Tag Archives: eggs

Chiles Relleno Breakfast Casserole

Classic chiles rellenos are a bit tricky and time consuming to make, especially if making for a crowd.  Now while this may not be the traditional dipped, battered and lightly fried at the perfect temperature, this recipe gives you the same flavor and is a breeze compared!  Plus, it is still served with that perfectly seasoned thin tomato sauce that is a must have and is a bit lighter given the “no fry” here.

So give this a whirl for your next brunch or south-of-the-border craving!

The Starting Lineup

  • 8 fresh poblano peppers
  • 1 Tbsp olive oil
  • 1 cup white onion, chopped
  • 4 cloves garlic, chopped
  • 1 28oz can tomatoes
  • 1 lb breakfast sausage (can sub chorizo), cooked
  • 1 cup cotija cheese (can sub feta)
  • 1 tsp each: cumin, Mexican oregano, kosher salt
  • 1 dozen eggs
  • 1/3 cup flour
  • 1 tsp baking powder
  • 2 cups Monterey Jack/ and or cheddar cheese, shredded

 

STEP 1:  Char the poblano chiles over an open flame or under the broiler.  Transfer to a paper bag (close) or a bowl topped with plastic wrap and allow to steam for 15 minutes.  Once done, gently remove the blackened skins, slice vertically (without cutting all the way through) and scrape the seeds out.  Set aside.

STEP 2:  Meanwhile, in a sauce pan over medium-high heat, sauté the onions in the olive oil till softened, about 5 minutes, then add in the garlic for another minute.

Next, add in the tomatoes, gently breaking up with your hand or a wooden spoon.  Stir in the cumin, Mexican oregano and salt to taste.  Bring to a simmer, set to low for 15-20 minutes and remove from heat to cool.  The sauce should be the consistency of a thin spaghetti sauce, not too thick.  If so, add a bit of chicken broth or water to thin.

STEP 3:  Preheat the oven to 375 degrees.  In a lightly greased 9×13 baking dish ladle in the prepared and cooled sauce.  In a large bowl, mix together the cooked breakfast sausage/chorizo with the cotija cheese and 1 cup of your shredded cheese. Stuff each poblano chile with the sausage-cheese mixture, it’s ok if it spills out a bit.  Place your stuffed poblano peppers overtop the sauce.

STEP 4:  In a large bowl, beat the dozen eggs and then whisk in the flour, baking powder and a hefty pinch of salt.  Pour the eggs over top the stuffed chiles and sauce.  Top with the remaining shredded cheese.

Bake, uncovered, for 30-35 minutes at 375 degrees until eggs are just set.  Remove and allow to cool for 5 minutes.  Serve with fresh fruit and warm tortillas if desired.  Enjoy!

ChileRellenoCasserole

 

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Crustless Loaded Quiche

This brunch time classic was inspired by one of my husbands favorite memories…His childhood babysitter, from infancy until he was about 9 years old, was a sweet lady named Sharon who often made him what she referred to as “Bacon Pie”.  When it was described to me, I envisioned a sort of quiche/frittata combo, but every time I made the classic versions of both (with bacon of course), he said it just “wasn’t Sharon’s”.  Stumped.

More years passed with more stories about the lady I never met and her famous bacon pie, till one day it was brought up around another family member who also recalled this family favorite.  BISQUICK!  Yep, she said nonchalantly “ohhhh, yeah, Sharon used the back-of-the-box Bisquick quiche recipe”…I was shocked.  All these years of quiches and frittatas and no’s and maybe’s and it was a simple as that?!

That being said, as I read the famed recipe to my dear husband, we both agreed that the original sounded quite bland and we also both agreed that this was likely why his toddler age palate loved it.  So he gave me the go-ahead to add a bit more flavor and texture to the recipe and see how it goes.

Well, I have to say, I FINALLY heard “mmmm…it’s just like Sharon’s.”

Mission Accomplished.

*What’s great about this recipe is you can basically add any, or none at all, breakfast meats, leftover vegetables, etc. to the mix and create your own favorite “quiche”!

