Savory Breakfast Casserole With A Trio Of Toppings Mushroom And Onion Jam Tomato And Pesto And Avocado Black Bean Salsa Recipes

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

Steps:

• Preheat oven to 325 degrees.
• Cook the breakfast sausage as directed on the package. Crumble and drain.
• In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
• Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
• Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
• Repeat layer of bread, cheese, sausage, and optional ingredients if used.
• Pour egg mixture over the top of the casserole.
• Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.