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Category: Breakfasts

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

Egg C. are an excellent addition to your menu plan for several reasons. They’re an easy, portable source of protein; you can customize them with any combination of vegetables and cheese you like; and you can make them in advance!

 

1 medium sweet potato, peeled and shredded

¼ tsp. sea salt

2 tsp. coconut oil, melted

¼ tsp. ground black pepper

¼ tsp. garlic powder

 

12 large eggs

½ C. heavy cream

¼ tsp. sea salt

½ tsp. ground black pepper

¼ C. chopped spinach

¼ C. chopped tomatoes

¼ C. crumbled full-fat feta cheese

¼ C. shredded full-fat cheddar cheese

 

Preheat the oven to 400°F. Line a 12-C. muffin tin with silicone C. or paper C.cake liners and set aside. Combine the sweet potato and sea salt in a strainer and toss to coat. Let the mixture sit for 20 minutes to release any excess water. Transfer the sweet potato to a piece of cheesecloth and squeeze out the water.  Put the sweet potatoes in a bowl and add the coconut oil, black pepper, and garlic powder. Toss to combine. Divide the sweet potato mixture evenly between the 12 muffin C. and press the mixture down into the bottoms of the muffin C. with the tip of a spoon. Bake for 15 minutes. Remove the muffin tin from the oven. While the sweet potatoes are cooking, prepare the egg C. by adding the eggs, heavy cream, salt, pepper, spinach, and tomatoes to a bowl and whisk to combine. Pour equal amounts of the egg mixture into the baked sweet potato C.. Top with the feta and cheddar. Bake for 15 to 20 minutes, or until the eggs are set. Remove from the oven and allow the egg C. to cool slightly before serving. They are freezer

 

3 per serving, 331 calories, 21g Fat, 1g Fiber

Smoked Salmon Bowl

Smoked Salmon Bowl

Smoked Salmon Bowl

 

1 C. packed baby kale

¼ tsp. olive oil

2 large eggs

â…› tsp. sea salt

â…› tsp. ground black pepper

2 ounces smoked salmon

¼ avocado, pitted and sliced

 

Preheat a nonstick pan on the stove over medium heat. Add the kale and olive oil to the pan and cook for 2 to 3 minutes, or until the kale is wilted. Season with a pinch each of salt and pepper to taste, and transfer to a serving bowl. Place the skillet back on the stove to cook the eggs. Whisk together the eggs, salt, pepper, and 1 T. of milk. Add this mixture to the pan and scramble to your desired firmness. Place the scrambled eggs in the bowl with the kale, top with smoked salmon and sliced avocado, and serve.

 

337 calories, 21g fat, 5g fiber

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

1 cup ricotta cheese

1 egg

1 lemon, zested

½ tsp. salt

1 pinch freshly ground black pepper, or to taste

1 pinch red pepper flakes, or to taste

4 slices French bread, toasted

1 T. olive oil

1 T. butter

1 T. olive oil

16 large white mushrooms, sliced

¼ cup green onions, chopped

¼ cup Marsala wine

½ cup chicken broth

2 tsp. lemon juice

2 T. chopped Italian parsley

1 T. butter

salt and freshly ground black pepper to taste

 

Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. olive oil and evenly divide ricotta mixture atop 4 bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes. Heat butter and 1 T. olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.  Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.  Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

 

4 C. Kale, coarsely chopped

1 ½ C. Marinara Sauce

2 slices Prosciutto, chopped

4 large eggs

 

Put the kale in the slow cooker. Spoon the marinara sauce over the top, then scatter in the prosciutto. Crack the eggs and carefully place them over the marinara sauce mixture, spacing them evenly apart. Cover the slow cooker and cook on the high setting for 1 to 11/2 hours, until the kale softens and the egg whites are cooked through but the yolks are still soft. Serve immediately.

 

4 servings

Calories: 222

Fat: 8g

Fiber: 1g

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Don’t slice the endive in advance because the cut surfaces will oxidize and discolor. Wait until the tartines are under the broiler before slicing, and toss with the vinegar right away, as the acid slightly slows discoloration.

