Breakfast

Mushroom and Pesto Egg Toast

Inspired from the recipe by Spork Me. Photo By Spork Me.

Ingredients (serves 2):

  • handful sliced mushrooms, stems removed and covered in olive oil, salt and pepper
  • 2 slices bread (more if you're using baguette)
  • 2 eggs
  • Joe's Kitchen Pesto
  • Optional: Cheddar Cheese for melting on top.

Directions:

  • Roast the mushrooms for about 10 minutes at 375F until they start to soften. 
  • In a heated and greased pan, crack eggs, top with pesto and cheese, being careful not to overflow the egg.  Cook about 5-10 minutes, until the yolks are cooked to your liking.
  • Serve on toast, with a bit more pesto on top.

 

SCRAMBLED EGGS WITH SHIITAKE, SWISS CHARD & FINGERLING POTATOES

IMG_8550-Scrambled-eggs-with-shiitake-Swiss-chard-and-fingerling-potatoes-750-1.jpg

This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weeknight dinner, my mouth salivating as I cook at the stove.

Delicious as it is, this scramble is far more than a guilty pleasure. It’s a one-stop meal that’s loaded with protein and nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full, while supplying good energy for hours to come.

A feat that’s hard to beat!

Serves 4

For the eggs

  • 10 extra large eggs
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 4 oz aged fontina, cheddar or gruyère – coarsely grated (1 1/2 cups)

For the vegetables

  • 12 oz fingerling potatoes – unpeeled and left whole
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 8 oz shiitake mushrooms – stems trimmed at the base of the caps and cut in 1/4″ slices
  • 2 large garlic cloves – skinned and finely chopped
  • 1/4 teaspoon red chili pepper flakes
  • 8 oz Swiss chard – leaves torn in 2″ pieces, stems discarded
  • sea salt to taste and freshly ground black pepper to taste

Preparation

  1. Place the eggs in a medium bowl and lightly whisk. Add the salt, pepper and grated cheese. Whisk until well blended. Set aside.
  2. Place the potatoes in a medium heavy-bottomed pot and fill with enough water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 8 to 10 minutes until tender. Drain and let cool for a few minutes, then cut in 1/2” pieces. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the mushrooms. Toss well and sauté for 5 to 6 minutes until golden, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.
  4. Return the skillet to the stove over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the potatoes. Toss well and sauté for 6 to 8 minutes until golden-brown, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon, again leaving as much oil in the pan as possible.
  5. Return skillet to the stove over high heat. Add the remaining tablespoon of olive oil, the garlic and red pepper flakes. Stir well and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté for 2 to 3 minutes until the chard is wilted. Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well and sauté for 1 to 2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove pan from heat and serve immediately.

 

 

Potato Kale Hash with Eggs and Cheddar

Recipe from Blue Apron. Adapted for Interavle Food Hub ingredients

Photo from Blue Apron

Photo from Blue Apron

Ingredients

  • 2-4 Eggs
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Cheddar Cheese
  • Hot Sauce

Preparation

  1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.
  2. In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
  3. Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
  4. Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
  5. Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
  6. Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!

HEARTLAND RASPBERRY YOGURT MUFFINS

Recipe and photos by Dinner with Julie

This recipe makes a large batch – 18 generous muffins – which keep well and are easily frozen!

Ingredients

  • 3/4 cup canola or other mild vegetable oil

  • 1 cup brown sugar

  • 3 large eggs

  • 2 cups plain yogurt

  • 3 cups all-purpose flour

  • 2 - 2 1/2 cups oats (old fashioned, if you have them, or quick)

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 2 cups frozen raspberries (don't thaw them)

 

Directions

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.

Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Recipe By Sara Kate Gillingham and Faith Durand in The Kitchn Cookbook. Photo by Leela Cyd. Via Epicurious.

INGREDIENTS

  • 2 tbsp unsalted butter

  • 2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

  • Kosher salt

  • freshly ground black pepper

  • 3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

  • 1/4 cup olive oil

  • 1 1/2 tsp smoked paprika

  • 2 tbsp (packed) finely minced fresh rosemary or oregano leaves

  • 4 to 6 large eggs

  • shaved Parmesan, for serving (optional)

PREPARATIO

  • Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

  • Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

  • Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

  • Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

  • Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.

  • Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

  • Serve immediately, with Parmesan, if desired.

Cooks' notes: For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

 

KALE, POTATO, AND ONION FRITTATA

Published by Epicurious.com. Recipe by Georgia Downard. Photo by John Valiant.

Ingredients - IFH Note: this will make about 3-4 servings. Easy to adjust based on how many servings you want to make!

  • Vegetable oil cooking spray
  • 1 yellow or white onion, sliced
  • 1 bunch kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups boiled diced potatoes
  • 6 eggs
  • 1/2 teaspoon paprika (preferably smoked)

Directions

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes.

Add kale and garlic; stir 5 minutes. Add potatoes.

Whisk eggs, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute.

Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Spicy Potato and Bok Choy Hash

Photograph: J. Kenji Lopez-Alt

Photograph: J. Kenji Lopez-Alt

 

Note: Napa cabbage, brussels sprouts, or regular cabbage can be substituted for the bok choy (bok choi) if desired.

