I'm writing today from sunny (but windy) Rehoboth Beach, Delaware. I'm on a retreat with women from my church and having a wonderful time relaxing, praying, playing games and of course, eating! I signed up for making breakfast for our group this morning - and had two recipes in mind to make: scones and an overnight crockpot casserole.

When I first came on this retreat, I made buttermilk scones, using a recipe I had gotten from my bread baking class at King Arthur Flour. As soon as they came out of the oven, they were devoured in less than 10 minutes and I was told I wasn't allowed to come back on future retreats unless I brought these scones with me. So for three years running, these scones have made an appearance, and if you're not on time for breakfast - you'll be out of luck!

The other recipe I made for breakfast is a spinach, sausage & egg casserole. I've been making this recipe for years - but recently converted it to be made in a crockpot to feed a large group of people. It's so easy to assemble the night before and makes your kitchen smell amazing when you wake up.

See below for the recipes!

Buttermilk Scones (adapted from King Arthur Flour)

2 1/4 cups flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
1/2 cup cinnamon chips, chocolate chips or currants
1 egg yolk (reserve egg white)
3/4 cup buttermilk (or 3 Tbsp buttermilk powder plus 3/4 cup water)

Preheat oven to 375 degrees.
In a large bowl, whisk together the dry ingredients. Note: if you're using buttermilk powder, add it in with your dry ingredients - don't mix with the water.
Using a pastry cutter or working quickly with your hands, cut the butter into the flour mixture.
Mix in the cinnamon chips, chocolate chips or currants.
In a small measuring cup, add the egg yolk and enough buttermilk (or water if using buttermilk powder) until you reach 3/4 cup.
Gently stir in liquid mixture just until the dough comes together. You might need to use your hands to bring it all together.
On a lightly floured surface, briefly knead the dough. Flatten the dough into a disk about 3/4 inches thick.
Transfer to a baking sheet lined with parchment paper. Cut into eighths and separate the wedges slightly.
Whisk the reserved egg white and brush the tops of each wedge. Sprinkle coarse sparkling sugar over the top. Note: If it seems the butter has gotten soft during some of the previous steps - chill the dough in the refrigerator for 15 minutes before baking.
Bake for 15 to 18 minutes, until lightly browned.

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Spinach, Sausage & Egg Crockpot Casserole

1 (1lb 14oz) bag of frozen shredded hashbrown potatoes
1 (16oz) bag of frozen chopped spinach
1/2 (10oz) bag of frozen diced onion & green peppers - thawed and diced
2 (10-count) boxes of frozen turkey sausages (like Banquet)
1 (8oz) bag of shredded cheddar cheese
16 eggs or 1 (32oz) carton of egg substitute
1 1/2 cup milk
1 tsp salt
1/2 tsp ground black pepper

In a large crock pot, mix together potatoes, spinach, onions & peppers, sausage and cheddar cheese.
Pour egg substitute and milk over the potato mixture and season with salt and pepper. Mix well.
Cook in crockpot on low setting for 6-8 hours.