I love Sunday mornings. It’s the one day out of the week we all sit down to a family breakfast. Without fail, we always have a Sunday breakfast. So, I am challenged to find new recipes to cook for our family.
This Sunday we are having a simple breakfast casserole that takes minimal prep time but max flavor. This Bubble Up Breakfast Bake is so tasty and so easy to put together.
1 package of breakfast sausage
1 jumbo container of refrigerator biscuits
1-1/2 cups of cheese
1 small can of diced chilies
1/4 cup of milk
Salt and pepper to taste
Heat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Cut each biscuit into 8 pieces. Layer the bottom of the pan.
Cook sausage over medium heat until no longer pink. Top biscuits with sausage. Add cheese and green chilies.
In a separate bowl, whisk eggs, milk, salt and pepper. Pour over the sausage mix.
Cook for 30 minutes or until knife comes out clean. We topped ours with salsa. For a family of five (three of them are teenagers!) there was more than enough.
Enjoy your Sunday!!
Dang it’s been cold here in Florida! Today was a dreary, cold day. After all the Saturday chores were done, breakfast for dinner sounded like a fantastic idea.
I love breakfast food, just not always at breakfast time! French toast is one of those easy meals that can look so fancy. I took The Pioneer Woman’s French toast recipe from The Pioneer Woman Cooks: Come and Get It and modified it according to the ingredients I had at home and the timeframe I had to cook.
12 slices of bread (any kind of bread you want works)
1/2 cup of milk
1/2 teaspoon of Vanilla
1/2 teaspoon of cinnamon
1/3 cup of sugar
1-1/2 cup of Honey Nut Cheerios
Heat a skillet on medium heat.
Scramble eggs in a pie plate. Add the milk, vanilla, and cinnamon. Mix well.
Slice bread into three sticks per slice.
While the skillet is heating up, pulse the cereal until it is ground up but not too fine. Place in a different pie plate. Mix in the sugar.
Soak break in the egg mixture, then coat in the cereal.
Coat the skillet in butter. Add the bread and cook until both sides are golden.
Serve with sprinkled powdered sugar and top with your favorite syrup. 🙂
Breakfast is good any time of the day!
Starting off the week with a bang! The first recipe I tackled from The Pioneer Woman Cooks: Come and Get It! was breakfast. We love Mexican food and it’s good anytime of day.
I took the recipe from pages 8-9 and modified it for our family.
Corn tortillas (cut into triangles)
Coconut oil (for frying)
Ground breakfast sausage
1 chopped green bell pepper
Taco Seasoned Shredded Cheese
Salsa for toppings
Heat enough coconut oil in a pan to fry the tortilla triangles. You can cut as many as you want for each plate. Fry in the oil about a minute on each side, just until almost brown. Season with salt and set aside.
Use the remaining coconut oil to sauté the peppers until soft. Set aside.
Brown sausage. When no longer pink, toss in the peppers to mix. Set aside.
Using the leftover oil from the sausage, fry your eggs. I like the flavor the eggs get from the sausage pieces leftover.
How to assemble:
Place tortillas on a plate. Top with meat mixture then your eggs. Sprinkle cheese.
*You can add enchilada sauce (like the cookbook recipe does) or any other toppings you like. You can also add more veggies and omit the meat for a vegetarian style breakfast.
My picky boyfriend and kids loved it! We will definitely be cooking this one again.
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It was a rough day of being sick, and the last thing I wanted to do was cook. This meal is not only easy, but simple enough I could enlist my kids to help. Bacon, eggs, cheese and tater tots; the perfect breakfast for dinner combination!
Tater Tot Breakfast Cups
36 Frozen tater tots
1 package of bacon
Preheat oven to 350 degrees. Prepare muffin tin by spraying with non-stick spray.
Cook bacon in skillet until desired crispness. Chop into small pieces.
Place 3 tater tots per muffin cup. Crack one egg over each cup. Season with salt and pepper. Top with bacon and cheese.
Bake for 25 minutes, or until eggs are cooked through. Run a knife around the edges to loosen. Serve warm! Top with salsa or eat on their own. Enjoy!!
It’s goes without saying that eggs are pretty much a staple for breakfast (or breakfast for dinner!) and I am extremely picky on how I like my eggs. I am not a huge scramble egged fan, especially restaurant style scrambled eggs, but my kids beg for them. So, I add in a few ingredients and viola, I have a scramble that is tasty, filling, and full of protein!
While I know scrambled eggs are a no-brainer in how you cook them, I take a little extra time with mine.
Sausage, Mushroom, and Egg Scramble:
1lb. Sausage (I use the maple, but any flavor will do)
1 lb. Mushrooms
1/2 cup milk
Preheat pan on medium heat. Brown sausage and partially drain; set aside. With the left over grease from the sausage, saute the mushrooms. I usually pepper mine up pretty good while cooking, but that is a personal preference. After mushrooms have soften; usually 5-10 minutes with frequent stirring, set aside.
Beat eggs together with milk until smooth. Let rest 2 minutes. Add to pan, scramble until cooked through. I do each ingredient separately to insure the eggs are cooked through and not gooey. Mix sausage, mushrooms and eggs together.
My kids top with cheese, I just add extra pepper. This went great with our French Toast Sticks! This is also a great meal for those trying to elimanate carbs but still have some flavor in their meals.
The great thing with a simple recipe like this, is that you can add whatever veggies and meats into it. For a more Mexican flair, add chorizo, peppers and jalapenos; top with cheese and salsa. Use your imagination and have fun!