Breakfast Sausage and Egg Casserole

Sonya Says: "It is always nice to have something quick to fix when you have overnight company. My sister introduced me to the idea of the Sausage and Egg Casserole, because you can fix it the night before, with little preparation, and put it in fridge and then heat it up the next morning while you sip coffee with your overnight guests. We have often fixed this when going to the river house with my sis and also for Christmas morning. You can be creative with the type of sausage, the type of cheese, and the type of bread you use, giving you a different flavor each time."

So, I'm finally getting around to trying this recipe. I made it in an 8x8 dish. I wasn't sure if Sonya meant to actually layer the ingredients in multiple layers like lasagna or in a single layer, so I made it like lasagna layers and it turned out really good - except that I forgot the cheese and milk, which is probably why this fit as layers in an 8x8. [Have I ever mentioned that I'm terrible at following recipes?] I also used pre-cooked sausage links to take out some of the prep time.

1 pkg. of sausage (your choice)
6 eggs, slightly beaten
2 cups of milk
1 tsp. salt
Dash of pepper
Pilsbury Crescent Rolls-- enough to cover a casserole dish.
2 cups grated cheddar cheese
You can add other ingredients like chopped onion and green pepper if you desire.

Brown the sausage in skillet, and saute the onions and green peppers, if you chose to add those to the recipe.

Mix eggs, milk, salt, pepper until blended.

Grease the casserole dish and layer the ingredients with the Crescent rolls lining the bottom of the dish. Add sausage, pour on the egg mixture. Add the 2 cups of grated cheddar cheese.
You may make the night ahead and put in the fridge for the next morning, or bake immediately.

Bake at 350 for 45 minutes.

Recipe courtesy of my friend Sonya.

[click here for printable version]

Lemon Buttermilk Pancakes with Blueberry Sauce

1-1/4 cups flour
2 tbsp sugar
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
4 tbsp melted butter
grated zest of 1 lemon

In a medium bowl whisk together try ingredients. In a separate bowl, whisk together wet ingredients and lemon zest.

Pour liquid ingredients into flour mixture and whisk until just combined.

Lightly coat griddle or nonstick skillet with oil. Heat to medium-high andspoon 1/4 cup batter for each pancake. (350 degs on electric skillet, no oil needed.)

Cook until bubbles form on top and batter is set. Flip pancakes and cook until golden brown.

Top with Blueberry Sauce.

Blueberry Sauce:
3 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup orange juice
2 tsp lemon juice
1/2 tsp cinnamon
1 tbsp constarch
1-2 tbsp water

In a medium saucepan, combine everything except cornstarch over medium low heat, stirring occasionally, until berries being to pop, about 7 minutes.

In a small bowl, completely dissolved cornstarch in water. (Very important! If cornstarch isn't completely dissolved, it gells and your sauce won't thicken) Add to berry mixture, increase heat and boil sauce or 1 minute. Let cool before serving.

Cottage Cheese Pancakes

1 egg (or 2 egg whites)
1/2 cup cottage cheese
1/4 cup Bisquick

Combine all ingredients in a bowl.

Cook like regular pancakes in a greased skillet, flipping once - mind the cheese, it melts and sticks sometimes.

Serve with syrup or butter (or both).

Cinnamon French Toast

This is my mom's recipe. I occasionally jazz it up a bit by adding a little bit of unsweetened cocoa powder.

2 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 slices of white bread (or store bought white/wheat if that floats your boat)

In a shallow bowl, with a whisk or fork, beat the eggs until foamy. Add milk, vanilla, cinnamon and nutmeg. Beat well; set aside.

Lightly spray a nonstick skillet (or electric skillet if you have one, I think they work the best) with cooking spray. Heat over medium heat (or 325 degrees for the electric). Dip the bread slices into the egg mixture, turning to coat and draining the exess back into the dish.

Place bread slices in prepared skillet. Cook until golden brown, turning once, about 3-4 minutes per side.

Serve with butter and maple or fruit-flavored syrups. We also like these with warmed apple pie filling. Joe thinks they're best with maple syrup, sliced bananas and cool whip (but keep in mind he's 5 and this flavor combo might not suit everyone).

Post Toasty Eggs

This can be made with most bran or wheat flake cereals. I've never tried corn flakes, but I've heard it isn't very good. I like Post Raisin Bran.

2 eggs
milk
1/2 to 1 cup bran flake cereal
butter
honey or maple syrup

Melt a bit of butter in a small skillet over medium heat.

In bowl beat together eggs with a splash of milk. Add cereal and mix until a thick batter consistancy.

Pour into pan and flatten with spatual/pancake turner until it is an even pancake.

Cook on one side until set in the middle enough to flip, about 3-4 minutes. Cook other side an additional 3-4 minutes. When center is lightly pressed, it should feel firm.

Serve with honey or maple syrup.