Hello from sunny South Florida! My journey has brought me back to the sunshine state, working for an incredible organization, JM Family Enterprises (Southeast Toyota Finance) and living close to family and friends again. Life is good!
I stumbled upon this recipe months ago and as I normally do, altered it a bit, and have since, made these muffins four times now. They are delicious! My first time making them, I used Paleo flour and was short a banana, so added applesauce for additional moisture, and you would never know the difference in the flour. I now add applesauce every time I make them, which is included below. The last couple times, I added chocolate chips, simply because I love chocolate and find it’s a nice addition to the fruit, but you can certainly leave them out.
I hope everyone is well and staying safe during these trying times. I’ve been home and “sheltering in place” for almost four months now, and as such, cooking up a storm. The plus side to this pandemic is that I’m eating healthier and cleaner, and less processed foods… for the most part.
I love breakfast, and have been making a lot of quiches, mostly with a homemade hash brown crust, but wanted to try something different, and came across this recipe from Betty Crocker. From my understanding, this recipe goes back to the 70’s, and used to be printed on the boxes of Bisquick. This dish was called “impossible” because it magically made its own crust as it baked, thus not needing to make a separate bottom crust before adding the main ingredients, which are bacon, onion, eggs, milk, cheese, and Bisquick mix. When baking in a hot oven, it transforms into an incredible, thick quiche-like pie with a golden surface. Impossible, one would think?!
This recipe can be made suited to your own preferences, but I’m giving you the original one, and noting the changes I made.
12 slices bacon, crisply cooked, crumbled (I used 8 slices)
1 cup shredded Swiss cheese (4 oz) (I used sharp cheddar)
1/3 cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
1/8 tsp. pepper
Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
In medium bowl, beat remaining ingredients until blended; pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.
1/2 cup egg whites, from 4 large eggs or liquid whites
2 pearl onions, chopped
1 tbsp. jalapeño peppers, sliced or diced
1 tbsp. goat cheese
3-4 cherry or plum tomatoes, sliced
1/2 avocado, chopped
1/2 tbsp. cilantro, more or less to taste
1/8 tsp. Mexican chili powder
1/8 tsp. garlic powder
Salt and pepper, to taste
2 tbsp. extra virgin olive oil
Heat 1 tbsp. oil in a small skillet over medium heat.
Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
Remove from skillet & set aside.
Wipe down pan and add remaining oil back to skillet.
Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
Garnish with cilantro and serve with additional avocado slices and salsa, if desired.
I recently returned from an amazing trip to NYC and the Hamptons, where I enjoyed some seriously incredible food. On the last morning of our trip, we ordered room service and on the menu, they had a 3 minute egg. I contemplated ordering it, but decided to go with simple egg whites scrambled. So you might be asking, what does this have to do with this recipe? Well, I’ve been thinking about that 3 minute egg ever since and was going to make one this morning, until I decided I wanted more ingredients with my egg(s) so began checking out casseroles online. I came across one from a woman who visited an Amish Inn and asked for the recipe. She tweaked it to make her version, and I modified hers to create mine. The wonderful thing about casseroles is that you can tailor them to suit your own taste and what you have on hand. Feel free to substitute breakfast sausage for the bacon, or omit it all together.
1/2 pound (about 5 strips) sliced bacon, crumbled
1/2 medium sweet onion, chopped
1 small bell pepper (I used an orange sweet pepper)
3 eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 cup shredded low moisture, part-skim Cheddar cheese
1/2 cup shredded low moisture, part-skim Swiss cheese
3/4 cup small curd low-fat or nonfat cottage cheese
Salt, pepper and garlic, to taste
* I also added a little bit of arugula (cooked in the microwave for a minute) and cut up approx. 5 grape tomatoes.
In a large skillet, cook bacon until well done & crispy. Reserve some of the drippings, and drain bacon on paper towels. Set aside.
In the same skillet, cook onion until soft.
In a bowl, combine the remaining ingredients, reserving a handful of cheese.
Stir in onions and bacon, reserving one strip of bacon.
Transfer to a 7″ x 4″ or similar sized greased baking dish. (If doubling this recipe, use 13″ x 9″)
Top casserole with remaining cheese and bacon.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
I saw a picture of this quiche on Pinterest from another food blogger, and knew that I just HAD to make it. It is originally adapted by Martha Stewart, but in my opinion, her recipe is a bit bland (sorry Martha) as it only contains goat cheese and scallions as the flavor points. The other recipe, which added the fontina and arugula, seemed like it would be much tastier. I adjusted it slightly, added a few additional ingredients that suited my fancy, and wow… it is insanely delicious!
3 oz. Arugula (this may seem like too much but don’t be concerned… it shrinks up in the microwave)
2 tbsp. butter, melted, plus more for pan
1 pound package frozen hash brown potatoes, thawed
8 large eggs
1-½ tsp. sea salt
½ tsp. ground pepper
½ cup light sour cream
1 cup half and half
6 oz. grated Fontina cheese
2 oz Goat cheese, crumbled
5 sundried tomatoes, chopped
1 onion slice, chopped
2 sausage links, crumbled
Preheat oven to 375 degrees.
Place arugula in a microwave safe container and sprinkle lightly with water (just a little sprinkle with your hand). Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and allow to cool.
Brush 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter (this part is essential, as it will give you the lovely golden crust and keep the crust from sticking to your pan).
Squeeze excess moisture from hash browns using paper towels.
Remove hash browns from paper towels and place in a bowl with butter, 1 egg, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
Take cooled arugula and remove excess moisture/liquid using paper towels and squeezing.
In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, arugula, sun-dried tomatoes, onions, sausage, ½ teaspoon sea salt and 1/4 teaspoon pepper until well combined.
Pour into crust, and sprinkle with crumbled goat cheese, incorporating some into the mixture.
Bake until set, 45 to 50 minutes.
Remove outer ring of springform pan, and gently peel off parchment paper.
Note: This is a great recipe to tailor to your personal preference. Feel free to substitute your favorite cheese, leave out the sausage, or use bacon, and/or add some of your go-to spices.
Quinoa (pronounced keen-wa) is a grain that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. It is often called the “Supergrain of the Future.” Quinoa contains all eight essential amino acids and more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. It looks like a grain and is often regarded as a whole grain even though it is actually the seed of a plant that is related to spinach. Quinoa is also low in fat and a good source of other nutrients such as calcium. As quinoa is free from gluten, it makes an ideal alternative for people who eat a gluten-free diet. Quinoa is naturally high in fiber and this is a useful addition to most diets. It is has many uses, like breakfast cereal, as a substitution for rice or in combination dishes such as pilaf, to name a few.
Quinoa should be rinsed thoroughly before cooking to remove any powdery residue. Place grain in a fine strainer and hold under cold running water until water runs clear; drain well.
To cook, use 2 cups liquid per 1 cup of quinoa. Combine liquid & quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover & cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.
I add some salt, pepper and garlic to the water prior to boiling for additional flavor.
Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.
2 English muffins
4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
Split and toast the English muffins.
Poach the eggs, as described below.
Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
Garnish with parsley, chives or an orange, if desired.
Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).
Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.