Tuesday, June 30, 2015

Broccoli & Rice Gratin

Broccoli & Rice Gratin By Lois M on September 13, 2004 at Food.com

Prep Time: 15 mins
Total Time: 50 mins
Servings: 4-6

About This Recipe

Note by recipe author:  "Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander."

1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup long grain rice
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup chopped broccoli
1 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon lemon, zest of

Crumb topping
1/2 cup dried breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
2 tablespoons chopped fresh parsley

Preheat oven to 375 In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well 
pour into a buttered 6 cup casserole dish.
Cover and bake for 35 min or until tender.
Meanwhile, to make crumb topping, toss together all ingredients and set aside.

Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
Broil for 1 to 2 min until golden.

Chicken, Broccoli & Rice Casserole

This recipe is from EMeals  Walmart Classic Family Plan Feb 5-11, 2014

2 T butter
1 c Chopped Onion
2-6 oz boxes brocolli au gratin rice (see below for Broccoli Au Gratin Rice Recipe)
3 c Shredded Rotisserie Chicken
2 c Chicken Broth
10 oz can Cream of Chicken Soup
8 oz container Sour Cream
8 oz Can Diced Water Chestnuts, drained
1/4 tsp pepper

Preheat oven to 400 degrees.
Melt butter in a large skillet over med heat.
Add onion; saute' until tender
Cook rice according to package directions;
Stir into onion mixture in skillet with chicken, broth, soup, sour cream, water chestnuts and pepper.
Spoon into a 13x9 inch baking dish coated with cooking spray.
Bake 30 Min or until hot and bubbly.

MY NOTE:  This is really sodium heavy so I changed as follows:
Onion--saute onion til clear
Homemade Brocolli Au Gratin Rice Recipe (see below)
3 c shredded chicken (use your own baked chicken as rotisserie has a lot of sodium)
2 c chicken broth (homemade or low sodium)
10 oz can cream of chicken soup (or make a bechamel with flour and chicken broth and add chicken broth and cook until creamy)
8 oz container sour cream
8 oz can dice water chestnuts, drained (adds a nice crunch!)
1/4 tsp pepper (fresh ground of course!)
MY NOTE:  Adding some Nutritional Yeast to the Bechamel will add protein and a chickeny flavor to it as well

1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup long grain rice
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup chopped broccoli
1 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon lemon, zest of

In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute 
Pour in chicken broth, 
stir and bring to a boil, 
cook for 5-20 min depending on the type of rice used 
Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well 

Sunday, June 28, 2015

Homemade Ricotta Cheese

This recipe is from Chow

Total Time: 25 mins, plus draining time

Makes: About 2 cups (16 ounces)


8 cups (half gallon) pasteurizedwhole milk (not ultrapasteurized)
1/2 cup heavy cream
1 teaspoon fine salt
1/4 cup distilled white vinegar

Why do we assume certain foods are a challenge to make, when really they’re no more difficult to prepare than a pot of coffee? In the time it takes to create a pint of ricotta, you could have gone to and from the grocery store. Ricotta is typically made from whey, the watery byproduct of cheesemaking. But since whey can be difficult to find, we use a combination of whole milk and cream instead. This ricotta is similar to a queso fresco or paneer. It’s delicious baked into a cheesy spread, swirled into pancakes, stuffed into pasta, or just spread on bread with a little salt and olive oil or honey.

Special equipment: You will need a large nonreactive bowl, a fine-mesh strainer, butcher’s twine (optional), ultrafine woven cheesecloth, an instant-read thermometer, and a ladle.

Game plan: For drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Tie the free end of the twine to a spatula or spoon handle and suspend it over a tall container with at least 1 inch of clearance from the bottom. Then refrigerate overnight. | by CHOW Food Team


1Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.

2 Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.

3  Remove from heat and drizzle in vinegar while slowly and gently stirring.
Stop stirring as soon as all of the vinegar has been added. Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.

4  Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
5  Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.

