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| Light Sausage Spinach Egg Casserole Via Kim's Cravings |
Easter is April 1st this year! No joke! Have you settled on a menu? Brunch is a nice meal to serve if you host this holiday. It might make for a busy morning, but then you have the rest of the day to recover! We've found some great brunch recipes for you to consider. Have a wonderful Easter!
Light Sausage Spinach Egg Casserole
Author: Kim Lee
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
Serves: 12
Ingredients:
12 oz lean Italian turkey sausage, casings removed
1/2 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 bag/box (9-10 oz) frozen chopped spinach or kale, thawed and drained well
4 cups shredded hash brown potatoes, (can use frozen or refrigerated or make your own (thaw if using frozen)
12 eggs
3/4 cup almond milk (any milk will work)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
foil
Instructions:
If baking immediately, heat oven to 350 degrees F.
Spray a 13x9-inch (3-quart) glass baking dish with a natural cooking spray.
In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale and remove from heat.
While sausage mixture is cooking, in a medium bowl, whisk eggs, milk, basil, salt and pepper until blended.
In baking dish, mix cooked sausage mixture and shredded potatoes. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
If you wish to bake right way or whenever you're ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Cut into 12 square pieces and enjoy!
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| Oatmeal Cups with Yogurt and Fruit Via Domestically Speaking |
Oatmeal Cups with Yogurt and Fruit
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ingredients:
For the cups:
1 1/4 cups of quick cooking oats
1/4 cup of unsweetened applesauce
2 tablespoons honey
1 tablespoon of chia seeds (can be left out)
1 teaspoon cinnamon
1/4 teaspoon salt
cooking spray
For the filling:
Your yogurt of choice
Variety of fruit - strawberries, bananas, blueberries, raspberries, etc.
Instructions:
Preheat oven to 350 degrees. Add the oats, applesauce, honey, chia seeds, cinnamon and salt to a bowl and mix until combined.
Spray muffin tins with cooking spray.
Evenly disperse the mixture in 6 muffin tins.
Use your fingers or a spoon to press the mixture into the sides and base of the muffin tin.
Bake for 12-13 minutes.
Let it cool in the muffin tin for about 10 minutes before using a butter knife to remove the oatmeal cups.
Let the cups cool completely before filling with yogurt and fruits.
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| Pink Party Punch Via Pink Cake Plate |
Pink Party Punch
Prep Time: 10 min
Total Time: 10 min
Ingredients:
2 (12 oz) cans frozen raspberry lemonade
6 cups water
1 (46 oz) can pineapple juice
2 (2 liter bottles) lemon lime soda
ice
raspberries & pineapple for garnish (optional)
Instructions
In a large pitcher mix together frozen lemonade and 6 cups water (do NOT follow instructions on cans).
Add pineapple juice and combine.
Keep chilled until ready to serve.
When ready to serve, add ice to punch bowl/dispenser.
Add juice mixture and chilled soda.
Add any garnishes.