Category: Eggs


SAM_3109

3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

SAM_3103

Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

SAM_3104

Chop defrosted sausage into small pieces and top egg mixture.

SAM_3105

Sprinkle with shredded cheese.

SAM_3107

Bake at 350 for 15-17 minutes.

sam_2784

8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

sam_2779

Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

sam_2778

Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

sam_2780

Layer potatoes and onions next.

sam_2781

Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

SAM_2601

French Toast Sausage Casserole

10 sausage links (I used al fresco chicken breakfast sausage)

1 loaf King’s Hawaiian Bread

3 eggs

2 Tbsp. Silk Vanilla Coffee Creamer

Brown sausage in skillet.

Combine egg and creamer.

SAM_2595

Slice 10 pieces of bread to wrap sausage.  I used King’s Hawaiian Bread because it’s sweet.  It was a little fragile though.

SAM_2596

Flatten bread and roll around sausage.

SAM_2597

Dip in egg and place in 13 x 9 baking dish sprayed with coconut oil.

SAM_2598

Set aside.  This only needs to cook for 20 minutes, but the Cheesy Apple Grits takes 40 minutes to bake.

4 c. water

4 Tbsp. sugar

1/2 tsp. salt

1 C. grits

2 c. shredded cheese

4 eggs

1/2 c. milk

1 apple, sliced

cinnamon

Bring water, sugar, and salt to a boil.  Add grits and cook until thickened.

Stir in shredded cheese.

Stir in eggs beaten with milk.

Pour into 13 x 9 baking dish sprayed with coconut oil

SAM_2599

Top with apple slices and sprinkle with cinnamon.

SAM_2600

This needs to bake at 450 for 40 minutes.

I set the timer for 20, so that I could put the french toast casserole in beside it to have them finish up together.

 

SAM_2568

1 1/2 lb. smoked sausage, cubed

1 package fajita style veggies (onions and peppers)

4 medium sweet potatoes cubed

1/2 c. apple juice or chicken broth

Eggs

Avocado

Green onions

Spray crock pot with cooking spray.  Layer sweet potatoes, then veggies, then sausage.

Pour juice or broth over.

Cook on high 4 hours or until potatoes are tender.

When serving, cook an egg and place on top with avocado and green onions.

I made a second batch with russet potatoes for the kids who are not fans of sweet potatoes.

I will make this again, but I think it would be better with fresh sausage that is cooked and crumbled.

SAM_2441

4 c. leftover french fries

1 lb. breakfast sausage

1 crescent dough

10 eggs

1/3 c. milk

2 c. shredded cheese

SAM_2436

Butter 13 x 9 baking dish and spread crescent dough (I used garlic) into the bottom, sealing seams.

SAM_2434

Brown sausage (I used maple) and drain well.

SAM_2437

Spread sausage over crescent dough.  Top with fries.  If the fries are soggy, put them in the oven for a few minutes at 450 sprayed with coconut oil spray until they are a little crisper.

Combine eggs and milk (as you can see from my picture I did a terrible job and had poorly blended eggs – looks terrible but still tastes yummy)

Top fries with shredded cheese and pour egg mixture over carefully.  You can refrigerate overnight at this point, so you’re not making it all drowsy in the morning, like I was.

Bake at 375 for 35 minutes.

Substitute any meat for the sausage.  Substitute any potatoes for the fries.  Use any cheese you like (I used colby jack). Add in vegetables (this is a great way to use up leftovers) or make it vegetarian to make it healthier!

SAM_2400

4 C. Water

2 Tbsp. sugar

1/2 tsp. salt

1 C. grits

5 eggs

1/2 c. milk

1 1/2 c. shredded cheese

1-2 large apples sliced

cinnamon

Spray 13 x 9 baking dish and preheat oven to 450 F.

Heat water, sugar and salt until boiling.  Gradually add grits and lower heat to medium high.  Stir occasionally until mixture thickens.

Meanwhile beat eggs with milk.  Pour into thickened grits.

Stir in cheese until melted.

Top with apples.  Sprinkle with cinnamon.

Bake 450F for 40 minutes.

