Sausage Hashbrown Casserole: A Hearty Breakfast Dish Everyone Will Love

 

Ingredients

1 lb ground breakfast sausage

1 package (20 oz) frozen hashbrowns (thawed)

6 large eggs

2 cups shredded cheddar cheese

1 cup milk

½ tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

2 tbsp butter, melted

Fresh parsley for garnish (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the sausage: In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain the excess fat and set aside.

Prepare the hashbrowns: In a large bowl, mix the thawed hashbrowns with melted butter, garlic powder, onion powder, and 1 cup of shredded cheddar cheese. Stir to combine.

Assemble the casserole: Spread the hashbrown mixture evenly in the prepared baking dish. Top with the cooked sausage.

Make the egg mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the hashbrowns and sausage.

Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.

Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown.

Serve: Remove from the oven and let the casserole rest for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.

How to Prepare

Start by cooking the ground sausage until it’s browned and crumbled, then mix the hashbrowns with butter and seasonings to form the base of the casserole. Layer the sausage over the hashbrowns and pour a whisked mixture of eggs and milk over everything. Top with plenty of shredded cheese for that golden, melty finish. Bake until the eggs are set and the cheese is bubbly, then enjoy this warm, savory, and satisfying dish!

Preparation Time

Prep time: 15 minutes

Cook time: 40-45 minutes

Total time: 1 hour

Servings This recipe serves 8 people.

Taco Cupcakes

 

Ingredients

For the Taco Cupcakes:

1 pound ground beef or ground turkey

1 packet taco seasoning mix

1 cup salsa

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Cooking spray

For Toppings (optional):

Sour cream

Chopped green onions

Diced tomatoes

Sliced black olives

Fresh cilantro

Jalapeño slices

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with cooking spray.

Cook the Meat:

In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix and salsa, stirring to combine. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Taco Cupcakes:

Place one wonton wrapper into each muffin cup, pressing it down to form a cup shape. Add a spoonful of the meat mixture into each cup, then sprinkle with a bit of both cheeses. Add another wonton wrapper on top, pressing down gently. Repeat with another layer of meat and cheese.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

Garnish and Serve:

Remove the taco cupcakes from the oven and let them cool slightly in the muffin tin. Carefully remove them and place on a serving platter. Top with your favorite taco toppings like sour cream, green onions, tomatoes, olives, cilantro, and jalapeño slices.

Mini Pineapple Upside-Down Cheesecakes: A Tropical Delight

 Ingredients

For the Pineapple Topping:

1 can (20 oz) pineapple slices, drained and cut into small pieces

1/2 cup brown sugar

1/4 cup unsalted butter, melted

12 maraschino cherries, halved

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Directions

Preheat the Oven:

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Prepare the Pineapple Topping:

In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups.

Place a few pieces of pineapple and a cherry half in each cup on top of the butter and sugar mixture.

Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press about 1 tablespoon of the crust mixture into each muffin cup, over the pineapple topping. Use a spoon or your fingers to press it down firmly.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Add the granulated sugar and beat until well combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream until smooth and fully incorporated.

Assemble the Cheesecakes:

Spoon the cheesecake filling over the crusts in the muffin cups, filling each cup almost to the top.

Smooth the tops with the back of a spoon.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly golden.

Remove from the oven and allow to cool in the muffin tin for about 10 minutes.

Chill:

Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.

Serve:

Once chilled, carefully remove the cheesecakes from the muffin tin. Peel off the liners, if used, and invert each cheesecake onto a serving platter so the pineapple topping is on top.

Serve and enjoy!

Carb bacon cheddar mini cheese balls

 

 Ingredients

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/2 cup almond flour (optional, for rolling)

Mix Ingredients: In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form Balls: Use your hands to shape the mixture into small balls, about 1 inch in diameter.

Coat (Optional): If desired, roll the cheese balls in almond flour for added texture.

Chill: Place the cheese balls on a plate and refrigerate for at least 30 minutes to firm up.

Serve: Enjoy as a snack or appetizer!

Feel free to customize with herbs or spices to suit your taste!

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Easy, peasy and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a shot, you will like’em too!

Hawaiian Pineapple Cake: A Tropical Treat

 

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 can (20 ounces) crushed pineapple, undrained

For the Cream Cheese Frosting:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Optional Garnish:

Shredded coconut

Chopped macadamia nuts

Pineapple chunks

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

3. Add Wet Ingredients:

Add the eggs, vanilla extract, and crushed pineapple (with juice) to the dry ingredients. Stir until fully combined.

4. Pour and Bake:

Pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake:

Let the cake cool completely in the pan before frosting.

6. Prepare the Frosting:

In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.

Gradually add the powdered sugar, beating until fully incorporated.

Mix in the vanilla extract.

7. Frost the Cake:

Spread the cream cheese frosting evenly over the cooled cake.

Garnish with shredded coconut, chopped nuts, or pineapple chunks, if desired.

Old-Fashioned Potato Candy

 INGREDIENTS

6 cups powdered sugar, plus more if needed

1/2 cup russet potato, mashed and cooled (about 1 large potato)

1/3 cup creamy peanut butter

1 tablespoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

PREPARATION

In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.

Mix in powdered sugar, 1 cup at a time, until a dough has formed Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.

Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.

Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).

Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.