Texas Two Step Breakfast Casserole Food

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

TEXAS TWO-STEP CHICKEN PICANTE

Steps:

• Mix sauce, sugar and mustard.
• Place chicken in 2 quart shallow baking dish.
• Pour picante sauce mixture over chicken.
• Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.

TEXAS BREAKFAST CASSEROLE

Steps:

• Unroll crescents and line a 13x9-inch Pyrex dish.
• Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on).
• Mix eggs with soup and pour over casserole.
• Sprinkle remaining cheese on top.
• Chill overnight. Bake at 350° for 1 hour.

DOES NOT DISAPPOINT BREAKFAST CASSEROLE

Steps:

• Preheat your oven to 350°F. In a 12-inch ovenproof skillet, brown the sausage over medium heat. You want hunks of moist sausage suspended in the finished dish, so take care not to overcook or over-crumble it this go- round. Scoop the sausage out of the skillet and transfer to a bowl large enough to hold all the ingredients. Go about wilting the spinach with ½ teaspoon of the salt in the same skillet. Squeeze as much liquid out of the spinach as you can without much trouble and transfer to the bowl with the sausage. Add the bread, cheese, and roasted red peppers.
• In a smaller bowl, whisk the eggs, milk, cream, and remaining 1 teaspoon salt till homogenous. Stir the Red Weapons into the egg mixture, then pour that into the big bowl with the sausage and other stuff. Stir it up and dump everything back into the skillet.
• At this point you could refrigerate the breakfast casserole overnight or you can go right to the business of baking it. Either way, whenever you're ready, slide the skillet onto the middle rack of your oven and bake for 1 hour, until the top is crisp and browned in spots.

MEXICAN-STYLE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
• Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
• Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

TEX-MEX BREAKFAST CASSEROLE

Steps:

• Brown meat with spices. Then add onion and tomatoes with green chiles and cook until meat is browned.
• Butter 9"x13" casserole pan. Layer in hash brown potatoes and meat. Sprinkle with salt and pepper.
• Mix eggs and cheese and pour on top of the meat.
• Bake in 350ºF. oven for 40 to 45 minutes or until lightly brown. Serve with sour cream and salsa on top.

TEXAS TWO-STEP BREAKFAST CASSEROLE

Steps:

• Lightly coat a 13x9 (or similar size) baking dish with non-stick spray. Add a layer of 1/2 of the chilies.
• Add half of the tortilla strips.
• Add half of the sausage and onion.
• Add half of the cheese to the dish.
• Repeat a second time with remaining chilies, tortilla strips, sausage, onion, and cheese.
• In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
• Pour over casserole.
• Arrange tomato slices on top. Sprinkle with paprika.
• Cover with plastic wrap and refrigerate overnight.
• The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
• If desired, serve with sour cream and pico de gallo. I always make up a nice display of these ingredients on a pretty serving tray with a bed of romaine lettuce.

TEXAS TOAST BREAKFAST CASSEROLE

Steps:

• Brown sausage and drain.
• Place Texas toast in greased 9x12 casserole dish.
• In a medium bowl mix eggs with salt and half and half.
• Pour mixture evenly over bread.
• Top with browned sausage and shredded cheese.
• Cover and refrigerate overnight.
• Take out of refrigerator in the morning while you are preheating your oven to 350 F bake for 45 minutes or until browning on the top.
• note: cooking time does not include overnight refrigeration.

TEXAS CASSEROLE

Steps:

• Brown ground beef with onion and garlic, drain.
• Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
• Sprinkle with 1/2 cup grated cheese.
• Bake at 350 degrees for 1 hour.