Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Farmers Casserole

 

1 sweet potato, peeled and shredded

½ onion, diced

½ red/yellow pepper, diced

¾ cup chopped meat (whatever is leftover from the week)

2 slices pepper Jack cheese

1 can fat free evaporated milk

4 eggs

Preheat oven 350º

Place shredded potato in greased baking dish.  Top with vegetables and meat.  Crumble cheese over top.  In medium sized bowl combine eggs and evaporated milk and whisk to combine.  Pour over mixture in baking dish.  Bake in hot oven 45 minutes or until set.  Let cool slightly before serving with fresh fruit and toast.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Asparagus Omelet

 

4 eggs, slightly beaten with 2 tbsp. water

4 oz. can mushrooms, drained (I would have used ½ cup sliced fresh but I didn't have any)

6 oz. can white crabmeat, drained

*½ cup premade hollandaise sauce 

½ bunch fresh asparagus, cook crisp tender (steamed for 2-3 minutes)

1 slice Colby Jack cheese

Cut asparagus into 1-inch pieces and set aside.  

In medium skillet, spray with cooking oil and cook eggs over medium heat just until set.  Meanwhile combine crabmeat, mushrooms and hollandaise sauce and stir  to combine.  Add to one side of the eggs after they have set.  Cover and cook 2 minutes.  Carefully fold egg minute in half.  Top with slice of cheese and let stand 5 minutes before cutting in half.

Serve with toast and fresh fruit.  

Serves 2

*You can make your own hollandaise sauce that is even more healthy than the premade.

¼ cup plain low fat yogurt

1 tbsp. mayonnaise
½ tsp lemon juice

1 tsp. dry mustard

Combine all ingredients in small bowl and mix well.

This is part of the A-Z blogging challenge.  Visit Crackerberries.

Enjoy ♥

Open Faced Omelet - Feeding the Flock 23

 

2 small potatoes, scrubbed and diced

1 tbsp. butter

3 oz. breakfast sausage

½ green pepper, diced

½ onion, diced

3 large mushrooms, sliced

1 cup chopped mustard greens

4 cherry tomatoes

4 sliced, candied tomatoes

4 eggs, beaten

Add butter and potatoes to cast iron skillet and cook, stirring often for 10 minutes.  Add sausage and cook 5 minutes or until no pink remains.  Toss in peppers, onions, greens and mushrooms and sauté for about 3-5 more minutes.  Pour in eggs and cover.  Let steam and cook 3 minutes or so.  Top with tomatoes and jalapeños.  Serves 2.

Enjoy,

Don't forget to check out the Old Pine Tree.

Grits Casserole - Feeding the Flock 23

 

3 cups water

1 cup stone ground grits

2 tbsp. butter

2 cups shredded cheddar cheese

1 lb. sausage

1 medium onion, chopped

½ green bell pepper, chopped

½ red bell pepper chopped

2 eggs

½ cup milk

Preheat oven to 350º

Bring water to a boil in a medium size pot, add a little salt to it.  Add grits and cook until the water is absorbed, stirring often.  Add the butter and half of the cheese and mix in until blended.

Cook and scramble sausage in cast iron fry pan, until no longer pink.  Add onions and peppers and sautè until softened.

In medium measuring cup, or bowl, whisk the eggs and stir in the milk.

Add sausage mixture and egg mixture to the grits.  Pour mixture into a greased casserole dish and top with remaining cheese.  Add jalapeños (optional) for garnish if desired.

Bake 30 minutes or until bubbly and golden.

This recipe can be made the night before and then bake 45 minutes instead of 30.  Serves 4-6.

Enjoy,

Check out the devotional.

Upside Down Breakfast

 

Upside-Down Breakfast

 

1 Pizza dough

4-5 eggs, beaten

1-2 tsps. Hot sauce

1 tsp. onion powder

8 oz. cooked sausage

1 cup fresh spinach

1 tomato, sliced

1 cup shredded cheddar/Monterey Jack cheese

4 slices provolone

 

Divide pizza dough into four portions and create 6 inch circles.

 

Add hot sauce and onion powder to beaten eggs.  Add a little water if needed.

 

Spray or grease four ramekins with cooking spray or butter. Place one slice of provolone on bottom of each ramekin.  Divide the spinach and the sausage equally.

