 Breakfast Food
COUNTRY BREAKFAST CASSEROLE
1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
1. In a large skillet, cook sausage and onion till no pink remains. Drain.
2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.
3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)
4. Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.
5. Cut into squares. Pass the salsa. Makes 6 servings.
You can mix up this egg/sausage/hash brown casserole and chill it overnight.
APPLE FRENCH TOAST
This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!
1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
2 tbsp lite corn syrup
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1 loaf of day-old French Bread
3 eggs
1/2 cup cranberries
1 cup milk
1 tsp cinnamon
1 tsp Spice Blend (optional)
1 tbsp vanilla extract
In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight. Bake next day in oven at 350 for 35-40 minutes.
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