Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Overnight Baked Cinnamon French Toast

Overnight Baked Cinnamon French Toast
1 loaf crusty sourdough or French bread, cubed

8 eggs

2 c milk

1/2 c heavy whipping cream

1/2 c sugar

1/2 brown sugar

2 T vanilla

Topping:

1/2 c flour

1/2 c brown sugar

1 t cinnamon

1/4 t salt

1/4 t nutmeg

1/2 c cold butter, diced

1. Grease a 9x13 pan and spread bread out in the pan.

2. In a big bowl, whisk eggs, milk, cream, sugars, and vanilla; pour evenly over bread.

3. Cover the pan with foil and store in the fridge overnight.

4. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and nutmeg; cut in butter until the mixture looks like tiny pebbles. Store in a sealed bag or container in the fridge.

 

5. Preheat oven to 350*. Remove the casserole from the fridge and sprinkle topping on evenly.

6. Bake for 45 minutes for a soft, bread pudding-like texture, or for 60 minutes for a firmer texture.

Apple Cinnamon Casserole

Apple Cinnamon Casserole
2 cans pre-made cinnamon roll dough
1 can apple pie filling
1/2 chopped walnuts or pecans

1. Preheat oven to 350* and grease a 9" square pan.
2. Mix all ingredients in a bowl and pour in pan.
3. Bake for about 20 minutes, until golden brown. Top with packaged icing.

Mini Frittatas

Mini Frittatas
12 eggs
12 slices of bacon
1/2 red bell pepper
1/2 c shredded sweet potato
3/4 c chopped mushrooms
salt and pepper, to taste

1. Preheat oven to 400* and line the 12 cups of a muffin tin with one slice of bacon each; bake for 15 minutes. Drain the bacon grease and reduce oven heat to 350*.
2. While the bacon is cooking, mix all other ingredients in a medium bowl; divide mixture among the 12 muffin cups.
3. Bake for 20-25 minutes, until it passes the toothpick test.

Mini French Toast

Mini French Toast
3 eggs
1/2 c half & half
1/2 c milk
1/2 t cinnamon
1 day-old French baguette, sliced into 1" slices
1-2 T butter

1. In a medium bowl, whisk eggs, half & half, milk, and cinnamon. (At this point, you could cover and refrigerate overnight.)
2. Soak bread slices in batter for about 2 minutes each.
3. Place a pan over medium-high heat and melt about a tablespoon of butter; place bread slices in pan and cook until golden brown on each side, about 3 minutes per side. Melt more butter in the pan each batch, if needed.

Blueberry Stuffed French Toast Bake

Blueberry Stuffed French Toast Bake
10 slices white bread, cut into 1" pieces
1- 8 oz pkg [light] cream cheese, cut into small pieces
1 c fresh blueberries
8 eggs
1 1/2 c milk
1 t vanilla

1. Grease a 9x13 pan and cover the bottom with half of the bread pieces.
2. Layer the cream cheese, blueberries, and then the rest of the bread.
3. In a medium bowl, whisk together eggs, milk, and vanilla; pour over the pan.
4. Cover tightly with foil and refrigerate overnight.

5. Preheat oven to 350* and bake, covered, for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is set.
Serve with [blueberry] syrup.

Maple Syrup

I got this yummy recipe from my friend, Anna. It's such a great alternative to store-bought.

Maple Syrup
2 c sugar
1 c brown sugar
1/4 t salt
1 1/2 c water
1/2 c corn syrup
1 1/2 t or more maple flavoring
1/2 t vanilla

1. In a medium bowl over high heat, stir together sugars, salt, and water; bring to a boil.
2. When sugars have dissolved, add corn syrup; bring back up to a boil, reduce to a simmer, and cook for 10 minutes without stirring.
3. Turn off heat and stir in maple flavoring and vanilla.
Store in an airtight container in the fridge.

Deep-Fried Doughnuts

Deep-Fried Doughnuts
1/3 c lukewarm water
2 T (or 2 pkgs) yeast
2 T + 1/4 c sugar, separated
1/4 c butter
2 c lukewarm milk
2 t salt
2 eggs, beaten
1 c mashed potatoes
6 cups flour, separated

1. In a small bowl, combine water, yeast, and 2 T sugar; let sit for 10 minutes.
2. In the meantime, melt butter in a medium pan; add milk.
3. Take the pan off of the heat and stir in 1/4 cup sugar, salt, and eggs; transfer to stand mixer.
4. Beat in mashed potatoes and then add the yeast mixture. Add 3 cups of flour, mix until well incorporated, and then add remaining 3 cups of flour. Mix well.
5. Cover the dough and let rise for an hour.
6. Roll out the dough and cut out doughnuts; cover and let rise an additional hour.
7. Heat oil to 375* and fry each doughnut for about 1 1/2 minutes on each side.

Glaze:
2/3 c water
2 T butter
1 t vanilla
pinch of salt
4 c powdered sugar

1. Bring water to boil in a small pot; add butter and stir until dissolved.
2. Take off heat and stir in vanilla, salt, and sugar.
3. Once cooked, immediately place doughnuts in glaze and coat well.
Makes about 40 doughnuts.