 

10- to 12-ounce baguette, halved crosswise and split in half lengthwise

4 T. extra-virgin olive oil, divided

1 medium garlic clove, peeled and halved

10 ounces cremini mushrooms, trimmed and thinly sliced

1 cup small seedless red grapes

1 T. plus 2 tsp. white balsamic vinegar, divided

Kosher salt and ground black pepper

2 ounces cream blue cheese, crumbled (½ cup)

1 medium head endive

 

Heat the broiler with a rack about 6 inches from the element. Pull out some of the interior crumb from each piece of baguette, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a rimmed baking sheet. Brush with 3 T. of the oil, then rub with the cut sides of the garlic clove; discard the garlic. In a medium bowl, toss together the mushrooms, grapes, the 1 T. vinegar, the remaining 1 T. oil and ½ tsp. each salt and pepper. Divide the mixture evenly among the baguettes; reserve the bowl. Broil until the edges of the bread are toasted, the grapes begin to burst and the mushrooms begin to brown, about 4 minutes. Meanwhile, trim the endive and thinly slice it on the diagonal. In the reserved bowl, toss the endive with the remaining 2 tsp. vinegar; set aside. Remove the baking sheet from the oven and sprinkle the tartines with the cheese, dividing it evenly. Continue to broil until the cheese is melted, about 1 minute. Remove from the oven, then top with the endive.

Green Shakshuka

Green Shakshuka

Green Shakshuka

 

2 T. olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

2 C. packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish

 

Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Poached Eggs on Spinach with Prosciutto

Poached Eggs on Spinach with Prosciutto

Poached Eggs on Spinach with Prosciutto

 

4 eggs

2 garlic cloves

2 T. olive oil

1 lb spinach

½ lb prosciutto slices

salt and pepper to taste

 

Assemble, prepare, and measure ingredients. Crack eggs into teaC. or ramekins. Thinly slice garlic. Line a plate with paper towels. Bring a small saucepan of water to a boil. Turn down heat, make a whirlpool with a wooden spoon, and gently slide in two eggs. Set a timer for 3 minutes. When eggs are poached, carefully remove them to the plate with a slotted spoon. Repeat with the other two eggs. In a skillet large enough to hold all the spinach, warm olive oil over medium heat and stir in garlic. Sauté garlic very briefly, then toss spinach in by the handful, adding more as it wilts. Once spinach has all wilted, turn off heat. Season with salt and pepper, remove to a bowl, and keep warm. In the same skillet, add some olive oil if necessary and quickly crisp prosciutto slices, about 30 seconds per side.  To serve, make a nest of spinach on each of four plates. Top with a poached egg, season with salt and pepper, and serve with a couple of prosciutto slices on the side.

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

1/2 cup quinoa

2 T. butter

2 T. olive oil

4 eggs

1/2 lb spinach

1 tsp. harissa paste or chili flakes

salt

pepper

 

Assemble and measure ingredients. Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered. Heat two heavy-bottomed skillets over medium heat. Melt 1 T. of butter with 1 T. of olive oil in each skillet. Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes. Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper. To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.

Huckleberry Hotcakes

Huckleberry Hotcakes

Huckleberry Hotcakes

3 C. flour

¾ C. rolled oats

¼ C. oat bran or 100-percent bran cereal

4 tsp. baking powder

2 tsp. baking soda

½ tsp. salt (optional)

4 eggs

4 C. buttermilk, plus more if needed

¼ C. vegetable oil

1 to 2 C. huckleberries, fresh or frozen (blueberries make a good substitute if huckleberries aren’t available)

 

Stir Together the flour, oats, oat bran, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture and stir gently until just blended. If the batter is too thick, stir in a little more buttermilk. HEAT A GRIDDLE or a large, heavy skillet, preferably nonstick (if not nonstick, brush lightly with oil). Stir the huckleberries into the batter. Pour ¼ C. batter onto the griddle for each pancake. Cook until bubbly on top, then flip and continue cooking until nicely browned, 2 to 3 minutes on each side. Serve with your favorite syrup or fresh fruit jam.

