Easy Sausage Breakfast Casserole

Y'all, I have been a royal mess lately.  I won't go into too many details right now, but my schedule for the past 2 weeks has not made it easy to prepare any homemade meals.  And I LOVE to cook!  It's been a real drag not being able to spend any creative and fun time in the kitchen. 

So I took advantage of the 3 day weekend and made time and planned ahead to make us a brunch casserole.  It was super easy and very tasty!  Hubby liked it, so that makes it a keeper recipe and to me... blog worthy so I can have it for future reference!

This is most likely 1 of probably 1000 recipes like it... but this is what I did today.  I even tried to measure some to help make it recipe worthy in case anyone wants to try it!

This recipe would be a great option when hosting out of town guests, brunch, and for the holidays!

Easy Sausage Breakfast Casserole

6 servings

Ingredients

6 eggs

1 package tube of Turkey Sausage

1 cup milk (minimum 2%)

1 cup shredded cheese of choice (I used a blend flavor)

1/2 cup shredded cheese 

4 slices of whole wheat bread (or whatever bread you have on hand)

1/2 tsp garlic powder

1/4 tsp pepper

(These ingredients fit perfectly into a 2L or 11x7 rectangle baking dish)

Preheat oven to 350 degrees

Brown your turkey sausage over medium heat and then drain if needed.  I used Jenny O brand and rarely have I needed to drain this very lean sausage.

While your turkey is browning, 

Cut 4 slices of bread into cubes.  

Add the eggs and milk into a large mixing bowl.  

Whisk the eggs until frothy then add the garlic powder, pepper, the bread cubes and then the 1 cup of shredded cheese.  Gently mix to cover the bread cubes with the egg mixture.   

Let that soak while the sausage finishes browning, then add the sausage to the full egg mixture and gently blend.

Add everything to a greased (I used cooking spray) glass 11x7 baking dish.  

Bake uncovered for 20 minutes.  

Remove from oven and top with remaining 1/2  cup or less of shredded cheese and put back in the oven for 5 more minutes. 

(knife will come out cleanish, when testing.  The cheese will coat the knife)

Let stand for a few minutes to cool then serve.

  

Enjoy!

Enjoy and please don't forget to let me know you made it and any alterations you have made.  It's always fun to make recipes "your own"!

Goat Cheese and Arugula Pitas

First of all... I'm obsessed with the flavor combination of goat cheese and arugula  AND their versatility for add-in, toppings, and meals!

I'm the only one eating the arugula and goat cheese so I've enjoyed them in a salad for lunch with added pear chunks and a balsamic vinaigrette.  Actually mixed with any fruit would be lovely.  A simple but nutritious lunch on the go or a side to compliment a toasted sandwich.

Okay... back to reality from goat cheese and arugula dream land.  These pitas are super easy and make a great weekend breakfast for those who prefer savory to sweet or even for lunch.  They are filling and oh so satisfying.

Ingredients:
2 - 3 tbsps of Goat Cheese crumbled
3/4 to 1 cup Organic Arugula
1 Pita
Balsamic Vinaigrette for drizzle
1/2 tsp (or less) of  Organic EVOO

You know I'm a dumper from way back so these measurements are my best guess.  My mom and grandma are the guilty parties for teaching me how to prepare meals this way.  Ha ha.  I miss them so much.

Preheat oven to 350 degrees

Place Pita on cookie sheet and brush the EVOO on one side and then flip over

Place your arugula in the center of the pita and flatten a little, top with the goat cheese crumbles, then drizzle the balsamic vinaigrette on top.

Place in the 350 degrees oven and then bake for 10 minutes for a crunchy and savory breakfast, lunch, or snack!

I cut mine in thirds with a pizza cutter and served it with a side of organic whole cranberry sauce.

Oh my delish... was that nice topped on part of my pita.  I saved it for the last piece as sort of making it the sweet tart finish.

Enjoy!

Your turn! 

How do you eat your goat cheese or arugula?

Loaded Toasties - Fun & Easy Breakfast

Honey wanted to call this almost chicken on a float.  How appetizing.  Not sure my name is much better, but these were pretty easy.  I made these after Christmas with left overs of ham, cheese block, and Walmart's Everything Italian bread.

Loaded Toasties
Ingredients:
2 slices of bread
2 eggs
shredded cheese of choice.  I used Monterrey Jack
Breakfast meat of choice (optional).  I used left over ham from Christmas dinner.  2 slices.

preheat oven to 400 degrees

I cut the 2 ham slices into small pieces and threw them in a small fry pan to brown.

Prepare a cookie sheet with non stick foil or spray regular foil with cooking spray.

Prepare the bread slices by cutting a hole in the them to nest the eggs.  Save the hole you cut out and set next to bread slices on cookie sheet.

Break an egg into each hole of the bread slices

Top each slice with the shredded cheese.  I already had some block cheese shredded and set aside.  I probably used 2 small handfuls.  (3/4 cup?)

Top each slice with your browned breakfast meat.

Add pepper if you like

Bake for 5 minutes or until whites are set.

Serve with cut out toasts and pepper to taste if you like.

Enjoy!