#FRIDAYFOOD Celebrating National Breakfast Food Month — YUM!!!

Waking up to the smell of bacon cooking – what a fantastic way to start the day! Or end the day or enjoy lunch, for that matter!

Crispy, thick-cut bacon, a pile of scrambled eggs, a blueberry muffin and a few strawberries on the side is my ideal weekend breakfast. Or homemade pancakes with crispy edges with lots of butter and syrup and two or three slices of bacon – at our house, that could happen for breakfast or supper! Lana Dodd Hitt also loves pancakes and bacon for breakfast.

Pepper and I are not the only “breakfast for supper” fans. Ashley Green and Bethany Bryant Cooper both said they also love breakfast for dinner. Ashley’s sister, Emily Green, said they had breakfast for supper last Sunday night, and she thinks it may be their new Sunday night tradition!

I looove waffles but I don’t have a waffle maker,” said Emily Green. “(And you ) Can’t forget bacon, sausage and eggs also!”

Ashley said she loves all kinds of breakfast foods.

“Breakfast food is a win no matter what time,” Ashley Green said.

Just talking about it makes me hungry for some pancakes! September is National Breakfast Food Month, so I asked Facebook and Twitter friends and followers, “What are your FAVORITE things to eat for breakfast (if you had time and energy to prepare breakfast, that is!!!)?” I had quite a few responses!

Several mentioned they loved breakfast casseroles. Sue Ingram Stidham said she loves breakfast casserole.

“It is delicious and can be made the night before, cooked in the morning, and served with fruit and biscuits or toast,” Stidham said. “YUM!”

Sheila Murphy said she loves to make a sausage and cream cheese casserole with fresh fruit for breakfast.

I have a breakfast casserole that we love, but sometimes have to modify it for the crowd. Now, I love it “as is,” but Pepper does not like mushrooms (says they are evil!) I have family members who are not big fans of spinach, so instead of them picking it out of the casserole, I will leave it out if they will be eating with us.

Eggs Florentine Casserole

1 10 oz. package of frozen spinach

1 cup (4 oz.) of shredded cheddar

1 lb. of ground pork sausage, crumbled and cooked

2 cups sliced fresh mushrooms

6 green onions chopped

2 Tablespoons of butter

12 large eggs, lightly beaten

2 cups whipping cream

1 cup (4 oz.) shredded Swiss Cheese  (I usually buy slices and shred this myself)

¼ or more teaspoons of paprika

Cook spinach in microwave as directed and drain. Do not add water to it.

Sprinkle cheddar cheese in the bottom of a lightly greased 9×13 inch baking dish. Spread spinach over the cheese.

Brown sausage in a large skillet; stirring until it crumbles and browns. Drain and sprinkle over the spinach.

Sauté mushrooms and green onions in butter over medium high heat until tender. Sprinkle sautéed veggies over the sausage layer.

Combine eggs and whipping cream, beating with a wire whisk until blended. Pour egg mixture over the entire casserole.

Top with Swiss cheese and sprinkle with paprika. Bake uncovered at 350 degrees for 40 minutes or until set.

(I have divided the casserole into two smaller baking dishes, to have supper for two nights during the week! LOVE!)

Paula Alford loves a super healthy protein shake for breakfast: Arbonne Chocolate/Vanilla Protein Shake with blueberries, bananas and almond milk.

“Nothing more nourishing for you, especially to start your day,” Alford said. “DELICIOUS!!!”

Jan Russell Miller likes protein for breakfast – no carbs—but does it the old-fashioned way, eggs and bacon.

In the spirit of no or low carbs for breakfast, Christie Colvin said she loves waffles and bacon, but she makes her waffles very low carb. To this recipe, Colvin will add vanilla and some grated unsweetened coconut.

Fluffy Keto Pancake/Waffle Recipe

This keto-friendly batter works great for either pancakes or waffles, producing an end product that is delicious, fluffy, and disturbingly similar to the real thing. Per serving (pancakes): 200kcal, 15g fat, 9g protein, 5g total carbs – 3g fiber = 2g net carbs. Share this:Share



·         4 ounces cream cheese, softened

·         4 eggs

·         2 teaspoons vanilla extract, or sugar free vanilla syrup

·         1 tablespoon sugar substitute, or more to taste

·         4 tablespoons coconut flour

·         1 1/2 teaspoons baking powder

·         1 dash cinnamon (optional)

·         1/2 teaspoon maple extract (optional)

·         almond milk or half and half as needed

For pancakes only:

·         1/2 teaspoon additional baking powder

For waffles only:

·         1 tablespoon melted butter (optional, but recommended)


1.       Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.