SAM_2255

4 medium russet potatoes

1/2 c chopped red onion

2 packages al fresco maple chicken breakfast sausage, sliced

1/4 c. olive oil

salt and pepper

9 eggs

1/4 c. milk

1 can cream of mushroom soup (low sodium)

1/2 c. shredded pepper jack cheese

1/4 c. shredded colby jack cheese

1/2 c. shredded sharp cheddar cheese

Bake potatoes in microwave for 10 minutes.  Let cool.

Mix eggs and milk with salt and pepper and soft scramble over medium low heat.

Add in mushroom soup.

Put in a bowl and set aside.

SAM_2253

Cut potatoes into small cubes.  Toss with onions, cut sausage and oil.  Season as desired.  I put a little salt and pepper.

Clean and reuse skillet from eggs to cook potato hash.  Cook over medium to medium high until golden brown, stirring to keep from burning.  Add more oil if needed.

SAM_2252

Prepare crock pot by spraying with coconut oil spray.

Place half the egg, mushroom soup mixture in crock pot.

Top with half the potato hash.

Sprinkle with pepper jack cheese.

Top with remaining potato hash.

Sprinkle with colby jack cheese.

Top with remaining eggs.

Top with cheddar cheese.  You can place it in the fridge overnight.

Cook on low until cheese melts (about 30 minutes if cooking right away, or about 1 hour if cooking from being in the fridge)

You can keep it warming for 4- 6 hours.

Loads of variations!!

SAM_2218

4 leftover hot Italian sausage links, sliced thinly (in about 1/4 c. sauce and cooked onions and peppers)

10 eggs

1/8 c. milk

salt and pepper to taste

1 package refrigerated Simply Potatoes Southwestern Hash Browns, cooked according to directions

1 c. shredded cheese (I  used 6 cheese Italian)

Spray crock pot with cooking spray.

Cook hash browns according to directions.

Mix eggs, milk and salt and pepper.  Make soft scrambled eggs and set aside.

Heat sausage, sauce and onions and peppers.  Mix in eggs.

Pour egg mixture into crock pot.

Later crispy hash browns over eggs.

Top with cheese.

Heat in crockpot until cheese is melted.

I love this because it can stay warm until everyone gets up on a Sunday morning and gets around to eating.

Stir after each person serves themselves to keep it moist.  The maximum you want to leave it on in the crockpot is 3 or 4 hours.

Leftovers (if you have any) reheat well!

SAM_2158

• About 2 tbsp. vegetable oil, divided
• About 3 cups mashed potatoes (I had made mashed potatoes out of purple potatoes with butter and sour cream YUM)
• 12 ounces breakfast sausage crumbles
• 12 large eggs
• 1/3 cup flour (I used coconut flour)
• 3/4 teaspoon kosher salt
1/2 c. sour cream

• 1. Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil.

SAM_2153

Spread mashed potatoes into dish, like a crust.

SAM_2154
• 2. Scatter sausage crumbles over potatoes.

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• 3. Whisk eggs together in a large bowl until broken up. Whisk in flour,  salt, and sour cream. Pour mixture over sausage and potatoes.

SAM_2156

Sprinkle cheese on top.

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• 4. Bake 25 minutes.

SAM_2132

This is my version of thehungrymum.com’s Dutch Berry Pancake.  It was a huge hit!

1 lb. hot breakfast sausage, cooked, crumbled, drained

1 c. cashew milk

1 c. vanilla yogurt

8 eggs

1/2 c. sugar

2 c. gluten free flour mix (I used Pamela’s)

4 Tbsp. butter

1 small container blueberries

Cook, crumble, and drain sausage and set aside to cool.

Preheat oven to 375F.

Place in bottom of baking dish with melted butter.

SAM_2127

Prepare batter in blender using milk, yogurt, eggs, sugar and flour.  Mixture will be thick.

Pour over dish with sausage and butter.

SAM_2128

Arrange blueberries over top.

SAM_2129

Bake 25-35 minutes until puffed way up and golden.

SAM_2130

When you remove it from the oven, it sinks down and gets “dutchy”.  Yummy!!

SAM_2131

Some of us ate it plan, some used maple syrup, others used blueberry syrup or yogurt.

My first reaction was that next time I might use more sausage.  On second thought, maybe not!

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