Hasbrown Breakfast Casserole

This morning I made this dish for 'The Happy Cart" (treats for the teachers that we take from room to room--today was a brunch theme), and realized that I had not every posted this favorite of mine!  This is a super easy, and delicious breakfast casserole.  You can add whatever veggies/meat/ cheese  you want to suit your mood and what you have on hand.  This is a staple at our house, since it is also gluten free.  It can also be prepared the night before and go straight from the fridge to the oven in the morning.  This morning I made it with ham, sweet bell peppers, onion, and cheddar cheese.  The teachers loved it!  I made a second one for my family and they loved it too!

Speaking of appreciation, I wrote about the importance of writing thank you notes here today.  I think it is so important, especially in this day in age where texting or emails are easier.  I am trying very hard to get the habit instilled in my boys.  How do you get your kids to write thank you notes?  I would love to hear how you do it!

Hasbrown Breakfast Casserole

Author: Melanie

*This is one of those recipes that you can add to and change to fit your needs and tastes. You really can't go wrong:) **If making ahead of time and storing in the fridge, be sure to add extra 15-20 minutes to the baking time **To save time you can put the thawed hashbrowns in the greased baking dish and bake in a 425 oven for about 15 minutes and then continue the recipe. This will cut some time off of baking depending on your oven and the ingredients you decide to use. So then bake 35-45 minutes covered and another 10-15 uncovered.

Ingredients

• 3/4 (16 ounce) package frozen hash brown potatoes, thawed


• 10 eggs


• 2 cups milk


• 1 onion, diced


• 1 cup vegetables of choice (chopped sweet bell pepper, broccoli, canned chopped chilis)


• 1 pound of bacon, cooked and crumbled, or cooked and crumbled sausage, or diced ham


• 2-3 cups grated cheese of choice


• 1/2- 1 tsp salt (depending on how salty the meat is you are using)


• 1/2 tsp ground pepper


• Fresh chopped parsley--couple tablespoons for the top

Instructions

1. First grease a 9x13 pan or spray with nonstick cooking spray.


2. Layer the hashbrowns, then the meat and veggies of choice.


3. Sometimes I like to sauté the onion and veggies in a little butter or olive oil beforehand but you don't need to.


4. In a separate bowl combine the eggs, milk, salt and pepper and cheese.


5. Mix together well and pour over the hashbrowns, veggies and meat.


6. Sprinkle with fresh parsley.


7. Cover with foil.


8. At this point you can put it in the oven or save it in the fridge.


9. Bake at 350 for 60 minutes and then remove foil and bake for 15 minutes more or until the top is set and golden brown.


10. Enjoy!

3.2.2885

Egg in Toast (aka Egg in a Nest)

Instead of serving your eggs with toast, why not serve the egg IN your toast?  Such a great idea!  This breakfast classic, has many names, including' Egg in a Nest', 'Egg in a Saddle', 'Popeyes', and more.  You can also have fun with the look by using a cookie cutter to punch a hole in the center of your bread.  You can imagine how cute a sunshine shape would be first thing in the morning!  Pictured above is the grown up version of this simple dish.  Using chewy artisan bread from Costco (try the Rosemary one--yum!), butter and an egg you can create a mouthwatering delicious meal in minutes!  Pleasing to both the young and older in your family!  This a really fun dish for your kids to help with.  My boys love this recipe.  Simple and delicious!

Egg in Toast (aka Egg in a Nest)
submitted by Melanie~The Sisters Cafe

1 slice of Toast (artisan bread or regular sandwhich bread)
1 egg
Butter
salt and pepper

Heat pan to medium- medium high heat. Take your bread and cut out the center if using artisan bread, or use a 3inch cookie cutter for sandwich bread.  Butter your bread on both sides and toast in hot pan.  When one side is toasted flip it over to toast the other side.  Add your egg (careful not break the yolk).  Salt and pepper the egg and cover the pan for 2 minutes.  Once the whites have set, carefully flip and cook the other side for 1 minute or longer if you want the yolk set.  We like it runny to dip our toast into.  Don't forget to butter and toast the piece of bread from the center!  yum!

*You do not need to cover the pan-I just like to do that because I think it shortens the cook time when you use the lid.

