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Overnight Sausage and Egg Breakfast Casserole

(This is perfect for Christmas morning!)

6-8 slices white bread (regular bread, French bread, whatever you have)

¼ cup butter, softened

2 cups medium or sharp cheddar, grated

2 cups pepper jack cheese, grated

1 lb ground pork sausage, browned and drained of extra grease

1 (4 oz) can green chiles

6 Oakdell Omega 3 eggs

2 cups milk

1 tsp kosher salt

½ tsp paprika

1 tsp oregano

½ tsp black pepper

¼ tsp garlic powder

¼ tsp dry mustard

 

1.  Remove the crusts of the bread and then butter one side of each slice of bread.  Place bread with the butter side down in a 9 x 13 baking dish.

2.  Sprinkle grated cheese evenly over the top of the bread.  Spread the browned sausage on top of that, and top with the green chiles.

3.  In a mixing bowl, whisk the Oakdell eggs and then add in the milk and seasonings.  Whisk until well combined.

4.  Pour the Oakdell egg mixture evenly over the top of the sausage. Stir while pouring so that the seasonings are evenly distributed throughout the casserole.

5.  Cover well with plastic wrap or foil and place in the refrigerator overnight.

6.  In the morning preheat your oven to 350 degrees. Bake (uncovered) for 50-60 minutes.  The center should be set and the edges will be brown.  Let it cool for 10 minutes before slicing and serving.

By | 2014-11-10T17:54:21+00:00 December 18th, 2013|Recipes|0 Comments

Chocolate Pumpkin Eclair Dessert

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Crust:
1 cup all-purpose flour
1/2 cup butter or margarine
1 cup water
6 Oakdell Omega 3 Eggs
Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer, mix in eggs one at a time. Spread evenly on a large greased cookie sheet or jellyroll pan. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.
 
Filling
1 3.4 oz. Jello brand instant pumpkin pudding mix
1 8 oz cream cheese, softened
2 cups milk
1 (12 oz) tub of cool whip
 
In a mixing bowl, add the milk to the pudding mix and mix thoroughly. In a separate bowl, beat the cream cheese until it becomes fluffy. Gradually add the pudding mixture slowly as you continually beat the mixture.  Spread pudding mixture on the completely cooled crust and then immediately top with cool whip.
 
Sauce:
1/2 cup chocolate chips
2 Tbsp butter
3 Tbsp milk
1 cup powdered sugar
 
In a saucepan, melt the chocolate chips, butter and milk together over low heat.  When melted, remove from heat and whisk in powdered sugar until smooth.  Drizzle chocolate sauce over the top of the cool whip.
By | 2014-11-10T18:03:08+00:00 November 15th, 2013|Recipes|0 Comments

French Toast Recipe

  • 3-4 Oakdell Omega 3 eggs
  • 1 cup of half & half
  • 1 tablespoon of butter
  • vanilla to taste
  • cinnamon to taste
  • nutmeg to taste
  • pinch of baking powder

Preparation:

For this French Toast recipe try Orowheat Honey Wheatberry Bread or King’s Hawaiian Bread.

Let the bread sit out overnight and dry out. Mix 3-4 Oakdell Omega 3 eggs in a medium bowl, crack the eggs then beat with a whisk or large fork. Add 1 cup of half & half. Beat well until eggs are frothy, about 15 seconds.

Add vanilla, cinnamon, nutmeg to taste and a pinch of baking powder. Pour mix into shallow pan or pie plate. Dip bread into mixture, allow to soak for 30 seconds on each side.

Over medium-low heat, melt 1 tablespoon of butter on griddle. Place bread onto the griddle and cook until golden brown, approximately 2 minutes per side. Serve immediately with maple syrup, whipped cream or fruit.

By | 2014-11-21T21:26:12+00:00 July 22nd, 2013|Recipes|0 Comments