Tag Archives: ham

One of my all time favorite recipes ever…Southern Living Breakfast Enchiladas

Did you read the title? One of my all time favorite recipes. You got that? That is no lie! My family adores baked ham and it is amazing the recipes you can make from the leftover ham. Including the hambone. I will be showing you this week some delicious ways to make the most out of a ham. 4 meals in all. #1 baked ham on a Sunday night is always wonderful then #2 make you a big old crockpot full of red beans and rice on Monday…here is the link for that awesome recipe …https://cajunmamacookinblog.com/2013/06/20/red-beans-make-me-happy/ . #3 make this dish for breakfast. And then I will give you #4 later in the week. A ham might be a little pricey but not when you find one on sale and freeze it for later. This is one thing my mama taught me that I have found useful over and over again.
I discovered this baby back in 2007 when I had 3 kids, 3 and under and somehow managed to still read Southern Living magazine on a semi regular basis. I was clinging to some normalcy I suppose. Determined to still be the quintessential stay at home mom and wife. Before I had baby #4 aka pappy and gave up the ghost completely. I was still trying so hard to believe I could do it all.

so precious. She did this a lot. But oh a sweet baby girl.

I wanted to. I could not understand how in the world one extra child could possibly throw off the balance so much and change me so completely. I was in bliss having all of these chubby munchkins rule my house, but I was determined I was not going to change. Little did I know how much I had already changed.


It caused me some hard times. Not wanting to admit that baby # 3 aka Madame Toot aka Goose aka Tootie Belle could change things so much. But sometimes we forget that some things are supposed to change us and there is no going back. And aren’t I glad about that? I really am. Lolly says every baby comes
to us to teach us something, to change us into who we are meant to be. I believe that. Madame Toot taught me to love myself as is. She taught me to judge other moms less. She taught me it’s ok to lose control and sometimes winging it is good enough. That even when things are not perfect and there is no control to be had, you can be happy.


I just wish I had given into it long before I did. I wish I had succumbed to being the overwhelmed mom of 3 small kids. I wish I could go back and tell her, “hey sister, you’re overwhelmed and you are supposed to be. Cut yourself some slack.”

one of my favorite pics from that time in my life. True love

But I do know now. By the time Pappy came along, I had started to embrace my chaotic life and gave up pretending, faking my way through it, or acting as if it was all the same. My sweet girl with the big eyes showed me how.

her so precious

The fact that I distinctly remember making these enchiladas and being super proud of myself around the time Goose was about 8 months old, tells me that I was trying hard. And also what a huge accomplishment it was at the rune.. I wanted to reclaim who I was before. I wanted to be able to do all the things I did before…before there were 3, before I was tremendously overwhelmed by life. But I did make them. Somehow I managed to scrape together enough what have you to know “I have leftover ham, this recipe calls for cubed ham, good breakfast recipe…yes, yes I can make these!!! I can make a delicious breakfast. I think I can. I think I can. Babies hanging off of me, one screaming to nurse, but I think I can!!”

Ah mama is so happy and so overwhelmed. Joyful chaos

Little did I know that the time would come for me to feel more like myself. Maybe not exactly the same because these precious people I birthed have changed me forever. Thank God for that. Now, don’t get me wrong. I am still overwhelmed and I am still tired, a lot of the time, but I made these breakfast enchiladas for the first time in a while today and you know what…it was not the feat that it used to be. Ah gotta love progress albeit small.


Which brings me back to one of my all time favorite recipes that I want to share with you. Ya’ll know I like to take a little detour down memory lane before we get to our final destination. These breakfast enchiladas are one of my favorite breakfast dishes to make. It’s one of those things that you wake up in the morning happy to be alive so you can indulge in this true breakfast delight. The beauty in it is that you do almost all of the prep work the night before and then bake them the next morning. Big Daddy thinks I am a culinary genius every time I make them. You will wow your overnight guests if you serve these in the morning and just in general the people in your life will think you are a brilliant cook whenever they get a taste of these. At least that has been my experience. They will make an exhausted overwhelmed mother of 3 small kids feel like she has her stuff together and she can pull anything off when she pulls these out of the oven, even if only for a moment. Ask how I know? So now for what you have all been waiting for…the recipe!

