my foodgawker gallery

 

Entries in eggs (5)

Saturday
Feb072015

BLEAT Sandwich (a yummy twist on the BLT!)

One of the things I love most about my little brother is his girlfriend. She is pretty and kind and she puts up with my brother. :) She and I also share an intense love for the delicious avocado. Mmmm...aren't avocados good on just about everything? A few months ago she texted me, saying that she had added avocado slices to her BLT sandwich. My brother wanted to add an over-easy egg to his, so they threw it all together. DELICIOUS! Why had I never thought of this?! Thanks, guys, for the idea. I will be making this delicious sandwich OFTEN.

Click to read more ...

Friday
Jan232015

Breakfast Stromboli

There are a handful of foods that Dan and I both have an infatuation with. Sometime during our recent Christmas break, we came up with a savory recipe that involved two of our food loves, breakfast and stromboli! It is the perfect way to roll all of your favorite breakfast foods into a single bite. Free to add whichever ingredients tickle your breakfast-loving belly! Everyone loves breakfast food, right?

Click to read more ...

Monday
Feb102014

Build-your-own breakfast casserole

We are in full-blown cooped-up winter mode. I love winter because it means tons of extra family time for us, but I sure wish we could get outside without worrying about our skin blistering and shriveling up. I heard somewhere recently that we are on the verge of breaking a record for most days below zero in a single winter (!!). Even my boys have been occasionally asking me things like, "Mom, why don't we live somewhere warmer?" We press on, as Minnesotans do, and get through the bitterness. The warm spring weather will be sweeter than ever this year.

Maybe you've noticed that I have been creating an unusual number of comfort food recipes in the past few months. If there is one thing I'm good at doing while trying not to go stir crazy in our little home, it is eating comfort food. I put together a versatile breakfast casserole the other day because who doesn't love a good, loaded breakfast casserole with tons of options? Begin with the base ingredients, and go as crazy as you want with meat, veggies, extras and toppings. Have fun! Dan and I made a venison/green onion/green bell pepper/parsley version and even with the lean meat, it was fantastic!

 

10 eggs, beaten

30-oz. bag frozen hash browns, thawed

2 cups milk

2 to 3 cups shredded cheddar cheese

Salt and pepper, to taste

 

Ground sausage, beef, turkey or venison (cook in skillet over medium-high heat until meat is no longer pink)

Bacon (bake on foil-lined baking sheet at 375 degrees F for 15 to 20 minutes until crispy - drain and chop)

Diced cooked ham (pre-packaged) or chopped deli ham

Shredded chicken (bake 2 large breasts at 350 degrees F for 20 minutes or until juices run clear, or shred meat from a cooked Rotisserie chicken)

 

1 white, yellow or red onion, chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

1 bunch green onions, thinly sliced (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

1 green or red bell pepper, chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

8-oz. package mushrooms, chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

1 medium zucchini, finely chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

2 cups chopped asparagus or 2 cups finely chopped broccoli (lightly steamed)

8-oz. container cherry or grape tomatoes, halved 

2 cups chopped kale or spinach 

 

1/4 cup fresh parsley, chives or cilantro, finely chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

2 cloves garlic, minced (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

1 to 2 jalapeño peppers, finely chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

Salsa

Sour cream

Avocado slices

Build-Your-Own Breakfast Casserole

Build the breakfast casserole of your dreams! This is the perfect template!

Contributed by Megan Porta from pipandebby.com.

