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Hearty Breakfast Skillet

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes

Ingredients:

1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up

Directions:

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.

Top with Velveeta.

Beat eggs and water with wire whisk; pour evenly over ingredients.

Onion Popovers

Recipe Source: Mom

Prep/Cooking Time: cooking: 30-35 minutes

Ingredients:

1 cup flour
1/2 tsp salt
1 tsp onion
1 tsp parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
butter or margarine

Directions:

Preheat oven to 450 degrees F.

Combine all ingredients in a medium-sized mixing bowl.

You will need to grease a muffin pan. Using butter would be best, but non-stick sprays may do in a pinch.

Fill muffin pan and add a “dallop” of butter to each cup. This will help shape the popover while it cooks.

Bake at 450 degrees F for 20 minutes. Then reduce temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until the bread crests out of the muffin cups and brown slightly.

Note: this may take some practice to get the shape down!

Suggestion: We enjoy these with minced garlic instead of onion. Garlic powder may also be used if fresh garlic is not available.

Pumpkin Bread

Recipe Source: Mom

Prep/Cooking Time: varies

Ingredients:

3 eggs
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 can if pre-made/processed)
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 cups flour

Directions:

Mix oil and sugar. Add eggs, each one at a time. Stir in pumpkin. Carefully add flour and remaining ingredients.

Bake at 350 degrees F. 15-20 minutes if making muffins. 1 hour if making a cake.