****Breakfast Nachos

This pile of supreme awesomeness was my breakfast. Oh yea.  I love breakfast burritos.  This is the same taste as a burrito but better with a crunch! 

Keeping this meat free I used Chipotle Beans on it.  This gives it a wonderful smokey flavor that is great with the eggs.  I also used our homemade taco sauce.  So much better than the bottled stuff!  I wish I had my Guacamole or Avocado Aioli in the fridge but I was out. Hubs bought some 100 calorie packs of guac so I just used that. Not as good as mine but it worked!  

Breakfast Nachos

Tortilla chips, couple of handfuls
2 eggs
1/3 cup Chipotle Beans
2 tbsp. Taco Sauce
Grated cheese for the top, I used colby jack
Guacamole or Avocado Aioli, optional for the top




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Everything Breakfast Egg Skillet

My kids love eggs in the morning.  We make egg sandwiches, omelets and skillet scrambles. Like this one.  I made this for my daughter and she asked me to take a picture of it since it was so pretty.  

The great thing about this, is every time we make it, it is different.  My boys like cheese in theirs, my daughter prefers a bit of sour cream on top.  Hubs likes his doused with salsa. I like a little bit of guacamole in it.  The only thing we all agree on is no mushrooms. We're not a mushroom family. 

I often have roasted potatoes in the refrigerator and add some of those.  Sweet potatoes or butternut squash are awesome too!

Seriously great breakfast.  Keeps you full for hours and is delicious!  

Everything Breakfast Egg Skillet Recipe

Saute any or all of the following:
1/4 cup ham
1/4 cup onion, chopped
1/4 cup red or green peppers, chopped
1/4 cup broccoli, chopped
1/4 cup tomato, chopped
1/4 cup mushrooms, chopped
1/4 cup spinach, chopped
1 green onion, chopped
2 tbsp. real bacon bits

Saute everything for about 3 - 5 minutes. Add 2 or 3 eggs and cook until eggs are done. Add a little salt and pepper if desired and you're all set.

Top with cheese, salsa, guacamole or sour cream. 


More breakfast ideas!
Carrot Cake Pancakes
Turkey and Broccoli Brunch Casserole
Green Chile Cheddar Eggs
Pumpkin Pie Baked Oatmeal


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Dutch Apple Pancakes - Pannekoeken

When I was a kid, my dad took us to Pannekoeken Huis.  We'd get dutch pancakes filled with the most delicious toppings.  I remember getting Pannekoekens filled with mixed berries, strawberries and banana cream.  Loaded with tons of whipped cream too!  

Well, there is still one Pannekoeken Huis left here and it happens to be in the same city that my dad lives so we all went there.  It turns out they have a whole bunch of new flavors.  They have a Southwest version, Turkey Divan and my husband ate the Taco Pannekoeken.  The kids had Dutch Apple, Pineapple Upside Down, and Bacon. I tried the Banana Foster Pannekoeken with a fantastic rum sauce.  We even saw a Smore's Pannekoeken as the special of the day.  That sounded good!

Of course, the topic came up that we could try to make these at home.  I started out simple with just apple.  It turned out wonderful!  It was light and fluffy and tasted amazing.  

We ended up making a single batch in the pie plate and then a double batch in a 9 x 13 pan.  There are a lot of us and we needed a lot of food. 

I covered mine with a bit of powdered sugar, the kids used some syrup.  The only thing missing was the whipped cream!

There are so, so many different ways that I could make these.  I look forward to trying out different fruit combinations and maybe even trying a savory one!  

German Apple Pancake Recipe

1/2 cup flour
1/4 tsp. salt
1/3 cup milk
3 eggs
2 tbsp. butter
1 apple, cored and very thinly sliced
Big dash of cinnamon
About 1/2 tsp. lemon juice

Preheat the oven to 500 degrees.  In a small saucepan, combine the sliced apples, sugar, cinnamon and lemon juice. Stir to combine and cook over medium heat until golden brown, stirring occasionally.

While the apples are cooking, whisk together the flour, salt and milk.  Add the eggs and whisk again and set aside.

Place 2 tbsp. butter in glass pie plate and melt in oven.

When butter has melted, remove pie dish from oven and turn to coat the bottom and sides with the melted butter.  Add the cooked apples to the butter.  Then pour the pancake mixture over the apples.

