Breakfast Mess with Eggs, Sausage, Potatoes and Green Peppers

I’m back! I took a bit of a break from blogging the last few weeks. Life was overwhelmingly busy, so I took a bit of time off. To get some work done. To relax and enjoy what little personal time I had available. To cook, eat well, and take a few new photos to share. I missed blogging. I wondered what the other food bloggers I hear from regularly were up to. I’ll be catching up on that later this week.

What kept me so busy? School, projects, research, work, and a convocation ceremony! On Saturday, I officially received my MA degree. I’m still working on getting pictures. I was so happy to have many friends and family there to support me! I lent my camera to dad, so I have a few pics already.

Nana, Dad and Me at Convocation (Photo Credit to Bryan)

Nana, Dad and Me at Convocation (Photo Credit to Bryan)

I’m hoping that this week I can get back to my usual blogging routine! (Coming soon, a cookbook review!)

Breakfast Mess with Eggs, Sausage, Potatoes and Green Peppers


  • 10 medium red potatoes, diced – approximate cost $1.50
  • 3 cloves garlic, minced – approximate cost $0.50
  • 3 green peppers, diced – approximate cost $3.00
  • 4 Oktoberfest sausage, casing removed – approximate cost $4.50
  • 8 eggs – approximate cost $1.50
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1/2 teaspoon black pepper – approximate cost $0.05
  • 1 teaspoon grapeseed oil – approximate cost $0.10
  • 1/4 cup water


  1. Preheat a frying pan (and 1/2 teaspoon of oil) over medium heat.
  2. Add garlic and cook until fragrant (about 1 minute).
  3. Add the Oktoberfest sausage.
  4. Brown the sausage and break into pieces as it cooks.
  5. Whisk eggs and water in a bowl.
  6. Preheat a second frying pan (and 1/2 teaspoon of oil) over medium heat.
  7. Pour egg mixture into the frying pan.
  8. Scramble the eggs.
  9. Add green peppers to the cooked sausage.
  10. Remove scrambled eggs from heat and add to sausage.
  11. Season with sea salt and pepper.
  12. Mix well and serve!

Makes about 6 servings (approximate cost: $1.87 per serving).

Monday Link Parties


mop it up mondays

Scrambled Eggs with Polish Sausage

Orientation week flew by and I’m back in classes this week. Which means I’m cooking breakfast at home more often before heading to campus. I’m in a new office and have a new desk this year. I haven’t had a chance to spend much time there yet, but it’s got nice comfy chairs and lots of working space, I even have a cabinet (where I will store tea and some honey, and maybe a few snacks).

That said… I’m off to school! My very first class as a PhD student is this afternoon!

What’s your favourite quick breakfast food?

Scrambled Eggs with Polish Sausage


  • 5 eggs – approximate cost $1.50
  • 125 grams polish sausage – approximate cost $1.15
  • 1 teaspoon olive oil – approximate cost $0.10
  • 1/4 teaspoon sea salt – approximate cost $0.05
  • 1/4 teaspoon black pepper – approximate cost $0.05
  • 1/2 cup water


  1. Slice the Polish sausage into bite sized pieces.
  2. Heat half of the olive oil (1/2 teaspoon) in a frying pan over medium heat.
  3. Add the polish sausage and cook until browned and heated through.
  4. Remove polish sausage to a plate and cover to keep warm.
  5. Whisk together the eggs, water, sea salt, and black pepper.
  6. Heat the remaining half of the olive oil (1/2 teaspoon) in a frying pan over medium heat.
  7. Scramble the eggs.
  8. Return the polish sausage to the frying pan.
  9. Mix well.
  10. Serve.

Makes 2 servings (approximate cost: $1.43 per serving).

Wednesday Link Parties

Cast Party Wednesday

White Lights on Wednesdays

Chorizo and Cous Cous Stir Fry

I really wanted to try the chorizo sausages from work the other day, but I wasn’t quite sure what to do with them. I was told they are a bit spicy to serve as a sausage on a bun and that they were commonly served in Mexican dishes. This is enough to deter me, I like spicy foods, but can rarely handle the spice in large doses. I decided to make an experimental stir fry of sorts with the food I already had in my fridge and the cupboards. Things I had around for a while and wanted to use up. Things I hoped would pair well with the sausages. I hoped mixing in the grains and vegetables would tone down the spiciness of the sausages. Added a few more spices for some added flavour.

