Easy Breakfast Casserole

Easy Breakfast Casserole

This breakfast casserole can feed a crowd…or at least cover your family’s breakfasts for a few days. We ate the casserole by itself for the first couple of days and then transitioned to rolling up a slice of the casserole in a tortilla for quick breakfast tacos on the go the next couple of days.

This dish was cheesy and full of potato-y (Can we just go ahead and make that a word? ) goodness. With tasty turkey sausage, just enough egg, and a few seasonings, we absolutely loved this egg and potato breakfast bake and will definitely be throwing it into our regular rotation on busy weeks.

Give this easy breakfast casserole recipe a try and let us know what you think in the comments below.


  • 12 eggs
  • 3/4 cup half & half
  • 20 ounces frozen Ore-Ida Diced Potatoes
  • 1 pound turkey sausage (or breakfast sausage of choice), cooked
  • 8 ounce block of sharp cheddar cheese (or cheese of choice), grated
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste


  1. Preheat oven to 350 degrees.  Spray a large casserole dish (I used a 9 x 13 glass Pyrex) with non-stick cooking spray.  Set aside.
  2. Season potatoes with seasoned salt, onion powder, and garlic powder and heat in a skillet until mostly cooked through (the potatoes will continue cooking after the casserole has been assembled and placed in the oven).
  3. Prepare sausage until cooked through.
  4. Combine sausage and potatoes and pour into prepared casserole dish.
  5. In a mixing bowl, whisk eggs and combine with half & half and half of the shredded cheddar. Pour over the sausage and potatoes. Top with additional shredded cheddar.
  6. Bake for 35 – 45 minutes. Remove from oven when casserole is set, cooked through and a toothpick comes out clean when inserted.
  7. Allow casserole to rest for 15-20 minutes.  Serve and enjoy!

Crockpot BBQ Chicken Three Ways

Crockpot BBQ Shredded Chicken

I almost hesitate to even call this a recipe because it is so ridiculously simple.I suppose if you want to be fancy you could make your own BBQ sauce from scratch to take it to the next level…but I kind of love taking the lazy approach from time to time when life gets a little extra crazy.

A jar of your favorite BBQ sauce, a couple of chicken breasts, a few seasonings for extra flavor and a crockpot are all you need to make a tasty dish that can be transformed into a number of awesome meals. A true leftover marvel!

Some of our favorite ways to use leftover crockpot barbecue chicken include:

  • BBQ Chicken Sandwiches:
    • BBQ Chicken + Storebought fancy hamburger buns from the bakery
  • BBQ Chicken Bakers:
    • BBQ Chicken + Baked potato with butter and cheese (or whatever your heart desires)
  • BBQ Chicken Quesadillas:
    • BBQ Chicken + Simple Cheese Quesadilla (or an Avocado & Cheese Quesadilla — Mmm…)


On to the Recipe…

To make the BBQ Chicken you’ll need:

  • 2 chicken breasts, thawed (you’ll need to increase the amounts of these ingredients for larger families)
  • 1 cup prepared BBQ sauce
  • 2 Tbs Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder



  1. Place chicken breasts in a crockpot. Season with salt and pepper.
  2. Mix BBQ sauce, Worcestershire sauce, garlic powder, and onion powder in a small bowl.
  3. Pour sauce mixture over the chicken.
  4. Cook on low for 4-5 hours.
  5. Remove chicken from crockpot and shred meat to desired consistency.

Easy Parmesan Risotto

Easy Parmesan Risotto

Are you a risotto lover, but lack the time and patience to stand at the stove stirring forever just to enjoy that perfect creamy risotto? This is the perfect risotto recipe for you! It’s seriously been a game-changer for us. Risotto can stay in our regular rotation rather than an occasional treat on a weekend when we actually have enough time to dedicate to it.

Now that it’s finally, finally cooling down a bit here in the South, I’m starting to crave cozying up with soups and warm, cheesy comfort foods like risotto. During those colder months each year, especially around the holidays, I want comfort foods and I want them with minimal effort so I can enjoy the extra time with my family.

This recipe is for our basic parmesan risotto recipe, but we often like to play with adding in a variety of other flavors. Some of our favorite flavor combinations are spinach and roasted mushroom, spinach and sundried tomato, butternut squash, and broccoli cheese.

Give this recipe a try and let us know what you think in the comments below. Oh and let us know what flavor combos you try as well if you decide to get fancy.


  • 1/2 cups Arborio rice
  • 4 1/2 – 5 cups chicken stock
  • 1 cup grated Parmesan cheese
  • 1 Tbs minced garlic
  • 2 Tbs butter
  • olive oil
  • kosher salt (as needed)
  • freshly ground black pepper (as needed)


  1. Preheat oven to 350 degrees.
  2. Place the Arborio rice, 4 cups of the chicken stock, garlic and a little salt and pepper in a Dutch oven (we love our Lodge dutch oven).
  3. Cover and bake for 45 minutes, until the chicken stock is almost absorbed.
  4. Carefully remove dutch oven, add in the remaining chicken stock a little a time. Stir in the Parmesan and butter and stir for 2 -3 minutes until everything is incorporated well and rice has that creamy risotto consistency.
  5. Optional: Mix in any additions for extra flavor.

Adapted from: Ina Garten’s recipe