Tag 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

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

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

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

Weeknight Chorizo Wraps.

*Sorry about the photo…erg.

You will find a theme with me, especially when we are talking about quick, weeknight dinners: many of them are paninied. It is about the quickest way I have found to create a handheld pocket of goodness that you can eat as you are running out the door for your next appointment. Last week I told you about Pita Pizza Paninis and I got to thinking, though I won’t have a bum finger forever, it might be fun to share more of my quick dinner ideas.

Often when I get home from work midweek and have another activity scheduled that I have to go to I don’t want to cook. This can frequently lead to eating out. Not only is this taxing on the budget over time, it is taxing on the waistline as well. So I have developed many quick dinners that take a little pre-planning, but only a little time to execute the night of.

The key with this dish is to cook up the chorizo ahead of time, it only takes about 15 minutes to cook up a pound of it and throw it into the refrigerator for use all week. If you are feeding more mouths, you may need to scale the weight up, but for two people, this will tide us over with a plethora of chorizo laden dishes all week.

Chorizo Wraps. (makes 4 wraps)


2 medium/large potatoes, chopped into 1/4 inch pieces and boiled for 10 minutes

1 T olive oil

Your choice of veggies, chopped (I like to use whatever is on hand like red onion (1/4 cup), a little zucchini (one small one), and green cabbage (about 1/2 cup shredded))

4 oz cooked Mexican style chorizo

2 eggs, scrambled

1/2 C shredded cheese

4 tortillas

Preheat your panini pan.

Throw all of the ingredients, except the eggs, cheese and tortillas into a sauté pan heated over medium-high heat with olive oil. Cook for 10 minutes, stirring frequently to get an even seer on everything. Turn off heat and mix in eggs. Scoop one quarter the ingredients onto each tortilla, top with cheese, fold and panini until golden brown.

Serve with cilantro, arugula, sour cream and hot sauce.

As a side note, if you cook up rice or other whole grains at the beginning of the week to use in dishes this would be a great dish to add it to and you could save time not having to cook up the potatoes. You can also skip the panini part to cut down on the time a little…we just really like to panini stuff!


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Filed under Eggs, Fast & Easy, Mexican Inspired, Panini, Pork, Potatoes

Cheesy Chorizo Breakfast Potatoes.

I first had a dish like this at my sister-in-law’s house in Arizona for breakfast. It was so yummy that I had to bring it home. This is the only way I can make breakfast that the hubs will not add hot sauce! It is simple and it introduced me to chorizo, but not just any chorizo, chorizo at breakfast, which is quite exciting.

The hubs and I rarely eat a meal without heat anymore. Everything we make has some hot or spicy component in it. Nothing crazy hot, but warm and chili flavored. This dish is a perfect example of exactly what I am talking about. If you like comfortably warm and have built at least some tolerance for heat, you will like this, so long as your chorizo is not blazing hot!

Chorizo Breakfast Potato Scramble.

Ingredients (recipe is for two, if cooking for four double the chorizo, bacon and potatoes)

1/4  lb Mexican style chorizo

2 slices of thick cut bacon

8 oz potatoes

1/2 t cumin

1 t granulated garlic

1 t Mexican oregano, crushed

1 medium red onion, diced

1 medium bell pepper, diced

1/2-1 C cheddar cheese

Chop potatoes into 1/4 inch cubes and place in a small pot. Fill the pot with cold water just to cover the potatoes. Boil over high heat for 6 minutes. Remove the potatoes from heat and drain. Set aside.

While the potatoes are cooking, cook the chorizo over medium heat in a large skillet. Remove from the pan and set aside. Drain fat from pan, it is ok if there are still chorizo bits present. Add bacon and fry. Remove from pan. Remove all but about two tablespoons of fat from the pan.

As an aside, if you want to pre-cook the bacon, reserve two tablespoons of chorizo fat for cooking the potatoes (it may make the dish hotter overall). If you use chicken chorizo instead of pork and don’t have a lot of fat, or don’t want to cook the potatoes in the fat at all, use olive oil (2 tablespoons).

Dice bacon when it is cool. Set these aside if you are still cooking your bacon.

Add potatoes and spices to the large skillet with the bacon fat. Cook potatoes over medium-high heat, tossing as they cook, for about 10 minutes, or until a nice char starts forming. After 5 minutes, add onions. After eight minutes add chorizo, bacon and peppers. Cook for two more minutes and turn off heat. Top with cheese.

Serve as is, with a fried egg on it or in tortillas with your favorite toppings, like cilantro, sour cream, and salsa.


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Filed under Breakfast, Cheese, Eggs, Mexican Inspired, Pork, Potatoes

Sausage & Mushroom Breakfast Muffins.

These little breakfast morsels were something to write home about! They were fairly quick and easy to make and offer an on-the-go, compact breakfast option for busy weekdays. Or, if you wish, they are a more creative way to eat biscuits and gravy for a weekend brunch!

Let me explain.

The muffins in and of themselves are great. But in typical fashion for my house, breakfast is not compete without gravy (according to the hubs). Sitting with his muffins in front of him, still piping hot from the oven, the hubs takes his first bite of the airy, light, cheesy muffin and states, “It’s like biscuits and gravy, but without the gravy.” So up I go and make up a quick white gravy and plop it down in front of him. I hear a dunk and a “yum!” Yup, they needed something, I was thinking salt, but Mr Waffle Sandwich was thinking something with a little more substance and he was right about one thing, the gravy really did make it seem like portable biscuits and gravy.

