SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE – FOOD FUN FRIDAY

When I have to make breakfast for a crowd, whether it be family or a potluck, I am looking for easy and delicious. As the mom of small kids, I don’t have lots of time in the morning. My favorite breakfast recipes are those where I can do all of the meal prep the night before and just pop something in the oven in the morning when things are more hectic. This Sausage, Egg and Biscuit Breakfast Casserole contains all my favorite breakfast items in one dish. If you have ever indulged in a biscuit with sausage and egg at your local fast food establishment then you know those flavors just work. Did I mention that it’s super cheesy too? Just because. When you’re done here, try our Cheesy Bacon Breakfast Casserole or this collection of Breakfast Casserole Recipes.




SAUSAGE EGG AND BISCUIT BREAKFAST CASSEROLE
This breakfast casserole recipe is so easy to prepare because it uses refrigerated biscuit dough.

I cut each biscuit into six pieces. The easiest way to do this is to use a pizza cutter.

For this Sausage, Egg and Biscuit Breakfast Casserole recipe I used a 3 quart casserole dish. I am all about my casserole dish with carrier. It makes it so easy to take this breakfast to a meeting or gathering.

I used eight frozen sausage patties for this breakfast casserole. Just heat and cut into small pieces. Bacon would work well too. Mmmmm…bacon.

You just layer all your ingredients into the casserole dish.


Add some eggs and milk.

Don’t forget the cheese! Once your pour the eggs and cheese on top you can bake it or place it in the refrigerator overnight and bake it the next morning.

When you wake up, pop it in the oven and try and be patient as this Sausage, Egg and Biscuit Breakfast Casserole cooks up. It is worth the wait and is so good you won’t have a crumb left just like our Tater Tot Breakfast Casserole.
Sausage, Egg and Biscuit Breakfast Casserole


Sausage, Egg and Biscuit Breakfast Casserole - Food Fun Friday

This hearty breakfast can be made the night before and is perfect for a holiday morning!
 Course Breakfast
 Cuisine American
 Prep Time 15 minutes
 Cook Time 35 minutes
 Total Time 50 minutes
 Servings 8 pieces
 Calories 381 kcal
 Author Vicky
Ingredients
16 oz container of biscuits
6 eggs
1/2 cup milk
1 1/2 cups of shredded cheddar/jack mix
2 cups cut up breakfast sausage
Salt and pepper to taste
 
Instructions
  1. Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
  2. Open up a package of biscuits and cut each into 6 pieces.
  3. Spread cut biscuits in the bottom of the greased casserole dish.
  4. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
  5. Sprinkle 1/2 cup of shredded cheese over the sausage.
  6. Beat 6 eggs with milk and pour over the biscuits and sausage.
  7. Sprinkle remaining cheese over the top and add a shake of salt and pepper.
  8. Bake at 350 degrees for 30-35 minutes until the eggs are set.
Nutrition Facts
 
Sausage, Egg and Biscuit Breakfast Casserole - Food Fun Friday
Amount Per Serving
Calories 381 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 154mg 51%
Sodium 786mg 33%
Potassium 239mg 7%
Total Carbohydrates 28g 9%
Sugars 2g
Protein 15g 30%
Vitamin A 8.5%
Calcium 21.6%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.


EAT AT HOME MEAL PLANS
Have you heard about Eat At Home Meal Plans? If the cost of eating out or the decision of what to make for dinner each night is stressing you out, then you must try these. When you sign up, you get access to four separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). All you do is print the plans, color-coded grocery lists, and recipes you want for that month. Don’t worry, there are lots of options, so even picky eaters will find something they like.Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).
That’s it! Dinner is on the table and you can enjoy a home cooked meal with the family – without the stress!

We all have more important things to do than meal planning. Let someone else do it for you with Eat At Home Meal Plans. Monthly, quarterly and annual plans are available.


source:www.messforless.net

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COOKIE DELIGHT

Happy Monday!

It’s the kids’ first day back to school, and I’m SO sad about it. I’m not going to lie, things get pretty crazy, loud and messy having all 5 kids home during the summer, but I kind of love it. I just feel more content and at peace knowing all the kiddos are home with me. Having said that, I know the kids love school and I also love hearing all about what they’ve learned and what they’ve done in the classroom. I’m really hoping both Gav and Lily come home happy. 🙂

Speaking of things that make us happy…

MY OTHER RECIPES
I have another delicious dessert for you today. You guys know I have a thing for layered desserts and today’s Cookie Delight happens to be one of them. This time, there is a cookie base, cream cheese layer, pudding layer and then it’s all topped off with cool whip and mini chocolate chips. Yes, it’s decadent but it’s DELICIOUS! The kids all agreed it was (in their words) “AMAZING!!” The hubby and I agreed, so if you like chocolate, and you LOVE cool treats, then you’ll love this recipe. 😉

COOKIE DELIGHT VIDEO:

5.0 from 4 reviews
Cookie Delight


Print
Serves: 15-16
Ingredients
  • 1 tube (16 oz.) refrigerated chocolate chip cookie dough
  • 1 (- 8 oz. cream cheese bar, softened
  • 1 cup powdered sugar
  • 1 tub (16 oz.) Cool Whip
  • 3 cups milk
  • 1 small box (3.4 oz.) instant chocolate pudding
  • 1 small box (3.4 oz.) instant white chocolate pudding
  • mini chocolate chips for topping
Instructions
  1. Soften Cookie Dough on counter (dough at room temp will make it easier to spread).
  2. Preheat oven to 350 degrees.
  3. When dough is soft, gently spread into greased 9x13 baking pan. Bake for 14-18 minutes or until golden brown.
  4. In a medium bowl, mix together cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip.
  5. Once your cookie base is completely cooled, spread on cream cheese mixture.
Pudding Layer: In a medium bowl, combine chocolate and white chocolate puddings with cold milk. Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer.
  1. Refrigerate until ready to serve (or for at least 30 minutes).
  2. Right before serving, spread remaining Cool Whip on top and sprinkle with mini chocolate chips. ENJOY!



Recipe adapted from the Country Cook.


{We combined regular chocolate pudding with white chocolate pudding for a double chocolate pudding layer that is so tasty!}



{If the chocolate chips are too much just add some chocolate sprinkles of chocolate curls.}


You guys – this dessert is AWESOME! It’s one of those desserts that everyone would love and one that would be devoured in .2 seconds at any function. 😉

I’m telling you… I have a thing for layered desserts. 😉


White Chocolate Lasagna

Brownie Delight


Caramel Creme Squares


source:lilluna.com

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OREO CAKE


Oreo Cake – also called Oreo Delight or Chocolate Dessert Lasagna. It’s a no-bake dessert with creamy layers of vanillia pudding, cream cheese and cool whip!


OREO CAKE



This is my family’s most favorite dessert! It’s sooo popular and a guaranteed hit with guests. Plus, it’s really easy to make (and take)!

In our house this dessert is known as Oreo Cake. It’s really not a cake at all, but creamy layers of whipped cream, cream cheese and pudding on an Oreo crust.

It’s sometimes called Dessert Lasagna or Oreo Delight. This version is different from all the others because it’s made with vanilla instead of chocolate pudding. Now I am a total chocolate lover, but I swear it’s better with vanilla!

We started calling it Oreo Cake because in my family it was often requested in lieu of birthday cake. Beware of using birthday candles on it though – the Oreo crumbs can get everywhere when blowing them out!

I speak from past experience. 😀 Mom actually had to get out the vacuum it was so bad. Luckily, not many people get upset with being covered in Oreos for some reason.



So that’s why we call it Oreo Cake. The original name has long been forgotten, but this recipe continues to be the hit of every party.

Just last week Dad brought one to a graduation party and the graduate didn’t even get a slice it disappeared so fast! Can’t blame them though, it’s so good you just want to dig in!



Luckily, Oreo Cake is a breeze to put together. File this one under “family favorites” or “desserts that disappear fast.”



Update: we love no-bake dessert recipes so much that I’ve since created some tasty variations. Be sure to check them all out!

There’s a chocolate cheesecake pudding dessert for all the chocolate lovers, as well as a lemon cheesecake pudding dessert that tastes like one of my favorite Girl Scout cookies!

My current favorite right now is this Mint Chocolate Lasagna–it’s to die for!

When the cool weather hits, we turn to this pumpkin oreo dessert. If you’ve never had pumpkin and chocolate together, you’re in for a big treat!

PIN THIS TO YOUR DESSERT BOARD!

OREO CAKE

Prep time
15 mins
Cook time
4 mins
Total time
19 mins

The most amazing no-bake dessert! Rich, creamy layers of cream cheese, pudding and whipped cream, all on an Oreo crust!
Author: Rebekah | Kitchen Gidget
Serves: 12-15
INGREDIENTS
1 package (14.3 ounces) Oreos, divided
8 tablespoons butter, melted
2 boxes (3.4 ounces each) vanilla pudding mix (not cook & serve)
3 1/2 cups cold milk
8 ounces cream cheese, softened
1 tub (8 ounces) whipped topping, thawed
INSTRUCTIONS
Separate 10 cookies, crush or chop and set aside.
Crush the remaining cookies into fine crumbs and combine with the melted butter. Firmly press into a 13×9-inch pan. Set aside to cool.
With a stand or hand mixer, blend the pudding mix, milk and cream cheese until smooth and creamy. Pour onto prepared crust. Next add a layer of whipped topping. Top with reserved crushed cookies. Cover and refrigerate 4 hours or until set.

source:www.kitchengidget.com

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CHICKEN FAJITA QUESADILLAS

Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.
Ah Tex-Mex! I love Tex-Mex flavors.

MY LATEST VIDEOS
Especially when it’s in the form of a quesadilla. There’s this restaurant right next to where I work and whenever we go there for lunch I always order quesadillas. I just think you can’t go wrong with quesadillas. It’s like a sandwich but better. But I also love to make quesadillas at home sometimes on weekends, because they’re so easy to make and hubs simply loves loves quesadillas. Actually he loves anything that’s between two pieces of tortillas or bread. He’s a simple man to please.

I, for one, love anything with melted cheese on it. I don’t care what, just put some cheese on it and melt it and I will eat it.

Chicken Fajita Quesadillas - sautéed onions, red and green peppers, perfectly seasoned chicken


But these quesadillas are like this. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese, place these yummies in between a couple tortillas and you’ve got L.O.V.E. It’s as simple as that, my friends, my webbie peeps.

Can I just say that we inhaled these quesadillas! Hubs could barely wait for me to finish the pictures, because he was trying his hardest with his Vulcan mind meld to will me to feed him. Well you can’t blame the guy. When he’s hungry, he’s hungry. And when it’s something he loves, well you better stay out of his way. Nothing goes between him and his quesadillas! Well maybe except the dog, but that’s a story for another time.



If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Chicken Fajita Quesadillas - sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.
4.84 from 12 votes
 Print  Pin  Rate
Course: Appetizer, Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 578kcal
Author: Joanna Cismaru
INGREDIENTS
  • 2 tbsp olive oil
  • 2 tbsp fajita mix
  • 3 chicken breasts boneless and skinless
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 onions
  • 1 cup Tex Mex cheese or cheddar cheese
  • salsa
  • sour cream
  • 8 tortillas
  • 2 tbsp butter

INSTRUCTIONS
  1. Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
  2. Add a tbsp of the fajita mix to the chicken breast and mix well.
  3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
  4. Remove chicken from skillet, and wipe the skillet clean.
  5. Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
  6. In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about 1/4 cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
  7. Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
NOTES
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
NUTRITION
Calories: 578kcal | Carbohydrates: 30.5g | Protein: 42.7g | Fat: 31.8g | Saturated Fat: 13.1g | Cholesterol: 142mg | Sodium: 337mg | Fiber: 5.4g | Sugar: 5.4g
tried this recipe? rate it below


Nutrition Facts
Chicken Fajita Quesadillas
Amount Per Serving
Calories 578 Calories from Fat 286
% Daily Value*
Total Fat 31.8g 49%
Saturated Fat 13.1g 66%
Cholesterol 142mg 47%
Sodium 337mg 14%
Total Carbohydrates 30.5g 10%
Dietary Fiber 5.4g 22%
Sugars 5.4g
Protein 42.7g 85%
* Percent Daily Values are based on a 2000 calorie diet.


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source: www.jocooks.com

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ONE PAN MEXICAN QUINOA

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.


MY OTHER RECIPES
And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

Now who said healthy food has to be boring?


ONE PAN MEXICAN QUINOA

yield: 4 SERVINGS prep time: 10 MINUTES cook time: 25 MINUTES total time: 35 MINUTES
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
PRINT RECIPE
INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
NOTES:
Adapted from Cook Like a Champion


Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 401.8Calories from Fat 130.5
% Daily Value*
Total Fat 14.5g22%
Saturated Fat 2.1g11%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 262.6mg11%
Total Carbohydrate 57.2g19%
Dietary Fiber 13.7g55%
Sugars 1.7g
Protein 15.2g30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.






source: damndelicious.net

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CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!

I know Thanksgiving is in a few days but I just needed a break from all the turkey-stuffing-sweet potato-brussels sprouts taste testing and try something fun with something completely unrelated to Thanksgiving. Like chicken.


MY OTHER RECIPES
But this is definitely not your ordinary chicken dish. It’s better. Way better. After all, how can you go wrong with a sun dried tomato cream sauce with the most crisp chicken thighs?

The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!


CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
yield: 8 SERVINGS prep time: 10 MINUTES cook time: 40 MINUTES total time: 50 MINUTES
Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!
 
PRINT RECIPE
INGREDIENTS:
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade
DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with basil, if desired.
Adapted from Closet Cooking

Nutrition Facts
Serving Size
Servings Per Container 8
Amount Per Serving
Calories 277.2Calories from Fat 203.4
% Daily Value*
Total Fat 22.6g35%
Saturated Fat 9.9g50%
Trans Fat 0.2g
Cholesterol 94.6mg32%
Sodium 165.0mg7%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.3g1%
Sugars 0.9g
Protein 15.9g32%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.






source: damndelicious.net

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BEST NEW YEAR’S EVE PARTY FOOD IDEAS

Best New Year’s Eve Party Food Ideas – our best finger food ideas from the past 10 years of celebrations. These tasty morsels will surely make your New Year’s get together memorable throughout the year.
Here are some of my favourite New Year’s Eve party food ideas that we have served to guests at any number of get togethers over the years. From dainty hors d’oeuvres to crowd pleasing chicken wings as well as healthy options too, there’s something for everyone in this delicious recipe collection! Keep them in mind for parties and celebrations all year long too.

These recipes include a selection of the 15 most popular party foods we have served over the last 10 years on Rock Recipes and they are also the recipes our fans tell us are always a success!

Parmesan Marinara Baked Mussels

Parmesan Marinara Baked Mussels

Mini Crab Cakes with Lime Chive Mayo


Mini Crab Cakes with Lime Chive Mayo

Oven Fried Chicken Oven Fried Chicken Wings with Honey Molasses Barbecue Sauce


Oven Fried Chicken Wings with Honey Molasses Barbecue Sauce

(Pssst…by the way you can find a whole collection of 15 Amazing Chicken Wing Recipes here.)

Garlic Thyme Cheese Puffs


Garlic Thyme Cheese Puffs

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

The Best Beef Samosas

The Best Beef Samosas Recipe

Popcorn Shrimp with Chilli Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Avocado Lime Shrimp Salsa

Avocado Lime Shrimp Salsa

Hazelnut Blackberry Brie Puffs

Hazelnut Blackberry Brie Puffs

Honey Garlic Sticky Ribs

Honey Garlic Sticky Ribs

Low Fat Jalapeño Dip with Cumin and Lime

Low Fat Jalapeño Dip with Cumin and Lime









source: www.rockrecipes.com/

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