The Week Between

The next 7 days are sure to be a little foggy, kind of run together and always have us saying "What day is it?" For some reason that week between Christmas and New Year's always causes a little confusion. Kids are still out of school, many are off work, holiday guests are still hanging out- all of this is a recipe for not knowing if we are coming or going and having no clue what the date on the calendar is! 

I hope you had a wonderful Christmas filled with love, peace and joy. Our family was very blessed this year to be together, enjoy our traditions and of course have some very lovely gifts. 

If you're anything like me, you've got leftovers in the fridge, presents to put away and housework to catch up on. The weekly meal plan isn't made and heading to the grocery store is the last thing you want to do. However, if you've got family visiting through the new year, you need to come up with something to feed them!

In our house breakfast for supper is a weekly thing; and I'm always looking for ways to keep it new and fresh. I don't want to fall into an eggs or pancakes rut. "Brinner" is a great way to get a filling meal on the table that is also easy and budget friendly. Heck, the week I developed this recipe the boxes of frozen waffles were on sale for $.99! That is like finding money! 

If you've got extra mouths to feed this week, this fun and yummy meal will definitely help with the grocery bill. Or, if you're planning on a New Year's Day brunch, these are a new tradition to start! 

Frozen waffles are used as the tostada base with eggs, ham and white country gravy on top! It's like a great diner breakfast plate all in one bite! Serve them with some fresh fruit and you've got a full meal deal! 

I wish you all very happy and healthy New Year. May we all have good things in 2022; and maybe, just maybe a little extra human kindness can be included in all of our resolutions.

 

Waffle Tostadas

8 frozen waffles

8 slices cheddar cheese

8 eggs

8 slices deli brown sugar ham

3 TBS flour

3 TBS butter

2 cups milk

1 cup shredded cheddar cheese

5 Roma tomatoes, seeded and diced 

Preheat oven to 400. Melt butter in medium saucepan over medium heat. Add flour and whisk until smooth. Cook for 2-3 minutes. Pour in milk, slowly, whisking constantly. Once mixture bubbles, reduce heat to low and cook until thickened, about 5 minutes. Season well with salt and pepper. Keep warm and continue with recipe. 

Bake waffles on rimmed baking sheet for 5-8 minutes. While cooking, prepare eggs how you like. Once waffles are cooked, top each with a slice of cheese and return to oven for 1-2 minutes to melt. Once melted, top each with a slice of ham and egg. Pour gravy over top. Sprinkle with shredded cheese and diced tomatoes. Garnish with chives if desired.

 

Shared at Weekend Potluck

Dippy Eggs The Easy Way

What does your family call over easy eggs? I bet many of you just uttered "dippy" under your breath. Yep, our too. In fact, I grew up thinking it was just our family who referred to fried eggs with a runny yolk like that. It wasn't until I was a teenager, working at Bob Evans, that I learned just how many people know what dippy eggs are. In fact, I had lots of customers relieved when they would order and I knew exactly what they were talking about. 

Cooking the perfect dippy eggs in a skillet can sometimes be tricky. While I've almost mastered it over the years, I'm always up for an easier hack. Or in our case, a way for me to actually eat with the boys instead of cooking in batches, and being the last one to sit down. 

While I've made baked omelets and egg bites for a while, these were definitely a game changer! An entire dozen eggs, all cooked at the same time without grabbing the spatula! 

You want to start checking these about 10 minutes in. The whites need to be set, but the yolk still runny. Mine were perfectly cooked about 12 minutes in. The closer you get to 20 minutes, the more like hard boiled they will be. You can absolutely cook them longer if you prefer a yolk that is cooked through. 

I love baking up a batch of yummy muffins, but I also love that my muffin tin can do so much more! Now it can let us all have those dippy eggs we love with no flip needed!

 Baked Muffin Tin Eggs

1 dozen eggs

Canola Cooking Spray

Salt and Pepper

Preheat oven to 350. Spray muffin tin liberally with nonstick spray. Crack eggs into a separate bowl and transfer to muffin tin. Season with salt and pepper. Bake for 10-15 minutes and check. You want the whites set, but the yolks still runny. Around 20 minutes they will be more like hard boiled. Use a butter knife around each egg to remove from tin. 

