When I started my diet several months ago to help cut back on inflammation one of the things I had to cut initially was eggs.  I was so used to eating some form of eggs on most mornings that I wanted to find something else hardy that was going to stay with me and not leave me hungry within an hour.  I searched around and after tweaking a few things together this is what I came up with.  I love how this makes a large amount so I save the leftovers in the refrigerator and eat it for breakfast throughout the week.  I am not going to lie, this takes about 45 minutes to prepare even with me pre-cutting up the butternut squash the night before.  And I know we all don’t have time for that every morning so leftovers are great!

As I mentioned above I often pre-cut up my butternut squash the night before because it is a little bit of a process.  When making this meal I either buy one small butternut squash or one large one that is cut in half and I save the other half for the next time I make this. In these pictures I used a large butternut squash.  This probably could have used a post all on it’s own but here are the steps for cutting up a butternut squash.

Before we start I need to share this y-peeler with you.  Don’t even try to peel one of these without a really sharp peeler.  You will probably start crying, well maybe not, but it will be super frustrating and almost impossible.  This OXO Y-peeler right here is a lifesaver and goes through the squash like butter!

Cut the ends off the squash.

With the y-peeler peel away from you and keep your fingers out of the way as this baby is sharp!

Once peeled stand it up and slice it in half as even as you can.

With a metal spoon scrape out the seeds.

When using a large squash I bag up one of the halves to use for next time.  It has always been fine in the refrigerator for about 5-6 days.

With the other half, lay it down and then cut it in half across the middle.

With one of the halves start making slices about 1/4- 1/2 inches wide.

Then with each slice cut them into 1/4-1/2 inch strips.

Slice each of those strips into 1/4-1/2 inch cubes.  Usually I am doing this the night before so I just pop them right into a storage bag.  If you are making the hash right away just put them in a bowl while you are cutting up the rest.

This usually comes out to about 3-4 cups of cubed squash.  Because all squash are a little different it is never exact and I just use my judgement if it is big enough to split or if I can use the whole thing.  It has always turned out great no matter what!

When you are ready to make the hash add about 1/2 cup avocado oil to a large skillet on medium heat.  I honestly never measure.

Add the butternut squash.

Add the chopped onion.  I like to pre-cut up that too if I can.  Stir around.

While that is cooking slice the apples and cut into about 1/2 inch pieces.  Add the apples and water to the skillet and stir.

Let that continue to cook and stir often while you season the meat.  I usually use ground pork, my favorite, but I also have used ground turkey or ground chicken.  I try to buy what I can find organic or at least all natural.  Here is what you need to season the meat.  

Add the spices right on top of the meat.

I take my spoon and kind of mix them together a little first.

Then I mix the seasonings into the meat.

Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.

Add the meat to the pan and kind of push it down to fill the space.  Let it sit and cook for a minute or two before you start breaking it up.

Continue to break it up and stir it around until it is no longer pink.

Then mix it all together.

Roughly chop up a big pile of greens.  I usually buy the pre-washed containers of power greens or super greens but you can also use just spinach.

Add to the skillet and then stir it around. I usually have the heat turned down to medium low by now.

It won’t take long to wilt and look like you hardly have any spinach in the pan.

Finally start seasoning it with pink salt and fresh ground black pepper.  I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.

I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed.  When it tastes to your liking turn off the heat and serve.  Refrigerate the leftovers to eat throughout the week!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

OXO Y Peeler

large cast iron skillet

Here is your printable recipe!!

XOXO

JEN

Autumn Breakfast Hash

 

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Cook time

45 mins

Total time

45 mins

 

This is a warm hearty breakfast with all the yummy fall flavors!

Author: A Fireman's Wife

Recipe type: Breakfast

Ingredients

• 1 large butternut squash cut in half, or 1 small, peeled and cut into ¼-1/2 inch cubes (about 3½ - 4 cups)
• Avocado oil for cooking (about ½ cup plus 1-2 tablespoons divided)
• 1 medium onion, diced
• 2-3 apples cored and diced (depends on preference and size)
• 4 tablespoons water
• 1 pound ground pork, (chicken or turkey may also be used)
• 1 teaspoon dried sage
• 1 teaspoon pink salt
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• about 3 cups spinach or power greens roughly chopped
• pink salt and fresh ground black pepper to taste (omit pepper for AIP)