 

Pour egg mixture allotting equal portions over the sausage. Carefully place the pizza dough over tops of ramekins and down sides, pressing to seal. 

 

Brush tops with melted butter (or spray).  Sprinkle with a little parmesan cheese.

 

Airfry 335º for 15-18 minutes… depending on type of airfryer.

 

Let cool slightly, then invert ramekins onto serving plates.  Serve with favorite toppings (Tall Cool ☺ne likes sour cream and hot salsa) or fresh basil and tomato.

 

© Crackerberries 2021

Egg Slut

 

Perfected... ditched the red onions, added bacon bits, microwaved mashed potatoes for 30 seconds, sprayed cover with a little cooking spray so it wouldn't stick, and then submersed in boiling water for 10 minutes.  

I came across this recipe from a fellow blogger through my April #atozchallenge.  Who'd have thought there was a slutty egg recipe?  I absolutely had to try it and it's a definite keeper for me.  Wicked good! Thank you Anne M. Bray!  

EggSlut and "The Slut" Recipe

Ingredients

·                     1/2 c mashed potatoes

·                     1 egg

·                     butter (I used 1/2 tbsp. I like butter)

·                     chopped chives (I used green onions and some red)

Method

→Get a jar with tight-fitting lid (at least 8 oz. size) the wide mouth half pint mason jars are perfect.

→Before adding ingredients, measure for water level in saucepan. 

You want the jar completely covered. I made the mistake and it was not fully covered so I had to cook longer so that the top of the eggs was not all runny.

→Heat water to boiling.

→In jar, add ingredients in order listed (potatoes on bottom) Next time I will microwave the potatoes for about 30 seconds...I like my food really hot.

→Cover with lid, place in boiling water

→Cook for about 6-8 minutes, depending on size of jar and the consistency of how you like your egg.  

 

  

Find the original recipe →  EggSlut and "The Slut" Recipe

I let mine cook for about 9 minutes.  Next time I will microwave the mashed potato a little so that it’s not cold going in. 

 © Crackerberries 2021

Eggs of Tecumsah

Eggs of Tecumsah

4 poached eggs (4 minutes)

½ lb. ground beef

½ lb. bulk sausage

2 English muffins, halved and grilled

4 slices cooked bacon

½ cup mayonnaise (Duke’s is highly preferred)

2 tbsp. Thousand Island dressing

Salt & Pepper to taste

1 tbsp. Texas Pete

In small bowl mix mayonnaise, Thousand Island dressing, and Texas Pete.  Salt and pepper to taste.  Combine ground beef and sausage and separate into four ¼ lb. patties.  Grill on hot cast iron pan 4-6 minutes per side until cooked.  Grill muffins until lightly toasted.  Poach eggs. Build on muffins, burger, bacon, egg and sauce. Sprinkle with paprika and serve with a side of home fried potatoes.

© Crackerberries 2018

Strata

4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces

3 oz. chopped turkey pastrami

2 cups cut up cooked asparagus

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh shredded Parmesan cheese

¼ cup plain yogurt

4 eggs

1 cup skim milk

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Quiche Marine

QUICHE MARINE

1 9-inch pie crust dough

1 tbsp. butter

3 medium onions, chopped

2 cups fresh broccoli florets

1 tbsp. minced garlic

5 eggs

¾ cup garden vegetable cream cheese

4 slices deli ham, chopped

2-3 tbsp. canned mushrooms

¾ cup shredded cheddar cheese

¾ cup shredded mozzarella cheese

1 tbsp. shredded parmesan cheese

1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:

Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Quiche

Crackerberries Quiche

Single crust pastry

          1 cup all-purpose flour

          2/3 cup Crisco

          ½ tsp. salt

          4-5 Tbsp. ice water

Cut Crisco into flour and salt until small pea size crumbs are formed. Add enough ice water to moisten dough and roll out on floured surface into flat round disk.  Place into pie plate and flute the edges.

Preheat oven to 350º

Quiche ingredients

          ½ lb. bulk sausage, cooked and grease drained off

          ½ cup chopped onion, sautéed

          3 Chile peppers, finely sliced

          1 cup Kale, sautéed until wilted

          4 eggs, beaten

          1 cup milk

          1½ cup shredded cheddar

          1 Tbsp. herbs de Provence

Cook sausage, sauté onions, kale and Chile peppers.  Combine all ingredients in large bowl and stir well.  Pour into prepared crust and cook in preheated 350º oven for 45-50 minutes.  Let cool 10 minutes before cutting.

