Tag 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. 


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

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

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.


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


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.


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.


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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.



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

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.


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.



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.


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


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.


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

Pepper & White Cheddar Biscuits.

A good biscuit is of those great morsels that melts in your mouth. They smell divine while its cooking and, if done correctly can make any meal just that much better. But until recently, biscuits had been a little difficult for me. They always end up too buttery because I did not get the butter chunks processed small enough, or too dense, or flat and not flaky. None of this was the case with these biscuits. These biscuits are super airy and light, with the right ratio of butter and cheese.

You could definitely eat these with gravy or more butter, but I thought they were flavorful enough to be eaten plain, right out the of the oven, piping hot.

Pepper & White Cheddar Biscuits. Makes 10 two inch biscuits.


5 1/2 T unsalted butter

3/4 C milk

2 C flour

1/2 t kosher salt

1 T baking powder

1/2 – 1 t fresh cracked black pepper, depending on how peppery you want these!

1 scallion, finely chopped

1/2 shredded aged white cheddar, chopped (I used a 5 year)

1 T flour (reserved)

Measure milk out and place in freezer. Chop butter and also place that in the freezer. Shred cheddar and place back in the refrigerator. Preheat oven to 425. Mix remaining ingredients together in a food processor taking care to ensure the baking powder is thoroughly mixed in. Add butter and pulse until you have a sandy textured flour mixture, this is about 10 pulses. Add cheese and pulse to combine, about 5 pulses. Add milk and process until mixture is a sticky dough.

Sprinkle half of the reserved flour on the counter and dump dough onto it. Sprinkle remaining flour over the dough. Touching the dough as little as possible form into a flat surface. With the dough 1/2-3/4 inch thick cut using a biscuit cutter or a juice glass. Place on a silpat or parchment lined baking sheet and bake for 12-15 minutes. Serve hot!


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Filed under Bread, Breakfast

Weeknight Savory Waffles.

Waffles can be a great, quick weeknight dinner. You can adorn them with fried eggs and make a breakfast-for-dinner meal out of it, or you can take a savory twist on them and make a whole new kind of waffle. The later is our favorite way to have waffles for dinner. First, you start with your favorite waffle mix, which should be the Bob’s Red Mill Whole Grain Mix, because if it is not, you might just be missing out! You can also make up a waffle mix from scratch and store it in a container.

Then you add your favorite fixin’s. We like to add four fried and chopped pieces of bacon, two tablespoons of finely chopped chives and 1/2 cup of cheddar cheese to a half batch of waffles. We have also done crumbled sausage or chorizo, fresh corn or green pepper, red or yellow onion. Yum! Just remember to precook your meat over the weekend so you can grab it for whatever dishes you are making during the week.

Cook in a waffle iron and serve with your favorite savory topping, a fried egg, or more bacon!


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Filed under Bread, Breakfast, Cheese, Eggs, Fast & Easy

Cinnamon & Brown Sugar Granola.

As the granola kick continues…yes the hubs can eat the same thing every day from here to eternity…I thought I would mix it up a bit. While he never tires of eating it, I get bored just making the same kind every time! So this time around I mixed it up with an oatmeal inspiration, cinnamon and brown sugar oatmeal was a favorite as a child and I thought that since granola is basically the same thing that it would be just as tasty in this form. I also threw in some nuts, seeds, and chocolate for good measure.

I have to say, if you like cinnamon and brown sugar, this is the granola for you. This stuff is really good! It is also as close as I have gotten to making something that might stay together like a granola bar. Because I had set out to make granola for the hubs yogurt, I broke this all up, but I think I will make this again and stick with the bars, probably for upcoming road trip. The taste is very similar to the Nature’s Valley Cinnamon bars, which are a great snack when on the road.

Cinnamon & Brown Sugar Granola.


3 C rolled oats

1 C walnut halves, rough chopped

1/2 C brown sugar

1/3 C brown flax seeds

1/2 C semi-sweet chocolate chips

1 t ground cinnamon

1 t vanilla

1/4 C butter, melted

1/2 C honey

Preheat oven to 325.

In a large bowl, combine ingredients through vanilla and mix to ensure that all ingredients are introduced to the vanilla and that the brown sugar is dispersed and free of lumps. Add butter and mix to evenly combine. Add honey and repeat to ensure that all ingredients are evenly dispersed.

Spread mixture over a silpat lined baking sheet. Place in oven for 20 minutes. Stir mixture to avoid burning the edges and bake for 15 more minutes, stirring after 10 minutes if the edges are browning quickly. Remove from the oven and cool on the counter.


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Filed under Breakfast, Grains/Rice, Outside of the Box, Vegetarian