Fresh Blueberry Muffins

Fresh Blueberry Muffins
1/2 c butter, softened
1 1/4 c + 2 t sugar, separated
2 eggs
2 c flour
2 t baking powder
1/2 t salt
1/2 c milk
2 1/2 c fresh blueberries

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. In a large bowl, beat butter and 1 1/4 cup sugar well until fluffy; beat in eggs one at a time.
3. In a separate bowl, sift flour, baking powder, and salt together; alternate adding the flour mixture and milk in to butter mixture. Be careful not to over mix.
4. Gently fold in blueberries; scoop batter in to muffin cups and sprinkle the tops with remaining sugar.
5. Bake for 25-30 minutes until golden brown.
Makes 18 muffins.

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.

Belgian Waffles

Belgian Waffles
2 eggs, separated
1 1/2 c milk
1 c butter, melted
1 t vanilla
2 c flour
3/4 c sugar
3 1/2 t baking powder

1. Preheat waffle iron.
2. In a large bowl, beat egg yolks (save whites in a small bowl); add milk, butter, and vanilla and stir well; stir in flour, sugar, and baking powder.
3. Beat egg whites until stiff peaks form and then fold them gently in to the batter.
4. Bake according to waffle iron directions.

Pumpkin Rolls

Pumpkin Rolls
2 cans crescent rolls
4 oz cream cheese, softened
6 T brown sugar
1/4 c canned pumpkin
1 t pumpkin pie spice

1. Preheat oven to 350* and grease a 9x9 pan OR a loaf pan (see #4).
2. Unroll the crescent rolls and place them side by side to make a long rectangle; use a rolling pin to bring the seams together so that it's one continuous piece.
3. In a small bowl, beat together remaining ingredients; spread over crescent dough, leaving about 1/2" border on the long sides.
4. Starting on one long side, roll up the dough. Now you can either slice like cinnamon rolls (9x9 pan), or bake as a log and slice after baking (loaf pan).
5. Bake for 30 minutes, until golden brown. Let cool for 5-10 minutes before frosting.

Pumpkin Cream Cheese Frosting
4 oz cream cheese, softened
1/2 c powdered sugar
1 t vanilla
2 t canned pumpkin

1.  In the same bowl you used before (no need to dirty another dish, just rinse it out), cream all ingredients.

Hootenannies (German Pancakes)

Hootenannies (German Pancakes)
6 eggs
1 c milk
1 c flour

1. Preheat oven to 425*; grease a 9x13 pan.
2. In a medium bowl, whisk eggs and milk together; stir in flour.
3. Pour into pan and bake for 20-25 minutes. Corners/sides will be puffy and raised.
Serve topped with traditional pancake toppings (syrup, powdered sugar, fruit, etc).

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Orange Coffee Cake

Orange Coffee Cake
1 can refrigerated jumbo flaky biscuits
1-2 T butter, softened
1/3 c sugar
1/4 chopped walnuts (opt)
1 orange, separated
1/2 c powdered sugar
2 oz [light] cream cheese

1. Preheat oven to 350* and butter a 9" round or square pan.
2. Cut each of the 8 biscuits in half and arrange in the pan; brush butter over biscuits.
3. In a small bowl, combine sugar, walnuts, and orange zest; sprinkle over biscuits.
4. Bake for 20 minutes.
5. In the same bowl, sift powdered sugar over cream cheese and blend well; stir in orange juice.
6. Drizzle glaze over warm coffee cake and serve warm.

Baked Raspberry French Toast

My mom got this recipe from someone at her church. So good!


Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Becky's Cinnamon Rolls

I grew up eating these every Christmas morning. Merry Christmas!

Becky's Cinnamon Rolls
1/4 c butter, melted
3 T cinnamon
1 1/2 c brown sugar

1. Follow my roll recipe, when you get to step #6, roll out the dough until it is about 1/4" thick.
2. Spread butter over dough, making sure not to go all the way to the edges.
3. Combine cinnamon and brown sugar, sprinkle generously over butter.
4. Starting at one end, roll the dough up on itself; when you get to the other end, pinch the dough together to make a seal.
5. Cut the dough into cinnamon rolls of desired size* (I shoot for about 1"- 1 1/2"); place on greased baking sheet and continue recipe from step #7.
6. Frost as desired.
*An awesome trick that my mom uses for cutting cinnamon rolls is to use floss - lay it under the log of dough, cross over the top where you want to cut, and pull. Easy Peasy.

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)

French Toast Batter

French Toast Batter
2 eggs
1 c milk (for a richer taste, try half & half)
1/2 c sugar
1 1/2 t cinnamon
1 1/2 t vanilla

1. Mix all ingredients in a shallow medium-sized bowl.
2. Quickly dip bread (preferably Texas toast) in batter.
3. Grill on medium-high heat, until lightly brown. Flip and brown other side.
Makes about 10 pieces of french toast.

Yes, this picture was taken with my phone.