2.       Add baking powder and coconut flour, blending again until well combined.

3.       NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.

For Pancakes:

1.       Using an electric griddle set to 300 degrees F or a greased pan over medium heat, pour batter to form circles between four and six inches in diameter.

2.       Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

1.       Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.

2.       Serve with butter, sugar free syrup, and/or fruit/jam.

Nancy Latham said she loves eggs and bacon for breakfast or supper, but she also loves a good homemade biscuit. And coffee – “always coffee.”

Tami Jones is another coffee lover! But she also loves orange juice with her biscuits and gravy and a bowl of buttery grits.

“I love all breakfast food,” said Margaret Kidd Adams. “Waffles, sausage, eggs, bacon, pancakes, hashbrowns, toast, biscuits, omeletes, crepes, (all of it!)”

Tina Carpenter loves to make ricotta doughnuts, pecan pancakes and breakfast burritos.

Carmen Caldieraro loves French toast and so does Cala Tabb, but add fried eggs and bacon at the Tabb house!

Linda Little loves to make homemade cinnamon buns and have a little fruit with them for breakfast. Becky Johnson said cinnamon rolls are her grandchildren’s favorite.

“I make them with canned or frozen biscuits,” Johnson said. “Very good and easy.”

Cinnamon Rolls
Makes 10

  • 7.5 oz. can of Biscuits
  • 2 tbsp. unsalted Butter, melted
  • 1/2 c. Brown Sugar
  • 1.5 tbsp. Cinnamon
  • finely chopped Pecans


  • 1/2 c. Confectioners Sugar
  • 1-2 tbsp Milk
  • 2-3 drops of Vanilla Extract

Preheat oven to 350 degrees Fahrenheit. In a shallow dish combine the brown sugar and cinnamon and whisk to combine. Take one biscuit and roll that into a long cylinder. Dredge the dough through the melted butter and into the cinnamon sugar mixture. Roll that up and place in a buttered baking dish. Follow the same steps with the remaining biscuits. Top the rolls with the chopped pecans and bake for 20 minutes. After removing from oven, brush the glaze onto the rolls and let cool until ready to serve.
The glaze is easy to make; simply combine the three ingredients in a bowl and stir will with a fork or whisk. You can adjust the milk/sugar as needed. It should be thinned out but not too runny. Try an experiment and swap the milk and vanilla with orange juice for a nice orange glaze.

Amanda Richardson said she loves Hashbrown casserole, eggs, bacon, and biscuits! This is a hashbrown casserole recipe I can’t wait to try.

Hashbrown Casserole

 ·         2 (10.75 ounce) cans condensed cream of chicken soup

·     1 1/2 cups sour cream

·         2 tablespoons butter, softened

·         2 tablespoons dried minced onion flakes

·         ground black pepper to taste

·         1 (2 pound) package frozen shredded hash brown potatoes, thawed

·         4 ounces extra sharp Cheddar cheese, shredded

·         1/2 cup crushed cornflakes cereal

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes. Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Now, I have never tried Eggs Benedict, but Carolyn Swanson said it was her favorite breakfast food.

Eggs Benedict

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

But the best answer of the week was DEFINITELY from Bryan Carrubba (the pastor that officiated my wedding to Pepper!).

“Meat (either bacon, sausage, ham, beef, pork, lamb, squirrel, rabbit, venison, elk, moose, caribou, etc., etc. or some combination thereof), eggs, lots of eggs, gravy if potatoes and biscuits are served, or grits with lots of butter, and tomatoes, again lots of tomatoes,” Carrubba said. “Toast if no biscuits. Coffee, gallons of coffee, hotter than Hell, blacker than sin, and thick enough to float a horseshoe. And maybe a little taste of something kept in a jug out in the barn, just to open your eyes and ward off the chill. I’d make the time and I’d be glad to do the cooking.”


Do you have a favorite breakfast food or recipe you would like to share, please send it to gwenwoodssisson@yahoo.com.




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