Tuesday, April 22, 2014

Sunrise Breakfast Casserole


  • 2 packages (12 ounces each) sausage links
  • 9 large eggs
  • 3 cups milk
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (30 ounces) Country Style Hash Browns
  • 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
  • 1/2 cup sweet red pepper, diced
  • 1/3 cup green onions , thinly sliced
  • 2 cups salsa or picante sauce (optional) 


  1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
  2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
  3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
  4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
  5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
  6. Cover and refrigerate overnight.
  7. Remove from the refrigerator 30 minutes before baking.
  8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
  9. Let stand 10 minutes before serving.
  10. Serve with salsa or picante sauce if desired.

Sunday, April 6, 2014

Coconut Syrup

1/2 c. butter
3/4 c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.