Crustless breakfast quiche

Since we are limiting carbs I made some great tasting crustless breakfast quiches that were so good.  I split the quantity of everything in to two bowls so that I could have my turkey sausage and hubby could have his cubed ham.  These are such a versatile recipe as you can add the “add-ins” to accommodate your tastes and change these up every time you make these.

Also, these are great to freeze and pop in the microwave for a quick breakfast on the go.

Make these and see how you like them and see what combination you come up with!

Crustless Breakfast Quiches

12 eggs (I put 6 eggs into two separate bowls so I could add each of our favorite stuff)
1/2 cup heavy cream(I put 1/4 cup in each egg bowl)
1/4 cup milk ( divided it between the two egg bowls)
2 Tbsp fresh parsley, chopped
Salt and pepper to taste( I used about 1/2 tsp salt and about 1/4 tsp pepper in each bowl)
(I sprinkled some garlic powder in for good measure!)
Beat all of this together.
Veggies:
1 cup of fresh broccoli, cut into tiny florets,
1 cup fresh spinach, roughly chopped (I left this out this time)
bell pepper chopped (about 1/2 to 1 bell pepper (I used about three of the small tri colored ones)
1/4 to 1/2 of an onion, chopped

Whatever kind of meat you want in it –
1 lb bacon, cooked and crumbled or divide and use 1/2 lb bacon and 1/2 lb of chopped ham, or use 1/2 lb of sausage browned – endless possibilities – or leave the meat out! I used turkey sausage and hubby wanted diced ham.

1 1/2 cups of cheddar, gruyere, mozzarella, or other cheese (your favorite) divided

1. Preheat oven to 375 degrees. Spray muffin pans with cooking spray. (I used two so I could put hubby’s in one and mine in one and keep them separate since I don’t eat ham)
2. Whisk the eggs, cream, milk, parsley (if you include parsley and basil if you want to throw that in or some cilantro if you are going for a Mexican theme-I’m telling you – these are so versatile) salt and pepper along with some garlic powder and stir to combine.
3. Add all your diced veggies (whatever you choose to add in – I forgot – we also included some mushrooms in ours). Add in 1/2 of the cheese and give it all a stir.
4. Use an ice cream scoop or 1/4 cup measuring cup and add the mixture to the muffing cups. Fill to about 1/4 inch to the top and sprinkle a small amount of reserved cheese over each.
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Place in oven and bake for about 20-25 minutes until egg is set and the cheese has just started to turn golden on top.
Remove and let cool for about 5 minutes before running a knife around the edge and remove.
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See? Don’t they look good? I can’t wait to hear what you added to yours! Have a great rest of the weekend!

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Cheesy Sausage Pull Apart Bread

I made this for Sunday School.   I think they liked it – they said they did and they ate it – but our group will eat just about anything! HA!

I do know that next time I make this there are a few things I will do differently.   Since we have some that are out sick/surgery/colds/ and various other reasons, I knew the regular number would not be the same so I only made half the recipe.   The recipe says make in a large skillet because you use the large size biscuits.  I actually did use the large size biscuits but had 2 left over that I did not use or could not fit in a cake pan that I used for ours.  And I did not make a double layer of these cuties.   So if you make these (and I truly hope you do) try making a double layer or better yet, make them in a bundt pan – truly a pull apart breakfast bite!

I also used 1/2 of a mild sausage and 1/2 of a hot sausage, blended them together before browning to give some zowie! to the dish and add another layer of flavor to the dish.   It made it not to hot but with just a little zip in it.

So….here’s the handy dandy dish..but no end picture because I am a total airhead..sorry!   I did remember to take pictures of the makings!

Cheesy Sausage Pull Apart Breakfast Bread

1 pound breakfast sausage, cooked and drained

2 – 16oz cans refrigerated buttermilk biscuits (the large ones)

3 Tbsp butter

2 garlic cloves

2 cups Sargento 4-Cheese Mexican Shredded Blend

1 Tbsp thyme (optional – I didn’t use this but it would work well)

Preheat oven to 375 degrees.  Spray a large skillet or baking pan with non-stick cooking spray.

