Pioneer Woman at Heart

I have baked eggs in the oven on a sheet pan previously, but I wanted to make scrambled eggs for easier breakfast sandwiches.  I also wanted them in the freezer for a quick breakfast, or if we had company (aka kids). I did some research on time, temperature, size of pan, etc. I decided to go with 18 eggs, a 12 x 17 inch sheet pan (jelly roll pan), and parchment paper. Tip: Spray oil onto the pan, line with parchment paper, and spray again.  You will want 15 inch wide parchment paper, or your eggs may go under the parchment in the sides or corners.  I used my 12 inch paper and it went under one corner just a bit. Preheat Oven to 350°F, bake 15-17 minutes or until eggs are no longer jiggly in the center.  It does take a much steady hand to put this in the oven without spilling it.  I may use a smaller pan and 12 eggs next time.   I can cut 12 servings this way and freeze them for future sandwiches, or m ake the entire sandwich, wrap in plastic wrap, the...

  To make the new breakfast casserole, I needed sausage.  The recipe called for Italian, but I simply used my homemade sausage recipe , by swapping out the pork with lean ground turkey.  I put the extra into the freeze for other meals. I made a new breakfast casserole, but after putting it together it is basically like a bake I make, only the potatoes are swapped out with cauliflower.  It's very good, but I will season it up next time with either jalapenos, garlic or fire powder.  I topped it with dandelion greens as well.   Today, I am on the hunt for someone to at least remove the popcorn ceiling.  Wish we luck.  Nothing is cheap anymore.  We can do the painting, but I have never removed the popcorn ceiling.  The floor work is slow going right now, which is driving me crazy.   I signed up to make rolls for one Thanksgiving, and yesterday realized, I cannot get to my recipes.  They are buried in my office, where the ...