Farmers Casserole

 

1 sweet potato, peeled and shredded

½ onion, diced

½ red/yellow pepper, diced

¾ cup chopped meat (whatever is leftover from the week)

2 slices pepper Jack cheese

1 can fat free evaporated milk

4 eggs

Preheat oven 350º

Place shredded potato in greased baking dish.  Top with vegetables and meat.  Crumble cheese over top.  In medium sized bowl combine eggs and evaporated milk and whisk to combine.  Pour over mixture in baking dish.  Bake in hot oven 45 minutes or until set.  Let cool slightly before serving with fresh fruit and toast.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Open Faced Omelet - Feeding the Flock 23

 

2 small potatoes, scrubbed and diced

1 tbsp. butter

3 oz. breakfast sausage

½ green pepper, diced

½ onion, diced

3 large mushrooms, sliced

1 cup chopped mustard greens

4 cherry tomatoes

4 sliced, candied tomatoes

4 eggs, beaten

Add butter and potatoes to cast iron skillet and cook, stirring often for 10 minutes.  Add sausage and cook 5 minutes or until no pink remains.  Toss in peppers, onions, greens and mushrooms and sauté for about 3-5 more minutes.  Pour in eggs and cover.  Let steam and cook 3 minutes or so.  Top with tomatoes and jalapeños.  Serves 2.

Enjoy,

Don't forget to check out the Old Pine Tree.

Strata

4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces

3 oz. chopped turkey pastrami

2 cups cut up cooked asparagus

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh shredded Parmesan cheese

¼ cup plain yogurt

4 eggs

1 cup skim milk

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011

Moo-Chi-Pig Casserole

This is a great brunch or breakfast for a crowd. Made the night before leaves your morning open to relax, enjoy your coffee and company without slaving in the kitchen. Not only that, but it’s a pretty tasty casserole. Serve as is or add salsa or ketchup.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby & Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2009

Breakfast Spaghetti

Wednesday is Prince Spaghetti Day, yes? Remember the commercials? Well this is a new take on spaghetti. Have you ever wanted to have bacon and eggs for supper, but it just doesn’t seem right? Now you can.

12 oz. thick spaghetti
6 pieces thick sliced bacon, chopped
¼ cup dry white wine (or chicken broth)
3 cloves garlic, minced
½ green pepper, julienned
½ red pepper, julienned
1 tsp red pepper flakes
4 eggs, lightly beaten
¾ cup half & half
1½ cup fresh baby spinach
1 Tbsp pimentos
¼ cup fresh flat leaf parsley, chopped
½ cup Asiago cheese, shredded
1 hard boiled egg, peeled and sliced

Cook pasta al denté, or according to how you like it; drain, reserving 1 cup of cooking liquid. Set aside. In a very large skillet, cook bacon until crispy fried, remove from skillet and drain on paper towels. Reserve 1 TBSP of bacon grease in skillet. Add wine/chicken broth, garlic and red pepper flakes. Bring mixture to a boil, reduce heat and simmer uncovered for two minutes. Add peppers and pimentos; cook two minutes, stirring occasionally. In medium bowl, combine eggs and half & half; add to skillet, stirring constantly, but careful not to scramble the eggs (cook and thicken about two minutes). Add spaghetti, spinach, bacon and fresh parsley. Toss to combine and heat through, adding reserved cooking liquid from pasta to make creamier if needed. Sprinkle with Asiago cheese and cover for one minute (long enough for cheese to begin to melt). Top with slices of hard cooked egg and fresh ground pepper.

© Crackerberries 2009