Breakfast Cups

Again....I apologize that I've taken so long to post something.  Sometimes a girl's plate can just get too full and things start slipping through the cracks.  I've still been cooking and trying recipes and restaurants so I have some new stuff to share.

This is a great one to start with.  My husband has deemed these "camping cups" because they are perfect for taking camping.  Its a breakfast casserole cooked in individual portions using a muffin pan.  This is perfect because you can get 1 or 2 out and microwave them.  Great for during the week to have a hot breakfast in a flash or to go!  You could also change up the meats and cheeses or even take this idea and create a non-breakfast version.  Click here for the original recipe I found.  Enjoy!

Breakfast Cups

1lb sausage, crumbled and cooked
8 eggs, lightly beaten
2c cheddar cheese
1 can flaky Grands biscuits (8 biscuits)

Lightly spray a 24 muffin tin.  Separate each biscuit into 3 layers and place 1 layer into each muffin tin.  Combine sausage, beaten eggs, and cheese.  Scoop filling (about a 1/4 cup) into each muffin tin.  Bake according to biscuit can directions.

Fruity Baked Oatmeal

I came about this recipe searching for a crockpot oatmeal recipe.  I found several but all of them said that the oatmeal burned if it cooked past 5 hours.  I don't have a programmable crockpot so I won't be doing crockpot oatmeal anytime soon.

Fortunately, instead, I found this great recipe on Taste of Home's website.  You can view the recipe on their website here.  I was afraid that this recipe would result in a dense gummy oatmeal but it was suprisingly light.  I think the baking powder keeps it from becoming dense.  It is a little dry but I think that makes it perfect for topping with milk.  The leftovers were delicious as well.  The second time I made it I cut back a little on the butter and brown sugar by about 1/3 and I didn't see a noticeable difference.


Fruity Baked Oatmeal

3c quick cooking oates
1c brown sugar
2t baking powder
1t salt
1/2t cinnamon
2 eggs, lightly beaten
1c milk
1 stick butter melted
3/4 c chopped, peeled apple
1/3c chopped peaches
1/3c blueberries

In a large bowl combine the first 5 ingredients.  Add the next 3 and mix well.  Add the fruit and pour into a 8 inch square baking dish coated with cooking spray. Bake at 350 for 35-40 mins or until a knife inserted into the middle comes out clean.

Peanutty Chocolate Banana Bread

Sometimes you just can't improve on an original.....sometimes you can!  Add chocolate chips and peanut butter to banana bread and it gets better!   Don't get me wrong, I love just plain ol' banana bread too.  This is a great, just a little bit different, version of an original.  This recipe from Pampered Chef is a great bread to give and freeze too!  Bake up a loaf!!

Peanutty Chocolate Banana Bread

2c AP flour
1c sugar
1T baking powder
1/2t salt
1 c mashed ripe bananas (about 2)
1/3c milk
1/3c peanut butter
3T oil
1 egg, lightly beaten
1c milk chocolate chips (I've used semi sweet too)
1/3c chopped peanuts (optional for top)

Preheat oven to 350 and spray loaf pan with cooking spray.  Combine all of the ingredients down through the egg.  Mix just until moistened then add 3/4c of the chocolate chips.  Spoon batter into pan and top with remaining chocolate chips and chopped peanuts.  Bake 1hr or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 mins then remove from pan to a cooling rack.

I've also cooked this in 3 mini loaf pans for 35 mins.

Hash Brown Breakfast Casserole

This recipe is a nice change from the typical breakfast casserole.  The original recipe calls for sausage but substituted ham.  I think smoked sausage would be a nice substitute too.  You prepare this casserole the night before and bake it in the morning.  It makes ALOT so be prepared to share!  Here is the original recipe that we adapted this one from.

Hash Brown Breakfast Casserole

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns, thawed
1lb bulk sausage, browned (we used diced ham)
2 1/4 cups milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) grated Parmesan

Spray a deep 9x13 casserole dish with cooking spray.  Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes.  In a large mixing bowl, combine the milk, eggs, salt, pepper, and mustard.  To assemble, spread bread cubes on the bottom of the dish and them top with the hash browns and onion.  Add sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer and then the Cheddar.  Cover and refrigerate overnight.  Next morning, bake at 350 for 45-50 mins.

Country Grits and Sausage Casserole

My aunt Elaine made this for breakfast for us at the beach.  Its a nice change from a typical breakfast casserole.  Most of the prep is done the night before which makes it a quick fix in the morning.

Country Grits and Sausage Casserole

1/2 t salt
1c quick cooking grits
4c shredded sharp cheddar cheese
4 eggs, beaten
1c milk
1/2 t dried thyme
1/2 t garlic salt
2lbs pork sausage, cooked and drained

Night before - In large saucepan, bring 4 cups water and salt to a boil.  Stir in grits, return to a boil, and then reduce heat to medium to cook about 4 mins while stirring occasionally. Add cheese and stir until it melts.  Combine eggs, milk, thyme, and garlic salt.  Add a small amount of hot grits to egg mixture to temper them.  Then combine all of the egg mixture with the grits.  Pour mixture into a 9x13 pan, cool and refrigerate overnight.

Morning - Remove from refrigerator 15 mins before baking.  Preheat oven to 350.  Uncover and bake 50-55 mins.  Let cool 10 mins before serving.