Southern Living breakfast enchiladas

serves about 10

stuff you need~

2 cups cubed cooked ham
8 eggs
2 cups half and half
10 small flour tortillas
2 cups shredded cheddar , divided (pepper jack is nice too if making for only adults)
1/2 cup chopped green onions
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

what to do with the stuff

THE NIGHT BEFORE…Prepare a 9 x 13 dish by spraying it with nonstick cooking spray.
Next get your work space ready. Tortillas, cut up ham, green onions and cheese. Prepare a place to roll the tortillas. I use a paper plate. Because I am super fancy that way.


Now, lay out a tortilla and place some ham, sprinkle in some green onions and a little cheese down the middle. Remember to reserve about 1/2 cup of the cheese for later.


Roll up tightly and place seam side down in your prepared dish. Do this with the remaining tortillas.


Next, beat eggs and then whisk in half and half, salt and cayenne.


Pour this mixture over the rolled tortillas…


Cover with foil and place in fridge overnight.

The next morning…preheat the oven to 350. Take the enchiladas out of the fridge and allow to sit for 30 minutes. Bake covered for 15-20 minutes. Remove foil and sprinkle the remaining 1/2 cup cheese.


Return to oven and allow the enchiladas to cook for about 20 more minutes or until egg is set. What I do is turn the oven off after 15 minutes and let them finish like that. You don’t want them dried out but you do want cooked eggs. Runny eggs are a deal breaker for this girl.

oh I love this dish!!

that makes a happy morning

One more pic….

baby girl turns 1 and pappy would be on his way in less than a month.

Pioneer Woman’s Eggberts Sunriser

Ok, first of all, it may seem like I have a slight fixation with the Pioneer Woman aka Ree Drummond.  I admit, that may be a little true.  I think she is beautiful, witty, smart, and I love her recipes.  She has 4 kids just like me and she was a city girl who married a country boy and learned to adapt and bloomed where she was planted.  I got to say, that is a lot like my story.  So I guess I identify with her and I love to cook and her recipes seem to be the ones I gravitate to.  So, I showcase many of her recipes on my blog and all of this is amounts to a hill of beans except you get the benefit of my take on her recipes and I share them with you.  Do ya’ll remember this pic…Image

Yeah…I guess I have a little fan obsessed when it comes to PW.  That’s ok…we all have our thang, right?  So, naturally I follow her on Facebook and the other day a picture popped up on my newsfeed that made me drool.  A recipe that I knew I could not walk on this Earth much longer without making.  It practically cried and begged me to make it.  Bless its little heart…I had to answer its cries.

So,  a little back story here.  Big Daddy loves him some breakfast.  I grew up in a household that did not make breakfast except for rare occasions and on vacation.  He grew up in a family of pancakes or french toast every morning.  Breakfast was a must and for him it still is.  I have certainly developed a deeper appreciation for the most important meal of the day and now that we have our kiddos, they of course eat breakfast every morning.  It stands to reason that seeing a recipe for a wonderful concoction called an Eggberts Sunriser would drive me to drop it all and make one ASAP.  Well, it just so happened that the perfect occasion presented itself almost immediately.  Our 13th anniversary.  What?  You say, a breakfast recipe for your anniversary.  Well…yes.  Let me tell you, Saturday my youngest starts complaining of a sore throat.  When I tell you my easy going baby boy does not complain often, I mean that.  So I knew something was up.  Then Sunday, when some friends were over to celebrate our oldest daughter’s birthday, started running fever and it was downhill from there.  The writing was on the wall…our anniversary was the next day and going out to dinner was probably not going to happen that day.  BUT I could make him a delicious anniversary breakfast.  Eggberts Sunriser seemed appropriate.  So I made it.  Ya’ll…it was so perfect.  I looked so tasty when I put his together that I followed right in there and fixed myself one.  OH.  MY.  WORD.  All I can say is, if you are a breakfast lover or like me a brunch fanatic, you have to get in there and try this.  You can read all about PW’s take on this recipe here…http://thepioneerwoman.com/cooking/2009/12/the-eggberts-sunriser.  For now, here is my take on this fabulousness. Oh and after a trip to our pediatrician’s office, it has been confirmed that my baby has strep throat and a double ear infection.  Yeah, fancy dinner out for 13th anniversary was not in the cards.  That’s ok…plenty of time for that.


