Holiday Brunch Recipes
Tuesday, Nov 20, 2012


      If you’re entertaining friends and family over the upcoming holiday weekend, preparing a delicious brunch recipe doesn’t have to be complicated.  Jones Dairy Farm is here to show us a couple quick and easy brunch recipes that will be sure to impress, and won’t keep you in the kitchen too long.  Jones Dairy Farm is a 123-year-old family owned company located in nearby Fort Atkinson.  Jones Sausage is the original all natural sausage.  Now, Jones Sausage can be found in the refrigerator case at Sentry with their new Quick ‘N Easy Sausage, available in both links and patties.

Check out www.jonesdairyfarm.com for more information.

Sausage & Potato Brunch Casserole

6 cups frozen shredded hash brown potatoes

1 1/2 cups shredded Monterey jack cheese

2 packages (5.6 oz.) Jones Quick 'N Easy Sausage Patties, roughly chopped

1/4 cup chopped green onion

1/4 cup diced red pepper

4 beaten eggs

1 can (12 oz) evaporated milk

1/8 teaspoon pepper

1/4 teaspoon salt

Preheat oven to 350 F.  Grease a 13x9 pan.  Arrange potatoes in bottom.  Layer cheese, sausage, onion and red pepper.  Combine remainder of ingredients in a small mixing bowl.  Pour over all.  Bake uncovered for 40 - 45 minutes or until set.  Let stand 5 minutes before serving.  Makes 4 servings

 

Individual Brunch Stratas

8 large eggs

2 cups half & half

1/4 teaspoon dry mustard

salt (to taste)

freshly ground pepper (to taste)

4 slices day-old bread, white or wheat, cut into 1/2" cubes

2 packages (5.6 oz) Jones Quick 'N Easy Sausage Patties, cut into 1/2" cubes

Your choice of vegetables*

1 cup shredded cheddar cheese

2 Tablespoons butter, melted

dash of paprika

salsa, optional

Layer bread cubes into 6 jumbo-size greased non-stick muffin pan.  Top with a layer of Jones Sausage and selection of vegetables.  Sprinkle each cup with 2 tablespoons of cheese.  Set aside.  in a large bowl, combine eggs, half & half, mustard, salt and pepper.  Beat well.  Pour egg mixture into each muffin cup until contents are covered (a ladle helps).  Cover with plastic wrap and refrigerate overnight.  Preheat oven to 350F.  Let strata sit at room temperature for 20 minutes. Drizzle top of each muffin with 1 teaspoon melted butter and spinkle with paprika.  Bake 25-30 minutes or until knife inserted near center comes out clean.  Cool for 5 minutes.  Remove from muffin pan.  Serve with salsa. If desired. 

*Include your choice of the following vegetables: 1/2 cup cooked broccoli chopped; 1/4 cup red bell pepper chopped; 1/2 cup sauteed mushrooms; 1/2 cup cooked asparagus, chopped: 1/4 cup green onion, chopped.

Makes 6 servings

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