Canadian Bacon Egg Casserole Recipe

Do you love breakfast casseroles? We do! Breakfast casseroles are perfect for holidays, brunches, family gatherings, or even dinner because they can be made ahead, leaving more time to enjoy the things that matter most.

We love when our friends across the nation share their favorite Cherchies® recipes with us! Thank you, Colleen, from Pennsylvania, for sharing this delicious hearty breakfast casserole recipe! Your secret ingredient (Cherchies® Lem 'n Dill) elevated this egg dish of eggs, Canadian Bacon, French Bread, and cheese over the top! Dill and eggs? Absolutely! Hello!

The best part about this breakfast casserole? It is easy to make and can be made the night before. Let it soak in the refrigerator overnight, and it is ready to plop in the oven the following morning, allowing you extra time for whatever is important to you! Add this breakfast casserole to your list of favorite recipes. The combination of flavors is divine; your family and guests will rave about this dish.

Comment below and let us know if you made this tasty casserole. Thank you for stopping by! Come back and visit for more easy recipes, entertaining ideas, cooking tips, and more!

Ingredients  

• 4 slices of French Bread, crusts removed, cubed

• 1 lb. Canadian bacon, diced

• 8 eggs, beaten to blend

• 3/4 cup shredded cheddar cheese

• 3/4 cup shredded Jalapeno Jack Cheese

• 1 1/2 Tablespoons (Tbsp.) Cherchies® Lem'n Dill Seasoning Blend

• 4 cooked potatoes, sliced

Preparation
Lightly grease a 9x13 inch baking dish and set aside.  Wash potatoes.  In a medium pan, boil potatoes (ok to leave skin on) until potatoes are al dente (or just about cooked). Drain the potatoes.  Allow potatoes to cool before slicing.

Dice Canadian bacon.

Arrange the bread cubes and potatoes in the bottom of prepared pan.  Then add diced bacon.  Pour beaten eggs over top (I took this photo before I beat the eggs).  Top with cheese and Lem'n Dill.  

Cover with foil and refrigerate overnight.  
When ready to bake, preheat the oven to 350 degrees.  Remove foil.  Bake the casserole until eggs are set, approximately 35 minutes. Cool 5 minutes.  Serve hot and enjoy!

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Canadian Bacon Egg Casserole Recipe

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Canadian Bacon Egg Casserole Recipe

Blackberry Chicken Flatbread Recipe

I love experimenting in the kitchen with new recipes, new flavors, new textures, and new uses for leftovers, and this recipe in particular caught my eye.  My hubby calls these type of recipes, "girlie" (meaning he won't touch them), but I call them "all the more for me and my friends" recipes;)  

This "girlie" recipe is adapted from Lively Table, with a few Cherchies® tweaks, but it's full of flavor and texture...kind of like me :), and it features our our award-winning Cherchies® Champagne Mustard, juicy blackberries, and delicious melty cheese.  Yum! This flatbread would make the perfect light appetizer or lunch.

Thank you for stopping by!

Ingredients

• 1 fresh pizza dough (Feel free to use your favorite flatbread as a substitute)

• 2 tsp olive oil

• 1 teaspoon (tsp) Cherchies® Garlic'n Herbs Seasoning Blend

• 1 Tablespoon (Tbsp.) Cherchies® Champagne Mustard

• 1 (4oz.) ball fresh mozzarella cheese, sliced into thin slices

• 1/4 cup thinly sliced red onion

• 1/4 cup shaved fennel, plus 1-2 tbsp fronds for garnish

• 2-4 oz thinly sliced grilled chicken (about 1/2 small breast). Leftover chicken is also perfect

• 1/2 cup blackberries

• 1-2 tbsp balsamic reduction

Preparation

1. Preheat oven and pizza stone to 425° F.

2. For the Balsamic Reduction, place 1/4 cup of Balsamic vinegar in a small sauce pan. Cook the vinegar on medium-low until vinegar has reduced to a thick syrupy consistency (about 2 Tablespoons).

3. Roll out the pizza dough and place on a preheated pizza stone.

4. Lightly spread oil over crust. Sprinkle Cherchies® Garlic'n Herbs Seasoning Blend over the dough. Next, spread the Cherchies® Champagne Mustard over the pizza crust. Then top the crust with cheese, onion, fennel bulb, and chicken.

5. Bake the loaded flatbread for 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with fennel fronds (fancy for the green fennel tips, chopped), blackberries, and drizzle with the balsamic reduction. Cut into squares and serve immediately. Enjoy!

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Blackberry Chicken Flatbread Recipe

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Enjoy!

Black Bean and Corn Breakfast Burrito Recipe

Black Bean & Corn Breakfast Burrito Recipe

We always love it when customers give us recipe ideas using our gourmet products. Thank you, Emily, from El Paso, TX, for sharing this Tasty breakfast burrito idea featuring Cherchies® Black Bean & Corn Salsa (a robust, tangy salsa with the perfect blend of black beans, corn, and savory seasonings). 

