Slow Cooker Breakfast Casserole

From my friends at http://simple-nourished-living.com/  Please make sure to visit her Blog!! 

Post by Cherie Solomon Zimmerschied.

Sunrise Breakfast Casserole

this recipe is adapted from this recipe http://www.johnsonville.com/recipe/sunrise-casserole.html
WHAT YOU NEED
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp.salt
1/2 tsp. pepper
1 pkgs.(20 oz. each) Ore-Ida country style potatoes (thawed)
2 cups (8 oz. each) sharp cheddar cheese, shredded
1/2 cup sweet red pepper, diced small
1/3 cup green onions , thinly diced

salsa or picante sauce (optional)

PREPARATION
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight or not!! .
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Forget Hard Boiling Eggs – Steamed Eggs are Easy to Peel

found this here http://whatscookingwithkids.com/2011/05/27/forget-hard-boiling-eggs-steamed-eggs-are-easy-to-peel/

Hard Cooked Eggs – Steaming Method

You’ll need:

1.5 quarts of water
1 dozen eggs
1 steamer basket, ideally one that nests into the top portion of a pot

1.Put the eggs into the steamer tray.
2.Fill the pot with 1.5 quarts of water (if your steamer tray nests into the top portion of your pot). If you are using a small tray that sits on the bottom of your pan, you may not be able to use enough water to steam the eggs for the desired length of time.
3.Set the steamer into the pot and turn on the heat. Cover the pan.
4.Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
5.Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them.
6.Store them in the refrigerator.

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

Oven Omelet

Allrecipes.com

"Hearty meat and potato omelet baked in the oven."

Yield 6 to 8 servings

Ingredients

8 eggs
1 cup milk
2 cups shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.

Green Chile Squares

From www.Perfectentertaining.com
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 sm. cans diced green chiles
4 well beaten eggs

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.

Chile Rellenos Quiche

Pastry for single-crust pie (9 inches)
2 Tbs. cornmeal
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
3 eggs
3/4 cup sour cream
1 Tbs. minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

1. Line unpricked pastry shell with a double thickness of heavy-dutyfoil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack Reduce heat to 350.
2. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine the cheeses; set aside 1/2 cup for topping. Add chilies to the remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hotpepper sauce if desired. Pour into crust; sprinkle with reservedcheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the centercomes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.-
Taste of Home Holiday Recipes 2008 320 Christmas Classics

Brunch Egg Dish

Crust
1 pkg frozen hashbrowns (24oz)
1 egg
salt and pepper

Egg Topping
7 eggs
1/2 cup milk
1 1/2 cup shredded cheddar cheese (or whatever you have )
1/4 cup onion
12 strips cooked crisp bacon

Preheat oven to 400°. Combine potatoes and 1 egg. Press into a Pampered Chef stone/cakepan, (or Pyrex), and bake for 20 minutes. Whisk eggs and milk, and microwave on high for 3 minutes. Stir, and cook an additional 3 minutes. Stir. Spread eggs evenly over baked crust. Top with bacon, and sprinkle with cheese. Bake for 10-15 minutes. Let set for 15 minutes before serving.

Chile Cheese Squares

Courtesy of Casperhouse Bed & Breakfast

1 lb. each of Monterey Jack and Sharp Cheddar, shredded
6 eggs
1 can evaporated milk
8 oz. canned whole green chilies opened and seeded.
Spray a 9"x13" baking dish with Pam.
Split green chilies lengthwise removing all seeds and veins.
Lay flat on bottom of baking dish to cover bottom. Mix shredded cheeses, eggs and milk and pour over chilies. Bake at 375° for 45 minutes.
Let cool and cut into squares.
You can freeze these and reheat at 325°.