#Recipes, Bacon, Breakfast, Brunch, Eggs

Bacon & Goat Cheese Frittata with Mushroom & Onion

Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.

Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂

Bacon & Goat Cheese Frittata with Mushroom & Onion

Ingredients:
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste

Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.

Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.

Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.

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#Recipes, Breakfast, Brunch

Biscuits & Gravy

Happy 2018, Everyone.  I hope you all have a wonderful new year.  This morning for breakfast I made biscuits and gravy.  I figured that was a good way to start the new year.  It’s a surprisingly simple.  There are several variations of this dish.  I prefer my gravy a little thicker with less pepper.  You can really customize this to your liking.  Here’s my recipe.

Biscuits & Gravy

Ingredients:
8 Biscuits, cooked
1 lb roll pork sausage
3 cups milk
1 t-1 T pepper (more or less depending on taste)
1/2 t salt
3-5 T flour

Directions:  In a medium saute pan cook the sausage.  Add in flour gradually and mix well. Let cook 3-4 minutes stirring often.  Add in 2 cups of milk and mix well. Then add rest of the milk and let cook.  3-4 minutes while the gravy starts to thicken.  Season with pepper and salt and mix well.  Cook to desired thickness.  If needed add more milk to thin the gravy.  Cut biscuits in half and spoon the gravy mixture over the biscuits.  Serve immediately.

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#Recipes, Breakfast, Brunch

Bagel with Lox, Cream Cheese & Red Onion

I have a major love of bagels.  I always have.  My Mom use to always go out to pick up bagels for breakfast on the weekends. My Dad, another lover of bagels use to always buy lox for his bagels.  I’m never really cared for lox because I really don’t like salmon at all.  Lox is a brined or smoked salmon fillet, usually served on a bagel with cream cheese and red onion or tomato and maybe capers.   My Dad enjoyed this and would buy it often.  It’s not an inexpensive item.  It’s usually about $8-$10 for a small package.

My Dad always wanted my brothers and I to try a food before deciding if we didn’t like it or not.  He’d say “How do you know you don’t like it if you don’t try it?” We’d roll our eyes whenever he’d say that but we’d try it.  I’m actually glad he did this, because we aren’t picky eaters now after all these years.

That’s how I started to enjoy lox.  We were in Atlantic City, NJ and my Dad had a VIP membership to this high rollers club inside a hotel.  You could go in there any time of day to get free food and drinks.  That is the first time I decided to try lox on my bagel.  I remember my Dad making it up for me.  He added cream cheese to half of a bagel, topped with the lox and finished it off with red onion.  I made a face and took a bite.  Much to my amazement I liked it!! Actually really liked it.  I think it was probably the salty lox on top of this delicious east coast bagel with cream cheese.

For the rest of the trip, every morning or afternoon I’d have a bagel with lox.  So, I’m glad my Dad made me try it that day.   Now, 13 years later I still enjoy it.  From time to time I’ll buy it for my bagel.  Today I did just that.  I went shopping with my Mom this morning and decided to pick up a package.

This isn’t really a recipe just what I did for my Lox and Bagel. Give it a try especially if  you enjoy salmon but even if you don’t.

Bagel with Lox

Ingredients:
1 package premium lox/smoked salmon
6 T cream Cheese
1/2 small red onion, sliced thin
2 bagels, (good quality from bagel shop)

To assemble:  Spread cream cheese over the bagel and top with lox and red onion.

Notes: Use as much cream cheese and onion you like. It depends on preference.  You can also top with tomato, cucumber and capers.

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Bacon, Breakfast, Brunch, Eggs

Bacon Swiss Quiche

Happy Sunday! When I think of Sunday I think of brunch, relaxation and catching up on my DVR.

However, this morning I’ve been a busy bee. Made a quiche for brunch, cleaned the kitchen, mopped the floor and I’m about to meal prep some food for the week. I’ll save the relaxation for later this afternoon.

So, My Mom has been making this quiche I made today for as long as I can remember. It’s a great breakfast dish and easy to make.

Bacon Swiss Quiche

Ingredients:

6 crisp bacon slices, chopped (I use cooked bacon and just cut in thin slices with a scissor)

3 eggs

1 1/2 cups half and half (or heavy cream)

3/4-1 cup Swiss cheese, grated

1/2 medium onion, chopped

1 pie crust (pre-made or homemade)

2t onion powder

Sprinkle: Salt and Pepper

Directions: Preheat oven to 400°. Place the pie crust on a baking sheet. This will catch anything that may drip out while cooking. Add chopped onion, bacon and Swiss cheese to the pie crust. In a bowl mix together eggs and half and half (or heavy cream), onion powder and salt and pepper. Pour the mixture in the pie crust. Place the pie in the oven for 15 minutes at 400° and then reduce oven to 300° and cook for 25-30 minutes. Check the quiche with a knife in the center, if the knife comes out clean it’s done. Let sit for 15 minutes before serving.

Note: You can wrap the edges of the pie crust with foil to keep it from burning. It’s great to partially prep ahead of time especially if you have company staying with you or company coming over for brunch. Just add the onion, bacon and cheese to the pie crust and cover it and place in the refrigerator the night before. The next day you just need to make the egg mixture and pour into the crust. It just cuts down on the time in the morning.

Enjoy your Sunday!

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Grating the Swiss cheese!
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Pouring the egg mixture into the crust.
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Ready for the oven!
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Finished masterpiece!