Posts Tagged ‘eggs’

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Rutabaga and Potato Mash

February 17, 2020

20191226 Rutabaga Mashed Potato 02

I love potatoes and was looking for a way to enjoy mashed potatoes with a little twist. This was an excellent side dish — perfect for ham, steaks, pork, chicken, or whatever you have planned.

You will need:

  • 3 rutabagas, peeled and chopped into large pieces
  • 5 potatoes, peeled and chopped into large pieces
  • 8 T butter, divided
  • 1/4 c milk
  • 1 c panko breadcrumbs, divided
  • 1 red onion, minced
  • 3/4 t ground pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t ground nutmeg
  • 4 eggs, lightly beaten
  • 1 c cream
  • 1/2 c fresh chives, chopped
  • 1 c grated Parmesan, divided

20191226 Rutabaga Mashed Potato 01

Then you will…

  1. Put the rutabaga and potato pieces into a large pot of cold, salted water. Bring to a boil and cook until soft enough to mash, about 12-15 minutes.
  2. Drain and return to the pot.
  3. Add 4 tablespoons of the butter and the milk.
  4. Mash until fairly smooth.
  5. Preheat your oven to 375 degrees. Lightly grease a deep casserole dish (should be able to hold about 8 cups) with 1 tablespoon of butter. Sprinkle the inside with 1/3 cup of the breadcrumbs.
  6. In a skillet, melt 1 tablespoon of butter over medium heat.
  7. Sauté the onion until starting to soften, about 5 minutes.
  8. Mix the onions, salt, pepper, garlic powder, and nutmeg into the mashed mixture.
  9. In medium bowl, combine the eggs with the cream. Mix into the mashed mixture.
  10. Mix in 1/2 cup of the Parmesan and all of the chives.
  11. Spread the mash mixture in your prepared casserole dish.
  12. In a small bowl, combine the remaining 2 tablespoons of butter (melted), with the remaining 1/2 cup of Parmesan and remaining 2/3 c of breadcrumbs.
  13. Spread the topping on the mash mixture and lightly season with pepper on top.
  14. Bake 30-40 minutes or until lightly golden.
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Sausage, Egg and Cheese Breakfast Casserole

February 4, 2019

20181225 Sausage Egg Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

  • 1 can crescent dough sheet
  • 1 lb loose breakfast sausage, browned and crumbled
  • 1 bunch scallions, trimmed and chopped
  • 2 c shredded sharp cheddar cheese
  • 12 eggs
  • 4 T milk
  • 1 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the sheet of crescent dough on the bottom.
  3. Sprinkle with the sausage, scallions, and the cheese.
  4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  5. Pour on top of the ingredients in the baking dish.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Place on the counter while you preheat your oven to 350 degrees.
  8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
  9. Allow to rest 10 minutes before slicing and serving.
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Bacon, Egg and Cheese Muffin Bites

October 23, 2018

These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!

20180815 Breakfast Bites 01

You will need:

  • 1/2 lb red-skinned potatoes, small diced
  • 2 T olive oil
  • 1/2 yellow onion, minced
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 eggs, beaten
  • 2 T milk
  • 1 t dried chives (or 1 T fresh)
  • 1/3 c shredded sharp cheddar cheese
  • 1/4 lb bacon, crisped and crumbled

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
  2. Put the potatoes in a large pot of lightly salted water.
  3. Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
  4. Drain the potatoes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
  7. Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
  8. Remove from heat and allow to cool at least 5 minutes.
  9. In a large mixing bowl, whisk together the eggs and milk and chives.
  10. Stir in the potato-onion mixture, cheese and bacon.
  11. Spoon the mixture into the prepared mini muffin cups.
  12. Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
  13. Allow to cool at least 5 minutes before removing from the pan with a spoon.

20180815 Breakfast Bites 04

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Banana Bread Coffee Cake

September 25, 2018

This sweet treat brings together the best of banana bread with the best of coffee cake. Combining ripe bananas with warm cinnamon and brown sugar makes your kitchen smell amazing.

You will need:

  • 8 T unsalted butter, room temperature
  • 2/3 c light brown sugar
  • 2 eggs, lightly beaten
  • 4 ripe bananas, mashed
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3/4 c flour
  • 1 3/4 c old-fashioned oats, divided
  • 2 T unsalted butter, cold
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×9 baking dish with foil and grease with nonstick spray.
  2. In a large bowl, cream together 8 tablespoons of the butter with 2/3 cup of the brown sugar.
  3. Mix in the eggs, banana, and vanilla.
  4. Mix in the banking soda, cinnamon, ginger, nutmeg, and salt.
  5. Mix in the flour and 1 1/4 cup of the oats.
  6. Spread into the prepared pan.
  7. In a small bowl, mix together the remaining 1/2 cup of oats with the remaining 1/4 cup of brown sugar, 2 tablespoons of cold butter, and pecans until it forms a crumbly mixture.
  8. Spread the topping on the batter.
  9. Bake 35-45 minutes or until a toothpick in the middle comes out clean and the cake is golden.
  10. Allow to cool at least 10 minutes before serving.

