Cream Cheese Cinnamon Chip Pumpkin Bread

   A family from church was super sweet to share some of their frozen fresh pureed pumpkin with us, and I was dying to try it out. What better use than PUMPKIN BREAD?!

Note to self: Learn to puree fresh pumpkin next Fall!  WOW, big difference!

  You will notice that this recipe calls for Cinnamon Chips. Word on the street is, that you cannot find Cinnamon Chips except at Christmas time.  Because I learned this tidbit last December, I had Dale buy me extra bags.  However, if you did NOT stock up on Cinnamon Chips, never fear, this bread is decent without them as well.

Cream Cheese Cinnamon Chip Pumpkin Bread

{click title for easy printable}

Cream Cheese Cinnamon Chip Pumpkin Bread



  • 1-¾ cup Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
  • 1/2 teaspoons Ginger
  • 1/2 teaspoons Nutmeg
  • 1/4 teaspoons Cloves
  • 1 cup Pumpkin Puree {or Canned if you must}
  • ½ cups Butter, Melted
  • 1 whole Egg Beaten
  • ⅓ cups Water
  • ½ bags {10 Ounce Size} Cinnamon Chips 


  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Sugar
  • ½ teaspoons Cinnamon
  • 1 whole Egg Beaten

Combine dry ingredients in a large bowl, add in pumpkin, butter, egg and water, mixing until just moistened. Stir in Cinnamon Chips.
Pour all but 2 cups batter into greased and floured 9×5 loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirl effect.
Bake at 350* for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes, remove from pans.  

*Note: my 4 mini loaves turned out MUCH better than my one large loaf.  It was terrible to get out!

  Ya’ll this bread is UN-STINKIN-BELIEVABLE!  We are gaga in love with it around here, it will be made again, and soon. 

Hugs, T


German Bundt Cake

  This one comes from my Momma’s recipe box!  German Bundt Cake PROBABLY could be a dessert, but I’ve never been able to eat it that way, because it was always served at Breakfast at our house. 

  Buttery, cinnamony and oh-so moist! YUM!

German Bundt Cake

{click title for printable}

German Bundt Cake txt


  • 1 box Yellow Cake Mix
  • 1 box ( 3 Oz) Vanilla Instant Pudding And Pie Filling
  • ¾ cups Oil
  • ¾ cups Water
  • 2 teaspoons Butter Flavoring
  • 1 teaspoon Vanilla
  • 4 whole Eggs


  • ½ cups {up To 3/4 Cup} Chopped Nuts
  • ¼ cups Sugar
  • 2 Tablespoons Cinnamon


  • 1 cup Powdered Sugar
  • 2 Tablespoons Milk
  • ½ teaspoons Vanilla
  • ½ teaspoons Butter Flavoring

Beat above ingredients until mixed well, adding eggs one at a time.
Grease bundt pan well, and pour in one third the cake batter.
Mix together filling ingredients, and layer filling, cake batter, filling, cake batter.
Bake at 350* for 45 minutes. Cool and invert onto serving platter.
Make glaze and drizzle while cake is still warm.

NOTE: This cake only gets better as it sits!!!! And look at this middle, delicious!!!!!

German Bundt Cake 2



I don’t love the use of butter extract in this, but have never been brave enough to make it without. Besides, some things are just better left alone, right!?!?!?! 🙂

German Bundt Cake Collage 2


Ham & Cheese Quinoa Breakfast Bites

  Can you tell I am on a breakfast kick?! This is day 3 of Breakfast recipes!!!! LOL 🙂

  My mom brought these delicious little bites to our house and we gobbled them up.  The recipe comes from So Very Blessed and it made our local paper!  You are going to love it.

Quinoa {pronounced KEEN-WAH} is a complex protein and so healthy for you.  I am slow to the Quinoa fad, because it was listed as one of the 2012 “Food Trends” people wanted to see go.  Oops. If you are one of those people, sorry!  My mom made Quinoa when I was a kid, and I just now remembered how tasty it was.

  Ham & Cheese Quinoa Breakfast Bites

Recipe adapted from So Very Blessed

Ham & Cheese Quinoa bkfst bites txt


  • 2 cups Cooked Quinoa
  • 2 whole Large Eggs
  • 1 cup Shredded Carrot Or Zucchini
  • 2 whole Green Onions, Sliced Thin
  • 2 Tablespoons Fresh Cilantro Or Parsley, Snipped
  • 3 cloves Garlic, Pressed
  • ½ cups Grated Parmesan Cheese
  • 2 Tablespoons Flour, I Like White Wheat
  • Generous Amounts Salt And Pepper
  • ½ cups Finely Diced Ham

Preheat oven to 350 degrees. Make Quinoa according to package directions. Mix together quinoa, shredded carrot or zucchini, eggs, green onion, garlic, cilantro or parsley if using, cheese, ham, flour, salt and pepper. Divide mixture between mini muffin tins, filling to the top. (about 1 heaping T. each) If not using fresh cilantro or parsley, sprinkle a little bit of dried parsley on the top of each mini muffin cup. Bake for 15-20 minutes.
Serve warm with salsa or ranch dressing to dip these tasty cups for a hearty breakfast!