 

 

Shared at Weekend Potluck

 

The Teenager Had A Brainstorm

 

 Have you seen the tortilla boats they have now? I realize I am probably late to the party, but they are a recent discovery in our house and they have been life changing! Seriously. Whoever came up with the idea deserves a big high five!

If you're like me and have been living under a rock, let me explain. Right there in the aisle next to the hard taco shells there are now these soft tortilla "boats" or bowls. They come in regular size (used in this recipe) and mini ones too. They also come in different flavors- corn, flour, or a mix of both. 

I don't know about you but tacos, hard or soft, are my little guy's nemesis. He loves them, but gets so frustrated when all the yummy insides fall out onto the plate, or mommy's favorite, his lap. These solve that problem completely. The meat, cheese, lettuce, and tomato all stay put while his little hands hold it. 

So, you're probably wondering where this story is going if you've looked at the picture and saw breakfast foods. It's actually brilliant. I had made tacos one night, and had mini boats leftover the next day. (For regular beef tacos, I like the mini size. For these breakfast boats I used the bigger ones.) Big brother was home doing school remotely, so I took the mini boats, filled them with scrambled eggs and cheese and he was thrilled. And that's when it happened. "Hey, mom! I bet these would be good if you made them into a breakfast burrito boat. Eggs, potatoes, gravy, cheese, bacon. Do you think you could do that?"

Challenge accepted! These might look like a lot of steps, but don't worry, they are super easy. While the potatoes cook you can whip up the gravy and scrambled eggs. Then it's just assembly. I like the flat tater tots for this because they line the bottom of each boat and act like a barrier. But diced or shredded hash browns would work too. I also used real bacon bits because I also have those on hand, but crumbed crispy bacon would be delicious. Anything you love in a breakfast burrito can easily be a passenger in your tortilla boat!

 I love that my kids are such foodies they can look at one dish and brainstorm what else we could do with it and use it in whole new creative way. If you've never tried to let your kids help you plan new meals, try it! It's a fantastic way to get them to try new things and become more adventurous eaters!

 Breakfast Burrito Boats

1 (8 count) package tortilla bowls/boats

7 eggs

2 1/2 c. milk, divided use

1 lb. pork sausage

1/4 c. flour

8 oz. shredded sharp cheddar cheese

2 packages real bacon bits

1 (30 oz.) bag frozen tater rounds, baked per bag directions

Salt and Pepper

Dried Chives 

Begin by baking tater rounds according to package directions. To make the sausage gravy. In a large skillet brown the pork sausage. Do not drain. Sprinkle with flour and cook for 1 minute. Slowly add 2 cups milk, stirring constantly. Bring to a boil. Reduce heat and simmer 10-15 minutes until thickened. Keep on warm burner. Whisk together eggs and 1/2 c. milk with salt and pepper. In a another skillet, sprayed with non stick spray, scramble eggs until cooked through. In each boat, layer tater rounds, top with scrambled eggs, bacon bits, sausage gravy and cheese. Garnish with chives. 

 

Shared at Weekend Potluck
 

Summer Breakfast....Well, Maybe Not

Summer break means I have the chance to make a big delicious breakfast for my boys every single morning! Ha! I can't even type that without giggling. Full transparency- that is SO not happening. See, none of us are huge breakfast eaters...at breakfast time. I love breakfast foods, but enjoy them much more for brunch, or supper. My husband and children are the same. Yes, my boys get fed every single morning, don't think I'm starving them. But it's something simple. Very simple.

Why am I posting a delicious breakfast recipe then? Uh...."brinner" of course. You know, breakfast for dinner. It's one of our favorite traditions, and I usually do it once a week. Plus, I know there are plenty of you out there who indeed do like to make this type of thing to make sure your family is full before they head out the door. And of course we can never go wrong with new ideas for a delicious. lazy weekend brunch.

This dish was inspired by a couple different things. There was something similar on the menu at Bob Evans when I was a waitress there...over 20 years ago. (Wow. That hurt to type. I am getting OLD)

The other comes from the teenager's favorite dish to order at our favorite Greek diner. It's an "everything but the kitchen sink" type of dish where all the yummy breakfast foods are in one skillet.

