Tag: Recipe

Southwestern Breakfast Casserole

One of my favorite breakfasts to make and take (to church, brunch at a friend’s house, etc.) came to me years ago. No, not in a dream or a vision, but at my brother-in-law’s college graduation. We stayed at the home of some of his good friends, and they made this WONDERFUL breakfast casserole the morning of graduation.

I hadn’t been a huge fan of breakfast casseroles. Most of them involve bread and soaking overnight and just a big ol’ soggy mess, in my opinion. This one was different. The magical difference? Crescent rolls for the bottom layer instead of nasty old bread.

My genius husband also discovered that those “Grands” crescent rolls by Pillsbury cover the bottom even more thoroughly than the regular. Mmmm. Bread. You unroll them, spread them into a 9×13-inch pan, and press to make the seams and edges mostly meet. Meanwhile, you’ve got a pound of breakfast sausage browning on the stove.

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When the sausage is ready, you spread the crumbled sausage over the crescent rolls. Add this mixture of eggs, milk, spices, and green chiles to the pan … oh, and one of our favorite things to do is add Penzey’s Arizona Dreaming spice blend to the egg mix. It’s an absolute staple in our pantry now.

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Another trick I’ve discovered is to spread half a cup of green tomatillo salsa (or other salsa verde) over the sausage before the egg mixture. (Can you tell I’ve made this a few times?) You can do this in place of the green chiles or in addition.

Sprinkle shredded cheddar cheese on top, pop in the oven, and YUM.

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An official recipe is below, linked from my Plan to Eat account. (It does give me a referral bonus if you sign up through my link.) I absolutely love this casserole, and I love that it reheats so well the next day! If you have any left, that is …

 

Print Recipe

Southwest Breakfast Casserole

A yummy breakfast casserole that uses crescent rolls instead of bread for the base.

Source: Erin

Course: Breakfast

Prep Time: 20 Min

Cook Time: 25 Min

Total Time: 45 Min

Serves: 8

Ingredients

  • 1 lb breakfast sausage
  • 4 – 6  eggs
  • 3/4 cup milk
  • 2-3 tbsp green chiles diced or 1/2 cup green salsa (tomatillo)
  • 1 8 oz can crescent rolls (may want the “Grands” size)
  • 2 cups shredded cheese cheddar, mexican cheese blend, cheddar jack
  • 1 – 2 tsp seasoning salt and pepper, or garlic salt, OR Arizona Dreaming

Directions

  1. Brown sausage, crumbling as it cooks.
  2. Beat together eggs, milk, and seasoning until eggs are slightly scrambled. Mix in chiles.
  3. Unroll crescent rolls and press into bottom of 9×13 baking dish (can spray pan first with cooking spray if needed). Cover the bottom of the pan and press slightly up the sides. GRANDS crescent rolls more than cover and will slightly overlap.
  4. Spread cooked sausage across bottom of pan, on top of dough.
  5. Pour egg mixture over sausage, then sprinkle with cheese.
  6. Bake at 375F for 25 – 30 minutes or until egg mix is set.

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Making Pot Pie Even Better

Last Friday Will and our former neighbor smoked turkeys and pork loins … Delicious. I do love smoked turkey, pork ribs, pork loin, chicken … Well, you get my drift.

I’m not such a fan of turkey, though, that I can just eat it for weeks on end and love every minute of it. Yesterday, in my quest to remain up and active and coax a baby out (didn’t work), I decided I’d make a pot pie from scratch. I searched for a recipe that specifically called for smoked turkey and lucked out with this recipe from Cooking ThreeTimes. I made some modifications and it was absolutely delicious.

The original recipe is Lemony Turkey Pot Pie. I don’t want to take credit away from the original author, so I’ll just mention my modifications below:

  • I can’t eat onions any more and I wanted to include more veggies, so I added two small/medium potatoes (diced) and three medium carrots (chopped) to the celery. Cooked them in the butter, and they were great.
  • Dried herbs instead of fresh. Sorry!
  • Didn’t have any lemons, so I used about 3-4 tablespoons (I think) lemon juice in the sauce.
  • Sriracha chili sauce instead of chipotle tabasco
  • Homemade pie crust instead of puff pastry (a lot of extra cooking time required, but so worth it!)

Holy cow the sriracha chili sauce just made the entire dish pop. It, combined with the lemon juice, was absolutely the best.

There’s another alternative for turkey leftovers, should you do a turkey this Christmas. We’ll definitely be making this one again.

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