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

 

4 ounces cream cheese, softened

1/3 C. packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 C. milk

1 tsp. vanilla extract

4 tsp. butter

vegetable oil

 

In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.  In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast “sandwich” in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won’t really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Grilled Cheese Chaffle

Grilled Cheese Chaffle

Grilled Cheese Chaffle

1 egg

1/4 tsp. garlic powder

1/2 C. shredded cheddar

2 Slices American cheese or 1/4 C. of shredded cheese

1 T. butter

 

Heat up your  mini waffle maker. In a small bowl mix the egg, garlic powder and shredded cheddar cheese. Once the  waffle maker is heated up add in half the chaffle mixture. Cook for 4 minutes and remove.  Add the remainder of the chaffle mixture to the mini waffle maker and cook for 4 minutes.

Once both chaffles are done heat a pan on the stove over medium heat.  Add 1 T. butter and melt it. Once the butter is melted in the pan and place 1 chaffle down in the pan. Top that chaffle with the cheese of your choice and add the second chaffle on top of it. Heat the chaffle for 1 minute on the first side and flip over and cook for another 1-2 minutes on the other side to finish melting the cheese.

Once the cheese is melted remove from the pan and enjoy!

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

5 T. unsalted butter

1/2 cup finely chopped leeks

1/4 cup all-purpose flour

1 1/2 C. whole milk, warmed

1 tsp. kosher salt

1 pinch ground nutmeg

1 1/2 C. grated Parmigiano-Reggiano

1 cup heavy cream

5 eggs, separated

 

Preheat the oven to 425°F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to 5 minutes. Transfer to a bowl and set aside. Melt the remaining 4 T. of butter over medium heat in the same saucepan that you used for the leeks. When the butter stops foaming, whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk and cook, whisking, until the mixture boils and thickens. Stir in the salt, nutmeg, 1 1/4 C. of the cheese, and the leeks. Transfer a third of the mixture to a bowl, whisk in the cream, and set aside. Whisk the egg yolks into the remaining two-thirds, then transfer the mixture to a large bowl. In the bowl of an electric mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites into the yolk mixture to lighten it, then fold in the remaining two-thirds until no streaks of white remain. Divide the mixture among the greased ramekins, smooth the tops, then run the tip of your finger around the inner edge of each ramekin (this will help the soufflé rise higher and straighter). Arrange the ramekins in a baking dish and pour enough hot water into the baking dish to come half an inch up the side of the ramekins. Transfer to the oven and bake until puffed, deep golden brown, and set within, about 25 minutes. Remove from the oven, remove the ramekins from the water bath, and let the soufflés cool (they will deflate). Run a knife around the inner edge of each ramekin, then turn the soufflés out into a gratin dish and pour the reserved cream mixture over and around the soufflés. Top each with some of the reserved Parmigiano. At this point, the soufflés can be covered with plastic wrap and refrigerated for up to 24 hours (I’m telling you, this recipe is magic). When you’re ready to bake the soufflés a second time, preheat the oven to 425°F. Bake until the soufflés are puffed and browned (they will puff as much as—if not more than—the first time they were baked), about 10 to 15 minutes. Serve immediately.

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

 

For the pickled cherry tomatoes

1 red onion, thinly sliced

1/4 cup (60 mL) of water or tomato juice

1/4 cup (60 mL) of cider vinegar

2 tablespoons (30 mL) of white sugar

1 tablespoon (15 mL) of coriander seeds

1 tablespoon (15 mL) of fennel seeds

1 teaspoon (5 mL) of mustard seeds

1/4 teaspoon (1 mL) of your favorite hot sauce

1 pint (500 mL) of cherry tomatoes, halved

2 green onions, thinly sliced

 

For the potato omelet

1/2 cup (125 mL) of olive oil

1 large onion, sliced

8 garlic cloves, thinly sliced

4 baking potatoes, peeled and thinly sliced

6 to 8 eggs

1 teaspoon (5 mL) of dried oregano

1/2 teaspoon (2 mL) of salt

Lots of freshly ground pepper

4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)

 

Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight. For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so. Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom. Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.

