This recipe is fantastic for hiding healthy ingredients into something that tastes like it should be dessert. My toddler approves wholeheartedly (at least she has for the last few weeks....check again tomorrow, that could change...).
Preheat oven to 375
Butter 8" square baking dish
2 c oats
1/2 c chopped walnuts
1/3 c sugar
1 t baking powder
1 t cinnamon
dash salt
2 c whole milk
1 egg, beaten
1 t vanilla
1 or 2 bananas, sliced lengthwise
1 carrot, finely shredded
3 T butter, melted
Place bananas on bottom of baking dish to cover the entire bottom. Combine all dry ingredients and pour into baking dish on top of bananas. In a separate bowl combine wet ingredients thoroughly (except butter), then pour over top of dry ingredients in baking dish. Blend slightly with a fork, then shake the dish to smooth out all cracks & crevices around bananas. Bake in preheated oven 35-40 minutes. Test center for doneness before removing from oven - will be moist & dense when done. Drizzle the melted butter over top after baked.
Note: banana can be omitted; carrot can be increased; can use lighter milk instead of whole.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Tuesday, December 2, 2014
Wednesday, May 30, 2012
Ham & Egg Muffins, Sans Muffin
In 6 1/2 years of cooking for B, I've never made something that made as big of a splash as these ham & egg "muffins". Not only are they super delicious and perfect for grab-n-go breakfasts, but he can slip them right in between two halves of an English muffin and have his own healthier version of the McDonald's one! (He's not following the same diet plan that I am, so it's nice for him to have options).
These are adapted from a pin I saw on Pinterest (where else...), so I can't claim credit. Actually there are a million of these pins floating around on there, so really, who can? I've also seen them called "cups".
Anyway, here's the lowdown, with variations posted below:
12 eggs (or 24 egg whites, but it's better with yolks....trust me)
2 handfuls spinach
12 slices good quality deli ham
S/P
Preheat oven to 400. Grease muffin pan (I use a silicone type). Place one slice of ham at the bottom of each well, smoothing up sides. Press a few spinach leaves at the bottom, then crack one egg into each "cup". Sprinkle S & P on top, throw in oven, and bake for about 12 minutes. Giggle the pan a bit toward the end of cooking time; if whites aren't set, cook for another couple minutes. You do want the yolk to be a bit on the runny side though, which as B says, is the best part. Of course if you don't want to run the risk of salmonella, cook them a few minutes longer. Or just wash your eggs with soapy water before cracking to reduce risk.
When they've cooled completely, remove from pan and wrap individually before refrigerating. Reheat each in the microwave for about 1 minute on high.
Variations:
1-2 T diced pre-sauteed ham cubes sprinkled at the bottom of each cup instead of sliced ham (creates more of a "layered" muffin than a "cup")
Crumbled bacon
Chopped, pre-sauteed onion
Finely chopped peppers
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| Someday this picture will be updated and improved... |
These are adapted from a pin I saw on Pinterest (where else...), so I can't claim credit. Actually there are a million of these pins floating around on there, so really, who can? I've also seen them called "cups".
Anyway, here's the lowdown, with variations posted below:
12 eggs (or 24 egg whites, but it's better with yolks....trust me)
2 handfuls spinach
12 slices good quality deli ham
S/P
Preheat oven to 400. Grease muffin pan (I use a silicone type). Place one slice of ham at the bottom of each well, smoothing up sides. Press a few spinach leaves at the bottom, then crack one egg into each "cup". Sprinkle S & P on top, throw in oven, and bake for about 12 minutes. Giggle the pan a bit toward the end of cooking time; if whites aren't set, cook for another couple minutes. You do want the yolk to be a bit on the runny side though, which as B says, is the best part. Of course if you don't want to run the risk of salmonella, cook them a few minutes longer. Or just wash your eggs with soapy water before cracking to reduce risk.
When they've cooled completely, remove from pan and wrap individually before refrigerating. Reheat each in the microwave for about 1 minute on high.
Variations:
1-2 T diced pre-sauteed ham cubes sprinkled at the bottom of each cup instead of sliced ham (creates more of a "layered" muffin than a "cup")
Crumbled bacon
Chopped, pre-sauteed onion
Finely chopped peppers
You Say Frittata, and I Say....Frittata
Cast iron pans are my absolute favorite for most daily cooking projects, except baking eggs. Not only do they stick like crazy, but they can take on a weird flavor from the iron pan. I haven't figured out a tried-and-true method for preventing the eggs from sticking when making a dish like this, but I have learned that the more flavor-y ingredients you add, the less iron taste leeches into the dish.
Frittatas are incredibly versatile, so finding flavorful ingredients to mask off-tastes is super easy. Bacon, of course, is a no-brainer. Diced ham is a close 2nd. The more veggies you pile in, the better. The eggs just serve to "glue" it all together.
Here's our favorite version, the one I make the most; below are some additional suggestions. This makes a giant skillet's worth of frittata that you slice up and wrap individually for daily breakfast throughout the week.
