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Eggs Ole’ Mexican Breakfast Casserole

By 36 Comments

We all need a really great Mexican Breakfast Casserole Recipe in our back pocket. One that will wow that crowd. This recipe has everything you’ve been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, topped with a Velveeta queso sauce, they’ll be asking for seconds. Eggs Ole’ is a recipe from a famous Arizona Bed and Breakfast.

If you love Southwestern style breakfasts, don’t miss my recipe for Biscuits and Chorizo Gravy.

Mexican Breakfast Casserole with Chorizo and Velveeta Sauce

What To Expect From This Recipe

I’ve always said, if a recipe comes from a bed and breakfast, it’s going to be really great. They specialize in amazing experiences, and their top priority is a heart warming breakfast to start your day off right.

This recipe comes from one of our favorite spots in Southeast Arizona. The Ramsey Canyon Inn, a birdwatching destination in the Huachuca Mountains, located where the Sierra Madre of Mexico, the Rocky Mountains, and the Sonoran and Chihuahuan deserts all come together.

A perfect atmosphere for a great Mexican Breakfast Casserole, wouldn’t you agree?

On one of our visits to the Inn, Shirlene Disantis, the owner at the time, served Eggs Ole to our group for breakfast and was kind enough to pass the recipe along to me. 

This Mexican breakfast casserole with tortillas works because it starts with a base of fried corn tortillas, topped with a Mexican egg custard and lots of cheese and chorizo.

Once this casserole is baked, the tortillas remind me of the texture of a cooked tamale masa. And topped with that wonderful cheesy, salsa, chorizo mix this is one irresistible breakfast casserole.

And you can never go wrong with a finishing sauce of Velveeta Salsa Queso!

Let’s take a look at this crowd friendly breakfast casserole.

How To Build This Casserole

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients for Mexican Breakfast Casserole with Chorizo
  • Chorizo: Look for bulk chorizo. Chorizo that looks like course ground meat, rather than using chorizo that comes in a tube.
  • Cheese: Popular Mexican casserole cheeses like cheddar and Monterey Jack work well for this casserole.
  • Salsa: Use your favorite brand. I would encourage a chunky salsa, a thin watery salsa may compromise the custard’s rich texture.
  • Sour Cream: I always use full fat for flavor and texture, but reduced fat will work find. Using Mexican Crema is even a better choice.
  • Yellow Corn Tortillas: White corn tortillas will work, however, I recommend yellow. They’re simply sturdier and easier to work with when frying. Also the chewy texture of yellow corn tortillas is just right for this casserole.

Step by Step – How To Make Eggs Ole

Fried Corn Tortillas to make a Mexican breakfast casserole.
  • Step 1: Start by frying fresh soft yellow corn tortillas in oil to soften. Simply heat oil to medium high in a heavy skillet and fry each one individually. Place a corn tortilla in the hot oil, let it brown for 30 seconds and turn. Cook on the 2nd side for for 15 seconds. Remove to a paper towel and continue with the rest of the tortillas. A thin wide metal spatula works well for removing the softened tortilla from the oil.
browned chorizo sausage to make a Mexican Breakfast Casserole.
  • Step 2: Then fry up your Mexican chorizo. Simply use the same skillet that you fried the tortillas.
lining a casserole dish with fried corn tortillas
  • Step 3: Line a casserole dish that’s been sprayed with PAM with the fried corn tortillas. As you can see, I’ve cut them in half and turned them all different directions to make them fit evenly and level.
Adding cooked chorizo to breakfast casserole
  • Step 4: Then sprinkle on the cooked chorizo.
Adding shredded cheese to a Mexican breakfast casserole
  • Step 5: Top with the grated cheeses.
Mixing together egg custard for Mexican breakfast casserole
  • Step 6: Make The Egg Queso Sauce; Combine the eggs, salsa and sour cream in a large bowl.
Egg custard for breakfast casserole
  • Step 7: Using a whisk, stir until mixture is combined and smooth in texture.
Pouring egg, salsa, sour cream custard over Mexican Breakfast Casserole
  • Step 8: Then pour the combination of eggs, salsa and sour cream over the shredded cheese.
Mexican Breakfast Casserole ready to bake.
  • Step 9: To avoid spills, place the casserole on a sheet pan. You’re ready to pop it into the oven. 350 degrees, 30 – 40 minutes.
Queso made with velveeta and jarred chunky salsa
  • Step 10: While the casserole is baking, prepare the salsa queso topping. Simply add Velveeta, milk and salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
baked mexican breakfast casserole.
  • Step 11: Out of the oven. Baked to perfection.
Eggs Ole. A wonderful crowd pleasing Mexican Southwestern Breakfast Casserole
  • Step 12: Let the casserole rest for 10 minutes before adding the Velveeta Queso Topping and slicing.

FAQ’s and Expert Tips

Can I Use Chorizo That Comes In A Tube?

