Name: Sausage & Roasted Red Pepper Mini Quiches
Prep time: 15 min
Cook time: 35 min
Yield: 8 mini-quiches
Ingredients: 8 ounces (1/2 package) breakfast sausage; I used Odom's Tennessee Pride®Country Sausage mild variety; pastry for a single crust pastry (I used one crust from a packaged pie crust); 1 roasted red pepper (jarred, or make your own - see notes for directions), chopped; 4 ounces smoked cheddar cheese (1 cup, grated); 4 large eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper

Sausage and Red Pepper Mini Quiches

March 12, 2018

I am a member of the Collective Bias® Social Fabric® community. This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #BreakfastGoals2018 #CollectiveBias

Sausage and red pepper mini quiches come together so quickly and they’re so easy to make…and delicious, of course. They’re great for brunch!

Are you a brunch person? For me, brunch = life. I mean, breakfast food is always perfect…am I right? How can you go wrong with biscuits and gravy? Bacon? Eggs? Sausage? Answer: you can’t. Breakfast foods are awesome any time of day. I mean, it’s not really universally accepted to eat spaghetti for breakfast, but it is totally universally accepted to eat pancakes for dinner.

The really great thing about brunch is that most of the time brunch foods are pretty easy to whip up but when you say that something is “brunch” it becomes totally fancy and special. I mean, serve up a mimosa beside just about anything and it’s fancy, right? Easy, crowd-pleasing, and fancy? Hello!

Quiche is one of my absolute favorite brunch foods. First of all, quiche is an awesome “clean out the fridge” food. Throw in a little bit of this and a little bit of that and add some eggs and you have an incredibly delicious and well-balanced meal.

The thing that always makes me laugh about quiche is that a lot of men think of it as “girly” food. I mean really, how can food be girly? And who really cares? What matters about food is that it tastes good. Honestly, I’m really not sure how food that includes pie crust (I mean, would you turn down apple pie?), cheese, and eggs should somehow only be consumed by women because it has a French name. Can we all just agree that that is silly?

Especially when the quiche in question is this sausage and red pepper mini quiches. With Odom’s Tennessee Pride® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial…but baked in a muffin pan, it’s miniature in stature so everyone gets their own baby quiche…no annoying attempts to cut a slice out of a pie-shaped quiche, because we all know how annoying that can be.

My mom has bought Odom’s Tennessee Pride Country Sausage since I was a kid. Once, I bought another brand because the store where I was shopping didn’t have Tennessee Pride (tragic, I know). I should have made another stop (I could have picked some up at Walmart, which is where I got this), because I was sorely disappointed with the other brand. Odom’s Tennessee Pride Country Sausage always has the right balance of herbs and spices and it browns up perfectly. It’s just how sausage should taste to me. It’s perfect in this quiche with the smoked cheddar and roasted red pepper (which I roasted myself, but you can totally buy a jar).

These sausage and red pepper mini quiches are so easy to make…the whole thing comes together in about 15 minutes, and then they’re baked and ready to eat in 25. You could even make them the night before and stick them in the oven when you’re ready to bake…and this sausage and red pepper quiche is delicious hot or at room temperature.

These sausage and red pepper mini quiches would be perfect on your Easter brunch table!

Mary

Yield: 8 mini-quiches

Sausage & Roasted Red Pepper Mini Quiches

15 minPrep Time:

35 minCook Time:

50 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

8 ounces (1/2 package) breakfast sausage; I used Odom's Tennessee Pride®Country Sausage mild variety
pastry for a single crust pastry (I used one crust from a packaged pie crust)
1 roasted red pepper (jarred, or make your own - see notes for directions), chopped
4 ounces smoked cheddar cheese (1 cup, grated)
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 350°.
Preheat a medium skillet over medium-high heat. Cook the sausage until browned.
Roll the pie crust into a rectangle and cut into 8 equal pieces. I don't get too precious with this - just estimate how big you think it needs to be for 8 mini quiches. Press the 8 squares each into a cup of the muffin tin.
Divide the sausage, chopped red peppers, and cheese among the 8 pastry crusts.
Whisk the eggs, salt, and pepper in a bowl or large measuring cup. Divide the egg mixture evenly among the muffin cups. Bake for 25 minutes. Serve hot or at room temperature.

