Farmers Market Breakfast Casserole

Yields 4-6 servings. Recipe is by Teresa B. Day.

1 pound pork breakfast sausage

1 small onion

1 green bell pepper

2 cups red (new) potatoes, shredded

4 cups shredded cheddar-Monterrey Jack cheese, divided

6 large eggs, beaten

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon garlic powder

1. Preheat oven to 350 F. Butter a 9-by-13-inch or 8-by-8-inch casserole baking dish, depending on how thick you want your casserole.

2. Heat a large skillet over medium-high heat. Cook and stir sausage, onions, bell peppers and shredded potatoes in the hot skillet until the meat is done and the onions are translucent, about 5 to 7 minutes.

3. Stir in 2 cups of shredded cheese until melted.

4. In a separate bowl, beat eggs with salt, pepper and garlic.

5. Spread meat and potato mixture into prepared baking dish; pour egg mixture evenly on top.

6. Top with the remaining two cups of cheese.

7. Bake in the preheated oven until bubbling and golden, about 45 minutes to 1 hour depending on thickness.

Pumpkin Pecan Bread

Yields one loaf or 24 muffins. Recipe is by Teresa B. Day.

2 ¼ cups all-purpose flour, sift before measuring

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ cup butter, softened

½ cup granulated sugar

½ cup brown sugar

2 eggs, beaten until frothy

1 teaspoon vanilla extract

2 cups mashed, cooked pumpkin

½ cup chopped pecan pieces

1. Heat oven to 375 F. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into a bowl.

2. Cream butter and sugars until light and fluffy; beat in eggs and vanilla.

3. Blend in mashed pumpkin on low speed.

4. Stir in the sifted dry ingredients one-half cup at a time, blending until batter is smooth after each addition. Fold in pecan pieces.

5. Spoon batter into well-greased and floured loaf pan or paper-lined muffin pan cups. Fill about ⅔ full.

6. For a loaf pan, bake 45 minutes to 1 hour, or until a toothpick or cake tester inserted in center comes out clean. For muffins, bake 25 minutes.