“Grab & Go” Sausage and Cheese Buttermilk Muffins

I am the world’s worst about eating the most important meal of the day.  Sometimes I will scramble some eggs on the weekend, but I almost NEVER think about breakfast during the week.  My biggest problem is time.  I always seem to be short of it.  Because I am just not a morning person.

Not. At. All.

That blaring alarm in the morning scares the crap out of me.  Then I cut it off and back to sleep I go.  This routine happens for at least 30 minutes every. single. morning.  So there goes the 30 minutes I could have had for breakfast.  And if I tried to get up earlier…well…you don’t want to know.

I decided this weekend that I really need to change that horrible habit.  And to ease into my new routine, I knew I needed something I could make ahead to “grab & go”, JUST IN CASE, I caved and hit that snooze button.  So I came up with these “Grab & Go” Sausage and Cheese Buttermilk Muffins!

Ingredients for Grab & Go Sausage & Cheese Muffins

Ingredients for Grab & Go Sausage and Cheese Buttermilk Muffins

Preheat your oven to 400 degrees. Brown your sausage (If you’ve read my other posts, then you know I use Wright’s Sausage) and drain very well. Next, you will want to mix your dry ingredients together (White Lily flour, salt, sugar & nutmeg). In a separate bowl, whisk together your beaten egg, buttermilk & melted butter.

Now…pour your wet ingredients into the dry and mix well. This will not be a smooth batter! So just make sure all of the ingredients are incorporated together and not over mixed. Finally fold in your sausage & cheese. You will want to grease your muffin tins with some cooking spray. I always use Pam Butter Flavored Spray. Then just spoon in the batter to the top of each tin.

Sausage & Cheese Muffin Batter

Sausage & Cheese Buttermilk Muffin Batter

Bake these for 15-18 minutes depending on your oven. You want the bottoms brown and the tops golden.  Let cool and then spoon each muffin out of the tin to serve.  I can just taste these now!!


Sausage & Cheese Buttermilk Muffins

Sausage & Cheese Buttermilk Muffins

Luckily…it’s the weekend. And this Sunday morning I’m not in a rush. So I’ll start my new routine off slowly. A cup of coffee, a magazine & my Sausage & Cheese Buttermilk Muffin(s).

Sausage & Cheese Buttermilk Muffin

Easy Sunday Morning to Enjoy These Sausage & Cheese Buttermilk Muffins

Thankfully, I’ll have the rest of the week to rush around and quickly enjoy these as a “grab & go”!

Hope you enjoy!!

Sausage & Cheese Buttermilk Muffins

  • Servings: 12
  • Difficulty: easy
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Credit: Simple Southern Living

2 1/2 c. Self Rising Flour
1/3 c. Sugar
1 tsp Salt
1 tsp Nutmeg
1 ¼ c. Buttermilk
1 Egg Beaten
¼ c. Unsalted Melted Butter
1 lb Browned Sausage (I used Wright’s Spicy)
1 ½ c. Grated Sharp Cheddar Cheese

1. Preheat oven to 400 degrees.
2. Brown the sausage & drain well.
3. Mix flour, nutmeg, sugar & salt.
4. In a separate bowl you want to mix beaten egg, buttermilk & melted butter together.
5. Pour the wet ingredients into the dry ingredients, mixing until incorporated.
6. Fold in cheese & browned sausage.
7. Spray muffin tins with cooking spray and then spoon in mixture to about the top of each hole in the tins.
8. Bake for 15-18 minutes or until golden brown on the bottom.

Let cool and then spoon out each muffin from the tin. Brush tops with melted butter or spray butter then serve.

Sunday Brunch with a Sausage, Potato, Onion & Italian Cheese Frittata

Weekends.  I LOVE the weekends! But…I REALLY, REALLY love the weekends when SUNDAY BRUNCH is involved!!  Brunch is one of my absolute favorite meals especially in the Spring & Summer!  And since the weather is starting to warm up…I’m really getting the fever for my favorite times of year!! Hundreds of different egg dishes, french toast, shrimp & grits, bloody mary’s, mimosas, BACON, sweet, savory….Oh. My. Goodness. There are just so many things I LOVE about Brunch!

