Amish Breakfast Casserole

This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese.  We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more.  It was a huge hit!

Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
  2. Preheat oven to 350 degrees if baking now.
  3. In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
  4. Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
  5. At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
  6. Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
  7. This is what was left.
Recipe Notes

The original recipe is from www.centercutcook.com/amish-breakfast-casserole/

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Swedish Meatballs

This is made using my Italian meatballs http://www.cherylsrecipes.net/recipe/italian-meatballs/ and my Cream of Mushroom Soup http://www.cherylsrecipes.net/recipe/cream-of-mushroom-soup/ .  They are always a big hit at parties!

Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Meatballs
Cream of Mushroom Soup
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
  2. Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  3. Stir in flour until blended.
  4. Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
  5. Add meatballs and warm thoroughly.
  6. Serve with rice or pasta.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Cream of Mushroom Soup

This is by far the best cream of mushroom soup I have ever had!  It is pretty easy to make.  You can also use it as the base for Swedish Meatballs.

Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Ingredients
Servings: cups
Instructions
  1. In a Dutch oven, melt butter over medium low heat. Add onions. Cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  2. Stir in flour until blended; cook 1 minute, stirring constantly.
  3. Stir in water and soup base; cook, stirring constantly, until thickened. Stir in pepper, cream and mushrooms. Heat until warmed throughout.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms

This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce.  We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI.  We absolutely loved them!  My husband and I had them every day of the 3 day festival.  When we got home, I tried to recreate it.  This is what I came up with.

Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
  2. In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
  3. Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
  4. When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
  5. Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
  6. To serve, place a layer of the potatoes in a bowl.
  7. Top with steak, onion, and mushroom mixture.
  8. I like Sweet Baby Ray's BBQ sauce on mine.
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Fried Rice

This is a recipe that serves one, so I can make it for myself for lunch with leftover ingredients.    Of course, if you want more than one serving, you can easily double or triple the ingredients.

As always, you can change the vegetables and /or meats that go into this dish.  Add bean sprouts, ham, chicken, celery… you get the idea.

This is the recipe I use for a soy sauce substitute:  http://www.cherylsrecipes.net/recipe/soy-sauce-substitute/

Fried Rice
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Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Fried Rice
Print Recipe
Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Heat sesame oil in a medium sized skillet on medium-high heat. Add onions and carrots and saute for a few minutes.
  2. Add peppers, peas, garlic and mushroom. Saute, stirring often, for a couple of minutes.
  3. Add eggs and stir. They will cook very fast.
  4. Stir in lobster, rice, soy sauce or soy sauce substitute, and lobster or shrimp. Stir and heat until warmed through.
  5. I like mine with toasted black sesame seeds added to the top.
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Beef Stroganoff

This is delicious!  I have been making this for many years and it is always a favorite!

Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
  2. Add beef and brown well on both sides.
  3. Add mushrooms and saute 5 minutes longer.
  4. Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
  5. Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Bacon Cheddar Potato Pancakes

This is the best use for leftover mashed potatoes!!!

Bacon Cheddar Potato Pancakes
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Bacon Cheddar Potato Pancakes
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut up bacon and cook in skillet until almost done, then add onions and cook until tender.
  2. Combine all ingredients in a mixing bowl and stir well. If it is too soupy, add a little more flour.
  3. Heat skillet over medium heat. Use bacon grease or butter. Use an ice cream scoop to form mixture into patties and pan-fry until crisp on each side.
Recipe Notes

If the potatoes are really thick, you may not need any flour at all!

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Pork Carnitas

These are even better the second day!

Pork Carnitas
Print Recipe
Prep Time
15 minutes
Cook Time
6 hours
Prep Time
15 minutes
Cook Time
6 hours
Pork Carnitas
Print Recipe
Prep Time
15 minutes
Cook Time
6 hours
Prep Time
15 minutes
Cook Time
6 hours
Ingredients
Servings:
Instructions
  1. Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast. Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it. Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer. Place meat back into juices and refrigerate until the next day (for best results). Reheat the following day in the juices and use as desired.
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Stir Fried Veggies

This is actually the start of my Breakfast Skillet (http://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese.  I make this often when I want a quick, healthy lunch.  If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.

Stir Fried Veggies
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Stir Fried Veggies
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Ingredients
Servings: serving
Instructions
  1. Heat cast iron skillet on stove. Add avocado oil. Add potatoes and onions to skillet.
  2. Let that cook while you prep the other veggies.
  3. Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
  4. I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Recipe Notes

Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron

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Breakfast Skillet

Lots of veggies, topped with cheese and eggs of your choice.  This can also be used as a quick, healthy lunch:  http://www.cherylsrecipes.net/recipe/stir-fried-veggies/  although I don’t usually use the eggs and cheese when I eat it as a stir fry.

Breakfast Skillet
Print Recipe
Servings
1
Servings
1
Breakfast Skillet
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a skillet over medium-medium high heat, add avocado oil. Add onions and potatoes.
  2. Add sweet pepper. When potatoes are mostly cooked through, add spinach and tomatoes to skillet and cook to wilt spinach leaves. Season with salt and pepper as desired. Put into serving bowl and top with cheese and eggs.
Recipe Notes

Each serving contains 487 calories, 29 g fat, 386 mg cholesterol, 298 mg sodium, 1147 mg potassium, 36 g carbs, 7 g fiber, 13 g sugar, 22 g protein, 143% vitamin A, 121% vitamin C, and 29% iron

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