I think next time I will top each cup with a little bit of Colby Jack cheese to make them cheesier! Mmmm!


Customizable Bread Bowl Breakfast & Honeybun Cake

The possibilities are ENDLESS with these…..

Customizable Breakfast Bread Bowls

by Lindsay at Perfecting the Pairing

(click title for easy printable)

Egg Bowl (3)


  • 8 whole Crusty Bread Rolls
  • 2 Tablespoons Butter, Melted
  • Salt And Pepper
  • Assorted Fillings (See Suggestions In Instructions)
  • 8 whole Eggs

Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your family fill the roll with their favorite toppings (suggestions below). *Crack an egg, or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese/

* The ONLY thing I would do different next time, is to scramble my eggs. I do not like the texture of a baked “whole” egg.  

  Now on to the SWEET part of this breakfast, Honeybun Cake!

  Dale LOOOOOVES those packaged Honeybuns and tries to sneaks them in our cart.  Ew. 

  I gasp, pinch the box carefully between my fingers, and toss them back out to him again.  Then, I lovingly say, “Oh honey, let me make you a homemade version instead, ok?”  He begrudgingly takes them from me, and puts the box back on the shelf with the other Little Debbie Treats and the pressure is on…..

  Thankfully, I have JUST the recipe from one of the cookbooks my mom gave me. Dale says it tastes JUST like the boxed version.

Only better.

Ok, I added the only better because COME ON, it better be better than the box, right, or what’s the point?!

He says its more moist, but the flavors are identical.

Fine, I’ll take it.

{As long as mine is a teensy bit better.}

Honeybun Cake

(click title for easy printable)

Honey Bun Cake (4)


  • 1 cup Brown Sugar
  • 3 teaspoons Cinnamon
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 4 whole Eggs
  • ¾ cups Oil
  • 8 ounces, weight Sour Cream
  • 4 Tablespoons Milk
  • 1 Tablespoon Vanilla
  • 2 cups Powdered Sugar

Preheat oven to 350 F.

In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl mix together the yellow cake mix, eggs, oil and sour cream. Pour half of the batter into a greased 9×9 or bundt pan and sprinkle with the sugar mixture. Top with the remaining batter.

Swirl the mixtures together with a knife and bake for 35 minutes.

While baking, make the icing by mixing together the milk, vanilla and powdered sugar until smooth.

Allow the cake to cool before icing.

Easy and delicious!


Blueberry White Chocolate Cream Cheese French Toast Casserole

  Now THAT is a title if I ever saw one!  I found this recipe on my cousin, Cassi’s blog over a year go and have been meaning to make it!  When Aldi’s had their blueberries on sale, I knew it was time.   Here’s the kicker though……

Do you know those new Cream Cheese Indulgence from Philadelphia? 

I had a coupon for one this week, so I bought it and had NO idea how I was going to use it.
Then it HIT me! 

   I was going to make Cassi’s French Toast Casserole, but I was going to replace one cream cheese with THIS………..IMG_1553

Oh my yummy goodness!

  I give you………

Blueberry White Chocolate Cream Cheese French Toast Casserole

(click for easy printable)

adapted from Laughter and Lattes

BB White Chocolate Cream Cheese FT cass (1)


  • * * * * * *
  • 1 loaf Whole Wheat French Bread, Sliced And Cubed
  • 8 ounces, weight Cream Cheese, Cubed
  • 8 ounces, weight White Chocolate Cream Cheese Indulgence From Philadelphia
  • 1 cup Fresh Blueberries
  • 12 whole Eggs
  • 2 cups Milk
  • ¼ cups Maple Syrup Or Honey
  • * * * * * *
  • ½ cups Sugar (scant)
  • 2 Tablespoons Cornstarch
  • 1 cup Water
  • 1 cup Fresh Blueberries
  • 2 Tablespoons Butter

Spray 9×13 pan and arrange cubed french bread in your baking dish. Cut up cream cheese into 1 inch cubes. Sprinkle throughout french bread cubes. Open Cream Cheese Indulgence and plop it around as well.
Sprinkle 1 cup of blueberries over the top.

