Hearty Breakfast Casserole

This is the perfect recipe to keep your weekday mornings running smoothly. I like to make it Sunday and then have the leftovers available for the week. This makes 6 large servings or 8 smaller ones. This Hearty Breakfast Casserole reheats extremely well.

Along with being delicious and quick to make its also extremely easy to customize to your families tastes. Choose whatever meat and veggie combination you prefer and go! You also could just skip the meat for vegetarians and load up on vegetables.

Suggested Combinations

  • Sausage, bacon, potato, onion
  • Chorizo, potato, peppers, onion *This is what I used*
  • Ham, spinach, potato
  • Grilled chicken, spinach, feta, mushrooms

Really there are so many choices! It would also be good for using up leftovers. Chop up that lonely baked potato and toss it in! In the recipe I’m sharing what I used and those amounts but it is really forgiving and works with so many different ingredients.

Try it Smoked

We recently purchased a pellet smoker and in looking for new ideas of things to smoke I found this Smoked Breakfast Casserole recipe. If you have a smoker be sure to check out Malcom Reed at How to BBQ Right. He has so many great recipes and is really enjoyable to watch!

Malcom’s recipe wasn’t quite exactly what I was looking for so I heavily modified it. We didn’t need it to be such a large size and I didn’t want to use crescent rolls. The first breakfast casserole we did bake on the smoker and while it added a bit of that smokey flavor I don’t think it was really necessary at all.

Hearty Breakfast Casserole recipe

Like I mentioned earlier really just use this as a guide and not as set in stone must follow exactly. When you do try it I’d love to hear what you added. Tell me over on Facebook or Twitter @YEDHeirlooms.

Ingredients:

  • 1lb Chorizo or Breakfast Sausage
  • 8 eggs
  • 1/4 C milk
  • 1 C green peppers and onions
  • 1 1/2 to 2 C diced potatoes or hashbrowns
  • 1/4 C shredded cheese
  • Seasonings salt and pepper, adobo, whatever you prefer

Preheat oven to 350. In a large skillet brown your sausage and drain. In the same skillet add the vegetables and cook until they are close to done. I used frozen. Spray a 9×13 baking dish with nonstick spray. Evenly spread the meat and vegetable mixture. Top with cheese. Whisk eggs, milk, and seasoning. evenly pour over the whole dish. Use a spoon if needed to press on the meat mixture to be sure it all gets a good coating.

Bake at 350 for about an hour. Check at 45 minutes to be safe. It will be nicely golden brown and the center will be totally set.

Serve topped with sour cream and chives if you like.

The eggs should almost cover the meat, veggies, and cheese.

About Chorizo

Chorizo is a highly seasoned pork sausage. It’s delicious. I remove it from the casing for this recipe. I also like to dice potatoes really small and cook those in already browned chorizo for the best ever tacos.

We are fortunate to have an amazing Carniceria, a Hispanic butcher shop, in our town. They have excellent fresh produce and a full service meat counter. My Spanish is pretty terrible but they are very helpful and we get by just fine.

If you don’t happen to have a local carniceria I have seen chorizo at our local grocery store too. You can’t beat fresh made so I really encourage you to seek it out.

3 Vintage Sourdough Recipes That Aren’t Bread

Did you make a sourdough starter during the pandemic? Sick of making bread? Here are 3 vintage recipes for you to try, that aren’t bread! Rolls, Banana Bread, and Biscuits! Plus one small ingredient swap and you can have shortcake instead! All from Grandma R’s recipe box so you know they are good.

Need to make a sourdough starter? Here is one to get you started. Beginner Sourdough Starter Recipe.

I’ll be sure to update once I’ve tried them all! Stay tuned.

Sour Dough Rolls

I can almost smell these! Who doesn’t love rolls? You can’t beat fresh bakes sourdough rolls. Definitely don’t forget to brush with butter at the end. Yum.

Ingredients:

  • 1 package dry yeast
  • 1 1/2 C warm water
  • 1 C sourdough
  • 2 tsp salt
  • 2 tsp sugar
  • 5 1/2 to 6 C sifted flour
  • 1/2 tsp soda

In a large bowl soften yeast in warm water. Blend in sour dough, salt and sugar. Add 2 1/2 C flour. Beat 3-4 minutes with an electric mixer. Cover. Let rise about 1 1/2 hours. Combine soda and 2 1/2 cups flour, stir into dough, add enough to make a stiff dough.

