Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

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Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.

This burger gets its name “The Pepper Burger” from the whole black peppercorns studding the ground beef patties and the slice of pepperjack cheese on top.

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May is a great month. The weather warms up, flowers are blooming, it’s my birthday month, and not only is it #NationalBBQMonth but it’s also #NationalBurgerMonth – two of my favorite things! As such, Kita from Girl Carnivore is bringing bloggers together through the deliciousness that is all burgers for another year of #BurgerMonth! But no sponsors this year, just letting those burgers shine on their own merit.

I originally had planned on posting something earlier in the month but as you can imagine, due to the passing of my mother in April, my blog was put on the backburner. And then my grief prevented any creative juices from flowing to decide what to even make. But then I remembered a simple but not so subtle burger that I had been meaning to recreate – The Pepper Burger from O’Reilly’s Pub here in town.

These 5 ounce burgers have a black peppercorn crust on the outside that is not for anyone sensitive to black pepper. Yes whole damn peppercorns. Granted I decided to coarsely grind up some of them with a mortar and pestle to help distribute them a bit more, but rest assured you definitely notice them.

While the original peppercorn-studded burger is topped with provolone, I took the pepper factor up a notch by adding pepperjack cheese instead. Gotta earn the right be called “The Pepper Burger” right? Then I finished it off with fresh slices of tomato, white onion, lettuce and served it all on a toasted bun. Nothing pretentious, just a standard, generic brand burger bun. SUre you could get something fancier but its not necessary.

Take a look back in time to previous creations for #BurgerMonth including: Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Follow along all month long with the hashtag #BurgerMonth or click directly on the participating blog names below! There’s at least one new recipe every day for the entire month. I might even share one more ;-).

Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ? Our Good Life ? Culinary Adventures with Camilla ? A Kitchen Hoor’s Adventures ? The Redhead Baker ? Simple and Savory ? For the Love of Food ? Grillax ? The Beard and The Baker ? Or Whatever You Do ? The Kindred Plate ? Sumptuous Spoonfuls ? Sweet reciPEAs ? Real Life with Dad ? A Day in the Life on the Farm ? Wildflour’s Cottage Kitchen ? Grilling Montana ? Devour Dinner ? Making Miracles ? Plateful of Passion ? Pastry Chef Online ? An Affair from the Heart ? Sarah’s Cucina Bella ? Karen’s Kitchen Stories ? The Best Vegetarian Recipes ? Wok and Skillet ? BwellQue ? The Spiffy Cookie ? Bacon Fatte ? Cheese Curd in Paradise  ?

Six years ago: Smoky Chipotle Quinoa Burgers

Seven years ago: Dad’s Creamy Potato Salad

Eight years ago: Bacon, Egg and Avocado Taco

Nine years ago: Penne with Eggplant and Pine Nut Crunch

THE PEPPER BURGER

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef*
• 1 tsp salt
• 1 tap garlic powder
• 2 Tbsp whole black peppercorns, half coarsely ground
• 4 slices pepperjack cheese
• 4 toasted hamburger buns
• 4 slices of bacon, cooked and halved
• Sliced white onion
• Sliced tomato
• Lettuce

Directions

1. Add ground beef to a large bowl and season with garlic powder and salt. Form into four equal patties. Sprinkle both sides with peppercorns, pressing into the patties to stick. Let sit at room temperature while the grill preheats to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness. Remove from the grill, toped with a slice of pepperjack cheese, and cover with foil.
3. To assemble burgers, Place a burger on the bottom half of a toasted bun and top with 2 half-slices of bacon, onion, tomato, lettuce, and top half of the burger bun.

Notes

* I used a blend of chuck and brisket

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love ribs? Use that delicious meat to make this easy BBQ ribs tamale pie any time of year, but it’s especially good right now for watching football at home with friends and family.

This post is sponsored by Curly’s. All opinions and thoughts remain my own.

