• Tortilla Egg Bake

    Adapted from Food Dolls.

    Ingredients:

    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese

    Directions:

    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake:

  • Chocolate Chip Cookie Granola

    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    • 3 c. old fashioned oats
    • 1/2 c. chopped almonds
    • 3/4 c. chopped pecans
    • 2 TBSP flaxseed meal
    • 2 TBSP sugar
    • 1 tsp. cinnamon
    • 1 tsp. sea salt
    • 1/2 c. coconut oil, melted and slightly cooled
    • 1/2 c. pure maple syrup
    • 1 TBSP pure vanilla extract
    • 1 c. chocolate chips

    Directions:

    1. Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
    2. In a large bowl, combine the oats, almonds, pecans, flaxseed, sugar, cinnamon, and sea salt.
    3. Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
    4. Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
    5. Bake for 26 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
    6. Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
    7. Once it is cool, you can break the granola into clusters and enjoy!

    Chocolate Chip Cookie Granola:

  • Nutella Granola

    Recipe adapted from Julie’s Eats & Treats.

    Ingredients:

    • 2 1/2 c. rolled oats
    • 2 TBSP coconut oil
    • 1/4 c. Nutella
    • 2 TBSP honey
    • Pinch of salt
    • 1/2 c. hazelnuts roughly chopped, optional
    • 1/2 c. chocolate chips, optional

    Directions:

    1. Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.
    2. Put oats in a large mixing bowl.
    3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.
    4. Bake in preheated oven for 15 minutes. Stir granola and add in chopped hazelnuts, if using. Return to oven and bake for another 15 minutes.
    5. Cool completely. Stir in chocolate chips, if using.
    6. Store in airtight container.

    Nutella Granola:

  • Green Chile Egg Casserole

    Can easily half this recipe and bake in a 8 x 8 pan.

    Ingredients:

    • 1/4 c. butter, melted
    • 1 16 oz. container small curd cottage cheese
    • 2 c. Monterey pepper jack cheese, shredded
    • 1/4 c. flour
    • 1 tsp. baking powder
    • 1 7 oz. can diced green chiles
    • 1/2 tsp. salt
    • 10 eggs, lightly beaten

    Directions:

    1. Preheat oven to 400F. Spray 9 x 13 pan with cooking spray.
    2. In a bowl, stir together butter through salt; then whisk in eggs until combined (will be lumpy).
    3. Pour mixture into greased pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

    Green Chile Egg Casserole:

  • Apple Crumb Muffins

    Recipe from the Food Nanny.

    Ingredients:

    Muffins

    • 1 egg
    • 1/2 c. milk
    • 1/4 c. vegetable oil or melted butter
    • 1/2 c. sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 c. flour
    • 1 c. apple, peeled and grated (about 1 1/2 apples)
    • 1 tsp. cinnamon
    • 1/2 c. sourdough discard, optional

    Streusel

    • 1/4 c. butter, softened
    • 1/4 c. sugar
    • 1/4 c. brown sugar
    • 1/2 flour
    • 1 1/2 tsp. cinnamon

    Directions:

    1. Muffins: In a bowl, mix all of the the muffin ingredients until moist. Batter will be lumpy. Spoon mixture into greased muffin tins.
    2. Streusel: In a small bowl, mix all streusel ingredients with your hands or pastry cutter.
    3. Add Streusel to Muffins: Sprinkle the top of each muffin with the streusel.
    4. Bake: Bake at 375 for 20 minutes, or until done.

    Apple Crumb Muffins:

  • Overnight Caramel French Toast

    This overnight French Toast casserole is better than the previous one I had been making. The caramel in this recipe is gooey and delicious.

    Recipe from Real House Moms.

    Ingredients:

    • 1 c. brown sugar, lightly packed
    • 1/2 c. unsalted butter
    • 2 TBSP light corn syrup
    • 12 slices Texas Toast bread
    • 1/2 c. sugar
    • 2 tsp. cinnamon
    • 6 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • Powdered sugar for topping

    Directions:

    • Spray 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
    • In a small saucepan bring brown sugar, butter, and corn syrup to a boil over medium heat. When the sugar is dissolved pour into the prepared pan.
    • Place six slices of bread on top of the caramel. You might need to squish the slices together to make them all fit.
    • In a small bowl mix the cinnamon and sugar together. Sprinkle half of the mixture over bread in the pan. Top with remaining six slices of bread.
    • In a large bowl whisk together eggs, milk, and vanilla. Stir in remaining half of the cinnamon-sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight.
    • Take French Toast casserole out of the fridge and let stand at room temperature for 30 minutes.
    • Preheat oven to 350*. Uncover dish and bake for 35-40 minutes until golden. Remove from oven. Use a spatula to flip the bread slices over onto a plate so the caramel side is up. Top with powdered sugar, if desired, and serve immediately.

    Overnight Caramel French Toast:

  • Sourdough Pancakes

    Makes about 8 pancackes.

    Recipe from Twelve on Main.

    Ingredients:

    • 1 1/2 c. milk
    • 1 egg
    • 1 c. sourdough starter
    • 2 TBSP honey
    • 1 tsp. vanilla
    • 2 TBSP coconut oil
    • 2 c. flour
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • Serve with syrup

    Directions:

    1. Preheat cast iron skillet or griddle.
    2. Mix milk, egg, sourdough starter, honey, vanilla, and coconut oil in a bowl.
    3. Add flour, salt, baking powder, and baking soda, and mix until combined.
    4. Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
    5. Serve topped with syrup

    Sourdough Pancakes:

  • Mexican Breakfast Casserole

    20150622_173008

    This picture stinks…will update the photo when we make again.   This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.

