With or without a crust this is delicious!
Recently we had some old friends drop by on their way back to Nebraska (Chuck, Polly and their son) and we asked another couple from our past (Chevron friends Tony and Jane) who lives in The Woodlands to come over for brunch.
It was great catching up with each other and what better way to do it than sharing a meal. This recipe comes from another friend, Sally who now lives in Minnesota and one she shared with me back in the 70’s when we lived in Ft. Madison, Iowa. Sally, if I have changed this recipe from the original, let me know. Sometimes I start straying off in another direction and lose my original recipe.
Moo moo here, moo moo there, moo moo everywhere.
We were in Warrenton (Texas) in October visiting our son and his family who just moved there from Austin to open a Nano Brewery in Roundtop sometime in the spring 2020.
They moved an old farmhouse on their property and have been renovating it for months now. We (mostly my hub) has been going over to help some. This week’s project was to put a gate up at the front of their property. My job was to make some drapes for the dining area along with cooking some homemade goodies to have in their freezer.
One day I decided to walk up and check the progress on the gate. The house is half a mile back from the road so I’m walking, walking, looking around, walking, eyeing the cows and bulls to see if they were going to “charge” me. I imagine me laid out on the road crushed by a big cow when the guys come back from working on the gate. I think I need to get use to those cows and country life.
No this isn’t just another strata it has delicious hidden ingredients.
A strata is usually loaded with a lot of bread to soak up the eggy mixture. This recipe is held together with a yummy, chees sauce with only bread crumbs added to the top for some extra crunch.
I’ve had this recipe since early 70’s; and it was a Welcome Wagon favorite served at one of the brunches we had during the year. This casserole recipe and my Frozen Fruit Salad have remained two of my favorites for over 40 years now. Boy, does that ever date me.
So, if you are looking for a different breakfast casserole when you have guests for the weekend, give this a try. I’ve always said that breakfast is my least favorite meal. But, when I look back at some of the egg dishes I’ve posted here, there are quite a few that I could eat for breakfast, lunch or dinner. If you have a few minutes to spare look under “morning foods” and some of my a.m. favorites.
This is one good breakfast casserole and another grits recipe.
I love grits and I really love stone ground grits. The grits in this recipe are Charleston stone ground white grits. I thought I was ordering the mixed (yellow and white) grits but clicked a little too fast on Amazon. To me, stone ground grits are the best and if not stone ground then regular grits, not the instant variety.
The weekend we were getting our kitchen back together after the paint job, I decided to make something nice for breakfast. We had been eating out every meal for over a week even though the painting only took four days, we had a mountain of pans and dishes and stuff to go through before my kitchen was back in operation. Just getting my pantries (food & pan) back together was so great because I didn’t have that “hoarder” feeling any longer. I don’t think I could have looked at all those piles of pans, gadgets one day longer.
Were you raised eating grits for breakfast? We weren’t, in fact, I don’t think I even ate grits until I was older and my mother started making cheese grits to go with bbq. I remember when we were living in Overland Park, KS and one of my back neighbors was from Atlanta and I told her I had never eaten a bowl of plain grits with just butter and salt and pepper. I knew I loved cheese grits but not sure about the plain ones that looked like a bowl of gruel. Well, one morning she showed up at my back door with a bowl of hot buttered grits. We had no fences in this neighborhood so you could just walk over and visit with someone without having to go to front door or gates to get in. Those grits were so good. I don’t remember the girl’s name but I do remember her grits.
Get your greens early in the day.
Do you get enough greens everyday? Sometimes I do, sometimes I don’t. With this recipe you can get some greens with your breakfast.
Originally I had planned on using fresh baby kale and sautéing it and putting that around my grits. But, the morning I made this I went to the refrig to grab my bag of greens and it wasn’t there. I forgot I used it a couple nights earlier to make my pork and kale dish. Luckily I had a bag of frozen spinach in my freezer.
I’m probably the only person reading this post that actually likes canned spinach. I always have a few cans in my pantry and always have some in the freezer and still buy fresh spinach when I want it in a salad.
