Making Breakfast, Lunch, and Dinner For the Ones I love!
- Katherine Victoria Vananderland
- Jul 17, 2021
- 15 min read
A breakfast for all; Everyone will have a breakfast option with this menu. You are a child of God and you are anointed with favor and blessing to you! May you be blessed beyond what we can do on Earth but, what the Angels can do for you from Heaven and Come to Earth to Heal You by the Power of the Holy Spirit you have made it one more day and I am proud of you! I love you and Great things are instore for us. A day of Breakfast for all meals.
Menu Made By:
Joy Melissa Pence - Original Copy Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com
Attachments area Timestamp: 5:56 p.m. The number is 16 I am your mother, I read that book. It's not about the bike and now we can read it together. I am going to get Maria's book and lance book and we can read them to be inspired. I am your mother and nana forever Maria is your other nana forever you will be with us. Thank you Jesus for waking me up today out of a painful battle. Thank you for the power to heal!
Coffee Lover’s Mini Cheesecakes
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea—mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. —Holly Sharp, Warren, Ontario
Ingredients
30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons brewed espresso
FILLING:
8 ounces semisweet chocolate
2 tablespoons brewed espresso
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 large eggs, room temperature, lightly beaten
2 cups frozen whipped topping, thawed
24 chocolate-covered coffee beans
Baking cocoa, optional
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Directions
Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.
Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.
To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts 1 mini cheesecake: 308 calories, 19g fat (11g saturated fat), 70mg cholesterol, 181mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 6g protein.
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
Ingredients
1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional
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Directions
Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts 1 piece: 302 calories, 13g fat (6g saturated fat), 148mg cholesterol, 342mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 13g protein.
I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas
Ingredients
6 cups water
1-1/2 cups steel-cut oats
1-1/2 cups unsweetened applesauce
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 large apple, chopped
Optional: Sliced apples, toasted pecans and additional maple syrup
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Directions
In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.
Test Kitchen tips Keep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tip Boost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).
Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.
These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho
Ingredients
1-1/2 cups fat-free milk
3 large eggs
2 tablespoons butter, melted
2/3 cup gluten-free all-purpose baking flour
1/2 teaspoon salt
FILLING:
1 cup 2% cottage cheese
3 ounces reduced-fat cream cheese
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/4 cups each fresh blueberries and raspberries
Confectioners' sugar, optional
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Directions
In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.
Editor's Note Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company. Nutrition Facts 2 each: 180 calories, 7g fat (4g saturated fat), 88mg cholesterol, 319mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Ingredients
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Ingredients
8 cups fresh melon cubes
1 to 2 tablespoons corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
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Directions
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
Ingredients
8 cups fresh melon cubes
1 to 2 tablespoons corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
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Directions
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
When the big meal is over, I make a smoothie using leftover cranberry sauce. Don’t have a frozen banana? Use a regular banana and add more ice. —Gina Fensler, Cincinnati, Ohio
1 large banana, peeled, quartered and frozen
2/3 cup whole-berry cranberry sauce
1/2 cup fat-free vanilla yogurt
1/2 cup ice cubes
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Directions
Place all ingredients in a blender; cover and process until smooth. Serve immediately.
Nutrition Facts 1 cup: 230 calories, 0 fat (0 saturated fat), 2mg cholesterol, 21mg sodium, 56g carbohydrate (35g sugars, 3g fiber), 3g protein.
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
Lunch Menu
This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky
Ingredients
1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 large eggs
1-1/2 cups milk
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
1/8 cup Caramel Topping by Hersheys
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Directions
In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
Nutrition Facts 1 serving: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
Ingredients
1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 large egg white
1 tablespoon minced fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1/2 cup shredded Swiss cheese
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Directions
In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges.
Nutrition Facts
1 serving: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
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Directions
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Crustless Quiche Recipe Tips Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Ingredients
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
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Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.
Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.
Dinner Menu
Once you get the hang of it, you won’t believe how simple it is to make these bakery-quality bagels right in your kitchen. —Kristen Streepey, Geneva, Illinois
Ingredients
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
4 tablespoons brown sugar, divided
3 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon
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Directions
In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes. Preheat oven to 400°.
Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts 1 bagel: 164 calories, 0 fat (0 saturated fat), 0 cholesterol, 300mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 4g protein.
With two kinds of cereal and peanut butter, these bars taste almost like candy. —Pauline Christiansen, Columbus, Kansas
Ingredients
2 cups sugar
2 cups corn syrup
1 jar (40 ounces) chunky peanut butter
6 cups Cheerios oat cereal
6 cups Chex crisp rice cereal
2 Tablespoons Butter Melted
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Directions
In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.
Nutrition Facts 1 each: 95 calories, 5g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 3g protein.
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
Ingredients
3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans
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Directions
Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes.
Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.
Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts 1 piece: 677 calories, 36g fat (15g saturated fat), 244mg cholesterol, 940mg sodium, 55g carbohydrate (8g sugars, 5g fiber), 35g protein.
Sausage Egg Cheese Bake
Ingredients
1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese
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Directions
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
Sausage Breakfast Casserole Tips Do you have to brown sausage before putting it into the casserole? It’s not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product. If you don’t cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in these pork sausage recipes.Can the egg casserole be frozen? Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months (learn how to freeze a casserole the right way!). To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave. Follow these other freezer tips to ensure your egg and sausage casserole comes out fresh. Nutrition Facts 1 serving: 271 calories, 18g fat (7g saturated fat), 151mg cholesterol, 736mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 14g protein.
Cheese and Fresh Herb Quiche
Ingredients
1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
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Directions
Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts 1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
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