SWEET CRANBERRY BREAKFAST CASSEROLE

Yes, another breakfast casserole. But this one is definitely Thanksgiving- and Christmas-themed. While I’m thinking on one that includes pumpkin, enjoy this tasty creation.

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10 King’s Hawaiian Sweet Rolls, torn into bite-sized pieces

1-14 oz can whole cranberry sauce

8 eggs

3/4 cup half and half

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 cup pecans halves

1) Preheat oven to 375 degrees; lightly butter 13×9 baking dish

2) Spread rolls over bottom of baking dish; drop cranberry sauce by teaspoonfuls over rolls; set aside

3) In medium-sized bowl, mix eggs, half and half, brown sugar, and cinnamon; pour over rolls; bake in oven 45-50 minutes until done in center; scatter pecans over top and bake additional 5 minutes; serve

Servings: 6

BLACK BEAN-FETA SOFT BREAKFAST TACO

Don’t let the name fool you. This is dinner–in a big way. Not only is this breakfast taco fabulously easy and quick to prepare, but it’s incredibly tasty.

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Olive oil spray

4 large flour tortillas

2 tbsp olive oil, divided

8 eggs

1/2 tsp sea salt

1/4 tsp ground black pepper

3 green onions, sliced thin

1 cup diced red bell pepper

1-15 oz can black beans, drained and rinsed

1/2 cup salsa

1/2 cup crumbled feta cheese

1 tbsp cilantro, finely chopped

1) Spray olive oil over large skillet and heat over medium-high; warm tortillas, both sides, until lightly golden; set aside

2) In medium-sized bowl, lightly beat eggs with salt, pepper, and green onions

3) Add 1 tbsp olive oil (reserving 1 tbsp) to same skillet and heat over medium; pour in egg mixture and, stirring occasionally, cook until scrambled and just done; remove from heat, cover, and set aside

4) Add reserved 1 tbsp olive oil to small skillet and heat over medium-high; add red bell pepper and black beans and cook, stirring often, 3 minutes; stir in salsa and, when warmed through, remove from heat

5) Assemble breakfast tacos as follows: divide egg mixture between flour tortillas, top with black bean mixture, feta cheese, and cilantro; serve

Servings: 4

ASPARAGUS FRITTATA WITH CAPER SAUCE

Frittatas are fabulous and not to be limited to breakfast. The asparagus and spinach in this one make it quite tasty, but the thing that marks it as special is the caper-parsley sauce. Unfortunately, the skillet was scraped clean, leaving no leftovers for my lunch tomorrow. So sad 😦

Asparagus Frittata with Caper Sauce

3 tbsp olive oil, divided

1/2 lb asparagus, ends trimmed and cut into 2″ pieces

1 tsp sea salt, divided

1 tbsp fresh lemon juice

8 large eggs

1 cup milk

1 cup onion, finely chopped

3 cups fresh baby spinach, coarsely chopped

1/4 tsp ground black pepper

1/4 cup shredded Parmesan cheese

1 tbsp champagne wine vinegar (or white wine vinegar)

1 tbsp capers, drained

2 tbsp parsley, chopped

1 green onion, finely chopped

1) Preheat oven to 375 degrees

2) To large skillet (I used cast-iron), add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add asparagus, sprinkle with 1/2 tsp sea salt (reserving 1/2 tsp), and cook 3 minutes, stirring often; transfer asparagus to medium-sized bowl and toss with lemon juice; set aside

3) In medium-sized bowl, whisk eggs and milk; set aside

4) To same skillet, add onions (you should have enough oil left over from cooking asparagus but may have to add a bit more) and cook 5 minutes, stirring often; reduce heat to medium, stir in spinach and black pepper, and cook 1 minute; pour egg mixture into skillet and cook, stirring constantly 1-2 minutes  until eggs begin to set but are still quite wet; remove skillet from heat and scatter asparagus over top; bake in oven 12-15 minutes until frittata sets completely

5) Meanwhile, to small bowl add 2 tbsp reserved olive oil, vinegar, reserved 1/2 tsp sea salt, capers, parsley, and green onion; mix well and set aside

6) Sprinkle Parmesan cheese over top and cook additional 2 minutes until cheese melts; remove frittata from oven and spoon caper sauce over the top; serve immediately

Servings: 4

SCRAMBLED EGG FAJITAS

Love, love these Scrambled Egg Fajitas. Though I made them for dinner, I’ll definitely be serving them for breakfast in the future. Not only are they easy and fairly quick to assemble, but talk about yum (and clean plates)!

Egg Fajitas

Olive oil spray

8 corn tortillas

1 tbsp olive oil

5 green onions, chopped

2 tbsp diced jalapenos

1/2 tsp sea salt

1/4 cup chopped fresh cilantro

8 eggs, lightly beaten

1 cup chopped tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 200 degrees

2) Lightly spray both sides of each corn tortilla with spray olive oil; cook tortillas in large skillet over medium-high heat, about 30 seconds each side; stack on oven-safe plate, cover with aluminum foil, and place in oven to keep warm

3) To same skillet, add 1 tbsp olive oil and heat over medium-high; add green onions, jalapenos, sea salt and, stirring often, cook 3 minutes; reduce heat to medium and stir in cilantro

4) Pour beaten egg into skillet and cook, stirring often, until eggs are nearly set; stir in tomatoes and cook until eggs are set, about 1 minute; remove from heat and serve with warm corn tortillas and sliced avocado; enjoy!