This recipe turned out really good and looks oh so good in a bowl or plate. I love dishes like this one that combines a lot of flavor and fits neatly in a bowl. The bacon adds the saltiness you want, creamy cheese grits go so well with the spinach and the perfectly fried egg I did in my little pan I brought back from France makes the perfectly composed plate. And you’ll notice the grated yellow stuff on top of the egg. Well, that’s my cured egg yolk that took me 6 days to make. (More on that in another post.)
Breakfast, lunch, dinner, this will fill you up.
I know I’m always saying that breakfast is my least favorite meal of the day and it still is and that’s why I’m always looking for something special to make on the weekends. If you eat this potato for breakfast you probably won’t be that hungry at lunch but that’s ok; that’s reason enough for me to eat my favorite lunch of cottage cheese and boiled egg and tomato.
This past week we were in Austin babysitting our 2 year old grandson, Thomas. Talk about a cutie pie, just to hear him say the work “snack” and they way he draws that word out brings a smile to my face; and like his Gran, he loves cottage cheese. He uses it as a dip on his favorite water cracker.
I remember when he was younger (that’s not too long ago) he would eat salmon roe with his little fingers and eat all kinds of things I probably wouldn’t eat. This week I had a list of things to prepare while his mom and dad were vacationing; things like lamb meat balls, cheese, eggs, all kinds of fruits, empanadas that mom made and put in the freezer and he loves his bread. On Fridays at school he makes challah and when he came home with his little bag the first thing he says is “my challah”. Everything that week was “my…” , “my helicopter in the sky”, “my truck”, “my bus” (the real ones) and when he saw a picture of his mom and dad it was “my momma” and “my dadda”.
Eggs, Bacon and Gravy, what more could you ask for.
Recently I was looking through a stack of food magazines tearing out recipes before the magazines got trashed. I saw a recipe in Southern Living magazine for Creamy Baked Eggs with herbs.
This particular recipe was baked in cream and herbs and got me thinking that wouldn’t gravy be a lot better tasting than just cream. I’m thinking a nice thin milk gravy made with bacon drippings, of course, would be so good with the eggs and then a good sprinkling of crumbled bacon and maybe some fresh chives and parsley. Then all this goodness could be scooped up and put on a big biscuit square.
Get up, it’s time for breakfast!
Did your mother ever tell you breakfast is the most important meal of the day. Maybe she was right but seems like there are a lot of studies out trying to prove it is not so. Well you can decide for yourself if you want to eat breakfast or not. In my opinion if you don’t eat breakfast you’re going to be even hungrier at lunch time.
We don’t always eat breakfast when we travel; sometimes we just take an early lunch. The day I had Avocado Toast at Willa Jean’s in New Orleans it was for a “late” lunch after visiting the WWII museum. Believe me, by the time I walked to Willa Jeans, I had no trouble eating the whole piece of toast. There are so many creative breakfast ideas I have picked up from restaurants and they have all seem to have changed my opinion on breakfast not being my favorite meal of the day; it still isn’t my favorite but I do have an arsenal of things I like making for breakfast/brunch when we have company.
Who says quesadillas have to be round anyway!
Just because I don’t have a pair of cowboy boots or don’t own a horse or even a ten gallon hat doesn’t mean I have not been around the stables a few times when it comes to whipping up some good Tex-Mex/Mexican food and this recipe just happens to be for breakfast.
Living in Texas for the past 26 years has made me somewhat of an almost Texan with some pretty good Mexican recipe skills. I like my guacamole hot, my taco shells thin and crisp (only the corn ones Crisp) and I like my beans a little tipsy instead of mashed.
All three of our kids went to UT in Austin and three out of five of our grandsons were born in Texas. We have eaten at so many Mexican restaurants over the years that I can tell from their salsa and chips if we are going to enjoy their food.
