Green Chile Strata

Green Chile Strata

This is a unique twist on the traditional breakfast casserole. It can all be assembled up to 24 hours in advance then refrigerated until you are ready to bake and serve.

-10 eggs
-2 cups milk
-1 tsp salt
-2 (7 oz) cans green chiles
-2 cups shredded pepper jack cheese
-10 corn tortillas, cut into bite sized strips

In a large bowl, whisk together the eggs, milk and salt. Stir in green chiles (and their juice), pepper jack and tortillas. Pour mixture into a greased 9 x 13 pan. Bake at 350 for 45-60 minutes, until the casserole is set and browned and puffy on top. Serve.

Turkey Sausage and Sweet Potato Hash

Turkey Sausage and Sweet Potato Hash

This is one of my favorite breakfasts ever, or also serves as a great breakfast for dinner. The flavor combination of the smokey sweet potatoes with the turkey sausage is amazing. I like to serve it with hot sauce and avocado slices. Because I like the pairing of sweet potatoes and black beans I like those as a side also, or some fruit.

-2 Tbsp olive oil
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-2 sweet potatoes, peeled and diced
-1 lb turkey breakfast sausage
-1 dozen eggs
-chopped cilantro

In a greased 9 x 13 pan combine olive oil through cayenne and stir to mix well. Add sweet potatoes and stir until well coated. Bake at 400 for 30 minutes, stirring halfway through.

While sweet potatoes are baking, cook turkey sausage in a pan, breaking up with a spoon while cooking. Drain off fat and set aside.

Once sweet potatoes are done, stir in turkey sausage into the pan. Then top the mixture with eggs and bake at 400 an additional 10-15 minutes until the egg whites are set but the yolks aren't fully cooked. Remove from oven, top with cilantro and serve.

Spinach Artichoke Egg Bake

Spinach Artichoke Egg Bake

-16 eggs
-1/4 c milk or heavy cream
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 tsp dried rosemary
-1/2 tsp dried thyme
-2 cloves garlic, minced
-1 (10 oz) package frozen spinach, thawed and moisture squeezed out in a kitchen towel
-1 (15 oz) can artichoke hearts, drained and chopped
-1 1/4 c shredded mozzarella
-1/4 c shredded parmesan

In a large bowl whisk together the eggs, milk/ cream, salt, pepper, red pepper flakes, rosemary, thyme and garlic. Stir in the spinach, using a fork to separate it and break it up. Stir in the artichoke hearts and 1 cup of the mozzarella. Pour egg mixture into a greased 13x9 pan. Top with remaining 1/4 cup mozzarella and the parmesan. Bake at 350 for 30-40 minutes, until set. Let cool 10 minutes before serving.

Huevos Rancheros Casserole

Huevos Rancheros Breakfast Casserole

You can choose to bake or fry the tortillas before assembling this casserole to crisp them up, or you can use them as is. You could also substitute tortilla chips if you have some needing to be used up. As listed this recipe makes an 8x8 pan and serves 4-6 people. Double the recipe if using a 9x13 dish and feeding a larger crowd. I like this dish better with refried beans, but using black beans is a little more authentic to a traditional huevos rancheros. This is great for brunch, lunch or breakfast for dinner.

-8 corn tortillas cut or torn into bite sized pieces

-1 (10 oz) can enchilada sauce

-1 (15oz can) black beans (rinsed) or refried beans

-1/2 c cheddar cheese, shredded

-9 eggs

-toppings of your choice; hot sauce, cilantro, sour cream, avocado, more cheese etc.

Grease an 8x8 casserole dish. cover bottom of the pan  with the torn tortillas. Pour half the can of enchilada sauce over the tortillas. Spread the beans over the tortilla/ sauce layer. Top with the cheese. Pour the remaining enchilada sauce on top. (At this point you could refrigerate the casserole overnight if desired). Break the eggs one at a time and slowly slide them onto the top of the dish. Bake at 400 until the whites are set, about 20 minutes. Serve with toppings of your choice.

Migas

Migas

This is my lightened up version of this classic Tex-Mex breakfast. It's great for breakfast, lunch or a light dinner. Serve with beans and assorted taco style toppings. We have at least one breakfast for dinner a week since they are so quick, easy, inexpensive and yummy.

