Archive for the ‘BREAKFAST (for dinner!)’ Category
Sausage Gravy for Biscuits
July 26, 2021 Lee
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Sausage Gravy for Biscuits

Julie Brown, United States.
I have enjoyed this gravy at a good friend's house and I asked for the recipe. It seems out of order but it works well. Link to the Shortcut is listed in the Recipe Notes section.
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Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ⅛ teaspoon Cajun seasoning
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon butter
  • 225 grams bulk breakfast sausage, (½ lb), I may adjust this. Shortcuts
  • biscuits, your choice, from scratch or store bought

Instructions
 

  • In a large measuring cup, add the first 7 ingredients and whisk to mix.
  • In a large pan or saucepan, cook the sausage, breaking it up with your spatula until browned and cooked through.
  • Leaving the sausage in the pan, add the butter, after it is melted, stir in the milk mixture.
  • Stir often until the flour is incorporated and the gravy thickens. Taste and season with salt and pepper as desired.
  • Serve over biscuits, enjoy.

Notes

Low cost per serving.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
BREAKFAST (for dinner!),Ingredients - Sauces
Basic Frittata
April 26, 2021 Lee
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Basic Frittata

Lee
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 tablespoon olive oil, or cooking oil
  • 1 bell pepper, color of your choice, diced
  • 1 onion, diced
  • 12 eggs
  • 3 tablespoons whipping cream
  • ½ teaspoon salt
  • 2 cups cheese, your choice, shredded, divided

Instructions
 

  • Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
  • To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
  • Pour mixture into the prepared baking pan.
  • Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
  • Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
  • Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!

Notes

Low cost per serving.
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Sausage Breakfast Bake
April 7, 2021 Lee
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Sausage Breakfast Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 200.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section. These photos are from one variant of this recipe, and it is delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 340 grams Sausage Option, (12 oz)
  • 2 tablespoons water
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 eggs
  • ¾ cup Liquid Option
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • butter, as needed for serving
  • Topping Option, as needed for serving

OPTIONS

Sausage - Use 1 Item

  • pork sausage links, Shortcut
  • smoked sausage links
  • Italian sausage, links, cut into 2 inch lengths, Shortcut

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Liquid - Use 1 Item

  • apple juice
  • milk
  • chicken broth

Topping - Use 1 Item

  • honey
  • maple syrup
  • fruit preserves

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease a 7x11 baking pan with butter.
  • In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
  • In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
  • To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
  • To the flour mixture, add the soup mixture. Stir together until just moistened.
  • Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
  • Bake for 30 minutes or until the top springs back when lightly touched with your finger.
  • Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
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Baked Eggs
October 2, 2020 Lee
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Baked Eggs

Inspired by Spend With Pennies and the link to this recipe is here. United States.
This is a quick and only 5 ingredients recipe, and it is tasty! No serving size is given, as this is a make what you have on hand. I will list this for 10 eggs.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 10 baked eggs

Equipment

  • Muffin pan

Ingredients
  

  • 10 slices deli ham, thin sliced
  • 10 eggs, chicken
  • 10 tablespoons whipping cream
  • 5 tablespoons Cheddar cheese, shredded, or as desired
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease the cups in a muffin tin with butter. Place a slice of ham in each cup.
  • Crack an egg into each ham slice.
  • Add 1 tablespoon of cream to each egg. Sprinkle with salt and pepper as desired.
  • Sprinkle a half tablespoon of the Cheddar cheese or as desired, on each egg.
  • Place in the oven and bake; soft yolks: 12 minutes; medium yolks: 15 minutes; hard yolks: 18 minutes, then remove from oven and let rest for 2-3 minutes.
  • Scoop out each egg with a large spoon, arrange on a serving plate.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. I will try this with duck eggs and will report back, they should be equally as good.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Baked French Eggs
September 1, 2020 Lee
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Baked French Eggs

These sound easy and tasty, and only 4 ingredients. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Muffin pan

Ingredients
  

  • 4 eggs
  • heavy cream, as needed, or melted butter
  • Parmesan cheese, grated, as needed
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 215° C (425° F). Lightly grease the muffin cups of the pan with butter.
  • Crack in one egg per cup.
  • Add 1-2 tablespoons of heavy cream to the top of each cup.
  • Season each cup with salt and pepper as desired. Sprinkle each cup with 1 tablespoon of Parmesan.
  • Place muffin pan in the oven and bake: 7-8 minutes for soft eggs (yolks), 9-10 minutes for semi soft eggs, or 11-12 minutes for firm eggs.
  • Serve with additional Parmesan as desired.