The result? It doesn’t look like much, a bit boring actually. But this stir fry is packed with flavour. (Add some cayenne pepper if you like yours a bit more spicy!) It was better the second day after the flavours absorbed into the cous cous. On top of that, it’s very affordable! We will be making this (or a variation) again!

Chorizo and Cous Cous Stir Fry


  • 4 chorizo sausages – approximate cost $3.50
  • 2 cups cous cous, cooked according to the package – approximate cost $2.00
  • 1 can (about 1 1/2 cups) lentils – approximate cost $1.50
  • 1 bunch swiss chard, (about 2 cups) roughly chopped – approximate cost $2.50
  • 1 tablespoon smoked paprika – approximate cost $0.15
  • 1 teaspoon cumin – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.10


  1. Cook the chorizo in a frying pan over medium heat.
  2. Remove from frying pan and set aside to cool.
  3. Prepare cous cous according to the package.
  4. Add the lentils to the cous cous (immediately after adding cous cous to boiling water).
  5. Mix well and set aside.
  6. Bring a large pot of water to a boil.
  7. Blanch the swiss chard pieces.
  8. Slice the chorizo into bite-sized pieces.
  9. Add the chorizo, smoked paprika, cumin, sea salt, black pepper and swiss chard to a frying pan.
  10. Stir until well-combined and warmed.
  11. Add the chorizo and swiss chard mixture to the cous cous and lentils mixture.
  12. Mix well so the spices are thoroughly blended into the cous cous.
  13. Serve warm and enjoy!

Makes 6 servings (approximate cost: $1.65 per serving).

What’s Cooking Wednesday is a weekly blog hop/link party hosted by The King’s Court IVTurning The Clock Back, and Confessions of an Overworked Mom.

Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

I made three variations of this dish over the Thanksgiving weekend. One to make sure it worked and twice more to take to dinner with family and friends. Each time the recipe was changed ever so slightly. B has said that I can make this time and to add it to his list of favourite recipes (which consists of Chicken Tacos, Shepherd’s Pie, Fried Rice, and now stuffed squash).

The following was our favourite variation of the recipe. You can easily omit the meat to make this dish vegetarian-friendly.

Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

Stuffed squash


  • 1 acorn squash (or a similar squash with a thick skin) – approximate cost $1.50
  • 3 Oktoberfest sausage links (or any other type of sausage) – approximate cost $1.25
  • 15 brussel sprouts, sliced into quarters – approximate cost $2.00
  • 2 cloves of garlic – approximate cost $0.20
  • 1 egg  – approximate cost $0.20
  • ½ cup of bread crumbs  – approximate cost $0.10
  • 1 teaspoon dried rosemary  – approximate cost $0.10
  • 1/4 cup of Parmesan cheese  – approximate cost $0.50
  • 1 teaspoon salt  – approximate cost $0.05
  • 1 teaspoon pepper  – approximate cost $0.05


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice squash in half lengthwise and roast for 45 minutes to 1 hour, or until the pulp is soft (Note: If you are pressed for time, microwave the squash halves for about 12 minutes).
  3. Dice Oktoberfest sausage and cook in a frying pan over medium-high heat
  4. When sausage is cooked through, add garlic and brussel sprouts to the pan and cook for an additional 3-5 minutes.
  5. Carefully scoop the pulp from the squash, being careful not to tear the skin, and place in a separate bowl.
  6. Add Oktoberfest sausage, brussel sprouts, garlic, egg, bread crumbs, salt, pepper, and dried rosemary to the squash.
  7. Use a hand mixer to thoroughly combine the ingredients.
  8. Scoop the squash mixture back into the squash skins and sprinkle with cheese.
  9. Bake for an additional 30 minutes.
  10. Allow to cool for 5 minutes before serving.


Makes 2 servings as a meal (approximate cost: $2.98 per serving) or 4 servings as a side dish (approximate cost: $1.49 per serving)

Stuffed squash 2

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