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Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy. Sausage gravy makes every breakfast better. My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. The best part? Homemade sausage gravy is easy to make! The best biscuits and gravy require two things – sausage gravy and homemade buttermilk biscuits. Now, in the video of me making the recipe, you might notice that I used canned biscuits. For that, I apologize and I shall never live that one down. Canned biscuits should be reserved for Mo...

I’ve been making these egg muffins with turkey sausage and peppers as a quick grab and go breakfast, and they are so easy and tasty. Mornings can be nuts. Especially when you have a newborn like I do. Our mornings can often begin at four a.m. And sweet Mallory can somehow keep me pretty busy feeding changing and snuggling her. By the time her big brother wakes up, things kick into high gear…especially on the mornings that big brother goes to preschool. Getting everybody fed, dressed, lunch packed, etc. can be pretty hectic. That’s why make-ahead breakfasts like these can be a lifesaver. We really need grab-and go options on days like these. I love that these are “real food” friendly and delicious! Ingredients 12 eggs 1 Tablespoon water 3/4 cup diced bell peppers 1/3 cup diced onions 2 ounces cooked turkey sausage crumbles cooking spray teaspoon salt and pepper to taste I used 1/2 salt & 1/4 teaspoon pepper Instructions Preheat oven to 350 degrees. Scramble the eggs, water and salt ...

I had a knock-down drag-out fight with a big bowl of rainbow-colored hard-boiled eggs and. . . salad happened. The ever-popular cobb salad reinvented in pasta salad form. It has most of the same classic flavors everyone loves with small seashell pasta, the beat-up eggs, crumbled bacon, red onion, avocado, tomatoes and feta (or blue cheese) dressed in a red wine vinaigrette. Everything you could ever want in a pasta salad. The ever-popular cobb salad reinvented in pasta salad form! It has most of the same classic flavors everyone loves and is perfect for picnics, potlucks and parties Ingredients Salad: 6 ounces cooked small shell pasta, cooled 4 slices cooked bacon, chopped ¼ cup diced red onion 3 - 4 hard-boiled eggs, diced 1 avocado, diced ½ cup diced tomatoes ½ cup crumbled feta or blue cheese 1 tablespoon chopped fresh parsley Dressing: 3 tablespoons red wine vinegar 1 teaspoon dijon mustard 1 big clove minced garlic ⅓ cup olive oil salt and pepper Instructions Add all the salad ing...

Store-bought puff pastry has starred in many a versatile creation around these parts, from baked eggs and sticky buns to tarts and turnovers. But when it comes to puff pastry’s role in the early a.m., it absolutely steals the show when baked into quick and easy breakfast pastries topped with tangy cream cheese filling and piled high with the season’s freshest fruits. INGREDIENTS 6 ounces cream cheese, at room temp 2 Tablespoons sugar 2 teaspoons lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed 1 1/2 cups fruit (See Kelly’s Note) 1 large egg Sanding sugar (optional) INSTRUCTIONS Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a ...

Crispy fries and melting cheese curds are topped with flavorful sausage gravy and an over-easy fried egg to create this unforgettable Breakfast Poutine. Breakfast Poutine is one heck of a weekend breakfast and I can hardly wait to make it again. Want a few more weekend breakfast ideas? Pecan Praline French Toast Bake is a sweet favorite and these Ham and Cheese Waffles are the best possible combination of savory and sweet. Eggs Benedict Strata is an easy family-style twist on the classic and these Red Pepper and Baked Egg Galettes are one of the prettiest breakfasts I’ve ever seen. Ingredients 24 ounces frozen french fries, seasoned or plain 1/2 pound regular or hot breakfast sausage 3 tablespoons all-purpose flour 1 3/4 cups milk 1/4 - 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4-6 ounces cheese curds, roughly chopped 4 eggs 2 green onions, sliced thin Instructions Preheat the oven to 425°F. Place the fries in a single layer on a large sheet pan. Cook in the cen...

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue. Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season! Ingredients 1 lb rotini pasta 1/2 cup olive oil 1/4 cup sesame seeds 1/3 cup soy sauce 1/3 cup rice vinegar 1 tsp sesame oil 3 tbsp sugar salt & pepper to taste 3 cups diced or shredded, cooked chicken 2 cups fresh baby spinach leaves 1/4 cup roughly chopped fresh cilantro 1 cup shredded carrot 1/2 cup sliced red bell pepper strips optional Instructions Cook the pasta according to package directions. Drain and run under cold water to stop it cooking, stirring occasionally. Set aide once the pasta's cool to the touch. Let a medium size...