I love tailgating, but with the decline in temperatures it is much less pleasurable. Meanwhile, watching the game from home while still enjoying great football food is much more appealing. Especially when it involves a BBQ tamale pie made with Curly’s baby back pork ribs (found in the refrigerated meat case at the grocery store).

It might seem a little crazy to not eat ribs just as they are, but if you think ribs are delicious why not use that meat in other creations? Especially when it’s so easy to mix in with red onion and jalapeno, cover with cornbread, and top with pepperjack cheese. I also served it with a dollop of coleslaw (it’s the Memphis way) and more BBQ sauce drizzled on top. Some air fryer mac and cheese would also be a welcome addition on the side.

After playing my husband’s alma mater Penn State last weekend, there’s only one regular season game left for my Buckeyes – The Game vs *ichigan. Unfortunately this game always lands on Thanksgiving weekend and there is a conflict with a family event that day. To remedy this I will be turning off my phone and recording it to watch afterwards with this tamale pie by my side.

Two years ago: Chocolate Cookie Dough & Peanut Butter Cheesecake Ice Cream

Five years ago: Gingered Turkey & Rice Soup with Basil

Six years ago: Egg in a Hole Waffles

Eight years ago: Apple Cider Pancakes

BBQ RIBS TAMALE PIE

Serves 6-8

Ingredients:

FILLING

1 Tbsp olive oil

1/2 medium red onion, chopped

1 jalapeno, seeded and diced

1 (34 oz.) pkg. Curly’s fully cooked baby back pork ribs, removed from bones and chopped

1/4 cup BBQ sauce

TOPPING

3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

3 eggs, lightly beaten

1 cup pepperjack cheese, divided

Coleslaw and more BBQ sauce, for topping

Directions:

1. Preheat oven to 400 degrees.
2. In a 10-inch cast iron skillet over medium-high heat, add the olive oil. Once hot, add the onion and jalapeno and saute until tender, about 5-7 minutes. Add the pork rib meat and BBQ sauce and cook until warmed through. Remove from heat.
3. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Fold in half of the cheese then pour evenly over filling.
4. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topped with coleslaw and more BBQ sauce.

Source: Adapted from my Impossible Tamale Pie.

This post is part of #BurgerMonth and includes a killer burger grill giveaway hosted by GirlCarnivore but this burger creation is all mine.

A simple salt and pepper seasoned burger patty is amped up with the addition of caramelized onion, pepperjack cheese, avocado, and chimichurri sauce!

While I love a big juicy burger, I grew up in Rochester, NY where burgers were known as ground rounds. They are smashed thin and yet somehow still juicy. Every place I’ve lived since, it is a mission of mine to find burgers that can bring out the nostalgia of home. I’ve actually found a few here in Columbus, but the one that combines my opposing love of both thick and thin burgers is a restaurant called Pat & Gracie’s, specifically their “Chimi Burger”.

Two thin beef patties are topped with pepperjack cheese, caramelized onions, avocado, chimichurri sauce, served on a buttered and toasted bun. It’s neither dainty nor lacking in flavor. So when I was brainstorming my recipe this year for #BurgerMonth I decided to recreate it at home, with thanks to a plentiful bounty of cheese from Cabot (one of the awesome sponsors for this event). I don’t know what their exact recipe is what I made it as closely as I could recall from memory (and pictures I took of course). Pretty sure this baby will be on regular rotation on the grill this summer, especially because that chimichurri sauce is too easy to make. Maybe I’ll even make a double batch so I can also make chimichurri meatball tacos while I am at it.

