Breakfast Casserole
1 (16-ounce) package pork sausage
¼ cup diced onions
1½ cups frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
6 eggs
2 cups half-and-half
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Tony Chachere’s seasoning
½ cup Parmesan cheese
In a skillet over medium heat, brown sausage, remove, and drain. Add onions to skillet, and sauté. In a bowl, stir together sausage and onions; set aside. In a greased 9 x 11-inch casserole, layer hash brown potatoes, cheddar cheese, sausage, and onions. With mixer, beat eggs, half-and-half, salt, pepper, and Tony Chachere’s seasoning. Slowly pour over casserole. Refrigerate. Remove from refrigerator and bake for 45 minutes in a 350-degree preheated. Remove from oven, and sprinkle with Parmesan cheese.
Yield: 10-12 servings
Ham and Cheese Biscuits
2 cups self-rising flour
¾ cup chopped smoked honey-baked ham
¾ cup Monterey Jack cheese
5 tablespoons salted butter, melted
2/3 cup half-and-half
Preheat oven to 350 degrees. In a bowl, combine flour, ham, and cheese. Make well in center, pour in butter and half-and-half, and stir with a fork until combined. Turn dough onto a floured surface and sprinkle a little flour on top, kneading dough until smooth and no longer sticky. Pat dough to ¾ inch thick. Cut out with a 2-inch round cutter. Gather scraps and roll out for remainder biscuits. Place on a parchment-lined baking sheet. Bake for 20 to 25 minutes
Yield: 12-16 biscuits
