The Best Breakfast Casserole

Inspiration:
My sister Ellen made this over Thanksgiving, and we made it again for Christmas morning. It's hands down the best baked breakfast we've ever had. You must try it!
Recipe from Johnsonville.


Ingredients:

• 1 package (12 oz.) Johnsonville® breakfast sausage links
• 6 English muffins, cut into 1-in. cubes
• 1/4 cup butter, melted
• 1 cup (4 oz.) shredded cheddar cheese
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/2 cup chopped onion (omitted)
• 1/2 cup chopped red pepper (omitted)
• 12 eggs
• 2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup bacon bits (omitted)
  

Instructions:

1. Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices.
2. In a greased 13in. x 9 in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
3. Drizzle with butter and top with the cheese, onion and red pepper.

   In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
   
5. Uncover and bake at 350˚F for 45-50 minutes, or until a knife inserted into the center comes out clean.
6. Let stand 5 minutes.

Liz's Rating: 10/10
Tim's Rating: 10/10

Breakfast Tacos with Homemade Corn Tortillas

Inspiration:
This week, my friend Brooke declared it's easy to make corn tortillas and that they're delicious.

I immediately headed to Amazon to order a tortilla press and to my co-op to search for Masa Harina. They had it, but if you can't find it, you can order it online.


Ingredients:

• 1 cup Masa Harina (will make approximately 6 6-inch tortillas)
  
• Eggs
• Shredded Cheddar
• Hot Sauce
• Optional: cooked sausage, vegetables, other taco ingredients

Instructions:

1. Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
2. When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.
   
3. Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
4. Scramble eggs and season with salt and pepper.
   
5. Assemble tacos and enjoy!

Rating:
9/10

Notes: Very easy to make! I don't know what took me so long to try it, but I don't think we'll ever purchase tortillas again.

Deviled Eggs, Two Ways

Inspiration:
A holiday gathering with friends and recipes from allrecipes.com.


Ingredients and Instructions:

Bacon-Balsamic Deviled Eggs

Savory Deviled Eggs


Notes:
These were a HUGE hit! I was of course expecting the bacon recipe to be the favorite, but surprisingly the dill eggs were even more popular. I made 24 deviled egg halves for 8 people, and I should have made more. These will be something I'll make often.

Shout Out:
Thanks to my friend Lindsay for lending me her pretty antique dish. :)


Liz and Tim's Ratings:
Bacon-Balsamic: 9.5/10
Savory Deviled Eggs: 10/10

Lemon Frittata with Leeks and Goat Cheese

Inspiration:
Food alla Puttanesca, recipe originally from The Kitchn


Ingredients:

• 7 eggs
  
• 1 Meyer lemon, zested
  
• 3 ounces goat cheese
  
• Olive oil
  
• 2 large leeks, cut lengthwise and rinsed
  
• 1/3 cup Italian parsley, chopped
  
• Salt and fresh ground black pepper

Instructions:

1. Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2. Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3. Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4. When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Notes: I thought this was missing something-- if I make it again, I would add some garlic and maybe some red pepper flakes. I liked the flavors together, but it didn't wow me.

Liz's Rating: 8/10
Tim's Rating: n/a

Ham and Egg Fried Rice

Inspiration:
Cooking Light


Ingredients:

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Instructions:

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Notes: I made this for us to take to work; it made four portions.

Vegetarian option: Replace ham with broccoli and/or mushrooms

Nutritional Information

Calories: 397 (29% from fat)

Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)

Protein: 14.5g

Carbohydrate: 54.5g

Fiber: 2.8g

Cholesterol: 121mg

Iron: 3.3mg

Sodium: 868mg

Calcium: 57mg

Tim's Rating: 8/10
Liz's Rating: 8/10

Umbrian Lentil Stew with Olive-Oil Fried Eggs

Inspiration:
Food & Wine


Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 ounces thinly sliced prosciutto, finely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Instructions:

1. In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
3. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

My notes: I substituted spinach for the arugula since I already had some. Don't forget the balsamic or the parmesan-- they add a lot of flavor. I didn't think that the lentils tasted any creamier than the usual preparation, but I did really enjoy this dish.


