Christmas Morning Casserole

Merry Christmas!

Have you heard?

We are celebrating Christmas at the End of May this week with a giveaway of Gooseberry Patch's brand new cookbook Quick and Easy Christmas Recipes!

For today's festivities let's check out this great little recipe for Christmas Morning Casserole.

To whip up this yummy breakfast treat, I first grabbed my best kitchen accessory...

Miss Add  was in charge of the mixing bowl while mommy was in charge of the blurry camera.

Meanwhile, I popped some sausage from the freezer into my microcooker and let 'er cook right up... 

This sausage just so happens to be from Miss Heather's farm.

6-8 minutes later...

While that was cooking up, Miss Add and I grabbed 6 eggs

Oops... we obviously miscounted... anyhoo... we then whisked them up...

Added 2 Cups of Milk

And mixed 'er up

Then we added 1 t Dry Mustard

And 1 t Dried Oregano

1 Cup Bisquick

1 Cup Shredded Cheese

I mixed it up and poured it into two square pans... one for now and one to freeze for later.

I baked them up at 350 degrees for a little over a half an hour. You should just bake until set.

Click on the card to print individually.

Enjoy!

 

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Savory Muffins: Quiche Muffins

Yesterday I shared with you about my Broccoli Cheddar Muffins and today I am continuing that series with these yummy Quiche Muffins altered from a recipe that Gooseberry Patch shared on Fox 28 a while back.

Truth be told, these yummy little babies remind me a lot of one of family favorites: Ham and Cheese Cups.

Now... remember that I was baking three different muffins at a time...

I totally spaced taking pictures of me spraying my muffin tin with oil 

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I also spaced taking pictures of me placing the small biscuits in 10 of the muffin cups...

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And pressing them down into the cups...

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Nor did I take a picture of mixing the eggs with the softened cream cheese until smooth

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Now somewhere around this point I woke up and realized that I am a food blogger after all and I grabbed my camera and caught the rest of the action...

I poured my egg mixture 3/4 of the way up in the 10 cups... and added salt and pepper

Then I added crumbled bacon on top.

Say cheese!

Now bake up at 375 degrees for 10-15 minutes until set.

Now, I am fairly confident these will freeze well, since the ham and cheese cups did well. However, you simply MUST try one of these straight from the oven... absolutely delish!

Click on the card to print the recipe only.

Note: I plan to share my third (or technically fourth) savory muffin over at Pennies and Blessings real soon: Zesty Chicken Salsa Muffins :)

Zucchini Frittata

Dear Reader, this recipe just reminded me of why I totally heart the cookbook you chose for me to cook all the way through...

When I saw Liliana Vernon of Rathdrum, ID's Zucchini Frittata recipe, I flagged it as something I would like to try, but truth be told, if it weren't for this "cook every recipe in the cookbook" challenge, I probably wouldn't have ever got around to it...because I don't always have these ingredients on hand and it was a little outside of my comfort zone (Read: I have never made a frittata before...).

Anyhoo... a challenge is a challenge, and I already had half and half in the fridge from my Pionerella Whoopie Cookie Pies, so I just popped into Aldi's and got me some zukes... love their produce BTW... 

Turns out I have been so underestimating Aldi's all these years... they have A LOT of food finds there besides their killer prices... (AND NO, they aren't paying me to say it...).

You start out by slicing up your two zukes pretty thin...

Then chop up 1/2 an onion

Heat 2 T Oil in a skillet

Then saute your zukes and onion with a little salt and pepper until translucent.

Now set aside.

Now take 6 eggs...

and 1/2 cup Half and Half and beat it up with salt & pepper...

Toss in 3 slices worth of cubed bread

6 of your 8 oz cubed cream cheese

One chopped tomato, or have your 3 year old count out exactly 17 cherry tomatoes ;)

Then gradually fold in your zuke mixture.

The recipe calls for you to place the remaining 2 oz of cream cheese into a greased 9 x13 pan, but this is what I love about cooking in my casserole stainless steel skillets-- they can go from stove top to oven. One dish to clean in the end... so I just popped my cream cheese in the bottom of the pan I cooked up my zukes in ;)

Then I poured the mixture on top.

Then I baked her up at 350 degrees for about 30 minutes or until set in the middle.

I LOVE this recipe... and I can only envision this getting better with fresh from the garden zukes and maters... just sayin'

(NOTE: To print the recipe card only, click on the card and then right click to save or print the card only.)

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