Sweet Potato Breakfast Skillet with Bacon

Do I seriously need to say anything more? I've made it a bunch and it's delightful.

Photo Credit to Allergy Free Alaska

12 ounces of bacon, cut into 1-inch pieces {or 16 ounces...}
Additional bacon fat, lard, ghee, or coconut oil
5 cups diced sweet potatoes (about a 1/2 inch dice)*
4 cups diced zucchini
1 cup chopped onion
1 red bell pepper, chopped
6 large eggs
Black pepper to taste

In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
Preheat oven to 400 degrees (F).
Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
Stir in bacon pieces. Remove from heat.
Make 6 wells in the potato and veggie mixture; break one egg into each well.
Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

*Note: Cut all veggies the night before to save tons of time in the morning.

Recipe Source: Allergy Free Alaska

Sweet Potato Crusted Spinach Quiche

Healthy and delicious. I love sweet potatoes!

Photo Credit to Fourteen Forty

Sweet Potato Crusted Spinach Quiche
2 medium sweet potatoes
Olive oil spray
1 bunch spinach
1/2 small onion
1 clove garlic
4 eggs
1 cup grated fresh mozzarella
Spring herbs (dill, parsley, chives) to taste
1 tablespoon organic white miso {I actually used tahini...this is optional}
1/4 cup white cheddar cheese
1/4 cup parmesan cheese
Sea salt and pepper to taste

Peel sweet potatoes and slice thinly with a food processor.
Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
Blend eggs and mozzarella in a medium bowl. Add herbs, white cheddar cheese, and miso {or tahini or nothing}.
Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with parmesan cheese on top.
In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
Tastes best a little warm.

Recipe Source: Slightly adapted from Fourteen Forty

Veggie Ham and Egg Cheese Bake

I love hearty veggie breakfasts. This one was great to prep cut everything the night before.

Photo Credit to Skinnytaste

Veggie Ham & Egg Cheese Bake
2 cups shredded reduced fat sharp cheddar
1 tbsp olive oil
1/3 cup sliced scallions
5 oz sliced shiitake mushrooms {or regular}
1/2 cup chopped red bell pepper
7 oz finely diced lean ham steak
3/4 cup diced tomatoes, seeded
1 cup finely chopped broccoli florets
7 large whole eggs
5 large egg whites
1/4 cup fat free milk
1/2 tsp kosher salt
1/4 tsp ground black pepper
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Recipe Source: Skinnytaste

Puffy Pancakes with Nutty Banana Butterscotch

Another awesome from my mother in law. I love her recipes because most of the time its just a better
version of what I'm already doing! Like this one. It's simply german pancakes with a delicious banana super sauce on top. So amazing.

Photo Credit to Me (I know, you love the plates…)

Puffy Pancakes with Nutty Banana Butterscotch
1 cup brown sugar

4 tablespoons margarine

1/2 cup sour cream

pinch salt

2 bananas, sliced thin

1/2 cup walnuts, chopped

Make german pancakes. While cooking, heat in saucepan over medium heat the sugar, margarine, sour cream and salt for about 5 minutes. Then add bananas and heat through. Drizzle the sauce over the pancakes and sprinkle with nuts.

Recipe Source: Sharrie Webster

Omelette in a Bag

Omelettes are delicious but I hate cooking them. I'm really awful at it. But eggs with tomatoes, mushrooms, avocados, cheese, ham, bacon….the list gets longer and I get happier. This is an awesome way of doing it. Super simple, everyone can make their own at the same time, and it's a great way of making them while camping!

Photo Credit to Favorite Family Recipes

Omelette in a Bag

2 eggs {Yes, two eggs is enough for one omelette}
1 Tbsp. water

additional ingredients (to your liking):
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)

Optional Toppings:
Salt & pepper
Sour cream
salsa
avocado
guacamole
(any additional topping ingredients you like)

Bring a large pot of water to a boil (appx. 2/3 full)
While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water.
Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smoosh the ingredients around a little bit to get an even distribution.
Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes). Make sure the tops of the bag don't hang out over the edge of the pot, especially if you are doing it over a fire-- you don't want the plastic to melt.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

Recipe Source: Favorite Family Recipes

Ham & Cheese Soufflé Roll

Never had I had a soufflé roll before January. And now, I have. And is my life better? Yes, yes I would say it is. Much better in fact. I can't even imagine a chocolate soufflé, but it makes me super excited because this ham & cheese one rocked my world.

Photo Credit to Our Best Bites

Ham & Cheese Souffle Roll

4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or porvolone cheese
Sauce- see options at end.
Parchment paper

Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.

Meanwhile, place a long sheet of parchment paper on a large baking sheet. After baking souffle immediately loosen edges of souffle from baking pan.  Invert soufflé onto the parchment-lined baking sheet. Carefully peel off parchment.

Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use parchment on baking sheet to lift and help roll up souffle. Don’t roll the paper inside. Use it to lift soufflé roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.

Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). If desired, spoon a little sauce over the top. Slice with a serrated knife; serve with remaining sauce. If desired, garnish with snipped parsley.

BHG Parsley Sauce {This is the one we used and it was awe.some.}: In a blender or food processor combine 1/2 C ligthly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil. Cover and blend or process until finely chopped. Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs dijon mustard, and 1/4 tsp salt. Cover and blend or process for 10-20 seconds or until mixture is slightly thickened. Don’t over process, or you’ll make butter! You can make to this point ahead of time and store in fridge. When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Low-Cal Parsley Sauce: For these photos I made my own, lighter version of this sauce by making my Guiltless Alfredo Sauce. Decrease milk to 1 1/2 C and to the blender mixture add 1/2 C roughly chopped parsley, 1 tsp dried basil, 2 green onions (roughly chopped), and 1 Tbs dijon mustard. Follow the rest of the recipe as directed.

Recipe Source: Our Best Bites

*Note: Click on the above link at Our Best Bites for wonderful "how to" photos

{Overnight} Sausage and Egg Casserole

Umm…oober delicious. Especially all the cheese. Although, I might cut down on that next time I make it, just to make it a little more healthy {or something…}.

Photo Credit to Our Best Bites

Overnight Sausage and Egg Casserole
6-8 slices bread {I used wheat
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese {could use half pepperjack for some spice}
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9×13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refrigerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.

Recipe Source: Slightly adapted from Our Best Bites

Breakfast Pizza

Breakfast is the new dinner. I have fallen in love with breakfast...about the time I fell in love with my husband. Thank you mil and hubby! My life is so much better.

Photo Credit to Jimmy Dean

Breakfast Pizza
1 can refrigerated crescent rolls

1 lb cooked sausage/ham

1 cup hash browns

1 cup grated cheddar

3 eggs, beat lightly

3 tablespoons milk

1/2 teaspoon salt

1 teaspoon pepper

3 tablespoons of: red & green peppers, reen onions, mushrooms etc.

2 tablespoons parmesan cheese

Preheat to 375. Smoosh crescent roll triangles for circle crust on 12' pizza pan, sealing edges together. Top with veggies, cheese, meat. Whisk eggs, milk, salt and pepper.
Add the egg mixture, then parm cheese. Bake 20-25 minutes until egg is set.

Recipe Source: Sharrie Webster

{Overnight} Breakfast Enchiladas

Photo Credit to Shelbi Keith

Easy, delicious breakfast recipes are few and far between. This one is awesome. Maybe not the healthiest because of all the cheese, but SO delicious.

Breakfast Enchiladas
2 cups Cubed, Cooked Ham
½ cups Chopped Green Onions
2-½ cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
2 cups Half-and-half
6 whole Eggs
1 tablespoon Flour
Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes. Serve with salsa.

Recipe Source: Tasty Kitchen

Crustless Quiche

So I've made lots of breakfast casseroles before. That's kind of what this ends up being like, but its a lot lighter than the others I've made because it's supposed to be like a quiche. I enjoyed it very much! I added avocados and tomatoes to the top and used sausage instead of bacon (because pregnancy #2 ruined bacon for me). It does take awhile, so you might want to make this on a Saturday morning.

Photo Credit to mrshardingcooks.blogspot.com

Crustless Quiche
Makes 9x13 pan
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound shredded cheese (I used a Mexican blend, oddly enough)
1 pound cottage cheese (I left this out because we didn't have any and it was great)
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
10 slices bacon (or 7ish pieces of sausage)
2 cups chopped fresh spinach (more than you think because, remember, it shrinks a ton!)
8 ounce package sliced mushrooms, roughly chopped

Preheat oven to 400 degrees and grease a 9x13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.

In a large skillet over medium heat, cook bacon until browned and desired level of crispiness. Remove bacon to a paper towel and let cool slightly before chopping into smaller pieces and adding to egg mixture. Leave bacon grease in pan over heat, add chopped mushrooms, and saute a few minutes until soft and tender. Add chopped spinach, stir with mushrooms and cook a few minutes, until wilted. Add cooked mushrooms and spinach to egg mixture and stir to combine.

Pour into a 9x13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 15-25 minutes, or until browned around the edges and lightly browned in the middle.

This can be cut in half and baked in an 8x8 pan. If you do this, bake it for about 12 minutes at 400 and then about 15 minutes at 350.

Recipe Source: adapted slightly from Mrs Harding Cooks

Breakfast Taquitos with Lime Chipotle Dip

Hey, sorry for the hiatus for all of you that read this (aka Laurel). I was a little busy. With my little L. She is beautiful and I love her (although I don't love all her spit up...and there is a LOT). Also, I might be a little excited to sleep again...someday. I'll get there...right?
Anyway, moving on...I haven't made a main dish for awhile, I've been blessed to have lots of people bring us food. So I've been making breakfasts and desserts like crazy. (Just to prepare you for the next few recipes...)
So I come to these. They are a little different, but delicious! Scott asked to make sure we had a ton...we did. So we froze them and will be eating them very very soon. You need to have the dip for sure. Its delish.