I know the month is winding down, but if you haven’t been following along, there has been more than one burger shared every day this month for #BurgerMonth. Check out BURGERMONTH.COM to check out all the participating burgers. There are of course still a few days left so be sure to follow along for a few more days. You also have a chance to win the Ultimate Burger Grilling Giveaway! Just scroll down to the bottom of this post for the Rafflecopter (and there are more chances to win on BurgerMonth.com)!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Roasted Strawberry Balsamic Popsicles

Four years ago: Apple, Bacon, and Blue Cheese Salad

Five years ago: Funfetti Gooey Butter Cake

Six years ago: Flourless Black Bean Brownies

Eight years ago: Pomegranate Stuffed Chocolate Covered Pretzels

CHIMICHURRI BURGERS

Serves 4

Ingredients:

CHIMICHURRI SAUCE

1/4 cup packed fresh Italian parsley

1/4 cup packed fresh cilantro

1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)

2-1/2 Tbsp red wine vinegar

1 garlic clove, peeled

1/2 tsp dried crushed red pepper

1/4 tsp ground cumin

1/4 tsp salt

CARAMELIZED ONIONS

1 Tbsp vegetable oil

1 cup sliced onion

Salt and pepper, to taste

BURGERS

1 lb. ground beef

Salt and pepper, to taste

8 slices Cabot pepperjack cheese

1 avocado, peeled, pitted, and mashed

4 buttered and toasted burger buns

Directions:

1. For the chimichurri sauce, puree all ingredients in processor. Transfer to bowl, cover, and let stand at room temperature.
2. In a large skillet over medium-low heat, add the oil. When hot, add the onion, season with salt and pepper, and saute until soft and brown, stirring occasionally, about 30 minutes. Remove from heat and set aside.
3. For the burgers, heat grill (or grill pan) over medium-high heat.
4. In a large bowl, combine ground beef, salt, and pepper. Form 8 equal patties.
5. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
6. Assemble burgers with caramleized onion, 2 cheeseburger patties, a dollop of avocado, and a generous drizzle of chimichurri sauce.

Source: Recipe inspired by Pat & Gracie’s, sauce adapted from Epicurious.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Another Disclosure: A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ.

???? Girl Carnivore ???? A Kitchen Hoor’s Adventures ???? A Simple Pantry ???? Abra’s Kitchen ???? AcadiaTwo’s Kitchen Antics ???? An Affair from the Heart ???? Bakersbeans ???? Betsi’s World ????Bowl Me Over ????by Sarah Halstead ????Caroline’s Cooking ???? Cindy’s Recipes and Writings ???? City Living Boston ???? Cluttercafe ???? Cooking With Carlee ???? Convos with Karen ????Daily Dish Recipes ???? Dance Around The Kitchen ???? Dixie Chik Cooks ???? Dizzy Busy and Hungry ???? Doodlecraft ???? Everyday Eileen ???? Family Around the Table ???? Family Food on the Table ???? Family Spice ????Farmwife Feeds ????Food Above Gold ???? For the Love of Food ???? Grillax.com ???? Grilling Montana ???? Grumpy’s Honeybunch ???? Hezzi-D’s Books and Cooks ???? Honeybunch Hunts ???? HORNS BBQ ???? Intelligent Domestications ???? It Is a Keeper ???? Jersey Girl Books ???? Jolene’s Recipe Journal ???? Jonesin For Taste ???? Juggling Act Mama ???? Karen’s Kitchen Stories ???? Kate’s Recipe Box ???? Krazy Kitchen Mom ???? Life Anchored ???? Life of a Ginger ???? Mildly Meandering ???? Miss in the KItchen ???? Palatable Pastime ???? Pastry Chef Online ???? Perspective Portions ???? Plowing Through Life ???? PNW Eats ???? Pook’s Pantry ???? Real Life With Dad ???? Sarah’s Cucina Bella ???? Seduction In The Kitchen ???? Simple and Savory ???? Souffle Bombay ???? Spiced ???? Spoonabilities ???? Strawberry Blondie Kitchen ???? SueBee Homemaker ???? Sumptuous Spoonfuls ???? Sweet ReciPeas ???? Swirls of Flavor ???? Take Two Tapas ???? Tampa Cake Girl ???? Taste And See ???? The Baking Fairy ???? The Beard and The Baker ???? The Complete Savorist ???? The Crumby Kitchen ???? The Heritage Cookbook Project ???? The Keto Guy ???? The Redhead Baker ???? The Rowdy Baker ???? The Schmidty Wife ???? The Shirley Journey ???? The Spiffy Cookie ???? This Farm Girl Cooks ???? Thyme for Cocktails ???? We are not Martha ???? Well Fed Baker ???? West Via Midwest ???? What’s Cooking Italian Style Cuisine ???? Who Needs A Cape? ???? Wildflour’s Cottage Kitchen ???? Wok & Skillet ???? Zest & Simmer ????

