Back-to-School

Bacon Egg & Cheese Burger

Bacon Egg & Cheese Burger
Just because this burger has an egg on it doesn't mean it's a breakfast food (but it's so good you might not care)!
Write a review
Print
Ingredients
  1. -- Burgers
  2. 1/2 pound ground beef short rib
  3. 1/2 pound ground brisket
  4. 1/2 pound ground sirloin
  5. 4 potato hamburger
  6. Kosher salt and freshly ground black pepper to taste
  7. -- Michael's Toppings
  8. American cheese
  9. Thick-cut bacon (cooked until crisp)
  10. Fried eggs
  11. Pickled red onions
  12. Mayonnaise
  13. Yvette's Toppings
  14. Sautéed mushrooms
  15. Bacon
  16. Pepper Jack cheese
  17. Whipped tangy sandwich dressing
Instructions
  1. Preheat grill or grill pan to medium high heat.
  2. For the burger patties: In a large bowl, gently mix together all three of the ground meats. Divide the mixture in to 4 equal sections and lightly form in to burgers, being careful not to pack too tightly. Season both sides of the burgers with a good amount of salt and freshly ground black pepper. Place the burgers on the grill and cook for 3-4 minutes per side, flipping only once. Add the cheese and cook for another minute until melted.
  3. In the meantime, spread the mayonnaise on the cut side of the buns and place them on a clean side of the grill to toast.
  4. In a small nonstick pan over medium heat, add a thin film of olive oil, and crack an egg into the pan. Fry the egg, undisturbed, until cooked to your liking, about 2 to 3 minutes for a slightly runny yolk.
  5. Build the burgers by placing a patty on each bun. Top with 2 pieces of crispy bacon, some pickled red onion and a fried egg.
Notes
  1. For alternative burger toppings, use Yvette, Clinton, Carla and Curtis's favorite burger toppings as inspiration!
  2. -- Clinton's Toppings
  3. Ketchup
  4. Mayonnaise
  5. Prepared horseradish
  6. Aged cheddar cheese
  7. Cooked bacon
  8. -- Carla's Toppings
  9. Sautéed Mmshrooms
  10. Caramelized onions with thyme and red wine
  11. Swiss cheese
  12. Bacon
  13. Mayonnaise
  14. -- Curtis' Toppings
  15. Gorgonzola cheese (crumbled)
  16. Mayonnaise
  17. Arugula
  18. Fried egg
  19. Mexican hot sauce
  20. Pickled red onions
Adapted from The Chew
Adapted from The Chew
Rosemary Farm http://www.rosemaryfarm.com/

Do-Ahead Egg Bake

Do-Ahead Egg Bake
Yields 12
Brunch egg dish made in advance.
Write a review
Print
Ingredients
  1. 8 eggs
  2. 3 cups milk
  3. 8 cups French bread cubes (3/4 inch)
  4. 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
  5. 12 slices cooked bacon, crumbled
  6. 8 ounces (2 cups) shredded sharp Cheddar cheese, divided
Instructions
  1. Whisk eggs and milk in large bowl until well blended. Stir in bread.
  2. Add spinach, bacon and 1 1/2 cups cheese; mix lightly.
  3. Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.
  4. Heat oven to 350 degrees. Bake, uncovered, 48 to 50 minutes, or until top is puffed and golden brown.
Adapted from Kraft Recipes
Adapted from Kraft Recipes
Rosemary Farm http://www.rosemaryfarm.com/

The Ultimate Chicken Bath

Egg & Cheese Waffle Sandwich

Egg & Cheese Waffle Sandwich
Yields 1
Write a review
Print
Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Ingredients
  1. 2 frozen round waffles (4-inch)
  2. 1 EGG, beaten
  3. 1 slice co-Jack OR American cheese
Instructions
  1. HEAT oven to 400°F. Generously COAT baking sheet with cooking spray. PLACE waffles on baking sheet.
  2. SPOON egg over waffles, spreading to fill cavities. BAKE in 400°F oven until egg is set and waffles are crisp, 10 to 12 minutes.
  3. TOP one waffle with cheese. COVER with remaining waffle and press together. LET STAND 1 minute to allow cheese to melt.
Notes
  1. This simple egg sandwich is packed with protein to keep kids full and sharp until lunch.
  2. For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.
Adapted from Incredible Edible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Egg & Bacon McMuffin Casserole Egg Bake

