#2,809: Chicken Sausage Egg Hash Brown Bake

Can you tell I'm on a sausage/egg/cheese/hash brown kick!?  That's what happens when you have leftover ingredients from a recipe and want to find a new/different recipe/way to use it up in.  I was super surprised how much I enjoyed this casserole/egg bake.  I was running out of cheddar cheese so I improvised and added sliced provolone on top (I pushed it into the egg mixture a bit) and the result was the super brown and crispy topping.  

2 lb bag frozen hash browns thawed

1 lb pork breakfast sausage sage or spicy (I used chopped chicken sausage)

½ onion finely chopped

8 eggs

½ cup milk

2 cups shredded cheddar cheese

1 tsp salt

¼ tsp pepper

Preheat oven to 375F degrees.

Spray 13 x 9 baking dish with nonstick cooking spray.

In a sauté pan, cook onions and brown and crumble sausage. 

In a medium bowl, whisk together eggs, milk and 1 cup of shredded cheese.

In a baking dish, spread thawed hash browns into bottom of dish.

Spread cooked sausage on top of hash browns.

Next, pour egg mixture on top of that.

Sprinkle the remaining cup of cheddar cheese on top.

Cover with aluminum foil and bake for about 30 minutes.

Take foil off and bake for additional 10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.

#2,808: (GF) Sausage and Cheese Hash Brown Cups

I have enjoyed eating these super simple gluten free sausage, egg, and cheese hash brown cups, that I've literally eaten them for breakfast, lunch, and dinner (meals on different days, but still all 3 meal times).  These are great to make ahead of time and freeze.  Then to reheat and have a quick meal, just pop them in the microwave for about a minute and they reheat really well.  My kids actually like these too...but the more cheese I put in it, the more they seem to like it.  LOL 

4 Cups Shredded Hash Browns, thawed

4 Tbsp. Butter, melted

1/2 tsp seasoned salt

1/2 tsp Pepper

8 Eggs
1/2 cup milk

1 ½ Cups Shredded Cheddar Cheese

1 Cup Sausage, cooked and crumbled

Preheat your oven to 400 degrees.  In a large bowl combine the shredded hash browns, butter, salt and pepper.  Spray your muffin tin VERY well with cooking spray and fill the cups about 3/4 of the way full with the hash browns.  I sued my fingers to mold them to the muffin cups.  It’s okay if they stick out a bit.  Try to make the sides all the same thickness so they will cook evenly.  You’ll also want to make sure there’s plenty of hash browns at the bottom of the muffin cups.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.  Take half of the shredded cheese and sprikle it in the bottom of the hash brown cups.  Repeat with half of the sausage crumble.  Whisk the eggs together and fill the cups until almost full.  Top with the second half of the cheese and sausage.

Bake until the eggs are set which takes about 20 – 25 minutes.  

#2,670: Instant Pot Hard Boiled Eggs

 

I finally did it...I got an Instant Pot!  Everyone around me is not only getting an Instant Pot, but raving about how much they love it.  It's not that I'm opposed to getting one, but a few years ago I got a pressure cooker and have only used it twice.  Both times I was scared to death that I was going to send myself to the hospital or blow up my kitchen, and both times, I wasn't impressed with our meal.  So I was equally as nervous about trying an Instant Pot too.  I had to watch a Youtube video THREE times to see how to test it with only water, and was still afraid/convinced I wasn't going to do it correctly.  So, I knew I'd have to start with something easy (and not our dinner!) for my first real recipe trial.  I decided to use it to hard boil eggs.  

Let's be honest, I don't even really like eggs, but for less than $1, I could try it and see how it turned out.  I knew before I even opened it up that at least one must have cracked open because I could smell the eggs, and sadly I was correct.  Of the 12 eggs I tried to hard boil, only SIX of them came out without cracks.  I took all 12 eggs (cracked ones and all) and put them into an ice water bath for 5 minutes before drying them off and trying to peel them. 

I have tried twice in my life to make deviled eggs, and I will never ever offer to make them again because peeling the shells off the eggs is pure torture to me!  BUT....after trying to make them in the Instant Pot, I WOULD try it one more time.  The peels really did peel off quite easily AND every egg that I've cut open so far is perfectly hard boiled.  (Usually mine are just slightly under cooked or already getting that over-cooked green color to the yolk). 

