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6 Easy Breakfast Casseroles for Christmas Morning
#catherinesplates #breakfast #casserolerecipe
TODAY'S RECIPES:
https://catherinesplates.com/breakfast-hash-brown-casserole/
https://catherinesplates.com/english-muffin-breakfast-casserole/
https://catherinesplates.com/denver-omelet-casserole-egg-breakfast/
https://catherinesplates.com/sausage-egg-cheese-mcmuffin-casserole-mcdonalds-copycat/
https://catherinesplates.com/monte-cristo-breakfast-casserole/
https://catherinesplates.com/breakfast-tater-tot-frittata/
00:00 HASHBROWN BREAKFAST CASSEROLE
08:27 ENGLISH MUFFIN BREAKFAST CASSEROLE
17:05 DENVER OMELET CASSEROLE
24:51 SAUSAGE EGG CHEESE MCMUFFIN CASSEROLE
32:39 MONTE CRISTO BREAKFAST CASSEROLE
42:30 TATER TOT BREAKFAST FRITTATA CASSEROLE
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0:00
Everybody ready for some breakfast this morning? I'm going to get ready to make a breakfast hash brown casserole. You're
0:06
going to need some shredded hash browns. These are refrigerated. You can get them
0:11
out of that section of your store or you can use the frozen hash browns and just
0:17
thaw them out. We've got seasonings. We've got salt, pepper, garlic powder,
0:23
and onion powder. Six eggs. You're going to need bell pepper, yellow onion. We've
0:30
got evaporated milk. That'll add a nice flavor, a little sweetness to it, right?
0:36
And then we've got some breakfast sausage that we're going to cook up. Now, if you don't want to use breakfast
0:42
sausage, you can use bacon. Just want to have it fried up and nice and crisp for
0:47
this recipe. Or you can even dice up some ham. You can make it a supreme and add all three if you want. I've got some
0:54
cheese, kind of like a cheddar cheese or mozzarella cheese, whatever you want to put into your breakfast casserole. Now,
1:01
the first thing I'm going to do is get my meat cooked up. I'm going to add the bell pepper and the onion to the sausage
1:09
so it's all comes together at the same time. And all you're going to need is just a mediumsiz skillet.
1:16
All right, we're going to put this on a medium mediumigh heat
1:22
and we're going to add in our breakfast sausage.
1:31
There we go. We're going to break this up, start browning it up. So, this is one pound
1:39
of the sausage. All right, we'll let that do its thing and then
1:44
we'll come over here. I'm going to grab my onion and bell pepper. We'll get those going. Okay, this is the cookbook
1:51
that my recipe is in. It's the second cookbook, Catherine's Plates, Making
1:56
Home Cooking Easy. It's in the breakfast section, and it's called the hash brown casserole right here. Now, these recipes
2:04
can also be found on my recipe blog, catherine'splates.com.
2:09
All right, let me go wash my bell pepper. Make sure it's nice and clean. I'm going to take off all four sides
2:16
and we're going to dice it up. Now, we are going to cook this casserole in a 9 by13.
2:22
And once we get the meat done with the bell peppers and onions, everything else will come together pretty quickly. So,
2:28
we're just going to cut strips. We're going to finish dicing these up. Then, we'll add it to the sausage since the
2:35
peppers take the longest to cook.
2:44
Get that going with the sausage. All right, let's grab our onion. This is kind of a small to mediumsiz onion. It's
2:52
a yellow one. And I'm just going to take off the ends. It'll add nice flavor to
2:58
the breakfast casserole. Okay, I'm just taking off that outer layer.
3:05
Just cutting that in half. Now, I'm just following the lines of the onion. And then we'll just run our knife through
3:12
the slices to get our dices. They're going to soften down. I'm kind
3:17
of at an awkward angle for you guys, aren't I? All right. Let's add that to the peppers and the sausage.
3:25
All right. Things happen. Let's try that again. There we go.
3:33
All right. While this is finished cooking, let's crack some eggs into a large bowl.
3:41
And while we're doing that, we're going to keep an eye on our sausage.
3:48
One, two, three. Why you're stuck? Three,
3:55
four, five. I got a problem with number six there, huh?
4:01
Oh, I'm not going to try to do that. and go get an extra one out of the refrigerator. There we go. And six.
4:14
All right. Come back over here to my sausage, peppers, and onions. Get them moving.
4:19
Once a week, I try to do a recipe back here on the back burners. Some people
4:24
like that. And then other times, I will be on the island there facing you guys.
4:31
All right. I'm going to measure out 12 oz of evaporated milk.
4:39
There we go. And we'll add that to the eggs.
