Featherbed Eggs

 

Featherbed Eggs
Featherbed Eggs

Featherbed Eggs

 

½ cup jalapeno cheddar cheese cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

 

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

 

1 serving, 240 calories

 

 

Loaded Baked Cauliflower Casserole

This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!

Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

Course Breakfast, brunch, Main Course
Servings 6
Calories 395 kcal

Ingredients
  

  • 1 red onion, thinly sliced, divided
  • 1 head cauliflower, cut into florets (6-8 cups)
  • 3 medium tomatoes, chopped
  • ¼ cup olive oil
  • 7 eggs
  • 1 tbsp sesame oil
  • 1 tsp cumin
  • ½ tsp dried rosemary
  • tsp dried basil
  • tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup flour*
  • tsp baking powder*
  • ¾ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated

Instructions
 

  • Preheat the oven to 400℉.
  • Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil. 
  • Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
  • Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
  • Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
  • Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.
  • Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.
  • This dish can be served warm or at room temperature.
  • *Make this dish gluten-free by substituting ¾ cup almond flour for the all-purpose flour.  Increase the baking powder to 1¾ tsp.
  • Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
  • Hack: Frozen cauliflower can be used in this recipe.
Keyword baked, breakfast, brunch, casserole, cauliflower, easy, eggs, gluten-free, oven roasted vegetables, quiche, vegetarian

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve this with some crispy hash browns to make a complete meal!

Hearty Sweet Potato Crust Quiche

Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche

(Courtesy: Penny Jacques)
Course Breakfast
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 large sweet potato, thinly sliced (⅛”)
  • 1 tsp olive oil
  • 1 red onion, minced
  • 3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
  • 6 eggs
  • ¼ cup milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup feta cheese

Instructions
 

  • Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
  • Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
  • Remove from the oven and turn the temperature up to 375℉.
  • Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
  • Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
  • Whisk eggs with milk, salt and pepper. Set aside.
  • Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
  • Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Keyword baked breakfast, breakfast, breakfast bakes, brunch, buffet, casserole, eggs, make ahead breakfast, quiche, sweet potato, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Cutting back on carbs?  Try this crustless vegetarian quiche!

Crustless Vegetarian Quiche

Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!

Crustless Vegetarian Quiche

Crustless Vegetarian Quiche

Course Breakfast
Servings 6
Calories 121 kcal

Ingredients
  

  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced (2 tsp)
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 6 chopped broccoli florets
  • ½ cup chopped tomato
  • 6 large eggs
  • 2 tbsp milk
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • cup parmesan cheese

Instructions
 

  • Preheat oven to 425℉.
  • Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 minutes.
  • Spread vegetables in the bottom of a lightly greased 9” pie pan.
  • Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
  • Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes.
  • Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
  • Serve warm or cold.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for up to 3 months.
Keyword breakfast, breakfast bakes, brunch, buffet, buffet food, eggs, gluten-free, healthy, keto, low calorie, low carb, meatless, quiche, vegetable quiche, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Hack:  Frozen or dehydrated vegetables can be used in this recipe.

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