This one is dryer and I found it at Epicurious



When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

YIELD: Makes about 2 cups

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth


Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Extra Easy Lasagna

I found this at Cookin at Home.  Note that there is a reader's note at the bottom with a homemade ricotta cheese recipe.  Awesome!

1 pound lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.

NOTES FROM A READER: I made my own
ricotta cheese (1 gallon of whole milk, bring to 120F, add 1/2 c. white vinegar, wait 20 minutes while it sits undisturbed off of the heat, strain mixture through a cheesecloth, squeeze out excess moisture)
and added Italian seasoning to it along with 2 medium eggs and a generous amount of parmesan cheese. I also used a 24 oz. jar of spaghetti sauce and blended it until smooth with a large can (16 oz?) of organic tomatoes with basil (drain and drink the juice, yummy). Also, when I cooked the ground beef, I pureed 1 carrot, 1 small onion, and 3 cloves of garlic and cooked the beef in that. My kids are picky about chunks so I have to be creative. This was a real hit and very easy.

Homemade Velveeta Cheese

I found this at Cookin-At-Home.com.  Looks interesting.  I don't use a lot of Velveeta but worth a try!

¼-ounce packet unflavored gelatin
6 tablespoons dry milk powder
1 cup boiling water
16 ounces mild cheddar cheese, shredded

1 _ Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.

2 _ Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.

3 _ Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.

Thursday, June 25, 2015

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta
MY NOTE:  This is from Steph at Plain Chicken but I also found one at allrecipes.com that looked like the flavor profile was great as well, so I am kind of putting the two together!  The ingredients I am adding from AllRecipes.com are in red.

From Steph:  This is one of the most popular recipes on Recipezaar.com and I can see why. This was really quick and easy to make. I cut up the chicken into chunks and sauteed it in olive oil and butter. I used half milk and half whipping cream to cut down on the calories. I also added about a tablespoon of flour to help thicken it up. This was really good and I will be making this again.

Creamy Cajun Chicken Pasta
serves 2

2 boneless skinless chicken breasts, cut into thin strips or chunks
4 ounces linguine, cooked al dente (I used whole wheat linguine)
2 tsp cajun seasoning
2 Tbsp butter
1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
2 Tbsp chopped sun-dried tomatoes
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp ground black pepper sub (1/4 teaspoon lemon pepper)
1 garlic clove, minced
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese

Read more at http://www.plainchicken.com/2009/06/creamy-cajun-chicken-pasta.html#IOk6LG6mEV2I21IP.99

This is the one from AllRecipes.com that I am combining to make one new recipe.  It is very Similar to Steph's but adds some flavors that sound delish!:
Cajun Chicken Pasta
recipe image
Submitted By: Tammy Schill
Photo By: DIZ♥
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 2
"Serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening blend of chicken strips sauteed with Cajun seasoning, colorful bell peppers, mushrooms and onions. Cream, basil, lemon pepper and garlic powder finish the sauce."
4 ounces linguine pasta
2 boneless, skinless chicken breast
halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Monday, June 15, 2015

No-Boil Baked Cheese Tortellini

No-Boil Baked Cheese Tortellini

We love baked pasta dishes at our house. I especially love no boil baked pasta dishes! Just toss everything in the pan and let the oven do all the work! Saves on dirty dishes too! Chicken Legs loves any recipe
In addition to being super easy, this dish is also super delicious! It is packed full of great flavors. We ate this for dinner and again for lunch the next couple of days. It was equally delicious reheated! I used Italian sausage in this dish, but you can certainly use hamburger if that is your preference. You could also leave it out if you prefer a meatless dish.

No-Boil Baked Cheese Tortellini
serves 8

1 (24-26oz) jar pasta sauce
1 1/2 cups water
19 oz bag frozen cheese tortellini
2 cups shredded mozzarella, divided
1/4 cup parmesan cheese
1 lb sausage, cooked and crumbled
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Preheat oven to 400 degreesLightly grease 9x13 pan; set aside.

Combine sauce, water, 1 cup of mozzarella, sausage, parmesan and cheese tortellini. Pour into 9x13 pan and cover with foil. Bake for 35 minutes.

Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.

