breakfast · Eggs

Omelet Bar Fellowship

Years ago I remember hearing Ina Garten say, “Having an omelet party is a bad idea. By the time the last person’s omelet is made, everyone else is done eating!” When our small group decided to have omelets for a fellowship time, and I knew there would be close to a dozen people at our house, I knew I had to come up with a better plan than standing at the stove making omelets and missing all the guests that had gathered.

The solution was really easy! I filled the egg mixture into muffin tins, then everyone chose two of the muffin cups as “theirs.” They filled a small bowl with the ingredients

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Make Ahead Individual Omelets

Make ahead omelet1

What’s cuter than an individual omelet? One that you can make and freeze ahead of time! These little omelets take a little work on one day to give you the ease of having a homemade omelet ready to thaw and heat in the microwave in minutes! Mine actually never made it to the freezer, so just so you know, you could just make them and put them in the fridge for tomorrow and the next day’s breakfast. Here’s how you make them:


Frozen hash browns, thawed
9 Eggs
3/4 Milk
Cooked Bacon
Onions, chopped
Green and red peppers, chopped
Tomatoes, diced
Shredded Cheese

Yield: One dozen

I added hash browns to mine, which you could totally skip, if you’d rather just have the egg.
Spray a muffin tin with cooking spray and put thawed hash browns in the bottom. Spray a little more cooking spray over the potatoes. Bake at 400 until they’re getting brown and crispy.

hash browns

Chop bacon. Dice ham, and any other add-ins like green and red peppers, onions, tomatoes and cheese. Mix whatever ingredients you want in a bowl. Sprinkle over top of cooked potatoes.


Scramble the eggs; add milk. Add salt. Pour egg mixture over eggs. Bake at 375 for about 20 minutes. Let set just a bit. They are ready to serve, or after cooling, refrigerate or freeze for later consumption!

Make ahead omelet

It’s great to have a fast, healthy choice for breakfast! You need to make up some of these so you can enjoy the morning due to a delicious start!

With love from my country kitchen,


Brunch in the Country

I enjoy setting the tables differently each week. I used vintage half aprons on the backs of the chairs. They made a pretty slipcover and added a touch of whimsy.

I’ve shared here about Apples of Gold, a mentoring ministry that revolves around the Scriptures and cooking instruction. The Lord has opened the opportunity to begin our second group of young women. (Happy Cheer!!!) We have had two lessons so far, and it’s been such a blessing. My heart is always so full when they’re here! It’s the joy of seeing this longtime dream and vision come true. Proverbs 13:19 says, Desire accomplished is sweet to the soul. How true that is!

At our first session we had a brunch menu. I taught them to:

  • make their own frozen hash browns
  • make a quiche
  • Make an egg casserole
  • Bake English muffins
  • Bake Cinnamon Cream Cheese Roll-ups

So much to cover, but we got it all in! Then the last hour we got to indulge and eat it! Here was the menu:

 Breakfast Sausage Casserole
Bacon and Cheddar Grits Quiche
Hash Browns
English Muffins
Cinnamon Cream Cheese Roll-ups
Orange Julius


Breakfast Sausage Casserole (from Cooking Light)


Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.

Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

This quiche is OUTSTANDING! The cheddar grits crust substitutes the normal pastry crust and is soooo good! The egg mixture is light and fluffy – a perfect start to a great day!!!!

Bacon and Cheddar Grits Quiche –
From Southern Living


6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

Preparation –

My Notes:  I did steps 1-3 a day in advance. This simplified the process greatly!

1. Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

3. Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

4. Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

5. Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.


These Cinnamon Cream cheese roll-ups served as a little appetizer when the ladies arrived. They’d make a great dessert, appetizer or snack! They are inexpensive, easy and a great treat!
Cinnamon Cream Cheese Roll-ups

  • 1 loaf of thin, white bread
  • ⅔ bar of cream cheese (8 oz. bar), softened
  • ½ cup powdered sugar
  • ¾ cups sugar
  • 1 TB cinnamon
  • ½ cup butter, melted
  1. Cut off the crust of the bread.
  2. With a rolling pin, flatten bread.
  3. In a small bowl combine cream cheese and powdered sugar until well blended.
  4. In a separate bowl combine sugar and cinnamon – set aside.
  5. Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
  6. Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
  7. Place on an ungreased cookie sheet.
  8. Repeat for remaining pieces of bread.
  9. Bake at 350 for 16-20 minutes until golden brown. Serve warm.


This was not a low-calorie meal, but it was a mixture of things to introduce the ladies to different kinds of recipes, different cooking techniques, and prepping ahead. Brunch can be a fun meal to prepare, and then you won’t need lunch, so that makes the splurge a little less guilt ridden!

I hope you’ll try some of these recipes. It’ll start your day of with a happy tummy!

With love from my country kitchen,