Egg Dishes – Page 2 – The Pajama Chef

Freezer Breakfast Burritos

February 23, 2015February 21, 2015 Sarah

These make-ahead freezer breakfast burritos are the key to Ben’s heart! They’re full of potatoes, sausage, and cheesy eggs and taste great!

Ben’s always excited when eggs go on sale because he knows that means it’s time for me to make another batch of freezer breakfast burritos for him! He absolutely loves these things, and I have to admit–I do too. 🙂 They’re great to keep in the freezer for busy mornings. Since Ben has started teaching, we’re on a slightly different [read: early] schedule. I love sending him off to work with a good breakfast, even though that sounds so 1950s housewife. 🙂 But what I don’t love is waking up at 5:20 to make him that breakfast. Enter freezer breakfast burritos! There when you need ’em!

I have to admit that I’ve been making these burritos off and on for years. When we lived in Indiana, Ben worked 10 minutes from home and he’d often take his breakfast to work so he could use as much of his morning for other things, like sleeping in and working out. Now he usually eats them at home before I get up. Works for me either way!

One of the greatest things about these burritos is that they are super customizable. I’ve made them with bacon instead of sausage, and occasionally I’ll sneak some veggies in there with the eggs like peppers, onion, or spinach. Spinach was not his fave addition to these burritos but I liked it! 🙂 I’ve even done a Mexican version, with black beans and salsa instead of sausage, and taco seasoning instead of fresh herbs. No matter how you make ’em, these are a great addition to your freezer. Ben’s even been known to take them for lunch occasionally.

The recipe below reflects the amounts I usually use when making these burritos–1 egg per tortilla, 1/2 pound sausage and 1 cup cheese per 10 tortillas. Though you can buy large burrito-size tortillas, I make mine with fajita size tortillas because that’s a better serving size for us. I think there’s about 1/2 cup filling in each burrito but you could certainly adjust the recipe to make bigger burritos if you have more of an appetite. 🙂 These are a great breakfast alone, or can also be served with a piece of fruit or some yogurt. Enjoy!

one year ago: Strawberry Chocolate Chip Cookie Bars
two years ago: Asian Peanut Veggie Dip
three years ago: Avocado Egg Salad
four years ago: African Peanut Pineapple Stew

Freezer Breakfast Burritos

Servings: 10
Time: 30 minutes
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Ingredients:

1/2 pound breakfast sausage
1 cup potatoes, shredded [from 1 large or 2 small russet potatoes]
10 eggs
1/3 cup loosely packed chopped fresh herbs, of choice – parsley, cilantro, dill, oregano, etc. – I usually use a combination or about 1 tablespoon [total] dried herbs
freshly ground pepper, to taste
10 flour tortillas – I usually use fajita size but burrito size would work too–you may just need more filling
4-6 ounces shredded cheddar cheese
Sriracha sauce, optional

Directions:

In a skillet set over medium heat, brown sausage and discard almost all the grease. Return sausage to pan. Add potatoes and cook on low heat for 3-5 minutes, until translucent, then set aside.

Crack all the eggs in a medium bowl, then whisk in herbs and pepper. Add to another skillet set over medium-low heat, cooking until just set. It’s okay if the eggs are a little runnier than you might normally eat them since they will be cooked again in the microwave later.

Assemble the burritos by dividing the sausage and potato mixture between the tortillas, then topping with eggs and a little cheese. This should be about 1/2 cup filling per burrito. Drizzle some Sriracha over the cheese if desired, then roll burritos. Wrap in a piece of foil or Saran wrap, then place in a freezer safe gallon size ziptop bag. Freeze for up to 2 months, if they last that long! When ready to eat, remove wrapping and heat in a paper towel for 90 seconds-2 minutes. Eat immediately.

Breakfast, Egg Dishes, Recipes

Earthy Frittata

August 15, 2014August 14, 2014 Sarah

This frittata combines earthy mushrooms, yellow squash, and oregano with sweet corn for a wonderful savory summer meal. The cheesy, crunchy topping will make you come back for seconds and thirds!

