This morning, my excitement and plans to remake last weekend’s delicious breakfast casserole were thrown a curve ball when I discovered only 3 eggs left in the fridge. But not to worry! Adding more veggies and shredded cheese does the trick.
First, saute frozen breakfast sausages (I like Applegate) until thawed on low; then fill the pan with frozen broccoli and continue cooking and stirring until thawed. Slice sausages into pieces.
Next, combine 3 (or more if you have ’em) whisked eggs, 1/4 cup of almond milk, 1/2 teaspoon of red pepper flakes (adjust based on your heat tolerance), 1/2 teaspoon salt, 1 minced garlic clove and 1/2 cup of shredded cheese in a bowl.
In a 9×13 greased pan (or smaller for thicker slices), pour the broccoli and sausage, along with a handful of spinach or kale (I used the latter). Then pour the egg batter in and stir to combine. Sprinkle a little extra cheese over the top.
Bake at 375 degrees, covered, until golden brown on the edges. (It took about 45 minutes in my oven, but keep an eye on it.)
I believe the the red pepper flakes are the secret to this recipe’s success (and David’s ringing endorsement); and for a girl that is a major wimp about anything spicy, I’ll be the first to admit it.
4+ frozen breakfast sausages
1/2 bag frozen broccoli
1/4 cup almond milk
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup shredded cheese, plus extra for topping
Kale or spinach, optional
It’s Sacramento Beer Week, so what better time to celebrate barley? Actually, that wasn’t really the motivation for this. The real story is that we’re going to be drinking a lot of beer to celebrate a certain Beer, so a healthy and hearty brunch is in order.
I’ve been wondering what to do with the pearled barley I was inspired to purchase at some point. So naturally, Pinterest provided a solution, Skillet Barley with Kale & Eggs.
I swapped in green onions for shallots, spinach for kale, and chicken broth for vegetable broth, in this adaptation:
Add 2 sliced green onions to 2 tablespoons olive oil over medium high heat; cook for 2 minutes.
Add 1 cup barley; stir to toast for 1 minute.
Add 3.5 cups broth (I used organic chicken broth) and bring to boil; adjust temperature as needed to maintain active boil for 15 minutes, and ultimately you want the barley to soak up all the liquid.
Turn on the broiler with the rack 6 inches below.
Stir in a bunch of spinach (I used half a bag) until wilted. Add another swirl of olive oil to help the process along.
Crack 4 eggs over the top; season with salt, and broil until egg whites are opaque. Serve with freshly grated Parmesan.
I was very happy with the results, because I like grains any time of day, and the dish had the right amount of flavor. David isn’t as convinced about the barley. But the eggs were perfectly runny at least!
This week I tried out a couple of new techniques inspired by discoveries on Pinterest. For better or worse, here’s what happened….
Breakfast Bread Bowl
Here’s the original recipe, but my attempt (cooked in a full baguette with almond milk in place of cream) took 45+ minutes to cook the eggs thoroughly, and I adjusted the heat from 350 to 400 degrees midway through.
One Dish Potato & Sausage Bake
Inspired by pins that showed a casserole dish with a colorful collage of meat and veggies baked to glistening perfection in the oven, I decided to give it a whirl with potatoes, chicken apple sausage and green onions. Bake at 350 degrees for 30 minutes or until potatoes are tender. Delicious and easy for weeknights!
Since I always struggle with stocking meat and using it before the expiration date, I decided to experiment with canned seafood. The smell is pungent and not for the fish-averse. But adding shrimp or crab to a meal is incredibly easy when it’s stored in the pantry for dinner emergencies.
Breakfast can benefit too. I made baked eggs with almond milk, spinach, and canned crab meat. For the recipe, see New Year’s Resolution-Worthy Baked Eggs.
I also made a simple “fried rice” dish by sauteeing the canned shrimp in a pan and adding frozen peas towards the end, while cooking the rice separately. Mix it all together and serve. (Even better, try adding the shrimp to a Caesar salad.)
This morning I embraced resolutions to eat healthy, make more meals at home, and embrace imperfection. Inspired by a baked eggs recipe from Saveur, I made some tweaks; adding mushrooms and onions, swapping cream for almond milk, and leaving out the bacon. Despite some timing adjustments with the eggs, the result was a delicious brunch that’s deceptively healthy.
First, saute sliced mushrooms and chopped onions with olive oil. Season with salt and pepper. Add spinach at the end and remove from heat. Grease two oven-safe bowls or small gratin dishes with butter.
Next, divide mushroom mixture between two bowls. Make 2 wells in each bowl, and carefully crack 1 egg into each well. Add 4 tomato wedges and 2 spoonfuls of almond milk to each bowl. Sprinkle with parmesan, nutmeg, salt and pepper.
Bake uncovered at 425 degrees or higher if your stoneware can handle it. Remove once the egg whites are opaque, and topping is golden brown.
Note: It took me much longer than the 5 minutes (under a broiler) that the recipe suggested, to cook the eggs through. In fact, I discovered there was still clear liquid on the bottom layer, so I put them back in until I felt safer about the finished result. In total, I probably cooked them for 20 minutes or so, but it will ultimately depend on your risk tolerance, oven and cookware.
Delicious when served and scooped with sourdough toast!
- Olive oil, salt and pepper
- Sliced mushrooms (4-6 buttons)
- 1 small onion, chopped
- Handful of fresh spinach
- Butter or nonstick spray
- 4 eggs
- 1 tomato, cut into 8 wedges
- 4 spoonfuls of almond milk
- 2 handfuls of shredded parmesan
- Toast, optional
Making eggs for breakfast is easy for two, but what do you do when the table grows? The issue of timing eggs comes up especially around the holidays. I believe the oven is the answer – my mom suggested cooking bacon in the oven, and I hardly do it on the stove anymore.
So this morning, while David was running errands, I decided to try a similar baking method for eggs. Using the @epicurious iPad app, I stumbled upon the recipe for “Three-Cheese Baked Eggs with Roasted Peppers” which bought me at least an hour for prep and cooking. I swapped white onion for the scallions, and left out the peppers. I actually enjoyed the fluffy texture without vegetables, but you could add anything, like corn, spinach, zucchini, etc.
The beauty of this recipe is that it could serve a family of four or five, or you could double the batch for the holidays. And it’s not so far off of traditional scrambled eggs to the point that you could serve it with plenty of sides unlike other casseroles that overwhelm your taste buds, and the plate.
Side note: Funny how the photo looks a little Instamatic-ish. I really need to take a food photography class! Let me know if you know of any in the Bay Area that use regular point-and-shoot or iPhone cameras.