Category: Breakfast

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Breakfast Pie with Hash Brown Crust

Breakfast Pie with Hash Brown Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbl olive oil
  2. 3 1/2 cups peeled, shredded hash browns
  3. salt, black pepper
  4. 2 tbl unsalted butter
  5. 1 large leek, halved lengthwise, cleaned, and white and light greens thinly sliced into half moons
  6. 8 oz mushrooms, cut into 1/4 inch slices
  7. 5 large eggs
  8. 3/4 cup heavy (whipping) cream
  9. 1 cup grated parmesan
Instructions
  1. Preheat the oven to 350 degrees with a rack in the middle position.
  2. Heat the olive oil in a large nonstick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 1 teaspoon salt, ½ teaspoon pepper, and some rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Dump potatoes into a 9" pie plate and spread along the bottom and up the sides. You may want to allow the potatoes to cool a little before spreading.
  4. Melt 2tbl butter In the same skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Spread the leeks and mushrooms over the bottom of the crust and top with the remaining cheese. Pour in the egg mixture.
  7. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately. Serves 6.
Notes
  1. This is really good, and a solid choice for vegetarians and gluten-sensitives.
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calories
0
fat
0g
protein
0g
carbs
0g
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Vidalia Onion and Sweet Pepper Strata

Vidalia Onion and Sweet Pepper Strata
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2209 calories
227 g
1224 g
95 g
114 g
35 g
1975 g
2863 g
71 g
1 g
54 g
Nutrition Facts
Serving Size
1975g
Amount Per Serving
Calories 2209
Calories from Fat 845
% Daily Value *
Total Fat 95g
146%
Saturated Fat 35g
175%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Cholesterol 1224mg
408%
Sodium 2863mg
119%
Total Carbohydrates 227g
76%
Dietary Fiber 39g
155%
Sugars 71g
Protein 114g
Vitamin A
150%
Vitamin C
855%
Calcium
373%
Iron
139%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, plus more for the pan
  2. 1 medium Vidalia onion, thinly sliced
  3. 1 red bell pepper, cored, seeded and thinly sliced
  4. 1 yellow bell pepper, cored, seeded and thinly sliced
  5. 2 cloves garlic, peeled, minced
  6. 12 thin slices firm white sandwich bread, cut into 1-inch squares
  7. 2 ounces freshly grated Parme­san cheese, divided
  8. 6 large eggs
  9. 2 1/2 cups milk
  10. 2 sprigs thyme, leaves picked
  11. Coarse salt and freshly ground black pepper
Instructions
  1. Oil a 9x13 baking dish; set it aside
  2. In a large saute pan, heat the oil over medium heat and saute the onion until it's golden, about 5 minutes
  3. Add the bell peppers and saute until they are tender, about 5 minutes
  4. Add the garlic and saute until the mixture is fragrant, about 1 minute
  5. Place half the bread squares in the prepared baking dish; top them with half the vegetables
  6. Sprinkle half the Parmesan over the vegetables and top with the remaining bread and vegetables
  7. In a medium bowl, whisk together the eggs, milk and thyme; season with salt and pepper. Pour the egg mixture over the bread and vegetables.
  8. Cover and chill the strata at least 3 hours, or up to 12.
  9. Heat the oven to 375 degrees. Let the strata stand at room temperature 20 minutes.
  10. Sprinkle the remaining Parmesan cheese over the strata and bake until it's puffed and golden brown around the edges, about 50 minutes.
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calories
2209
fat
95g
protein
114g
carbs
227g
more
NoMayo https://nomayo.us/
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Potato Mushroom Quiche

Potato Mushroom Quiche
Serves 4
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2179 calories
205 g
1002 g
97 g
128 g
56 g
2075 g
3364 g
41 g
1 g
35 g
Nutrition Facts
Serving Size
2075g
Servings
4
Amount Per Serving
Calories 2179
Calories from Fat 860
% Daily Value *
Total Fat 97g
149%
Saturated Fat 56g
278%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 1002mg
334%
Sodium 3364mg
140%
Total Carbohydrates 205g
68%
Dietary Fiber 15g
59%
Sugars 41g
Protein 128g
Vitamin A
86%
Vitamin C
99%
Calcium
263%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 medium potatoes, cooked, peeled and sliced
  2. 1T butter
  3. 1 small onion, chopped
  4. 1/4t paprika
  5. 1/2 lb mushrooms, sliced
  6. 1/2 lb swiss cheese, shredded and divided
  7. 4 eggs
  8. 2c milk
  9. 1t salt
  10. Dash pepper
Instructions
  1. Preheat oven to 325º
  2. In large skillet, melt butter
  3. Add onion and paprika, cook 5 minutes
  4. Add mushrooms and cook 5 more minutes
  5. In greased 2-qt baking dish place a layer potatoes
  6. Top with half of mushroom mixture
  7. Sprinkle with half of cheese
  8. Repeat with remaining potatoes, mushrooms and cheese
  9. In large bowl, beat eggs, milk, salt and pepper
  10. Pour over vegetables
  11. Bake for 50-60 minutes until custard is set
  12. Sprinkle with half of the cheese
beta
calories
2179
fat
97g
protein
128g
carbs
205g
more
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Blintz Soufflé