A note about chorizo, I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling that cooks away and you’re left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you’ll need to buy 2 tubes as that product renders down to less meat.

Can I Substitute Cheese Varieties?

Yes. In place of Monterey Jack, you can use Muenster (a great melting cheese) or even Pepper Jack. I wouldn’t replace the cheddar due to the orange color it brings to the casserole.

Can I Use Shredded Packaged Cheese?

Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier. ¼ pound of cheese will produce 1 cup shredded.

Can I Make Eggs Ole Ahead?

Yes. I’ve fried the corn tortillas, topped with sausage and cheese the night before. The rest is quick and easy. Covered tightly in the refrigerator you can add the egg mixture the next morning for a quicker turn around time.

Can I Half This Recipe?

Absolutely yes. Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish.

Can I Freeze This Casserole?

Yes. You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.

Recipe for Eggs Ole’ Mexican Breakfast Casserole

Mexican Breakfast Casserole with chorizo and corn tortillas with velveeta cheese sauce

This is a hearty Mexican breakfast casserole recipe that would pair lovely with just a bowl of fresh fruit as a side dish or even just a slice or two of avocado. But if you’re looking for breakfast side dish recipes, take a look at these Cast Iron Skillet Fried Potatoes, or Zucchini and Potato Skillet with Thyme.

And if you’re looking for more breakfast recipe ideas, don’t miss my breakfast category. You’ll find lots of ideas including the most popular on my site for Smothered Breakfast Burrito.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Breakfast Casserole with eggs, cheese and tortillas
Print Recipe
5 from 3 votes

Eggs Ole Mexican Breakfast Casserole

This recipe has everything you've been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, all topped with a cheesy sauce, they'll be asking for seconds.
Prep Time30 minutes
Cook Time35 minutes
Resting time10 minutes
Total Time55 minutes
Course: Breakfast Recipes
Cuisine: Mexican, Southwestern
Diet: Gluten Free
Servings: 12
Calories: 477kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup canola oil
  • 12 yellow corn tortillas
  • 1 pound bulk chorizo browned
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 16 large eggs
  • 12 ounces of your favorite salsa thick and chunky works best
  • 1 cup sour cream full or reduced fat
  • For the queso topping sauce:
  • 12 ounces Velveeta cut in cubes
  • 8 ounces Salsa thick and chunky works best
  • 6 Tablespoons milk

Instructions

  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
  • Brown chorizo in a the same pan, remove to paper towels and set aside.
  • Spray a 9×13 casserole dish with Pam.
  • Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
  • Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
  • Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
  • Bake uncovered at 350 for 30 – 40 minutes or until set.
  • Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
  • Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

Notes

Use fresh cheese as opposed to packages of pre-shredded cheese. ¼ pound of cheese will produce 1 cup shredded. 
Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier.
You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and then foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.
Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish instead of the 9 x 13″ dish.

Nutrition

Calories: 477kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 1454mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 2mg

Eggs Ole Mexican Breakfast Casserole … It’s whats for brunch.

Sweet Oatmeal Molasses Bread

By 33 Comments

This Oatmeal Molasses bread is as healthy as it is delicious. With just one tablespoon of added fat, lots of oatmeal and vitamin B rich molasses, this bread is soft, fluffy and a favorite when I make it for friends and family. Not to mention, molasses bread makes the best BLT Sandwich you’ll ever taste.

easy molasses bread with butter

About This Recipe and Why It Works

Have you ever considered turning the Winter months into a food goal project? I suppose you could call it a New Year’s Resolution. Pick something that you’d like to master. Strengthen your kitchen skills.

January and February would be a perfect time to learn on a new culinary skill. Declare war on your nemesis food.

Decide on your task…make it once a week until you master the dish.

Me? I’m working on bread.

One of the unexpected benefits that resulted from my time in Culinary School was learning that I actually loved making bread.

I’ve been making bread as much as I can. I’ve become familiar with how the dough should feel and behave during each step of the the process.

And watching the dough come to life as it rises is truly rewarding. Homemade bread makes a mockery of the mass produced bread we buy on our supermarket bread aisle.

My favorite bread to make is this Oatmeal Molasses Bread. The aroma as it bakes is simply intoxicating. Not to mention the flavor and texture is out of this world.

Molasses bread is a wonderful dark, crusty fragrant bread, a recipe made famous from the bed and breakfast, Rabbit Hill Inn, in Lower Waterford, Vermont.

I found this Molasses bread recipe hiding inside one of my favorite bed and breakfast cookbooks, Dairy Hollow House.

This cookbook contains some of the best soup recipes you will ever slurp, and where there’ s good soup, there’s good bread.  And if I’ve said it once, I’ve said it a hundred times, bed and breakfast recipes are some of the best comfort food recipes you’ll find.