Recipe Type: breakfast, brunch, main dishes

Notes

To make your own roasted red peppers, heat a broiler to high with a rack 6-8 inches from the broiler. Cut the sides off of a large red pepper. Place the red pepper skin side up on a baking sheet. Place under the broiler and broil until the skin is blackened. Place in a bowl and cover with plastic wrap. Let stand for 15 minutes then peel off any blackened skin.

https://chattavore.com/sausage-and-red-pepper-mini-quiches/

A picture of roasted red pepper and sausage mini-quiches stacked on a cutting board. One quiche is cut open, revealing the sausage and red peppers inside

Easy Sausage Balls from Scratch + Video

December 3, 2017

These easy sausage balls from scratch are a classic party favorite without the need for boxed mixes! Scroll down for video!
There are so many things to eat at Christmas. I could never pick a favorite. I mean, ranch Goldfish? My grandmother’s egg soufflé? All the cheese balls?? For Christmas dinner, we eat prime rib and twice baked potatoes. Can you see why I❤️Christmas?

At every Christmas gathering (including my family’s Christmas breakfast) you are likely to find sausage balls. Little nuggets of breakfast sausage, cheese, and biscuit mix (aka Bisquick), these things are addictive. They’re low-calorie too, so you can eat as many as you like (⬅️that’s a total lie). Truth be told, though, I don’t wait for Christmas to make sausage balls.We love to eat them for breakfast or for an occasional Saturday night snack (Saturday night is snack night in my house).

I have nothing against Bisquick. My mom makes her sausage balls with Bisquick and Cheez Whiz (because Cheez Whiz helps them to mix up more easily) and those things are goooood. I’m a biscuit purist, though, so I don’t keep Bisquick or any other type of baking mix in the house, so I’d rather just make my own than go buy a box when I want to make sausage balls.

These take approximately one minute longer to make than sausage balls made with a baking mix (that minute being used, of course, to measure the ingredients) and they are every bit as delicious. So, whether you want to go the traditional route and use a baking mix or make these easy sausage balls from scratch, just make some sausage balls. It’s Christmas!

Shared on Meal Plan Monday on Southern Bite!

For more videos, click here to subscribe to my YouTube channel!

Yield: about 60 sausage balls

Sausage Balls from Scratch

20 minPrep Time:

20 minCook Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
1 pound breakfast sausage (mild or hot, your choice)
1 pound cheddar cheese (2 8-ounce blocks), grated
milk

Instructions

Preheat the oven to 375 degrees. If desired, spray 2 sheet pans with cooking spray (I actually never bother).
In a large bowl, stir together the flour, baking powder, and salt. Using a pastry blender or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs.
Add the sausage and cheese to the bowl along with a couple of tablespoons of milk. Using your hands, work the ingredients together until well-combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).
Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
Bake the sausage balls until lightly browned, about 20-25 minutes. Stack on paper towels for a few minutes to absorb excess butter. Serve immediately or at room temperature.

https://chattavore.com/easy-sausage-balls-from-scratch/

Chocolate Chip Banana Beer Bread

August 28, 2017

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too!

Things I never make:

Banana bread

Weird, right? Banana bread is one of those super-basic things that everyone makes. But I really never do. I mean, until now. Because what else are you going to do when you have four super-ripe bananas about to start attracting flies in your kitchen?

You get your husband to bring a brown ale home from work and you make banana beer bread. Yep. Plus chocolate chips, because in my humble opinion banana bread is always made better by the addition of chocolate.

I was pretty concerned that this banana beer bread would turn out too wet. There is a lot of liquid in there. It turned out perfectly, though – so moist and sweet enough for dessert but wholesome enough for breakfast (because bananas and whole wheat flour). Put your banana beer bread in the fridge, though. I didn’t. It did not end well.

Since I made this banana beer bread, maybe I’ll up the ante on my banana bread making game. Banana bread is one of the few ways that I can get Philip to consume bananas, and if beer is included, even better (the brown ale that I used was Maduro Brown Ale from Cigar City Brewing, and I have also had great luck with Dogfish Head Indian Brown Ale).

This recipe was shared on The Weekend Potluck on The Country Cook!

Mary

Yield: 1 8 1/2 inch loaf

Chocolate Chip Banana Beer Bread

15 minPrep Time:

1 hrCook Time:

1 hr, 15 Total Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 3/4 cup all-purpose flour (or 1 cup all-purpose flour and 3/4 cup whole wheat flour - I used white whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
4 very ripe bananas
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed light brown sugar
3/4 cup brown ale
1 cup dark chocolate chips

Instructions

Preheat the oven to 350?. Spray a 8 1/2 x 4 1/2 inch loaf pan with nonstick spray or grease with butter.
In a large bowl, whisk together the flour, baking soda, and salt. In a medium bowl, mash the bananas then stir in the butter, eggs, brown sugar, and beer.
Pour the banana mixture into the flour mixture. Add the chocolate chips and stir until no dry spots remain. Pour into the prepared loaf pan.
Bake the banana bread for 55 minutes to an hour, rotating the pan halfway through baking. When the bread is done, a toothpick inserted in the center should come out clean.
Cool the bread in the pan for 10 minutes, then remove from the pan and let it cool completely before serving.

Recipe Type: breads, snacks, desserts, breakfast

https://chattavore.com/banana-beer-bread/

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com

This post contains affiliate links. This means that if you click a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Recommended for this recipe:

Other ways to use your overripe bananas:

Easy Scones with Plums and Greek Yogurt + Video

July 28, 2017

These easy scones with Greek yogurt are full of good stuff – yogurt, whole wheat, and fruit – and they’re so delicious you won’t be able to resist! (Scroll down for video)

A while back one of my friends posted on Facebook about trying what some tout as the best biscuit in Chattanooga (I contend that my biscuits are the best in Chattanooga…I still need to open that biscuits and gravy food truck). A British friend of hers commented that she really didn’t understand what an American biscuit was, as “biscuit” is the word that Brits use for what we in the States call a cookie. I commented and told her that I thought of a biscuit as a slightly more moist, savory scone.

I think that was a pretty decent explanation.That post and my tea at the English Rose made me start thinking that scones are really something that I don’t make enough. I mean, I love scones, and even though they’re not exactly like biscuits they’re definitely just as easy.

A couple of weeks ago I was racking my brain trying to think of a recipe to put some fresh plums into. I considered putting them into my chicken biscuits, but ultimately decided that was a peach’s job and instead decided that plums needed to go into some easy scones. These easy scones have fresh chopped plums, Greek yogurt, and milk. I even went and healthed them up even more by adding some whole wheat flour.

I’m not going to lie…the butter and Greek yogurt make these plum scones pretty dang tender and biscuit-like, so I don’t want anyone fussing that they aren’t authentic. I’m a Southern cook, so it’s going to come across in just about everything I make. Still, if you taste these easy scones I don’t think you’re going to complain, especially if you have them with some salted butter or some lemon curd (my personal preference). And whether you have a cup of coffee or tea, I don’t think you can go wrong. Try them and see for yourself!
Shared on Meal Plan Monday on Southern Bite!

Mary

Yield: 8 scones

Easy Scones with Plums and Greek Yogurt

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour (I used white whole wheat)
1/2 cup + 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, cut into small cubes and chilled
1/2 cup milk
1/2 cup plain Greek yogurt
1 cup chopped fresh plums (3-4 plums)
2 tablespoons heavy cream or milk

Instructions

Preheat the oven to 450 degrees.
In a large bowl, combine the flours, 1/2 cup of sugar, baking powder, salt, and baking soda.
Using your fingertips or a pastry blender, work the butter into the flour mixture until only small pieces of butter are visible. Stir in the Greek yogurt and milk.
Turn the scone dough out onto a floured surface. Fold and turn until a cohesive dough forms. Form into a large rectangle (use a rolling pin if needed - I just patted it out with my hands).
Sprinkle the chopped plums onto the dough and roll the dough into a tube. Flour again and form a disc, about 8-10 inches in diameter. Cut into 8 triangles and place on a baking sheet.
Brush the tops of the scones with heavy cream or milk and sprinkle with the additional tablespoon of sugar. Bake for 15-20 minutes, until golden brown on top and no longer doughy. Serve warm with butter, jam, lemon curd, or clotted cream.

