Breakfast Casserole

Ingredients

1 lb Sage sausage, browned

1/2 lb. baked, cooked, chopped

8 oz. pre-cooked ham, diced

1 (8oz) packaged crescent roll dough

2/3 (30 oz) shredded hashbrowns cooked and lightly salted

8 oz shredded sharp cheddar cheese, divided

1 cup green pepper, diced

5 oz grape tomatoes, halved

6 large eggs

1/4 milk or half and half

 1t cayenne pepper

Instructions

Preheat oven to 400 degrees, spray a 9x13 baking dish.  Unroll dough and lay flat across bottom of baking dish.  In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese.  Evenly spoon mixture over dough.  In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture.  Sprinkle with remaining cheese and chopped bacon.  

Bake 40-45 minutes, or until eggs are set, and bottom crust is done.  

Chicken Stroganoff

This is a great twist to a classic Stroganoff!

Our family LOVES this dinner!! I found this recipe in the Home Cooking Magazine p. 58

6 bacon strips 

1/2 pounds skinless, boneless chicken breast cut into 1/4 inch strips {I use one can of chicken, its faster and just as good} 

1/2 onion, finely chopped 

1/2 c. sliced mushrooms

 2/3 c. chicken broth {I use 3 cups to feed our family and it allows left overs for hubby's lunch the next day} 

1 garlic clove, crushed with the side of a knife 

1/4 t. salt 

pinch paprika pepper 

1/2 c. sour cream 

1 T flour {If you add more broth you will need to add more flour to help thicken up your sauce}

In a skillet, cook bacon until crisp. Drain, reserving at least 2 tablespoons drippings, Dice; set aside. In the reserved drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink {if it is from a can, cook until heated} and the mushrooms have exuded their liquid. Add the broth, garlic, salt, paprika, pepper and cooked bacon. Cover and simmer slowly for 10 minutes. Combine sour cream and flour until smooth; add to the skillet. Bring almost to a boil; cook and stir 2 minutes or until thickened. Serve over hot, cooked noodles. Add a fresh garden salad and bread and the meal is complete.