Sausage, Egg, and Cheese Breakfast Cookies
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!
Easy Cinnamon Rolls
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.
Homemade Egg Nogg
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 cinna
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.
Southern Smothered Pork Chops in Brown Gravy
Prep: 10 mins
Cook: 1 Hour
Additional: 1 hr
Total: 1 hr 10 mins
Yield: 4 Servings
4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Mark Hoeft ~ 850-525-2765 ~ Mark@TheFloridaCoast.com ~ The Florida Coast Realty ~ PO Box 493 Gulf Breeze Florida 32562
Baked Chicken and Rice Chimichangas
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 4 Chimichangas
1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
Baked Denver Omelet
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.
Cinnamon Roll French Toast Casserole
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.
Cajun Shrimp and Sausage Vegetable Skillet a delicious vacation meal for Pensacola Beach Florida
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep!
1 pound large shrimp peeled and deveined
14 ounce pork or chicken sausage sliced
2 medium sized zucchini sliced
2 medium sized yellow squash sliced
1/2 bunch asparagus sliced into thirds
2 red bell pepper chopped into chunks
Salt and Pepper
2 Tablespoons olive oil
2 Tablespoons Cajun Seasoning
In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
Garnish with fresh parsley if desired and serve immediately.
The Perfect Partner for Your New View on Life
Grits a Ya Ya is a world renown local dish from The Fish House Pensacola Florida
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 6 servings
3 ½ cups chicken stock
¾ cup old fashioned grits
¼ cup heavy cream, plus more as needed
1 cup shredded smoked Gouda cheese, or more to taste
¼ cup butter
8 slices bacon, chopped
3 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
1 splash white wine
1 pound jumbo shrimp, peeled and deveined
2 cups chopped spinach
1 cup chopped portobello mushrooms
¼ cup sliced green onions
2 cups heavy cream
1 dash hot pepper sauce, or to taste
1 pinch salt and ground black pepper to taste
Bring the chicken stock to a boil in a saucepan over high heat.
Slowly pour the grits into the stock while stirring constantly.
Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
Stir in 1/4 cup heavy cream to thin the grits.
Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
Remove the shrimp with a slotted spoon.
Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
Season with hot sauce, salt, and pepper.
Return the shrimp to the skillet to heat through.
Serve shrimp and sauce over the prepared grits.