When feeding a crowd, a breakfast casserole is hard to beat. No standing at the stove flipping pancakes while everyone else eats or coordinating a complicated spread, just a whole lot of yummy food in one big dish. I have quite a few breakfast casseroles in my recipe collection alredy, but when I saw this Yeehaw Breakfast Bake I knew I had to give it a try! With juicy breakfast sausage and sweet cornbread, this is not your typical egg bake!

You will need pre baked cornbread for this recipe so you’ll want to either bake a batch up ahead of time or grab some from the baked goods section at the store. The cornbread is sliced into cubes and then tossed with browned breakfast sausage, cheese, and some colorful bell pepper. A mixture of eggs, milk, salsa verde, and seasoning is then mixed in to hold it all together.

Your casserole will bake for about 40-45 minutes or until the top is starting to turn crisp and golden brown. Load each slice up with your favorite toppings like sour cream and sauce or enjoy it as it. Trust me, it’s already packed with flavor. Mix up your breakfast game and give this casserole a go!

Yeehaw Breakfast Casserole

Yield(s): Serves 10-12

14m prep time

25m cook time

4.8

Rated by 12 reviewers

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Ingredients

• 1 pound breakfast sausage
• 1 yellow onion, diced
• ⅓ teaspoon chili powder
• 1 teaspoon cumin
• 5 eggs
• 1 cup milk
• 1/3 cup salsa verde
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 ½ cups cubed cornbread
• 2 cups shredded cheddar cheese, divided
• 1 red bell pepper, diced
• 1 green bell pepper, diced

Preparation

1. Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, add breakfast sausage and onion. Season with chili powder and cumin and cook until meat is fully browned.
3. In a large bowl, whisk together eggs, milk, salsa, salt, pepper, and garlic powder. Add in the cubed cornbread, 1 ½ cups of the cheese, diced peppers, and browned meat. Stir gently to combine.
4. Transfer mixture to the prepared baking dish and sprinkle remaining cheese on top.
5. Bake for 25-30 minutes or until top is beginning to turn golden brown.

3-INGREDIENT SPONGE CAKE

3-INGREDIENT SPONGE CAKE

 INGREDIENTS:

– 4 eggs

– 1 cup (200g) granulated sugar

– 1 cup (120g) all-purpose flour

 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.

2. In a large mixing bowl, crack the eggs and add the sugar.

3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.

4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.

5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.

6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all 

You’ve had blooming onion. You’ve had quesadillas. But have you ever had a blooming quesadilla ring? This unusual recipe combines two kinds of cheese with tortillas, along with taco sauce, peppers, chicken, and onion.

Creating the dish in a ring shape doesn’t take long and isn’t hard, but it does give this recipe a unique look. You can make this for a special event or a party, or else just make it to surprise your family.

Regular quesadillas are always good but it’s nice to add more fillings to the cheese. Here the chicken adds a meaty element while the bell pepper and jalapeno add both color and flavor, and nutrients too of course.

It’s an amazing choice if you want to impress all your guests, since it’s ideal for sharing. There are various tweaks and changes you can apply if you want to change the basic recipe up a bit.

Why You’ll Love This Recipe

This is a crowd-pleasing dish. It’s really easy to make. It’s not a pull-apart recipe like blooming onion or monkey bread, but everyone can eat the quesadilla cones sharing from the same platter.

How to Serve It

This is pretty enough to be a table centerpiece. You can offer whatever dips or condiments you want, such as salsa or guacamole, or even some of each, along with hot sauce in case anyone wants to spice theirs up some more.

