Sausage & Egg Bake

I was looking to clean up some items in the fridge and freezer when my husband suggested an egg bake for breakfast. We had 1/2 bag of hashbrowns that needed eating in the freezer and some left over sausage from a round of pigs in blankets. So, I took stock of the veggies on hand and put together the following recipe in time for breakfast. It’s one thing I love about cooking breakfast – it’s so quick and easy! Enjoy…

Sausage & Egg Bake

Course: Breakfast
Servings: 4
Author: Tina Cusker

Ingredients

  • 1/2 cup sweet onion, chopped
  • 1/4 cup green or orange pepper, chopped
  • 6 eggs
  • 2 tbsp milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 large handfuls spinach
  • 1/2 tomato, chopped
  • 4-5 sausage links, cooked & chopped
  • 3 cups frozen hashbrowns
  • 5 oz Gruyere cheese, shredded
  • 1/4 tsp smoked paprika

Instructions

  • Preheat oven to 350°. Prepare 11×7 pan with non-stick spray.
  • Whisk together eggs and milk. Set aside.
  • In a small skillet, saute onion and green pepper in olive oil until softened. Mix in chopped sausage and spinach, cooking until spinach is wilted. Add tomators, salt & pepper.
  • Layer hashbrowns in the baking dish. Top with the vegetables. Pour eggs over the top. Add cheese over all before sprinkling paprika.
  • Bake for 30 minutes or until eggs are done. Serve with muffins or toast.

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Chicken & Egg Salad Sandwich

Chicken & Egg Salad

Servings: 6
Author: Tina Cusker

Ingredients

  • 3 cups cooked rotisserie chicken, chopped
  • 2 hard boiled eggs, chopped
  • 1 green onion, diced
  • 1/2 cup celery, diced
  • 20 grapes, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp tarragon
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 1/8 cup pecan peices

Instructions

  • Mix all ingredients together in a large bowl.
  • Serve equal portions on bread of your choosing. Add a pickle or baby cucumber as a garnish.

Showering the Bride

There are few things in life as memorable as a wedding or bringing a child into a family. I had the privilege to host my niece’s bridal shower this past weekend and wanted to share how we decided on a theme and carried it through from the invitations to the decor and especially into the food. In other words, we took our theme seriously!

Theme: Champagne Glitter Brunch
Wedding Colors: Lavender & Silver
Wedding Date: March 28
Shower Date: February 22
Shower Guests: approximately 25
Supporting Vendors: Party Time Plus, Allegra Printing, La Chatelaine Chocolaterie, Alex Nguyen (aquariusds) on Etsy, WeDoHoney on Etsy, Staples Office Supply and Rae Rae’s Bakery

With a little inspiration from a Google search, selecting a shower theme was really pretty easy. The bride to be has always been in love with glitter, shiny crystal things, pretty in pink things. It’s a celebratory time so you have to have Champagne, and brunch offers a fun menu that doesn’t require a lot of last minute cooking. A short planning session over lunch helped us divide up the tasks, and it didn’t hurt to have the bride’s mother be an owner in a party rental business. She provided the extra tables, white chairs and table linens, along with an easel for the welcome sign, water goblets, flatware and a few other minor supplies.

Read More

Autumn Apple Harvest

For over two weeks I have been slicing and peeling apples by the dozens thanks to some very generous colleagues with a bounty to share. I’ve already made 5 pies, 3 dozen apple cinnamon muffins, apple cake, apple onion & yellow squash gratin, AND two dozen caramel apple cinnamon rolls. What’s next on the menu?

You’ll be the first to know when I finally decide… and hopefully I’ll get them finished before the pears and plums show up.

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A Skillet Breakfast

A trip to the grocery store is definitely in order, but it is time for Sunday morning breakfast and I feel inspired to be a bit more creative today. I could have settled for some quick eggs and called it good, but I do have some additional ingredients that can be put to use, so I decide on something a bit more stylish.

First of all, I dig out a skillet. I chose one of my newer cast iron skillets thinking that for what I have in mind, it is skillet worthy. I’m going to make a potato bottom egg frittata, or something like that, packed with proteins, a bit of carbs, and some extra flavors to make it pop.

 

Hash Brown & Egg Skillet Breakfast
serves 4

olive oil, EVOO or your favorite infused blend
1/4 onion, diced
1/3 package of bulk sausage, browned and drained
1/3 package of frozen, diced hash browns
4 eggs, whisked with 1/8 cup of milk
salt & pepper to taste
1/2 cup shredded cheddar cheese
sprinkles of fresh herbs (choose from thyme, rosemary, basil, and/or parsley)

Heat the skillet over medium heat with a a tablespoon or two of olive oil.  (I used caramelized garlic olive oil)  Saute the onion in the oil until tender and slightly browned, while in a separate skillet, browning the sausage. Drain the sausage on a paper towel until ready for use. Read More


Ladies Day In

When we moved into our new house in December, a few of our good friends were unable to join us. Thankfully, I have an incredibly thoughtful friend for whom that scenario “just wouldn’t do!” So, we scheduled a ladies only brunch so they could see the new house and we could have a relaxing day indoors.

Well, today was the day! A snowy, very cold February Monday brought me three dear friends, a salmon fritatta, fresh fruit, blueberry bran muffins and plenty of chocolate!  I provided the venue, mimosas (and of course, tea & coffee) and a warm fire and they brought brunch.  I set the table with square Lenox Butler’s Pantry plates I purchased about 15 years ago at the factory in Italy over chocolate brown woven chargers topped with my grandmother’s ivory cloth napkins. I love, love these plates and I simply do not use them enough! I specifically bought them for ladies luncheons and so, they had to be featured on this special day. Please do keep in mind, I am not a stuffy ladies luncheon kind of person — but I was a military spouse for 25 years and sometimes you have the privilege (or responsibility) of hosting a whole lot of wives for a social or luncheon and I wanted to be prepared. Read More