© Crackerberries 2016

Asparagus Omelet

Fresh Asparagus Omelet

3 large brown eggs, beaten
1 medium green pepper

6-8 fresh picked asparagus spears
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced

1 Tbsp bacon bits

Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes).  Add asparagus and sauté a few minutes longer.

Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, layer ½ cup cheese, onion, green pepper and asparagus mixture onto the highest side of the egg mixture.  Sprinkle with bacon bits and top with more cheese. Carefully fold the egg over with spatula and let stand five minutes before serving.

Serves 2

© Crackerberries 2013

Breakfast Taco Bowls

Breakfast Taco Bowls

4 eggs

2 flour tortillas

½ onion, chopped

½ green pepper, chopped

2 oz Jimmy Dean bulk sausage

1 cup shredded cheese, preferably cheddar but mozzarella works too

2 tbsp parmesan cheese

1 tbsp bacon bits

Texas Pete

Preheat oven 400°

Place flour tortillas in baking dishes.

Cook sausage in skillet with onions and green peppers until no longer pink and onions and peppers are tender.

Place ¼ cup of cheese in bottom of each tortilla.  Divide the sausage mixture between the two bowls. Pour eggs over top and sprinkle with remaining cheese and bacon bits.  Bake in preheated oven for 10-13 minutes until eggs are set. 

Serve with fresh fruit or hot sauce.

© Crackerberries 2013



Breakfast Roll

Super Sunday Breakfast Roll

Make the dough ahead of time.  I usually make up a batch, separate it and put it in quart size freezer bags.

Dough (Bread machine)

 

1 egg

¾ cup water (70°-80°)

¼ cup butter flavored Crisco

¼ cup dry milk powder

¾ tsp salt

1½ cup all purpose flour

1½ cup whole wheat flour

¼ cup sugar

2¼ tsp yeast

Stuffing

3 eggs

1¾ cups shredded cheddar

3 drops Texas Pete

4-5 oz bulk sausage

Combine all ingredients (starting with wet items first and ending with yeast last) in bread machine.  Make a small well in the top of the dry ingredients for the yeast.  Select the dough setting (this typically takes an hour and 20 minutes so plan accordingly). 

Preheat oven to 375°.

Roll out dough on floured surface to 10x18 inch rectangle.  Let it rest while preparing ingredients.

 

In small skillet, fry sausage until no longer pink.  Drain on paper towels. 

In small bowl combine eggs, Texas Pete and 1½ cups cheese.  Spread egg mixture over dough and sprinkle with sausage.  Roll up and pinch ends together.  Sprinkle with remaining cheese.  Bake 375° 20 minutes.  Let cool slightly before slicing into 2 inch rolls.

© Crackerberries 2012

Hot Dog Pie

1- 9 inch pie crust

4 hot dogs cut into ½ inch pieces

4 small red potatoes, boiled and diced

6 eggs

1 tsp hot sauce

¼ cup parmesan cheese

1 cup shredded cheddar cheese

1 Tbsp ketchup

Salt & pepper to taste

Beat eggs well and add hot sauce and parmesan cheese.  Layer with potatoes, hot dogs; squirt one tablespoon or so over top of mixture and cheese; pour egg mixture over top.  Bake 375º for 45-50 minutes.  Let cool slightly before serving.  Cherry tomato chow-chow is a wonderful compliment to this pie.

© Crackerberries 2012

Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011

Devilled Eggs

An appetizer that I make different every time depending on what I have for ingredients; Miracle Whip always makes them taste better, but you can use just plain old mayonnaise too. 

1 dozen eggs, hard boiled, peeled and halved length-wise

1 small onion, finely chopped

1 cup Miracle Whip (more or less)

1 tsp horseradish

1 Tbsp spicy relish

1 tsp dry mustard

¼ tsp celery seed

½ tsp turmeric

Fresh ground pepper

Paprika and olives for garnish

Pop the yolks out of the center and mash yolks.  Add onion, miracle whip, horseradish, relish, mustard, celery seed, turmeric and pepper to the yolks and mix well.

Spoon mixture back into eggs and sprinkle with paprika and dot with slice of olive; makes a great healthy snack.

© Crackerberries 2011