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
 

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

Thank God for Pop Tarts

Yep, I said it. I am NOT the mom making a big breakfast before school every morning. Nope. Never have been. Some of it can be attributed to the fact that while all of us love breakfast food, we don't really want to eat it until 10am, or better, at supper time. 

But also, the teenage boy just doesn't want to eat that much that early in the morning, which I can't say I blame him at all. His dad and I are neither one early morning eaters. We just can't eat as soon as we get out of bed. So, I'm satisfied if I can get a little something in him before he heads out the door. 

Oh and just so there isn't any confusion, the 2 year old? He has a nice breakfast every morning of usually oatmeal or cereal! 

I know so many of you do make breakfast every morning though, and you're always looking for quick, easy, yummy options. That's where today's recipe comes in. 

You can simply swap out ingredients to make these a hundred different ways, as long as you keep the base of eggs and milk the same. Plus you could make a big batch on the weekend, and keep them in the fridge to be reheated on busy mornings. I would guess they would last 3-4 days in an airtight container! Perfect for on the go too when the alarm doesn't go off on time!

We of course had these for supper one night, and the boys raved! Some hash browns, toast and fruit on the side and it was a full meal deal! So no matter what time of day you decide to serve them I bet your family loves them just as much!

Bacon Cheddar Egg Muffins

12 eggs

1/2 c. milk

1/2 c. shredded sharp cheddar cheese, extra for top

1/2 c. real bacon bits, extra for top

1/2 tsp. onion powder

Salt and Pepper to taste

Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine eggs, milk, onion powder, cheese, bacon, salt and pepper. Whisk well. Pour into muffin tin, filling each well about 2/3 full. Sprinkle with extra cheese and bacon. Bake for 25-30 minutes until eggs are set in the middle, checking with toothpick.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Kick Up Weekend Brunch

Brunch is one of my favorite things. See, I love breakfast foods, but I don't like breakfast. Or, shall I say I don't like breakfast at breakfast time. I've always been that way. Eating early in the morning just doesn't jive with my system. But give me some eggs, bacon and toast at about 10 am, or even noon, or for supper at 6 pm, and I'm a happy girl! 

So you can see why the idea of brunch appeals to me. Some of my favorite dishes, later in the morning when I'm ready for them. And one of my favorite things to order when we go out for brunch is an omelet. There is a diner here in Fort Wayne that serves them 100 different ways, and each one is as big as your head! 

But at home, omelets are a different story. I can't make them in a skillet to save my life. Seriously. I've tried. A lot. That is until I figured out I could easily let my oven do all the work while I take all the glory. Yep, bake 'em! Why not? It's just like a quiche with no crust. You get all the same flavors, but with no hassle of that dreaded skillet flip! 

This one will put a little kick into your brunch this weekend. Amazing Mexican ingredients take your ordinary eggs to the next level. Don't worry about the heat level though. Ya'll know I'm a wimp, so if I can eat it, anyone can. Add some toast and fresh fruit on the side and watch the family flock to the table. Truthfully though, this makes an amazing simple supper too! Who doesn't love breakfast for supper? 

If you love brunch as much as I do, but the menu has gotten a little stale, it's time to kick it up a notch with a little Southwestern flare!

Baked Southwestern Omelet

Originally Published on Indiana Dairy

8 eggs
1 c. milk
¾ c. Mexican blend cheese, plus extra for top
1 TBS dried minced onion
1 small can sliced mushrooms, drained well
½ green pepper, diced
1 (10 oz.) can diced tomatoes with green chilies, drained well
Salt and Pepper to taste
Chopped Chives
Salsa
Sour Cream

 Preheat oven to 350. Grease a 8 x 8 baking dish. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add mushrooms, green pepper, cheese and diced tomatoes.Stir to combine. Pour into prepared baking dish. Bake for 45-60 minutes until set and toothpick comes out clean. Garnish with extra cheese, salsa, sour cream and chives. Allow to sit 5 minutes before cutting to serve.

Shared at Weekend Potluck

Summer Time Classic {A Post For Earth Fare}

May is here, and in our house that means summer. Yes, I realize the official first day of our favorite season isn't until next month, but we don't care. Bring on the shorts, the flip flops, the sun, the picnics and the barbecues. 