The Classic Frittata

I love Frittatas!  I love that they are EASY, healthy and the flavor possibilities are endless!  Frittatas are usually served at a brunch, but I have to admit they are one of my favorite dinners, especially in the summer when I crave light meals that require little time in the kitchen.  This basic recipe can be changed to fit your mood and what you have in your fridge at the moment.  I always have spinach (for our green smoothies) but I also love broccoli, kale, zucchini, mushrooms etc..  If you have leftover baked potatoes you can save time by skipping the 10 minute cook time in step one.  Also--if I am using leftover baked potatoes I usually don't use the stove-top at all and just use a pie plate and bake it in the oven.  I have to admit that I prefer the oven method--but both work!  This is basic dish that once mastered, you will use ALL THE TIME!  I hope you love it as much as we do!

Classic Frittata
submitted by Melanie~The Sisters Cafe

2 TB Olive Oil
6 small red potatoes, sliced (or Yukon or 2 baking potatoes)
1 cup chopped fresh spinach (or other vegetables of your choice)
2-3 TB chopped onion
1 tsp crushed or chopped garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1-1/2 cup cheese (we like to do a combination of cheddar, Swiss and Parmesan--whatever are your favorites)
*Sometimes I add chopped cooked bacon or ham if I have it
*Also in the summer when tomatoes are wonderful I like to put tomato slices around the top edge before I pop it in the oven--very pretty and delicious!

There are two ways to cook a frittata--either on the stove-top or bake in a pie plate.  The stove top is a quick and easy method if you are using raw potatoes/ vegetables.  You cook them in some olive oil and then pour on your eggs.  If you are using already cooked potatoes/vegetables (ie leftovers) it is faster to put everything in a pie plate and bake in the oven

Stove-top method:

1- Heat olive oil in a skillet over medium heat.  Place sliced potatoes and onion (or other raw vegetable such as broccoli) in the skillet, cover and cook for about 10 minutes or until slightly tender but still firm.  Next throw in the spinach, and garlic.  Season with salt and pepper.  Continue cooking for 1-2 minutes until spinach is wilted.

2-In a medium bowl, beat together eggs and milk.  Pour the eggs into the skillet over the vegetables.  Sprinkle with cheese.  Reduce heat to low, cover and cook for 5-7 minutes or until the eggs are firm and set on top.  Serve

Oven Method:

1- Layer slices of cooked potatoes or chopped vegetables of choice on the bottom of a buttered (or cooking sprayed) pie plate.  Pour over the egg and milk mixture and top with cheese.  Season with salt and pepper.  Bake at 400 for 25 minutes or until set.  Enjoy!

Recipe Source: Adapted from several recipes from All Recipescom

Spinach Eggs: A family favorite

I kind of chuckled as I typed the title of this post as a "family favorite"  I wonder if my boys would say that? Maybe that should say a "Momma Favorite".  I am always eager to get more greens into my children and this has become a favorite way to do it.  My boys never complain about the spinach--in fact I have told them so many times how healthy greens are for their bodies that I think they are little proud of eating their spinach eggs now:)  I am sure they would  prefer a breakfast of some kind of sugary cereal, if given the choice, but at least they happily eat their spinach eggs when that is what is placed in front of them:)  Sometimes, I make this for myself at lunch.  I LOVE it!  When I make it for myself I add onion--but my boys prefer this dish sans onion.  The cream cheese makes it so creamy and delicious--YUM!  We like to top it with salsa or hot sauce.  Hope you enjoy!

We had this for breakfast on our first day of Summer Break!  I can't believe summer has begun!  YEAH!  I just got my Summer Job Chart up on my 'Family Command Center'!  The only way I can stay sane during the summer is to have clear expectations for my 5 boys, so we don't end up sitting around all summer in a mess watching TV :)   We try to have some fun too--and  are working on our Summer Bucket List now!  What do you do to stay sane and have a fun summer when all the kids are home?  I would love to hear your ideas:)

Spinach Eggs
submitted by Melanie~The Sisters Cafe

*This is more of a method than a recipe.  You can adjust amounts to suit you and your family.

