Johnsonville Italian Breakfast Casserole

A variation on my hash browns breakfast casserole  but this uses a variation on the cheese used and the addition of sausage.  Johnsonville offers many types of sausage and is my go-to sausage when I'm anywhere other than NY where I can get real deli Italian sausage!  Otherwise I think you'll love this recipe!

1 large package of frozen hash browns
7 eggs
1 cup of milk
1/4 package of mozzarella cheese
4 Johnsonville sausages (choose whichever variety you prefer)
Italian Seasoning
Sargento 4 cheese grated mixed package cheese and use 1/2 the bag
PAM
1 tsp Turmeric
1 tomato
1/2 onion chopped
2 cloves garlic, chopped
Stick of butter

In a medium saucepan melt a few patties of butter and brown the sausages.  In a bowl take the eggs and scramble them mixing thoroughly.  Add Turmeric, salt and pepper to taste and mix in the milk.  As the sausages are browning take them out one at a time and slice them up, returning them to the pan.  In the meantime prepare the casserole by spraying the casserole dish ( 9 x 12 x 2) with PAM and spread the frozen hash brown potatoes out in the pan. Take the rest of the butter and cutting into patties place them on top of the potatoes.  Once done pour the eggs and milk mixture thoroughly over the potatoes and butter as evenly distributed as you can.
As the sausages are cooked take them out and place them on top of the potatoes - spacing them out best you can.  When the sausages are out of the pan add the chopped onion and garlic, cooking them for a few minutes until they are soft.  Once cooked spread that mixture on top of the casserole as evenly spread out as possible.  On top of this add the mozzarella cheese and then the 4 cheese mixture.  Sprinkle italian seasoning on the entire mixture.  Cook at 350 for 60 minutes, turning pan around once during cooking to ensure even cooking.

 The Sargento 4 cheese mexican is the closest combination to the 4 cheese italian mix I can find.  I only use Sargento only because it is the closest thing to shaving the cheese yourself without any added anything.

Like I said earlier we use Johnsonville cheddar in this recipe but there are many varieties to choose from.

 

Quiche Petits Pains (Quiche Breakfast Rolls)

This breakfast recipe turned out better than I expected it to be on the day I made it but not as good as I had hoped it to be on subsequent days, i.e. leftovers.  Too soggy/soft for a tasty leftover meal.  Despite that I did eat them for several days after making them.  The key here is to either make less or save these for an occasion when there is company.

Ingredients:
1 container of refrigerated french bread dough
1 package of shredded cheddar cheese ( look for a blended cheese mix )
1 package of creamed spinach
5 eggs
1 yellow onion
3 garlic cloves
4 slices of bacon
Tarragon
Salt and pepper

In a medium frying pan start cooking the bacon.  In the meantime dice up the garlic clove and about a third of the yellow onion.  Once the bacon is about halfway cooked put the onion and the garlic into the pan.  Remove the bacon a strip at a time and slice the bacon into thin strips and return to the pan.

Cook the mixture until the onions and the garlic are soft.  In the meanwhile turn the oven on to preheat to 350.  Spray a baking sheet with PAM.

 Once the onions are cooked take the creamed spinach and add that to the pan.  Continue to cook the mixture until the creamed spinach is thoroughly cooked and spread evenly with the bacon and onion mixture.  Add to that the scrambled eggs and once they are cooked and mixed in with the other ingredients it's ready to be placed on the dough.










Open the bread dough and slice the dough into quarters.  Ladle the spinach mixture into each of the sections, top with the shredded cheese and fold the ends up covering the mixture.  Here's where you can do a number of things with this.  I put too much in each section making them massive - delicious but massive.  With this same amount of filling you could use two french bread dough packages and make 16 mini breakfast rolls instead of the 8 I made using one french bread package.  I'd probably add two more eggs if I were to make the 16 recipe.

Cook until the bread is golden brown, about 10 to 15 minutes depending on your oven.

Easy Chili

While Chili has always been a staple in our house for years, I make it less and less as time takes it toll on the tummy - it just does not tolerate the spicy as much anymore!  This chili is not that spicy and easily modified.

Ingredients:
1lb ground beef
2 Cans Ventti Chili
1 can diced tomatoes
1/2 jar Alfredo sauce
Celery salt
Thyme
Garlic salt
Garlic cloves
1 medium yellow onion
Tabasco sauce
Good spicy mustard (not baby shit mustard)
Bag of grated Mexican cheese

One last ingredient -- a bag of Chili flavored, or regular flavored, Fritos.

OK, here's the easy part, you're going to throw everything in the pot in two easy steps.  First put your crockpot on high to cook and brown the meat and cook the diced onions and garlic cloves at the same time.
While the meat is browning go ahead and open all the cans.  If you want to stretch this for a larger family or you don't like as much meat in your chili then use the large Vietti chili cans plus a can or two of regular or spicy chili beans.

With the meat browned and all the cans opened just pour everything into the pot, reducing the temperature to the lowest setting.  Sprinkle a little celery salt, about a 1/4 teaspoon of garlic salt, another 1/4 teaspoon of thyme, couple of shakes of pepper,  a few shots of tabasco sauce (your call), three teaspoons of the mustard and let it all cook for at least 4 hours -- best for a day.  About 15 minutes before serving, sprinkle the top of the chili with mexican cheese mix.

Once you're ready to eat, place a bed of Fritos on the bottom of a medium bowl before spooning on the chili.  Monica likes more Fritos than chili!