I'm going to give this another try to see if I get a better success rate out of them not cracking, because this would be fabulous to use at Easter time.  I hard boil at least 7 dozen eggs for us to dye, and this would be much easier (not necessarily faster, but easier for sure!).  

Here's the recipe I used/followed to make these hard boiled eggs. 

1 dozen eggs

1 cup of water

Place rack inside of an Instant Pot. Place eggs on wire rack. Add 1 cup of water. Seal the Instant Pot. Set pressure cooker on high for seven minutes. When the cooking time is done, you can release the pot with an instant release. Carefully remove the eggs from the pot (they will be very hot), and place in an ice water bath (I kept mine in the ice water for 5 minutes).

#2,053: Low Carb Taco Breakfast Bowl

I never ever thought I would like this recipe as much as I did!  It was so simple, definitely low carb, and quite filling.  I just used some leftover taco meat and mixed it with frozen riced cauliflower.  I let it heat up in a skillet, and then added the rest of the ingredients as directed, and eventually just scrambled it all together. This was ready in no time.  I could easily make this before school/work during the week....if I really wanted to.  :) 

The recipe below is for one serving: 

1/4 pound lean ground beef

1/2 tbsp keto taco seasoning (I used low sodium taco seasoning) 

1/3 cup water

1/3 cup cauliflower riced

1 tbsp cilantro chopped

1/2 tsp ghee

1-2 eggs beaten

sea salt and pepper to taste

In a large skillet, brown ground beef and remove any fat that renders as it cooks. Add in your taco seasoning and water. Bring it to a boil, reduce the heat and let it simmer for a few minutes.

Push the taco meat over to the side of the skillet and add the riced cauliflower, cilantro, and salt in the open space. Cook the cauliflower for 3 to 4 minutes, then push it to the side to make room for the scrambled egg. If you don't have a large enough skillet, grab a separate pan to scramble the eggs.

Melt ghee and pour in the beaten egg. Whisk the egg and shake the skillet as it cooks to break up the curd. Once the egg scrambles to your liking, mix it in with the rest of the dish. Season with salt and pepper to taste.

#2,033: Breakfast Sliders

Ok, this seriously may be my new favorite (current) meal!  My mom makes a similar version of these sandwiches for parties that are called "Hammies" or "Turkeys" (depending on the type of deli meat she uses).  I've never had them for breakfast with eggs though before.  I figured I'd give this recipe a try, and 2 of my kids (not surprisingly) wouldn't even try them.  However, my oldest (and most willing to try a food) LOVED these.  I made just a few for dinner last night, and I'll be making more again for lunch for the two of us today.  They are SO good! 

1 pkg (12 count) Hawaiian Rolls

8 - 10 eggs (depending on how much egg you want on your sliders)

6 large slices provolone cheese (thin slices)

sliced ham (at least 6 large, thin slices)

¼ cup butter (melted)

1 Tbsp yellow mustard

1 Tbsp brown sugar

Scramble up your eggs however you like to do them. (I cook them in some melted butter, with salt, pepper, and a bit of milk). 

While the eggs scramble, cut the entire package of rolls in half, separating a top and bottom layer.  

Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese.  Top with cooked, scrambled eggs, a layer of ham slices, and then another layer of cheese, if desired.  Add the top layer of Hawaiian rolls.

(If making ahead of time, stop at this point, and refrigerate until ready to bake).  

In a small bowl, combine melted butter, mustard and brown sugar. Stir until well combined, and the sugar is at least mostly dissolved.  Using a pastry brush, coat the tops of the rolls with the mustard/sugar mixture. 

Bake at 350 for about 10-15 minutes (until cheese gets nice and melt-y).  Remove from oven and let cool a few minutes before cutting into individual sandwiches.  

#2,032: Easy Egg and Sausage Breakfast Taquitos

My family loves breakfast sausage sandwiches (on English muffins) but they do not like eggs.  So I figured I'd give this recipe a try to sneak a bit of scrambled eggs past them.  I was super surprised that two of them actually ate (and enjoyed these!).  Middle child #2, ate it, but claims she didn't enjoy it.  I personally enjoyed this as well.  It certainly isn't my favorite way to eat sausage, eggs, and cheese (I'll take a toasted bagel or English muffin any day!), but it was a nice change for me.  

7 oz box sausage links

5 large eggs (I used 3)

salt and pepper, to taste

1 1/2  cups shredded cheese , cheddar, pepper jack or Monterrey jack

1 cup baby spinach , chopped (optional) (I omitted)

10  white corn tortillas , or use 6'' flour tortillas (I used super soft flour tortillas)

Preheat oven to 425 degrees F.

Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.  Remove to a plate, leaving a little bit of the sausage grease in the pan.

Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.  Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.

(I didn't need to do this) Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave.

Divide the scrambled eggs among the tortillas and top with shredded cheese.  Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.

Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping, if desired.

To Freeze: Prepare and bake the taquitos as directed. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm.

#2,007: Bacon Ranch Cauliflower Muffins

I had some riced cauliflower in my freezer and normally I add it into taco meats, chili, etc. to pump it up with vegetables.  I wanted a simple recipe I could made ahead and reheat using the riced cauliflower and this recipe surely seemed simple enough.  Although I liked this recipe, it did not reheat well.  I didn't enjoy it reheated at all.  So personally, if you are going to make these, plan to halve the recipe or just make however much you plan to eat that day. 

1 head of cauliflower (I used a defrosted bag of riced cauliflower)

2 large eggs

1 packet ranch seasoning mix

1 1/4 shredded sharp cheddar cheese, divided into 1 c and 1/4 c

6 strips bacon, cooked and crumbled

1 tsp. chives, plus more for topping

Preheat oven to 375 degrees F.

(I skipped this step) Pulse cauliflower in a food processor until it forms large crumbs. 
Place cauliflower in paper towels or cheesecloth and wring out any excess water. Pour cauliflower crumbles into a large bowl.

Add eggs, 1 c cheese, ranch seasoning, about 3/4s of the bacon, and chives.

Spritz a muffin tin with cooking spray, then fill each one about 2/3s full.

Top with a sprinkle of cheese and crumbled bacon. Bake for about 20-22 minutes, or until lightly golden. Garnish with additional chives before serving.

#1,865: Oriental Cauliflower Rice

I have very, very low expectations for this recipe (isn't that sad!? I really need to have more faith in recipes and if I will like them or not).  But I have been excited and nervous to try making this dish.  So I decided to whip this up for breakfast this morning (weird breakfast meal I know!).  Shockingly and wonderfully, I loved it!  I cut WAY down on the amount of eggs to add to it because I figured that would be the one ingredient that was going to make or break this dish for me.  For me personally, that was probably a good idea.  If you love eggs though, I'd suggest adding more.  Also, it suggests adding bacon and at the time I didn't have any made, so I just added bacon bits.  Real bacon would obviously be better, but in my time crunch, the bacon bits were just fine for me.  I enjoyed this so much in fact, I'm debating eating/making it again for lunch! 

This would be a great, healthy breakfast to make in the morning as long as you prep your veggies the night before.  I'm adding cauliflower to my grocery list for next week for sure. 

I found this recipe on a post from Mommy Trainer on facebook, although the post shows a link to instagram.  I'm glad I came across her page and this recipe.  

Riced cauliflower (I riced about 7 medium sized florets or so).
Your choice of veggies: carrots, peas, peppers, onion, broccoli, etc.
3-4 eggs (I did one)
salt and pepper
coconut aminos or soy sauce
ham or bacon, diced (optional)

Saute your veggies (I did red bell pepper, peas, and red onion).  When they are almost done, add the egg(s) and scramble with the veggies.  When the eggs are just about scrambled add the riced cauliflower to heat through.   Season with salt and pepper.  Add coconut aminos (or soy sauce) to taste.  Add chopped bacon or ham if desired.  

#1,690: Waffled Breakfast Quesadilla

My kids do no like eggs, but they do like sausage, quesadillas and waffles, so I thought I'd try sneaking this one past them.  Shockingly, 2 of the 3 enjoyed these.  The 3rd one said it had too much cheese.  Really?!  She didn't notice or complain about the eggs she normally doesn't like, but said I used too much cheese?  Whatever.  

Personally, this recipe below looks like it makes a lot...or would be good for people who like eggs.  I used 2 eggs for one waffle/quesadilla and had some scrambled eggs leftover.  So you might want to adapt this to your family and how much you think you will really eat/use. 

4 - 8 in. flour tortillas
2 cups scrambled eggs, (about 7 eggs)
1 1/2 cups Mexican cheese
12 pieces bacon, cooked (I used chopped, cooked turkey sausage)
1 tablespoon canola oil or non-stick spray

Heat waffle iron and then using a brush, coat waffle iron with Canola Oil.

