Sausage & Pepper Brunch Pizza

This is from MOPS Tea & Testimony on 1/30/2015. This is delish!

Ingredients:

8 oz. Bulk Hot Italian Sausage

1 Medium Red Bell Pepper

1 Cup Lightly Packed Fresh Basil

4 oz. Cream Cheese

6 Eggs

1 package (16 oz. /450g) Refrigerated Grand-Sized Flaky Biscuits

All-Purpose Flour for dusting

4 oz. Provolone Cheese (divided)

Coarsely Ground Black Pepper

Directions:

Preheat oven to 400°F. Place sausage into Classic Batter Bowl; microwave uncovered on high for 3 minutes. Dice bell pepper and chop basil using Santoku Knife.

Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave on high 2-3 minutes or until sausage is no longer pink. Drain sausage mixture, if necessary. Return sausage mixture to batter bowl, add basil and set aside.

Place cream cheese into Small Batter Bowl. Microwave 15-20 seconds or until softened; whisk until smooth using Stainless Whisk. Gradually add eggs; whisk until smooth and set aside.

Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle on White Large Round Stone with Handles. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker’s Roller, roll biscuits to outer edge of stone, pressing with fingertips to seal seams and form a crust slightly up to the edge.

Grate cheese using Microplane Adjustable Coarse Grater. Sprinkle half of the cheese over crust; top with sausage mixture. Carefully pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.

Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Serve immediately.

bubble up breakfast bake

I made this for Coco's first birthday...I loved this casserole! So so good!! It's my new favorite dish!

1 pound of reduced fat breakfast sausage

1 tube of refrigerated biscuits

2 cups shredded cheddar cheese

1 small can of diced green chills, undrained

6 eggs

Salt and pepper to season

1/4 cup milk

Start by preheating the oven to 350 degrees.

Add the sausage to a medium skillet on medium high heat.  Cook until no longer pink in the middle.

While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray.  Add the sausage to the pan, on top of the uncooked biscuits.  Sprinkle cheese on top of that, along with the green chillis.

In a separate bowl, whisk together the egg, salt and pepper and milk.  Pour the egg mixture over everything in the baking dish.

Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish.  Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.

Serve with hot sauce and enjoy!

made 4/13/2014

broccoli and cheese egg casserole

I made this for my youngest girls 1st birthday. This was great!  

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 12 servings

1/2 cup red onion, finely chopped

1 cup mushrooms, finely diced

1 1/2 cups broccoli, finely chopped

1 can diced tomatoes, drained (14 1/2 oz.)

12 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups sharp shredded cheese (Sargento)

* I sauteed the mushrooms, onion and broccoli for a bit before adding it to the recipe.

1. Crack the eggs into a large bowl. Whisk. Stir in all the chopped vegetables, tomatoes, salt, pepper, and cheese. Pour into a greased 9x13 dish. Bake at 350* for 45 minutes.
2. Cool on a wire rack. Refrigerate. Serves 12.

Read more at http://insidebrucrewlife.com/2013/01/broccoli-and-cheese-egg-casserole/#IcE3qFACCsG0SVpD.99

easy broccoli quiche

 I just made this and doubled the recipe.  I made one with cheddar and one with mozzerella cheese.  The time on this recipe is way off.  I reviewed other quiche recipes that I've made and they called for 400 degrees for 60 min while protecting the crust with foil so that it would not brown too much.  Plus with 4 eggs and 1 1/2 cups of milk it was very liquidy  and I had too much liquid for my deep dish crust.  Perhaps decrease these 2 quantities next time?

I cooked the cheddar broccoli quiche first.  After 30 min at 350 I bumped up the oven to 400 degrees for another 20 min and tented the quiche with foil as it was already getting nice and brown.

2 tablespoons butter, for cooking veggies 1 onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded mozzarella cheese

4 eggs, well beaten 1 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter, melted for egg mixture

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3.	Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4.	Bake in preheated oven for 30 minutes, or until center has set. Made 1/17/2013

pumkin chocolate chip bread

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour

1 cup whole wheat flour

3 cups granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 (15 oz.) can pumpkin puree (not pie filling)

1 cup canola or vegetable oil

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans or three 8x4-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

Source: from melskitchencafe.com

easy overnight coffee cake

What Can I Bring?

