Sausage & Spinach Quiche

  This Quiche is sooooo delicious!  And honestly, I have never been a huge fan of Quiche, but when I tried this for the first time at my friend, Tiffany’s house. It was love at first BITE!!!!!!

  Savory sausage, creamy cream cheese, healthy spinach that you don’t even know is in there, and cheese. Lots of yummy cheese!  We always have this for breakfast, but there is just no reason this couldn’t be supper too.

Sausage & Spinach Quiche

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Ingredients

  • 8 ounces, weight Sausage, Cooked And Drained
  • 3 Tablespoons Chopped Green Onions
  • 2 Tablespoons Butter, Melted
  • 1 cup Colby Jack Cheese, Divided Use
  • 1 cup Shredded Italian Blend Cheese
  • 1 whole Garlic Clove, Chopped
  • 9 ounces, weight Fresh Spinach, Steamed
  • 8 whole Eggs, Beaten
  • ½ cups Half-and-half
  • 3 ounces, weight Package Cream Cheese, Softened
  • 1 teaspoon Italian Seasoning

Preparation Instructions:

Heat oven to 350F.

Cook and drain sausage. Stir in melted butter, green onions, and cheeses, reserving 1/4 cup of Colby Jack for the top.
Spread on the bottom of a 10″ pie pan. Steam spinach and drain well, squeezing out excess liquid. Spread cooked spinach over sausage mixture and sprinkle with garlic. Beat eggs and half-and-half together, add softened cream cheese and Italian Seasoning. Beat and pour over spinach. Sprinkle the last bit of Colby Jack Cheese on top and bake until set, about 45 minutes.

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Enjoy! 

~T

Sausage & Spinach Quiche

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Mexican Breakfast Braid

Check out this amazing Mexican Breakfast Braid from Flavors By Four. It caught my eye at Weekend Potluck, and I knew I had to make it and SOON!

  I have never worked with Chorizo sausage before. It’s a bit greasier than I expected, but after draining it, it was no problem!  And talk about flavorful! It made this recipe so unique in taste.  Almost like taco seasoned sausage!

I know this looks complicated, but it really is not! Destiny helped me make this one……

Mexican Breakfast Braid

adapted from Flavors By Four

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Mexican Breakfast Braid 2 txt

Ingredients

  • 1 can {8 Oz} Pillsbury Seamless Dough
  • 5 whole Large Eggs
  • 10 ounces, weight Pork Chorizo
  • 2 whole Jalapenos Diced
  • 4 Tablespoons Red Pepper, Diced
  • 1-½ cup Shredded Mexican Cheese
  • Sour Cream

Preparation Instructions

Preheat oven to 375*. Lay out dough to begin to bring to room temperature while you fry up your sausage.
Chop with your spatula as you cook your Chorizo, then drain. Using the same skillet, scramble 5 eggs with salt and pepper.
Spread dough out on a cookie sheet or baking stone and cut strips up each side, leaving the center 4 inches untouched. Sprinkle cheese down center, followed by eggs, meat, one or both peppers, and more cheese.
Taking cut strips of dough, gently stretch and crisscross along the entire length of dough, tucking in as you go.
Bake for 15 minutes, serve hot with sour cream garnish.

Enjoy your yummy breakfast!

~T

Cream Cheese, Bacon, Egg & Veggie Ring

  We love Saturdays at home! It means we get to make a big breakfast and enjoy it all as a family.  I am always trying new egg bakes and breakfast cakes, or Dale makes his famous cheesy scrambled eggs and pancakes.

  This particular Saturday, I had 2 rolls of crescents that were screaming, “Make me for breakfast!”  I hate that there is no Wheat version of these by the way. (Pillsbury, are you listening? I would be such a happy camper if you came out with whole wheat versions of everything you make, thankyouverymuch!)

   So, I have seen these “Wreath” recipes forever from Pampered Chef!  I am not claiming it as something new, but what I will tell you, is that I added something in that made it SO SO SO yummy!

  You know cream cheese is my weakness by now, right?? 🙂 And I just so happened to have 4 oz. of Cream cheese leftover from the other breakfast dish I made.  I also just so happened to have some veggies that needed to be used, so I made up this bacon, veggie cream cheese mixture to put inside the breakfast ring.

