Sausage & Egg Breakfast Casserole

This next week we have family coming for an extended visit. We’ll be out sight seeing yet still working. Make ahead breakfasts  will get us all off to a good start. The good news is that the restrictions are easy for me as a trained cook.  Flavor is something I’m not missing out on.

 

One of the thing I love is quiche, However I’m not allowed gluten or really any grains.  Then I thought about frittatas and thought hmm I’m lazier than that. How about a simple breakfast bake.

Sausage & Eggs are both in the NCF store & are the main ingredients to the dish. Then I added a few extra boosts, a teaspoon of Boar & Castle Sauce adds depth. The Cheese well because I love a cheesy eggs, luckily we now carry Ashe Co Cheese Mountain Marble. Chopped Red Onions, Red Bell Pepper, & Spinach add texture as well as a kick of flavor.

 

We carry several types of sausage well suited for this dish depending on the flavor you like.  The Mild or Hot Bulk Sausage is $7.50 lb, Chorizo is $10lb or, Ground Pork for $6.50lb.  Eggs are sold for $4.25 dozen. Mountain Marble run $6.95lb and Board & Castle Sauce is $3.99.  The Boar & Castle Sauce is worth the small investment I add it to everything. In all the cost of this dish will run $10-$20 depending on how big of a crowd you are feeding.  The measurements I’m giving you should have 8 servings for about $16.50. You’ll have plenty of cheese and sauce left over for other meals.

Beef & Broccoli

Beef & Broccoli a Chinese restaurant favorite  for take out. Now it is time for you to have this wonderful meal at home.

A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point.  There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes.  For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.

 

 

LONDON BROIL WITH GOATY GRITS

Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish.  I went walking through our little market at NCF and came up with dinner.

IMG_2320

London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

IMG_2303