Easy (eat anytime) Quiche

Ingredients:

1/2 thinly sliced onion

1/2 thinly sliced zucchini

1 thinly sliced tomato

3 large eggs

1 3/4 C whole milk

1 C of shredded cheese, any mix, whatever is handy.

1 C Bisquick

1/4 t. Black Pepper (you could also add salt, but I find there’s enough in the cheese)

….add ANY veggies, i.e. spinach, broccoli, mushrooms, ham, sausage etc.

Directions:

1. Spray pie dish

2. Preheat Oven to 400°

3. Layer on bottom of pie dish with 

.. 1/2 thinly sliced onion

.. 1/2 thinly sliced zucchini

.. 1 thinly sliced tomato

.. Optional….add ANY veggies, i.e. spinach, broccoli, mushrooms, ham, sausage etc.

4. Whisk the following till smooth:

.. 3 large eggs

.. 1 3/4 C whole milk

.. 1 C of shredded cheese, any mix, whatever is handy.

.. 1 C Bisquick

.. 1/4 t. black pepper (salt to taste, but I find there’s enough in the cheese)

5. Pour over veggies. (Some veggies will float, so simply push down

6. Sprinkle paprika on top for a nice browning.

7. Bake 35-40 minutes, until knife inserted in center comes out clean.  

8. Let stand at least 10 minutes before cutting.  

** this recipe is so forgiving and versatile.  I use whatever is on hand. 

Shakshuka - Egg and Spicy Tomato Breakfast

Shakshuka (also spelled shakshouka) is a dish that originated in North Africa and is enjoyed throughout the region as well as many other parts of the world. The word means "a mixture" in Arabic, but the simple one-pot meal is so much more. Shakshuka consists of eggs gently poached in a spiced tomato and pepper sauce and is equally delicious served at breakfast, lunch, or dinner. Plus, it's ready in just over half an hour.

Ingredients

2 tablespoons olive oil 

1 medium yellow onion, diced 

1 medium red bell pepper, diced
3 cloves garlic, minced 

1 to 2 tablespoons harissa paste, optional  

2 teaspoons smoked or sweet paprika 

1 teaspoon ground cumin
1/2 teaspoon ground coriander 

1 (28-ounce) can whole peeled tomatoes  

Salt, to taste 

Freshly ground black pepper, to taste
6 large eggs 

1/4 cup crumbled feta cheese, optional   

1/4 cup fresh parsley or cilantro leaves, or a combination of both

Directions

1. Gather the ingredients.
2. Place a 10-inch deep skillet, saucepan, or Dutch oven over medium heat. Once hot, add the oil followed by the onion. Sauté until beginning to turn translucent, 2 to 3 minutes. 
3. Add the bell pepper and sauté until beginning to turn soft, about 2 minutes.
4. Add the garlic, harissa, if using, paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds
5. Add the tomatoes and their juices, crushing them with your hands as you add them to the pan. Stir well and season to taste with salt and pep
6. Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes. 
7. Make 6 evenly spaced indentions in the mixture, big enough to nestle eggs. 
8. Crack an egg into each indentation.  
9. Cover the pan and cook, covered, until the egg whites are set and the yolks reach your desired done-ness. This will take between 5 minutes and 15 minutes, depending on your pan size, stove, and how you like your eggs. 
10. Remove from the heat and sprinkle the top with feta cheese, if using, then top with fresh parsley and/or cilantro. Serve. 

The Spruce Eats https://www.thespruceeats.com/shakshuka-recipe-5212033

 

Low Carb Recipe - Bacon and Chaffle Breakfast Sandwich

As we continue to identify, create and integrate low(er) carb meals into my food plan. Here is a winner of a breakfast sandwich that meets the suggested guideline of 40 grams of carbs or under.

Bacon and Tomato Breakfast Chaffle
.. 2 Chaffle wedges form the DASK mini waffle maker
.. 2 Bacon strips
.. 1 tbsp low-fat cream cheese
.. 1-2 Tomato slices

Nutritional Facts: Fat 26 grams; Carbs 2 grams; Protein 22 grams and 320 calories

Alternate Sandwich to compare may be 1 Bagle and 2 tbsp. cream cheese
Nutrition Facts: Fat 11 grams; Carbs 54 grams; Protein 11 grams and 360 calories

Campfire Breakfast - Cracker Style (untried)

From Florida Back Roads Travel ...

Many Florida crackers were cowboys, or as they called them back then, "cow hunters'. Sometimes they'd be out on the range for days or weeks rounding up cattle, branding them, and getting ready to drive them across the state to Punta Rassa and other cattle exporting ports. Note: here might be a typical breakfast they cooked over the campfire early in the morning.

