Tag Archives: eggs

Scrambled Egg Biscuit Bowls

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If you’re looking for a hearty breakfast idea, maybe even for Father’s Day, here’s a recipe I made with the Perfect Bacon Bowl. I received two complimentary bowls to try out and I read about them beforehand in this Good BaconBowlHousekeeping review.

It sounded like these bowls had worked well with bacon, so I thought I’d try doing something different with them: making biscuit bowls and filling them with a scrambled egg filling. It’s really easy because you use those large refrigerated buttermilk biscuits that come in a can. There are 8 biscuits to a can–and since I just had two bacon bowls I used a large muffin tin (with 6 muffin cups) to make the rest of the bowls. You just have to separate the biscuit dough and roll each one out until they’re about 1/4″ thick, then form them around the bacon bowls or muffin tins. The photos below show how the biscuits look before and after baking…

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While the muffin tins works fine for this, the bacon bowls did make a nicer-looking biscuit bowl. Plus you can also use them to make those yummy bacon bowls. They have a rim where the grease from the bacon can drain, which is nice too.

While the bowls are baking, you can mix your scrambled egg filling–then just scoop the filling into the slightly-cooled bowls and serve. It’s a fun way to have biscuits and eggs! You can also use bread dough to make mini bread bowls in a similar way–and fill them with soup or salad. Have fun experimenting!

SCRAMBLED EGG BISCUIT BOWLS by NancyC

Serves 8 (you’ll need 8 bacon bowls or two 6-cup jumbo muffin pans–or some of both!)

Biscuit Bowls:

  • 1 (16.3 oz.) can refrigerated biscuits (the big biscuits that come 8 to a can)

Preheat oven to 350˚F. Spray Perfect Bacon Bowls (or bottoms of jumbo muffin cups) with cooking spray. Separate the refrigerated biscuit dough into 8 biscuits.

Using a rolling pin, roll the biscuit dough out until it is about 1/4″ thick (the biscuits are easier to roll out if you lightly sprinkle them with a little flour). Place dough by hand over the Perfect Bacon Bowl and spread dough down so that the edges cover the rim (or place dough by hand over and around the bottoms and sides of the jumbo muffin cups).

Bake for 11 to 14 minutes; halfway through baking time (around 6 or 7 minutes), remove Bacon Bowl or jumbo muffin tins from oven and lightly pat dough down to eliminate any bubbles that may have formed; return to oven and finish baking for another 5 to 7 minutes. Let cool for about 5 minutes, then remove biscuits from cups. Fill with scrambled egg filling.

Scrambled Egg Filling: (or use your favorite scrambled egg recipe, using 12 eggs)

  • 12 large eggs
  • 2 1/2 Tablespoons milk (or if you want them a little creamier, use sour cream)
  • 1/4 teaspoon salt
  • 1 (2.5 oz.) package real bacon pieces
  • 1 Tablespoon butter for frying
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped green pepper
  • 1 1/2  to 2 cups shredded cheddar cheese
  • additional shredded cheddar cheese or bacon pieces for garnish, if desired

In large mixing bowl, whisk eggs with milk and salt. Beat vigorously for 2 minutes. Stir in bacon pieces, stirring until evenly distributed in mixture.

Heat a large non-stick frying pan over medium heat. Melt butter in pan. After butter is melted, add chopped onion and green pepper, cooking several minutes until slightly tender. Add egg mixture. Let egg mixture set for a few minutes, then start scrambling, tilting skillet so runny parts will cook. When eggs are cooked and scrambled, stir in cheddar cheese, stirring until cheese is melted; add salt and pepper to taste if desired.

Spoon scrambled eggs into baked biscuit cups and garnish with additional shredded cheese or bacon pieces on top, if desired (you can pop into microwave for 10-20 seconds to reheat biscuit cups if they have cooled off too much). Serve immediately.

These Scrambled Egg Biscuit Bowls make a great dish for breakfast or brunch! Are you making a special breakfast for Father’s Day?

Linked to Inspire Me Monday.

Crustless Broccoli Quiche

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When I make quiche, it’s usually on the weekends, because I don’t have time to make it for breakfast during the week. I suppose I could make quiche for dinner every now and then, which isn’t a bad idea! This quiche would be great for dinner because it has lots of broccoli and swiss cheese in it, so you get your veggies and protein. And if you’re not that crazy about swiss cheese you could use cheddar cheese instead. There are also mushrooms and onions in this quiche, which make it a wonderful cheesy blend of veggies!

You’ll find that the quiche puffs up a little while it’s baking. When you take it out of the oven and let it cool slightly before cutting, it settles some–so don’t be alarmed when you see that it’s not as puffy as it was in the oven! Next time you get a craving for quiche you may want to try this out!

CRUSTLESS BROCCOLI QUICHE by NancyCreative, adapted from Food.com

Makes about 6 servings in a 9″ deep dish pie plate

  • 5 large eggs
  • 1 cup light cream (Half & Half) or milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 small to medium-size onion, finely chopped
  • 4 cups fresh broccoli florets, cooked first (blanched) and then finely chopped (if you run out of florets, you can chop some of the upper stems; you can also use frozen broccoli, but thaw before using)
  • 1 (4-ounce) can sliced mushrooms (or pieces and stems), drained
  • 2 cups (8 ounces) shredded Swiss cheese (or substitute Cheddar cheese)
  • Optional: 1/4 cup crushed croutons or 1 Tablespoon bread crumbs, for sprinkling on top (I prefer using crushed croutons, but in the quiche pictured here I used breadcrumbs)

Preheat oven to 350˚F. Grease or spray a deep dish 9″ pie plate.

Whisk eggs and light cream together, then add salt, garlic powder, and pepper, blending well.