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Love buffalo chicken dip? Meet it’s Mexican cousin, chicken enchilada dip, your new favorite party dip.

We are back from our honeymoon in New Orleans! We drank, ate, and walked all the things for 6 days and yet still didn’t do everything we wanted. This is why I prefer to plan vacations at least a little bit but due to planning that thing called a wedding my motivation to do more was severely lacking.

Regardless, it was great to get away and eat whatever I wanted without worrying about an expensive piece of clothing fitting haha.

Now that it’s all over, we are having a hard time getting back into the swing of things. Normal life continued on without us, instead of pausing like it should have we wished it had, and now we are left playing catch up. The one downfall to vacationing but I would rather suffer through it than never travel.

On the plus side, football season has started with means plenty of time sitting on the couch in our future (at least for away games)!

A popular dip I always see at parties, especially those involving football, is buffalo chicken dip. But instead of buffalo sauce, what if I used enchilada sauce and made an enchilada chicken dip instead? It will taste like it’s Mexican cousin that’s what!

The possibilities from there are endless as my brain starts thinking of other sauces I could use but for now, let’s enjoy this hot cheesy goodness. Need more dip ideas? Add my Tennessee Sausage Cheese Dip to your football party menu, too!

To celebrate the arrival of football season and all the fall recipes to come, I joined forces with the group of bloggers listed below in giving away three 6-qt Instant Pots (to 3 different winners)! Find the widget located at the end of this post to enter. I got an Instant Pot as a bridal shower gift and even though I was super excited about it for some reason I have not been motivated to use it, which seems silly since it makes a slow cooker look like work. Any one have a go-to recipe I have to try?

The PinterTest Kitchen Cheese Curd In Paradise The Jolly Hostess Cindy’s Recipes and Writings Karen’s Kitchen Stories Little House Big Alaska Life, Love, and Good Food Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice An Affair from the Heart Blogghetti Sarah’s Bake Studio Shockingly Delicious Jonesin’ For Taste Fix Me a Little Lunch Moore or Less Cooking The Whole Gourmet Our Good Life The Redhead Baker Style Island The Spiffy Cookie Sarah Cooks the Books Frugal & Fit Family Around the Table Cook with Renu

One year ago: Fall Leaves Butter Cookies

Four years ago: Swag Bars

Five years ago: Crock Pot Balsamic Chicken

Six years ago: Sausage Stuffed Zucchini Boats

Seven years ago: Beermosa

CHICKEN ENCHILADA DIP

Makes approximately 4 cups

Ingredients:

2 cups cooked, shredded chicken breasts

1 (15 oz.) can enchilada sauce

1 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain Greek yogurt or sour cream

1/2 cup shredded pepperjack and/or cheddar cheese, plus 1/4 cup for topping

1 (4 oz.) can diced green chiles, drained

1 Tbsp taco seasoning

Tortilla chips for serving

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from my Healthier Buffalo Cauliflower Dip.

Disclosure: This giveaway is sponsored by the bloggers listed above, including myself, not by Instant Pot. All thoughts and opinions are my own.

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This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.

Start your morning like a super hero with this super breakfast sandwich stacked high with 3 varieties of pork.

Growing up in Rochester, NY I was spoiled when it came to grocery stores because I lived down the street from the best grocery store on the planet – Wegmans! After a recent visit back home I was reminded just how amazing every department of that grocery store is and how much I miss it. Especially the deli department. My family never bought the pre-packaged deli meats – I’m not even sure I knew it was even possible to buy it as such. But after moving away I did not continue this trend due to not being impressed by the delis in other grocery stores.