20180812 Banana Cake 03

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Meatballs and Gravy

August 14, 2018

20180715 Meatballs 01

Our boys love meatballs, and I really like stroganoff dishes. This recipe combines the best of both worlds. It is great with your favorite noodles, whether that is an egg noodle or  long noodle like linguine.

You will need:

  • 2 T olive oil
  • 1 sweet onion, finely diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 c Panko breadcrumbs
  • 2 eggs
  • 1 clove garlic, minced
  • 1/2 t ground allspice
  • 1/4 t ground nutmeg
  • 1/4 t Worcestershire sauce
  • 1/4 t pepper
  • 1/4 t salt
  • 4 T salted butter
  • 1/4 c flour
  • 4 c unsalted beef stock
  • 2 cubes beef bouillon
  • 1 c light sour cream

Then you will…

  1. Preheat your oven to 400 degrees. Line a large edged baking sheet with nonstick foil.
  2. In a large nonstick skillet, warm two tablespoons of the olive oil over medium heat.
  3. Saute the onion until starting to caramelize, 5-8 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the onion with the beef, pork, breadcrumbs, egg, garlic, allspice, nutmeg, Worcestershire, pepper, and salt.
  5. Roll into two dozen meatballs and place on the baking sheet.
  6. Bake 20-25 minutes, or until cooked through.
  7. Meanwhile, melt the butter over medium low heat in the skillet used to cook the onions.
  8. Whisk in the flour and allow to cook for 2 minutes.
  9. Whisk in the stock until smooth. Bring to a simmer.
  10. Add the beef bouillon cubes and sour cream. Whisk into the sauce.
  11. Allow the sauce to simmer and thicken until velvety and the consistency of a soft pudding, about 5-10 minutes.
  12. Season, as needed, with salt and pepper.
  13. Stir in the meatballs and serve on top of noodles.
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Baked Eggs with Leek and Spinach

February 13, 2018

This is a fun brunch dish that goes perfectly with crusty bread, some fresh cut fruit, and your favorite coffee.

You will need:

  • 4 T butter
  • 4 T olive oil
  • 2 medium leeks, rinsed and chopped
  • 2 cloves garlic, minced
  • 8 c fresh baby spinach
  • Salt, to taste
  • 8 eggs
  • 1/2 c heavy cream
  • Zest of one lemon
  • 1/4 t crushed red pepper flakes
  • 1/4 shredded Parmesan

20171225 Baked Eggs

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt the butter with the olive oil over medium heat.
  3. Sauté the leeks, until soft and tender but not browned (about 6 – 8 minutes).
  4. Add the garlic and spinach.
  5. Continue sautéing until the spinach wilts, about 2 more minutes.
  6. Season with salt and pepper to taste.
  7. Spread the vegetables in the prepared baking dish.
  8. Make 8 indentations in the vegetable mixture, leaving a 1-inch gap between indentations.
  9. Carefully crack an egg into each indentation.
  10. Pour the cream into the dish.
  11. Sprinkle with the lemon zest, crushed red pepper, and Parmesan.
  12. Add an extra dusting of fresh cracked pepper.
  13. Bake until the whites are set but the yolks are still runny, 10 to 12 minutes.
  14. Serve with crusty bread.
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Cinnamon Apple and Blueberry Baked French Toast

February 5, 2018

I love baked french toast. You can prepare it the night before or the morning you want it. This one comes out especially fluffy and light, and the fruit is delicious.

You will need:

  • 1 loaf challah, cut into 1-inch chunks
  • 2 large tart apples, peeled, cored and chopped
  • 1/2 c fresh blueberries
  • 8 large eggs
  • 2 c milk
  • 1/2 c whipping cream
  • 1 c brown sugar, divided
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 3/4 c flour
  • 1/2 t ground nutmeg
  • 1/2 c butter, cut into pieces

Then you will…

  1. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the bread, apple and blueberries.
  3. In a medium mixing bowl, whisk together the milk, cream, half cup of the brown sugar, vanilla, and 1 ½ t of the cinnamon.
  4. Pour over bread and stir to coat. Let rest for 15-20 minutes until the liquid is absorbed, stirring periodically.
  5. Spread the mixture in the prepared dish. If prepping the night before, cover and refrigerate overnight.
  6. Preheat the oven to 350 degrees.
  7. Bake for 35 minutes.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon, the flour and the nutmeg.
  9. Cut in the butter until crumbs form.
  10. Sprinkle the crumb topping on the French toast.
  11. Bake for another 5-10 minutes, or until the topping is melty and golden.

20171225 Baked French Toast 02

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