The Cookbook


Wednesday, September 1, 2010


Overnight Egg

1 lb. ground sausage

18 eggs

1/3 C. sour cream

1 C. salsa

1 ½ C. shredded cheddar, Colby jack cheese, or Monterey jack cheese

  • Cook sausage until done, drain and set aside.
  • In a bowl, crack eggs and whisk together well. Cook and scramble eggs until done. Let cool.
  • Once the meat and eggs are cool, combine meat, scrambled eggs, sour cream, salsa and cheese into a large bowl (reserve a little cheese for topping).
  • Place into several pans and sprinkle with remaining cheese. Cover and refrigerate overnight or until you are ready to bake them. I bake each pan as I need it.
  • To bake, uncover and bake at 350º for 15-20 minutes or until heated through and cheese is melted.

Lynn’s Kitchen Adventures

Breakfast Bowls

1 bag of frozen O’Brien hash browns (cooked according to package directions)

1 dz. scambled eggs, cooked

1 lb. breakfast sausage, browned

1 C. shredded cheese

Mix all the cooked ingredients together and stir in cheese. Serve immediately or reheat and serve. You can also freeze this in small containers and take out and reheat as needed.

Lynn’s Kitchen Adventures

Baked Oatmeal

3 C. rolled oats (not quick)

1 C. raisins

¼ C. sugar

2 tsp. baking powder

1 tsp. cinnamon

¾ tsp. salt

½ C. applesauce

½ C. vanilla yogurt (you can also use plain)

½ C. milk

¼ C. oil

2 eggs

Mix together oats, raisins, sugar, baking powder, cinnamon and salt. In a separate bowl whisk together applesauce, yogurt, milk, oil and eggs. Stir into oat mixture. Pour into greased pan. The original recipe said to bake in an 8x8 pan. We like it a little crunchy so I use an 11x7 or 9x13 pan. Refrigerate overnight. Bake at 350º for 45-50 minutes. You can also bake right away but only cook for about 40 minutes. Serve with brown sugar sprinkled over top.

Lynn’s Kitchen Adventures

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