Our Sausage-Cheese Breakfast Pie is one of the simplest recipes we have but it is easy to make and tastes great!
As most of you know we alternate a savory entreé with a sweet when guests stay with us for more than one night. This easy to prepare and serve quiche-like entreé is great when serving up to 6 guests. It only takes about 15 minutes to prepare it, before it goes into the oven. Guests staying with us at The Carriage House Inn Bed and Breakfast have said it reminds them of the Bisquick™ Impossibly Easy Cheeseburger Pie. It does! I substituted ground sausage for the ground beef, in the original, and ta dah! A “new” breakfast dish.
- 1 pound mild Italian sausage
- 1 large onion, chopped (about 1 cup)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese
- 1/2 cup Original Bisquick™ mix
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Spray a 9-inch glass pie plate with non-stick cooking spray.
In a 10-inch skillet, cook sausage and onion over medium heat 8-10 minutes, stirring occasionally, until sausage is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In a small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean. Let sit 5 minutes before slicing.
It’s November and thoughts are turning to pumpkins. Pumpkins can be used in a variety of dishes, not just for a delicious pie. Pumpkin Bread is a great accompaniment to our savory breakfast dishes served at The Carriage House Inn Bed & Breakfast. Don’t let the ingredient list fool you, it looks long and intimidating, but you probably have everything already in your pantry–except the pumpkin. If you need a new idea for a dish at your Thanksgiving meal, or a delicious hostess gift for someone you may be visiting during the Thanksgiving holiday this recipe fits the bill. Enjoy!
- 1 2/3 cups flour
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat oven to 350 degrees. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and raisins.
- Pour into a greased 9×5 loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely before slicing.
** Be creative, you can use additional or alternative stir-ins for the walnuts and raisins: shredded toasted coconut, dried cranberries, candied ginger, cinnamon chips, toasted pecans or diced apple or pear.
We have been serving this comforting casserole during October when spinach and sweet potatoes are in season and can be found at the Lynchburg Community Market, the grocery store or even our garden at The Carriage House Inn Bed & Breakfast.
Cubes of French bread are baked in a rich Parmesan custard with smoky bacon, spinach and chunks of sweet potatoes. We serve this casserole accompanied by cheesy scrambled eggs and a light salad of mixed greens dressed with a balsamic vinegar dressing.
- 2 1/2 pounds sweet potatoes, peeled and cut into 1½ – 2-inch cubes
- 1 tablespoon olive oil
- 1 ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 8 thick-cut bacon slices
- ½ cup chopped sweet onion
- 5 ounces baby spinach
- 8 ounces French bread loaf, cut into 1-inch cubes
- 6 large eggs
- 2 ½ cups half-and-half
- ½ cup grated Parmesan cheese
- Preheat oven to 400°F. Lightly coat an aluminum foil-lined baking sheet with non-stick cooking spray. Toss together sweet potatoes, olive oil, ½ teaspoon of the salt, ¼ teaspoon of the pepper on the prepared baking sheet. Bake in preheated oven until sweet potatoes are just tender, 20-25 minutes, stirring halfway through.
- Meanwhile cook bacon until crisp; drain, reserving 2 tablespoons drippings in the pan. Crumble bacon.
- Remove potatoes from oven, and set aside. Reduce oven temperature to 350°F.
- Cook onion in hot drippings until just tender, 2-3 minutes. Add spinach, and cook until spinach begins to wilt, about 1 minute. Add bread cubes and crumbled bacon to spinach mixture, stirring to completely incorporate.
- Whisk together eggs, half-and-half, Parmesan and remaining 1 teaspoon salt and ¼ teaspoon pepper in a large bowl. Stir in bread crumb mixture, stirring gently to completely incorporate. Lightly coat 13 x 9-inch baking dish with non-stick cooking spray; spoon mixture into prepared dish.
- Bake at 350°F until golden brown and set in the middle, 45-50 minutes. Let stand 10 minutes before cutting into serving size pieces.
- Check the doneness of the sweet potato cubes before the 20 minute mark. Depending on the size of the cubes they may be done earlier. Remember, they are going to continue cooking in the oven for about 45 minutes.
