I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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I have never been sensitive about my age but birthdays seem to be coming much faster than they used to! The eighties are looming ahead and will be here before I know it! Oh well the alternative is to die young and I didn’t want to do that. I would have missed out on seeing my Grandchildren grow up and meeting my Great Grandchildren, the fun times I would have missed! Pa Lloyd baked me an angel food cake from scratch on my day, I don’t make them as often as he likes so he’s learned to make them, using my Mom’s recipe and I had 2 year old Lydia for the day so it was a good day!
Now its time to think about Easter, I love egg dishes and I have a new recipe this year I am going to share with you, I hope you will like it!
Overnight Breakfast Casserole:
For the Casserole:
1 # ground breakfast sausage
4 cups grated cheese, divided your choice of kind, I like Swiss
1 onion, chopped
1 red bell pepper, chopped ( optional)
1 heavy whipping cream
1/4 cup green onions, chopped
8 oz. sliced mushrooms
Kosher salt and freshly ground pepper, to taste
For the Gravy:
2 cups milk
1/4 cup flour
2 Tablespoons butter
Kosher salt and freshly ground pepper to taste
When ready to bake, preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside.
In a large skillet over medium heat, add sausage, breaking it up, when meat has begun to brown, add onions , mushrooms,and bell pepper to the skillet and cook until vegetables have softened and meat is cooked through, 6-7 minutes. Stir in green onions and remove meat and vegetables from skillet and set aside to cool. ( do not drain skillet.)
While meat and vegetables cool, make gravy.
Add butter to undrained skillet, once melted, whisk in flour and allow to cook for 2 minutes. Gradually whisk milk in and cook until gravy thickens. Simmer 2-3 minutes and season with salt and pepper. Cover and set aside ( or put in container and refrigerate overnight. )
In the prepared baking dish, crack eggs evenly across the bottom of the dish, keeping yolks intact. Poke a hole in each yolk with a toothpick, season with salt and pepper. Pour cream over the top of the eggs. Top with 1/2 of the cheese.
Spoon sausage mixture over the eggs and cream in the baking dish and top with remaining cheese. Cover dish with foil and chill overnight.
Bake covered in preheated oven for 30 minutes, remove foil and bake 30 minutes more. Serve with warmed up country gravy.
Have a great week!