Brunch Casserole

1 pound  sausage  cooked, crumbled and drained
1  5 1/2  oz box of seasoned croutons
4 eggs
2 cups milk
1  10 1/2 oz can of cream of mushroom soup
1  16 oz package Italian style Frozen vegetables
1 cup cheddar shredded cheese
1 cup monterey jack shredded  cheese

Line the bottom of a 9X13 greased baking dish with croutons. Sprinkle cooked sausage over croutons.
Beat eggs and milk in large bowl.  Add remaining ingredients, mixing well with a spoon.  Pour over sausage.
Bake at 350 F  for 1 hour. This recipe can be made ahead and refrigerated overnight before baking. Serves 8

Breakfast Bunt

all credit for this delight goes to  Home Made Simple

Breakfast BundtCook this versatile breakfast delight and eat for days! Not just for breakfast or brunch, it can also be paired with soup for lunch or dinner.





INGREDIENTS
2 tubes of refrigerated buttermilk biscuits
1/2 pkg. of turkey sausage (cooked and crumbled) ANY MEAT YOU LIKE!
1/2 pkg. turkey bacon (cooked and diced)
1 cup reduced fat cheddar cheese (grated) 1 1/2 cups of liquid egg product, or whole eggs equivalent
1/2 medium  onion diced  optional
1/2 green pepper  diced  optional




INSTRUCTIONS

1. Preheat oven 375°F.
2. Spray a bundt pan with cooking spray and set aside.
3. Start your first layer by placing the biscuits in the pan. Next, sprinkle the cooked sausage and bacon over the biscuits.
4. Pour the eggs over the meat and then sprinkle the cheese over the eggs.
5. Add the second layer of biscuits over the cheese.
6. Bake for 40 minutes. Cool and invert on to a plate to serve.

Tip: Any kind of breakfast meat can be used, such as chorizo, Italian sausage, spicy pork sausage, Canadian bacon, etc. Feel free to switch up the type of cheese as well, or substitute low fat biscuits.

Tip: It’s the breakfast that keeps on giving. Cut it into portions and freeze for later use or use a panini press to create the perfect complement to your favorite soup at lunch or dinner.

Country Breakfast Pie

1 Roll Sausage cooked, crumbled, drained
9 inch pie shell
1 & 1/2 cup grated swiss cheese
1/4 cup chopped bell pepper
1/2 cup Red bell pepper
3 tbsp chopped onion
4 eggs lightly beaten
1 cup light cream

Prepare pie shell.  Mix cheese and sausage, sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mix.  Pour in shell. Bake 375 F for 40- 45 minutes. Cool on rack 10 minutes. 6-8 servings.

Breakfast of champions

These are yummy and easy to eat on the go.  They last up to a week in the refrigerator. This recipe is easily adjusted for large or small batches.

Breakfast wedges

1 bag thawed and mashed tater tots
1 small onion diced  (optional)
1 small green pepper diced (optional)
Bacon or sausage cooked and crumbled (optional)
garlic powder to taste
salt to taste
MIX all above ingredients well
8-12 eggs  add at least 8 eggs and mix well.  will need to be a little soupy then add
1-8 oz bag shredded cheese (I use taco blend)
should no longer be  soupy.

Drop by spoonfuls on hot oiled skillet.  Cook on both sides until golden brown and center is done.  we like them with ranch dressing.  also yummy on a biscuit with a slice of cheese.