Instructions

1. Add about ½ cup avocado oil to a large skillet on medium heat.
2. Add the butternut squash and diced onion. Stir around.
3. Dice up the apples and add to the skillet along with the water. Continue to cook and stir while you prepare the meat.
4. In a medium bowl add your ground pork, sage, salt, thyme, and garlic powder. Stir it all together.
5. Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.
6. Add the meat to the pan and kind of push it down to fill the space. Let it sit and cook for a minute or two before you start breaking it up.
7. Continue to break it up and stir it around until it is no longer pink. Then mix it all together.
8. Add the spinach or power greens to the skillet and stir it around.
9. I usually have the heat turned down to medium low by now.
10. It won't take long for the spinach to wilt and look like you hardly have any in the pan.
11. Finally start seasoning it with pink salt and fresh ground black pepper. I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.
12. I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed. When it tastes to your liking turn off the heat and serve.
13. Refrigerate the leftovers to eat throughout the week!

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AUTUMN BREAKFAST HASH

a warm hearty breakfast with all the yummy fall flavors!

Gluten Free Pumpkin Pancakes

I always love shortcuts in the kitchen and even before celiac disease we would often buy Kodiak Cakes pancake mix when I needed to be quick and not make them from scratch.  Once diagnosed, I found that Kodiak Cakes make a gluten free version and we were all amazed how similar they taste to the regular ones.  So when making these pumpkin pancakes I had the idea to just doctor up the Kodak Cakes! So nice and easy!!

DIRECTIONS:

In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix.  Add the milk, or Almond milk if you want to keep it dairy free, and mix.

Add in the pumpkin puree.

Mix together and add in cinnamon and ginger.  Mix well!

Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil.

Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom then flip.

I re-baste the pan with the coconut oil between every round of pancakes.

Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!!

Affiliate links are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

Gluten Free Kodiak Cakes

Lodge Cast Iron Griddle 

Here is your printable recipe!

XOXO

JEN

Gluten Free Pumpkin Pancakes

 

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This is a great way to doctor up gluten free pancake mix so you can still enjoy yummy pumpkin pancakes in the fall!

Author: A Fireman's Wife

Recipe type: Gluten Free Pumpkin Pancakes

Ingredients

• 2 cups gluten free Kodiak Cakes Flapjack and Baking Mix
• 2 cups milk or Almond Milk
• ½ cup canned pumpkin puree
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• coconut oil for cooking
• pure organic maple syrup for serving

Instructions

1. In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix. Add the milk, or Almond milk if you want to keep it dairy free, and mix.
2. Add in the pumpkin puree.
3. Mix together and add in cinnamon and ginger. Mix well!
4. Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil.
5. Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom, then flip.
6. Re-baste the pan with the coconut oil between every round of pancakes.
7. Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!!

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GLUTEN FREE PUMPKIN PANCAKES

an easy way to bring in those yummy flavors of fall!!

These are so delicious bursting with blueberries and sugar sprinkled on top!  They definitely don’t stick around for very long!  Not only are these perfect to make in the summer, they have also become an often requested birthday breakfast item. Serve them with some eggs and bacon and you have a yummy breakfast.  They are also perfect for a light summer dessert, add to a school lunch, or snack anytime!

So to start preheat your oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray or line cups with paper liners.  Put your blueberries in a bowl and sprinkle 1/4 cup flour over your blueberries.  Stir to coat the berries thoroughly and set aside. 

In a small bowl whisk together your flour, baking powder and salt.  

In the bowl of your mixer with the whisk attachment cream your butter and then gradually mix in the sugar.  Add in your vanilla and eggs and continue mixing until it is all combined.  Whisk in milk alternately with the flour mixture, mixing well after each addition.  

Remove the bowl from the mixer and dump in your blueberries.  

With a spatula  gently fold in the blueberries.  

Fill your muffin cups about 2/3 full with batter.  Then take some additional sugar and sprinkle over the tops of each muffin cup.  

Bake for about 20-22 minutes until they are slightly golden brown.  

Let cool in the pan for about 15-20 minutes and then remove to a cooling rack or just start eating! 

I hope you all enjoy them as much as we do! 

Here is your printable recipe!

Homemade Blueberry Muffins

 

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Cook time

22 mins

Total time

22 mins

 

This recipe is great for using all those summer blueberries! Enjoy for breakfast, dessert, snack, or any time!

