Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!
Sheet Pan Egg in a Hole
1 dozen eggs (I made 1/4 of a recipe)
12 slices bread
seasoning like fresh-ground salt, pepper, onion powder, garlic powder
1 bag shredded cheese
Preheat your oven to 350 degrees.
Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
Season your bread all over.
Crack an egg into each well for every piece of bread.
Season lightly over top.
Generously add the shredded cheese to all the buttered parts of the bread.
Bake in the preheated oven on the top rack for 15-20 minutes.
Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
Whoever heard of Sweet Potato Toasts? They are delicious! Making them in the toaster…brilliant! I love recipes from IowaGirlEats and this one did not disappoint. The only change I made was using Everything But the Bagel seasoning on the Sunny Side Up eggs and that was a game changer. I mentioned this recipe to a friend who suggested replacing the sautéed spinach with mushrooms…that is next on the list!
IowaGirlEats also suggests eating the sweet potato toasts with other toppings. I tried it with peanut butter and it was so good. I toasted several slices of sweet potato to use another day, storing them in the refrigerator. Heated up in the microwave, they were equally as good.
Sweet Potato Toasts with Eggs, Avocado & Spinach
1 small sweet potato, cut lengthwise into 1/4″ slices
1 giant handful baby spinach
evoo, garlic salt, seasonings (I used Everything But the Bagel Seasoning)
Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren’t tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
Turn heat down to medium then cook eggs to your liking – sunny side up, fried, scrambled, etc. – seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
Cabbage Pie is a new recipe, similar to a Frittata. I had cabbage that I needed to use and the other ingredients were on hand. What a simple, delicious recipe. It’s easy to imagine my ancestors making a similar dish from these simple ingredients. I did not add cheese to my pie. Next time I would experiment with different cheeses herbs, and bacon. It’s wonderful served with a fresh sliced tomato from the garden!
1/2 head green cabbage, thinly sliced
one small onion, halved and thinly sliced
salt and pepper
salt and pepper
1/2 cup to 2/3 cup flour
Shredded cheese (optional)
Combine sliced cabbage and onion in a bowl. Add salt and pepper to taste.
Beat 3 eggs and add salt and pepper to taste. Pour egg mixture over cabbage and onions.
Add flour to cabbage mixture and stir to combine.
Add sunflower or canola oil to a non stick pan. Heat oil over medium heat. Add cabbage mixture. Cover skillet tightly with aluminum foil. Place wooden cutting board (or heavy flat pan) on top of skillet.
Cook over medium heat for 15-20 minutes, until golden brown.
Remove cutting board and foil. Flip cabbage pie onto plate and place other side down in pan. Optional: Sprinkle top with cheese and cook until cheese is melted and bottom is golden brown.
Remove from pan. Slice into wedges and serve.
Optional: Top with a dollop of sour cream and chopped green onion.
What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one. Frankly, I didn’t expect them to be very good, but they were delicious! I made them and refrigerated them, heating them up in the microwave the next day. I’ll definitely be making this again, and again.
ITALIAN SPAGHETTI SQUASH EGG CUPS
5 eggs, beaten 3-4 cups cooked spaghetti squash 1-2 tablespoons olive oil 1 cup cooked Italian Sausage, crumbled 1/4 shredded Pecorino Romano or Parmesan cheese 1/2 tsp. Italian seasoning salt & pepper to taste Extra shredded cheese to sprinkle on top of the egg cups before baking.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.
Breakfast casseroles are always a treat and easy peasy when you make it the night before. This casserole has a wonderful cream cheese surprise in many bites. Why have I never thought of that?
Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.
BIG COUNTRY BREAKFAST BREAD PUDDING
1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)
Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth. Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, sausage and bacon, if desired.
Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
The next morning, preheat oven to 375 degrees.
Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
OMG Scrambled Eggs were an experiment, a gamble that paid off. ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.
I also made this recipe combining the tomatoes and peppers into the egg cups and loved them as well.
The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying! I may be dreaming of this tonight.
OMG SCRAMBLED EGGS
3 slices bacon, sliced into 1 inch pieces
1/4 cup chopped onion
1 bunch swiss chard (or kale) stemmed and chopped
1 dozen eggs, whisked
salt and pepper
2 tablespoons pesto
1/4 cup mozzarella cheese
roasted tomatoes and peppers (optional)
Sauté the bacon in a non-stick skillet until cooked about half way.