Place 1/2 cup scrambled eggs onto half of one 8 inch tortilla, layer with cheese and three bacon pieces. Fold other half of quesadilla over and transfer to waffle iron. Cook until browned, about 7-10 minutes. Repeat with remaining 3 tortillas.

#1,575: Breakfast Egg and Sausage Cupcakes

I was really unsure about this recipe and my kids immediately told me they didn't like it, even before they tried it.  Then they actually tried it and all 3 LOVED it.  YES!  Plus...I used soy veggie sausage in place of turkey sausage and they had no idea!  My kids are not egg eaters at all so I was thrilled that they not only loved these, they asked me to make them again tomorrow.  The photo above shows 2 of the cups with the tops on, but I pulled the top wonton off the bottom egg cup so you could get a better idea of what it looks like on the inside. 

If you use a traditional muffin tin yours will be circular, but I used my Pampered Chef square brownie pan and they came out in squares.  Such an easy recipe and it was really, really good!!

Update: Okay I went back to the original recipe and I actually made these wrong...I was supposed to put a second layer of egg/sausage but this would have totally overfilled my pan.  Make these however you want...the flavor/taste won't change!  And I've made them both ways and my kids prefer them as a single layer without a top.  I made a batch of these and stuck them in the fridge for the kids to try as something I can put in their lunchbox when school starts and they all enjoyed them cold/cool too.  Yeah, another healthy lunchbox idea!!

Makes 8 egg and sausage cups (either double layer or with one as a top) or 16 single layer cups:

4 Turkey sausage patties (I used soy veggie sausage)
Mild Cheddar cheese, shredded
4 eggs
16 Wonton wrappers

Preheat the oven to 375 and lightly mist the cups in a muffin tin with the cooking spray.

Push a wonton wrapper into the bottom of each of the sprayed cups.

Scramble the eggs.  Add the cooked sausage, chopped into little pieces.  Add a couple of spoonfuls of the egg and sausage mixture into each cup.  Add a pinch of the shredded cheese on top of that.

Now press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 15-18 minutes or until golden brown.  Let cool for 5 minutes before removing from the muffin tin.

#1, 507: Bubble Up Breakfast Bake

Since we have some extra time now that it is summer break, I have more time to cook different meals for my family.  Thank goodness, because I can finally have time to do things I love to do and not have that work thing in the way.  LOL

Anyhow, I decided to make this simple breakfast bake for my kids (for lunch) and hoped they would enjoy it because it was similar to our bubble up pizza bake that we make and they enjoy.  I figured Allison (8) would enjoy it, but the other two (3 and 6) would just pick at it.  They kids all agreed that they did not like the egg part that was on the bottom and asked that I cut it off.  But once I did that they enjoyed it and ate half of a 9x13 pan.

Do I personally think this is the best breakfast casserole I've ever eaten, definitely not.  But would I make this again, yes I would.  I used 3 cans of buttermilk biscuits and as you can see from the photo on the top right, it didn't let the egg mixture really seep in between the pieces.  If you are an egg lover you might want to just use 2 cans.  For my crew, 3 cans was better.  

1 pound of reduced fat breakfast sausage

1 tube of refrigerated biscuits (I used 3 cans with 10 biscuits in each)

2 cups shredded cheddar cheese

1 small can of diced green chills

6 eggs (I used 4 eggs)

Salt and pepper to season

1/4 cup milk

Start by preheating the oven to 350 degrees.  Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.

While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.

In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.

Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. 

#1, 504: Paleo Egg White Muffins

I really, really, really wanted to like this recipe.  If you love eggs, then maybe you will be a fan of this one, but I hated it.  I actually threw it all away, I couldn't even finish one.  I'm sure it's my preferences/tastes and not the recipe itself, but blech!  This was super simple to make though and would be a great way to use up leftover veggies you have in your fridge and is great for paleo/whole 30/protein meals.  

6 eggs (I used egg whites) 1 zucchini peeled and chopped

1/4 jar sun dried tomatoes

4 ounces cooked ground beef (I used cooked and crumbled bacon)

1/2 onion chopped

Salt and pepper

Preheat oven to 350F.  In a pan sauté the onion and minced beef until the beef is cooked.  Remove from pan and combine with the remaining ingredients and whisk together.  Scoop the batter into a greased muffin tin.  Bake for 20 minutes.

