Farmer Egg & Potato Breakfast


Good morning Breakfast Buddies– We have a group at church called MOPS (Mothers of Preschoolers).  I obviously do not fall into that category!!  But lucky for me, there is also a older mentor mom at each table.  So I get to hang out with all those fun moms and their adorable kids on Tuesdays.

We start off each get-together with breakfast (a highlight for us all)– and last week I brought along these eggs and potatoes all baked up together.  Delicious!  And happily, you throw it all together the night before and in the morning, just pop it into the oven!

FARMER EGG & POTATO BREAKFAST
6 cups frozen hash browns*
1  1/2 cup grated cheddar
2 cups ham, cut to small bits
1/2 cup green onion, sliced (about 4)
8 eggs
3 cups whole milk
1 tsp. salt
1/2 tsp. freshly ground pepper

Make this ahead the night before you want to cook it up for breakfast.

Spray a 9″x 13″ baking dish with cooking spray.  Spread the hash browns on the bottom of the dish.  Then layer on the cheddar, ham and green onion.

In a mixing bowl, whisk the eggs until they are blended.  Then whisk in the milk, salt and pepper.  Pour the egg mixture over the ingredients in the baking dish.

Cover it with foil and set it into the fridge overnight.  The next morning, let the dish sit out for 30 minutes and then take off the foil and bake up the whole thing at 350 degrees for 60 to 65 minutes.  Enjoy!

*Use the shredded hash browns, not the chunky kind!

Baked Bacon & Eggs

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Good morning!  I meet with a group of young moms (MOPS) every other Tuesday– and each time we meet they fill tables with eggs, muffins, fruit… It’s a breakfast banquet.  Last week, this is was my little contribution.

It’s my go-to egg dish–So easy– and you can change it up.  Take out the bacon & chilis and substitute any omelette-ish ingredient you are partial to– ham, mushrooms, avocado, peppers, spinach, broccoli, sausage…  It can be different every time.  The secret ingredient here is cottage cheese– makes it creamy and smooth! I hope you like it.

BAKED BACON & EGGS
6 strips of bacon
5 eggs
1/4 cup flour
1/2 tsp. baking powder
pinch of salt
1 cup small curd cottage cheese
2 cups grated cheddar (I used colby jack)
4oz. can mild green chilis

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Cook the bacon until it’s crispy.  Drain on a paper towel and then break it up into small bits.

In a mixing bowl, whisk the eggs until they are frothy.  Then stir in the flour, baking powder, salt, cottage cheese, cheddar, chilis and prepared bacon.

Pour it all into a 9″ pie plate that has been sprayed with cooking spray– and bake in a 400 degree oven for 10 minutes.  Then turn the heat down to 350 degrees and cook for 20 minutes more until the eggs are set and a little browned around the edges.  Best eaten hot from the oven!

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Fab French Toast

IMG_1595Hi breakfast friends–  Found this recipe in the Food & Wine Best of the Best year end cookbook.  It was labeled “Fabulous French Toast.”  And happily it lived up to it’s name!  It’s a little more work to start the night before– but if you have houseguests or friends coming in for breakfast, then half the work is done when you hit the kitchen in the morning.  I loved it’s sweet custardy texture.  You might want to give it a try…

FAB FRENCH TOAST
6 eggs
1/2 cup suar
1 tsp. vanilla
1/2 tsp. salt
2 cups half & half
6 slices of sourdough bread, cut 1″ thick
butter for cooking & then for serving
maple syrup (of course)
berries, optional

Whisk together the eggs, sugar, vanilla and salt.  Then add in the half & half and whisk it all together.  Place the bread in a single layer in a shallow baking dish and pour the egg mixture over the top.  Turn the bread over once to coat both sides.

Cover the dish with plastic wrap and pop it into the fridge overnight.

The next morning, heat your skillet and add in a bit of butter.  When it’s melted, cook the slices of soaked bread 2 to 3minutes on each side until they are nicely browned.  Then settle the bread slices on a cookie sheet sprayed lightly with cooking spray and put them in a 350 degree oven for about 8 minutes.

Arrange the french toast on plates and serve with mounds of butter and dribbles of good maple syrup.   Then dig in!

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Fresh Corn & Zucchini Pie

IMG_1346Hello there– It’s that zucchini time of year.  I wish I could say we have a bountiful, beautiful zucchini patch in our side yard.  But not this year.  So I’m depending on the market for m supply. But zucchini –and that fresh corn just taste like summer. So here it is…

FRESH CORN & ZUCCHINI PIE
2 smallish zucchini, cut into slices
2 yellow crooked neck squash, cut into slices
1 small yellow onion, chopped
splash of olive oil
2 ears fresh sweet corn
1/2 tsp salt*
1 tsp. dried basil
2 cups shredded cheese
(I used half colby jack & half mozzarella)
3 eggs

IMG_1351Heat the olive oil in a large skillet.  Then add the sliced zucchini, squash and onion.  Cook over medium heat for about 5 minutes, stirring now and then.

