I love all things caramel. And this snack definitely satisfies. Caramel Crispix even gets bonus points in the summer because you don’t have to heat up the oven and the house making it. Did I say the main ingredient is cereal so you can eat it for breakfast? Ding, ding, ding, extra bonus points! Make a batch today.
- 9 – cups Crispix cereal
- 1 – cup brown sugar
- ½ – cup margarine
- ½ – teaspoon salt
- ¼ – cup light corn syrup
- ½ – teaspoon baking soda
Spray the inside of a large, heavy–duty, brown paper grocery bag with cooking spray. Pour the cereal into the bag. Line a large cookie sheet with 2 layers of wax paper. Spray the top layer of wax paper with cooking spray.
Put the margarine, corn syrup, and brown sugar in a 4–cup glass measuring pitcher and microwave the syrup on high for 3 minutes. Stir the syrup and microwave it again for 1 minute. Remove the syrup from the microwave and stir in the salt and soda. Keep stirring as the syrup foams up and turns light golden brown. Pour the syrup over the cereal and stir it a little without getting burned.
Loosely, roll the top of the bag closed and microwave the bag of cereal on high for 1 minute. Put an oven mitt on each hand to remove the bag from the microwave and shake the bag upside down and sideways. Shake the bag of cereal gently so the bag won’t tear. Microwave the bag for another minute. Shake the bag again and dump the cereal onto the cookie sheet to cool. Even though one batch seems like a single serving, try not to eat all of the cereal before breaking it up in a bowl to share. Store any leftovers in a Ziploc bag.
Breakfast casseroles are great. You build them the night before and then slip them into the oven in the morning. So handy, and Oh So GOOD!
When I was in high school, we lived in the #1 hog producing county in the US. And when the wind was right, you knew it. Sure hog farms can have a bad smell from time to time, but the ham, bacon, sausage, roasts, and ribs we get make up for any discomfort from the smell. Growing up with pigs, it’s no wonder we used pork to make some of our best breakfast casseroles. Since I moved to Texas, I have added a little jalapeño to spice it up. This is one of my favorite breakfast casseroles.
Sausage Potato Breakfast Casserole
- 1 – 2 lb. bag frozen Southern–style hash browns, thawed
- 1 – pinch cayenne pepper
- 2 – tablespoons butter
- ½ – teaspoon garlic salt
- 1 – small onion, chopped
- 1 – 16 or 32 ounce tube ground pork sausage
- 1 – 8 ounce package sliced fresh mushrooms
- 1 – 8 ounce bag shredded cheddar cheese, I like more
- 1 – teaspoon thyme
- 1 – 8 ounce bag shredded mozzarella cheese, or more
- 1 – teaspoon basil
- 9 – eggs
- 1 – tablespoon freeze-dried red jalapeño
- ½ – cup half-n-half, milk, or cream
- 1 – pinch paprika
Spread the hash browns in a 13x9x3 lasagna pan. Salt and pepper to taste. In a large skillet over medium heat, sauté the onion and mushrooms in the butter with the thyme, basil, jalapeño, paprika, cayenne, and garlic salt. When the onion is soft, brown and crumble the sausage with the onion and mushrooms. Add half of the cheeses to the sausage and cook until the cheese is melted, stirring occasionally. In a large mixing bowl with a mixer on medium speed, beat the eggs and half-n-half. Pour the eggs over hash browns. Top the potatoes with the sausage mixture. Cover the pan and refrigerate the casserole overnight. Some people like to put the sausage mixture on top of the potatoes and then pour the eggs over everything.
Preheat the oven to 350. Bake the casserole, uncovered, for 1 hour, until brown and bubbly. Sprinkle the remaining cheese over the casserole and continue to bake until the cheese is melted, about 10 more minutes. This is one of those great recipes you can really customize to your own tastes. You can add bell pepper or hot peppers. You can add more eggs if you like it to be more like an omelet. You can stir the potatoes and sausage together before you add the eggs. The only thing I wouldn’t do is add more milk. It makes the casserole too runny. Add more cheese; you can’t have too much of that.