The Menu
Colby Cheese Breakfast Casserole
Cheddar Sausage Muffins
Fresh fruit, in season
The Recipes
Colby Cheese Breakfast Casserole
Prep Time: 20 minutes -- Bake Time: 60 minutes
Copyright http://www.breakfast-and-brun ch-recipes.com All rights reserved.
8 slices white sandwich bread
1 Pound Colby cheese, grated
8 eggs
3/4 teaspoon of salt
3 cups milk
3/4 teaspoon of dry mustard
1/2 cup sliced green onions (use more or less to your own taste) 8 ounces sliced fresh mushrooms (use more or less to your own taste)
Kitchen Equipment Needed
9" x 13" baking dish or pan, greased
Butter the slices of bread and cut each slice into 1 inch cubes. Place in the bottom of a greased 9" x 13" baking dish or pan.
Shred the entire pound of cheese and sprinkle evenly over the bread cubes.
Layer sliced onions and sliced fresh mushrooms over the cheese.
In a medium size mixing bowl, beat the eggs, milk, salt, and mustard together. Pour over the bread mixture.
Cover and refrigerate overnight (minimum of 6 hours).
When you are ready to bake, preheat your oven to 350ºF.
Bake the casserole covered for 1 hour.
Uncover and put back in the oven for 5 minutes to brown the top.
Cheddar Sausage Muffins
Prep Time: 15 minutes -- Bake Time: 20 minutes
This recipe makes 12 muffins.
Copyright http://www.breakfast-and-brun ch-recipes.com All rights reserved.
2 cups of flour
3 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 egg
1/4 cup butter, melted
1 cup milk
1/2 cup to 3/4 cup shredded sharp cheddar cheese
8 ounces (1/2 pound) bulk pork sausage
Preheat your oven to 375ºF.
Fry the sausage in a frying pan until cooked. Cool slightly and drain off the excess fat. Set aside and let the sausage cool.
In a medium mixing bowl, sift together the flour, baking powder, sugar, and salt.
In a separate bowl, beat the egg slightly. Using a whisk, mix together the egg, butter, and milk.
Stir the wet ingredients into the dry ingredients just until moistened.
Gently fold in the cooled sausage and shredded cheese.
Grease a standard size muffin pan that makes 12 muffins or use paper baking cups and fill each of them 2/3 full with the batter.
Bake the cheddar sausage muffins at 375ºF for 18 to 22 minutes. Cool for 5 minutes before removing from the muffin pans.
As an added note, I would recommend using sharp cheddar cheese versus mild or medium. Once baked, the cheese flavor mellows so the sharper the cheese is, the more pronounced the flavor will be.
Serve with fresh fruit, in season.
Colby Cheese Breakfast Casserole
Cheddar Sausage Muffins
Fresh fruit, in season
The Recipes
Colby Cheese Breakfast Casserole
Prep Time: 20 minutes -- Bake Time: 60 minutes
Copyright http://www.breakfast-and-brun ch-recipes.com All rights reserved.
8 slices white sandwich bread
1 Pound Colby cheese, grated
8 eggs
3/4 teaspoon of salt
3 cups milk
3/4 teaspoon of dry mustard
1/2 cup sliced green onions (use more or less to your own taste) 8 ounces sliced fresh mushrooms (use more or less to your own taste)
Kitchen Equipment Needed
9" x 13" baking dish or pan, greased
Butter the slices of bread and cut each slice into 1 inch cubes. Place in the bottom of a greased 9" x 13" baking dish or pan.
Shred the entire pound of cheese and sprinkle evenly over the bread cubes.
Layer sliced onions and sliced fresh mushrooms over the cheese.
In a medium size mixing bowl, beat the eggs, milk, salt, and mustard together. Pour over the bread mixture.
Cover and refrigerate overnight (minimum of 6 hours).
When you are ready to bake, preheat your oven to 350ºF.
Bake the casserole covered for 1 hour.
Uncover and put back in the oven for 5 minutes to brown the top.
Cheddar Sausage Muffins
Prep Time: 15 minutes -- Bake Time: 20 minutes
This recipe makes 12 muffins.
Copyright http://www.breakfast-and-brun ch-recipes.com All rights reserved.
2 cups of flour
3 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 egg
1/4 cup butter, melted
1 cup milk
1/2 cup to 3/4 cup shredded sharp cheddar cheese
8 ounces (1/2 pound) bulk pork sausage
Preheat your oven to 375ºF.
Fry the sausage in a frying pan until cooked. Cool slightly and drain off the excess fat. Set aside and let the sausage cool.
In a medium mixing bowl, sift together the flour, baking powder, sugar, and salt.
In a separate bowl, beat the egg slightly. Using a whisk, mix together the egg, butter, and milk.
Stir the wet ingredients into the dry ingredients just until moistened.
Gently fold in the cooled sausage and shredded cheese.
Grease a standard size muffin pan that makes 12 muffins or use paper baking cups and fill each of them 2/3 full with the batter.
Bake the cheddar sausage muffins at 375ºF for 18 to 22 minutes. Cool for 5 minutes before removing from the muffin pans.
As an added note, I would recommend using sharp cheddar cheese versus mild or medium. Once baked, the cheese flavor mellows so the sharper the cheese is, the more pronounced the flavor will be.
Serve with fresh fruit, in season.
