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!

Mini Sunday Brunch Casseroles

Yield: Makes 8

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.

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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 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.

Buffalo Chicken Meatballs

Yield: 16 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.

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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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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Cacio e Pepe Butternut Squash

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Print

Ingredients

• 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
• 2 to 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ tsp kosher salt, or to taste
• 1/4 cup water
• 1 cup Pecorino Romano
• 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
• ¼ cup Parmesan cheese for serving, if desired

Instructions

1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

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