-1 Tbsp butter

-1/2 red onion, diced

-1/2 bell pepper, diced

-3 roma tomatoes, diced

-4 corn tortillas chopped into bite-sized pieces

-8 eggs

-1/4 cup milk

-1/2 tsp salt

-1/2 tsp pepper

-2 Tbsp chopped cilantro

-(optional) 1/2 cup shredded cheddar or cotija cheese

-assorted toppings; sour cream, hot sauce, avocado...

Melt the butter in a medium to large skillet over medium heat. Add the onion and bell pepper, saute until they begin to soften, about 5 minutes. Add the tomatoes and tortillas, stir, reduce heat to medium low. Whisk together the eggs, milk, salt and pepper. Pour the egg mixture into the pan, gently folding the eggs and veggies while they cook. Once eggs are cooked and no longer runny stir in cilantro and top with cheese (if using). Serve with  desired toppings and sides.

Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

This is great breakfast, brunch, lunch or dinner. You can easily add any meats or substitute whatever cheeses and veggies that you have on hand.

-1 homemade or store bought pie crust
-6 eggs
-3/4 c heavy cream
-1/2 tsp salt
-1/2 tsp pepper
-2 c broccoli florets, cut into bite sized pieces
-1 c cheddar cheese

In medium bowl, whisk together eggs, heavy cream, salt and pepper. Stir in broccoli and cheese. Pour into pie crust. Place quiche on a baking sheet and bake at 375 for 40-45 minutes, until the center is just set.

 

Turkey Sausage and Cheddar Breakfast Casserole

Turkey Sausage and Cheddar Breakfast Casserole

I love breakfast casseroles! They are my go to for using up extra (or past their prime) breads, meats, cheeses and vegetables. The possibilities are endless. Plus, I usually assemble them the evening before making breakfast completely fuss-free the following morning. I make this casserole every Christmas morning. It's a more healthful twist on one my grandma used to make. We also have this as breakfast for dinner once every few months or so.

-1 package regular flavor turkey breakfast sausage
-10 eggs, lightly beaten
-3 cups milk
-2 teaspoons dry mustard
-1 teaspoon salt
-1/2 tsp black pepper
-10-12 slices (based on whether you are using small of large sandwich bread) whole wheat bread, cubed
-2 cups shredded sharp cheddar cheese
-1 large can mushrooms
-6 green onions, sliced

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard, salt and pepper; whisk until well incorporated. Stir bread, meat, cheese, mushrooms and green onions into egg mixture and mix well. Pour egg/ bread/ meat mixture into a greased 12 x 9 pan. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Note: May be assembled ahead and refrigerated up to 12 hours before baking (I usually assemble it the night before and bake in the morning).

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

This is a slightly different spin on my standard baked oatmeal recipe.  Jeremy, Eli and I all really enjoyed this, but I haven't met a baked oatmeal yet that I didn't like.  If this was just for me I'd probably add in a touch of cloves and nutmeg also, but Jeremy tends to not like dishes like this with much spice so I left them out for him.  You could also add nuts, raisins or craisins to suit your taste.  Baked oatmeal is such an easy, nutritious and inexpensive breakfast to serve, or we eat it as breakfast for dinner in our house often.  You can prepare this and bake it immediately, or I often prepare it the night before, refrigerate overnight, and then pop in the oven upon waking up.

-4 c rolled oats
-1/2 tsp salt
-1 Tbsp baking powder
-1.5 Tbsp cinnamon
-3 eggs
-1 c (no sugar added) apple sauce
-1 c sugar
-2 c milk
-1.5 Tbsp vanilla
-3 apples, peeled and diced
-2 Tbsp brown sugar

In a medium bowl, whisk together oats- cinnamon.  In a separate bowl, whisk together eggs-vanilla.  Stir oat and egg mixture together.  Stir in apples.  Spread into a greased 9 x 13 pan.  Sprinkle brown sugar over top.  Bake at 350 for 35-45 minutes.

Skinny Chocolate Chocolate Chip Muffins

I made these Chocolate Chocolate Chip muffins.  Normally I'm not a fan of "skinny" baked goods, I tend to think that baked goods need a little butter or oil but I was so impressed by the moisture and flavor of these muffins and love that they have at least a little nutritional value from the applesauce, whole wheat flour, and some protein from the yogurt.  Plus, I'm always for a guiltless way to eat chocolate for breakfast.  Jeremy even said they are better than some (full fat, non-nutritous) chocolate cakes I've made.  These are simple to make, guilt free and delicious, especially fresh out of the oven with warm gooey chocolate chip pockets.

