Make Ahead Breakfast Casserole

"IT'S A KEEPER!".... that's what my boys said when they took a bite.

I love 'make ahead'  recipes for busy, Holiday weekends...

Sausage Breakfast Casserole
 { from Allrecipes.com}


1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Oh, and Happy Blue Monday !  Hosted by the wonderful Smiling Sally !

Biscuits & Gravy

I'm a California girl who married a cowboy.
(Anyone born in the midwest is a cowboy to me!) So naturally, my husband was horrified when I had no idea what biscuits & gravy was. I remember the first time he made them for me. I was more scared that he didn't use measuring cups than I was trying it. Although I liked it, I'm a purist in the kitchen and that means I like to "measure" ! I knew I had quite a task ahead of me...to find the best biscuits & gravy recipe out there. This is the recipe we use now, and although I hate to admit it, this recipe is sooooo good and comforting and perfect for cold winter weekend mornings ! A definite 'boys' breakfast !

Sausage Gravy {adapted from Southern Living, March, 2003}

16 ounces pork sausage ( I use Jimmy Dean "Sage")
1/2 cup all-purpose flour
4 2/3 cups milk
1 teaspoon salt
1 teaspoon pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain fat from skillet.

Add flour, milk, salt and pepper to large bowl. Whisk until well blended.. Add milk mixture to skillet with sausage and simmer until thickened, takes about 5-7 minutes, stirring occasionally.

Serve over biscuits. I use the frozen Pillsbury Grands biscuits in Buttermilk or Southern Style.

Yield: Makes 4 cups

Note: This is the recipe doubled so I can use the whole pound of sausage.

If you don't need to feed six or more, then cut the recipe in half.

It's DIY Day over at a soft place to land. & Tuesdays at the Table & Foodie Friday !

Spinach and Bacon Quiche

I've been a wee bit under the weather this week, so I've resorted to my favorite 'easy' meals. Breakfast for dinner. Unexpected and the kids loved it. I served this quiche with sliced fresh naval oranges on the side.

Spinach & Bacon Quiche {Paula Deen & Friends cookbook page 155}

6 large eggs, beaten

1 1/2 cups heavy cream or milk ( I used milk )

Salt and pepper
2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a bowl. Use mixer to blend. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Sausage Swirls

Fall has arrived here at the Cozy Kitchen. The leaves are falling. I love how these last few leaves are holding this sweet nest in place.

It's Blue Monday over at Smiling Sally's!

I have learned that the simplest pleasures bring the greatest joy. I've learned that it's nearly impossible for anyone to wake up in a bad mood on Sunday morning when they lazily wake up to the smell of Miss Paula Deen's sausage swirls wafting into their bedroom. Every time I passed one of my children in the house yesterday, I heard..."I love you mom".
These itty bitty bites make my family swoon.

{ this was one of two platters that I served. Both platters were gone in six minutes. I need to double this the next time! }


Mr. B even mentioned them several hours later as I was folding laundry.
I just smiled and my heart felt soooooo happy. I'm ready for fall, and cozy meals in the upcoming months. I like to serve these Christmas Eve morning, since they are so easy. You can even prepare them the night before, and pop them in the oven the next morning.

Sausage Swirls by Paula Deen
Two 8 oz cans refrigerated crescent dinner rolls
1 pound ground sausage ( I like Jimmy Dean Sage )

Separate 1 can of dough and form into 4 rectangles.

Firmly press perforations to seal.
Take the uncooked sausage and cut into 8 chunks.
Using 4 chunks of the sausage, spread thin layer on each rectangle.
Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with other can of dough and sausage.
Place on a plate, cover with plastic wrap and chill until firm, about 30 minutes.
Cut each roll into 4 slices.
Preheat oven to 375.
Place sausage swirls 1/2 inch apart on ungreased baking sheet.
Bake 18-20 minutes.

*We love to dip them in mustard! Yum!