Tag Archives: breakfast

Willa Deane’s Breakfast Casserole

From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!


  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Kale Quiche

Kale Quiche
Adapted from Spinach Quiche recipe from Allrecipes.com 


  • 1/2 cup butter (I used 3 tbsp.)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used fresh kale instead of spinach)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled (I had plain feta and added oregano, basil, and rosemary)
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten (I used cuckoo maran and araucana eggs from Farmer Z)
  • 1 cup milk
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C). (I baked the crust for 5-7 minutes before I put anything in it.)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach (kale), mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.


The second time I made it I used gorgonzola instead of feta, mozzarella instead of cheddar cheese, and capers instead of mushrooms. The flavors in both variations were DIVINE!

Oatmeal Pancakes with Link Sausage


When spring arrived, or when the spring farm share began, so did the eggs…

WOW! Eggs in my box! And….they’re….colored?


Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.

I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.


While waiting, I started the link sausage.


Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!


The sausage is almost done…



I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)

VERSATILE OAT MIX (a recipe from my Mom!)

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
1 egg, beaten
1 cup water

In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).

TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.

Duck Eggs


A few months ago, Farmer Z informed his members he was changing over to ducks rather than chickens for eggs. This week I get to try some!

Look how much bigger they are than chicken eggs! (Farmer Z’s duck eggs on the left, grocery store chicken eggs on the right.)



Thankfully, Aandwsayre sent me some links on duck eggs vs. chicken eggs. When I read duck eggs were excellent for baking, I immediately thought of the freshly milled whole grain bread I make every couple days for my family. The recipe calls for one egg per two pounds of dough. I think these two loaves are the most perfect I’ve made!


I continued to make bread, this time with a chicken egg, and look at the difference at the two batches! (two loaves on the left made with Farmer Z’s duck egg and two loaves on the right made with a store-bought chicken egg)




I started the process to make green puree from Sneaky Chef but got interrupted. How surprising! 😉 The greens I was using were a mixture of turnip (fast and slow cook) and mustard. I washed, tore the leaves off, and boiled and drained them, then stored them in the refrigerator so I could get to the other vegetables later.

Those greens stared at me for a few days every time I opened the fridge. So one morning, I put some in my scrambled eggs. The next night, I added some to a fettuccine alfredo with chicken dish. I realized the possibilities were endless! The best thing about it was they were already prepared. Though I love the time washing, tearing, chopping, and preparing the produce, I can’t spend all day in the kitchen! (Though this experience has made the kitchen a pleasant place for me!)

Well, I have a new batch of greens from my box now so I can continue the green puree…sometime.

To be continued…

mustard greens

mustard greens (Photo credit: Wikipedia)

turnip top, turnip greens

turnip top, turnip greens (Photo credit: Wikipedia)