 350 degrees. Break a medium size egg into each toast cup. Add slat and pepper and dot with butter. Poke each egg with a fork to break the yolk. Cover lightly with foil and bake at 350 degrees for 18 minutes or until done. Loosen cups with a fork and serve hot on a platter with bacon or sausage links and garnish with fresh parsley. This is fast and easy and is great for breakfast or brunch.
Festive Baked Eggs recipe
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This recipe is from Hometown Christmas cookbook, and you can take a closer look at it right here:
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This super cheesy baked egg casserole is easy to make, and is delicious enough to serve for special breakfasts, brunches and dinners!
Music courtesy of Audio Network
Make Your Own: Cracker Barrel Hashbrown Casserole
Learn how to make hashbrown casserole just like Cracker Barrel's!! This is the only recipe there is that uses the same ingredients Cracker Barrel does even though there are several copycat recipes online. First, Cracker Barrel uses colby cheese, not cheddar and second, they don't use sour cream in their hash brown casserole. Those recipes may be good in their own right, but they are not as close to the real deal as this is. These taste exactly like what you get served at the restaurant, especially when you let them sit for a bit like the restaurant does.
I got this recipe from a friend of mine who was a cook at Cracker Barrel for several years. They make it in big batches but this is cut down to go into a 9x13 pan which will serve 6-8 people.
What you'll need:
2 lbs frozen hash brown potatoes, thawed
1 (10.75oz) can Campbell's condensed cream of chicken soup
1/2 medium yellow onion, diced or chopped fine
1/4 cup margarine, melted
2 cups (8 oz) colby cheese, shredded or diced fine in a food processor
1/2 tsp salt
1/2 tsp black pepper
Combine everything except the hash browns in a large bowl. Add in the thawed hash brown potatoes and mix well. Put into a 9x13 baking pan and bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly. Enjoy!!