Posted on February 20, 2017 by cookwithkathy
4 French rolls
1/2 pound ground breakfast sausage
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve
- Preheat the oven to 350°F.
- Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
- Slice the mushrooms and cut the cherry tomatoes into quarters.
- In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
- Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
- Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
- Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
- Remove from the oven. Drizzle with Sriracha and serve immediately.
Makes 4 servings.
Source: Food Steez
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Posted on February 13, 2017 by cookwithkathy
1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
- Preheat the oven to 425°F.
- Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
- Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.
Makes 2 servings.
Source: Chef Eric Ripert
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Posted on February 6, 2017 by cookwithkathy
2 cups red quinoa
2 cups all-purpose flour
1/4 cup evaporated cane sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon expeller-pressed canola oil
1 cup blueberries
1 cup Greek-style plain or vanilla nonfat yogurt
maple syrup, for serving
- Bring a saucepan with 4 cups water and 1 teaspoon salt to a boil. Add the quinoa and stir. Lower the heat to a simmer, cover, and cook until the quinoa is dry and fluffy, about 20 minutes. Let cool.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk well to combine. In another large bowl, combine the milk, eggs, vanilla, and canola oil and whisk to combine. Add the dry ingredients to the wet and blend until just combined. Fold in the cooked quinoa, taking care not to overmix. Let the batter rest for at least 1 hour.
- Lightly brush the cooking surface of a nonstick pan or griddle with canola oil. Ladle about 1/3 cup of the batter onto the hot pan. Drop 8 to 10 blueberries on top of each pancake. When bubbles form in the batter, flip and cook on the other side until lightly browned. Continue with the remaining batter and blueberries. Serve topped with a dollop of yogurt and maple syrup on the side.
Makes 10 to 12 pancakes
Source: True Food
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Posted on January 30, 2017 by cookwithkathy
4 large tomatoes cut into wedges
1/2 tsp salt
1/2 tsp pepper
6 tbsp olive oil
8 cups cubed Italian bread
2 cups whole milk
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 green onions, chopped
1 cup shredded Fontina or Provalone cheese
1 cup shredded mozzarella cheese
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
- Preheat oven to 400°F (200°C). Generously grease a 2-quart baking dish. Line 2 baking sheets with parchment paper.
- In a large bowl, toss tomato wedges with salt, pepper and 3 tbsp olive oil. Arrange tomatoes in one layer on one of the prepared baking sheets. Roast tomatoes until browned, about 40 minutes. Remove from oven and let cool.
- Toss bread cubes with another 3 tbsp olive oil. Spread bread cubes evenly on second parchment paper lined baking sheet and bake in oven until golden brown, about 10 minutes. Let cool.
- Reduce oven temperature to 350°F (180°C). In a large bowl, whisk together milk, eggs and Dijon mustard. Season with salt and pepper. Stir in green onions, cheeses, and herbs. Transfer bread cubes to baking dish and pour egg mixture over bread. Add tomatoes, pushing them down among the bread cubes and cheese mixture. Bake until firm to the touch and bread is golden brown, about 40 minutes. Serve warm.
Makes 6-8 servings.
Source: Manitoba Egg Farmers
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Posted on January 23, 2017 by cookwithkathy
2 cups low-fat buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/4 cup firmly packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 cup maple syrup, warmed
1-1/2 cups sliced Strawberries or blueberries
- Mix the buttermilk and oats in a small bowl. Let stand for 15 minutes.
- Whisk the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda. salt, and cinnamon in a large bowl.
- Whisk the eggs, sugar, oil, and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with a rubber spatula just until flour mixture is moistened.
- Coat a waffle iron with cooking spray. Heat the iron. Spoon in enough the batter to cover three-quarters of the surface, close the iron, and cook until the waffles are crisp and golden brown, 4 to 5 minutes. Keep the waffles warm in a 200°F (90°C) oven while you finish cooking the remaining batter.
- Top with maple syrup and strawberries (or blueberries). One serving is 2 waffles. Wrap any leftover waffles individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Makes 8 servings.
Source: Magic Foods
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