• 1 lb penne uncooked
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion chopped
• 2 cups ham cooked, chopped
• 1 cup chicken broth low sodium
• 1 cup heavy cream
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 cup Mozzarella cheese shredded
• 1 cup cheddar cheese shredded
• 3/4 cup frozen peas
• 1 tbsp fresh parsley chopped
• 1/2 cup Parmesan cheese grated (optional)

INSTRUCTIONS

1. Cook the penne al-dente according to package instructions.
2. In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and saute for about 5 minutes until the onion softens.
3. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
4. Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts.
5. Add the pasta, peas, stir and cook for a couple more minutes.
6. Garnish with parsley and Parmesan cheese.

Source: Jo Cooks

The post Leftover Ham and Cheese Pasta appeared first on All You Can Eat.

Ingredients

• 1lb sausage cooked. (Suggested 1 tube)
• 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
• 6 eggs
• 1/2 cup of milk
• Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
• 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
• Salt & pepper to taste. (When the sausage and onions are cooking)

Directions

1. Preheat oven to 350.
2. Prepare sausage & onion and salt & pepper when it’s done.
3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.

Source: The Hallmark Channel

The post Christmas Morning Breakfast Bake appeared first on All You Can Eat.