I first fell in love with frittatas a few summers ago when we got a CSA through a vendor at our local farmer’s market. Man, I miss that farmer’s market so much. I just haven’t found one in Nashville that compares! :(But that’s alright, Nashville wins in plenty of other ways [read: BBQ. beautiful parks. our awesome church. our cats getting along. I could go on and on and on.]. Maybe someday I’ll find a farmer’s market I adore. But back to this frittata. It is gooooooood! And chock-ful of all your summer favorites, ready to eat hot or cold for breakfast, lunch, or dinner!

Though I still make this kale frittata more often than a certain husband of mine might like, I do try to branch out in my frittata-making. Aside from this pizza frittata, I think this one is the most different, simply because of the crunchy topping. I usually finish off my frittatas with a sprinkling of cheese on top but now I know the secret for impressing Ben with a frittata: add cheese AND panko! Seriously! It sounds weird to add bread crumbs to an egg dish, but it works! It almost makes this healthy meal into a hearty comfort food casserole, and almost keeps him occupied enough not to notice the mushrooms [which aren’t his favorite thing ever]. I used shiitake mushrooms because Ben likes those more than traditional white mushrooms, but either can work.

The best thing with frittatas is that they are totally customizable, so feel free to play around with the mix-ins. Use zucchini instead of squash, or tomatoes instead of corn. Use another herb or a different type of cheese. But don’t forget about the topping… it’s what really makes this frittata stand out! Enjoy!

two years ago: Oatmeal Buttermilk Bread
three years ago: Pillow Cookies
four years ago: Tomato Pie

Earthy Frittata

Servings: 4
Time: 30 minutes active + 30 minutes for squash to rest
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Ingredients:

1 medium yellow squash, thinly sliced
salt
1 tablespoon butter
4 ounces shiitake mushrooms, sliced [white mushrooms also would be fine]
kernels from one ear of corn
crushed red pepper
8 eggs
2-3 sprigs Greek oregano [or 1/2 teaspoon dried oregano]
2 tablespoons water
2 ounces Swiss cheese, grated
1/4 cup Parmesan Herb Panko breadcrumbs [or add a little Italian seasoning and a dash of Parmesan to regular toasted breadcrumbs or Panko]

Directions:

Place sliced yellow squash in a large colander in the sink. Sprinkle with salt and let rest for 30 minutes to draw out excess moisture. Roll in a clean kitchen towel and gently press squash to dry and draw out moisture.

Preheat oven to 400 degrees.

Meanwhile, in a 10 inch oven proof skillet, melt butter over medium heat. When hot, add squash and mushrooms and cook 3-4 minutes until they begin to soften. Add corn and season with crushed red pepper and stir to combine. Cook another minute or so.

Whisk eggs, oregano, and water together, then pour into skillet, taking care to distribute vegetables evenly throughout egg mixture. Reduce heat to medium-low, cover, and cook for 10 minutes until eggs are starting to set.

Next, top frittata with cheese and breadcrumbs, then bake for 10-15 minutes or until eggs are fully set and cheese is melted. Let rest for 5 minutes before serving.

Breakfast, Egg Dishes, Recipes

Lightened Up Cheesy Sausage Grits Breakfast Casserole

March 24, 2014March 25, 2014 Sarah

Since moving South, Ben and I have been exposed to many new things. From language [y’all] to restaurants [meat and threes] to just a slower pace [though Nashville isn’t quite as sloooow as other places in the South], life here is different. We love it here, but have become pretty proud of our Northern roots. Case in point: my birthday is coming up next month and I am begging Ben to get me a super sweet Indiana-shaped pendant necklace from an etsy shop. Gotta support Indiana from afar!! Though there are some areas/stereotypes of Southern culture that we don’t embrace, there is one MAJOR one that we do: the food! And what is more Southern than grits?