Ingredients

1x2x3x

• 20 medium flour tortillas
• 2 cups shredded cheddar
• 2 cups shredded Mexican cheese
• 1 cup taco sauce
• 1 chopped deseeded jalapeno
• 1 chopped red bell pepper
• 2 cups shredded chicken
• 2 chopped small onion
• Salsa sour cream and/or guacamole, to serve (optional)

Instructions

• Preheat the oven to 375 degrees.
• Cut the tortillas in half.
• In a bowl, mix together the shredded chicken, onion, bell pepper, jalapeno and taco sauce.
• Put some cheddar in the middle of each tortilla half, top with the chicken mixture.
• Roll the tortillas over the filling to make cone shapes.
• Put a bowl in the middle of a round baking tray and layer your tortilla cones in a ring around the bowl.
• Top with Mexican blend cheese then remove the bowl.
• Bake for 12 minutes or until the cheese has melted.
• Fill the bowl with salsa, sour cream, guacamole, or your favorite dipping sauce, and put it back in the middle of the quesadilla ring.

Ingredients:

• Flour tortillas
• Shredded cheddar
• Shredded Mexican cheese
• Taco sauce
• Jalapeno
• Red bell pepper
• Shredded chicken
• Onion
• Salsa, sour cream and/or guacamole, to serve (optional)

How to make Blooming Quesadilla Ring:

Step 1. Preheat the oven to 375 degrees.

Step 2. Cut the tortillas in half.

Step 3. In a bowl, mix together the shredded chicken, onion, bell pepper, jalapeno, and taco sauce.

Step 4. Put some cheddar in the middle of each tortilla half, and top with the chicken mixture.

Step 5. Roll the tortillas over the filling to make cone shapes.

Step 6. Put a bowl in the middle of a round baking tray and layer your tortilla cones in a ring around the bowl.

Step 7. Top with Mexican blend cheese then remove the bowl.

Step 8. Bake for 12 minutes or until the cheese has melted.

Step 9. Fill the bowl with salsa, sour cream, guacamole, or your favorite dipping sauce, and put it back in the middle of the quesadilla ring.

If you’re looking for something to make for a party or special gathering, you can’t go wrong with this appealing blooming quesadilla ring. It’s south-of-the-border food at its finest, with an exciting and novel twist.

Rotisserie Chicken and Stuffing Casserole is a comforting and satisfying dish perfect for busy weeknights or family gatherings. This easy-to-make casserole combines tender shredded rotisserie chicken with savory stuffing mix, creamy sour cream, and a rich cream of chicken soup. Mixed with optional vegetables like peas and carrots and topped with a blend of cheddar and Parmesan cheeses, it’s baked until bubbly and golden. With its hearty flavors and creamy texture, this casserole is sure to become a favorite go-to meal.

Ingredients:

• • 1 rotisserie chicken, shredded
  • 1 box (6 oz) stuffing mix (such as Stove Top)

• • 1 cup chicken broth
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup

• • 1 cup frozen peas and carrots (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

• • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. 1. Preheat Oven: Preheat your oven to 375°F (190°C).

1. 1. Prepare Stuffing: In a large bowl, combine the stuffing mix with 1 cup of chicken broth. Let it sit for about 5 minutes, allowing the stuffing to absorb the broth.
   2. Mix Casserole Ingredients: In another bowl, mix together the shredded rotisserie chicken, sour cream, cream of chicken soup, frozen peas and carrots (if using), and half of the shredded cheddar cheese. Season with garlic powder, onion powder, salt, and pepper.
   3. Combine: Gently fold the prepared stuffing into the chicken mixture.

1. Assemble Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Spread the chicken and stuffing mixture evenly in the dish.
2. Top and Bake: Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
3. Garnish and Serve: Let the casserole cool slightly before serving. Garnish with fresh parsley if desired.

Air Fryer Pizza Monkey Bread

Pizza is made much more enjoyable and tasty with this recipe for Pizza Monkey Bread. Made with pepperoni, mozzarella cheese, packaged biscuits that have been chilled, and savoury spices, this dish is simple to make and ideal for sharing with loved ones. Watch it go quickly by serving it with marinara sauce for dipping!