One convenient thing about pre-packaged deli meat however was not needing to wait in line for your number to be called (although as a kid I loved being able to pull the ticket number from the apparatus). Sure it’s not as fresh but it’s a trade-off. That was until Smithfield decided convenience shouldn’t sacrifice freshness. Their new line of deli meats called Prime Fresh provides fresh deli meat without the wait. With their new formula, you can buy fresher meat with less preservatives, less standing water, and new flavor varieties in vacuum sealed packages. The sliced honey and smoked ham that I got really looked just like I had them sliced fresh from the deli right down to the packaging. Can I just take a moment to say how much I enjoyed that it wasn’t sitting in a kiddie pool of water? Does that not gross anyone else out? I digress.

As you have already gathered by now I decided to make a breakfast sandwich using these deli ham slices and of course added some bacon as well to make it Super Pork! I’ve been trying to find new ways to add more protein in my breakfast and this is definitely filled with protein because I also added an egg. Oh no, not fried and layered in the middle but cooked right in the hole of the top of the bagel just like egg-in-a-hole toast! Add some asparagus on the side and now you’ve managed to get some veggies into my first meal of the day like a true hero. What kind of high stack hero sandwich would you build in order to join the hero club? It’s easy to be a hero when you join the Hero Club!!!

I think my favorite part of this sandwich is the melted, crispy pepperjack cheese. Before adding the egg to the hole of the bagel, I spread the cut-side with cream cheese and then stuck a layer of sliced pepperjack which was placed face down in the skillet and then the egg was added. The cheese not only helped prevent the egg white from seeping through the cracks underneath but resulted in a caramelized cheese layer that you will want to make sure to scrape up every last bit of when assembling the sandwich.

Two years ago: No-Bake Patriotic Dessert Lasagna

Four years ago: Caramelized Cheetos

Five years ago: Chicken Taco Salad with Quesadilla Strips

Seven years ago: Zucchini Bread

SUPER PORK BREAKFAST SANDWICH

Serves 2

Ingredients:

2 everything bagels, halved

2 oz. cream cheese

Sliced pepperjack cheese

1 Tbsp unsalted butter

2 eggs

10 slices Prime Fresh Delicatessen Honey Ham

10 slices Prime Fresh Delicatessen Smoked Ham

8 slices Smithfield Hometown Original Bacon, halved and cooked

Directions:

1. Preheat oven to 350 F.
2. If the hole in the top bagel slice is not at least 1-1/2 inches wide, cut to make it so. Spread cream cheese on cut sides of all 4 bagel halves. Place slices of pepperjack on just the top halves, in a single layer over the cream cheese.
3. Melt butter in a large oven-proof skillet over medium heat. Place top halves in skillet, cheese-side-down. Crack an egg into each hole, season with salt and pepper, and cook for 1 minute. Transfer skillet into the oven and bake 10-12 minutes, or until eggs are set.
4. To assemble, layer 4 slices of each ham and 6 halves of bacon over of the cream cheese on the bottom half of the bagel. Add the top bagel with the egg and serve immediately.

Source: Adapted slightly from Half Baked Harvest.

Every time I make my corn spoon bread it is annihilated. I’ve even witnessed people wagering who gets the last pieces. So when I made it most recently, I decided to be a little more inclusive by making a gluten-free version because one of my best friends is celiac. And then I spiced it up quite literally with chopped jalapenos and pepperjack cheese on top. Perfect with chili and all that BBQ smoking and grilling that will be going on in our backyard this summer.

