In need of a recipe........

[Chi829]

Anyone have a good breakfast casserole recipe????

[jakenash]

This one is my grandpa's recipes, he makes it for breakfast when we visit, one of my absolute FAVORITES!!! ENJOY!!!

1 1/2 lbs ground beef (I use ground turkey cuz i'm a health freak)
Brown this with 1/2 t of seasoned salt (or regular salt)
1 can condensed Cream of Mushroom soup
1/2 C milk
1 small can mushroom stems and pieces (drained)
1 C sour cream
1 Medium brown onion, chopped
1 small can diced green chilies (how hot is up to you)
1/4 tsp course ground pepper
Blend the soup, milk, mushrooms,& sour cream and peppers together until well mixed. Add the meat and onions and blend somemore. Do all the above in a large pan (most bowls are not large enough.) You might want to refrigerate this mixture for a couple of hours until about a hour before. We don't add the hash browns and cheese until just before baking.
A 32oz pkg of frozen hash brown potatoes (Southern Style.) I like to use Or-Ida brand. Thaw them at room temperature before using.
Two cups of shredded cheese. I use 8oz of sharp cheddar and about 8 oz of Pepper Jack.
Don't stir the mixture when adding the cheese and hash browns. It will mush the potatoes down . . . and this isn't so good. Use a couple large mixing spoons and toss the whole mess together so that everything is coated with sour cream and soup, etc.
You will need a large can of French's Taste Toppers (French Fried Onions) to put on top of the casserole after it has baked.
Bake the casserole in a 350 degree oven for about 45 minutes. Remove and sprinkle the fried onions over all.

Bon Appetite [img]images/graemlins/eatdrink.gif[/img] [img]images/graemlins/eatdrink.gif[/img]

[roz]

Here's a Bobby Flay recipe that people loved when I made it:

12 ounces mild bulk sausage
12 ounces hot bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese

Preheat the oven to 350 degrees F.
Cook sausage. Drain grease and set aside to cool slightly.
In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30-50 minutes or until golden color.

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And this is an Emeril recipe that got rave reviews when I made it:

6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

Preheat the oven to 350 degrees F.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
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And this is a twist on French Toast--no need for syrup:

1 loaf French bread (13 to 16 ounces)
8 large eggs
1 1/2 cups half-and-half
3/4 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

(or you can kick it up by adding orange zest or lemon zest)

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline Topping:
1 to 1 1/2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


[img]images/graemlins/grillin.gif[/img]

[TheWife]

c[explicative deleted][explicative deleted][explicative deleted]erole

Forgive me for acting like a 12 year old but that made me laugh really hard! Take the "c" off of that word, and it's what I refer to some certain person's cooking as....

[Kristie]

hehhe.. sorry, got it fixed!

[Lianna]

Roz...I LOVE Bobby Flay! His cooking is amazing!