Category: Breakfast

Creamed Eggs On Toast – AKA Eggs Ala Goldenrod

My, oh my! Creamed Eggs On Toast (Mom called it Eggs Ala Goldenrod) is a walk down memory lane.

I really don’t think I would have ever encountered nor thought about this dish had I not been looking for quick and easy Thanksgiving breakfast ideas!

In all honesty, I had forgotten about this childhood fave for probably 40 years.

I did it for a quick and easy breakfast this morning and it was everything I remember my mom cooking decades ago.

This is one of those stupid-easy dishes that sometimes get overlooked. So comforting and warming both to body and soul.

I will not forget about this dish again! It will remain on both my breakfast and dinner menu list.

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Creamed Eggs On Toast
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Creamed Eggs On Toast
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
A quick and easy breakfast dish made with hard cooked eggs and a seasoned cream sauce. Delicious and one of my favorite Thanksgiving Breakfast Ideas! 
Course: Breakfast
Cuisine: American
Keyword: Creamed Eggs on Toast
Servings: 4
Calories: 195 kcal
Ingredients
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 3 hard-boiled eggs chopped
  • 3 -4 slices bread to toast
  • butter
Instructions
  1. Melt the butter over medium-high heat. Whisk in the flour.
  2. Heat until bubbly then whisk in cold milk a little at a time. If you use really cold milk you won't have lumps. Hot roux, cold liquid, no lumps!
  3. Add salt and continue to whisk until the sauce is thick and bubbly.
  4. Remove from the heat and add the chopped egg whites.
  5. Toast and butter slices of bread.
  6. Lay slices of toast on individual plates and spoon on the creamed eggs. Sprinkle with the chopped egg yolks and paprika.

Serve with Microwave Bacon.

Enjoy!

Creamed Eggs On Toast Tips

You can use the whole egg in the sauce but I like to do it like Mom and keep the yolks separate and then crumble them over the top.

Mom called it eggs golden rod. Brings back great memories.

Mom also served it over plain toasted white bread but you can vary the bread for even more interest and taste. Sourdough bread comes to mind for some reason.

You can also add a bit of dry mustard to the cream sauce for added flavor and sprinkle paprika on top for color.

Up Next: 

Paula Deen Green Bean Casserole

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How to Cook Grits – The Best Southern Grits Recipe

I really can’t remember when I didn’t know how to cook grits! Musta’ been a really little fellow when I learned.

Something I do know is the best southern grits recipe starts with the grits.

What Are Grits?

I’ve seen the question “what are grits” asked a lot. The answer is always “ground corn”. Well that’s true. But it’s not the whole truth.

Southern grits are made from corn that is first made into hominy. The hominy is then dried and ground into hominy grits.

Southern grits are hominy grits. Plain ground corn is polenta!

The name “grits” actually was derived from the size of the grind!

How To Cook Grits

Cooking grits couldn’t be easier. Just boil water, add the grits, lower the heat to simmer, and cook for about 25 to 30 minutes stirring occasionally. These are the directions on the package!

For creamy grits substitute some or all of the water with milk. Use cream if you like but to me cream overpowers the flavor of the grits.

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How to Cook Grits
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How to Cook Grits – The Best Southern Grits Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Grits cooked with milk for a creamy texture. Great breakfast dish served with sausage and biscuits. 
Course: Breakfast
Servings: 4
Calories: 110 kcal
Ingredients
  • 2 cups water
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits not instant
  • 1/2 cup butter
Instructions
  1. In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
  2. Add more water if necessary.
  3. Grits are done when they have the consistency of smooth cream of wheat.
  4. Stir in half the butter and serve with remaining butter divided equally on top of each portion.

This is How To Cook Grits!

Enjoy!

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Up Next:

Slow-Cook Steel Cut Oatmeal

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Almost Pennsylvania Dutch Scrapple

Authentic Pennsylvania Dutch Scrapple is a dish popular in Pennsylvania but eaten all over. It’s made from bits and pieces of pork that are leftover from butchering a hog! “Scraps”

 

This version is not authentic even though it is a great example of stretching meat to go as far as it can go.

