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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Big Mama loved making breakfast. As a youngster, we always had a big breakfast on weekends since we had more time to eat and hold family talks at the table. It was also a good time for Big Mama to try her new creations. These two recipes were among her favorites to prepare. Whenever she made them, we always knew we were in for a real treat. Her skillet delight recipe always turned out just right.

Big Mama’s Southern Skillet Delight

2 tablespoons vegetable or olive oil
6 medium potatoes, sliced
1/2 yellow onion, diced
1/2 green bell pepper
Season salt to taste
1/4 teaspoon black pepper
1/8 teaspoon celery seed
Dash of crushed red pepper or cayenne, optional
1 pound breakfast sausage, cooked and drained
1/2 cup mushrooms, sliced
1/8 cup water
1 cup shredded cheddar cheese
6 to 8 eggs
2 tablespoons margarine

Heat oil in large skillet; add potatoes, onions, peppers, salt, pepper, celery seed, and red pepper. Saute’ over low heat for 5 minutes-keep ingredients from sticking. Increase heat to medium, add meat, stirring occasionally for 5 minutes. Add mushrooms, water, then cover and simmer until potatoes are tender and has absorbed most of the liquid.

Cover potatoes with cheese until melted. In a separate skillet, scramble eggs with about a tablespoon margarine and serve on the side. Makes 4 to 6 servings.

TIP: You can also substitute diced ham or sliced smoked sausage for the breakfast sausage.

The recipe below is similar to the first one except the eggs and sausage are cooked together.

Big Mama’s Egg and Biscuit Scramble

1 1/2 pound breakfast sausage
1 1/4 cups chopped onions
1 1/4 cups green peppers
10 large eggs
1 1/2 cups shredded cheese
6 large buttermilk biscuits (baked and split)

In a large skillet over medium heat, brown sausage, onions and peppers, drain. Mix eggs in medium bowl. Add eggs to sausage mixture and scramble over medium heat.

Line a sheet pan with biscuits split with cut side facing up. Top with 3 to 4 ounces of scrambled egg mixture. Sprinkle cheese on top. Place in oven at 375 degrees until cheese is melted. Serve with breakfast potatoes and strawberry preserves. M’mm good.

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover’s Newsletter. She has created a great website Soul Food Advisor.com http://www.soul-food-advisor.com where you can find delicious soul food recipes and homemade desserts.

Article Source: EzineArticles.com

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