Breakfast pie

I love making this easy casserole on the weekends. To save time, sometimes I will cook the sausage the day before and just mix everything together the morning of. This casserole can be made in a cast iron skillet*, pie dish or 8×8 baking dish. It can be doubled to feed a crowd and fit into a 9×13.

* When I cook the sausage the morning of, I cook it in a cast iron skillet. Then I scoop the crumbled sausage with a slotted spoon into my bowl with the other ingredients and leave the drippings in the skillet. Pour the mix into the hot skillet and bake in the oven. You get the most crispy crust!

Breakfast pie

3/4 Cup Bisquick (Baking mix)
3/4 Cup Milk
4 Eggs
4 oz Shredded Cheddar Cheese
1/2 lb Crumbled Cooked Sausage*


Mix together baking mix, milk and eggs. Add in cheese and cooked, crumbled sausage. Stir to combine.

Bake in a greased 9″ pie pan or 8×8 baking dish at 350˚ for 40 minutes or until golden and set in the middle.

* I just use the whole roll – 1lb. Alternatively you can cook the whole pound and freeze half for another day.

Cooking, Recipes

Curried Turkey Pumpkin Chili

curried pumpkin chili

First of all, my photo does not do this recipe justice. I forgot to get a photo of mine before I started eating it, so this heavily tortilla chipped version is a quick snap of my husband’s bowl. This is SO easy

I used frozen ground turkey and just dumped everything in and stirred. Once the turkey started to thaw, I crumbled it up with a wooden spatula and let it continue to cook.


  • 1 lb ground turkey
  • 1 small diced onion
  • 2 cups chicken broth
  • 1 can pumpkin purée
  • 1 4oz can diced green chilies
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 15oz can white beans, rinsed and drained


Dump everything in the crockpot on low. Let the turkey cook a little, then crumble up into pieces. Alternatively, you can precook the turkey in a pan and add cooked, crumbled turkey to the crockpot and cook for less time. Mine cooked about 6 hours.


Rigatoni alla Vodka

This is SO good..


  • 1 lb rigatoni
  • 1 Cup heavy cream
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1 large shallot, diced
  • 1 tsp salt
  • 4 cloves garlic, diced
  • 1 6oz can tomato paste
  • 1/2 Cup vodka
  • 1 pinch of red pepper flakes
  • Fresh ground pepper, parsley, Parmesan cheese for serving


Cook pasta in large pot of salted water. Drain, reserving 1 cup of pasta water.

In a large bowl, stir together the cream and pasta water. Set aside

In the pot, melt butter over medium heat, add shallots and 1/2 tsp salt. Cook, stirring until golden brown. Add garlic, stirring until fragrant – about 1 minute. Add tomato paste and red pepper flakes. Cook, stirring for 3 minutes. Add vodka and cook, stirring until smooth.

Turn heat to low and add reserved cream and pasta water mix and 1/2 tsp salt. Stir until combined and add in pasta. Top with fresh ground pepper, parsley flakes and Parmesan cheese if desired.