Category Archives: Eggs

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. 


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


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.


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

Cauliflower Almond Pizza Crust {Updated}.


Yes, there are a lot of these crusts out there. Yes, I have made several attempts at making a version of this crust. Yes, I finally got one. And I like it. I even perfected it before I ran out of garden cauliflower, which is a total score in my book.

So you all know (maybe) by now that I have officially gone off gluten. That has also included most other grains because they are so processed they completely lack fiber and other nutritional values. That said, I will still eat myself some processed gluten free grains on occasion, however, I am striving to make my food as whole and complete as possible. In my book this recipe completes that cycle. It is grain free, gluten free, dairy free and chock full of nuts and veggies. Hello! Yum!

I found the original recipe inspiration for this post here. But the flavor profile wasn’t busty enough for me. I have altered it into what you will find below. I am a big flavor kind of girl, you have to take those bursts and gobble them up!

Cauliflower Almond Pizza Crust. Makes one large pizza or two small/mediums.


2 C shredded organic cauliflower (I used the shredder on the food processor, but you can use a cheese grater) (after watching this video, I am now using a blender!)

1 C almond flour or fine meal, packed

1 T kosher or sea salt (less depending on how salty your sea salt is)

1/2 t fresh cracked black pepper

1 t baking powder

1 t granulated garlic

1 t granulated onion

1 T fresh thyme or 1 t dried thyme (or whatever herb you like…rosemary will pack a nice punch)

1/4 t red pepper flake (optional)

3 T nutritional yeast, heaping (optional) — if you omit the yeast and find the crust too wet, add some more almond flour (this will depend on how wet your cauliflower is)

3 eggs (free range pastured if possible)


Preheat oven to 450 degrees. If you are using a pizza or baking stone, put this in for the preheat.

Combine dry ingredients in a bowl. Add eggs and mix to a smooth sticky mixture. Now, there are couple of ways you can spread this dough. You can use parchment paper on a baking sheet, or you can use a silpat. I prefer the silpat method.

Dump the dough into the middle of your silpat, get your hands wet with water and starting in the middle of the blob, slowly spread the dough out. You want it to be about 1/4 inch thick. Just keep working it to the edge of the surface. **Note, if you are going to make two pizzas, only do this with half at a time!

Once the dough is spread out, lift the silpat onto the pizza stone and bake for 15 minutes. Prepare your favorite toppings.

Carefully remove crust from the oven and build your pizza. Return the pizza to the oven for 8-10 minutes longer, or until your cheese (if using) is your ideal version of bubbly! Cool enough to cut and dig in.



Filed under Dairy Free, Eggs, Gluten Free, Grain Free, Nuts/Seeds, Pizza, Vegetables, Vegetarian

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 :)


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

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!


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Filed under Bread, Breakfast, Eggs

A-Photo-A-Day: Wild Chanterelle Scramble.

I love wild chanterelle season. Sauté with onions and scramble with thyme and eggs.

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Filed under Eggs, Photo Series

A-Photo-A-Day: Spent-Grain BLETs.

Whole wheat & spelt spent grain bread with bacon, lettuce, fried egg, and tomato!

Related Recipe:

Spent Grain No-Knead Bread. – I made this recipe for the bread, but subbed 2 of the cups of flour with whole wheat and used almost two cups of water.


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Filed under Bread, Eggs, Grains/Rice, Photo Series, Pork, Sandwich, Spent Grain

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.



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!


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

Simple Egg Salad.

I really do love egg salad, in fact I love anything you can dream up making from hard boiled eggs. Eggs in-and-of themselves are one of life’s most perfect morsels, but hard boil it and there is a way it can actually be better, it is now portable! I love it. Specifically here though we are going to talk about egg salad. It is best, in my opinion, on a light buttery croissant with simply a piece of romaine and provolone. This is the exact combination I ate for lunch nearly every day of my college career.

Today I am adding a new ingredient to my simple egg salad, relish. This relish was made with refrigerator pickles that I threw together with the last of the cucumber harvest. I did not record the recipe, but it was your standard water, vinegar, salt and sugar receipe. It has some chili d’Arbol in it and some garlic and celery seed. I must have been heavy on the sugar because they are sweeter than my normal pickles, and they did not get over vinegared so I am thinking I topped them off with water when there was not enough brine. If you do not have any refrigerator pickles on hand you could always try your hand at making them, or you can sub in your favorite relish.

Simple Egg Salad. Makes two sandwiches.


4 hard boiled eggs

2-4 T relish

1-2 T sour cream

1/2 t mustard

pinch of kosher salt

pinch of fresh cracked black pepper

Cut eggs with an egg slicer two directions.

Combine all ingredients in a small bowl.

Adjust salt and pepper as needed. Enjoy on bread or crackers.


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Filed under Eggs, Gluten Free, Grain Free, Sandwich, Vegetables, Vegetarian

A-Photo-A-Day: The Perfect Hard Boiled Egg.

Place eggs in small pot, cover with cold water just until eggs are fully immersed. Place eggs on burner and turn on heat, start timer. 1-5 eggs, 17 minutes, 6+ eggs, 18 minutes. Remove from heat and run cold water over until pot and water are cool. Remove to container and store, uncovered in refrigerator. Older eggs peel clean (important if making deviled eggs). This is for an electric range. Time will be much shorter on a gas range.

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Filed under Eggs, Photo Series