Tag: food

Southwestern Breakfast Casserole

One of my favorite breakfasts to make and take (to church, brunch at a friend’s house, etc.) came to me years ago. No, not in a dream or a vision, but at my brother-in-law’s college graduation. We stayed at the home of some of his good friends, and they made this WONDERFUL breakfast casserole the morning of graduation.

I hadn’t been a huge fan of breakfast casseroles. Most of them involve bread and soaking overnight and just a big ol’ soggy mess, in my opinion. This one was different. The magical difference? Crescent rolls for the bottom layer instead of nasty old bread.

My genius husband also discovered that those “Grands” crescent rolls by Pillsbury cover the bottom even more thoroughly than the regular. Mmmm. Bread. You unroll them, spread them into a 9×13-inch pan, and press to make the seams and edges mostly meet. Meanwhile, you’ve got a pound of breakfast sausage browning on the stove.


When the sausage is ready, you spread the crumbled sausage over the crescent rolls. Add this mixture of eggs, milk, spices, and green chiles to the pan … oh, and one of our favorite things to do is add Penzey’s Arizona Dreaming spice blend to the egg mix. It’s an absolute staple in our pantry now.


Another trick I’ve discovered is to spread half a cup of green tomatillo salsa (or other salsa verde) over the sausage before the egg mixture. (Can you tell I’ve made this a few times?) You can do this in place of the green chiles or in addition.

Sprinkle shredded cheddar cheese on top, pop in the oven, and YUM.



An official recipe is below, linked from my Plan to Eat account. (It does give me a referral bonus if you sign up through my link.) I absolutely love this casserole, and I love that it reheats so well the next day! If you have any left, that is …


Print Recipe

Southwest Breakfast Casserole

A yummy breakfast casserole that uses crescent rolls instead of bread for the base.

Source: Erin

Course: Breakfast

Prep Time: 20 Min

Cook Time: 25 Min

Total Time: 45 Min

Serves: 8


  • 1 lb breakfast sausage
  • 4 – 6  eggs
  • 3/4 cup milk
  • 2-3 tbsp green chiles diced or 1/2 cup green salsa (tomatillo)
  • 1 8 oz can crescent rolls (may want the “Grands” size)
  • 2 cups shredded cheese cheddar, mexican cheese blend, cheddar jack
  • 1 – 2 tsp seasoning salt and pepper, or garlic salt, OR Arizona Dreaming


  1. Brown sausage, crumbling as it cooks.
  2. Beat together eggs, milk, and seasoning until eggs are slightly scrambled. Mix in chiles.
  3. Unroll crescent rolls and press into bottom of 9×13 baking dish (can spray pan first with cooking spray if needed). Cover the bottom of the pan and press slightly up the sides. GRANDS crescent rolls more than cover and will slightly overlap.
  4. Spread cooked sausage across bottom of pan, on top of dough.
  5. Pour egg mixture over sausage, then sprinkle with cheese.
  6. Bake at 375F for 25 – 30 minutes or until egg mix is set.

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A “food philosophy?” Are you kidding me?

Okay, this question (Day 9 – what’s your food philosophy?) is just stupid. A philosophy about food? Really?

Okay, okay … I’ll expand on what I personally mean by stupid and why this irritates me. First of all, it bugs me that we as a culture are so obsessed with food that we have to have philosophies about it. It’s food. It’s important, but not that important. How about my philosophy on civil rights in the current age? My philosophy on gender bias in toys and education and the way we as parents talk to or about our children? My philosophy on Christian missions and the changes I’ve seen and hope to continue to see?

Here’s my food philosophy:

  • Eat healthfully and mindfully.
  • Avoid pre-packaged and processed foods when possible, but don’t become a slave (held captive) to food and food planning.
  • Enjoy what you eat, eat what you enjoy.
  • Eat with people you love, and enjoy the time with them.

I’ll rein back in now that I’ve had my soapbox moment. There are people who have food philosophies that are meaningful, thought-out carefully, based on their personal ethics, etc. I respect that. I just think we’ve generally started putting too much emphasis on food in ways that really don’t matter.

Also: paleo brownies? Are you kidding me? There were not brownies in the Paleolithic era. Argh.

Making Pot Pie Even Better

Last Friday Will and our former neighbor smoked turkeys and pork loins … Delicious. I do love smoked turkey, pork ribs, pork loin, chicken … Well, you get my drift.

I’m not such a fan of turkey, though, that I can just eat it for weeks on end and love every minute of it. Yesterday, in my quest to remain up and active and coax a baby out (didn’t work), I decided I’d make a pot pie from scratch. I searched for a recipe that specifically called for smoked turkey and lucked out with this recipe from Cooking ThreeTimes. I made some modifications and it was absolutely delicious.

The original recipe is Lemony Turkey Pot Pie. I don’t want to take credit away from the original author, so I’ll just mention my modifications below:

  • I can’t eat onions any more and I wanted to include more veggies, so I added two small/medium potatoes (diced) and three medium carrots (chopped) to the celery. Cooked them in the butter, and they were great.
  • Dried herbs instead of fresh. Sorry!
  • Didn’t have any lemons, so I used about 3-4 tablespoons (I think) lemon juice in the sauce.
  • Sriracha chili sauce instead of chipotle tabasco
  • Homemade pie crust instead of puff pastry (a lot of extra cooking time required, but so worth it!)

Holy cow the sriracha chili sauce just made the entire dish pop. It, combined with the lemon juice, was absolutely the best.

There’s another alternative for turkey leftovers, should you do a turkey this Christmas. We’ll definitely be making this one again.

Symphony of smells – aka dinner

11:40 a.m. Oh, I wish you could smell my house right now. I just finished prepping tonight’s supper for the crock pot and the aroma is DIVINE. We’re going to try this Smokey Roast recipe from Everyday Paleo* and probably these Barbecue Potatoes. (The potatoes have no barbecue seasoning, it’s just referring to an option for the cooking method.)

*I’ll freely admit that I don’t get the Paleo thing. My rudimentary understanding is you eat only foods or use methods of food prep that were available in Paleolithic times … and I’m even fuzzy on that. So when I see paleo brownies and paleo nutrition bars, I get a little skeptical. It does make it easier to search for food that doesn’t include “package of …” ingredients, though.

I guess you could say I’m “inspired by” this recipe instead of actually following it? I’m using the Penzey’s Spices Arizona Dreaming blend instead of making the suggested spice rub and it’s HEAVENLY. Ingredients: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring. This is also known as some of my favorite spices and herbs all rolled up into one.

I’m not usually a big believer in the browning/searing before putting in the crock pot, but it does seem to make a difference with beef. Today it made a HUGE impact in the spices. I heated the dollops of coconut oil, seared the meat on each side, and heady scents exploded throughout the house.

We still have four more hours of this thing cooking …

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