Recipe of the Week: Chicken Sausage Breakfast Casserole

 1 lb. of pre-cooked Chicken sausage (any flavor I like mozzarella and roasted garlic) diced into small pieces

12 ozs fresh slicked mushrooms, or you could use canned (if you use canned you omit the saute in olive oil)

5 large eggs

2 cups of whole milk

1 tsp dry mustard

1 tsp salt

5 slices of bread, crust removed ( I use sourdough) butter one side

1 cup chopped scallions

1 7 oz can chopped green chiles

2 cups shredded cheese ( I used cheddar)

1 small can of sliced black olives (if you’re not an olive person, just omit them)

 

Saute mushrooms in two tablespoons of olive oil over hight heat until nicely browned, transfer to paper towel lined plate to drain.

 

In a medium bowl, beat the eggs, milk, dry mustard and salt together.

 

Place the bread slices buttered side down in a 9 x 13 casserole dish.

 

Sprinkle sausage, and mushrooms evenly over bread slices.  Sprinkle with scallions and green chiles.  Sprinkle cheese over that.  Pour the egg mixture over all the ingredients.  Sprinkle olives over cheese.

 

Cover with plastic wrap and place in refrigerator overnight.

 

Next morning, remove plastic wrap and place in preheated 350 degree oven for about 50 minutes, until knive inserted comes out clean.  Let dish set for at least 10 minutes before cutting.  It may need more time it will depend on your oven and if you are cooking more than one casserole at a time.  ENJOY!

 

Camellia Rose Inn Bed and Breakfast

205 SE Seventh Street

Gainesville, FL  32601

www.camelliaroseinn.com

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Recipe of the Week: Moist Pumpkin Bread

1 can pumpkin

3 cups sifted flour (sift now and then sift again with spices)

1 cup oil

3 cups sugar

3 eggs

1/2 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1 tsp ground cloves

 

Mix oil and sugar together, add eggs and pumpkin.  In a seperate bowl sift, sifted flour, baking soda and spices together.  Add flour mixture to pumpkin mixture, mix on low until blended.  Pour into sprayed tube pan and bake 350 degrees for about an hour and ten minutes.

 

Camellia Rose Inn Bed and Breakfast

205 SE 7th Street

Gainesville, FL  32601

352-395-7673

www.camelliaroseinn.com

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Recipe of the Week: Egg Puff

1/4 cup sour cream

1/4 cup milk

3 eggs

2 drops tabasco

Pinch of dry mustard

Sazon seasoning

1/2 cup of shredded white sharp cheddar

 

Preheat oven to 325 degrees.  Spray two 8oz ramekins with cooking spray.  Beat the eggs, sour cream, milk, tabasco and mustard together, stir in cheese, top with a sprinkle of seasoning.  Pour into prepared ramekins and bake for 35 minutes.  Can serve plain or with a dollop of sour cream and salsa.   Makes 2 servings

 

Camellia Rose Inn

205 SE Seventh Street

Gainesville, FL  32601

352-395-7673

www.camelliaroseinn.com

 

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Recipe of the Week: Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Camellia Rose Inn

 

2 CUPS ALL-PURPOSE FLOUR

2 TSP BAKING POWDER

1 TSP BAKING SODA

3 TBSP SUGAR

2 LARGE EGGS, LIGHTLY BEATEN

3 CUPS BUTTERMILK

4 TBSP MELTED BUTTER, PLUS SOME FOR GRIDDLE

1 CUP FRESH OR FROZEN BLUEBERRIES

(IF USING FROZEN DO NOT THAW)

 

HEAT GRIDDLE TO 350 DEGREES.  IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND SUGAR.  IN MEDIUM BOWL, WHISK TOGETHER EGGS, BUTTERMILK, AND BUTTER.  GENTLY FOLD EGG MIXTURE INTO DRY INGREDIENTS; SOME LUMPS WILL REMAIN.  (TOO MUCH MIXING MAKES PANCAKES TOUGH).  FOLD IN BLUEBERRIES.  BUTTER GRIDDLE AND POUR BATTER BY ¼ CUP MEASURE.  COOK UNTIL EDGES LOOK DRY AND THERE ARE BUBBLES OVER ENTIRE SURFACE.  TURN AND COOK 2 TO 3 MORE MINUTES.  SERVE WITH WARMED REAL MAPLE SYRUP.  MAKES ABOUT 18 PANCAKES.

 

Camellia Rose Inn Bed and Breakfast

205 SE Seventh Street

Gainesville, FL  32601

www.camelliaroseinn.com

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