It has the seasonings of scrapple but the meat is breakfast sausage and has far more appeal!

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Pennsylvania Dutch Scrapple
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Pennsylvania Dutch Scrapple
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage. 

Course: Breakfast
Servings: 6
Calories: 308 kcal
Ingredients
  • 1 lb bulk pork sausage
  • 2 1 ⁄2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sage
  • 1 cup cornmeal
  • 1 cup cold water
Instructions
  1. Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock.
  2. Add salt and sage to stock, bring to boiling.
  3. Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally.
  4. Add sausage, stir it all together and pour into loaf pan. Refrigerate overnight.
  5. Next morning slice and fry until set.
Recipe Notes

Cooking time does not include refrigeration over night.

 

How To Serve Pennsylvania Dutch Scrapple

The best way to serve scrapple is to pan-fry it. First, slice the scrapple block into thin slices.

The next step is to put the slices in a pan. Leave a little room between each slice otherwise they will stick together. There is no need to grease or oil the pan as there is enough grease in the scrapple for it not to burn.

Now just leave it alone! Allow it to get nice and crispy and brown. You can tell when they are done on the bottom side, as you will see the edges start to brown.

Then, flip to the other side and leave it alone until that side gets nice and crispy and brown.

Once the scrapple is brown on both sides it’s ready to eat!

Scrapple is great with eggs cooked to your liking and is also perfect with pancakes or waffles.

Enjoy!

Another Breakfast recipe you might enjoy:

Easy Breakfast Casserole

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Recipe based on one by Alan Leonetti
Photo by Alan Leonetti

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Bacon and Tater Tots Crock Pot Breakfast

This Bacon and Tater Tots Crock Pot Breakfast was easy for me this morning because I put it on last night! How tasty this is and I didn’t even have to get up early to impress the guests!

So very convenient to be able to make ahead and cook in the crock pot overnight…

If you want breakfast done more quickly, you can also bake this in the oven.

Excellent recipe!

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Bacon and Tater Tots Crock Pot Breakfast
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Bacon and Tater Tots Crock Pot Breakfast
Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
 

This Bacon and Tater Tots Crock Pot Breakfast is really impressive and is ready when you get up in the morning!

Course: Breakfast
Cuisine: American
Keyword: Bacon And Tater Tots Crock Pot Breakfast
Servings: 6
Calories: 305 kcal
Ingredients
Ingredients
  • 1 lb frozen tater tots
  • 1/2 lb diced Canadian bacon
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 6 eggs
  • 1/2 cup whole milk
  • 2 tablespoons flour
  • salt and pepper
Instructions
Directions
  1. In 4-5 quart crock pot, layer ingredients in order: one third of the tater tots, bacon, onions, green peppers, and cheeses. Repeat layers two more times, ending with cheeses.
  2. In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot.
  3. Cover crock pot and cook on low. The cooking time may take anywhere from four hours to overnight, depending on your crock pot.

Enjoy!

Up Next:

Make Ahead Breakfast Casserole Supreme

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Recipe based on one by FLKeysJen
Photo by pattikay in L.A.

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Slow Cook Steel Cut Oatmeal

This Slow Cook Steel Cut Oatmeal is so easy to make, and it is delicious! I love the texture of steel cut oats. You can make this the night before and breakfast is ready in the morning.

I like fruit additions and this is especially good with blueberries. A wonderful addition.

Leftovers heat up nicely in the microwave the next morning.

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Print
Slow Cook Steel Cut Oatmeal
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

With this healthy Slow Cook Steel Cut Oatmeal recipe you will have breakfast ready when you get up in the morning!

