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- Hey friends y'all come on in
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because this is the night before a wonderful,
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wonderful hearty breakfast.
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This is one of those things that I just love to do
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especially on the weekends.
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You know, if you're having company coming
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it's just makes your life so much easier.
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And you're guaranteeing
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that your guests are going to have a wonderful meal.
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So let me get this in the skillet, Eddie,
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and then I'll go back and read everybody the recipe.
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Now this recipe is from Cooking with Paula Deen Magazine
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and it is a Cheesy Maple Pork Breakfast Casserole.
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Do we know which issue it's in Theresa?
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- [Theresa] It's one of our past issues but
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it's actually one - One of our past issues.
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- [Theresa] of our most popular
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Yes, Theresa told me that the magazine had contacted her
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and asked if we would please run this recipe
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because it is one of the all-time favorite requested recipes
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that we get at Cooking with Paula Dean Magazine.
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So it's real simple, we're gonna cook off
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and let's see, I think, is this a maple?
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- [Theresa] Yes ma'am.
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So that's where our maple flavoring is gonna come from
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but we're gonna brown this off
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and then we're gonna move back over to the counter
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and put this wonderful casserole together.
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Now, as I was saying, y'all, this is one
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of the most requested recipes that we get
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with the magazine, Cooking with Paula Deen Magazine.
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And you know I've been doing breakfasts casseroles for years
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and I love doing them
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because you can put anything you want to in there.
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Oh, now I have taken six slices of white bread
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and the recipe calls for you to trim them.
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So you just want to make sure you
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fill out the bottom of this.
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And now we're going to put a three cheese
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what does it call for, seven or eight ounces,
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let me find it, where'd I sit the recipe.
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Calls for an eight ounce package,
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well, it's the package seven and a half.
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Now, I personally think rather than going up on the prices
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of so many grocery things, they just lower the quantity.
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So we don't get as much as we used to.
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I guess nobody here in this house is thinking.
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Pumpkin, what you think?
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But don't y'all think that's true?
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Have y'all noticed? - [Eddie] Definitely,
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- Like sugar used to be five pounds.
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Well, it hadn't gone up in price, but now it's four pounds.
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Okay, this is a wonderful cheese.
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It's actually a four state
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it's called Off the Block 4 State Cheddars.
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So it has Wisconsin sharp, New York sharp
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California mild, and Vermont sharp.
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So this has got a lot of good flavors running through it.
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Now we're going to take our eggs,
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and that's two, four, six, eight eggs,
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and I'm gonna beat those up, and break those yolks.
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All right, I'm going to add a teaspoon of dry mustard.
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Let's see what size this is,
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a half a teaspoon of salt,
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and a half a teaspoon of pepper.
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But so anyway, I was talking about breakfast casseroles
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I just love when I can just
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kind of put in it whatever I have around,
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in the restaurant, we always kept
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whole red potatoes that were cooked
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we've always kept those in our refrigerator.
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And so I would slice those real thin,
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put those in there, bell peppers, onions.
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Sometimes it would be bacon, sometimes it would be ham
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sometimes it would be both.
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So you just do whatever you're feeling.
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Oh, the green girl's favorite song
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Have you heard them play that?
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Oh, and they just dance.
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I forgot the sausage.
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I forgot the sausage.
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It was supposed to - [Eddie] The star.
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I thought this is a skimpy looking breakfast casserole.
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It was supposed to be put on, oops.
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It was supposed to be put on after the cheese.
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I'm glad I happened to notice.
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- [Eddie] The maple does smell real good.
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- The maple, I don't think I've ever
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bought maple flavored sausage before.
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She's not gonna quit bothering us.
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Come here, 'cause she knows I'm in here
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and there's something cooking.
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There you go kittles.
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We won't miss that little teeny tiny piece
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of sausage I don't think.
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So we're going to cover this,
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and you need to let it sit for like eight hours.
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And I always make my breakfast casserole,
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I'll usually come into the kitchen
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and put it together about 11 o'clock at night,
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and then I just wrap it and put it in the refrigerator.
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And when I'm ready to serve breakfast the next morning
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you just want to pull this out
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maybe 30 minutes before you're ready to put it in the oven
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and let some of the chill go away on it.
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And then we gonna bake it for 40 minutes
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at 350, I believe it is.
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So this is just real, real, real, real simple,
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yes, 350 for 40 minutes.
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So y'all be thinking about
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and what y'all could be put in your breakfast casserole.
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And let me hear from you,
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let me know what you're doing,
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'cause I'm kind of nosy that way.
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Well, I don't know about y'all,
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but I think that was a very, very short 12 hours.
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So I have pulled it out,
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It's been sitting back down on the counter
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for maybe 45 minutes.
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Anyway, it's no longer like ice cold.
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So I'm going to put it in the oven, 350 for 40 minutes.
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And did I say, this also makes for a wonderful dinner too
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with some good old sliced tomatoes,
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yum, and maybe a biscuit or two.
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- [Eddie] That smells good.
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- Look at that. - [Eddie] That maple sausage.
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- I'm telling you what, that stuff's smells so good Eddie.
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- [Eddie] It smells like a cake
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is baking. - It does, it does.
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Or it smells like pancakes with
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good old pure maple syrup on it.
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Oh gosh, this is hot, hot, hot.
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Hot, hot, hot, y'all,
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but what a beautiful breakfast.
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- [Eddie] The eggs look so fluffy.
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- Uh huh, don't they look fluffy?
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And so easy, it took us what,
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10 minutes to put it together, Eddie?
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And that's counting scrambling up the sausage.
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Theresa, this is beautiful.
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I don't crumble up my sausage into little tiny bits.
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- [Theresa] You like it big.
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- Well, yeah, I like to know that I'm putting a piece
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of sausage in my mouth instead of gosh, what is that?
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Is it pork, What is it?
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So, like I said, this is good enough for dinner,
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y'all, anytime, with sliced tomatoes and some biscuits.
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- [Eddie] It's sweet?
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- I have to say, that I have never bought maple
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I always buy the plain original
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and this would be perfect on pancakes
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because it tastes so sweet.
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- [Theresa] So you could really use either sausage,
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you wouldn't have to- - No.
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I know some grand boys that would love this.
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In fact, we're going on vacation next month
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and I'll be sure and have one of these in the refrigerator
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we can throw in the oven for breakfast the next morning.
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So it's delicious please try it,
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but make it your own.
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Love and best dishes y'all.