Servings: 4

SAUSAGE GRAVY BREAKFAST CASSEROLE

Junior likes breakfast casseroles. Junior likes sausage gravy. Mom decided to combine the two and we are talking tasty! Though some breakfast casseroles can be on the dry side, not this one. The hot sausage gravy-soaked bread cubes keep the casserole moist and make it extra yum.

Sausage Gravy Breakfast Casserole

4 sausage patties

2 tbsp flour

3-3/4 cups milk, divided

1/2 tsp sea salt

1/4 tsp ground black pepper

4 cups cubed french bread

10 large eggs

3/4 cups grated cheese (I used triple cheddar blend)

1) Preheat oven to 375 degrees; lightly oil 9×13″ baking dish

2) To large skillet over medium-high heat, add sausage patties and cook 2-3 minutes each side until cooked through; remove patties from skillet, finely chop, and set aside

3) To rendered fat in skillet (you should have about 2 tbsp; if not, add a bit of oil) over medium heat, add flour and whisk continuously until well combined; gradually whisk in 3 cups of milk (reserving 3/4 cup) and continue whisking and breaking up lumps until mixture is smooth and thick; stir in salt, black pepper, and chopped sausage; remove from heat

4) Spread bread cubes over bottom of baking dish and pour sausage gravy over them; let soak 10 minutes

5) Meanwhile, beat eggs and reserved 3/4 cup milk in large bowl; pour egg mixture over sausage gravy-soaked bread cubes and bake in oven 45-50 minutes until just done in center; sprinkle cheese over top and cook additional 2-3 minutes until cheese melts; enjoy!

Servings: 6-8

HAM ‘N EGG BURGER CROISSANT

This Ham ‘N Egg Croissant is a tasty cross between breakfast and dinner. Though you can add mayonnaise or a bit of Dijon mustard to moisten up your sandwich, runny egg yolk is a tasty way to go–if you like that sort of thing 🙂

Ham and Egg Burger Croissant

1 lb ground beef

2 tbsp Worcestershire sauce

1/2 tsp sea salt

1/2 tsp ground black pepper

4 eggs

1 cup grated sharp cheddar cheese

4 thin slices deli ham

4 sandwich-sized croissants

1) In medium-sized bowl, mix ground beef, Worcestershire sauce, salt, and pepper; shape into 4 patties

2) Heat large skillet over medium-high; add patties to skillet and cook 4-5 minutes each side until burgers are cooked to your preference; transfer patties to plate and keep warm

3) Using same skillet, reduce heat to medium and crack 4 eggs in skillet (shouldn’t need to add oil); cook 1-2 minutes until white sets; flip eggs with a spatula; immediately top eggs with cheese, followed by ham, and flip again; cook 1-2 minutes until cheese melts between egg  and ham and yolk is cooked to your preference; remove from heat

4) Assemble sandwiches as follows: bottom half of croissant, egg-cheese-ham, burger, top half of croissant; serve it up!

Servings: 4

POTATO-POTATO-BACON TORTILLA

Potato-Potato being lovely little red potatoes and fabulously funky sweet potatoes. Then there’s the bacon–among other delicious ingredients that come together to make a wonderful meal. Many thanks to the Bacon Nation cookbook for the inspiring “Potato-Bacon Tortilla” that resulted in thumbs up all around. Lucky me, there’s a slice left over for my lunch tomorrow.

Potato-Potato-Bacon Tortilla

6 slices bacon

4 small red potatoes, cut into 1/2″ cubes

1 medium-sized sweet potato, peeled and cut into 1/2″ cubes

1 tsp sea salt, divided

1/2 tsp ground black pepper, divided

1 small red onion, diced

1 tbsp diced jalapeno pepper

9 eggs

1 cup diced tomatoes (I used quartered grape tomatoes)

olive oil (may or may not need)

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

1) Place broiler rack 6″ from broiler and preheat broiler

2) To large ovenproof skillet (I used cast iron) over medium-high heat, add bacon and fry each side 2-3 minutes until crisp; remove skillet from stove top, place bacon on paper towel-lined plate, and spoon off all but 2 tbsp of bacon fat from skillet (reserve balance for use later)

3) Return skillet to stove top and heat over medium; add red and sweet potatoes and stir to coat in bacon fat; season with 1/2 tsp salt (reserving 1/2 tsp) and 1/4 tsp black pepper (reserving 1/4 tsp); cook, stirring every few minutes, 15-20 minutes until a fork easily pierces potatoes; transfer potatoes to medium-sized mixing bowl and set aside

4) Add 1 tbsp reserved bacon fat to skillet and heat over medium; add onion and jalapeno and cook 5 minutes, stirring occasionally; remove skillet from heat and transfer onion mixture to bowl containing potatoes; set aside

5) Crack eggs into large mixing bowl, sprinkle with 1/2 tsp reserved salt and 1/4 tsp reserved pepper, and beat; gently stir potato-onion mixture and tomatoes into eggs; chop bacon

6) Return skillet to stove top, add 1 tbsp reserved bacon fat (if you don’t have any left, substitute olive oil), and heat over medium; pour egg mixture into skillet, scatter bacon over top, and cook (no stirring) about 3 minutes; gently pull tortilla from sides of skillet with spatula while tilting skillet to allow uncooked egg to flow underneath; reduce heat to low, cover skillet with lid, and cook 8-10 minutes until top is nearly set

7) Remove lid from skillet, sprinkle tortilla with Parmesan cheese, and place under broiler; broil 1-2 minutes until top of tortilla is set and cheese melts; remove from oven, sprinkle with parsley, and serve with a green salad; chow down!

Servings: 4-6