Category: Breakfast and Brunch

Leftover Loving- Steak, Potato, and Broccoli Frittata

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals

frittata
Evening guys! Last night I had some leftovers from a steak and potato meal (made in my new kitchen!!!!) and some leftover egg drop soup. I really had no idea if this was going to work out, but it did. I chopped up the steak and veggies, mixed them with the egg drop soup, 2 beaten eggs, and lots of cheese. I cooked it in an oven safe pan until I could tell the eggs were setting on the sides, about 4 minutes. Then I put it in a 350 oven for about 10 minutes. It came out pretty yummy!  I had some for breakfast today and shared the rest with some co-workers. Hoping to get in the kitchen this weekend…I have a lot of catching up to do!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon

Breakfast and Brunch, Eggs, One pot meal

Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!

Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.

I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can!  I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast

Ingredients

4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)

Directions

Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.

Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!


  

Cinnamon Sugar French Toast

Breads and Muffins, Breakfast and Brunch, Leftovers/ Freezer Meals

It is a beautiful Sunday morning here in Georgia. We had a lazy morning sleeping in a bit, then I woke up and made the girls one of their favorite breakfasts, homemade french toast. My goal for the new school year is to make a batch of something on the weekends to freeze for breakfast during the week. The mornings can get hectic, so I know I rely on frozen waffles and french toast sticks a lot. Not only is it cheaper to make your own, it is also much healthier. This recipe was a hit, as my girls will eat anything drenched in cinnamon sugar =)

Cinnamon Sugar French Toast

4 pieces of bread- I used the challah bread that I got from the farmer’s market yesterday. PERFECTION!

Mixture- I really don’t use particular recipe… or exact measurements. Usually it just depends on how much I am making and what kind of bread I am using. Today I whisked 4 eggs in about 1 cup heavy cream. I added about a tablespoon cinnamon and 1/2 tablespoon of nutmeg,and a bit of salt to taste. I whisked it all together, then dunked the bread on both sides and let it soak up all that yummy goodness. On medium heat, I warmed up about a tablespoon of butter in a pan and cooked on both sides until browned, about 2 minutes on each side. I topped with cinnamon sugar and warm maple syrup.
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Ham, Spinach, and Cheese Strata

Breakfast and Brunch

Ham, Spinach, and Cheese Strata

INGREDIENTS

3 tbsp. unsalted butter
1 onion, chopped
8 slices honey baked ham… deli ham, sausage, or even bacon would be delicious
1-2 packages of frozen spinach or 1 cup cooked fresh spinach- I had some leftover creamed spinach which I used…my girls are not big spinach eaters, so I eased up on what I may normally make for myself.
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
6-8 cups bread, cubed in to pieces. The girls helped me break apart about 1 1/3 leftover Italian loaves
about 2 cups shredded cheese (whatever you have on hand…I used mild cheddar, mozzarella, and Gruyere)
2/3 cups grated Parmesan
8 eggs
2 1/2 cup milk

DIRECTIONS
Melt the butter in a medium skillet over medium heat. Add the onions to the pan and cook until soft, about 5 minutes. Add salt, pepper, nutmeg, and continue to cook for 1 minute more. Stir in the spinach and ham. Stir to combine, remove from the heat, and set aside.

Spray the inside of a 3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach and ham mixture and one third of each of the cheeses. Repeat these layers with the remaining ingredients.
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In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk together until blended. Pour the mixture evenly over the layered mixture in the baking dish. Cover with plastic wrap and chill overnight.
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Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through about 45 minutes. Let stand at least 5 minutes before serving.

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Silver Dollar Pancakes

Breakfast and Brunch, Kids

Happy Sunday morning, ya’ll! I have been promising Becca I would make her blueberry pancakes all week. I had to hold true to my promise when she came in to wake me up at 8:45 and asked if I was going to get up soon and make some blueberry pancakes. My kids have always been good about sleeping late and letting us sleep late on the weekends. Some weekdays they will even go downstairs and pour their own bowl of cereal. It is a beautiful thing when they are finally able to do that, so on occasion, usually one weekend day, I try to whip up a super yummy breakfast. Today it was pancakes, bacon and scrambled eggs. This recipe is super easy and next time I am going to double the recipe and make some pancakes to freeze for breakfast during the week.

Silver Dollar Pancakes

Ingredients

2 eggs
1 1/4 cups milk
1 3/4 cup flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3 tablespoons veg.oil
fresh blueberries (optional- I used on half the pancakes and half I left plain)

Directions

In one bowl, beat your eggs and your milk for a few minutes until they are incorporated and the mixture begins to bubble and foam.

In a separate bowl, add all your dry ingredients- flour, salt, baking powder, and sugar.Whisk together.

Stir your dry mixture in to your milk and eggs mixture. Lumpy batter is fine. Add in your oil and stir.

If you want all pancakes to have blueberries, you can fold them in the end gently. Or, if you have some people who want plain, or other add-ins (other fruits, chocolate chips, etc.), you can add them to each pancake individually after you pour in your batter.

I cooked mine in my cast iron skillet, but you could use a cast iron grill pan or griddle if you have one. I melted some butter on med heat. I cooked 3 pancakes at a time. When you start to see them bubble on top, they are ready to turn. Nice and golden on each side, light and fluffy, and a nice sweetness to them.

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