4:45
So, once my sausage is kind of broken up and browned up, I'm going to start moving around. Just make sure that there's no pink. Looks good, doesn't it?
4:51
We're going to turn off the burner and finish our egg mixture. Now, through the years, my recipes evolve and especially
4:58
with the seasonings. When I first created this recipe, I was using salt and pepper. Now, I add garlic powder,
5:05
onion powder, and paprika. So, you're just going to take your seasonings. I just go across the top, or you can put a
5:12
quarter of a teaspoon in. That's salt, black pepper,
5:18
garlic powder, onion powder going in. That'll help enhance those onions that we put in.
5:25
And of course, paprika. This is a smoked paprika. Adds a nice flavor. Go right
5:32
across the top with that. I'm going to get a whisk and blend this all together.
5:43
Make it nice and frothy. Get in there. Beat it up.
5:50
That way it incorporates very well once we put everything else in.
5:56
All right, let me get that out. All right, I'm using these Simply Potatoes shredded hash browns. You want
6:03
30 oz for this recipe. This is a 20 oz bag. So, I have another bag right here.
6:10
And we'll do one and a half bags. These are already thought out because these
6:15
are refrigerated. All right.
6:23
right there. Going to add in two cups of shredded cheese.
6:29
Whatever cheese you want to use. One and two. Start combining this together.
6:39
All right, I'm going to add my sausage, peppers, and onions
6:46
and get that in there nice and mixed. I think I needed a bigger bowl. We'll get it, though. Let's just carefully stir
6:54
that together. Yeah, I'm not worried about leftovers on this. Um the Joseph's coming over to
7:01
pick up the meatballs that I had left over from yesterday. If you haven't seen that video, my IKEA style meatballs. Oh
7:08
my gosh. Yeah, I couldn't make that and not have
7:13
any for Joseph. All right, we got a good mix on that. Let me go get my casserole dish.
7:25
Now, we're going to smooth that out. You know, Mother's Day is right around
7:30
the corner. This would be a good one for Mother's Day, too. All right. Nice and even. Press down.
7:40
Make sure you give yourself some time with this one here because we're going to place it in our preheated oven at
7:46
350° for 1 hour.
7:51
It's uncovered. All right, I've pulled it out of the oven. Now, you can take just a butter knife and go into the
7:57
center of it. And you want to make sure that everything is set in there. Yes, it goes all the way down and comes out nice
8:03
and clean. It's what you want. We're going to cool it down just a little bit. I'm going to put a pop of color across
8:09
the top with some dried parsley.
8:15
Oh, look at that. Should have set that up a little bit. All right, look at that. See how that's
8:22
set up? There's a close shot right there. Look at that. Good morning, everyone. Let's
8:29
make an English muffin breakfast casserole. How fun is this one?
8:36
Let's bake the perfect bacon. Preheat oven 425.
8:47
We're going to be using a large sheet pan that has a lip on it. Lay some parchment paper down.
8:54
Get your favorite bacon. Let's line the pan.
9:04
Don't forget the sides. Place it in your oven.
9:22
15 to 18 minutes.
9:28
While the bacon is in the oven, we're going to go ahead and get our English muffins ready to put in the oven also.
9:33
That way, they can get nice and crisp for our casserole. Just cut them in bite-sized pieces.
9:45
I'm going to be doing six standard size English muffins.
9:54
So, these are not refrigerated or frozen. They're just a regular standard English muffin that sits on your
10:00
countertop. All right, we're just going to have a sheet pan ready that's lined with some
10:05
parchment paper. We're going to place our English muffin bites on top. Try to
10:11
get it into a single layer if you can.
10:20
We want to get these nice and toasty. We're going to place these in the oven.
10:27
It's already preheated at 425° and has the bacon in it. We're going to cook these for 12 minutes. I pulled my bacon
10:35
out and it's still got a few more minutes to cook, but what we're going to do is give it a nice flavor. I have some
10:41
pure maple syrup. I'm just going to put it into a little bowl.
10:48
I'm going to take my brush and we're going to brush it on the bacon.
10:54
This will wake up the casserole for sure.
11:00
This is going to go back in the oven for 5 minutes till you get the desired
11:06
crispness of your bacon. Pull the bacon out of the oven. You're
11:11
going to lay it on a paper plate with some paper towels on it to drain the bacon. Let's make the egg mixture. In a
11:18
large bowl, we're going to go ahead and crack 12 eggs. Now, this is for a 9 by13
11:24
baking dish. So, you can half this recipe if you would like and do it in a 9 by9.
11:42
I love breakfast casserles and so does my family. So, when I can find new variations, I love to try them.
12:04
Let's see. All right, that's all.
