Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.

Minestrone Soup

This is one of those tried and true recipes passed down from my wonderful mother in law.  It is full of veggies and has a great flavor from the sausage.

I also like that you can control how "soupy" you want this to be.  My kids don't prefer all of the extra broth/liquid, so we use a slotted spoon to scoop this over their noodles, leaving more in the pot for me.

 

The leftovers conveniently freeze beautifully for a hot lunch or dinner any time (just freeze the soup - not the noodles).  I hope you enjoy this as much as we do.

Minestrone Soup

Recipe from Lyn Denna

½ lb. browned pork sausage
1 can stewed tomatoes
1 quart water
2 c. beef broth
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 can garbonzo beans
1 can green beans
2 8oz. cans tomato sauce
2 tsp. oregano
½ tsp. basil
1 Tbsp. parsley
salt and pepper to taste
Optional additions: zucchini and green peppers
1 lb. noodles

Prepare noodles according to package directions.
Combine all ingredients and simmer for 1 hour, or put in a crockpot on low for 4-6 hours.
Place prepared noodles in bowls and top with hot soup.

Omelet Rollups

This is a great alternative to individual omelets when you have a group or family to feed.  Just throw it all into a casserole dish and bake it in the oven.  This makes a limited number of eggs go a long way when it comes to feeding multiple people, and is a fun mix up from the regular breakfast.  Toppings can be swapped out for whatever you like or have on hand, so feel free to go crazy here.  If you're like us, this works great for dinner just as much as breakfast.  It goes perfectly served with a side of fresh fruit and muffins.
Most often I just leave this as an omelet casserole, but by all means, if your going for impressions, roll it up!

Omelet Rollups

Recipe from Favorite Family Recipes

1/2 c. milk

1/4 c. flour

6 eggs

salt and pepper, to taste

1 c. shredded cheese of choice

Toppings of choice:

bacon, ham, sausage

tomatoes

green onions

bell peppers

spinach

avocado

sour cream, salsa

Whisk together milk and flour.

Add eggs, salt and pepper and beat until well combined.

Pour into greased 9x13" casserole dish.

Bake at 450 degrees for 6-7 minutes, or until there are no more runny spots.

Top with cheese and toppings.

Return to oven for 1 minute to allow cheese to melt.

Serve if using as a casserole omelet.

For Rollups:

Use a rubber spatula to loosen up the sides.

Roll from the long end for short rolls, or the short end for long rolls.

Once rolled slice into individual servings.

Top with salsa and sour cream if desired.

Sausage and Egg Stuffing Breakfast Cups

Use those extra stuffing boxes from Thanksgiving to make these quick and tasty hot breakfast cups!  If you're looking for meatless, go ahead and omit the sausage (or carnivores can easily switch it out for bacon or ham).
These work great baked in muffin cups and are perfect to grab and go, but if you'd like a little bigger portion size try a large ramekin, as pictured.  You may need to increase the cooking time based on the depth of your ramekins, so keep that in mind.

Sausage and Egg Stuffing Breakfast Cups

Recipe from The Baker Upstairs

6 eggs

2 c. milk

1/2 tsp. salt

1 c. grated cheese of choice

8 oz. sausage, cooked and crumbled (or meat of choice, or omit completely)

1/2 bell pepper, diced

1 6oz. box dry stuffing mix (Stove Top)

In a medium bowl, whisk together eggs, milk and salt until well blended.

Stir in the cheese, sausage, pepper and stuffing mix until incorporated.

Scoop into greased muffin tins (18) or ramekins, filling nearly full.

Bake at 350 degrees for 20-25 minutes, or until the middle is set and doesn't jiggle when you shake it.

Bagged Boiled Omelets (Backpackers Breakfast)

The idea of boiled omelets in a bag has been around for a while.  This recipe takes it a step further and uses powdered eggs and freeze dried meats and vegetables to make the entire meal shelf stable (no refrigeration required) - making it the perfect go to for backpacking.  Everything is contained inside of the bag as well, making clean up basically non-existent.  No pans, plates, or even utensils are necessary for this dish, making it the perfect go to for backpackers everywhere!

And if you don't want to go the dry food route, or you're just hitting the hills for a quick over nighter, this same idea can certainly be made using fresh eggs and vegetables.  Just toss it all together in a bag and keep it refrigerated or in a cooler until ready to cook.

The finished product can be eaten directly from the bag, or you can dress it up like I did with a tortilla, some cheese, and salsa (try ketchup packets if you're backpacking).  Regardless, this is a fun and easy way to enjoy breakfast in the great outdoors.

There are several brands of powdered eggs available on the market.  Follow the instructions on the label for how many eggs you want, and to determine how much water is needed to reconstitute.  The remaining ingredients can be switched around as well, but this may alter the amount of additional water you add.  When in doubt, add more water than not enough.  After boiling, the extra water will easily drain from the bag once the omelet has cooked.

