Sunshine Breakfast Casserole Recipes

Steps:

• For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
• Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
• For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
• In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
• Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
• Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
• Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.

Steps:

• Preheat your griddle to 350 degrees.
• Mix all wet ingredients and the orange zest. Blend thoroughly.
• In a small bowl blend the dry ingredients. Add to the wet ingredients and whisk until just blended. Do not overwork, that will make the pancakes rubbery.
• Pour batter onto hot griddle using a 1/4 measuring cup. Cook until bubbles rise to the top and start to burst, then turn over and cook until cakes rise and edges are dry.

Steps:

• Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
• In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
• Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
• Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

Steps:

• Preheat oven to 350 degrees F. Grease an 11X7 baking dish.
• Crumble and cook sausage and onion in medium skillet over medium heat until browned. Drain off fat.
• Spread bread cubes in dish; top with sausage, peppers, and cheese.
• Whisk eggs, milk, salt, pepper, and mustard until well blended; pour over cheese.
• Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
• Note: This may be made the day before and refrigerated overnight. Baking time should be increased to an hour.