French Toast Casserole

French Toast Casserole

This is such a quick and easy way to enjoy the flavors of french toast for a crowd, rather than cooking up a bunch of individual slices of french toast.  Savory breakfast casseroles are my favorite way to use up bread, meat, cheese and veggies that need to be eaten and this sweet version would be a great way to use up any expiring fruit.  The applesauce is not necessary, and could be replaced with extra milk, but I like using it to add some extra nutrition into the casserole.  I almost always make this the evening before and let it sit overnight so I can just pop it in the oven in the morning and have a hearty breakfast ready with minimal effort.  I sprinkled the top with a little powdered sugar to make it look pretty, but that step is entirely optional.  Serve with syrup for a hearty, soul soothing breakfast. 

-8 eggs
-2 c skim milk
-1/4 tsp salt
-1/2 c sugar
-1 c no sugar added applesauce
-1 Tbsp vanilla
-1 tsp cinnamon
-12 slices whole wheat sandwich bread, cut into cubes
-(optional) 2 c blueberries or other fruit, fresh or frozen, thawed if frozen

In medium bowl, whisk together eggs, milk, salt, sugar, applesauce, vanilla and cinnamon.  Combine with bread cubes and fruit (if using), stirring until all of the bread has absorbed the egg/ milk mixture.  Pour into a greased 13x9 pan.  Bake at 350 for 35-45 minutes, until set.

Savory Muffins with Goat Cheese and Rosemary

Savory Muffins with Goat Cheese and Rosemary

I had some extra goat cheese on hand that needed to be used up and decided to give a savory muffin a try after being inspired by a few recipes that I've seen recently.  This produces a nice moist muffin, with almost a biscuit like texture.  I thought they turned out really well, but I realize that this flavor combination in a muffin might be a little surprising for some people.

-2 cups all-purpose flour
-1 Tbsp baking powder
-1/2 tsp salt
-Lots of coarsely ground black pepper
-2 eggs, room temp
-1 cup plain nonfat yogurt, room temp
-6 Tbsp unsalted butter, melted and cooled
-2 Tbsp fresh rosemary, finely chopped
-5.5 oz goat cheese, crumbled
-Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.  Lightly beat eggs and add to mixer bowl. Add yogurt, melted butter, rosemary, and goat cheese. Mix on medium speed until just combined - do not overmix.  Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.  Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Lemon Poppy Seed Muffins

I made these Lemon Poppy Seed Muffins.  I followed the recipe as is and thought they turned out really good.  I'm sure I'll be making these again.

Breakfast Enchiladas

I made these Breakfast Enchiladas.  The few changes that I made were;

-used cooked and crumbled turkey sausage instead of ham
-used low-fat half and half
-added 1/2 tsp black pepper to the egg mixture before pouring over the enchiladas
-used whole wheat tortillas

I thought they turned out really well, and a nice change instead of breakfast casserole on a breakfast for dinner night.  I served them with sour cream and hot sauce.  I thought they tasted like a healthier version of the McDonalds breakfast burrito, which I happen to like.  I'm sure we'll be having these again as breakfast for dinner, or a make-ahead brunch dish.

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

I wanted to try something a little new and different so I took my "go to" breakfast casserole recipe and changed it up by replacing the whole wheat bread cubes with hashbrowns, and making a few other changes (the addition of dijon mustard was quite tasty!).  We both really liked this, and Jeremy said he liked it even better than the original.  You could easily use ham or bacon in place of the sausage, and add in any veggies (onions and peppers maybe) into the mix also.  This is one of those that is easy to make the night before, refrigerate overnight then pop in the oven the next morning.  And it is definitely a hearty breakfast for dinner for us also.

-1 (30 oz) bag frozen shredded hashbrowns, thawed
-1 lb turkey breakfast sausage, cooked and crumbled
-2 c shredded cheddar cheese
-10 eggs
-2 c skim milk
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp dijon mustard

Combine hashbrowns, sausage, and cheddar in a medium bowl, stirring well.  Spread into a greased 13x9 pan.  In the same bowl, whisk together remaining ingredients and pour over potato mixture.  Bake at 350 45-60 minutes, until set and edges begin to brown.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

This is such a quick and easy way to enjoy the flavors of french toast for a crowd, rather than cooking up a bunch of individual slices of french toast.  I sprinkled the top with a little powdered sugar to make it look pretty, but that step is entirely optional.  Serve with syrup for a hearty, soul soothing breakfast.  This could even be assembled and refrigerated the night before and then popped into the oven in the morning.

