Breakfast Brunch

This cassarole has everything in it that you want for breakfast.

1 package of ground sausage ( or you can use Bacon too )

1 small to medium onion

1-1 1/2 loaf of crusty bread cut into small cubes ( I used a baguette )

2-3  cups of grated cheese ( I used a mixed blend )

1 cup cottage cheese ( you could use ricotta for this too )

6 eggs

2 cups milk

1/2 tsp ground mustard

1/2 tsp nutmeg ( I grated my own )

1/4 tsp ground pepper

Cook sausage in a large skillet until cooked through. Add onion and cook till tender.

Spread 1/2 of the bread cubes in the bottomof a 13 X 9 baking dish Layer the bread with half of the meat, onion, cheese and cottage cheese.Ttop with the remaining bread cubes and cheese, meat and onions, and all the cheeses. ( its like a breakfast lasagna )

Beat the eggs and milk in a bowl until foamy. Add the spices and pour over the top. Press the bread into the milk to make sure the bread is covered and moist.

( you  can let this stand for a few minutes to make sure the bread is all coated. )

Bake in a 350 preheated oven for about 40 - 50 minutes.

Waffle Sammy's

Waffle Sammy's

Waffle Recipe

11/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

2 eggs beaten
1 1/2 cups milk
1/4 cup melted butter

Put flour, sugar,baking powder and salt into bowl. Stir well and make a well in the center.

Beat eggs until frothy in a seperate bowl. Stir in milk and melted butter into the well. Beat only until smooth. Fill hot waffle iron according to the directions.





Sausage Patties

1 lb Ground pork sausage ( you can use whatever ground meat you like )
1/4 tsp onion powder
1/4 tsp fennel seeds ( crush these in your palm a bit )
 1/8 tsp fresh grated nut meg ( I like to use more for my sausage )
1 tbsp syrup



Mix all this together and make into patties.
 Place them into a hot fry pan and cook unitl they are brown and crispy.

Zuppa Toscana or Zuppa Temecula

1 lb ground Italian Sausage

1/2 -1tsp crushed red pepper flakes

1 large diced sweet onion

8 strips of bacon ( cooked till crunchy to break apart)

2 tsp galic puree or grate a clove on fine hand grater

( this is easy to make if you want - crush a clove on a board and add salt to make a paste )

10 cups of water

5 cubes of chicken bouillon ( you can use chicken stock if you like )

1 cup heavy cream

3-4 large potaotes ( not peeled but sliced thin ) keep these in a bowl of water to keep from going brown

1/4 bunch of kale ( this is to your liking- somepeople like a lot of kale in the soup )

Saute Italina sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate this after it has been cooked while you are preparing the other ingredients.

In the same pot, saute the bacon, onions and garlic for about 15 minor untilt he onions become tender.

Mix together the chicken bouillon and water ( or the stock if that is what you are using ) then add it to the onions, bacon and garlic. cook until boiling. add potatoesand cook until soft, but not mushy. ( about 20 min )

add heavy cream and cook till heated. Stir in the sausage. add the kale just before serving.

Delicioso!!!!

In the Kitchen with Mark & Marit

Buon Appetito!

Breakfast at the Barn