You can easily switch out the type of egg and protein for your favorite. Add some avocado and salsa for a Tex-Mex flare! This is simply a template for so many yummy combinations!

If you are one of those moms who are up early every day of summer making a big spread for your family to sit down to, my hat is off to you. I am many things, but that will never be one of them. Pop tarts and donut holes are my friends! But if you want a delicious brunch or breakfast for supper, I am totally your girl!

Country Biscuit Breakfast

1 (8 count) biscuits, baked according to directions

4 eggs, cooked to your likeness

8 slices bacon, cooked crisp

3 c. frozen diced potatoes, cooked according to directions

1 lb. pork sausage

1/4 c. flour

2 c. milk

Salt and Pepper

Shredded Cheese

Dried Parsley

While biscuits bake heat a large skillet over medium high heat. Brown sausage until no longer pink. Drain if necessary. Sprinkle flour over meat. Stir. Slowly add milk. Stir. Increase heat to high. Bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened, stirring often. When biscuits and eggs are cooked, place 1 1/2 biscuits on a plate. Top with a few spoonfuls of gravy. Add egg, then potatoes and 2 slices bacon each. Top with more sausage gravy. Sprinkle with cheese and parsley if desired. *NOTES* I fried my potatoes earlier in the day and reheated them in the oven while the biscuits baked. We like over easy (dippy) eggs with this, but scrambled and fried work well too. You could also use homemade home fries if you like. This makes enough for 4 portions.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Check Your Bananas

Do you have fresh bananas on the counter? Are they starting to look like a science experiment? If they are brown, even blackish, and starting to get squishy...they are PERFECT for this recipe!

How is grocery shopping for you these days? I haven't stepped foot in a grocery store in over a month. See, since Mr. E works in healthcare, he is already exposed to Covid 19 daily, so we decided it was smart for him to venture into the stores weekly.

And oh what an adventure it is! I don't just hand him a list and say see you in a couple hours. Oh no. See, when I was pregnant, both times, I was extremely sick. More so with Alex, but Max too. So for weeks he did the grocery shopping and I learned letting him loose with a list is not a good idea. Therefore, to avoid that disaster again, we virtual shop. Yep, he Facetimes me and I instruct him on what to get.

But here is the ironic part. Something happened to me when this whole quarantine started. Those first few shopping trips were a nightmare of empty shelves, revamping meal plans and substituting products. So now that stores are better stocked, I still find myself having him get things simply because they have them, and didn't at one point.

Case in point? Bananas. We already had some. But he found more. So I had him get a few. Now, my boys eat fresh fruit daily, and we go through a lot of it, but bananas go from green to black in about 35 minutes! So I found myself needed to use some up, and fast.

Banana bread came to mind instantly, but I only had 2 bananas. So muffins it was, and a small batch at that. But it was the perfect amount for us, and can easily be doubled for more.

They are perfect for a quick breakfast before your Zoom meetings, or a snack in the afternoon, since I know the kids are asking for those every 10 minutes!

I hope you're staying healthy and safe. Sheltering in place with as much ease as possible. We can all get through this quicker if we do what is asked. No doubt, some yummy muffins will make it a bit easier too!

Banana Bread Muffins

2 over ripe bananas, divided

1/2 c. white sugar

1 c. flour

1/2 tsp. vanilla

1/4 tsp. salt

1 tsp. baking soda

6 TBS butter, melted and cooled

1 egg

Preheat oven to 350. Grease muffin tin, or use papers. In a large bowl mash one banana with a fork. Add sugar. Whisk until well incorporated. Add butter, vanilla and egg. Whisk well. Add flour, sugar, baking soda and salt. Using a spatula, fold together until just mixed. Mash remaining banana and fold into batter. Fill wells 3/4 full. Bake for 20-25 minutes until toothpick comes out clean. Makes 6-9 muffins. 

Shared at Weekend Potluck

Grocery Shopping Today

Quarantine...Day....I don't even know. I've stopped counting. One day runs into the next. Every morning when I wake up, for just a second I find myself asking "what day is it and what do I have to do"...and then I remember. I'm not going anywhere. I'm not doing anything. Well, nothing of excitement that is. There is always stuff around the house to do.

