Archive for Breakfast

Catered Brunch for 20

Catered brunch for 20

Catered brunch for baby showerAfter request upon request to cater, Denise and I have given in several times in the last few months. It has been fun and a learning experience on what it takes to be a true caterer. As of now, we still don’t think catering, in the technical sense of the word, is for us. HOWEVER, providing a home-cooked, delicious spread at a fair cost for friends is definitely something we enjoy!

Catered brunch for 20

This past Saturday, we provided a brunch for about 20 people hosting a baby shower. It was so much fun! Melissa knew a lot of the guests which made it extra special to see friends and the appreciation for the food was enough to lift our spirits through the week.

catered brunch

 

We worked with the ‘to be Mom’s’ sister on the menu which needed to include enough vegetarian items to suit the guest list. Here is what we ended up with:

  • Frittata with mushrooms, leeks and fontina
  • Frittata with sausage and cheddar
  • Shrimp grits with toast points
  • Baked French toast
  • Greek yogurt, mixed berries and granola
  • Caprese salad
  • Prosciutto cups with spinach and ricotta
  • Mimosas, OJ, and iced tea

Do you have a book club, Bible study, regular friend get together that you don’t want to cook for…let us know if we can help!

Vegetarian Frittata

 

Brunch Salad

 

Baked French Toast with Pecan topping

Baked French Toast with Pecan topping

Cheesy Eggs with Pepperoni

Cheesy Eggs with Pepperoni

My kids’ school starts on the later side, so I am able to make them a hot breakfast without having to get up at the crack of dawn. This cheesy eggs with pepperoni dish is a big hit with them, and the protein fills them up! Normally I would put in turkey pepperoni, but I didn’t have any on hand! 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 10-15 min.

Ingredients:

Pepperoni slices

1 T. butter

6 eggs

1/2 cup non-fat or 1% milk

1/2 c. shredded cheddar cheese

Salt and pepper to taste

Special Equipment and Other Items Needed:

Rubber Spatula

Preparing Cheesy Eggs with Pepperoni:

Spray skillet with non stick cooking spray. Heat the pan on medium. Add pepperoni and cook until crisp, about 30 seconds. Drain on paper towels. 

Cheesy Eggs with Pepperoni

Wipe out the inside of the pan. In a mixing bowl, whisk together eggs and milk. Add salt and pepper. Melt 1 T. butter in pan. Pour egg mixture into pan. Cook until it’s almost set (about 5-7 minutes), using a rubber spatula to make sure it doesn’t stick to the pan. Add pepperoni and cheese. 

Cheesy Eggs with Pepperoni

Put a lid on top of the pan to cover and cook until the eggs are completely done and the cheese melts, about 3-5 more minutes. Serve hot!

Cheesy Eggs with Pepperoni

Variations:

Put anything in the eggs that you would put in a traditional omelette. You really can’t mess it up!

 

Chicken and Bacon Waffles

My son’s birthday was this past weekend. I always try to make birthdays special in my house and it starts with a fabulous breakfast! He asked for chicken and waffles. He had never had it before. Actually, no one in my family has ever had it. We have never even ordered it in a restaurant and I had no idea where he got the idea from. Anyway, I had pulled out a recipe for Chicken and Bacon Waffles out of the March 2014 edition of Food Network Magazine a while ago and decided to give it a try. It was a little more labor intensive than dishes that I would normally make, but you can never turn down a request from a birthday boy. My husband handled the bacon and chicken and I took care of the waffles. I typically don’t allow people to “help” in my kitchen, but in this case, it worked out very well….and we ended up having an amazing breakfast on Sunday! 

