Savory Breakfast Cups

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I am sad to admit that I am not a planner.  I don’t usually have my meals planned a week in advance, I don’t keep a list of to-do’s on my bedside table.  I pretty much fly by the seat of my pants, starting a million tasks but finishing none because, well, that’s just how my mommy brain rolls.

Usually, when I wake up in the mornings, I stumble downstairs to the kitchen, make a coffee and a breakfast sandwich or some other quick breakfast for my hubby (occasionally, if I press snooze enough, this might entail ripping a banana from the bunch and serving it next to his coffee 🙂 ). Now, time to wake my little monsters (10 year old Wyatt and an 8 year old Henry).  There is usually a fair amount of scrambling to find this or that (i.e. searching for matching socks, because among the things I rock at as a mother, sock matching is definitely not one of them).  Couple all of this with some brotherly banter before the boys settle down with something that suites their simple tastes for breakfast that morning – usually a bowl full of mom-guilt (you know the kind, cold cereal, oatmeal packets, etc).

BUT, every once in a while, the stars align and I actually PLAN – pre-making our breakfasts BEFORE our week begins.  Such a novel idea.  SERIOUSLY!!! PURE BLISS! I am almost excited (I said almost) to wake up and pop something in the microwave for 30 seconds and have a delicious, protein filled breakfast for my family.

These breakfast cups are so delicious.  I created this recipe while my husband and I were on the Whole 30 diet. They tasted so naughty when we were accustomed to eating so healthy, but they aren’t, at all! They are packed with vitamins and protein. My husband always gets so excited when I make them and if I happen to make them on a day he is home from work, he will eat one or two for every meal.  He can not stay out of them.  I also made them for a catered brunch at our church for the community youth pastors and got RAVE reviews.   They are savory with a tiny touch of sweetness from the potatoes (which might seem a little odd, but its pretty fabulous).  I would highly suggest making a double batch of these if you have any big eaters in your family and are planning to have some leftovers for the week.

 

Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

 

Directions:

 

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Preheat oven to 350F degrees.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.

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Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  Be sure to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.

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Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use  non-stick cooking spray or cupcake liners or those babies will never come out.)

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Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.

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Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk (again omit for Whoke 30/Paleo) and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.

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Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.

Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious breakfast.

 

Savory Breakfast Cups (Whole 30 Friendly)

  • Servings: 8-12
  • Difficulty: Easy
  • Print

Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

Directions:

  1. Preheat oven to 350F.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.
  2. Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  You will want to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.
  3. Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use a good amount of non-stick cooking spray or cupcake liners or those babies will never come out.)
  4. Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.
  5. Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.
  6. Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.
  7. Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious, hot breakfast.

 

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Rustic Potato Cakes

I literally dreamed this recipe to life last night.  I woke up and told my husband that I had a new recipe to try from my dreams. I immediately got to peeling potatoes and WOW! I wish this happened more often! They were A-MAZING! Crunchy on the outside, smooth and tender and a little cheesy on the inside – My husband said they were his new favorite breakfast food.  They would also be an awesome side dish with a nice steak.  This recipe made 7 potato cakes.

Ingredients:

6 small potatoes – My bag of potatoes had some serious runts so this is what I had.  3 large potatoes would be much easier to hold on to (see directions)

1/2 medium onion, finely diced

3 Tbsp flour

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1 Tbsp fresh parsley, chopped

1 cup shredded cheddar cheese

3 Tbsp vegetable oil

Directions:

My method is a little crazy but I followed exactly what I had done in my dream.  Peel potatoes then rinse.  With your potato peeler, keep peeling on your “peeled” potatoes in to a bowl until you can’t hold on to them anymore.  Be very careful doing this as I’m sure it would be easy to catch your finger with the peeler. If you have a mandaline that has a really thin setting, that would be a better option because it is a little tricky to peel once your potato starts getting small.  A food processor would also work OK as long as the setting was very thin and you aren’t going to end up with “slices.”