In a mixing bowl, combine 12 eggs, 2 cups milk, 1/4 cup maple syrup or honey. Pour this mixture over bread and cream cheese. Cover with foil.
Bake at 350* for 30 minutes covered and and additional 15-30 minutes uncovered. The middle should be set and the bread, golden brown.

For the sauce:
Stir together sugar and cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries and simmer 8-10 minutes, stirring occasionally. Turn heat off and stir in 2 T. butter. Serve warm over French Toast Casserole.


*This can be made ahead and put in the fridge overnight, unbaked. Bake as directed the next morning. Just heat up blueberry sauce before serving.

Happy Eating!


BB White Chocolate Cream Cheese FT cass (3)


Shared with the following:

Hammock Tracks

Easy Recipes using Eggs, plus some tips for peeling!

    I didn’t know this until we got chickens, but farm fresh eggs are VERY VERY hard to peel!  We have tried everything from extra salt in the water, to vinegar….nothing but trouble. Think itty bitty teeny tiny flakes of shell coming off bit by painful bit.  It was AWFUL! 

 *Note: did you know the reason its so easy to peel store bought eggs, is because they are typically already 6 months old?  Google it,  I am not kidding!  They dip it some kind of preservative to make it last longer.

I finally found the answer from Dale’s brother who is a great chef:

The key is to pre-crack the uncooked eggs! Who knew?! (still do salt too, I think it helps)

Take a spoon and just thump it once in the middle, to break that outer shell. The inside lining keeps the egg in tact, but allows water to seep through, making the shell easier to break off later.


You’ll be able to tell later, which ones were perfect and which ones were thumped too much!



Too muchIMG_7119

You’ll get better at it as you go!   🙂


You can’t see the size here, but these are very small pullet eggs.  Our kids love to eat these little eggs for breakfast, hard boiled and rolled in kosher salt.  They are perfectly bite size for Dale, too!  And I am not joking, one bite and they are gone!  He LOVES when I have a dish of these ready in the fridge.  🙂

Speaking of Breakfast, look what we came up with in a bind, when we remembered it was our turn for Sunday school breakfast. 

Canadian Bacon Egg Cups



Canadian Bacon



Chopped Veggies

Salt and Pepper and Garlic powder

Take a full sized muffin pan, and place Canadian Bacon circles inside each hole.  Dig around in the veggie drawer and see what needs to be used up quickly, we had green onions in ours, slice or chop accordingly.  Crack a 8 or more eggs into a bowl and whisk with salt, pepper and garlic powder.  Pour a little egg into each Canadian Bacon cup, filling just below the top.  Sprinkle on your veggie of choice and top with cheese.  If you like baked eggs, you could crack the egg directly into each cup and THEN season and top.  Bake at 375* for 17 minutes.


  Everyone in my family LOVES Egg salad, served on Ritz or wheat bread, with squares of cheese and raw veggies. I love that when we are busy playing, or this week…at Vacation Bible school….lunch is already waiting in the fridge for us. 

  I know everyone has their favorite egg salad recipe, but I am pretty proud of this one. It’s the only one my mom, Grandma and Aunt use, I added a “Tonya Twist” to it, naturally, but it’s a keeper for sure!  We took it on a field trip, and several teachers asked for the recipe, proclaiming it as DELICIOUS!  I told them I’d put it up on the blog so they could print it. 

Dilled Egg Salad Sandwiches



  • 12 whole Eggs, Hardboiled
  • ½ cups Miracle Whip
  • 2 teaspoons Lemon Juice
  • 2 Tablespoons Sweet Relish
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Very Finely Chopped Onion
  • 1 Tablespoon Yellow Mustard
  • Generous Dash Of Salt, Pepper And Garlic Powder
  • 1 Tablespoon High Quality Dill Weed, I Like Pampered Chef’s Best

Boil, cool and peel eggs. Give them a rough chop and place in a medium sized bowl. Add remaining ingredients, adding more miracle whip or mustard or seasonings per your taste. I always have to taste and add a bit more of this or that.
Refrigerate until serving time. Serve on wheat bread or Ritz crackers with cheese cubes for a delicious, easy lunch!


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


  • 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!


  Silly chickens, this is not for you! 

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



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


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

007 (2)

  • 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


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. 



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.


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.


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.

This recipe shared with:

Recipe Round Up at Gooseberry Patch

Breakfast for Supper

  This is Post 2 for today, head back a post to see the most recent family session from 4 little Ferguson’s Photography!

  There really is no good word for Breakfast for Supper, is there?  My kids say its called “Blupper”.  Works for me! 