Blintz Soufflé
Print
1472 calories
19 g
917 g
151 g
14 g
90 g
424 g
2580 g
17 g
4 g
50 g
Nutrition Facts
Serving Size
424g
Amount Per Serving
Calories 1472
Calories from Fat 1330
% Daily Value *
Total Fat 151g
232%
Saturated Fat 90g
448%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 917mg
306%
Sodium 2580mg
107%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
0%
Sugars 17g
Protein 14g
Vitamin A
98%
Vitamin C
9%
Calcium
35%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 18 blintzes
  2. 1/2c butter (soft)
  3. 2T sugar + cinnamon
  4. 3 egg yolks, beaten (plus whites later)
  5. 1t salt
  6. 2T orange juice
  7. 1c sour cream
  8. 1t vanilla
Instructions
  1. Layer blintzes in shallow greased pan
  2. Cream butter, sugar, eggs, salt and orange juice
  3. Fold in egg whites
  4. Pour over blintzes
  5. Top with sugar and cinnamon
  6. Bake at 350º for 1 hour
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calories
1472
fat
151g
protein
14g
carbs
19g
more
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Spinach and Gruyere Quiche

Spinach and Gruyere Quiche
Print
7097 calories
547 g
2286 g
440 g
276 g
196 g
4197 g
6238 g
10 g
1 g
217 g
Nutrition Facts
Serving Size
4197g
Amount Per Serving
Calories 7097
Calories from Fat 3908
% Daily Value *
Total Fat 440g
677%
Saturated Fat 196g
982%
Trans Fat 1g
Polyunsaturated Fat 63g
Monounsaturated Fat 154g
Cholesterol 2286mg
762%
Sodium 6238mg
260%
Total Carbohydrates 547g
182%
Dietary Fiber 31g
122%
Sugars 10g
Protein 276g
Vitamin A
2753%
Vitamin C
683%
Calcium
702%
Iron
329%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 3 shallots, minced
  3. 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  4. Coarse salt and ground pepper
  5. 8 ounces Gruyere cheese, grated (about 2 cups)
  6. 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  7. 8 large eggs
  8. 3 cups half-and-half
  9. 1/8 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
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calories
7097
fat
440g
protein
276g
carbs
547g
more
NoMayo https://nomayo.us/
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Spinach and Cheese Strata

Spinach and Cheese Strata
Serves 6
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2549 calories
193 g
1971 g
138 g
137 g
72 g
2179 g
7171 g
57 g
2 g
55 g
Nutrition Facts
Serving Size
2179g
Servings
6
Amount Per Serving
Calories 2549
Calories from Fat 1222
% Daily Value *
Total Fat 138g
212%
Saturated Fat 72g
361%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 40g
Cholesterol 1971mg
657%
Sodium 7171mg
299%
Total Carbohydrates 193g
64%
Dietary Fiber 19g
76%
Sugars 57g
Protein 137g
Vitamin A
748%
Vitamin C
192%
Calcium
250%
Iron
145%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 box fresh baby spinach (stems removed)
  2. 1 1/2 cups finely chopped onion (1 large)
  3. 3 tablespoons unsalted butter
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon freshly grated nutmeg
  7. 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
  8. 6 oz coarsely grated Gruyere (2 c ) used low fat crumbled feta) 2 oz finely grated Parmigiano-Reggiano (1 cup)
  9. 2 3/4 cups milk ( used low fat)
  10. 9 large eggs (used 1-1/2 cartons Costco Egg Starts)
  11. 2 tablespoons Dijon mustard (used 1 T.)
Instructions
  1. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat
  2. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). (used 2 8X8 Corning-type casseroles)
  3. (instead of layering, I tossed bread and cheese, then added spinach)
  4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours or overnight (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
beta
calories
2549
fat
138g
protein
137g
carbs
193g
more
NoMayo https://nomayo.us/
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Breakfast Casserole

Breakfast Casserole
Can be refrigerated overnight and baked next day.
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb mild sausage (OR: sliced green pepper, onions, tomatoes and mushrooms)
  2. 6 slices bread (to be layered on bottom)
  3. Cooking spray
  4. Butter
  5. 8 eggs
  6. 1c milk
  7. 1t dry mustard
  8. 1t salt
  9. 1/4 t pepper
  10. 1-1/2 c grated sharp cheddar
Instructions
  1. Brown sausage, crumble and drain on paper towel
  2. For veggie version, use sliced raw vegetables or saute all vegetables together for about 5-10 minutes
  3. Use cooking spray to grease a 13x9 inch pan
  4. Butter top and bottom of bread and layer slices in greased pan
  5. Sprinkle sausage over bread (and/or layer veggies)
  6. Beat eggs in bowl and add salt, mustard and milk
  7. Pour into pan
  8. Sprinkle cheese on top
  9. Bake at 350º for 45 minutes
Adapted from Kensington School Cookbook
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Kensington School Cookbook
NoMayo https://nomayo.us/
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Matzo Brie

