Pancakes, waffles, omelets....anything that you make from scratch for breakfast! Post your favorites here!
Egg and Sausage Casserole
butter in a 9 x 13 baking dish. Layer 1/2 the bread cubes and 1/2 the
cheese in dish and press them down into the butter. Sprinkle sausage
over bread and cheese. Top with remaining bread and cheese. Beat
together the remaining ingredients and pour over the
bread/cheese/sausage. Cover with foil and refrigerate overnight. Bake,
uncovered, at 350° for one hour.
Variations: may use sliced smoky links or diced ham instead of sausage.
I used ham when making this:
Posted By Mrs.Edge On September 1, 2011 @ 12:29 pm In All Recipes,Eggs
Ingredients and Cooking Steps
The great thing about this recipe is it doesn’t have to be exact. You
can add a couple more eggs, or cut back a few to add more veggies or
meat. Almost any veggies or meat will do but I LOVE this particular
combination. A frittata is the perfect dish to make with leftovers too!
Just skip the sauteing of veggies.
Preheat oven to 400 degrees.
Cook spinach in 1/4 cp water in covered pot for 2 minutes, just until wilted, drain & set aside.
In a mixing bowl, whisk together eggs & coconut milk. Sprinkle
with salt, pepper, crushed red pepper & parsley & give a final
Saute onions & mushrooms in the olive oil & coconut oil over
medium heat in an oven proof skillet for 3 minutes. Add garlic &
tomatoes & continue to cook for 1-2 more minutes, until onions are
translucent. Add cooked spinach to the mix and lightly salt & pepper
Add chopped meat of your choice (I used a leftover angus burger but
ham, bacon, turkey, pork – anything would be delicious!) About 1 cup is a
good amount to use. Mix thoroughly.
Spread mixture even into bottom of skillet. Pour egg mixture over
spinach mixture. Use spatula to lift up spinach mixture along sides of
pan to let the egg mixture flow underneath.
Cook mixture on stove top on medium heat until about half set, put
the skillet in the preheated oven and cook for 13-15 minutes or until
puffy & golden.
Finish by placing frittata under the broiler for up to a minute to
get a deeper brown color & a bit of crispiness. Be very careful
handling the skillet! It’s extremely hot once placed in the oven. Allow
to cool before slicing. Makes 4-6 servings.
Article printed from Fast Paleo: http://fastpaleo.com
URL to article: http://fastpaleo.com/spinach-mushroom-frittata/
2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
additional melted butter for brushing waffle iron
additional butter for serving with waffles
warm maple syrup
Pre-heat oven to 250?F and pre-heat waffle iron. Sift together
flour, brown sugar, baking powder and soda, salt, and spices. Whisk
eggs in a large bowl until blended, then whisk in milk, buttermilk,
pumpkin, and butter until smooth. Whisk in dry ingredients just until
smooth. Brush waffle iron lightly with melted butter and spoon batter
into waffle iron according to manufacturer's directions for quantity of
batter. Cook according to manufacturer?s instructions. Transfer waffles
to rack in oven to keep warm and crisp. Repeat until all batter is
used. Transfer waffles to a large platter and serve with butter and
warm maple syrup. Makes about 12 waffles.
I came across this recipe on the internet one day. They're quick, easy, and taste like a "normal" pancake!
Whole Wheat Pancakes
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