Make Ahead Baked Western Omelet

Make Ahead Baked Western Omelet

Make Ahead Baked Western Omelet

 

6 to 8 thin slices of deli ham, chopped

1 red bell pepper, diced

1 green bell pepper, diced

A splash of vegetable oil

12 eggs

½ cup (125 mL) of milk

2 cups (500 mL) of grated cheddar cheese

4 green onions, thinly sliced

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

Fresh Chives for Presentation, If desired

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Toss the ham, bell peppers and a splash of vegetable oil into a large ovenproof nonstick skillet over medium-high heat. Sauté them until they sizzle, soften and smell delicious, 3 to 5 minutes. Meanwhile, in a large bowl, whisk together the eggs, then whisk in the milk, cheese, green onions, salt and pepper. When the peppers are ready, pour the egg mixture into the pan and stir gently until large curds form and at least half of the egg is cooked, 2 or 3 minutes. Place the pan in the oven and bake until the omelet is firm, 10 to 15 minutes. Serve from the pan or carefully invert the omelet onto a serving plate. STORAGE TIP Refrigerate: Tightly seal the cooked omelet and refrigerate within 30 minutes of cooking. Store for up to 4 days before reheating. Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

Instant Pot Chocolate Oatmeal

 

2 1/2 C. water

1 C. old fashioned oats

2 T. ghee or salted butter

1 heaping T. cacao powder

1/4 tsp. fine ground sea salt

1/4 C. +1 T. 100% pure maple syrup

 

Add all of the ingredients except the maple syrup to your pressure cooker. Place the lid on your pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 8. When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot. Stir in the maple syrup. Serve warm.

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

 

3 T. unsalted butter

2 (8 ounce) packages sliced crimini mushrooms

¼ C. white wine

4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use

2 tsp. thyme leaves

Salt

Black pepper

6 slices of your favorite rustic-style bread

Herbed Ricotta Spread (recipe below)

Thyme leaves, for garnish

 

Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and sauté for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)  Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm. Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice. Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.

 

Herbed Ricotta Spread Ingredients:

 

½ C. whole milk ricotta cheese

½ C. whipped cream cheese

¼ C. grated parmesan cheese

1 T. minced chives

1 T. chopped flat-leaf parsley

1 tsp. thyme leaves, minced

Pinch salt

Pinch black pepper

 

Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.

Baked Eggs Napoleon

Baked Eggs Napoleon

Baked Eggs Napoleon

12 tater tots, cooked and crumbled

1 tsp. butter

1 T. jalapeno, seeded and finely diced

1/4 C. sweet onion, diced

1 clove garlic, diced

1/4 C. mozzarella cheese, shredded

2 eggs

salt and pepper to taste

 

Preheat oven to 350f. Preheat a small skillet over medium high heat.  Melt butter in the skillet and add the onion and jalapeno. Cook 3-5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook another minute, stirring occasionally. Spray two small ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes. Stir the onion, chile, garlic mixture into the dishes. Top with the mozzarella. Crack an egg into each ramekin. Season with salt and pepper. Bake in the oven on the middle rack for 5 minutes. Broil on high for 5-6 minutes or until the eggs are set.  Rest for 5 minutes before serving and warn diners that the ramekin is still hot. Notes: For extra crispy potatoes, put the ramekins in the oven for 3 minutes after adding the onion and garlic, then proceed as written.

Dutch Baby with Lavender Sugar

Dutch Baby with Lavender Sugar

Dutch Baby with Lavender Sugar

I really love flavored sugars so whenever I have a vanilla bean, I’ve used up I never throw it away; instead I put in a Tupperware with a few C. of sugar. I did the same with some lavender a few weeks back, and boy, was it amazing.