Egg & Bacon McMuffin Casserole Egg Bake
Bring your favorite fast food breakfast sandwich to your brunch table! This Egg & Bacon McMuffin bake has all the flavors of the original but without all the unwanted ingredients! Perfect for brunches or large family gatherings!
Write a review
Print
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 6 eggs
  2. 2 cups milk
  3. 1 tsp salt
  4. ¼ tsp white or black pepper
  5. 1 pound bacon
  6. 2 cups cheddar cheese
  7. 6 large English muffins
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray an 9x9 inch baking pan with canola oil.
  3. Cook the bacon until a little browned but not crispy. Remember we are going to bake this in the oven too!
  4. Slice a sliver of the top of the english muffin.
  5. Dip both sides of the english muffin in bacon grease (totally optional, or you can use butter if you would like) and cut into 1 inch chunks.
  6. Bake at 350 degrees for 10 minutes or until crispy.
  7. While the English muffins are baking, cut bacon into chunks.
  8. Mix the eggs, milk, salt and pepper in a bowl or measuring cup.
  9. Lay the sliced edges of the muffins down first (this makes for a nice crispy bottom) and then add the chunks of english muffins.
  10. Add the egg mixture over the bread chunks and sprinkle on the bacon and cheese.
  11. Bake uncovered for 35-40 minutes or until browned.
  12. Wait about 5-10 minutes before cutting.
  13. Enjoy with maple syrup or even ketchup
Notes
  1. As we were eating our way through the entire pan it occurred to me how to make it slightly more authentic. Take 6 eggs (remember this is 9 servings, and uses a total of 12 eggs) and cook them until slightly (just crack into the pan and mix ever so slightly, but where it is still distinctly egg white and egg yolk separate) cooked but still a bit runny in some putter in a frying pan. Spoon them over the bread cubes but before the bacon and eggs. Then you’ll get the authentic egg white flavor too! Look for this in the instructions in the sausage bake.
  2. Read more at: Egg & Bacon McMuffin Casserole Egg Bake http://dinnerthendessert.com/egg-bacon-mcmuffin-casserole-egg-bake/
Adapted from Dinner, then Dessert
Rosemary Farm http://www.rosemaryfarm.com/

Make-Ahead Huevos Rancheros Wraps

Make-Ahead Huevos Rancheros Wraps
Yields 4
Write a review
Print
Ingredients
  1. 8 oz. chorizo, or your favorite sausage
  2. 8 large eggs
  3. 1/3 c. milk
  4. 1 T. butter
  5. kosher salt, to taste
  6. freshly ground black pepper, to taste
  7. 4 flour or corn tortillas, about 8" in diameter
  8. 1 c. shredded Mexican cheese blend
  9. 1 c. homemade smoky salsa or your own favorite salsa
  10. optional ingredients and toppings
  11. pickled red onions
  12. black beans, rinsed and drained
  13. fresh avocado slices or guacamole
  14. queso fresco or feta crumbles
  15. chopped fresh cilantro
  16. sour cream
  17. fresh lime wedges, for squeezing over the top
Instructions
  1. In a large non-stick skillet over medium to medium-high heat, cook the chorizo until done, breaking it into smaller pieces with the spatula. Remove chorizo to a paper towel lined plate. Drain excess grease from skillet and carefully wipe out the interior with a paper towel. Reduce heat on stove top to medium. Return skillet to heat.
  2. In a medium bowl, whisk together eggs and milk until thoroughly incorporated. Add butter to skillet. Once butter is melted, pour in the egg and milk mixture. With a spatula, gently stir and scrape the bottom of the skillet every minute or so until the eggs are cooked to your liking. Season with salt and pepper, to taste. Remove from heat.
  3. At this point, you can place the chorizo and the scrambled eggs in separate containers and refrigerate until ready to prepare one or more huevos rancheros wraps.
  4. When ready to eat, place some of the scrambled eggs and chorizo across the center of a tortilla. Then add some cheese. Roll it up, place it on a plate, and microwave until the wrap is warmed and the cheese is melted. Serve with salsa spooned over the top. Feel free to add on any of the optional ingredients and toppings, as desired.
Adapted from A Farm Girls Dabbles
Rosemary Farm http://www.rosemaryfarm.com/

Veggie Breakfast Tacos

Veggie Breakfast Tacos
Serves 3
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Veggie filling
  2. 2 teaspoons olive oil
  3. 1 small white or yellow onion, diced
  4. 3 garlic cloves, pressed or minced
  5. 1 small zucchini, sliced into 2-inch long, thin strips
  6. 1 small yellow squash, sliced into 2-inch long, thin strips
  7. 1 red pepper, seeded, membranes removed and chopped
  8. ½ lime, juiced
  9. Salt
  10. Pinch red pepper flakes
  11. Scrambled eggs
  12. 6 eggs, scrambled
  13. Hot sauce
  14. Salt and freshly ground black pepper
  15. 1 tomato or a handful of cherry tomatoes, chopped
  16. Suggested garnishes, etc.
  17. 6 small tortillas, corn or flour
  18. 1 jalapeño, seeded, membranes removed and minced
  19. Feta, crumbled
  20. Fresh cilantro, chopped
  21. Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
Instructions
  1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
  2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
  3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
Notes
  1. Make it gluten free: Use certified gluten-free/100% corn tortillas.
  2. Make it tomato free: Omit the tomatoes and add sliced avocado instead.
  3. Storage suggestions: Individual components (veggie mixture and scrambled eggs) keep well in the fridge for a few days. Just reheat and assemble tacos before eating.
  4. Change it up: Substitute seasonal veggies for those you see listed here.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Rosemary Farm http://www.rosemaryfarm.com/