In honor of Emily, we created this flavorful, quick, and easy Southwest breakfast burrito recipe. It features leftover chicken and potatoes, Cherchies® Black Bean & Corn Salsa, cheese, and Cherchies® Select Grilling Rub & Seasoning Blend. This recipe is versatile; you can use whatever leftovers you have in your refrigerator. 

This breakfast burrito recipe is for a single serving, but you could easily make these burritos in masses and freeze them for a quick on-the-go breakfast or dinner (yes, breakfast for dinner). 

So, purchase a jar of our tasty Black Bean & Corn Salsa today, and make these easy, flavorful burritos in minutes! You will not be disappointed.

Comment below if you have tried this recipe. We would love to hear from you. As always, thank you for stopping by!  

Ingredients (per breakfast burrito)

• 1 10-inch flour tortilla

• 1 Tablespoon (Tbsp) of Olive oil

• 2 eggs

• 1 Tablespoon (Tbsp) Half & Half

• 1/2 teaspoon (tsp) Cherchies® Select Grilling Rub & Seasoning Blend

• 1/4 cup Shredded Mexican Cheese Blend (Monterey Jack and Cheddar)

• 1/4 cup Cherchies Black Bean & Corn Salsa

• 1 small cooked potato, chopped

• 1/4 cup rotisserie or leftover chicken, chopped (optional)

Preparation

Dice the cooked potato.  Here we used a leftover baked potato.  If you don't have leftover potatoes, simply wash and pat dry a small potato and prick the potato a couple of times with a fork.  Wrap the potato in a paper towel and cook in the microwave for a few minutes until the potato is soft to the touch.

In a small bowl, mix the eggs, half & half, and Cherchies® Select Grilling Rub & Seasoning Blend.  Turn on the stove to low heat.  Place a skillet on the stove or cooktop and add the olive oil.  Allow the skillet to heat for a few minutes and add the eggs and potato.  Cook the eggs and potato, stirring occasionally until the eggs are cooked.  (For extra protein, we had leftover chicken and added it to the egg/potato mixture, but this is completely optional).  

Assemble the burrito.  On a tortilla, spread the Cherchies® Black Bean & Corn Salsa down the middle of the tortilla.  Next, add the egg mixture over the salsa, followed by the cheese.

Fold up all sides of the tortilla, beginning with the ends closest to the egg filling.  

Slice the burrito in half and Enjoy!

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Black Bean & Corn Breakfast Burrito Recipe

Southwest Stuffed Sweet Potato Recipe

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Southwest Stuffed Sweet Potato Recipe

Cook Time: 15 Minutes

Difficulty:  Easy

I hope everyone had a wonderful Thanksgiving. My favorite part about Thanksgiving and the holidays is spending precious moments with family and friends, but my second favorite?  The leftovers!

Leftovers are kind of my thing!  For years, I have prided myself on transforming last night's dinner into tonight's masterpiece, a skill that most likely developed from having picky eaters at the dinner table and not wanting to waste food.

For this recipe, I used leftover Thanksgiving turkey and sweet potatoes, our NEW Cherchies® Black Bean & Corn Salsa, cheese, a sprinkle of this and a dollop of that and voila, a fabulous stuffed sweet potato emerged, bursting with sweet and tangy Southwestern goodness. 

This recipe is the "bomb" (Sorry, dating myself), it's healthy, it's full of flavor, it's the perfect quick and easy meal, and It's a recipe you need to add to your favorites now!  Serve these potatoes with our Homemade Applesauce and a salad for a complete meal!  

What's your favorite use of Thanksgiving leftovers?  We would love to hear from you!

Ingredients  

• 4 medium sweet potatoes
• Cherchies® Chardonnay Lime & Cilantro Seasoning Blend
• 1 cup Cherchies® Black Bean & Corn Salsa
• 2 cups leftover cooked turkey or chicken, chopped (optional)
• 1 cup of Shredded Mexican Cheese Blend (Cheddar and Monterey Jack)
• Sour cream (optional)

Preparation  

Chop the cooked turkey or chicken and set aside.  Rinse, wash, and pat dry the sweet potatoes.  Keeping the skin on, prick each potato several times with a fork.  Wrap each potato in a paper towel and Microwave until potatoes are soft to the touch.  You may certainly bake the potatoes in a 350 degree oven until the potatoes are soft to the touch (usually about a half hour), but I cheated and used the microwave:)

Once the potatoes are soft, it's time to assemble.   With a sharp knife, cut a slit into each potato and gently pry open.  Use a fork to loosen some of the sweet potato.   Sprinkle each potato with about 1/4 teaspoon (tsp) of Cherchies® Chardonnay Lime & Cilantro Seasoning Blend.

Turn the oven onto Broil.   Place 1/2 cup of the turkey or chicken in each potato and mix slightly.  Next add 1/4 cup of Cherchies® Black Bean & Corn Salsa to the potato, then sprinkle 1/4 cup of cheese over the potato.  Sprinkle an additional Cherchies® Chardonnay Lime & Cilantro Seasoning Blend over each potato.  

Place the potatoes on a baking sheet and broil on high until the cheese has melted (about 10 minutes).   And here you go, easy, cheesy, healthy, robust, Southwest Stuffed Sweet Potatoes!  Enjoy!