Make-Ahead Breakfast Enchiladas

Make-Ahead Breakfast Enchiladas

2 c. chopped deli ham

1/2 c. diced shallot

2 1/2 c. shredded cheddar cheese

10 (8-inch) flour tortillas

1 1/4 c. half-and-half

4 large eggs

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 T. flour

Salsa, sour cream, and cilantro for serving

Coat a 9” x 13” baking dish with nonstick cooking spray.

In a medium bowl, mix together the ham, shallot and 2 cups shredded cheese.  Scoop 1/3 cup of this mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour.  Pour the liquid evenly over the tortillas.  Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350 degrees.  Bake, covered with foil, for 35 minutes.  Remove the foil and sprinkle the remaining 1/2 cup of cheese over the enchiladas.  Bake for 10 more minutes or until the tops are golden brown and the egg mixture is set.

Serve with the salsa, sour cream and cilantro.

                                                                

Shrimp Creole

 Shrimp Creole

2 T. olive oil
1 1/2 c. chopped green pepper
1 medium onion, chopped
2/3 c. chopped celery

2 cloves garlic, finely chopped

1 c. uncooked long grain rice

1 can (14 oz.) diced tomatoes

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. dried thyme

2 tsp. hot pepper sauce

1/4 tsp. ground black pepper

1 lb. raw shrimp, peeled and deveined

1 T. fresh parsley, chopped

Preheat the oven to 325 degrees F.  Heat the olive oil in a large skillet over medium-high heat.  Add the bell pepper, onion, celery and garlic; cook and stir for five minutes.  Add the rice and stir for 5 minutes over medium-heat until the rice is opaque.  Add the canned tomatoes with juice, oregano, salt, thyme, hot sauce and pepper to the skillet.  Add 1 1/4 cups water; add to the skillet.  Cook and stir for 2 minutes.  Transfer to 2 1/2 quart casserole.  Stir in the shrimp.  Bake, covered, for 60 minutes.  Sprinkle with chopped parsley.

Flavorful Breakfast Casserole

 Flavorful Breakfast Casserole

4 c. crusty bread cubes (Sourdough, French or Italian bread works well.)

1 tsp. olive oil

1 lb. spicy pork sausage

1 tsp. Italian seasoning

3/4 c. chopped onion

2 garlic cloves

2 c. chopped bell pepper

1 c. chopped mushrooms

1 c. roughly chopped fresh spinach

12 large eggs

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

2/3 c. whole milk

1 c. shredded cheddar cheese

Cut the bread into cubes.  Bake on a baking sheet at 300 degrees for 10 minutes until it is slightly crisp.  Grease a 9” x 13” baking dish.  Arrange the bread cubes in an even layer in the bottom of the pan.

Heat the olive oil in a large skillet over medium heat.  Add the sausage and Italian seasoning.  Break up the sausage as it cooks into bite size pieces.  Peel and chop the garlic. Add the chopped onion, bell pepper, mushrooms, chopped garlic and spinach and cook until softened. Remove the sausage/vegetable mixture from the heat and spread over the top of the bread.  Sprinkle the shredded cheese over the mixture in the pan.

Whisk the eggs, salt, pepper and milk  together.  Pour evenly over the sausage/vegetable mixture.  Cover the casserole with aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.

When ready to bake:  Take the casserole out of the refrigerator while preheating the oven to 375 degrees.  Uncover the casserole and bake until the top is golden and a toothpick inserted in the center comes out clean, about 40 - 45 minutes.  Let set for 5 minutes then serve.

           

               

Banana Cream Supreme

 Banana Cream Supreme 

1/4 c. butter
1¼ c. graham cracker crumbs

3 T. sugar

1 c. sour cream

1/2 c. cold milk

1 pkg (3.4 oz.) vanilla instant pudding

1 c. whipping cream

2 T. powdered sugar
3 medium bananas
1/4 c. chopped pecans

Melt the butter. Add the sugar and butter to the graham cracker crumbs. Press into the bottom of a 9" springform pan. Whisk the sour cream and milk together. Add the pudding mix and whisk until dissolved. Whip the cream with the powdered sugar and vanilla until stiff peaks. Add the whipped cream to the pudding mixture folding in until well blended. Spread half of the filling over the crust. Slice the bananas over the filling. Spread the remaining filling over the bananas. Sprinkle the pecans over the top. Refrigerate until served.