-8 eggs
-2 c skim milk
-1/4 tsp salt
-1/2 c brown sugar
-1 c canned pumpkin (NOT pumpkin pie filling!)
-1 Tbsp vanilla
-2 tsp cinnamon
-1/4 tsp cloves
-1/4 tsp nutmeg
-12 slices whole wheat sandwich bread, cut into cubes
-(optional) 1 cup chopped pecans, 2 additional Tbsp brown sugar

In medium bowl, whisk together eggs, milk, salt, brown sugar, pumpkin, vanilla, cinnamon, cloves, and nutmeg.  Combine with bread cubes, stirring until all of the bread has absorbed the egg/ milk mixture.  Pour into a greased 13x9 pan.  Top with nuts and remaining sugar if using.  Bake at 350 for 35-45 minutes, until set.

Egg McMuffins

I have made these Egg McMuffins many times and they are always great.  Jeremy says they are better than an actual Egg McMuffin, and with a whole wheat english muffin and no grease they are more healthy (and cheap) than the real thing also.  They are really easy to throw together and freeze/ reheat wonderfully also.  We enjoy having these for our breakfast for dinner nights.

Feta Breakfast Casserole

Feta Breakfast Casserole

I had a bunch of feta cheese and veggies lying around that needed to be used up, so this was my solution.  Breakfast casseroles are such a great way to use up leftover cheeses, veggies, and meats.  Plus they are very simple, fairly healthy, and inexpensive.  We have breakfast for dinner at least one night a week since it is simple and inexpensive and breakfast casseroles are a great option for those evenings.  I always assemble breakfast casseroles (if I'm serving them in the morning) the night before, and then remove from the fridge and allow to come to room temperature for an hour in the morning prior to baking as directed.  Since this is more of a savory dish, I added herbs and garlic, but those could be left out for something more traditional.

-2 c skim milk
-8 eggs
-1 tsp salt
-1/2 tsp pepper
-1 1/2 tsp thyme
-1 1/2 tsp rosemary
-2 cloves garlic, minced
-1 1/2 c feta cheese
-assorted veggies, chopped (I used spinach, mushrooms, and tomatoes here).  If using fresh spinach or mushrooms, lightly saute them first and squeeze out excess moisture.  If using frozen spinach, thaw it and squeeze out excess moisture.
-8 slices whole wheat bread, cubed (I used to be more "fancy" and cut the crusts off, now I even use the end pieces and leave all of the crusts on.  I don't really notice any difference in the finished product)

Combine milk, eggs, salt, pepper, thyme, rosemary, and garlic in a large bowl.  Whisk until well mixed.  Stir in remaining ingredients.  Pour/spread mixture into a greased 9 x 13 pan.  (Refrigerate for up to 12 hours at this point if desired).  Bake at 350 for 45-60 minutes, until set.

Slow Cooker Pumpkin Oatmeal

Slow Cooker Pumpkin Oatmeal

I enjoyed the slow cooker apple oatmeal so much that I wanted to try a pumpkin version also.  Serve with milk, brown sugar, craisins, and nuts for topping.

-3 c rolled/ old fashioned oats
-6 c water
-3/4 c milk
-1 can pumpkin
-1 c brown sugar
-2 Tbsp butter, cut up
-2 tsp vanilla
-2 tsp cinnamon
-1/2 tsp ginger
-1/4 tsp nutmeg
-1/4 tsp cloves

Combine all ingredients in a greased slow cooker.  Cook on low for 2-4 hours.

Peanut Butter Chocolate Chip Muffins

I made these Peanut Butter Muffins.  The only change that I made was to add 1 c semisweet chocolate chips to the batter.  I thought they turned out well, Noah however, did not like them, and Jeremy thought they were just okay.  Guess I'll stick with our faves of banana chocolate chip muffins and pumpkin oat muffins.

Slow Cooker Apple Oatmeal

Slow Cooker Apple Oatmeal

This dish just screams fall... warm, hearty, soul soothing, apples, cinnamon, and spices.  Serve with additional milk, raisins, craisins, nuts, maple syrup, and/ or brown sugar for topping.  

-2 c whole oats
-4 c water
-1/2 c milk
-1 tsp cinnamon
-1/8 tsp cloves
-1/8 tsp nutmeg
-1/2 tsp vanilla
-1 Tbsp butter, cut up
-1/4 c brown sugar
-1/8-1/4 c maple syrup
-2 apples, peeled and diced

Combine all ingredients in a greased slow cooker.  Cook on low 4 hours.  Serve with desired toppings.