Matzo Brie
Serves 2
Print
555 calories
58 g
382 g
26 g
22 g
8 g
297 g
789 g
11 g
2 g
16 g
Nutrition Facts
Serving Size
297g
Servings
2
Amount Per Serving
Calories 555
Calories from Fat 227
% Daily Value *
Total Fat 26g
39%
Saturated Fat 8g
40%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 382mg
127%
Sodium 789mg
33%
Total Carbohydrates 58g
19%
Dietary Fiber 2g
7%
Sugars 11g
Protein 22g
Vitamin A
15%
Vitamin C
0%
Calcium
21%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 eggs
  2. 1/2c milk
  3. 1/4t salt
  4. Dash of cinnamon
  5. 1T sugar
  6. 2 matzos
  7. 3T shortening or butter
Instructions
  1. Beat eggs, add milk, salt and seasoning
  2. Break matzo into the bowl and stir
  3. Pour mixture into hot fat in large frying pan. Cover
  4. Cook over moderate heat for about 10 minutes or until browned on one side
  5. Turn over and brown other side (uncovered). About 3 minutes.
  6. Sprinkle with sugar and cinnamon
Notes
  1. I always double or triple the recipe.
beta
calories
555
fat
26g
protein
22g
carbs
58g
more
NoMayo https://nomayo.us/
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Mandel Bread

Mandel Bread
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4917 calories
525 g
558 g
284 g
81 g
27 g
1070 g
1423 g
202 g
2 g
243 g
Nutrition Facts
Serving Size
1070g
Amount Per Serving
Calories 4917
Calories from Fat 2482
% Daily Value *
Total Fat 284g
438%
Saturated Fat 27g
137%
Trans Fat 2g
Polyunsaturated Fat 53g
Monounsaturated Fat 190g
Cholesterol 558mg
186%
Sodium 1423mg
59%
Total Carbohydrates 525g
175%
Dietary Fiber 23g
90%
Sugars 202g
Protein 81g
Vitamin A
17%
Vitamin C
1%
Calcium
46%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 7/8c oil
  2. 3 eggs
  3. 1c sugar
  4. 3c flour
  5. 1tsp baking powder
  6. 1/2tsp salt
  7. 1tsp vanilla
  8. 1c chopped nuts
Instructions
  1. Beat eggs, then add oil and sugar to bowl
  2. Sift flour and mix with baking powder and salt
  3. Add flour mixture to oil/eggs/sugar
  4. Add vanilla and nuts
  5. Put loaf on greased cookie sheet and bake for 30 minutes at 365º
  6. Slice while hot
  7. Dry in 300º oven for 15-20 minutes
beta
calories
4917
fat
284g
protein
81g
carbs
525g
more
NoMayo https://nomayo.us/
Posted on

Jicama Hash

Jicama Hash
Print
396 calories
90 g
0 g
2 g
10 g
0 g
1006 g
201 g
27 g
0 g
1 g
Nutrition Facts
Serving Size
1006g
Amount Per Serving
Calories 396
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 201mg
8%
Total Carbohydrates 90g
30%
Dietary Fiber 40g
161%
Sugars 27g
Protein 10g
Vitamin A
112%
Vitamin C
630%
Calcium
15%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 jicama diced into cubes
  2. Chopped onion
  3. Chopped bell peppers
  4. Chopped hot pepper
  5. Finely chopped garlic
Seasonings
  1. Salt (for jicama)
  2. Paprika
  3. Chipotle
  4. Garlic powder
  5. Black pepper
  6. Sometimes I use Italian seasoning
Instructions
  1. Buy jicama with an unblemished, unbroken skin, one that seems heavy for its size since jicama is mostly water.
  2. Wash and cut the skin of the jicama off with a knife.
  3. Dice jicama into cubes and toss in a bowl with salt and set aside.
  4. Heat oil in a skillet and add in the onion, peppers, and garlic.
  5. Sauté for 2-3 minutes and then add seasonings to taste, but don't be shy.
  6. Continue sautéing another 2-3 minutes.
  7. Dry salted jicama with a paper towel and add into the skillet.
  8. Sauté jicama with the other ingredients as desired.
  9. Once the jicama is heated through, the dish is ready.
beta
calories
396
fat
2g
protein
10g
carbs
90g
more
NoMayo https://nomayo.us/