Preparation time: 15 minutes | Cook time: 20 minutes | Number of Servings: 12 muffins

#1,500: Mini Sausage Quiche

This recipe was so much easier to make (and tastier) than I thought it would be.  I made these to take to a friend and I hope she enjoyed them as much as I did.  The recipe claims you can get 48 mini muffins out of a tube of crescent rolls....that's a joke.  Try half of that!!  I got 12 large ones and 12 mini muffin tin sized ones.  I would definitely make this again though.  

1/2 pound bulk hot Italian sausage (I used 1 lb bulk pork breakfast sausage)
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls (I used crescent sheets)
4 eggs, lightly beaten
2 cups (8 ounces) shredded Swiss cheese (I used Italian blend)
1 cup (8 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.

On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. 

Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.

Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.

#1,426: Carrot Pumpkin Spice Muffins

I did not think I was going to like this recipe mainly because there was so many eggs in it.  I was sure this was going to taste too egg-y for my liking.  When I ate it hot out of the oven, I was right.  I didn't enjoy these much at all.  However, once these cooled (I kept them in the fridge), I loved them!  I halved the recipe when I made these and only made 6.  I wish I would have made the full recipe and had more to eat for breakfasts (and a dessert!).  

6 eggs, beaten

1/4 cup pumpkin puree 

1/2 cup butter, clarified butter/ghee, or coconut oil, melted

1 teaspoon pure vanilla extract

1 mashed banana (use green-tipped/under ripe for sugar detox)

1/2 cup coconut flour

pinch of sea salt

1/4 teaspoon baking soda

1 Tablespoon pumpkin pie spice

3 cups shredded carrots (approximately 4 large carrots)

Preheat oven to 350F.  Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may  easily stick!).

Bake for 35-40 minutes.

#1,285: Sausage, Egg and Biscuit Bake ...with bacon

I made this recipe to serve for breakfast at my sister's bachelorette party weekend.  I loved this recipe because it required minimal ingredients and I was able to make the meat ahead of time and spend less time in the kitchen.  This was not only easy, it was really, really good.  In all honesty, I only tried one bite because I'm not eating foods like this right now, but it was a recipe I wish I could have enjoyed more!  The recipe says to make in an 8x8 pan, but I used 4 cans of biscuits and made this in a 9x13 foil pan.  I will definitely be making this for breakfast (especially if for guests) again. This link will take you to the photo of the original recipe.  The recipe posted below includes the larger portion size as well as the changes I made.

Not pretty, but you get a better idea of
what it looks like from the inside 

4 cans of buttermilk biscuits, cut into quarters
1 lb bulk pork sausage, cooked and crumbled
1 lb bacon, cooked and crumbled
9-12 eggs
1 1/4 c milk
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
salt and pepper to taste

Spray the bottom of a 9x13 pan with non-stick spray.  Layer the quartered biscuits so they completely cover the bottom of the pan (I really squeezed them in).  Top with cooked pork sausage and bacon.

In a bowl combine the eggs and milk and whip to combine.  Add salt and pepper.  Pour egg/milk mixture over the biscuits and cooked meat.

Bake uncovered in a 425 degree oven for 15 minutes.

Remove from oven and top with mozzarella and cheddar cheeses.  Return to the oven, uncovered, and continue baking for an additional 15-20 minutes.  Remove from oven and let sit for 5 minutes before serving.

#1,165: Sausage and Peppers Frittata

I do not love eggs...I like them, and I will eat them hot, but I usually don't love them enough to want to eat them several days in a row for breakfast.  I LOVED this recipe.  I ate it almost every day for breakfast this week.  Granted, I doubled the pork sausage so it was less "eggy," but it was still very good!

1/2 pound ground pork sausage (I used 1 lb)
1/2 cup finely diced white or yellow onion
1 cup bell peppers, small dice
6 eggs
some salt and pepper

Heat your pan to med-high and browning the sausage, breaking it into small chunks as it cooks.  When it’s close to being cooked through, add the onions and peppers. It’ll take a few minutes for the sausage to finish cooking and the onions and peppers to soften.

Crack and scramble the eggs in a bowl and season with some salt and pepper. Pour over the sausage and peppers once they are fully cooked and gently move everything around to evenly distribute. Reduce heat to the low side of medium and cover the pan.  Reduce the heat, cover and give it a few minutes. When the edges of the egg begin to pull away from the pan, and the eggs are no longer runny, it is done. 

#1,160: Bacon and Egg Frittata

I was so excited when my friend Erin, gave me some fresh eggs from her chickens, that I had to run to my pinterest boards and find a recipe to make.  I decided to make this recipe, mainly because I had all of the ingredients on hand!  Sadly, I really did not enjoy this recipe.  I think I needed to add sausage and a little cheese to make this better.  Just not my personal tastes/preferences.

8 eggs
1/4 teaspoon  salt 1/8 teaspoon  freshly ground pepper                        

1/4 pound  lower-sodium, lower-fat bacon, chopped
1 tablespoon  finely chopped chives
1/2 c broccoli, chopped                       

Preheat the oven to 350 degrees.  In a medium bowl whisk the eggs with the salt and pepper; set aside.  Cook and stir the bacon in a 10-inch non-stick, oven-safe skillet over medium until crisp. Remove 1/4 cup of the bacon to a paper-towel lined plate.  Pour the eggs over the remaining bacon in skillet. Sprinkle evenly with the chives. Transfer the skillet to the oven and bake for 10 minutes. Sprinkle with reserved bacon. Bake for 2 to 3 minutes more or until set. Remove and cool slightly. Cut into wedges to serve.

#1,153: Bacon, Egg and Cheese Sandwiches

Here is an incredibly easy way to make your breakfast bacon and eggs into a little sandwich.  (By the way, this was delicious!!  And in case you were wondering, I made these about 2 weeks ago and forgot to post this recipe.)

My kids do not like eggs, and although they didn't love these as much as I did, they did eat a few bites of them, egg and all. 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled
4 eggs, scrambled                        
1/2 cup finely shredded Cheddar cheese                         
1 egg, beaten, if desired 
1 tablespoon cracked black pepper, if desired                        

Heat oven to 350°F. Unroll dough on work surface; separate into triangles. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper. Bake 18 to 20 minutes or until golden brown.

 

#1,145: All Day Frittata

I think the pictures I take for recipes are getting worse...do you know why?  Because I'm getting busier and busier and I just don't have time to take a great photo.  Sorry.  :(  This recipe was supposed to be made with ground pork sausage, and I KNOW I bought some but I cannot find it anywhere.  I wonder if I left it in a bag at the grocery store.  Don't you hate when you do that?!!?  Anyhow, I was in the middle of making this recipe when I realized it, so I decided to use some bacon instead.  This is very good.  A little too soft and sweet for my liking, but still very good and I like the crunch of the bacon in this dish.  I am not a super lover of eggs so I cut the amount used in half so it wouldn't be so egg-y, but if you like eggs, this might be the perfect dish for you. 

 

1 Sweet Potato, shredded
1 small Yellow Onion
1 Tbsp Coconut Oil
1 lb Breakfast Sausage or Chorizo (I used bacon instead)
12 Eggs (I used 6 brown eggs)

Preheat the oven to 350F. Lightly grease a 9×13 glass baking dish.  Place your shredded sweet potatoes in the bottom of the dish. Heat the coconut oil in a large skillet over medium-high heat. Saute the onions until they are translucent.  Add the sausage to the pan with the onions and cook all the way through, breaking it up with the back of a wooden spoon as it browns. Evenly pour the sausage mixture into the baking dish over the sweet potatoes.

Whisk the eggs and then evenly pour them on top of the sausage. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes more. Serve with your favorite salsa and guacamole if desired.

#1,115: Crockpot Paleo Breakfast Casserole with Sweet Potatoes

So I was pretty sure that I was not going to like making eggs in the crockpot.  I don't know if it's because there were so many more sweet potatoes than eggs, or if they just cooked up really well in the crockpot, but I overall really enjoyed this recipe.  It lacks a little flavor, but I enjoyed reheating this for breakfast this week! 

Coconut Oil (to grease crock pot)
8 Eggs
2 Sweet Potatoes
2 Red Onions
2 Tablespoons Smoked Paprika
1 lb Meat of your choice (I used organic pork sausage)

Crack eggs and place in a bowl. In a food processor, slice (thinly) sweet potatoes and red onion.  Whisk eggs together and add the paprika. Mix the meat of your choice into the sweet potato and onion mixture, pour the eggs on top and mix all together.  Coat your crockpot liberally with coconut oil, or use a crockpot liner and coat with a little oil.  Anything touching the crockpot or liner will stick.  Add your mixed ingredients and cook on low heat for 4-6 hours. (I opened it once to mix it all together...I know you are not supposed to!).