This is a delicious take on a quiche and since there is no grain or flour in it, it is gluten free! You can change the filling according to your tastes and to what you have in the fridge.
3 cups hash browns, thawed if frozen
2 tbsp. oil, melted butter or bacon fat
4 slices of crisp bacon (leftover or packaged crumbles), crumbled
1/4 cup chopped onion, green onions if you prefer
1 cup chopped raw spinach leaves
3/4 cup grated Parmesan, divided
1 cup grated sharp cheddar
3 eggs beaten with 1/2 cup milk
Preheat the oven to 400 degrees, grease a 9 inch deep pie pan. Drizzle the 2 tbsp of oil or butter or bacon fat over the grated potatoes and add 1/4 cup of the grated Parmesan. Mix together well and then press into the pie pan, up around the sides and bottom. Press it in firmly. Bake in the preheated oven about 30-40 minutes or until nicely browned on top and bottom. Remove from the oven and cool about 10 minutes.
While the crust it cooling, beat the eggs and milk together until well blended. Sprinkle the bottom of the crust with the bacon, then the spinach, and the cheeses. Sprinkle the onion on top. Then slowly pour the egg and milk mixture over the top, allowing it to settle through the other toppings. Reduce the heat of the oven to 350 degrees, then put the pan in the oven. Bake about 30 minutes or until the filling is set and the top is starting to brown. Remove from the oven and allow to sit about 10-15 minutes before cutting and eating. Enjoy!!!
Options: any cooked, drained vegetables (broccoli, asparagus, cauliflower, peas, green beans, etc), cubed or chopped ham or chicken or any kind of cooked meat or fish, other types of cheeses, favorite herbs, you name it.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Sunday, April 9, 2017
Wednesday, June 24, 2015
Mario's Mexican Breakfast AKA Migas con Huevos
I have a very good friend in Wichita, by the name of Mario. He is originallMy from Monterey, NL Mexico. When I visit him, he sometimes makes this very simple and utterly delicious breakfast dish. I have made it many times and anyone who is a fan of Mexican food loves it too. It is easy to fix for a crowd and a good way to use up stale corn tortillas. This recipe is for one serving, just double, triple, etc for more people.
2 tbsp oil or lard
2-4 corn tortillas, torn into medium sized pieces
About ¼ cup chopped onion
1-2 green chiles, seeded and chopped (optional for those who want some heat)
¼ cup cooked salsa, green or red
3-4 eggs, lightly beaten
In a medium sized skillet, nonstick if possible, heat the oil and then fry the tortilla pieces until the start to crisp a bit, stirring often. Remove from pan and drain on a paper towel. Add the onion and green chile if using and cook until tender, add the tortilla pieces, the eggs and salsa, cooking until eggs are done, stirring as needed. Dish up and eat!
You may add some chorizo or diced ham when frying the onion and chiles. You can top with grated cheese if you like, but I really think that isn't needed.
Tuesday, June 2, 2015
Huevos motuleños
I first had this breakfast dish at a lovely restaurant in Santa Fe, NM called Cafe Pascuals. It is lovely little place and at breakfast time packed from wall to wall, but well worth the trouble to get into. The friends I went with recommended that I try this and I was so very happy that I did. It is an incredible dish and so very easy to make. It is also very flexible and quick to make as well.
It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul. Here is my take on it. Enjoy!
For each serving:
1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter
Heat the tortillas in a dry skillet until warm, but still flexible. Place on serving plate and set aside in a warm place. Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet. When the bananas are browned assemble your plate: tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges. I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce! This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat. I like it for lunch and a light supper too. Pretty healthy as well!
It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul. Here is my take on it. Enjoy!
For each serving:
1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter
Heat the tortillas in a dry skillet until warm, but still flexible. Place on serving plate and set aside in a warm place. Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet. When the bananas are browned assemble your plate: tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges. I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce! This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat. I like it for lunch and a light supper too. Pretty healthy as well!
