English Muffin Breakfast Pizzas

English Muffin Egg PizzaEggs, Cheese, Sausage. All on an English Muffin. Plus add, some delicious sawmill gravy. That sounds like my kind of breakfast, and I am not even a breakfast person. Made these up for lunch one day, and they were good, really good but let me tell you. These babies are filling. We could all only finish one. And by one I mean, one half of the English muffin. So we had plenty of leftovers. We were a little wary of leftover scrambled eggs, but that was just plain too much food to waste. So we re-heated them the next day (in the oven, not microwave) and although not quite as good the second day, still a really nice meal. So make them, eat them, enjoy! Doesn’t all that melty, gooey cheese just look delicious!

Recipe from Fox Valley Foodie

  • 1 Package of English Muffins
  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 8 oz Mild Cheddar Cheese thin sliced
Sawmill Gravy
  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don’t have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
  2. Whisk in flour and cook one minute. Add salt and pepper.
  3. Whisk in milk and cook until bubbly and thickened.
  4. Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
  5. Cut English muffins in half and toast both sides. Lay on cookie sheet face up. Divide gravy equally between muffins. Top with eggs, cheese and sausage.
  6. Broil until cheese is melted.
  7. Eat and enjoy!

Corn Chowder with Smoked Sausage

Corn and Sausage ChowderOkay Guys, truth time. I changed the title of this recipe. It was originally called New Orleans Bisque with Smoked Sausage  over at Allrecipes where I found the recipe. While eating it I was in a quandary, because it basically seemed like corn chowder. Delicious, corn chowder, but still corn chowder. So I was not even sure I knew what a bisque was. I mean soup, yes, but more specifically, no. So I looked around the internet, (so helpful at times) and found that bisque is usually a soup similar to chowder, often has wine, but the big difference is, it is pureed. So this has no wine, certainly isn’t pureed, hence the name change. So I would think a nice homemade carrot soup with wine, would fall in the bisque category, but don’t take my word for it, I could be totally wrong. What I do know is this. This soup with all its chunky goodness, was a warm and hearty lunch, enough to keep us all warm and cozy, and filled up until supper. We will definitely be making this one again!

  • 1 pkg. smoked sausage ( 16 ounces)- cut into chunks
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 short can kernel corn
  • 4 cups milk
  • 2 cups chopped and peeled potatoes, cooked, and drained
  • Shredded Cheddar Cheese for topping
  1. Melt butter in saucepan. Add onion and cook until tender. Add flour, salt and pepper cook one minute.
  2. Add milk. Bring to a gentle boil, and cook for 1 minute. Add corn, potato(cooked) and sausage.
  3. Simmer on medium-low heat for about 10 minutes, until thickened and warmed through.
  4. Top with cheese before serving.
  5. Eat and enjoy!

 

Amish Breakfast Casserole

Amish Breakfast CasseroleThe night of easy dinners is here. Ah, Monday. With driving kids around this is the day that dinner is always the hardest. I am gone for about 40 minutes right when I would usually preparing our dinner. I very often rely on the crock pot. It is so welcoming to come into a house that has a delicious meal bubbling away, ready to be eaten by my hungry family. Another good go-to is the casserole. They generally bake for 40 minutes are more, so I can prepare it, and then pop it in the oven right before we leave. This one left us with full bellies, and was quite tasty. We all would happily eat this one again!

Recipe adapted from Allrecipes

  • 1 pound bacon, diced
  • 1 small red onion, peeled and chopped
  • 6 eggs
  • 4 cups frozen hash browns
  • 1 cup cottage cheese
  • 2 cups Swiss cheese
  • 1 cup Cheddar cheese
  • 1 tsp salt
  • grind of pepper
  1. Cook bacon and onion in large skillet until bacon is crisp. Drain.
  2. While bacon is cooking, whisk eggs in large mixing bowl. Stir in remaining ingredients, and bacon after it has been drained.
  3. Grease a 13×9 inch baking dish. Pour mixture in.
  4. Bake, uncovered, for 45 minutes at 350 degrees.
  5. Eat and enjoy!

Ham, Egg and Cheese Monkey Bread

Ham & Cheese Monkey BreadOkay, I have a question for all of you. Why, oh, why is this called Monkey Bread. I have seen this recipe in so many forms, sweet, savoury, all of the above. I think the defining factor is the torn biscuits. Anyone have any idea? Anyways, regardless of name, I know one thing. I love monkey bread. I mean torn up pillsbury biscuits , topped with what ever you are in the mood for, seems like a good idea to me. This specific recipe comes from The Seasoned Mom. I was looking for a recipe to go on the meal plan that used chopped ham, because I knew we would have some leftover from a previous meal. I have quite a store of “leftover” recipes. I like to use meat at least twice in a meal plan, especially if it’s on sale. I wanted, surprise, surprise, to try out a new one, and with all ingredients on hand besides the biscuits, this one seemed the root to go. Plus, my whole family loves eggs, so I knew I had a sure fire hit!

  • 6 eggs
  • ⅓ cup milk
  • 2 (10.2-oz.) cans refrigerated biscuit dough
  • 1 ½ cups diced, cooked ham 
  • 1 cup shredded Cheddar cheese
  • ¼ cup finely chopped green onions 
  1. Whisk together eggs and milk. Add some salt and pepper. Stir in ham, cheese and green onions.
  2. Tear biscuits into quarters. Stir into egg mixture until biscuits are coated.
  3. Scoop into greased 13×9 inch baking dish.
  4. Bake for 25-30 minutes at 350 degrees. Let sit for 5 minutes before serving.
  5. Eat and enjoy!