Vegetarian Option: Omit the prosciutto and sauté vegetables in olive oil instead.


Tim's Rating: 8.5/10 "Weird. I like the egg. I love the egg. The egg makes this."
Liz's Rating: 8.5/10

Ham and Gouda Strata

Inspiration:
Food & Wine

Ingredients:

• 8 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 cups Italian bread cubes (1 inch)
• 6 ounces Virginia ham, cut into 1/2-inch dice (1 1/2 cups)
• 6 ounces Gouda cheese, cut into 3/4-inch dice (1 1/2 cups)
• 1/2 cup julienned sun-dried tomatoes, drained
• 1/4 cup plus 1 tablespoon snipped chives
• 1 cup coarsely grated Cheddar cheese (about 4 ounces)

Instructions:

1. Preheat the oven to 450°. In a large bowl, whisk the eggs with the milk, salt and pepper. Stir in the bread until evenly moistened, then stir in the ham, Gouda cheese, sun-dried tomatoes and 1/4 cup of the chives.
   
   
2. Butter a 9-by-12-inch baking dish and pour in the strata mixture. Sprinkle the Cheddar cheese on top. Bake for about 20 minutes, until puffed and golden. Let cool slightly, sprinkle with the remaining chives and serve.

Notes: Easy to make ahead for when you have guests!

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Easy Eggs Benedict

Inspiration:
This post on Weezer Monkey's blog had me craving Eggs Benedict. But it was freezing outside! I didn't want to leave the house. What's a cook to do? I dug through my refrigerator and pantry, headed to allrecipes.com, and I found that I was able to whip them up at home.

Blender Hollandaise Sauce

Enjoy!

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Brown Rice and Broccoli Cheddar Pie

Inspiration:
Everybody Likes Sandwiches
as well as broccoli, garlic, and onions from our CSA


Ingredients:

• 1 T olive oil
  
• 2 cloves garlic, minced
  
• 1/2 red onion, minced
  
• salt & pepper
  
• a couple dashes of hot sauce
  
• 2 c leftover brown rice
  
• 1/2 head of broccoli, cut into florets and stems chopped
  
• 6 eggs, beaten
  
• 2 T milk
  
• 1 t chili powder
  
• 1/2 t dried basil
  
• 3/4 c grated cheddar cheese

Instructions:

1. Preheat oven to 350. Heat olive oil in a cast iron skillet (or any other oven-proof pan) and add garlic and onions, sauteing until soft. Add in rice and stir until heated and slightly toasted. Season with hot sauce and salt and pepper, stirring to combine. Flatten rice to the bottom of the pan. Remove from heat and set aside.
   
   
2. Steam broccoli and remove from heat when the florets are bright green and semi-crisp. Drain and layer on top of rice. Beat eggs with milk, chili powder and basil. Pour over broccoli/rice and then sprinkle with grated cheese. Put in oven for 5 minutes on the centre rack. Put skillet in broiler and broil for 2-3 minutes until the cheese turns bubbly and slightly brown. Remove from oven and cut into wedges. Top with salsa and serve with a tangy green salad.

Notes: I liked the textures in this dish, and it was very easy to make!

Tim's Rating: 8/10
Liz's Rating: 8/10

Tomato-Basil Quiche

Inspiration:
This recipe
and CSA tomatoes, onion, and garlic

Ingredients:

• 2 medium or 1 large tomato, sliced 1/4 inch thick
  
• 2 cups shredded sharp white Cheddar (or you may use Gruyere)
  
• 1-2 cloves garlic, finely chopped
  
• 1 unbaked 9-inch pie shell
  
• 1 small onion, thinly sliced
  
• Leaves from 3 small stems fresh basil, torn if large
  
• 4 eggs
  
• 1 2/3 cups light cream
  
• 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes)
  
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.

