Tag Archives: eggs

Onion and Arugula Frittata with Goat Cheese

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Onion and Arugula Frittata with Goat Cheese

Onion and Arugula Frittata with Goat Cheese

Frittatas are omelets for people who have too many things going on.  Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.

A frittata can be transformed by a variety of ingredients.  In this one I’m using caramelized onions and arugula, but any number of other inclusions will work.  Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok.  Frittatas are suitable for any time of the day – or night!   Snuggled up to some toast or an English muffin, it’s breakfast.  Pair it up with a salad and roll and call it lunch.  Add a bowl of soup to expand the meal and it becomes supper.   For a dish that’s so simple to make, it has a pretty swanky reputation.

For any dieters among you, a frittata is the perfect food.  Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get.  Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)

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One final thing I love about a frittata…..  It’s an oven to table meal.  Just take the whole darn thing from the oven to the table and serve it straight out of the pan.    Wonderful, indeed!!

With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top.  I had a very hard time limiting myself to just one serving.  I ate the two pieces that were leftover, one day for lunch, and the other,  one morning for breakfast and  had just as much enjoyment as the first time around.

 ONION AND ARUGULA FRITTATA WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  Tbsp. olive oil
  • 2 medium sweet onions, thinly sliced
  • Kosher salt
  • pinch of red pepper flakes, optional
  • 4 cups arugula
  • 3 whole eggs
  • 3 egg whites
  • 1/3 cup skim milk
  • 1/4 cup goat cheese crumbles

Directions:

1.  Preheat the oven to 350*F.  Heat the olive oil in a medium oven-safe skillet over medium heat.  Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.

Slowly caramelize the onions until they're fragrant and golden.

Slowly caramelize the onions until they’re fragrant and golden.

2.  Season the onions to taste with salt and red pepper flakes, if using.  Add the arugula and cook until wilted, 1 to 2 minutes.  Raise the heat to medium high.

Next add the arugula and stir a bit till it wilts.

Next add the arugula and stir a bit till it wilts.

3.  In a medium bowl, whisk the eggs, egg whites and milk to combine.  Pour the mixture into the pan and let it cook  2 to 3 minutes to set the base.  Sprinkle the goat cheese on top of the egg mixture.

Pour in the egg mixture, and sprinkle on goat cheese.

Pour in the egg mixture, and sprinkle on goat cheese.

4.  Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes.  Let cool for 5 minutes before serving.  The frittata can be served warm, at room temperature or chilled.

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Onion and arugula frittata with goat cheese.

Onion and arugula frittata with goat cheese.

Additional notes: 

1.  Be sure to allow enough time to properly caramelize the onions.  Onions caramelize best in a large skillet with plenty of room over very low heat.  Stir occasionally to ensure even cooking.

2.  This frittata may be made with a variety of other healthy leafy greens.  Try subbing in collards, spinach, chard or kale for the arugula.

SOURCE:   The Incredible Egg

Omelette with Bacon, Ham and Beans

Posted by deliciousonadollar in Brunch, Main Dish, Quick Meals and tagged with , , , , , , , ,
Omelette with Bacon, Ham and Beans

Omelette with Bacon, Ham and Beans

Today was one of those days when I didn’t have a minute to myself—ever have days like that?   I didn’t think I would have time to make dinner, before I needed to turn around and go back out again.  Whew!  Somehow I managed to cook up something that turned out quite good, so I thought I would tell you about it, so when you have “one of those days”, you can do what I did, and still feel that you’ve put something healthy and hearty on the table for dinner.

This is an adaptation of a recipe from Food Network Magazine that was called Grits with Bacon and Beans.  Instead of making grits which can take some time, I made an omelette, thereby saving on time, reducing the carbohydrates and increasing the proteins. To work this into my time crunch, after lunch when I had about an hour, I made the mixture of bacon and beans adding in some diced ham, again to increase the protein content.  With this mixture made in advance, I only needed to reheat it while I made an omelette.  Then I made some rye bread toast to go with it.  Mr. D. raved about this meal.