  Whether you choose to eat these for breakfast or supper, both of the recipes I am going to share with you today, were deemed “keepers”! 

This casserole is deee-licious! It’s listed as a brunch casserole, but I can totally imagine it being delicious for a rainy day supper with homemade wheat rolls.

Ham & Swiss Hash Brown Bake



  • 1 bag (30 Oz) Frozen, Shredded Hash browns
  • 2 cups (about 8 Oz) Cooked Ham Cubes
  • 2 cans (12 Oz Each) Evaporated Milk
  • 2 cans 10 Oz. Cream Of Mushroom Soup
  • 2 Tablespoons Dijon Or Yellow Mustard (I’ll do Dijon next time)
  • 1 teaspoon Ground Black Pepper
  • 1 package (9 Oz) Frozen, Chopped Spinach, Thawed And Squeezed Of Moisture
  • 2 cups Shredded Swiss Cheese, Divided

Preheat oven to 400*. Grease a 9×13 casserole dish. Combine potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into baking dish. Sprinkle with spinach and top with remaining potato mixture. Sprinkle with cheese. Bake for 40-45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.

These pancakes were a fun treat, and the wheat flour and wheat germ made me feel a bit better about letting the kids have chocolate!

  Chocolate Chocolate Chip Wheat Germ Pancakes



  • 1-¾ cup Whole White Wheat Flour
  • ¼ cups Wheat Germ
  • 2 teaspoons Baking Powder
  • ⅛ cups Cocoa Powder
  • 1 teaspoon Salt
  • Chocolate Chips – Up To Mom How Many 🙂
  • 1-¾ cup Milk
  • ¼ cups Butter, Melted
  • 2 whole Eggs Beaten
  • 2 teaspoons Vanilla
  • 3 Tablespoons Sugar

Combine flour, wheat germ, cocoa, baking powder, salt and chocolate chips in a large bowl. In a separate bowl, whisk together the milk, melted butter, eggs, vanilla and sugar. Stir wet ingredients into dry, being careful not to over mix.
Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet. Cook until bubbles appear on the surface. Flip and repeat.

Dig in!


This post shared with:

Tasty Tuesday

This Chick Cooks

Wonka Wednesday

Full Plate Thursday

Melt In Your Mouth Monday

The Best Breakfast Casserole YET!

My Sunday school class went nuts over this casserole! So much so, that there was not one piece left to photograph when I got home from church.

Trust me, it was GOOOOOOOD! This would be a perfect weekend brunch for ya, its nice and hearty and will make the man in your life weak in the knees.

Creamy Sausage Breakfast Casserole



  • 1 package Pork Sausage, Any Kind You Like. 12 Ounces
  • 8 Tablespoons Butter, Divided
  • ½ cups All-purpose Flour
  • 4 cups Milk
  • 1 – 3 oz packet Bacon Pieces
  • ¼ teaspoons Black Pepper
  • 1 dozen Eggs
  • 1 can Evaporated Milk (5 Ounce Can)
  • ½ teaspoons Salt
  • 2 – 8 oz. cans Refrigerated Biscuits, Flaky Buttermilk Kind Cut Into Quarters  (It is VERY important you get no more than 16 oz. of biscuits on the top of this dish or you will have doughy biscuits!)

Heat oven to 350 degrees (F).

In a large saucepan, crumble and brown sausage. Drain off fat and set aside. In the same large pan, melt 6 tablespoons butter. Add flour and milk, whisking until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sausage, bacon pieces and pepper. Set aside.

In a large bowl, whisk together eggs, evaporated milk and salt. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture and cook until softly scrambled.

Pour 1/3 of sausage mixture into lightly greased 13 x 9 x 2 pan. Top with egg mixture. Repeat layers. Top with remaining sausage mixture.

Place cut biscuits on top of the casserole with points facing upwards. Bake uncovered for 20 – 25 minutes or until thoroughly heated and biscuits are golden brown.


  You have to make this over the weekend….think biscuits with homemade sausage gravy, except BETTER! I served it with a Cinnamon Butterscotch Cake, which uses 2 pudding mixes and is OH-SO moist and FABULOUS!!! You must go check out the recipe here. You won’t regret it!

I’d normally put a photo up right here, of the cake, except it was DEVOURED by my class and alas, there were only crumbs left when I got home. I didn’t figure you’d want a picture of crumbs!

MMmmmm! Is it breakfast time yet?!

Have a great weekend!


This post linked to Wonka Wednesday.

Made It On Monday

This Chick Cooks

Miz Helen’s Country Cottage

Hammcock Tracks