Easy Eggs Baked in Tomatoes

Easy Eggs Baked in Tomatoes
Serves 4
The savory taste of baked eggs, Parmesan cheese, and fresh herbs makes this breakfast (or brunch!) worthy of waking up for.
Write a review
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 tablespoons olive oil
  2. 8 medium tomatoes
  3. 8 large eggs
  4. 1/4 cup milk
  5. 1/4 cup grated Parmesan cheese
  6. Salt
  7. Freshly ground black pepper
  8. 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
Instructions
  1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with olive oil.
  2. Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
  3. Arrange tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
  4. Bake until tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately
Rosemary Farm http://www.rosemaryfarm.com/

Wedge Salad With Deviled Egg Dressing and Crab

Wedge Salad With Deviled Egg Dressing and Crab
Serves 4
Write a review
Print
Ingredients
  1. FOR THE DRESSING
  2. 3 hard-cooked eggs, halved, whites and yolks separated
  3. 1/4 cup mayonnaise, preferably Duke’s
  4. 1/4 cup regular plain Greek-style yogurt
  5. 1/4 cup low-fat buttermilk
  6. 1/2 teaspoon Dijon-style mustard
  7. 1/4 teaspoon ground cayenne pepper
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/4 teaspoon fine sea salt
  10. 1 tablespoon chopped fresh chives
  11. 2 tablespoons sweet pickle relish
  12. FOR THE SALAD
  13. 1 head iceberg lettuce (about 1 pound)
  14. One 4-ounce length (seedless) English cucumber
  15. 4 radishes
  16. 1/2 small red onion
  17. One 5.2-ounce package Boursin brand Garlic & Fine Herbs cheese, at room temperature (optional; see headnote)
  18. 16 grape tomatoes, cut lengthwise, or 1 large heirloom tomato, cut into large dice (may substitute oven-roasted tomatoes)
  19. Flesh of 1 avocado, diced (see NOTE)
  20. 8 ounces True Blue Maryland jumbo lump crabmeat, picked through to remove any bits of cartilage (certified Maryland crabmeat)
  21. 1 large hard-cooked egg
  22. Smoked paprika, for garnish
  23. Chopped fresh chives, for garnish
Instructions
  1. FOR THE DRESSING: Combine the egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne, black pepper and salt in a blender or food processor; puree until smooth. Spoon into a bowl, then stir in the chives and pickle relish.
  2. Finely grate the egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.
  3. FOR THE SALAD: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.
  4. Cut 1/4-inch of skin and flesh lengthwise from all sides of the cucumber. Cut each of those slices into lengthwise strips 1/4-inch-thick. Line up the strips and cut them widthwise all at the same time into 1/4-inch cubes.
  5. Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.
  6. Dice the red onion to match the size of the other vegetables.
  7. When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.
  8. Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.
  9. Finely grate the hard-cooked egg over each portion. Sprinkle with smoked paprika and chives.
Notes
  1. The optional step of spreading Boursin cheese between the bottom leaves of the wedge keeps the leaves from separating and injects flavor into the layers that the dressing might not reach.
  2. Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all.
  3. Make Ahead: The dressing is best when made and refrigerated a day in advance.
  4. To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin.
Adapted from The Washington Post
Rosemary Farm http://www.rosemaryfarm.com/

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño
Yields 4
These insanely delicious migas are perfect after a night of overindulging, or any other time.
Write a review
Print
Ingredients
  1. 8 large eggs
  2. Kosher salt
  3. 2 plum tomatoes, diced
  4. 3 tablespoons vegetable, canola, or peanut oil
  5. 1 medium red or yellow onion, diced (about 1 cup)
  6. 2 jalapeños, stemmed, seeded, and diced (about 3 tablespoons)
  7. 1 cup crushed Nacho Cheese-flavored Doritos, plus finely crushed Doritos for granish
  8. 3 ounces pepper jack cheese, grated or diced (about 1/2 cup)
  9. Freshly ground black pepper
  10. Warmed corn tortillas, for serving (optional)
  11. Diced avocado, for serving (optional)
  12. Hot sauce, for serving
Instructions
  1. In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomatoes with a generous pinch salt, then transfer tomatoes to a strainer and set over bowl to drain.
  2. Heat oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add onion and jalapeños and cook, stirring, until softened but not browned, about 4 minutes.
  3. Add eggs and cook, stirring until curds begin to form, 1 to 2 minutes.
  4. Stir in 1 cup crushed Doritos and continue to cook until eggs are nearly set, about 2 minutes. Stir in cheese until mostly melted. Add tomatoes and continue to cook, stirring, until tomatoes are warmed through and eggs are just cooked, 1-2 minutes longer. Season with salt and pepper and remove from heat.
  5. Serve migas with warm tortillas and avocado, if desired, and top with crushed Doritos and hot sauce.
Adapted from Serious Eats
Adapted from Serious Eats
Rosemary Farm http://www.rosemaryfarm.com/

Eat Your Veggies