Breakfast Pizza

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This was awesome!  We have a weekly tradition of pizza at our house and it's fun to find a fun variation.  Plus we LOVE brinner, so this was perfect for our family.

{What you need}

• 1 (8 ounce) package refrigerated crescent rolls
• 1 cup frozen hash brown potatoes, thawed
• 1/2 cup chopped bacon, cooked
• 1 cup shredded Cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

any other omelette-type toppings you'd like

• Preheat oven to 375 degrees F (190 degrees C).  Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised so that the beaten eggs don't run off the edges too much. Spoon bacon and any other of the toppings you chose over crust. Sprinkle with hash browns and top with cheddar cheese.  Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.  Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Inspired by this recipe.

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Breakfast Pie and Homemade Pie Crust

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This is a great savory breakfast pie, perfect for Easter Brunch!  You can play with the taste a little by adding cheeses of your choice, but we loved it with colby jack and mozzarella.  It would be awesome with cheddar and swiss, too.

{What you need}

1 pound ground beef

1/2 onion, chopped

1 cup mushrooms, sliced

3 eggs

1/2 cup milk

1/2 cup mayo

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 cup cheese of your choice

1 cup different cheese of your choice

{for the crust}

2 cups flour

1 cup shortening

1 teaspoon salt

1/2 cup water

Make the crust first:  In a large bowl combine flour and salt.  Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed.  Divide dough into two, one for the bottom and one for the top of the pie.  Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly.  Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.

*You can keep the dough in the fridge over night for optimal outcome, but I just used it right away and it was still delicious.

For the pie filling: In a large skillet, saute onions and mushrooms until onions start to become a little translucent.  Add the beef and cook thoroughly.  Drain the drippings and stir in garlic, oregano, salt, and pepper.  Remove from heat and let cool slightly.  In a separate bowl, beat eggs, milk, and mayo together.  Combine with the meat mixture.  Fold in cheeses and pour mixture into the prepared pie dish.  Cover pie with second portion of pie crust and seal off around the edges.  Bake at 350 for 15 minutes, then reduce heat to 300 and bake for 20-30 minutes more, or until an inserted knife comes out clean.  Let stand about ten minutes before cutting.  

Inspired by this recipe and this recipe

Baked Fritata Breakfast Casserole

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This was just a last minuted, throw-together-in-time-for-dinner-on-a-busy-day kinda meal.  And we ended up loving this dish!  It would be perfect for a brunch as well, or an Easter Morning breakfast.  So delicious.

{What you need}

2 1/2 pounds potatoes, peeled

1/2 large onion

2 eggs, beaten

1 1/4 cup Bisquick

1 teaspoon salt

1/2 teaspoon pepper

{that is about half of this recipe}

8 eggs, beaten

2-3 cups shredded cheddar cheese

1 small can diced green chilies, drained 

sour cream, guacamole, salsa, bacon bits, green onions, tomatoes, etc

Boil the potatoes for about 15 minutes, until they are soft.  Drain and put back in the pot.  With a cheese grater, grate the onion into the potato pot.  Add the 2 beaten eggs, Bisquick, salt and pepper.  Mash and mix until all the ingredients are evenly incorporated.  Grease a 9x13 casserole dish and mold the potato batter into the bottom of the dish.  Mix together the 8 beaten eggs, cheese, and green chilies and pour in the casserole dish over the potato dough base.  Bake at 350 for about 25 minutes, or until the center of the casserole no longer jiggles.  Serve hot, topped with your toppings of choice.

Poached Eggs and Asparagus

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This may be my new favorite mini meal!  It is so easy, delicious, and looks gorgeous, too.  Poaching eggs the old fashioned way may intimidate people, but I did it on my first try by following these steps exactly.

{What you need}

Water for boiling

1 bunch asparagus, washed and tough ends cut off

4 eggs

grated parmasean cheese

cooking spray

sea salt

pepper

Bring a pot of water to a boil.

On a tin foil-coverd cookie sheet, spray cooking spray and arrange the asparagus so that they are in a single layer.  Spray the asparagus with cooking spray and sprinkle with sea salt and pepper to taste.  Broil on high for 5 minutes and 20 seconds.

While they are cooking, poach the eggs, according to the steps listed in the link above.  When the asparagus is done,  divide onto four plates and sprinkle with grated parmesean cheese,  letting the heat melt it a little.  Place the poached egg on the asparagus and serve with garlic bread and grapes, or anything else you want!

Compliments of Gina at Skinnytastes

Spinach Mushroom Omelette

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Fast. Healthy. Delicious! John was sick one night and didn't have a huge appetite so we thought we'd go with a lighter dinner and this hit the spot for both of us. We LOVE mushrooms and spinach so we put in more than this recipe calls for. I thought I'd leave it basic for those of you who aren't major cravers like us. If you are then by all means, heap it on! We served this with grapes and english muffins. Sooo nummy.

{What you need}

6 eggs (or egg whites if you're going light)

10 mushrooms sliced

1/2 cup frozen spinach

1/4 cup milk (or water if you're going light)

1/4 teaspoon nutmeg

1 teaspoon onion powder

1 cup grated mozzarella cheese (or swiss if you're going heavy)

salt and pepper to taste

Drizzle a little olive oil in a non-stick frying pan and heat. Place sliced mushrooms in one layer in the pan, do not crowd. Saute for about 7 minutes or until golden brown. Add frozen spinach, crumbled around the pan. Saute for an additional 5 minutes or so. In a separate bowl whisk together eggs, milk, nutmeg and onion powder. Pour egg mixture into frying pan and fold until almost fully cooked. Add cheese very last. Season to taste with salt and pepper.

Easy Egg Casserole

{What you need}

15 beaten eggs

1 lb. sharp or medium cheddar cheese, grated

2 small cans chopped green chilies, drained

{Possible toppings}

sour cream

salsa

guacamole

bacon bits

mushrooms

green onions

cheese

cut tomatoes

etc.

Stir cheese and chilies into beaten eggs. Pour into a greased 9x13 inch dish.

Bake at 350 degrees for 20-25 minutes or until set.

Do not over-bake!

Cut into squares and serve buffet style with toppings laid out to choose from.

The only trick is to make sure you don’t cook it too long. As soon as I can move the pan without the center of the eggs moving I take it out.

This dish is great for brunches, showers, and larger parties, etc...

It is so easy and makes loads at a time!

(Compliments of Sandi Eberhardt)