In basement news, we had to empty everything out hopefully for the last time (until we move out), as we had a perimeter drain and sump pump installed to help thwart any further flooding. As a result we look like hoarders will all of our stuff taking up every bit of free space upstairs but hopefully it will be worth it! Especially with all this rain we’ve been having lately. ::crosses fingers::

Five years ago: Review: Cooking for the Specific Carbohydrate Diet

Six years ago: Parmesan-Roasted Broccoli

GLUTEN-FREE JALAPENO CORN SPOON BREAD

Serves 12

Ingredients:

CORNBREAD

1-1/3 cup all-purpose gluten free flour

1 cup yellow corn meal

1/4 cup + 2 Tbsp sugar

2 Tbsp baking powder

1/2 tsp salt

4 eggs, lightly beaten

1 (15 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

2 cups sour cream or plain Greek yogurt

1/2 cup (1 stick) unsalted butter, melted

2 jalapenos, seeds removed and chopped

TOPPING

1/2 cup shredded cheddar cheese

1/2 cup shredded pepperjack cheese

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9×13 baking pan with nonstick spray
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the eggs, corn, sour cream, and butter and combine until incorporated Fold in jalapenos if using. Pour into prepared pan and spread evenly.
3. Bake for 40 minutes, sprinkle cheese on top and bake 5-10 minutes more, or until cooked.

Source: Adapted from my Corn Spoon Bread and Chowhound.

If you’re comfortable making your own yeast bread you absolutely need to try making kolache. This sweet yeast dough can be stuffed with anything, starting with sausage, egg, and cheese for breakfast!

Happy birthday to me! Today I turn the ripe age of 33 and to celebrate I made myself some kolache in honor of my Czech heritage. Kolache can be a birthday cake, right? Unfamiliar with kolache (kuh-lah-chee)? It’s a puffy, sweet yeast dough that is usually stuffed with a sweet cheese or fruit filling but can also be more savory incorporating meat and cheese.

The dough is almost exactly the same as the one I use to make potica, another Slovak bread.

I actually shared a kolache for #BrunchWeek in the past, stuffed with caramelized apples and onions on top. But sometimes the stuffing is literally inside like I’ve shown in today’s breakfast sausage, egg, and cheese version. Similar vibe to stuffed breakfast biscuits but in a softer dough.

You can really stuff these guys with anything you can think of. There’s a restaurant here in Columbus (Kolache Republic) that in addition to making BBQ, meatball, mac and cheese, and many other kinds of stuffed kolache, also makes cinnamon rolls out of the dough. They are the best damn cinnamon rolls that have ever graced this earth and I may need to try my hand at those as well as my idea to make kolache burgers O:-). Stuff everything in a kolache!

But let’s try to focus on these kolache first because they are worthy of our attention. It’s basically a breakfast sandwich baked into fresh bread which makes it far superior to any other kind of bread you could have used, thus making it not so basic after all. I cannot stress how good this dough is people. I need to ask if The Candle Lab can create a candle that smells like that dough baking because it’s like a hug for your olfactory.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make

One year ago: Blue Milk Smoothie

Two years ago: Boozy Margarita Smoothies

Three years ago: Berry Cacao Nib Scone Cakes

Four years ago: Peanut Butter Birthday Bites

Five years ago: Birthday Overload Pancakes

Six years ago: Funfettinutter Cupcakes for Two

Seven years ago: Peanut Butter Cup S’mores Ice Cream

SAUSAGE, EGG & CHEESE KOLACHE

Makes 16

Ingredients:

DOUGH

1/2 cup shortening

1/4 cup Dixie Crystals granulated sugar

3/4 tsp salt

2 Eggland’s Best large egg yolks, beaten

1-1/4 cups scalded milk

1 (1/4 oz.) pkg. active dry yeast

3 cups all-purpose flour

Melted butter, for brushing

FILLING

1 lb. maple breakfast sausage

8 Eggland’s Best  large eggs, beaten

8 oz. Cabot pepper jack cheese, cut into 32 slices

Directions:

