Clapping On The Down Beat

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Breakfast. January 18, 2016

Filed under: Meal Planning — clappingonthedownbeat @ 8:27 PM

I love breakfast foods.  I could eat them 3x a day.  Here are a couple of new ones I tried that we all loved.  Cheesy Sausage Grits Casserole, Hashbrown Casserole, Scones.


3 1/2  cups water
1  cup quick-cooking white grits
1/4  teaspoon salt
1  cup gouda cheese 
2  tablespoons butter
3/4  pound bulk pork sausage
1/2  heavy cream
4  beaten eggs

Grease a 2-quart rectangular baking dish; set aside.
In large saucepan, bring water to boiling. Stir in grits and salt. Reduce heat to medium-low. Cover and cook for 15 minutes or until very thick, stirring occasionally. Remove from heat. Stir in 1/2 cup of the cheese and the butter until melted. Set aside.
In large skillet, cook sausage until thoroughly cooked; drain off fat. Stir cooked sausage, milk, and eggs into grits mixture. Spoon into prepared dish.
Bake, uncovered, in a 350 degree F oven about 45-60 minutes or just until set. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand 10 minutes before serving. Makes 8 servings.


8  slices bacon
1/2  cup panko 
5  eggs
2 1/2  cups frozen shredded hash brown potatoes
1  cup shredded cheddar  cheese
1/2  cup cottage cheese
1/3  cup milk
1 small can diced green chiles 
1/2  teaspoon salt
1/4  teaspoon ground black pepper
4  drops bottled hot pepper sauce (or more)

In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. When bacon is cool, crumble bacon; set aside. Stir panko into the reserved drippings in skillet. Transfer to a small bowl; cover and chill until needed.
Lightly grease a 9-inch pie plate; set aside. In a medium bowl beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, cheese, cottage cheese, milk, the green chiles, the salt, black pepper, and hot pepper sauce. Pour into prepared pie plate. Cover and chill for 2 to 24 hours.
Preheat oven to 350 degrees F. Sprinkle pie with panko mixture. Bake, uncovered, about 50 minutes or until a knife inserted in the center comes out clean. 


1/2  cup sour cream

1 /2 teaspoon baking soda

2 cups all-purpose flour

1/2  cup white sugar
1 teaspoons baking powder

1/4 teaspoon cream of tartar

1 /2 teaspoon salt

1 /2 cup butter
 1 egg

1/2 cup chopped dried cherries or cranberries

zest of 1 orange

In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees. Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the cherries/cranberries and orange zest.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 8 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 15-20  minutes in the preheated oven, until golden brown on the bottom.


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