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Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Ingredients

Directions

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

Ingredients

Directions

~ Marla Meridith

Recipe: One-Skillet Green Bean Gratin

Ingredients

Directions

~ Marla Meridith

Recipe: Family Favorite Frittata

Ingredients

Directions

~ Marla Meridith

Recipe: Kale, Bacon & Cheddar Quesadillas

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Mac ‘n Cheese

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: One-Skillet Green Bean Gratin

We love this One-Skillet Green Bean Gratin recipe, a delicious holiday side dish! Simple to prepare and only one pot to clean up makes this dish dreamy!

6-8 servings

2 pounds fresh green beans
4 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
4 tbsp all-purpose flour
1 tsp fine sea salt
1/2 tsp ground black pepper
1 1/2 cups half and half
2/3 cup shredded cheddar cheese
1/4 cup shredded parmesan
1/4 cup bread crumbs or panko

Pre heat the oven to 350˚ Fahrenheit with the rack in the middle.
Rinse the green beans, trim off the ends and cut the beans in 1/2.
Bring a large pot of salted water to a boil and cook the green beans about 12 minutes or until tender. Drain the beans.
In a 12 inch cast iron skillet, melt the butter over medium-low heat. Sauté the shallot and garlic about 3-4 minutes until softened and fragrant.
Mix in the flour, salt and pepper until smooth.
Reduce the heat to low. Add in the half and half. Cook until mixture thickens. Add the cheese and mix until well blended and melted.
Add the green beans to cheese mixture. Combine well.
Flatten the top of the casserole with the back of a spoon or spatula.
Top with the parmesan and breadcrumbs.
Bake for 30 minutes. Continue to broil for 5 minutes or until golden brown. Serve immediately in the skillet.

~ Marla Meridith

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table!

10-12 servings

–Cornbread
6 cups gently crumbled cornbread
2 cups shredded Cheddar Jack cheese
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
–Dressing
8 strips bacon
1/2 cup chopped yellow onion
2 stalks celery, finely chopped
3 cloves garlic, minced
1 apple, diced
1 tbsp fresh oregano, finely chopped
–Liquid
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken or vegetable stock
Kosher salt and freshly ground black pepper
nonstick cooking spray or butter, for the baking dish

Place the crumbled cornbread, cheese and scallions in a large bowl.
Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.
Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.
In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.
Pour the liquid into the cornbread and combine well.
Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

We love this Cheddar Cheese Dinner Rolls recipe, great for the holidays! Bet you can’t eat just one! They bake up perfectly every time.

24 dinner rolls

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/4 cup granulated sugar
1 (1/4 ounce) packet active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 cups shredded cheddar cheese
1 1/2 tsp salt
6 cups unbleached all-purpose flour
flake salt for topping

In a small sauce pan, bring the milk to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar. Let cool.
Dissolve the yeast in the warm water. Let that sit until foamy, about 5 minutes.
In a mixer fitted with the dough hook, add the milk mixture, eggs, yeast mixture, cheese, salt and 3 cups of the flour. Mix until smooth. Add the remaining 3 cups of flour, 1/2 cup at a time. Mix until a smooth ball of dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes. Butter or oil a large bowl, add the dough. Cover and let it rise in a warm place for 60-70 minutes, until doubled in size.
Place the dough on a lightly floured surface and punch it down. Cut into 24 two inch pieces. Roll into balls. Place the dough balls onto 2 parchment or silicone lined baking sheets. Cover and let rise for an additional 30-40 minutes.
While they are rising, preheat the oven to 350˚
Brush the risen rolls with some melted butter and top each with some flake salt. Bake for about 20 minutes or until golden brown. Remove from the oven and serve warm with softened butter.

~ Marla Meridith