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!
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.
Preheat oven to 350 degrees if baking now.
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.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
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.
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.
This is what was left.
Recipe Notes
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
These are super easy and chocolatey! When I take them to get-togethers with other choices of cookies, these always go first! This is a classic recipe with a lot of variations. But this is the way I make them.
Combine sugar, cocoa, milk, butter and salt in large saucepan.
Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Meanwhile, line cookie sheets with wax paper.
Stir mixture and bring to a boil that can't be stirred down for 1 minute.
Remove from heat and stir in peanut butter until smooth.
Add oats and stir to mix well.
Drop by small cookie scoop onto wax paper. Refrigerate.
Recipe Notes
You can also pour this mixture into a 9" square pan that has been greased, let cool, then cut into squares.
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese. You can make Swedish Meatballs https://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc. You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking. You will want to make a larger meatball for making them this way, though. Meatballs always make a good dish for a potluck or a party!
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 for 15 minutes.
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.
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.
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.
Stir in flour until blended.
Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
Add meatballs and warm thoroughly.
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.
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.
Stir in flour until blended; cook 1 minute, stirring constantly.
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.
This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html. The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier. They were pretty good, light and fluffy, had a bit of a banana taste, but not too much. I cut the recipe down because it made a huge batch!
Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
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.
Nutrition info for 2 pancakes (1/4 of the batch):
179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein
