Archive for the ‘Breakfast’ Category

Gotta wing it…

1lb ground sausage
1 small yellow onion
Other vegetables to preference (I love adding mushrooms.  Green peppers are also good, etc.  Anything you would put in an omelette will work)
Hashbrowns (don’t use frozen – I have used the refrigerated green bags that are sold on the top shelf in the dairy section at Meijers by the English muffins, or the tiny box from the instant-potato section at Kroger that you rehydrate by pouring boiling water into – either of those work well.  You don’t need to brown them in advance like the instructions say, just do the rehydrating if required).  In both of those cases, I use the whole bag/little box, however much that is.
Half and half
Good mustard (not yellow… I use a stoneground mustard with garlic that I can’t remember the name of right now!)
Red Hot
Cheddar Cheese


Preheat oven to 375
Chop up the onion and throw it in the pan with the sausage while you are browning it
Prepare the hashbrowns if necessary
Grease a casserole dish
In a large bowl, mix like some mustard and some hot sauce.  I do quite a bit of each.  I’d have to guess at least ¼ cup of mustard and half of that amount of hot sauce.  Then add 6-8 eggs, a few bloops of half and half, and whisk together.  The annoying thing is you obviously can’t taste this mixture so it’s all a guessing game!
Mix the hashbrowns and sausage/onion mixture into the bowl with the eggs and stir until combined
Pour into the casserole dish and bake until edges brown and separate from the dish (about 35-40 minutes).
Serve with cheddar cheese to top.

This also works well to do in advance – you can mix it all up and refrigerate it overnight then just pop it in the oven in the morning!


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2 cups unbleached all-purpose flour, plus more for dusting the board (White Lily flour will make better biscuits)

1/4 tsp baking soda

1 Tbsp baking powder (use one without aluminum)

1 tsp kosher salt

6 Tbsp unsalted butter, VERY cold

1 cup buttermilk

1.  Preheat oven to 450*F

2.  Combine the dry ingredients in a bowl, or in a food processor.  If using a food processor, just pulse a few times until consistency is achieved.

3.  Cut the butter into chunks and cut into the flour until it resembles course meal.

4.  Add the buttermilk and mix JUST until combined.  If it appears to be on the dry side, add a bit more buttermilk, it should be very wet.

5.  Turn the dough out onto a floured board.

6.  Gently PAT (do NOT roll with a rolling pin) the dough until it’s about 1/2″ thick.  Fold the dough about 5 times, gently press the dough down to 1″ thick.

7.  Use a round cutter to cut into rounds.  You can gently knead the scraps together and make a few more, but they will not be near as good as the first ones.

8.  Place the biscuits on a cookie sheet.  If you like “soft” sides, put them touching each other.  If you like “crusty” sides, put them about 1″ apart but these will not rise as high as biscuits touching.

9.  Bake for about 10-12 minutes.  The biscuits will be a beautiful light golden brown on top and bottom.  Do NOT overbake.

Notes for great biscuits:

The dough must be handled as little as possible or you will have tough biscuits.  A food processor produces superior biscuits, the ingredients stay colder and there’s less chance of over-mixing.  Pat the dough out with your hands, lightly.

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Found a great recipe for a mini breakfast quiches that can be made ahead in bulk and frozen.  They are super easy — the hardest part is cleaning the food processor!  The basic recipe is:

Put a bunch of veggies in the food processor, with 4 tbs of salsa and 4 tbs of feta cheese and chop finely.  Stir in 5 whole eggs and half a cup of egg whites.  Pour into muffin tins, top with panko and bake at 350 for 25 minutes.

For my first batch, I did half a container of mushrooms, half a “bunch” of asparagus, a handful of spinach, a scoop of mild jalapenos, a red pepper and a yellow pepper.  Also we didn’t have panko so I just used breadcrumbs mixed with a little bit of butter.

When I baked them, they stretched up real tall out of the muffin tins, but then when they cooled they condensed back down.

The recipe also called for adding 6 oz of grilled chicken and 4 tbs of almond milk – I didn’t use them purely because I didn’t have them, but they turned out great anyways.

I imagine other great combos could be broccoli and cheddar, or spinach and sundried tomatoes, or veggies with some leftover sausage or bacon… the possibilities are endless.

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Buttermilk Waffle

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 eggs, beaten
  • 4 tablespoons butter, melted
  • 2 cups buttermilk, room temperature
  • 1 teaspoon vanilla
  • Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Makes approximately 6 (8-inch round) waffles

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Norwegian Waffles


  • 2 eggs
  • 2 tablespoons white sugar
  • 3 tablespoons melted unsalted butter
  • 1 3/4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder


  1. Preheat a waffle iron.
  2. Beat together eggs and sugar with an electric mixer until fluffy. Pour in shortening, milk, salt, and vanilla; mix until well blended. Sift together the flour and baking powder. Mix the flour into the liquid.
  3. Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.

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1 ¼ cups flour

¼ cup sugar

1 tsp baking soda

1 tsp baking powder

1 egg

1 ¼ cup buttermilk

¼ cup cooking oil

Pinch of salt

Preheat skillet over medium heat.

Combine all ingredients until smooth.

Pour batter into hot pan forming 5-inch circles.

When edges appear to harden, flip. 

Cook on other side until golden brown. 

Makes 8-10 pancakes.

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