Cut biscuits into quarters like this.

photo one

Flatten each piece slightly (and next time I will flatten more than I did this time) filling with a small amount of cooked sausage.  (I might even add a bit of cheese to my cooled sausage to go in the little scutters!)

photo two

Pinch edges to seal and roll into a ball. See how cute?

photo three

Place in the skillet, or whatever you are using, and make sure they are touching.   Repeat with remaining dough and sausage.   Melt butter and sliced garlic cloves to a small skillet and cook over medium heat for about 3 to 5 minutes or just until butter starts to brown.  Remove and brush the butter over the rolled biscuits.

Sprinkle the cheese over sausage balls.  Bake for 28-30 minutes or until edges are golden brown and cheese is melted.  Garnish with fresh thyme if desired and serve immediately.

photo four

I also think next time I may dot butter on the first half of the layer and put half the cheese on first layer and then brush the tip layer with butter and  the other half of the cheese on the top layer.

That’s how we learn…experiment with our recipes, change them up until they are how we want them!   Have fun with this one!

Eat it for Breakfast or Supper

I made this for supper last week –

bkfst casserole

and it was so good!   This is a great casserole that can be eaten for breakfast, brunch, or for supper, like us.  And you can make this as hot or as mild as you want. Vary the flavors  with your version.

Jalapeno Popper Egg Casserole

1 jalapeno, thinly sliced

5 eggs

1/2 cup milk (I used skim)

1 1/4 teaspoons seasoned salt (I used Paula Deen’s Seasoned salt but you can use any favorite of yours)

(I also used a bit of pepper and a pinch of cayenne cause I like a bit more heat in mine)

1 cup shredded cheese (You can use any variety you like)

1 cup cooked, chopped bacon (I used turkey bacon cause I don’t eat no other kind)

2 tablespoons cream cheese (again, I used the 1/3 less fat but use the regular if you want)

Preheat the oven to 350 degrees.  Whisk together the eggs, milk, seasoned salt (and any other seasonings you may use), cheese and bacon.   Pour into a baking dish that has been sprayed with cooking spray.  Pull off little pieces of the cream cheese and place them around on top of the egg mixture.   Then place the jalapeno slices around on top.

Bake in the oven for about 20-25 minutes until just set.  The cooking time will vary depending on what type of baking dish you put yours in.  My cooking dish above took about 27 minutes to set in the middle.

This could be made with a Mexican blend cheese, other spices- go wild with this one.   The cream cheese and jalapeno slices did give it that “jalapeno popper” feel to it!

We served ours with a side of Steamed broccoli, and we cheated on our cheese sauce – get the Queso Blanco Cheese Dip on the chip aisle of the grocery store (we got medium heat) and heat this stuff up in the microwave – man what a great cheese sauce for steamed broccoli.  And besides, a little dollop is always good on your scrambled eggs!  It paired well with our egg casserole, and we got our greens to boot.

Have a great week, y’all!

Grated Orange Peel

If you live near Montgomery/Wetumpka/Prattville/Tallassee/Eclectic, Alabama you should visit Oakview Grainery off Redland Road, which runs off Highway 231, North.  You know just where it is, right???

Anyhoo…… they have some pretty good stuff… In the summer their butter lettuce is the bomb.   So is anything else they grow.  You can pick your own blueberries or strawberries when in season …. or not.  They pick for you for a bit more per basket.

But what they also have are those wonderful stone-ground grits.  And what else they have are the best mixed oatmeal you will ever get.   Now it takes a bit longer to cook (8-10 minutes) but it is well worth it.

So this morning, hubby and I had some of Oakview Grainery Oatmeal.    To jazz them up a bit i threw in a bit of half and half (mine was fat free) to make them oh so creamy.  I put in a tsp of butter (had to make sure I had my daily allowance of fat) and to sweeten them a bit I used the Splenda brown sugar.   Hubby loves his raisins so I threw in a couple of tablespoons of those, too.

