Light Biscuits & Gravy Casserole

My Mom loves biscuits and gravy. Up until a few years ago it usually was something she’d get while out to breakfast. However, over the last few years I’ve been making it at home. I like making it as I can usually give it a little be of a lighter/healthier take! This casserole is exactly that. This recipe is definitely different than my other homemade biscuits and gravy recipe. I like this recipe because the flavors scream biscuits and gravy but the fat, not so much!

Give this recipe a try and please comment how you like it!

Cheers!

Light Biscuits & Gravy Casserole

Ingredients:
6 oz pork sausage, cooked and drained
1 1/2 cups egg beaters
3/4 cup reduced fat cheese
1 country sausage packet (I use McCormick, try and look for a reduced sodium if possible)
4 grands biscuits, cut into bite size pieces

Directions: Preheat oven to 350°. Spray a 9×13 pan with cooking spray. Prepare the gravy with water per package, set aside. Evenly spread the biscuits on the bottom of the pan. Add the egg beaters to the pan and top with the gravy. Next sprinkle the sausage over the top and bake for 20 minutes. Remove from the oven and top with cheese and bake for 10 more minutes. Take out the casserole and let it sit for 5 minutes before serving. I cut a piece and add some of the sauce from the casserole right on top! Enjoy!

Notes: You can use turkey sausage for even healthier take, personally I don’t like the flavor as much. Sometimes you can even find reduce fat biscuits, those would work great as well.

Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!

Corn Casserole Muffins (Air Fryer)

I love to experiment with side dish recipes. These air fryer corn casserole muffins are a healthier and individual alternative to my original corn casserole. These have no butter at all and are made with less of each ingredient. They are delicious and tender. I actually served with chili and it was a perfect side dish.

Give these a try!

Corn Casserole Muffins

Ingredients:
3/4 cup Jiff corn muffin mix
6 T light sour cream
1 egg
15 oz canned corn
3/4 cup + 2 T canned creamed corn

Directions: In a medium bowl mix all the above ingredients till fully incorporated. Evenly add the mixture to 10 silicone cupcake liners. Preheat the air fryer, (mine preheats 400° for 4 minutes.) Add the cupcake liners to the basket or rack and cook at 330° for 15-17 minutes. Using a toothpick or knife, check a muffin to see if it comes out clean. If so, remove from the oven and let rest a few minutes, if the knife isn’t clean place back in the air fryer a few minutes. Enjoy.

Note: I use an air fryer oven. All air fryers are different. This cook temp/time may need to be adjusted to your specific air fryer. Cook time and temp is always trial and error with air fryers. You should check the muffins prior to the 15 minute mark. Maybe at the 10 minute mark.

Air Fryer French Toast Sticks

I’m obsessed with my new air fryer! I’ve had it since before the holidays and I honestly can’t get enough. I’ve been trying out so many delicious recipes. This recipe was one that surprised me! French toast sticks! Super simple, yet the flavors were awesome. Personally, I feel like it’s much easier than in a pan, and let’s be honest that’s pretty easy too.

Try this recipe if you want a quick breakfast. Keep in mind, every air fryer is different. The cook time and temperatures will vary.

Air Fryer French Toast Sticks

Ingredients:
8 slices of white bread or Texas toast
4 large eggs
3/4 cup milk
1 t vanilla extract
cinnamon, sprinkle (optional)

To serve:
favorite syrup
powdered sugar

Directions: In a bowl add in the milk, eggs and vanilla and whisk well together. Cut the slices of bread into thirds. Spray the air fryer rack or basket with cooking spray. Dip each stick into the egg mixture quickly on both sides. Remove from the egg mixture and place directly on the rack or in the basket. Complete with all break sticks. Sprinkle each stick on both sides with cinnamon, if desired. Preheat the air fryer. Add the rack or basket into the air fryer and cook at 350° for about 7-8 minutes flipping half way through. Cook until crispy. Remove from air fryer and sprinkle with powdered sugar and serve with syrup.

Notes: You can add regular sugar to the bread as well as the cinnamon. Personally I use the cinnamon and then powdered sugar. You can do whatever you like. I like mine on the crispier side as they are better to dip.

Pork Sausage Breakfast Patties

I never knew how easy making homemade sausage patties was until I did it.  I know most people just buy the pre-made ones at the store.  Sometimes they are full with extra stuff you don’t need or want! So, this takes care of that.  These come out delicious.  They are full of flavor. I love that you can make them and freeze them for later.  These are a must try!

Pork Sausage Breakfast Patties

Ingredients:
2 lb ground pork
1 egg
3 garlic cloves, minced/grated
1 t dried thyme
1 t dried sage
2 t garlic powder
2 t onion powder
2 t dried fennel, crushed/chopped
1 t salt
1 t pepper
2 T olive oil

Directions: Mix ground pork with egg and seasoning above.  Use hands to make sure all meat gets seasoned. Form into 2 oz balls and flatten out into patties. Complete with all of the meat and set aside.

Heat a large saute pan to medium high heat.  Add in olive oil and let heat 1-2 minutes. Add the patties to the pan and cook for 4-5 minutes on one side and then flip over.  The patties will start to brown.  Once you flip patties over cook for another 3-4 minutes making sure it’s completely cooked through.  Internal temperature should read 160.  Cook in batches as to not overly crowd the pan.

If you are making a lot of patties, just brown on both sides, add to a baking sheet and finish cooking through in the oven. Serve with your breakfast favorites!

These sausage patties are great to freeze.  Cool them completely, wrap with saran wrap and freeze.  To warm frozen patties put in microwave or heat in a skillet on low heat. It’s a great meal prep item!

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Lemon Blueberry Bread

I’m no baker, like at all! I think I’ve mentioned that a few times before.  Even making this bread, I felt more stressed then I usually do when cooking.  When I cook, I just put ingredients together, I then write them down if I enjoy the dish.  Baking, I feel like need to be much more exact. Lot of measuring or weighing!  I am trying to be more open to baking so maybe eventually I’ll enjoy it more.

Welcome this Lemon Blueberry bread! It actually came out very delicious.  It’s not super sweet.  It’s  perfect recipe for breakfast, not really like a dessert type bread.  You can always use some extra sugar if you like it slightly sweeter.

Lemon Blueberry Bread

Ingredients:
1 1/4 cup sugar
1 1/2 cup flour
2 t vanilla extract
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 large lemon, juiced
1 large lemon , zest
3 eggs
1 stick butter, softened
1 1/2 cup fresh blueberries

Directions: Preheat oven 350. In a medium bowl add in the butter and sugar.  Using a mixer on medium high cream the butter and sugar together.

Slowly add in the vanilla extract. Slowly add in the flour, baking powder, baking soda and salt. Continue to use the mixer to beat together.

Next add in the eggs, lemon juice and zest and continue to beat.

Once fully incorporated fold in the fresh blueberries.  Generously spray a 8×4 loaf pan with cooking spray and add batter into the pan.

Bake in the oven 55-60 minutes.  Check the bread after 45 minutes as ovens will vary.  You want a toothpick or a knife to come out completely clean.  Let cool completely before cutting.  This is a very important step.  This cake isn’t one to be eaten warm.

If the bread starts to brown to much but the inside isn’t cooked, cover with foil to cook the inside and prevent the exterior from becoming to dark.

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