Notes

Low cost per serving.
Variants: 1. Use duck eggs in place of chicken eggs. 2. Place a cooked sausage patty or slice of ham in the cup first, then add the egg. 3. Use a cheese of your choice.
Adapted from numerous internet recipes I reviewed.
BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Sausage & Scrambled Egg Burritos
June 29, 2020 Lee
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Sausage & Scrambled Egg Burritos

These sound great, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 eggs
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 500 grams breakfast sausage, (1 lb), Shortcut
  • 1/2 cup onion, diced
  • 1 can diced tomatoes and green chilies, drained, (10 oz can)
  • 6 flour tortillas, 10 inch, warmed
  • 1 cup Cheddar cheese, shredded, (4 oz / 125 g)

Instructions
 

  • In a mixing bowl, crack in the eggs, add the milk, salt, and pepper and whisk together.
  • Heat a large non stick pan on medium heat, when hot, add the sausage, break it up with your spatula and cook about 5 minutes.
  • Add the onion and diced tomatoes and stir into the sausage. Continue cooking until the meat is no longer pink. Drain and remove the the sausage from the pan, and put the pan back on the heat.
  • Pour the eggs into the pan and cook but do not stir until the edges and bottom are beginning to set, then use your spatula and pull the egg in from edges to the center and scramble the eggs, cooking until almost set.
  • Lay out a tortilla, spoon 1/6 of sausage mixture across the tortilla, about halfway between the edge near you and the middle. Then add 1/6 of the scrambled egg, and some cheese.
  • Fold the edge nearest you up over the sausage and egg, then fold in the left and right sides, then complete the wrap by rolling the burrito away from you.
  • Repeat with remaining tortillas.
  • Serve as is or cut in half first. Enjoy.

Notes

I will price this when I order tortillas through Lazada, for now I will say fair cost per serving.
Shortcut: Breakfast Sausage.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!)
Raisin Bran Muffins
January 11, 2020 Lee
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Raisin Bran Muffins

I got this recipe from my Mom, who made this today and I took the photos. This recipe makes a lot of muffins, about 3 dozen and these are freezer friendly. After you make these and let them cool, enjoy one and freeze some for a later time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 3 dozen muffins

Ingredients
  

  • 1 box raisin bran cereal, (25 oz / 708 g box)
  • 3 cups sugar
  • 5 cups all purpose flour
  • 5 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 eggs, beaten
  • 4 cups buttermilk, (1 quart)
  • 1 cup shortening, or oil, half and half of each

Instructions
 

  • Preheat your oven to 200 C (400 F), grease with butter the cells of a muffin tin or line each cell with paper.
  • In a very large mixing bowl, add the first 6 ingredients and mix together.
  • To the bowl, add the remaining 4 ingredients and mix together well.
  • Fill the muffin tin cells 2/3 full. Bake for 15-20 minutes or until starting to brown.
  • Remove from the oven, allow to cool for a minute or two, then loosen the muffins if paper was used and remove them to a rack to cool. For muffins poured directly into the cells, loosen with a butter knife on the side and remove the muffins to a rack to cool.
  • Cool the muffins completely before freezing or enjoy right away.

Notes

Low cost per muffin.
Recipe from my Mom, and she has been making these for many years, Joann Thayer.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!)
Sausage Breakfast Casserole
November 18, 2019 Lee
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Sausage Breakfast Casserole

This is a make the day before casserole (or at least 3 hours prior to baking) and it comes from a good friend. This is on my to make and taste list very soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 14 slices bread, see Step 1.
  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • 3 spring onions, sliced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cups Italian blend cheese, shredded
  • 2 cups Mozzarella Cheese, shredded
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon Italian seasoning, Shortcut
  • black pepper, to taste, as desired

Instructions
 

  • For the bread, slice off the crusts then slice the bread into cubes. Spread the cubes out on a baking sheet and allow them to air dry on the counter overnight. You can also place the bread cubes in a 150 C (300 F) oven for about 10 minutes to slightly dry them, do not toast them or it will change the flavor of the casserole.
  • Heat a non stick pan and add the sausage, cook, breaking it up with your spatula, until no pink remains. Drain off any excess fat and set aside to cool.
  • While you are ready to assemble the casserole, grease a 9x13 baking dish with butter. Spread 1/2 of the bread cubes in the baking dish, top that with 1/2 the sausage, then 1/2 the spring onion, then 1/2 the peppers, then 1/2 the cheese.
  • Repeat the layers, starting with the bread cubes and ending with the cheese.
  • In a mixing bowl, add the eggs, milk, Italian seasoning, and black pepper as desired. Whisk to combine.
  • Pour the egg mixture over the casserole, making sure the bread cubes have all been covered. Cover with foil and place in the fridge overnight, or at least 3 hours.
  • When you are ready to bake the casserole, simply remove from the fridge, leave covered, and place in your oven. Preheat the oven to 180 C (350 F). Bake for 65 to 75 minutes or until a knife inserted in the center comes out clean.
  • Cut into squares, serve, and enjoy.