Happy 13 years of wedded bliss/craziness to us!!  I love this man so.  He makes me happy.  And nuts.  But mostly happy.  

Eggberts Sunriser 


Stuff you need~

8 cups frozen hash browns

20 whole frozen mini potato wedges (I used some leftover baked potatoes that I had from Sunday lunch.  I cut those up into wedges and then did the same thing)

Canola oil for frying

Salt and pepper, to taste

1 whole medium onion, diced

1 whole green bell pepper, diced

1 whole red bell pepper, diced

1 jalapeno, seeded and diced (optional)

1 1/2 cups diced ham

1 1/2 cups sharp cheddar cheese, grated

4 Tablespoons butter

8 whole eggs

Salsa for topping, optional

What to do with the stuff~

Now, I will start by telling you that I halved this recipe because I knew it would be only Big Daddy and I eating this, but next time I will probably make extra because you could easily reuse this stuff together for breakfast burritos.  We love breakfast burritos in this house and also like to use up what we cook, so for us this is a win win.  Also, I think next time I will omit the hashbrowns and mini wedges and just use all cut up baked potatoes.  What my mother in law (the great and wonderful Deb) calls country fried potatoes.  Mmmmm.

Ok…Now, to start off…grab a big cast iron skillet and really douse it well with canola oil.  Cover the bottom and then add some more.  Trust me.  I tried to use my oil sparingly and it resulted in the frozen hash browns sticking to the bottom of the pan.  You don’t want to deep fry them, but you want them crispy and browned well.  Not stuck to the bottom.  Got it?  Good.  Heat the oil over medium heat and then cover the bottom of the pan with the hash browns.  Now, season them really well as they cook and don’t turn them much.  Ideally, you want to let them brown and then flip them maybe once.  Let them be, precious little darlings.  Let them become crispy and brown.  Again…don’t let them burn.  If you need more oil, add some to the pan.  I did and it was all good.

Now, if you are going the frozen wedge route, you will add considerably more canola oil to your skillet so you can kind of deep fry the wedges.  I just added the baked potato wedges to the pan at the end of frying the hash browns and let them brown some.  Or you can bake the frozen wedges.  It is really up to you.  I HATE to deep fry.  It is just so messy and makes the house smell.  To each his or her own though so do your thing!  In another skillet, add some canola oil and warm it over medium heat.  Not a lot of oil, but enough to just grease the skillet.  Now, stir in the diced veggies and ham.  You want to stir it around just let the raw veggies get a little tender and take the rawness away.  Unless you like all that stuff raw, then, well skip this step I guess.  I probably cooked mine for about 8 or 10 minutes, stirring several times.

Now, in a bowl, layer a some of the hash browns, then wedges, then the veggie and ham combo.  Now, sprinkle some cheese over this.  While the cheese is doing its melting thing, get out a small skillet and add your butter to it.  Turn on the heat on medium low and let the butter melt.  Crack your eggs into the skillet and cook them to taste.  Big Daddy likes his sunny side up but I am an over medium gal.  The pic I took is of mine so it is not as pretty as his was.  Or PW’s picture on her’s.  But mine still had the yellow juice and it dripped down over the potatoes and…oh just writing about this is making my mouth absolutely water.  Sweet Maria, that was an excellent breakfast.  Definitely put a fresh start on our 13th anniversary and if this next year of our marriage is as good as Eggberts Sunriser…well we are in for one wonderful year.  I am pretty dang sure we have started a new anniversary tradition…or a once a week tradition.  Yeah, this dish is that good.


