Pure Farmland Breakfast Casserole Food

FARMERS BREAKFAST CASSEROLE

Steps:

• Add ground pork to a large skillet and season with thyme, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon pepper. Cook over medium-high heat about 5-7 minutes or until cooked through. Using a slotted spoon, remove the pork from the skillet and transfer to a plate, while leaving the fat drippings in the skillet.
• Add potatoes, bell peppers and onions to the same skillet. Cover and cook for about 10-15 minutes, stirring occasionally, until vegetables are tender. You should be able to insert a fork into the potatoes, but you also don't want them falling apart. Once done, set aside.
• Preheat the oven to 350° F. and grease a 9x13 inch casserole dish.
• Crack the eggs into a large bowl and whisk together for a couple minutes; this makes the eggs fluffy, giving the casserole a good body. Whisk in the half-and-half, baking powder, ½ teaspoon salt, and ½ teaspoon pepper. Stir in 1 cup of cheddar cheese, ground pork, and vegetables. (Optional: Set aside a small portion of the ground pork and vegetables for sprinkling on the top).
• Pour egg mixture into the casserole dish and bake for 35 minutes. Then sprinkle with remaining 1 cup of cheese (and any pork and vegetables you may have set aside) and bake for an additional 10-15 minutes until cheese is melted and casserole is set and puffy.
• Garnish with fresh parsley, slice, and serve!

BREAKFAST CASSEROLE

Steps:

• Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
• Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
• Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
• Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

EASY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a 9 x 12 baking dish.
• Mix all the ingredients together.
• Pour into prepared baking dish.
• Bake for about 45 to 50 minutes or until set.

PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
• Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

COUNTRY HAM BREAKFAST CASSEROLE

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

CHEESY KALE BREAKFAST CASSEROLE

Steps:

• If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
• In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
• Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
• In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
• Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.