Published Feb 10, 2014

Serves: 12

Total time: 1 hr, 20 min

Build-Your-Own Breakfast Casserole

Ingredients:

  • ESSENTIALS:
  • 10 eggs, beaten
  • 30-oz. bag frozen hash browns, thawed
  • 2 to 3 cups shredded cheddar cheese
  • 2 cups milk
  • Salt and pepper, to taste
  •  

  • CHOOSE 1 POUND TOTAL OF THE FOLLOWING MEAT(S) (mix & match, if desired):
  • Ground sausage, beef or venison (cooked in skillet over med-high heat until meat is no longer pink)
  • Bacon (cooked until crispy and chopped)
  • Diced cooked ham
  • Shredded chicken
  •  

  • CHOOSE UP TO 2 OF THE FOLLOWING VEGGIES:
  • 1 white, yellow or red onion, chopped (cooked in skillet with olive oil over med-high heat for 3 to 5 min)
  • 1 bunch green onions, thinly sliced (cooked in skillet with olive oil over med-high heat for 3 to 5 min)
  • 1 green or red bell pepper, chopped (cooked in skillet with olive oil over med-high heat for 3 to 5 min)
  • 2 cups chopped asparagus (steamed)
  • 8-oz. package mushrooms, chopped (cooked in skillet with olive oil over med-high heat for 3 to 5 min)
  • 8-oz. container cherry or grape tomatoes, halved
  • 2 cups chopped kale or spinach
  • 2 cups finely chopped broccoli (steamed)
  • 1 medium zucchini, finely chopped (cooked in skillet with olive oil over med-high heat for 3 to 5 min)
  •  

  • CHOOSE UP TO 2 OF THE FOLLOWING EXTRAS (optional):
  • 1/4 cup fresh parsley, chives or cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 to 2 jalapeño peppers, finely chopped
  •  

  • CHOOSE ANY OF THE FOLLOWING TOPPINGS (optional):
  • Salsa
  • Sour cream
  • Avocado slices
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the eggs, hash browns, cheese, milk, salt and pepper. Set aside.
  3. Choose 1 pound total from the meats (mix and match, if desired, but do not exceed 1 pound) and cook as directed. Add to mixing bowl.
  4. Choose up to 2 of the veggies and cook as directed (if cooking is necessary). If using any “extras,” cook along with veggies or alone if veggies do not need to be pre-cooked. Add to mixing bowl.
  5. Mix well and pour mixture into prepared baking dish. Spread evenly and bake in preheated oven for 1 hour. Remove from oven and let cool for 10 minutes before serving. Add toppings, if desired, and serve!

 

 

Saturday
Oct082011

Pea tortilla with mint and yogurt

This is Week #40 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!

Click here for a printable recipe!

Sunday
Oct022011

Green beans with tomatoes, olives and eggs

Whew! What a weekend. I shot my first wedding over the weekend, which turned out to be an incredible experience. The rest of the weekend involved sickness, sickness and more sickness. I had a parenting moment on Saturday ("moment" = 3-hour period) that I will never forget, for as long as I live. I won't go into details because I will shortly be talking about food and I do not wish to turn anyone away from reading! So, yes, the weekend is done and I am somewhat thankful for that.

Abrupt change of subject here. Food! Salads! If you've been reading for a while, you know that I am quite fond of The Salad. I salivate over salads the way most people salivate over fried chicken. Or sweets. Or Chinese food. This green bean salad is such a simple concept, but the flavors are anything but simple. It is such a delicious combination of flavors that will keep you coming back to the fridge until the bowl is empty. 

(Source: Food Everyday: Martha Stewart)

In a large saucepan of boiling salted water, cook 1 pound of trimmed green beans until crisp-tender, 3 minutes. Drain and rinse under cold water.

Halve the beans and place in a large bowl. Add:

1/2 cup grape tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

2 teaspoons extra-virgin olive oil

2 hard-cooked eggs, chopped

Coarse salt and ground pepper, to taste

Serve with lemon wedges. Enjoy!

Green Beans with Tomatoes, Olives and Eggs

Source: Food Everyday: Martha Stewart

Contributed by Megan Porta from pipandebby.com.

Published Oct 2, 2011

Serves: 4

Total time: 15 min

Green Beans with Tomatoes, Olives and Eggs

Ingredients:

  • 1 pound green beans, trimmed
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 teaspoons extra-virgin olive oil
  • 2 hard-boiled eggs, chopped
  • Salt and pepper, to taste
  • Lemon wedges
Instructions:
  1. In a large pot of boiling salted water, cook green beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, olive oil and eggs. Season with salt and pepper and serve with lemon wedges.