Chicken and Bacon Waffles

Level of Difficulty: Difficult
Time Required: 1 hour of active hands on time

Ingredients:

FOR THE WAFFLES:

16 slices bacon

4 c. all-purpose flour

2 T. baking powder

1 T. sugar

Kosher Salt

3 large eggs plus 1 egg white

3 c. buttermilk, plus more if needed

1 stick unsalted butter, melted and cooled slightly

Cooking Spray

FOR THE CHICKEN:

3 c. peanut or vegetable oil, for frying

2 tsp. chopped fresh thyme

1 tsp. sweet paprika

1/4 tsp. cayenne pepper

2 pounds skinless, boneless chicken breasts, cut into 1 1/2 in. wide strips

Kosher salt and freshly ground pepper

2 T. all purpose flour

Maple syrup, for serving

Special Equipment and Other Items Needed:

Waffle Iron

Wire Rack

Baking sheet

Cast Iron Skillet

Preparing Chicken and Bacon Waffles:

1. Make the waffle batter. Dice 10 bacon slices; cook in a large cast iron skillet over medium heat, stirring occasionally until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to skillet and cook, turning occasionally, until golden brown and crisp, about 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet.

2. Combine the flour, baking powder, sugar, 1/2 tsp. salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the diced, cooked bacon. Transfer 2 cups of batter into a separate large bowl for the chicken; reserve the remaining batter for the waffles.

3. Make the chicken. Preheat oven to 325 Degrees. Add the oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer reads 350 Degrees. Add the paprika, thyme and cayenne pepper to the 2 cups of waffle batter; add up to 2 T. buttermilk if the batter is too thick. Season the chicken with salt and pepper, then toss with the 2 T. flour. Add the chicken to the batter and set aside until ready to fry. 

4. Set a wire rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, about 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink inside, about 8 minutes. 

5. Meanwhile, cook the waffles. Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to manufacturer’s directions. Serve with fried chicken, bacon slices and maple syrup. 

Important Tips:

This is one of those recipes that you REALLY need to read through before starting the cooking process. There are lots of steps and it’s easy to mix them up if you don’t take your time!

Got Leftovers?:

The chicken pieces were so big that there was no way anyone could eat more than two. I heated the leftovers up in the oven the next morning, wrapped them in foil, and gave them to kids in their lunches!

Black bean and egg burrito with roasted tomatillo salsa

black bean burger in a breakfast burrito

On one of our last one dish, two ways competition, I made a fire roasted tomatillo and poblano salsa to act like a chimichuri for my steak. I made a lot of it and used it two more times the next day. The first was this delicious breakfast burrito where I used store bought black bean burgers from Morningstar. These are delicious all by themselves but I thought they’d be great in a breakfast burrito too!!

Level of Difficulty: Easy
Time Required:Prep Time – depends if you already had the salsa made, so if you did, then just about 20 minutes; Assemble Time – 5 min

Ingredients for 2 large burritos:

1 Morningstar Chipotle Black Bean Burger

3-4 large eggs

2 burrito size tortillas (I use flour but corn would be great too)

Sour Cream or 0% Greek Yogurt

Fire roasted tomatillo and poblano salsa

Cheddar cheese (optional)

1 T butter

How to make a black bean and egg burrito with roasted tomatillo salsa:

Cook the black bean burgers according to the package(Yes, Denise, I used a packaged black bean burger because they are very good!). While they are cooking, get the rest of your ingredients ready. Use a fork to scramble the eggs in a bowl. Add salt and pepper and cheese (optional) to the eggs so they are ready to cook.

When the black bean burgers are almost ready, cook the eggs in a skillet over medium heat with the butter. Cook to your desired level of ‘doneness’. I like mine soft.

Heat your tortillas however you like. I generally place them directly over a low gas flame for 20 seconds a side or so. Be careful doing this though! Use tongs and don’t forget about them and have them go up in smoke. If you are not comfortable with this, just heat in a dry skillet over medium heat for about a minute.

Remove the black bean burger, cut in half and chop up a bit. Place half in each burrito. Add scrambled eggs, fire roasted tomatillo and poblano salsa and the sour cream/Greek yogurt. Enjoy!!

 black bean burger in a breakfast burrito

Variations:

Use a different salsa if you like, even <gasp> jarred salsa!!  It will be delicious and I won’t freak out on you, just Denise.

