Breakfast Potato Casserole

We enjoyed this with our breakfast this morning. It's quick and easy to make with just four ingredients!

Ingredients

1 (28) oz bag of frozen diced seasoned potatoes with onions and peppers (thawed)

2 eggs, beaten

2 cups of thinly shredded cheese, your choice

1/2 cup of milk

11" x  7" casserole dish

Directions

Preheat oven to 400° degrees.

Lightly grease the casserole dish. Add the potatoes to the dish. Pour the eggs over the potatoes and stir in one cup of the cheese. Top the cassrole with the remaining cup of cheese.

Place in the oven and cook for 30 minutes to make certain that the potatoes are done. Enjoy!

Makes 6 servings.

©Rolisweets

Four Easy Breakfast Options

The holidays are usually filled with loads of activity, especially in the kitchen. Cooking and preparing the holiday meal is at the top of the list. Here are four breakfast options to make your Thanksgiving morning a little easier. :)

①

Easy Breakfast Pie

This is the perfect breakfast meal to prepare, when you're short on time, and need to feed the whole family. It's quick and delicious!

The entire family loved this pie. I had leftovers from breakfast and the kids finished it off for dinner. This recipe is definitely a keeper.


Ingredients

• 2 1/4 cup of all purpose baking mix
• 2/3 cup of lowfat milk
• 6 eggs, whisked
• 6 slices of precooked bacon, sliced into small pieces
• 1 cup of shredded blend of cheddar and Monterey Jack cheese
• 1/2 cup of low-fat milk 
• 1/2 tsp of salt, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Prepare the pie/biscuit crust by first mixing the flour and 2/3 cup of milk together. Knead the dough 10 times. (I followed the package directions). Roll out the dough onto floured wax paper to the approximate width of the tart pan. The dough should be about 1/4 inch thick. Transfer the dough to the tart pan and then press the dough down so that it fits the entire length of the pan. Set aside.

Combine the remaining ingredients together in a bowl and mix until well blended. Add the mixture to the prepared tart pan. 

Cook for 25 - 30 minutes or until the casserole is set. (This can be tested by touching the casserole to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the pie gets closer to being done, keep an eye on it to avoid overcooking it.

②

Breakfast Enchiladas

Breakfast enchiladas anyone? This is an easy recipe that can be made ahead of time and set aside to cook later. It's very simple and quick to make. Try these for breakfast!




Ingredients
4 small flour tortillas (you can also substitute wheat or gluten-free tortillas)
6 eggs
1 Tbsp chopped onion
1 Tbsp chopped red bell pepper
1/4 tsp Italian seasoning
1 cup of shredded blend of cheddar and Monterey Jack cheese

Directions
Preheat oven to 375° degrees.

Lightly spray  a 8"x 8" pan with cooking oil spray and set aside.

Heat a medium size skillet to cook the eggs in.  In a bowl, mix together the eggs, chopped onion, chopped red bell pepper, and the Italian seasoning. Pour the egg mixture into the skillet and cook on medium/high heat until well cooked or scrambled to your taste. Remove the eggs from the pan.

Place the tortillas in the lightly greased pan (fold them in half and set them side by side, leaving space open to fill the tortillas with the egg mixture). Fill each tortilla with the cooked egg mixture and secure each shell so that the mixture will not fall out.

Once each tortilla is filled, sprinkle the shredded cheese on each tortilla wrap, and place the tortillas in the oven and cook for 6 minutes, or until the cheese has fully melted.

Enjoy with a bowl of fruit or even a slice of turkey bacon! 

Makes 2-4 servings.

③

Baked Vegetable Omelette

Breakfast this morning! I'm trying to prepare breakfast dishes that are healthier and light on calories, without compromising flavor. This is definitely a keeper.

Ingredients

• 6 eggs, whisked
• 4 slices of precooked bacon, sliced into small pieces (optional)
• 3 thin slices of pepperjack cheese, sliced into small pieces
• 2 cups of fresh or frozen kale
• 1/4 cup of chopped red bell pepper
• 1/4 cup of lowfat milk
• 2 Tbsp of all purpose flour
• 1/2 tsp of Italian seasoning, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Combine all ingredients in a medium size bowl and whisk until all ingredients are well blended. Add the mixture to the prepared tart pan. 