12:11
We're going to add 2 and 1/2 cups of milk.
12:23
We're going to add one teaspoon of salt,
12:32
1/4 teaspoon black pepper,
12:39
1/4 teaspoon of garlic powder, 1/4 teaspoon onion powder,
12:49
We're going to whisk it all together. Break all the yolks.
12:58
Make sure it's nice and fluffy. That maple flavored bacon smells so
13:06
delicious. All right, so we've got all the components ready. So, let's go ahead and
13:12
build this casserole. All right. I'm going to take my baking dish
13:19
and I'm going to coat it with some butter.
13:29
Go up the sides into the corners. That way it keep everything from sticking.
13:36
All right, here's my delicious baked maple bacon.
13:46
We're going to cut our bacon into bite-sized pieces.
13:52
Should have about 10 pieces if you made it that long. You didn't eat it before.
14:07
Okay, we're going to place half of our bacon on the bottom of our baking dish.
14:17
We're going to place one cup of shredded cheddar cheese on top of the bacon.
14:27
We're going to take our crunchy English muffin cubes. Place it all on top of the
14:32
cheese in a single layer.
14:37
Just fill it in.
14:51
We're going to pour all of that egg mixture all over the English muffin
14:56
cubes.
15:07
We're going to use a fork and just press down the English muffin cubes into the egg mixture. Let it soak it all up.
15:16
We're going to let it sit for 15 minutes to let it finish absorbing up the egg mixture. Or you can put this in the refrigerator for 1 hour up to overnight
15:24
before you bake it. I'm going to sprinkle the rest of the bacon on top. We're going to top with another cup of
15:31
shredded cheese. Now, this is where I'm going to come in and use this spicy Mexican blend. It's got shredded
15:38
Monterey Jack cheese, jalapeno peppers, and cheddar cheese. Give it a little
15:43
kick or just keep it mild. Now, I don't want to cover up the bacon because we want to be able to see the bacon.
15:52
We're going to sprinkle some chopped green onion across the top. give it a nice pop of color. It'll add a nice
16:00
freshness to the dish also. Okay, I've lowered my oven temperature
16:06
to 350°. We're going to place our English muffin breakfast casserole in there for about
16:12
60 minutes until the eggs are nice and set. Okay, mine took 60 minutes. What
16:19
you want to do is place a knife in about three spots in your casserole. Pull it out. Make sure the egg on it is not wet.
16:27
Let it sit on your countertop for about 10 to 15 minutes to kind of pull itself
16:32
together. Now, while you have it in the oven, if you feel like your top of your
16:37
casserole is getting kind of too brown, you can put some foil over it while it's finished cooking. All right, I'm going
16:42
to cut this into squares. Give this a try for you. Now, it smells amazing. The
16:49
aromomas in our house right now, time to eat.
17:06
We're going to make a Denver omelette hash brown casserole. We're going to take the best ingredients of that, which
17:13
is ham, peppers, and onions. Let's sauté that down. Give it a little color and
17:18
some flavor. We're going to start in a medium skillet. I'm going to add 1 tablespoon of butter. We're going to get
17:25
this going. We're going to put it on a mediumigh heat. Start melting it. While
17:30
that's happening, let's talk about the ham. Any kind of ham that you have. You
17:35
can use deli ham, leftover ham, holiday ham. When it becomes the holidays, you can use leftovers for that. We're going
17:42
to make sure it's nice and diced up. I am using a Frics diced ham. Oh, look at
17:49
that. my regular grocery store HB. I'm going to put 6 ounces in.
17:57
This is kind of an all-in-one casserole for your egg dish. All right, while that's doing its thing, let's go over
18:03
here and talk about the peppers and onions. I'm just going to bring my chopper out.
18:08
It's got a small dice blade in there. So, I'm going to take my green bell pepper that I've already washed. Just
18:15
going to go around it.
18:22
I'm going to get that seed out in the membrane. I want that. Okay, I'm just going to chop it into pieces. Put it on
18:29
my blade. Chop it up. Or you can just take a knife to it and dice it up yourself if you
18:35
want to do that. You can use the colored bell peppers or you can use the colored
18:41
sweet peppers, which I'm using right here. They're very sweet, nice flavor. I've got a few of them here. I've
18:47
already taken the tops off and kind of taken all the seeds out so we can get those ready. Well, that ham is smelling
18:55
delicious right now. I'm adding these because it's going to
19:00
add a nice color to the dish. I'm just going to cut them in half.
19:12
Add these in. Probably do half of these. We can save that for a salad. Yeah. Let's get these
19:19
moving around and then we're going to add our onion. Probably gonna do half an onion.