This was really good!!

This was really good!!

Besides being a quick meal for dinner this could be served for a brunch.  I think eggs cooked just about any way would be good with this mixture of vegetables and ham.  I love a recipe like this that can be adapted several different ways.  Try it!  Next time I make this, I’ll make cheese grits to spoon the ham-bean mixture over.  I’m looking forward to that meal 😀

OMELETTE, WITH BACON, HAM AND BEANS

Yield;  Serves 4

Ingredients:

  • 3 slices bacon, cut into small pieces
  • 1 Tbsp. vegetable oil
  • 1 green bell pepper chopped
  • 1 small onion, chopped
  • 1 pkg. frozen chopped collard greens, kale, or spinach, thawed and drained

    Beans, tomatoes, and frozen "greens".

    Beans, tomatoes, and frozen “greens”.

  • 1 tsp. cayenne pepper (optional)
  • 1/4 tsp. salt
  • 1  (14.5 oz.) can diced tomatoes
  • 1  (15 oz.) can black-eyed peas (do not drain)
  • 1 cup diced ham
  • 4 eggs
  • salt and pepper to taste
  • small amount of milk
  • 1 Tbsp. butter
  • 1/4 cup shredded cheddar cheese

Directions:

1.  Cook the bacon in a large skillet or shallow sauce pan over medium heat until almost crisp, about 8 minutes.  Add the vegetable oil and increase the heat to medium high;  add the peppers, onion, collard greens, cayenne and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes.

Cooking up the vegetables.

Cooking up the vegetables.

2.  Add the tomatoes, black-eyed peas (with their liquid) and ham and bring to a simmer, cook 15 minutes.

Dice up some ham to add in.

Dice up some ham to add in.

Season with salt if needed.    Note:  all of this mixture can be made in advance and reheated when needed.

3.  Meanwhile, in a small bowl, whisk together the eggs, about 2-3 Tablespoons milk, and salt and pepper.  Melt butter in an omelette pan or skillet.  When hot, but not browned, add the egg mixture and cook over medium heat, lifting the edges as they become set, and let uncooked egg run underneath.  When all the egg mixture has been cooked, except for the “wet” top, sprinkle with half the shredded cheddar,  fold the omelette in half, and sprinkle the top with remaining cheese.  Cover and turn off the heat.  Allow cheese to melt.

Cheese omelette, ready to serve with the vegetable-ham mixture.

Cheese omelette, ready to serve with the vegetable-ham mixture.

4.  Serve omelette with the ham and bean mixture on the side.

Cook eggs in your favorite style and serve with this vegetable mixture.

Cook eggs in your favorite style and serve with this vegetable mixture.

SOURCE:   adapted from Food Network Magazine

Baked Grits with Eggs

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

Happy Labor Day, everyone.  I hope you are enjoying the long holiday weekend.

Grits with baked eggs.

Baked Grits with eggs.

To start off the weekend I wanted to make a really satisfying breakfast that would sustain us for quite a while, since we planned to do some serious shopping.  (Shopping sure makes me hungry, and I tend to eat the wrong things when I’m out).  I had two new breakfast recipes to try out, but since I already had some of this one partially cooked, I went with this one first.  The other one I’m making tomorrow, and I’ll be telling you about it later.

This breakfast dish consists of creamy grits and baked eggs.  It turns out to be a hearty meal that takes just a few minutes to create and can be increased to feed a crowd (hello, unexpected guests!).  My preparation was even quicker than that because I had some  grits with corn and cheese leftover from my Shrimp and Grits dinner.  Whenever you have some already cooked grits on hand, this is a good way to use them up.  It makes a comforting breakfast that is packed with protein, keeping you satisfied for a long time.  Try it out soon!

