I cook nearly every day. I admit I like my own cooking. I will even confess that I hardly ever impress myself anymore.

The recipe for sausage cheese biscuits, however, impressed me to the tune of I almost ate the whole pan by myself. They are Incredible fresh out of the oven, and you can’t tell the difference reheated in the toaster oven later.

They are even great the next day reheated in the toaster oven, without that leftover taste. Stay away from the microwave, though.

Bacon and egg casserole is a whole different set of dawgs. It was delicious fresh out of the oven. Not edible reheated. It’s easy. Make it and serve it right now. Hot and bubbly it will be a major hit. Use day old croissants. Even my homemade bread couldn’t save it from soggy.

Scalloped corn may become a year round favorite side dish at your house. T’will at mine.

Caution! Don’t over cook it. Corn gets hard and chewy if you brown it too much.

Bacon and Egg Casserole

6 large eggs

1 1/2 cups half and half

3-4 large croissants, torn into bite sized pieces

8 slices crisp bacon, chopped

2 small (1 large) tomato, diced

1 1/2 cups grated cheddar cheese

salt and pepper to taste

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with Pam. Arrange bread pieces over bottom of the prepared pan. Sprinkle on bacon, then tomatoes. Top with cheddar. In a medium bowl, whisk together eggs and half and half. Season with salt and pepper to taste. Pour evenly over pan ingredients. Bake 35-40 minutes or until puffy and golden. Serve immediately.

Sausage Cheese Biscuits

8 ounces breakfast sausage

2 sticks soft butter

1 cup sour cream

2 cups self rising flour

5 ounces shredded sharp cheddar cheese

Preheat oven to 400 degrees. Spray a rimmed baking pan with Pam.

Cook sausage, stirring to crumble only until no pink shows. Drain.

In a medium bowl, stir together butter and sour cream until smooth. Add flour, one cup at a time, stirring to blend well.

Stir in sausage and cheese. Drop dough by rounded tablespoons onto the prepared pan.

Leave space between. Bake 20-25 minutes or until golden.

Cook’s note: an ice cream scoop is the ideal size.

Scalloped Corn

2 eggs, lightly beaten

1 pound frozen, whole kernel corn, thawed

1 roll frozen cream corn,thawed

4 tablespoons butter, cubed

2 tablespoons minced onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups coarsely crushed saltine crackers

12 ounces shredded sharp cheddar cheese

Preheat oven to 325 degrees. Spray a 9x13-inch baking dish with Pam. Stir together all ingredients except crackers and cheese. Fold in crackers and cheese.

Spoon into the prepared baking pan.

Cover loosely with foil for 45 minutes.

Uncover and bake 15 minutes or until top is, lightly golden.

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