Dianne's Breakfast Recipes

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INGREDIENTS

2 pounds Pork   Sausage

12 eggs

1 cup sour cream

1/4 cup milk

salt and pepper

4 green onions

1/2 green bell   pepper, diced

1/2 red bell pepper   diced chilis, diced

 2 cups multi-cheese   shredded cheese

Directions

1. Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.

2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.

3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.

5. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.

6. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

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Ingredients

1 tablespoon     olive oil

1 teaspoon salt

• ▢ 1/2 teaspoon     garlic powder

• ▢ 1/2 teaspoon     pepper

1 envelope ranch     dressing mixes

1 one ounce     envelope brown gravy mix

1 10.5 ounce can     cream of chicken soup

2 cups beef broth

2 tablespoons     cornstarch

2 tablespoons     water

   Directions

• Season the pork chops on both sides with the salt, garlic powder, and pepper.

• Add the olive oil to the instant pot and turn on to saute. When the oil is hot brown the pork chops on each side for 2-3 minutes just until browned.

• Remove the pork chops from the instant pot.

• Pour ¼ cup of the beef broth (this doesn't have to be exact) into the instant pot and use a wooden spoon to deglaze the bottom of the pot.

• Turn the instant pot off and add the pork chops along with the ranch dressing mix, brown gravy mix, cream of chicken soup, and remaining beef broth to the pot.

• Place the lid on the pot and set the valve to sealing. Cook on manual for 8 minutes. Allow for 10 minutes for the pot to come to pressure, 8 minutes of cook time, and 10 minutes to natural pressure release.

• After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid.

• Remove the pork chops from the pot to a serving plate.

• In a small bowl whisk together the cornstarch and water. Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until gravy is thick, then, turn off the instant pot.

• Serve the pork chops with the gravy and your favorite side dishes 

Amount Per Serving

% Daily Value

Calories: 65 3%

Calories from Fat: 30 4%

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 1490mg 62%

Total Carbohydrates: 6g  2%

Protein: 3g 5%

Iron: 2%

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