Add chopped onion, broccoli, mushrooms, and shredded cheese, blending mixture well.

Spoon into a 9″ deep dish pie plate and bake at 350˚F for 30 minutes. Remove from oven and sprinkle with crushed croutons or bread crumbs, if using, Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set and knife inserted in center comes out clean. Let quiche set for 10 minutes before cutting and serving.

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If you like the idea of crustless quiche, there’s a recipe for a really good Crustless Spinach Quiche here. What’s your favorite kind of quiche?

French Onion Turkey Casserole

French Onion Turkey Casserole1 @ NancyCThis is a great recipe if you have any turkey left over from your big holiday meals! I found this recipe for French Onion Turkey Casserole at CampbellsKitchen.com. As I typically do, though, I added extra cheese to this, and I’m glad I did–I thought it was great with the extra cheese! Continue reading

Jessica’s Crustless Spinach Quiche

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One of my favorite breakfast dishes is quiche. When I make one, it’s usually on the weekend since I’m pressed for time on weekday mornings. But every so often, we have morning birthday celebrations in our department at work–and when we do, sometimes Jessica brings her wonderful Crustless Spinach Quiche! Jessica, a talented designer (you can see some of her work at JessicaWei.com), enjoys baking and makes great sugar cookies and cupcakes, too, which we’ve enjoyed at afternoon birthday celebrations.

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Jessica shared her quiche recipe with me and I had the chance to make it myself last weekend. It’s really easy to make and has no crust, so it’s a little lower in calories, which is nice! She found the recipe at Allrecipes.com. Sometimes Jessica substitutes kale for the spinach and she also told me you can add other vegetables (like mushrooms, sun-dried tomatoes, etc.) to the quiche mix. She uses another egg if she adds these extra veggies.

So I tried this two ways–one with just the spinach and green onion; the other with 1/4 cup chopped roasted red peppers added in with the spinach and green onion. I liked it with the roasted red peppers, and I think chopped sun-dried tomatoes would be great in this, too. I did not add an extra egg since I was only adding an additional 1/4 cup to the recipe. You can experiment and add in or substitute other veggies that you like…I recommend not adding more than two extra veggies, and keeping the amount to not more than 1/3 cup each…and you’ll probably want to add an extra egg in there.

Here’s the recipe!

JESSICA’S CRUSTLESS SPINACH QUICHE (adapted from Allrecipes.com)

Makes 8 servings, 231 calories per serving

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 bunch green onions, finely chopped (use just the white parts of the onions–depending on the size of your green onions, this should give you about 1/4 to 1/3 cup chopped onions)
  • 1/4 to 1/3 cup of an additional veggie or two, optional (try sun-dried tomatoes, roasted red peppers, or mushrooms)
  • 4 eggs, beaten (if adding extra veggies, use an additional egg)
  • 1 (16-ounce) container cottage cheese
  • 2 cups shredded Cheddar cheese
  • 1/4 cup crushed croutons for sprinkling on top (instead of using crushed croutons, Jessica just sprinkles some bread crumbs very lightly on top, about 1/2 Tablespoon)

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9″ pie plate or quiche pan.

Place thawed spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Remove from heat and drain off any remaining liquid. Stir in green onions, other veggies if using (optional), eggs, cottage cheese, and Cheddar cheese. Pour mixture into prepared pan.

Bake uncovered in preheated oven for 30 minutes. Remove from oven and sprinkle with crushed croutons (or bread crumbs). Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set (if you are adding extra veggies and an egg, your baking time may be a little longer).

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Do you like having quiche for breakfast? What’s your favorite kind?

Egg, Cheese, and Broccoli Bake

Once a month, we have department snacks at work and we have a schedule worked out for who brings what each month. Last month, one of our Art Directors, Phil, brought this egg-cheese-broccoli casserole that was really yummy. It was just something he made up, so he didn’t have a recipe for it. He told me how he made it and I jotted down the “recipe” so I could try it out myself. I made a few adjustments, like adding chopped green pepper and mushrooms (if you don’t like those, you can substitute something else). It’s very creamy and cheesy, and even if you’re not a big fan of broccoli, I think you’d like this. So here’s the recipe if you want to try it…

INGREDIENTS:

  • 2 Tbsp. butter
  • 1 (16-oz.) bag frozen chopped broccoli, thawed
  • 1 medium to large onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 (6.5-oz.) can sliced mushrooms
  • 1 Tbsp. Mrs Dash Garlic and Herb or Tomato Basil Seasoning Blend (you may want to use more or less, depending on your taste, or substitute your favorite seasoning)
  • 12-14 eggs (I used 12; you can use Egg Beaters as a substitute for some of the eggs if you want–1/4 cup=1 egg)
  • 1  1/2–2 cups sour cream or light sour cream
  • 1 (2.5-oz.) package of real bacon pieces (optional)
  • salt and pepper to taste
  • 3 cups shredded cheddar cheese

In a large skillet over medium heat, melt butter and saute the broccoli, onion, and green pepper about 10-15 minutes or until tender. Stir in mushrooms and season with the garlic herb seasoning or your favorite seasoning. Turn heat down to low. In medium bowl, whisk the eggs and sour cream together, blending well. Add this egg mixture to the broccoli mixture in the skillet. Turn heat back up to medium and cook mixture, scrambling all ingredients together until eggs are done. Stir in the bacon bits if you’re using those. Season with additional salt and pepper if desired.

Spoon half of the egg-veggie mixture in the bottom of a 9×13″ pan. Sprinkle with 1 1/2 cups shredded cheese. Spoon the remaining egg-veggie mixture on top of that, and then top with the rest of the shredded cheese. Bake at 325 degrees for 16-20 minutes. Let cool 5-10 minutes before serving.

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