Course: Breakfast
Cuisine: American
Keyword: Slow Cook Steel Cook Oatmeal
Servings: 4
Calories: 225 kcal
Ingredients
Ingredients
  • 1 cup steel cut oats DO NOT substitute old-fashioned or quick-cooking oats
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 2 -3 tablespoons butter
  • 1/2 cup dried fruit raisins, prunes, apricots, date(optional
Instructions
Directions
  1. Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot or crockette. This won't work in a 6 quart cooker).
  2. Cover and cook on LOW 6-8 hours.
  3. It might form a "crust" around the outside. Just scrape it down with a spoon and stir.

Enjoy!

Up Next:

Easy Breakfast Casserole

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Recipe based on one by papergoddess
Photo by Guessica

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Easy Breakfast Casserole – Go-To Breakfast

I love this Easy Breakfast Casserole recipe. This is my go-to breakfast recipe for weekends and I love how flexible it is–I’ve used bacon, sausage, and ham.

 

Sometimes I like to add in sauteed mushrooms, and I’ve also added extra onion. The flexibility is endless!

It’s almost embarrassing how simple this recipe is – but oh so tasty!

I have to admit, I was skeptical about the Stove Top Chicken Dressing but it was a fabulous addition!! No one could figure out the secret ingredient. It’s the stuffing that gives it a great flavor.

The leftovers, if there are any, are great reheated for lunch!

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Easy Breakfast Casserole
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Easy Breakfast Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This Easy Breakfast Casserole is so easy I have the recipe memorized. It's my go-to weekend breakfast recipe!

Course: Breakfast
Cuisine: American
Keyword: Easy Breakfast Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 cups dry chicken stove top stuffing mix from the canister
  • 2 cups milk
  • 1 1/2 cups cubed ham or use Bob Evans Sausage, cooked, drained well, and crumbled
  • 6 eggs beaten
  • 1 cup cheddar cheese shredded
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 12 baking dish.
  2. Mix all the ingredients together. Pour into prepared baking dish.
  3. Bake for about 45 to 50 minutes or until set.

 

Give this Easy Breakfast Casserole recipe a try and enjoy!

Up Next:

Mexican Scrambled Eggs

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Recipe based on one by Merlot
Photo by SharonChen

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Ham and Cheese Breakfast Casserole

I made this Ham and Cheese Breakfast Casserole for brunch and what a hit! I used sharp cheddar cheese to give it more flavor.

 

So good with the chunks of ham. Great for leftover ham but worth buying ham for!

A wonderful way to have a relaxing brunch for friends or family. I like to serve this casserole with grits and fresh fruit.

You can also vary the ingredients to suit your family’s taste. Next time, I think I will add some onions to the ham or sausage as well as some green chili.

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Ham and Cheese Breakfast Casserole
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Ham and Cheese Breakfast Casserole
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

This easy to make Ham and Cheese Breakfast Casserole is a sure pleaser for both family and guests!

Course: Breakfast
Cuisine: American
Keyword: Ham and Cheese Breakfast Casserole
Servings: 6
Calories: 275 kcal
Ingredients
  • 8 slices bread cubed
  • 1/2 cup butter melted
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 5 eggs
  • 1/2 lb cheddar cheese grated
  • 2 cups diced ham or 2 cups cooked sausage
  • 4 ounces mushrooms
Instructions
  1. Grease 9 x 13 glass pan.
  2. Mix bread with melted butter. Add cheese, ham or sausage, and mushrooms. Place in baking dish.
  3. Mix and beat eggs. Add milk and seasonings.
  4. Pour over mixture in pan.
  5. Cover with foil. Refrigerate overnight.
  6. Bake 1 hour @ 325° with foil removed. Remove from oven. Let stand for 10 minutes. Do not over bake.

 

Enjoy this Ham and Cheese Breakfast Casserole!

Up Next:

Southern Buttermilk Biscuits

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Recipe based on one by Lavender Lynn
Photo by Dine & Dish

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Giada De Laurentiis Mini Frittatas

These Giada De Laurentiis Mini Frittatas are very easy to make — and even easier to eat! Even toddlers gobble them up.

