Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year.

Sometimes it is hard to get out of the comfort zone. Well, I know because I am one of those people. For the last six months, I feel like I have been making the same meals over and over again.

Just look at these mini casseroles; they are simple, portion-sized, and versatile because you can literally use any protein in them as well as a veggie.

Also, you can make them vegetarian or packed with bacon or sausages.

I am always thinking of people that are plant-based. Well, I don’t like it when people are judging us for eating meat, and I am most certainly not going to judge our vegetarian friends.

So, I always try to give an option so everyone has the opportunity to make and enjoy my recipes.

Anyhow, since I got that off my chest, let us move on.

TAP HERE FOR MORE CASSEROLE RECIPES 

The casserole is such a perfect dish to please a crowd. They are really well-loved. To be honest, I love using leftover chicken from time to time or after Thanksgiving turkey.

However in this case I used Italian sausage, peppers, and Southern potato hash, which is basically diced potatoes.

Add some cheese and eggs and you will be a queen or a king of brunch.

My family much like me love a combination of spicy Italian sausage with onion, papers, and potatoes so this is what I use most of the time.

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were small and still liked me combing to school celebrations.

Sometimes I use breakfast sausages or chopped up bacon, and some other times I would even mix in cooked bread or biscuits.

Nevertheless, if you wish to keep this low carb I would stay away from the bread, of course, potatoes are not keto-friendly, so I would suggest maybe using roasted cauliflower.

You can check my Breakfast Casserole, which was always a huge hit among kids and adults.

Whatever you are using people seem to love it. Now for plan-based, I would suggest adding either vegan sausages or mushrooms or both.

Anyhow, I hope you guys try making these Mini Sunday Brunch Casseroles because I know you will love them.

Therefore, if you make this recipe or any other dish from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

Yield: Makes 8

Mini Sunday Brunch Casseroles

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

Print

Ingredients

• 2 tbsp grapeseed oil
• 1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half)
• 1/2 red bell pepper, diced
• 1/2 onion, chopped
• 1 celery rib, chopped
• 1/2 lbs (220g) Italian sausage, mild or hot, casing removed
• 1 cup shredded cheese, Mexican blend cheese works well
• 1 tbsp dried parsley
• 8 eggs, mixed
• 1/2 cup heavy whipped cream
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper
• 1 tbsp butter, softened

Instructions

1. Slightly fry southern potato hush until soft and edge crispy. Season with a pinch of salt and pepper. then set aside.
2. Stir fry pepper, onion, and celery. Take it out of the skillet and place next to potatoes hush.
3. Cook Italian sausage. Break into pieces while cooking. When it is cooked through, combine potatoes with pepper, onion, and celery, sprinkle dried parsley. Add cheese and mix it all together.
4. Preheat oven to 375F.
5. Butter each ramekin with unsalted butter.
6. Mix eggs with salt and black pepper.
7. Depending on the size of your ramekins, add a meat-veggie mixture a bit less than 3/4 of the ramekin, then pour eggs over. Take a spoon or a butter knife and poke through so the eggs could coat the "filling". I add eggs almost to the edge however you need to give a bit more room so the eggs could cook and rise.
8. Place ramekins on the large cookie sheet pan or similar and bake for 23-25 minutes.
9. Allow them to cool down for a couple of minutes before serving.

Notes

You can use any meat. Just make sure to cook it before.

Also, you may use any veggie of your choice as well as cheese. Mozzarella or crumbled queso fresco would be perfect as well. Feta Cheese could be used but watch on how much salt you will use. A pinch or two is probably all you would need.

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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. 

No Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza.

They are delicious, beautiful, and effortless to make. I have a feeling that most of you are going to agree that this makes an excellent and unique dessert. Well, let us be real, this is a type of tart, but isn’t it so much fun calling it a pizza?!

You may use any fruit in season, of course. Also, you can create different cookies such as chocolate and peanut butter, sugar cookies, or stick toa fantastic and classic peanut butter cookie crust

I have partnered with PB2 Foods for a year to bring you the tastiest, out of the box and simple recipes using their products.

I have made so many amazing recipes with their products, but one that I had not published before was a sugar-free, low-carb, flourless mug cake. It was scrumptious. I must post that one real soon.

TAP HERE FOR MORE TASTY SWEET RECIPES

You can also find PB2 Gluten-free Chocolate Waffles on my blog as well as a comforting vegetarian meal, Tofu and Veggie Stir-Fry with Peanut Butter Sauce.

With that being said, I have this tasty No Bake Sweet Fruit Pizza for you guys. The video is straight to the point as all my other videos are. You can easily follow along and make it yourself as well.

Other than this topping, you could make caramelized apples or pears for the upcoming fall season or S’mores with Peanut Butter. Now, do not you agree that those versions sound incredible? My mouth is certainly watering. I love the flavors of fall.

