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Category Archives: Breakfast

Chicken Apple Sausage Strata

I’ve been MIA is an understatement.

Life happened. Back to school, back to work, back to no time to do anything except work, workout, cook, sleep. Repeat. Boring.  I won’t lie. I get the back to school blues. Now I love my job, but I love my summer schedule. Cooking, working out, cleaning, wine. Sounds perfect.

Enough complaining, no time for that. A month ago my familia came into town and I had so many delicious breakfast bakes in mind to try out. This one I had to try out immediately. I’ve gotten a little off track with trying to make a special breakfast at least one morning on the weekends. I am hoping that changes soon, scratch that. It will change soon.

This was a popular treat! We made it the night before after an amazing dinner at Citizen Kane’s.

 

Chicken Apple Sausage Strata

  • 2 tsp oil
  • 1 lb mild pork sausage (I use turkey sausage)
  • 2 large Granny Smith apples thinly sliced
  • 12 pieces day old white bread, cubed
  • 9 eggs, slightly beaten
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 tsp dry mustard
  • 1 1/2 cups Cheddar-Jack cheese
Directions
1. Heat oil in skillet. Brown sausage. Remove and place in large bowl. Add apples to the skillet and cook until golden brown. Add apples and bread to large bowl with sausage.
2. In another bowl, mix eggs, milk, salt, pepper, and mustard.  Add the egg mixture to the sausage mixture and stir in 1 cup of cheese. Pour into a greased 9 x 11 pan.  Cover with foil and refrigerate overnight.
3. Preheat oven to 350. Bake egg dish for 30 minutes. Sprinkle on remaining cheese and bake for an additional 15 minutes, or until cooked through.

Source: The Sweets Life

 

 

 

 

 

 

 

 

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Spinach, Green Onion, and Smoked Gouda Quiche

You know what day it is!?!? Sunday! Sunday funday? Maybe for some of you, but most times for me Sunday means: church, cleaning, errands, getting Lily tired out for a little bit of Monday, grocery store and getting mentally prepared to go back to work.  Sounds thrilling? Are you asleep yet?

Well so since we attempted to start this new tradition, this is the yummy quiche breakfast we I made last weekend. Let’s be honest, Hub does not enter the kitchen all that often. He likes to think of himself as the “Grill Master.” Okay honey. When we have cooked together I find myself getting a little too anal, since it needs to be done my way. Obviously.

The quiche was super easy, a little time consuming, but since cooking is something I enjoy, I do not mind. It is a very impressive dish. Great for a brunch with friends, impressing the in-laws, or just to eat! One more highlight? It made a ton! Which we enjoyed for breakfast and even lunch that week. I love left overs! Now I’m lazy and did not make the pie crust. I bought a handy one from the freezer aisle. I need to get over my fear of making pie crusts.

Spinach, Green Onion, and Smoked Gouda Quiche

Crust:

6 tablespoons butter, softened
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1 large egg yolk
5 3/5 ounces all-purpose flour (about 1 1/4 cups)

Filling:

1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
Dash of grated nutmeg
3 large eggs

Preparation

1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
2. Preheat oven to 350°.
3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.
4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.
5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Source: Cooking Light August 2010

Puffy Apple Oven Pancakes

There was a phase when, I did not like any breakfast food. Eggs? Yuck. French Toast? Gross. Pancakes? Ugh. Bacon? Gag me. Thankfully one day I woke up (obviously) and that changed. Not the bacon part, no thanks.

To be a bit sentimental here for a quick second, growing up on Sunday mornings my Mom and brother and I ventured to church. My Dad stayed home and whipped up special Sunday breakfast. French toast, Mickey Mouse pancakes, and eggs.

I have attempted to recreate that tradition with hubs and me. Note the word attempt. So far I have not been very successful. When you are out of town, going out of town, had too much wine fun the night before, to plan and prepare. But that is going to change. I have a gazillion breakfast dishes I want to try from blogs, cookbooks, and magazines.

Enter this recipe. I may or may not have been shocked that I did not receive the Betty Crocker cookbook for our wedding. I was still talking about it, and my Mom finally got it for me. She uses the Betty Crocker cookbook for EVERYTHING. Maybe not, but it sounds better. I thought every woman had the Betty Crocker cookbook. I was wrong.  As I was paging through the book, these caught my eye.  We had all the ingredients on hand.

And tada, we had a tasty breakfast. Pretty good and I’d say a little different. I don’t venture to IHOP, ever, but I’ve heard these are similar to a pancake they have.

Puffy Apple Oven Pancake

2 tablespoons butter or margarine

2 large eggs

½ cup all purpose flour*

½ cup milk

¼ teaspoon salt

2 tablespoons brown sugar

¼ teaspoon ground cinnamon

1 cup (1 Medium) thinly sliced baking apple

Lemon juice, powdered sugar, maple syrup, or cut up fruit, if desired.

What to do:

1.Heat oven to 400. In 9-inch pie plate, melt butter in oven; brush butter over bottom and side of pie plate.

2. IN medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk, and salt until mixed (do not overbeat or pancake may not puff). Pour into pie plate.

3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with maple syrup and powdered sugar if desired.

 Double Oven Pancake (what we made)

Melt 1/3 cup of butter or margarine in 13×9-inch pan. Use 4 large eggs, 1 cup all-purpose flour, 1 cup milk, and ¼ teaspoon salt.

*Do not use self-rising flour

 

Source: Betty Crocker Cookbook

Mini Egg Omelets

When I first saw these I thought to myself. Adorable. How much cuter can it get, a mini omelet? Total cuteness.

I enjoy cute things. Puppies, babies, Edward from Twilight. Now I can add this to my list. I am guessing most people also like cute things, maybe?

And they just look so cute and are equally as tasty.

What is not so cute? Me in the morning, granted I wake up looking fresh eyed and gorgeous each and every morning. Yeah, no. Hubs has learned to maybe not talk to me in the morning because how shall I put this, I’m a total bitch bit of a grump in the morning. If mornings are not your cup of tea you can whip these cuties up over the weekend and nuke them in the microwave for a protein packed breakfast.

 

  • 4 cups broccoli florets- I used peppers instead.
  • 4 whole eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat cheddar
  • 1/4 cup good grated cheese like pecorino romano
  • 1 tbs olive oil
  • salt and fresh pepper
  • cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper.Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Source: Skinny Taste

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