Scrambled Eggs with Sausage Biscuits & Gravy

An easy one, and a two-parter. What did you do to deserve this? You can thank Mere. Normally I probably wouldn't have put this recipe online, but one of her friends demanded that I put the breakfast up and that Mere's picture appear on the blog. So, feast your eyes on Mere.

Anywho, scrambled eggs. Not hard to make, but I do have my own way of doing it. It might be the same as everyone else's way but who knows.

Ingredients

2 eggs

1/4 cup milk

shredded/sliced cheddar

salt & pepper to taste

5-6 drops of Tabasco (optional)

This is all guesswork (for 1 serving) except for the eggs, because I usually just eyeball the amounts. If you have the patience to shred your cheddar cheese, good for you. If you are like me, I cut a few slices and break them into small pieces then toss them in. I mix up the eggs with a fork, using it like a whisk. Toss a pad or 2 of butter into a pan, use the fork to coat the pan with the butter, then pour the mixture into the pan.

Try to resist the urge to mess with the eggs too much. Just let them be for a few minutes, then try to flip the entire mixture over if you can. The key is minimal contact! If you make these eggs well, you won't need any condiments. I love em.

Now for the Sausage Biscuits & Gravy, a favorite for Dennis. He introduced me to them and they are so simple yet utterly delicious. All you really need is a pound of breakfast sausage, some flour & milk, and a package of biscuits (unless of course you want to make your own from scratch).

First, put the biscuits in the oven and while you're waiting for them to bake, you can prepare the sausage & gravy. Just cook the sausage however you normally would - break it up in the pan and stir it occasionally. Once the sausage is done and you have a decent amount of grease in the pan, add 2-3 tbsp of flour and pour milk in until it covers the bottom of the pan (try 1 cup and work your way up from there if you are uncertain). Stir the mixture around until a gravy starts to form.. it shouldn't take more than a few minutes.

And that's it! Dennis likes to spread his biscuits around the plate and smother them with the sausage gravy, whereas I like separating my food into quadrants (as evidenced from the picture above). Happy breakfasting!

Easy Lasagna (No-Cook Noodles!)

We made lasagna for dinner tonight, which was off the hook in case you were wondering. I have used this recipe before and it makes the seemingly daunting task of lasagna-making much easier because you don't have to cook the noodles. We made it a little differently since we made our own noodles... that's right you heard me. Made the dough by hand and cranked it through the pasta machine. Boo ya.

Ingredients

1 pound lean ground beef OR 1 roll of sausage

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

2 eggs

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

Brown the ground beef in a large pan, drain the grease, and then add the spaghetti sauce. Let it simmer for 5 minutes. Dennis decided to switch things up and use hot sausage instead. It was a good substitute!

Mix the cottage cheese, 2 cups of the mozzarella, 1/4 cup of the parmesan, eggs, parsley, salt and pepper in a large bowl.

Now use a 9x13 inch baking dish and spread 3/4 cup of the sauce mixture in the bottom. Cover with 3 uncooked lasagna noodles, 1 & 3/4 cup of the cheese mixture, and 1/4 cup sauce mixture. Repeat the same layers twice. Top with 3 more noodles, the rest of the sauce mixture, and the rest of the mozzarella & parmesan. Add 1/2 cup water to the edges of the pan then cover the top with aluminum foil.

Put the pan in the oven for 45 minutes at 350 degrees. Remove the foil and bake for 10 more minutes. Let stand 10 minutes before serving so you don't burn yourself.

This lasagna is great and has a lot of servings. It's even better if you have some garlic bread to scoop up the extra gooeyness that will inevitably ooze out. :) Will feed at least 4 strapping young lads.

Side picture so you can see the layers! Here's the recipe from AllRecipes.com.