Baked Breakfast Casserole

I PROMISE David and I still remember how to cook. We have actually been cooking A LOT since we moved into our new house, I just seem to be forgetting that in order for my blog posts to go up on time everyday I actually have to find time to sit down and write them, which seems to be challenging these days, but I am trying to be better about it, among other things! Maybe planning ahead and being prepared would be helpful. Anywho, we have been really into quick fix meals lately, so that we have more time to spend cleaning and organizing. So, this past weekend I decided I would make a breakfast casserole on Friday night so we had at least one meal pretty much taken care of for the rest of the weekend and we could just eat really quickly and go, and we still felt like we were getting something delicious and filling so we had energy to get things done.  This one is my mom’s recipe, and its one of my favorites. I have a soft spot for breakfast foods, and I am even having a bridal shower brunch in a few weeks, featuring lots of delicious breakfast things and a bridal breakfast the day of my wedding… also featuring deliciously wonderful breakfast items! So, if you’re looking for a really good breakfast casserole for a weekend get away or a family event, I highly recommend this one, it has seen us through many a football game, Christmas morning, and family gathering.


5 eggs
1 Lb. Hot sausage (browned and drained)
2 c. grated cheddar cheese
2 c. half and half
8 slices of bread, buttered and cubed
1 tsp. dry mustard
1/2 tsp pepper


Spray casserole dish with Pam then layer the cubed pieces of buttered bread on the bottom of the pan. Next add the sausage and cheese. In a bowl beat together the eggs with pepper, mustard and half and half. Once mixed pour over the dry ingredients. Cover and refrigerate over night.

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The next morning bake at 350 for 40-50 minutes, let rest and then slice and serve! So easy and delicious! 
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All Scrambled Up!

Another breakfast treat for you to try! This one was inspired by our love of the omelets at The Flying Biscuit Cafe. They always have all the ingredients mixed into the shell of the omelet, but its more like a breakfast scramble than anything else, so David and I thought we would try our hand at making one of our own. I have to say it turned out much better than expected, we even managed to keep the eggs from turning a strange color, kind of like our sausage gravy did!

We tried to make it more of a veggie scramble, so no sausage, or bacon or anything like that, I don’t even think we used any type of cheese or anything, so it was relatively healthy, except for the fact that we made a HUGE portion and ate all of it. OOPS! Needless to say there was no lunch that day. But, here is what you need to recreate this tasty scramble in your kitchen.

Fresh Spinach
Mushrooms (sliced or chopped)
Tomatoes (diced)
Green Pepper (diced)
Salt and Pepper to taste
Olive Oil


While you are prepping the veggies (washing and chopping) start sautéing the spinach in a skillet over medium high heat in olive oil, and once the spinach starts to wither add the mushrooms into the pan.

Once the mushrooms start to cook down, add the rest of your veggies to the pan and mix them up, then cover the pan and let them cook down for a few minutes while you prep the eggs!

scramble the eggs with salt, pepper, and a little bit of milk to make them taste better!

Dump all of the veggies into a strainer to let the extra grease/ juice drip off so it doesn’t make the eggs runny when you scramble it all together in a few minutes. Let this sit while you begin to heat the eggs in the pan.

Once the eggs start to thicken and look more like scrambled eggs and less like…. whatever they look like uncooked. Once you get the eggs to a semi-thick state, well, actually once they are almost finished, add in the veggies and scramble them into the mixture. I forgot to take a picture of this stage, sorry, but you get the idea, scramble. mix. scramble some more. serve!

I was actually impressed with how filling it was, and how easy it was to make. I mean there is a lot of standing over the stove involved but with two people working on it, it was a relatively simple breakfast to make, especially with Sous Chef David in the kitchen to chop and prep all my veggies! Always a plus. So, if you are ever looking for a way to jazz up your scrambled eggs, you can always substitute any of the ingredients to make it whatever you want. You could add more peppers and onions to make it more  of a southwest scramble or some bacon or sausage to do more of a southern scramble. Lots of options to try, so get to the kitchen and happy cooking!

Hodge Podge and Honey French Toast Bites

The evolution of this meal was rather annoying from a personal stand point. Typically when I make something I spend some time finding a good recipe in one of my recipe books or online somewhere. Then I write down all the ingredients I need, check the cupboards for what I have and don’t have then take to the isles of my local grocery store and get to work (you know, like any other human being) Well, when I set out to make this french toast it was in attempts to find a solution to a problem I had created for myself. First of all, in order to understand the problem, you need to understand some things about my preferences regarding milk. First of all, I buy organic milk. Not because I am so kind of psycho health freak, or anti chemical additives spokesperson, BUT because the shelf life of organic milk is much longer making it much more cost efficient for me, as a single person, who does not drink milk EVERY day. However I do enjoy a nice bowl of cereal every once in a while. Well the other day when I went to the store I was picking my organic milk with the date furthest in the future and I drink skim milk (because I am not a big fan of the thickness of other percentages and certainly not whole milk, for personal preference) Well, thanks to my local grocer who put a whole milk in the back of the row with the skim milk and my personal desire to find one with the latest date AND my rushing to get out of the store, I have found myself with a half gallon of whole milk on my hands and no desire to drink it AT all. SO, on top of my milk drama, I had some left over kaiser rolls from when David and I ate hamburgers a week or so ago, and some eggs I needed to use before they went bad, and additionally some left over confectioners sugar from when I made cookies for the steeple chase.

In my new life of providing for my self I have tried to adapt a waste not want not mentality in regards to the food I want only going to the grocery store to buy things if I absolutely must, other wise cooking with what I have in the apartment. Well… thats exactly what i did with this french toast. I looked up the SIMPLEST recipe I could find and took the the stove to rid myself of the whole milk and a variety of other kitchen items I had that might be rapidly approaching their final days of shelf life anyways. So, I made this delicious “french toast” for breakfast to alleviate my shelf space and make sure I wasn’t wasting things. It started out as whole pieces but clearly kaiser rolls were meant for burgers not for french toast making, so they kind of crumbled up in the process, but they actually tasted really good, so I thought I would share it with you so you could try it for yourself AND so I could toot my own horn for being practical and proactive. Im sure you’re tired of this back story, here is how I made the fresh toast!

First I took the kaiser rolls and transformed them into a form that would be more willing to accept the egg mixture I was wanting to soak them in. I did this by cutting off the top and the bottom crust from each roll, as pictured below:

In a separate bowl I mixed together 1 egg, 2 egg whites, 1/4 cup of milk, 1 tsp of vanilla extract and I didn’t have cinnamon but it called for a dash of cinnamon in my recipe so have at it, if you like! Then disk all this together to make it fluffy and frothy, it should look like this:

Then I coated each piece of the roll in the mixture, this is when things started to crumble, so thats why I am teaching you how to make these french toast crumbles! But if you have better luck or are more gentle than me, then you should be good to go! After you have coated the pieces, place them in a skillet with a little bit of butter to brown on each side (about 2 minutes).

After cooking, I buttered the pieces and served with powdered sugar and one more substitution: honey instead of syrup because I had no syrup.
For all the substitutions and last minute planning, this turned out to be a pretty legit meal. I was rather proud of myself and it was a great reward on my day off, especially since I didn’t have to buy anything extra to make it! Happy cooking!