Zucchini and Green Chile Egg Breakfast Casserole

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Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

Best Steak Marinade in Existence

I can't take credit for this recipe.
Its just to die for, therefore i am compelled to post.

https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/

Prep time 15 min
Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1-1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Tin Foil Campfire Dinners

This is a great recipe to pack ahead of time for a camping trip. Makes 4 dinners

Head of cabbage
8 carrots, peeled and cut into pieces
4 potatoes, peeled and sliced
1 white onion, peeled and sliced
4 beef patties (1/4 lb ea)
Salt and pepper
Butter pads
Ketchup
Lots of aluminum foil

To make  1 tin foil dinner:
Place Cabbage leaves on a rectangular piece of aluminum foil. Using cabbage as a bowl , fill with 1 cut carrot, 1/2 cut potatoe, salt & pepper, butter, ketchup, 1/4 of cut onion, 1 beef patty, salt and pepper, butter, ketchup. Then top with the other half of the cut potato, salt and pepper , ketchup and then 1 more cut carrot . Top it off with cabbage leaves.

Wrap with the tin foil (layer 1 of 3).
Surround with another layer of tin foil layer 2 of 3. Cover with a last layer of tin foil (layer3 of 3). Seal edges tight so no steam can escape.

Toss in the coals of a campfire. Flip occasionally, using a shovel. Dinner is done when veggies are tender and the meat is no longer pink in the center.