Gluten Free Sausage Cheese Breakfast Donuts Bagels

So, I stumbled upon a recipe, similar to this on Pinterest. Thank you, Pinterest God!! The original recipe told you all the flours to make your own batter, etc. I don't have time for that... when I am making breakfast, in zombie mode, I want quick and easy. In case I have failed to mention it before, I am NOT a morning person... I need something that doesn't take much brain power. 

Anyway... here is the recipe! MAKE THEM!! You will NOT regret it!

P.S. If you don't have a donut pan... GET ONE!! 


Sausage and Cheese Breakfast Donuts/Bagels    
1 C. Bisquick (I used gf, but you can use regular)
1 egg
1/2 C. (approx. ) shredded cheese
3/4-1 C. ground sausage (browned)
1 C. (approx.) milk (I use almond, but reg. milk will work)

Preheat oven to 350 degrees. Add all ingredients, except milk, to a bowl and combine. Add milk, a little at a time. I added just enough milk to make it about the consistency of Elmer's glue. So, 1 cup of milk, more or less. It needs to be "runny" but not thin. Cake batter consistency might be a better way of describing it. Grease the donut pan and poured batter in each form. Baked at 350 degrees for about 20-25 min. I think you could also use a muffin pan, if you don't have a donut pan.
Original recipe: Cheddar Sausage Stuffed Bagels

Sausage and Apples with Bacon-Cider Cabbage

The number of days left in the school year are dwindling, but it seems to be dragging on and on. At the same time, somehow, it seems like it should NOT already be time for school to be out. I keep wondering how it is possible to already be half-way through May. I am ready, in many ways, for the school year to come to an end. But, I am also not looking forward to the summer break for various reasons. 

Being tired and worn out, this momma wanted an easy supper that didn't take much prep work. I took a recipe that I had and modified it to meet my needs.

Sausage and Apples with Bacon-Cider Cabbage

6 slices thick-cut bacon 

2 (12-oz) packages kielbasa sausage, sliced

1-1⁄2 cups apple cider 

3 Tbsp. whole-grain mustard 

3⁄4 tsp. caraway seeds, crushed 

1⁄2 tsp. salt 

1⁄2 tsp. pepper 

8 C. thinly sliced green cabbage 

1 Granny Smith apple, cored and thinly sliced

Cook bacon until crisp in a large skillet over medium heat. Remove from the pan, reserving 1 tablespoon drippings. Crumble bacon; set aside. Add sausage to drippings; cook 5 minutes over medium. Remove from the pan; set aside. Slowly stir apple cider into pan drippings. Stir in mustard, caraway seeds, salt, and pepper. Add cabbage and sausage; top with sliced apples. Cover skillet, and simmer 10 minutes or until apples are tender. Sprinkle with bacon.

The original recipe called for 3⁄4 teaspoon caraway seeds, crushed, and 8 c. thinly sliced green cabbage. I omitted the caraway seeds and made it quicker and easier, by using the bagged cole slaw mix.

Original recipe from: Emeals

Potato, Sausage, and Cabbage Soup

Yes, I know it is 80 degrees outside today. Yes, I know that is a little warm to be having soup. But! But! But! I want soup!!! So, I am going to have soup! I searched around on Pinterest and found one that sounded quick and super easy. Just what I like!! So, I modified it to meet my desire and viola! Oh! And, it is Thursday!! Woo hooo! Only one more work day left for this week! I think I will survive...


Potato, Sausage, and Cabbage Soup

1 lb sausage or Italian sausage
3 garlic cloves, minced
1 medium onion, diced
4 cups potatoes, chopped bite-size
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pkg. cole slaw (cabbage/carrot) mix
3/4 teaspoon dried thyme

Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir. Let it soften for a minute or two before serving. Enjoy!

Original recipe from: barefeetinthekitchen

Breakfast Quesadillas!!

So, I am not really a morning person, nor am I really a breakfast person. At least not if I am the one having to cook it. And, usually what I want for breakfast, I am not suppose to have.  I love biscuits and gravy.... YUM! Can be done gluten free, but takes some time and effort to make/find good gluten free biscuits and make the gravy, etc. Pancakes... Mmmm.... Hashbrowns... Mmmmm... Bacon and sausage... Mmmmm MMm MMMmmmmm... Hungry yet?

Ok, so the other night, I was wanting breakfast food. And, Mexican... Soo... Well... I decided to make some breakfast quesadillas. They turned out SOOOO yummy!!! Pretty easy too. This is a recipe that could easily have the ingredients swapped out for stuff that you like, or make a variety of quesadillas to please everyone!


Breakfast Quesadillas (makes approx. 6-8 quesadillas)
1/2 lb. ground sausage, browned
6+ eggs
2 c. shredded cheese
Package corn tortillas
Coconut oil

Scramble eggs in skillet or pan. Add ground sausage to scrambled eggs. In separate skillet, add approximately 2 T. coconut oil, on medium heat. Let melt oil melt. Assemble quesadillas by putting one tortilla in the skillet, add about 1/2 c. of scrambled eggs/sausage to tortilla, sprinkle on some shredded cheese, top with another tortilla. Flatten gently. When bottom tortilla is browned, flip, allow other side to brown. Remove from skillet, cook remaining quesadillas.