Bagged Omelets

(Backpackers Breakfast)

Menu Managed Original

whole egg powder (enough for 2-3 eggs, per package directions)

1 Tbsp. freeze dried green onions
1 Tbsp. freeze dried green chilies
2 Tbsp. freeze dried bell peppers
1/4 c. freeze dried sausage crumbles
salt and pepper to taste
water to reconstitute eggs (per package directions), plus 2.5 Tbsp.

Add dry ingredients to FREEZER quart ziplock bag.
When ready to cook, bring a pot of water to a boil.
Add 2.5 Tbsp., plus water for egg reconstitution to the bag and seal.
Squish around in your fingers to reconstitute the ingredients.

Once water is boiling, drop bag into boiling water and let cook for 4 minutes.
Eat directly out of thh bag, or put in a wrap and serve with salsa, cheese, etc.

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 

You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash

6 medium patty pan squash

1/2 lb. sausage

1/2 red onion, diced

1 clove garlic, minced

1 bell pepper, chopped

2 c. cooked cubed potatoes

1 1/2 c. swiss chard, chopped

1/2 c. shredded cheddar cheese

2 Tbsp. montreal steak seasoning

6 eggs

Hollow out squash and discard seeds and pulp.

Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.

Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.

Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.

Remove squash bowls from oven and divide mixture among them.

Top each with cheddar cheese.

Crack an egg into each cavity.

Lightly season with salt and pepper.

Bake in 400 degree oven for 20 minutes, or until egg whites have set.

Breakfast Stuffed Peppers

Breakfast for dinner is one of my favorites, and these colorful stuffed peppers are no exception.

I modified this recipe; adding potatoes, onions and cheese, and subbing swiss chard for spinach.  Feel free to switch around ingredients to suit your tastes.

Breakfast Stuffed Peppers

Recipe modified from Stupid Easy Paleo

6 bell peppers

1 large baking potato

1/2 onion, chopped

1/2 lb. hot italian sausage links

2 c. chopped swiss chard (or kale)

salt and pepper to taste

1/2 c. chopped cheddar cheese

6 eggs

Cube potato and place in frying pan with 1/4 c. water.

Bring to a boil, cover, reduce heat to medium and cook while prepping other ingredients.

Slice tops off peppers.

Remove stems, and chop remaining top portions into pieces.

Place peppers in a casserole dish and put in oven while it preheats to 400 degrees.

Remove lid from pan and add sausage, onions and pepper pieces.

When sausage is cooked, add in swiss chard, salt and pepper, and heat through.

Remove peppers from oven, and stuff evenly with sausage mixture.

Top with cheese, and crack and egg into each pepper.

Return to the oven for 20 minutes, or until eggs are set.

Biscuit Breakfast Casserole

More often than not, breakfasts that contain meat, like this one, are usually served for dinner as our main dish rather than in the morning.  This is a great casserole for either, in my opinion.  Fast and delicious.

Biscuit Breakfast Casserole

Recipe modified from Culinary.net

1 tub refrigerated Pillsbury biscuits (8 count)

1 lb. sausage, cooked and crumbled

2 c. shredded cheese (cheddar/pepperjack/mozzarella)

6 eggs, beaten 

3/4 c. milk

salt and pepper to taste

Arrange biscuits on bottom of a greased 9x13" baking dish.

Press down to seal any gaps and layer evenly.

Top evenly with sausage.

Sprinkle with cheese.

Combine eggs, milk, salt and pepper and whisk.

Pour egg mixture over everything.

Bake at 425 degrees for 15 minutes or until set.

Let stand 5 minutes before cutting into squares.

Butternut Linguine

Roasted butternut squash, paired with noodles, sausage and kale.  The perfect fall dinner.

Butternut Linguine
Recipe modified from Taste of Home

1 lb. Italian sausage
6 c. peeled butternut squash, cubed
1 medium red onion, chopped
3 Tbsp. olive oil
1/2 tsp. red pepper flakes
12oz linguine (I used fettuccine)
2 c. kale, chopped
2 Tbsp. minced fresh sage
salt and pepper to taste
1 can chicken broth
2 Tbsp. cornstarch

Place squash on a baking sheet lined with foil.
Drizzle with olive oil and mix around with your hands, making sure each piece is coated.
Sprinkle with red pepper flakes.
Roast at 425 for 30 minutes, or until tender, stirring occasionally.

Meanwhile, prepare pasta according to package directions; drain.
In a large skillet, cook sausage and onion until no longer pink.
Add squash, kale, noodles and sage to skillet and toss to combine.
Season to taste with salt and pepper.
Combine broth and cornstarch and pour into pan, stirring occasionally until thickened.