    Not to pat myself on the back or anything, but it made it SO SO GOOD! 

{pats self on back just a teeny-tiny bit}

Cream Cheese, Bacon, Egg & Veggie Ring

(click for an easy printable)

Cream Cheese Bacon Egg & Veggie Ring

Ingredients

  • 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
  • 4 ounces, weight Cream Cheese, softened
  • 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
  • ½ package (3 Oz Size) Real Bacon Bits
  • 6 whole Large Eggs
  • 1 cup Shredded Colby-jack Cheese

Set out the crescent roll dough 20 minutes before starting.

During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium-sized bowl. Stir these together and add bacon bits.

Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.

Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling-pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese on to the wide area of each triangle.

Pull each triangle tip up and over the wide part and tuck ends under. This will form a “wreath”. Bake at 375 F for 20 minutes or until golden brown.

Serve with fresh tomatoes if you have them.

Enjoy, its incredible!

  Sooooo, funny story, I was photographing the finished product, when I heard a noise, and glanced to my left:

 I had company!

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  Silly chickens, this is not for you! 

I turned back just in time to see two thievers eye-balling the breakfast I was photographing!

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And…..

BAM! BAM!  At the exact same moment, like they counted to 3, they both dove for a bite.  

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Silly girls! Egg bake is not for you to enjoy! That’s like caniballism or something!

 Hugs, T

The Night Before Christmas Ring & Egg Casserole

   Christmas is almost here!  Are you looking for an easy breakfast for Christmas morning?  Maybe one you can put together the night before, after you get home from your church Christmas eve service?!  Then you have come to the RIGHT PLACE!   🙂

Christmas Eve Overnight Egg Sausage Breakfast Quiche

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  • 8 slices Wheat Bread, Cubed
  • 1 pound Sausage, Browned And Drained
  • 2-½ cups Shredded Cheese
  • 5 whole Eggs
  • 2 cups Milk
  • ⅛ teaspoons Salt
  • ¼ teaspoons Dry Mustard
  • 1 can Cream Of Mushroom Soup
  • ¼ cups Water

Brown sausage and drain. Cube bread. Layer in a 9×13 pan, bread,sausage and cheese.
Mix eggs, milk and seasonings and pour over previous layer.
Next mix 1 can cream of mushroom soup with 1/4 cup water and spread on top of casserole. Cover and refrigerate overnight.
The next morning, bake for 1 hour at 300* or until set. Let cool 20 minutes before cutting into squares.

Enjoy! This is really AMAZING!

  This next recipe I am sure you’ve heard or made a thousand times, but here it is, just the same:

T’was the Night Before Christmas Ring

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24 Frozen Rhodes Rolls (dinner rolls)
1 cup brown sugar
1 box butterscotch cook & serve dry pudding mix not instant
1/4 cup sugar
1 tsp cinnamon
1 stick butter, (not margarine)
pecans or walnuts, chopped, optional

Right before going to bed, or 10 pm, sprinkle pecans or walnuts into a greased Bundt pan, (I use Pam cooking spray), then put 24 frozen Rhodes Rolls into pan. Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls. Mix sugar and cinnamon and sprinkle on top of that.

Melt butter and slowly pour over rolls in Bundt pan, trying to cover all of the sugar. Leave on counter overnight and when you get up, the rolls should have risen nicely and you will put Bundt pan on a cookie sheet in a preheated 350°F oven and bake for 30 minutes.

Remove from oven and pour rolls upside down onto a large platter. Serve warm.

  Enjoy this fantastic Christmas morning breakfast! Easily prepared Christmas eve night after you get home from church. 

Hugs!

~T

T’was only this week, I took my Child one day,
Up the street to view a manger display.
I thought to myself, how can I show,
The TRUE Meaning of Christmas, so she will know.

To a small child, I must make it plain,
That this story is REAL, I must truly explain.
I wanted to tell her that God loved us so,
And that the meaning of Christmas was not just for show.

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We walked to that scene and I started to tell,
The OLD CHRISTMAS STORY, that I knew so well.
But somehow just looking at those figures there,
There arose in my heart, a real feeling of despair.

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I never had truly re-lived in my mind,
How our Heavenly Father, could be so kind.
He COULD have looked down at my sin and my shame,
And NEVER as the SON to Bethlehem came.

