Eggs

Cajun Sausage Frittata

April 13, 2014 by Kay 4 Comments

Enjoy this hearty Cajun Sausage Frittata for breakfast, brunch or dinner. A tasty egg dish that has an edge with cajun spices.

I enjoy breakfast for dinner and the other night I had a pound of sweet italian sausage staring me in the face. I opened the fridge and saw 2 dozen eggs and decided a frittata would be the perfect option.

The Cajun Sausage Frittata is layered and baked to a golden brown. The sausage is browned and added to a 9 x 13 pan. Saute shallots and roasted red pepper and layer that in the pan next, then top with cheese. Mix together the eggs and spices, pour over the layers and it’s ready to bake.

If you are making this for breakfast or brunch serve it with fresh fruit and if you are serving it for dinner add a salad to the menu. Although, this is perfect served on its own.

Fry the sweet italian sausage.

Saute the onions and roasted pepper.

Add the sausage, onion and pepper to the baking dish.

Top with cheddar cheese.

Pour the egg mixture to the pan.

It’s ready to bake.

Right out of the oven.

Cajun Sausage Frittata

Very Tasty

Cajun Sausage Frittata

Rating: 41

Yield: 8 Servings

Cajun Sausage Frittata

Ingredients

1 lb. sweet Italian sausage
2 shallots, chopped
1 roasted pepper, chopped
2 cups cheddar cheese, shredded
10 eggs
½ cup sour cream
½ cup milk, skim
1 tsp. Cajun seasoning

Instructions

Heat the oven to 350 degrees.
Brown the sausage in a pan over medium high heat, break it up as it cooks. Cook for 6-8 minutes, or until it fully cooked. Drain the fast and set the sausage aside.
In the same pan, add the shallots and roasted pepper and cook for 3 minutes, turn off the heat and remove the pan from the heat.
Spray a 9 x 13 pan with cooking spray. Layer the sausage on the bottom and add the shallot & pepper mixture on top of the sausage. Sprinkle the cheese over the top.
In a bowl add the sour cream and milk and whisk to combine. Add the eggs and whisk to combine. Whisk in the Cajun seasoning. Pour the egg mixture over the sausage mixture making sure the egg mixture distributes evenly over the sausage mixture.
Bake for 35-45 minutes, or until the egg mixture is set.

Notes

You can substitute a medium chopped onion for the shallots.

https://www.lovefoodwillshare.com/cajun-sausage-frittata/

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French Toast Muffins

March 25, 2014 by Kay 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Over stuff the muffin tins.

Before they are baked.

Right out of the oven.

French Toast Muffins

Add maple syrup.

Lots of maple syrup.

Very tasty!

French Toast Muffins

Enjoy!

French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Butter and Maple Syrup, for serving, optional

Instructions

Grease a 12 cup muffin tin and set aside.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

https://www.lovefoodwillshare.com/french-toast-muffins/

Chocolate Chip Brownies

February 26, 2014 by Kay 2 Comments

Homemade brownies with chocolate chips, every bite is a happy dance in your mouth. This recipe whips up quickly, within an hour you can be eating warm brownies. Top the brownie with a scoop of ice cream, whipped cream or caramel sauce to make them even more decadent.

I will tell you that this these Chocolate Chip Brownies are the base for the recipe I will share with you tomorrow, Cookie Dough Brownies. So, now you need to make the decision, do I just make the Chocolate Chip Brownies and devour them now or do I wait until tomorrow and get the recipe for Cookie Dough Brownies? It’s a tough decision, I know. Either way you won’t be disappointed.

The Brownie Batter

Chocolate Chip Brownies

Enjoy!

Chocolate Chip Brownies

Rating: 51

Yield: 9 x 13 Pan

Chocolate Chip Brownies

Ingredients

¾ cup butter
1 ½ cups sugar
1 ½ tsp. vanilla
3 eggs
¾ cup flour
½ cup cocoa
½ tsp. baking powder
½ tsp. salt
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper (this is optional), either spray the parchment paper or the pan directly and set aside.
Melt the butter. In a mixer combine the melted butter, sugar and vanilla. Add the eggs in one at a time, making sure to incorporate each one before adding another.
In a separate bowl whisk together the flour, cocoa, baking powder and salt. Slowly add the dry ingredients in with the wet and mix until combined. Add the chocolate chips and mix to combine. Be careful not to over mix.
Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Notes

You could switch up this recipe and use white chocolate or butterscotch chips in place of the chocolate chips.

https://www.lovefoodwillshare.com/chocolate-chip-brownies/

Arugula, Bacon & Swiss Bread Pudding

February 23, 2014 by Kay Leave a Comment

I am a fan of bread pudding, both sweet and savory. I love to make a savory bread pudding in place of a vegetable side. This recipe for Arugula, Bacon & Swiss Bread Pudding uses arugula as the vegetable in the bread pudding but you could also use spinach or swiss chard in its place.

Arugula, Bacon & Swiss Bread Pudding

The eggs in the dish makes the bread puff up and become very moist. The bacon and swiss cheese gives this dish the salty & savory portion of this recipe.

Arugula, Bacon & Swiss Bread Pudding

Ingredients

1 1/2 cups skim milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
4 green onions, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces swiss cheese, coarsely grated (1 1/2 cups)

Instructions

Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper
towels to drain, then coarsely crumble.
Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring
constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts
Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes,
then remove foil and bake until golden in spots, about 10 minutes more.

https://www.lovefoodwillshare.com/arugula-bacon-swiss-bread-pudding/

Adapted from Epicurious

Eggs

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