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 !

Sausage & Potato Casserole

I mentioned this recipe last year on this post. I've made it every fall for 15 years!
Eating this feels like a great big HUG... TOTAL COMFORT...which I really need right now.
{A heartfelt Thank YOU to everyone who left sweet comments for me regarding my Nanny. I didn't expect any comments....it was just a private note to my Nanny.... but you lifted my spirits ...truly. Thank you...all of you. }

If you are lucky, you'll have just enough leftovers for a yummy lunch. It's amazing the next day!
Click for recipe
It's Foodie Friday over at Designs by Gollum.

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 !

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!

Sausage & Potato Casserole

This must be one of those cozy, fall recipes, because it never fails... I always begin making this Sausage & Potato Casserole around Halloween ! It's great. My entire family loves it.

Sausage & Potato Casserole


1 lb. polska Kilbasa, cut into bite size pieces ( I use Hillshire Farms Turkey Polska Kilbasa)
2 1/2 C. potatoes, cut into bite size pieces ( I use red potatoes )
1 can cream of celery soup
1/3 C. water
1/2 C. cheddar cheese
1/2 C. green pepper, diced (optional- I usually don't add it )

Grease 10" baking casserole dish (not if you use Emile Henry products !)

Line bottom with sausage,potatoes & green pepper

* Heat soup, cheese & water. Stir til it melts
Stir cheese sauce over potatoes.

Bake at 350 for 1 hour or until potatoes are tender.

Note- If you have a large family like I do, please DOUBLE this recipe. The photo taken here is what it looks like doubled. This makes a great snack as leftovers for lunch the next day !!

*photo taken before cheese sauce is added, and before baking in my Emile Henry Casserole Pan