However, since we are still blessed to have summer berries, I have created this colorful fruit pizza with a slightly sweet, chilled cream cheese with a hint of the flavor of peanut butter.

If you have a chance, please check out my partner’s website for more terrific products.

Please tag me @sandraseasycooking and PB2 Foods on Instagram and other social media accounts if you make this recipe. Thanks for all your support!

Yield: 6-8

No Bake Sweet Fruit Pizza

Prep Time: 30 minutes

Additional Time To Chill: 30 minutes

Total Time: 1 hour

No-Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza. They are delicious, beautiful, and effortless to make. I have a feeling that most of you are going to agree that this makes an excellent and unique dessert. Well, let us be real, this is a type of tart, but isn’t it so much fun calling it a pizza?!

Print

Ingredients

Sweet Pizza Base:

• 1 cup almond flour
• 1/2 cup roasted unsalted peanuts, chopped
• 2 tablespoons cacao powder
• 3 tablespoons confectioners swerve, sweetener
• 2 tablespoons PB2 Powder
• 2 tablespoons monk fruit syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt

Filling:

• 4 oz cream cheese, softened
• 3 oz heavy whipped cream
• 2 tablespoons confectioners swerve, sweetener
• 1 tablespoon PB2 Powder
• 1/2 teaspoon vanilla extract

Topping:

• Mixed Berries— blueberry, blackberry, raspberry, and strawberry.
• 1/2 tablespoon confectioners swerve

Garnish:

• Fresh Mint

Instructions

Line a cake pan,
skillet, or springform pan with parchment paper. If you wish for pizza look than
I recommend a circular pan.

Combine

1. The almond flour, cacao powder, chopped peanuts, PB2 powder, salt, the monk
   fruit syrup, vanilla extract, and coconut oil stir the mixture in between each
   ingredient addition.
2. Using your fingers mix until it comes together into a sticky dough.
3. Press the dough evenly along the bottom of the prepared pan. You may brush the bottom of the
   pan or a skillet so the parchment paper could stick better without moving.
4. Chill the base in the fridge for roughly 10 minutes.
   

Filling:

1. Using an electric mixer, combine softened cream cheese, whipped cream, Swerve sweetener, PB2 powder, and vanilla extract.
2. Mix until smooth and thick in texture.
3. Pull the pizza base out of the fridge and spread evenly filling then put it back in the fridge for ten more minutes.

Topping:

1. Wash and pat dry berries, or any other the fruit you have chosen to use.
2. Distribute fruit evenly on the top of the sweet filling.
3. Dust with a bit of Confectioner Swerve and garnish with fresh mint.
4. Allow to rest and chill in the fridge for approximately 30 minutes before serving.

Notes

• You may use any sweetener that you prefer.
• If you are allergic or sensitive to peanuts, please use alternative products such
  as unsalted chopped almonds, and PB2 Almond Powder The outcome will be
  slightly different but nonetheless very tasty.

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

I partnered with Minerva Dairy to show you how I create this recipe using their delicious butter.

6 generations of Butter Makers, Minerva Dairy is America’s oldest family-owned creamery. Also, this delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

I would not only recommend this butter for sautéing, or to make your sauce richer, but for baking and just spreading on your morning toast as well. It is most definitely lusciously delicious! I must admit the Minerva Dairy Butter is one of the best.

Nonetheless, these spicy meatballs are fantastic when you serve them as an appetizer with ranch or blue cheese dressing, and some crunchy vegetables. Also, you could make the best meatball sandwich. We tried it and fell in love with each bite. Also, if you cannot find ground chicken you can substitute with ground turkey.

I tried it and it was just as good!

Tap here for more amazing recipes made with Minerva Butter

Anyways, I have decided to show you today how I made a fun and tasty appetizer platter these delicious meatballs.

This platter would be perfect when you have guests, of course, for potlucks or served for the big game, as well as quick and tasty bites for yourself.

If you make my Buffalo Chicken Meatballs, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 16 Meatballs

Buffalo Chicken Meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

Print

Ingredients

• 1-pound ground chicken (or ground turkey)
• 1 large egg
• ¼ onion, minced
• 2 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ tablespoon dried parsley
• ¼ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil

Buttery Sauce:

• 4 tablespoons butter
• 1 cup buffalo wing sauce

Optional Ingredients for the platter:

• 1 pack mini mozzarella cheese balls
• ½ block feta cheese
• 1 pack baby carrots
• Bunch of celery
• Snow peas
• Radishes
• English Cucumber
• ½ cup Ranch dressing
• ½ cup blue cheese dressing

Instructions

1. Preheat oven to 400°F.
2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs,
   and seasonings to a large bowl then stir with a fork to combine.
3. Add ground chicken then mix until combined, then drizzle a
   bit of oil – do not over-mix or meatballs will be tough. Divide chicken mixture
   into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
4. Place meatballs onto a buttered cooling rack set on top of a
   baking sheet, then bake for 20 to 25 minutes.
5. Melt butter in a skillet over medium-high heat then add
   buffalo sauce and stir to combine.
6. Add cooked meatballs to the skillet then turn them around to
   coat in sauce.
7. Place a lid on top and turn heat to low to keep warm. The
   the sauce will get thicker.
8. Serves everything on the charcuterie board, a large plate,
   or a platter.