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BAKED GRITS WITH EGGS

Yield;  Makes 4 servings

Ingredients:

  • olive oil, for brushing
  • 3/4 cup quick grits
  • 1/4 cup grated cheddar cheese, divided
  • salt and pepper
  • 4 large eggs

1.  Preheat oven to 400 degrees F.  Brush four  8-ounce ramekins or other small ovenproof dishes with oil.  Prepare grits according to package instructions.   Stir in 2 Tablespoons cheddar cheese, and cook until cheese melts, about 30 seconds.  Season with salt and pepper.

2.  Divide grits among dishes.  Make a well in each, then crack an egg into each well; season with salt and pepper.  Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes.  Just at the end of baking time, divide the remaining cheese among the ramekins and keep in the oven till cheese melts.

3.  These little casseroles are cute served with a side of bacon or sausage and toast or English muffin.

A hearty and nutritious breakfast.

A hearty and nutritious breakfast.

Pimiento Cheese Omelet

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals, Quick Meals and tagged with , , , , , , ,
Pimiento-Cheese Omelet

Pimiento-Cheese Omelet

You know those open-faced pimiento cheese BLT sandwiches I wrote about here?  Well, there was just a tad of cheese mixture left over, and not being one to throw out or waste food, I put it into the fridge.

So now, here it is Sunday morning, and I’m making an omelet,  when out of the blue I thought of the pimiento cheese in the fridge.  Bingo!!  I’ll  put it into the omelet.  Instead of putting the cheese into the egg mixture, I partially cooked the egg/omelet and while the center was still wet dropped gobs of cheese on it.  Then folded it onto itself, covered the pan and let the heat finish cooking the egg and melt the cheese.  WOW!  moments of genius come at the most unexpected times! 😀

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This was so good it was incredible.  The cheese was just the right amount so that it did not overpower the delicate egg, yet added an extra wonderful flavor.  I think it might be worth having a small tub of pimiento cheese mixture in the refrigerator at all times just for such moments.  When genius strikes, one needs to be ready!!

PIMIENTO CHEESE OMELET

Serves 1

Ingredients:

  • 2 or 3 eggs, beaten lightly with a whisk,
  • salt and pepper to taste
  • 1 – 2 tsp. water
  • 1 – 2 tsp. butter
  • 2 Tbsp. pimiento cheese

Lightly beat the eggs with a whisk in a small bowl.  Add salt, pepper and a little water.  Mix well.

In a medium skillet, over medium heat, melt butter.  Swirl pan to coat.  Pour in the egg mixture and allow cooking to begin,  As the edges become set, lift gently and allow the liquid egg to run underneath at the edges.

When as much liquid egg has “run under”, but the top is still wet,  spoon small dabs of pimiento cheese over the top.  Then lift one side of egg and fold to the middle, lift again, and fold onto itself.  Turn off the heat, cover for a short time and allow the cheese to melt.

Fold the omelet in thirds and let the heat melt the cheese filling.

Fold the omelet in thirds and let the heat melt the cheese filling.

Serve warm with toast and breakfast meat or with a salad for a dinner entree .

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SOURCE:   a Carolyn Original

Spring Tonic Quiche

Posted by deliciousonadollar in Brunch, Main Dish, Pies, Pastry and tagged with , , , , , , , ,
Spring Tonic Quiche

Spring Tonic Quiche

This may seem like an odd name for a recipe, but it comes from Barbara Kingsolver’s excellent book, Animal, Vegetable, Mineral:  A Year of Food Life.  In it she describes a winter of  relying on root vegetables and home-grown  canned goods, so the first green shoots to emerge from the earth in the spring were pounced upon by her family.  The minerals contained in these new shoots were believed to provide renewed vigor and energy for bodies tired of being cooped up all winter.

This recipe uses fresh young asparagus but if you’re in an area where fiddleheads** are available they would be a wonderful replacement for the asparagus.  The quantity of the recipe is designed to fit into a 9″ or 10″ pie pan.  If you’re using a shallower quiche pan  use 3 eggs and cut back the buttermilk to 3/4 cup.

