foodie stuff

I love to cook, and I love to try new recipes and restaurants. I’d like to think of myself as a foodie – or at least a foodie in training. Kansas City has amazing culinary adventures if you let yourself discover them.
Currently, I REALLY want to try Port Fonda, Sneed’s BBQ, and Dog Nuevo. There are so many places new and old in this town that I haven’t tried that I would like to. I have never been to the Bristol – an iconic Kansas City restaurant or Michael Smiths; there are places I want to introduce the hubs too like, Rieger Hotel and Exchange and the Westside Local and a couple of day trips that I have recently heard about; Justus Drugstore in Smithville, MO and a little bbq restaurant at an airport in Kansas somewhere..But I also really like to cook. Yesterday I made an awesome breakfast casserole and some yummy chili for the brisk day we had. I have eaten both again today – and they have been awesome.

Here is a favorite recipe. I made it yesterday for hubs and my good friend, the talented artist, Diana. They both liked it – I hope you do too..

Shine On! Breakfast Casserole

1 package regular flavored pork sausage (Jimmy Dean is the best)
10 eggs, lightly beaten
3 cups milk
2 tsp dry mustard
1 tsp salt
6 cups cubed bread
2 cups shredded sharp cheddar cheese
1/2 cup sliced mushrooms (optional)
1 medium tomato, chopped (optional)
1/2 cup thin-sliced green onions (optional)
salt & pepper to taste

Preheat oven to 325º. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9x13x2” baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly. Note: May be assembled ahead and refrigerated up to 12 hours before baking.

I hardly ever add the optional stuff to this recipe as hubs isn’t a fan of tomatoes or mushrooms – but it would be good with peppers or onions I am sure. It also heats up nicely.

happy cooking, baking and most importantly EATING!



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