Vegetarians & Meat-Lovers: Split Table Recipes

This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps.

Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors. Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious. Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry. But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon. Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I For more about Lisa: Facebook Instagram Blog

Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity More about the podcast host: Julie Hoag, my cookbooks American Midwest #Cooking Quiches cookbook https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option.

Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious!

Ingredients:

• 1 lb lean ground beef
• 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled
• 2 cups cooked brown rice
• 1 cup cooked white rice
• 1 cup cherry tomatoes, halved
• 2-3 cups shredded iceberg lettuce
• 1/2 cup sliced or finely chopped dill pickles
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 4 Tbsp honey
• 4 tsp BBQ sauce
• 2Tbsp yellow mustard
• 2 tsp lemon juice
• Ketchup, optional
• Mustard, optional
• salt and pepper as desired

Directions:

1. Brown ground beef, drain as needed.
2. Cook meatless burgers per package instructions, crumble.
3. Prepare rice according to the instructions on the packages.
4. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside.
5. Add all your toppings to bowls for easy bowl prepartion.
6. Compile bowls with rice down first, then add the components as desired per individual tastes.
7. Top/drizzle with the prepared sauce, or ketchup and mustard as desired.
8. ENJOY!

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 10: Simple Tasty Homemade Air Fryer Croutons. This is so simple! Forgot to buy croutons but have bread? Make your own! I wish I had thought of this before! But my son tried it and then I was hooked on finding a yummy recipe. This is an easy recipe, and the herbs and spices, and kind of bread, could easily be swapped out for different flavors. This is a delicious way to dress up your salad in a new way.

Ingredients:

• 3 slices of multigrain bread, cut into chunks
• 1 Tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp freeze dried chives
• 1/2 tsp dried orgeano leaves
• 1/4 tsp onion powder

Instructions:

1. Mix oil, garlic salt, chives, oregano leaves, and onion powder. Stir well.
2. Toss oil mixture with bread chunks.
3. Bake in an air fryer for 10 minutes at 280 (watch it to ensure it doesn't get burned). Jostle the air fryer pan several times during cooking (or at least once). The croutons do not need to be single layer, they can be in a pile. It's done once they croutons are crispy and a bit golden.

Fun idea: add homemade croutons to the traditional Chex mix recipe.

Air fryer French fry recipe: https://www.juliehoagwriter.com/2019/04/19/easy-air-fryer-french-fries-recipe/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay to get the video version onto podcast apps. Enojoy! Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0 Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist!

#minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions. From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community. Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business!

Connect with Kristi and order cookies: https://www.cookiesonthefly.com/

Find her also on Instagram.

Estimated Timeline:

00:00:02 - Creative Cookie Ideas for Book Fairs 00:04:02 - Challenges of Cookie Decorating 00:05:59 - Creating Custom Cookie Recipes 00:09:55 - Creating a Cookie Business Name 00:11:32 - Starting a Cookie Business During COVID 00:22:57 - Challenges of Shipping Cookies 00:26:04 - Valentine's Day Cookie Success Story 00:28:33 - Favorite Cookie Themes and Personalization 00:37:12 - Growing a Cookie Business 00:44:01 - Future Plans for Cookie Business 00:48:14 - Creative Cookie Classes for Special Events 00:51:09 - Challenges of Cookie Decorating for Events 01:00:26 - Authors and Creative Collaborations 01:03:14 - Importance of Personal Connections in Bookstores 01:06:27 - Custom Orders and Upcoming Markets

Support the show

Podcast host Julie's cookbook and YA Contemporary Romance novel:

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook.

Ingredients:

• About 1 1/2 c. broccoli, cut into florets and steamed
• 1 red pepper, cut up into pieces
• big container of white mushrooms, sliced
• 1 medium onion, cut up into pieces
• 6 medium tomatoes, whole and roasted (see below)
• 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion)
• 9 cloves garlic, minced
• 25 oz. red tomato pasta sauce, any kind
• 1 tsp salt
• 2 tsp dried basil
• 1/2 tsp black pepper
• 1 3/4 c. grated Parmesan cheese
• 2 c shredded mozzarella cheese
• 2 Tbsp coconut oil
• 1 Tbsp olive oil
• precooked meatballs, as many as desired to fill up half to three-quarters of the dish

Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish).