Molasses bread is great for a breakfast toast served with eggs. Wonderful with an apple butter or jelly. Nice for lunch with a slice of Swiss cheese melted over it. And as a base for egg salad sandwich. And possibly the best bread to make a BLT sandwich – the best you’ll eat in your entire life.

Let’s take a look.

Ingredients You’ll Need

Ingredients for Homemade Oatmeal Molasses Bread
  • All Purpose Flour: No need for anything special for this molasses bread recipe. You most certainly can use bread flour, but all-purpose flour works fine.
  • Quick Cooking Oats: Instant oats are called for in this recipe as they are soaked prior to folding into the dough. They’ll absorb the liquid faster and better and will be a softer option than steel cut oats, which always require a longer cooking time.
  • Dry Active Yeast: As opposed to quick rising yeast.
  • Black Strap Molasses: You’ll find black strap molasses in the baking department. It’s processed differently than regular molasses. It’s more dense, thicker and a carries a somewhat bitter flavor.

How To Make Oatmeal Molasses Bread

soaking oatmeal to make molasses oatmeal bread
blooming yeast to make bread
  • Step 1. In a Kitchen-aid Mixing bowl, pour the boiling water over the oatmeal and butter. Let stand 30 minutes.
  • Step 2: In a small bowl, sprinkle the yeast over the lukewarm water and let stand to dissolve. 5 – 10 minutes.
soaking oatmeal to make bread
working with sticky dough for making bread
  • Step 3. Add the yeast, molasses and salt to the oatmeal mixture and stir well. 
  • Step 4. Using your Kitchen-aid paddle attachment, on low, stir in enough of the flour to make a kneadable dough 1 cup at a time, so that is still somewhat sticky to the touch. Switching to the dough hook, knead until smooth and elastic on power 4. About 7 minutes. Keep adding pinches of flour until the bread just starts to clean the side of the bowl. For me, I usually end up adding about 6 – 8 pinches. The dough will still be sticky.
placing dough in an oiled bowl for its first rise
dough doubled in size for molasses bread
  • Step 5. Transfer dough to a large oiled bowl. Turn dough to coat and cover with a clean cloth.
  • Step 6. Let rise until doubled. About 1 ½ hours.
punching down oatmeal bread
2nd rise for oatmeal bread in 9 x 5 loaf pans
  • Step 7. Punch the dough down and divide it in half. Note: Use a bench knife to divide the dough. It works like a charm.
  • Step 8. Oil two 9 x 5 inch loaf pans. Shape the dough into loaves and place them in the prepared pans. Cover and let rise until doubled in bulk. About 40 minutes.
2 loaves of molasses bread cooling on rack
  • Step 9. Bake the bread until crusty, about 30 minutes. Turn the loaves out of the pans onto a wire rack. Let cool.

Expert Tips and FAQ’s

Why Is Black Strap Molasses Important To This Recipe?

The role black strap molasses plays is important here, making the bread almost as dark as pumpernickel and with a flavor all its own. Molasses is a key flavoring in many New England breads, such as Boston Brown Bread. A sweetening far more dimensional than plain old sugar or even honey. Sweetness with pleasantly subtle sour bitter under note of flavor.

Can I Use Regular Molasses For This Recipe?

The original recipe calls for Blackstrap molasses, which will give the bread a potent bittersweet flavor. I’ve used regular molasses, which will give the bread a milder flavor.

All I Have Is Quick Rising Yeast, Can I Substitute?

To substitute instant yeast (or rapid rise yeast) use about 25% less. This recipe calls for 1 Tablespoon of Dry Active Yeast. 1 Tablespoon weighs .5 ounces, so use 0.125 ounces of instant yeast. A kitchen scale is an excellent tool to measure this. You will also not need to prove instant yeast. Just mix it in with the water and continue with recipe.

How Do I Know If My Water Is Warm Enough For Yeast?

The water should be between 100 – 110 degrees. Use a thermometer to determine if the water is the right temperature. If the water is too hot, such as 120 degrees, it will damage or kill the yeast.

Pro-Tip About Punching Down Dough: Punching down dough is a common technique in bread making. It deflates the dough and releases air so that you can form it into other shapes. Make a fist with your hand and push it firmly into the center of the puffy dough. Fold the edges into the center to make a rough ball. Then proceed with recipe instructions.

More Tips for Success

  • Want more of a Steakhouse feel with the recipe? Simply divide the dough into 6-8 mini loaves and reduce baking time to about 10 minutes. Watch them close to make sure you don’t over-cook.
  • Leave bread to rise in a warm spot. Cold places in your house will compromise the rising process. And could even stop it completely. You can even warm your oven to 200 degrees and then turn the oven off. Wait a few minutes and then place the dough in to rise.

Recipe for Sweet Oatmeal Bread with Molasses

Molasses bread with sweet cream butter

I’m hoping you’ll give this luscious molasses bread recipe a try. It’s a rewarding project that your family will flip over.