Turn on floured board and knead 5-7 minutes. Cover about 10 minutes. Shape into rolls or bread. Place on greased baking sheet.

Bake at 375 for 35-40 minutes. Brush with butter.

Sourdough Banana bread

Now I already have a favorite banana bread recipe. I make it at least once a month to use up all those bananas that go brown too fast.

Tip: Once a banana is looking good and brown (you know the one) I toss it in the freezer. When you have 2 or 3 saved you are ready to make banana bread. If you are like us it won’t take that long! Pull what you need out to thaw, cut the tips off, and squeeze right into the bowl. They are already mashed.

Like I do in my other banana bread recipe I’d likely use brown sugar in this. Brown sugar just really gives an extra kick to banana bread.

Ingredients:

  • 1/3 C shortening
  • 1 C sugar
  • 1 egg
  • 1 C sourdough
  • 3/4 chopped nuts
  • 1 C mashed bananas
  • 2 C flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Mix shortening, sugar, adding egg and mix. Stir in bananas and sour dough. Sift dry ingredients and add to first mixture. Add nuts. Stir a little. Pour into greased loaf pan.

Bake at 350 for 50-60 minutes.

Sourdough biscuits or short cake

Did someone say shortcake??? Strawberry shortcake is one of my number one favorite summer desserts. Especially if you go the extra mile and make homemade whipped cream. Making your own whipped cream is so easy! It really makes your dessert extra special.

Ingredients:

  • 1 C sourdough
  • 1 C flour
  • 1/4 C oil
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Mix together, knead and cut.

Bake at 400 until lightly brown.

Yield 12-18 biscuits.

Sourdough Short Cake

Same as above. Add 2 TBSP sugar to the biscuit recipe and press into pan.

I hope you have found some inspiration here for new sourdough recipes! I hope you will leave a comment or tell me about it on Facebook.

4 Favorite Dessert Bar Recipes

Here are 4 of my very favorite dessert bars. I love how quick they go together, no fussing around scooping out cookies! Always a hit or parties and cookouts or for a day that just needs a bit of something sweet.

If I can make bars instead of cookies I almost always do. They are a time saver and are just as good, if not better than cookies!

These all are tried and true vintage recipes straight from our Grandma’s recipe collection to you! I hope you find your family’s new go to dessert bar recipe.

Lemon Bars

Sweet and tangy my personal favorite. I always make these for Easter. I really love these Lemon Bars and so does everyone that tries them! The shortbread crust with the tangy lemon filling is a winning combination.

Be sure to foil line your pan. The lemon wants to stick if you don’t.

https://youreverydayheirlooms.wordpress.com/2019/07/08/lemon-bars-best-ever/

Oatmeal Bars

Delicious chewy oatmeal bars. This recipe has lots of room for you to customize with what you like best or make due with what you have on hand. I like to be indulgent and eat these for breakfast! Maybe adding raisins would make them healthy!

This recipe makes a very large batch! I made a half batch and had plenty to share. These would be ideal for a bake sale or as part of dessert trays.

https://youreverydayheirlooms.wordpress.com/2019/05/13/oatmeal-bars-quick-and-easy/

Mystery Bars

The mystery must be, how can something so simple be so delicious? We love these bars. With no fancy ingredients these are easy to make for no special reason! Mystery Bars taste like a visit with Grandma! That old fashioned comfort we all love.

Coconut is one of my very favorite dessert ingredients so of course Mystery Bars are one of my personal favorites.

https://youreverydayheirlooms.wordpress.com/2019/05/27/mystery-bars/

Dream Bars

Another great vintage recipe! Cornflakes add a really good crunch and flavor. Make a batch of these for your next potluck! These remind me of 7 Layer Bars my Granny used to make. Not as much work but a similar rich flavor.

https://youreverydayheirlooms.wordpress.com/2019/05/01/1-requested-recipe-dream-bars

So there they are! What one are you going to make first?