Cheesy Egg Casserole: Breakfast Is Served

Cheesy Egg Casserole: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served, today you're in for a treat. The last Breakfast Is Served is found here.

Today recipe is the results of experimenting with another recipe I found while browsing the web. I wanted to add more vegetables to the casserole and some meat too, so here's what I did....

Cheesy Egg Casserole adapted slightly here 
1/3 cup ground sausage; cooked and well drained or Canadian Bacon; sliced in quarter pieces ( I used Jimmy Dean Sage Sausage)
3 - 4 eggs, lightly beaten
1/4 cup sour cream or plain yogurt
Pinch salt (optional; if sausage is spicy, omit)
Pinch black pepper (optional; if sausage is spicy, omit)
1/4 cup fresh Spinach leaves, chopped
1/4 cup bell pepper, chopped (I used 2 mini peppers)
1  medium tomato, chopped
2 tablespoons  green onion,chopped
2 slices of bread, cubed (I used whole wheat bread)
1/2 cup shredded cheddar cheese (I used mild cheddar)
 
In a small bowl, whisk the eggs, sausage, sour cream, salt and pepper; stir in the spinach, bell pepper,  tomato, onion, bread cubes and cheese.

Pour into a greased 2-cup baking dish.

Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: about 3 to 4 servings.

 What I Think: 
I love the addition of sausage, more vegetables, plus the bread cubes to keep it from being too moist. I used Jimmy Deans Sage Sausage, because I thought it would be a great choice, and I was right.

The casserole had a nice savory taste and I LOVE the combination of the vegetables. But I think the next time I make this I 'll use shredded hash browns in the place of the bread cubes, but all in all this is a REPEAT.

ENJOY! Come again....

 Linked to .Make Ahead Meals for Busy Moms: Melt-In-Your-Mouth Monday Recipe Blog Hop #84 ,

Cheddar Cheese Loaves

Cheddar Cheese Loaves 

Hi everybody :)

Today is the beginning of Fall, HOORAY!

Don't worry this is not another apple post either, but it is something I love to do in the Fall.... I love baking bread in the Fall. Although, I do have a great apple bread recipe.... I will share it at a later time :)

Today recipe is a Cheddar Cheese Loaf. I know I have loaves in the title at the top, and I did make the full recipe, but I didn't bake the second loaf yet. I wanted to have a little fun and experiment with it first, I  will share the results at a later time. I did bake the first loaf according to the recipe, now lets get it started.

Cheddar Loaves adapted Taste of Home Baking, All NEW Edition

Ingredients
3 teaspoons active dry yeast
1/2 cup warm water (110 to 115°)
2 cups warm 2% milk (110° to 115°)
2 tablespoons butter, melted
2 eggs
3 teaspoons sugar
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
2 cups (8 ounces) shredded sharp Cheddar cheese (I used mild Cheddar Cheese)

Directions:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes.

Dough after Kneading

Place in a greased bowl. turning once to grease top. Cover and lot rise in a warm place until doubled, about 1 hour.

I added Cheese before Proofing

Punch dough down. Turn onto a lightly floured surface, knead cheese  into the dough.

Dough divided into Loaves

Dough before Proofing

Divide in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes

Finished Loaf

Bake at 350 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers.




















What I Did and/or Think:
As you can see from the photos I adding the cheese before letting the dough rises, divided the loaves but only did one loaf. I also used mild cheddar cheese instead of sharp.

The taste of the bread was good, it had a nice soft chewy texture with a light cheesy taste to it. It would be great for toast or served along side a salad. All in all... this is another GREAT REPEAT!

As I mention earlier, I saved the second loaf to experiment with a little, and I will share the results later. In the meanwhile, if your looking for a good loaf or two, maybe you should try this one...I know you'll like it





















ENJOY! Come again....

****** UPDATE: I made Pepperoni Rolls with the other bread dough! 

Linked to  
Yeastspotting!,   
Strut Your Stuff Saturday Link Party -  Week 63 
Skip To My Lou: Made by you Monday
BYOB @ girlichef: BYOB - Bake Your Own Bread
The Chicken Chick:: Clever Chicks Blog Hop 5 
Jaime @ Mom's Test Kitchen

Frosted Grapes

Frosted Grapes

Hi everybody :)

Today recipe is a super easy one I found while browsing the web. Don't worry it's not about apples... but it is about fruits....GRAPES!

Frosted Grapes...they are perfect for parties, entertaining, or just for snacking, and the recipe comes together in a SNAP! The best part about it is; it just take two ingredients to make: jello and seedless grapes.

Frosted Grapes adapted All Recipes.com

Ingredients:
2 pounds red seedless grapes (or your choice of seedless grapes)
1 (3 ounce) package cherry flavored gelatin mix (or your choice of gelatin)

What I Did:
I used 3 kinds of seedless grapes. The jello flavors I used were lime, raspberry, black cherry and strawberry.

I washed, separated and plucked the grapes from their stems and rinse in a colander. 

For each grape type I put them back into the colander to damp them 

and add some of the jello and toss. 

Place them in freezer zip-lock bags add the remaining jello and repeat with the other grapes and jello. Freeze about 2 hours or until set. (To get a good coating more jello is sometimes needed.)

For the Green Grapes I used Lime and Strawberry Jello

For the Red Grapes, I used Raspberry Jello.

For the Black Grapes, I used Black Cherry Jello. 

What I Think:  
 I really like this idea. I think sugar-free jello will work well with this recipe too. I'm sure kids will also love this one. The grapes were DELICIOUS and definitely worthy of a REPEAT.
 
 















ENJOY! Come again..... 

 Linked to  
Rattlebridge Farms: Foodie Friday 
Full Plate Thursday @ Miz Helen's Country Cottage
 Whatever Goes Wednesday @ Someday Crafts 
Whatcha' Whipped Up Wednesday @ DJ's Sugar Shack
Tastetastic Thursday @ A Little Nosh