Sausage Stuffed Grilled Zucchini

This satisfying zucchini dish is perfect for summer days - very filling and VERY delicious!

Sausage Stuffed Grilled Zucchini

Recipe modified from Our Best Bites Cookbook

1 large zucchini (overgrown)

extra virgin olive oil

kosher salt and black pepper to taste

1 lb. Italian turkey sausage

1/2 c. diced red onion

2 cloves garlic, minced

1 large tomato, diced

1 bell pepper, chopped

1 tsp. dried basil

1 tsp. dried oregano

1/2 c. shredded pepperjack cheese

1/2 c. shredded cheddar cheese

Slice zucchini in half lengthwise.

Scoop out the centers; be sure to leave at least 1/4" around the edges and bottoms.

Reserve half of the insides; rough chop and place in a bowl.

Drizzle the zucchini centers with olive oil and rub it into all sides with hands or a paper towel.

Sprinkle with salt and pepper.

With grill on medium heat, place zucchini hollow-side down.

Grill for about 10 minutes; they should have nice grill marks and look tender on the inside.

Meanwhile, cook sausage with onions until no longer pink.

Add the garlic, diced zucchini centers, bell pepper, tomato and seasonings.

When zucchini is done, flip them over so the hollow side is up and divide the filling between the two halves.

Combine cheeses, and sprinkle evenly over halves.

Close the grill lid and turn off heat, leaving zucchini until cheese melts.

Sausage Zucchini Frittata

This can obviously be served for breakfast, but it is filling enough that we have it for dinner.  Leftovers are also great!

Sausage Zucchini Frittata

Recipe modified from J&M Walkenhorst

1 lb. sausage

2-3 c. cubed or shredded potatoes (cooked)

1/2 c. onion, diced

2 c. 1/2" cubed zucchini

10 eggs, beaten

salt, pepper and garlic powder to taste

In a large, non stick skillet, cook sausage with onions until meat is browned.

Add potatoes and zucchini, and stir to combine.

Season with salt, pepper and garlic.

Cook until potatoes and zucchini are browned, flipping occasionally, adding olive oil if necessary.

Pour beaten eggs evenly over everything.

Reduce heat to medium-low and cover, letting cook until bottom is done, about 5-7 minutes.

Flip frittata to cook the top (if it is too big, cut it in half or fourths and flip each piece at a time.

Cover and cook through completely, about 5-7 more minutes.

We served ours topped with salsa - shredded cheese would also be fabulous!

Kielbasa Chicken Kabobs

These are absolutely amazing!  The great tasting marinade is perfect for just meat, or throw in some veggies as well.  The sausage in particular is spectacular!  We all loved these.

Kielbasa Chicken Kabobs

Recipe from Taste of Home

3/4 c. unsweetened pineapple juice

1/4 c. cider vinegar

1/4 c. canola oil

2 Tbsp. sugar

2 Tbsp. soy sauce

1/2 tsp. garlic powder

1/4 tsp. lemon pepper

2 lbs. chicken breasts, cut in 1" cubes

1 lb. kielbasa or polish sausage, thickly sliced

Combine first 7 ingredients in a quart ziplock bag.

Toss in the chicken and the sausage.

Refrigerate for at least 2 hours, turning the bag over occassionally.

** If you want meat and veggie skewers, substitute half of the chicken and sausage for any of the following:

grape tomatoes

red onion

fresh pineapple

zucchini

bell peppers

Just toss the veggies in the bag with the meat and let it marinate together.

On skewers, alternately thread chicken, sausage, pineapple and veggies (if using).

Cook on grill until chicken is no longer pink, basting with leftover marinade as you go.

Sausage Stuffed Manicotti

This is a great 'make ahead' meal (or freezer meal) that comes together quickly.  The best part is you don't have to worry about pre-cooking the shells!

It does have to bake for an hour though, so keep that in mind.
Another great thing is these actually have some sustenance to them, rather than your average 'cheese overloaded' stuffed shell.

Sausage Stuffed Manicotti

1/4 c. onion, diced

1/2 lb. sausage

1 can flavored tomatoes

16oz. cottage cheese

1/3 c. Parmesan cheese

1 can green chilies

1/2 tsp. Italian seasoning

1 1/2 tsp. dried parsley

1/4 tsp. garlic

salt and pepper

8oz. pkg. (14 count) manicotti noodles

1-2 c. spaghetti sauce

1/2 - 1 c. mozzarella cheese

Cook onions and sausage in a skillet until sausage is cooked through and onions are translucent.

Set aside to cool.

Combine cottage cheese, parmesan, green chilies and seasonings in a bowl.

Add sausage and onion mixture and stir to combine.

Pour canned tomatoes into a greased 9x13" pan.

Stuff uncooked shells with cheese and sausage mixture; packing as firmly as possible.