As soon the calendar flipped from April 30th to May 1st my brain went to one place. Summer time food! Everything we crave all winter long, and all those dishes we look forward to every time we light up the grill. And nothing says summer cookout more than potato salad! 

It doesn't matter what you have cooking on the grill, a classic potato salad tastes great with it! Burgers, steaks, chicken, ribs, hot dogs....they all taste better with a big helping of tater salad next to it. We eat so much of it this time of year, I'm always looking for new ways to make it. This time, I found a way to combine breakfast with potato salad. Say what??!!! Well, okay not exactly, but kind of! 

Bacon and eggs. It's a breakfast staple. But this time they come together beautifully with potatoes and a creamy dressing. I'm not joking when I say I could eat the entire bowl of this myself! To me, a great potato salad will always have hard boiled eggs in it, and with the addition of crispy bacon, it's just over the top.

If you are lighting up the grill this week, give the family an update on a classic! I don't care what the calendar says folks, summer is here and we are ready to enjoy every bite! 

Bacon and Egg Potato Salad

From Taste of Home

2.5 lbs. red potatoes

6 slices bacon, cooked crisp and chopped

4 hard boiled eggs, chopped

1 small white onion, finely chopped

1 c. mayo

2 TBS dill relish

1 TBS white vinegar

1 TBS lemon juice

1 TBS yellow mustard

1/2 tsp. celery seed

1/2 tsp. dill weed

1/2 TBS dried parsley

Salt and Pepper to taste

Place potatoes in a large pot and cover with cold water. Boil until fork tender. Rinse with cold water. When cool enough to handle, chop. Transfer to a large bowl. Add eggs, onion and bacon. Set in fridge until chilled. In a small bowl combine mayo, relish, vinegar, lemon juice, mustard, celery seed, dill weed, parsley, salt and pepper. Whisk to combine. Pour over potato mixture. Stir very well to combine. Chill until ready to serve. 

Shared on The Country Cook May 8, 2015

Disclaimer: As a Field Editor for Taste of Home, I share this recipe as a volunteer. All thoughts and opinions are my own. I am NOT a paid employee. 

Breakfast For Dinner

By now, most of you know if I share a breakfast recipe with you, I didn't make it for breakfast at all. We are big fans of breakfast dishes, but we enjoy them for dinner more. So when I test out new morning time recipes, it's at the end of my day. But that's okay. One way I know a recipe will be a success is when I can tell it's something that could be enjoyed any time of day, making it even more versatile.

I really wanted to make sure I got this one posted soon because I realize so many of you are preparing for the house guests that are about to descend upon your home. Let's face it, some of them will come for turkey and stay on through until you ring in the New Year. Okay, not really, but it might seem like that. You know, like Cousin Eddie in Christmas Vacation.

If that sounds familiar to you, you're going to love this recipe. It's easy, and can feed a crowd on a budget! Plus, they are perfect for when the household is all getting up at different times. Make them first thing in the morning for the early birds, and the teenagers can reheat them for brunch when they finally roll out of bed at 11.

So many of us concentrate on what we are going to serve for family dinners or entertaining during the evening meal, sometimes remembering you actually have to feed those squatters, err, lovely family members, three meals a day can seem over whelming. Don't fret. I'm here to help, and I've brought along some yummy...and easy... breakfast burritos to help!

Baked Breakfast Burritos

8 eggs
1 package pre-cooked bacon, fried crisp and chopped
1 c. shredded taco cheese
8 oz. button mushrooms, sliced
1/4 c. sour cream
2 TBS butter
6 green onions, chopped, a few reserved for garnish
Salt and Pepper to taste
6 flour tortillas
Salsa

Preheat oven to 350. Grease a 11 x 7 baking dish. In a large skillet saute mushrooms and green onions until soft. Remove from skillet. In a large bowl whisk together eggs and sour cream. Cook in skillet until set to desired consistency. I kept mine just a little soft to allow for extra cooking in the oven. Combine mushrooms and bacon with egg mixture. Stir and cook until heated through. Fill the center of each tortilla with egg mixture. Sprinkle with cheese. Roll tightly. Place seam side down in baking dish. Spray with nonstick spray. Sprinkle with remaining cheese. Bake for 5-10 minutes until browned and cheese melted. Top with salsa and extra green onions.

