We Love Breakfast


Easy Breakfast Quiche

Murphy calls it Breakfast Pie – but whatever.  Here is what I do sometimes on weekend mornings:

1 refrigerated pie crust
1 pie plate
5-6 eggs
A handful of shredded cheese (your choice – i use sharp cheddar)
A handful of fresh spinach, torn in to bite sized pieces
You CAN add many other things – this is just the basic way.  I often sautee a little bit of onion and put in the eggs.
Wisk the eggs together in a bowl, add a few drops of water.  Wisk again.
Season eggs in whatever way makes you happy.  I like salt, pepper, garlic & herb seasoning.  Do what YOU like.  Wisk again.
Pour into the crust and bake according to the directions on the Pie Crust package.  You will know when the quiche is ready – the eggs won’t jiggle when you test it.  But don’t let them get too brown.  Don’t overcook it.


1 premade pizza crust (you can make your own if you want, I used premade, so it makes breakfast prep quicker)
½ of a 16oz roll of breakfast sausage
½ bag of frozen hash browns (cubed or shredded…either works)
4-5 eggs
Shredded cheese (your fave kind…I use a fiesta mix)

Set oven to the recommended temperature for the crust.

Brown the half roll of sausage in a large skillet while cooking the half package of hash browns according to package directions in another skillet.

Scramble the 4-5 eggs in a bowl

Once sausage is done you can add the egg and cook with the sausage, stirring frequently.  Add the cooked hash browns to the egg/sausage mixture once the eggs look mostly cooked.  Toss and finish cooking the eggs, hash browns and sausage in the large skillet.  Don’t overcook because you’ll be cooking the mixture in the over for a few minutes too.

Add salsa to your crust.  I used salsa instead of pizza sauce but you can use pizza sauce if you prefer.  Top with shredded cheese and then top with the cooked sausage mixture.  Pop it in the oven for the recommended cook time on the pizza crust and when it’s done it’s breakfast time!

* This whole recipe can be adjusted to your preferences.  If you want more or less eggs, sausage or hash browns then make it to your liking.

* I’ve also used chorizo or smoked sausage instead of breakfast sausage and that works great too.


12 slices of French bread or thick Texas Toast
1 cup milk
¾ cup sugar
3 eggs
1 Tbs vanilla
1 tsp or more of cinnamon

The whole point of lost bread/Pain Perdu/French toast is being able to use day old stale bread without having to throw it away.  That being said I seldom use stale bread…I use fresh bread.  It comes out tasting the same anyway.  

In a large bowl mix the milk, sugar, eggs, cinnamon and vanilla

Heat a large skillet over medium heat.  Toss in a Tbs of butter until it’s melted and covers the skillet bottom.  Dip bread slices in milk mixture to coat and let some excess drip off before putting in the skillet.  Hopefully, you have a large enough skillet to do 4 slices of bread at a time, so it goes faster.  It should take a couple minutes per side to cook.  Keep an eye on how golden brown you prefer your French toast and flip it to the other side when you like the look.

* I find this to be more rich and sweet than regular French toast.
* The ingredients are easily divisible into a 1/3 or 2/3 if you want to make less.

Crescent Sausage Bites

2 packages of crescent rolls
1 lb roll breakfast sausage (your fave – hot, maple, regular…)
1 (8 oz) block cream cheese
salt and pepper

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Stir in cream cheese until it is melted. Unroll one package of crescent rolls and place on a baking sheet that has been spray with non-stick spray. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2 inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. A pizza cutter makes really quick and easy work of the cutting.

Jimmy Dean’s Sausage Cheese Balls

2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Sausage Brunch Casserole

1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Breakfast Pizza

1 (8 ounce) can refrigerated crescent rolls
1 lb bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll crescent roll dough and place on a greased 12 inch pizza pan; press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Sausage Stuffed Mushrooms

1 pound Italian Sausage Roll
1/2 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
40 small white mushrooms, stems removed

Preheat oven to 350 degrees F. In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined. Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.

Mozzarella Stuffed Meatballs

1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
Extra-virgin olive oil, for liberal drizzling
1 (28-ounce) can San Marzano tomatoes
1 tub good quality fresh pesto from the refrigerated cases of the market

Preheat oven to 400 degrees.

Place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 20 to 25 minutes until cooked through and evenly browned.

Add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto

Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.

Manly, Meaty Cheesy Nachos
1 lb ground beef
1 lb bulk pork sausage
2 T all-purpose flour
1 (10.75 oz) can condensed cream of mushroom soup, undiluted
1 (10 oz) can of rotel, drained
1 medium onion, chopped
1 jar of sliced jalapenos
1 T garlic powder
2 lbs processed American Cheese, cubed
Tortilla Chips

In a large saucepan, cook beef and sausage over medium heat until no longer pink;drain. Sprinkle with flour. Add the soup, tomatoes, onion and garlic powder; mix well. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Serve warm over tortilla chips and top with sliced jalapenos!

Breakfast Crescents

1 can of crescent rolls
3 scrambled eggs
shredded cheese
real bacon pieces or cooked and crumbled breakfast sausage
diced jalapenos

Unroll crescent rolls and fill with eggs, cheese, bacon and jalapenos. Roll up and bake as directed!

Buttermilk Pancakes


1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups buttermilk
3 tablespoons vegetable oil
1 cup chopped pecans, toasted (optional)

Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Add pecans, if desired. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with butter, warm maple syrup, and fresh berries. Yield: 9 (4-inch) pancakes.

Chocolate Chip Crescent Rolls

SO easy!


About a cup of chocolate chips
1 package of refrigerated crescent rolls

Heat oven according to package directions. Roll out the crescents and put a few chocolate chips on each roll. Roll them up like normal but with the chips inside. Bake until golden! The chips melt inside perfectly. TOO easy.

Tater Tot Casserole (Sam’s family loves this one!)

1 lb ground pork breakfast sausage
1/2 pack of bacon (so 1/2 lb)
2 cups shredded cheddar cheese
1 cup milk
4 eggs
2 lbs tater tots

Preheat oven to 350 degrees. Cook bacon in a skillet as you usually do. Place bacon on paper towels to get most of the grease off and crumble. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and remove sausage from skillet. Spread sausage and crumbled bacon evenly in the bottom of a 9×13 inch pan. Spread cheese over sausage and bacon. In a large bowl, beat together milk and eggs. Pour over cheese (may be refrigerated overnight at this point). Top with tater tots. Bake in preheated overn for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

Bacon Breakfast Casserole

1 pkg. of REAL bacon pieces
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine REAL bacon pieces, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Easy Ham Breakfast Casserole

2 cups dry chicken stove top stuffing mix
2 cups milk
1 1/2 cups cubed ham
6 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon salt

Preheat oven to 350 F and lightly grease a 9×12 baking dish. Mix all ingredients together. Pour into prepared baking dish. Bake for about 45-50 minutes or until set.

French Toast Casserole

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.


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