Return the pan to the oven and reduce heat to 425 degrees.  Bake for 18 - 20 minutes, the sides of the pancake will rise over the rim of the pie plate and brown slightly.  Dust with powdered sugar and enjoy.

You can also double the batch and make it in a 9 x 13 in. pan.



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Peanut Butter Bananas Foster French Toast

 

We eat breakfast for dinner quite often. But do know you what's even better than that?  Brunch!  Brunch means you get to eat tasty breakfasty items in the morning but get to sleep in later than usual.

 

  The kids had a sleepover with several of their friends.  We all stayed up way too late and enjoyed sleeping in. I love to cook for a larger group so when Eggland's Best invited me to try their eggs again and host a brunch, I knew that this was the perfect time to do it.

 

 

Did you know that all eggs are not created equal? When compared to ordinary eggs, Eggland’s Best eggs contain:

· 10 times more vitamin E

· Double the amount of omega-3’s

· Twice the amount of vitamin D

· 3 times more vitamin B12

· 25% less saturated fat

I notice a difference when I use Egglands Best eggs.  They seem to cook up fluffier and just taste better.  Check out Egglands Best website or their facebook page for delicious recipes.

 

 

 

 My kids declared this the best french toast they ever had.  They syrup is truly scrumptious!  I used chunky peanut butter so the texture wasn't as pretty but I received no complaints.  We also enjoyed fresh fruit and a ham, egg and potato casserole that I will share in a couple of days. 

 

 

Egglands Best sent me this wonderful gift package.  The bag is waterproof and my daughter now uses it as her swim bag.  The bowl is very thick and sturdy and is a fantastic mixing bowl.  Egglands Best wants to give you an opportunity to get one of these gift packs along with some free eggs. Just check out their tasty recipes on the Egglands Best website and let me know which recipe looks good!  I'll pick one winner by next Friday the 5th to win this awesome gift package. Giveaway closed.

 

Peanut Butter Bananas Foster French Toast
Adapted from Picky Palate

4 large eggs
1/2 cup heavy cream
1/2 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
6-8 slices bread (cinnamon bread or French)
Butter
1 cup pure maple syrup
3 tablespoons creamy peanut butter
1 teaspoon vanilla or rum extract
1/4 cup heavy cream
2-3 cups sliced bananas depending on how many you like

1. Preheat large skillet over medium heat.
2. Place eggs, cream brown sugar, cinnamon and vanilla into a large mixing bowl. Whisk to combine. One at a time, dip each slice of bread, both sides into egg mixture. I used both French bread and cinnamon bread. Add a tablespoon of butter into hot skillet to melt, swirling pan. Add egg dipped bread slice to skillet, cooking 1-2 minutes per side or until golden brown and cooked through. Transfer cooked piece of toast to a clean plate and repeat until all bread has been used.
3. Place maple syrup and peanut butter into a skillet over medium heat. Stir to melt peanut butter into syrup. Stir in vanilla then heavy cream. Let mixture bubble for about 5 minutes, stirring often to thicken. Add sliced bananas and cook for 1 minute. Pour peanut butter syrup sauce and bananas over warm French toast. Serve immediately.
Makes 6-8 servings

“The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.”

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Green Chile Eggs - 17 Day Diet - Day 13

I eat eggs for breakfast almost every morning.  Well, more often I eat egg whites.  This is an egg dish that uses both whole eggs and egg whites.  The green chiles are wonderful with the eggs. Don't be afraid of using both cans, it's not too much and it's not spicy.  They just give the eggs a wonderful flavor.  This reheats very well and I love to be able to eat it for the entire week!

Day 13 - 17 Day Diet Menu Plan

Fruit Yogurt Smoothie
Shrimp Lettuce Wraps
Caramel Mocha (1/2)
Watermelon
Chicken w/Buffalo sauce