1. In a large bowl, cream shortening and sugar together. Stir in salt, beaten egg yolks, and slowly add in the milk until blended. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour, mixing until incorporated. Knead until the dough forms a slightly sticky ball. Cover with a damp towel and let rise 1 hour.
2. Meanwhile heat large fry pan over medium heat. Add the sausage, breaking up and stirring occasionally, until no longer pink. Drain on a paper towel lined plate and remove all but 1 teaspoon of the grease. return pan to medium head and add the beaten eggs, stirring until cooked through and no longer runny. Remove from heat.
3. Preheat oven to 400 degrees and line baking sheets with parchment or silicone baking mats.
   Divide dough into 16 pieces and roll into rounds in your hands. Place on prepared cookie sheets 2 inches apart and let rise 15 minutes.
4. Using a rolling pin, flatten dough into a 6-inch disc. Place one slice of cheese in the center, topped with a heaping tablespoon of egg, followed by a heaping tablespoon on sausage, and top with a second slice of cheese. Fold up the sides like an envelope and pinch the edges together to seal. Place back on the baking sheet seam-side down 2 inches apart. Return with remaining ingredients.
5. Bake for 15-20 minutes, rotating halfway through, or until browned. Remove from oven, brush immediately with butter, and cool on wire racks. Serve immediately or allow to cool before storing in an air-tight container in the fridge.

Source: Adapted from my Caramelized Apple & Onion Kolaches.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Huzzah! It’s the week you’ve all been waiting for, #BrunchWeek! This marks the fourth year of #BrunchWeek, hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. To celebrate Mother’s Day, I’ve joined 36 other bloggers from around the country to bring you the best brunch dishes, from cocktails to cakes, breakfast breads, tarts, quiches and more. Of course #BrunchWeek wouldn’t be complete without our amazing sponsors who have donated some great prizes for the giveaway which you can read more about and enter HERE.

My first recipe of the week is a breakfast version of macaroni and cheese, complete with bacon, Vidalia onion, scrambled eggs, Cabot pepperjack cheese, cream cheese, and even toasted bagel crumbs for a crispy topping. Just imagine your favorite omelet with extra cheese and macaroni pasta as the vehicle. Who could possibly say no to that?

If you’re looking for more brunch inspiration, make sure you check out the extensive list of recipes the rest of my fine fellow bloggers are sharing today, shared just above the recipe. I wish we could all meet up in person for a big brunch pot luck. That’d be the greatest brunch that ever existed!

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

• Apple Bacon Cheddar Flatbread by Wholistic Woman.
• Apple Cheddar Scones by Hezzi-D’s Books and Cooks.
• Apple Pie Pastry Braid by {i love} my disorganized life.
• Bacon, Cheddar & Chive Scones by Books n’ Cooks.
• Caramelized Onion Apple Galette by Forking Up.
• Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
• Chocolate Zucchini Donuts by My Catholic Kitchen.
• Cinnamon Swirl Bread by Making Miracles.
• Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
• {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Orange Creamsicle Donuts by The Crumby Cupcake.
• Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
• Saffron Bread by Jane’s Adventures in Dinner.
• Savory Ham & Cheese Waffles by The Chef Next Door.
• White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

• Breakfast Potatoes by Big Bear’s Wife
• Cheesy Hash Browns by Cindy’s Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• Bubble Up Denver Breakfast Bake by A Kitchen Hoor’s Adventures.
• Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
• Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
• Croque Madame Bread Pudding by Cooking In Stilettos.
• Macaroni and Cheese Soufflé by Tara’s Multicultural Table.

BrunchWeek Main Dishes:

• Apple Cornbread & Ham Roll-Ups by Nik Snacks.
• Breakfast Mac & Cheese by The Spiffy Cookie.
• Italian Sausage Strata by Feeding Big and more.
• Pizza Loaf by The Healthy Fit Foodie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.

