Sausage & Egg Casserole

This is a delicious breakfast casserole that we had for Easter brunch. It is an overnight casserole, mix together the night before, cover, refrigerate, and bake in the morning. I mixed it together early in the morning and baked it about 5 hours later, worked beautifully. We also ate the leftovers for dinner, definitely can be an anytime meal. It combines so many of my favorite foods, sausage, cheese, bread and eggs, of course I would eat it anytime.

Sausage & Egg Casserole 1 Sausage & Egg Casserole 2

1 lb pork sausage (I use turkey sausage)
6 large eggs
2 cups whole milk
1 tsp salt
1 tsp ground dry mustard
6 slices white bread, cut into 1/2″ cubes
1 cup shredded cheddar cheese*

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11×7-in. (or 9″x9″) baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean. *I sprinkled more cheese on top during baking with about 10 minutes remaining. Recipe found at tasteofhome.com.

Pizza Rolls

Born from my love of bread and pizza. This is a pretty yummy snack or dinner.

Pizza rolls.jpg

Roll Dough:
1 cup warm milk
1 Tbl yeast
2 Tbl sugar
3 Tbl butter, softened
1 large egg, beaten
1 tsp salt
3 cups flour

Pizza Fillings:
1 (6oz) can tomato paste
dry seasonings (oregano, basil, Italian Seasoning, garlic)
1 cup shredded mozzarella cheese
1 cup sharp cheddar
1 cup cooked sausage crumbles
1 cup mini pepperoni
1 (3.8oz) can sliced olives

In mixer bowl, sprinkle yeast over warm milk, sprinkle sugar over yeast, let sit until bubbly. Add butter, egg, salt and flour. Mix until well combined. Knead. Turn out into oiled bowl, cover and let rise until doubled. In small bowl, mix tomato paste and seasonings to taste.

Punch down dough, turn out onto floured surface and roll out to 12″x20″ rectangle. Spread tomato paste mixture evenly over dough. Sprinkle cheeses, sausage crumbles, mini pepperoni, and olives. Roll up gently to keep filling in place and seal edge. Cut (I use a thread to neatly cut through) into 12 rolls. Place rolls in sprayed 9″x13″ pan (or can use a 10″x15″ pan). Let rise about 45 minutes to 1 hour. Bake at 350° for 30-35 minutes or until browned on top and bread looks well baked. You can sprinkle a little cheese on top and put back in the oven for a couple minutes to melt. Eat just as is or you can dip in marinara sauce.

P.S. These Pizza Rolls warmed up the next day are just as delicious! I put the leftover rolls on a piece of foil in the oven preheated to 300° and baked until warmed through. Serve with green salad, yum!

Loaded Mac & Cheese

Add a lot of kick to an old favorite.

Loaded Mac & Cheese

1 (1 lb) box elbow pasta
1 (14 oz) pkg smoked sausage, sliced (I used McCormicks Grill Mates Montreal Steak)
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1 Tbl season salt
1 tsp pepper
4 cups milk
6 cups shredded cheese (I used *Beechers No Woman and Sharp Cheddar)
1 (10 oz) can Rotel tomatoes & chilies, **drained well
1 (4 oz) can diced green chilies, drained
1 (2.25 oz) can sliced olives, drained

Preheat oven to 350°. Prepare pasta in large pot as directed on package. While pasta cooks, saute sausage and onion; set aside. Prepare cream sauce by melting butter in large saucepan over medium heat. Sprinkle flour over butter, mix and cook 2 minutes. Add season salt and pepper. Slowly whisk in milk, cook and whisk over medium heat until thickened and bubbly, remove from heat. In the large pot with pasta drained, throw in sausage, Rotel, green chilies, olives and cheese. Pour hot cream sauce over top of cheese and gently stir all together as cheese melts. Pour into sprayed 13″x9″ baking dish and bake about 15 minutes, just until heated through. Buttered bread crumbs or crumbled french fried onions can be added as a topping before baking if desired.

*Beechers is a Seattle based company but their award winning cheeses are sold in many locations including Costco. No Woman is flavored with Jamaican Jerk spices, so it adds a lot of flavor. You can substitute any flavorful cheese you like.

**Squeeze as much liquid out as possible so it doesn’t thin down the thickness & creaminess of the your mac & cheese.

Other flavorful main dish ideas:

Chile Relleno Casserole

Zucchini Crust Personal Pizza

Italian Meatballs

Breakfast Pizza

Homemade pizza! Why not mix it up with breakfast toppings and a creamy white sauce. Great for breakfast, lunch, or dinner!

Breakfast Pizza

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled.  Stretch or roll into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake 4-5 minutes. While crust bakes, make creamy sauce.

Creamy White Pizza Sauce:
1 Tbl butter
1 Tbl flour
1/4 tsp season salt
1/2 cup milk

In small saucepan melt butter, stir in flour and salt. Add milk all at once. Cook and stir over medium heat until thickens. Spread sauce over pizza crust. Sprinkle cheese, toppings, and more cheese. Bake additional 5-7 minutes until golden and bubbly.  Makes 1 pizza.

Toppings:
breakfast sausage, cooked crumbled
bacon, cooked crumbled
scrambled eggs
red, yellow, orange, green peppers, chopped
onion, chopped
mozzarella cheese, shredded

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Supreme Pizza Ring

I know, I know…I have a thing about wrapping stuff up in bread. It seems to make people happy, so I think I will continue doing it.

Supreme Pizza Ring 2

Supreme Pizza Ring 1

Supreme Pizza Ring

Pizza Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Pizza Fillings:
1 Tbl olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 (14 oz) jar pizza sauce, divided
3 cups shredded mozarella cheese, divided
1 (4 oz) bag mini pepperoni
1 cup cooked sausage crumbles
1/2 cup bacon bits
1 (3.8 oz) can sliced olives

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled.  Sauté onion and peppers in 1 Tbl oil until tender, set aside.

Roll out dough to a rectangle approx. 20″x12″.  Spread 1/2 cup pizza sauce over dough.  Layer filling ingredients in order:  1½ cups cheese over sauce, then pepperoni, sausage, bacon, olives, and onion mixture.  Sprinkle another 1¼ cups cheese over toppings (save about 1/4 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and crust is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with remaining pizza sauce for dipping.  Pull apart, dip, and enjoy!

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

One Year Ago:  Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.