And if you’re looking for more bread recipes, don’t miss my bread category. You’ll find lots of fun recipes including one of the most popular on my site for good old fashioned Banana Nut Bread.

More Homemade Bread Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Molasses bread with sweet cream butter
Print Recipe
5 from 20 votes

Oatmeal Molasses Bread Recipe

A wonderful dark crusty fragrant bread from the Rabbit Hill Inn in Vermont.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 68kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups boiling water
  • 1 cup quick-cooking oatmeal
  • 1 ½ tablespoons butter
  • 1 tablespoon active dry yeast
  • ½ cup warm water 110 degrees
  • ½ cup molasses blackstrap preferably
  • 2 teaspoons salt
  • 4 ½ – 5 cups unbleached all-purpose flour

Instructions

  • In a Kitchen-aid Mixing bowl, pour the boiling water over the oatmeal and butter. Let stand 30 minutes.
  • In a small bowl, sprinkle the yeast over the lukewarm water and let stand to dissolve. 5 – 10 minutes. Add the yeast, molasses and salt to the oatmeal mixture and stir well. 
  • Using your Kitchen-aid paddle attachment, on low, stir in enough of the flour to make a kneadable dough 1 cup at a time, so that is still somewhat sticky to the touch.
  • Switching to the dough hook, knead until smooth and elastic on power 4. About 7 minutes. Keep adding pinches of flour until the bread just starts to clean the side of the bowl. For me, I usually end up adding about 6 – 8 pinches. The dough will still be sticky.
  • Transfer dough to a large oiled bowl. Turn dough to coat and cover with a clean cloth and let rise until doubled. About 1 ½ hours.
  • Oil two 9 x 5 inch loaf pans. Punch the dough down and divide it in half. Shape the dough into loaves and place them in the prepared pans. Cover and let rise until doubled in bulk. About 40 minutes.
  • About 30 minutes into the final rise, preheat oven to 375 degrees. 
  • Bake the bread until crusty, about 30 minutes or until an instant read thermometer inserted into the center of each loaf reads 190 degrees. Turn the loaves out of the pans onto a wire rack. Let cool.

Notes

The original recipe calls for Blackstrap molasses, which will give the bread a potent bittersweet flavor. I’ve used regular molasses and find I like the flavor better. 
If rapid rise yeast is all you have, use 25% less than this recipe call for. Just add it to the water and stir, no need to let it prove for 10 minutes. Just add it to the dry ingredients and proceed with the recipe.
This recipe works with a somewhat sticky dough. Using a bench knife makes easy work when dividing the dough to place into the bread pans for its second rise. 

Nutrition

Calories: 68kcal | Carbohydrates: 12g | Fat: 1g | Cholesterol: 3mg | Sodium: 408mg | Potassium: 222mg | Sugar: 10g | Vitamin A: 45IU | Calcium: 32mg | Iron: 0.8mg

Oatmeal Molasses Bread … It’s what’s for dinner.

Make Ahead Sour Cream Mashed Potatoes

By 11 Comments

The beauty of this make ahead sour cream mashed potatoes recipe is that its perfect for busy holiday meal plans. Simply stated, this recipe can be a life saver. Make up to 2 days ahead of time, then bake in the oven. Sour Cream mashed potatoes with chives and plenty of butter make this a family favorite side dish.

Sour cream mashed potatoes baked in a casserole dish.

About This Recipe

I used to be such a mashed potato purist. Surely there couldn’t be any reason to fiddle with such a perfect side dish. Potatoes that have simply been mashed to a fluffy delight, topped with a pat of butter or better yet gravy. Perfection.

Cue this Make Ahead Sour Cream Mashed Potatoes Recipe.

Here’s what you’re going to love about this recipe:

  • It’s great for entertaining.
  • The make ahead factor frees up burner space on your stove-top.
  • You’re not laboring over a big pot of potatoes wielding a potato masher while your guests are waiting for dinner.
  • And, the potatoes are mashed with butter, sour cream and chives = fabulous with flavor.

It gets even more genius. Besides its deliciousness, it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator.

When dinnertime comes, dust it with the cheese, butter and bread crumbs and toss it in the oven.

So if you’re looking for a make ahead mashed potato recipe, take a look at this one:

What Goes Into This Recipe

Ingredients for sour cream potatoes mashed potato casserole.
  • Potatoes. Yukon Gold potatoes come with their own buttery flavor and texture. Perfect for mashed potatoes.
  • Kosher Salt: Why do so many recipes call for Kosher Salt as opposed to Sea Salt or table salt? Chefs, including myself, like Kosher salt for its pure salt flavor.
  • Sour Cream and Chives: Why not add your favorite baked potato toppings into a mashed potato casserole?
  • Parmesan Cheese: Parmesan adds a sharp nutty flavor to this mashed potato casserole. A lovely addition to the flavor of the crunchy bread-crumb topping.
  • Panko Bread Crumbs: Who doesn’t love a little crunch on their favorite casserole. Panko bread crumbs have a crisper texture that finer grain varieties. They’re less likely to soak up oil or grease, keeping them light and crispy.

