December 16, 2013 · 7:02 pm
This looks absolutely delicious! From www.Time2TakeAction.net:
Breakfast casserole in the crock pot!
-1 bag 26 oz. frozen hash browns
-12 eggs 1 cup milk 1 tablespoon ground mustard
-1 16 oz. roll sausage – maple, sage, or regular
-16 oz. bag shredded cheddar cheese
-Salt and pepper
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.
6. Add plenty of salt…. …and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you’re from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread, diced chili peppers, salsa, diced green onions
February 24, 2013 · 2:30 am
Photo by Engin Akyurt
I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun.
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)
– ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sauté them in the omelette pan beforehand)
– ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. 🙂 I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.
When the pan is ready, pour in the mixture. Then, follow
Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).
Once the bottom of the omelette is lightly firm – not cooked hard (even though the top is still runny), follow
Trick # 2: Flip it over.
Now sprinkle the fillings on top. Reserve a little cheese.
And fold over.
Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.
A perfect omelette! Très simple.
Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.
Filed under Recipes, Royal Recipe Collection
Tagged as breakfast, breakfast recipes, butter, cheese, coffee, cuisine, eggs, fromage, Gevalia, gourmet, juice, olive oill, omelet, omelet recipe, omelette, onions, oranges, peppers, recipe, recipes, simple recipes, Starbucks