Have you ventured out to the grocery store since this all began? We are weekly shoppers in this house. We don't have the space to have tons of stuff on hand. Yes, we have 2 chest freezers with our beef supply, which I'm so thankful for, but not a lot of cupboard space, and no pantry at all. So, I have always done a weekly store run.

Thus, we are those people who have to go out for essentials. Well, I say we, it's not. Adam goes. See, he works in healthcare, so he is already exposed daily, so we decided it was smartest for him to do the shopping as well. But we have a good system. I help him over the phone. I keep the list at home, and I guide him. Or we even Facetime so I can shop with him. It cuts down on him getting the wrong thing and/or adding things to the card he finds "necessary" that are in fact, not.  LOL

I planned on posting this recipe this week, because while I used deli ham for these tasty biscuit sandwiches, they would be super tasty with that leftover ham many of us will have in the fridge after Easter. But when I sat down to type this out, I almost decided not to because I know many of you are struggling to find things at the grocery, or aren't shopping at all.

After going back and forth for a while, I decided to still post. See, I need some normal in my life; and I assume most of you do as well. So I figure, even if some of you can't make these right now due to these crazy circumstances, you can always save the recipe for post quarantine as something to look forward to.

We are actually still having our big Easter dinner. Well, kind big. After we had to cancel our trip to Pennsylvania to visit my grandma and aunt, we were planning an Easter dinner here with my parents. But since Adam works where he does, we all decided that wasn't safe either, plus our governor extended our shelter in place order, so it will just be the 4 of us.

I'm making a spiral cut ham, mashed potatoes, noodles, hearts of palm salad, deviled eggs and a new lemon dessert. I'm looking forward to it, and I know my boys are too.

These are a terrific breakfast or brunch while you're working from home, or heck, maybe add these to your Easter menu. A simple brunch might be the holiday pick up you need! And if you don't have all the ingredients, use the recipe as a template and create something with what you do have!

However you're coping with these uncertain, sometimes scary, sometimes boring times, I hope you're staying safe and healthy. We wish you a very Happy Easter from our family to yours!

Everything Ham & Cheese Biscuits

8 count jumbo flaky biscuits

16 thin slices honey ham

8 slices Provolone cheese, cut into quarters

1 stick butter, melted

1 1/2 TBS Dijon mustard

1 TBS everything bagel seasoning

Preheat oven to 350. Bake biscuits for 10 minutes. Carefully split. Grease 9x13 baking dish. Place biscuit bottoms in dish.  Top each with 2 pieces ham, folded if necessary, 4 quarter pieces of cheese and top biscuit. In a medium bowl whisk together butter, mustard and seasoning. Pour over biscuits. Bake for 15 minutes until golden on top. *NOTE* Each biscuit is getting 1 piece of cheese, but cut into 4 smaller pieces to fit better. The bottoms of the biscuits are going to be extra brown and crispy, if you don't like them that way, reduce cooking time by a few minutes. 

Breakfast, Brunch or Supper

Many of you are planning those Easter brunch menus. Others might be wanting an idea for breakfast for supper this week. Or maybe you like to make a big family breakfast every weekend. If you fall into any of these categories, today's recipe is going to the top of your grocery list!

Imagine tater tots mixed with all the things we love about tasty loaded baked potato, baked together in one simple casserole Are you drooling yet?

Perfect with eggs and bacon, or as a side dish for your next burger night, this is as versatile as it is yummy. Plus, it's pretty wallet friendly too, so if you've got a big Easter guest list, this will help you stay on budget.

 Come home from sunrise Easter service, pop this in the oven and it can be done by the time the kids find all the eggs! Whip up some scrambled eggs, a fresh fruit salad and toast...and you've got a holiday brunch that is easy on you and delicious for your guests.

Loaded Tater Tot Casserole is the potato dish the kids will gobble up and the adults will want the recipe for.

