Chorizo Mexican Breakfast Sandwich

I've been home alone this weekend and getting a lot done around the house. When I'm home alone and working on projects, I tend to forget to eat until I realize that I'm ravenous. That's what happened this morning. I was up early for church and when I got home I dove right into the kitchen organizing project I started the day before. The next thing I knew, it was 11:30 and I realized I hadn't eaten yet. A quick check of the fridge to see what I had on hand, and this chorizo Mexican sandwich was born. It was a quick assembly and not much cooking. Chorizo is one of those staples I like to keep on hand because of it's intense flavor and versatility. An English muffin, some pepper jack cheese, and a little avocado and I was ready to eat. Here's what you'll need:

For 1 sandwich

  • 1 English muffin
  • 1 egg
  • a few slices of pepper jack cheese
  • 1/2 an avocado
  • 2 TBL cooked chorizo
  • chipotle mustard

I forgot to take a picture of the ingredients, so I thought I'd just show the completed sandwich. I told you I was hungry...

Star by splitting the English muffin in half and toasting it lightly.

Now spread on a title chipotle mustard.

Top each piece with some pepper jack cheese then heat until the cheese is melted. I used my toaster oven.

Now add the chorizo to one side and the sliced avocado to the other.

Fry and egg. I like the yolk to be runny on mine, but cook it to your preference.

Top the chorizo with the egg.

Put the 2 side together and devour.

Enjoy!

Lynn

Biscuit and Egg Breakfast Casserole

With the holidays upon us, it's time to crank up my repertoire of breakfast casseroles. I have to admit that to me, breakfast casseroles are boring. I think of them as a kind of necessary evil, because they are wonderfully convenient, but not necessarily something that I think of as delicious. This casserole, however, changed my opinion. It's really easy to make, which is the main reason I make it, but it's also really delicious. It has everything in it to make it the main course. Just add some fruit on the side and your ready. Here's what you'll need:

  • 1 can of Grands buttermilk biscuits 
  • 1 pound of any breakfast sausage roll (browned, drained, and cooled)
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded parmesan cheese
  • chopped green onion
  • minced fresh rosemary
  • 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

 

Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.

 

Saute the mushrooms in a little butter until cooked.

I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.

 

Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.

 

Sprinkle the biscuits with sausage then mushrooms. 

Chop the green onions and fresh rosemary.

Add the chives and rosemary.

Sprinkle on the Parmesan and the mozzarella cheeses.

In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over sausage and cheese mixture.

Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center.  The top should be golden brown.

Let the casserole sit for about 5 minutes before serving.

The freezes well. Just thaw and reheat in the oven.

Enjoy!

Lynn

BISCUIT AND EGG CASSEROLE

  • 1 can of Grands buttermilk biscuits 
  • 1 pound of any breakfast sausage roll (browned, drained, and cooled)
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded parmesan cheese
  • chopped green onion
  • 1 C sliced mushrooms, sautéed
  • minced fresh rosemary
  • 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.

Saute the mushrooms in butter until cooked.

I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.

Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.

Sprinkle the biscuits with sausage then mushrooms then cheese. Add the chives and rosemary.

In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese mixture.

Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center.  The top should be golden brown.

Let stand for 5 minutes before serving.

I have tripled this recipe and it worked great. I use a combination of spicy and mild sausage.

 

 

Mini Egg Frittatas

Here is an easy recipe for mini egg​ frittatas that you can make ahead and either keep in the refrigerator or freeze. The possibilities are endless so you can make it with the ingredients you like best. Here is the basic recipe.

  • 8 eggs​
  • 1 C milk​
  • 1 C shredded cheese​ (cheddar, monterrey jack, swiss, fontina...)
  • 1/2 C cooked breakfast meat (bacon, sausage, canadian bacon, ham...)​
  • 1 C cooked vegetables (onion, bell pepper, potatoes, spinach...)​
  • 1 TBL chopped fresh herbs (rosemary, cilantro, parsley...) 
  • salt & pepper to taste​

Start by cracking the eggs into a large mixing bowl and mix together with milk. Season with salt and pepper and set aside.​

Spray cupcake tins with non-stick spray. I use a pan that has 12 cupcake forms in it. You could also use two pans with 6 each. Start adding your cooked ingredients​ to the bottom of each form. Just add about a tablespoon each of meat and vegetables because you need to leave room for the eggs and cheese. I used sausage, spinach, bell pepper, and onion for this batch. Now pour the egg mixture over the ingredients until it's about 3/4 full. Top each with a sprinkle of cheese and fresh herbs. I used rosemary and fontina. Bake at 350 for 20-25 minutes or until eggs are set and lightly browned.

You can store these in a container in the refrigerator and just reheat and eat, or wrap them tightly and freeze for later. If you've got a houseful of picky eaters, make several different varieties at the same time to please everyone.​ Super easy and something I love to have on hand for a grab and go breakfast.

Enjoy!​

Lynn​