Tag: eggs

Breakfast, Egg Dishes, One Tablespoon Testosterone, Recipes

OTT: Sausage Egg Apple Strata

Sarah
ben
grrr!

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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Hello again.  I’m here to share another recipe with you, man-style.  For this edition, we’ll go the route of “breakfast for dinner.”  This is a concept that my wife really enjoys.  She could eat breakfast every meal of the day and this is not an exaggeration.  We had breakfast food at our wedding reception.  But even before I knew Sarah, I knew about breakfast for dinner.  In college, one of my roommates (one Patrick Hinker) and I used to occasionally splurge and make

good eats, good man

breakfast feasts for dinner.  This occasionally involved making 14 links of sausage, a dozen eggs, and a batch of pancakes…and consuming it entirely ourselves.  Ah yes, those were the days.  Now I have to think of something a bit more…mmm…refined to satisfy my roommate.  [Sarah here… Ben just got kicked for that and said, “but I love you!” All was forgiven. :)] And so this recipe may not have been a hit four or five years ago, but now it’s a hit with my wife.  The other reason I decided to make this recipe is because we’ve had a pound of ground sausage in our freezer for God only knows how long, and I wanted to do something about it.

Sausage Egg Apple Strata [from $5 Dinners]

Ingredients:

  • 6 slices bread (this can be of your choosing; you can pick what type of bread [we used Italian bread] and you can adjust the amounts depending on how bready you want yours [I probably would have cut back just a bit if I made it again]
  • 1 lb sausage (mild or spicy, your preference)
  • 1 chopped apple (I used Jazz)
  • 8 eggs
  • 1/2 c milk
  • salt and pepper to taste
  • 1/2 c cheese (guess what? you can choose the type of cheese too! I used cheddar.)

Directions:

Spray or grease a 9×13 cooking pan.  Vent your frustrations on the bread by tearing into pieces, but don’t get too carried away.  Keep those pieces of bread a halfway decent size.  Put the pieces of bread in the pan.  Brown the sausage on the stove and drain the excess grease.  Put the sausage in the pan with the bread.  Chop the apple and add that to the pan.  Mix the ingredient around in there a little bit.  In a separate medium bowl, whisk together the eggs, milk, salt, and pepper.  Refrigerate overnight.  The next day, preheat the oven to 350 degrees.  Cook the casserole for 45-55 minutes.  With about 5 minutes to go in the cooking, remove the casserole from the oven and sprinkle the cheese on top.  Put back in the oven to finish cooking.  When it’s done, enjoy thoroughly.

Click here for the printable version: Sausage Egg Apple Strata

Question of the Day:  So if you could only eat five foods for the rest of your life what, what would they be?

Breakfast, Egg Dishes, Recipes

Asiago Spinach Tomato Quiche

Sarah

Quiche is one of those dishes that I love but find difficult to make well at home. I don’t know what it is, but it always seems like my quiches burn, don’t cook through all the way, or are bland. Not this time though. I improvised off a recipe from a fun blog that I read regularly, The Runner’s Plate, and was oh-so-satisfied after this baby popped out of the oven on Monday evening for dinner.

The combination of spinach, tomatoes, and asiago cheese paired with eggs and cottage cheese and seasonings on a light tortilla shell crust was just right. Sometimes savory pie-type dishes with thick crusts are a little too much heavy, so I loved using whole wheat tortillas as the crust, and will definitely be replicating that technique again. The addition of asiago cheese was purely spontaneous, and a little goes a long way in making this dish utterly rich and decadent without being overwhelming. This Asiago Spinach Tomato Quiche was a filling dinner, but I could also see it being perfect for a special breakfast or holiday brunch. Yum!

Asiago Spinach Tomato Quiche [based from a recipe by The Runner’s Plate]

Ingredients:

  • 3 whole wheat tortillas
  • 1 cup Egg beaters [or 4 large eggs… I used Egg beaters because I had a free coupon]
  • 10 ounces frozen spinach, thawed and drained
  • 1 – 14.5 ounce can Italian seasoned diced tomatoes, drained
  • heaping 1/4 cup shredded asiago cheese
  • 1/2 cup fat free cottage cheese
  • 1/4 teaspoon paprika
  • generous amount of freshly ground black pepper [maybe 1/4- 1/2 teaspoon?]

Directions:

Preheat oven to 350 degrees. Spray a 9″ deep dish pie pan with cooking spray. Line with tortillas. In a large bowl, stir together eggs, spinach, tomatoes, asiago cheese, cottage cheese, and paprika. Season with pepper as desired. Pour into tortilla “crust” and bake for 35-40 minutes or until a knife inserted in the center comes out clean. [If necessary: Cover with foil, increase heat to 425 degrees and bake for an additional 20 minutes or until a knife inserted in the center comes out clean.] Let stand 5-10 minutes before cutting.

Click here for the printable version: Asiago Spinach Tomato Quiche

Main Dishes, Recipes, Sandwiches and Wraps

The Best Egg Salad I’ve Ever Had

Sarah

egg saladSo, I have to admit that I was a bit skeptical when I first saw this recipe on Joy the Baker’s site. Don’t get me wrong, I love egg salad. This egg salad is just… different. Chock-full of savory mustard, flavorful herbs, and fresh lemon, this egg salad is like no other. So what was my hesitation? Sounds good, right? The thing is… I just grew up despising mustard and only eating egg salad prepared with mayo and hard boiled eggs. My mom may have doctored her egg salad up, but I didn’t even like it with pickles. But I was intrigued, once I began to think about how much flavor herbs and lemon and even–gasp–mustard would add to the same old, same old lunchtime sandwich routine. The flavors of this egg salad are absolutely phenomenal. Every bite is great and draws me in for more. I can’t wait to make this again soon. 🙂

The Best Egg Salad I’ve Ever Had [from Joy the Baker]

Ingredients:

  • 8 hard boiled eggs, peeled and chopped into medium-sized pieces
  • 1/4 cup mayonnaise
  • heaping teaspoon whole grain dijon mustard
  • 1 teaspoon dried tarragon
  • 2 teaspoons dried parsley
  • 2 tablespoons finely diced sweet onions
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • salt and pepper to taste

Directions:

Combine eggs, mayonnaise, dijon mustard, herbs, onion, and lemon juice/zest in a bowl. Stir together with a fork, breaking up the egg. Season with salt and pepper to taste. Serve with crackers or on bread. You can store the leftovers in the refrigerator for 3-4 days.

Click here for the printable version: The Best Egg Salad