Thursday, June 11, 2015

Smoky Chicken Pasta

Smoky Chicken Pasta

Smoky Chicken Pasta

Smoky Chicken Pasta

Smoky Chicken Pasta

8 oz Farfalle pasta
1 - 1 1/2 cup half & half
1 Tbsp of flour
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
3 Tbsp butter
1/2 lb bacon, cooked and crumbled
1/2 c shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice
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Put chicken and marinade in the crock pot on low for 6 hours. 
Pull marinated chicken out of the juices, allow to cool a little bit, and shred. 
Set this aside.

About a half-hour before serving, boil the pasta.

In a small saucepan, melt butter and flour. 
Add garlic, half and half, basil, pepper, parmesan cheese, and crumbled bacon. 
Whisk together on low heat for 5-6 minutes.

In a large bowl, pour over cooked drained pasta, add chicken and stir through. 
Sprinkle a little bit more shredded parmesan cheese on top.

Read more at http://www.plainchicken.com/2009/07/smoky-chicken-pasta.html#LMxKo3RULo45SxBj.99

Wednesday, June 10, 2015

Salsa Verde Chicken & Rice Bake

This Salsa Verde Chicken and Rice Bake is a new favorite in our house. It was super simple to make and tasted SO good. We ate this for dinner and leftover for lunch the next day. It was just as good reheated. I love this recipe because there is no cream of anything soup in it. Simply make some rice, whisk up a salsa verde sour cream sauce, toss together with chicken and cheese and bake. Simple! It is on the table in under 30 minutes.

I used instant white rice in this dish. If you want to use instant brown rice, that will work too. Just make sure to follow the directions and the water to rice measurements on the box. They are different from instant white rice.

Salsa Verde Chicken and Rice Bake
serves 6

2 cups white instant rice, uncooked
2 cups water
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese, divided
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 cup salsa verde, divided
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Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. 
In a medium sauce pan, bring water to a boil. 
Add instant rice, cover. 
Remove from heat at let stand 5 minutes, until water is absorbed.

In a small sauce pan over medium heat, melt butter. 
Whisk in flour and cook 1 minute. 
Add broth and whisk until smooth. 
Allow sauce to thicken. 
Remove from heat and stir in sour cream and 1/2 cup salsa verde.

Mix tighter chopped chicken, rice, 1 cup cheese and sour cream sauce. 
Pour into prepared 9x13-inch pan. 
Top with remaining cheese and salsa verde.

Bake 20-25 minutes and then broil for a few minutes to brown the cheese, if desired.


This Texas French Toast Bake will knock your morning socks off! Everyone who's tasted this has wanted the recipe, so we put it here and hope you enjoy it as much as our friends/family all do! Be sure to use a nice, thick, fresh loaf of thickly sliced Texas French Toast bread. (In fresh bread aisles, not frozen.)
Recipe type: breakfast, brunch
Serves: 8-10
  • ½ cup melted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
  • 4 large eggs
  • 1½ cup whole milk
  • 1 TB vanilla extract
  • 2 TB light brown sugar, mixed with 2 tsp cinnamon
  • Powdered sugar for sprinkling
  • Real maple syrup for serving, if desired
  1. Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
  2. Beat eggs, milk, and vanilla until incorporated. Set aside.
  3. Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenlyover bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
  4. Cover tightly and chill overnight in fridge.
  5. Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.

