Breakfast Casserole

Breakfast Casserole
Serves 6
This healthy Breakfast Casserole will blow you away without blowing your diet.
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Ingredients
  1. 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
  2. 2 scallions, sliced
  3. 6 large eggs and 6 large egg whites
  4. 1 3/4 cups 1-percent milk
  5. Kosher salt and freshly ground black pepper
  6. One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
  7. 3/4 cup shredded Cheddar
  8. 1/2 cup grated Parmesan
  9. 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
  10. Cooking spray
Instructions
  1. Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  2. Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
  3. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  4. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
  5. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes
Adapted from Food Network Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Baked Eggs With Spinach, Mushrooms, and Leeks

Baked Eggs With Spinach, Mushrooms, and Leeks
Serves 6
Eggs and vegetables make for a light, but hearty breakfast.
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Ingredients
  1. 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
  2. ½ small onion, chopped
  3. 2 cups. cremini mushrooms
  4. ½ cups leeks
  5. 6 cups baby spinach (6oz)
  6. Salt and pepper to taste
  7. 6 slices crusty bread
  8. 1 cup finely grated parmesan
  9. 5 large eggs
  10. ¾ cup whole milk
  11. 1 cup gruyere cheese
Instructions
  1. Brush one tablespoon of oil into a 12-inch oven-safe pan or a 9-by-13-inch baking dish. Preheat oven to 325°F.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
  3. Arrange bread slices in a single layer in the skillet. Layer bread with the mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake in oven until eggs are set, about 25-30 minutes.
Adapted from Bakers Royale
Adapted from Bakers Royale
Rosemary Farm http://www.rosemaryfarm.com/

Sausage and Vegetable Egg Bake

Sausage and Vegetable Egg Bake
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Ingredients
  1. 1 red pepper, diced
  2. ½ cup diced onion
  3. 5 ounces frozen spinach, thawed and squeezed to remove moisture
  4. 2 chicken sausages, chopped
  5. 6 eggs
  6. 4 ounces grated cheese (such as colby jack)
  7. 1½ cups milk
  8. 3 cups cubed bread (such as an Italian loaf or baguette)
  9. Black pepper, to taste
  10. 1 teaspoon paprika
  11. ½ teaspoon cayenne pepper (optional)
Instructions
  1. Combine all ingredients in a large bowl and mix until well-combined.
  2. Spoon mixture into a greased 9-by-9-inch baking pan.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Preheat oven to 350°F. Remove pan from refrigerator. Bake 50 to 60 minutes or until desired degree of doneness is reached. Using a food thermometer, the internal temperature should read 160°.
  5. Cut and serve warm.
Adapted from Food & Nutrition
Adapted from Food & Nutrition
Rosemary Farm http://www.rosemaryfarm.com/

Breakfast Stuffed Peppers

Breakfast Stuffed Peppers
Serves 4
Good morning, sunshine! Get your day off to a bright and delicious start with these easy breakfast-themed stuffed peppers
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Ingredients
  1. 4 bell peppers, sliced in half, core and seeds removed
  2. 8 eggs, beaten
  3. 1 cup mushrooms, sliced
  4. 1 onions, diced
  5. 3 cups baby spinach
  6. 1 tomato, diced
  7. ½ tsp. garlic powder
  8. Bacon, ham, and/or sausages, pre-cooked (optional)
  9. 1 tbsp. cooking fat
  10. Sea salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 375 F/190 C.
  2. Melt some cooking fat in a skillet placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Divide the vegetable mixture equally among the bell pepper halves
  7. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes. Enjoy
Adapted from Paleo Leap
Adapted from Paleo Leap
Rosemary Farm http://www.rosemaryfarm.com/

Baked Eggs With Parmesan and Herbs

Baked Eggs With Parmesan and Herbs
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon unsalted butter, softened
  2. 1/4 cup heavy cream
  3. 2 tablespoons finely grated Parmesan
  4. 2 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  5. 2 large eggs
  6. Kosher salt and black pepper
  7. thin toast spears, for serving
Instructions
  1. Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.
Adapted from Real Simple
Adapted from Real Simple
Rosemary Farm http://www.rosemaryfarm.com/

Greens & Eggs & Ham

Greens & Eggs & Ham
Greens & Eggs & Ham is a delightful dish you can serve straight from the pan. Enjoy this healthy yet delicious egg dish any time of day!!
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Ingredients
  1. Olive Oil Cooking Spray
  2. 1 boneless ham steak (7 ounces) cut into 1/2-inch cubes
  3. 4 to 5 cups packed chopped kale
  4. 1 Tablespoon Extra Virgin Olive Oil
  5. Kosher Salt
  6. 8 to 12 large eggs
  7. 1/2 cup crumbled feta cheese (about 2 ounces)
  8. Freshly ground black pepper
  9. Crusty Bread for serving
Instructions
  1. Preheat oven to 375 °F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
  2. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
  3. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
  4. Place kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt and toss to coat. Spread out kale in an even layer. Bake for 5 minutes.
  5. Remove the pan from the oven but leave the oven on. use a wooden spoon to make 8 to 12 evenly spaced divots in
Adapted from Cindys Recipes and Writings
Rosemary Farm http://www.rosemaryfarm.com/

