Trisha Yearwood's Delicious Breakfast Casserole | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton shows you how to make Trisha
Yearwood's famous breakfast sausage casserole that is perfect for the holidays!
This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
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Exceptional Breakfast Asparagus Omelette
Our egg and asparagus omelette is a simple, yet delicious, combination of egg, salt, pepper, garlic, parsley, milk, and asparagus. Once fried up, it makes the perfect breakfast. Give it a try and let us know what you think.
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Asparagus Breakfast Bake
If you have never cooked with asparagus before, this is a great recipe to try! This delicious casserole is a no-fuss breakfast – perfect even for the busiest mornings!
Get the recipe:
A+ Asparagus - Casserole Queens
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
The long-awaited mushroom and asparagus CASSEROLE from the Casserole Queens!
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A+ Asparagus
2 pounds fresh asparagus
7 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
1 12 ounce jar marinated artichoke hearts, drained and rinsed
1 pound baby bella mushrooms, sliced thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Ritz cracker crumbs
Cooking spray
2 tablespoons flour
1 3/4 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon smoked paprika
2 cups grated cheddar cheese
Pre-heat oven to 350 degrees.
Hold the asparagus spear with both hands, about two inches from the tip and the end, gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable, discard the stem. Repeat with remaining asparagus. Cook asparagus in boiling water until crisp tender, 2 to 3 minutes. Drain and set aside.
Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with half the salt and black pepper. Set aside.
Melt 2 tablespoons of butter and add to a small bowl. Add the cracker crumbs and stir well. Evenly distribute 3/4 of the crumbs into a 9x13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture over top of crumbs and follow with asparagus.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly whisk in the heavy cream, cayenne, smoked paprika, and remaining salt and black pepper. Cook, stirring often, until a thick sauce is made, about 10 minutes. Pour the sauce over the vegetables and sprinkle with cheese and remaining cracker crumbs. Bake for 30 minutes or until sauce is bubbly and cheese is melted.
Serves 8
Low Carb Bacon Asparagus Breakfast Casserole
Today I am sharing the recipe I used for our Easter dinner....it was a winner even with a 13 year old that is a very picky eater!! Link to the Low Carb Bacon Asparagus Breakfast Casserole recipe I used is :
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I am a 51 year old mother of 2 and have 6 grandchildren. I am an empty nester and want to share some of my life journeys with you through YouTube videos and other social media. Unless otherwise noted here or stated in video, any products I show have been purchased by myself. I am looking forward to making many new virtual friends through this channel.
Quick and Easy Asparagus and Eggs Breakfast Skillet
Make this quick and easy asparagus and eggs skillet. This is a healthy asparagus breakfast dish your whole family will love.
Leave out the cheese to make it dairy-free and paleo. With the cheese, it’s low-carb, keto, low-glycemic, and gluten-free. So quick you can make it any day of the week.
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