Source:  Chew Out Loud, adapted from Rach’s Blog


This Apple Texas French Toast Bake is the quintessential fall treat! Infused with cinnamon, apple butter, and chunks of apples, it will be the hit of any brunch gathering. Prep the night before and allow it time to chill overnight. Be sure to use an entire fresh loaf of Texas Toast Bread, found in most grocer's bread aisles.
Recipe type: breakfast
Cuisine: breakfast
Serves: 8-10
  • ½ cup melted salted butter
  • 1 cup packed light brown sugar
  • 1 whole loaf (approx 1 lb., 12 oz) fresh Texas Toast bread (not frozen. Don't use other breads.)
  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup apple butter
  • 1 tsp vanilla extract
  • 2 granny smith apples, peeled and diced
  • 2 TB light brown sugar, mixed with 3 tsp cinnamon
  • Powdered sugar for sprinkling
  • Maple syrup for serving
  1. In a bowl, combine melted butter and brown sugar and stir until well combined. Grease a 9x13 pan on bottom and sides. Pour butter mixture into the pan, spreading mixture evenly.
  2. In a bowl, beat together eggs, milk, apple butter, and vanilla until incorporated. Set aside.
  3. Layer a single layer of Texas toast bread in the pan, cutting pieces to fit as needed. Slowly and evenly distribute 1 cup of the egg mixture over the bread, spreading with a rubber spatula to ensure even soaking. Sprinkle with half of the brown sugar/cinnamon mixture evenly. Distribute diced apples evenly over the top. Repeat with second layer of bread, egg mixture (take care to spread evenly onto every piece of bread) and remaining brown sugar/cinnamon mixture. Cover tightly and chill overnight in fridge.
  4. Preheat oven to 350F with rack on lower middle position. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes or until golden brown. Let sit at room temp for 10 minutes or so. When serving, be sure to scrape up all the bottom's sticky goodness along with each slice of French toast. Serve with powdered sugar and maple syrup while warm.

Overnight Mexican Breakfast Casserole

overnight mexican breakfast casserole
  • 1 (14 oz.) can black beans or pinto beans, drained and rinsed
  • 2 (10 oz.) cans Rotel, drained (I use one mild green chile and one cilantro and lime)
  • 1/4 tsp. salt
  • 2 c. shredded Colby Jack cheese blend
  • 2 slices thick cut bacon, cooked and crumbled
  • 5 large eggs
  • 1/2 c. low-fat milk
  • 1/2 T. Chipotle Tabasco sauce
  • 8 corn tortillas
  1. In a large bowl, stir together black beans, Rotel, and salt.
  2. Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
  3. Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
  4. Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
  5. Add another layer with remaining 4 tortillas.
  6. Top with remaining bean mixture.
  7. Sprinkle crumbled bacon over bean mixture.
  8. In a separate bowl, whisk together eggs, milk, and Tabasco sauce.
  9. Pour egg mixture over everything.
  10. Cover, and chill for at least 3 hours or overnight.
  11. Preheat oven to 350 F.
  12. Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
  13. Bake for 30-40 minutes.
  14. Top with remaining 1 cup cheese.
  15. Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
  16. Let stand 5-10 minutes, uncovered, before serving.


Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

Prep Time2 hours, 15 minutes

Cook Time45 minutes

Total Time3 hours

Yield8 servings

Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient - sweet and fluffy Hawaiian bread!

1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
1 cup blueberries
1 1/2 cups milk
3 large eggs
2 tablespoons maple syrup, or more, to taste
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes
2 tablespoons confectioners' sugar
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Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.
In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F.
To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
Place into oven and bake for 35-45 minutes, or until golden brown.
Serve immediately, sprinkled with confectioners' sugar, if desired.


This overnight sausage, egg, and cheese breakfast casserole recipe is incredibly simple to prepare, and so convenient when you don't have time to cook in the morning!
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 1 pound breakfast sausage (we always use Jimmy Dean maple - so good!)
  • 1 loaf Italian bread (use plain white if Italian is unavailable)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 8 eggs
  • 1 cup milk
  1. Brown sausage in skillet.
  2. Slice Italian bread into 1-inch thick slices and cut off crusts.
  3. Grease high-sided 9x13 baking dish and arrange bread so that it completely covers the bottom of the dish (this part is a bit like a jigsaw puzzle).
  4. Drain sausage and spread evenly over bread. Sprinkle cheeses evenly over bread and sausage.
  5. In separate bowl, beat eggs and milk. Pour evenly over all ingredients in pan.
  6. Let set covered in fridge overnight.
  7. When ready to serve, preheat oven to 350 degrees and remove covering.
  8. Bake for about 35 minutes, or until knife poked in center comes out clean. Let stand a few minutes before serving.

Nutrition Facts