In a large Dutch oven, brown a pound or more bulk sausage. Drain excess grease. Add two dozen beaten eggs. Add in 4 cut up baked potatoes. Add in a pound cooked bacon. Add In a dozen torn slices of bread. Mix well. Cover place in hot coals, cook until the eggs are cooked.
Wife makes a breakfast casserole where she browns breakfast sausage with green peppers and onions, then pours scrambled eggs in the mix and cooks until done. Then in a casserole dish she puts a layer of flour tortillas dipped in enchilada sauce, a layer of the sausage/egg/pepper/onion mix, and a layer of shredded cheese. Repeat until dish is full. Bake in oven until nice and hot. Serve. We take to church breakfasts and never have any to bring home.
Not sure what she calls it, but TexMex Breakfast Enchilada slop sounds like a good name for it.
This hearty breakfast dish is one that our family fixes several times a year. A favorite occasion such as having relatives staying at the house or before the guys take off for that fishing/hunting trip. It is also a favorite for special holidays because it is made the evening before, therefor, leaving holiday morning open for family time. This dish really satisfies the appetite and holds off any hunger pains until well into the afternoon. We set our oven timer to automatically go on while we're still sleeping so when we awake it is ready to eat!
BREAKFAST for real men! 1/2 cup butter 1/2 lb fresh mushrooms, sliced 1 1/4 cup yellow onions, chopped 1/2 cup green peppers, diced 1 1/2 cup mild Italian sausage (or moose sausage/caribou sausage)
Egg/Milk Mixture 5 eggs 2 cups milk 3 tsp Dijon mustard 1 tsp nutmeg 1/2 tsp salt (or to taste) 1/2 tsp pepper (or to taste)
1. Grease 9x13 casserole dish or cake pan. 2. In skillet melt butter & brown mushrooms, onions and green pepper until tender (6-8 minutes) set aside. 3. Cook sausage and cut into small pieces. 4. Place 6 slices of bread in bottom of casserole dish or cake pan - top with 1/2 of mushroom/onion/green pepper mixture, 1/2 sausage, 1/2 cheese. 5. Mix together eggs, milk and seasonings. 6. Pour half egg/milk/seasoning mixture over this first layer. 7. Repeat another layer on top of the first layer (6 slices bread, 1/2 mushroom/onion mixture, 1/2 sausage, 1/2 cheese). 8. Pour the rest of the egg/seasoning mix over this 2nd layer. 9. Sprinkle parsley on top 10. Cover and refrigerate overnight. (this allows time for the milk and eggs mixture to soak into the bread)
Bake uncovered at 350 degrees for 45 minutes then check and tent with foil for another 1/2 hour or until thoroughly hot. Serve immediately
like it sayz u make the day prior ...I like to place it in fridge till we got to bed at 930/10pm... set the timer/oven and bam! its ready when it time to get up...and no I don't care if food it "set out"...it taste better ...for real men only.
1 doz eggs 1 lb grated cheese (I like sharp cheddar) 1 cup Bisquick
Mix together (don't over mix it - a little lumpy is okay) and add whatever floats your boat - diced, cooked sausage or bacon, ham, onions, green chilis, whatever. Pour into a greased baking pan and bake in a preheated 350 oven until lightly browned. If you like it drier, cook it golden brown all over the top. This is also good cold. Can top with salsa, hot sauce, sour cream - whatever.
�That rifle on the wall of the labourer's cottage or working class flat is the symbol of democracy. It is our job to see that it stays there.� George Orwell
I've made this one on a number of occasions and it is always a hit.
1 1/2 lb bulk pork sausage 10 English muffins, diced (about 12 cups) 4 medium green onions, sliced (1/4 cup) 1 cup sweetened dried cranberries 8 eggs 1 1/2 cups milk 1 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups shredded Monterey Jack cheese (12 oz)
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
Spread half of the diced muffins in pan; top with half of the sausage, half of the onions and half of the cranberries. Repeat layers with remaining muffins, sausage, onions and cranberries.
In large bowl, beat eggs, milk, sour cream, salt and pepper with wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 325�F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Cut into squares.
Finally got home, and can access my files. Traveling, I just take the iPad, and can't get to my recipe info. This is a recipe for 'Strata', a breakfast casserole. Started making this back in the early eighties.
Quote
Strata, A breakfast casserole
Butter a three quart casserole dish
1 � pound loaf of home made bread, or other dense bread 1 pound bulk pork sausage 1 med onion, fine diced 1 bell pepper, find diced 8 ounces grated sharp cheddar cheese 7 eggs 3 cups milk 1 Tbls Worcester sauce 1 Tsp Cumin Salt and pepper to taste
Saut� the pepper and onion in olive oil. Add the pork sausage. Cook, then drain well, and set aside
Place half the bread in the casserole dish. Spread the sausage over the bread. Top with half the cheese. Layer the rest of the bread on the cheese.
Beat the eggs. Add to the milk in a bowl, and mix well. Add the spices, salt and pepper.
Pour the combined eggs and milk into the casserole. Press down with a spatula. Cover with plastic wrap, and refrigerate overnight.
Preheat oven to 350�. Unwrap the Casserole, and place in the oven. Cook uncovered for 45 min. Remove casserole, and top with the remaining 4 ounces of grated cheese. Place the casserole back in the oven, and cook until the center is set, about another 30 min.
Variations: Chorizo sausage, green chilies, cilantro, Monterey Jack Pepper cheese
Sliced Kielbasa, ham, or other meat, layered instead of pork sausage, and leaving out the saut�ed pepper and onion. Saut�ed mushrooms.
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