Cheese and Bacon Frittata

The "Cheese and Bacon Frittata" can be found in 500 Ketogenic Recipes by Dana Carpender.

Submitted by Josh Price

Carpender, Dana. “Cheese and Bacon Frittata.” 500 Ketogenic Recipes. Beverly, MA: Fair Winds Press, 2018. Print.

Zippy Egg Casserole

Ingredients:

• 1 lb. pork sausage
• 1 (5 oz.) package seasoned croutons
• 2 cups shredded cheese (cheddar, Swiss, pepper jack, or a mix)
• 8 eggs
• 2-1/2 cups milk
• 1 cup half-and-half
• 1 tbsp. minced onion
• 1-1/2 tsp. dry mustard 
• salt and pepper, optional
• parsley for garnish

Directions:

1. Cook sausage in large deep skillet over medium heat, stirring to break up clumps, until evenly browned; drain.
2. Arrange croutons in a single layer in a greased 9x13 inch baking dish. Sprinkle with cheese. Top with sausage. 
3. Whisk together eggs, milk, half-and-half, onion, and mustard in a large bowl. Pour into pan. Sprinkle with salt and pepper. Chill covered for at least 1 hour, or up to 12 hours. 
4. Preheat oven to 350°F. Bake uncovered until puffed, golden, and set, about 45-60 minutes. Let stand 20 minutes and garnish with parsley.

Submitted by Paula Pezzi

Brunch for a Bunch

Ingredients:

• 1 lb. pork sausage
• 3 cups frozen hash brown potatoes, thawed
• Salt
• 3 cups shredded cheddar cheese
• 1/2 cup chopped green pepper
• 12 eggs, beaten
• 2 cups milk

Directions:

1. Cook sausage and drain. 
2. Place hash browns in a lightly greased 13x9 inch dish. Sprinkle with salt. Layer sausage, cheese, and green pepper. 
3. Combine eggs and milk and pour over layers. 
4. Bake at 350°F for 50-55 minutes.

Submitted by Margaret Herrick from the Gilligan Family Cookbook

Biscuits and Gravy

Ingredients:

• 1-1/2 lbs. bulk breakfast sausage
• 2 cans cream of mushroom soup
• 2 cans evaporated milk
• 1 dozen frozen biscuits

Directions:

1. Bake biscuits according to instructions on package.
2. Meanwhile, fry sausage in a pan. When completely browned, add evaporated milk and mushroom soup. Simmer until desired consistency is reached. Season to your liking. 
3. Spoon over biscuits and serve.

Submitted by Roger Torgerson

Apple Bread

Ingredients:

Bread

• 2-1/2 cups flour
• 3-1/2 tsp. baking powder
• 3 tbsp. salad oil
• 1 egg
• 1 cup sugar
• 1 tsp. salt
• 3/4 cup milk
• 2 apples, grated
• 1 apple, chopped

Topping

• 1/4 tsp. cinnamon
• 2 tbsp. plus 2 tsp. brown sugar

Directions:

1.  Heat oven to 350°F. Grease and flour a 9x5x3 inch loaf pan. 
2. Measure all ingredients except chopped apple into large mixer bowl. Beat on medium speed for 1/2 a minute, scraping side and bottom of bowl. Fold in chopped apple.
3. Pour into pan. Sprinkle with topping. Bake for 55-65 minutes or until a wooden pick comes out clean. Cool before slicing.

Submitted by Margene McLoughlin

Banana Bread

Ingredients:

• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs, beaten
• 3 bananas, mashed
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. milk
• 1/2 tsp. vanilla

Directions:

1. Mix oil and sugar; beat well. Add beaten eggs and mashed bananas; beat.
2. Sift dry ingredients together and add to first mixture with milk and vanilla; beat well. Pour into greased 9x5x3 inch loaf pan.
3. Bake at 350°F for 1 hour or until a toothpick inserted in center comes out clean.

Submitted by Margene McLoughlin

Butterfinger Fudge

The "Butterfinger Fudge" recipe by Dorothy Kern can be found at Crazy for Crust.

Submitted by Margene McLoughlin

Kern, Dorothy. "Butterfinger Fudge." Crazy for Crust, https://www.crazyforcrust.com/butterfinger-fudge/. Accessed 30 April 2019.