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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Lyndy and Kenny Ireland, owner's of the Triangle Ranch & B&B serve this to their guests either for brunch or for an easy weeknight dinner. Their 2,000 acre Spanish style house, which is on the National Register of Historic Places. Lyndy's great-grandfather built the house near the cottonwoods along S Dakota's Bad River in 1923 after saving enough alfalfa sprouts to upgrade from a cabin to a grand home built from a Sears kit!!!;) Imagine that! Six generations of prairie hospitality show in the meals Lyndy has served guests since she and husband, Kenny, began hosting them on the ranch in 1996. The cowboy is our great heroic figure, and has been for a century. That's one of the things that defines us a people, for better or worse worldwide. The Triangle's meals, like those served to working cowboys and ranchers and ranch guests across the Great Plains, draw heavily on tradition with clear ties to the chuck wagons. From homestead days, a guest was to be celebrated - you treat them as you wanted to be treated, offering your best, however simple that may be. Midwest Living Magazine, August 2009 edition. At the breakfast table, staples include the sausage casserole, cheesy scrambled eggs and over stuffed omelets - all made from scratch and from memory, and all variations of tried-and-true recipes.Contact the Triangle Ranch at 888.219.1774 or /sd/triangleranch/. Ingredients:
1 lb bulk pork sausage |
1 large onion, chopped (1 cup) |
1 cup shredded american cheese (4 ounces) or 1 cup swiss cheese (4 ounces) or 1 cup cheddar cheese (4 ounces) |
2 eggs, lightly beaten |
1 cup low-fat milk or 1 cup nonfat milk |
1/2 cup packaged biscuit mix (lowfat) or 1/2 cup packaged pancake and baking mix (lowfat) |
1/2 teaspoon crushed red pepper flakes (or more if you choose) |
salsa (home-made of any kind) |
sour cream (low-fat or fat-free) |
fresh baby spinach leaves (optional) or arugula leaf (optional) |
Directions:
1. In a large skillet, cook sausage and onion over medium-high heat until meat is brown and onion is tender.
2. Drain sausage mixture on paper towels.
3. Spoon sausage mixture into a greased 9-inch pie plate.
4. Top with shredded cheese.
5. In a small bowl, combine eggs and milk.
6. In another small bowl place biscuit mix; gradually whisk egg mixture into biscuit mix until combined.
7. Slowly pour egg mixture over the cheese.
8. Bake in a 400ºF oven for 25 to 30 minutes or until a knife inserted near the center comes out clean.
9. Let stand for 10 minutes before serving.
10. Cut into wedges and serve with home-made salsa on the side and a dollop sour cream on each wedge.
11. If you like, garnish with baby spinach or arugula leaves.
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