Cheesy Sausage and Croissant Breakfast Casserole

I love yummy, savory breakfast casseroles.  I even like making them for dinner.  One of my very favorites is Asiago Bagel Breakfast Bake - I love it!  Please try it if you haven't!

I searched the internet for another and found this .... yes... my favorite... Southern Living.  We were having a teacher birthday lunch and someone suggested a BRUNCH theme.  I often make the previously mentioned Asiago Bagel Breakfast Bake.  I also make a favorite - Sweet Sausage Rolls - yummo!!  I wanted to change it up!

I think you will love this new recipe - Cheesy Sausage and Croissant Casserole.  I followed the recipe almost to a T.  I did put about half of the cheese....in with the croissants, eggs, etc and put the rest on top.  I did sprinkle a little extra Parmesan cheese on top - and sprinkled a little pepper on top.  Next time, I think I will sprinkle a little dried Thyme on top.

When I baked it at school for the teachers, I didn't think it was quite done.  The top looked all brown and yummy but it was a little runny inside.  We ate the edges!!  I would bake it a full 45 minutes - if not a tince longer.

 Cheesy Sausage and Croissant Breakfast Casserole - Adapted from Southern Living

1 pound hot ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz.) shredded Parmesan cheese (I sprinkled a little extra on top)

1 teaspoon table salt

6 green onions, sliced

1 (13.22-oz.) package mini croissants (about 24), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz.) shredded Gruyère cheese ( After reading the reviews, I subbed in Swiss cheese)

 Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.  Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.   Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyere (I sprinkled on a little extra Parmesan too. Bake 45 minutes or until golden. Let stand 10 minutes.

Merry Martinis

My group of friends have been making this festive drink for years!  It makes about a gallon and perfect to to have for a holiday gathering!

Merry Martinis

2 cups vodka

1 cup triple sec

1/2 cup Roses lime juice

3/4 of a gallon of unsweetened cranberry juice

1 cup frozen cranberries

Mix the first four ingredients in a large pitcher.  Add frozen cranberries just before serving!  

Yummy - Three Cheese Hot Bean Dip

I tried this new recipe for a Holiday Happy Hour recently.  I loved it - I got great reviews from my friends too.  My "gluten-free" friends could also enjoy it!  I found this recipe at Allrecipes

    Just before baking.....

Three Cheese Hot Bean Dip (adapted from Allrecipes)

1  8 oz  cream cheese, softened

1 cup sour cream

2  16 oz cans of refried beans

1/2 (1 oz) pkg of taco seasoning

5 drops of Tabasco or other red pepper sauce (or more)

2 Tbsp dried parsley

1/4 cup chopped green onions

1  (8 oz) pkg shredded Cheddar cheese

1  (8 oz) pkg shredded Monterrey Jack cheese

Preheat oven to 350.  Spray an 8 x 12 baking dish with cooking spray.  In a good size bowl, mix all of the ingredients with half of the cheddar cheese and half of the Monterrey Jack cheese.  Spread into prepared pan.  Top with the rest of the grated cheese and sprinkle with a little extra dried parsley. Bake at 350 for 20 - 30 minutes or until cheese is lightly browned.  Serve with favorite chips!

Printable Version

Reeses fudge

Try this new fun and easy fudge for the holiday - three ingredients :)

Reese's Fudge

22 regular sized Reese's ( or more - I used two bags)

3 cups semi-sweet chocolate chips
1  14 oz can sweetened condensed milk

Line a square pan with foil, spray foil with cooking spray.  Take the wrappers off 16 Reese's and line them on the bottom of the lined square pan.  Pour chocolate chips and condensed milk into a microwave safe bowl - microwave one minute and stir; if needed, microwave 30 more seconds, stir.  When all melted and blended, pour thick fudge mixture over the Reese's in the pan.  Spread the fudge evenly over the entire pan.  Chop the other six Reese's (or more) and sprinkle them over the fudge - pressing them into the mixture.  Refrigerate until firm.  When firm, lift the foil out of the square pan and cut into small squares with a sharp knife.  (I keep mine store in an airtight container in the fridge)