The Queen’s Kitchen

 

Breakfast Casserole December 25, 2016

Filed under: Beef/Pork,bread,breakfast,Main Dish — Carrie @ 9:23 am

This is a recipe I adapted for our Christmas morning, since most recipes are for a large number of people and we just needed a two person recipe. This will serve 4.

Prepare night before you plan on eating!

1/2 loaf challah bread, cubed
8 oz quality sausage
1 small onion, diced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
2 tsp thyme
1 cup grated smoked gouda
4 eggs
1/2 cup milk

Put cubed challah bread in a large bowl.

Brown sausage in skilled over medium heat until cooked through. Put sausage into the bowl with the bread, leaving fat in the pan.

Gently brown the diced onions in the sausage fat. Add in sugar, salt, and pepper. Once onions are carmelized, add to bread mixture.
Put cheese into bread mixture. Gently stir the bread mixture so ingredients are evenly distributed.

Put the bread mixture into an 8×8 or 9×9 pan.

Crack eggs in a bowl and beat with milk, mustard, and thyme. Pour egg mixture over bread mixture and cover tightly. Put in fridge overnight.

Preheat oven to 350. Bake casserole uncovered for about 35 minutes.

 
 

Spicy Pumpkin Muffins December 20, 2007

Filed under: breakfast,Healthy — Carrie @ 3:34 pm

You will not believe how tasty and moist these muffins turn out! They are perfect to serve at a fancy brunch. I have not ever had such a tasty pumpkin muffin, and I eat pumpkin muffins any time I have breakfast at a place that offers them (not that often).

Spicy Pumpkin Muffins

INGREDIENTS

1 15 ounce can pumpkin puree
1 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
(Note: you could just use three cups all purpose flour)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
2/3 cup vegetable oil
3 eggs

Topping
1/2 cup brown sugar
3 T. flour
2 T butter
1/2 cup chopped nuts

DIRECTIONS

In a large bowl, stir together dry ingredients. In a separate bowl, beat together pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.

Prepare topping by mixing together brown sugar and flour. Cut in butter, then add chopped nuts.

Scoop batter into prepared muffin cups (really spray them down with cooking spray if you aren’t using liners). Press a spoonful of topping onto each muffin.

Bake in preheated oven (350 degrees) for 20 to 25 minutes for full sized muffins, until a toothpick inserted into the center of a muffin comes out clean. I made mini-muffins and they needed about 18 minutes of cooking time. The recipe was HUGE and made 5 dozen mini muffins, so even though it says it makes 12 regular sized muffins I think it makes more than that. I made a couple of regular sized muffins and thought they tasted better than the little ones.