Breakfast Casserole

My Mama's Breakfast Casserole
(recipe requested this morning)

6-8 slices of white bread
1 lb sausage
1/2 c. shredded Swiss cheese
1/2 c. shredded sharp cheddar
1/2 c. sliced mushrooms
3/4 c. light cream (half & half)
1 1/4 c. milk
1 tsp. Worcestershire sauce
1 tsp. mustard
salt and pepper to taste
6 slightly beaten eggs

Cube bread after removing crusts and line the bottom of greased 9x13 pan. Cook and drain sausage and sprinkle over the bread. Then sprinkle the cheese and mushrooms over the bread and sausage. Add cream and milk to the beaten eggs, stir in the seasonings and beat well (hand beater). Pour egg mixture over the casserole. Refrigerate overnight. Bake at 350 for 35-40 minutes. Enjoy!

Spinach and Cheese Tart

This quiche is sooo good -- but deadly. We had it at Julie's baby shower today. :) mmmmmmmm. Happy baby baby baby boy Juls!

Spinach and Cheese Tart

9" pie crust

Custard:
2 c. heavy cream
5 eggs
1/2 c. parmesan cheese, grated (i threw in a bit of parmisiano reggiano too)
1/4 tsp. thyme
1/4 tsp. nutmeg
1/2 tsp. tabasco sauce (just used hot pepper sauce)
1/8 tsp. cayenne pepper

Filling:
3 cups fresh spinach (or 1pkg frozen spinach thawed)
6 oz gruyere cheese, grated
2 T. chopped fresh basil
1 T. chopped fresh oregano

Combine custard ingredients, mixing well.

Combine filling ingredient and place in bottom of pie shell. Gently pour in custard.

Bake @ 300 for 40-50 min. (usually longer)

My quick and easy dinner stand-by.

Daphne mentioned her love of goat cheese in the comments section. I love that stuff, too. Here is a way we use it for a really quick meal (In fact, we had it for dinner last night, wish I would have taken a picture)

Goat Cheese Omelet (serves 2)
serve with crusty bread and lettuce salad

Preheat skillet over med. heat with a bit of olive oil.
--
3 eggs, beaten with generous pinch of kosher salt and a splash of water
1/8-1/4 c. frozen chopped spinach, defrosted and the water pressed out
--mix together--

Pour into hot pan, swirl to cover pan bottom. As it cooks, lift out omelet and let egg run underneath to cook. I don't flip it, if you want the top cooked more, you can put a lid over the pan.
--
Next, drop crumbles of goat cheese onto omelet. Last night we also added parm cheese and chopped roma tomatoes. Fold over and serve. Yum!