Tuesday, February 9, 2010

Bundt Pan Breakfast Casserole

This casserole is epic. It looks delish. It is delish. And after baking, will keep in the refrigerator for a week. That's right . . . all you, your dependents, or your guests have to do is slice off a piece of this casserole, microwave it for 1 to 2 minutes, and voila - amazing breakfast or snack! Perfect for holiday times when you think you will GO CRAZY if one more person (one of the men, of course) asks you to fix them something else to eat.

9 Eggs
1 Lb. Sausage (browned, crumbled)
1/2 Lb. Bacon (cooked until crispy, crumbled)
1 C. Monterrey jack/cheddar blended cheese (shredded)
1 C. Extra sharp cheddar (shredded)
1/2 C. Cream cheese (cubed)
1/8 C. Heavy whipping cream
1 1/2 Can crescent rolls (separate each triangle, cut each triangle in half, roll pieces into balls)
1/4 C. Tomato (chopped)
1/4 C. Green onions (chopped)

  • Spray regular sized bundt pan with Pam
  • Whisk the eggs together until thoroughly blended
  • Brown the sausage, cook the bacon, set aside and let cool (just for a few mins)
  • To the egg mixture, add all cheeses, heavy whipping cream, crescent roll "balls," tomato, and green onions; stir til blended
  • Add meats to mixture, stir til blended
  • Pour entire contents into bundt pan
  • Bake at 350 for 30 to 45 minutes, or until top is slightly brown
This recipe is easily manipulated! Having a fiesta this manana? Just swap the sausage for traditional chorizo, swap the sharp cheddar for a mild white, add jalapenos instead of green onions, sour cream in place of the cream cheese, skip the crescent rolls in favor of biscuits, and serve with salsa or black beans. Want to do this casserole Texas style? Do brisket instead of sausage, caramelized onions instead of green onions, add 1/4 C. jalapenos, white cheddar in place of sharp cheddar, and sour cream instead of cream cheese. So, there's that.

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