The buttermilk called for in this recipe gives the custard a “tang” that is typical of buttermilk.  If you prefer a more traditional flavored  filling you may use regular milk instead with equally good results.  This quiche cuts and hold its shape vey well especially it you let it rest for about 15 minutes before serving as the recipe suggests.

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SPRING TONIC  (ASPARAGUS ) QUICHE

Asparagus, chives, cheese, buttermilk, eggs and Worcestershire sauce make the filling.

Asparagus, chives, cheese, buttermilk, eggs and Worcestershire sauce make the filling.

Yield:   8 slices

Ingredients:

  • 1 single recipe pie dough, or use 1/2 package refrigerator pie dough
  • 2  1/2 cup asparagus spears or fiddleheads, bias sliced into 1/2″ pieces
  • 1/2 cup chopped fresh chives
  • 1  1/2 cup grated cheese ( your choice, but Swiss, Parmesan and/or Asiago are good)
  • 3 to 4 four large eggs
  • 3 Tablespoons all-purpose flour
  • 1 cup buttermilk
  • 1/4 teaspoon Worcestershire sauce

1.  Preheat the oven to 425*F.  Line a 9 or 10-inch pie pan  or 10-inch quiche pan with the pastry.  Chill the lined dish while the oven comes up to temperature.  This will minimize shrinking while it bakes.

2.  Bake the chilled crust for 10 minutes;  remove from the oven and reduce the temperature to 375*.

3.  For the Filling:  Spread the sliced asparagus over the crust.  Place the tips around the outside edge for a nice effect.  Sprinkle the chives and cheese on top.

Layer asparagus, chives and cheese in the crust.

Layer asparagus, chives and cheese in the crust.

Whisk together the eggs, flour, buttermilk, and Worcestershire and pour over the vegetables and cheese.

Egg mixture poured over the vegetables.

Egg mixture poured over the vegetables.

I used the asparagus tips to decorate the top.

I used the asparagus tips to decorate the top.

4.  Place the dish on a baking sheet to catch any spills and bake for 40 – 45 minutes, until the custard is firm 3″ in from the edge and a knife inserted in that spot comes out clean.  Remove from the oven and cool for 15 minutes before slicing.

Out of the oven and cooling.

Out of the oven and cooling.

This makes a nice light meal served with a salad.

This makes a nice light meal served with a salad.

**A note about fiddleheads:  These are the tops of ostrich ferns, and they appear in shady woodland spots in early May.  They look like green, fuzzy bumps;  below the brown stalks of last year’s growth.

English: Photo of fiddleheads emerging in the ...

English: Photo of fiddleheads emerging in the spring (taken in Rindge, New Hampshire). (Photo credit: Wikipedia)

They emerge tightly curled and covered in a brown, scaly papery covering.  They can easily be snapped off when they are no more than 3 or 4 inches high.  To clean them, wash well and remove the papery covering.  Cook in boiling salted water until you can just pierce them with a fork.  Drain and rinse and treat them as you would asparagus.

SOURCE:   The Baking Sheet, King Arthur Flour.

Eggs with Asparagus, Potatoes, Pancetta and Bread Crumbs

Posted by deliciousonadollar in Brunch, Main Dish, Quick Meals and tagged with , , , , , ,
Eggs with Asparagus and Potatoes.

Eggs with Asparagus and Potatoes.

Placing an egg with a still-runny yolk on top of any roasted or sautéed vegetable is a perfect recipe.  The soft, yolk flows over the vegetable, making a simple, luscious sauce.  In springtime asparagus is a great choice, but if not available in your area, then try sautéed broccoli, or kale instead.

I made this meal not long ago and included potatoes to give it even greater substance for our supper.  If you portion the ingredients for the number of people who will eat it, you will not be tempted to over eat, because it is filling and you will be satisfied.  I used an egg poacher to cook the eggs, but you could also fry them with equally good results.  To make this into a vegetarian meal, omit the pancetta.

