I know it’s been awhile since I wrote a blog post but today’s icy weather gives me no more excuses. My FT employer was so kind to close. My husband is working remotely so our dog Cooper and I are just chillin’ catching up the DVR. A little Coldplay on Ellen, Robin Roberts on Rachael Ray, and Andrew Chang on Colbert. Yes, that’s my jam. Not to worry, I happy plenty of books to read which is sort of work related on this now four-day weekend. And between my two jobs, I’m off three of days so I’m taking it for the win.
Today’s breakfast recipe comes from…what do we have in the house? You know, Jeremiah and I love a good brunch. I also feel like most recipes are pretty much the same – eggs, breakfast meat, cheese, and some sort of crust (hash browns, biscuits, crescent rolls, pie crust, King Hawaiian rolls, etc.) No real surprises here. But Jeremiah and I like to add seasoning to make it more flavorful. We also used deer sausage because we have plenty in the freezer thanks to my father-in-law. (So Midwestern of us.) We liked this easy-peasy recipe and will add it to the rotation.
Biscuit Egg Casserole by Lil Luna
1 package Grand biscuits
1 package ground sausage, cooked
1 c. milk
2 c. shredded cheese
salt & pepper
Flatten out biscuits on the bottom of a sprayed 13 x 9 pan. Sprinkle with sausage and cheese. In a bowl, beat eggs, milk, and seasoning together. Pour over mixture in pan. Bake at 425 degrees for 30 minutes. Let cool for 5 minutes before cutting.
- The recipe called for 1 c. mozzarella and 1 c. cheddar cheese. I used 2 c. of an Italian Cheese blend.
- I also added sage, rosemary, and thyme. I sprinkled fresh basil on top of the dish.
This year, I really wanted to go to Vermont on vacation. I wanted to visit Ben and Jerry’s Ice Cream Factory and to tap a Maple tree to get syrup. I learned though that you can’t really just tap a tree to get syrup. During our trip, we visited a visited a Sugar House. We learned that getting sap from a tree requires a very extensive string of plastic tubing to be drilled to the trees. When the temperatures in the spring first reach above freezing, the sap drips from the tree as the temperature drops below freezing at night. This usually happens in late March or early April. The sap runs through the tubes to a giant collection container. Those containers are then transported to process the sap through a boiling process to produce maple syrup. It takes 40 gallons of sap and about 45 minutes of boiling sap to make one gallon of maple syrup. Wow, now you know why really Vermont Maple Syrup cost so much. We also learned that Maple Creemes (soft serve ice cream with maple syrup swirled in) is very popular…and delicious. It’s actually pretty cool to meet the families who run these Sugar Houses.
The syrup excursion was part of our Maple and Wine Tour with Greg. Following our visit to the Sugar House, we went to Boyden Valley Winery. This family farm has people producing maple, grass feed beef, and wine. In addition to ice and maple wines, Vermont’s oldest winery produces maple syrup aged in oak barrels. I learned I like oak ages syrup better than I like oak aged wine.
The state of Vermont only has a population of around 620,000 in the whole state. Despite a drought, this 14th state to the union lives up to its name which mean green mountains. The state is very proud of local business. In fact, this is the only state in the country to not currently have a Target store. One lady at the airport was telling us that she traveled via fairy boat to New York with her daughter to return an item to Target. (Now that’s dedication to Target shopping.) Vermont is also home to the Green Mountain Coffee (Keurig maker), the Vermont Teddy Bear Company, and Cabot Cheese.
For this morning breakfast, I wanted to use a little of our new real maple syrup.
Sausage Breakfast Casserole from Pinterest
1 package of Grands biscuits
1 package of frozen hash brown
1 lb. of ground sausage
¼ c. milk
1 c. shredded cheddar cheese
Bake biscuits on a baking sheet for 12 minutes at 350 degrees. Meanwhile, cook hash browns until golden brown on the stove top. At the same time, brown sausage on the stove top. You’ll also need to cook the scrambled eggs and milk in that skillet. Place hash browns in the bottom of a 13 x 9 baking dish. Top with ½ c. of cheese. Sprinkle with sausage. Top with scrambled eggs and remaining cheese. Bake for 10 minutes. Plate and drizzle with maple syrup.
- I did not overly cook the hash browns. I’d suggest maybe cooking them in the 13 x 9 plan for make 10 minutes before added other ingredients or removing them from the recipe. I don’t really think the hash browns are necessary ingredient in this recipe.
- If you can get it, Cabot cheese would have been a great addition. Perhaps, even a Vermont White Cheddar.
- I think the biscuits might have also been delicious with some Maple sugar sprinkled on top. We are still waiting for ours to be delivered.
When I first met Jeremiah, I learned very quickly that he loves biscuits and gravy. He’s very particular though – no one does it like his mother. I soon learned the whole family feels this way.
When Jeremiah and I were planning the menu for our wedding day brunch, our Sales Manager suggest biscuits and gravy. I said, “No, his family will just compare it to his mother’s recipe and be disappointed.” Sorry Chef – no offense.
Every year, the whole family gathers at his parent’s house for Christmas. It is practically a requirement that my mother-in-law Lynn make biscuits and gravy when EVERYONE is there. On Christmas Eve morning though, Lynn made a Biscuits and Gravy Casserole recipe a friend had shared with her. Lynn let me in on a little secret. Occasionally, she uses the Pioneer brand packet gravy. This I can do. Although this isn’t the exact recipe my mother-in-law made that morning, my husband does like this dish. He also likes it when I use sausage from our local butcher shop – The Peculiar Meat Company.
Biscuits & Gravy Breakfast Casserole from Pinterest
2 cans (16 oz.) Grands biscuits
1 lb. ground breakfast sausage
1 package of Pioneer Country Sausage Flavor Gravy Mix
Cut one can of biscuits into quarters. Sprinkle in a sprayed 13 x 9 baking dish and cook at 400 degrees for 10 minutes. Then, cut the second package of biscuits the same way. Meanwhile, cook and drain sausage. Also prepare gravy according to packet. Mix sausage and gravy together and pour over biscuits. Top with remaining biscuits and cook for 15-20 minutes. (Optional – top biscuits with melted butter to make them shine.)
- I’d suggest maybe making it in a 9 x 9 pan and using only one can of Grands biscuits (half on bottom/half on top) if you want more gravy to biscuit ratio. You could also use regular sized biscuits and still make it in a 9 x 13 pan.
- Another option to to make a second envelope of gravy to pour on top of finished dish. That’s what Lynn did for her family.
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
1 package of Grands biscuits
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.
- 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.
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
½ c. milk
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.
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
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.
- I used 2 T. of Lipton’s dry onion soup mix.