We love omelettes at my house. LOVE them. Most weekends, we're chopping veggies and trying to construct beautiful semi-circles, then failing, and then turning them into egg scrambles. It takes awhile to do all that for individual meals, but it isn't hard to have the same delicious meal in a fraction of the time. Eggs, toast, sausage, mmmm.
Hello, breakfast casserole! Instead of just doing a breakfast casserole, which usually leaves my family a little hungry, I'm bulking it up by including it as part of a breakfast biscuit. YUM.
For this recipe, I'm using Johnsonville original recipe breakfast sausage. I like to cook them until they're good and brown. Mmmmmm.
Start out by whisking eggs, milk and salt and pepper.
Add a bunch of green peppers and onions, which can be raw or sautéed.
Next, add your Johnsonville sausage links or patties. I went for links this time. I cook them until they've got a little crust on them. OMG. Perfection.
Thank goodness for slow cookers! I always use a disposable slow cooker bag--you'll never believe how much quicker clean up can be! Throw it in the night before, and cook on low for eight hours, or until you decide to wake up.
The next day, you've got a casserole full of sausage, veggies and cheese. So, so easy and so darn tasty.
I took the casserole and placed it on a hot, buttered biscuit. I prefer to top it off with a little more cheese for a gooey, delicious finish.
YES. The money shot. I love when Josh devours a meal that I've made. It was gone in four minutes flat. Check out the recipe below!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
As a Maryland resident, born and raised, I have to tell you that we take crab cakes very seriously. I watch cooking shows and specials where they serve crab cakes that are full of all kinds of ingredients--celery, peppers, shrimp, lobster. Here, we keep things simple. You should be able to taste lump crab meat with every single bite. You shouldn't need a bunch of filler (bread, bread crumbs, crackers) to make the patties seem more full.
Two of the items that I can't do without are Phillips jumbo lump crab meat and Old Bay seasoning. You can try and substitute the two, but I promise you, it doesn't get any better than this. Order from the websites, if you don't live locally. : )
My recipe is adapted from various "famous" recipes. The only item that I didn't use that's found in most recipes is dried parsley flakes, which don't add much flavor in my opinion, but they definitely add to the overall look of the crab cake. I didn't have any in the house at the time, and it didn't detract from the recipe.
I beat the crackers inside a plastic baggie, and added it to the rest of the ingredients. I added the egg right after, which acts as the binding agent.
Ah, a one pound can of jumbo lump crab. Perfection. I'd suggest adding bits of crab meat to the mixture at a time, looking for any bits of shell that might be have made it into the container. You'll probably find a couple, but not many.
I'm one of those people that believes that a cook's hands are their best tools. So I mix with my hands, making sure every bit of crab is covered.
I formed the crabs into twelve patties, but you could definitely get away with doing four to six larger patties. Hey, whatever floats your boat. I experimented with two batches, and likes the color and crispness of broiling 8 minutes on one side, flipping them over and broiling for five minutes on the other.
We like to eat crab cakes served with saltines and yellow mustard.