Category Archives: Breakfast

Mashed Potato Quiche.

Leftover mashed potatoes! We always seem to be left with them, especially because I cook for only two people…or at least we eat for two people, I might actually cook for three or four people. Generally we use our leftovers for lunches throughout the week, however, sometimes we end with something, such as mashed potatoes, with nothing to pair them with. In this case, we over dug a hill of potatoes and ended up with enough mash for about eight people! I started my quest to use the leftovers, particularly in some gluten free breakfasts, by making some baked eggs with mashed potato crusts. These were just ok, but I thought they could be better.

So I began thinking bigger, you know, like a whole pie instead of just little pots (though I have a very soft spot in my existence for small pots). Since I am a lover of quiche…and really all things egg, quiche made the cut and turned out totally awesome. This is so versatile, any ingredients can be used and you don’t have to stress over making a crust or settling for a store bought one.

Mashed Potato Quiche. 

Ingredients

Coconut or olive oil (for oiling plate)

2 cups leftover mashed potatoes

4 pieces of bacon, chopped

1/2 large red onion

4-6 crimini mushrooms (portobello stems work well here!)

1/2 t kosher salt

fresh cracked black pepper

3 large eggs (free range pastured if possible)

1 1/4 C coconut milk

1/2 t kosher salt

fresh cracked black pepper

1 t dried thyme

1 cup white cheddar cheese

Process

Preheat oven to 350.

Oil pie plate, line with potatoes, bake 30 minutes.

Cook bacon, chop and set aside. Using bacon fat sauté onions and mushrooms with salt and pepper for 5 minutes (until just starting to soften). Remove from heat.

Beat eggs until smooth. Add coconut milk, salt, pepper and thyme. Mix until combined. Add cheese and mix.

When potatoes are done, layer in veg, bacon, egg mixture. Bake 55 minutes and remove from oven. Allow to cool for 10 minutes before cutting.

Enjoy!

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Filed under Breakfast, Eggs, Gluten Free, Grain Free, Potatoes

Some Garden Fresh Breakfasts.

I do enjoy breakfast…a lot. Lately I have enjoyed making this AM garden fresh fare even more than thinking of something to cook for dinner. The plethora of yummies coming out of the garden has been a total delight for making a quick fresh skillet each morning. These dishes are gluten and grain free and dairy and soy free. They are light, healthful and terribly easy to make. Simply chop your vegetables of choice, sauté, cook meat if adding it, cook eggs. Devour!

Garden hash. First red potatoes coming out of the garden, basil, chard and zucchini all from the garden. Bacon, kosher salt and fresh cracked back pepper. Fried in bacon grease and topped with over easy eggs.

Garden Scramble. Garden chard and zucchini, bacon and goat cheese (*optional), garden basil, kosher salt and fresh cracked back pepper, coconut oil. Simple and oh so good.

Over easy eggs with sautéed garden chard and garden zucchini. Sautéed in coconut oil, with kosher salt, fresh cracked black pepper.

Happy eating :)

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Filed under Breakfast, Dairy Free, Eggs, From the Garden, Garden, Gluten Free, Grain Free, Vegetables, Vegetarian

Sweet Potato and Kohlrabi Fritters.

Food, diet and nutrition are things that I have always been interested in and prided myself in being attentive to (no judging some of the fun, i.e. fatty recipes on this here blog!). Changing ones diet, and the diet of their family, is not an easy road to travel, so I have made the decision to do it slowly and with calculation. I have also decided that I am going to do it in the tastiest way possible. This past weekend marked the beginning of my gluten free journey (I started Thursday) and I had a lot of fun thinking outside of the box with my available garden veggies to create dishes that were nutritious and so tasty the hubs would not even notice (until told) that they were missing ingredients like flour or bread. This fried sweet potato dish was a breakfast hit and one I plan to reinvent with many other veggies!

Sweet Potato and Kohlrabi Fritters.

