It seems like every weekend I pop out of bed with the urge to make a Big Country Breakfast. Sometimes that is pancakes, waffles, biscuits and gravy. But this weekend I used my incredible produce from JS Farms and the farm fresh eggs to make a frittata. It is loaded with everything garden fresh!! Divine to eat and the fan loved it! It is even super to make for a quick dinner!
Big Country Frittata
10 eggs
1/2 cup milk
Salt and pepper
1 pound breakfast sausage
1 onion, chopped
Fresh spinach
Bell peppers, chopped
Cherry tomatoes
Zucchini, sliced
3 potatoes, sliced thin
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
Preheat oven to 375 degrees. In a oven proof skillet brown meat with onion. Add in the veggies. Whisk together in a medium sized bowl the eggs, milk, Parmesan cheese, salt and pepper. Pour egg mixture oven the top. Sprinkle with cheddar cheese and place in the oven to bake for 20 minutes. Slice and serve with warm biscuits.
Once you make the frittata here is another dandy. Homemade BAKED donuts. Invest in a little donut pan and your options are endless. My kids love when I make these for sleepovers! Set out glazes and toppings and let the kids decorate their own!
Applesauce Donuts with Maple Glaze
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 cup applesauce
1 teaspoons cinnamon
1 teaspoons salt
1 teaspoons baking powder
1 3/4 cups Shawnee Mills All-Purpose Flour
1 cup powdered sugar
1/4 cup Griffin’s pancake syrup
Preheat oven to 350 degrees and spray a donut pan well with nonstick cooking spray. Mix together the oil, eggs, sugar and applesauce. Stir in the cinnamon, salt, baking powder and flour. Pour the batter into a ziplock bag and snip the edge. Squeeze into donut pan filling 2/3 of the way to the top. Bake for 15 minutes. Remove from the pan and allow to cool.
To prepare glaze: mix together the powdered sugar and syrup. Dip donuts and set on a piece of parchment paper to allow glaze to set. Sprinkle with nuts or sprinkles.