    Definitely making this again and especially when we have guests over.

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 16 eggs or 32 oz. carton of egg beaters
    • 1 red pepper, diced
    • 4-6 green onions, chopped
    • 4 quality corn tortillas cut into ½ x 1 inch slices
    • 1 ¾ c. shredded Mexican cheese blend
    • 1 tsp. salt or 1 tsp. of taco seasoning
    • Pepper
    • 1 bag of frozen hash browns – about 6 c. hash browns, defrosted
    • ¼ c. + 2 TBSP taco seasoning (1.5 packet)
    • 6 TBSP melted butter

    Serve with salsa, green onions, cilantro, sour cream, etc.

    Directions:

    1. Preheat oven to 325*
    2. Spray a 9×13 pan with cooking spray
    3. In a large bowl combine eggs through pepper and pour egg mixture into pan
    4. In another bowl combine the hash browns, taco seasoning and melted butter, and toss to coat.  Evenly place hash browns over egg mixture.
    5. Bake at 325 for 50-60 minutes until the center is set and hash browns are crisp. You may want to put it under the broiler at the end to crisp up the hash browns.

    Mexican Breakfast Casserole:
    5star

  • Overnight Baked Apple Oatmeal with Streusel

    DSC_0299

    We’ve tried a few baked oatmeal recipes, but this one is the keeper.  It’s like dessert, but it’s breakfast.  How can you go wrong with that?  It tastes a lot like apple crisp, but there’s all this oatmeal in it, so it’s good for you, right? 😉

    Steve loves crunch, so he asked me to double the topping next time. 🙂  The streusel topping below is the double recipe (but a single for the butter).

    Definitely a company worthy breakfast/brunch!

    Recipe adapted from A Farm Girl’s Dabbles.

    Ingredients:

    Oatmeal:

    • 2 T. unsalted butter, melted (I used Country Crock Light)
    • 3 c. skim milk
    • 1 c. unsweetened applesauce
    • 2 large eggs
    • 1 c. brown sugar (if you like your oatmeal less sweet, then add 3/4 c. of brown sugar, or whatever you desire; we like sweet)
    • 1 heaping T. cinnamon
    • 1/2 tsp. nutmeg
    • 1/2 tsp. kosher salt
    • 2 tsp. pure vanilla extract
    • 2 20 oz. cans of sugar free apple pie filling, apples chopped
    • 3 c. old fashioned oats
    • 1 c. steel cut oats

    Streusel Topping:

    • 2/3 c. all-purpose flour
    • 2/3 c. old fashioned oats
    • 2/3 c. brown sugar
    • 1 tsp. kosher salt
    • 1 tsp. baking powder
    • 1 tsp. cinnamon
    • 4 T. unsalted (real) butter, at room temperature, cut into pea size pieces, (do not melt)

    Directions:

    1. Spray a 10 x 10 (4 qt. or 10 x 13) baking dish with cooking spray (or larger pan if doubling the streusel topping).
    2. In a large bowl, whisk together butter, milk, applesauce, eggs, brown sugar, cinnamon, nutmeg, salt, and vanilla. Chop the apples in the pie filling and stir in the apple pie filling; then add in the old fashioned oats and steel cut oats and combine. Transfer to prepared baking dish and spread oatmeal mixture evenly. Cover tightly with plastic wrap. Refrigerate overnight.
    3. In a medium bowl, use a fork to stir together the flour, oats, brown sugar, salt, and baking powder. Cut in the butter with the same fork until there are large pea-sized crumbs. If you prepare this the streusel topping the night before, cover the bowl and refrigerate overnight, just don’t add it to the oatmeal mixture until you are ready to bake it in the morning.
    4. Bake: Preheat oven to 375*.
    5. Take the plastic wrap off the baking dish and top it with the prepared streusel. Bake for 30 to 35 minutes, or until oatmeal is thoroughly hot and the streusel is golden brown. If you’d like a crisper streusel, set the oven to broil and let it crisp up to your liking.

    Overnight Baked Apple Oatmeal with Streusel:
    5star

  • Courtney’s Frittata

    DSC_0267

    Our good friend Courtney gave me this recipe. We had it a potluck breakfast/brunch.  It is beyond good.  Both kiddos loved it, so I knew I needed the recipe.

    I adapted the recipe by replacing the goat cheese with feta, because at least 2 of the 4 of us don’t like goat cheese, and I also replaced the eggs with egg beaters to “lighten” the dish up a bit.

    I made it for dinner and we got 2 dinners out of it, and the leftovers were just as good heated up as the dish was the first night.

    This dish is sooooo good that you can proudly serve it to company!

    Ingredients:

    • 1 pkg. frozen chopped spinach, defrosted and drained
    • Butter
    • 1 onion, thinly sliced
    • ½ bundle of asparagus, cut into bite size pieces
    • 1 c. cottage cheese, drained
    • 8 oz. goat cheese or 6 oz. crumbled feta (reduced fat)
    • 14 eggs or large carton of egg beaters
    • Cavender’s Greek seasoning

    Directions:

    1. Preheat oven to 350*.
    2. Thaw spinach and squeeze it out in paper towels to get all water out.
    3. Heat butter in a pan and caramelize the onion.
    4. Heat water to boil, add some salt, and blanch asparagus until just tender.
    5. Spray 9 x 13 baking dish with cooking spray and sprinkle with spinach through cheese; beat eggs with seasoning (or sprinkle with Cavender’s add the egg beaters and sprinkle with additional Cavender’s).  Pour into dish and swirl contents a little with a knife.
    6. Bake at 350* for about 30 minutes, or until just set.

    Courtney’s Frittata:
    5star