 

Jarred salsa and already made black bean burgers? I’m thinking I may have finally rubbed off on you! ~Denise

Egg Cooked in Avocado

I’m sure you’ve seen it all over facebook and Pinterest. Those pictures of an egg cooked in an avocado. I’m not sure where it started but I decided I wanted to try it! I love avocados and I love eggs so cooking an egg inside an avocado seems like a great idea!!

This is how mine turned out. Not bad for a first try.

egg baked inside avocado

How to make an egg cooked in avocado

To make it, I just cut open an avocado and removed the pit (follow the link to see how if you are not sure because there is a BEST way to cut an avocado).

Then, using a spoon, I gently made the opening a little bit larger so an egg would fit.  I just ate what I scooped out! No harm in a little snack. I then sliced a tiny spot on the bottom of the skin so the avocado would lie flat while it cooked.

I cracked the egg into a small bowl and gently poured it into the avocado opening, sprinkled with salt and pepper and put in a 400 degree oven for about 8-10 minutes so the yolk was still runny.

It was DELICIOUS!! I loved it and will definitely make this more and more often! It would have been fantastic spread all over a piece of whole grain toast. Yumm!!

The facebook pictures usually show up as this being able to burn belly fat. I am making no claims about that but if it is a perk of eating it, fantastic!!

Easy Corned Beef Hash with Eggs

corned beef hash with leftovers

You know that pile of stuff some folks think looks like something your cat coughed up that people call Corned Beef Hash? Well, although it tastes pretty good it is a very unattractive dish. After I made some corned beef getting ready for St. Patrick’s Day today, I decided to use the leftovers of the corned beef and of my potato galette to make an easy and delicious version of corned beef hash with an egg on top to for breakfast. It was beyond delicious and pretty too!!

Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 15 min

Ingredients:

I made this just for myself for breakfast, it would be easy to portion this for how ever many people you are feeding but cooking the eggs in mass quantities is not easy. I’d recommend for 4 or fewer people.

1 egg per person

about 3oz corned beef, chopped

about 3oz previously cooked potatoes, chopped

salt and pepper

olive oil

How to make easy corned beef hash with eggs:

Drizzle a sauté pan with a little olive oil and place over medium high heat. Add the potatoes and cook for 2-3 minutes. Add the corned beef and cook for an additional 3 minutes tossing to mix and brown evenly.

Reduce the heat to medium, crack one egg over the top of the corned beef hash and cover the skillet with a lid to keep the steam in (it doesn’t have to fit).

Cook until egg is cooked to desired firmness (or runny-ness in my case).

Add salt and pepper and serve! This is a great use of leftovers and much better than a traditional corned beef hash!!

corned beef hash with leftovers

Got Leftovers?

This was the leftovers!!

French Toast

French toast is a great way to use up from leftover French bread. It just takes a little bit of planning so you can soak it. It’s a great treat for the kids in the morning and doesn’t take a lot of hands on time. 

Level of Difficulty: Easy
Time Required: Prep Time – 2 hours; Cook Time – 10 minutes

Ingredients:

6 slices French Bread, 1 1/2 inch thick

6 eggs

splash of milk

1 tsp. vanilla

Preparing French Toast:

Put the bread in a casserole dish just large enough to hold them all. In a mixing bowl, mix together eggs, milk and vanilla. Pour egg mixture over bread. Poke holes in the bread. Turn the bread over and poke more holes. Let sit in the refrigerator for at least 2 hours. 

French Toast

Heat a pan or skillet over medium heat. Cook for about 3-4 minutes per side. Serve with syrup. 

French Toast

Important Tips:

Make sure you let the bread soak in the egg mixture for at least a couple of hours so it’s not too dry. 

Meal Ideas:

Make a breakfast protein and serve up some fresh fruit for a complete meal to start your day off right!