1/3 C. sugar

1 T. of dried lavender

3 large eggs at room temperature 30 minutes

2/3 C. whole milk at room temperature

2/3 C. all-purpose flour

1/4 tsp. pure vanilla extract

1/8 tsp. cinnamon

1/8 tsp. grated nutmeg

1/8 tsp. salt

1/2 stick unsalted butter, cut into pieces

 

Put 10″ cast iron skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lavender sugar.

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

4 slices of bacon, cut into small pieces

8 ramps, aka wild leeks, trimmed and cleaned

2 eggs

salt and pepper to taste

chili pepper flakes to taste

 

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan. Add the ramps and sauté until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes. Serve the eggs with the bacon and sautéed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

Watermelon & Blackberry Fruit Salad

Watermelon & Blackberry Fruit Salad

Watermelon & Blackberry Fruit Salad

 

3 C. cubed watermelon

1 1/2 C. blackberries

2 T. chopped mint leaves

1 Lime

 

Take a large bowl and add watermelon cubes, blackberries, and mint leaves. Gently combine. Take your lime, slice it in half, then squeeze the juice from both halves over your fruit. Gently toss and serve.

New Mex Migas

New Mex Migas

New Mex Migas

2 T. unsalted butter

â…“ C. chopped green onion (green parts only)

¼ C. chopped roasted and peeled green chile (or more to taste)

8 large eggs (beaten until smooth)

salt (to taste)

4 ounce tortilla chips (about 2 3/4 C.) preferably stale

2 C. grated cotija cheese (divided)

½ C. cooked black beans

¼ C. Mexican sour cream (plus more to taste)

1¼ C. coarsely chopped cilantro

 

Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

SBD Mexican Breakfast Bake

SBD Mexican Breakfast Bake

SBD Mexican Breakfast Bake

 

½ pound bulk chorizo sausage

¼ C. diced onions

1 C. diced bell peppers

½ C. sliced white mushrooms

2 T. minced garlic

2 C. packed chopped baby kale

12 eggs

½ C. whole milk

1 C. shredded full-fat cheddar cheese

1 C. shredded Colby Jack cheese

¼ C. chopped fresh cilantro

 

Preheat the oven to 375ºF. Lightly coat with butter a 9 × 13-inch baking dish and set it aside. Heat the sausage in a large sauté pan over medium-high heat for 6 to 8 minutes, breaking it up with a spatula as it cooks, until it is cooked through. Remove the sausage, reserving the grease in the pan. Add the onions, bell peppers, and mushrooms to the pan and cook for 3 to 4 minutes, until the mushrooms are browned. Add the garlic and cook for 1 minute, until fragrant. Add the kale and stir until wilted. Remove the pan from the heat and set it aside for 5 minutes to cool slightly. Whisk together the eggs, whole milk, and salt and pepper to taste in a large bowl. Add to the bowl the cooled vegetable and sausage mixture, half the cheddar, and half the Colby Jack. Stir to combine. Transfer the mixture to the prepared baking dish. Top with the remaining cheese. Bake for 30 to 40 minutes, until the eggs are set and the cheese is bubbling. Cut into 8 pieces. Serve warm, garnished with cilantro.

 

8 servings, 331 calories, 28g Fat, 1g Fiber

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

1 T. ghee, plus more for greasing

2 C. mushrooms, chopped (or other veggies of your choosing)

salt

1 T. chives, chopped

3 eggs

3 T. heavy cream

 

Using the sauté setting of a multicooker, melt ghee, then sauté mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste. Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a T. of cream.   The multicooker pots are nonstick, and so you shouldn’t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.  Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. They’ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

10 slices white sandwich bread, crusts removed

10 fully cooked breakfast sausage links

3 large eggs

½ C. milk

3 T. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

Maple syrup, for serving (optional)

Powdered sugar, for serving (optional)

 

Use a rolling pin to flatten out bread slices. Place a sausage link on the end of one slice of flattened bread and roll up tightly; repeat with remaining bread and sausage. In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Dip sausage roll-ups into the egg mixture, making sure to coat all sides. Cook on a preheated griddle or skillet, flipping frequently, until evenly browned on all sides. Serve warm with syrup and powdered sugar if desired.

