Feeds:
Posts
Comments

Posts Tagged ‘brunch’

Every morning during the week I follow a similar routine.  I wake up, take a shower, and proceed to either make a quick breakfast or if I’m working from home I can get a little fancier.  What used to be the fun part of this sometimes mundane start was deciding what to eat.  Should I do an eggo – with powdered sugar or syrup?  How about a veggie sausage patty with an over easy egg on an english muffin?  No?  Maybe some oatmeal with bananas and cinnamon.

Well, since being on Paleo these days, most of the things I just listed are off limits…I still splurge with them on weekends, but during the workweek, they are a no-no.  So I have to find new ways to shake it up.  You can’t just have an egg with cheese on it every morning for breakfast, right?  You’ve probably seen my flour-less muffin recipe but I just found a new kind of muffin to keep things interesting.


Clearly, these are not your traditional muffins (like any of mine really are?).  I’ll admit, I stumbled across this little gem of a recipe on My Retro Kitchen.  These muffins are just egg, meat, veggies, and some cottage cheese…if you please.  Give them a shot, you may just like them as much as me!

 

Makes 12 muffins

11-12 Eggs (I only ended up needing 11, but the original recipe calls for 12)

1/2 lb turkey sausage (or I used 4 pre-cooked turkey sausage patties for speed)

3 green onions, chopped (I used greens only, but you can use both if you want)

1/2 cup cottage cheese

4 oz can diced green chiles

1/2 cup broccoli, steamed and chopped

 

Preheat oven to 375.

Grease 12 muffin tins.  Layer into each muffin tin a little broccoli, green onions, sausage, cottage cheese, and green chiles.  The muffin tins should be pretty full.

In a bowl with a spout (I used a large measuring cup), beat the eggs with a whisk and sprinkle in a little salt and pepper to taste.  Pour the egg mixture over top of the veggies, sausage, and cheese (if using).

Pop them in the oven and let them cook for about 25 minutes (they will puff up a little and just start to get a little golden on top).  I threw a little cheddar on top, but it was totally unnecessary.  Now I just throw them in the microwave in the morning and voila – breakfast for a week!

Advertisements

Read Full Post »

With the long weekend, it turned out to be a busy few days so I have had to neglect my blogging a little bit.  Since I have been a little radio silent, I committed to getting up first thing this morning and making something fun for breakfast to share with you all.

I needed something that would be quick and easy to prepare, but since I was working from home I had time to let the cooking part take a little longer.  What better than a light and fluffy quiche???

I have made this quiche many times with quite a few variations.  I often search around for other people’s quiche’s so I can get ideas of new things to put in mine or good combinations, but for this morning I went with my basic model.  Broccoli, Onion, Cheese…

Serves 6

9 inch frozen pie crust

4 Eggs, Beaten

1 1/2 cups 1% milk

1 onion, finely chopped (I grated mine in this morning)

2 oz extra sharp cheddar, shredded (I actually weighed the shredded version of the cheese to determine how much to use)

1 oz parmesan

1/2 tsp salt

3/4 cup flour

1 crown of broccoli, cut into small florets

Preheat oven to 350 degrees F.

Combine all ingredients above, except the broccoli, and stir together until lumps of flour are mostly gone. Pour into pie crust.  Sprinkle broccoli florets over the quiche and use a spoon to press into the egg batter lightly.

Bake for 60 minutes (cooking time may very a little, but you want to make sure the quiche doesn’t jiggle when you shake it).  The quiche should be golden brown around the edges.

Notes:  You can use more or less cheese, but I was trying to have a relatively clean and light breakfast.  Additionally, you can use half and half or cream instead of milk (I use about 3/4 cup if replacing), but I like that the milk doesn’t change the texture but lighten’s it up.  There can be so many variations of this recipe, you can make straight in a glass pie pan without the crust, which is of course tasty and a little healthier, but you will want to add a little butter to the recipe if you do that.

Nutrition info courtesy of Calorie Count: http://caloriecount.about.com/quiche-recipe-r510006#ixzz1BVMYhghs

Read Full Post »


So, I woke up yesterday morning and after writing my post from the evening prior, decided I was starving (and a little hungover).  I don’t tend to keep a lot of ready-made breakfast food and I will admit that most weekend mornings find me at Bagel Bin – they have a sausage, egg, and cheese sandwich on a roll that sends me to a place of euphoria (and then I add on a pastry – yes I know I cannot keep up this routine without needing to grease the door to get me into the shop in the future).  But the pastry and sandwich are heavenly.

However, as I mentioned I was a tad hungover and was also quite unpresentable in my state, I decided it would be better off for me to cook.  I was actually watching a show on The Food Network by Marcela that immediately made me want to make crepes.

The tip I got from the show, which was something I had never known or tried, was to let the batter sit for 30 minutes so the bubbles will disappear.

This made about 10 crepes.

3 Eggs (2 whole eggs and 1 egg yolk)

3/4 cup milk

1/2 cup flour

2 tbsp butter (melted)

pinch of salt

Topping of choice (I used strawberry jam and marscapone)

Throw all the ingredients into a food processor or blender and blend until smooth.  Set the batter aside to let the bubbles disappear (I waited about 20 minutes and they weren’t completely gone but I was able to stir the batter lightly and almost all were gone).

Get a small fry pan nice and hot on the stove (I used medium high heat).  Spray the pan with cooking spray (or brush with melted butter – I used Pam).  Using a measuring cup, scoop out a 1/4 cup of the batter and pour onto hot pan.  Immediately swirl the pan so all the batter evens out in a circle on the bottom of the pan.  Let it cook for about 1 minute.  The edges will start to brown very slightly and will pull away from the edge of the pan.  Flip the crepe with a thin spatula and cook for about 30 seconds on the other side.  Both sides should be a light golden brown.

I spread marscapone and jam on mine, but they could also be covered in syrup, powdered sugar, whipped cream.  They could also be filled with something savory like the original version (I have had them this way as well and they are phenomenal).

**Note**After making a whole batch of these, I only ate two, so I had a bunch leftover.  I decided to try freezing them for later.  I separated each crepe between a piece of plastic wrap and put them into the freezer.  This weekend I pulled them out, pulled off two layers (so I would have two crepes) and microwaved both for 20 seconds and they were perfect!

Read Full Post »