But don’t miss this part.   This took them to the next level.  I had an orange I planned on slicing for our morning fruit – before slicing, I zested the orange and threw the zest in to the oatmeal…..OH MY…. I shall never eat oatmeal without it again.   Just the zest of one orange took it to another level and one I do not want to be without again!   I’m tell you, folks, try it.  You don’t know what you are missing.   Hubby loved it.  And about the only thing he loves is raisins!  But he really liked this.

Orange zest – the next best thing to pecan pie!   Happy Wednesday!

Breakfast Sausage Cups – not just for breakfast

What a great little jewel….these breakfast sausage cups.  Easy to make, easy to pick up and eat as a hands-on item.  A great little tail gate item or Sunday morning breakfast food for Sunday School.   I have a picture of these.  But it is on the camera I have not downloaded yet.  Sorry!   i didn’t want to wait to post this recipe as it was a hit at SS this past week.

Make these and see how you change yours up to satisfy your taste buds!

Breakfast Sausage Cups

1 pkg of whole crescent roll dough (found my complete roll at Wal Mart)

8 oz. smoked sausage or kielbasa, diced – about 2 cups)

2 Tbsp orange marmalade or your favorite jam (i am using some hot pepper jelly next time to kick it up a notch!

1 Tbsp Dijon mustard

Fresh chopped parsley (optional- I did not use this at breakfast)

Preheat oven to 350 degrees. (I may have even baked mine at 375 – I’m weird that way)

Brown diced sausage just enough to get a bit of the grease out of it and to give it a slight crisp to it.  Drain on paper towels while preparing dough.

Sprinkle a bit of flour on work surface to keep dough from sticking.   Roll dough out and slightly roll with rolling pin dusted also with flour to thin it a bit.   Slice into 2 1/2 inch squares. I got about 16-18 out of my one square.

Press into mini muffin pan cups.

Place browned sausage in small bowl and mix in mustard and jelly.   Stir to coat.   Place about a tablespoon in each dough cup.   Bake until pastries are golden brown,   Sprinkle with chopped parsley, if you so choose.

Now you could mix your sausage with just about any flavor combination.   What about the grape jelley/bbq sauce if you were tailgating?   Or the hot pepper jelley and a spicy ketchup?   Man, the possibilities are endless.  Fingerfood at its best.

Try these and see if your crowd doesn’t like them.    Have a great day!

Breakfast Casseroles are a Girl’s Best Friend

Yes, it was the last Sunday of the month – and yes, we ate at Sunday School again.   I made a Mexican Breakfast Casserole and decided it need to be “kicked up a notch” so I used my taco seasoning mix.  I hope they are ok today! HA

This is so versatile – add, change, delete, do whatever you want.  Just make it – man, it smelled like we had a Mexican restaurant in to our class!  It smelled incredible.  And was so easy to make.   This can be put together the night before, bring out the next morning, let sit for about 20 minutes, and bake.

Try it with my homemade taco seasoning mix (recipe is in the sauce section).  It adds so much more flavor than the store bought kind you buy.

Mexican Breakfast Casserole

1 bag (shredded hash brown potatoes, thawed (either a 16-ounce or 20 ounce bag will work)

2 packages taco seasoning mix or about 3 Tbsp my homemade taco season mix

1 lb of either bulk turkey or pork breakfast sausage

1 medium onion, chopped

12 eggs

2 cups shredded cheddar cheese (I like to use sharp cheddar cheese)

1/4 cup milk

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups (from a 16 oz jar) Old El Paso Thick ‘n chunky Medium heat Salsa

Heat oven to 350 degrees.  Spray a 13×9 inch baking dish with cooking spray.

Place hash browns in a bowl with 1 Tbsp of taco seasoning mix.  Stir to combine well.  Pat the hash browns into bottom of dish.

Brown sausage and onion until sausage is cooked. I like to add about 1 tsp of taco seasoning to the sausage mix also to flavor all layers of this casserole so go ahead and throw in some in to this while cooking; drain.

