They drove all day and most of the night to get here.
I wanted to have a nice warm breakfast
to fill up them up before they headed
to the mountains to play.
I decided to try my usual breakfast casserole
in the crockpot instead of the oven.
But guess what?
It worked like magic!
I fooled my cousins to thinking I was
up all morning cooking up a storm.
They awoke to the smell
of eggs and sausage.
The crockpot did all the work!
So needless to say it was a big hit and I will
most definitely be making it again!
Crockpot Breakfast Casserole with an Italian Twist
8 -10 beaten eggs 10-12 slices of bread (cubed) any kind of bread may be used. (I like to use french bread) 3 Cups of whole milk 2 1/2 C mozzarella cheese (really any kind of cheese is fine) 1 lb. Italian sausage crumbled, cooked and drained ½ tsp. salt 1 tsp. pepper (more or less to taste) fresh spinach and or sliced mushrooms can be added if desired. (no more than 1/2 C each)
Directions Grease the sides of the crock with butter. Make layers in the crockpot of bread, followed by sausage, followed by cheese, ending with a cheese layer. Beat eggs, milk, salt and pepper together. Pour over crockpot mixture, cover and turn on low. Cook for 8-12 hours. Put it on before you go to bed and wake up to the smell of an amazing breakfast. Serve with fresh fruit and you are done!
Long ago when Mama Holli's babies were young pups, she would load up her bus and haul the pups to Hallettsville, Texas to stay with Granny when her hubby traveled.
Granny LOVED to cook for her family but
every now and then she
would request one of us "GIRLS"
to whip up some Chinese Pepper Steak.
It was a recipe not found in her usual amazing
repertoire of family favorites. Granny was Czech and Czech's did not cook up Chinese food, not even with a Texas twist. She would very quietly ask if I would mind making it for "DINNER" which was actually "LUNCH".
Then we would have leftovers for "SUPPER"
which was actually "DINNER"!
This is the adapted recipe we would pull out.
The original was posted by Pam Post in the
Holy Ghost Booster Club Cookbook
back in the 1970's!
Chinese Pepper Steak
1 1/2 lb Cubed Steak - cut in small bite size pieces
1/2 ts Ginger
1/2 ts Sugar
2 Garlic Cloves - minced
1/2 med Onion - sliced
1 Green Bell Pepper - sliced
1 med Tomato - sliced into wedges
1/2 C Soy Sauce
1 C water
1/2 C flour
Toss steak in flour. Brown steak in a skillet with about 3 tablespoons of oil. In a bowl mix soy sauce, ginger, and sugar. Add to steak and then add water. Gravy will thicken quickly. Add more water if needed to keep from sticking to bottom of skillet. Add garlic and simmer 10 minutes covered.
Add peppers, onions and tomatoes to meat, cover and cook on low until desired tenderness. Check every 5 minutes to see if more water is needed to keep from sticking to bottom as gravy will be thick. I usually cook for 10 - 15 minutes on low and then serve it hot over brown rice.
To spice it up add a little chili paste to your liking.
recipe but slightly different in taste and preparation.
Pull out the trusty food processor or a blender.
I like to use the FP for this recipe as it works best
with fresh toms. Over blending the tomatoes can make
your salsa foamy, which you don't want!
Mama Holli's FRESH Salsa
4 vine ripe tomatoes ( quartered)
1 to 2 serrano peppers
1/3 cup purple onion
1 garlic clove
1 cup or more of cilantro
1/2 tsp of sea salt
1 tsp of red wine vinegar
Blend pepper, garlic, onion and cilantro first until finely chopped.
Add tomatoes one at a time, pulsing a few times in between each one. Add the salt and vinegar. This part is up to you....you can pulse/blend it a little more to make it less chunky or leave it as it is. This Mama does NOT like chunky salsa so I blend pulse it a few more seconds. Not too long though or you will loose the fresh taste of the toms.
This batch I photographed has extra cilantro. I was craving it that day! The fresh toms will blend more pink than red unlike canned toms, hence the greenish color of this batch.
Serve it up with some chips and you are good to go!