Ok, let me explain.  Today was lunch with the girls.  I panicked a little as it was a new vietnamese restaurant and I wasn't sure what they would have.  It turned out well as I found a gluten free meal that wasn't too bad.  I had shrimp lettuce wraps over rice noodles. I didn't eat the rice noodles.  They were very sticky and tasted like nothing so I saw no reason to eat them. Then came dessert.  We went out for dessert. I found it easy to skip the cheesecake but needed/wanted something hot very badly.  It was like 5 degrees outside so warmth was desired. So I drank 1/2 and brought the rest home for hubs. Lunch was late so I ate "dessert" at home and had some super sweet watermelon and just a bit of chicken for dinner.

~~~~~~~~~~~~~~~~~~~~~~~

Green Chile Cheddar Eggs Recipe
6 eggs
6 egg whites
2 tbsp. milk
1 tbsp. flour (I used gluten free)
4 oz. cheddar cheese
2 (4 oz) cans chopped green chiles
2 green onions, chopped
Salt and pepper to taste

Preheat the oven to 375 degrees. Spray a 9 in. pie plate with cooking spray or just a wee bit of olive oil.

Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies, green onions, cheese, salt and pepper. Pour into the prepared pie plate.

Bake in the oven until the center is set, about 35 - 40 minutes.

Total calories = 1075 calories
8 servings = 134 calories per serving


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Omelet with Fresh Veggies - 17 Day Diet - Day 3

In an effort to lose weight,  I have started The 17 Day Diet.  I don't believe that there is one diet that works better than another. I do however believe that if you want to lose weight, you have to have a plan to follow.  There are many, many good plans out there, this just happens to be the one that I chose.  For the first 17 days it is basically high protein, lots of veggies, no sugar and low carbs.  I do get to eat fruit though. I don't think that I would go on a diet that wouldn't let me eat fruit.  It's only this strict for the first 17 days.  I need strict for awhile, my diet has been horrible and I'm excited to have a plan again.

Actually, it's really not that hard.  It really is similar to how I eat anyways.  The only carbs I am missing is the beans on my salad for lunch and a sweet potato for dinner. 

 

Omelets are one of my favorite breakfasts. I make them for the kids all the time so I've become a pro.  I often use Egg Beaters instead of real eggs.  The Egg Beaters are harder to flip and make into a pretty omelet though.  I often just have a "scramble" because it's easier.
One tip I have for a fast breakfast is to chop all your veggies ahead of time and keep them in a baggie on the refrigerator.  This makes life so, so, so much easier in the morning.  Peppers and onions are the basics for me, I always have those.  Today I had some broccoli and some leftover green beans from last nights dinner. I also had some tomatoes in a pico sauce that I threw in there.  Great way to clean out the frig!  You can throw any veggies you want in there.  I just chop them fairly small and toss them all together. 

 

I throw them in a pan and saute them for 2 - 3 minutes.  Then I dump my egg mixture over the top of it all.  If you're lucky, after a few minutes you'll be able to flip this baby over and cook the other side.  Otherwise you might just end up stirring it all up. 

 

My daughter likes me to cook the egg first and then put the sauteed veggies on half of it and then just fold it over.  This involves an extra step of taking the veggies out of the pan to put the egg in there.  I'm all about cutting steps, so I just throw it all together.  Hers is neater though.  :-)

 

Day 3 - 17 Day Diet Menu Plan

 

Veggie Omelet

Apple

Yogurt

Buffalo Chicken Salad

Yogurt

Chicken Cacciatore

Broccoli

 

 

 

 

Veggie Omelet Recipe

 

There really is no exact recipe. 

 

Throw a bunch of chopped raw veggies into a baggie or container in the refrigerator.  Add to eggs or egg whites as desired. I like to top mine with just a bit of sour cream.

 

 

 

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Asparaus Quiche with a Sweet Potato Crust

 

 I'm not a big asparagus fan.  Saute it in butter and serve it the right way and it's okay but I rarely, if ever, buy it. It's just not my vegetable of choice. So why did I jump when I saw this recipe? 

 

