8/30/09

Savory Breakfast Bread Pudding

"Patience is also a form of action."

~Auguste Rodin, artist who created
The Thinker,
among the most recognized works in all of sculpture

Brother Ken continue to encourage us with the sermon series on waiting for God. These messages have been very insightful, especially for someone like me, who hates to wait for anything!

Today's message centered around the Israelites' being brave enough, and patient enough in their waiting, for God to give them the land He had promised them. They belly-ached and didn't believe they could conquer the land God so wanted them to have, save Joshua and Caleb. (I just love the story of Caleb! He was a life-long example of fully putting ones faith in God. I love that when the Israelite people finally entered Canaan after their 40 years of desert wandering, that Caleb, who is now 85 years old, is still the one to volunteer to conquer the most difficult region for his people! What a faithful and trusting servant of the Lord!)

When things got difficult, and especially if God was making them wait, the Hebrew people often lamented leaving Egypt. I love the Christian song by Sara Groves, Painting Pictures of Egypt. Here's a bit of the lyrics: Listen here.

I've been painting pictures of Egypt,
Leaving out what it lacks
The future feels so hard,
And I wanna go back!
But the places that used to fit me,

Cannot hold the things I've learned
Those roads were closed off to me
While my back was turned!

Are you in a place of waiting? Do you long for the past and the comfort of "the known," even with all its imperfections? Are you fearful of where God may be leading you? Do be patient! God is at work. He, who is ever faithful, will bring you to your "Promised Land" and equip you to have dominion there, in His good time.

"The lord is wonderfully good to those who wait for him and seek him." Lamentations 3:25

I know you guys have tons of recipes for breakfast casserole you put together at night and "wait" until morning to cook. Here's a recipe for a last minute, no-wait-time version. I made it for Sunday School this morning, and it went over pretty well!! Here's the recipe:

Savory Breakfast Bread Pudding

I have to remind myself of the Pampered Chef motto about their stoneware products each time I see a photo of one of mine - "The uglier it looks, the better it cooks!" It looks like mine should be cookin' up some pretty good dishes, doesn't it?! :)

Savory Breakfast Bread Pudding

1 pound pork sausage
3 tablespoons butter
1 cup finely chopped onions
1 cup finely chopped green peppers
1 cup sliced mushrooms
1 (16.3 oz.) can Pillsbury Grands Flaky Biscuits
6 eggs
2 cups half-and-half or milk
1 teaspoon salt
pepper, to taste
1/2 - 1 teaspoon hot sauce
2 cups shredded cheddar cheese

Preheat oven to 325 degrees.
Coat a 9x13 baking dish with cooking spray.
Brown sausage; drain and set aside.
Saute onions, peppers, and mushrooms in butter until tender. (You can just leave these out, if you don't care for them.)
Combine eggs, half-and-half, salt, pepper and hot sauce.
Cut each biscuit into 8 pieces; arrange evenly in baking dish.
Sprinkle sausage over biscuits. Top sausage with sauteed vegetables. Sprinkle cheese over all.
Bake uncovered for about 40 - 45 minutes.

Many blessings and happy cookin' ~ Connie

3 comments:

  1. How much sausage is used in this. Sounds good and I am not very good at waiting either. 11 days and counting til the birth of child number 4
    Angela Ezekiel

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  2. Such beautiful words, wonderful scripture !
    That casserole looks delicious !

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  3. Savory Breakfast Bread Pudding - looks like a good dish. Do you bake the Pillsbury Grands before cutting and putting in pan, or do you cut the unbaked dough and put in the pan? Also, I am guessing you pour the egg mixture over over the sausage/vegetables and finish with the cheese? Can't wait to try this recipe. Thanks.

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Thanks for sharing! I love comments!