I'm not a big casserole fan, but I remember making this years ago and decided to throw one together the other night when we had nothing else thawed out for dinner. The kids ended up eating it all! I don't have exact measurements on the hash browns, but you can definitely eyeball it.
frozen shredded hash browns
2 c. cheese, shredded (cheddar, colby jack, whatever)
8 eggs
1 c. milk
1 t. dry mustard
1/2 t. salt
1 lb. ground sausage, browned (or cooked ham, cubed)
Spray a 13 x 9 dish. Heat oven to 350 degrees. Spread a generous layer of hash browns to cover the bottom of the dish. Sprinkle 1 cup of cheese over hash browns, and then add the sausage on top. Beat together eggs, milk, mustard, and salt; pour evenly over dish. Add remaining 1 cup of cheese on top. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 10 minutes. Make sure that the eggs are set by inserting a knife in the middle.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, December 1, 2008
Tuesday, October 28, 2008
German Pancakes
All the recipes I post on here are either our family's tried-and-true favorites, or they are recipes from my Taste of Home magazines that I've actually tried at least once. I'll never put any recipe on here that hasn't been tested and approved by us first!
This recipe is our Christmas morning tradition.
GERMAN PANCAKES WITH BUTTERMILK SYRUP
Pancake:
6 eggs
1 c. milk
1 c. flour
1/2 t. salt
2 T. butter, melted
Place the butter in a 13 x 9 glass dish and put in the oven at 400 degrees until melted. In the meantime, place eggs, milk, flour, and salt in a blender; cover and process until smooth. Pour batter into the baking dish and bake uncovered for 20 minutes. Dust with powdered sugar and serve immediately.
Syrup:
1.5 c. sugar
3/4 c. buttermilk (if you don't have buttermilk, pour approx. 1 T. white vinegar in a measuring
cup and fill the rest--up to the 3/4 c. line--with milk)
1/2 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla
In a saucepan, combine the first five ingredients; bring to a boil (be careful not to let boil over, as the baking soda makes the mixture really foamy). Continue a soft boil for two minutes. Remove from the heat and add vanilla.
This is super rich syrup, but you've got to try it at least once. It's the best! You can refrigerate it and use later, but it does tend to separate. After reheating, just blend well with a fork.
This recipe is our Christmas morning tradition.
GERMAN PANCAKES WITH BUTTERMILK SYRUP
Pancake:
6 eggs
1 c. milk
1 c. flour
1/2 t. salt
2 T. butter, melted
Place the butter in a 13 x 9 glass dish and put in the oven at 400 degrees until melted. In the meantime, place eggs, milk, flour, and salt in a blender; cover and process until smooth. Pour batter into the baking dish and bake uncovered for 20 minutes. Dust with powdered sugar and serve immediately.
Syrup:
1.5 c. sugar
3/4 c. buttermilk (if you don't have buttermilk, pour approx. 1 T. white vinegar in a measuring
cup and fill the rest--up to the 3/4 c. line--with milk)
1/2 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla
In a saucepan, combine the first five ingredients; bring to a boil (be careful not to let boil over, as the baking soda makes the mixture really foamy). Continue a soft boil for two minutes. Remove from the heat and add vanilla.
This is super rich syrup, but you've got to try it at least once. It's the best! You can refrigerate it and use later, but it does tend to separate. After reheating, just blend well with a fork.
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