Author: A Fireman's Wife

Recipe type: Blueberry Muffins

Serves: 24

Ingredients

• 2½ cups fresh blueberries washed and patted dry
• ¼ cups all-purpose flour
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ cup butter softened
• 1½ cups white sugar (plus more for the top)
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup milk

Instructions

1. Preheat your oven to 350 degrees.
2. Spray two muffin tins with non-stick cooking spray or line cups with paper liners.
3. Put your blueberries in a bowl and sprinkle ¼ cup flour over your blueberries. Stir to coat the berries thoroughly and set aside.
4. In a small bowl whisk together your 2 cups flour, baking powder and salt.
5. In the bowl of your mixer, with the whisk attachment, cream your butter and then gradually mix in the sugar. Add in your vanilla and eggs and continue mixing until it is all combined. Whisk in milk alternately with the flour mixture, mixing well after each addition.
6. Remove the bowl from the mixer and dump in your blueberries.
7. With a spatula gently fold in the blueberries.
8. Fill your muffin cups about ⅔ full with batter. Then take some additional sugar and sprinkle over the tops of each muffin cup.
9. Bake for about 20-22 minutes until they are slightly golden brown.
10. Let cool in the pan for about 15-20 minutes and then remove to a cooling rack.

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One thing that has changed is that no matter what I am making bacon for I now always cook it in the oven.  I used to cook it on the stove top, just because that is how I saw it being done when I was growing up, but my husband taught me how they make it at the fire station and now I will never go back.  Instead of splashing grease all over my kitchen, and myself, I just pop it right in the oven!  It is so nice how it frees up my time so I can work on preparing other things. I love not having to  juggle the pancakes, eggs, and bacon when cooking breakfast.  So nice to cut one of those out!

Start by heating the oven to 400 degrees.  Line a large cookie sheet with foil and make sure it is securely wrapped round the sides of the pan, it makes for easy clean up later.  (I now only buy the heavy duty foil so I don’t risk it ripping and having grease leak all over the pan.  I buy the wide, or long rolls from Costco so I don’t have to worry about putting two sheets together because grease can leak through that way.)  Then place your bacon in strips across the cookie sheet.  

Then I put the pan right in the oven without letting it preheat all the way.  

Let it cook for about 15-20 minutes.  I give a range because I noticed that depending on what bacon I buy, thick cut verses thin, the time of when it is done can change.  I just set the timer for 15 minutes and then check it.  

That is it and so much less mess!  It comes out perfect and crispy every time!  I will often transfer the bacon to a plate with a paper towel on it to allow it to cool and soak up some of the grease.   Then you can eat it as is for breakfast, or snack, ha!, or chop it up for a recipe.  When the foil and grease are cool I just carefully ball it up and throw it all away.  I love how I don’t even have to wash the cookie sheet!  

So who is making bacon this weekend!!  

Here is your printable recipe!

How to Cook Bacon in the Oven

 

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Cook time

15 mins

Total time

15 mins

 

Here is a way to make bacon with so much less mess!

Author: A Fireman's Wife

Ingredients

• 1 pack of bacon
• heavy duty foil
• large cookie sheet

Instructions

1. Turn the oven on to 400 degrees.
2. Line your cookie sheet with foil so it is wrapped securely around the sides of your pan.
3. Place your bacon in strips across the cookie sheet.
4. Without letting it preheat all the way place the cookie sheet right in the oven.
5. Cook for 15-20 minutes. Time will vary depending on thick cut verses thin cut bacon so just watch it after about 15 minutes.
6. Transfer the bacon to a plate with a paper towel on it to allow it to cool and soak up some of the grease.
7. Eat as is or chop it up for a recipe.

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Last year on 4th of July we made these fun Breakfast Tacos as another way to incorporate our red, white, and blue and the kids loved them!  I had almost forgotten about them but the other day when making pancakes two of my kiddos asked if they could have them again.  I only had strawberries at the time for the filling but really any favorite fruit will do.  I think diced fresh peaches would also be amazing!

So first cook up some regular pancakes.  Make the pancakes big enough so that you can fill them with fruit.  I would say at least 4-5 inches in diameter.  I love the Kodiak Cakes as a quick and easy way to make pancakes.  I often buy the big box from Costco and I love all the added protein when making them with milk and an egg.  I also have a from scratch pancake recipe that I have used for years, and all the time up until discovering Kodiak Cakes, and it reminds me I should share that on the blog.  With how busy life has become making something up from a box has become so easy that I have kind of gotten away from my old recipe though.  I guess I am getting lazy in my old age.  Ha!

