Breakfast Casserole

Although most of my posts are about dinner and dessert I wanted to bring you guys a post featuring a different meal. Breakfast. This recipe is one of my favorites for a holiday morning or an afternoon brunch. This recipe is more than enough for one person and although this blog is about food for four people this is a great chance to invite the extended family over for something new and enjoy the whole family.

Breakfast Casserole

Yields: 8-12 servings                                         Prep Time: 1 Hour                                            Cook Time: 1 Hour

2 Pounds of Bob Evans Sausage

4 Eggs

2 Cups of Milk

¼ Tsp. of Dried Mustard

1 Loaf of Italian Bread

4 Cups of Cheddar Cheese

The first thing that needs to be done in order to prep for this meal is to cut the crusts off of the Italian bread and cut the bread into one inch cubes. After you need to brown the ground meat and drain off the grease.

Now spray down a 9 x 13 and layer the bread, cooked sausage and the cheese in the pan. Now you’ll need to mix the eggs, milk and dried mustard in a bowl and pour that mixture over the bread, sausage, and cheese mixture. Refrigerate the mixture over night. And allow the bread to soak up that mixture.

Finally it’s time to cook. Bake your casserole in the oven at 350 degrees for fifty minutes with foil over it keeping the moisture in and locking in that goodness. With 10 minutes remaining remove the foil and allow the top to crisp up.

A lot of the recipes that I deal with are actually recipes that have either been passed down through the family or found on the internet and tweaked to how my family and I like them. I hope you guys do the same thing and add your own twist to each recipe.

Teriyaki Chicken Lettuce Wraps

So last night for dinner after spending all weekend baking in the sun all weekend at a softball tournament my family and I were looking for something quick, light, and easy to make. Using what I had in the fridge I was able to make a meal that I think is one of the healthiest meals you will see me blogging about.

Teriyaki Chicken Lettuce Wraps

Yields: 4 Servings                                              Prep Time: 45 minutes                                     Cook Time: 15 minutes

2 Large or 4 small Boneless Skinless Chicken Breast

1 Cup of Soy Sauce                                                      ¼ Cup of Canola Oil

¼ Cup of Brown Sugar                                                 ½ an Onion Diced

1 Tbs. of Ginger                                                            1 Sweet Orange Pepper

1 tsp. of Lemon Juice                                                      1 Sweet Red Pepper

 1 Head of Romaine Lettuce                                           2 Cups of Minute Rice 

                                       

The first thing you want to do is combine the Soy Sauce, Brown Sugar, Ginger, and Lemon Juice and allow them fuse together into a marinate. In the mean time you’ll want to clean your chicken and dump your marinate over the top of the chicken and let it sit for about a half hour.

Well the chicken is marinating you can start to dice your onion and peppers into small bite size pieces. You can also wash and pull apart your Lettuce so they are ready for rice and chicken.

You want to start to cook the chicken over a medium to high heat till its firm and cooked all the way through. Well the chicken is cook you can work on sauteing the diced onions and peppers in the canola oil. You can also start the minute rice.

After the chicken is cooked you will want to allow a few minutes for the chicken to rest so you don’t lose the juice and the chicken doesn't become too dry.

Once the onions and peppers a soft and the rice is cooked combine the two and lay a bed of rice on the lettuce and start to cut the chicken into strips and lay on top of the rice.

A quick easy meal that’s a lot healthier than most dinners you might throw together at the last minute.

Not to mention who doesn't love a meal you can pick up and eat.