Sometimes you want all the goodness of a full breakfast but need to take it on the go— so these 'cookies' were created to fill that need! Layers of egg, cheese, and sausage give these biscuit-like cookies lots of satisfying flavor! Serve with sour cream and taco sauce.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
4 ounces breakfast sausage
½ finely minced white onion
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 medium eggs, lightly beaten
1 cup shredded Cheddar cheese, divided
1 pinch freshly grated Parmesan cheese
⅛ teaspoon dried parsley
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper
Heat a non stick skillet over medium heat and cook sausage until crumbly, 3 to 5 minutes. Add in the onion and cook, stirring and breaking up the sausage until it is no longer pink. Transfer mixture to a paper towel-lined plate and drain for 3 to 5 minutes.
Meanwhile, combine flour, baking powder, salt, pepper, Parmesan cheese, and parsley in a large bowl; whisking until well combined. Whisk in eggs until well combined. Add 3/4 cup Cheddar cheese and stir until mixed in. Spoon in sausage mixture and mix to form a thick batter.
Scoop out about a 1/4 cup of the mixture and drop onto the prepared baking sheet. Sprinkle each 'cookie' with Cheddar cheese and slightly flatten with your fingers.
Bake in the preheated oven until firm, about 10 minutes. If cookie is still a little soft, cook for 2 minutes longer. Remove from the oven and allow to cool slightly before serving.
Good breakfast sausages for this recipe are Jimmy Dean® or Isernio's®. You can use 1/4 cup chopped green onion instead of white onion.
There are many variations you can take on this recipe. Use leftover taco meat and pepper jack cheese. Maybe add some cream to the mixture for a creamier cookie. Bacon with Gruyere and fresh parsley would be great too. Have fun with this!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 1 9x13 inch casserole
1 (12.4 ounce) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 tablespoon Butter, without salt
3 large Egg, whole, raw, fresh
¼ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
1 teaspoon Vanilla extract
1 teaspoon maple flavored extract
1 teaspoon Spices, cinnamon, ground
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter
Cut each cinnamon roll into 8 pieces and put into the prepared pan.
Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.
Prep: 10 mins
Cook: 35 Minutes
Total: 45 Minutes
Yield: 4 Servings
2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
¼ cup milk
½ cup shredded Cheddar cheese
Salt and ground black Pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
Prep: 15 mins
Cook: 10 Minutes
Total: 6 hours 25 Minutes
Yield: 7 Servings
12 large egg yolks
1 cup white sugar
4 cups whole milk
2 cups heavy whipping cream
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
7 tablespoons whipped cream, or to taste
7 pinches ground cinnamon
Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.
Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
Prep: 25 mins
Cook: 25 Minutes
Total: 2 hours 20 Minutes
Yield: 20 Servings
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter, melted
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon water, or as needed
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
Lightly grease 2 round cake pans with butter.
Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
Bake in preheated oven until golden brown, about 25 minutes.
Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
Some tasty recipes to cook when on your stay on Pensacola Beach or if you are Gulf Breeze, Pace, Navarre Beach or Pensacola Florida local resident when you are enjoying your vacation or staycation at your second home, condo, or townhouse at Navarre Beach or Pensacola Beach Florida.
Mark Hoeft ~ 850-525-2765 ~ Mark@TheFloridaCoast.com ~ The Florida Coast Realty ~ PO Box 493 Gulf Breeze Florida 32562