Bread and Butter Breakfast Casserole

Ingredients:

1 package link sausages

1 package thick cut bacon

8 eggs

2 ¼ cups milk

2 teaspoons dry mustard

Salt

Pepper

Bread

Butter

Shredded cheddar cheese

Method:

Cook the sausage and bacon, drain on paper towels and set aside. Whisk together the eggs, milk, dry mustard and salt and pepper to taste. Set aside. Using your favorite type of bread (I have used rolls, or left over buns, even just plain old sliced bread). Remove crusts (if necessary). Butter one side of bread, lay in a single layer butter side down, in a 9x13 baking dish. Pour a very small amount of the egg mixture over the bread to moisten. Cut the sausage and bacon into bite size pieces and evenly place over the bread layer. Butter more bread placing butter side up over the meat layer. Pour remaining egg mixture over the bread. Sprinkle with shredded cheese. Using your hands press down lightly on the casserole encouraging the bread to soak up the egg mixture. Cover with foil and let set in the refrigerator overnight.  Bake at 300 for 1 hour and 15 minutes leaving covered with the foil. Remove the foil and bake at 350 to brown and set, about 20-25 minutes. Serve with sauce. Enjoy!

Sauce:

1 can cream of mushroom soup

½ cup sour cream

¼- ½ cup milk

Whisk ingredients together making it the thickness you desire.  Warm either on the stove or in the microwave until hot. Serve alongside the casserole and allow everyone to use the amount they like.

Vanilla Custard Sauce

Ingredients:

2 tablespoons cornstarch

1/3 cup sugar

1/8 teaspoon salt

2 cups milk

1 egg

1 tablespoon butter

1 vanilla bean

1 teaspoon vanilla extract (or 2 teaspoons and omit the vanilla bean)

1/8 teaspoon cinnamon (optional)

Method:

Whisk cornstarch, sugar, and salt together in a medium sauce pan. In a small bowl whisk together the milk and egg really well. Slowly whisk the milk mixture into the sugar mixture. Bring to a boil over medium heat, stirring constantly so egg doesn’t scramble. Boil for 1 minute. Stir in butter, vanilla bean, vanilla extract, and cinnamon if desired. Serve warm over pancakes or waffles. Enjoy!

Tips: leave out the cinnamon and chill for a really good fruit dip. Dip apple slices, bananas, strawberries, or your favorite fruit. I also serve spooned over mixed berries for a healthy dessert.

Sausage Roll Ups

Ingredients:

Little Sizzler sausages

Refrigerated crescent roll dough

Method:

Preheat oven to whatever the package of crescent roll dough says. Cook the sausages until browned and cooked through. Cool slightly. Lay out the crescent roll dough triangles. Place one sausage on each at the widest end. Roll up and place onto a greased cookie sheet.  Bake for the given time on the crescent dough package. Enjoy!

Ebilskivers

Ingredients

1 cup buttermilk

1 teaspoon salt

1 cup plus 2 tablespoons flour

2 eggs

1 teaspoon baking powder

Shortening

Method:

In a medium bowl whisk together the buttermilk, salt, and flour. Add one egg and mix, add second egg and mix. Add in the baking powder and mix.  Heat ebilkiver pan over high heat, until hot, reduce heat to medium. Add small amount of shortening into each cup. (Butter will burn) Pour batter into each cup filling about ¾ full. Turn several times, using a fork, until they are crisp on the outside. Serve with syrup and/or jams. Enjoy!

Tips: You need to have an ebilskiver pan in order to make these. Find them at Amazon or search online, there are lots of different kinds available. This recipe CANNOT be doubled! Make additional batches separately. 
Homemade Syrup

Teriyaki Meatballs

Ingredients:

Frozen meatballs

Teriyaki sauce

Method:

Place desired amount of meatballs in a crock-pot. Pour over enough teriyaki sauce to coat. Place on high for several hours, until meatballs are hot through. (if your short on time you can also microwave them). Stir a few times, add more sauce as needed.  Serve over egg noodles or rice. Enjoy!

Teriyaki Sauce