Breakfast or Brunch Casserole 17-06-15

Breakfast or Brunch Casserole

Ingredients:

1 pound hot breakfast sausage
4 slices bacon
8 eggs
2 cups milk
1 teaspoon salt (or Tony Chachere's seasoning)
1 teaspoon dry mustard
1-1/2 cups Italian bread crumbs
1 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
3 Tablespoons finely chopped onion
1/2 teaspoon powdered or granulated garlic
1 can drained, chopped artichoke hearts (optional)

Directions:

Brown sausage in frying pan and drain. Fry bacon, drain and crumble. Mix all ingredients together. Pour into 11 x 17 x 1-1/2 inch or 13 x 9 inch casserole dish. Bake at 350 degrees for 45 minutes uncovered.

Note: Can be prepared the day before.

Servings: 6 - 8

Grilled Zucchini Pizza

Grilled Zucchini Pizza

Ingredients

1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

Directions

Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

Amount Per Serving:  Calories: 114 | Total Fat: 10.5g | Cholesterol: 29mg

FARMERS OMELETTE CASSEROLE

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FARMERS OMELETTE CASSEROLE

Ingredients:

3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 1/2 cups shredded cheddar/Monterey Jack cheese mix

Directions:

Preheat oven to 325 degrees. Cook potatoes according to package directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow and stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 12 Servings

Category: Eggs, Breakfast, Brunch