Tag Archive: Eggs


In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

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Gearing up for Thanksgiving – trolling the web for recipes of ideas.  I came across this on delish.com.  We love deviled eggs, and these will be so cute to put out!  Great for Halloween get togethers too!

Pumpkin eggs2

Ingredients:

  • 12 large eggs
  • 1/2 c. mayonnaise
  • Juice of 1/2 lemon
  • 1 1/2 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. paprika
  • 4 chives, cut into small pieces

Directions:

  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  2. Crack shells and carefully peel under cool running water.
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.  I also like to add sweet pickle relish, but that’s just me!
  4. Spoon mixture evenly among egg whites and smooth top, or if you’re really OCD use a pastry bag!
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.

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2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

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8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

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Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

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Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

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Layer potatoes and onions next.

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Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

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4 c. leftover french fries

1 lb. breakfast sausage

1 crescent dough

10 eggs

1/3 c. milk

2 c. shredded cheese

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Butter 13 x 9 baking dish and spread crescent dough (I used garlic) into the bottom, sealing seams.

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Brown sausage (I used maple) and drain well.

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Spread sausage over crescent dough.  Top with fries.  If the fries are soggy, put them in the oven for a few minutes at 450 sprayed with coconut oil spray until they are a little crisper.

Combine eggs and milk (as you can see from my picture I did a terrible job and had poorly blended eggs – looks terrible but still tastes yummy)

Top fries with shredded cheese and pour egg mixture over carefully.  You can refrigerate overnight at this point, so you’re not making it all drowsy in the morning, like I was.

Bake at 375 for 35 minutes.

Substitute any meat for the sausage.  Substitute any potatoes for the fries.  Use any cheese you like (I used colby jack). Add in vegetables (this is a great way to use up leftovers) or make it vegetarian to make it healthier!

I woke up Sunday morning and made the kids an apple dumpling casserole for breakfast.  While I was at it, I a Taco Cornbread Casserole for them to have for dinner, as I was heading out for the day.

First I wrapped the apple slices (2 apples cut into 8ths) in crescent dough (2 tubes) and placed them in a 13 x 9 baking dish sprayed with coconut oil.

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Then, I made the cornbread:

1 Package corn bread mix (I used XO Baking Co. Gluten Free)

 

XO-Baking-Co-Corn-Bread

2 eggs

1 c. vanilla almond milk

1 can cream style corn

1 can whole kernel corn

Mix and pour into 13 x 9 baking dish sprayed with coconut oil.

Bake 350F for 20 minutes.   I did this alongside the apple dumpling casserole, which also cooks for 20 minutes at 350.

 

Meanwhile, I prepared the taco meat for the taco casserole:

2 lb. cooked crumbled ground meat with onion (I keep 2 lb. tupperware of cooked ground meat in the freezer).

Mix with 2 pouches Taco Sauce.  I used Frontera Texas Original Taco Skillet Sauce.  It is very mild, so next time I would punch it up with some jalapeno or something.

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Remove both baking dishes and prepare as follows:

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Spread taco meat mixture over baked cornbread.  Cover and refrigerate for later use.  When ready to eat, sprinkle with shredded cheese and bake for 30 minutes.

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At the point I took the cornbread and crescent rolls from the oven, I had also already made the custard to pour over it:

4 eggs

1 c. milk

1/2 c. sugar

1 Tbsp. vanilla

Pour over baked cresent rolls

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and bake at 350 for 20 minutes until custard is golden.

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Serve with vanilla yogurt.

I like to make multiple dishes simultaneously to cut down on dishes.  In this instance, the bowl I mixed up the cornbread batter in was rinsed and then used to mix the taco meat and sauce.

 

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• About 2 tbsp. vegetable oil, divided
• About 3 cups mashed potatoes (I had made mashed potatoes out of purple potatoes with butter and sour cream YUM)
• 12 ounces breakfast sausage crumbles
• 12 large eggs
• 1/3 cup flour (I used coconut flour)
• 3/4 teaspoon kosher salt
1/2 c. sour cream

• 1. Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil.

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Spread mashed potatoes into dish, like a crust.

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• 2. Scatter sausage crumbles over potatoes.

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• 3. Whisk eggs together in a large bowl until broken up. Whisk in flour,  salt, and sour cream. Pour mixture over sausage and potatoes.

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Sprinkle cheese on top.

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• 4. Bake 25 minutes.

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1 tube crescent dough

1 lb. breakfast sausage, crumbled, cooked and drained

8 potato latkes

8 oz. pepper jack cheese, shredded

8 eggs

1/4 c. milk

salt and pepper

1 Tbsp. butter

1 Tbsp. Parmesan cheese

Cook, crumble and drain sausage.  Set aside.

Spray sides of 13 x 9 baking dish and butter bottom.

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Sprinkle with Parmesian.

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Spread crescent dough and seal seams to make a crust.

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Top with sausage.

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Top with latkes.

Sprinkle with shredded cheese.

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Combine eggs and milk.  Add salt and pepper.

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Pour over everything.

Bake 375 F for 35 minutes.

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1 tube croissant dough

1 lb. sausage, cooked, crumbled and well drained and dried

4-5 c. leftover cooked quinoa

9 eggs

1/3 c. milk

8 oz. shredded pepper jack cheese

Cook, crumble, drain and dry sausage.  I like to buy turkey or chicken sausage and try to watch for a lower sodium content.

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Roll out croissant dough in the bottom of a sprayed 13 x 9 pan.

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I was able to find the recipe croissant dough which is all one sheet.

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Top with cooked sausage.

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Top with leftover quinoa.

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Beat 9 eggs with 1/3 c. milk and pour over.  If you want it eggier, just use more eggs!  The original recipe called for 6 eggs and 1/4 c. milk, but there was a lot of quinoa, so I increased it.

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Top with shredded cheese.  I shredded a block of pepper jack I had on hand.

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Bake at 375 for 35-40 minutes.

Quinoa Quiche (adapted from Queen of Quinoa)

2 packages quinoa/brown rice Near East brand (I used Rosemary with Garlic Oil)
12 eggs
1 c. buttermilk
1 c. milk
8 baby carrots, minced
1 shallot, minced
1/2 bag baby spinach
1/2 c. grated parmesian

Preheat oven to 350 F. Spray 13-9 baking dish with olive oil.

Mix together eggs, buttermilk, milk, seasoning packets, brown rice quinoa (that you have rinsed well), and stir with whisk. Stir in spinach

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and pour into prepared dish.

Cover with foil and cook covered 1 hour 20 minutes. Remove foil and sprinkle with parmesian.

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Bake until set. (Toothpick comes out clean) About 15 more minutes. Sprinkle with cheese and broil until golden.

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I am experimenting with new grains. Yesterday millet, today quinoa. For breakfast no less. I would say this would make an excellent side dish for a brunch or dinner. My oldest complained that it was ‘to health tasting’ for breakfast, but it was delicious and the others deemed it blogworthy. I served with sliced apples, grapes, and a little sour cream topped with hot sauce. I think it would be yummy with salsa too.

Variations: Different veggies (broccoli would be good); different cheeses; different seasonings; different sauces.

This would definitely be a nice pot luck dish to bring!

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