Category Archives: Breakfast

Banana Bread

Banana Bread is a family favorite and always reminds me of my childhood.  My daddy grew bananas in our back yard, so we often had a huge surplus of bananas to use up.  My mom would wait until the bananas were nice and spotty then whip up a few loaves of Banana Bread.

This Banana Bread Recipe makes 2 loaves.  Banana Bread freezes well, so you can eat one of these loaves now, then freeze the other one for later.  Just put the banana bread in a ziplock bag, squeeze out the air, and stick it in the freezer.  When you are ready, just take out the frozen banana bread and leave it sitting out on your counter for an hour or so, in the bag.

You’ll notice that in this recipe, I use Coconut Oil.  If you don’t have it on hand, you can substitute whatever cooking oil you have on hand. (Canola, sunflower, corn, vegetable)  But I would encourage you to give coconut oil a try, because it really gives the banana bread a great tropical flavor that you will love!  Plus, it’s better for you.  I got organic, cold pressed, extra virgin coconut oil from Costco.  When it’s cool, it will be solidified, so I had to microwave it to make it a liquid in order to pour and measure it properly.


Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 Loaves

Banana Bread

This banana bread recipe is the best I've ever had. The entire house smelled amazing while this banana bread was baking, and for hours afterward. This recipe is a keeper!


3 cups self rising flour

2 cups sugar

1 teaspoon cinnamon

1 cup chopped pecans or walnuts (optional)

3 eggs

3 large bananas, mashed

1 cup coconut oil, melted

2 teaspoons vanilla

3 tablespoons milk


Prepare 2 loaf pans - line bottoms with baking paper, cut to size, then brush sides of pans with coconut oil.

In a large bowl, combine dry ingredients.

In another bowl, mix the eggs, milk, bananas, coconut oil and vanilla.

Stir wet ingredients into the dry ingredients.

Evenly divide batter between the two loaf pans.

Spread batter so it's smooth on top.

Bake at 350 degrees F / 175 degrees C for 65 minutes.

Cool in pans for 30 minutes then remove banana bread from the pans.

Cool completely before storing.


Allow the banana bread to cool before attempting to slice it.  It will be difficult to wait, because this smells so good!

Banana Bread

If you want to try something different, spread Nutella or Peanut Butter on a slice of banana bread.  It’s SOOO GOOD!!!  It’s like dessert heaven!

We usually eat banana bread with breakfast or an afternoon snack.  I hope you enjoy this recipe for Banana Bread!

Remember to PIN this Banana Bread Recipe!

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Homemade Turkey Breakfast Sausages

Homemade Turkey Breakfast Sausages

When we moved from Florida to Australia, I quickly found that there are many grocery items that could not be purchased here.  One of those was breakfast sausages.  What they call sausages here are more like hot dogs.  Not exactly appetizing for breakfast.

That’s why I came up with this recipe.  It took several tries before I got the seasonings right, but this is as close as I could get to the turkey sausages we used to buy in America.

Homemade Turkey Sausage

This recipe makes a lot, and can be cooked and frozen.  When ready to serve, just microwave the number of sausages you want for 30 seconds to 1 minute.

These homemade turkey sausages are healthy and since you make it at home with your fresh ingredients, you can feel good about eating them.  No preservatives or mystery ingredients. 🙂


Minced Turkey


Sausage Mixture – Minced Turkey and Sausage Spice Blend

Homemade Turkey Breakfast Sausages

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 32 sausages

Homemade Turkey Breakfast Sausages

Homemade Turkey Sausages


4 teaspoons ground sage

2 teaspoons salt

1 teaspoons black pepper

1 teaspoon white pepper

1/4 teaspoon crushed red pepper flakes

1 teaspoon marjoram

1 teaspoon thyme

1 teaspoon rosemary

3 dashes ground cloves

2 tablespoons brown sugar

2 pounds ground turkey


Mix all ingredients in a large bowl.

Form into patties, links or place in muffin tins - half full.

Bake 10 minutes at 400 degrees F.

This goes well with my Home Fried Potatoes recipe.

Remember to PIN this Homemade Turkey Breakfast Sausages Recipe!

Homemade Turkey Breakfast Sausages

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries


A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge.  In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries.  Our family loves Everglades Seasoning.  Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing the Potatoes for Homefries

Dicing up the cooled baked potatoes.


Panfrying the home fried potatoes in seasoned oil & butter.


Browning up the home fried potatoes on the stove.  Almost there…

Home Fried Potatoes


Home Fried Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Home Fried Potatoes


4 potatoes

1 tablespoon cooking oil

1 tablespoon butter

seasoned salt


Microwave or bake potatoes until cooked throughout. *You can use leftover baked potatoes for this recipe.

Cool potatoes completely.

Quarter the potatoes slice about 1 cm thick.

Heat oil and butter in a large nonstick frying pan over medium-high heat.

Once heated, sprinkle a layer of seasoned salt over the melted butter/oil.

Add the diced potatoes in a single layer.

Cook the potatoes until lightly browned on one side.

Turn and cook on other side until lightly browned.

Serve for breakfast, or as a nice side dish with dinner.

These homefried potatoes are also great as a side dish for dinner.  (Great Meat & Potatoes guy food.)

Breakfast Homefries - Homefried Potatoes

Try my homemade turkey sausage recipe, to complete your big breakfast menu!  (Pictured above with below the home fried potatoes.)

Don’t forget to PIN this Homefries Recipe!

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Homemade Vanilla Coffee Creamer



When we moved to Australia, from the US, I had no idea that I’d not be able to get my favorite French Vanilla Coffee Creamer that I loved and used daily in the US.  Thank God for Pinterest and the recipe that I modified a bit to suit my taste.   Now I think I can survive here with this delicious homemade coffee creamer that makes me feel right at home.

All you need to make this coffee creamer recipe is:

1 Liter of whole milk
1 can of sweetened condensed milk
4 teaspoons of vanilla extract

Pour everything into a bowl and whisk it up.  Transfer to a jar with a lid or a bottle like mine if you can find one.  I got this at a kitchen wares store.

Bear in mind that since you are using fresh milk, this will eventually expire.  Take note of your milk’s expiration date and use up your creamer by that date.

You could try other flavored extracts to switch it up.  I plan to try coconut and almond soon.  🙂

Homemade Vanilla Coffee Creamer

Asparagus Mushroom Strata

English Muffin Asparagus Mushroom Strata*Photo by Oliveland

2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack

Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:

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Here’s the Pinterest link for this recipe:  Asparagus Mushroom Strata

Sharon Springfield

Sharon Springfield  

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Asparagus Mushroom Strata