Shamrock Eggs

 

Here's a healthy St. Patrick’s Day surprise for the kids. These eggs are the perfect quick way to get both veggies and protein at the beginning of the day.

Ingredients:

1 green bell pepper

4 eggs 

2-3 tablespoons oil

cheese slices, optional

Directions: 

1.  Slice bell pepper into 1/4-inch thick circles.  Heat cooking oil over medium-low heat in a skillet.  Place 2-3 slices in the skillet and cook about 30 seconds per side.  

2.  Crack an egg into each bell pepper in the skillet. Allow eggs to cook inside pepper rings.  Add 2-3 tablespoons of water to skillet and cover to steam the eggs - no need to flip them. Once eggs are cooked through, you can cover with a slice of cheese, if preferred. To melt the cheese, turn off heat and let eggs sit in pan with lid on. 

Serves 2-3. 

Breakfast Skillet

 

Ingredients:

2 tablespoons olive oil
2 medium-sized potatoes, cut into small cubes
1 large yellow onion, finely chopped
4 sausage links, cut into 1/2 inch pieces
1/2 cup of cherry tomatoes, halved
4 large eggs
1/2 cup of feta, or favorite cheese (shredded or crumbled)
crushed red chili peppers, to taste
1/4 cup cherry tomatoes, halved, for garnish

Directions:

1.  Warm a large skillet over medium heat.  Add Olive Oil and heat for 1 minute.  Add potatoes, stirring to coat.  Let brown and crisp for 2 minutes, stirring occasionally.  

2.  Add onion and cook for another 2 to 3 minutes, stirring occasionally, until onions are golden brown and potatoes are softened. Season with salt and pepper.  

3.  Add sausage and let pieces sear and crisp, up to 5 minutes. Stir to avoid burning.  Increase heat to high and add tomatoes, gently stirring to combine,  

4.  Crack each egg into a separate part of the pan; cover and cook for 4 minutes. 

5.  Top with cheese, tomato garnish and red chili flakes before serving.  

Make Ahead Holiday Breakfast Casserole

 

Assemble this casserole the night before for a simple, delicious breakfast on Christmas morning. 

Ingredients

• 16 ounces pork sausage

• 10 eggs, lightly beaten

• 3 cups milk

• 1 teaspoon salt

• 6 cups cubed bread (try Jamesport Sourdough bread, cubed & stored in freezer)

• 2 cups shredded sharp Cheddar cheese

• 1/2 teaspoon black pepper

• 1/2 cup diced red pepper

• sliced green onion

Instructions

1. Butter a 9 x 13 x 2 inch casserole dish.
2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
3. In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
4. Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
5. Pour egg mixture evenly over casserole.
6. Cover and refrigerate overnight.
7. When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
8. Sprinkle the casserole with sliced green onions. Serve warm.

Honey Cake

A wonderful cake for afternoon tea, or for a decadent breakfast slice.

1 cup sugar
1 cup honey
3/4 cup butter, melted 
3 organic eggs
1/2 tsp vanilla
3 cups flour
1 tablespoon baking powder
1 tsp baking soda 
1/2 tsp salt
1-1/2 cups strong coffee or tea*


Pre-heat oven to 350 degrees. 

In an electric mixer, mix sugar, honey, butter, eggs and vanilla on high speed until thick and smooth.  Mix the dry ingredients in a separate bowl until well combined. 

Fold dry ingredients into wet ingredients and then add hot coffee or tea, mixing very slowly, on lowest speed. 

Pour into two greased, round 9-inch pans, or one 13 x 9 inch pan, and bake for 40 -45 minutes.  Let stand for 10 minutes.  

*Substitute orange juice if you prefer a more citrus-flavored honey cake. 

Avocado Baked Egg-in-a-Hole

Serves 4.
Try topping each serving with salsa, shredded cheese and crumbled bacon.

2 ripe Avocados
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon pepper

1.  Pre-heat oven to 450 degrees.

2.  Slice avocados in half crosswise; remove and discard pits.  Using a spoon, scoop out a portion of the avocado in each half to make room for the egg.

3.  Place avocado halves in a baking dish.  Crack one egg at a time in a small bowl; scoop out yolk and place one in each half, reserving egg whites.  Pour reserved whites over the yolks until the holes are completely covered.  Sprinkle with salt & pepper.

4.  Bake at 450 degrees for 10 to 15 minutes.

Skillet Souffle

Serves 4.