How To Make Sour Cream Mashed Potatoes

With just a few easy steps, you’re on your way to this convenient side dish

Cubed yukon gold potatoes ready to be boiled for mashed potatoes
  • Step 1: Cook the potatoes. Add 4 quarts of water to a large soup pot. Cut the potatoes into chunks and add them to the water. Bring them to a boil and cook for about 20 minutes or until potatoes are tender.
Mashing cooked yukon gold potatoes.
Mashed potatoes in a casserole dish.
  • Step 2: Mash the potatoes. Drain water from the potatoes and in the same pot, mash potatoes with the butter, sour cream, reserved starchy potato water, salt and pepper. Stir in the chopped chives.
  • Step 3: Add the mashed potatoes to your favorite casserole dish that’s been greased with butter, or sprayed with non-stick spray, like PAM.
Covering sour cream mashed potatoes with plastic wrap.
Making crunchy panko topping for sour cream mashed potatoes.

  • Step 4: Store the casserole: If you’re making this casserole a day or so ahead of time, at this point, cover the casserole with plastic wrap and place in the refrigerator.
  • Step 5: When ready to bake, Pepare The Crunchy Topping: In a small bowl, combine the bread crumbs with melted butter and grated Parmesan Cheese.
Sour cream mashed potatoes in a casserole dish ready to bake.
  • Step 6: Bake and Serve: Remove the plastic wrap from the potatoes. If the potatoes seem stiff, pour a little milk over the potatoes and using a fork, gently incorporate the milk. Sprinkle on the bread crumb topping and bake.

FAQ’s and Expert Tips

What are the best potatoes for mashing?

Yukon Gold Potatoes are a medium starch potato. When cooked, they don’t become mushy or watery, which are qualities that can ruin mashed potatoes.

Can I use Progresso Plain or Italian Bread Crumbs?

Yes. And actually the Italian bread crumbs will bring a complimentary flavor to this mashed potato casserole. The consistency of this finer product will soak up more of the butter, so you will need to add an additional ⅛ cup to the instructed ⅔ cup called for in this recipe.

Can I use a different cheese than Parmesan?

Absolutely. Parmesan is a dry salty cheese, which adds to the panko to form that crunchy topping. So if substituting you might want to think about swapping out Parmesan for another dry cheese. White cheddar would work well here. And even though it’s a softer cheese, Swiss Cheese would bring a nice flavor profile to this recipe. Play around with different cheeses, make this mashed potato casserole recipe your own.

Do I need to peel the potatoes?

If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato. (Source: Idaho Potato Commission)

Tips For Success

  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.

Storage

  • Cover any left over mashed potatoes with plastic wrap. They’ll keep in the refrigerator for 4 days.
  • To Reheat: Warm in the microwave in 30 second increments at 50% power. Stir as you warm to distribute heat.

Serving Ideas

Since I usually make this recipe during the holidays, here are some main course showing recipes to consider:

Recipe for Make Ahead Sour Cream Mashed Potatoes

The end result? A creamy mashed potato casserole with a sour cream and chives flavor and a crunchy Panko Parmesan topping that’s simply irresistible.

More Potato Casserole Recipes For Entertaining

And if you’re looking for more side dish recipes don’t miss my Side Dish Category. You’ll find lots of supporting actor ideas, including the most popular side dish recipe on my site, Broccoli Rice and Cheese Casserole.

Sour cream mashed potatoes baked in a casserole dish.
Print Recipe
5 from 2 votes

Make Ahead Sour Cream Mashed Potatoes

A make ahead mashed potato casserole for the holidays or for entertaining.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • 14 tablespoons unsalted butter softened, and more for the pan
  • 6 pounds Yukon Gold potatoes peeled and cut into chunks
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 2 cups sour cream
  • ¾ cup starchy potato water (reserved water the potatoes have been cooked in)
  • 1 teaspoon black pepper
  • 6 tablespoons finely chopped chives
  • ⅔ cup panko bread crumbs
  • ⅔ cup grated Parmigiano-Reggiano cheese

Instructions

  • Lightly grease a 9-inch-by-13-inch baking pan.
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. You can tell when potatoes are done, if when pierced with a fork they break in half. Drain, reserving a cup of the starchy water that potatoes cooked in.
  • Mash potatoes with 10 tablespoons butter, sour cream, ½-3/4 cup starchy potato water (just enough to get a creamy, not dry texture), 1 teaspoon salt, and pepper. Stir in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover with plastic wrap and refrigerate for up to three days. Even if your casserole dish has a lid, use plastic wrap. It will better seal in the moisture and keep the potatoes from drying out.
  • In a small bowl, melt the remaining 4 Tablespoons butter in the microwave in 15 second increments. combine butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake, uncovered until golden and crisp, 30 to 40 minutes.
  • Garnish with additional chives, or fresh thyme works nicely here. Serve directly from the casserole pan, or spoon into your favorite special serving dish.