Cheesy Puff Pastry Baked Eggs

Cheesy Puff Pastry Baked Eggs
Yields 4
Preheat your oven for the easiest, cheesiest baked eggs recipe made with store-bought puff pastry.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 sheet (half of a 17.3-oz. package) puff pastry, thawed
  2. 4 large eggs
  3. 1/4 cup shredded cheddar cheese
  4. 1 Tablespoon chopped fresh chives
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
  2. Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 1/2 inches in diameter each. (See Kelly's Note.) Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about 1/4 inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.
  3. Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
  4. Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle. Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.
Notes
  1. You can use a cookie cutter, a large glass or a plate to outline the shape of the puff pastry circles.
Adapted from JustATaste.com
Adapted from JustATaste.com
Rosemary Farm http://www.rosemaryfarm.com/

Quinoa Pizza Egg Muffins

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Quinoa Pizza Egg Muffins
Yields 12
Pizza is the perfect lunch, especially when it’s healthy. Kids will dig the fun factor of picking their own muffin mix-ins and parents will love the nutrition content of this easy-to-make, protein-packed lunch.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 cup quinoa, rinsed
  2. 1 cup water
  3. 2 teaspoons extra virgin olive oil
  4. 1/2 medium sweet onion, finely chopped
  5. 1 cup cherry tomatoes, sliced
  6. 1/2 cup pitted Kalamata or black olives, chopped
  7. 1 teaspoon dried Italian seasoning
  8. 8 large eggs
  9. 1 cup shredded mozzarella cheese
  10. 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, then set aside until ready to use.
  2. Combine quinoa and water in a medium saucepan and set pan over high heat. Bring to a boil, then turn down heat to a simmer, cover and cook for about15 minutes, or until quinoa is cooked and water has been absorbed.
  3. While quinoa is cooking, chop onion, tomatoes and olives, then set aside. Next, heat a skillet over medium heat; add oil and onions, and saute for 2 minutes. Add tomatoes, olives and Italian seasoning to onion mixture, and saute for another minute. Turn off heat, and set mixture aside.
  4. Place eggs in a medium mixing bowl, and mix with a whisk or hand beater until well-combined. Add cooked quinoa, vegetable mixture, cheese and salt to eggs, then stir to combine.
  5. Pour mixture into silicone muffin cups, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving. Egg muffins can be kept in the refrigerator and eaten cold or reheated in the microwave.
Notes
  1. Per serving (1 Quinoa Pizza Egg Muffin): Calories: 120; Fat: 7 g (Saturated: 2 g); Cholesterol: 148 mg; Sodium: 202 mg; Carbohydrate: 6 g; Fiber: 1 g; Sugars: 1 g; Protein: 7 g
Adapted from The Food Network
Adapted from The Food Network
Rosemary Farm http://www.rosemaryfarm.com/

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro
Serves 4
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Ingredients
  1. 1 small onion, finely diced
  2. 1-2 tsp. olive oil, depending on the pan
  3. 1/2 tsp. ground cumin
  4. 1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
  5. 1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
  6. 1 can (15 oz.) black beans, rinsed and drained well
  7. 1 can (4 oz.) diced green chiles (you may not want the whole can if you're sensitive to spicy foods)
  8. 4 - 6 eggs
  9. 1/4 - 1/2 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
  10. chopped cilantro for garnish (optional)
Instructions
  1. Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.
  2. Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
  3. Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.
  4. Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.
  5. Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.
Rosemary Farm http://www.rosemaryfarm.com/

Cheesy Breakfast Casserole

Cheesy Breakfast Casserole
Yields 8
The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 2 small russet potatoes, diced
  2. 4 large eggs
  3. 1/4 cup milk
  4. 1 teaspoon hot sauce, optional
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1 tablespoon olive oil
  7. 3 Italian sausage links, casing removed
  8. 1 red bell pepper, diced
  9. 1 green bell pepper, diced
  10. 1 cup shredded sharp cheddar cheese, divided
  11. 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a microwave-safe dish. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Serve immediately, garnished with parsley, if desired.
Notes
  1. *This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.
Rosemary Farm http://www.rosemaryfarm.com/

Bacon Egg & Cheese Breakfast Braid

Bacon Egg & Cheese Breakfast Braid
Yields 8
Try this egg'licious crispy, crusty bread full of salty bacon, fluffy scrambled eggs, grated cheddar cheese and some sauteed peppers.
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Ingredients
  1. For the Dough
  2. 1 (.25 ounce) package active dry yeast
  3. 2 1/2 cups bread flour
  4. 2 tablespoons olive oil
  5. 1 cup warm water
  6. 1 teaspoon salt
  7. 1 teaspoon baking powder
  8. 2 teaspoons white sugar
  9. For the Filling
  10. 8 eggs, scrambled
  11. 1/2 cup of grated cheddar cheese
  12. 1 small red pepper, diced
  13. 8 slices of bacon, cooked and broken into bits
  14. Topping
  15. 1 egg for brushing
  16. sea salt for sprinkling
Instructions
  1. In a large bowl combine the yeast, 2 cups of bread flour, baking powder and salt. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. To assemble
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling.
  8. To "braid" the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm.
Notes
  1. Saute the peppers for a few minutes in some olive oil-they would be good either way. Mushrooms would also be delicious!
Rosemary Farm http://www.rosemaryfarm.com/