EGGS WITH ASPARAGUS, POTATOES, PANCETTA AND BREAD CRUMBS

SERVINGS:    4IMG_3725

  • 1  pound asparagus, tough ends removed
  • Extra virgin olive oil
  • salt and freshly ground pepper
  • 2 – 3 medium potatoes, peeled and sliced about 1/4-inch thick
  • 3 Tablespoons butter
  • 2 – 3 thin slices pancetta, finely chopped
  • 1 cup fresh bread crumbs
  • 4 large eggs
  • Freshly grated Parmesan cheese, for garnish

1.  Preheat the oven to 400*F    Spread the asparagus in a baking dish large enough to hold them in a single layer.  Drizzle with olive oil, and season with salt and pepper.  Turn the spears several times to coat them evenly with oil.  Roast, turning once or twice, until the spears are tender-crisp, about 15 minutes;  the timing will depend on the thickness of the spears.  Remove from the oven, cover loosely with foil and set aside.

2.  In a large non-stick skillet put a small amount of water – just enough to cover the bottom of the pan.  Lay the potatoes in concentric circles in the bottom of the pan placing as close together as you can.  Add water if necessary, so there is enough for them to start cooking.  Cover the pan and cook potatoes till just barely fork tender, about 5 – 6 minutes.  Drain out any remaining water.  Add 2 Tablespoons butter that has been cut into small pieces.  Let it melt in the hot pan lifting the potato slices so butter gets underneath them. You may need to turn up the heat, so potatoes get a nice browned crust on the bottom.

3. While the potatoes are cooking, in another small skillet,  over medium heat, fry the pancetta until crisp.  Set it aside in a small bowl.  In the same skillet cook the bread crumbs in any drippings from the pancetta, and it there are none add a drizzle of olive oil.  Get the bread crumbs crisp and slightly browned.  Set them aside.

4.  Place the asparagus spears on top of the now browned potatoes, and in another fry pan fry the eggs,  or you may want to poach them instead.  When the eggs are cooked to the point where whites are firm, but yolks still runny, remove them for the heat and place on top of the asparagus.

Place cooked eggs on top of asparagus and potatoes.

Place cooked eggs on top of asparagus and potatoes.

5. Before bringing to the table, sprinkle pancetta and bread crumbs over the top.  Serve with a light sprinkle of Parmesan cheese.

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SOURCE:   Adapted from Williams-Sonoma Blog,  The Blender

Corned Beef Hash with Eggs

Posted by deliciousonadollar in Breakfast, Brunch, Main Dish, Quick Meals and tagged with , , , , , , , ,
Corned Beef Hash with Eggs.

Corned Beef Hash with Eggs.

If I am lucky enough to have some corned beef left from our St. Patrick’s Day meal, I like to make corned beef hash.  I can remember  back to when I was  child visiting my grandmother, and she made this same meal in a black cast-iron frying pan.  She kept the pieces of potato rather large, almost like home-fries, and they got brown and crusty, along with the meat.  She also added any carrot that might be leftover and lots of onion.  As she served it, she topped each serving with a poached egg.   I loved, loved, loved it.  Although I now have and use her cast-iron pan, I can’t seem to quite duplicate  what she created.  Perhaps over time, my memory has enhanced what it was like, but that is what I aim for whenever I make hash.

This year I was fortunate in having a good-sized piece of corned beef left and I cooked extra vegetables so I could make this hash dish.

CORNED BEEF HASH WITH EGGS

SERVINGS:   About 4 servings

WHAT YOU NEED:

  • 3  cups of cooked potatoes, cut into cubes, about 1/2 to 1 inch.
  • 2 Tablespoons olive oil,   Or 1 Tablespoon oil and 1 Tablespoon butter;  I think it helps brown up the potatoes.
  • 1 onion, chopped
  • salt and pepper to taste
  • 2 Tablespoons Horseradish
  • 1 Tablespoon Worcestershire sauce
  • about 1/2 pound corned beef, cut into pieces about the same size as the potatoes
  • optional:  left over carrots, sliced
  • 1/4 cup heavy cream

WHAT YOU DO:

1.  Heat oil in a heavy fry-pan,  cast-iron, preferred.  Add potatoes, cook until golden in color, 10 – 12 minutes.

2.  Add onion, season with salt and pepper.  Cook until potatoes and onions are browned,  about 5 minutes

Browning the potatoes and onions.