Notes

Low cost per serving and for the best value, use the shortcuts to make the sausage and seasoning as well.
Shortcuts: Italian Sausage, Italian Seasoning.
Variants: 1. Use breakfast sausage in place of Italian. 2. Use left over hamburger or hot dog buns in place of loaf bread. 3. Use ham in place of or with the sausage.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),CASSEROLES
Homemade Country Gravy & Biscuits
November 11, 2019 Lee
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Homemade Country Gravy & Biscuits

Adapted from an internet recipe.
This recipe uses the dry mix listed on the site, shortcut for that is in the Recipe Notes section. This makes the equivalent of using 2 store bought country gravy packets. Links to the shortcuts are listed in the Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams bulk breakfast sausage, (1 lb), Shortcut
  • 1 bell pepper, your choice of color, diced
  • 6 tablespoons homemade country gravy mix, Shortcut
  • 4 tablespoons butter
  • 3 cups milk
  • ½ cup chicken broth, Shortcut
  • hot cooked biscuits, your choice, Shortcut

Instructions
 

  • In a large saucepan, add the breakfast sausage and cook, breaking up the meat with a spatula, until no longer pink and cooked through. Drain any excess fat, then remove the sausage to a plate and set aside.
  • To the same saucepan, add the bell pepper and cook until softened, stirring occasionally. When cooked, remove bell pepper and place on the plate with the sausage.
  • Now you will want the butter, gravy mix, and milk all measured out and ready, the gravy will come together quickly.
  • Melt the butter in a saucepan on medium heat, do not let it boil or burn, then add the gravy mix to the pan and whisk into the butter to make a thick paste, this takes less than a minute.
  • Whisk in the broth and whisk continuously until the mixture is smooth and creamy, this should take less than a minute.
  • Keep whisking and pour in the milk, keep whisking until the gravy just comes to a boil. Reduce to a simmer and cook for another 1-2 minutes, whisk or stir often.
  • When the gravy is thick and creamy, return the sausage and bell pepper to the saucepan and stir in. Cook for a minute or two to heat the sausage through.
  • Serve over hot cooked biscuits, and enjoy.

Notes

Low cost per serving.
Shortcuts: Breakfast Sausage, Homemade Country Gravy Mix, Chicken Broth, Linda's Biscuits.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!)
Country Gravy & Biscuits
November 11, 2019 Lee
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Country Gravy & Biscuits

This can be prepared with your own homemade country (white) gravy, from a store bought packet (which I used), or from a shortcut to make the packets (which I will be doing soon to test). This also uses store bought refrigerated biscuits in a tube (also which I used) or you can make biscuits from scratch. Since I am in the US now, I used the store bought items for the low cost and convenience. When I return to Thailand, I will certainly be making the shortcuts for the sausage and gravy. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams bulk breakfast sausage, (1 lb), Shortcut
  • 2 packets country gravy, (2.75 oz / 78 g packet size), Shortcut
  • 1 bell pepper, any color, diced
  • 3 cups water
  • 1 cup cold milk
  • biscuits, for serving, your choice

Instructions
 

  • Heat a pot on medium heat and add the sausage, breaking it up with your spatula as it cooks.
  • Cook until the sausage is no longer pink and cooked through. Remove the sausage to a plate and pour out any fat from the pot.
  • Place the pot back on heat and add the diced bell pepper. Saute until just softened. Remove from the pot and add to the sausage.
  • Place the pot back on heat and add the water and bring to a boil. While the water is heating, measure out the 1 cup of milk into a measuring cup and add the 2 packets and stir with a fork. Bake the biscuits of your choice.
  • Once the water is boiling, give the milk mixture another stir, then grab a whisk and start whisking, then pour in the milk mixture and whisk until the gravy thickens. Reduce heat to low.
  • Add the sausage to the gravy and swap out the whisk for a spoon and mix the sausage in. Simmer until the sausage is heated through.
  • Split open some biscuits, ladle the gravy over, and enjoy.

Notes

In the US this is low cost for the store bought sausage, gravy packets, and refrigerated biscuits. When I return to Thailand, I will be making this from scratch using shortcuts.
Shortcuts: Breakfast Sausage, Country Gravy.
The amount of gravy and sausage worked out perfectly. Lee Thayer.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),Pork - Sausage