Ingredients
1/2 lb. bacon slices
2 small potatoes, peeled and cubed
1 small onion, chopped
1/2 dozen eggs, beaten together
1 cup shredded Cheddar cheese

Directions - in a cast iron skillet ...
1. Cook the bacon until it's crispy. Set the bacon strips aside.
2. Put the diced potatoes into the skillet, stir and cook in the hot bacon fat until the potatoes are soft.
3. Break the bacon slices into the skillet on top of the potatoes.
4. Stir in the beaten eggs.
5. Cover the skillet and cook until the eggs are set up. Usually takes 2 or 3 minutes.
6. Take the cover off and sprinkle the cheddar cheese on top until it melts.

Serve and enjoy. Adjust quantities up or down depending on the number of cowboys.

Spam Breakfast Hash (untried)

 From Back Roads Florida ..

A Florida Cracker friend invited me to go to his family reunion near Hilliard in Nassau County.  After a fun day of feasting and visiting, we spent the night at his Aunt's house.  In the morning she made us a Spam breakfast.  She said her family used to make this a lot in the final years of the Great Depression.  She had a Spam cook book, believe it or not.

12 ounce can of Spam Classic, diced into cubes
2 tablespoons vegetable oil
1 onion, finely chopped
2 large potatoes, peeled and diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon black pepper

In a cast iron skillet, heat vegetable oil over medium heat.  Cook onions 3 minutes, then add potatoes and cook 7 to 10 minutes until nicely browned.  Stir in the Spam, red and green peppers, and cook until thoroughly heated and browned.  Add parsley and pepper.  Poached or fried egg optional.

Adeline's French Toast Casserole

Ingredients:
12 slices of White Bread
1 8 oz. package of Cream Cheese
12 Eggs
1 Cup of Milk
1/3 Cup of Maple Syrup

Directions:
1. Best made the night before
2. Remove crust and cube the white bread
3. Cube the cream cheese
4. Prepare a mixture of the eggs, milk and maple syrup - mix well
5. Layer the bread and cream cheese in a buttered 9x12 baking dish 
6. Pour the egg mixture over the bread and cheese
7. Let set overnight in the refrigerator
8. Next morning bake at 350 degrees for 30 minutes
9. Serve warm
Optional: have available additional warm syrup

Eddie's 'One Quick Quiche'

Ingredients:
2 Cups milk 
4 Eggs
3/4 Cup biscuit baking mix
1/4 Cup butter, softened
1 (10-ounce) package chopped frozen broccoli, thawed and drained 
1 Cup  cooked turkey bacon
8 Ounces shredded Cheddar cheese
1 Cup of grated Parmesan cheese

Directions:
1. Preheat oven to 375 degrees F 
2. Lightly grease a 10-inch quiche dish
3. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. The batter will be somewhat 'lumpy' 
4. Stir in broccoli, ham and cheddar cheese and pour into prepared quiche dish
5. Bake in a preheated oven for 50 minutes, until eggs are set and the top is golden brown

See Eddie's Photos

Breakfast Quesadilla

Ingredients

1 large egg, whisked
1 tablespoon chopped scallion/onion
1 tablespoon chopped bell pepper
1 tablespoon chopped jalapeño -or- not
salt and pepper to taste
1/2 teaspoon of olive oil
1/2 teaspoon olive oil
2 large flowered tortillas 
1/2 cup shredded reduced-fat Mexican cheese blend
Garnish ideas: salsa, guacamole

Directions

1. Combine egg with scallion, bell pepper, jalapeño, salt and pepper in a medium bowl.

2. Heat a small nonstick skillet over medium heat. 
3. Add oil and egg mixture. 
4. Stir egg 2-3 mins. with a wooden spoon until cooked through. Set aside.

5. Heat a large skillet over medium heat and lightly coat with cooking spray. 
6. Place 1 flowered tortilla in the skillet, top with half of the cheese and cooked egg. 
7. Top with remaining cheese and flowered tortilla. 
8. When cheese is melts and tortilla bottom is golden, flip over to toast the other side. 
9. Cook an additional 2-3 mins. Slide onto a cutting board and slice it in half. 

10. Serve with salsa, sour cream and/or guacamole, if desired.

Options: diced celery in place of bell pepper; panini press in place of skillet 

Number of Servings: 2

Per Serving
Calories: 180 | Total fat: 11 grams | Total carbohydrates: 13 grams | Dietary fiber: 8 grams | Protein: 15 grams