Eggs
Spinach
Onion (optional)
Cream Cheese
salt and pepper
Olive Oil, butter or cooking spray

Crack the desired number of eggs into a bowl.  I like to add a little water or milk.  I always remove some yolks.  I like it to be more whites.  I think it makes the eggs lighter and saves you calories too!  With a fork througly mix the eggs up, breaking the yolks and creating a yellow liquid. Take your spinach (start out with just a little and go from there--ease your family into it:) Roughly chop up the spinach. I like to chop it fairly well--remember it will shrink A LOT when you cook it!  If you are using the onion, chop that too.  Heat your skillet over medium to medium high heat.  Use either olive oil, butter or cooking spray and cook the onion for  a few minutes first, then add the spinach.  Saute until fully wilted and then pour in the egg mixture.  Sprinkle with salt and pepper and using a wooden spatula or spoon, cook stirring and scraping the bottom of the pan until the eggs are firm.  Remove from heat and dot the eggs with little dabs of cream cheese.  Maybe a tablespoon or two for my family.  Gently stir the eggs and watch the cream cheese melt into a creamy goodness:)  Serve with salsa or hot sauce.  Enjoy!

Egg and Bacon Breakfast Casserole

I have to laugh as I am posting this.  As I was typing up the instructions I realized I forgot the green onions today!  I was thinking that the casserole wasn't quite the same as usual as I was eating it this morning.  But it was good... so I didn't worry too much.  Too funny!  I cannot tell you how many times I have left out an ingredient in a hurry.  At least I can now tell you it is still very yummy even without the onions, right?  (But even better with them!)  I am a big fan of this breakfast casserole, because it isn't too eggy.  And it is super versatile.  I have added red/green peppers and mushrooms on previous occasions (with the onions of course), which were both super good.  Oh, and don't you love anything that can be prepared the night before to make the days run smoother?

Egg and Bacon Breakfast Casserole
Submitted by Mindy ~ The Sisters Cafe

1-2 pounds bacon, coarsely chopped (or breakfast sausage)
12  1 inch slices French bread
4 tablespoons of butter, softened
2 cups shredded cheddar or colby jack cheese (8 ounces)
1 cup chopped green onions (~8)
12 eggs, lightly beaten
3 cups whipping cream, half-and-half, light cream, or whole milk
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard drippings. (If using sausage, cook over medium-high heat until brown. Drain off fat.)

Meanwhile, grease a 2-quart baking dish; set aside. Spread one side of bread slices with butter. Cut bread into 1-inch cubes. Place half of the bread cubes in the prepared baking dish. Sprinkle with half of the bacon. Top with the remaining bread cubes and the remaining bacon; sprinkle with cheese and green onions (dish will be full).

In a bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Gradually pour egg mixture over layers in dish. Cover with plastic wrap and chill for at least 2 hours. Include baking instructions with the casserole (below).

Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving. If desired, sprinkle with parsley. Makes 6 to 8 servings.

 

Recipe Source: Better Homes and Gardens

New Orleans Egg Scramble and Cookbook Winners

I am happy to announce the winners of the "My Southern Food" cookbooks:

1. Meggan Hayes:
I live in Alaska so anything with fresh halibut, or shrimp, or king crab legs. I also run a small b&b so a new cookbook would be fabulous!

2. Mary Ann who said:
I served my mission in Tennessee, (see? I totally need this cookbook!) and I fell in love with grits, and biscuits and gravy. My husband and I lived in Iowa for 5 years, and my favorite from there is definitely sweet corn. We did our internship in Kansas City, and found the best ribs in the world. We now live in Utah, and what else could I say for here, but, FRY SAUCE!

3.Suzy who said:
I'm from Utah, but my husband is from Louisiana and loves it when I (try to) make Southern food! I'd love to surprise him with New Orlean's scrambled eggs.

Please email me at melandboys@gmail.com so I can get your new cookbooks out to you!! Thank you to everyone who entered! I am happy to announce that we have more cookbook giveaways planned for you during the next 6 weeks:) Stayed tuned! We love all of you and appreciate you stopping by the Sisters Cafe!

* Also I have partnered with Gatorade for a $100 Dicks Sporting Goods Giveaway on my Melandboys blog. Enter to win here.

Now for the delicious recipe--I forgot to take a picture--we were too excited to eat it! I will make it again soon though and add one then!

