Grilled Cheese Sausage and Egg Breakfast Sandwich Casserole

Before I get into this breakfast let's talk about the name. I had such a hard time with the name. The recipe original called it a casserole, which I kind of get, but it is also a sandwich. It is a sandwich made kind of like a casserole. So I realized it only made sense to use both casserole and sandwich in the name. The name of the breakfast is a mouthful and the breakfast itself is quite the mouthful.

The sandwich is loaded with deliciousness. There is so much loaded into this sandwich making it a very filling breakfast that is absolutely delicious. The top of the sandwich is buttery and crunchy like a grilled cheese made in a skillet or on a griddle. 

Grilled Cheese Sausage and Egg Breakfast Sandwich Casserole

Ingredients:

• 1 pound breakfast sausage roll
• 18 eggs, divided
• 4 tablespoons unsalted butter, divided
• 1 cup whole milk, divided
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon ground mustard
• 12 slices Texas toast
• 12 slices cheddar cheese

Directions:

1. Preheat the oven to 375º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large non-stick skillet, over medium-high heat, cook the sausage until it is completely cooked, breaking it apart as it cooks. Drain any fat and remove to sausage to a bowl.
3. In the same skillet, over medium heat, melt 1 tablespoon butter.
4. In a large bowl, add in 10 eggs, 1/4 cup milk and black pepper. Whisk until combined. Pour the eggs into the skillet and cook until scrambled.
5. In the prepared baking dish, place down 6 slices of bread and top each piece with a slice of cheese. 
6. Evenly place the sausage on top of the cheese followed by the scrambled eggs. Top each sandwich with another piece of cheese.
7. In the same large bowl used for eggs before, whisk the remaining 8 eggs, 3/4 up milk and ground mustard. Pour this mixture over the entire baking dish.
8. Top each sandwich with the remaining bread slices.
9. Melt the remaining 3 tablespoons of butter and brush onto the tops of each slice of bread.
10. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 978
Total Fat		62g
Saturated Fat		29.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		746.3mg
Sodium		1521.9mg
Total Carbohydrates		47.3g
Dietary Fiber		2g
Sugars		6g
Protein		55.2g
Calcium		49.8%
Iron		24.7%
Potassium		337.5mg
Vitamin A		19%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dinner Then Dessert.

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Coffee Mascarpone Cream Crepes

 

Crepes has been on my list of foods to try making for quite some time now. I am definitely a fan of eating crepes, but have never tried to make them. When I got the opportunity to try some store bought crepes in exchange for my opinion I jumped at the chance to do it. The crepes were delicious, just not worth the price in my opinion, but the filling, oh my the filling is to die for, so delicious.

I did not have enough crepes for the amount of cream this recipe made, but that was not a problem for me. This cream made an indulgent and delicious dessert. I was more than happy to eat a bowl full of this cream. If you do not want a bunch of leftover cream to eat by the delicious bowlful, or plan on making a bunch of crepes, the recipe is easy to cut in half and only make a half batch.

Next time I make these crepes, and hopefully I will actually make the crepes I am going to add some mini chocolate chips to a few for a delicious mocha taste.

Coffee Mascarpone Cream Crepes

Ingredients:

• 4 teaspoons espresso powder
• 1 tablespoon water
• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• crepes

Directions:

1. In a large mixing bowl, stir together the espresso powder and water until the coffee dissolves.
2. Add in the cream, mascarpone, sugar and vanilla. Using an electric mixer, beat until thick and smooth.
3. Spread some of the cream onto the crepes and roll or fold the crepe.

Enjoy!!!

*Adapted from Diethood. 

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Make Again Monday: Bacon Cheeseburger Soup

 

I find a lot of soup recipes tend to have a longer list of ingredients. But that does not always mean it will take more work. It just means lots of different layers of flavors. For this soup it not only means creamy flavor but a hearty soup as well. 

To see the recipe and blog post click here.

Enjoy!!!

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Happy Thanksgiving

 

Thanksgiving has arrived again and I am looking forward the the meal and the leftovers. The day after Thanksgiving turkey sandwich always hits the spot. I also enjoy a few days off of cooking and cleaning the kitchen. 