Beat the dozen eggs, milk, salt, pepper, and another 1 1/2 Tbsp of taco seasoning mix in another bowl until well mixed.  Stir in sausage mixture and 1 1/2 cups salsa.   Slowly pour over hash browns in baking dish. Here it is before it is baked:

casserole

Bake uncovered for about 45 minutes, or until eggs are set in center.  This will start to set from outside to the middle so just start to watch after about 40 minutes.  Time varies with ovens.  Let stand about 10 minutes before cutting to serve.  And because I am an idiot (yes I admit it) i have no picture of it after it came out of the oven cooked, browned, and looking good.  So you will have to use your imagination and smell-o-vision.  But whatever you do, make this one.
Just ask the next door neighbor’s dog.  (I didn’t do it …. paw paw, shame on you!  I hope Aldo’s ok….he sure loved the stuff!)

Serving suggestions:   Additional salsa, Diced avocados, diced jalapenos, additional shredded cheese, sour cream.

Have a great Monday!

Breakfast Casserole – make it!

When I come across a recipe I can “tweak’ and make it what I consider more flavorful, and one I think either my peeps, or my co-workers, or my Sunday School class will enjoy, I jump at the chance,and this was one of those that turned out great.

It is easy, it bakes up golden and smells so good while cooking, and will get a lot of thumbs up when serving.  Have a house full of guests over the 4th of July holiday?  Serve a couple of these and you are a winner.

Incredible Breakfast Casserole

1 can flaky Grands 

1 bag shredded sharp cheddar cheese (8 ounce bag)

1/2 cup milk 

1 cup cooked of either cooked pork sausage or cubed ham (I found a brand, Wright’s smoked pork sausage, the 1 lb bulk that you make the patties out of that I used and it smelled incredible and i believe gave the casserole some of that “conecuh”  smokey flavor without as much of the grease)

5 eggs

Salt and pepper, to taste

1/2 to 3/4 tsp garlic powder (more or less, to taste)

1/4 to 1/2 tsp cayenne pepper (more or less, to taste)

 Preheat oven to 350 degrees.

Beat eggs and milk together, then add the salt, pepper, garlic powder, cayenne pepper, then stir in the shredded cheddar cheese and cooked sausage or ham.    Once combined, throw in the cut biscuits, and stir to coat all the biscuits. casserole one
 Transfer to an oiled casserole dish (I used an 11×7 pyrex but you could also use a 9×13, depending on how thick you want it – the 11×7 worked great). 

Bake 25 to 30 minutes at 350 degrees.  It should look just set and golden.

 

casserole two
Enjoy!

 

Breakfafast Cups – Easy stuff

We ate at church again – Sunday School – every last Sunday of the month, like clockwork.  Just like a Baptist! And I brought a recipe that got gone.  None left.  Not even a crumb.

These were easy, and apparently good = I made them in a regular size muffin tin – I tried making them in the mini muffin but using hash brown potatoes, it isn’t easy to smush them on the bottom and up the sides and leave enough room to add filling.  Make these and freeze some for a quick week day breakfast to zap in the microwave as you head out the door.

 

Breakfast Muffins

12 links Johnsonville Breakfast Sausage (or whatever flavor you wish)

3 cups frozen country-style hash brown potatoes, thawed

3 Tbsp butter, melted

1/8 teaspoon salt

1/8 teaspoon pepper

6 eggs, lightly beaten

2 cups (8 ounce package) shredded 4-cheese Mexican blend cheese

1/4 cup chopped red bell pepper

1/4 cup chopped fresh chives or green onion

Prepare sausage according to package instructions, cool slightly and cut into 1/2 inch pieces; set aside.

In a bowl, combine hash browns, butter, salt and pepper,; divide evenly into 12 greased muffin cups.  Press mixture into sides and bottom of muffin cups.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.  Remove from oven, divide sausage pieces into muffin cups. In a bowl, combine eggs, cheese and bell pepper.  Spoon mixture evenly into muffin cups.  Sprinkle with chives or onion.  Return to oven, bake 13-15 minutes or until set.  Serve.  ( For the Sunday School class, I let mine sit for about 5 minutes and cut in half to serve the whole class).

