Posts Tagged ‘eggs’

Broccoli and Cauliflower Quiche with Hash Brown Crust

Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.

Broccoli and Cauliflower Quiche with Hash Brown Crust 2

This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.

Broccoli and Cauliflower Quiche with Hash Brown Crust 1

One year ago: Hot Oat & Quinoa Cereal

Two years ago: Blueberry Oatmeal Bagels
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Sausage and Egg Breakfast Casserole

This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.

Sausage and Egg Breakfast Casserole 2

My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.

Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!

Sausage and Egg Breakfast Casserole 1

Three years ago: Funfetti Cheesecake Pudding Dump Cake
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Rutabaga Hash with Corned Beef

Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).

Rutabaga Hash with Corned Beef

If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.

One year ago: Hoisin Glazed Corned Beef with Colcannon

Three years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.
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Parmesan & Herb Baked Eggs

I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.

Parmesan and Herb Baked Eggs 1

While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)

Parmesan and Herb Baked Eggs 2

Two years ago: Birthday Cake Oreo Cheesecake Cookies

Three years ago: Walnut-Strawberry Quick Bread
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Honey Almond Ice Cream with Fudge Ripple

The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.

Honey Almond Ice Cream with Fudge Ripple 2

Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…

One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!

Honey Almond Ice Cream with Fudge Ripple 1

I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.

Honey Almond Ice Cream with Fudge Ripple 3

One year ago: Garlic Lover’s Pizza

Three years ago: “Creamed” Berry Cheese Spread
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Goat Cheese, Spinach & Tomato Quiche

Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time – thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide end to daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.

This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.

Goat Cheese Spinach Tomato Quiche

Two years ago: Crispy Parmesan Green Beans

Three years ago: Feta & Broccoli Pizza
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Egg in a Hole Waffles

For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.

Secret Recipe Club

I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!

Egg in a Hole Waffles

Two years ago: Apple Cider Pancakes
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Breakfast Stromboli

Every now and then one of my friends will come to me for help finding a certain item online for cheaper than they saw in stores. I have a certain talent with Google searches apparently. The other day Kita asked me to find her a pair of pants. All she had was the picture, no designer, no store, just a picture of black pants that zip off to become capris (this is why when you pin something on Pinterest you should make sure the source exists). I told her I would do my best despite having little hope but after only a few minutes on Google, not only did I find pants that looks like the picture I found the exact pair for sale. Same exact picture – go me! Is superior key word Google searching a skill I should add to my CV? It does help me locate relevant research papers quite efficiently.

But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.

Breakfast Stromboli

Two years ago: Lunch Lady Peanut Butter Cookies
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Bacon, Egg and Avocado Taco

Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.

Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!

Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole ;-). Or have friends over for a taco night dinner!

Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.

Bacon, Egg and Avocado Taco

Two years ago: Penne with Eggplant and Pine Nut Crunch
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Baked Eggs with Crispy Hash Brown Crust

After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.

The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.

Baked Eggs with Crispy Hash Brown Crust

One year ago: Cheesy Cat Treats

Two years ago: Funfetti Cake Batter Smoothie
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