Bev from Hillsdale likes to make her Sausage & Egg Souffle for a Sunday early morning take care of.
Steve from Lake City despatched in his recipe for South of the Border Breakfast Casserole.
Beckie from Pinconning suggests her Ham & Cheese Breakfast Casserole is tasty and satisfying.
Here are their recipes:
SAUSAGE & EGG SOUFFLE
1 lb mild ground sausage
2 c milk
1 t salt
1 T dry mustard
4 slices bread, cubed
1 c grated Cheddar cheese
Instructions: Brown sausage in a skillet. Drain off grease, great and crumble. Conquer eggs in a significant mixing bowl. Incorporate milk, salt, mustard and bread cubes. Blend effectively. Stir in Cheddar cheese and sausage. Spoon mixture into a souffle dish or an 8×12 inch baking dish. Deal with and refrigerate overnight. Bake at 350 levels for 45 minutes. Let set for 5 minutes then serve.
SOUTH OF THE BORDER BREAKFAST CASSEROLE
5-6 inch delicate corn tortillas
1 1/2 c finely shredded Colby-Jack cheese
1/2 lb chorizo sausage, diced
1-4.5 oz can inexperienced chiles, drained
1/2 c milk
1/2 t oregano
1/2 t cayenne pepper
Instructions: Lightly grease an 8 inch square baking dish. Place 4 tortillas in the base of the dish and 1 inch up the sides, overlapping as essential. Sprinkle with 1/2 cup of Colby-Jack cheese. Prime with sausage and environmentally friendly chiles. Sprinkle 1/2 cup of cheese about all. Slice remaining tortilla into 1/2 inch large strips. Arrange strips more than cheese. Whisk jointly eggs, milk, oregano and cayenne pepper in a bowl. Pour evenly over combination in the baking dish. Sprinkle with remaining cheese. Protect with aluminum foil and refrigerate right away. In the early morning, preheat oven to 350 degrees. Bake casserole, coated, for 30 minutes. Uncover and bake 15 to 20 minutes for a longer time. A knife inserted into the middle will arrive out clear when casserole is performed. Enable stand for 5 minutes then reduce into squares. Serve with salsa and guacamole.
HAM & CHEESE BREAKFAST CASSEROLE
3/4 c milk
1/2 c cream cheese, softened
1/4 c finely chopped onion
1/2 t dry mustard
1/4 t salt
1/8 t pepper
2 c refrigerated south-west design hash brown potatoes
1 c shredded Cheddar cheese
1/4 c crimson bell pepper, diced
2/3 c cooked ham, diced
1/2 c panko bread crumbs
1/4 c shredded Parmesan cheese
1 T melted butter
Instructions: Grease a 9 inch square baking pan. In a big bowl, beat eggs with milk and product cheese. Stir in onion, mustard, salt and pepper. Insert hash brown potatoes, Cheddar cheese, bell pepper and ham. Combine effectively. Pour combination into the geared up baking dish. Protect and refrigerate right away. Bake at 350 degrees, uncovered for 40 minutes. Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle around casserole and bake for an more 15 minutes. Exam for doneness with a knife inserted into the middle. It will arrive out clear when the casserole is performed.
From a reader:
My rhubarb patch is all set to decide on. I’d like to discover some new recipes. Be sure to talk to if any one has some they’d like to share.
Sharon from Cass Metropolis
Please send recipes and requests to The Recipe Trade at [email protected]
This article originally appeared on Hillsdale Everyday Information: Neighborhood