 

To freeze: wrap each roll-up tightly in plastic wrap or in a plastic baggie, squeezing out as much air as possible.

 

To reheat: Remove plastic wrap and roll the sausage roll-up in a paper towel. Microwave for 30 seconds, turn, microwave for an additional 30 seconds or until heated through.

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Freezer Burritos

 

Laurel Special

 

4 Flour Tortillas

1 ½ C. Scrambled Eggs

24 Tater Tots, cooked

1 C. Cheese

 

Classic Breakfast Burrito

 

4 Sausage Patties cooked or 6 pieces bacon, cooked and diced

4 flour tortillas burrito size

1 C. cheese

1 C. scrambled eggs already cooked

1 C. black beans drained and rinsed

24 Tater tots cooked

 

Cowboy Breakfast Burrito

 

4 Sausage Patties

4 Wheat tortillas burrito size

1 C. scrambled eggs already cooked

1/4 C. black beans

1/4 C. sweet kernel corn

1/4 C. Pepper Mixture (cooked diced onions and peppers)

1/4 C. Bacon

1/2 C. cheese

24 Tater tots cooked

 

Extra Veggie Breakfast Burrito

 

4 Sausage Patties

4 Spinach tortillas burrito size

1/2 C. scrambled eggs already cooked

1/4 C. black beans

1/4 C. sun-dried tomatoes

1/4 C. Pepper Mixture (cooked diced onions and peppers)

1/4 C. spinach chopped

1/4 C. red bell pepper chopped

1/4 C. cheese

24 Tater Tots cooked

 

 

The Denver

 

6 Eggs

1 C. diced Smoked Ham

½ C. diced Onion

¼ C. diced Green Bells Pepper

4 Tortillas

1 C. Cheddar Cheese

Pinch Cayenne

 

Beat Eggs until Just combined; do not overbeat.  Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.  Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Continue to scramble until cooked to desired consistency.  Divide egg filling among tortillas.  Sprinkle with cheese and a bit of cayenne.

 

 

Black Bean Mexicali

 

4 Tortillas

1 C. Scrambled Eggs

1 C. crumbled Cojita Cheese

 

Make hash with:

Frozen diced Hash Browns

Red Pepper

Onions

Black Beans

 

Add-ons:

Diced Green Chiles

Cumin

Garlic

Salsa

Cilantro

Corn

Tomatoes

Sun-dried tomatoes

Mushrooms

Chives

Extra cheese, or different kinds of cheese.

Root veggies (roasted is best)

Artichoke hearts

Avocado

 

Serve with:

Salsa

Guacamole

Sour Cream

Salsa Verde

 

Assemble:  lay tortilla on foil.  Top with ingredients.  Fold into a burrito.  Wrap tightly with foil.

 

Freeze: To freeze, once burritos are wrapped and labeled, put in a freezer bag, and label with name and date. Freeze.

 

To Cook: From frozen, preheat oven to 350 degrees, and baked in foil for 25-30 minutes.

Fresh, preheat oven to 350 degrees and bake for 12-15 minutes until heated through.

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive oil

1 large bunch of kale, leaves removed from stems and chopped

1 garlic clove, peeled and diced

2 green onions, trimmed and sliced

1/4 tsp. crushed red pepper

Juice from 1/4 lemon

 

2-3 T. olive oil

2 large eggs

 

1 dollop of harissa, for garnish on the side

Toast, for serving

 

In a medium pan or pot, set over medium heat, add few tsp. of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.  In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.  Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates. For heat, try adding some aji verde (Peruvian green sauce).