Well, the sweet potato crust sounded amazing.  The herbs go so well with the sweet potatoes and it really was a perfect quiche crust. 

 

 Quiche. Now there's a word. I've always thought that sounds really fancy. Something that rich, hoity toity people make or you would only get in a fancy hotel for room service breakfast. Seriously, that is what I've always thought of the word quiche.  Never did I think that I would be making quiche.

 

 

 Anyways, back to the asparagus. It's not really asparagus season so I bought frozen. (actually, I have no idea when it's in season, I just couldn't find any fresh at the store.)  I thought about subbing green beans or broccoli but I thought that I could be a big girl and try the asparagus. 

 

Well, it was delicious.  I loved it. Quiche. Asparagus Quiche. Me?  Can you believe it?

 

 

 

Asparagus Quiche with a Savory Sweet Potato Crust
Adapted from Life As a Plate

For the crust:
1 lb. cooked sweet potatoes
2 large eggs, beaten
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup parmesan cheese, shredded

For the filling:
1 small onion, chopped
1 9oz. pkg frozen asparagus
1 1/2 tsp fresh garlic
1/4 tsp. salt
2 tbsp. butter
10 eggs, beaten
1/4 cup milk

For the crust, mix all the ingredients in a large bowl and then press into the bottom of a greased 8 x 8 in. pan.  Bake at 375 for 20 - 25 minutes until the center is firm. 

For the filling, melt the butter in a saucepan and add the onions, asparagus and garlic.  Cook for 5 - 10 minutes until onions are slightly transparent.  Let cool for 5 - 10 minutes while crust finishes cooking.

Beat eggs and milk until fluffy in a large bow.  Add in the asparagus mixture to the eggs, stir and then pour into pan on top of sweet potato crust.  Bake for about 30 - 35 minutes until cooked through.  Center will be firm and the edges slightly brown.  It might take a bit longer to cook so keep an eye on it.


This is linked with:
My Meatless Monday at My Sweet and Savory




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Chobani Yogurt Parfaits

One of the perks of having a food blog is that companies will often ask you to review their product and send samples.  I love getting samples.  I've been introduced to some awesome products that I'd never tried but now are favorites because of the free samples. 

Chobani offered me some samples and while I had eaten (and loved) Chobani yogurt before, I was more than happy to accept and do a review.

As it was obviously a cooled product so I knew when it was coming. We saw the UPS truck pull up and pull out a box.  Then another. Then another.  Then yet another. These were not small boxes.  The UPS dude was chuckling as he wheeled the Chobani yogurt up to the door. 

"Are you going on a yogurt diet or something?", he asked.

I brought them into the living room and just kinda stared at them for about 30 minutes saying, "Holy cow that is a LOT of yogurt!"

I opened a box to find 3 boxes of 12 yogurts.  That's 36 yogurts per box.  With the 4 boxes that is 144 tubs of yogurt. 

 I had 144 Chobani yogurts in my living room.

I knew that it wouldn't all fit in my refrigerator, I made a plan to give a bunch to some friends.  I did manage to get more in the refrigerator than I thought.  I ended up giving 5 of the 12 boxes away.  That left me with 84 yogurts in my refrigerator.  Good thing we love Chobani!

The flavors of Chobani were were given were Blood Orange, Black Cherry, Pomegranate, Strawberry Banana, Blueberry, Lemon, Passion Fruit, Pineapple, Apple Cinnamon, Mango and Peach.

We kinda went a little crazy with breakfast parfaits.  We made several different kinds and they were all so, so good.  The possibilities are endless.

My favorite was the Apple Cinnamon Chobani yogurt with apple chunks and Cinnamon Toast Crunch cereal.

My son loved the Black Cherry Chobani yogurt, fresh cherries and corn flakes.

I made a bunch of the parfaits with Honey Nut Chex cereal as it is gluten free!

The only one that we didn't care for was Passion Fruit.  Not bad but just not our favorite.  We turned those into smoothies!  I make them super thick so the kids can eat them like ice cream!

I hadn't tried the pineapple Chobani yogurt and found that just for eating plain, that was my favorite!  Thanks Chobani for all the yogurt and for introducing me to a whole bunch of delicious flavors!

Apple Cinnamon Parfait

Apple Cinnamon Chobani Yogurt
1 whole apple, diced
Cinnamon toast crunch cereal