Browning the potatoes and onions.

3.  Add horseradish and Worcestershire sauce.  Stir in corned beef ( and carrots, if using).

Add in corned beef and carrots.

Add in corned beef and carrots.

Add cream, drizzling evenly over all.

Pouring in the cream.

Pouring in the cream.

Make 4 depressions in the mixture and break an egg into each one.  Cover lightly and cook until egg whites are set.

Cook until eggs are set.

Cook until eggs are set.

Serve each portion of hash with an egg.

Serve each portion of hash with an egg.

SOURCE:  Martha Stewart

Mushroom, Leek, and Cheese Frittata

Posted by deliciousonadollar in Brunch, Main Dish and tagged with , , , , , , ,
Mushroom, eggs and fontina cheese frittata.

Mushroom, leeks, and fontina cheese go into this frittata

Throughout this Lenten season I’ve been trying to cut back on the amount of meat we consume, incorporating more fish and other seafood, or going completely meatless.  Today’s recipe features a one-pan entree where eggs and cheese provide the main protein, and meaty mushrooms and leeks provide the vegetables.

A frittata is is an egg based dish, somewhat like a quiche without a crust, a little like an omelet only baked.  Hard to describe, but if you like eggs in any form you can’t miss with this dish.   Frittatas are eggs-cellent served hot or at room temperature, which means you can do it ahead.  It would be a great addition to brunch, make a light lunch, or a meatless main meal served with another vegetable and a salad as I did.

In the version you see pictured here I made only half the recipe for two of us, and we had about half of it left for another time.  Also the recipe calls for Baby Bella mushrooms, but I used Shitaki mushrooms.  I would not do that again as they do not have enough natural moisture for this kind of recipe.  Shitakis need to be cooked in a liquid in order to become tender, so I found that in this recipe they were a little tough.  Fontina is the suggested cheese to use here because it has a mild flavor and excellent melting properties.  A good substitute would be muenster or edam cheeses.

MUSHROOM, LEEK, AND CHEESE FRITTATAIMG_3465

SERVINGS      About 6

INGREDIENTS

  • 2 Tablespoons olive oil, divided
  • 2 medium leeks, whites and light green parts only, chopped
  • 8 oz. crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tablespoons coarsely chopped parsley
  • 3/4 cup shredded Fontina cheese, divided
  • kosher salt and freshly ground black pepper

1.  Preheat oven to 350*F.    Heat 1 Tablespoon olive oil in a 10 – inch heavy weight oven proof skillet such as cast iron.

2.  Add leeks to the hot oil and cook over medium heat, stirring often until softened, about 5 minutes.  Add mushrooms and cook until softened and all liquid has evaporated, 8 – 10 minutes.

Sautee the leeks and mushrooms.

Sautee the leeks and mushrooms.

3.  Meanwhile, whisk eggs, creme fraiche or sour cream, and parsley in a large bowl; mix in 1/2 cup cheese.  Season with salt and pepper.

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4.  Increase heat to medium-high and add remaining 1 Tablespoon oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the mixture.  Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Cook until the edges just begin to set.

Cook until the edges just begin to set.

5.  Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven.  Bake frittata until golden brown and center is set,  25 – 30 minutes.

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SOURCE:   BONAPPETIT.COM

Christmas Breakfast Casserole

Posted by deliciousonadollar in Breakfast, Carolyn's Originals, Holiday and tagged with , , , , , , ,
Sausage Polenta Breakfast Casserole

Sausage Polenta Breakfast Casserole

On Christmas morning I’m usually torn between wanting to open gifts, and getting something ready for breakfast.  Of course, I start with coffee—I must have my coffee before anything.  Breakfast should be hearty enough to sustain us until we have dinner later in the day, so it can take some time to prepare.

