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Make Ahead Breakfast Casserole

jeris_egg_casserole

By popular demand, here is the recipe for the casserole Jeri brought last Friday. Thanks, Jeri!

Make Ahead Breakfast Casserole

Original recipe makes 10 to 12 servings

Makes servings USMetricAdjust Recipe (Help)

Ingredients

2 1/2 cups seasoned croutons

1 pound spicy pork sausage

4 eggs

2 1/4 cups milk

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry

1 (4.5 ounce) can mushrooms, drained and chopped

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 teaspoon dry mustard

2 sprigs fresh parsley, for garnish

Directions

1.     Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.

2.     In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

3.     The next morning, preheat oven to 325 degrees F (165 degrees C).

4.     Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

**Note:  I actually sauted fresh mushrooms with 1 cup of onions. I didn’t make this the night before, so the croutons did not soak overnight.  Instead of layering everything, I threw it all together and poured it into the baking dish.  I let the baking dish sit for about 10 minutes before putting it into the oven, and it turned out great!

from AllRecipes.com


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Breakfast Recipe: Mexican Quiche Appetizer- from Linda

Mentor Mom Linda shared a wonderful breakfast or brunch recipe!  It works great for a shared table or as a dish to serve when receiving visitors at your home.  I’m thinking this might even be good to serve some moms if you have a playdate at your house. YUM!
Mexican Quiche Appetizer (or Brunch Dish!)
Ingredients:
1/2 Cup Butter
10 Eggs
1/2 Cup Flour
1 Teaspon Baking Powder
Dash of Salt
8-10 Ounces Canned, Chopped Mild Green Chiles
2 Cups Cottage Cheese (16 ounces)]
4 Cups grated Monterey Jack Cheese (1 pound)
To Prepare:
Melt butter in a 9×13 inch baking pan.  Set aside.  In a large mixing bowl beat eggs and add flour, baking powder and salt and mix well.  Add melted butter, leaving the pan buttered.  Add chiles and cheese.  Mix together and pour into baking pan.  Bake uncovered at 350 degrees for 45-60 minutes.  Test for done with a knife.  Be sure quiche is set and knife blade comes out clean when inserted in center.  Cut into bit size squares while hot, but allow to cool slightly before removing from pan.  Note:  This may be baked and frozen; reheat covered with foil.