This super-addictive snack or breakfast treat is shamefully easy to make.
Perfect for: Breakfasts, family gatherings, brunches.
Make and take: Assemble the night before and bake in the morning, or bake at your destination.
Made famous by: Woodland Cove Bed & Breakfast in Kingston, Tenn., courtesy of www.bbonline.com.



Hands on time: 5 minutes  Total time: 30 minutes  Serves: 16

Ingredients:

3/4 cup chopped nuts 

 1 (12- to 16-ounce) package frozen Parker House rolls 

 1 (3.4-ounce) package butterscotch instant pudding mix 

 1/2 cup packed brown sugar 

 1/2 cup (1 stick) butter or margarine, melted 

 2 teaspoons cinnamon

Instructions:

Sprinkle nuts into bottom of a greased bundt pan. Arrange the rolls evenly over the nuts. Sprinkle dry pudding mix over the rolls. Combine the brown sugar, melted butter or margarine and cinnamon in a small bowl; mix well. Spoon over the rolls, trying to cover as much of the dry pudding mix as possible.

Cover the bundt pan with plastic wrap and place in a cold oven overnight. Remove the pan from the oven; remove the plastic wrap. Preheat oven to 350 degrees. Return the uncovered pan to the oven and bake for 25 minutes.

Notes:

This recipe calls for placing pan in cold oven overnight.

cinnamon apple strata

• 1 teaspoon vanilla extract
• 4 cups whole milk
• 1 1/2 teaspoons salt
• 3 tablespoons butter, softened
• 8 large eggs
• 2 teaspoons ground cinnamon
• Nutmeg, to taste
• An assortment of sliced breads such as cinnamon-strudel, banana-nut and/or English muffins, waffles, cinnamon-raisin, etc., cut into 1 1/2-inch cubes (enough to fill a 13x9x2” baking dish)
• 1 cup golden raisins
• 2 McIntosh apples, cored and coarsely chopped

• Pure maple syrup, for serving

Yields: 8 servings

Preparation

Butter a 13x9x2” glass baking dish.

In a medium mixing bowl, whisk together eggs, milk, salt, vanilla extract, cinnamon and nutmeg.

Arrange the bread cubes in the bottom of the prepared baking dish then scatter the raisins and apples over top. Pour the milk and egg mixture on top of the breads and fruit, pressing down to submerge the breads completely. Cover the dish with plastic wrap and place it in the refrigerator for at least a few hours -- preferably overnight -- to allow the breads to soak up all the milk.

To bake, position a rack in the center of the oven and preheat to 350ºF.

Bake the strata uncovered until puffed and golden, and a knife inserted into its center comes out clean, about 1 hour. Let stand for 10 minutes. Cut the strata into squares and serve with maple syrup.

Source: rachel ray

Hash Brown Casserole

3/4 cup chopped onion


1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1 (32-ounce) package frozen Southern-style hash brown potatoes, diced

2 tablespoons butter, melted and divided

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)

8 ounces light processed cheese, cubed (such as Velveeta Light)

1 (8-ounce) carton light sour cream (such as Daisy)

Cooking spray

2 cups cornflakes, coarsely crushed
 
Preheat oven to 350°.




Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.



Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.



Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.



Nutritional Information

Calories:181 (30% from fat)

Fat:6g (sat 3.8g,mono 0.9g,poly 0.3g)

Protein:7.1g

Carbohydrate:25.5g

Fiber:1.5g

Notes:
*add chopped green onions and crumpled up turkey bacon to create a big baked potato effect. 
*The corn flakes really make this dish!
*ddn't have cream of chicken soup, so I used the healthy choice cream of mushroom in stead, and it was also delicious! Love it!
*great for brucnh or serve with parmesan chicken strips and green beans.
*also mixed everything in the 13 x 9 dish rather than dirtying another bowl

Yield: 12 servings (serving size: about 1/2 cup)
Source: Cooking Light 9/2007