So I have been experimenting with breakfast casseroles to come up with a recipe that can be assembled the evening before and just popped into the oven the next morning.  While it bakes you can be hanging out in you pj’s, tearing open those presents, and enjoying the smell of something wonderful baking in the oven.

I’ve recently found packages of pre made polenta at the grocery store.  They are tube shaped and wrapped in a plastic wrapper.  Usually found in a refrigerator case somewhere near the deli department. This can be a great convenience if you know what to do with it. So that is what I have been experimenting with.  This recipe uses the sliced polenta to make a crust (of sorts), into which you layer some precooked breakfast sausage, seasonings, and an egg/milk mixture.  Top with cheese, bake, and  out will come a spicy, cheesy, egg dish that is hearty and filling.  In the pictures you see here I have made only half the recipe for two of us, and not having bulk sausage on hand I used brown and serve sausages, cut into slices.

SAUSAGE WITH POLENTA BREAKFAST CASSEROLE

SERVES:   6 – 8

INGREDIENTS

  • 1  16-ounce roll polenta
  • 2 teaspoons olive oil, divided
  • 10 – 12 ounces breakfast sausage, crumbled
  • 1/2 cup sliced green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • dash hot pepper sauce
  • 4 eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese

DIRECTIONS

1.  Using 1 teaspoon of the olive oil, brush into a 9-inch pie dish or similar baking dish.

2.  Slice the polenta into 1/2 inch thick slices, and arrange in the bottom and up around the sides of the baking dish to form a “crust’.

3.  Put the remaining teaspoon olive oil in a medium skillet, crumble in the sausage and cook to render the fat from the sausage and brown it..  Add the green onions and garlic powder; sauté 5 minutes.  Remove from heat and spread over polenta in the baking dish.

4.  In a medium bowl,  Mix the eggs, milk, salt and hot pepper sauce.  Pour over the sausage mixture.  Cover with plastic wrap and refrigerate overnight.

Egg mixture poured over the sausage and polenta.

Egg mixture poured over the sausage and polenta.

5.  In the morning, preheat oven to 425 degrees.  Uncover dish,  sprinkle on the shredded cheese, and bake at 425 for 25 minutes or until set.

Sprinkle on shredded cheese before baking.

Sprinkle on shredded cheese before baking.

Melted cheese, and a little brown and crunchy around the edges, YUM!

Melted cheese, and a little brown and crunchy around the edges, YUM!

SOURCE:    A Carolyn Original

Hash and Egg Bake Casserole

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , ,

Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.

Hash and Egg Casserole

This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to.  We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites.  This was definitely it.  Along with it we served a fruit cup and corn muffins.  Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.

As a time saver I usually make this up the evening before so it’s ready to bake in the morning.  Cover with plastic wrap and refrigerate.  Sprinkle on the crumb and cheese mixture just before baking.

HASH AND EGG BAKE CASSEROLE

SERVINGS:  6 large wedges or 8 medium size wedges

INGREDIENTS

  • 1 can corned beef hash, or 2 cups homemade hash
  • 4 eggs
  • 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
  • 3/4 cup salsa,  mild or hot, your choice
  • 1/2 small onion, finely minced
  • 1/4 cup green pepper, finely chopped
  • 2 Tablespoons fine dry bread crumbs

1.  Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good.  Preheat oven to 375 degrees.

2.  In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.

3.  In another bowl, mix hash with 3/4 cup of the egg mixture.

4.  Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.

5.  Pour the remaining egg mixture in the center.  If baking later, cover with plastic wrap and refrigerate at this point.

6.  Mix the bread crumbs with the reserved  2 Tablespoons cheese, and sprinkle over the top.

7.  Bake for 35 – 40 minutes till browned and tests done in the center.

To serve, cut in wedges and plate with sliced tomato and avocado.

SOURCE:  A Carolyn Original