6 large eggs, separated
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

1. Pre-heat oven to 400 degrees.

2.  In a large bowl, whisk together egg yolks, chives, salt and pepper.

3.  In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form.  Using a spatula, fold the egg whites into the yolk mixture.

4.  Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.

5.  Add egg mixture to skillet and sprinkle cheese over the top.  Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.

6.  Cut into wedges and serve. 

Egg & Spinach Bell Pepper Bowls

2 servings

Ingredients:
2 large eggs
4 tablespoons crumbled Feta
1/2 teaspoon salt and 1/4 tsp pepper
1 cup loosely packed spinach, chopped
1 medium bell pepper, halved lengthwise

1. Preheat oven to 350 degrees.

2.  In a blender, add eggs and salt/pepper; pulse until combined and fluffy.  Stir in baby spinach and 2 tablespoons of feta.  Pour into pepper halves.  Sprinkle with remaining cheese and a little more pepper.

3.  Bake peppers next two each other, in a snug baking dish so they don't tip over, for 15-20 minutes when eggs puff and are set.

Black Bean Breakfast Bowl

Breakfast for Dinner?  A great dinner can start with breakfast with recipes like this Breakfast Bowl.
Serves 4

1 Tbsp Olive Oil
8 eggs, lightly beaten
1/4 tsp each salt and pepper
1 (15-oz) can black beans, rinsed and drained
2 Tbsp chopped fresh cilantro
2 avocados, peeled and sliced
1/2 cup fresh salsa

Heat oil in a large skillet over medium heat.  Add eggs, salt and pepper; cook, stirring, until eggs are set, 3-5 minutes.  Meanwhile, heat beans in a microwave-safe bowl, covered, until warm, about 1 minute. Stir in cilantro,

Divide warmed beans among 4 serving bowls.  Top each with eggs, avocado slices and salsa. 

Breakfast Egg Muffins

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. 

• cooking spray
• 6 eggs
• salt and pepper to taste
• 1/2 cup spinach
• 1/3 cup crumbled cooked bacon
• 1/3 cup shredded cheddar cheese
• diced tomatoes and chopped parsley, optional

• Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
• Crack the eggs into a large bowl. Whisk to blend the eggs until smooth.
• Add the spinach, bacon and cheese to the egg mixture and stir to combine.
• Divide the egg mixture evenly among the muffin cups.
• Bake for 15-18 minutes or until eggs are set.
• Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

**You can make this recipe with different ingredients for variety. A good rule to follow is combine a protein, cheese and a vegetable. 

Omelet Roll-ups

These little rolls are filled with flakes of smoked salmon and cream cheese but easily substitute, cooked spinach, ham and/or cheese.

4 eggs
1 tablespoon olive oil
1/2 cup flaked smoked salmon
1 tablespoon chopped chives or dill
1/4 cup cream cheese
ground pepper

1.  Beat the eggs in a bowl and season with pepper.

2.  Heat half of oil in a small omelet pan and pour in half of the beaten eggs.

3.  Swirl the eggs around the pan until the base of the omelet is lightly set.  Push the set parts into the uncooked center and continue cooking until completely set and lightly golden on the underside.

4.  Flip the omelet and brown the other side for a few seconds. Turn out onto a cutting board.  Repeat with remaining eggs to make a second omelet.

5.  Mix together the salmon and cream cheese and season with pepper.  Spread mixture on one side of each omelet, leaving edges clear.

6.  Roll-up each omelet tightly and cut across into slices.  Sprinkle with herbs.  Serve warm or cold.

Roasted Cauliflower and Gruyere Frittata

Serves 4

2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley

1. Heat oven to 425 degrees.  Oil a 9 inch pie plate.  Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet.  Roast, tossing once, until browned and just tender about 15-18 minutes.  Let cool for 5 minutes.  Spread evenly in the pie plate.

2.  Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper.  Pour over the cauliflower.   Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes. 

Baked Frittata with Broccoli Rabe & Sausage

Ingredients

• 1 pound broccoli rabe, tough stem ends removed
• ¾ pound hot Italian sausage, loose or in links
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• Salt and black pepper
• 3 cloves garlic, minced
• 2 teaspoons roughly chopped rosemary
• 1 ½ cups ricotta
• 8 ounces grated cheese (Provolone, Parmesan and/or Mozzarella)
• 10 eggs, lightly beaten and seasoned with salt and pepper

Preparation

1. Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage and set aside on paper towels.
3. Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
4. Spoon dabs of ricotta over greens mixture, then sprinkle evenly with cheese. Pour seasoned eggs over, tilting pan to distribute.
5. Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center.  Let cool at least 15 minutes, then cut into wedges.