Eggs, 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
- 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
- Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
- Whisk in flour and cook one minute. Add salt and pepper.
- Whisk in milk and cook until bubbly and thickened.
- Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
- 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.
- Broil until cheese is melted.
- Eat and enjoy!
I am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.
Recipe slightly adapted from Allrecipes
- 2 Tbsp. Coconut Oil
- 4 eggs
- 1 Tbsp. milk
- 1 can black beans, drained
- 1 Tbsp. cumin
- 1 avocado, peeled and sliced
- 1/4 cup salsa
- salt and pepper
- Heat coconut oil in non-tick pan.
- Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
- Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
- Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
- Eat and enjoy!
MMM.MMM…cake. This is my favourite dessert. Unless you count a box of chocolate, which I guess would count, then cake is my second favourite dessert. Hubs and I heartily disagree on what consists of an appropriate after dinner treat. He is all about pie, that contain fruit. That doesn’t even seem like it qualifies under the dessert banner. I like cake, preferably with chocolate, or anything else containing chocolate, even pie if chocolate is included. Okay, you get the gist. So why did I decide to make yellow cake. I’m not sure actually, I just sort of got a craving for it. Plus it has chocolate icing. Also, Barry from Rock Recipes makes the absolute most delicious stuff. I’m rambling. Make this cake. Eat this cake. You can thank me later.
- 1¼ cups sifted all-purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ⅓ cup vegetable oil
- ⅔ cup butter, softened
- 1 tbsp good quality vanilla extract
- 2 extra-large eggs
- 2 extra-large egg yolks
- 1½ cups buttermilk
- Chocolate frosting. You can use store-bought. I used the icing from my Hershey’s Chocolate Cake
- Combine first 5 dry ingredients.
- Beat sugar, vegetable oil, and butter and vanilla until combined. Add eggs and egg yolks
- Alternately add buttermilk, with the dry mixture. You are done as soon as there are no lumps. Stop mixing immediately.
- Grease and flour 2 9 inch round baking pans.
- Evenly divide batter. Then bake for about 35 minutes at 325 degrees. Check with toothpick to make sure it has baked in the middle.
- Remove from oven. Cool 10 minutes. Remove from pans and cool completely.
- Frost, using 1/3 of icing in middle of layers. 1/3 on sides, 1/3 on top of cake.
- Eat and enjoy!
Welcome to a new club! Secret Recipe Club is sadly, ending this month. I used to be a member of Crazy Cooking Challenge, which also ended, and I also loved. This new one Fantastical Food Fight, will run similarly along those lines. Each month a group of us will make one type of food. Really this is a great idea, because when you are looking for a specific type of recipe, you can go to one place and find a bunch, that us bloggers have personally tried. This first one is devilled eggs. I have a standard go-to devilled egg recipe, that is so good, I dare to try out anything new. However, one of the rules is that it must be a new recipe to your blog. So we tried this one from over at McCormick, and I must say, I was pleasantly surprised. Maybe, I just really love devilled eggs (okay, no maybe needed, it’s true), but these bad boys were so good!! I will definitely now have 2 go-to devilled egg recipes!
Recipe has been very slightly adapted
- Place eggs in saucepan, that they will lay with room on the bottom. Cover with water. Bring water to a boil. When water has started boiling, cover and reduce to a simmer. Cook for 10 minutes. Immediately drain boiling water and rinse with cold water, until cool enough to touch. Peel eggs and cut in half, vertically.
- Remove yolk. Combine yolk with Mayonnaise and spices. Stir vigorously with fork. You want that yolk all mashed up and creamy. Re-fill egg whites.
- Top with pickle. Refrigerate until ready to serve.
- Eat and enjoy!