When your pancakes are done put out some fruit and powdered sugar.  We like strawberries and blueberries for all the summer patriotic holidays.  If your kids are old enough they can help assemble their own “tacos” with the fruit they want.   Place the fruit down the middle of the pancake and then dust with powdered sugar.  I have a little powered sugar shaker to make dusting on the powdered sugar nice and easy.  

Then fold up your pancake around the fruit like a taco and dip in a small ramekin filled with pancake syrup.  So easy and fun!

Do you have any fun holiday food traditions that you love to make with the kids??  I would love to hear about them!

Breakfast Tacos

 

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Author: A Fireman's Wife

Ingredients

• Several pancakes 4-5 inches in diameter
• Strawberries
• Blueberries
• Powdered sugar
• Pancake syrup

Instructions

1. Cook up as many pancakes that you need for the size of your group.
2. Wash your fruit and cut up the strawberries into small chunks. Place the fruit in bowls.
3. Assemble your taco by lining the fruit down the middle of the pancake. Dust with powdered sugar if desired.
4. Fold the pancake over like a taco and dip in a small ramekin filled with pancake syrup.

Notes

You can use any favorite summer fruit!

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To start preheat your oven to 350 degrees.  In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.

In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.  

Mix on low with the whisk attachment for about 1 minute.

Carefully pour in your flour mixture.  Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.  Add the poppy seeds and mix on low until combined.   Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.  For a bundt pan bake for 65-70  minutes.  For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean.  Adjust the time down for the smaller loaf pans.  

When the bread is done transfer the pan to a cooling rack and cool for 20 minutes.  Then take a knife and carefully run it around the sides of the pan.  Invert it on to the cooling rack to cool for an additional 30 minutes.  While the bread is cooling mix up your glaze.  Here is what you will need.  Whisk it all together in a small bowl.   

Before transferring the bread to my serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate.  You don’t have to do this step if you don’t want.  You can see in the above picture how it would not have sat flat.  Then transfer the bread to your serving plate and spoon on the glorious glaze.  Just let is ooze down all the sides. 

Give this a try in the coming week and let me know what you think!

I would love if you would join my Friday link-up party!

Orange Vanilla Poppy Seed Bread

 

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Prep time

15 mins

Cook time

65 mins

Total time

1 hour 20 mins

 

This is great for adding to breakfast/brunch or it makes a yummy dessert!

Author: A Fireman's Wife

Ingredients

• Bread
• 3 cups flour
• 2 cups sugar
• 1½ teaspoons salt
• 1½ teaspoons baking powder
• 3 eggs
• 1 cup orange juice
• ½ cup whole milk
• 1⅛ cups vegetable oil
• 1½ teaspoons vanilla extract
• 1½ teaspoons almond extract
• 1½ teaspoons butter flavoring
• 1 Tablespoon poppy seeds
• Glaze
• ¾ cup white sugar
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions

1. Preheat your oven to 350 degrees.
2. In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.
3. In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.
4. Mix on low with the whisk attachment for about 1 minute.
5. Carefully pour in your flour mixture. Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.
6. Add the poppy seeds and mix on low until combined.
7. Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.
8. For a bundt pan bake for 65-70 minutes. For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean. Adjust the time down for the smaller loaf pans.
9. When the bread is done transfer the pan to a cooling rack and cool for 20 minutes. Then take a knife and carefully run it around the sides. Invert it on to the cooling rack to cool for an additional 30 minutes.
10. While the bread is cooling mix up your glaze.
11. Whisk together in a small bowl the sugar, orange juice, vanilla extract, and almond extract.
12. Before transferring the bread to a serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate. You don't have to do this step if you don't want and would only need to do this when using a bundt pan. Then transfer the bread to your serving plate and spoon on the glorious glaze. Just let is ooze down all the sides.
13. Store in a covered cake stand or cover with foil.

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1. Flag Pole Pancakes 

These are fun for you and the kids to decorate.  Just cook up some bacon and pancakes. Make the pancakes big enough so you have room to cut out a rectangle.  I use a pizza cutter to easily cut out my rectangles.  Then decorate your flag with blueberries, strawberries and spray whip cream and add the bacon for the pole!

2. The Classic Favorites 

I think blueberries and strawberries can make anything festive and patriotic.  Just jazz up your regular pancakes, waffles, or french toast with blueberries and strawberries!  Add some whip cream for the white if you want.

