Tag Archive: Breakfast


4 c. leftover french fries

1 lb. breakfast sausage

1 crescent dough

10 eggs

1/3 c. milk

2 c. shredded cheese


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


Brown sausage (I used maple) and drain well.


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!


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


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.


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.


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.


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!!


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!


• 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.


Spread mashed potatoes into dish, like a crust.

• 2. Scatter sausage crumbles over potatoes.

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


Sprinkle cheese on top.

• 4. Bake 25 minutes.


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

3-4 c. leftover purple potato hash (you can use any potatoes)

10 eggs, soft scrambled

1 c. leftover cream stye soup (I used potato, often use mushroom)

4 slices Daiya cheddar style slices – this is so delicious, I may NEVER EAT CHEESE AGAIN!!

2 oz. Veggie Shredds (cheese alternative)

Whenever I buy breakfast sausage, I often cook it ahead of time, crumble and drain and then freeze for future use.  It makes breakfast preparation much much easier.

Soft scramble eggs.  Add in cream soup.

Spread a small amount in the bottom of crockpot, which has been sprayed with coconut oil spray.

Brown leftover potato hash in skillet at high heat with olive oil and butter until crispy.

Layer potatoes over eggs.

Layer cooked sausage next.

Layer remainder of eggs.

Top with cheese slices and use shredds to fill between slices.

Put on low.  This is ready to eat when the cheese is melted, and can be kept warm all morning until everyone gets up!


Pancake batter for 12-15 pancakes.  You can use Bisquick or Pancake mix.  I used Pamela’s bread flour and made pancakes from scratch as follows:

2 C. flour

4 Tbsp. sugar

4 tsp. baking powder

1 tsp. salt

2 c. milk (I used vanilla coconut milk)

4 Tbsp. oil

2 eggs

8 oz. vanilla yogurt

1/4 c. cookie butter

1 Tbsp. vanilla

1 package sausage links, fully cooked.

Preheat oven to 425.  Spray 13 x 9 baking dish with cooking spray.

Mix dry ingredients.  Set aside.

Mix milk, oil, eggs, yogurt, cookie butter and vanilla.  I used an immersion blender so the cookie butter was really mixed in well.  Blend dry and wet ingredients.  Pour into prepared baking dish.  Top with sausage and bake 25-30 minutes or until golden.

Serve with syrup!




Leftover Scalloped Potatoes (you need enough to make a layer in the bottom of an 13 x 9 baking dish)

1 Tbsp. chopped jalapenos (optional – heat up according to taste and how hot the sausage is)

1 lb. sausage, cooked and crumbled (or sliced)

6 eggs

1 C. baking mix (I used Bisquick Gluten Free)

2 C. milk (I used unsweetened coconut milk)

1 C. shredded cheese  ( I used Italian six cheese)

Spray 13 x 9 baking dish.

Preheat oven to 350F.

Layer potatoes in bottom of dish.


Top with sausage.  Then with cheese


Combine baking mix, eggs and milk.

Pour into baking dish.


Cover and refrigerate overnight for best results.  (This will still work if you do it right away, but is a little drier and less creamy that way for some reason.


1 package Simply Potatoes Herb and Garlic Hash Browns

1 lb. maple sausage

10 medium eggs

1/4 c. milk

salt and pepper

2 c. shredded sharp cheddar cheese

1 package Grands honey butter biscuits

Cook and drain sausage.


Cook potatoes according to package directions.


Combine sausage, potatoes, egg, milk, salt and pepper, and half of the shredded cheese.


Bake 400 F for 20 minutes.

While it is cooking, cut the biscuits in half.


Top with biscuits and remaining cheese.

Bake an additional 15 minutes.


1 tube croissant dough

1 lb. sausage, cooked, crumbled and well drained and dried

4-5 c. leftover cooked quinoa

9 eggs

1/3 c. milk

8 oz. shredded pepper jack cheese

Cook, crumble, drain and dry sausage.  I like to buy turkey or chicken sausage and try to watch for a lower sodium content.


Roll out croissant dough in the bottom of a sprayed 13 x 9 pan.


I was able to find the recipe croissant dough which is all one sheet.


Top with cooked sausage.


Top with leftover quinoa.


Beat 9 eggs with 1/3 c. milk and pour over.  If you want it eggier, just use more eggs!  The original recipe called for 6 eggs and 1/4 c. milk, but there was a lot of quinoa, so I increased it.


Top with shredded cheese.  I shredded a block of pepper jack I had on hand.



Bake at 375 for 35-40 minutes.


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