Wednesday, May 1, 2019

Brinner (Breakfast for Dinner)--April 4, 2019

For some reason, breakfast always tastes better for dinner--BRINNER! We had a lot of variety at our meeting.

Anna made "Golden Potato-and-Smoked Sausage Hash." A breakfast full of hearty meat and potatoes!

I contributed a "Refreshing Winter Fruit Salad." A light treat to have for breakfast!

Paula brought "Zippy Egg Casserole." Spicy sausage, cheese, and eggs is a nice comforting breakfast.

Trudy C. made "Baked Pumpkin Cream Cheese French Toast." A deliciously sweet breakfast perfect for a fall day!

Jan made "Crescent Quiche." Using a refrigerated crescent roll dough is a great time saver for this quiche!

Mary A. created "Taco Egg Bake" based on a breakfast item she enjoys at a local restaurant!

Trudy L. made "White Sausage Gravy," a breakfast she makes a lot.

Roger also made "Biscuits and Gravy." A simple and quick gravy recipe to go over some biscuits.

Margene baked "Apple Bread" and "Banana Bread." Breads are her favorite part of breakfast!

Sue R. baked "Apple Pecan French Toast, " a sweet recipe found on the Zulla sugar bag!

Don made "Brined Pork Chops," which was a great addition to our brinner!

Josh brought in a keto recipe for a "Cheese and Bacon Frittata." It's a pretty adaptable recipe to make for your palate.

Pat R. made "The Not Just for Sunday Breakfast Casserole."  A traditional breakfast casserole with hash browns on the bottom and an egg mixture on top.

Margaret brought "Brunch for a Bunch," an egg recipe she has been making for a long time!

Rose Mary made "Waffle Sausage Breakfast Casserole."Waffles and bread are the base for this casserole!

Rose Mary also baked "Ina's Lemon Cake."

Sue S. made "Crustless Spinach Quiche." The sauteed onions and mushrooms helped make a "crust" for this quiche.

There were many great recipes shared and more to try next time! Getting hungry? Join us May 2 at 6:30pm at Franklin Public Library. The theme is Travel the Globe--Explore the world's different cuisines, whether it's local, regional, or global!

All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Ina's Lemon Cake

The "Lemon Cake" recipe by Ina Garten can be found at Food Network.

Submitted by Rose Mary Walecki

Garten, Ina. "Lemon Cake." Food Network, Accessed 30 April 2019.

Apple Pecan French Toast

The "Apple Pecan French Toast" recipe can be found at Zulka. Also, can be found on the Zulka Sugar bag called "Cinnamon Apple French Toast."

Submitted by Sue Richichi

"Apple Pecan French Toast." Zulka, Accessed 30 April 2019.

Tuesday, April 30, 2019

Waffle Sausage Breakfast Casserole


  • 14 oz. Polish sausage
  • 1/2 cup diced red pepper (kielbasa)
  • 10 large eggs
  • 2-1/2 cups milk
  • 1-1/4 tsp. salt
  • 3/4 tsp. pepper
  • 2 green onions, sliced
  • 9.5 oz. shredded sharp cheddar cheese
  • 8 oz. frozen waffles
  • 6 oz. whole wheat bread
  1. Preheat oven to 375°F. 
  2. Cook sausage over medium heat, breaking up as you go, in an oven safe 10 inch cast iron skillet. Drain fat.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in green onions, cheese, waffles, bread, and sausage. Pour into skillets and bake for 30 minutes. 
  4. Cover with foil and bake an additional 30 minutes.
  5. Serve with maple syrup!

Submitted by Rose Mary Walecki, adapted from

Not Just for Sunday Breakfast Casserole

The "Not Just for Sunday Breakfast Casserole" was found in an advertisement by Sentry Foods.

Submitted by Pat Reilly

Sentry Foods. “Not Just for Sunday Breakfast Casserole.” What's for Dinner?. Print.

Taco Egg Bake


  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 8 eggs
  • 1/4 cup milk
  • 2 tbsp. cut butter
  • 1 green pepper, chopped
  • Tomatoes, chopped
  • 1/2 cup shredded cheddar cheese
  1. Brown beef and add taco seasoning.
  2. Mix eggs, milk, and butter and put in bottom of pan. Cook until set.
  3. Put taco meat on top of cooked eggs and top with green peppers, tomatoes, and cheese.
  4. Serve with salsa and/or sour cream.
Submitted by Mary Arndt

Crescent Quiche


  • 2 (8 oz.) cans crescent rolls
  • 2 (8 oz.) packages brown and serve sausage, sliced
  • brown mustard to taste
  • 3 cups shredded Monterey Jack Cheese
  • 9 eggs, slightly beaten
  • 1 cup and 2 tbsp. milk
  • 1/2 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. pepper
  1. Preheat oven to 425°F.
  2. In an ungreased 9x13 inch pan, press rolls over the bottom and a 1/4 inch up the sides. Seal perforations. Spread the dough with brown mustard to taste. Place the sausages over the crust. Sprinkle with cheese.
  3. Combine remaining ingredients and pour over the cheese.
  4. Bake for 20-30 minutes until deep golden brown.
Submitted by Jan Luepke