19:31
They'll soften down. I'm going try to keep all my veggies the
19:37
same size. Okay. I'm going to add this to the
19:42
peppers and the ham.
19:48
We are making a 9 by13 casserole. You can half this recipe and do an 8 by8 or
19:54
a 9 by9. Oh, it smells good in there. We're going to add this to a large mixing bowl.
20:05
We're going to add in about 16 oz of hash browns. These are the shreds. Took
20:11
these out of the freezer. Let them kind of thaw out just a little bit.
20:21
We're going to sprinkle in 8 oz of shredded cheese. We're going to go across with black
20:27
pepper, garlic powder,
20:33
onion powder, smoked paprika,
20:39
and very little salt.
20:45
Oh, this is going to be a good one, you guys. It's perfect for breakfast, lunch,
20:51
dinner, the weekend, holidays.
20:56
You can also make this ahead of time, the day before. Make the whole thing, put it in your baking dish, put it in
21:02
your refrigerator, cover it up, then pull it out the next morning, and then pop it in the oven. If you want
21:10
to freeze this, you can do that also. Make it beforehand the whole thing. Bake it off. Cool it down completely. Wrap it
21:17
up really good in the baking dish and pop it in your freezer. And then you can just pull it out when you're ready for
21:23
it. Set it on your countertop for a few minutes to kind of thaw out and then bake it in your oven. All right, we're
21:30
going to take our baking dish. We're going to spray it with some non-stick cooking spray.
21:39
Then we're going to take this mixture and add it to the baking dish.
21:48
Fumbled that one, huh? Good thing I don't play football.
21:56
Now, as you're putting it in, don't pack it in. All right? Because we want the egg mixture that we're going to make to
22:02
go in between everything. So, just lightly just move
22:07
it around. All right, let's make the egg mixture. Okay, we're going to use the same bowl. Why not? Why waste an extra
22:14
bowl? So, we're going to crack in eight eggs. Let me take this out.
22:22
One. Two. Check for shells.
22:29
Three. Four. Five.
22:35
Six. Are y'all saying y'all can count? And eight.
22:43
To that, we're going to add in one cup of milk.
22:48
Now, we have all the flavors in here, but I am going to salt and pepper my eggs cuz that's the way I do it.
22:56
I just count the eight because there's eight eggs in there. I'm just going to count to four with
23:02
that. Take a whisk. Blend this all together.
23:10
You want to make sure your eggs are nice and frothy in there.
23:16
Pour it in right on top of the hash brown mixture.
23:28
Pass that off. All right. Now we can kind of smush down. Make sure that egg
23:33
mixture is all in there. Doesn't that look good?
23:38
Got more on one end than the other. It's okay. I think we're leaning.
23:43
Okay. I've got my oven preheated at 375°.
23:50
We're going to bake this for 45 minutes or so until you can take a knife, put it
23:56
into the center of the casserole, and it comes out clean. You want to make sure your eggs are set. So, if you need to
24:01
add additional time, you can kind of cover it with some foil and let it cook additional time. We got one more thing
24:07
to do to it when it comes out of the oven. Yeah, eat it. Something else
24:14
set up very nicely. We're going to sprinkle it some sharp cheddar cheese,
24:22
some green onion. We're going to place it back in the oven for 5 minutes until that cheese melts. Okay, just let it sit
24:30
for just a few minutes. We're going in. Oh, it's going to give us the perfect
24:35
squares. Just push down your sides.
24:48
Look at that. Loaded. Good morning, everyone. Welcome back to Catherine's
24:54
Plates. Today I'm going to show you how to make a sausage, egg, and cheese McMuffin casserole. This is a knockoff
25:02
or a copycat version of McDonald's breakfast sandwich. Sausage, egg, and
25:08
cheese McMuffin. It's as simple as that. Got Christmas right around the corner.
25:13
Maybe you got another occasion you want to make this for or the weekend. Whatever you want. I am going to be
25:20
using sausage for this recipe today. It does come in other meats. So, I think um
25:25
Canadian bacon, maybe regular bacon. Always doing the original, which is going to be sausage. I'm using a
25:31
breakfast sausage. This is Jimmy Dean
25:38
regular pork sausage and it's already flavored. I love this for casserles in
25:44
the morning, pizzas. So, we've got, let's see what we've got
25:52
here. 16 oz. We'll get it all out of there. And what
25:57
you want to do is cook your sausage first before we start adding it to the casserole.
26:05
Smells delicious. Now, this comes in regular, mild, or
26:11
hot. So, if you want more heat to it, you can get the hot version.
26:16
All right, we're going to turn this on a mediumigh heat. We're going to start breaking it down. Let me start. There we
26:23
go. Not adding any onions or peppers to this casserole because
26:30
that's not in the original sandwich, but you can do whatever you want with yours.