Loaded Tater Tot Casserole

2 lb. frozen tater tots

16 oz. sour cream

1 can cream of chicken soup

1 envelope ranch dressing mix

2 (2.5 oz.) pouches real bacon bits

2 c. shredded mild shredded cheese

1/2 c. shredded fiesta blend cheese

1 TBS chopped green onions (green only)

1 tsp. dried parsley

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine soup, sour cream, bacon bits, 2 cups mild cheddar, and ranch mix. Stir to combine. Add frozen tater tots. Stir gently, to coat evenly. Transfer to baking dish. Sprinkle with 1/2 cup fiesta cheese and parsley. Bake for 45 minutes until bubbly and heated through. Garnish with green onions. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Another One From Amish Country

When I posted my Amish Casserole back at the beginning of the year, it was a huge hit. Both here, and on the Parade site, people couldn't get enough of it. With such success, my editor suggested I try my hand at a breakfast version as well. Challenge accepted!

If you tried the dinner variety and loved how simple it is, with on-hand ingredients, you will feel the same about the morning time one too! Nothing fancy here, just a hearty all in one meal perfect morning, noon or night!

I love having my eggs, sausage, and potatoes all in one bite! Add in some cheese and it's a bite made in heaven! Plus, this recipe is a great stepping off point. Maybe you have frozen shredded potatoes instead. Great. Feel like bacon instead of sausage? I think that would be delicious! Family doesn't groove on cottage cheese? Swap it out for some mozzarella, Swiss for even white cheddar! Got extra veggies in the fridge that need used? Throw those in too! See...the possibilities are endless!

With Easter coming next month, brunch is going to be a hot button topic! This would be fantastic to come home to after church, as the kids dig into their baskets! I would serve it with a fresh fruit salad, toast and call it a meal!

Oh, and those of you who love "brinner" like we do? (You know, breakfast for supper!) That's exactly when I made this, and the boys loved it! A great comfort casserole after a long day!

If you're looking for simple ideas for any breakfast, brunch or dinner, Easter or any other day, this definitely needs to go to the top of your list!

Amish Breakfast Casserole

6 large eggs, beaten

1 medium white onion, diced

4 c. frozen diced potatoes, thawed

2 c. shredded cheddar cheese

1 1/4 c. monterey jack cheese

1 1/2 c. large curd cottage cheese

1 lb. pork sausage

2 tsp. dried parsley

Salt and Pepper

Preheat oven to 350. Grease a 9x13 baking dish. In a skillet on medium high heat, brown sausage and onion until no longer pink, breaking meat up into small pieces. Drain well. In a large bowl whisk eggs. Add potatoes, 3 cheeses, sausage mixture, salt and pepper. Mix well. Transfer to baking dish. Sprinkle with parsley. Bake for 40-50 minutes until toothpick in center comes out clean. Let sit 10 minutes before cutting.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

Full Holiday House

Last week I gave you a recipe to help you get supper on the table for those holiday house guests that are about to descend! This week? I've got a delicious breakfast or brunch dish to do the same thing!

This is one of those side dishes I make morning, noon or night! It's great for a big holiday breakfast or brunch, but just as delicious for dinner too. We love it with everything from eggs to ham! In fact, I started making it after going to my husband's aunt's holiday party every year...where a huge ham and this were the main attractions!

Sure the big holiday meals are what everyone looks forward to, but you've got to eat other times too! Your full house will love waking up to this, or even coming home to it after that 4am shopping run on Black Friday.

And if you happen to be a planner, this would be amazing on Christmas morning too!

One of the best things about the holidays is having a house full of those people we love most in the world; but it can be one of the most stressful too. It's okay. It doesn't mean we love them any less, it just means we have to be creative when it comes to meal times...and make sure we've got some yummy, simple dishes in our back pocket, just like this!

Hashbrown Casserole

32 oz. bag frozen diced potatoes

2 c. shredded sharp cheddar cheese

1 can cream of chicken soup

1 c. sour cream

1 tsp. onion salt

Salt and Pepper

Dried Chives

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl mix frozen potatoes, soup, sour cream, 1 cup cheese, onion salt, salt and pepper. Transfer to baking dish. Bake 40 minutes. Sprinkle with remaining cheese and dried chives. Bake 5-7 minutes more until cheese is melted. Allow to sit for 5 minutes before serving. *NOTE* No need to thaw the potatoes. Just break up any large chunks before mixing. 

Shared at Weekend Potluck

Sunday Dinner at Grandma's Day 2 {A Gooseberry Patch Review & Giveaway}

If you didn't catch the first recipe I featured from Gooseberry Patch's new book on Wednesday, be sure to click here to see a yummy goulash your family is sure to love!

