Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, March 20, 2015
Slow Cooker Mexican Breakfast Casserole
We went to a museum opening last weekend, and my brothers mother-in-law, Shari (hi Shari!) told me that she had a breakfast casserole with green chiles that I should really make. She said shed email me the recipe.
This isnt her recipe. She hasnt had the opportunity to email hers, and I didnt have the patience to wait, or the perseverance to bug her.
so I made this up.
I think shed like it.
The Ingredients.
serves 8, easily.
corn tortillas (I didnt count them. Maybe I used 8? 7?)
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
The Directions.
I used a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.
Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.
Adam really likes crispy cheese---the kids do not.
The Verdict.
I loved this. LOVED it. The chiles were not spicy in the slightest, and Adam added salsa to his bowl. The kids picked out the "green stuff" but ate the rest just fine. I served this for dinner a few days ago, and have been eating leftovers for breakfast and lunch the past 2 days.
If you dont have corn tortillas in the house, or would prefer to go another way, you can pour the egg mixture on top of a bag of frozen hashbrowns, just like I did in this recipe.
If you have sausage or other meat youd like to add, go for it, but take out the salt, and season to taste at the table.
other great slow cooked breakfasts:
hashbrown casserole
overnight breakfast casserole
overnight breakfast sausage and potatoes
egg, feta, and mushroom casserole
overnight grits
pancakes
granola
Thursday, March 19, 2015
Leftovers for Breakfast Casserole Slow Cooker Recipe
Im a hermit. Is it okay to be a hermit? I like to go for walks, and I certainly get enough Vitamin D by pulling weeds in the yard and hanging out at soccer practice, but if I had a choice Id prefer to hang out at home in my jammies.
Its too bad WebVan went under. Itd be great to have milk, bananas, and orange juice delivered (why is it were ALWAYS out of those things?).
And dont forget to bring fresh coffee.
There you go: thats a business venture to get behind! Breakfast delivery for
Or you could just load up the crockpot. its probably easier.
The Ingredients.
serves 8
1 (30-ounce) package frozen hash brown potatoes2 cups diced already-cooked meat (whatever leftovers you have in the house. Great way to use up shredded chicken, pot roast, corned beef, ham, turkey, or any combo you might have)
2 cups diced already-cooked veggies (asparagus, broccoli, roasted veggies, whatever)
8 eggs
1 cup milk (cow, soy, rice, goat)
2 cups shredded cheese (your choice, we usually have a combo of mozzarella and cheddar)
salt and pepper to taste at the table
The Directions.
Use a 6 quart slow cooker and spray the insert with cooking spray. Dump the still-frozen hashbrowns into the pot. In a mixing bowl, whip together the eggs and milk and stir in your cut up veggies, meat, and cheese.
Dont season right now, because your meat and veggies will have whatever flavor they had when they were first cooked (and ham and corned beef tend to have a lot of salt taste already), but instead season at the table. Pour this mixture on top of the hashbrowns.
Cover and cook on low for 6-7 hours (its exactly 7 in my elume) or on high for about 3-4. If youve never cooked breakfast overnight in your cooker, opt for the low end of the cooking time. You can always let it cook on high if its not quite done in the morning, or let it happily sit on warm until youre wide awake and ready for breakfast.
Michelle says she cant cook food overnight, though, because the smell keeps her awake! I dont have a suggestion for that... sorry. :-)
The Verdict.
This is a GREAT way to use up extra food from having company over or food left from holiday dinners. I know some of you are uncomfortable not having an exact recipe to follow, and I get it. I really do.
I promise though, that there is little room for error when crockpotting. If you like the ingredients going in, theyll taste good mixed in a casserole. If you cant stand asparagus, please dont use it! Use what tastes good TO YOU.
I know, I know. I sound like SUCH a mom...!
more breakfast dishes for the all day jammy club:
Mexican Breakfast Casserole
Original Hashbrown Casserole
Breakfast Potatoes and Sausage
Egg, Feta, and Mushroom Casserole
Breakfast Risotto
Baked Oatmeal
Grits
Pancakes
Yogurt
Hardboiled Eggs (no! dont try these!)
Thursday, March 12, 2015
Mushroom and Feta Breakfast Casserole Low Carb Gluten Free
Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients!
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(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. This recipe was updated with new photos and step-by-step instructions, May 2014.)