So in preparation for those soon-to-be weekly Sunday Brunch’s…I’m reminded of one my easy to make favorites.  The Frittata.  Sounds Fancy doesn’t it?!?!  But in reality…it’s one of the easiest & cheapest meals you’ll ever make!  A Frittata is just an egg dish with no crust!  And it is not just for Breakfast or Brunch!  It’s a supper, a lunch, a snack…basically ANY time of day.  With ANY meats or veggies you want to add to it!

For this particular one, I used what I had in the pantry.  Eggs, onions, cajun sausage, hash browns, creme fraiche, italian cheese blend & fresh herbs.


Preheat your oven to 350 degrees.  Take your sausage and slice into 1/4″ to 1/2″ pieces.  And also slice your onion into small slices…not chopped.  I always buy Conecuh Sausage...because it’s simply the best around!

Make sure you have greased your cast iron or non-stick skillet well with the butter before you start so nothing sticks. Now, brown the sausage and onion together until the sausage is heated through and the onion is close to translucent.  Keep stirring occasionally so neither burns or overcooks. Add hash browns at the very end just to heat through and slightly brown.

Browning the onion & sausage just for a few minutes

Brown the onion & sausage together

While the sausage & onions are cooking, whisk together your eggs, thyme, creme fraiche, salt & pepper.  Make sure to use a whisk and not a fork to mix.  You want the egg mixture to be frothy and mixed well. If you have trouble finding creme fraiche, here are some tips…You can order it online, buy it at gourmet food stores or if you have a Fresh Market nearby! I prefer to use Vermont Creamery for all of my dishes.

The rest of the ingredients...

The rest of the ingredients…

Once the eggs are mixed well, pour on top of the sausage, onion & potatoes.  Let cook on the stove top for about 5 minutes until eggs are set on the bottom. Top with Italian Cheese Blend and place in the oven to finish cooking.

Frittata is almost ready!

Frittata is almost ready!

Finish baking in the oven for another 10-12 minutes until eggs are cooked through and cheese is browned on the top.  If eggs are cooked and cheese still isn’t brown, just turn on the broiler to finish.  Remove from the oven to cool slightly.  Top with more parmesan cheese, fresh chives or parsley!

Ahhh....Frittata with some fresh tomato slices

Ahhh….Frittata with some fresh tomato slices

Slice a tomato & dig in!!  Let me know what you think!  Enjoy!

Cajun Sausage & Potato Frittata

  • Servings: 4-6
  • Difficulty: Easy
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Credit: Simple Southern Living

1 medium onion sliced thin
1 lb Cajun Conecuh Sausage
2 cups frozen hashbrowns
6 large brown eggs
2 tbsp Creme Fraiche (or sour cream)
1 1/2 tsp salt
1 tsp pepper
1/2 c of milk
1 sprig of thyme
Shaved Italian Cheese Blend (Asiago, Parm, Romano, etc)
Butter for Greasing the Pan

**Spinach would be good to add as well.  Just adjust the potatoes to about half and cook spinach down with sausage & onions mixture.

1. Preheat oven to 350 Degrees & lightly grease your skillet on the sides & bottom with the pat of butter.
2. Slice Sausage in bite size pieces and begin to brown over medium-high heat in cast iron skillet.
3. When there is some grease at the bottom of the pan, add onions until tender.
4. Then add potatoes and mix stirring frequently to heat through and lightly brown.
5. Whisk the 6 eggs, crème fraiche, milk, salt, pepper & thyme leaves together until mixed smooth (use a whisk and not a fork).
6. Pour egg mixture on top of browned potatoes & onions.
7. Sprinkle shaved cheese mixture on top of eggs while they are setting.
8. Let eggs set on the sides & bottom for about 5 minutes on medium heat.
9. Finish baking eggs in the oven until cooked through and lightly brown.  But not overcooked. 10-15 minutes.

Garnish with more thyme leaves, parmesan or chives.

Pasta Night! Beef & Sausage Pasta with Spinach & Fresh Herbs

Pasta! My absolute favorite Carb!  I mean…who doesn’t like Pasta?!?!  That would just be Un-American!  Or Un-Italian!  Or…Un-Everything Normal in this Entire Universe!!!!  Pasta is one of those foods that is so easy to keep handy in the pantry.  So many different shapes, sizes and uses!  Homemade or dried, it’s so versatile and quick to use for a well planned meal or for any last-minute meals like this one!!