Photo Credit to ourbestbites.com

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
Makes 14-16 taquitos
2 teaspoon extra virgin olive oil
12 large eggs
1/2 cups Breakstone’s Sour Cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cup grated pepperjack cheese
1/4 cup chopped roasted red bell peppers
1/4 cup sliced green onions
1/4 cup chopped cilantro
1-2 teaspoon hot sauce
16 6″ flour tortillas (I used 10" and they worked great)
cooking spray or olive oil

Lime-Chipotle Dip
1 1/2 C Breakstone’s Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture (or more if you use bigger tortillas) into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, coming sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Recipe Source: Our Best Bites

German Pancakes

I feel like these are a classic...but maybe someone hasn't tried them. They're eggy, a little salty, and delicious with syrup. I doubled the recipe to fit a 9x13 pan. So, you can cut the recipe in half and put it in an 8x8 or 9x9 pan.

German Pancakes

9x13 pan-about 6 servings

4 tablespoon margarine

1 cup milk

1 cup flour

6 eggs

dash of salt

Place 9x13 pan with margarine in oven, then preheat to 450. Meanwhile, mix the rest of the ingredients into a batter. Once butter is melted, pour batter into pan and bake for 15 minutes. 

Easy.

Recipe Source: a combination of Sharrie Webster and Susan Warren

Frittata

Another Becky recipe. She made this, I'm sure, many times for football teams since she raised 5 strapping boys. It was pretty good, although I must say...follow her advice on the potatoes. I didn't and wish I would've.

Frittata
Makes 9x13 pan
1 large onion, chopped
1 (4-ounce) can green chiles
2 cloves garlic, minced
16 lil' smoked sausages (or bacon, sausage, or nothing)
1 cup steamed and diced potatoes (use red new potatoes or hash browns)
1/2 cup picante sauce (I used more)
1 tablespoon chili powder
2 tablespoons butter
16 eggs, slightly beaten
1 1/2 cups grated cheddar or monterey jack cheese

Picture credit to me and my beautiful baby

Saute all ingredients except eggs and cheese in a large skillet with butter until the onion is translucent. Transfer to lightly oiled 8x10 (or 7x11) baking dish. Add eggs and handful of cheese. Bake at 350 for 20 minutes. Remove and sprinkle remaining cheese on top. Lower temperature to 300. Bake until brown and firm in center, 5-10 minutes longer. Serves 12 or so. (Don't overcook! I overcooked and had to add a lot of salsa.)

I realize this doesn't make Amelia look like a supermodel, but her hair is awesome, and she's seriously enjoying my frittata. She LOVES it. So...you're going to try it, right?

Recipe Source: Becky Ence

Broccoli & Parmesan Egg Scramble

So I've been trying really hard to make breakfast every day. Firstly, because my husband absolutely loves breakfast and really wants me to (even though he doesn't complain...which I'm grateful for). Secondly, because when I have a good breakfast, I feel so much more accomplished and have more energy. So, hopefully you'll be seeing a lot more breakfast recipes!

Broccoli & Parmesan Egg Scamble
Makes 1 serving (I doubled)
2 eggs
3/4 cup of broccoli
parmesan cheese

Whisk eggs together. Coat frying pan with cooking spray and saute the broccoli for about 2 minutes. Add eggs and scramble. Once eggs are cooked, sprinkle with cheese and serve with whole-wheat toast!

Simple and pretty good. Nothing to brag about, but very healthy and better than I thought it would be.

Recipe Source: Fitness Magazine

Meat & Potato Quiche

Sharrie, my mother-in-law, has some great breakfast recipes that I just had to steal. This is one of those hearty "down on the farm" breakfast dishes. Since marrying Scott, I have had to learn that breakfast is an essential meal. We still have cereal (too often), but this is one of those "make and and eat for 5 days" meals...which I love. Plus it's pretty easy, minus the potato grating.

Meat & Potato Quiche

Serves 6-9 

1/4 cup vegetable oil

6 cup shredded potatoes (4-5 small)

2 cup grated cheese

1 1/2 cup diced ham {or cooked sausage}

1/2 cup chopped onion

2 cups milk total-you will use one can evaporated milk and about 1/3 cup regular milk

4 large eggs {I used 5 medium}

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons parsley flakes

Preheat oven to 425. Spread oil in pan, then press in potatoes. Bake for 15 minutes. Meanwhile, beat together: milk, eggs, salt and pepper. Remove potatoes from oven; layer cheese, meat, and onion. Pour milk mixture over all. Sprinkle with parsley. Return to oven and bake 25-35 minutes, til set and knife inserted in center comes out clean. Cool 5 minutes before cutting.

Recipe Source: Sharrie Webster