Parties

Italian Breakfast Skillet

12 ounce bacon, chopped
1 pound package regular breakfast sausage, chopped
2 tablespoons extra virgin olive oil
1 pound of red potatoes, diced
1 teaspoon kosher salt, to taste
½ teaspoon fresh ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tomato paste
2 tablespoons fresh chopped basil
8 eggs over easy (one per person)
Italian cheese blend
Basil for garnish

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Greek Tortellini Salad

1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

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Sausage Gravy and Biscuit Skillet

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min

1 lb sage breakfast sausage (bulk) 4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk

2 tsp fresh ground black pepper
Optional garnish: fresh parsley, chopped

Drop Biscuits
2 cups all-purpose flour
1⁄2 cup shredded Parmesan cheese 1 Tbsp baking powder
1 Tbsp granulated sugar
1⁄2 tsp kosher salt
1 cup whole milk

Preheat oven to 450°F.

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Amish Breakfast Casserole

INGREDIENTS

  • 1/2 pound bacon
  • 1/2 pound breakfast sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
  • 1 small onion, finely diced
  • 8 ounces sharp cheddar cheese, shredded - divided
  • 8 ounces swiss cheese, shredded - divided
  • 6 eggs, slightly beaten
  • 1 1/2 cups cottage cheese

DIRECTIONS

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The Best Ever Oven Roasted Corn

8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste

Preheat oven to 400°F.  Line a baking sheet with aluminum foil.

Place corn on baking sheet.  Reserve about 1/2 of the butter.  Spread remaining butter on the whole ear of corn.  Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).

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