Ingredients

1 medium kohlrabi, shred

1 tablespoon kosher salt

1 small sweet potato, shred

1 tablespoon fresh chive, finely chopped

1 free range egg

1 tablespoon flax seed

1/4 teaspoon zantham gum

kosher or sea salt and fresh cracked black pepper to taste

coconut or olive oil

Process

Salt kohlrabi and let sit for 20 minutes in strainer over a bowl. Rinse well and squeeze dry. Combine all ingredients in a bowl.

Heat oil to 350 degrees (or until a wooden skewer pressed on bottom of pan bubbles) in a deep frying pan or skillet. Spoon mixture into pan and press flat. Fry 5-6 minutes on each side.

Remove, salt and drain on paper towel until ready to eat.

Enjoy!

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Filed under Appetizer, Breakfast, Dairy Free, From the Garden, Gluten Free, Grain Free, Vegetarian

Baked Eggs in Portobello Mushrooms.

This is a great, quickly prepared, but elegant looking breakfast and the best part, it is low in sodium (about 11% of our daily allowance) and heart healthy. It is also full of protein and vegetables to get you off on the right foot in the morning. We paired it with grapefruit and seed bread toast for a well rounded, wonderful way to start our Saturday.

Baked Eggs in Portobello Mushrooms. Serves 4.

Ingredients

4 large portobello caps

2 T coconut oil

1/2 lb turkey sausage (I used country sage from the butcher counter), cooked

1 oz fresh goat cheese, crumbled

1 large clove of garlic (or two medium/small), finely chopped

1 handful of organic arugula, rough chopped

4 free range eggs

fresh cracked black pepper

Process

Preheat oven to 375.

Carefully remove stems from the portobellos and clean away the gills with a spoon. Take care not to break the edges of the mushroom so the egg will stay in the cap. Heat coconut to liquid (about 45 seconds in the microwave) and brush the edges and bottoms of each cap.

Line a baking sheet with a silpat or parchment paper. Place each cap on the baking sheet. Fill each cap with 1/4 of the sausage, cheese, arugula and garlic. Create a well in the center of each cap and crack an egg on top of each one. Sprinkle with pepper.

Bake the caps for 23-25 minutes or until the egg has set, but the yolk still moves (i.e. it is still going to be runny when you cut into it). Remove from the oven and serve immediately with your favorite accompaniments.

Enjoy!

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Filed under Breakfast, Casseroles/Bakes, Gluten Free, Grain Free

Weekend Breakfast Wrap Up.

This weekend I made two new breakfast dishes. Neither one of them were my creation, I got them both from Facebook friends and their lovely blogs that I follow. I wanted to pay them homage here as both recipes turned out absolutely great!

The first dish, that I made Saturday for breakfast, was Mel’s Bacon, Egg and Cheese Breakfast Egg Rolls. These little pockets of breakfast goodness were quick to make and easy to eat. I did a variation on the bacon and used sage turkey sausage from the butcher counter and used pepper jack cheese.

Visit Mel at Cooking with Mel for the full recipe!

The second dish I made, for a lovely Sunday breakfast, was Susan’s Cinnamon Roll Popovers from She’s Becoming DoughMessTic. Susan made a goal of making a popover recipe a week for all of 2012, yes 52 new popover recipes to choose from. It just so happens that I got a popover pan for my birthday and was delighted to learn that she would be supplying me with more recipes than I will be able to keep up with. Her very first popover recipe shared this year was this one and I was smitten with it from the start.

Check out the full recipe on the She’s Becoming DoughMessTic page!

Enjoy!

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Filed under Bread, Breakfast, Eggs

Almond Pancakes & Raspberry Sauce.

