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No mess slow cooker overnight oatmeal

5 May

I don’t know if my slow cooker temperatures just run really high, but I have been hard-pressed to find an overnight crock pot oatmeal recipe, using the low setting, that doesn’t end up with a thick, burned, hard crust of oatmeal around the edges.

Being the coward I am, I was always nervous to try using the ‘keep warm’ setting for fear my oats would end up watery and undercooked.  I owe many thanks to the Bob’s Red Mill blog for their trial and error that lead to this ingenious solution: boil the liquid before adding it to the crock. Liquid to oats ratio remains 4:1 and the preparation is still so simple. I use a large, glass measuring bowl to microwave my milk/water combo then dump in. Presto, voilà, finito. 

Also, make sure you use steel cut oats. Any other oats turn to a disgusting pile of mush (solely my opinion) when slow cooked to death. 

This recipe is totally customizable with your choice of liquid and stir-ins. At time of preparation, add raisins or other dried fruit, chopped nuts, cinnamon, cloves, vanilla.  NOTE: If adding dried fruit, do so toward end of cooking time (ie. when you’re returning to bed around 4 a.m. after changing the sheets and clothes of your bed wetter).  Top your individual servings with brown sugar, fresh fruit, peanut butter, flax seeds or chia seeds, and don’t forget more milk. 


  • 1 cup steel cut oats
  • 4 cups any combination of water and/or milk (cow’s milk, almond milk, soy milk, coconut milk, etc.)
  • 1/4 tsp. salt (optional)
  • Coconut oil or cooking spray
  • Any add-ins of your choosing

Coat crockpot with cooking spray or coconut oil.  Place oats and salt in the crockpot. Boil the water and pour over the oats. If using milk of any kind, do not bring it to a full boil, but heat until almost boiling and add to the crock. Set crockpot to ‘keep warm’ and heat overnight for 7 to 8 hours, or more. 

Quick Waffles

28 Jun

This recipe is for our Black & Decker wafflemaker.  It’s the only recipe we use from the Use and Care book so I’m putting it on this site because I just wanted to get the book out of my cupboard.  It’s not really anything special but it makes decent waffles.


  • 2 eggs
  • 3/4 cup milk
  • 2 T vegetable oil
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp sugar
  • 1/2 tsp salt


Lightly brush waffle grids with oil.  Close unit and preheat at waffle setting.

In medium bowl, beat eggs until thick.  Add milk, vegetable oil and all dry ingredients.  Beat until smooth.

Pour 1 cup batter evenly on preheated grid.  Close unit; bake until light goes out (about five minutes).

SuperSonic Breakfast Burritos

27 Mar

I recently saw this recipe on a friend’s blog and followed the link.  I’ve made it twice since then.  They even work alright as a left over, reheated in the oven the next day.  Trevor likes his tortilla either plain or wrapped with eggs only but I will take it all, please.

Kind of makes me want to try Sonic’s version, but homemade usually can’t be beat.


  • 50 whole Frozen Tater Tots
  • 8 whole Flour Tortillas, Fajita Size
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 whole Eggs Beaten
  • 2 Tablespoons Half-and-half
  • 1 pound Breakfast Sausage
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Chopped
  • 1/2 cup Jarred Jalapeno Slices
  • 3 whole Roma Tomatoes, Sliced
  • Salsa, On The Side
  • 1 Tablespoon Butter

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Recipe taken from

Photo by mylittlefoodspot

Sausage, Potato, and Egg Skillet

24 Mar

Easy? Yes.  Tasty? Definitely.  Quick? Not so much.  The first time I made this I followed the recipe and browned the sausage on its own first, the potatoes second, and the onion/garlic last.  I swear the whole thing took me two hours so this time around I combined the sausage/onion/garlic in order to eliminate a step.  I don’t know how, but it seemed to cut off close to twenty minutes.  It probably took me closer to an hour and a half this time, and I was somewhat delayed by not having had the potatoes cooked ahead of time.  There is not a lot of prep time and it is super simple, but just takes a while to complete.  So plan ahead.

The original recipe also calls for 2 onion and six eggs.  I have found that one onion is enough for my taste.  I like the way the egg holds everything together but didn’t want it to be too “eggy.”  I used only three eggs both times, used milk instead of half-n-half and cut the sugar to 1 tablespoon.  I think it turns out perfectly this way.  I may try adding an egg next time just to see what I think, but I like just the hint of sweetness and definitely don’t think it needs any more sugar.


  • 1 lb breakfast sausage
  • 1-2 medium onions
  • 2 medium potatoes, boiled with skins on
  • 4 garlic cloves, minced
  • 3-6 large eggs
  • 1/4 – 1/2 cup half-n-half or milk
  • 1-2 tablespoons sugar
  • ½ cup shredded cheese (any preferred type)
  • salt and pepper
In a 10-inch cast iron skillet brown sausage and onion until crumbly and medium brown in color.  Stir as required.  Add garlic and cook till aromatic.
While sausage is browning peel potatoes and cut in to 1/2-inch cubes.
After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.  Return sausage mixture to pan, season with salt and pepper and mix well with potatoes.
Light whisk eggs, half-and-half and sugar till slightly foamy.  Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
Place pan in 400° oven; cook for 10-20 minutes (depending on how many eggs you used and how you like your eggs). Keep an eye on the pan–if the cheese gets too brown, then cover with buttered aluminum foil.
Photos by mylittlefoodspot

Homemade Pancakes

13 Nov

pancakes b

We always make our pancakes from scratch and have previously used a Better Homes and Gardens recipe with good results.  My friend Stephanie recently shared this recipe with me and it has been a hit.  The addition of the vanilla makes the difference.