I have been away from Simple Southern Living for a couple of weeks because I catered my first wedding (more to come on that very, very soon…EEEK)!  So the last thing I’ve really wanted to do since was a lot of cooking!  But this week, I had a real craving for some good, hearty pasta!  So here is what I had in the pantry.  Everything but the sausage & fresh herbs.

**Disclaimer…the wine is not for use in the recipe!  That was all for me to enjoy.  All by itself. All of it.


Beef & Sausage Pasta Bake Ingredients–And Wine.

This is only a 2 pot meal, so very easy clean up!  Get your pasta water started while you are chopping the onion, garlic & herbs and preheat your oven to 350 degrees.  Next you will want to heat a pan large enough for all of the ingredients.  I used a 12″ Stainless Chicken Fryer. (If you don’t have a big enough pan…you’ll have 3 pots because you’ll need a casserole dish later.)

Brown the Wright’s mild sausage & lean ground beef with the onion & garlic you just chopped.  I didn’t use any oil.  The sausage had enough oil to brown ground beef without adding any extra.  Which meant I also didn’t have to drain my pan! Also add in the red pepper flakes, salt & pepper.  Once this is browned, your pasta water should be ready to boil the noodles.  Make sure you always salt pasta water!  To quote the great Mario Batali, now a host on the wonderful show ‘The Chew’…”Salt the Water Like the Sea”!  Boil the noodles until they are cooked al dente.  Usually about 1-2 minutes less than the package instructions for my preference.  Then drain.

Noodles Boiling, Meat & Tomatoes Simmering.

Noodles Boiling, Meat & Tomatoes Simmering

Finish the sauce while the noodles are boiling. Add in your whole tomatoes, tomato paste, oregano, basil & more salt & pepper if needed.  Let the mixture simmer & reduce down slightly.  For any Italian dishes that call for tomatoes, I always use whole San Marzano Tomatoes.  They are easy to break up in the pan while you stir and I think they just have more flavor.  I usually use Cento San Marzano Whole Peeled Tomatoes.

Next add in heavy cream, spinach & parmesan cheese to sauce. You just want the spinach to be slightly cooked down.  Then stir noodles into the mixture.  Top with more parmesan & mozzarella cheese then bake in the oven for a few minutes until cheese is slightly melted & brown!




You can top this with a little more basil, olive oil and certainly some fresh grated parmigiano-reggiano cheese!  Serve it with a salad, some toasted bread or just by itself! So easy and quick but everyone will think you were cooking away for hours!  Let them think it!!  This is a dish they will be sayingComplimenti Alla Cuoca”…or Compliments to the Cook!

Buon Appetito!!!

Buon Appetito!!!

Let me know what you think! Alla Salute!

Beef & Sausage Pasta with Spinach and Fresh Herbs

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: Simple Southern Living

1 lb of Lean Ground Beef
1 lb of Mild Sausage
3/4 pkg No Egg Pasta Ribbons
1 28 oz Can San Marzano Whole Tomatoes
3 oz Tomato Paste
3/4 Bag of Spinach
3/4 c. Parmesan Cheese & More for Topping
8 oz Fresh Mozzarella
1 c. of Heavy Cream
2 tsp Red Pepper Flakes
1 Medium Onion, Diced
2 Garlic Cloves, Chopped 
1 1/2 tbsp Chopped Fresh Oregano
5 Basil Leaves Chopped
Salt & Pepper to Taste

1. Preheat oven to 350 degrees & boil water for the pasta.
2. Chop onion, garlic & fresh herbs.  
3. Next brown the sausage, lean ground beef, red pepper flakes, onions & garlic in a heavy deep skillet.
4. Once this is browned, go ahead and salt the boiling pasta water very well then stir in the noodles. Cook 1-2 minutes less than the package directions then drain.
5. Finish the sauce while the noodles are boiling.  Make sure there isn’t any excess oil in the pan.  Drain if needed.
6. Add in the tomatoes, tomato paste, oregano, salt & pepper.  Stir until the tomatoes are broken up and mixed well.  
7. Let sauce reduce a little.
8. Add in fresh basil, heavy cream, parmesan cheese & spinach.  Let spinach cook down slightly.
9. Finally stir in noodles and toss to coat.  
10. Add any salt & pepper to taste if needed.  Top with parmesan and slices of mozzarella.
11.Bake just until cheese is melted and slightly brown.  
12. Drizzle with olive oil, fresh parm or more basil if you like.