bake + love + venture: eggs

If you love breakfast food and have never had quiche...you're missing out! Two words - egg. pie! Now...here's my problem with it - pie crust. It's not that I hate pie crust...I'm just not a fan of the extra crimped edge. I whipped up this quick recipe for a Sunday School breakfast recently and there were just enough leftovers for my lunch!

What you'll need:
- 1 can buttermilk biscuits
- 1/2 lb breakfast sausage (cooked and drained)
- 1/2 to 1 c shredded cheese (I prefer cheddar)
- 6 eggs
- 1 c heavy cream
- seasonings (you pick)

What you'll do:
- Preheat oven to 375. Grease 9x13 baking dish.
- Brown breakfast sausage and drain.
- Tear each biscuit into smaller chunks and layer in bottom of baking dish.
- Whisk together eggs, heavy cream, and seasonings (I used salt, pepper, garlic powder, and minced onions.)
- Top biscuit pieces with sausage and sprinkle on cheese.
- Pour egg mixture over biscuit/sausage/cheese.
- Bake for 30 min.

Happy baking!

The first thing I remember being put in charge of as a kid in the kitchen was the deviled eggs. It's not a job you take lightly when deviled eggs are a tradition at every family holiday meal.

Over the years, I got tired of the messy filling and the egg white tearing when trying to fill them using a spoon. That's when I discovered the secret to easy filling and pretty deviled eggs.