Shared on The Country Cook Nov. 21, 2014

Breakfast at Very Good Recipes

Soul Food Saturday

Sometimes no matter what you do, you have a huge craving for something that you just can’t get rid of until you have that first bite; okay sometimes you really need the whole plate full. Am I right? This happened to be one of those days. And wouldn’t you know it; the first ingredient was still on my shopping list. So in comes another Internet search. Yep, you guessed it. I loved it enough to make a mountain of pancakes and then share the recipe with you. This baking mix is a good as the boxed stuff, maybe even better dare I say? I’ll let you decide! Grab a fork and your favorite pancake toppers, because this plate is nearly ready!

 

Homemade Baking Mix

 9 c.all purpose flour

1 c. dry buttermilk

5 tbs. baking powder

¼ c. sugar

1 tbs. salt

1 c. shortening

In a large bowl add flour, buttermilk, baking powder, sugar and salt. Stir to thoroughly combine. Add half of shortening add a time, and use pastry blender (or 2 forks) to cut into the dry ingredients. Add second half of shortening and continue until the mixture resembles corn meal. Store mix in air tight container, for up to 3 months.

 

Pancakes

  2 c. mix

1 c. water

 2 eggs

All your family favorite toppings- syrup, fruit, jellies, butter, or all the above!

 

In a medium bowl add mix, water, and eggs. Whisk to combine, and continue until smooth. Add ¼ c. amount to a greased pan or griddle. Flip when edges are dry. Cook until golden. Repeat with remaining batter.

 

Whether you love them topped with just butter, pieces of fruit on the side, or doused with your favorite syrup; these will definitely be a winner at your table as well. Enjoy!

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

Slow Cooker Summer Series Day 5

Whew, what a fun week it's been here on EMM. Did you catch all the amazing recipes for your slow cooker this summer? There were some great ones, both from me, and my fabulous blogger friends, so if you missed any, be sure to go check them out! 

Personally, I think I've saved the best for last. No summer time picnic or barbecue is complete without a good ole' potato salad. And when my friend told me she had a great recipe for one for the Crock Pot, well, let's just say I thought she was crazy. Why? Because when she told me, I assumed she meant a recipe for a warm potato salad; and then she revealed it was indeed a cold one. No way! Yep, it's true!

I think this is a great recipe because you could easily do the first part, preparing the potatoes the day before, and then finish it off the day of your party. I love recipes that allow me to do some prep work before hand, leading to a more stress free cook!

If you love deviled eggs as much as we do, you have to make this. Seriously, go get the ingredients today if you don't have them. This summer time staple is like if potato salad and deviled eggs got married and had a baby. No joke! All the flavors are there, perfectly blended together. 

Potato salad and cook-outs go together like lemonade and sunshine. And now, you can make this classic a little easier by putting your slow cooker to work. I would have never guessed I could do this, and am so excited to share my discovery with all of you!

Slow Cooker Deviled Egg Potato Salad Inspired By Get Crocked

10 medium potatoes, peeled, cut into 1 inch cubes and rinsed well

1/2 c. Italian Dressing

1/4 c. red wine vinegar

Water

3 kosher dill spears, diced

2 green onions, finely chopped

6 hard boiled eggs, chopped, reserve a few for garnish

3/4 c. mayo

2 TBS mustard

1 tsp. garlic salt

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Place potatoes in Crock Pot. Add Italian dressing and vinegar. Stir. Add enough water to cover potatoes. Cook on HIGH for 3-4 hours. Drain well. Set in fridge to cool. When cool, add eggs, pickles and green onions. Toss to combine. In a small bowl combine mayo, mustard, garlic salt, onion powder, paprika, salt and pepper. Stir. Pour over potato mixture. Stir to coat well. Set in fridge to chill until serving, at least an hour. Garnish with extra egg.

Shared on The Country Cook June 13, 2014

Soul Food Saturday #43

Breakfast for dinner? Sure. How about a breakfast burrito with the perfect amount of spice? Now that I have your attention, let's talk. With just a few items to chop these can be made on a busy weeknight, or a late morning breakfast. Bacon, egg, cheese, what could be a better combination? Grab a plate your going to want more than one.