3. Bunting Flag Pancakes 

These are also another fun one to have the kids help out with.  I love seeing all the bunting flags out for Fourth of July so why not make them into a pancake!?!?  Just cook up some pancakes and cut them in half with a pizza cutter.  Make them big enough that when you cut them in half you have enough room to decorate your bunting flags with strawberries, blueberries, and spray whip cream.

4. Patriotic Oatmeal  

For a little healthier option you can make your oatmeal patriotic with strawberries and blueberries.  I actually eat this kind of oatmeal almost every morning for breakfast, just without the strawberries.  I buy organic oats in bulk from a health food store.  I cook in the microwave 1/2 cup oats to 1 cup water for 2 minutes and 30 seconds.  That amount makes a lot for me but I often give some to my 2 year old.  Then I add about 1-2 tablespoons ground flax (also buy in bulk), honey, about 1/4 teaspoon cinnamon, coconut milk, and blueberries.  To make it patriotic just add some strawberries too!

Start off by cooking up your sausage and bacon.  When those are done chop up your bacon.

Preheat your oven to 375 degrees.  Spray a 9 x 13 inch pan with cooking spray and add your sausage and spread evenly on the bottom of the pan.  Then add your tater tots and put them in a single layer as best you can and sprinkle the chopped bacon on top. 

In a large bowl whisk up your eggs.  Add in your milk, sliced green onions, salt, ground mustard, and grated cheese.  Mix it all together.

Pour the egg mixture over the top of your meat and tater tots.  With a spatula help spread your cheese around to make sure it is even all over your casserole.  

Bake in a 375 degree oven for 50-55 minutes! 

I would love if you would join my Friday link-up party!

Here is your printable recipe!

Tater Tot Breakfast Casserole

 

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

Author: A Fireman's Wife

Recipe type: Breakfast

Serves: 10-12

Ingredients

• 1 pound regular breakfast sausage
• 4 strips of bacon cooked and chopped
• 16 oz tater tots or half the bag
• cooking spray
• 12 eggs
• 2 cups milk
• ½ of a bunch of green onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon ground mustard
• 2 cups shredded cheddar cheese (shred your own)

Instructions

1. Start by cooking up your sausage and bacon.
2. When those are done chop up your bacon.
3. Preheat your oven to 375 degrees.
4. Spray a 9 x 13 inch pan with cooking spray
5. Add your sausage and spread it evenly all around.
6. Then add your tater tots and put them in a single layer as best you can and sprinkle the chopped bacon on top.
7. In a large bowl whisk up your eggs. Add in your milk, sliced green onions, salt, ground mustard, and shredded cheese. Mix it all together.
8. Pour the egg mixture over the top of your meat and tater tots. With a spatula help spread your cheese around to make sure it is even all over the top of your casserole.
9. Bake in a 375 degree oven for 50-55 minutes.

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For these sandwiches I used breakfast sausage, eggs, cheese, and for the dough I used Pillsbury Crescent Dough Sheets.

For the amount of egg and sausage mixture I used I bought 8 rolls of the Crescent Dough Sheets.  I know that sounds like a lot but each pack only makes about 3 sandwiches with the size of heart cookie cutter I was using.  My cookie cutter was about 4 inches across.  Of course you could try to re-roll your excess dough to possibly get more sandwiches out of each dough sheet but I am not sure how well that would work.

So first you will want to cook up your breakfast sausage.

Then whisk up your eggs and pour them into a separate skillet over medium to medium low heat.  Then using a rubber spatula constantly scrape the sides of your pan until they are nice and fluffy.

Turn off the heat and add your sausage to the eggs and stir it all up.

Next grate your cheese and preheat your oven to 375 degrees.

Now it is time to prepare your dough.  Open up the first can of crescent rolls and then roll it out on a cookie sheet.  I just used my hands to spread it out all even into a nice rectangle and pinch together any holes that were in the dough.  Next take your heart shaped cookie cutter and cut out six heart shapes.

Then remove your excess dough from around the hearts.  Use a small knife if needed to help separate the outside dough from the hearts.

Then I actually transferred 3 of the hearts to another cookie sheet that I was going to bake them on before I added the filling, this way I could save the first cookie sheet for the next batch of dough.  Then fill the 3 hearts that your moved with about 1/4 cup of your sausage/egg mixture.

Top with about a tablespoon or two of cheese.

