Tag Archives: leek

Spring Sausage Breakfast Casserole

A major part of growing up on the ranch was food. I guess it is because we work so hard. We need to replace those calories! It was safe to say that whenever we had a big work day or a super busy time, my Mom would fire up her oven and keep everyone full, dumb and happy.

I’m pretty  much the same way. Whenever I know I am going to have a crew of people out here, I start planning a menu. I recently had the crew from FarmHer come out to the ranch for their show. Needless to say, I was 30 kinds of excited.

When I travel, I have a tendency to eat poorly. So a few days in, I crave fruit, fresh veggies, I was anticipating the FarmHer crew might be feeling the same way. So I told them I would have a breakfast ready for them when they came out. I planned on lots of fruit, nuts, this casserole, since I raised the eggs, pork, leek and asparagus and cookies, because cookies.

Fresh squeezed oj, fresh fruit, cookies and casserole is a typical "big work breakfast" here.

Fresh squeezed oj, fresh fruit, cookies and casserole is a typical “big work breakfast” here.

 

Every time I make this casserole, it is met with rave reviews. So I am sharing it in hopes your family will enjoy it too! It’s super easy to toss together the night before and seems like more work than it actually is, perfect for a crowd!

Spring Sausage Breakfast Casserole

  • 1 pound Brown Ranch pork sausage
  • 1 leek, thinly sliced
  • 1 pound asparagus, cut into bite sizes
  • 9 eggs
  • 3 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground mustard
  • 7 slices sourdough bread, cut into bite sizes
  • 1 cup shredded cheese (I prefer a nice melty cheese like an Asadero Or Oaxaca)
  • 1 cup parmesan cheese
Fresh ranch eggs, leftover bread and spring asparagus!

Fresh ranch eggs, leftover bread and spring asparagus!

 

Liberally grease a 9×13 baking dish. Layer the sourdough bread in the dish.

In a large cast iron skillet, crumble and brown your sausage. When the sausage is no longer pink, layer it on top of the bread cubes. Use any leftover grease to caramelize your leek, then layer those on top of the sausage. Do the same thing with the shredded cheese and asparagus.

I love a good melty cheese!

I love a good melty cheese!

Meanwhile, add the eggs, milk, salt, pepper, and mustard in a large bowl and beat until well  mixed.

Add the egg mixture to the baking dish. Top with parmesan cheese. Cover and refrigerate overnight.

Caramelized leek in pork fat is amazing.

Caramelized leek in pork fat is amazing.

 

The following morning, remove casserole from the refrigerator 30 minutes before baking.

Preheat your oven to 350 degrees. Bake i until a knife inserted near the center comes out clean, about 45 minutes.

This actually makes me happy to be awake early in the morning.

This actually makes me happy to be awake early in the morning.

This is great topped with some hot sauce, or even better, California avocado!!! Also you could add jalapenos, regular onion, or a variety of other veggies! This recipe is easily adaptable to your taste.

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Filed under Ag, agriculture, food, Garden, Know a California Farmer, meat, photos, Ranch life, Recipe, Uncategorized

Bacon Leek Pasta

This is one of my favorite recipes right now. It’s easily adaptable to your tastes too! Use Pancetta, more or less wine and or chicken broth. I love me some sauce so I double it anyway. I mean you have to have something to dip your garlic bread in!

1 pound of Pasta, Cooked Al Dente (I like farfalle)
Reserved Pasta Water, If Needed
1 pound of bacon –chopped (Use GOOD bacon)
3 whole medium Leeks, Sliced Thin (again use more or less to your taste)
½ cup Dry White Wine
1/2 cup chicken broth
½ cup Heavy Cream
½ cup parmesan cheese – shredded fine (or more! Tee hee)
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved

Cook pasta until al dente and set aside. Reserve 1 cup of pasta water. Saute bacon until fat is rendered and it starts to brown, remove from heat, chop into 1 inch pieces. Remove excess bacon fat (leave some, you are making a sauce afterall! But if you used good bacon like I said, this might not be a problem) and add sliced leeks and cook for 8 minutes or until tender.

Pour in wine, then cook an additional 3 minutes, until reduced. Add chicken broth. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in shredded Parmesan and bacon.


Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.

*Also very good chilled, if you don’t make extra sauce! Try it as a pot luck salad!

 

 

 

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Filed under Ag, food, photos, Pigs, Ranch life, Recipe, Uncategorized