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon white sugar
  • 3 tablespoons butter, melted
  • 1 1/4 cups milk
  • 1 egg
  • 1 teaspoon vanilla

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, melted butter and vanilla; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipe from Stephanie Werner

Photo by me, MyLittleFoodSpot

Biscuits and Sausage Gravy

7 Apr

I have a thing with dishes that consist of soggy bread.  I’m appreciating more textures as I mature but I just never liked biscuits and gravy…until I tasted Derek’s mom’s version.  Now I’ll eat them elsewhere but hers are still my favorite (and no, I’m not just kissing up to my mother-in-law).  She (and I) usually make them with Pillsbury Grands biscuits because a) it’s easier and b) most of us actually prefer them.  Occasionally, though, I will have all of the ingredients EXCEPT the refrigerated biscuits on hand so needed a good biscuit recipe to fall back on.  These really are almost as easy as the tube biscuits and are pretty good as far as homemade biscuits go.


For Biscuits:

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 -4 tablespoons shortening
  • 2/3-3/4 cup milk

For Gravy:

  • 1 lb. tube breakfast sausage, I generally use Farmland because it’s good and cheap (dependent upon who I’m cooking for, I often use HOT breakfast sausage)
  • 1/2 to 1 can chicken broth
  • 1-2 cups milk
  • 1/2 cup or more flour
  • salt and freshly grated pepper, to taste

In a deep skillet or small pot, cook sausage over low heat and crumble well, retaining juices.  While sausage is browning, prepare biscuits.

Sift flour with baking powder and salt.  Cut in shortening till mixture resembles coarse crumbs.  Add milk all at once and mix till mixture follows fork around bowl.  Turn out on lightly floured board.  Knead gently for about 1/2 minute.  Roll or pat 1/2 inch thick.  Flour rim of glass or biscuit cutter and cut out biscuits.  Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.

While biscuits are baking, sprinkle the browned sausage with flour until juices are absorbed.  Add chicken broth and milk.  Bring to a low boil and heat until desired amount and consistency is reached.  Serve over warm biscuits.

Gravy recipe by my mom-in-law, Cathy Knorr

Biscuit recipe by

Photos by me, My Little Food Spot

Creamed Eggs On Toast Cups

7 Apr

Every Easter morning, after my brother and I were finally exhausted of egg hunting, my family would reduce our collection of boiled eggs by preparing creamed eggs on toast.  For one reason or another I never really cared for it as a child, but now I’ve introduced it to Derek and we enjoy it from time to time.  But this recipe posted here is not exactly my mother’s recipe.  With the addition of the toast points, I have taken this comfort food to a whole new level, worthy of an elegant Easter brunch.  The toast cups are really no more difficult than toasting a slice of bread but add so much.  And the great part is you can toast everybody’s bread at once.  No more waiting or trying to keep that toast warm and crispy while the final batches finish up.


  • 6 boiled eggs, peeled and chopped
  • 2 T butter
  • 2 T all-purpose flour
  • 2 cup milk
  • salt and pepper to taste
  • six slices bread, crusts removed and cut into large squares

Gently press bread slices into muffin tins and bake at 350 for 8-10 minutes, or until lightly toasted on edges.

Melt butter in saucepan; add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the salt, pepper and chopped eggs into the sauce; stir until the eggs are heated.

Serve over toast cups.

Recipe by mom

Photo by mylittlefoodspot

Cajun Omelet

6 Apr

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.


  • 3 teaspoons  butter, divided
  • 3/4 cups sliced andouille sausage
  • 1 small plum tomato, seeded and chopped
  • 1/4 medium onion, chopped
  • 1/4 medium-size red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 clove minced garlic
  • 1/2 teaspoon Creole seasoning, divided
  • 6 large eggs
  • 1/2 tablespoon chopped fresh parsley
  • Vegetable cooking spray
  • 3/4 cups (3 oz.) shredded Monterey Jack cheese
  • Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot

Cheesy Hashbrown Sausage Breakfast Casserole

6 Apr

This dish is a staple for the Knorr-Buoy campouts at the Calamus.  It is a great, hearty dish for feeding the multitudes and, prepared in a disposable, aluminum casserole dish, clean up is a cinch.

cheesy hashbrown sausage breakfast casserole a


  • 2 lb. package frozen au gratin potatoes
  • 2 lb. breakfast sausage
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 jar alfredo sauce
  • 10 eggs, beaten
  • 2 cups shredded cheddar cheese

Cook sausage, onion and bell pepper in a medium skillet; drain excess fat.  Combine potatoes, sausage mixture, alfredo sauce and about 1/3 of the shredded cheese in a large bowl then transfer to a 9×13 pan.  Layer eggs evenly atop potato mixture and top with remaining shredded cheese.  Bake for 40-50 minutes at 350, or until eggs are set.

cheesy hashbrown sausage breakfast casserole b

Recipe from Daunitta Buoy

Pictures by me, My Little Food Spot

Baked Eggs Marinara

4 Dec

This is my new favorite breakfast.  It can be as simple or as complicated as you choose.  Make your own sauce by scratch or dump from a jar (like I do).  Or try a different type of sauce.  I plan to try an alfredo or other cream sauce some time.  Cater it to your own family or guests by using as many eggs as you need or to get really fancy, use individual ramekins for each serving.  Some recommend serving with warm, crusty bread for an ultra hearty meal.


  • About 1/4 cup per egg of any tomato-based sauce
  • Eggs
  • Shredded parmesan or other hard Italian cheese
  • Salt and pepper, to taste
  • Extra-virgin olive oil

Layer marinara on bottom of ungreased baking dish.  Crack eggs directly onto surface of sauce, spacing them evenly.  Sprinkle with salt and pepper, top with a light dusting of cheese and drizzle with EVOO.  Bake at 400F for about 10 minutes or just until egg whites are set and yolks remain soft.