I actually [willingly] ate grits before moving to Nashville, but they are all over the place here, but these… oh my… THESE are the best I’ve ever had! It’s probably because they were made in the South. 🙂 I don’t think it was the cheese that helped, do you?

This breakfast casserole is a fun alternative to the traditional potato-based breakfast casserole. The leftovers fed us breakfast [and lunch and dinner] for days, which is absolutely wonderful for busy weekday mornings. Though it seems pretty funny to call this recipe “lightened up” because it’s so indulgent, it is light compared to many recipes.

Serve this casserole with fruit, potatoes, toast, or any other traditional breakfast sides and I can guarantee you this meal will be absolutely devoured, day after day! It is so good. Enjoy!

one year ago: Lemon Cake with Lemon Curd Filling and Vanilla Cream Cheese Frosting
two years ago: Crock Pot Honey Sesame Chicken
three years ago: Sweet and Spicy Peanut Soup

Lightened Up Cheesy Sausage Grits Breakfast Casserole [adapted from South Your Mouth]
click to print

Ingredients:

2 cups water
2 cups low sodium chicken broth
1 1/4 cups quick-cooking grits
1 pound breakfast sausage [regular or turkey]
6 ounces extra sharp cheddar cheese, shredded
8 ounces skim milk
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, optional
5 egg whites, beaten
3 eggs, beaten

Directions:

Preheat oven to 350 degrees.

Bring water and chicken broth to a boil in a large saucepan. Stir in grits and reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.

Brown sausage in a large skillet, breaking apart with a wooden spoon to crumble. Drain well and set aside.

Add cheese, milk, butter, garlic powder, paprika, and cayenne to the grits. Stir until the cheese melts, then stir in sausage and eggs/egg whites.

Pour mixture into a 9×13 baking dish. Bake for 45-50 minutes, or until golden and bubbly. A knife inserted in the center should come out clean. Let stand 15 minutes before serving.

Time: 90 minutes [20 minutes active].

Yield: 16 servings.

Notes: 6 whole eggs can be used instead of the 5 egg whites/3 egg combo that I chose. To make ahead, prepare casserole as directed then cover and refrigerate overnight. Let rest at room temperature for 30 minutes before baking as directed above.

Linked up with: Tuesday Talent Show.

Breakfast, Egg Dishes, Recipes

Pizza Frittata

November 6, 2013November 5, 2013 Sarah

So, what’s better than pizza? If your answer is pizza, you are definitely right. And if you’re confused, look no further than this AWESOME breakfast, lunch, dinner, or brinner recipe for PIZZA Frittata! Woohoo. Welcome to deliciousness, folks!

Whenever I’m in a bind with my menu plan for the week, I turn to one of my standbys: black beans and rice [cheap and tasty], breakfast for dinner [indulgent because this usually turns into pancakes for dinner], or a frittata [easy, cheap, and totally customizable]. What do these dishes have in common? They are all cheap [read: so I can spend more cash $$$$ on fun ingredients like mini chocolate chips], all things that I love [convenient, right?], and made from pantry staples that I always have around. Problem is… Ben gets really tired of all those dishes, really fast. Especially frittatas. Probably cause I stuff them full of my favorite veggies like kale and bell peppers. Ha ha, poor guy. But because I love him so, sometimes I experiment.

Experiments can be good or bad, and occasionally, they can be excellent, as was the case with this PIZZA Frittata. Sorry for shouting, I’m just excited. This frittata tasted just like a pizza, except instead of a chewy, carb-licious crust, you’ve got a soft egg base. It doesn’t taste like eggs, so don’t you worry–these aren’t pizza eggs. All you can taste are the flavors of pizza: garlic and onion, herbs, tomatoes, and cheeeeese. Lots of flavorful cheese! Our pizza toppings included fire roasted red peppers and pepperoni, but feel free to sub out for your favorites. I think italian sausage, bell peppers, mushrooms, or ham would be pretty tasty in the future too.