 

Some changes to jazz this up:  use some Conecuh hot and spicy sausage, or add some homemade taco seasoning, include some chopped jalapenos; change the cheese to an Italian blend, chop some basil, add some Italian seasoning and brown some Italian sausage.  You can really change this one up!  Have fun with this one!

Peanut Butter and granola – make it today!

I made just about the easiest granola I have ever made this weekend.  4 ingredients!  How easy is that?  (ok – i added one more to hubby’s – he has to have raisins in just about everything he eats).

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This peanut butter granola is so good, you will find yourself munching on it as a snack!  Next time I make this I am adding some chocolate chips and chopped pecans to my batch – hubby can keep his raisins!  

Here’s the handy dandy recipe – did i mention how easy these 4 ingredients are?

 

Peanut Butter Granola

2 cups old fashioned oats

1/4 cup creamy peanut butter

1/4 cup honey

2 Tbsp packed light brown sugar (note: I used my  Splenda Brown sugar – worked fine!)

Directions:

1.  Preheat oven to 325 degrees.  Pour oats in to mixing bowl, set aside.

2.  In a microwaveable mixing bowl, combine peanut butter, honey and brown sugar and heat in microwave until runny and smooth, about 25-40 seconds, stirring once during process.   You can also use a small saucepan and add peanut butter, honey and brown sugar and heat on medium until just runny and smooth, stirring while heating.  Pour mixture over oats and stir until oats are evenly coated.

3.  Spread mix onto a silpat or parchment lined baking sheet in an even layer and bake until golden brown, about 20 minutes, stirring once halfway through baking.  Allow to cool completely (it won’t get crunchy until it is cooled), and store in an airtight container.   

 

I store mine in mason jars, as you can see.   I love my mason jars!   Make yours and let us know what you serve yours on.  Happy Monday!

Mini-Cinnis or Cinni-Minis – Good no matter what you call them

A tradition started by our oldest grandson’s graduation from high school, our family gathers sometime in May to celebrate the graduating senior’s accomplishments and wish him/her well as he/she departs into their next grown-up (or almost grown-up) steps of life – wherever it is taking them.

This year Grandchild #4 graduates high school and as tradition has it, we are gathering again.  This time, we are changing up a bit and having a Graduation Brunch for the family!  What fun, and what food!   We also hope it accommodates one graduating senior with her work schedule! HA! Got to make that money!

One item we will be serving is quite simple and quite delicious – these cini minis – or mini-cinis, whichever you prefer to call them.  And when they use refrigerated crescent rolls, you can’t get any easier than that.  Make some at your house and they will vanish – just like they will at our shindig.

Now the recipe is certainly a guide – add-subtract on any of the amounts below – make this your recipe with more or less of the flavors you like!  I have asked one of the kiddos to bring this for me to the shindig and she will certainly make the recipe how she sees fit!  And it will be awesome.

Cinni-Minis (or Mini-Cinnis) – you pick the name!

(double for a crowd!)

2 (8-ounce) cans refrigerated crescent rolls

6 tablespoons butter or margarine, softened

1/3 cup firmly packed brown sugar

¼ cup chopped pecans

1 Tablespoon sugar

1 teaspoon ground cinnamon

2/3 cup powdered sugar

1 Tbsp milk or half and half

¼ teaspoon almond or vanilla extract

1/8 teaspoon salt

Unroll crescent rolls and at this point you can either keep it in one long roll and pinch seams together, or if you work better with smaller portions, separate into 4 rectangles and press diagonal perforations to seal.  

Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.  Roll up jellyroll fashion, starting at long end.  Gently cut eachlog into 1-inch thick slices (makes about 6) using a serrated knife.   Place rolls, ¼ inch apart, into 2 (8-9nch) greased cake pans.  Bake at 375 degrees preheated oven, for 5-18 minutes or until golden.  Stir together the powdered sugar and remaining ingredients.  Once the rolls have cooled for about 5 to 10 minutes, drizzle over warm rolls.   – If you like more icing, just make more and coat those babies!   Eat and enjoy!