26:36
All right, we're going to let that go and then let's talk about the English muffins. I'm just using bakery style
26:42
English muffins. They're already prepared and baked for you. These are the Thomas variety. What we're gonna do,
26:49
take them out of the package. We're gonna be using eight of these, the whole English muffin, top and the bottom. So,
26:57
six, seven, and eight. So, we're just going to take the English
27:03
muffin, cut it in half. Now, I'm just using a serrated knife. So, that's in half. Come at an angle, triangles.
27:11
It'll come like that. have six pieces. Okay. Now, we're going to split them in half.
27:18
So, they're nice bite-sized pieces for people just like that.
27:25
So, you can use any variety of English muffins that you like. You just want to make sure that they are cooked. I'm
27:31
going to run it through four times to get eight pieces. I'm going to be a little little smaller.
27:36
There we go. That's better. Okay. I'm going to finish these up.
27:42
And then we'll be browning up our sausage. Keeping an eye on that. All right, let me get my sausage going here.
27:49
Yeah, this is the deconstructed version. Still keeping an eye on my sausage. We
27:55
just want to make sure that it's no longer pink, fully cooked through. Okay, we're on our last English muffin. Now, I
28:02
love the English muffins. They got delicious pockets that absorb lots of
28:08
flavor. show you that here. See? Yeah. And we're
28:15
going to start layering our casserole. Okay, the sausage is done. It smells
28:20
delicious. Going to get our baking dish out. Now, I'm using a 9 by13. We're
28:26
going to butter it. So, I'm going to pull the butter out of here. Put it in my butter dish. I just put it in there.
28:32
I love soft butter for toast. So, I'm just going to take the wrapper. Several of y'all have told me to do this trick
28:39
here. And then I'm just going to rub it all over the baking dish here. It's going to add some flavor.
28:46
Make sure nothing sticks. Yeah. Nice little trick here. And also, if you have
28:51
several of these wrappers, you can just put them in a Ziploc bag and place them in your freezer and then pull them out when you want to butter something. My
28:58
people come through. We're going to take half of the English muffin pieces, put
29:04
them in the bottom of the baking dish on top of the butter. We want to layer everything. Get a nice amount down
29:11
there. What we're going to do is take half of that sausage that we cooked up and broken up into pieces. And we're
29:17
going to sprinkle that on top of the English muffins that we have in our baking dish. Okay, I think that's good
29:24
right there. We're going to grate some cheese. Going to need about two cups for
29:29
this recipe. And we'll do half on this first layer.
29:35
All right, we got that shredded. We're going to sprinkle this on top of the
29:41
sausage and English muffin in our baking dish. You want to do this all loosely because we want the mixture that we're
29:47
going to create to go all in between the layers. All right, we're going to place
29:52
the rest of the English muffin pieces on top of the cheese.
29:58
Yeah, Thomas and I are going to enjoy this this morning and then take the rest to the kids. And then we'll put the rest
30:05
of the sausage on top of the English muffin pieces.
30:14
Make sure it's scattered everywhere so every bite gets sausage.
30:20
Okay, so we're going to shred another one cup of cheese.
30:25
Love the fresh grated cheese. You want to shred it right as it comes out of the refrigerator cuz it's nice and hard and
30:31
it'll shred easier. Make sure you have a good amount of cheese on here. Now, generally a McMuffin sandwich has the
30:38
egg in it that is kind of a fried egg. We're going to be scrambling the egg so we can get the mixture all in our
30:44
casserole here. So, we're going to be cracking eight eggs into a large mixing bowl.
30:51
We'll get those in first and check for shells.
30:57
Now, what's great about this casserole is you can prep it the night before, have it in your refrigerator, pull it
31:04
out Christmas morning or whenever you want it, let it sit on your countertop for just a little bit just to kind of
31:10
get the chill off and then bake it per the instructions that I give. Then it's
31:15
all ready for you. All right, we got five. Now, you can half this recipe if you
31:21
want to. And we got eight. We're going to add in 1 and 1/2 cups of milk.
31:29
We're going to put in half a teaspoon of salt and half a teaspoon of black pepper.
31:39
Take a whisk. Whisk it all together. You want it nice and frothy and
31:45
combined. Now, if you want to add any other seasonings to it, like garlic or onion powder, you can do that. I'm
31:53
keeping it the same flavor profile that I love in that breakfast sandwich.
31:59
Oh, yeah. That's good right there. All right, we're going to bring our casserole over.
32:06
Pour it in. We're just going to start on one side. Make sure everything is nice and covered.