 

It tastes and looks fantastic! It’s like a gourmet mini quiche without the guilt.

This recipe is not only amazing but also very versatile. I have used peppered bacon and also roasted veggies as an emergency sub. Most anything works out great.

Even better you can make the mix up the night before and bake the next morning!

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Giada De Laurentiis Mini Frittatas
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Giada De Laurentiis Mini Frittatas
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Giada De Laurentiis Mini Frittatas are super easy to make and taste great hot or cold!

Course: Appetizer
Cuisine: American
Keyword: Giada De Laurentiis Mini Frittatas
Servings: 6
Calories: 175 kcal
Ingredients
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham chopped
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray two mini non-stick muffin tins (each with 24 cupwith nonstick spray.
  3. Combine all ingredients and fill prepared cups almost to the tops with egg mixture.
  4. Bake until eggs puff and are just set in center, about 8-10 minutes.
  5. Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
  6. Serve immediately or at room temperature.

 

Enjoy!

Up Next:

Mexican Jalapeno Cornbread Muffins!

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Recipe based on one by KathyP53
Photo by New Mom Kate

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Baked Eggs in Bacon Wraps – So Easy

Baked Eggs in Bacon Wraps are easy, delicious, and makes such a cute presentation! I was a bit skeptical about these, but they were delicious.

Fun for serving large crowds an elegant looking meal.

So easy! You can cook the bacon ahead of time, especially if you are preparing several. That is what makes it a time saver.

You can add different things to them also. Finely (or not) chopped tomatoes, peppers, scallions, mushrooms etc. A little bit of grated cheese on top.

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Baked Eggs in Bacon Wraps
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Baked Eggs in Bacon Wraps
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Baked Eggs in Bacon Wraps are a unique dish that is really impressive. Delicious too!

Course: Breakfast
Cuisine: American
Keyword: Baked Eggs in Bacon Wraps
Servings: 6
Calories: 175 kcal
Ingredients
  • 12 slices bacon
  • 12 fresh eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Preheat oven 375 degrees.
  2. In medium frying pan fry bacon to soft transparent stage. Drain on paper towels.
  3. Line each slice around the side of each muffin cup. Ends may overlap. Break egg directly in the center of each muffin cup. 12 cup muffin pan. Slightly salt and pepper.
  4. Bake in oven 15 to 20 minutes. Watch for whites and yolks to begin to set.
  5. Take out with small spatula on a serving plate.
  6. Serve with fork and knife.
Recipe Notes

If you want the tops to be basted, after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.

You can fry bacon the night before and drain and refrigerate for morning.

Enjoy!

Up Next:

Make Ahead Breakfast Casserole Supreme

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Recipe based on one by Montana Heart Song
Photo by anniesnomsblog

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Easy No Shortening Biscuits – Go To Recipe

These Easy No Shortening Biscuits are really great and they really are easy. They are surprisingly flaky for a biscuit that has no shortening.

 

My “go-to” recipe for biscuits now!

You can make them even easier by just dropping on the cookie sheet instead of rolling out!

Brush a little butter on top to give it a little extra flavor and color.

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Easy No Shortening Biscuits
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Easy No Shortening Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Easy No Shortening Biscuits use oil instead of shortening. They come out light and flaky and delicious!

Course: Side Dish
Cuisine: American
Keyword: Easy No Shortening Biscuits
Servings: 4
Calories: 245 kcal
Ingredients
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup oil
  • 2/3 cup milk
Instructions
  1. Mix dry ingredients.
  2. Put oil in measuring cup and add milk. Do not stir. Add to dry ingredients.
  3. Mix lightly to moisten ingredients and knead one or two times to form ball. Roll out between two sheets of plastic wrap to about 1/2" thick. Cut into 2" biscuits.
  4. Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.

Enjoy these Easy No Shortening Biscuits!

Up Next: 

Outback Steakhouse Bushman Bread

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Recipe based on one by momthecook #2
Photo by My Bizzy Kitchen

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