4-Ingredient Sausage and Egg Casserole

 

This is a great freezer meal.  

Assemble in smaller containers and freeze if you want smaller portions or adjust the recipe in half.  

I'm adapting to cooking for one again and looking for these type of meals.

Ingredients

• 6 eggs
• 8 sausage links, chopped
• 4 tablespoons vegetable oil, divided
• 3 baby red potatoes, peeled and chopped
• 1/4 cup milk
• Salt and pepper, to taste
• 
  

Instructions

Preheat the oven to 350 degrees F.

Pour 1 tablespoon of vegetable oil into a pan, and place it over medium high heat. 

Add the sausage links to the pan, and cook until done. 

Remove the sausage and set is aside.

Pour 3 tablespoons of vegetable oil into the pan, then add in the potatoes. 

Fry the potatoes until they are tender, and golden brown. 

Add the potatoes and sausage into a lightly oiled casserole dish.

In a small bowl, add the eggs and milk. Whisk together.

Pour the egg mixture over the potato and sausage.

Bake for 20 minutes.

Source: https://www.allfreecasserolerecipes.com/Breakfast-Casserole-Recipes/4-Ingredient-Sausage-and-Egg-Casserole

Sausage and Egg Breakfast Rolls

 

My air fryer is getting a good workout with these type of foods, except I am buying the frozen versions which are very expensive.  Recipes like this one are good to stock up in the freezer for many easy breakfasts.

Source:  https://www.jocooks.com/recipes/sausage-egg-breakfast-rolls/

Ingredients

• Butter – Unsalted so as to control the sodium content of our dish.
• Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
• Flour – All purpose flour for working our store bought dough.
• Dough – Store bought Pillsbury crescent rolls are what I used today.
• Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
• Egg – 1 beaten egg for egg wash.
• Sausages – We’re using turkey breakfast sausages.
• Seasoning – Salt and pepper.

How To Make Sausage And Egg Breakfast Rolls

1. Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
2. Scramble the eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
3. Work the dough: Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
4. Assemble the breakfast rolls: Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
5. Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.

Cheesy Chicken Noodle Casserole

 

Loving the chicken casseroles I have been finding.

These recipes are perfect for leftover chicken. 

Since I am now cooking for one, I rarely make chicken because it is cheaper and easier to buy a rotisserie chicken from the grocery store.  The only interaction with the chicken is shredding it.

Source:  https://www.lovebakesgoodcakes.com/cheesy-chicken-noodle-casserole/

INGREDIENTS

• 1 tbsp. Horizon Organic unsalted butter
• 2 stalks celery, finely chopped
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breasts or tenders, cooked and chopped
• 1 lb. wide egg noodles, cooked and drained
• 1 container (24 oz.) sour cream
• 2 cans (10.5 oz each) cream of chicken soup, undiluted
• 1 bag (6 oz.) Horizon Organic Cheddar cheese, shredded
• 1 bag (6 oz.) Horizon Organic Mozzarella cheese, shredded
• 1 cup Horizon Organic Cheddar Snack Crackers, crushed
• 1/4 cup Horizon Organic unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
2. Meanwhile, in a large skillet, saute the celery, onion and carrots in 1 tablespoon of butter for 3 minutes. Add the garlic and cook and additional 2 minutes. Remove from heat.
3. In a large bowl, combine the vegetable mixture along with the chopped chicken, cooked noodles, sour cream, soups, Cheddar cheese and Mozzarella cheese. Mix until well combined. Pour the mixture into the prepared baking dish.
4. In a small bowl, combine the cracker crumbs and butter. Sprinkle the cracker crumbs over the top of the casserole.
5. Bake for 30 minutes or until the crackers are crispy, and the cheese is melted.

Chicken Broccoli Rice Casserole

 

Love the combination of chicken and broccoli.   There are many versions of chicken broccoli casseroles.  I have a few posted on this blog, click on the label chicken broccoli casseroles to see them all.

Source:  https://www.momontimeout.com/cheesy-chicken-broccoli-and-rice-casserole-recipe/

Ingredients

• 2 cups of diced rotisserie chicken or any other cooked chicken}
• 2 cups broccoli florets broken down into bite-sized pieces
• 1 can cream of chicken soup can use low-sodium or Healthy Request
• 2 cups cooked rice
• 1 1/2 cups shredded cheese
• 1/2 cup mayonnaise
• 1/2-3/4 cup crushed corn flakes
• 2 tbsp butter melted

Instructions

• Preheat oven to 350‡F. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up all the ingredients except corn flakes and butter right in the baking dish.
• Sprinkle the crushed corn flakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30 to 35 minutes or until casserole is heated through.

Notes

Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first.