Broccoli, Egg & Cheese Breakfast Casserole

The first time I had a similar breakfast casserole to the one I am going to post, I swear, it was life changing. I love almost everything breakfast. I say almost everything because I have a deep hatred towards bacon. I’ve been called “terrorist” before because it’s true, who hates bacon? Well I do. Something about the texture and the appearance – I just cannot do it. The smell too. Makes me want to vom.

Back to the topic at hand. This breakfast casserole is legit. There are so many different things you can do with this recipe. You could throw any sort of meat in it that you want – sausage, ham… bacon or even veggies! We decided on broccoli for our casserole & it was so yummy. Just swap out the broccoli in the recipe for whatever you’d like – spinach, tomatoes, mushrooms, onions, meat – you name it, i’m sure it would be just as delicious!

Also, this recipe is super easy to make. If you have a half hour of time you’re pretty much set. Prep is pretty quick & it only takes about 20-25 minutes to bake in the oven. Easy-peasy! You could even prepare it the night before if you’re pressed for time & bake it the next day! It’s so great. Enjoy!

 

Broccoli, Egg & Cheese Breakfast Casserole

Prep Time:  10 Minutes Bake Time: 20-25 Minutes

Ingredients:

  • 1 Can Crescent Rolls

    IMG_20151213_104402
    Broccoli, Egg & Cheese Casserole
  • 4 Eggs
  • 1 Cup Mild Cheddar
  • 1 Cup Monterey Jack
  • ¾ Cup Low-Fat Milk
  • ½ TBSP Butter, Cubed
  • 1 Medium Head of Broccoli, Cut into Bite Size Pieces
  • Salt/Pepper

Directions:

  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray & line with crescent rolls. Gently press the crescent roll pieces together so they cover the bottom evenly.
  • While oven is preheating steam the broccoli so it turns bright green. You can do this over the oven or in the microwave, whatever is easiest for you! Once broccoli is steamed set aside & allow any moisture to drain from the broccoli.
  • In a medium bowl add eggs & milk & beat until combined. Set aside.
  • Layer the broccoli on top of the crescent roll crust as evenly as possible. Next sprinkle the cheese over the broccoli. Pour the egg mixture over the cheese & broccoli. Allow to spread out & sprinkle with salt & pepper.
  • Place into the preheated oven & bake for 20-25 minutes or until mixture begins to turn golden & eggs are cooked.
  • Allow to cool & set slightly before serving & enjoy!

 

 

Advertisements

Corn, Potato & Cheese Chowda

A couple weeks back the boy & I went to a thrift store quite a ways away. He was looking for video games & I was just along for the ride. I think the place was called 2nd & Charles, but basically everything looked brand new. I don’t know if you could even call it a thrift store, but they sell used games, books, dvds, music etc. I got sucked into the cookbooks after I yet again, failed to find Hocus Pocus in a store. Honestly, such a brilliant Halloween movie, a couple weeks before Halloween & it’s practically impossible to find. Thankfully I have the best boyfriend ever and he successfully surprised me with a copy! Anyways, I found this awesome cookbook called Soup Bowl & we decided to start up a tradition of Soup Sunday’s! Brilliant. We both love soup & with fall here & winter on its way, what better time to start a soup tradition!?

We both love cheese & basically all things carb related. He picked out a recipe in the book called Corn, Potato & Cheese Soup. We decided to try and make it a little healthier by replacing the heavy cream with low-fat cream cheese. It probably didn’t make it much healthier, but maybe reduced some of the bad saturated fats that heavy cream has. One can dream right? Well the soup turned out delicious! It was creamy, thick, cheesy & oh so good.

I hop you all enjoy this as much as we did!