Add flour, salt, parsley, onion, pepper, garlic powder and cheese.  Mix by hand until it is all evenly distributed.  Heat a large, non stick or cast iron frying pan on medium-high heat for several minutes.  Add 1 Tbsp of oil for each batch.  Take a small handful of the potato mixture and flatten into a patty in your hand.  Carefully place in hot pan.  You should hear a good sizzle. I was comfortably able to fit 3 patties into my 12 inch pan at a time.  Cook for 5-6 minutes on first side or until the underside is nice and brown and crisp.  Flip with a spatula to other side.  Cook on that side for 5-6 minutes or until that side is brown and crunchy as well.  If you find that the potatoes are browning too fast, turn heat down.  You can keep cooking them until you feel that the centers are translucent and cooked all of the way through.  It is most important to be sure you get the initial seer on both sides. Remove and place on a paper towel while you cook the remaining batches.

Rustic Potato Cakes was featured on the blog below.  Check it out!

http://www.jillianskitchen.com/2012/03/15/rustic-potato-pancakes/

Breakfast Burritos

I make these breakfast burritos almost every weekend.  My family loves them so much… maybe a little too much. I have had a request from a follower to do a blog with hash browns so I figured this would be the perfect time to include them.

Ingredients:

1 lb frozen shredded hash brown – feel free to dice your own fresh potatoes, they will just take a little longer to cook.

6 eggs, beaten

2 Tbsp milk

1/2 lb sausage

6-8 raw tortillas (We buy the Tortilla Land brand, they sell them in a 48-pack at Costco or 12 packs at Winco, and Safeway, may be other stores but I haven’t checked). Of course you can use cooked ones too but these are… well, the best.

garlic salt, onion powder, salt and pepper to taste

Salsa

Also, if you happen to own any Fontknow’s Secret seasoning (I know there are a few of you that ordered it after the “Favorite Spice Giveaway”), this will definitely kick your burritos  up a notch.  I always use it on my hash browns…yum! If you are interested in ordering some, you can go to their website at http://www.a2fay.com.  It is $3 for an 8 oz. can.

Directions:

Start by heating 3 Tbsp oil (I use Canola, but any oil will work just fine)  in a large, non-stick skillet over medium-high heat.  This is the first place you can go wrong with hash browns.  In order for your hash browns to get crispy and golden brown,  they need to have enough oil.  This will also prevent them from sticking to the pan.  Get your pan good and hot before you add the potatoes or once again, they will stick.  Add potatoes and half of seasoning.  Cook for four to five minutes, or until the underside is crispy and brown.  IF  you happen to turn the potatoes before this happens, you will run the risk of … you guessed it, your potatoes sticking to the bottom of the pan and getting a mushy texture. Also, if you just move your pan around (lift it off the burner and give it a little shimmy back and forth), you should be able to hear the “scratching” of the browned hash browns, before they are browned they don’t really make a sound. 

Now, if you want to be brave, the very best and funnest way to flip your shredded hash browns is without a spatula, chef style, flinging them up in the air.  Be sure right before you attempt this that you press the potatoes down firmly with your spatula so they form a sort of patty.  Trust me, it is not that hard.  My husband even stepped in and tried it a few times with great success (he doesn’t cook… AT ALL).  If you try it once and succeed, you will want to do it that way every time because it’s just so darn fun.  I always get cheers from my boys when the hash browns land back in the pan.   If you just don’t feel comfortable, then by all means bust out the spatula.

Once your hash browns have gotten crispy and golden on the other side,  you can now break them up in the pan and add the other half of the seasoning, tasting before adding of course. Cook for a few more minutes to get them good and crispy then set aside.

 

 

 

Cook sausage over medium-high heat to your liking. As always, heat your pan first.  I like mine good and brown.

 

 

 

Heat medium-sized skillet on (just under) medium-high heat.  Add milk to eggs and beat.  Add salt, onion powder and pepper (just a pinch of each).  Add eggs to pan with either butter or a touch of oil to prevent the eggs from sticking.  Add eggs to heated pan.  Stir constantly so your eggs don’t scorch.

 

 

Once your eggs, sausage and hash browns are cooked, heat a pan or skillet over medium-high heat to cook your tortillas. Again, make sure your pan is hot before adding a tortilla.  You will want to cook it for about 30 seconds on each side.  You will know by the brown spots.  We absolutely love the raw tortillas and have become tortilla snobs since we started eating these.

 

Load your tortillas with your fillings and top with your favorite salsa.  Ours is the Emerald Valley Organic Salsa from Costco (I know I know, I shop at Costco way too much).