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Homemade Spinach, Ham and Hashbrown Quiche

Tags: Back To School Recipes, Breakfast and Brunch Recipes, Cheddar, , , ,

Homemade Spinach, Ham and Hashbrown Quiche

Posted on 16 August 2012 by noelskitchen

Raising chickens, we always seem to have an abundance of fresh farm eggs in our fridge. So I’m always trying to figure out what recipes I can make to stock our freezer or to add a quick dish to our weekly meal plan.

On this week’s menu I planned to make a simple Homemade Spinach, Ham and Hashbrown Quiche. I used regular russett potatoes but if you have frozen potatoes in your freezer, those will work too. I like adding the potatoes in this recipe because it adds a nice little crunch and they hold up well.

This recipe does take a bit longer to make than my usual 30-minute dishes I share with you for a busy weeknight. You could certainly make it, and bake it ahead of time and reheat during the week. As I mentioned on my facebook page, I’m going to be making individual ones too in a muffin pan and freezing them. That way, the kids can simply pull out and microwave them.

This recipe was adapted from the Hashbrown Quiche recipe by Paula Deen (love her!) from her Breakfast Eggstravaganza show.

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Homemade Spinach, Ham and Hashbrown Quiche

Makes: 6-8 servings

Ingredients:

  • 2-3 potatoes, (3 cups) diced or shredded
  • 4 Tablespoons (1/2 stick) butter
  • 5 large eggs, beaten
  • 3/4 cup milk
  • 1 cup cooked ham
  • 1 cup fresh spinach leaves, chopped
  • 1 cup Cheddar and Monterey cheese mix, shredded
  • Salt and pepper
Directions:
  1. Preheat oven to 450 degrees.
  2. Finely dice potatoes. To make this recipe a little faster, I steamed the diced potatoes with a couple Tablespoons of water in the microwave for about 3-4 minutes.  I had a few Pampered Chef steamers in my kitchen that work great, but you can use a glass bowl covered with plastic wrap to help it steam.
  3. Add 4 Tablespoons of chopped butter on steamed potatoes, toss and then mash into the bottom of a greased9 -inch pie pan.
  4. Place in preheated oven for 25 minutes.
  5. While the crust is baking, in a bowl, mix beaten eggs, milk (I used whole milk instead of half & half), diced ham and fresh spinach, shredded cheese, salt & pepper. After crust comes out of oven, pour mixture over cooked hashbrown crust and return to the oven.
  6. Lower oven temp to 350 degrees and cook another 30 minutes until the quiche is light golden brown on top and puffed.

Comments (7)

Lemon Scones – Baked Goods For Breakfast From Scratch

Tags: , Breakfast and Brunch Recipes, Scones

Lemon Scones – Baked Goods For Breakfast From Scratch

Posted on 06 August 2012 by noelskitchen

Making your own breakfast items to freeze and enjoy in preparation for back to school can be a great way to save money.

Later this week, I’m getting a jump start and having a big cooking day with the kids. We’ve eaten well from the pantry, yet we still have a lot left in the freezer. I had tried to stretch out the meat and poultry from the freezer with simpler, cheaper fare like chicken and rice, burrito casserole, beans and rice, quesadillas, and lots of pasta dishes. I guess I did a pretty good job cooking from the pantry.

So, for my first part of preparing for more simpliar back to school days, I’m going to work on breakfast.  It’s easier when I just make big batches of everything when I cooked breakfast each morning. It seems to work like a charm. Little minutes count! :)

We all love lemon flavors around our house, so first up, we’re making these delicious lemon scones. They turned out perfect with just that right amount of tang and sweetness.

The glaze added a really nice contrast to the traditionally drier texture of the scones. I even served them with my Homemade Blueberry Butter.

Lemon Scones

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cold lite butter, cut into small pieces
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 cup milk

Directions:

In a large mixing bowl, combine flour, sugar, baking powder and baking soda. Cut the butter pieces into flour until crumbly. (If you don’t have a pastry cutter, that’s alright, I find the quickest and easiest way to do this is with my hands. It takes about a minute or tw0!)

Stir the lemon zest into the mixing bowl. Combine the lemon juice and milk and pour into the mixing bowl. Stir until combined and work dough into a ball. Let dough rest in the refrigerator for at least 15 to 20 minutes.

On a well floured surface, roll out dough until it is about a 1/2″ thick. With a knife, cut the dough into small triangles. Or, using a shot glass cut the dough into small circles. (I used my cut n seal but didn’t press down.) Place on a cookie sheet and bake at 350 degrees for 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and cool completely.

While scones are cooling, drizzle lemon glaze over the top. Enjoy!

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 teaspoons freshly grated lemon zest
  • 1/4 cup (about 1 lemon) freshly squeezed lemon juice (more or less depending on consistency)

1. In a small bowl, combine powdered sugar and lemon zest. Slowly add just enough lemon juice until you reach the desired consistency for a glaze.

Let cool completely before freezing in zip-loc bag.