While that’s cooking, slice the corn kernels off the cob.  After the first 5 minutes, throw the corn into the pan and cook 5 minutes more.  Season with the salt and basil.

In a large heat proof mixing bowl, beat the eggs til frothy with a whisk.  Stir in the cheese (but save a little handful aside to sprinkle on top)  and then scoop in the zucchini, squash and corn from the skillet into the bowl.  Mix it up and pour it into a 9 or 10″ baking dish that’s been sprayed with cooking spray.  Sprinkle on the remaining cheese.

Cover the dish loosely with foil (try to keep it from touching the zucchini etc.) and pop it into a 375 degree oven for 20 minutes.  Then remove the foil and bake 10-12 minutes longer to brown up the top.

Let it sit about 10 minutes to firm up and then cut into warm, delicious slices.

*I used garlic salt instead of plain salt, just because I love that stuff.

P.S.  This makes great leftovers to tote to work for lunch.  Eggs suffer the microwave well, and I like a nice warm dish for lunch,  tastier than the routine sandwich.

Blueberry Dutch Baby

IMG_6853Hello there–  Love this cheerful baking dish full of blueberries and custard.  You put it together in just 10 minutes and while it’s baking, you can put on some music, build a fire in the fireplace and throw together a salad, maybe a little bacon.  Sunday brunch.

BLUEBERRY DUTCH BABY
2 tab. butter
2 large eggs
1/2 cup milk
1/2 cup flour
3 tab. sugar
2 tsp. vanilla
pinch of salt
6 0z. blueberries (about 1 1/4 cup)
powdered sugar for dusting

IMG_6821Melt the butter in the microwave.  In a mixing bowl, whisk together the eggs and milk.  Then whisk in the milk, flour, sugar, vanilla and salt.

Pour the melted butter into a 9″ baking dish sprayed with cooking spray, covering the bottom of the dish.  Then spoon in the egg batter on top of the butter and top with the blueberries.

Pop it into a 425 degree oven and bake for 20 minutes.  Dust it with powdered sugar straight from the oven and eat it up while it’s hot and puffy!

Confetti Baked Eggs

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Hello there– Last week we had a Thanksgiving breakfast with friends.  We talked and sang and prayed and were hopeful and thankful together.  If was a fine morning.  Everyone brought food to share and here was our contribution to the table– eggs with peppers.  Hope you shared dear times of thanks with people you love…

CONFETTI BAKED EGGS
5 eggs beaten
1/4 cup flour
1/2 tsp baking powder
pinch of salt
1 cup small curd cottage cheese
2 cups grated cheddar-jack cheese
1 cup red, green, orange bell peppers, chopped fine
4 oz. black forest ham, cut to bits.

IMG_5946Whisk the eggs until they are foamy and then whisk in the flour, baking powder and salt.  Stir in the cottage cheese, cheddar, peppers and ham.  Spoon it all into a 9″ baking dish sprayed with cooking spray.

Bake it up at 400 degrees for 10 minutes.  Then turn down the heat to 350 degrees and cook for 20 minutes more.  Serve it piping hot and puffy from the oven.

Breakfast Tacos

IMG_5983Buenas Dias!   It’s taco time–for breakfast.  If you think breakfast burritos are a little too heavy duty first thing in the morning, here’s a nice little alternative.  Start with tortillas and eggs and add whatever taco-ish ingredients you like for breakfast–and that you happen to have in the fridge.   These are quick (less than 15 minutes) and everyone can fill their tortilla to their own liking.  I love tacos.  I literally could eat them for breakfast lunch and dinner.  Hope you like them too.

BREAKFAST TACOS
8 small corn tortillas*
4 slices turkey ham**
4 eggs
salt & pepper
a few drips of hot sauce
cheddar
cilantro
avocado
tomato

Lightly toast the tortillas in the toaster oven for just a couple minutes.  While they are warming up, cut the turkey ham to small bits and brown it in a skillet sprayed with cooking spray (you can use butter or olive oil if you like the real thing).  Beat the eggs in a cup with salt & pepper and a few drops of hot sauce.  Then pour them over the ham and gently fold them in to cook up firm and golden.

Set the torillas on plates and spoon on the eggs, topped with cilantro, cheese, avocado and tomato***.  That’s it.  So breakfast yummy!

* I love the new tiny “street taco size” tortillas made by Guerrero (if you live in California).
**Any ham will do, of course, I just like my inexpensive, almost healthy turkey ham.
— or bacon, who wouldn’t love this with bacon?!
*** or whatever other Mexican food-ish things you love to eat.