Generous amount of butter, ghee, or oil
4 whole eggs, beaten
4 egg whites
6 slices bacon, pre-cooked and crumbled
1/2 sweet onion, like Vidalia, chopped and pre-sauteed
2 handfuls of fresh spinach
Small bunch of asparagus, chopped in 1/2-1" pieces
S/P
Make it all in one pan like this: Preheat oven to 350. Saute your onions in the cast iron pan in the butter or olive oil til softened. Remove to a bowl and set aside. Turn pan down a bit, and add bacon. Cook bacon til very crispy. While bacon is cooking, beat eggs/egg whites together, and chop the asparagus (or whatever veggies you're using). Remove bacon from pan onto a paper towel and allow to cool a bit before crumbling. Turn heat off, leave bacon drippings/fat, and add beaten eggs. Sprinkle all remaining ingredients evenly around the skillet and use a fork to submerge as much as possible into the eggs. Toss the whole thing in the oven for 25-30 minutes - watch carefully for the edges over-browning. Check the center toward the end of baking time to ensure it's cooking evenly - the eggs should be firmed up.
This could also be baked in a casserole dish instead of the cast iron pan. Adjust heat/time settings accordingly for glass.
Variations:
Diced ham, chopped broccoli
Crumbled sausage, chopped cauliflower, pre-steamed kale
Italian sausage, mushrooms, sliced olives, onion
Avocado, cilantro, green onion, spinach
Frittatas are incredibly versatile, so finding flavorful ingredients to mask off-tastes is super easy. Bacon, of course, is a no-brainer. Diced ham is a close 2nd. The more veggies you pile in, the better. The eggs just serve to "glue" it all together.
Here's our favorite version, the one I make the most; below are some additional suggestions. This makes a giant skillet's worth of frittata that you slice up and wrap individually for daily breakfast throughout the week.
Generous amount of butter, ghee, or oil
4 whole eggs, beaten
4 egg whites
6 slices bacon, pre-cooked and crumbled
1/2 sweet onion, like Vidalia, chopped and pre-sauteed
2 handfuls of fresh spinach
Small bunch of asparagus, chopped in 1/2-1" pieces
S/P
Make it all in one pan like this: Preheat oven to 350. Saute your onions in the cast iron pan in the butter or olive oil til softened. Remove to a bowl and set aside. Turn pan down a bit, and add bacon. Cook bacon til very crispy. While bacon is cooking, beat eggs/egg whites together, and chop the asparagus (or whatever veggies you're using). Remove bacon from pan onto a paper towel and allow to cool a bit before crumbling. Turn heat off, leave bacon drippings/fat, and add beaten eggs. Sprinkle all remaining ingredients evenly around the skillet and use a fork to submerge as much as possible into the eggs. Toss the whole thing in the oven for 25-30 minutes - watch carefully for the edges over-browning. Check the center toward the end of baking time to ensure it's cooking evenly - the eggs should be firmed up.
This could also be baked in a casserole dish instead of the cast iron pan. Adjust heat/time settings accordingly for glass.
Variations:
Diced ham, chopped broccoli
Crumbled sausage, chopped cauliflower, pre-steamed kale
Italian sausage, mushrooms, sliced olives, onion
Avocado, cilantro, green onion, spinach
Tuesday, May 29, 2012
Turkey Muffins
I know this sounds gross but trust me, they aren't. They were a HUGE hit here and will definitely be on heavy rotation. These are the easiest things to make and I'm bummed I never thought of this before Pinterest came around. Damn you Pinterest for overwhelming me with your amazing ideas!
1 lb lean ground turkey or chicken (*can also grind your own in the food processor so you know what you're eating...)
1 large egg (optional)
2 big handfuls spinach leaves, chopped
1/2 large sweet onion, like Vidalia, finely chopped
1-2 cloves garlic, minced
S/P
Preheat oven to 350 and spray a muffin pan with non-stick spray. In a bowl, combine all ingredients thoroughly. Shape into 12 balls, and place in muffin pan. Throw it in the oven for about 30 minutes; check with a meat thermometer before removing from oven (160 degrees) - bake longer if temp isn't up there yet. Good browning is a must for better flavor.
Serving ideas: asparagus, arugula salad, watercress soup, steamed spinach
*To grind your own: Buy boneless/skinless fresh cuts of turkey or chicken, chop down into 2" chunks (to make them easier to fit), and toss them in the food processor with the blade attachment. Pulse til the meat is ground down, but not mush. This is a great option for anyone who doesn't own a KitchenAid grinder attachment. Thanks to my friend Staci for giving me this smart idea!
1 lb lean ground turkey or chicken (*can also grind your own in the food processor so you know what you're eating...)
1 large egg (optional)
2 big handfuls spinach leaves, chopped
1/2 large sweet onion, like Vidalia, finely chopped
1-2 cloves garlic, minced
S/P
Preheat oven to 350 and spray a muffin pan with non-stick spray. In a bowl, combine all ingredients thoroughly. Shape into 12 balls, and place in muffin pan. Throw it in the oven for about 30 minutes; check with a meat thermometer before removing from oven (160 degrees) - bake longer if temp isn't up there yet. Good browning is a must for better flavor.
Serving ideas: asparagus, arugula salad, watercress soup, steamed spinach
*To grind your own: Buy boneless/skinless fresh cuts of turkey or chicken, chop down into 2" chunks (to make them easier to fit), and toss them in the food processor with the blade attachment. Pulse til the meat is ground down, but not mush. This is a great option for anyone who doesn't own a KitchenAid grinder attachment. Thanks to my friend Staci for giving me this smart idea!
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