Pizza Party in a Bite: Air Fryer Pizza Monkey Bread

Get ready to experience the ultimate pizza party in every bite with this innovative Air Fryer Pizza Monkey Bread recipe! Imagine a crispy, golden-brown bundle of joy, packed with gooey mozzarella cheese, savory pepperoni slices, and soft, fluffy dough. This creative twist on traditional monkey bread combines the magic of air frying with the classic flavors of pizza, resulting in an addictive snack or meal that will leave you and your loved ones begging for more.

Enjoy:

– Crunchy, air-fried perfection with a tender interior
– A flavorful blend of mozzarella, pepperoni, and marinara sauce
– Easy-to-make, bite-sized pieces perfect for snacking or sharing
– A fun and creative twist on traditional pizza and monkey bread

This Air Fryer Pizza Monkey Bread recipe is a game-changer for pizza lovers and party hosts alike. With its effortless preparation and irresistible taste, it’s sure to become a new favorite in your household. So, let’s get started and unleash the pizza party in every bite!

Ingredients:

1. 32 ounces refrigerated canned biscuits, cut into quarters
2. 6 ounces pepperoni, sliced
3. 2 cups mozzarella cheese, shredded
4. ½ cup parmesan cheese, grated
5. ⅓ cup butter, melted
6. 1 tablespoon Italian seasoning
7. ½ teaspoon garlic powder
8. ¼ teaspoon garlic salt
9. Red pepper flakes, optional
10. Fresh parsley, for garnish
11. Marinara sauce, for dipping

Method:

1. heat up the air fryer: Set the temperature to 350°F (175°C). Set aside a bundt pan that fits inside your air fryer and lightly coat it with nonstick cooking spray.
2. Prepare the ingredients by slicing the pepperoni slices in half and cutting the canned biscuits that have been chilled into halves.
3. Ingredients: Combine the biscuit pieces, sliced pepperoni, mozzarella and parmesan cheeses, melted butter, Italian seasoning, garlic powder, and garlic salt in a large bowl. Toss until thoroughly mixed.
4. Spread equally in the prepared Bundt pan after transferring the mixture there.
5. Air fry: Put the bundt pan into the air fryer and cook it for 20 to 25 minutes, monitoring it every now and then, at 350°F. For the last ten minutes, cover with foil if the top begins to brown too rapidly in order to stop it from browning too much.
6. After baking, gently take the bundt pan out of the air fryer and invert it. After a few minutes of cooling, flip the pan over onto a big dish to extract the pizza monkey bread.
7. Add some fresh parsley as a garnish, then serve warm with marinara sauce on the side for dipping.

Classic Cream-Filled Eclairs

Ingredients

For the Cream Filling:
2 eggs
150 grams sugar
70 grams cornstarch
500 grams milk
Vanillin (or 1 teaspoon vanilla extract)
50 grams butter
For the Choux Pastry:
180 grams water
90 grams butter
A pinch of salt
A pinch of sugar
130 grams flour
3-4 eggs
For Garnish:
Powdered sugar (optional)

Directions

Prepare the Cream Filling:
In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
Add 70 grams of cornstarch and mix until smooth.
In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
Allow the cream to cool completely before using.

Prepare the Choux Pastry:
Preheat your oven to 190°C (375°F).
In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
Transfer the dough to a mixing bowl and let it cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon

.
Shape and Bake the Eclairs:
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
Allow the eclairs to cool completely on a wire rack.

Fill the Eclairs:
Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.

Garnish and Serve:
Optionally, dust the filled eclairs with powdered sugar before serving.

Serving Suggestions
Serve the eclairs as a delightful dessert with a cup of coffee or tea.
They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.

Cooking Tips
Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.

Nutritional Benefits
High in protein from the eggs and milk.
A delightful treat that can be enjoyed as part of a balanced diet.

Dietary Information
Contains gluten, dairy, and eggs.

Storage Tips
Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.

Why You’ll Love This Recipe
These eclairs are light, airy, and filled with a rich, creamy filling.
They are perfect for impressing guests with a classic French pastry.
The recipe is easy to follow, and the results are deliciously rewarding.

Conclusion
Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.