Monday, December 24, 2012
Breakfast (or any time) Casserole
I made a delicious breakfast casserole this morning. I chopped a small
onion and a seeded green chile. I took a large non-stick skillet,
sprayed with cooking spray and lightly browned the onion and chile. Then
I added about a cup of diced ham and browned that as well. Finally, I
added 3 cups of cubed, pre-cooked potatoes. When all were lightly
browned, I placed them in a greased 8x8 or 9x9 inch pan. Then I beat 4 eggs
with about a half cup of milk. I seasoned the egg mixture with some
garlic powder and paprika. Then I poured the eggs over the potatoes,
then sprinkled 1 1/2- 2 cups of grated cheese over the top. I baked it
at 350 degrees for about 35 minutes, or bake until a knife stuck in the
center comes out clean and the cheese is lightly browned. I allowed it
to cool about 10 minutes, then ate it with some picante sauce on top. It
was quite tasty. This recipe can be doubled to feed more people. It is
also a very good lunch or supper dish as well.
You can replace with ham with cooked bacon or sausage or use turkey ham, bacon or sausage if you don't eat pork.
You can replace with ham with cooked bacon or sausage or use turkey ham, bacon or sausage if you don't eat pork.
Friday, November 30, 2012
Rich Egg Custard
Lately I've been thinking about my friend Sue. Sue was a nurse I worked with for many years. She was very intelligent, very funny and a devoted friend. Unfortunately, I lost Sue many years ago to cancer. She lived with cancer for a long time, before it finally got her. During the times she was receiving radiation, her throat would be so sore she could hardly eat. However, one thing she could eat was this egg custard and I would make it for her on a regular basis. Luckily, she liked it and really needed the high calorie count to keep her going. So now I am posting this recipe in Sue's memory. May her memory be eternal!
2 cups cream, heated to scalding
1/2 cup sugar (for a caramel flavor, use dark brown sugar)
pinch of salt
4 egg yolks and 1 whole egg
1 tsp. of vanilla extract
Preheat the oven to 300 degrees and have a pan of boiling water on stand-by. Beat the egg yolks, whole egg, sugar, salt and vanilla together. Add just a small amount of the hot cream, about 1/4 cup, beating constantly. Continue adding small amounts of the hot cream, beating well each time, until you have about half of it beat in, then add the remaining cream and beat well. Evenly distribute the egg and cream mixture into custard cups and place in a deep pan. Carefully pour the boiling water around the custard cups until it comes about half way up the sides of the cups. Carefully place the pan in the preheated oven and bake about 20-30 minutes. Test the custard for doneness by inserting a knife in the middle of the custard and if it comes out clean it is done. Do not overbake, it would be better to slightly underbake instead. The custard will still be a bit "jiggly", but it will firm up as it cools. Remove the cups from the pan of water and allow to cool on a towel or rack. When completely cool, cover and chill in the fridge.
Options: If you like, before placing the custard in the oven sprinkle a bit of cinnamon or nutmeg on top of the unbaked custard.
For a maple flavor, use 1/2 cup real maple syrup in place of the sugar. I use syrup from Max Lown and think it is the best maple syrup I've ever tasted. You can order from their website. http://lownfamilymaplesyrup.com/
For a less rich custard, replace the cream with whole milk or half&half and omit the extra egg. If you prefer a stiffer custard, replace the egg yolks with 2 whole eggs, using 3 eggs total. I do not suggest using skim or 2% milk for this recipe. As for replacing the sugar, you can use the same amount of Splenda instead.
2 cups cream, heated to scalding
1/2 cup sugar (for a caramel flavor, use dark brown sugar)
pinch of salt
4 egg yolks and 1 whole egg
1 tsp. of vanilla extract
Preheat the oven to 300 degrees and have a pan of boiling water on stand-by. Beat the egg yolks, whole egg, sugar, salt and vanilla together. Add just a small amount of the hot cream, about 1/4 cup, beating constantly. Continue adding small amounts of the hot cream, beating well each time, until you have about half of it beat in, then add the remaining cream and beat well. Evenly distribute the egg and cream mixture into custard cups and place in a deep pan. Carefully pour the boiling water around the custard cups until it comes about half way up the sides of the cups. Carefully place the pan in the preheated oven and bake about 20-30 minutes. Test the custard for doneness by inserting a knife in the middle of the custard and if it comes out clean it is done. Do not overbake, it would be better to slightly underbake instead. The custard will still be a bit "jiggly", but it will firm up as it cools. Remove the cups from the pan of water and allow to cool on a towel or rack. When completely cool, cover and chill in the fridge.
Options: If you like, before placing the custard in the oven sprinkle a bit of cinnamon or nutmeg on top of the unbaked custard.
