Kielbasa and Hash Brown Egg Casserole
Ingredients:
1 package (14 oz) cooked Polska kielbasa
1/2 cup chopped onion
2 teaspoons chopped garlic
2 cups packed fresh baby spinach, coarsely chopped
6 cups frozen shredded hash browns, thawed (from 30-oz package)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
10 eggs
2 cups milk
3 tablespoons country Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced green onion
Prepared horseradish
Directions:
Heat oven to 350 degrees F. Spray 3-quart oval or 13x9-inch baking dish with cooking spray. Slice Polska kielbasa in half lengthwise, then in 1/2-inch slices.
In 10-inch nonstick skillet, cook Polska kielbasa over medium-high heat 3 to 5 minutes or until browned; remove from skillet. Reduce heat to medium. In same skillet, cook onion and garlic 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach to skillet; cook about 1 minute or until starting to wilt.
Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the Polska kielbasa, spinach mixture, and remaining hash browns. In large bowl, beat eggs, and milk with whisk; beat in mustard, salt, and pepper. Pour over hash browns; top with remaining 1/2 cup cheese.
Bake 50-55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with sliced green onions before serving. Serve with horseradish.
Source: Betty Crocker. You can find it here.
Grandma's Peach French Toast
Ingredients:
1 cup packed brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/ inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste
Directions:
In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for a 10 minutes, stirring requently.
Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with the slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F.
Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden. Spoon out portions to serve.
Source: Allrecipes.com, submitted by SUDEMERS. You can find it here.
Notes: Oh, this was good stuff. Besides, I'm always a fan of canned or frozen fruit in recipes like this because it kind of kills me to use fresh fruit in a recipe that is just going to be cooked anyway.
Overnight French Toast
Ingredients:
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
The next morning, preheat oven to 350 degrees F.
Uncover the pan and bake for 45 minutes. Serve while hot or warm or French toast will harden in the pan. It can be reheated.
Source: Allrecipes.com, submitted by BOBSROAD. You can find it here.
Notes: BOBSROAD wasn't just whistling Dixie. This stuff really does harden in the pan if you don't consume it quickly...to the point of making it really difficult to get out of the pan! However, it's super delicious and if you can eat it fast enough, it is worth it.
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