With SuperMan home all week because of the Great Snow Out of 2011, I’ve gotten to eat some pretty yummy breakfasts. He is the master breakfast chef.  I am usually not awake enough to cook much more than a pop tart in the mornings. He, however, is one of those perpetually awake morning people and makes the most scrumptious meals for the girls and me.

One morning we had pecan Belgian waffles (yummy). Another, he made bacon & eggs with hashbrowns – just like Waffle House. But I think my favorite breakfast was the casserole he made on Monday that we have been eating on most of the week. It was really good the first day, but even better later in the week as he reheated it in a skillet and things got all crispy and browned in the process.

I went to bed last night thinking about it. It’s that good.

And, it’s full of protein, so it fills you up and makes your body happy.

So, I thought I’d share it with you today in case you want to make some for your family. It’s one of those you prepare the night before and pop in the oven the next morning. You can lighten things up like we did by using low fat ingredients and turkey sausage.

Oh, and I used these –

in the casserole. They just came out and boy are they nice to just drop into the recipe (instead of having to cook and crumble your own – yes, I’m lazy)

And, you may have noticed, I’ve added a new little button at the bottom of my recipe posts which will make it easy for you to print them out and add them to your own recipe book. 🙂

So, here’s the recipe for you:

Amish Breakfast Casserole

adapted from Taste of Home

1 package Jimmy Dean Turkey sausage crumbles
1/2 cup frozen diced onions
1/2 cup frozen diced bell peppers
6 eggs, lightly beaten
4-5 cups frozen shredded hash brown potatoes
3 cups 4 cheese Mexican blend
1 14-ounce container low fat cottage cheese

1. In a skillet, sauté potatoes, onions & peppers until onions are translucent.
2. Let sit for a couple minutes to cool down.
3. If you are making the same day you are cooking it, preheat oven to 350.
4. Spray 9×9 casserole (or 9×13) with cooking spray.
5. Combine all ingredients in a large bowl, mixing thoroughly.
6. If you are making the night before, put in casserole & cover. Store in refrigerator until you are ready to bake.
7. If you are making the same day, pour in casserole.
8. Bake @ 350 for 35-45 minutes.
9. Let stand for 10 minutes (we left it in the oven) for the eggs to set before you serve.

Warm, hearty, filling – comfort food at it’s best.

I made this for SuperMan – so he would have something to sip on that would be warm and filling while he is working in the freezing cold. I am so thankful that he has a steady job but I worry about him being out in the cold this winter. It’s the least I can do for him – provide him with something warm and healthy while he’s providing for us.

French Onion Soup

8 onions, sliced
2 cloves garlic, minced (about 2 tbsp if you use the jarred type)
1/3 cup olive oil
2 tbsp flour
8 cups beef broth
1/2 tsp dried thyme
1 bay leaf
salt & pepper
~ 1 tsp Worcestershire sauce

French bread loaf

2 cups grated Gruyere or Swiss cheese

1. Sauté onion & garlic in oil over low heat in large stock pot. Keep stirring & sautéing until they are brown and tender.
2. Sprinkle flour over onions, cooking a few minutes more until flour is browned.
3. Add broth, Worcestershire, thyme, bay leaf. Bring to a boil.
4. Reduce heat & simmer for 20 minutes or so (I put in the crock pot at this point most times)
5. Salt & pepper to taste.

To serve, slice French bread into 3/4 inch thick slices. Toast lightly.

Ladle soup into serving bowls (oven proof) and top with toast. Sprinkle with cheese.
Place bowls on baking sheet and bake at 350 degrees until cheese is melted.

Serve & enjoy.