- We cook our bacon in the oven, on a wire rack atop a baking sheet. This allows the bacon to remain flat and the drippings fall onto the baking sheet. It takes about 15-20 minutes to cook the bacon this way, in a 400°F oven.
- I have used my kitchen shears to cut the bacon into small pieces. They are then a bit more uniform and I can snip them right into the mixing bowl.
- We have made this recipe in the baking dish, as described above or in Texas-size silicon muffin cups. The muffin cups make serving a breeze and allows for cooking the casserole ahead of time and then just reheating the servings necessary.
Sweet, delectable peaches are on the orchard trees in and around the Lynchburg, Virginia area. Have you been to Saunders Brothers Nursery, Orchard and Farm Market or Gross’ Orchards? They have a multitude of peaches, in all varieties, available to purchase. If you’re lucky you may be able to pick your own. Once you get your bushel bring the peaches home and make this easy peaches and cream muffin. The muffin is somewhere between a biscuit and a muffin in taste. Surprise your family or invite some friends and neighbors to share in your bounty.
- non-stick cooking spray
- 2 cups self-rising flour
- 2 sticks unsalted butter, melted
- 1 cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2-3 peaches, peeled, sliced and cut into ¼-inch pieces (about 16 ounces)
- Preheat oven to 350°F. Coat cups of a 12-cup muffin pan with non-stick cooking spray and set aside.
- In a large bowl, mix together the flour, butter, sour cream, sugar and vanilla. Gently fold in the peaches.
- Divide the batter evenly among the prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
- You must use self-rising flour, as this recipe does not include any leavening agents.
- The amount of peaches may change, due to the size of the peaches you have purchased.
- I used muffin cup liners, which eliminated the need to spray the muffin cups with non-stick cooking spray.
- These muffins are not sweet. They are tasty, but not sweet. We think their consistency, when baked, is a blend of muffin/biscuit.
This breakfast sweet is being served, during the month of July, while raspberries are in peak season, as our fourth course when serving a savory entreé. The recipe takes about 20-25 minutes to make, but the results are delicious and our guests at The Carriage House Inn Bed and Breakfast have asked for more, plus a copy of the recipe. I think you could make this using any fruit preserve–strawberry, blackberry, fig or peach. Have fun with it…..experiment!
- 2 cups packaged baking mix
- 3 ounces cream cheese
- 1/4 cup butter (cold)
- 1/3 cup milk
- non-stick cooking spray
- 1/2 cup red raspberry preserves
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
Heat oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10-12 times.
Spray a baking sheet with non-stick cooking spray. Roll dough into a 12×8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down the center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.
Bake 12-15 minutes or until lightly browned.
Combine powdered sugar, almond and vanilla extracts. Add enough milk for desired drizzling consistency. Drizzle over coffee cake.
Our recipe blog post this month is for a delicious strawberry muffin. Strawberries are plentiful in the Lynchburg, Virginia area at this time of year. There are several “you pick” farms within a few miles of Lynchburg where you can pick your own, bring them home and make them into many delightful and healthy dishes–sweet, savory, sauces, jams, jellies and more. At The Carriage House Inn Bed and Breakfast we have been serving these as our last course, of four, when serving a savory entre´. Guests have been raving!
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons ground cinnamon
- 1 1/4 cups milk
- 2 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups diced fresh strawberries
- 1 1/2 cups sugar
- Preheat oven to 375°. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. In a 2-cup measure, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned. Serve warm or at room temperature.
I used a silicon muffin cup tin. Make sure the muffins have cooled sufficiently before attempting to empty this type of muffin tin or they stick. I sprayed the muffin cup tin with non-stick cooking spray after my first batch. That also helped them leave the tin cleanly.
Don’t overmix the batter at either mixing step. Overmixing will cause the muffins to be tough.
I baked my muffins between 25-30 minutes to get them a nice brown on top. I checked them with the cake tester at 20 and 25 minutes, then left them in just a bit longer. They are still very moist (I guess it’s all of the butter) but now have a pretty light brown top.
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