I love my pasole soup made with pulled pork and hominy and my homemade tamales are almost as good as my sister’s. I’ve been experimenting with some shrimp nachos recently and a few other types of Mexican treats with a Sherry spin on them; so when I recently came across a bacon and avocado quesadilla on a menu from E & O Food and Drink restaurant in Chicago, I knew I was going to have to give It my Tex-Mex-Sherry tweak.
What better reason to have a brunch than a rooster table-cloth!
I didn’t need a reason to have a brunch but my rooster table-cloth has had me wanting to do brunch and have a bunch of friends over. The friends never got asked over for this recipe; someday they will.
While working at Williams Sonoma for 6 years I collected so many of their tablecloths and paid next-to-nothing for them once they went on sale. The rooster table-cloth is navy blue and have these cool roosters (and I’m not even a rooster fan.) along the border of the cloths which is just screaming or “crowing” make brunch and serve it on me.
So what should I do? Of course, make brunch but as it turned out the bunch with friends was just my husband and myself. I couldn’t wait to try to make this so rather than fuss with a bunch of other dishes and arrange time for friends to actually make it over for brunch I made it just for the two of us.
I was tracking down this chef (John Fleer) who now works at Rhubarb restaurant in Asheville and read where he had worked at the Blackberry Farm Restaurant located at the foothills of The Smoky Mountains in Walland, Tennessee, so I had to mosey on over to the Blackberry Farm website to see what was going on. Of course, the first place I look is the restaurant and the menu where I happened upon a menu item Asparagus with Poached Egg, Toast and Bacon Vinaigrette and thought I could do this without a recipe. We have eaten at Rhubarb in Asheville but this wasn’t on his menu at that time.
Not so impossible!
Aren’t you always looking for a new recipe to try out on company? Whether they are family or friends, this is easy and won’t have you up before dawn preparing this yummy treat.
I can just look at the picture above and it gets my mouth-watering. The taste of the melty cheese, the onions and the tiny pieces of ham is what your dreams will be made of when you preparing your breakfast menus for the weekend. Top the impossible pie with some salsa for an extra tang and you have a great breakfast dish.
This recipe can be changed up so many ways; try different cheeses, serve it for brunch, lunch or “breakfast for dinner”, add some jalapeños to the filling. I changed the flour to a King Arthur Gluten Free blend and could not tell it was not made with “real” flour. So, if there are any of you eating gluten-free because you have to or because you want to, try substituting a GF blend; you will be amazed at the results. (A few weeks ago, my grandson, Milo asked me “Gran do you eat gluten-free things because you want to or because you have to?”) The answer is I don’t have to but when I can substitute something gluten-free as the flour in this recipe, I will give it a try.
The Impossible Pie appeared first back in 1968 and was popularized by General Mills and General Foods to help promote their products in making this pie. There are sweet versions and savory version. Just Google “Impossible Pie” and you will be amazed at the different recipes that will come up.
Skip the drive through today.
If I never hear the words “Egg McMuffin” it won’t be soon enough. All the years of driving and trying to find something for breakfast I have finally had enough of the golden arches egg dishes. The last trip we did to Asheville we stopped once for a chicken biscuit; and after a few bites I’m liking the chicken, of course, but not the biscuit. The finally on the trek home I decided to try the cinnamon roll. Of course, that is a lot higher in calories and sugar but at least it wasn’t another Egg McMuffin, or biscuit of some type.
I’ve made a version of this Spinach Bacon Egg Muffin before but never got around to posting it. So, when I came across this recipe, it was so pretty I just had to make it. And mine pretty much looked like Eat Drink Love’s version except I made my muffins in mini muffin pans.
This recipe is very versatile and you can make whatever adjustments you want. I changed her bacon to real bacon because I do not like anything that is suppose to taste like something else. Same with the cheese; I used normal cheddar cheese not reduced fat. For a change, try crumbled sausage and swiss and maybe some mushrooms. Some other ingredients I have in mind to try the next time will be sautéed bell peppers, green onions, asparagus with Swiss would be great. Bottom line, put whatever you want in with the eggs and give them a bake. You will enjoy them whatever you decide to put in yours.