Though this frittata is a bit more work than the typical frittatas I make, it’s definitely worth it and makes a great anytime meal with some fruit or a salad. Hope you enjoy! 🙂

one year ago: Pumpkin Cornbread
two years ago: Honey Whole Wheat English Muffins
three years ago: Pumpkin French Toast Sandwich

Pizza Frittata [adapted from Rachael Ray Magazine, July/August 2012]
click to print

Ingredients:

1 tablespoon canola oil
1/4 cup onion, diced
2 cloves garlic, minced
freshly ground black pepper
1/4 cup fire roasted red peppers, chopped [from a jar]
6 eggs
1/2 cup skim milk
3/4 teaspoon dried oregano [or several tablespoons fresh oregano]
1/2 teaspoon dried parsley [or several tablespoons fresh chopped parsley]
3 ounces grated Mozzarella cheese, halved
1 ounce grated Parmesan cheese, halved
8 ounces tomato sauce, halved
12 pieces pepperoni

Directions:

In a 10 inch skillet, heat canola oil over medium heat.

While oil is heating, whisk together eggs, milk, oregano, parsley, half of both cheeses, and half of the tomato sauce.

When oil is hot, add onion and cook until softened, about 2-3 minutes. Then add garlic and cook for 30 seconds until fragrant. Season with pepper, then add red peppers to skillet.

Pour egg mixture over vegetables, then evenly top with pepperoni. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. Cook for 10-12 minutes.

Meanwhile, heat oven to 400 degrees.

When eggs are almost set, drizzle with remaining tomato sauce and top with remaining cheese. Place in the oven to cook for 15 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Time: 40 minutes.

Yield: 4 servings.

Breakfast, Egg Dishes, Recipes

Eggplant Potato Frittata for Two [or a crowd]

July 17, 2013July 17, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from September 8, 2011… I need to make this again soon!

Q: How do you get a husband (or kids) to eat eggplant?

A: With eggs, cheese, and potato of course!

This summer my husband and I joined a CSA for the first time. CSA stands for “Community Supported Agriculture” and is basically a chance to purchase a basket of produce each week from a local farmer. You can read more about our experience here, but for the most part, it’s been great–and it lasts until early November so we still have several months to go! I love that my CSA basket has items that I would never purchase on my own… but sometimes it does create challenges, like when you have an eggplant-hating husband and you receive a pint full of those purple vegetables.

Enter the frittata, also known in my kitchen as a “miracle vegetable hider” or just plain “delicious.” A frittata is a crustless quiche, prepared mostly on the stove but thrown in the oven for a delicious finishing touch. Frittatas sound complex, but are really simple to prepare and make a great, filling dinner on a busy night or an impressive looking meal for company.

Over the past few months, we’ve had the opportunity to make many combinations of frittatas with different vegetables and herbs. It’s amazing what egg and cheese can do! This is my latest version–sweet, chewy eggplant combined with familiar, comforting potatoes was a winner in our book, and I hope you enjoy it too!

Eggplant Potato Frittata for Two [adapted from In Praise of Leftovers and The Pajama Chef]
click to print

Ingredients:

olive oil
3/4 cup potato, cut into very thin rounds
3 small eggplants, chopped [about 3/4 cup]
4 eggs
1 tablespoon water
3 tablespoons fresh herbs, chopped [I used basil] or 1 tablespoon dried herbs
salt and pepper
1/2 cup shredded cheese [I used mozzarella]

Directions:

Preheat oven to 350 degrees.

Heat a small, ovenproof, non-stick skillet over medium heat. Add a little oil [once around the pan], then add potato and eggplant. Cook 4-5 minutes or until soft, stirring frequently.

Meanwhile, beat eggs, water, and herbs together in a small bowl. Season with salt and pepper.

After vegetables are soft, pour in egg mixture and use a spatula to evenly distribute vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. When eggs are almost set, top with cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Note: Recipe can be easily doubled, tripled, etc. as needed, but leftovers aren’t the best so just make what will be consumed in one meal if possible.

Yield: 2 servings.

Time: 30 minutes.

Linked up with: What’s Cookin’ Wednesday.