I have been making a lot of almond milk lately. It all started because I had to stop drinking coffee. My acid reflux was completely out of control and the totally awesome Northwest coffee that I was filling my body with every day was causing it. I went through five months of suffering before I was finally ready to test it out and see if coffee was the culprit. My acid reflux, I mean debilitating, burning pain, was gone within days. Sad day for this girl. I don’t really consume caffeine in other forms, outside of a Red Bull or two on the weekends, so I have effectively cut out all caffeine at this point. What does this have to do with almond milk you ask?

So, to substitute that warm deliciousness that is a cup of coffee in the AM, I started drinking herbal tea. Herbal tea is great and all, but it is not your creamy cup of joe, sort of lacks that exciting punch, if you know what I mean. So needless to say, the cup was lacking something, I am not saying caffeine, just something *looks the other way*. So it must be the milk. And, though I add milk to my coffee, cow milk has always grossed me out. Yes I cook with it, but the drinking of it…meh. So I was seeking an alternative creamy goodness to add to my tea, to help my brain think it was coffee. I checked all of the alternative milks at that the store and they all had ingredient lists as long as my arm, which seemed odd and grossed me out to milk even more. But with luck I had recently started following Savory Simple, and she had just posted an almond milk recipe not a month earlier! AND, I had heard almonds reduce acid reflux, double score.

So, I have been making a lot of almond milk lately. This leads to having a lot of almond meal on hand. I cannot bring myself to throw it away (what a waste of those perfectly beautiful nuts). So I began dehydrating it into meal and storing it in the refrigerator (that is where you keep almond flour, so I just did the same, though I think it would be fine in the pantry). In any case, I needed to do something with it because I now have way too much and this is the recipe I came up with, inspired by one of my lovely FB readers who was having pancakes for dinner.

Almond Pancakes. Serves two.

Ingredients

1 1/4 C almond meal or flour

1/2 C all purpose flour

1 t baking powder

2 T natural cane sugar

1/2 kosher salt

2 eggs

3/4 C milk (I used cow, 1%)

1/2 t vanilla

Process

Combine dry ingredients in a medium bowl. Add wet ingredients and mix with a fork, making sure to fully incorporate the eggs. Allow to sit for 5 minutes before cooking, if batter is thicker than you like, add 1/4 more milk.

Cook in a skillet heated to medium, greased with butter or other oil. When edges are cooked and bubbles have formed, flip and cook for 30 seconds to 1 minute more (using a spatula to check for doneness).

Raspberry Sauce.

Ingredients

1 C frozen or fresh raspberries (I used frozen from the garden)

1/2 C water

2 T natural cane sugar

1 T arrowroot powder

Combine raspberries, water and sugar in a small pot. Warm over high heat until mixture reaches a boil. Reduce heat and simmer for 5 minutes. Add arrowroot powder slowly to dissolve all of it, mixing the entire time. Remove from heat and serve.

Enjoy!

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Filed under Bread, Breakfast, Dessert, Nuts/Seeds, Vegetarian

A-Photo-A-Day: Breakfast Pockets.

Pizza dough stuffed with scrambled eggs, sausage, and cheese. Coat with egg wash and add cheese to the top of each pocket. Bake for 10 minutes (or until golden brown) on a pizza stone in an oven preheated to 500 (reduce heat to 450 to bake). Serve with a white pan gravy.

Corresponding recipes:

Spelt & Whole Wheat Pizza Dough.

Scrambled Eggs.

Basic White Gravy.

Enjoy!

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Filed under Bread, Breakfast, Casseroles/Bakes, Cheese, Eggs

A-Photo-A-Day: Egg & Cheese Breakfast Panini.

Fried egg and cheddar cheese on artisan bread, paninied. Yum!

3 Comments

Filed under Bread, Breakfast, Cheese, Eggs, Panini, Photo Series

Mexican Style Baked Eggs.

I get bored with breakfast, even though it is my favorite meal of the day. I get into ruts where I make the same thing over and over. It usually consists of potatoes, bacon and eggs. I feel like the sky is the limit, but I cannot seem to think out of the box. This is precisely why I got so excited when I saw this delicious looking dish on Pinterest. I headed over to check the recipe out at Closet Cooking. Though I have made baked eggs before, it was on potatoes. I had never made a Mexican inspired breakfast.