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey. I just flatten them a little bit, because these cookies won’t spread at all during baking. And if shaping individual cookies isn’t your thing, I’ve even had readers send me pictures of how they baked this recipe into pumpkin breakfast bars! Baking time may be a little longer, but this way you only need to cut them into shape after baking. If this healthy pumpkin cookie recipe isn’t quite your thing, I have THREE other breakfast cookie recipes. Maybe these are more up your alley? These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds Ingredients 1/4 cup coconut oil melted 1/4 cup honey 1 cup rolled old-fashioned oats 1 cup quick cooking oats 2/3 cup dried cranberries unsweetened ...

This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese. Love it! So, this recipe. Oh my gosh, this recipe!!! I channeled my favorite mac and cheese recipe and turned it into a stuffed spaghetti squash and I’m kind of freaking out right now. I knew it was going to be good from the get-go, but was legit blown away with the first bite. And the second. And… you’ve got to make this sassified stuffed squash! It’s pretty awesome, which according to Mia is the *only* acceptable adjective to describe this dish. Enjoy! This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese. Love it! Ingredients 1 medium spaghetti squash 4-6 oz chopped broccoli crowns, or more! 2 slices of bacon 2-3 oz shredded/grated cheese (choose your favorite) salt and pepper to taste 2 TBSP crumbled feta cheese parsley to garnish, optional Instructions Pre-heat oven to 400 degree...

Loaded Creamy Ranch Dip is packed with so many delicious flavors you won’t be able to get enough of it!  Perfect for the pool or potlucks! It has red bell peppers, olives, corn, olives and a jalapeño for some added kick.  I was worried about the veggies in it for my kids but they didn’t even notice!  All of these ingredients come together so well in this creamy dip adding such flavor and texture. Whether you are heading to the pool or to a potluck plan on taking this dip with you!  It is incredible!  It will be the most addicting and delicious dip you ever eat! Loaded Creamy Ranch Dip is packed with so many delicious flavors you won't be able to get enough of it! Perfect for the pool or potlucks! INGREDIENTS (8 ounces) cream cheese, softened 1 red bell pepper, finely diced 1 jalapeno, finely diced (leave the seeds in for more kick) 1 small can black olives, chopped (15 ounce) can corn, drained 1 package ranch seasoning mix INSTRUCTIONS In a medium sized bowl and...

These Sausage Egg and Cheese Breakfast Tots are an amazing brunch recipe that fills tater tots with sausage, cream cheese, and scrambled eggs! I think the sausage is what makes these little bites so awesome. You cook the sausage, drain the grease, and then add some cream cheese and continue to cook until it is all melted together with the sausage. That makes the sausage extra creamy and delicious. When it comes time to stuff the tater tot cups you add a little bit of egg and then a little sausage cream cheese mixture on top and put them back in the over to bake until the tater tots get crispy. Just a couple of minutes before you take them out of the oven add a sprinkle of cheddar cheese over the top, because really, you can never have too much cheese. When they come out of the oven give them a minute or two to cool down and then pull them out and pop one in your mouth. It’s everything you love about breakfast, hash browns, sausage, egg, and cheese, all wrapped up in one bite of stuffed...

an easy, healthy and delicious breakfast bowl you can meal prep in advance. this simple sweet potato breakfast bowl is a great alternative to oatmeal — grain-free, gluten-free, and whole30 and paleo friendly! simple sweet potato breakfast bowl  it’s simple because it’s only 5 ingredients — sweet potato, banana {which you can easily omit if you’re following a strict whole30}, cinnamon, collagen protein {i prefer vital proteins collagen peptides} and a splash of almond milk. simple. an easy, healthy and delicious breakfast bowl you can meal prep in advance. this simple sweet potato breakfast bowl is a great alternative to oatmeal -- grain-free, gluten-free, and whole30 and paleo friendly! ingredients 1 medium sweet potato, baked and mashed 1 banana {1/2 mashed in bowl and ½ sliced for toppings. note, this is an optional ingredient and you can always omit the banana if you are following a strict whole30} 1 teaspoon cinnamon or pumpkin pie spice 1 scoop collagen peptides splash of coco...

