Category Archives: Breakfast

Sunday Morning Quick Sausage & Egg Bake

You know those mornings when you want a hot breakfast, but only have the energy to make a bowl of cereal?

But then you realize that you actually don’t have cereal in the house?

Necessity is the mother of invention, my friends.

This dish is a basically a quick and smaller version of a quiche, serving only two at a time. You could easily adjust the servings by adding some more veggies and the amount of eggs (two per person).

So long, boring bowl of cereal!

Sunday Morning Quick Sausage & Egg Bake
makes 2 servings

1 cup of sliced sausage (I used some of our last homemade sausage from Kosovo)
1 tsp. olive oil
1 large green onion, diced
1 yellow bell pepper, diced
1/2 cup tomato, diced
2 eggs
1/4 cup grated Parmesan
Salt, pepper, and hot sauce to taste

1. Cook the sausage over medium heat, browning both sides.

2. Once sausage has cooked, remove from it from the pan and set aside. Add olive oil and onion in the pan and saute for 1 minute.

3. Add peppers and a pinch of salt and saute for another minute.

4. Add the tomatoes and another pinch of salt.

5. Quickly beat the eggs and immediately add to the pan, trying to cover all of the vegetables with the eggs.

6. Top the eggs with the cooked sausage.

7. Cover with grated cheese then put a lid on the pan. Cook for about 4 minutes, or until eggs are cooked and the cheese has melted.

8.  Cut a big slice for yourself

9. Give the rest of the pan to your husband, who refuses to take the time to put the eggs on a plate; he’ll just go ahead and eat it right out of the pan.

Sausage = Happy Husband.

What’s your favorite quick breakfast?


Buttery Bacon and Garlic Biscuits

Bacon? Garlic? Butter?

On my list of  All Time Favorite Ingredients, these three all make it to the top five…

… and their combination makes these biscuits insanely irresistible. I want to have a brunch potluck just so I can share them with everyone I know; spread the buttery bacony biscuit love!

Buttery Bacon and Garlic Biscuits
Makes about 10 biscuits
(Adapted from Craig Claiborne’s Whole Wheat Bacon Biscuits, The New York Times Cookbook p. 641)

1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp. baking powder
3/4 tsp. sea salt
1/3 cup butter, softened to room temperature
4 strips bacon, cooked and crumbled
3/4 cup almond milk
2 cloves garlic, minced

1. Preheat oven to 450*
2. Mix together dry ingredients in a large bowl. Cut butter into small chunks and us an electric mixer to blend.
3. Stir in bacon, garlic and milk by hand until a dough is formed.
4. Lightly flour a board and knead the dough for a minute or so, until the it is no longer sticky.
5. With a rolling pin, roll dough out until it is about 1/2 inch thick. Use a cookie cutter to cut biscuits into about 2 inch circles (I used the ring from the top of a mason jar).
6. Place on a lightly buttered baking sheet. Bake for about 15 minutes, or until the biscuits are slightly browned on the top.

These would pair nicely with a big bowl of Savannah Beans and Greens…I’ll have to remember that when the weather gets a little cooler.


What are your top five favorite ingredients?