Notes

• Oil your hands with a bit of oil so the meatballs roll
  easier.
• You may use grill, or air-fryer to cook meatballs. Cooking
  time may vary.

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Classic Beer Battered Fried Fish is easy, simple, and satisfies all the craving for fish and chips.

You could defiantly make thicker French fries or steak fries, which reminds me the most of the British chips. My kids are mad about these air-fryer potatoes. These potatoes look as they should, rusting and homemade. You cannot even compare homemade to store-bought french fries.

Anyways, it doesn’t take a rocket scientist to make this fantastic classic dish, just a bit of patience, a few tools, great ingredients, and tasty fish.

My family loves and enjoyed fish recipes, so I was surprised to see leftovers, but I was so happy to have several pieces.

My youngest one and I had a fantastic brunch the next day. We make tasty sandwiches, which was extremely satisfying.

For this recipe, I partnered with Sitka Salmon Shares again, as some of you might remember that I’ve been in partnership with last year.

So I am thrilled that we decided to partner this year as well. I genuinely love what this company stands for, their story, and their tasty fish, of course!

TAP HERE FOR MORE TASTY SEAFOOD RECIPES

Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. You can learn so much if you go to their website, click here.

Just to add that you can use my code EasyCooking at the checkout and take $25 OFF any share, except The taste of Fall.

You simply cannot believe how tasty their fish is. I am sure that you will love it as much as my family and friends do.

Also, I made a video recipe over at my Instagram so you could check it out on my profile highlights.

I hope you enjoy Classic Beer Battered Fried Fish as much as we did.

If you guys try making it, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. Thank you so much for your support!

Recipes you might like:

EASY FISHERMAN PIE

EASY SHRIMP AND GRITS

SALMON AND VEGETABLES SHEET PAN DINNER

SIMPLE HALIBUT BURGER RECIPE

Yield: 6 to 8

Classic Beer Battered Fried Fish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An easy and simple recipe for Fish & Chips.

Print

Ingredients

• 6-8 thick cod fillets
• 1/2 cup cornstarch
• 2 egg whites, whipped
• 1.5 cups plain flour
• 1 tsp turmeric powder (for the color)
• 1 tsp baking powder
• 170ml dark beer (6oz)
• Sea Salt to taste
• Vegetable oil for deep fryer
• Lemon wedges and tartar sauce

Instructions

1. Prep fish first. If the fillets are long and seem larger then slice into smaller fillets. Lay the fish fillets on a couple of kitchen towel sheets and pat dry very well. Season fish fillets with sea salt. Just a good pinch for each fillet.
2. Add cornstarch to the plate and dip each filet on both sites into cornstarch, shake off any excess. Set aside.
3. At this point turn the oil to heat. It should be at the oil temperature is still 350 degrees.
4. Mix 2 egg whites with your electric mixer until you see peaks; set aside.
5. In a large mixing bowl, combine the flour, baking powder, a good pinch of salt, turmeric. Mix it well to combine dry ingredients.
6. Add beer to the flour mixture and continue mixing until you have a thick, smooth batter.
7. Fold egg whites into the batter. Beaten egg whites give this batter its leavening strength as well as its structural quality. It forms fluffy, tender pouches around the fish.
8. Carefully, drop each fillet into the hot oil. Fry for approximately 10 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
9. Once cooked, remove the fillets from the hot oil and drain on kitchen paper.
10. Transfer fish to a large baking pan, then place it into 350 degrees preheated oven. This will finish the fish and keep the beer batter crispy. This is also how you will reheat your fish. 350F for 10 to 15 minutes.
11. Once ready, sprinkle fish of sea salt and serve with lemon slices and tartar sauce.

For the Chips:

2 pounds of potatoes

1 quart/1 liter vegetable oil (or use air fryer)

POTATOES

AIR FRIER METHOD:

1. Cut the potatoes a bit thicker. they should look more like steak fries.
2. Place the chips into a colander and rinse under cold running water.
3. Pat dry potato slices and add to the air fryer basket.
4. Cook at the pre-setting or like me at 375F for 17-20 minutes depending on potatoes, as well as air-fryer.

*You can fry them your skillet, in batches with 1/2 cup of oil, or deep fryer with 30+ oz of oil or like me, you could use your air-fryer. Note that it is not the same as deep frying but it does the job if you wish to avoid fried potatoes.

Notes

Your Questions:

Can I air fryer for the last step instead of my oven?

YES! You can certainly use your air fryer.

I don't use beer, what else I could use as a substitute?

You may use nonalcoholic beer or seltzer water.

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