Turkey Sausage & Egg Breakfast Casserole

 

Turkey Sausage Breakfast CasseroleI’m not sure how this is possible, but this week is busier than normal. Between work dinners, two birthday dinners, and a charity gala on Saturday there isn’t a whole lot of cooking that I get to do.

I got a late start on meal planning for this week and boy did I pay for it. I had this great pizza crust recipe I found on Pinterest that I was hesitant to make because of time. I went ahead and forced myself to do it and then it turned out to be an epic fail! I’m not sure if it was the pinner or the pinnie but I would like to think that I couldn’t mess up a pizza crust that bad. I mean I have made some wonderful homemade crusts over the years. I will spare you all of the details but it was a sticky mess followed by a rising crust that would not rise correctly. No tears over it though. We just jumped in the car and ate out.

When we returned home we took the dune buggy (Gavins green car) for a spin around the block and then while Miles got G ready for bed I tried to redeem myself from the afternoon food trauma.

Breakfast is hard for me. On the weekend there is ample time to get up and get moving on a homemade meal. Week days are a little more difficult. Most mornings Miles is on breakfast duty for Gavin and we both scavenge for ourselves. I do try and make sure we have options but nothing overly amazing. To be honest, I’m just not a breakfast person unless it is for dinner.

This recipe was EASY and DELICIOUS! I wasn’t too sure what to think when I read that it had cottage cheese in it but why not! I don’t care for the stuff by itself but you can’t taste it in lasagna so I will be fine.

The original recipe called for that pre cooked turkey sausage but I did some looking at Walmart and they actually make turkey sausage in the sausage log (excuse my terminology) and it is really tasty.

This is a make again recipe that has a lot of potential. You could add spinach, peppers, ham, different spices, top it with homemade salsa, put salsa in it before you bake it, or substitute the whole eggs for all egg whites. The list could go on and on. This recipes was adapted from I heart planners blog.

What you need:

  • 1 lb. turkey sausage
  • 1 1/2 cups of shredded cheese (I used an italian blend)
  • 12 whole eggs
  • 4 egg whites
  • 6 oz. Low fat cottage cheese
  • Chili powder, to taste
  • Salt, to taste

How it comes to life:

Preheat the oven to 350 degrees

Cook and crumble the turkey sausage, drain grease. Sprinkle the sausage in the bottom of a 13×9 greased pan.

Next sprinkle the shredded cheese over the sausage.

In a medium size bowl, add the eggs, cottage cheese, chili powder and salt to taste.

Pour over the sausage and cheese.

Bake for 35-45 minutes or until the eggs are done.

Turkey Sausage Breakfast Casserole

breakfastcasserole.dashoflovely-1

 

Breakfast Enchiladas

I constantly struggle to find breakfast food that is outside of the normal eggs, bacon, pancake, and omelet routine. This recipe was easy and was a hit with my family.

dashoflovely.blog.breakfastenchilada.©2013MWBphoto-4, breakfast enchiladas

What you need:

  • chorizo – I used approximately 3 links
  • 1 red bell pepper, diced
  • diced jalapeno peppers – add to your own degree of spiciness
  • 6 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups pepper jack shredded cheese (divided)
  • 6 – 9″ flour tortillas
  • 1/2 cup skim milk, 1/2 cup whole milk
  • 2 tsp cornstarch
  • 1 tsp ground cumin

How it comes to life:

Preheat the oven to 375.

Remove the casing from the sausage and brown in a skillet until fully cooked. Add the red bell pepper and jalapeno and cook until the pepper is soft. Remove from heat.

In a separate bowl, mix together the eggs, salt, pepper, 1 cup of cheese, and the chorizo mixture from above.

Place a tortilla on a large plate and scoop approximately 3/4 cup of the mixture into the center. You can add more or less depending on how full you want your enchiladas. Do not overfill or you will not be able to close the wrap. Fold the two ends in first and then roll up the tortilla. Place each enchilada into a greased glass dish with the seam down.

Sauce: In another bowl mix the milk, cornstarch, and cumin. Then mix in the remaining cheese. Pour the sauce evenly over the enchiladas.

If you are going to bake the next morning, cover the dish tightly and place in the refrigerator. If not, bake for 35-45 minutes. Make sure the eggs are done. The top of the enchiladas should be golden brown.

Breakfast Enchiladas

Topping: This is your chance to dress the meal up. I kept it fairly simple by adding sour cream, diced tomatoes, and fresh cilantro. You could also use salsa, bacon crumbles, onions…really anything!

Adapted from a recipe in the May 2012 issue of Oprah Magazine.

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