Sausage Bombs

We love breakfast foods. I’m always pinning new recipes to try. My original plan on the morning I made these was to make a biscuit and gravy casserole. When I realized I was missing one of the ingredients I needed to make that recipe, I made this recipe with some of the ingredients instead. Jeremiah has already asked me to make these delicious filling breakfast treats once again.

Sausage Egg & Cheese Stuffed Breakfast Biscuits by So Fab Food
IMG_06401 package of Grands biscuits
6 eggs
8 sausage patties
8 slices of cheese

Make scrambled eggs and season with salt and pepper. Cook sausages according to packaging. Preheat oven to 350 degrees. Flatten biscuits to about 5-6 inches wide. Break cheese slices into four pieces. Stack on top of biscuit. Top with scoop of scrambled eggs. Place sausage patty on top. Pull biscuit from opposite directions to cover entirely. Place wrapped side down on a parchment lined cookie sheet. Brush with butter and top with favorite seasonings. Bake for 15-20 minutes, turning pan halfway through baking. Let it sit for 10 minutes before serving.

Notes:

  • I added a little milk to my eggs to make them fluffier. I’d also suggest maybe 5 eggs would be enough.
  • I used turkey sausage and Cheddar cheese.
  • I topped mine with fennel seed to bring out the flavor of the sausage.
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Breakfast Bubble Pizza

If you’ve followed my blog for a while, you know I love Bubble Pizzas. The beauty is you mix everything in a bowl and dump into a pan. Who doesn’t love less dishes? I’ve made traditional Bubble Pizza (first made for me by my Uncle Tom and Aunt Annette) and Mexican Bubble Pizza.

This morning, I was trying to use up some of our leftover Christmas ham. Jeremiah and I bought a Smithfield ham (my favorite brand – local and support my favorite charity with donations of product to feed hungry people) at Sam’s Club. The ham was the most delicious ham I’ve eaten in a long time but we had way too much left – even with my nephew whose favorite meat is all pork products didn’t finish it off. You’ll love this super easy, five ingredient breakfast casserole. Plus, it looks beautiful. It turned my day around that started with a smoke detector we couldn’t get to stop beeping and a tv that was frozen on an infomercial.

Incredible Breakfast Bake by Key Ingredient Recipes
img_0537.jpg½ c. milk
5 eggs
1 c. ham
1 package (8 oz./2 c.) cheddar cheese
1 package of Grands biscuits
Salt & pepper

Beat eggs in a large bowl and top with salt and pepper. Add milk, ham, and cheese to bowl. Cut biscuits in fourths and fold into egg mixture. Spray a 13 x 9 baking dish and pour mixture into dish. Bake at 350 degrees for 25 minutes.

Crockpot Chicken and Dumplings

The first time I met the Fox family was at Mythbusters Live. I’ve lived in Kansas City for about 15 ½ years. I barely ever run into people I know out and about. But since I met Jeremiah, it seems like we run into people he knows everywhere – Sam’s Club, the grocery store, dinner, and yes, even at shows. I think we also ran into an old coworker of his at Mythbusters Live.

Travis is the brother of Kelly (mentioned in a previous post). Jeremiah has been friends with the Fox brother since they were little kids. It’s actually really cool because everyone seems to get together around the holidays to celebrate Layla’s (our own niece) birthday. Travis and Molly’s son Lex is pretty close in age to our nephew Aiden. It’s nice to see a second generation of kids playing together.

I’ve made chicken and dumplings before but this is my favorite recipe. It’s easy-peasy since you can cook it in the slow cooker.

Crockpot Chicken and Dumplings by Travis and Molly Fox
IMG_0179
2 boneless, skinless chicken breast
2 T. butter
2 cans cream of chicken
1 can chicken broth
2 T. dried onion
1 T. parsley
4 Grands biscuits

Put chicken in Crockpot with butter. Add soups, broth, onion, and spices. Cover and cook on low for 8-9 hours or high for 4-5 hours.

After it’s cooked, shred chicken and add back to soup. Cut biscuits into 9 pieces. Stir into soup. Cover and cook on high for 1 more hour.

Notes:

  • I used 2 T. of Lipton’s dry onion soup mix.