I modified this recipe slightly and slimmed down the method to make it a one dish meal. It ended up being really quick and easy to make and did not disappoint!

Mexican Style Baked Eggs. Serves 2-4.

Ingredients

1 T olive oil

1 small red onion, diced

2 fire roasted jalapeños, diced (can sub fresh here)

1 small bell pepper, diced

2 cloves of garlic, finely chopped

1/2 C frozen corn (fresh/canned is fine)

1 t kosher salt

1 t ancho chili powder

1 t cumin

1 t Mexican oregano

1 14 oz can of diced tomatoes

1 can of black beans, drained and rinsed

3 T chopped cilantro

1/2 C shredded cheese of choice

4 eggs

Using a 10 inch cast iron skillet, or other oven safe skillet, preheat oil over medium heat. Add onions and jalapeño and sauté 3-5 minutes or until onions are starting to soften. Add bell pepper, garlic, corn and spices and sauté for 3 minutes longer.

Preheat oven to 375.

Add tomatoes and black beans to vegetable mixture and simmer for 15-20 minutes, or until most of the liquid is absorbed.

Remove skillet from heat and stir in cilantro and cheese. Flatten mixture and crack the eggs over the top. Place skillet in preheated oven for 8-10 minutes, or until eggs are set.

Serve with heated corn tortillas, sour cream, avacado, or any of your other favorite toppings.

Enjoy!

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Filed under Beans, Breakfast, Casseroles/Bakes, Cheese, Fast & Easy, Gluten Free, Grain Free, Mexican Inspired, Vegetables, Vegetarian

Bacon & Potato Breakfast Cakes.

I really like potato pancakes. Growing up, every Sunday, after church one of two things would happen. Either my grandpa would cook breakfast, which meant we were going to Big Boys for their buffet breakfast, or my dad would cook breakfast, which meant silver dollar pancakes, sausage, eggs, and potato pancakes! Those potato pancakes, while very nostalgic, came from a box. They were more like baby oatmeal than potato. Nonetheless, they sealed the deal for my love of the dish.

As I got older and moved out of the house, I began experimenting with using fresh shredded potatoes for breakfast dishes like hash browns, and eventually, potato pancakes. Shredded potato pancakes are amazing, completely different than the boxed potato meal pancakes. They have the same prevalent potato flavor with all of the benefit of the fried potato texture. What I like best about fresh shredded potato pancakes is that you can add whatever you want to them. Often for breakfast we eat bacon, eggs and potatoes. Sometimes it gets boring so I like to mix it up. This dish combines the potato and bacon in a new way. When served with a fried, yolky egg, it becomes a whole new experience!

Bacon & Potato Breakfast Cakes. Makes 8-10 cakes.

Ingredients

3 slices of bacon

2 medium potatoes (I used caribe, but Russet or Yukon gold would work as well)

1/4 onion, finely chopped (I used red)

1 green onion, chopped

1/2 t kosher salt

1/4 fresh ground black pepper

3 T flour

1 egg

oil of choice for frying

Process

Cook bacon over medium heat in a large skillet. Reserve fat in skillet until you ready to fry the cakes. Chop the bacon into small pieces.

Shred potatoes and combine them with bacon, onions, salt and pepper in a large bowl. Add flour and mix to combine. Add egg and mix until all ingredients are equally dispersed. Heat bacon fat over medium heat and add oil until the entire bottom of the skillet is covered. Add 1/4 cup scoops of potato mixture and cook 5 minutes on each side. Drain on paper towels. Continue adding oil as needed during the cooking process. Serve cakes with yolky fried eggs or other breakfast accompaniments.

Enjoy!

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Filed under Appetizer, Breakfast, Dairy Free, Pork, Potatoes