 

New Orleans Egg Scramble

submitted by Melanie ~ The Sisters Cafe

from 'My Southern Food' by Devon O'Day, pg 45

10 Eggs

1 tsp salt

½ tsp pepper

½ cup chopped chives

½ cup milk

2 TB butter

4-oz cream cheese (½ standard package)

In a medium bowl wisk together the eggs, salt, pepper, chives, and milk. Melt the butter in a heated skillet and then add the egg mixture. Scramble until the eggs are almost completely firm, and then equally distribute the cubed cream cheese and integrate into the eggs. When the cream cheese is warm, just beginning to melt, and the eggs are firm, serve immediately. Makes 4-5 servings.

Breakfast Burrito--vegetarian and oh so good!

Oh this was seriously so mouthwatering D E L I C I O U S that I could not wait to share it with you! I loved it so much that I actually made it twice last weekend. My little boys spent lots of time sitting at the bar "helping" me create these gems. In fact my 3 year old who loves to see what is going on in the kitchen at all times, has a problem with not paying attention and he somehow manages to fall off the stools daily--more than once this weekend--ouch! I think I need some of these adjustable bar stools that can sandwich his little legs snugly against the counter top so that he can't possibly flop to the floor no matter how animated his antics are. Luckily there were only a few tears and no real damage done--but we sure did enjoy these creations. And by the way--no my little boys did not want all of the veggies pictured in their burritos. Their burritos were a little plainer, but I LOVED it and hopefully my veggie eating example will rub off! They did have fun helping me whisk and chop everything though!

These were fantastic and I think they would make a wonderful week night meal or Saturday breakfast picnic. Yum!

PS Every Monday I post my Weekly Menu here

Breakfast Burritos
submitted by Melanie inspired by Sprouted Kitchen

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.

While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!

Spinach Tarragon Quiche

Our mom used to make this for us when we were growing up. I always loved it. It was extra special because she didn't make it that often. I remember requesting this for my birthday dinner when I was younger. It is delicious! Enjoy!

Spinach Tarragon Quiche
submitted by Erin ~ The Sisters Cafe
printable recipe

1 unbaked 9 or 10-inch pastry shell

1 small pkg cream cheese, softened (I use 8oz)

1 c. half and half

½ c. soft bread cubes, lightly packed

¼ c. shredded parmesan cheese

2 eggs, slightly beaten

about ¾ to 1 lb fresh spinach, finely chopped

4 Tb butter

1 medium to large onion, finely chopped

½ lb mushrooms, finely chopped

½ tsp dried tarragon (I use a scant ½ tsp, but you can add more than ½ tsp if you want)

¾ tsp salt 

 

Preheat oven to 400°. Mash cream cheese with a fork and gradually blend in half and half. Add bread cubes, parmesan cheese, and eggs and beat with a wire whisk to break up the bread pieces. Take three large handfuls of spinach (that's my measurement for 1 lb fresh :) ) out of the bag and chop it up; set aside. (The original recipe she gave me said that it would be ~1 c. cooked.) Melt the butter in a frying pan and cook the onion and mushrooms until lightly browned, stirring frequently. Stir in the spinach, tarragon, and salt just before the vegetables become soft; leave on heat for a minute (or less) and then remove from heat. Blend the hot vegetables with the cheese mixture and pour into the pastry shell. Bake in a 400° oven for about 25 minutes or until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes. Cut and serve.

Tomato Swiss Quiche

This is a yummy savory quiche. I definitely don't make it often enough for how yummy it is! It's that darn pie crust - they really aren't difficult to make, but for some reason it's a big deterent for me. When I'm deciding what to make for dinner, it just seems like a pain to make a pie crust, so I make something different. Anyway, my mother in law came to Michigan after I had my baby in March (yes, both Brittany and I had babies in March!) and she got a pkg of two rolled up refrigerated pie crusts at the grocery store. We used one for this and the other for a pie. Wow. Easy. Really easy. And remarkably good for being so easy. Now, don't get me wrong, I love my homemade pie crust that I've always made, but I've discovered that there is definitely a time and a place for a storebought pie crust! Anyway, this delicious recipe is from a family friend, Linda Hancey, from the neighborhood we grew up in. It's fantastic!