Today's dish was actually something I've been looking for a great recipe for quite some time now; but I could never find one "just right." Nothing exactly what I was looking for. Exactly what I had in mind. I was actually working on taking a bit from several different ones to make my own when this book came in the mail; and there it was! Like kismet! Fate!

I served this for supper on a chilly night (Yes, chilly in May. It was pathetic.) and it was so comforting! I think it would also make a fantastic Sunday brunch dish too. In fact, add some fresh fruit on the side and no matter what time of day you serve it, it's a meal! With potatoes, ham and cheese, it's an all-in-one casserole they whole family will devour! Think hash brown casserole on steroids! More cheese. Meat. Did I mention more cheese?

Sunday dinners at Grandma's are a tradition so many families enjoy and treasure. And now we have an entire book filled with fantastic, tasty recipes to try at our next one! Don't forget, you can win a copy of this great cookbook for yourself! Just click here for details!

Cheesy Ham and Potato Casserole 

Submitted by Tricia Roberson King George, VA Found on pg. 143

1 (32 oz.) bag frozen diced potatoes

1 lb. ham, chopped

2 green onions, chopped

1 (10 3/4 oz.) can cream of potato soup

1 (10 3/4 oz.) can cream of celery soup

1 c. milk

1 (8 oz.) container sour cream

2 c. shredded sharp cheddar cheese, divided

Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large bowl, combine all ingredients, except 1 c. cheese. Mix well to combine. Turn out into prepared dish. Bake uncovered for 1 hour. Sprinkle top with reserved cheese. Bake 30 additional minutes. Allow to stand for a few minutes before serving. *NOTE* I added a little dried parsley on top for some color.

Shared on The Country Cook May 29, 2015

The Great Butter Swap

The following is a sponsored post by Pompeian. All thoughts and opinions are my own. 

Did you know that August is National Olive Oil Month? Nope, me either! That is until my new friends at Pompeian Oil filled me in! 

Pompeian Olive Oil Company was founded in the hills of Tuscany, only to become America's first national brand of imported extra virgin olive oil. After establishing a headquarters in Baltimore in 1906, Pompeian began importing olive oil in bulk, then blending and bottling it fresh daily here in the U.S.—the only national brand of olive oil to do so.

Unlike many olive oils sold here, Pompeian is a blend of olive oils produced in various regions rather than from a single location or company owned grove. 

Their attention to detail and the pride they take in their products can definitely be experienced with every single bite of food you cook in their delicious oil. 

And what a better way to celebrate this month dedicated to all things olive oil than swapping Pompeian Oil for butter in one of your favorite recipes??!!?? 

If you are a butter lover, maybe you don't realize just how easy it is to do so. Well, the folks at Pompeian are here to help with this fabulous conversion chart! Have a recipe you love that includes butter, this handy chart will tell you exactly the amount of olive oil to use instead. They have taken all the guess work out of it! 

As a leader in the olive oil industry, and the #1 selling Extra Virgin Olive Oil in the U.S., Pompeian is celebrating National Olive Oil Month by launching the Pompeian Pledge. It's simple, fun and yummy! All they ask is for consumers nation wide to swap out butter for olive oil in their everyday recipes. 

To take the pledge, simply click here. To make it even more fun, 1,000 fans who sign up will be randomly selected to receive a gift from Pompeian (A free movie ticket redemption code and a coupon for free olive oil!!). Plus every week 5 additional fans will win a fun prize pack from Pompeian. 

Yep, I took the pledge! And the first recipe that came to mind was something with potatoes...for breakfast. See, when it's time to fry "taters" I would normally reach for the butter, so I knew it would be the perfect opportunity to do the olive oil swap. Well, I can tell you, it not only worked, but totally exceeded my expectations. Butter and potatoes just go together, and the flavors meld perfectly. But I can honestly say the flavor they had from cooking in Pompeian's amazing oil was just as delicious and gave them a beautiful golden color. 

Honestly this dish is a perfect one for breakfast, lunch, brunch or a simple supper, which is exactly what I made it for. A simple, hearty meal at the end of a long day the whole family will love!

Celebrate National Olive Oil Month by taking the Pompeian Pledge today! So, what recipe do you want to try with olive oil first???

