Tag Archives: breakfast

Cheesy Sausage, Onion, and Pepper Breakfast Casserole

29 Jun

It has been a while since I’ve made a breakfast casserole. I’ve had the breakfast sausage for a while in the freezer, and while at the grocery store, my girls picked out red, orange, yellow, and green bell peppers. Along with an onion, milk, eggs, and Bisquick, I knew it would make a delicious breakfast casserole! Plus, it was really pretty too, very colorful!

Prepping the breakfast casserole

One great thing about a casserole like this, you can make it up ahead of time and keep it in the refrigerator for up to 12 hours before baking it. So, you can make this the night before, wake up, take it out of the refrigerator, preheat your oven, and then bake it.

Also, if you are hesitant about bell peppers, substitute in other vegetables that you like! I would do this again with broccoli or spinach and mushrooms, maybe even spinach, mushrooms, and tomatoes. Or, change out the sausage for bacon or ham. Whatever you would eat in an omelet or you like with your eggs, try in this casserole!

Cheesy Sausage, Onion, and Pepper Breakfast Casserole

Cheesy Sausage, Onion, and Pepper Breakfast Casserole

What you need:

1 pound breakfast sausage (if there are casings, remove them)
1 small red onion, diced
2 bell peppers, diced (I used 1/2 red, 1/2 orange, 1/2 yellow, and 1/2 green)
2 cups Mexican blend shredded cheese
1 1/4 cups baking mix, such as Bisquick
1 cup milk
9 eggs
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper

How to make it:

Preheat oven to 350 F. Spray a 9 x 13 casserole dish with olive oil or non-stick cooking spray.

In a large skillet, break up and brown the breakfast sausage. Add in diced onion and bell pepper. Cook until onions and peppers have softened. Drain the excess grease from the pan, and pour the sausage, onions, and peppers into the casserole dish. Spread the 2 cups of shredded cheese on top.

Meanwhile, in a medium bowl, whisk together the baking mix, milk, eggs, paprika, salt and pepper. Pour evenly into the casserole dish.

Bake in the preheated oven for 30-35 minutes, or until golden brown on top and a knife comes out clean from the center.

Breakfast Biscuit Bowls

9 Jun

As promised, here is the update on my next round of biscuit bowls!

Once again, I used 1 can of Grands biscuits.  This time, I sprayed the small Pyrex bowls on the outside, rolled together 2 Grands biscuits, and spread it over the outside of the bowl.  I lined a baking sheet with aluminum foil, placed the upside down bowls on the sheet, and baked in the oven at 350 F.  After 12 minutes, I started checking them, and mine were finished in 20 minutes.  Time may vary by oven and by what you bake them on.

Biscuit bowls after bakingThen, I worked on the filling.  You can see a peek of the skillet in the picture above.  I started by removing the casings from breakfast sausage and crumbling and cooking in a  large skillet over medium heat.  Once browned, I left the fat in and mixed in small cubes of red potatoes.  I let this cook for a while to let the potatoes soften.  Next, I added in some diced red onion, and cooked until the onions were translucent.  Then, I added in diced mushrooms and chopped fresh spinach.  Once the spinach wilted, I pushed it all up to one side, and on the empty side, added in 6 eggs that I had whisked with a couple of tablespoons of milk.  Once this cooked up and I stirred to scramble, I mixed the eggs in with the rest, giving me this delicious-ness:

Sausage, red potato, red onion, mushroom, spinach, and scrambled egg filling for biscuit bowls


Then, assembly time!  My older daughter added grated Parmesan to hers, I added crumbled feta to mine, and my younger daughter and my husband added shredded cheddar to theirs.  I had some filling leftover, so I made a few burritos using large flour tortillas that I had on hand.

Breakfast Biscuit Bowl with Parmesan cheese Breakfast Biscuit Bowl with crumbled feta


I was very pleased with how it all turned out, and we will be having this again, and soon!



Monkey Bread

25 Dec

Monkey Bread


For the last few years, my sister has made monkey bread as part of our Christmas morning breakfast.  She started with a regular bundt pan, but then found a holiday tree bundt pan to make it a little more festive.  It’s a big hit with everyone in the family!


Monkey Bread

What you need:

3/4 cup granulated sugar
1 tablespoon ground cinnamon
2 cans Grands biscuits
1/2 cup butter, melted, divided
1 can vanilla creamy frosting, if desired for a glaze

How to make it:

Preheat oven to 350 F.  Grease a bundt pan.

Combine sugar and cinnamon in a small bowl.

Open 1 can of biscuits, and cut into sixths.  Roll into balls, and coat in the sugar/cinnamon mixture.  Place coated balls into the prepared pan.  Pour 1/4 cup melted butter evenly over the balls in the pan.  Repeat for the second can of biscuits, pouring the remaining butter over the top when done.

Bake in the preheated oven 30-35 minutes, or until biscuits are no longer doughy and are golden brown.  Remove from oven and cool for 10 minutes.  Turn pan over onto a serving plate.