32:16
I've got my oven preheated at 350°. We're going to bake this uncovered for
32:21
about 45 to 50 minutes. You want to make sure that the eggs are cooked through. The cheese is nice and melted and golden
32:27
brown. I'll be back.
32:32
What do y'all think? It smells delicious.
32:40
It's breakfast time. It's Christmas time. I'm going to show you how to make
32:45
a Monte Cristo breakfast casserole. Monte Cristos. Don't y'all love those
32:52
sandwiches? I love the fried ones with the powdered sugar and the jelly. I've even made them for you in the slider
32:59
forms. But we're going to do it breakfast today. If y'all have leftover ham, this is perfect for that. Or you
33:06
could just go get some deli ham, which I'm going to be using today. Make it really easy. Now, we're going to be
33:12
doing this in a casserole dish. This is a 9 by13 and it's pretty deep because we are going to be doing some layers in
33:18
here. We're going to start off with first layer of flavor butter. Okay, we got one tablespoon of very soft butter.
33:26
We're just going to take a pastry brush. We're going to evenly spread it around up into the corners
33:35
on the sides and the bottom. Now, if you haven't seen me make a Monte Cristo
33:40
sandwich where I fried them, go check it out. That was a good one. I love Monte
33:46
Cristos. All right, there we go. We're going to be using good oldfashioned white bread
33:54
for this recipe. Take some out. We're going to lay it on the bottom just
33:59
like that. And then we're going to cut one in half and put it right in the center.
34:06
You want to fill in the spaces just like that. We're going to give it another layer of
34:13
flavor. We're going to be adding some stone ground Dijon mustard and spread it on the bread. Now, you want to keep this
34:20
light. We want the flavor, but we don't want it to overpower it. So, I'm just going to dollop some
34:26
There we go. And then just take a pastry brush and lightly spread it. It is a
34:33
breakfast. And if you want more on there, put more on there, but don't overpower it. There we go. That looks
34:39
good right there. Okay. I have one pound of black forest
34:45
ham. It's a deli meat. And this is very thin. So, we're going to layer it across the bread. Now, we're going to do half
34:53
of this. So, half a pound. Oh, that smells good.
35:01
Yeah, there's gonna be a lot of ham on here. Now, don't layer it too thick.
35:07
Okay. We want to put the ham on there loosely because we do have a mixture that's going to go on top and go all
35:13
into this. We want it to be able to get to the bottom. So, just loosely lay your ham on. If you want to chop your ham,
35:21
you can do that. Like I said, this is good for leftover ham from the holidays.
35:29
We go.
35:34
You missed some that comes out of his slice.
35:41
Y'all know my husband Thomas. He's always eyeballing.
35:49
Okay, now we got the cheese. I am using Swiss grer cheese or gurete, however you
35:57
want to say it. Now, if you can't find this, you can totally do all Swiss cheese. You just want to make sure that
36:02
you shred it. Now, I'm using the bag cheese
36:09
cuz it's just a combo of the Swiss and gure. Now, this is 6 oz. So, I'm going to place 3 oz across the top of the ham.
36:19
There we go. Remember, you want to see the layers.
36:24
All right, that's what I'm using right here. All right, we're going to lay down four
36:30
more pieces of bread. And I'm just going to kind of stagger them here a little bit.
36:38
We're going to take some strawberry jam. Now, generally a Monte Cristo is served with raspberry jam, but since I'm
36:45
allergic, we're going to be doing strawberry jam, which is totally fine. I'm going to very lightly spread some on
36:51
each of the pieces of bread here, just like we did the mustard. You kind of want the flavor, but you don't want a
36:57
whole mound of jelly either in your casserole. All right, just spread it thinly. Now, I
37:05
am using the heel of the bread because it'll soak up our mixture and get nice and puffy.
37:12
So, it's okay to use the heel of the bread.
37:17
There we go. I don't know why I feel like this one needs a little more. I'm trying to spread and spread.
37:24
There we go. Let's get some more on there. Oh, it's going to be good. That little
37:30
sweetness. Oo. We're going to add the rest of the ham
37:35
right across the top. All right. Just very lightly place your
37:40
ham across. We need the little nooks and crannies
37:46
for our egg mixture. That ham smells delicious. I love black forest ham. It's
37:52
delicious. But you can use any ham you want to for this. I'm trying to fill in
37:58
some gaps here. All right. Now, we're going to place the rest of the Swiss and
38:03
Gruer cheese, 3 oz, right across the top.
38:12
Get that in there.
38:18
All right, guess what's going on top now?
38:23
More bread. And then we'll cut our last one in half.
38:29
Now, we're not going to do anything to this bread. All right, let's set this aside.