Anytime of day Breakfast Burritos
2 tbs. butter
1 medium onion, diced
2 jalapenos, diced
6 strips bacon, chopped
8 eggs
2 tbs. Half and half
2 tsp. granulated garlic
2 c. Cheddar jack cheese
Salt to taste
4 large flour tortillas (or 8 medium)

In a medium skillet add butter and allow to melt. Add onions and jalapenos. Stir to combine. Cook until onions are clear. Add bacon, stir to combine. Cook until bacon is tender and cook through. In a small bowl add eggs, salt, garlic and half and half. Beat lightly to blend with seasoning. Add beaten eggs and stir gently to combine. Cook until eggs are cooked through. Add half cheese and remove from heat. Stir to combine and melt cheese. Place tortillas in a zip top bag, and seal. Pop in microwave for 30 seconds on 100% power.
Remove carefully, they will be hot. Separate tortillas gently, as to not tear them. In each tortilla add a quarter of eggs and a quarter of extra cheese. Fold up bottom and roll up. Repeat with rest of tortillas. Serve hot. Enjoy!

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.

No, Mommy Can't Do That

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins

1 (12 oz.) bag frozen chopped broccoli, thawed

1 (8 oz.) bag diced ham

1 (8 oz.) bag Mexican style cheese

12 eggs, beaten

Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013

 

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

Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs 

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly.  Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine.  Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Still Time For A Picnic

We are a picnic loving family. It's one of our favorite summertime rituals. But with Labor Day behind us, and the stores filling up with pumpkins and scarecrows, I have got to face the fact autumn is well on it's way. It's knocking on the door, just waiting for us to answer.

But there is no doubt we've still got some warm, sunny days ahead of us (I love Indian Summer days!!), so why not enjoy a picnic then too? Sounds like a great idea to me; and I've got the perfect dish for you picnic basket.

My mom and grandma have been making this macaroni salad for as long as I can remember. And I must admit, while I'm happy to be continuing the tradition, no matter how many times I make it myself, it will never taste as good as theirs. Never. I've given up!

If you love hard boiled eggs, or you love green olives, this pasta salad is going to become your new favorite. They are definitely what makes it unique and stand out from others I've had before. I can tell you first hand, I've seen this sitting on a table at a pot-luck, with other pasta salads, and it is always the first to go. Everyone loves it. Simple but scrumptious, those are the two perfect words to describe it.

Now, many of you might read this and say "I don't use Miracle Whip, will mayo work." Quite frankly, no. I am a mayo lover and 99% of the time it is all I have in the house, but when I know I'm going to be making this, I have to buy the other. Why? Well, first off, it is what grandma and mom have always used, and that means I don't mess with it. But I actually have tried it with mayo before, and it just doesn't taste the same. The "whip" has a little more tangy flavor, marrying so well with the mustard and briny olives. I guess to be fair though, you won't have anything to compare it to, so if you want to use mayo, I'm sure it will still be yummy, it's just not what our family is used to; and I always want to be completely honest with you.

If you live in an area of the country where it is picnic weather year round...lucky you! You can enjoy this anytime. But if you're like us, just trying to fit in a final picnic or backyard barbecue of the season before the autumn leaves begin to fall, be sure to add this to your menu!

Mom's Macaroni Salad

1 lb. rotini pasta, cooked, rinsed and drained

1 ( 10 oz.) jar green olives, sliced

1 small onion, finely chopped

6 hard boiled eggs, chopped

1 1/2 c. Miracle Whip (mayo does NOT taste the same in this dish)

3 TBS mustard

3 TBS sweet relish

1 tsp. celery seed

Salt and Pepper to taste

Paprika, for garnish

In a large bowl combine pasta, olives,  eggs and onions. In a small bowl whisk together Miracle Whip, mustard, relish, celery seed, salt and pepper. Pour over pasta mixture. Stir well to combine. Cover and chill until serving, at least 2 hours. Before serving, stir again and sprinkle with paprika.

Shared on The Country Cook Sept. 13, 2013