Directions:

1. Preheat oven to 400 degrees.
2. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts.
3. Cook pasta.
4. Steam broccoli.
5. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking.
6. If using spinach, add it to wilt it.
7. Add veggie mixture to pasta sauce and stir to combine.
8. Smash roasted tomatoes and add them to the mixture. Stir.
9. Mix cheeses together in a separate bowl.
10. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir.
11. Add cooked pasta and stir.
12. Heat oven to 425.
13. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish.
14. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired.
15. Top with remaining cheese.
16. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed.
17. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 7: Crockpot Mushrooms, the easy way and the longer way. This recipe is a nice and easy recipe to set it and forget it, a typical crockpot recipe plan.

It's great as a side dish, as appetizers, or on pasta or steak. The amount of mushrooms doesn't really matter, so it's flexible.

Ingredients the easy way:

• 2 multi mushroom packs of gourmet mushrooms (Costco pack)
• optional white mushrooms or bella, any amount
• 1 packet dry Ranch Dressing mix
• 1 packet dry Italian Dressing mix
• 2 sticks melted butter (1 cup)

Instructions:

1. Wash mushrooms (remove stems if desired)
2. Melt butter in the microwave or in a saucepan.
3. Pour the melted butter into a crockpot.
4. Add dressing mixes and stir.
5. Add mushrooms and stir.
6. Cook in the crockpot for 3-4 hours on low or 1 1/2 - 2 hours on high.
7. Serve using a slotted spoon to leave butter behind.

Ingredients the longer way:

• 2 multi mushroom packs of gourmet mushrooms
• optional white mushrooms or bella, any amount
• 1 sticks melted butter (1 cup)
• 1 packet dry Ranch Dressing mix
• 1 tsp Italian seasoning
• 2 cloves minced garlic
• 1/2 tsp onion powder
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1 tsp Dijon mustard
• 1 tsp black pepper, optional
• 1/2 tsp. sea salt, optional

Salt and pepper are optional, but I think it tastes better with them in it.

Instructions:

1. Same as above with mushrooms.
2. Add melted butter to crockpot and all the rest of the ingredients.
3. Stir.
4. Add mushrooms, stir to coat.
5. Cook as listed above.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy New Year!

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

This is a replay to get the video version of the interview out to podcast apps. It originally aired as an audio on podcast apps on 7/2/2023. This is an inspirational story! Thank you Marye for sharing your incredible story with the world!

On the Vegetarians & Meat-Lovers Podcast with Julie Hoag, The Rags to Riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White Restless Chipotle : Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Mary Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

Mary shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author.

Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! #cookbookauthor #cookbooks #foodblogger #ragstoriches

Check her out more via the links below: ‪@MaryeAudet-RestlessChipotle‬

Website: https://www.restlesschipotle.com

FB - / restlesschipotle

Email List -https://www.restlesschipotle.com/subs...

Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you.

Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP

The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5

Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE

Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S

PLUS BONUS! Mary shared a recipe!

Crockpot Smothered Chicken Serves 6

We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits.

Ingredients: 2 1/4 pounds boneless skinless chicken breasts or thighs

10.5 ounces cream of mushroom soup

10.5 ounces cream of chicken soup

8 ounces button mushrooms sliced

8 ounces onion cut in half then sliced

1 ounce onion soup mix

1/2 cup chicken stock

1 teaspoon seasoning salt Instructions

Instructions: Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low and cook for 8 hours.

Vegetarians & Meat-Lovers: Split Table Recipes Podcast, Season 2, Episode 4: replay for the Video version, History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Candy is Dandy... @candyisdandy Listen to them on YouTube! More about me... the podcast host: Julie Hoag-- You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC

https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB

https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2

Season 4, Episode 4: Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions, a recipe from my bookbook American Midwest Cooking Quiches. This recipe is loaded with veggies and good for you ingredients, but shhh! Don't telll anyone what's in it because they might refuse to eat it! LOL! It is stuffed full of veggies like cauliflower, and protein packed ingredients as well as the nuts, seeds, and tofu! Again... shhhh! Don't tell and don't let them see you make it! This is a weird recipe but my family loves it (and I keep the ingredients secret from them!). This is a hybrid recipe meant to feed two diets in one dish, vegetarian and meat lovers will adore this veggie packed dish for a breakfast, brunch, lunch, or dinner meal. There isn't meat drift, but still be sure to pay attention to where you scoop your portion if you want vegetarian meatless piece! Stay on your side meat!

