Chorizo Breakfast Casserole

Made this yummyness for a work Easter Brunch. It would work for breakfast or even dinner. Smells sooooo good!!

Ingredients:

1 can Crescent Rolls

1 30oz bag of shredded hash browns, thawed

8 large eggs, beaten

2 cups milk

1 8oz (12 oz would work too) bag shredded sharp cheddar cheese

1 tbsp Onion Onion

1 tube mild Chorizo sausage, browned

Spray a 9x13 baking dish with cooking spray. Unroll the crescent rolls and lay on the bottom of the baking dish. Press them out to cover the bottom of the dish. 

Add the hash browns on top of the crescent rolls. Combine the beaten eggs, milk and Onion Onion then pour over the hash browns. 

Srinkle or spread (different brands cook differently) the chorizo on top of the hash brown and egg mixture. 

Cover with Press N Seal or plastic wrap and refrigerate overnight. 

Remove from the refrigerator and bake at 400 degrees (F) for 30 minutes. 

Take the casserole out of the oven and sprinkle with the cheese. Bake another 15 minutes to finish setting and melt the cheese. 

Serve warm. 

Green Eggs, No Ham

I do really like green eggs, Sam I am.  I do really like Green Eggs, No Ham!

Alright, so that was corny but this was soooo good this morning!!  

I love, love foods that are comforting and so bad for you but I also love foods that are fresh and good for you. How awesome for me!  There is no limit to the foods I can eat, whoooooo!  

How awesome does this look. That's is a paper plate of yummyness right there!

I love Kale. Yes, I know it is trendy righ now but I just love the stuff. Don't like kale?  Use spinach or any other green you like in this recipe.  Make it your own! Just don't forget the Tastefully Simple!  😉  I love coconut oil too and it is sooo good for you!  Look up other uses for coconut oil. Amazing!!

So here's how I made it. 

Ingredients:

2-3 eggs depending on how hungry you are, beaten

1-2 tablespoons milk, I use 1%

3-4 stalks of kale, washed, stripped from the stem and chopped, bite size pieces

2 tablespoons Spinach & Herb Seasoning

1-2 teaspoons coconut oil 

Dash salt

Cracked black pepper

I started by chopping up the kale and then setting it aside. 

Beat the eggs with the milk and black pepper. Set aside. (This is called miss en place, thanks Food Network!)

Heat your skillet on medium and add the coconut oil. 

When melted add your kale and stir. Watch out for the water because the oil will pop so don't add it all at once. Add the Spinach & Herb Seasoning and stir.  Cook just until it starts to wilt. It will cook more with the eggs. 

Once wilted, pour in the egg mixture and stir. 

Cook until the eggs are set but not brown. Who likes brown eggs?!  Yuck!  Just before the eggs are set, sprinkle with a dash of salt. 

Serve with some mini peppers for a fresh crunch. Happy Breakfast!  (Makes a great lunch or dinner too!) 

Let me know how you like it!

Breakfast Casserole

So, I don't know why it is but when I am sick I like to cook. Call me weird, I'm used to it. Ha!  I was rummaging through the fridge and came across some leftover biscuits. We bought one of those breakfast packs at the grocery that has eggs, bacon, sausage and biscuits in them.  We had already fixed the bacon and biscuits thus the leftover biscuits. ;) Notice there is no leftover bacon.....

So I started rummaging some more and came up with a couple of potatoes, some eggs, some shredded Mexican blend cheese (courtesy if Wahoo! Taco night!) and voila!  I have created a breakfast casserole. Now it does take some time so you better have a yogurt or something to tide you over. My hubby had leftover pizza from last night. Hmmm

So here is what I threw together. You know it has Tastefully Simple in it and if you don't have leftover biscuits bit have leftover beer bread heaven forbid, that would work too. 

Ingredients:

5-6 leftover biscuits, cubed

2 peeled and cubed potatoes

2 tablespoons or capful of Onion Onion

1 lb roll of breakfast sausage

3 tablespoons flour

1 tablespoon coconut oil

6 eggs beaten

1/2 cup milk

1 teaspoon Garlic Pepper Seasoning 

1/4 cup shredded cheese

Preheat your oven to 400 degrees. 

Prep your biscuits and potatoes and place in a greased baking dish. I used a 10x10 square but a 13x9 would work too. Sprinkle with the Onion Onion and set aside.

Cook and crumble the sausage until no longer pink. Remove from the pan with a strainer spoon and sprinkle over the biscuits and potatoes. 

My sausage didn't leave much fat in the pan so I added the coconut oil. Stir in the flour, stirred and let it cook for a minute or so.  Add your milk while whisking the whole time. Cool until thick and bubbly. Immediately pour over your sausage layer.

Crack and beat your eggs. Add the Garlic Pepper Seasoning and stir well. Pour over the gravy layer, OH YEAH! 

Sprinkle with shredded cheese and chill for 15-20 minutes or even overnight if you want to make it ahead. 

Bake for 50-60 minutes, serve warm and enjoy!

Yummy Spinach & Herb Scramble

Oh my goodness this was sooo good this morning. 

Here's how I did it. 