For a maple flavor, use 1/2 cup real maple syrup in place of the sugar. I use syrup from Max Lown and think it is the best maple syrup I've ever tasted. You can order from their website. http://lownfamilymaplesyrup.com/
For a less rich custard, replace the cream with whole milk or half&half and omit the extra egg. If you prefer a stiffer custard, replace the egg yolks with 2 whole eggs, using 3 eggs total. I do not suggest using skim or 2% milk for this recipe. As for replacing the sugar, you can use the same amount of Splenda instead.
Sunday, November 21, 2010
Ham and mushroom strata
I have always been intrigued by the thought of a strata, but never got up the nerve to try making one myself. So this weekend I felt a bit adventurous and got what I needed to make one. I did a search of recipes online and then used the ideas I got to develop my own recipe. It turned out really good. Aaron liked it too. And using the main recipe, you can substitute and change the different flavors to suit your mood. Here is my basic recipe:
9 slices of bread turn into pieces, stale bread is great for this
2 cups mushrooms
1 small onion, peeled and chopped
1/4 cup butter
2 cups cubed, cooked ham
1/2 tsp. Mrs. Dash
4 cups grated cheese (I used 3 cups sharp cheddar and 1 cup parmesan)
8 eggs
2 cups milk
About 8-12 hours before you plan on baking the strata, heat the butter in a saucepan. Saute the onion until lightly browned, then add the mushrooms and saute until the moisture evaporates and they start to brown a bit too. Remove from the heat and cool. Grease a 9x13 inch baking dish and place about half of the bread pieces into the bottom of the pan. Sprinkle the onions and mushrooms evenly over the bread pieces, then top with half of the cheese. Top with the rest of the bread pieces and the cubed ham. Sprinkle the remaining cheese over that. In a separate bowl, beat the eggs, milk and Mrs. Dash until well blended. Pour egg and milk mixture over the top of the entire pan. Cover with aluminum foil and chill 8-24 hours. When ready to bake, preheat the oven to 370 degrees, then place the covered pan in the oven and bake for 35 minutes. Remove the foil and bake another 15 minutes or until it is well browned. Allow to cool about 10-15 minutes before cutting to allow the custard to set. Enjoy!
Variations: In place of the mushrooms, saute chopped green chiles and a firm tomato with the onion. Instead of Mrs. Dash use a dash of chile powder and used browned ground beef or Mexican chorizo instead of the ham.
Another variation, used chopped turkey or chicken in place of the ham. Add leftover cooked, drained vegetables in place of or in addition to the mushrooms. Slightly undercooked broccoli would be perfect for this.
9 slices of bread turn into pieces, stale bread is great for this
2 cups mushrooms
1 small onion, peeled and chopped
1/4 cup butter
2 cups cubed, cooked ham
1/2 tsp. Mrs. Dash
4 cups grated cheese (I used 3 cups sharp cheddar and 1 cup parmesan)
8 eggs
2 cups milk
About 8-12 hours before you plan on baking the strata, heat the butter in a saucepan. Saute the onion until lightly browned, then add the mushrooms and saute until the moisture evaporates and they start to brown a bit too. Remove from the heat and cool. Grease a 9x13 inch baking dish and place about half of the bread pieces into the bottom of the pan. Sprinkle the onions and mushrooms evenly over the bread pieces, then top with half of the cheese. Top with the rest of the bread pieces and the cubed ham. Sprinkle the remaining cheese over that. In a separate bowl, beat the eggs, milk and Mrs. Dash until well blended. Pour egg and milk mixture over the top of the entire pan. Cover with aluminum foil and chill 8-24 hours. When ready to bake, preheat the oven to 370 degrees, then place the covered pan in the oven and bake for 35 minutes. Remove the foil and bake another 15 minutes or until it is well browned. Allow to cool about 10-15 minutes before cutting to allow the custard to set. Enjoy!
Variations: In place of the mushrooms, saute chopped green chiles and a firm tomato with the onion. Instead of Mrs. Dash use a dash of chile powder and used browned ground beef or Mexican chorizo instead of the ham.
Another variation, used chopped turkey or chicken in place of the ham. Add leftover cooked, drained vegetables in place of or in addition to the mushrooms. Slightly undercooked broccoli would be perfect for this.
Subscribe to:
Posts (Atom)