Breakfast Sausage and Eggs Recipe

October 7, 2016breakfastSheri SpalloneComment

I just love breakfast, especially when I can make it the day before. This casserole is very easy, and the champagne mustard adds a nice zing to the dish. Your guests will ask for seconds! To make this Gluten Free, simply use Gluten Free Bread!

Ingredients

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6 eggs
2 cups low-fat milk
1 teaspoon (tsp) salt
3 Tablespoons (Tbsp) Cherchies® Champagne Mustard
1 lb. hot breakfast sausage
1 lb. mild breakfast sausage
6 - 8 slices (depending on dish) whole grain or white bread (crusts removed)
1 cup cheddar cheese, grated

Preparation

Preheat oven to 350 degrees. Meanwhile, beat eggs with milk, salt, and mustard. Set aside.

Brown sausage in a large skillet and drain excess oil before putting into casserole. Place bread slices in a 9x13x2 inch pan. Spread sausage on top of bread and sprinkle with cheese. Eggs, sausage, cheese? How can you go wrong?

Pour the egg mixture over the bread, sausage, and cheese. Refrigerate overnight. Bake in oven at 350 degrees for 45 minutes. Enjoy!

Yum

Pumpkin Patch Chocolate Chip Muffins Recipe

October 3, 2016breakfast, desserts, snacksSheri SpalloneComment

Cook Time: 25 Minutes Difficulty: Easy

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Pumpkin Spice and everything nice! It's Fall, and what better way to celebrate the season than to jump on the pumpkin "haywagon!" I would be remiss if I didn't share this delicious muffin recipe with you. These moist pumpkin chocolate chip muffins are the best we've ever had! Period. The secret ingredient? Apple Butter!

Our daughter made this recipe in her Family Consumer Science Class (that's fancy for Home Ec-ok I'm dating myself), and yesterday being one of those dreary, rainy days, was the perfect time to make something together.

In one of those rare teenage moments, our 13-year-old daughter was in the mood for Pumpkin Chocolate Chip Muffins yesterday and wanted to make them with me! (I was cool again, so I jumped at the opportunity:) I suggested we cut out the oil and try her recipe with apple butter! It worked! These pumpkin chocolate chip muffins were super moist with the perfect balance of fall spice and everything nice (like my daughter;).

You need to add this recipe to your favorite Fall recipes. You will not be disappointed, but grab one for yourself, as they will disappear right before your eyes! This recipe would also make a fantastic pumpkin chocolate chip bread. Happy baking!

Ingredients

1 cup canned pumpkin
1/2 cup Cherchies® Apple Butter Spread
1/2 cup water
1/4 cups sugar
2 eggs
1 2/3 cups flour (we have also tested this recipe with King Arthur’s Measure for Measure Gluten Free flour with great results)
1 teaspoon (tsp) cinnamon
1 teaspoon (tsp) baking soda
1/2 teaspoon (tsp) baking powder
1/2 teaspoon (tsp) salt
1/4 teaspoon (tsp) nutmeg
1/4 teaspoon (tsp) ground cloves
1 cup chocolate chips

Preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine the pumpkin, Cherchies® Apple Butter Spread, sugar, water, and eggs. Beat until well mixed. Set aside.

In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves.

Slowly add the pumpkin mixture to the dry ingredients, stirring until just combined. Stir in chocolate chips. Spoon the batter into a 12 cup muffin tin, lined with paper baking cups.

Bake the muffins for 25 minutes or until muffins are cooked. Insert a toothpick and if the toothpick comes out clean, the muffins are done! Cool for at least 10 minutes, then serve them plain, buttered or with cream cheese. Serve warm. Enjoy!
Yield: 12 muffins