Two years ago: Cinco de Mayo Recipe Roundup (2014)

Three years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Four years ago: Chocolate Chip Cookie Dough Brownies

Five years ago: Butterscotch Truffles

BREAKFAST MAC & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

6 slices bacon, cooked and crumbled

1/2 cup chopped Vidalia onion

6 eggs, beaten

8 oz. favorite pasta shape (I used elbows)

2 Tbsp unsalted butter

1/4 cup all-purpose flour

2-1/2 cups milk, warmed

1/4 tsp ground cayenne pepper

1/4 tsp smoked paprika

Salt and pepper, to taste

8 oz. Cabot pepperjack cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, room temperature

1/4 of an everything bagel, toasted and processed into crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium-high heat add bacon and cook until crispy. Remove from pan and place on paper-towel-lined plate. Drain all but 1 Tbsp of bacon grease (reserve rest). Add onion to pan and cook until softened, about 5 minutes. Add eggs and cook until no longer runny. Remove from pan.
4. Place same pan over medium heat. Add reserved bacon grease (should be about 3 tablespoons) and butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
5. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add shredded cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in cream cheese, pasta, eggs, and 5 crumbled pieces of bacon until evenly coated.
6. Pour into the prepared dish. Sprinkle with reserved cheese, 1 crumbled piece of bacon, and bagel crumbs over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 1 to 2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Rosemary Mac & Cheese.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

This is no ordinary pizza. With spicy pizza sauce, hot sausage, pepperoni, pepperjack, smoked provolone, crushed red pepper, garlic, oregano, and drizzled with sriracha.

I’ve officially managed to contract a summer cold of sorts. I could blame it on my nephews who are likely carries of all sorts of plagues like most kids, but I also was on 2 long flights in enclosed spaces and contact with hundreds of people. The worst part is that I am getting ready to get back on a plane for my trip with friends on Thursday! Must. Get. Better. Traveling while sick is the worst and I refuse to let it ruin my trip.

I’ve been pumping myself with fluids and trying to get as much sleep as I can. Last night however one of the cats decided to interrupt my sleep my licking a charger cord incessantly. Seriously?? The struggle is real, between the dog recently taking up the habit of peeing on the floor and couch despite being house trained for years (don’t get my started on that tale) and the cats waking me up. My savior is comfort food but since I am not craving soup in this warm weather, how about some spicy pizza to open up those airways?

You may think that this looks like a regular pepperoni pizza, but you would be wrong. Hidden in the depths of this pizza is layers of spice, infusing the sauce, cheese, and toppings starting with sriracha in the pizza sauce, spicy pepperjack cheese mixed in with smoked gouda, and topped with pepperoni, hot Italian sausage, oregano, and crushed red pepper.

When I was younger, much to my dismay my brother would sneak crushed red pepper under my cheese when I wasn’t paying attention. Little did I know that over 2 decades later I would be doing it voluntarily and wouldn’t stop with just the red pepper. That being said however, I still am not a fan of overly spicy things and this pizza was just spicy enough for my taste. Feel free to pump up the heat or turn it down based on what you can handle.

Looking for other Columbus-inspired pizza recipes? Try my focaccia pizza, or cacio e pepe.

One year ago: Spicy Mustard & Sweet Potato Turkey Burgers

Two years ago: Breakfast Crème Brulee

Four years ago: Mixed Fruit Crumble

SRIRACHA-JACK PIZZA

Serves 2-3

Ingredients:

1 recipe sourdough pizza crust, risen

1/2 cup pizza sauce

1-2 tsp sriracha, plus more for drizzle if desired

1 cup shredded pepperjack cheese

1 cup shredded smoked gouda

24-ish pepperoni slices

1 hot Italian sausage link, uncooked and crumbled

1 tsp oregano

1 tsp crushed red pepper flakes

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees for 30 minutes.
2. Meanwhile, roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine the pizza sauce and sriracha. Spread evenly over the crust, leaving an edge. Top with cheeses, pepperoni, sausage bits, oregano and red pepper.
4. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving. Drizzle with more sriracha if desired.

Source: Inspired by Donatos sriracha-jack pizza.

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