This 3-Ingredient Cheese Dip (aka Queso or Nacho Cheese Dip) is the easiest recipe for a cheese dip! Plus it’s made with real ingredients! No artificial cheese here. The three ingredients I used to make this simple cheese dip are plenty of real cheddar cheese, half and half for richness and corn starch to thicken it. Can’t beat that, 3 ingredients that you likely already have on hand! The dip will be a little runny at first, but will nicely thicken as it cools. To reheat, simply whisk in a little milk over a stove top. With that said, this dip is best enjoyed right after making. You can always scale down the ingredients for a smaller party or make a double batch for a bigger game day get-together. Enjoy! A super easy, totally delicious cheddar cheese dip made with real ingredients! It has such a rich and cheesy flavor that will leave people craving more. Perfect for parties or game day. Ingredients 1 cup half and half 1 Tbsp Argo Corn Starch 8 oz. medium cheddar cheese, shredded* Instr...

Homemade tortillas or should I say zucchini tortillas ?! Yep! those healthy tortillas are loaded with grated zucchini, only 4-ingredients and 100% gluten free, paleo and simply the best clean eating taco recipe. While this recipe is not difficult to make I recommend you to squeeze out ALL the juice/water from the zucchini before combining with the other ingredients.  You don’t want too much water in the batter or it will dilute the tortilla batter. You know I always love low carb and high fiber flour so here I used a mix of arrowroot flour and coconut flour to bind the ingredients together. Soft zucchini tortillas are the easiest homemade tortillas to boost your taco Tuesday night with extra greens and taste ! Ingredients 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini 1 egg 1/3 cup arrowroot flour packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon. 2 tablespoon...

This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.  The maple pecan flavor combo is rich, nutty and sweet. It kind of reminds me of maple & brown sugar instant oatmeal packets I used to eat all the time growing up. Although, this version is a bit healthier and more filling with whole grain rolled oats, healthy fat (from coconut oil and the pecans) and pure maple syrup which has over 54 antioxidants and a boost of minerals such as iron and manganese. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same! Whether you’re serving brunch to a crowd or just doing a little meal-prep for the week, I hope you enjoy this oatmeal bake as much as we do. INGREDIENTS 2 cups rolled oats 1/2 cup pecans, chopped and divided 1/4 cup pure maple syrup, ...

Roasted corn is the star of this creamy, cheesy Tex-Mex Fresh Corn Dip, laced with cumin, a touch of jalapeño, and fresh cilantro. Served chilled with tortilla chips, it’s a perfect appetizer or snack for any summer cookout or get-together! And so that’s what I did. This Tex-Mex Fresh Corn Dip takes a few liberties unique to the original. And don’t get me wrong…there was nothing wrong with the original recipe. In fact, it was absolutely delicious. But finding myself with some extra roasted corn on the cob one day, I decided to make a version with fresh ingredients. Oh. My. Word. It’s amazing how such simple ingredients can yield such amazing flavor. You can always use frozen (thawed) or canned corn, if that’s what you have on hand…but rest assured that cooking ears of fresh corn is a cinch when you use my favorite oven-roasting method. Besides, the sweet-crisp fresh corn plays perfectly off of the smoky cumin, warm jalapeño bits, and bright cilantro. Ingredients 4 cups fresh roasted co...

These bite-sized blooming onions turned out being one of those lucky recipes where I kept thinking a step would go wrong, but they all worked! It’s amazing when that happens. It means these were a huge success on the first try! These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party! INGREDIENTS 2 pounds cipollini onions, peeled and sectioned 2 large eggs 1 cup buttermilk 2 cups all-purpose flour 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon pepper 1 teaspoon garlic powder 1 teaspoon cayenne pepper Vegetable oil, for frying Onion Dip: 1/4 cup mayo 1/4 cup sour cream 1 tablespoon ketchup 1/2 teaspoon paprika Pinch of salt and pepper INTRUCTIONS: The first part of this is making sure you buy the right onions! You can’t use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions! Normally, when you make a large bloomi...

You don't have to be a cowboy to love this hearty breakfast. INGREDIENTS 8 slices bacon 2 medium russet potatoes, cubed 1/4 c. sliced green onions, plus more for garnish 3 cloves garlic, minced 1 tbsp. paprika kosher salt Freshly ground black pepper 2 c. shredded Cheddar 10 eggs, scrambled 1 avocado, sliced Hot sauce, for serving DIRECTIONS In a large cast-iron skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then chop. Add potatoes to bacon fat and cook undisturbed for 10 minutes, then flip and move around to get all sides golden. Add green onions and cook until potatoes are tender, 10 minutes more. Once tender, add garlic, paprika, and season generously with salt and pepper. Add cheddar to potatoes and cover to melt. Build bowls: Top cheesy potatoes with scrambled eggs, sliced avocado, cooked bacon, more scallions, and a drizzle of hot sauce. Source:delish.com