Heat frosting in a small saucepan over low heat until it becomes runny.  Add food coloring if you have a desired color.  Pour over the top of the monkey bread.  May also add sprinkles for more decoration.

Spinach, Feta, and Bacon Mini Quiche

20 Nov


I got a chance to try out a recipe from the 2012 Taste of Home Cooking School show that I recently attended.  These are delicious!  The original recipe calls for brie, but since I had feta cheese on hand, I used it instead, knowing it is a good combination with spinach and bacon.  It also says to use 2 pie crusts, but I found that 1 pie crust and the filling filled the 12 muffin cups in my pan.  So, since I had both pie crusts ready to go, I doubled the amount of filling and got 24 mini quiches.  Yum!


Spinach, Feta, and Bacon Mini Quiche
Original recipe here

What you need:

4 eggs
1/2 cup milk
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1 cup fresh spinach leaves, washed & diced
2 slices bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust

How to make it:

Preheat oven to 350 F.  Spray a 12-cup muffin tin with non-stick cooking spray.

In a medium-size bowl, whisk eggs together with milk, salt & pepper.  Add spinach, bacon, onion, and feta to egg mixture and blend well.

Roll out pie crust and cut in 3 inch circles (I used a juice glass to cut the circles); line muffin tins with circles.

Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.

Breakfast Wreath

4 Mar

I was first introduced to wreaths at a Pampered Chef Party, a Turkey Cranberry Wreath (I will share the recipe soon!).  I’ve also made a Taco Wreath.  So, when I saw a Breakfast Wreath on Pinterest, I knew I wanted to give it a try!  It’s really easy, and I added in some of the Roasted Corn Salsa I had in the fridge.  It was delicious, and I will be making this again!  There are many possibilities with this one, I used eggs, bacon, cheese, and the salsa, but you could do any combination of eggs, bacon, sausage, hash browns, vegetables, and cheese, based on your breakfast favorites.  Also, there are 2 ways to make wreaths, this one I used 1 can of 8 crescent rolls, and when I share the Turkey Cranberry Wreath, it uses 2 cans of 8 crescent rolls.  You could make this Breakfast Wreath using the 2 can method instead, the 2 can method covers the filling more, but with 1 can, you still get good coverage too.

Breakfast Wreath

What you need:

1 can refrigerated crescent rolls
8 slices bacon, cooked, but not too crispy (I used turkey bacon)
5 eggs
Any other veggies you want to add to the eggs
1 cup shredded cheese, I used Mexican blend, but you could use cheddar, colby jack, pepper jack, etc.

How to make it:

Preheat oven to 375 F.

Scramble the eggs and add in any other veggies you want to use.

Unroll crescent dough; separate into 8 triangles. With wide ends of triangles toward the center, arrange the 8 triangles in a circle on large round baking stone or on a greased baking sheet.  The corners of wide ends should overlap and points will extend 1 inch beyond baking stone.  Lay a piece of cooked bacon on each triangle.

Spread 1/3 cup of the shredded cheese around the inner circle of the wreath.  Scoop egg filling onto the dough on top of the cheese.  Top the filling with another 1/3 cup of cheese.

Lift the ends of the crescent rolls over the filling and tuck under the middle of the ring.

Brush the dough with a beaten egg or olive oil.  Sprinkle the remaining 1/3 cup cheese over the dough.

Bake in the preheated oven for 15 – 17 minutes, or until crescent rolls are golden brown.  Cut into 8 pieces and serve.

Pumpkin Pancakes

10 Jan


When Cyndy at Daily Cynema posted a recipe for Pumpkin Pancakes, I knew I had to try them.  One of the neighboring towns to my hometown has a Libby pumpkin processing plant, so they have a Pumpkin Festival every year.  They offer many pumpkin treats, including pumpkin pancakes, and since I’ve only been able to have their pumpkin pancakes twice in my life (too early and too much of a line to go), I wanted to see if I could make some of my own.  Unfortunately, the first time I attempted to make these was a failure.  The outsides cooked, but the insides were still gooey.  I had used a whole can of pumpkin, and the texture inside may have just been because of the texture of pumpkin, but it was hard to tell if it was that or if they were undercooked.  This time, I opted for about half a can of pumpkin, or 3/4 cup.  They turned out perfectly this time.  You do have to watch how you cook them, I found for me, low heat and a longer cook time was what I needed to get them to cook fully without overbrowning the outsides.  With some maple syrup, these make a wonderful breakfast!

Pumpkin Pancakes

What you need:

2 cups dry pancake mix (like Bisquick)
3 tablespoons brown sugar
1-1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon all spice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1-1/2 cups milk
3/4 cup pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon vegetable oil

How to make it:

Mix together the dry ingredients in one bowl, then mix together the wet ingredients in a separate bowl.  Add the wet ingredients to the dry ingredients and stir until well combined.  Heat an electric griddle or a griddle on the stove to just under medium heat, grease with oil or butter. Pour batter onto griddle to the size you want your pancakes.  When pancakes start to bubble and get dry on the sides, flip to brown the other side.  Cook until golden brown on both sides.

