Chorizo, Egg, & Biscuit Breakfast Casserole

OLYMPUS DIGITAL CAMERA

Delicious, protein-packed, perfect for a crowd-pleaser dish… you won’t want to stop eating it!  I made this a couple of days ago for a group of women I meet with every week for Bible study.  It’s kind of like a breakfast feast every week as people bring tacos, donuts, fruits, yogurts… it’s like we lure people in with the food, honestly!

Another recipe that would have been great would have been the Breakfast Egg-Muffins, individual so that your guests wouldn’t have to bother with serving… just grab n’ go.

The base of this casserole is pre-baked biscuits cut open (6 usually work instead of the regular 8 that come in a pack)

OLYMPUS DIGITAL CAMERA

While the biscuits bake, you want to mix up the egg & milk mixture. 1 dozen eggs, 2 cups milk

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Next you add your spices, 1 tsp Chili powder, 2 tsp Garlic, 1 tsp salt, 1 tsp pepper, 2 tsp Basil, and if you can find it, 2 tsp of Six Peppers spice

OLYMPUS DIGITAL CAMERA

Also, while the biscuits are baking, the chorizo should be cooking in a pan until it becomes the consistency of cooked ground beef

OLYMPUS DIGITAL CAMERA

Pre-cooked

Once biscuits are done, you’re ready!  Keep oven on at the regular 375 (for biscuits) so that it’s easy to pop the casserole in once it’s combined.  Line your casserole dish (9×13) with open biscuits (about 6)

OLYMPUS DIGITAL CAMERA

Spread the cooked chorizo on top, then pour the egg mixture over into the dish.  Scatter the chorizo so that some is incorporated into the egg mixture also.

OLYMPUS DIGITAL CAMERA

Bake for 20-25 minutes until center cooked (when a fork comes out clean after inserted).  Then add cheese and pop back in for another minute or until cheese melts.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Delish and ready for breakfast!

Breakfast Egg Muffins… Not McDonalds!

OLYMPUS DIGITAL CAMERA

I love to cook… with all the mistakes there are to be made, you’d think it’d be frustrating at time, which if I’m honest, then yes, it really is.  But when you create a recipe that is amazing, the frustrations don’t seem so bad.  I made 24 egg muffins this past Monday, and yes, there was a huge mistake that you dear readers, get to learn from: DO NOT USE REGULAR CUPCAKE LINERS WHEN COOKING SOMETHING LIKE EGGS.  Use the foil lined ones (see image below) use you like disintegrating pieces of cupcake liner along with your breakfast.

Ingredients (if you don’t want to make 2 batches of muffins, halve this recipe)

  • 1 pound turkey sausage
  • 24 eggs
  • 1 cup milk
  • 2 tsp garlic
  • 1 cup cheese
  • 1 cup salsa or picante sause
  •  2 tsp salt & 2 tsp pepper

Brown sausage in frying pan until done, set aside.  In a large mixing bowl, add 12 eggs (and whisk) then add 1/2 cup milk along with all the spices (remember to halve it if you don’t want to make 24 muffins!).  Stir in the cooked sausage.  Line a cupcake or muffin tin with FOIL-lined cupcake liners.  Fill each cup about 1/3 to 2/3 full, but no fuller.  Add in a pinch of cheese to each individual cup, I realize you can also mix all the cheese in at one time in order to make it faster, but it doesn’t ensure that each cup has the perfect amount of cheese.  And I’m kind of a perfectionist 🙂 each muffin NEEDS the perfect amount of cheese.  I also do the same with the salsa, putting one spoonful each into each cup. 

foil

 

 

 

Bake at 350’F for 20-25 minutes, or until a fork inserted comes out clean.

Enjoy your delicious non-McDonald’s Egg Muffins!

OLYMPUS DIGITAL CAMERA

Magnolia’s Sweet Potato Muffins & Cream Cheese Frosting

OLYMPUS DIGITAL CAMERA

I love cooking & baking, my mom, who also loves to labor in the kitchen, gave me a novelty cookbook for New Year’s, The Show Boat Cookbook (Southern Cooking from the Banks of the Mississippi) by June Jackson.  It is wonderful!  It is not the most healthy of course, but it’s good to have balance in your life with food, as with everything else.  You can always substitute different flours like almond flour instead of the gluten.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 1/2 cup cooking oil (use extra virgin olive oil for nutrition)
  • 1/4 cup (1/2 stick) butter
  • 4 eggs
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2/3 cup orange juice (or milk you’d like)
  • 2 teaspoons vanilla
  • 3 cups sweet potatoes peeled, cooked & mashed
  • 1 cup chopped pecans (optional)

Sift all dry ingredients except sugar and spices and set aside. In a separate bowl, cream together sugar, cooking oil, butter, eggs, and spices.  Gradually add dry ingredients to creamed mixture. Add orange juice (or milk) and vanilla.  Fold in sweet potatoes and pecans.  Pour into muffin cup-lined muffin tins (should make 2 dozen).  Bake at 325’F for 25 to 30 minutes.

Serve hot & with Cream Cheese frosting on top if you’d like!

Easy Cream Cheese Frosting:

  • 12 ounces cream cheese, softened
  • 1/2 cup sour cream (fat-free can be used)
  • 1 tablespoon sugar

Combine the three ingredients and refrigerate before using.

ENJOY!