Recipe Type: breakfast, brunch, baked, desserts, snacks

https://chattavore.com/easy-scones/

These easy scones with Greek yogurt are full of good stuff - yogurt, whole wheat, and fruit - and they're so delicious you won't be able to resist! | Recipe from Chattavore.com

Pimento Cheese Tomato Pie

July 14, 2017

Pimento cheese tomato pie is a perfectly simple, Southern dish that is wonderful as a main or a side, for breakfast, lunch, or dinner!

Could I love pimento cheese any more than I already do? That, my friends, is doubtful. I feel like I probably drive you guys completely insane with all of my pimento cheese based recipes, but then again, maybe you love it as much as I do. Do you?

There aren’t many foods that I love more than pimento cheese, but one that I do is this: perfect summer tomatoes. I mean, most of the year the tomato offerings are sad at best, but about three months out of the year you can get tomatoes that absolutely sing and those are my favorite months of the year. There is just nothing better, in my opinion, than a tomato that you need two napkins to eat.

The tomato pie is a ubiquitous summer baked good. How can you go wrong with glorious summer tomatoes and cheese in a pie crust? That’s right, YOU CAN’T. Especially if the cheese is pimento cheese. Oh yes, you read that correctly. I went and put pimento cheese and tomatoes together in a pie crust. Pimento cheese tomato pie. You want to eat this. Yes, you do.

Here’s the thing about this recipe. Honestly, I feel a little guilty publishing it and calling it a “recipe” because it is just so FLIPPING simple. It is literally tomatoes and pimento cheese in a pie crust. But then again, that’s what so wonderful about in-season tomatoes…you don’t have to do much, if anything, to them to have an amazing meal.

One thing: please don’t skip the salting and draining step unless you want a soggy tomato pie (ask me how I know). It’s easy, it just takes a little downtime to let the tomatoes sit there. And it’s well worth it for this masterpiece of simplicity: pimento cheese tomato pie.

Shared on The Weekend Potluck on The Country Cook.

Mary

Yield: 1 9-inch tomato pie

Pimento Cheese Tomato Pie

45 minPrep Time:

45 minCook Time:

1 hr, 30 Total Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

2 large, ripe tomatoes (any color will work)
salt
crust for single crust pie
1 1/2 cups pimento cheese
basil leaves (optional)

Instructions

Preheat the oven to 350 degrees. Line a large plate with several layers of paper towels.
Slice the tomatoes into 1/8-inch thick rounds. Salt one side of the tomato slices and spread them on a single layer on top of the paper towels. Salt the other side. Let the tomatoes stand for fifteen minutes then flip them over and allow to stand for an additional fifteen minutes.
While the tomatoes are draining, par-bake the pie crust. Roll the crust into a 12-inch circle and press into a 9-inch pie plate or deep dish tart pan, crimping the edges if using a pie plate. Line with foil and fill with pie weights or dry beans. Bake for ten minutes.
After the tomatoes have drained for 30 minutes, gently press a paper towel on top to remove any excess moisture on top. Spread 1/2 cup of pimento cheese in the bottom of the pie crust. Top that with half of the tomato slices, then another half cup of the pimento cheese, the remaining tomatoes, and the remaining pimento cheese.
Bake the pie for 25-35 minutes, until the crust is golden and the cheese is lightly browned and bubbly. Top with desired amount of torn basil, if desired. Allow to stand for ten minutes before slicing and serving.

Recipe Type: main dishes, side dishes, vegetarian, Southern

Notes

I totally used a refrigerated crust here, and you can too! Don't let the long prep/cook time scare you. Most of that is inactive time. My pie baked in 25 minutes.

https://chattavore.com/pimento-cheese-tomato-pie/