Place stuffed shells on tomatoes.

Spread a large spoonful of spaghetti sauce over each shell.

Cover tightly with foil.

Bake at 375 for 50 minutes.

Uncover and sprinkle with mozzarella cheese.

Return and bake for an additional 10 minutes, until cheese has melted and turned golden brown.

**If freezing:

Assemble stuffed shells on top of tomatoes.  Top with spaghetti sauce and sprinkle with mozzarella.  Freeze.  Increase cooking time 10-15 minutes.

Cowboy Pizza

Pretty classic flavor combinations going on here, but still one of my favorites (although I think I say that about every type of pizza...)

Cowboy Pizza
Pepperoni
1/2 lbs. Italian sausage
1/2 c. chopped onion
olives
1/2 bell pepper (color of choice)
mushrooms (optional)
pizza sauce
2 c. mozzarella cheese

Saute sausage with onion until meat is cooked through and onions are tender.
Spread sauce over dough and top with 1 1/2 c. cheese.
Layer pepperoni, sausage and onion mixture, bell peppers and mushrooms.
Sprinkle with remaining cheese.
Bake at 450 for 12-15 minutes.

Chicken and Sausage with Greens and White Beans

I love everything about this meal!  The taste, the colors, you name it.  Definitely a keeper.

Chicken and Sausage with Greens and White Beans

Recipe modified from Brandon Boudet

4 boneless, skinless chicken breasts

kosher salt

red-pepper flakes

2 Tbsp. extra-virgin olive oil

3/4 lb. andouille sausage, sliced (I used turkey sausage)

1/2 c. yellow onion, chopped

2 carrots, sliced

3-4 garlic cloves, minced

1 Tbsp. fennel seed

1 can chicken broth

1 bunch kale, trimmed and chopped

1 Tbsp. lemon juice

Season chicken with salt and red pepper flakes.

Heat large pot on medium high before adding oil.

Add chicken to hot oil and cook until seared on one side, about 3 minutes.

Turn them and add the sausage, cooking and stirring about 5 minutes more, until sausage is browned.

Add the onion, carrots, garlic, and fennel seed, sauteing until onion is translucent, about 8 minutes.

Add the broth and bring to a boil.

Rinse and drain beans.

Add beans and kale to the pot, and stir gently.

Simmer about 30 minutes, until kale and carrots are tender.

Stir in lemon juice, and season to taste with salt and pepper.

Serve over noodles or with bread to soak up the juices.

Cowboy Omelets

The husband went out for breakfast and ordered the Cowboy Omelet.

He came home and made one himself;

Again, and again, and again...

These are definitely filling enough for both of us.  Last time we made these it was for dinner.

Cowboy Omelets

scrambled eggs

hash browns

red and green bell peppers

ham, sausage or bacon

shredded cheese of choice (we like cheddar and pepperjack)

tomatoes

diced red onions

salt and pepper

Scramble as many eggs as you prefer (I can't even eat a whole omelet made with 2 eggs), with a splash of milk.

Fry hash browns.

Pour egg mixture into a large, greased skillet over medium-low heat.

Season with salt and pepper.

On one half of the egg mixture, spread browns, peppers, meat, tomatoes, onions and cheese.

Cover with lid until egg is cooked through.

Remove lid and sandwich egg over the filling.

Cook until cheese is melted.

Serve with salsa, if desired.

Zuppa Toscana Soup

Kale is my favorite green.  It holds up so well in soups!

I am not an Olive Garden fanatic, but supposedly this soup tastes just like theirs.

Zuppa Toscana Soup

Recipe from Kady Dommer

1 lb. Italian sausage
2 large russet potatoes, cut long ways then in thin slices
½ onion chopped
¼ c. bacon bits
1 tsp. minced garlic
2 c. kale, chopped
2 cans chicken broth

4 c. water
1 c. heavy whipping cream

Cook sausage then set aside to drain on a paper towel.

In large pot put water, chicken broth, onion, potatoes and garlic.

Cook until potatoes are almost done.

Add meat, salt and pepper, and simmer for ten minutes.

Add kale and cream.

Warm through and serve.

Sausage, Pea and Pepper Pasta

My whole family liked this dish.

Even my husband, who isn't a huge sausage or "white sauce" fan.

It was pretty simple to make, too.

Sausage, Pea and Pepper Pasta
Recipe modified from Our Family Treat

1 lb. pasta of choice (we used mini bow-tie)
1 lb. mild Italian Sausage
1/2 red bell pepper
1/2 c. chopped red onion
1 c. frozen peas
1 garlic clove, minced
1 tsp. basil
pinch red pepper flakes

Cook sausage while pasta is boiling.
Add peppers, onions and seasonings to sausage and cook until veggies are soft.

Serve with one batch of Alfredo Sauce, found here.
Toss together and serve!