Tomato Quiche

Submitted by Erin ~ www.thesisterscafe.com
printable recipe

1 frozen Marie Callendar’s 9-inch deep dish pie shell, or refrigerated rolled crust, or homemade
4-5 large Roma tomatoes
½ c. green onions, chopped
¼ tsp dried basil
¼ tsp salt and pepper, or to taste
1 c. grated Swiss cheese
¼ c. mayonnaise

Preheat oven to 400°.Cook pastry shell for 5 minutes and let cool.Extract seeds and juicy parts as much as possible from tomatoes and discard.Cut tomatoes into bite-sized pieces.Mix all ingredients together and bake at 375° to 400° for about 30 minutes.Serves 8.

(pictured here with a homemade crust)

Broccoli Swiss Quiche

Every once in a while I crave a good creamy and cheesy quiche. My mom makes a killer Mushroom Tarragon Quiche; however, since my hubby despises mushrooms I couldn't very well make that for dinner! Instead I made up my own recipe using broccoli and Swiss as the main ingredients. It was delicious and definitely hit the spot!Broccoli Swiss Quiche
submitted by Brittany

1 pastry shell for 9 inch pie plate

1 med onion, chopped finely

2 cloves garlic, minced

2 cups broccoli, chopped small

2 Tb butter

1 tsp dried tarragon

3 eggs

3/4 cup cream

3/4 cup lowfat milk

1/2 tsp salt

1/4 tsp ground black pepper

2 cups Swiss cheese, grated

1/4 cup Parmesan cheese, grated

1. Line 9 inch pie plate with your premade crust. (I just use a basic pie crust recipe but you can save time if you want to buy the the premade kind at the grocery store.) Trim extra dough up to 1 inch from lip of plate. Fold dough overhang underneath and flute around edge of pie crust. Bake in preheated oven at 400 for 7 minutes. Change oven temp to 375 degrees.2. Melt butter in pan and saute onion over medium heat. Part way through add the garlic and chopped broccoli. Saute broccoli until just beginning to soften. Stir in tarragon. Remove from heat and spread mixture in bottom of pie crust.

3. Next layer shredded cheeses over broccoli mixture in pie crust. Beat eggs together then add cream, milk, salt and pepper - stir well to combine. Pour over everything in pie dish. Bake at 375 degrees for 30-40 minutes* of until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes before cutting. Serve immediately.

*Unfortunately I am staying in a rental house right now that has the worst oven! The temp is never accurate and so my times are always off. I'm thinking it should be about 30-40 minutes to bake but check often to make sure! Sorry!!

Christmas Eggs

This recipe, like Chicken a la King, has been served for generations on Christmas in our family! (We have a lot of traditions!) We only have them on Christmas morning--and they are a VERY special treat!! Eggs cooked like this are AMAZINGLY wonderful! Mmmm--my boys actually ask for them at every holiday. They argue that we could call them Halloween/ Valentines (etc) eggs. Unlike Chicken a la King which is strictly only served on Christmas Eve, I have crumbled and made them maybe once or twice on other very special occasions--but, they are first and foremost Christmas Eggs.

Christmas Eggs

submitted by Melanie

12 eggs

1 pint whipping cream

Salt -I use kosher

Preheat oven to 350

Butter a muffin tin (or skip this step if you have one of my favorite Demarle muffin pans and they will not stick at all!)

Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of tablespoons on each one. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of kosher salt on each one and then simply pop into the preheated oven. Bake for about 12-15 minutes, depending on how soft you like the yolk. Mmmm-spoon out the eggs and be sure to spoon the cream over each one!!

Breakfast Quiche (or dinner!!)

This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links(that is mouthful!) from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want. I got this recipe from my cute friend Kristen!

Crustless Quiche
Submitted by Melanie~The Sisters Cafe

½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice
(cheddar, colby jack, pepper jack,swiss,gouda, fontina, etc.)
Vegtables of choice-
(diced Zuchinni, mushrooms, chopped spinach, broccoli, can of diced chilis etc)
Meat of choice-
(sliced precooked breakfast links, crumbled crispy bacon, diced ham)

Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much)y ou like!
Bake at 400 for 35-45 minutes.
After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.

*I have doubled this and baked it in a 9x13. It works great!