38:36
Okay, we're going to make that egg base. It's going to pull that all together. So, in a large bowl, we're going to
38:42
crack six large eggs.
38:54
All right. Two.
38:59
That's three. Four. Then I'm going to show you my son's trick with the onehanded crack of the egg. All right.
39:07
That's five. And then six. All right. We're going to add in 2/3 cup
39:13
of milk. Then we're going to then we're going to
39:19
add some flavor. One teaspoon of salt.
39:25
If you want to go less with the salt, you can.
39:30
Half a teaspoon of black pepper.
39:35
And then we're going to go in with a/4 teaspoon of ground nutmeg. Hey, bring
39:42
the holidays to your kitchen. It's all you need sometimes, huh? Oh, some nice
39:47
flavor right there. And then we're going to bring in
39:54
the whisk. Blend this all together.
40:00
All right. Once your eggs are nice and frothy and mixed together, we're going to bring back over our casserole dish.
40:09
We're going to add 3 oz of Swiss Guerrera cheese. Just
40:16
loosely place it on. Oh, this is going to bake up good on the top. Take that
40:21
egg mixture and we're going to pour it all over the bread and everything. Now go slow
40:28
and just kind of drizzle it.
40:34
Go down the sides of the bread in between.
40:40
All right. Make sure you get all those seasonings out. Flavor. All right. We're just going to pat it in. All right. I
40:47
can't help it. I'm just going to add a little bit more cheese right on the top.
40:53
Oh yeah. Now, this is the perfect casserole that you can make the night
40:59
before or the day before. Cover it up with some foil, place it in your refrigerator, and then you can pull it
41:05
out the morning of Christmas. Let it sit on your countertop for just a little bit while you're preheating your oven. Take
41:11
the foil off, and then just pop it in your oven. Yeah. Just use the directions that I'm going to be giving you here in
41:17
just a minute. You won't have any work to do that morning.
41:23
I've got my oven preheating at 375°. We're going to pop this in there and
41:30
bake it for about 35 minutes until all the eggs have absorbed into the bread.
41:35
The cheese is nice and melted and kind of a golden brown on top. I'll be back
41:41
cuz you know you want to see me dive into this one.
41:46
Oo, look at that. Nice and golden brown across the top. The egg custard has
41:51
settled into the bread and everything. Let's dive in.
41:58
And we're going to serve it up with some preserves and also some powdered sugar.
42:04
All right. You want to cut it into squares. I'm just going to poke around the sides here.
42:11
Look at that. All right. We're going to dust it with
42:16
some powdered sugar. Let it snow on it.
42:22
I put some preserves right on the side of it. There we go. My Monte Cristo breakfast
42:29
casserole. This morning I've got my son in the kitchen. Oh yeah. Y'all know Joseph
42:36
and he came by this morning to make a tater tot frittata.
42:42
Oh, this is the perfect breakfast brunch. We like breakfast for dinner.
42:48
So, you can have this anytime you want. Yep. All right. We have a nice surprise
42:53
because Joseph's going to be helping make this one. Now, a frittata has cooked meat in it. So, you want to make
43:00
sure you're cooking your sausage or your bacon or actually with ham, you can just chop it up. We're going to be doing some
43:06
jimmy bean pork sausage. I love that sausage because it's already flavored. Has good seasonings in it.
43:12
It is pretty good. He's going to start with that. We're going to put our skillet on a medium
43:18
high heat and start browning up the sausage. We're doing the whole thing. Yep. Just slice it down the whole thing
43:24
and then pop it into the pan. So, while that's browning, talk about our vegetables. If you like omelette
43:29
vegetables, you can put that into a frittata. I'm going to put a bell pepper and an onion. And we're only going to do
43:35
about half of each. So, I'll let him cut off each side, just two sides. And then
43:41
we'll do half an onion. So, what do you all want to know about Joseph?
43:46
Not that interesting, guys. He has a typical life of someone in their 20s, pretty much.
43:51
Cut our pepper into slices and then we'll dice them up. That sausage smells
43:57
good. Oh, yeah. It does. Makes me excited for this frittata. Yeah. They wanted to make one for
44:02
Mother's Day. We have a stuff for it, but our plans have changed. I'm going to make it now for you.
44:10
Cut my onion in half. I'm going to peel the onion and then I'm going to dice that also. I'm going to add the bell
44:16
pepper to the sausage and start softening this down.
44:21
There we go. Chop up the onion here. We'll add that.