INGREDIENTS

  • 1/2 pound (about 2 medium) potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 small onion or shallot, thinly sliced (about 1/2 cup)
  • 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces(see note above)
  • (optional!) 1 finely sliced serrano or Thai bird chili
  • 1 teaspoon hot sauce, or more to taste
  • Kosher salt and freshly ground black pepper
  • 2 eggs
  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.

DIRECTIONS

  1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.

  2. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

  3. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

  4. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Breakfast Apple Granola Crisp

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
3 tablespoons sugar
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

 

INSTRUCTIONS

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

 

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of The Food Network

 

INGREDIENTS

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

 

INSTRUCTIONS

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

 

Yogurt Pancakes

Whole-Wheat-Greek-Yogurt-Pancakes18WM.jpg

Recipe By: Taste of Home

INGEDIENTS:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 2 cups (16 ounces) plain yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional


DIRECTIONS:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  • Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

Beet Hash with Eggs

Recipe By Martha Stewart

INGREDIENTS

  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

DIRECTIONS

  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Cranberry Orange Steel Cut Oats (& cranberry sauce recipe!)

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Cranberry Sauce:

2 cups fresh or frozen cranberries

1/4 cup honey (or maple syrup)

1 tablespoon arrowroot starch (or cornstarch)

1/2 teaspoon powdered ginger

1/3 cup plus 2 tablespoon water

Cranberry Orange Steel Cut Oats:

3 cups water

1 cup almond milk (or other milk: cow’s milk, coconut milk, etc.)

1 tablespoon unsalted butter (or coconut oil)

1 cup steel-cut oats

¼ teaspoon salt

Zest of one orange and juice of one orange

Cranberry sauce (recipe provided above)

Optional garnishes: toasted and chopped pecans and/or yogurt

 

INSTRUCTIONS

For the cranberry sauce: 

  1. Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Stir constantly for about 3 to 6 minutes, until the cranberries pop, the sauce thickens and turns red. That’s it!

For the oats:

  1. In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1½ to 2 minutes.
  2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.
  3. Stir in the salt. Continue to simmer the mixture, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.
  4. Portion into bowls and top with cranberry sauce, toasted pecans, a splash of almond milk and/or Greek yogurt.

 

NOTES

MAKE IT DAIRY FREE/VEGAN: Just substitute coconut oil for the butter, and choose a non-dairy milk.
MAKE IT GLUTEN FREE: Use certified gluten-free steel-cut oats.
PREPARATION TIPS: If you ignore the orange zest and juice part of the recipe, you'll have a basic recipe for super creamy steel cut oats, which you can top any way you'd like. Nut butters, fruit (fresh or defrosted), toasted nuts, compotes, jam and honey are all good ideas. Greek yogurt is highly recommended.

 

Spigarello with Poached Eggs

Recipe By Brooklyn Salt

INGREDIENTS

  • 1 bunch spigarello, washed and stems removed

  • 1 large clove garlic, minced

  • 1 tablespoon olive oil

  • 2 eggs, cracked into a small bowl

  • Coarse salt, to taste

  • Freshly cracked black pepper, to taste

INSTRUCTIONS:

1.  Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.  

2.  Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.  

3.  With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat.  Saute for about 3-4 minutes.  

4.  Meanwhile, turn the heat on the cooking water down to low.  When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool.  Cook the eggs for 5-6 minutes (or however done you like them). 

5.  When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

6.  Plate the spigarello with the eggs on top.  Sprinkle with extra salt and pepper and serve immediately.

Eggs in Hash Brown Nests

Recipe By Paleo Hacks


INGREDIENTS

  • 1 medium sweet potato, washed and peeled
  • 4 large eggs

DIRECTIONS

  • Preheat oven to 400°F and grease 4 cups in a regular-size muffin tin with coconut oil.
  • Using a coarse cheese grater, grate the sweet potato into a medium-size bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a "crust."
  • Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes.
  • Remove the muffin tin from the oven and carefully crack an egg in each minicrust. Place the muffin tin back in the oven and bake for 15-20 minutes or until the egg whites are opaque. Allow the egg nests to cool before removing from the muffin tin.

Smoked Paprika Red Potato and Egg Bake

Recipe By Naturally Ella

Ingredients

  • 1 pound red potatoes

  • 1/2 medium onion

  • 2 cloves garlic

  • 3 tablespoons heavy cream

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes (optional)

  • 2-3 eggs

  • 1/4 cup blue cheese (optional)

  • Chives, for topping

 

Instructions

  • Preheat oven to 400˚F.

  • Cut potatoes in half, lengthwise. Then cut each half lengthwise again. Dice into 1/2 inch slices. Cut onions into 1/2 inch chunks as well.

  • Place potatoes and onions in a large baking dish (I use a pie pan or 11 inch quiche pan). Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes (if using). Then, toss everything together so that potatoes and onions are coated evenly.

  • Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender.

  • Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk. Just make sure the egg whites have set.

  • Remove from oven and sprinkle chives on top.

