How To make Vicki's Breakfast Casserole
8 slices bread
cubed & crust off
2/3 pound velveeta cheese :
cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage cooked & drained
pepper :
to taste
Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage on next.
Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread, cheese and meat. Cover and refrigerate overnight.
Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end to make sure top is not getting too done.
How To make Vicki's Breakfast Casserole's Videos
Making Breakfast for Supper. Cook along Vicki and Pampered Chef!
Grab your ingredients and cook along with me.
Find an Ingredient list on my Facebook page.
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Overnight Country Sausage and Hash Brown Casserole | Pillsbury Recipe
It's everything you love about an all-American breakfast, mixed together in one make-ahead egg, sausage and hash brown casserole.
Recipe:
Family Memories Monday #2 Collab with Vickie's Country Home
In collaboration with Vickie's Country Home. We're making recipes and sharing some memories with you while we do!
Jiffy Coffee Cake Recipe:
Cake-
2 cups Jiffy Baking Mix
3 TBL Sugar
4 Eggs
3/4 cup Milk
1 Egg (slightly beaten)
2 TBL Melted Shortening or Lard
Topping -
1/2 Cup Sugar
4 tsp. Cinnamon
2 Tbl. Jiffy Baking Mix
1 TBL Soft Butter
1/2 cup Chopped Nuts (optional)
Grease 8 pan. Bake at 350° for 25 to 30 minutes.
Hope you ENJOY!
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Vicki's Sunday Frittata @vickishawhughes-pamperedcookin
It was delicious!!
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❤️ 6 or 10 Egg Frittata ❤️
Here is the list of ingredients:
Eggs
Cream Cheese
Whipping Cream
Butter
Green onions
Peppers
Cheese
Meat (this can be any cooked meat like bacon,
ham, sausage, leftover pork chop or chicken...your choice)
Creamy Hash Brown Casserole - Blast from the Past
Here is a classic Paula Deen recipe - Creamy Hashbrown casserole which is perfect as a side dish
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Ingredients
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16 oz) container sour cream
1 (10.5 oz) can cream of celery soup
1 (8 oz) package cheddar and Monterey Jack cheese blend, shredded
1/2 teaspoon garlic powder
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon black pepper
2 cups potato chips, crushed
Preparation
1. Preheat oven to 350°. Lightly butter a casserole dish.
2. In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
3. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
4. Serve and Enjoy!
Vickie's Pineapple Cream French Toast
In this video, Vickie demonstrates step-by-step how to make a delicious breakfast or brunch entree - Pineapple Cream French Toast. This is assembled the night before you serve it so it is great for easy entertaining or a week-end family breakfast. It's wonderful served for Easter Brunch - or any holiday! Ingredients - 6 thick slices of French bread 3 eggs 3/4 cup half and half cream 8 oz can crushed pineapple ( including the juice) 1/2 cup dark brown sugar 1/2 cup melted butter powdered sugar and maple syrup for serving. Directions: In a small bowl, whisk eggs, half and half, crushed pineapple with juice and the dark brown sugar. Slice the bread with a serrated knife into 1 1/2 inch thick slices and place in a single layer in an oblong baking dish. Pour the egg mixture over the sliced bread. Cover with plastic wrap and refrigerate overnight. At serving time, melt 2 tablespoons of butter on griddle. Add bread slices and cook over medium heat , turning once - until golden on both sides. Serve with the pineapple side up. Sprinkle with powdered sugar and drizzle with maple syrup.