2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.

5. Let the quiche cool on a wire rack for a few minutes before serving.

Notes:
Delicious! I used 1 cup heavy cream and 2/3 cup whole milk.

Liz's Rating: 9/10
Tim's Rating: 9/10

Easy Ham and Spinach Quiche

Inspiration:
allrecipes.com

Ingredients:

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1/4 teaspoon cayenne pepper
  
• 1 large bunch spinach, washed, stemmed, cooked, and chopped
  
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar or Swiss cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease am 8 x 11 glass baking dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and cayenne. Batter will be lumpy. Stir in spinach, ham and cheese. Pour into prepared dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Notes:
The eggs got a bit brown, but it tastes great!

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Egg Salad with Radishes and Scallions

Inspiration:
A recipe from our CSA's newsletter. (Our farmer's wife is a chef.)

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 medium scallion, sliced thin
• 1 tablespoon minced fresh dill
• 1/2 medium stalk celery, chopped fine (about 3 tablespoons)
• 3 medium radishes, minced (about 3 tablespoons)
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon table salt
• ground black pepper
  

Instructions:

1. Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of water (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
2. Mix all ingredients together in medium bowl, including pepper to taste. Serve.

Recipe Notes: Can be covered and refrigerated overnight.

Liz's Rating: 9/10

Breakfast Scrambler

Inspiration:
Yukon Gold potatoes sitting in my potato bin and this recipe.

Ingredients:

• 5 medium Yukon Gold or red potatoes, diced with peel
• 1 medium onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1/4 cup extra virgin olive oil
• 8 eggs
• 8 T whole milk or half and half
  
• 1 cup shredded Cheddar cheese (optional)

Instructions:

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
3. Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes.
   
4. Meanwhile, beat eggs with milk, using a wire whisk or a fork.
   
5. When potatoes are tender, pour egg mixture into pan and stir. Return to oven, stirring every 2-3 minutes or until eggs are cooked to your liking.
   
6. Remove from oven and sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Notes: You could scramble the eggs separately, if desired. This was not as spicy as I thought it would be, but that is not a complaint. It was really good.

Tim's Rating: 8/10
Liz's Rating: 8/10

Bittman's Mini "Quiches"

Inspiration:
Mark Bittman

Ingredients:

• 1 cup cream (or half-and-half, milk or a combination) gently heated just until warm
• 3 eggs, at room temperature
• 3/4 cup grated Gruyère
• 1/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon cayenne, or to taste
• Butter as needed

Instructions:

1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. Pour into 4 to 6 buttered ramekins and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Suggested beverage: grapefruit or orange juice, espresso

Tim's Rating: 10/10 ("This is the best quiche I've ever had. It's much better than the big quiches.")
Liz's Rating: 10/10

Spinach Frittata

Inspiration:
The frittata recipe in Joy of Cooking, but modified.

Ingredients:

• Olive oil
• 1 cup sliced onion
• 4 ounces fresh spinach (2/3 of a bag)
  
• Salt
• Freshly ground black pepper
• 6 eggs
• 1/2 cup grated Parmesan cheese

Instructions:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add onions, and cook, stirring, until golden brown.
3. Add spinach and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Transfer vegetables to a strainer to drain off the excess oil. Let cool completely.
5. Preheat the broiler.
6. Meanwhile, beat eggs, salt, and pepper together until smooth.
7. Add cooled vegetables and Parmesan.
8. Heat 2 tablespoons olive oil (or butter) in skillet over medium heat.
9. When hot, pour in the egg mixture. Reduce the heat and cook until the bottom is set, then place under broiler for 30 to 60 seconds to finish cooking.
10. Loosen the frittata with a spatula and slide it onto a plate. Cut into wedges.
    

Tim's Rating: 8/10
Liz's Rating: 9/10