Add onions and cook through. Drain most of the bacon fat off.
Add Swiss chard and cook until it wilts.
Add the eggs, salt and pepper, and pesto.
Stir the eggs often to assure they cook through.
Add cheese when eggs are about half way cooked.
Serve with warm roasted tomatoes and peppers.
MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.
Biscuits and gravy were introduced to me when I moved to St. Joseph, Missouri in 1975 and they’ve been a favorite breakfast in our house since. My husband, Karl, made biscuits and gravy, with scrambled eggs, and sausage almost every weekend while the girls were young.
Biscuits were made from scratch, Bisquick mix, or even refrigerated buttermilk biscuits. The gravy, however, was always made from scratch and the flour browned to just the right shade of perfection before adding the milk and watching the bubbly goodness thicken to our perfect gravy thickness. A cast iron skillet was always the cooking vessel of choice.
Daughter, Megan, stayed with me for a few days while her hardwood floors were being refinished and she wanted to make biscuits and gravy. We tried a new drop biscuit recipe that we liked but she made the gravy the old fashioned way.
I love a little sweet with my savory so for my breakfast dessert, one biscuit with honey. MMMM…
What a wonderful walk down memory lane and the chance to revisit family tradition.
DADDY’S DELICIOUS BAKING POWDER DROP BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup milk
1 tablespoon sugar (optional)
Preheat oven to 425º.
Combine all dry ingredients.
Blend in the warm butter.
Slowly add the milk to the mixture until the dough holds together.
Use two spoons to drop evenly sized biscuits on ungreased baking sheet.
1 lb. bulk breakfast sausage
1/3 cup flour
3-4 cups milk
salt and pepper to taste
Prepare biscuits and keep warm.
Cook sausage patties in a large skillet, preferably cast iron. Set cooked sausage patties aside and keep warm.
Add flour to sausage drippings and let brown (watch carefully or it will burn). Once flour is brown, add milk, salt and pepper and let gravy bubble until it thickens. This may take about 10 minutes. If the gravy becomes too thick, add milk to gain desired thickness.
Optional: Add some crumbled cooked sausage into gravy.
Serve hot with biscuits, sausage patties and eggs of your choice.
Quarterly book club review of the book, The Chile Queen by Sandra Dallas, was big hit. She has become one of my favorite authors. Our book review is always preceded by our favorite part of the evening, the themed potluck. This time the theme is Southwest and the main dish included four different versions of Chile with cornbread. What to make to compliment chile? I found this recipe from Paula Deen, which I altered to suit my taste, and loved the results. It has made me think there are even more creative ideas for for delicious deviled egg.
12 eggs, hard-boiled and peeled
1/3 cup mayonnaise
3 tablespoons shredded Cheddar cheese
3 tablespoons salsa (I used home-made Salsa)
1 tablespoon sour cream
1 tablespoon chopped green onion, plus more for garnish, optional
1 teaspoon ground cumin
salt and pepper to taste
Halve eggs lengthwise. Remove yolks and add to a small bowl.
Mash the yolks with a fork and stir in the mayonnaise, cheese, salsa, sour cream, green onion, and cumin.
Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired.
Arrange in a container and store, covered in the refrigerator, until ready to serve.
Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected. Of course, what doesn’t taste good when mixed with cheese and sausage?
A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits. After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!
Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ. MMMM, MMMM, good!
CHEESY SAUSAGE GRITS
1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)
Preheat the oven to 325°F.
Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
Saute the sausage and onions, breaking the sausage into small pieces.
Drain the grease from the sausage and onions.
Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
Combine the sausage and onions with the grits mixture.
Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
Bake at 325°F for one (1) hour.
(The recipe states that this freezes well but I didn’t have any left to freeze!)
Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla. Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.
The red pepper sauce was a new twist and so delicious, I doubled the recipe. It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).
This recipe is not only delicious but vegetarian and gluten-free. Ole!
SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE
1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves
Preheat broiler to high.
Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan, saute 4 minutes or until browned. Add spinach, saute for 1 minute or until spinach wilts.
Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
Broil tortilla 4 minutes or until top is lightly browned and center is set.