Even if you don’t want to make up the gravy, have no fear, these muffins are great on their own. They are even better the next day warmed in the microwave, don’t even need butter due to the moisture they retained. I was inspired to make this version of breakfast muffins by my dislike of peppers that were in the last version I made. Something about the cooked peppers turned me off to them. I think it was the texture. Although they were very good and were well liked by others, they were not has comforting and scrumptious to my palate as I had craved. So I started thinking about my perfect breakfast muffin morsel, what would be in it, what would make it so good to me? I came up with this recipe as an answer to those questions. And though I try to include as much veg in my meals as I can, especially breakfast, where it seems to get left out often, it was not going to find its way into my perfect muffins!

This recipe made 24 muffins, filled full!


3 c flour

1 T baking powder

1/2 t baking soda

1 t kosher salt

1 t freshly ground black pepper

1 t granulated garlic

2 eggs, beaten

1 c buttermilk

3/4 c milk

3 T butter, melted

1/2 lb bulk pork breakfast sausage (I used sage)

5 oz crimini mushrooms, about 12 small

8 oz cheese, shredded (I used cheddar and swiss)

2 T chives

Preheat oven to 375.

Cook sausage and set aside to drain on paper towel. Chop mushrooms and chives. Grate cheese. In a large bowl combine dry ingredients, mixing to make sure the ingredients are evenly distributed in the bowl. Add butter, eggs, and both milks. Mix to combine. Add remaining ingredients and combine.

Line a muffin tin with paper liners and spray with non-stick cooking spray. FIll each cup at least 3/4 of the way full. Bake for 25 minutes. Remove from oven and muffin tin and cool on a wire rack. Let the muffins cool before trying to peel off the paper liners otherwise they will stick. Store in an air tight container in the refrigerator.


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Filed under Bread, Breakfast, Cheese, Pork

A Tale of Two Breakfasts – Chapter 1: The Waffle Sandwich.

There are many types of breakfast foods. Some people like a cold bowl of cereal that won’t weight them down, while others prefer a heavy, hot filling meal. I like all of the options personally, but this weekend we ran the gamut of options with a heavy, porky option on Saturday and a light, eggy option on Sunday.

The first was the Waffle Sandwich. For some reason this one just screams indulgence in my head. There really are no ingredients that are overly indulgent here, jut your standard breakfast ingredients: eggs, bacon, cheese, waffles. But for me it is the way the hubs proposed assembling the ingredients that just seems out of this world to me. He asked me to make a sandwich out of the fixins and panini them! Oh yes, I said panini them!

Simple enough I say, and so that is what I made for breakfast this Saturday! The only additions he made or would have made was some hot sauce…which is always added to his breakfast and some gravy, which I did not make. But I have to agree, given the substance of this sandwich with waffles on either side, a cup of gravy on the side would have been amazing.

Ingredients and procedure.

Waffles, I use Bob's Red Mill Pancake & Waffle Mix. This is my favorite mix.

Eggs, about two scrambled eggs per whole sandwich.

Bacon, about four fried slices per sandwich. I use Fletchers Thick Cut Peppered, so if your bacon is really thin, you might want to do extra slices! Shredded cheese, I used some monterey jack here because it is so creamy and melty.

Fry your bacon and set aside. Make your waffles and scrambled eggs. Preheat your panini pan.

Assemble the sandwich.

Start with a waffle

Add cheese.

Add bacon.

Add eggs.

Add more cheese.

Add another waffle.



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Filed under Breakfast, Eggs, Panini, Pork, Sandwich

Inside Out Breakfast Pie.

Funny thing. I made this breakfast pie over the weekend and I totally messed it up! But it turned out ok as it was or you can fix the mistake I made if you are going to make it. I call it inside out because I am getting all of the ingredients together and I am quite worried about the potato crust. Primarily I am worried about it because the one time I tried to make Pommes Anna (which by the way happened to be on Christmas Eve), it was a disaster. So I was quite worried about using potatoes as a crust! Anyway back to the point, I get the whole thing prepared and go to put it in the oven and shoot! The cheese is on the counter. Not mixed into the eggs…on the counter, so I just put it on top. I do not recommend doing this, please mix it into the eggs! But if you forget, you too will have an inside out pie.

Overall this one was a standard breakfast casserole, but it had a potato crust to it that jazzed it up a bit.


2 medium yellow potatoes (about 6 ounces)

4 crimini mushrooms

1/2 small red pepper

1 handful of raw baby spinach

7 egg whites

5 egg yolks

1/2 C milk (I used 1%, but I really don’t think it matters, use what you have)

3 oz cheese (I used gruyere)

1 t kosher salt

1 t ground pepper

2 t unsalted butter

Slice the potatoes evenly or use a mandolin to ensure uniformity. Dry slices on a clean kitchen towel. Spray a pie dish with non stick spray or grease it as you please. Arrange the potatoes, overlapping slightly. Melt butter in the microwave for 20 seconds and use a brush to cover the potatoes with the butter. Cover the potatoes with foil, being sure to push down on the foil to keep the potatoes flat. Put in a 400 degree oven for 20 minutes. After 15 minutes remove the foil so the top crisps up a little. Remove from the oven and reduce heat to 350.

All the potatoes to cool as you prepare the filling. Mix all remaining ingredients, including the cheese! into a mixing bowl. Pour over the crust and put back into the oven for 40 minutes. If the pie jiggles at all at the end of 40 minutes, keep it in for 10 minutes more.

That’s brunch!

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