Breakfast Egg Bake Casserole

I first had this recipe when my coworker made it one morning for her intern/student's last day in PT. When she made it, it was soooo good! So of course I asked her for the recipe and how to make it. And it was super easy so eventually I made it. I added some meat to mine and some onions. But you can pretty much add whatever you want to it. And I ended up freezing over half of it because it makes a lot.

Breakfast Egg Bake Casserole (Sondi's Mom's Recipe) (12 servings):

12 eggs
1 carton cottage cheese (I used the large carton)
7 oz can diced green chiles (hot or mild)
1 lb shredded Monterey Jack cheese
1 pkg pancetta
1 onion, diced
1/3 c melted butter

Preheat oven to 350.

Mix the first 6 ingredients together. I didn't use all of the cottage cheese, maybe about 3/4 of the container. I eyeballed it. Same with the Monterey Jack cheese-about 3/4 of the bag. Add the butter at the very end-make sure it's not too hot that the eggs won't curdle when you add it. Stir to combine.

Grease a 13x9-inch baking dish. Pour casserole into dish & bake about 55-60 minutes or until top is browned & eggs are set. Enjoy!!




Ready to be baked...

Fresh from the oven...

Enjoy!...

Taco Mac

I used to LOVE Hamburger Helper as a kid, especially the cheeseburger one. If my parents were going out for the night, my mom would make it beforehand and then I would warm it up when I was ready to eat...so yum! But I also know they put lots of bad stuff in it to taste good. I have another recipe on this blog that's a homemade version of Hamburger Helper but it has salsa in it, which means I can't eat it anymore so I've had to look for new recipes. I found this one and decided to try it. It was good but it tasted like it was missing something...maybe some Velveeta or now that I mention that other recipe, maybe a can of the cheddar cheese soup. I'll have to try adding that next time....

You can find the recipe here




Turkey browning...

Cream cheese added...

Ready to eat...

Enjoy!....

Sausage, Potato & Peppers

I've been craving sausage lately so I went on to Pinterest to find a good recipe and I found a couple that sounded good, this being one of them. I found the recipe via www.lilasapron.com. Super easy to prepare and to make. Instead of adding the Creole seasoning and rosemary, I added Cajun seasoning and Italian seasoning. I ate it cold for lunch today at work and it tasted really good cold, as well as hot. So this will be something I will make again! You can also change up the seasonings and add pretty much whatever you like, which is always nice!

Sausage, Potato & Peppers (3-4 servings):

1 pkg of your favorite sausage links, sliced
4-5 decent-sized potatoes, cut into chunks or sliced (Yukon or red bliss)
1 small jar banana peppers, drained
1-2 bell peppers, sliced
Olive oil
Salt & pepper
Cajun or Creole seasoning
Rosemary or Italian seasoning (or anything to your liking)

Line a baking sheet with foil and spray with cooking spray. Place all the ingredients, except the olive oil and seasonings on the baking sheet. Sprinkle with a generous amount of olive oil to coat all the ingredients. Add salt, pepper, Italian and Cajun seasonings, again enough to coat the ingredients. Not sure the measurements-just use what you want. Mix everything together with your hands so it's evenly coated.

Bake at 400 for 30-35 minutes, until the potatoes are tender. Enjoy!




Everything minus the banana peppers and seasonings, all chopped up and ready to go...






Fresh from the oven...






Enjoy!...

Cheesy Beef & Bow Ties

I'm not sure where I got this recipe from but I used to make it all the time. I made it again a couple weeks ago and I forgot how good it was! It reminds me of a homemade version of Hamburger Helper. You can use ground beef or turkey with it and it still tastes the same. I'll keep making this recipe again and again!

Cheesy Beef & Bow Ties (4 servings):

6 oz uncooked bow tie pasta
1 lb ground turkey or beef
1/2 c chopped green onions, 2 tbsp reserved for garnish
1 (10 3/4 oz) can condensed cheddar cheese soup
1 c Old El Paso Thick & Chunky Salsa
1 1/2 c shredded cheddar and american cheese

Cook the pasta according to the pkg directions; drain. Meanwhile, brown the meat in a skillet until thoroughly cooked; drain. Stir in the onions, the soup and the salsa into the ground meat. Bring to a boil.

Reduce the heat to medium-low and cook for 5 minutes. Stir in the cooked pasta. Cook 3-5 minutes, or until thoroughly heated through, stirring occasionally. Sprinkle with the cheese; cook just until melted. Sprinkle with the reserved 2 tbsp green onions. Enjoy!




The ingredients...






Pasta added...






Ready to eat...






Enjoy!...