Notes

Tips for Success:
  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.
  • If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potatoes.

Nutrition

Calories: 472kcal | Carbohydrates: 54g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 1225mg | Fiber: 6g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 55mg | Calcium: 169mg | Iron: 3mg

Make Ahead Sour Cream Mashed Potatoes …. It’s Whats for a Holiday Side Dish

How To Cook Roasted Purple Potatoes with Garlic and Thyme

By 5 Comments

The intense color of these purple potatoes roasted with garlic makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor. I’ve added some roasted green chile peppers for a little kick of spice. Give ’em a try.

Purple roasted potatoes with garlic, thyme and green chile peppers

Table of contents

About This Recipe

I simply can’t resist grabbing a few pounds of eye-catching purple potatoes every year at my local farm stand market. Their fun intense color is irresistible and they always make a showy unique side dish.

Purple potatoes are a medium starch potato like Yukon Gold potatoes. A medium starch potato that holds up well and holds their shape for one of our favorite ways to cook potatoes, roasting them.

They are popular in South America. They hail from Bolivia and Peru. Purple potatoes may be labeled as Purple Majesty, Purple Viking or Purple Peruvian. At the stand where I purchased these the sign simply indicated “Purple Potatoes.

The secret to get the most out of the flavor, is to fine chop the garlic, use lots of small pieces of fresh thyme sprigs, and spice things up by stirring in some chopped roasted green chile peppers at the end.

It’s an easy recipe, let’s take a look at how to cook purple potatoes roasted with garlic and thyme.

Why You’re Going To Love Cooking with Purple Potatoes

  • Roasting potatoes is an easy peasy side dish.
  • You don’t have to peel purple potatoes, that saves time. And the peels are totally edible.
  • Purple potatoes are healthier than white potatoes.
  • The spices added to this recipe will knock your socks off.
  • They add a pop of color to your plate. They’ll add some pizzaz to a chicken entree.

Ingredients You’ll Need

Cooking is always an easier proposition when we practice mise en place. Always gather and measure ingredients before starting any recipe.

Ingredients for purple potatoes roasted with garlic and chile peppers

Here’s what you need for this roasted purple potato recipe.

  • Purple Potatoes. When you can find them, give them a try. I usually have luck at my farm stand market. If you can’t find purple potatoes, Yukon Gold potatoes will work just fine for this recipe.
  • Fresh Garlic. When using garlic to flavor recipes that are cut into small pieces, like these purple potatoes, use a mini-chopper to chop it fine. That way you’ll be able to coat more of the surfaces of the potatoes to infuse more of that garlic flavor into each piece.
  • Fresh Thyme. I grow fresh thyme every Summer. I usually grow Lemon Thyme which will add a hint of citrus to this recipe. Use fresh French thyme or even dried thyme.
  • Olive Oil: Oil is essential in this recipe not only to coat the potatoes for browning purposes, but the fat in olive oil will also help infuse flavors into the potatoes.
  • Chile Peppers I’ve used roasted Pueblo Chile Peppers grown here in Colorado. They’re Mirasol peppers which are medium in heat. You can use roasted Hatch Chile Peppers, or even the canned chile peppers from the grocery store. Or even a sprinkle of New Mexico Red Chile Powder.

How To Cook Purple Potatoes

This recipe is so easy.

Purple potatoes roasted with garlic and thyme
  • Just cubing the potatoes in small pieces allows them to roast quickly in the oven.
  • Toss them with olive oil, garlic, thyme and chopped chile peppers.
  • Add them to a sheet pan and in under 30 minutes you have a unique side dish.

More Questions You May Have About Purple Potatoes

Are purple potatoes healthier than regular potatoes?

Purple and red potatoes are packed with antioxidants, fiber and potassium.
blood sugar. Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in the yellow or white varieties. Source: Healthline

Do You Have To Peel Purple Potatoes?

I rarely peel potatoes, unless I’m using thick skinned russet potatoes for a more delicate recipe like Oven Home Fries. But just like any other potato the skins of purple potatoes are completely edible.

What Do Purple Potatoes Taste Like?

Do purple potatoes taste different? They taste very similar to any other potato, except slightly nuttier tone.

Serving Suggestions

Recipe Variations

Want to shake things up? Here are some recipe variations.

  • Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
  • Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers.
  • Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.

More Popular Potato Recipes

If you like potatoes as much as we do, take a look at these potato recipes.