Next cover those hearts with your other 3 remaining hearts to make the top of your sandwich.

Pull it around as best you can over the filling and then crimp the sides all around with a fork so it will stay together.

After those three hearts are done roll out another dough sheet on your first cookie sheet and continue the steps of cutting out your hearts and adding the filling.  When your cookie sheet with the completed hearts is filled up put them in the oven for 10 minutes and then turn them over and cook for about 4 more minutes to make sure they are all done on the bottom.  Continue this process until all your hearts are made!

You could probably even make these up a day or two before and then reheat them on Valentine’s Day morning!  I hope you enjoy.  Here is the printable recipe!

Love,

A Fireman’s Wife

Heart Shaped Breakfast Sandwiches

 

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Prep time

1 hour

Cook time

14 mins

Total time

1 hour 14 mins

 

These will make a fun addition to your Valentine's Day breakfast!

Author: A Fireman's Wife

Recipe type: Breakfast Sandwiches

Serves: 24

Ingredients

• 1 pound regular breakfast sausage
• 12 eggs
• 2 cups shredded sharp cheddar cheese
• 8 rolls of Pillsbury Crescent Rolls
• Approximately 4 inch heart cookie cutter

Instructions

1. In a skillet cook up your breakfast sausage and set aside.
2. In a large bowl whisk up your eggs and then pour them into another skillet over medium to medium low heat.
3. Using a rubber spatula constantly scrape the sides of your pan until the eggs are nice and fluffy.
4. Turn off your heat and then add your sausage to the eggs and stir them all up.
5. Grate your cheese.
6. Preheat your oven to 375 degrees.
7. To prepare your dough open up the first can of crescent rolls and then roll it out on a cookie sheet. I just used my hands to spread it out all even into a nice rectangle and pinch together any holes that were in the dough.
8. Next take your heart shaped cookie cutter and cut out six heart shapes.
9. Remove your excess dough from around the hearts. Use a small knife if needed to help separate the outside dough from the hearts.
10. Then I actually transferred 3 of the hearts to another cookie sheet that I was going to bake them on before I added the filling, this way I could save the first cookie sheet for the next batch of dough. Then fill the 3 hearts that your moved with about ¼ cup of your sausage/egg mixture.
11. Top with 1-2 tablespoons cheese.
12. Cover those hearts with your other 3 remaining hearts to make the tops of your sandwiches.
13. Pull the top dough around as best you can over the filling and then crimp the sides all around with a fork so it will stay together.
14. After those three hearts are done roll out another dough sheet on your first cookie sheet and continue the steps of cutting out your hearts and adding the filling.
15. When your cookie sheet with the completed hearts is filled up, put them in the oven for 10 minutes and then turn them over and cook for about 4 more minutes to make sure they are all done on the bottom.
16. Continue this process until all your hearts are made!

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To start trim the crust off your bread and cut it into cubes.  Put the bread cubes in a 9 x 13 pan.  Cut the cream cheese into cubes and place them evenly amongst your bread.  Sprinkle the top with cinnamon.  Scramble your eggs and then mix in your milk and syrup.  Pour the egg mixture over the bread and cheese.  Cover and refrigerate overnight.  So simple!

In the morning preheat your oven to 375 degrees.  Remove any foil or lid that you covered it with.  Bake for 45 min.  Cut into squares and serve with more pancake syrup.

French Toast Casserole

 

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Prep time

8 hours

Cook time

45 mins

Total time

8 hours 45 mins

 

Author: A Fireman's Wife

Recipe type: Breakfast

Serves: 8-10

Ingredients

• 10-15 slices bread (I use wheat.) Amount depends on the size of the bread slice.
• 1-2 (8oz) cream cheese blocks. Amount depends on taste.
• 12 eggs
• 2 cups whole milk
• 1 cup pancake syrup
• cinnamon to taste

Instructions

1. Trim the crust off your bread and cut the bread into 1 inch cubes.
2. Put the bread cubes in a 9 x 13 pan.
3. Cut the cream cheese into 1 inch cubes and place them evenly amongst your bread.
4. Sprinkle the top with cinnamon.
5. In a separate bowl scramble your eggs and mix in the milk and syrup.
6. Pour the egg mixture over the bread and cheese.
7. Cover and refrigerate overnight.
8. In the morning preheat your oven to 375 degrees.
9. When the oven is preheated bake uncovered for 45 min.
10. Cut into squares and serve with more pancake syrup.

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