Comments (3)

Tags: Father's Day Breakdfast Ideas, Quick Breakfast Ideas

Good Breakfast Eats To Serve On Father’s Day

Posted on 15 June 2012 by noelskitchen

It’s Father’s Day weekend! What have you planned for a Father’s Day weekend that will be fun for dads and the rest of the family?

Some of you may cook and bake up a storm for Dad’s special day. Dads love  just about anything you do for them. Planning a special meal, cooking, baking, and grilling, then serving and cleaning up will show your dad how much you appreciate him.

Not sure what you’re looking for to serve for breakfast? well…I’ve got some tasty meals ideas for you! The kids can help too! Here are a few our kids like to make:

Father’s Day Breakfast Food

Have Fun This Weekend!

Comments (1)

Frittata Recipe~ A Great Way To Use Leftovers!

Tags: Baked Egg Recipes, Breakfast and Brunch Recipes, ,

Frittata Recipe~ A Great Way To Use Leftovers!

Posted on 02 June 2012 by noelskitchen

Frittata is a dish I’m surprised I don’t make more often and include it in my weekly menus. A Frittata can be as simple as throwing some eggs, cheese, and some veggies together and baked. I like to make Frittata using leftover ingredients from the fridge.  I added all of our favorite ingredients…fried potatoes, tomatoes, ham, bacon, green peppers, broccoli and of course, the eggs and cheese. Serve with a side of fresh fruit and you have a perfect meal for breakfast or dinner!

 

 Frittata Recipe

Ingredients:

  • 3-4 potatoes, washed and cut into small chunks
  • 1/2 medium onion, chopped finely
  • 1-2 tablespoons oil for cooking potatoes and onions (helps Frittata cook faster)
  • 4-5 strips of cooked bacon
  • 1/2 cup chopped ham
  • 1/4 green pepper, chopped
  • 1 cup broccoli crowns
  • 2 tablespoons butter for cooking green peppers and mushrooms
  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese

Directions:

  1. Cook bacon {we like cooking in the oven}
  2. In a large skillet {that can be put in the oven} cook potatoes and onions until tender
  3. Remove from pan and set aside
  4. Chop ham, bell pepper, broccoli, set aside
  5. Add eggs and milk to a measuring cup or bowl and whisk until fluffy, add cheese and stir until combined
  6. After the bacon is done cooking, crumble
  7. Preheat oven to 350 degrees
  8. Add the potatoes, tomatoes, vegetables, ham and bacon to a medium mixing bowl and mix together.
  9. Pour egg mixture on top and stir slightly
  10. Pour into a 9 x 13 baking dish and place in oven
  11. Cook until the eggs are set on the bottom or knife inserted comes out clean, approximately 30-35 minutes.

Have you ever made a Frittata before? What do you put in yours?

Comments (1)

What’s For Dinner: 45 Minute Main Dishes~ Tomato Basil Garden Quiche

Tags: 45 Minute Main Dishes, , Quiche,

What’s For Dinner: 45 Minute Main Dishes~ Tomato Basil Garden Quiche

Posted on 16 May 2012 by noelskitchen

Easy enough meal for the family that can use leftover items from the fridge or fresh veggies from the garden to transform this meal into a tasty dish.

There are so many different ingredients to add to a quiche that makes me love them so much. Not to mention the fact that we are overwhelmed with fresh farm eggs from our chickens. You all know we love to serve breakfast for dinner. It’s not only a very budget family meal, it’s a very satisfying meal that’s quick and easy to throw all the ingredients together so you can spend more time with your family.

I have to admit, this was my first time making quiche with tortillas as a base. When I wrote out the meal plan, my intentions were to add some type of meat to the quiche like ham, but when I looked in my fridge, I had so many fresh veggies I omitted the ham and it paid off. We all enjoyed it and had some for breakfast the next morning.

Tomato Basil Garden Quiche

Serves: 6

Ingredients:

  • 6 to 8 6-in. flour tortillas
  • 1 cup tomatoes, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 bunch (8 to 10) fresh basil leaves, roughly chopped
  • 8 eggs
  • 1 5-ounce can (2/3 cup) evaporated milk
  • 1/4 teaspoon dry mustard
  • 1 cup Cheddar cheese, shredded
  • Salt and Pepper to taste
Directions:
  1. Preheat oven to 350 degrees. Lightly grease a 9 x13 casserole baking dish.
  2. Carefully place tortillas in baking dish slightly overlapping until bottom is covered. (If a little goes up the sides, that’s okay.)
  3. Spread the diced tomatoes, green bell pepper, onion and basil evenly in the baking dish.
  4. In a medium bowl, whisk the eggs, milk, dry mustard, salt and pepper together. Add shredded cheese and mix until combined.
  5. Pour egg/cheese mixture in baking dish over vegetables.
  6. Bake in over for 18 to 22 minutes or till a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
 

Have you made quiche before? What kind is your favorite?

Comments (0)

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