And if you’re a potato fan like us, or looking for more side dish ideas, don’t miss my Side Dish Category, you’ll find lots of great ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roasted purple potatoes.
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5 from 1 vote

How To Cook Purple Potatoes With Garlic

The intense color of these purple potatoes makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 313kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds purple potatoes
  • 3 cloves garlic chopped in a food processor
  • 8 sprigs fresh thyme or ½ teaspoon dried thyme
  • 4 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 4 ounces roasted chile peppers canned, or three large chile peppers, roasted and cleaned

Instructions

  • Get that oven nice and hot so these purple potatoes will turn out nice and crispy. Preheat oven to 400 degrees.
  • To get the garlic in very small pieces, use a mini-chopper. Just peel three cloves of garlic and give them a few whirls in the chopper. Use a rubber spatula to scrape the pieces out.
  • Prep the Sheet Pan Either spray a sheet pan with PAM or using a basting brush, brush the pan with olive oil.
  • Simply wash and scrub the purple potatoes with a vegetable brush. Cube the potatoes in 1" pieces. Set aside.
  • Combine all the Seasonings Pour the cubed purple potatoes into a large mixing bowl. Add the garlic, thyme sprigs, salt and pepper and olive oil. Toss well to coat and combine.
  • Add the potatoes to Sheet Pan Pour the potatoes onto the sheet pan and distribute them in a single layer. PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.
  • Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
  • Move the potatoes to a large serving bowl and stir in the chopped roasted green chile peppers.
  • Garnish with fresh thyme sprigs.

Notes

About Chile Peppers: Prepare the Chile Peppers I always have a stash of roasted Hatch or Pueblo Chile Peppers in the freezer. Simply thaw, remove most of the charred black skin from the peppers. Remove tops and seeds and rough chop. 
 
Variations
Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers
Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.
PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 563mg | Potassium: 976mg | Fiber: 6g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 53mg | Calcium: 39mg | Iron: 2mg

Roasted Purple Potatoes with Garlic and Thyme, It’s What’s for a side dish

Pork Tenderloin Medallions with Bourbon Peach Compote

By 4 Comments

Pork tenderloin gets a quick stove top sear and then finishes in the oven. Once sliced and plated, the pork tenderloin medallions are drizzled with an amazing syrupy bourbon and peach compote that’s tangy sweet and irresistible with flavor. It’s a super easy meal that’s easy enough for a weeknight yet impressive enough for entertaining. Let’s take a look.

Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash

Inspiration for this recipe

I swear I’m so impressionable when it comes to cooking and decisions made when deciding on dinner plans.

I was walking little Remy early one morning last week and stopped to visit with our neighbor Priscilla. We started talking about our supply of just arrived Palisade Peaches. Which led to peach sauces, which led to her plans to cook a pork tenderloin on her Big Green Egg which involved a pork tenderloin marinade, (which I thought sounded difficult). When she mentioned her plans included a bourbon peach compote…well the rest is history.

I came home and started making plans for my own peach sauce recipe for pork tenderloin, and you bet it involved bourbon. Let’s take a look at what I came up with.

Pork Tenderloin with Bourbon Peach Compote

I really wanted to ditch the marinade process and simplify the recipe to make a gourmet pork tenderloin recipe that was quick to the table and big on flavor. And I wanted an oven baked pork tenderloin as opposed to a grilled pork tenderloin recipe.

And as far as peach sauces go, this was one of the best flavor combinations I’ve ever had, and the tenderloin was so tender and perfect.

The Key Ingredients are simple:

  • Olive oil: No need to haul out the expensive bottle of olive oil, the one that you reserve for those elegant vinaigrettes. The olive oil for this recipe is simply used for searing the pork tenderloin stove top. To get it nice and browned before finishing in the oven.
  • Pork Tenderloin: This recipe will feed four as a light main course. Or two hungry adults with a small amount of leftovers. Pork tenderloin usually come packaged in a one pound packages and that’s what I used.
  • Fresh Peaches: You’ll need 3 – 4 medium peaches. I prefer yellow peaches, the quintessential peach with a beautiful peach flavor.
  • Bourbon: I like to use Wild Turkey 101, it’s premium American Kentucky Bourbon. It’s a good sipping bourbon with classic flavor. Perfect for this peach sauce.
  • Apple Cider Vinegar: I love adding vinegar to sauces. It’s as important as salt and pepper in my book. Vinegar always brightens flavor and adds that perfect tang to balance a sweet sauce.
  • Agave Syrup: I’m out of honey, so have been using Agave Syrup. Agave Syrup is darker in color than honey and actually has a more neutral flavor than honey. Substitute honey if you don’t have agave syrup.
  • Unsalted Butter: A swirl of butter to finish any sauce never hurts. It brings everything together with texture and flavor.
Pork tenderloin medallions with bourbon peaches and grilled summer squash

How To Make Pork Tenderloin Medallions with Bourbon Peach Sauce

Let’s get started, it’s an easy recipe.