Havarti & Herb Breakfast Bread

Recipe courtesy of Homegrown & Healthy

-- Perfect recipe for that delicious Halfpipe cheese from Mt. Mansfield Creamery in the omnivore baskets this week! --

 

INGREDIENTS

1 batch of easy dough

1 package of Halfpipe or Havarti cheese, shredded

5 slices of bacon, diced

3 green onions, diced

3 eggs, beaten

 

PREPARATION

  1. Prepare dough according to directions, either the night before or that morning (it only takes 15 minutes).
  2. Preheat oven to 375.
  3. Mix together cheese, bacon and onions.
  4. Split dough into balls and line the bottom of a cast iron skillet. Layer with cheese mixture and then pour beaten eggs on top.
  5. Put in oven and bake for about 30-45 minutes until the center is all of the way cooked.
  6. Allow to cool before serving

 

Broccoli Cheddar Quiche

Recipe By Clean Eats Fast Feets

Ingredients

  • 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
  • 2 Tbsp. Olive Oil
  • 1 medium onion, diced (about 1/3 to 1/2 a cup)
  • 2 cloves garlic, minced
  • 2 bunches of broccoli, chopped (about 4 cups)
  • 3/4 cup of sharp cheddar cheese, shredded
  • 3 Jumbo Eggs or 4 Large Eggs
  • 1 cup milk of choice (I used plain Almond Milk or Soy Milk)
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. nutmeg

Instructions

  • Preheat oven to 350.
  • Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
  • In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
  • While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
  • Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
  • Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
  • Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
  • Remove from oven and enjoy.

Sweet Potato & Caramelized Onion Hash with Baked Eggs

Recipe courtesy of Epicurious

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

INSTRUCTIONS

  1. Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  2. Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  3. Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  4. Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
  5. Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
  6. Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
  7. Serve immediately, with Parmesan, if desired.

 

NOTES

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

Arugula, Asparagus and Avocado Breakfast Bowl

Recipe by DownShiftology

INGREDIENTS

  • 20-25 stalks asparagus (I used asparagus tips as they're thinner)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups arugula
  • 1 cup microgreens
  • ½ avocado
  • 2 eggs
  • 2 tbsp sunflower seeds

 Lemon Vinaigrette

  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • ½ tsp, shallot, finely diced
  • ¼ tsp dijon mustard
  • salt and pepper, to taste

 

INSTRUCTIONS

  • Wash and trim the asparagus. Cut into 1 to 1½ inch pieces.

  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again.

  • While the eggs are boiling, create an ice-water bath in a bowl.

  • Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.

  • When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.

  • Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

Carrot Cake Cinnamon Rolls

Recipe courtesy of Joy the Baker

 

INGREDIENTS

For the Dough:

1 cup whole milk

1 package (2 1/4 teaspoon) active dry yeast

pinch of granulated sugar

2 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1 teaspoon vanilla extract

3 1/2 - 4 1/4 cups all-purpose flour, plus more for your workspace

1/4 cup packed light brown sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1 cup finely grated carrot

For the Filling:

1/2 cup unsalted butter, melted

1 cup packed light brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2teaspoon freshly grated nutmeg

1/4 teaspoon allspice

pinch of salt

1/3 cup raisins

1/3 cup finely chopped walnuts

For the Frosting:

1 block (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup drained crushed pineapple

2 - 3 cups powdered sugar, sifted if lumpy

pinch of salt

splash of whole milk

 

INSTRUCTIONS

  1. Heat milk to a warm 99 -105 degrees F. Sprinkle the yeast over the warm milk along with a pinch of sugar. Stir to combine. It's ok if the mixture is lumpy. Allow to rest for 5 minutes, during which time the mixture will froth and foam.
  2. After the mixture as foamed, whisk in the melted butter, beaten egg and vanilla extract.
  3. In the bowl of a stand mixer fitted with a dough hook, stir together 3 1/2 cups flour, brown sugar, salt, and spiced. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough hook for 5 minutes. Add more flour as necessary to create a smoothe, cohesive, and slightly sticky dough. The dough will still stick to the sides of the bowl some. That's ok! Add shredded carrots near the end of the kneading and knead for 2 minutes more.
  4. Scrape the dough into a large, lightly greased bowl, sprinkle with a bit of flour, cover with plastic wrap and allow to rest for 1 to 1 1/2 hours, until doubled in size.
  5. While the dough rests, assemble the filling and frosting.
  6. To assemble the filling, in a small bowl toss together sugar, spices, and salt until thoroughly combined.
  7. To assemble the frosting, in the bowl of the stand mixer fitted with the paddle attachment, beat together cream cheese and butter until evenly combined. Add pineapple and sugar and salt, and beat until smooth. Add more sugar or milk to control the consistency. Set aside.
  8. To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. My dough was about 10-inches long and 8-inches tall Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased deep pie dish and cover with plastic wrap, allowing the rolls to rise for 30 minutes.
  9. Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 25 minutes, until baked though, golden and bubbling.
  10. Remove from the oven and allow to cool for at least 20 minutes before frosting.
  11. Frost generously with prepared frosting and serve warm.
  12. Rolls will last, well wrapped in the refrigerator for three days. Gently warm before serving.