Happy, happy, happy!


Linguine Casserole…

I love a nice comforting casserole.  Know what I love even more?  A comforting casserole that comes together in about an hour…from start to finish.  This one DEFINITELY falls into both categories.  I made duck gumbo for Big Daddy the other night and it was delicious.  Yesterday, I knew it was time for a lovely low maintenance casserole.  I was on Pinterest yesterday morning and came across this little beauty and knew I had found our supper for the night.  I bought the few extra ingredients I needed to make this and was all set and ready to go.  Then I went to get my hair done (not lady of leisure here my friends…it had to happen.  I had a unibrow and my hair looked insane.  I looked like I was kin to cousin It.) and rushed to do a few more errands and then to pick up my kiddos.  Of course, some days, okay more often than not, when they get in the car it is like getting a bunch of ping pong balls in a mini van that all bounce of each other and the windows.  Well you get the point.  Everyone wants to talk at once (which is a good thing, but it overwhelms me) and they have done their best to do well in school all day and be nice so they unleash their beast upon one another (and or me) and some days, honestly, I want to turn around and bring them back to school.  So I get the hungry, tired, cranky fussy things home and feed them a snack.  And oversee homework x 4.  I was ready to be done already.  I know, I know…it is wrong to feel this way.  I had missed them all day and was so happy to see their faces and hear about their day.  But those are real feelings and I did not feel like making supper.  But the little people and their daddy wanted to eat.  Somehow this keeps happening every night around 5:30.  Ha ha!!!  So, I rose to the challenge and forged ahead with making this casserole.  Even after all of that, it was so easy to put together.  And then the smell of this casserole filled the air and it drew everyone to the kitchen in anticipation of something warm to put in their bellies.  Peace was restored.  My kids were perfectly behaved and ate this with gusto.  Then I woke up from my dream.  What?  It isn’t a magic casserole people. Yeah, not exactly, but this was one heck of a wonderful meal.  My baby boy at two plates of it, but he truly will eat almost anything  Now, the others were not interested.  But Big Daddy (who is not really a cheesy pasta person) LOVED IT!!!   This is like a souped up, extra decadent mac and cheese with some ham thrown in for good measure.  Seriously guys, it is yummy all up in your tummy.  It calls for very few ingredients, but the result is rich and delicious.

Comforting Creamy Linguine Casserole (adapted from Julie’s Eats and Treats at http://www.julieseatsandtreats.com/2011/03/linguine-casserole/)

Prep Time:  15 minutes

Cook Time:  45 minutes

Serves: 6

Stuff You Need:

8 oz. of linguine, cooked (linguine is the perfect pasta for this dish and this is half of a box/package…just a little FYI)

3 cloves of garlic, minced (that is 1 1/2 tsp. of the minced garlic in a jar)

2 cups cubed, fully cooked lean ham

1 3/4 cup shredded Swiss cheese, divided

1 can cream of mushroom soup

1 cup sour cream

1/2 cup onion, finely chopped

What to do with the Stuff:

Prepare a 9 x 13 dish by spraying it with some cooking spray. Preheat oven to 350 degrees. Cook linguine according to package directions.  Drain and set aside.  In a bowl, mix together 1 1/2 cups of the Swiss Cheese, and all other remaining ingredients together.  Stir in cooked pasta and stir to coat.   Pour into prepared casserole dish and cover with foil.  Cook for 35 minutes.  Remove from oven, remove foil and sprinkle with remaining shredded Swiss.  Return casserole to the oven for about 10-15 minutes or until cheese is melted and the casserole is all bubbly and you just want to grab a fork and eat it straight from the dish.  It is done.


Comforting casserole indeed.  You will LOVE it!!! 


Me…without the unibrow and cousin It hair…thank heavens.