The Chiefs take on the Miami Dolphins this Sunday in Germany. Kickoff is at 8:30 a.m. KC time, so Lincoln and I prepped for our game-day breakfast spread the night before. Here’s what we decided for the menu:
- Cinnamon Rolls
- Cheesy Egg Casserole with Hashbrowns and Sausage
- Vanilla Cream Cheese Dip with Fruit
- Mama Coffee + Lincoln Coffee (aka milk in a coffee mug)
We’re all about “easy peasy” meals in the Palm House these days, so all of these items can be assembled beforehand. My mom is bringing over the cinnamon rolls, so here are our recipes for the casserole and fruit dip.
Cheesy Egg Casserole with Hashbrowns and Sausage
Ingredients:
- 1 bag frozen shredded hashbrowns (30 oz)
- 2 lbs mild breakfast sausage
- 1 tsp salt
- 1/5 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 cups shredded mild cheddar cheese
- 8 eggs
- 2 cups milk
Directions:
Preheat oven to 350 degrees and grease 9×13 baking dish. In a large skillet, cook sausage. Drain and set aside. In the same skillet, using drippings from the sausage, cook hashbrowns until golden. Add a small amount butter or oil if needed.
Place the cooked hashbrowns into the bottom of the baking dish followed by the sausage. Next, sprinkle cheese on top of the sausage and hashbrowns.
In a medium mixing bowl, whisk eggs, milk, salt, pepper, garlic powder and onion powder. Once thoroughly combined, pour into baking dish covering the cheese, sausage and hashbrowns.
Cover and refrigerate until ready to cook. Bake uncovered for 40-45 minutes.
Vanilla Cream Cheese Fruit Dip
Ingredients:
- 1 block of softened plain cream cheese (8 oz)
- 1/2 cup of powdered sugar
- 1 1/2 tsp vanilla extract
Directions:
In a stand mixer using a whisk attachment, whip the cream cheese until fluffy. Slowly mix in powdered sugar and vanilla extract. Whip until combined well and mixture is smooth. Keep refrigerated until ready to serve. Pair with strawberries, grapes, sliced banana, Teddy Grahams and pretzels.
The Palm House KC 