Cook for 15 - 20 minutes or until the casserole is set. (This can be tested by touching the omelette to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the omelette gets closer to being done, keep an eye on it to avoid overcooking it.

④

Puff Pancake

Are you wondering what's for breakfast, lunch, or even dinner and you only have a few ingredients on hand to work with? My go to recipe that the entire family loves is the Puff Pancake recipe. This pancake can feed a family of four to six. I usually serve it with turkey bacon and eggs. It's great for anytime of the day.

Ingredients

• ¼ cup unsalted butter
• 1 cup all-purpose flour
• 1 cup milk
• 6 eggs, lightly beaten
• 2 Tbsp sugar (optional)
• 1 tsp. of vanilla
• Sprinkle of salt

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet, preferably cast iron.

2. In a medium bowl, mix flour, milk, eggs, sugar, vanilla, and salt. Pour the mixture into the prepared skillet.

3. Bake on center rack in the preheated oven for 30 to 40 minutes or until golden brown. Pancake will puff up when ready. I usually sprinkle a little powdered sugar on top. It can be eaten with a little maple syrup, fruit toppings, or plain. Enjoy!

Makes 6 servings

©Rolisweets

Mint Chocolate Chip Cookies

Mint chocolate chip cookes...want some? 

Ingredients

• 2 cups of all-purpose flour 
• 1 Tbsp of unsweetened cocoa
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 2 sticks of butter, softened
• 1 cup of packed brown sugar
• 2 eggs (room temperature)
• 1 (4) oz box of instant vanilla pudding and pie filling
• 1 teaspoon of vanilla extract
• 1 1/2 cups of mint chocolate baking chips

Directions

Preheat oven to 350° degrees.

Lightly grease a cookie sheet and set aside.

In a small bowl, sift together the all-purpose flour, unsweetened cocoa, baking soda, and salt. Set aside.

In a large bowl, using a hand blender, mix together the softened butter and brown sugar until smooth and creamy. Add the eggs and vanilla extract and blend until smooth. Stir in the vanilla pudding and pie filling and mix just until blended. 

Add the flour mixture and, using a spoon or fork, stir just until all ingredients are well blended. Stir in the mint chocolate baking chips.

Drop by rounded tablespoon fulls onto the prepared cookie sheet and place them two inches apart. (I usually measure out two tablespoons per cookie.)

Cook the cookies for 10 - 12 minutes or until the edges are slightly brown.

Remove the cookies from the oven and let them cool for about 5 minutes and transfer them to a cooling rack to finish cooling.

Enjoy with a nice glass of milk or your favorite beverage!

Makes 36 cookies

©Rolisweets

Homemade Hot Cocoa

What's the best way to warm up after being out in the cold? Snuggling up with a good cup of cocoa. This recipe is very simple to make with just a few ingredients.

Hot cocoa is very simple to make, but it has to be watched to make certain that the milk doesn't burn. You will get the best results when it's slowly cooked.

Ingredients

• 4 cups lowfat milk (almond milk or soy milk can be used as well)
• 1/2 cup of sugar
• 1/4 cup of unsweetened cocoa
• 1 tsp of vanilla extract
• marshmallows, whipped cream, etc., for toppings
• 4 (8-10) oz mugs

Directions

To prepare the hot cocoa, begin by first adding the sugar and unsweetened cocoa to a medium size pot and mix the ingredients together. Slowly stir in the milk and vanilla extract. Stir until well blended. Turn the pot on and cook the hot cocoa on low to medium heat and slow-cook the cocoa for 20 - 30 minutes  stirring occasionally to make sure the the ingredients are thoroughly mixed together (the cocoa will have a frothy top).

Remove from heat and let cool for 5 minutes and serve with your favorite toppings. Enjoy!

Makes 4 servings.

©Rolisweets