Breakfast Casserole, THM style!

Things have been pretty quiet around here this week. My little grand darling and her parents are away for a week of family vacation with her other grandparents. I miss that little girl like crazy!! I can’t believe she is almost 2 years old! It won’t be long until she is in “First Day of School” pictures like I’ve been seeing on my Face Book news feed this week. Those children are so adorable!

This is also the time of year for colleges to begin again. It is hard for me to believe that my Citadel grad is starting his second year out of college! I have remained a member of some of the Citadel parent pages on Face Book in order to encourage parents who are new to the 4th class system of a military college. Back when Ben was a knob, I wrote this blog post about mailing packages to him. It is my most viewed post…over 2500 clicks on that post alone! I am amazed!

And of course, my heart misses my newest bundle of love! I can’t wait to see him (and his mommy!) again in September!


Last week I saw this recipe come through my news feed and realized that I could make it low-carb with no trouble at all. The original recipe called for 1 lb. of hash brown potatoes. I switched that out for finely chopped cauliflower, and it worked great! The hubby even took seconds! This recipe makes 6 large portions.


Mix these ingredients together in a mixing bowl.

  • 1 lb. chopped cauliflower
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika

Cut  7 slices of bacon into bite-sized pieces and fry them in a skillet. Drain on paper towels.

Mix these ingredients together in another bowl.

  • 6-7 eggs
  • 1/3 c. heavy whipping cream
  • the fried bacon pieces

Lightly oil a baking pan. I used one that is 7 x 11 inches. Press the cauliflower mixture into the pan on the bottom and part way up the sides. Pour the egg mixture on top of the cauliflower. Sprinkle with grated cheddar cheese and 1 tbsp of  chopped, fresh chives.

Bake at 350* for about 40 minutes or until the eggs are firm. Serve with a spoonful of fresh salsa. Enjoy!


Bacon Frittatas

I think I am finally feeling more rested after our wedding weekend of last week.  I have spent time this week getting laundry done, putting things away, grocery shopping, and just generally being low-key.  Nothing on the calendar means more time to relax!

Last night for dinner I made bacon frittatas.  The basic recipe for this came from the hubby who saw it on one of his late-night cooking shows. He didn’t remember which one, and when I did an internet search, I came up with LOTS of similar recipes. As I searched, I learned that a frittata is Italian, not Mexican like I had thought. I also learned that it is like an omelette, but not folded over.  And I also learned that just about anything that goes in an omelette can go in a frittata. It is a great recipe to make if you have leftovers in the fridge or if you want to make a breakfast supper.

It is best to use a cast iron skillet or any skillet that can go in the oven as well as on the stove-top.  I am going to give you amounts for a large skillet, but you can adjust for a smaller size.

8 eggs

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

1/2 tsp. basil

1 large tomato, sliced

1 large onion, sliced into rings

4-5 slices of bacon, cut into small pieces and fried

Parmesan cheese, cheddar cheese, ricotta cheese (amounts vary to taste)

Olive oil

Beat the eggs with the spices in a large mixing bowl. Set aside.

In a large cast iron skillet, heat the olive oil.  Saute’ onion rings until tender. Remove to a plate.  Add more oil to skillet if necessary and gently cook tomatoes, turning just once.  Remove to a plate.  Again add more oil if needed. Return onion rings and tomato slices to the skillet, arranging the tomatoes on top of the onion rings. Sprinkle bacon pieces over the tomatoes.

Pour the egg mixture on top of the onions, tomatoes, and bacon.  Cook on stove top until mostly set. If using ricotta cheese, place small amounts over the eggs, evenly spaced.  Place into a 325 degree oven for about 15-20 minutes to finish cooking.  If using cheddar or Parmesan cheese, sprinkle it over the top after baking and let melt.  Serves 4-5 depending on how large you cut the pieces.  Serve with toast!

I neglected to take a picture of ours, but here is a link that shows what the final product looks like. It also uses other ingredients which will give you other ideas for your own personal frittata!   Enjoy!

Pillows for Breakfast

I love this recipe shared with me by my friend Cathy.  These pillows are easy to make and taste delicious!  Cathy filled hers with a sausage and cream cheese mixture, but since the only sausage I had was still in the freezer, I opted for bacon and eggs. You can use whatever you’d like for the filling. Try using a quiche mixture cooked in a skillet!

2 cans crescent rolls (8 each)

4 slices bacon, fried crispy and crumbled

6 eggs

salt and pepper to taste

1/2 c. shredded cheese

Beat the eggs in a large mixing bowl until completely blended.  Cook over medium heat in a lightly-oiled skillet. Add salt, pepper, and crumbled bacon stirring  well.

Open crescent rolls and make rectangular shapes by  pinching 2 pieces together. Put a spoonful of egg mixture in the middle of each rectangle. Sprinkle with a tablespoon of shredded cheese. Bring corners up to the center and pinch edges together.  Place each pillow on cookie sheet and bake according to crescent roll package directions.  Makes 8 pillows.

Bacon & Swiss Quiche

My friend Abi shared this quiche recipe with me a few weeks ago after she posted a picture of the one she had made.  It looked amazing!!  I knew that I needed to give it a try, so I made it for breakfast this morning.  It tastes as good as it looks!  The great thing about a quiche is that there are many different ingredients that can be added to the recipe.  It is easy to come up with great variations.  Try adding different cheeses,  diced ham, broccoli,  spinach or diced bell pepper!  You can even add some chopped hot peppers if  you like it spicy!


one pie shell for a 9-inch deep dish pie plate

1/4 c. sliced green onion

1 tbsp. butter

6 eggs

1-1/2 c. whipping cream

1/4 c. apple juice

16 oz. bacon, cooked and crumbled

8 oz. shredded Swiss cheese

salt and pepper

Place the pie crust in the pie plate and finish the edges. In small skillet, saute’ green onions in butter; set aside. In large bowl whisk together eggs, cream and juice. Stir in bacon, salt and pepper to taste, and green onions. Pour into pie crust and top with cheese. Bake at 350 degrees for 40-45 minutes or until set. Let stand 10 minutes before cutting.