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

1/4 C. olive oil

3 lb. rutabaga, peeled & cut into 3/4‑inch dice

4 clv garlic, thinly sliced

1 tsp. crushed red pepper flakes

3 T. red wine vinegar

3 T. maple syrup

1 pinch kosher salt, to taste

3 T. fresh mint, chopped

 

Heat the olive oil in a large sauté pan set over medium heat, until very hot and nearly smoking. Add the rutabaga dice, and cook stirring often, until golden brown on all sides, about 10 minutes.  Add the garlic, red pepper flakes, vinegar and maple syrup. Bring to a boil. Cook, stirring occasionally until the liquid is reduced to a syrup, about 1 minute. Season with salt. Remove from heat, toss with mint and serve.

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

 

For Turkey Spinach Egg Cups

 

Cooking spray

6 slices roasted turkey breast lunch meat (Applegate)

1 1/2 cups chopped baby spinach

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Sweet Potato Chive Egg Cups

 

Cooking spray

1 small sweet potato

6 eggs

2 tablespoons chopped fresh chives

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Ham and Cheddar Egg Cups

 

Cooking spray

6 slices ham lunch meat (Applegate)

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup shredded sharp cheddar cheese

 

For Caprese Egg Cups

 

1 cup sundried tomatoes

Boiling water

6 eggs

6 ounces fresh mozzarella, chopped (or use pearl-size balls)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup chopped fresh basil

 

For Turkey Spinach Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the turkey breast. Divide the chopped spinach evenly between each cup, pressing down to pack in. Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.” In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Sweet Potato Chive Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 1/2 cups of grated sweet potato). Scoop 1/4 cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust. Carefully break an egg into each cup. Evenly divide the chives over top of each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Ham and Cheddar Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the ham. Carefully break an egg into each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Sprinkle cheese evenly over cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Caprese Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Set aside. If using dried tomatoes: Place the sundried tomatoes in a small bowl and cover with boiling water to reconstitute. Set aside for 10 minutes, then drain, squeeze out excess water with a clean kitchen towel, and chop roughly. If using oil-packed tomatoes: Drain from oil and chop roughly.

Divide the sundried tomatoes between the six greased muffin cups. Carefully break an egg into each cup. Then top with 1 ounce of fresh mozzarella each. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon. Sprinkle cups immediately with fresh basil.

IQS Breakfast Casserole

IQS Breakfast Casserole

IQS Breakfast Casserole

coconut oil or butter for greasing

3 turnips, peeled (or 2 rutabagas or 1 large sweet potato)

2 sausages or a large handful of ground pork or beef

3 scallions, green parts only, chopped

4 eggs, beaten

½ C. shredded Cheddar or Gruyere

 

Preheat the oven to 375F and grease a small glass or ceramic baking dish. Grate the turnips, using a food processor. if you have one. If using sausages, remove the meat and discard the casings. Brown the meat with a little oil in a large hot frying pan until not quite cooked through, breaking it up into small pieces with a spoon or spatula. Toss in the rest of the ingredients and stir, then spoon into the baking dish. Top with cheese. Bake for 45 minutes. Let it stand for a few minutes so the casserole sets before you cut into it. Serve warm.

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

 

1 C. chickpea flour

2 T. ground flax seeds

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. turmeric powder

1/2 tsp. garlic powder

1 1/2 C. water

 

Whisk the ingredients together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare a filling.  Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat. Spoon a ladleful of the omelet batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan. Let cook on medium heat for 3-4 minutes until golden brown on the bottom. Add your filling to the omelet, then fold in half over the filling..

 

(Pictured filling is sautéed garlic and shallots, wilted spinach and fresh shelled peas)

Chia Omelet

Chia Omelet

IQS Chia Omelet

I stumbled upon this idea when making an omelet where I’d put in too much milk by accident. I added chia seeds to soak up the liquid (I do the same with casseroles and soups…a few tsp. get everything nice and thick again).