Corn, Potato & Cheese Chowda

Serves 5 Prep Time:  15 Min Cook Time:  35 Min

Ingredients:

  • 3 TBSP Light Butter or Regular Butter
  • 2 Shallots, Finely Chopped
  • 2 Cloves Garlic, Minced
  • 2 Large Potatoes, Peeled & Cubed into Bite Sized Pieces

    Corn, Potato & Cheese Chowda
    Corn, Potato & Cheese Chowda
  • 1 ½ C Frozen Sweet Corn Kernels
  • 5 TBSP All Purpose Flour
  • 3 TBSP White Cooking Wine
  • 1 ½ C Milk
  • 8oz Block of Neufchatel Cheese (Low-Fat Cream Cheese)
  • ½ C Shredded Cheddar Cheese
  • ¼ C Shredded Swiss Cheese
  • 1 Can Lower Sodium Chicken Broth
  • 8 Fresh Sage Leaves, Chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Directions:

  1. Begin by adding butter to a large pot & set the heat to low. While butter is melting begin chopping the 2 shallots & garlic cloves. Add to pot of melted butter and stir occasionally for 5 mins or until shallots are softened and garlic is fragrant.
  2. While shallots & garlic are cooking, peel your potatoes & cube into small bite sized pieces. After shallots & garlic are softened add your cubed potatoes. Cook for approximately 5 minutes, stirring occasionally.
  3. Add the flour to the pot & stir until incorporated somewhat evenly. Cook for about a minute. Add white wine & mix. Slowly add milk & chicken broth, then turn heat to medium-high. Bring mixture to a light boil stirring frequently. Once mixture starts to boil turn heat down and allow the mixture to simmer.
  4. Stir in corn, sage, swiss, cheddar, cream cheese & salt/pepper. Allow to simmer for approximately 20 minutes or until potatoes have just a slight crunch to them. Cook a little longer if you like softer potatoes & ENJOY!

Not So Amish, Amish Macaroni Salad

So my boyfriend & I usually try and prep a couple meals/sides on Sunday’s before he leaves for the week to head up to work. He’s been telling me about how much he really enjoys picking up Amish Macaroni Salad on his lunch break. Naturally, I decided to try making Amish Macaroni Salad to send with him to help him save a little money. Homemade is always better anyways!

Now I have never actually had legit Amish Macaroni Salad so I was excited to try making it. I didn’t really have a taste to go off of, but I did find a recipe with eggs & cheese in it, two of my favorites. We made it one week & it was good, but I wanted to try changing it up slightly the next week. It’s delicious. Probably not as “Amish”, but it’s a darn good macaroni salad if I do say so myself.

Of course it’s fall & I’m posting picnic items, but that’s just how I roll. I’d make pumpkin pie in June if I had help eating it. Heck, I would drink pumpkin beer year round if someone would just keep the shelves stocked. Who ever said there isn’t a market for fall flavors year round is surely mistaken.

So a pasta salad in September, almost October it is! I hope you all enjoy!


Not So Amish, Amish Macaroni Salad

Prep Time:  30 Minutes                 Total Cook Time: 1 Hour & 30 Minutes

Ingredients:

  • 1 Box Macaroni (1 lb)
  • ¼ C Red Onion, Diced
  • 2 Tbsp Dill Pickle RelishNot So Amish, Amish Macaroni Salad
  • 1 15oz Jar of Light Miracle Whip Dressing
  • 3 Tbsp Yellow Mustard
  • ¼ C Sugar
  • 3 tsp White Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • ¾ tsp Paprika
  • 4 Small Hard Boiled Eggs, Chopped – or 3 Large Hard Boiled Eggs
  • 1 C Colby Jack Cheese, Cubed

Directions:

Cook macaroni according to the directions on the box.

Begin dicing onion, hard boiled eggs & colby jack cheese. Set aside.

Combine dill pickle relish, light miracle whip dressing, yellow mustard, sugar, white vinegar, salt, black pepper & paprika in a large bowl. Combine using a whisk. Once thoroughly combine set aside.

Once noodles are cooked & slightly cooled, combine with dressing, diced onions, chopped hard boiled eggs & cubed cheese.

Cover & chill for approximately 1 hour. Chilling overnight is best if time allows it! Enjoy!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!


Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes

Ingredients:

  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping

Directions:

Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!