Ingredients:

• 12 ounces frozen riced cauliflower, cooked according to the directions on the bag
• 1/2 cup sunflower seeds, dry roasted
• 1/3 cup diced onion
• 1/4 cup chia seeds
• 9 eggs
• 1 green pepper, sliced cross sectionally (or any color)
• 8 ounces sliced mushrooms, coarsely chopped
• 1 tsp dried basil leaves
• 1/2 tsp garlic salt
• 1/4 tsp ground thyme
• 1/2 tsp ground marjoram
• 1 Tbsp coconut oil
• 8 ounces tofu
• 8 ounces shredded Colby Jack cheese
• 1 cup browned sausage (or 1 lb depending on your desire for meat)
• salsa or hot sauce for garnish

Instructions:

1. Combine the onion, cooked cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir. Let it sit for about 20 minutes.
2. Combine in a large bowl: tofu, remaining 6 eggs, basil leaves, garlic salt, thyme, and majoram and blend with a hand mixer for a minute.
3. Grease a 9x13 inch glass baking dish with coconut oil. Spread cauliflower mixture across the bottom of a pan. Flatten with the back of a big spoon.
4. Spread chopped mushrooms across the cauliflower mixture.
5. Sprinkle the cheese evenly across the dish.
6. Pour the egg/tofu mixture evenly across the whole pan. Use a spoon to spread it around to cover the cheese.
7. Add sausage to HALF or three quarters of the dish as desired.
8. Top with pepper slices across the pan.
9. Cover pan with foil.
10. Cook at 400 degrees for an hour, removing the foil off the pan in the last ten minutes. It's done when a knife inserted in the center comes out clean.
11. Enjoy!

BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. Thanks for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 3: Hybrid Easy Sausage and Egg Bake. Who wants to be a short order cook because people in my family eat different diets? I DO... said no one! We want easy, baby, no short order cooking allowed (if we can help it!). So if you have a family with a split table where some eat meat and some want meatless vegetarian food, make a hybrid recipe like this one! It's easy and with it being a holiday week with all the other cooking going on, make dinner be easy!

I'm a Minnesotan, so my cooking and recipes are highly influenced by the culture of the Midwest in Minnesota. This easy to make recipe can work fabulously for breakfast, brunch, lunch, or dinner. Now that's versatile!

This recipe uses common ingredients you may already have in your home.

#vegetarian #eggbake #minnesota #cooking #recipes #food #homecooking #easyrecipes #midwest #easymeals #hybridrecipe

Ingredients:

• 1 lb. ground pork sausage, browned
• 7-8 small multicolored peppers, chopped
• 1 small onion chopped
• 2 c. freshly shredded potatoes (about 2-3 yellow), peeled then shredded
• 1 1/2 c. shredded cheddar cheese
• 1/2 c. shredded sharp cheddar cheese, or white cheddar
• 1/2 log of fresh mozzarella cheese slices
• 1 c. Bisquick mix
• 2 c. skim milk
• 1/4 tsp black pepper
• 3 eggs
• 1 Tbsp coconut oil
• 1 Tbsp olive oil
• 1/2 c. hot sauce, salsa, taco sauce for drizzling on top to garnish (after it's cooked)

Instructions:

1. Brown sausage. Set aside.
2. Grease a 9x13 inch glass baking dish with coconut oil (moisturize arms, LOL!! gotta listen to know what this means!)
3. Heat oven to 400 degrees.
4. Chop peppers and onion. Saute in oil til soft.
5. Peel and shred potatoes.
6. Combine milk, eggs, pepper and whisk together.
7. Stir together veggies, milk mixture, dry mix, cheeses, and pour into pan. Flatten evenly.
8. Press the browned meat into desired amount of pan (1/2 to 3/4), and press meat slightly in. You can slightly stir them in if desired.
9. Lay fresh mozzarella cheese slices around in various places across the pan.
10. Bake uncovered for 38-40 minutes. The dish is done when a knife inserted in the center comes out clean.
11. Cut! Enjoy! Top with sauces as desired.

This also makes a great leftover meal, just pop it in the microwave.

Books!

My hardcover cookbook will be $3.00 this week and the digital version of the cookbook, the ebook, will be $0.99 cents for Black Friday and Cyber Monday from November 25 and 30, 2026. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew will be on sale for $2.99 cents this week https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy Thanksgiving! I'm grateful for you!

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025