~~~~~~~~~~~~~~~~

Pineapple Almond Parfait

Pineapple Chobani Yogurt
Honey Bunches of Oat with Almonds
Fresh pineapple, diced

~~~~~~~~~~~~~~~~~~~

Honey Strawberry Parfait

Strawberry or Strawberry Banana Chobani Yogurt
Honey Nut Cheerios
Fresh strawberries, sliced

~~~~~~~~~~~~~~~~~

Lemon Blueberry Parfait (not pictured, we ate it too fast!)

Lemon Chobani Yogurt
Honey Nut Chex Cereal
Fresh blueberries

~~~~~~~~~~~~~~~~~~~

Passion Fruit Smoothie

Passion Fruit Chobani Yogurt
Fresh or frozen fruit, we used strawberries, frozen pineapple core and a blueberry raspberry mix
Milk

Mix yogurt, fruit and a bit of milk and process in a food processor.  Add milk until desired consistency.


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Broccoli, Ham & Cheese Quiche with Potato Crust

We enjoyed this breakfast casserole so much that I made it again the following week for a friend who was ill.  Sadly, after slicing the potatoes with my slicer, it broke.  The blades slipped and they just won't slice anymore.  So sad as I love to slice potatoes and make chips.  The one that broke was from Pampered Chef, it was quite old and had been well used. 

The potato crust was fantastic!  So much better than the frozen hashbrowns that I so often use in a breakfast casserole.  This is extremely versatile and could be filled with many other things.  Bacon or red peppers would be awesome.  I even want to come up with a buffalo chicken version of some sort.   

I loved it so much that I doubt that I will go back to the frozen hashbrowns again.  At least once I replace my potato slicer. 

Broccoli, Ham & Cheese Quiche with Potato Crust
Adapted from Secrets from the Cookie Princess

3 medium potatoes
Cooking spray
Salt and pepper
1/2 cup onion, diced
1 - 1 1/2 cups broccoli florets
3/4 cups ham, chopped
4 eggs
4 egg whites
1/4 cup milk
1/2 cup shredded cheese (I used colby jack)

Spray a pie pan with cooking spray.  Scrub and rinse the potatoes.  Thinly slice the potatoes, arranged, slightly overlapping to cover the bottom and sides of the pie pan.  Try to cut the potatoes as thinly as possible.  Spray potatoes with a bit of cooking spray and season with salt and pepper.  Bake at 375 for about 10 minutes. 

Cook onion with a bit of cooking spray, seasoning with salt and pepper.  Saute the onion for about 5 minutes.  Chop broccoli florets into small pieces and add to onions and saute for 3 - 4 minutes. 

When potato crust is done, spread broccoli onion mixture, ham and cheese evenly over the crust.  In a medium bowl, beat together eggs, egg whites, milk and salt and pepper until combined.  Pour egg mixture over the crust and filling. 

Return to oven and bake for 30 - 40 minutes or until a knife inserted in center comes out clean.  Remove from the oven and allow to cool slightly before cutting and serving. 

One Year Ago...

Chicken Enchilada Stuffed Pasta Shells

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Bake With Bizzy at Bizzy Bakes

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Southwestern Breakfast Bake

I make breakfast for dinner quite a bit.  Funny, my actual breakfast in the morning is often quite boring and repetitive.  Much as I would love this in the morning for breakfast, I would never be organized enough to actually make this.  Mornings consist of a quick fried egg or a yogurt.  Delicious meals like this are reserved for dinner.  At least in my house. 

Helen used a can of mexicorn in her breakfast but I used a big can of corn, an onion and a pepper.  Same ingredients but more volume so I added more eggs too.  This was fantastic and I can't wait to make it again.  For dinner.

Southwestern Breakfast Bake
Adapted from Miz Helen's Kitchen

1 - 15 oz. can corn, drained
1 red pepper, diced
1 onion, diced
1 - 4 oz. can of green chiles
10 corn tortillas, cut up
2 cups cheddar or colby jack cheese, shredded
6 eggs
6 egg whites
3/4 cup milk
3/4 tsp. chili powder
3/4 tsp. cumin
Salt and pepper to taste

In a mixing bowl, combine the corn, peppers, onions and green chiles. Line the bottom of a 12 x 15 in. pan (see note) with half the tortillas. I tore mine into bite sized pieces.  Layer half the corn mixture on top of tortillas.  Sprinkle on half the cheese.  Repeat layers.  In another bowl, whisk together eggs, whites, milk and spices.  Pour over layers in pan. Bake 40 - 45 minutes at 350 degrees until browned on top and egg is done. 

Note:  Helen cooked hers in a 9 x 13 pan and used a can of mexicorn instead of corn, peppers and onions.  Mine was larger because of more ingredients and volume so I cooked mine in a 12 x 15.  You can still use a 9 x 13 but it might need to cook longer. 

One Year Ago...

Peanut Butter Marbled Brownies

This is linked with:
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Foods Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Linky at Newleyweds
Mommy Club at Crystal and Co.





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Blueberry & Cream Baked Oatmeal

The only oatmeal I used to eat was out of a package.  I wasn't a huge fan of it but at one time in my life, I thought it was a healthy alternative breakfast.  Well, now I KNOW that oatmeal is healthy and it doesn't come from a package filled with sugar. 

I love how this uses honey instead of sugar.  This is still sweet and totally tasty.  I didn't get a picture of it but I ate this with a small dollop of vanilla yogurt. Perfect!

Blueberry and Cream Baked Oatmeal Recipe
Adapted from Finding Joy in my Kitchen

3/4 cup Greek yogurt
1/2 cup honey
3 cups oats (I used quick but regular would be fine)
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 cup milk
1 egg
1 tsp. vanilla
1 1/4 cup fresh or frozen blueberries (I used fresh)

Mix the dry ingredients; oats, baking powder, salt and cinnamon.  Add Greek yogurt, honey, milk, egg and vanilla.  Stir to combine.  Toss in the blueberries and stir until well combined.  Pour into a lightly greased 8 x 8 in. pan. Place in the oven at 350 degrees. Cover with a cookie sheet for 25 minutes, then remove cover and continue baking for another 20 - 25 minutes until center of the baked oatmeal is set.

Total calories = 1805 calories
9 servings - 200 calories per serving

Two Years Ago...

Sweet Potato, Potato Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Works for me Wednesday at We are THAT Family
Kelly the Kitchen Kop's Real Food Wednesday
Whole Foods Wednesday at This Chick Cooks
Mommy Club at Crystal and Co.





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Savory Oatmeal

I think this wins the award for the most unusual oatmeal ever.  In my book at least.  Onions and soy sauce on oatmeal.  Oh yes. 

I've made this a couple of times with a bunch of different twists.  I find it interesting and unique everytime I eat it. 

I made another version with sweet chili sauce instead of soy sauce and hot sauce.  Both were good but I think I like the sweet chili sauce a bit better. 

 

Savory Oatmeal
Adapted from Mostly Food and Crafts

1 cup water
1/2 cup oats
Cooking spray
1 egg
1/3 cup onion, diced
1 1/2 tsp. soy sauce
1/4 tsp. tsp. hot sauce
1 tsp. sesame oil

Bring one cup of water to a boil. Stir in oats and cook, stirring frequently, over medium heat until thickened and creamy, about 1 1/2 minutes. Cover oats and remove the pot from the heat. 

Heat a small pan over medium heat, spray with cooking spray.  Crack egg into pan and cook as desired.  I like mine over hard.  Remove egg and set aside. 

Add sesame oil and onion to pan and saute until soft.  Add soy sauce and hot sauce to egg and stir to combine. 

Scoop oats into a bowl and top with diced onion mixture and fried egg.  Drizzle with extra hot sauce if desired.

**Alternative version: substitute sweet chili sauce instead of soy sauce and hot sauce.

Two Years Ago...

Spicy Turkey Burgers

This is linked with:
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.





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Sweet Potato Breakfast Hash

 

My blogger buddy Biz from My Bizzy Kitchen is the queen of breakfasts. She posts daily her meals and while all of her meals rock, it's the breakfasts that most often suck me in.  I'm a big fan of breakfast. Anytime of the day. 

I've made this 3 times now, once with the ham and twice with black beans for a vegetarian version.  The sweet chili sauce is fairly high calorie but oh-so-delicious!  Paired with the rosemary and sweet potato makes for a fantastic breakfast!  Or dinner.

 

Sweet Potato Breakfast Hash Recipe
Adapted from My Bizzy Kitchen

1 large sweet potato (about 10 oz)
1 large apple, cored and diced
1 tsp. dried rosemary
2 oz. lean ham (or black beans for vegetarian version)
1 1/2 tbsp. thai sweet chili sauce
1 cup egg whites (or 4 eggs, beaten)
1 scallion

Peel and dice sweet potato and put in a nonstick pan along with a few tablespoons of water, cook until tender but not mushy, about 8 minutes.  Meanwhile, gather the rest of the ingredients; dice apple and chop ham.

Spray with a little cooking spray and add rosemary, apples and ham.  Saute for about 5 - 7 minute until apple is soft.  Push it all to the side and add egg and chili sauce to the other side and scramble eggs.  Add more cooking spray if needed. When eggs are cooked, combine with the sweet potato hash and serve. Garnish with scallion.

Total calories = 750 calories
2 servings = 365 calories per serving

One Year Ago...

Mexican Egg Salad with Lime Avocado


This is linked with:
Full Plate Thursday at Miz Helens Country Kitchen
Recipe Swap at It's a Keeper

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