You’ll need a fast breakfast or easy dinner when school starts back.
Here are a few ideas to try from Southern Sisters in Thomasville.
Sausage, Egg and Cheese Pie
1 deep dish frozen pie crust (or homemade pie crust)
6 large eggs
1 pound of cooked, drained, and crumbled Neese’s brand sausage
1 cup shredded medium or sharp cheddar cheese
½ cup cream
½ cup whole milk
2 tsp salt
1 tsp black pepper
Preheat oven to 400 degrees. Poke holes in crust with a fork in about ten places to keep from bubbling. Precook crust for 8-10 minutes. Take out of oven and let crust cool. Meanwhile, beat eggs in a bowl with a whisk until you see one consistent color. Add sausage, cheese, cream, milk, salt and pepper. Mix well with whisk and pour into crust. Place pie in oven and bake for 35 minutes or until pie is set. Serve warm. Tip – add chopped jalapenos and sautéed onions and top with salsa for a Mexican style breakfast pie!
I have made this pie for years in advance to have on Christmas morning. It’s so easy to just pop it in the oven while we watch the kids enjoy what Santa has brought them, and it makes Christmas morning a little less crazy! It’s a fabulous gift on a budget that anyone will appreciate as well. Simply bake the pie, wrap it pretty, and tag it with the instructions.
Apple Praline Baked French Toast
1 loaf Texas Toast
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 tsp apple pie spice
Dash fine ground sea salt
Spray 9x 13 casserole dish with nonstick spray. Layer the Texas Toast upright in the dish slightly overlapping. (as if you took the plastic off the loaf and let it fall naturally. Whisk together the rest of the ingredients in a bowl until well incorporated with no clear spots in the eggs. Pour over toast, making sure to lift each piece so the mixture seeps in between the slices. Cover with foil and refrigerate overnight.
2 sticks butter
1 cup packed brown sugar
1 small can apple pie filling
1 cup chopped pecans
Melt butter in pot on stove. Add brown sugar and stir until melted. Add corn syrup and stir until melted into mixture. Add pie fill-ing and stir quickly. Pour topping over toast, sprinkle with pecans, and bake at 350 degrees for about 30-35 minutes.
Meatloaf or Meatballs
2 lbs ground beef (I use at least 80 percent lean)
1 cup chopped green bell pepper
1 cup chopped onion
16 oz. can diced tomatoes (no juice)
1 cup panko bread crumbs
2 eggs lightly beaten
1/2 cup 57 sauce
1/2 cup ketchup
2 tsp salt
1/2 tsp ground black pepper
Mix all ingredients well, pat down in pan of your choice ( I use cupcake pans for individual servings) , or roll into balls for meatballs. Bake at 375 degrees for about 25 minutes. After cooling completely, you may freeze these in freezer safe plastic bags, or serve warm with meatloaf sauce and onions. If using recipe as meatballs, add spaghetti and your favorite marinara sauce and top with Parmesan cheese.
2/3 cup ketchup
2 tbs. mustard
4 tbs. brown sugar
Mix together in sauce pan until sugar has dissolved.
Flash Fried Onions for Meatloaf
Cut a small whole Vidalia onion into thin rings and separate. Mix 1/2 cup self rising flour and 1/2 cup cornmeal in bowl. Dredge in flour mixture, then in a bowl of buttermilk, then flour again. Deep fry in canola oil. Sprinkle with salt when golden brown. Place on top of meatloaf with sauce and serve hot!
Crock Pot Roast Beef and Veggies
Beef Chuck Roast (4-5 pounds)
1 cup all purpose flour
1/4 cup canola oil
Salt and pepper
1 package onion soup mix combined with 1 cup water
1 cup beef broth
1 small bag fingerling potatoes
1 cup baby carrots
1 cup sliced onions
1 cup sliced celery
Towel dry the roast and sprinkle generously with salt and pepper. Dust the entire roast with flour. Heat oil in pan to medium high and sear each side of roast. Place vegetables in crock pot (you can freeze the veges the night before so that it they don’t break down as much while slow cooking). Take seared roast and place on top of veges (fat side up), add broth and soup mix, cover and cook on low for 7-9 hours.