 

1 tsp. olive oil

2 eggs

1 tsp. chia seeds

Basil and oven roasted tomatoes

sea salt and black pepper to taste

 

Beat eggs for one minute then add chia seeds. Warm olive oil in omelet pan. Pour mixture in and swirl until thinly covered. Cook on medium heat and then fold. Remove from pan and serve with basil and tomato. Season with sea salt and freshly ground black pepper.

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

 

2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1/4-ounce can natural cactus in salt water, drained

Salt

4 strips bacon, diced

1/2 C. chopped onion

1/2 to 1 tsp. ground New Mexican red chili or chili powder

4 to 6 eggs

Ground pepper (optional)

 

Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.  Trim around the edges with scissors to remove the base of thorns.  Use a sharp knife or vegetable peeler to remove a thin layer of peel.  Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.  Rinse and drain.  If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.  Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.  Sauté over medium heat until onion is translucent.  Stir in reserved cactus strips and bacon.  Sauté briefly.  Break desired number of eggs on top of cactus mixture.  Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.  Sprinkle lightly with salt and pepper, if desired.

Breakfast Lettuce Cups

Breakfast Lettuce Cups

Breakfast Lettuce Cups

1 lb. breakfast sausage

4 large eggs plus one egg yolk

Salt and pepper

3 green onions thinly sliced

1/2 C. diced sun-dried tomatoes packed in oil, diced

1 head Butter lettuce

 

In a small skillet over medium heat, cook sausage until lightly browned, breaking up in small bits. Remove sausage from skillet, leaving a little of the rendered fat in the skillet. Whisk eggs and yolk together and pour into skillet. Season with salt and pepper. Stir constantly, cooking the eggs until cooked through and fluffy, about 2 minutes. Remove eggs from skillet. Spoon the sausage, eggs, green onions and diced sun-dried tomatoes into washed and dried butter lettuce leaves. Enjoy

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Red Grapefruits

Fresh Blackberries

Mint

Sea Salt

Vanilla Yogurt

 

Combine grapefruit sections and blackberries. Transfer to serving dish. Top with mint leaves, sea salt and Greek yogurt. Stir and Serve.

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet.  Sauté waffles on each side until crispy, about 3-5 minutes.  After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt.  Repeat with second waffle.  Once bottom side is also crispy, remove to plate.  In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside.  Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan.  Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Bacon Quiche Tarts

Bacon Quiche Tarts

Bacon Quiche Tarts

6 ounces cream cheese, softened

5 tsp. 2% milk

2 large eggs

1/2 C. shredded Colby cheese

2 T. chopped green pepper

1 T. finely chopped onion

1 tube (8 ounces) refrigerated crescent rolls

5 bacon strips, cooked and crumbled

Thinly sliced green onions, optional

 

In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

 

Yield: 8 Nutrition Facts 1 tart: 258 calories, 19g fat (9g saturated fat), 87mg cholesterol, 409mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 8g protein.

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

3 tsp. salted butter, thinly sliced, plus more for greasing

6 croissants, roughly torn into thirds

8 large eggs

3 C. whole milk

1 tsp. Dijon mustard

1 tsp. chopped fresh sage

¼ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

12 ounces frozen spinach, thawed and squeezed dry

1½ C. shredded Gouda cheese

1½ C. shredded Gruyère cheese 3 ounces thinly sliced prosciutto, torn

 

Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish. Arrange the croissants in the bottom of the baking dish and cover with the sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan until no longer hot to the touch, about 10 minutes. In a medium bowl, whisk together the eggs, milk, mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ C. of each cheese. Carefully pour the mixture over the toasted croissants, distributing it evenly. Top with the remaining cheese and add the prosciutto to finish. Cover and refrigerate for at least 30 minutes or overnight. When ready to bake, remove the strata from the fridge and preheat the oven to 350°F. 5. Bake until the center of the strata is set, about 45 minutes. If the croissants begin to brown before the strata is finished cooking, cover with foil and continue baking. 6. Remove the strata from the oven and let cool for 5 minutes before serving.

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle

 

Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!