Pork Tenderloin with Bourbon Peach Compote – How To

  • Gentlemen start your ovens Preheat that oven to 350 degrees
  • Dust the Pork Tenderloin with Flour Place the flour on a dinner plate and gently roll the pork tenderloin to lightly coat with flour. Salt and pepper the tenderloin. Set aside.
  • Sear the Pork Tenderloin Heat a heavy skillet or cast iron skillet over medium high heat. When the skillet is hot, add the oil. When the oil starts to shimmer, add the pork tenderloin and sear on two sides. Sear until if turns a golden brown.
  • Finish the Pork Tenderloin In The Oven Remove the pork tenderloin to a baking sheet and place in oven. Cook until an instant read thermometer registers 140 degrees. This should only take about fifteen minutes.
  • Make The Peach Bourbon Sauce While the tenderloin is in the oven, make the peach bourbon sauce. Add peeled and sliced peaches to skillet. Cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and agave syrup, or honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
  • Pork Tenderloin Medallions Slice the pork tenderloin into thick medallions. About 1 – 1 ½ inches thick.
  • Plate the Meal Fan pork medallions on a plate. Spoon the bourbon peach sauce liberally over the medallions. Serve immediately.

FAQ’s

Whats The Difference Between Compote and Jam?

Jam is a condiment where fruit is broken up into a spreadable consistency. The fruit in compote is left whole or in large chunks and routinely includes savory spices or flavorings.

In Summary, Why this Recipe Works

Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates flavor. The browning component creates that distinctive meat flavor. Browning meat also makes it very oven friendly. It serves to hold in those precious meat juices which will keep the meat tender.

The recipe becomes super easy by finishing the pork tenderloin in the oven. Hands off means you have ample time to make that peach bourbon glaze.

And finally slicing the pork tenderloin into medallions, makes the feel like a special restaurant quality meal.

The woody undertones of bourbon are a perfect match for our sweet juicy fresh Palisade peaches. And an elegant flavor combination for pork tenderloin medallions.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Recipe for Pork Tenderloin Medallions with Peach Bourbon Sauce

pork tenderloin medallions with peach bourbon sauce and grilled summer squash

I hope you give this pork medallions recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. And if you have a favorite recipe using peach and bourbon, let me know, I’d love to give it a try.

Pork Tenderloin Sides

For this recipe, I served the pork tenderloin medallions with Summer squash that had simply been sliced and grilled in my stove-top grill pan. Here are some more ideas for side dishes for this recipe. I highly recommend my recipe for creamy cheesy Microwave Cauliflower, where cauliflower is topped with mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. 

  • Company Lettuce Salad: Crispy crunchy Chow Mein Noodles are just the beginning to what makes this lettuce salad so special. A salad so wonderful in flavor and texture that you'll want to save this one for company.
  • Zucchini and Potato Skillet: Sauteed zucchini and potatoes. Simply flavored with thyme this Zucchini and Potato Skillet is a beautiful Summer side dish. 
  • Green Vegetable Medley: All you need is some olive oil, a leek, asparagus, a handful of fresh spinach and some frozen peas. Some salt and pepper and you've got elegance that took all of fifteen minutes to make. 

More Pork Tenderloin Recipes

And don’t miss my Pork Category. You’ll find lots of delicious recipes including the most popular on my site for Pickled Pineapple for Pork Medallions.

And if you like the pork and peaches combination, don’t miss my recipe for Ground Pork Meatballs with Peaches Basil and Lime.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash
Print Recipe
5 from 1 vote

Pork Tenderloin with Bourbon-Peach Sauce

Pork tenderloin medallions are drizzled with an amazing syrupy peach and bourbon glaze that's tangy sweet and irresistible with flavor. Super easy meal that easy enough for a weeknight and impressive enough for entertaining. Let's take a look.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 2
Calories: 668kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons olive oil
  • 1 pound pork tenderloin
  • ⅛ Cup Flour
  • Salt and pepper to taste
  • 2 cups sliced peeled fresh peaches 3 – 4 medium peaches, peeled and cut into wide slices
  • 2 tablespoons bourbon
  • 3 tablespoons apple cider vinegar
  • 1 tablespoons honey or agave syrup
  • 1 tablespoon unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high, and add. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
  • Remove the pork to a sheet pan and move to oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board.
  • Add fresh peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 vinegar, an honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
  • Slice tenderloin 1 inch thick. Place on plates and drizzle with the peach bourbon glaze.

Notes

Prep Time: 20 Cook Time: 20 Difficulty: easy Servings: Serves 4 Source: cookinglight.com

Nutrition

Calories: 668kcal | Carbohydrates: 29g | Protein: 49g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 121mg | Potassium: 1184mg | Fiber: 3g | Sugar: 20g | Vitamin A: 677IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg

Pork Tenderloin Medallions … They’re What’s for Dinner