Tuesday, October 12, 2010

Tasty Tuesday – Eggs Benedict Arnold & Hashbrown Casserole

Tasty Tuesday
Welcome to another week of Tasty Tuesday here at The Young'ns!
Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)
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Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

Today’s recipes both again (!) come from All Home Cooking. All Year Long. Yep, she just basically rocks. Simple, delicious food, what can I say??

Eggs Benedict Arnold

Okay, not really a “recipe” as you basically just throw everything all together, but we all need ideas, right?


for each serving:

  • 1 toasted English muffin (top and bottom)
  • 2 scrambled eggs (cooked, scrambled in butter)
  • 1 slice of uncured deli ham, heated
  • 2 Tbsp prepared hollandaise sauce (I bought the Knorr packaged stuff from the store)
  • 1 Tbsp shredded cheddar cheese


This is simple once you have all of your ingredients prepared.

  1. On the bottom half of your English muffin, place the scrambled eggs. Top with ham, then hollandaise sauce, then cheese.
  2. Cover with top half of the English muffin and serve.  Or serve both halves this way, open faced.

Hash Brown Casserole


  • 1 lb hash brown shredded potatoes (homemade, frozen, or refrigerated, your choice)
  • 1/2 lb bulk breakfast sausage
  • 1/2 a large onion, diced
  • 1/4 cup butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste


  1. Preheat the oven to 375 degrees. Lightly grease a 10" square baking dish.
  2. Melt the butter in a skillet with high sides. Add onion and sausage and cook until the sausage is no longer pink.
  3. Sprinkle the flour over the onion and sausage. Cook and stir until no flour is visible. Pour in the milk. Cook and stir until thick (should only take a couple of minutes). Remove from heat.
  4. Stir in potatoes, sour cream, and cheese. Add salt and pepper to taste.
  5. Turn mixture into the prepared baking dish.
  6. Bake for 35 to 45 minutes, or until heated through and top is lightly browned.

Both of these were a hit! I ended up making a 9x13 of the hash brown casserole because that’s how much ingredients I purchased. Mmm, lunch for tomorrow :)


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