Sunday, August 26, 2012

Breakfast Casserole

So, I wanted this week's food to be super easy, since we're going to Dragon*Con and leaving on Friday morning.(I'm SO EXCITED!!!) During typical weekdays, we'll have one thing for breakfast all week, and then I'll make two different dishes to alternate between for lunch and dinner. It makes things REALLY easy when you cook everything on Sunday, and it ends up being cheaper too.  The great thing is, as long as it's different stuff every week, me AND the hubby are quite content having the same thing every day for 5 days. Sounds weird, right? LOL

This week is tuna casserole and taco casserole...figure out the theme yet? Casseroles are easy to put together, easy to serve, and they reheat really well. So without further ado, here's the recipe for the really yummy breakfast casserole. :)

4 cups frozen hashbrowns
1 tube sausage
1 1/2 cups shredded cheddar cheese
10 eggs
1/2 cup baking mix, such as Bisquick
1 cup 2% or skim milk
1/2 pack of mushrooms (about 4 oz)
1 diced green pepper
1 diced medium yellow onion
1 cup frozen chopped spinach
salt to taste
pepper to taste
1 cup salsa (optional, but I will use it next time)


1) Put hashbrowns and spinach in a large bowl with warm water to thaw.

2) Cook sausage until no longer pink. Drain and return to pan.

3) In the same pan, add mushrooms, green pepper, and onion and cook until onions start to caramelize.

4) While the sausage/veggies are cooking, drain the hashbrown/spinach mix and return them to the bowl.

5) When the sausage/veggies are done, drain them and add to the large bowl with the hashbrowns. (If you're using salsa, add it now.)

6) Preheat oven to 400 degrees, and spray a deep pan or casserole dish with cooking spray.

7) Add 3/4 cup cheese to the mixing bowl.

8) Also add 9 eggs to the mixing bowl.

9) Add a pinch of salt and a good pinch of pepper (we love pepper!)

10) Mix WELL. The mix will not look appetizing, lol, but it will taste great once cooked.

11) Pour the mixture into the greased dish, and use a spatula to spread it evenly.

12) In a bowl, mix together the baking mix, milk, and the 1 leftover egg.

13) Pour the mix over the casserole, making sure it's even.

14) Bake for 40 mins, or until toothpick comes out clean.

15) Top with 3/4 cup cheese and bake for 5 more mins. Let cool 10 minutes before cutting.

Nutrional info (for 1/10th of the recipe):
Calories - 375
Protein - 19
Carbs - 19

Monday, August 6, 2012

Egg, Sausage, and Gravy "Buffins"

What is a "buffin", you ask? Why it's a biscuit/muffin, of course!!!

After last week's mini chicken pot pie success, Mike had a stroke of genius, and it went a little something like this: "Hey, you could make a version of these with eggs, sausage, and gravy and we could have them for breakfast!!!"

So I obliged, and after eating one, he actually called himself a genius, lol. (and me a "master chef", haha...yeah right!)

1 cup bisquick
1 cup 2% milk
6 large eggs
6 large egg whites
8 oz sausage, about 2/3 of a tube (whatever flavor you like)
1 cup white gravy
1/2 cup shredded cheese (I used mexican four cheese bc I had it on hand)

For the bisquick mix:
In a bowl, mix together the bisquick, milk, 2 eggs, and 2 egg whites. Mixture will be runny, that's ok. :^)

1) Preheat oven to 375.

2) Spray 18 muffins cups with cooking spray.

3) In a large microwavable bowl, scramble 4 eggs and 4 egg whites. Microwave them, stirring every minute, until they're done but not rubbery. Mash the eggs with a fork to break them up in the bowl.

4) Cook your sausage, tearing it apart like you would "brown" ground beef. When it's cooked through, drain it and then add it to the bowl with the eggs.

5) Add the gravy to the sausage/egg mixture and stir until well combined.

6) Put 3/4 tbsp Bisquick mix in the bottom of each muffin cup.

7) Fill each cup with 1/4 cup of the egg/sausage/gravy mixture.

8) Sprinkle just a bit of cheese on top of each muffin cup.

9) Pour 1 tbsp bisquick mix on top of each muffin cup.

10) Bake for 30-40 mins, or until toothpick comes out clean. I bake mine for 35 mins, then broil for a couple of minutes to get them nice and browned on top. :)

They really do make a great breakfast paired with some yogurt!

Nutrional info per "buffin":
Cals - 93
Protein - 6
Carbs - 6