Posts Tagged Breakfast Treat


How nice it is just in everyday life to have something that is easy to fix for breakfast or brunch.  It is even better during the holidays when you have out of town company and guests you want to spend time with and you have something really good to eat . . . that was easy to fix!  My Taylor Tots are made with my angel biscuit dough, sausage, egg and cheese and are delightful . . . It doesn’t get much better.  these are the best fresh out of the oven.  But, here’s a secret . . . they also freeze really well and with a few seconds in the microwave your guests will be hard-pressed to think you haven’t been slaving away in the kitchen since well before they woke up!.



PREP: 20 minutes


1 can refrigerated flaky biscuits (such as “Grands”) or Angel Biscuits * IMG_4893
1-8 ounce cream cheese, softened
2 tablespoons milk
2 eggs
½ cup of grated cheddar cheese (or cheese of your choice)
½ cup cooked bulk sausage (such as Jimmy Dean’s)


1.    Preheat oven to 375 degrees Spray muffin tins with nonstick spray.

2.    Separate each biscuit into three or four pieces (or roll out the Angel Biscuits very thin) and press each piece into a muffin tin, pressing down on dough lightly to mold into the muffin cup.

3.    In the bowl of your electric mixer, combine the cream cheese, milk, egg and cheddar cheese.  Mix until well combined, just a minute or two.
4.    Spoon a teaspoon or so of sausage into the muffin tins on top of the dough.  Cover with about 2 tablespoons of the egg and cheese mixture.

5.    Bake for about 10- 12 minutes until puffed and golden.

Serve immediately.

Thank you for reading.  Enjoy your holiday season and your family . . . even the weird ones!



Click on these links for more information about upcoming Cooking Classes at The Lark Inn or a great Get-A-Way in the picturesque Flint Hills of Kansas.




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Morning Glory Muffins are super easy to make and will delight anyone who tastes them.  They are light, not too sweet and go perfectly with a cup of hot tea or coffee in the morning.  Because they are so simple and tasty, I often make them for our guests at The Lark Inn Guesthouses.  This Recipe may also be found in our recipe book: Wedding Week at The Lark Inn.  Let’s make some muffins!



PREP TIME:  15 Minutes

BAKING TIME: 20 – 25 Minutes

BAKES:  About 36 Miniature Muffins



1 Cup Chopped Pecans

3  Cups All-Purpose Flour

1 Teaspoon Salt

1  Teaspoon Baking Soda

1  Teaspoon Ground Cinnamon

½ Teaspoon Ground Nutmeg

2  Cups Sugar

      ¾ Cups Canola Oil

3   Large Eggs

      2-1/2  Teaspoons Vanilla Extract

1  (8 oz.) Can Crushed Pineapple, Undrained

2  Large Carrots

1  Cup Golden Raisins


 Preheat oven to 350°.  Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant.  Cool completely on a wire rack (about 15 minutes).

 Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

 Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.

Add to flour mixture, stirring just until dry ingredients are moistened.

Fold in toasted pecans and raisins.

Spoon into greased miniature muffin tins.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.


Thank you for reading.



The Lark Inn Guesthouses are starting to fill up for the summer.  If you are thinking about taking some much needed time off just to relax and regroup . . . please consider us . . . you will be glad you did!  Click here for information:  THE LARK IN GUESTHOUSES

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