He COULD have said, “The sacrifice is too great!,
To pay for the sins of the men I create.
I’ll not send my SON, to die on the CROSS,
I’ll let Sinners DIE, and forever be LOST”.

But Thanks be to God and to JESUS His Son,
Jesus CAME–DIED–AROSE! and the Victory is won.
God in His Mercy, and with a love so great,
Gave us CHRIST’S BIRTHDAY, to celebrate.

I want so much on this coming CHRISTMAS Day,
To celebrate Christ’s birthday in a new glorious way.
To truly give thanks to the wonderful One,
That made Christmas possible by sending His SON.

I hope you will join me and pray day and night,
That our lives be examples of Christ’s Holy Light,
Shed abroad in our hearts far and near,
And REALLY keep Christ in our Christmas, this year.

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Putting the Breakfast in Bed & Breakfast

  It’s Breakfast time!  I have 2 really great recipes to share with you this morning. 

  This is light, fluffy, cheesy and EASY!

 (Note: most of us here in the Ferguson household, don’t care for cottage cheese, but you won’t even know it’s in here!! Just makes this casserole super moist!!!!)

Incredible Edible Egg Casserole

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Ingredients

  • 10 whole Eggs, Whipped
  • ½ cups Butter, Melted
  • ½ teaspoons Salt
  • ½ cups Flour
  • 1 teaspoon Baking Powder
  • 4 cups Monterey Jack Cheese, Shredded (do Not Substitute)
  • 16 ounces, weight Cottage Cheese
  • 1 package (3 Oz. Package Or Around 3/4 Cup) Real Bacon Bits
  • 4 ounces, weight Chopped Green Chilies

Preheat your oven to 350F.

In a bowl, combine the eggs, butter, flour, salt and baking powder. Mix well.

Slowly stir in the cheese, cottage cheese, bacon bits and green chilies. Bake in a greased 9×13 pan for 35-40 minutes. Enjoy!

I told you it was easy!

 Ben%20and%20Mary-2  This next recipe comes from a new 4 little Fergusons reader, Mary who runs a B & B in Fayette, Alabama.  Sweet Mary read this blog from stem to stern the day she found us.  I had to “meet” this amazing lady, so I headed over to her website:

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http://www.columbusstreetinn.com/

  She and her hubby have a beautiful home that they open up to guests, “The Columbus Street Inn”, and her breakfast menu sounds amazing! (You know if they run a Bed and Breakfast, her breakfast recipes HAVE to be delicious, or they’d just call it a Bed!)  Anyhow, she shared this recipe with me, and it did not disappoint!

WOW!

Mansion House Peaches & Cream French Toast Casserole with Yogurt Sauce

(Click title to print)

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Ingredients

  • French Toast Casserole:
  • 6 whole Croissants (Large, Light Type Found In The Bakery)
  • 8 ounces, weight Cream Cheese
  • 2 cups Fresh Peaches, Sliced
  • 1 cup Brown Sugar
  • ½ cups Sweet Cream Butter
  • 2 Tablespoons Corn Syrup
  • 12 whole Eggs
  • 1-½ cup 1/2 & 1/2
  • 1 teaspoon Vanilla
  • Yogurt Cream Sauce:
  • 1 cup Vanilla Yogurt
  • 4 ounces, weight Cool Whip
  • A Dash Or Two Of Nutmeg And Cinnamon
  • Syrup

Step One:
Grease 9×13 or larger pan.
Melt brown sugar, butter, corn syrup until bubbly.
Pour entire mixture into the pan.

Step Two:
Spread sliced peaches over the caramel syrup.
Break the croissants into pieces and place over the peaches.
Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs)

Step Three:
Mix the eggs, milk and vanilla.
Pour over the bread and cover.
Refrigerate overnight.

Step Four:
Place into a cold oven and set it to 350 degrees for 45 minutes.
You can cover if top is getting too brown.
When it is nearly finished it will begin to puff up and you will see the caramel bubbling up.

Step Five:
Serve with Yogurt Cream Sauce and hot maple syrup.

Thanks Mary, for the AM-AAAAZING recipe!

Happy Cooking everyone!  🙂

~T

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