10 Minute Breakfast Casserole

There are so many versions of breakfast casseroles out there and I've tried quite a few. We love the overnight sweet versions like this, but sometimes want a savory one. The problem I've found up until now is they always turn out greasy or soggy and require too many steps. I was really surprised with this recipe because it was so quick and easy, but turned out as the best I have tried. Now for mine, I used all pre-made ingredients for a quick weeknight meal, but you can certainly use fresh ingredients if you want. Sometimes though we all just need something fast that can be thrown together! I loved this and have to say, it is still great as leftovers the next day!

What You Need:
4 cups shredded hashbrown potatoes {I used 1 bag Simply Potatoes}
8 ounces bacon or turkey bacon, cooked and crumbled {I used one package pre-cooked bacon, microwaved 1 minute and chopped up}. You could also use cubed ham!
1-2 cups shredded cheddar cheese
1 {12 oz} can evaporated milk
1 large egg
1.5 teaspoons seasoned salt
onion powder
garlic powder
salt and pepper

Directions:
Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Season the potatoes to taste with the onion powder, garlic powder and salt and pepper. Begin by layering 1/4 of the potatoes in the bottom of the baking dish. Layer cooked crumbled bacon, cheese, and potato again until complete. In a separate bowl, combine the evaporated milk, egg and seasoned salt. Pour the milk and egg mixture over the layered ingredients in the baking dish. Bake 50-55 minutes covered with foil. Remove foil, and bake uncovered five additional minutes. {I put under the broiler to get a browned and crispy top}.

Scalloped Hasselback Potatoes

I'm sharing this recipe starting with a disclaimer. These are sooo not good for you. In fact, they are just about everything you are not supposed to have...potatoes, cheese, butter, cream....but if you want something comforting, delicious, and SO perfect for upcoming holiday meals, these are for you. I may have eaten more than my share...just sayin'.

Photo from Tasty Kitchen

What You Need:

2 russet potatoes

2 tablespoons butter

Block parmesan cheese

garlic powder

2 teaspoons olive oil

salt

1/4 cup heavy cream

1/4 cup shredded cheese {blend or your choice}

Directions:

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

Sweet Balsamic Glazed Pork Loin

This is one of the best dinners we have had in a very long time and while I couldn't wait to share it, I can't seem to find the time to post anymore so it took awhile. Let me start by saying I had given up on pork tenderloin. I never liked the way it turned out so I stopped trying, but this. was. awesome. I can't say enough about how you have to try this. For one, it is incredibly fast and easy to put together. Two, it goes in the slow cooker (always a bonus for me) and three, it is so delicious, even without the glaze. I found this at Mel's Kitchen Cafe and adapted very slightly. You will love this!

*Printable Version*

What You Need:
2 pound boneless pork loin roast

1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic 
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve. Enjoy!

Pumpkin Cream Cheese Muffins with Streusel Topping

These might be up there with my favorite muffin ever. Think of a pumpkin cream cheese roll but much easier. I had this recipe bookmarked off of Brown Eyed Baker for quite awhile and decided to make them on Sunday afternoon so my son would have them before school on Monday morning. Everyone loved them so much I am making a second batch this week for my husband to take camping. These are so perfect for chilly mornings or a snack anytime!

Photo from Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
½ cup all-purpose flour
1/3 cup granulated sugar
¼ cup pecans, roughly chopped (My son doesn't like nuts so I used old fashioned oats instead)
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (½ cup + 2 tablespoons) vegetable oil
½ teaspoon vanilla extract

1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.

3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans (or oats), butter, and cinnamon. Set aside.

4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.

9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.

Enjoy!