Root Vegetable Breakfast Hash

3-4 large baking potatoes, peeled and diced

3 large carrots, peeled and diced

3 medium parsnips, peeled and diced

1 red bell pepper, diced

1 medium white onion, diced

3 TBS Pompeian Olive Oil

Dried Parsley

Salt and Pepper

2 eggs per person, cooked over easy

Red Pepper and Parsnips now shown

Heat oil over medium-high heat in a large skillet. 

Add potatoes, parsnips, onions, carrots and peppers. Season with salt and pepper. Stirring often, cook until slightly browned and tender-crisp, about 10 minutes. Reduce heat to low, cover and allow to finish cooking, about 10 additional minutes, stirring a couple times. In a separate skillet, cook eggs. Right before serving, sprinkle potato mixture with dried parsley. Spoon onto individual plates, topping with 2 eggs each and extra parsley. 

Shared on The Country Cook Aug. 22, 2014

This is a sponsored post written by me on behalf Pompeian

Recipes From Your Heart with Eggland's Best

Did you know February is American Heart Month? Well, it is, and I think it's a great opportunity to learn more about heart healthy living, including in the kitchen. And since February is also the "month of love", it's also a great time to serve your family a great tasting meal made with love, using Eggland's Best Eggs.

By using Eggland's Best eggs in your next recipe (Maybe even this one!), you are getting a high quality egg that has better taste, less saturated fat, and more nutrition. Have you tried EB's eggs before? If so, you know exactly what I'm talking about!  And if you haven't let me give you a few more reasons why they are a great addition to your everyday cooking and eating. Compared to other eggs, Eggland's Best eggs contain:

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

I don't know about you, but when I read things like that, it makes me happy to know I can feel good about giving my family something they love so much, like eggs, and still feel really good about what we are putting into our bodies. 

If you are always on the hunt for new breakfast or brunch ideas, than you will love this one. Or, if like us, one of your favorite things is breakfast for supper, this can easily be a simple weeknight meal; and one I think even the little ones will love. It has some very familiar flavors (think pizza) I suspect they will really enjoy, and be surprised you can get in a breakfast food! 

Oh, and my good friends at Eggland's Best has a pretty cool giveaway for one lucky EMM reader too! Just scroll down after the recipe for all the details!

This month, let's all try a little harder to remember our hearts, how hard they work for us, and do anything we can to make their job a little easier by living a more heart friendly life. 

Be sure to check out Eggland's Best on Facebook,Twitter, and Pinterest too!

Baked Italian Omelet

9 Eggland's Best extra large eggs

1 c. milk

8 oz. button mushrooms, sliced

2 TBS butter

1 bunch green onions, white and light green only, finely chopped

1 (2.25 oz) can sliced black olives, well drained

2 Roma tomatoes, seeded and finely chopped

2 tsp. Italian Seasoning

3/4 c. shredded cheddar cheese

Salt and Pepper to taste

Dried Parsley for garnish

Preheat oven to 375. Grease a 8 x 11 baking dish. In a large skillet over medium heat, melt butter. Saute mushrooms, until browned, about 5 minutes. Add green onions and black olives. Continuing sauteing for another 2 minutes. Add tomatoes and Italian seasoning. Stir to warm through. Remove from heat and transfer to a bowl to allow to slightly cool. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add cheese and mushroom mixture. Stir well. Transfer to baking dish. Bake for 35-40 minutes until set, or toothpick comes out clean. Sprinkle with parsley. Allow to stand 5 minutes before serving.

Shared on The Country Cook Feb. 7, 2014

***GIVEAWAY***

NOW CLOSED

ONE Winner Will Receive An Eggland's Best Gift Pack Including:

(1) $25 Visa Gift Card

(1) Plush EB Egg 

(2) Coupons for 1 FREE dozen eggs

*To Enter: Simply leaving me a comment telling me the FIRST thing you would make with your FREE eggs!

*Winner will be chosen randomly and notified via email. He/she will have 24 hours to claim prize or another winner will be chosen. 

*This is open to US Residents (NO PO Boxes) 18 years or older ONLY. 

*Contest Ends: Friday Feb. 7, 2014

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.

Breakfast For A Crowd

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes