Egg Sausage and Potato Casserole

 Egg Sausage and Potato Casserole

Egg Sausage and Potato Casserole

1 lb breakfast sausage
1 medium onion
3 cups potatoes, peeled, boiled and cut into cubes when cool
4 garlic cloves, minced
6 large eggs
1/2 cup half-n-half or milk
1 tablespoon sugar
2 cups shredded cheddar cheese
salt and pepper

In a 10-inch skillet brown sausage and onion until crumbly and medium brown in color. Stir as required. Add garlic and cook till just transparent and tender.

After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.

Return sausage mixture to pan, season with salt and pepper and mix well with potatoes. Pour potatoes and sausage mixture into a greased casserole dish. Layer with a cup of the cheese on top.

Whisk eggs with half-and-half and sugar and salt and pepper until slightly foamy. Pour over the sausage layer. Sprinkle the remaining cheese on top.

Place pan in 350 degree oven and bake for 30-40 minutes until

egg mixture is fully cooked. Remove and allow to cool slightly before serving.

NOTE: Keep an eye on the pan–if the cheese gets too brown, then cover with greased aluminum foil.

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Chocolate Lovers Cake

 

So, it’s true. I love chocolate. Any kind of chocolate….white, milk, dark, name it I love chocolate.  And yesterday I needed it so I baked a cake.  Not just any cake...just a small one that turned out to be the most decadent, rich chocolate cake I have ever made!  So then I needed to make a chocolate frosting that matched and Voila!  It happened!  This is the best chocolate cake I have ever made!

Chocolate Lovers Cake

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1/2 cup whole milk

1/4 cup vegetable oil

2 teaspoon pure vanilla extract

1/2 cup warm water (use fresh made coffee, even better)

Frosting

1 cup milk chocolate chips

1/2 cup sour cream

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a 8 x 8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to only 325 degrees.

 

 

Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl or the bowl of stand mixer.

 

Add in egg, milk, oil, and vanilla and mix on low until blended. Then increase speed to medium and mix for 2 full minutes. Add in ½ cup of warm water or freshly made coffee and gently stir. The batter will be very thin.  You will not taste the coffee if you choose to use it. I will only intensify the chocolate flavor.  Again, your batter will be thin.

 

 

Pour batter into prepared dish. Bake for 35-40 minutes, or until a skewer or toothpick comes out clean.  Cool for 10 minutes in the pan, then continue cooling on a rack until it’s at room temperature.

 

 

While cake is cooling make the frosting.  In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.

 

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.  Spread over cooled cake.

Butter Pecan Cake with Sweet Cream Glaze

 

 

 

 

 

 

 

 

 

 

  

 

If someone asked me for one of my favorite cake recipes, I would definitely give them this one. It so easy to make and so fast that you can whip it up in an hour for unexpected guests.  And I have never made this cake without getting a ton of compliments.  I started making up little recipe card for it because everyone wants the recipe. It's moist and decadent and one of the best cakes you'll ever eat.  You will love this cake my friends.  It’s a keeper!

Butter Pecan Cake with Sweet Cream Glaze

 For the cake:

1 box butter pecan cake mix

1 tub coconut pecan frosting

4 large eggs

¾ cup vegetable oil

1 cup water

1/4 cup chopped pecans

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray. You can also use a bundt pan but you will get a more dense less moist cake.  

 

 

 

 

 

 

 

 

  

 

 

In a medium bowl, combine 1 box butter pecan cake mix, 1 tub coconut pecan frosting, 4 large eggs, 3/4 cup vegetable oil and 1 cup water. Mix very well. Then stir in 1/4 cup chopped pecans.

Pour batter into prepared baking dish. I like a 9 x 13 pan.

 

 

 

 

 

 

 

 

  

Bake for about 35-40 minutes. Oven times vary but cake should spring back to the touch and be golden brown. Or insert a toothpick into the middle it should come out clean.

 

For the Glaze

2 Tablespoons salted butter

14 ounce can sweetened condensed milk

½ cup chopped pecans

In a small pot over medium heat, melt 2 Tablespoons butter.

Pour in 14 ounce can sweetened condensed milk with the melted butter and stir. Until heated thoroughly.  

 

 

 

 

 

 

 

 

 

  

Glaze your cake by just drizzling the glaze on top OR pour the glaze all over the whole cake and then sprinkle with the ½ cup of pecans.   

 

 

 

 

 

 

 

 

 

 

 Serve warm or at room temperature.

 

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Homemade Sausage McMuffin with Egg

Homemade Sausage McMuffin with Egg

 

 

 

My favorite McDonald’s meal!  I remember when they went to “All Day Breakfasts” and I thought my wish had come true. I could eat these any time of day or night.  I decided to try and make one at home just to see if I could get the same wonderful sandwich. Of course, it’s not as easy as going through the drive-thru, but it’s so worth making your own whenever you want one. This homemade version is super delicious and hits the spot every time. PLUS: it’s freezer-friendly so you can make a huge batch and have an easy grab-and-go breakfast anytime!

 

Homemade Sausage McMuffin with Egg

 

1 tablespoon butter

1 pack of sausage patties (I use turkey sausage)

2 large eggs

     2 English muffins

4 tablespoons butter

2 slices American cheese

 

Fry the sausage patties until browned. They are pre-cooked so no need to cook them more than a few minutes. Remove from skillet and set aside. 

 

 

 

 

 

 

 

 

 

 

 Once the sausage is removed from the skillet, whip the eggs until well blended. Pour in hot skillet. Move the skillet around coating the bottom with the egg. Once the eggs start to set, fold over each corner of the egg and fold in half. Remove from skillet and set aside.

 

 

 

 

 

 

 

 

 

 

 

Add a little more butter to the skillet. Slice the muffins and spread a thin layer of butter on each toasted muffin half.  Lay the muffins in the skillet to brown on both sides. Remove from skillet and add a slice of American cheese to the bottom half of each muffin.   I like using white American Cheese but you can use any kind you like.

 

 

 

 

 

 

 

 

 

 

 

 Finish assembling the breakfast sandwiches by adding a sausage patty on top of the cheese. Next add the egg. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Complete your sandwich with the muffin top, and serve it up while warm.

Notes

You can fry an egg over easy instead of scrambling.  I do both. 

  

 

 

 

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