Biscuit Waffle Breakfast Sandwiches

5 Dec

Last week I posted about making Biscuit Waffles, and said that I thought they would be perfect for breakfast sandwiches.  Well, I was right!


So here is what I used to get 8 breakfast sandwiches:

1 can Grands biscuit, each biscuit split in half, then reshaped to a biscuit shape, giving me 16 biscuit waffles
1 package Jimmy Dean fully cooked turkey sausage rounds, 8 count
2 eggs, beaten, then cooked and divided into 4 sections (I did half with eggs, half without)
Shredded Mexican blend cheese

For the eggs, I sprayed a small skillet, then added the eggs.  Once they started to cook up, I flipped the whole thing.  Once fully cooked, I divided it into 4 pieces.  I then put some of the shredded cheese on each piece of egg, then added them to 4 of the sandwiches.  The other 4 sandwiches I left as just the biscuit waffles and sausage.  2 thumbs up from my family!


Biscuit Waffles

28 Nov

This past weekend, my friend Diana posted a picture of a can of refrigerated cinnamon rolls that she had cooked on her waffle maker, then put the icing on top.  They looked like this.

Yum, right?!?  She just put the cinnamon roll dough on her waffle maker, 2 at a time, and each set cooked about 2 minutes each.  Big time savings over using the oven!  Plus, this is a fun presentation as waffles.  My kids love waffles!  So, I had to give this a try.  I only had regular Grands biscuits on hand, so I decided to use those.

First, I put 4 whole biscuits on the waffle maker.

They were way too big on my waffle maker and didn’t cook very evenly.  But, it was like a full size waffle in the end.

So, then I decided to cut each Grands biscuit in half, reshape into a circle, and put on the waffle maker.

This was perfect.  My waffle maker doesn’t lock down, so I did have to hold it down while the biscuits expanded during cooking.  These took only about 5 minutes before they were done.

They tasted like biscuits more than waffles to me, but I like it more for the presentation.  With them this size, they would be perfect to add a round breakfast sausage patty, and maybe some eggs and cheese to make a breakfast sandwich.  I didn’t have any sausage, but I am thinking about picking some up at the store to try it out another time.

Breakfast Omelette Muffins

28 Nov

My friend Mhairi posted a recipe on Facebook she had gotten from MOMables, and I decided I needed to give it a try.  They called them Breakfast Cupcakes, but I think Omelette Muffins is a better description.  It is pretty egg-y, like an omelette, but the Bisquick makes it more like a biscuit or muffin.  You can make up a bunch of these ahead of time, then freeze and reheat when you need them.  Plus, there are a lot of possibilities on what to have in these.  I chose mozzarella, turkey bacon, and spinach, because that’s what I had on hand, but swiss cheese would have been perfect with these too.  Or, cheddar cheese, ham, and broccoli would be a good combination too.  Or pepper jack, sausage, and green pepper and onions.  Green onion would be a tasty addition.  In mine, I added in garlic powder, although next time I think I would use garlic salt, and rosemary.  I think black pepper would be a great addition too.  For the ingredients listed below, I got 18 muffins.

Breakfast Omelette Muffins

What you need:

9 eggs
5 Tbsp milk
1 cup shredded cheese of your choice, cheddar, mozzarella, swiss, pepper jack
1/2 cup meat of your choice, diced ham, crumbled bacon, turkey, crumbled sausage, etc.
1/2 cup diced veggies of choice, broccoli, spinach, etc.
3/4 cup Bisquick mix
Optional seasoning ideas, use all or a combination:
– 1/2 tsp garlic salt
– 1/2 tsp rosemary
– 1/4 tsp ground black pepper

How to make it:

Pre-heat your oven to 350 F. Grease a regular sized muffin pan (or use liners).  In a mixing bowl, beat eggs, milk, and Bisquick mix.  Then add cheese and toppings and mix well.  Pour into the muffin pan, filling up about 3/4 of the way.  Bake for 10-15 minutes, or until golden brown.  Cool for 5 minutes, then transfer to a cooling rack.

Pumpkin Gingerbread Muffins

16 Nov

I am FINALLY getting around to using the pumpkin I prepared a few weeks ago.  It’s been sitting in my freezer patiently.  I took some out of the freezer earlier this week, so today was the day to use it.  And, I decided to make Pumpkin Gingerbread muffins with it.  This is a recipe that I got from my friend, Cyndy at Daily Cynema.  She has a lot of other great recipes too, in fact, I’m hoping to try out her pumpkin pancake recipe in the near future.

Here is the link to her recipe: Pumpkin Gingerbread Muffins.  I follow it exactly, except that instead of 1 can of pumpkin, I used 1 3/4 cups of fresh pumpkin.  Such a great holiday treat!


Almost forgot, this made 2 dozen yummy muffins.

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