Ingredients:

6 medium eggs

3/4 cup shredded cheese, your choice

1 tablespoon Spinach & Herb Seasoning

1 1/2 cups water

Dash of salt

1/2 cup quick grits

1 tablespoon butter

Fresh Cracked Pepper to taste

Start by beating your eggs in a bowl. 1/2 cup of the cheese and then the Spinach & Herb Seasoning. Let sit in the fridge while you cook the grits. 

Bring the water and salt to boil in a skillet. Slowly stir in the grits and cook until thick and bubbly (3 mins or so) stirring a few times. Add the utter and stir until melted. Then add the egg mixture and stir slightly. Don't over stir. Let cook on medium heat until eggs are soft set. Stir once or twice. Don't over stir. 

When the eggs are set, add the remaining cheese and cracked pepper to taste. Serve immediately. 

Makes 4-5 servings. Enjoy!!!

French Toast Casserole

I hosted an Open House at my home recently and had some cubed Multi-grain Beer Bread left over.  My family doesn't like it as much as the original, so I wanted to repurpose it. I don't like to waste good beer bread!!  We also had some left over dinner rolls so I thought what the heck, I will throw those in too. 

So, usually with French Toast Casserole you soak it overnight. That is awesome if you are able to plan ahead, but I am an on the fly kinda gal, so I needed something I could make this morning. I thought what the heck. 

I ended up with 7 cups of cubed bread so that is what this recipe is based on. I basically used 1 egg per cup of bread cubes. Heaven forbid if you have any left over so if you want to make this, you might have to hide some. :). Instead of the sugar, vanilla, cinnamon and nutmeg, try a cup of Vanilla Bean Chai Drink Mix. I used regular brown sugar in this since I didn't have any stevia brown sugar. I always say, use what you have!

Here is the resulting recipe. 

Ingredients:

6-7 cups of cubed Multi-grain Beer Bread

6-7 eggs, one egg per cup of bread cubes

3 1/2 c of milk

1 c of sugar or stevia crystals (my choice)

1 tsp of vanilla

1/4 tsp each of cinnamon and nutmeg

1 tsp of salt or salt substitute (my choice)

1 c of brown sugar (my choice) or stevia brown sugar

2 Tbsp Vanilla Bean Chai Drink Mix

1/2 c Powdered Sugar

Preheat your oven to 425. 

In a large mixing bowl, beat the eggs, add the milk, vanilla, spices sugar and salt. Mix until combined. (This would be amazing with pecans too but my hubby isn't a fan of them so I didn't put them in)

Spray a 13x9 baking dish with non stick cooking spray. Add the cubed bread and arrange in an even layer.

Pour the egg mixture over the top of the bread. Press the bread until all the bread is soaked with the egg mixture. Sprinkle with the brown sugar and bake for 35-40 minutes or until the casserole is set (not jiggly).

While the casserole is baking mix together the Vanilla Bean Chai Drink Mix and the powdered sugar. 

When the casserole comes out of the oven, sprinkle the sugar mixture over the casserole while it is still hot. You can do this individually as I had to do since my people don't like powdered sugar on french toast. Crazy right?!?

Serve immediately with or without maple syrup. 

Ham & Cheese Egg Muffins

So, a friend posted a recipe for these on Facebook. I just had to see how I could make them Tastefully Simple. I had to!

I used the new Himalayan Sea Salt but you could certainly use any of our seasonings; Garlic Pepper Seasoning would be awesome.  

Ingredients:

8 large eggs, beaten

2-3 tbsp milk, I use 1%

Shredded Cheese or cheese of your choice

Ham, bacon or any meat you choose

Himalayan Sea Salt

Beat together eggs and milk. Pour into a greased muffin tin. Add meat (or veggies) to the egg mixture then top with cheese. 

Bake at 350 for approximately 28 minutes or until set and brown on top. 

Va Va Veggie Mini Quiches

Each month, our Team Mentor Team (I am in the 4th line) has a Success Event.  This is a team meeting and training opportunity.  It helps us to share our successes as well as learn how we can make our business better.  Each consultant makes a recipe and brings it to share.  This month, we were challenged to make a recipe with the new Spring/Summer product line.  I chose the Va Va Veggie Cheeseball mix and below is the resulting recipe from that choice.  I know you will love them because they are out of this world!  They would be perfect to serve as an appetizer or as a brunch item.  Great for little hands to pick up and enjoy as well.

Ingredients
2 pkgs  Mini Phyllo cups (15 in each package)
3 large eggs
2-3 Tbsps Milk (I used 1%)
1 packet Va Va Veggie Cheeseball Mix
1/4 c. shredded cheese (your choice, use what you have!)
Chopped chives for garnish (optional)

Place your mini phyllo cups in a mini muffin tin or on a baking sheet.  Be sure to inspect them for holes as your filling will leak out.  I used them anyway, I just was mindful that they would leak.

Mix together the next 3 ingredients and spoon into the phyllo cups.  Sprinkle each cup with a small amount of cheese and place in the over.  Bake at 350 degrees for 20 minutes or until set.  Remove from the oven and place on a serving plate or tray.  Sprinkle with chopped/snipped chives for garnish. 

Makes 30 mini quiches