44:30
We're going to bring it back once the sausage is browned up and the peppers and onions are nice and soft. Okay,
44:35
we're going to make the egg mixture. Our sausage is just sitting off to the side after it's already nice and browned. So,
44:41
we're going to crack in about eight to 10 eggs. Now, it all depends on the size
44:47
of your dish that you're going to place into the oven. You want to use something that is oven safe or you can make this
44:55
recipe and put it into a baking dish like a 9 by13. You can do that also. Just make all the components and put it
45:01
together. Okay. So, we're going to crack in 10 eggs because we got lots of people
45:07
to feed this morning. All right, Joseph, let's get cracking. Let's get cracking.
45:13
He's got to get cracking. Whoa, whoa, whoa, whoa, whoa. Lots of eggs going in. One,
45:20
two, three, four.
45:28
We got five, six,
45:36
and we've got one more.
45:44
We're going to add 1/4 cup of some milk or if you have heavy whipping cream,
45:49
make it nice and creamy or half and half and add that.
45:59
All right, Joseph's going to put in all of our seasonings. We've got salt. We're
46:06
going to put in about a quarter of a teaspoon of every seasoning here.
46:11
And what we like to do is just go right across it. And then we're going to do black pepper,
46:16
garlic powder, onion powder, paprika, some smoked.
46:22
All right, Joseph, get the whisk. Go at it. Time to whisk.
46:28
All right, while he's speeding that up, let's bring the sausage back over. Spinach. We're going to put about 4 oz
46:36
in there. We're going to let the residual heat kind of soften down the spinach before
46:42
we add the egg mixture. So, probably a good one handful, I'm thinking. Whatever
46:48
you like in it. Now, I'm just going to kind of mix this together. Get that sausage on top. Wilt it down a little
46:55
bit. While that's happening, I'm going have Joseph open up this can of diced
47:00
tomatoes. And then he's just going to take it over to the sink and drain them out really good. All right, we're going
47:05
to add our canned tomatoes that we drained. It's about 14 oz can or you can dice a few tomatoes and add it.
47:17
We're going to add 4 oz of shredded cheese. We're using this Mexican style
47:24
blend. So, we're going to put 4 oz in. Joseph's going to add the egg mixture.
47:29
Get it in there. We're going to stir everything together. Here we go. Give this a stir.
47:34
And then while I'm doing this, Joseph's going to go get the tater tots. Oh yeah, that's
47:40
You can't have a tater tota without those. Now, we left them in the freezer
47:46
so they don't thaw on us cuz it's okay that they're frozen when you put them on top of your frittata. Here, we're going
47:53
to make sure everything is nice and even. Nice dispersement of everything.
47:58
Let's open up the tater tots. Place one in the center. And then we're just going to rotate around until we get all the
48:03
way to the edge. You want everything nice and tight with those tater tots. There you go. Sideways. This is a fun
48:09
one to put together. This is the breakfast form of a tater tot casserole. This is going to be really good.
48:15
Yeah, I'm excited. He's excited. I'm excited. We're all excited. Anytime we cook, we're excited.
48:23
Joseph's got the rest of the cheese, which is 4 oz. And I'm running away with it.
48:28
He's running away with it. No, he's not saving any extra cheese. Going to sprinkle it on top. Oh yeah. Cheesy
48:36
tots. Oh yeah. Anything cheesy is good to me. It is
48:42
from the side. There you go. I've got the oven preheated at 400°.
48:49
Joseph is like, "How long is this going to take? I'm hungry." Yeah. 25 to 30 minutes or so. It might
48:57
take a little bit longer. Depends on your oven. You want your tater tots to be nice and crispy, cooked all the way
49:03
through. And you want to make sure that your egg mixture is set completely.
49:09
Here it is in all its glory. We're going to dig in and we're going to give it a
49:15
try for you. Now, I've already taken a spatula and went down the sides just to kind of pull
49:21
it away. Now, you want to let it set for about 5 to 10 minutes to kind of pull
49:26
itself all together, which we did. There we go.
49:33
Oh, look at that. Make sure you blow on it.
49:45
That's really good. That's delicious. Mhm.
49:50
All those flavors. Make sure you flavor your eggs, okay?
49:56
Salt, pepper, garlic powder, onion powder, some paprika. Give it some flavor. Those tater tots. Nice and
50:02
crispy on the top. Look at that. They are nice and crispy. Yeah,
50:07
that's really good. Still crunchy on the top.
50:16
Okay, you guys, our frittata. Yes. Thank you so much for joining me
50:22
and Joseph in the kitchen making this frittata. Frittata. This tater tot frittata.
50:28
There you go. I know he had fun. I had fun. I had a lot of fun. Give us a thumbs up. Make sure you like
50:34
this video. Share it with family and friends because they're going to want to make this, too. Oh, yeah. All right, you guys. We'll see y'all on
50:41
the next episode. Bye.
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