I'm happy to have updated photos of this favorite Mushroom and Feta Breakfast Casserole to share for Phase One Friday this week, and if I was forced to choose only one breakfast casserole out of the many different ones I've shared here, this would have to be it. There's something about the combination of mushrooms and feta that sounds like a perfect breakfast to me. This casserole is also a sentimental favorite because back in 2008 I made this for breakfast when Genie from The Inadvertent Gardener stopped for a night as she was headed for California. But whether you're having guests for breakfast or just looking for make-ahead breakfast options, breakfast casseroles like this are a good way to keep your healthy eating plan on track. It would also make a nice option if you're looking for ideas for Mother's Day Brunch, hope you enjoy!
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Egg Crust Vegetarian Breakfast Pizza
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| Egg-Crust Vegetarian Breakfast Pizza has a lot of pizza toppings on an eggy crust. |
(This Egg Crust Vegetarian Breakfast Pizza that's also perfect for Meatless Monday is today's pick for the month of Daily Phase One Recipes. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
When I posted my Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes a few people asked why it was not called a Frittata. (If you're not familiar with Frittatas, they're a type of Italian omelet that's cooked partly on the stove and then finished under the broiler.) These Breakfast Pizzas that I'm having fun experimenting with are made with just two eggs and the egg is about half cooked before the pizza topping ingredients are layered on top. Then the Breakfast Pizza is cooked for a few minutes with a lid on and browned under the broiler so the cheese is melted and golden-brown. There are similarities, but frittatas have much more egg in proportion to other ingredients, while the egg part of the Breakfast Pizza really is more like a "crust" with the other ingredients added on top. This vegetarian version of a Breakfast Pizza was just as delicious as the first one, and I'd enjoy this for a Meatless Monday breakfast, lunch, or dinner.
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Saturday, March 7, 2015
Kale Bowl With Quinoa Millet Or Rice Perfect For Breakfast Lunch Or Dinner!Vegan Gluten Free And Low In Calories
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| This low-calorie kale bowl is perfect for weight loss! Follow Foods For Long Life on Facebook and Pinterest. Check out my eBook, Health Begins in the Kitchen. |
One of my Favorite Meals
This simple kale bowl makes a great meal. Lately Ive been enjoying it for breakfast but it is also wonderful for lunch or dinner. You can use any of your favorite grains as the base. For a gluten-free meal, use quinoa, millet, or rice. If gluten is not an issue, you can also make the dish with barley, farro, or couscous. Or, if youd like, replace the kale with chard or beet greens.
For breakfast I serve it with a small fruit salad and for lunch or dinner I serve it with a tossed green salad or cup of soup.
Perfect for Weight Loss
Whatever grain or greens you select, its a delicious low calorie recipe, with less than 300 calories per serving. When made with kale and protein-rich quinoa, the dish provides 11 grams of complete protein, providing all of the essential amino acids. It also delivers a substantial dose of omega-3 fatty acids. The avocado provides a healthy monounsaturated fat that keeps you full longer.
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Kale Bowl with Quinoa, Avocado, and Hemp Seeds
Vegan, Gluten Free
[makes 4 servings]
1 cup quinoa
2 cups water
1/4 teaspoon salt plus some for sprinkling
4 packed cups raw kale, stems removed and washed
1 avocado
2 tablespoons raw hemp seeds
1/2 lemon
Prepare quinoa. If quinoa is not pre-rinsed, place in a fine mesh strainer and rinse under cold water for several minutes.
Place quinoa in a 2-quart sauce pan with 1/4 teaspoon of salt and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, about 18 to 20 minutes. Remove from the heat and let rest for another 10 minutes.
While the quinoa is cooking, steam the kale until tender, about 10 minutes.
Meanwhile, thinly slice the avocado and set aside.
To prepare the kale bowl, place one quarter of the cooked quinoa in each of four bowls.
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| I used multi-colored quinoa as the base of this kale bowl. |
Place one quarter of the steamed kale over the quinoa.
Place one quarter of the avocado slices over the kale.
Squeeze fresh lemon juice over each bowl and sprinkle each with one quarter of the hemp seeds and a little salt. Serve immediately.
Per serving: 277 calories, 10.5 g fat, 1 g saturated fat, 789 mg omega-3 and 3,182 mg omega-6 fatty acids, 0 mg of cholesterol, 11 g protein, 38 g carbohydrates, 7 g dietary fiber, and 179 mg sodium (not counting the final pinch of salt).
Looking for additional delicious recipes to help you lose weight, get healthy, and feel great? Check out my eBook, Health Begins in the Kitchen available on Amazon and iTunes.
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