I would love to know some of your Thanksgiving traditions or things you look forward. Feel free to comment and let me know.

Enjoy!!!

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Cranberry Ricotta Coffee Cake

There are two downsides to this coffee cake. One, it takes about an hour or more to bake and cools for 20 minutes. That means along with prep time it is at least 1 hour and 35 minutes before you can enjoy this delicious coffee cake. The second downside it that it makes only 6 servings and when I made it there were no leftovers. No leftovers of this delicious coffee cake to enjoy the following day. Maybe I should try and double the recipe and bake it in a 9x13 so we can enjoy for more than one day.

Cranberry Ricotta Coffee Cake

Ingredients:

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/4 cups granulated sugar
• 3 eggs
• 1 1/2 cups whole milk ricotta
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries

Directions:

1. Preheat the oven to 350º F. Spray an 8x8 baking dish with cooking spray and line with parchment paper, leaving an overhang on at least two sides.
2. In a large bowl, whisk together the flour, baking powder and 1 cup sugar until well combined
3.  In another bowl, whisk together the eggs, ricotta, butter and vanilla. Fold this mixture into the flour mixture. Fold in 1 cup cranberries. Transfer the mixture to the prepared baking dish and spread into an even layer.
4. In a small bowl toss the remaining 1/2 cup cranberries with the remaining 1/4 sugar. Sprinkle the cranberries over the batter.
5. Bake until golden brown and an inserted toothpick comes out clean, about 1 hour to 1 hour 15 minutes. Let cool in the pan on a cooling rack for 20 minutes.
6. Using the parchment paper as handles, remove the coffee cake from the pan. Discard the parchment paper and place the coffee cake on the cooling rack to continue to cool.
7. Serve warm or at room temperature.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 478
Total Fat		19.2g
Saturated Fat		11.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		153.8mg
Sodium		240mg
Total Carbohydrates		67.5g
Dietary Fiber		1.5g
Sugars		42g
Protein		9.3g
Calcium		11%
Iron		3.9%
Potassium		40.8mg
Vitamin A		3%
Vitamin C		5%
*Nutritional information will vary depending on the brands you use.

*Adapted from unknown.

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Chorizo Black Bean Chili

Chorizo in chili? Yes please! I am a big fan of chorizo. I love the spiciness of it, but even more importantly, I love the flavor of it. Chorizo adds such big flavor to any dish it is in. I may just have to double the recipe next time and freeze some for later. This chili is too good to only have once during soup season.

Chorizo Black Bean Chili

Ingredients:

• 2 pounds chorizo
• 31 ounces canned black beans, drained and rinsed
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 32 ounces low sodium beef broth
• 6 ounces tomato paste
• 3 tablespoons unsweetened cocoa powder

Directions:

Stove Top Directions

1. Brown the chorizo in a stock pot, over high heat, breaking it up as it cooks. Do not drain and add in the onions, belle pepper and garlic. Cook stirring for 1 minute.
2. Pour in the beef broth and stir in the black beans, tomato paste and cocoa powder. Bring to a boil, reduce the heat to low and cover. Simmer, stirring occasionally for at least 1 hour.

Crock Pot Directions

1. Brown the chorizo in a large skillet, over high heat, breaking it up as it cooks. Transfer the chorizo to a crock pot.
2. Add in the remaining ingredients and stir well. Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 409
Total Fat		21.5g
Saturated Fat		7.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		72mg
Sodium		1168.5mg
Total Carbohydrates		26.5g
Dietary Fiber		8.5g
Sugars		7.3g
Protein		21.7g
Calcium		17.2%
Iron		17.9%
Potassium		327.6mg
Vitamin A		3.1%
Vitamin C		48.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Rants From My Crazy Kitchen.

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Make Again Monday: Turkey RIce and Broccoli Casserole

When I first made this casserole years ago I had found the most delicious topping, crispy spicy pickle seasoned cucumbers. It was the most delicious topping and made the casserole absolutely delicious. Sadly I can no longer get that topping so now I used crispy fried onions. The casserole is still delicious and a great way to use up leftover turkey, but I really miss the other topping and still scour the internet for something similar every year.

To see the recipe and original post click here.

Enjoy!!!

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