Breakfast Casserole

Breakfast Casserole
adapted from Allrecipes.com

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed or 3 medium potatoes, skinned, shredded in a food processor, and browned in a skillet with butter
  
• 1/2 pound pork sausage
• 4 strips bacon
  
• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder
• salt and ground black pepper to taste
• 12 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage until the sausage is crumbly, evenly browned, and no longer pink; drain.
   
3. Heat 4 slices of bacon in a skillet and brown on both sides. Let cool then chop into 1/2 inch pieces.
   
4. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage and bacon, and the remaining Cheddar cheese. Cover with aluminum foil.
5. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Upside-Down Banana-Nut French Toast

As soon as I saw this recipe I wanted to make it. The picture in the booklet looked mouth watering. I had most of the ingredients on hand (and what I didn't have I found pretty good substitutes) so I made it for breakfast this morning. It was super easy to make and I thought it came out just like the picture. It was also very yummy! I will definitely make this again. It looks fancy so you could make it for a special occasion brunch, but it is so easy that you could make it anytime.


Upside-Down Banana-Nut French Toast
Betty Crocker Most Requested Recipes

The recipe can be found here: http://www.nxtbook.com/nxtbooks/gm/brunch/

I made half the recipe. I used plain wheat bread and sprinkled cinnamon on top instead of the cinnamon bread. I also used pecans instead of walnuts.

Sweet Potatoes

My co-worker Dara made this for our Thanksgiving Potluck at work and I had to have the recipe because it was by far the best sweet potato casserole that I have ever had. My husband said this was the best part of the meal, even better than dessert. The recipe came from Ruth's Chris Steakhouse. Dara said she went to the restaurant and tried the sweet potatoes and liked them so much that she called them and asked for the recipe. I never thought about asking a restaurant for the recipe but I will keep that in mind next time I like something when eating out.



Sweet Potato Casserole
Ruth's Chris Steakhouse

Sweet Potato Mixture

3 Cup Mashed Sweet Potatoes
1 Cup Sugar
½ Teaspoon Salt
1 Teaspoon Vanilla
2 Eggs, well beaten
1 Stick (1/2 cup) Butter

Crust Mixture

1 Cup Brown Sugar
1/3 Cup Flour
1 Cup Chopped Nuts (Pecans preferred)
1/3 Stick Butter, Melted

PROCESS

1. First, combine Crust Mixture in mixing bowl and hold on the side.
2. Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.
3. Pour mixture into buttered baking dish.
4. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
5. Bake for 30 minutes at 350°. Allow to set at least 30 minutes before serving.

Cream Corn Casserole

Chase wanted cornbread stuffing and I wanted a vegetable so this was our compromise. I would describe this dish as part cornbread, part corn niblets, and part creamy goodness. I've made this several times in the past for potlucks and other occasions and it is always a hit. It is also really easy to make.



Cream Corn Casserole

1/2 cup butter melted
2 eggs, beaten
1 cup sour cream
1 can whole corn, drained
1 can cream corn
1 box Jiffy corn muffin mix

Preheat oven to 375 degrees. Add all ingredients to a bowl in the order listed and mix with a spoon. Pour into a greased casserole dish and bake for 1 hour or until slightly brown on top.