*Serve for brunch with mimosas or even as a light lunch or dinner alongside a salad.  Also, holds up well for great leftovers.

The Starting Lineup

  • 1 package bacon, cooked crisp and chopped
  • 4oz cooked ham or Canadian bacon (about 4 slices), chopped
  • 1/3 cup red onion, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1 cup of cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup swiss cheese, shredded
  • 1 (4oz) container feta cheese
  • 5 eggs
  • 2 cups milk
  • 1 cup Bisquick
  • Salt and pepper, to taste
  • Chives or scallions for garnish (optional)

Preheat the oven to 400 degrees and lightly coat a 10″ pie dish with nonstick spray.

In a large bowl, add and toss to combine the cooked bacon, ham, fresh vegetables and cup of Swiss cheese.  Season with a hefty pinch of salt and pepper.   Add to the prepared pie dish.

In that same large bowl you had the veggies in, now beat the eggs with a pinch of salt and pepper.

Next, whisk in the milk and Bisquick until smooth.  Pour over the bacon and veggie mix in your pie dish.  Sprinkle the feta cheese evenly over the top and place your quiche into the preheated oven, uncovered, for 40-50 minutes or a toothpick comes out clean from the center of your quiche.  *For easy transfer, I place my pie dish on a baking sheet before I even pour in the egg mix to get in/out of the oven, as it will be full.

Allow to cool on a wire rack for 15 minutes to set up, slice and serve.  Enjoy!

Quiche

Mexican Breakfast Bowls

I love Mexican food.  Seriously, truer words have never been spoken.   So, like every morning, I woke up craving just that!  Now instead of the usual breakfast burrito, the typical Texas breakfast taco or the fancier heuvos ranchero and chilaquiles, I thought “what about a taco salad??? But a breakfast version??!!”  Genius..Ill let you say it.  I know I did.

What’s also fun about this is it’s so customizable for everyone!   Say you’re hosting a brunch, you can make just about all of it in advance and warm when ready.  Set out the baked tortilla shells to fill with a multitude of different toppings!  Or even make healthy version with low-sodium black beans, scrambled egg whites, fresh sautéed veggies and salsa!  I could go on and on and on…

*I did not put exact amounts for the ingredients, as it depends how many bowls you are making.  I made 4 bowls with the below pictured ingredients.

**Pico de Gallo: Diced tomato, white onion, jalapeño, cilantro, fresh lime juice and a pinch of salt.

The Starting Lineup

  • Flour tortillas
  • Breakfast sausage or chorizo
  • Refried beans
  • Russet potatoes, cubed
  • Eggs, scrambled
  • Cooking spray
  • Cumin
  • Chili powder
  • Salt & pepper

Garnish (optional)

  • Pico de gallo, homemade or store-bought **
  • Jalapeño slices
  • Cheddar cheese, shredded
  • Avocado slices
  • Hot sauce/Salsa 

To make perfect restaurant style breakfast potatoes/home fries:  Either bake the potato first OR quarter each potato and add to a large pot of salted water.  Bring to a boil, cover and simmer.  Once just fork tender (not too soft here), remove from the pot and allow to cool slightly.  Once cool enough to touch, cube up!

Preheat the oven to 400 degrees.  Place mason jars upside down on a baking sheet or large crumpled balls of foil, etc.  Microwave the tortillas for 30 seconds to make pliable and drape over the mason jar.  Lightly coat in cooking spray and sprinkle on the cumin and chili powder for a nice flavor and color!  Bake the tortillas for 8-10 minutes, watch closely as not to burn, but I like a few “charred” edges myself..rustic!  Allow to cool for a few minutes, pull off the jar and get ready to fill!

Meanwhile…..Heat a tbsp or two of vegetable or canola oil on medium heat in two separate pans.  In one, add the sausage.  Cook through and set aside.  (If I’m not using chorizo, I like to doctor up my breakfast sausage with Mexican seasonings)>

In the other pan, add the par-cooked, cubed potatoes in an even layer.  Let them cook people!  Do not keep stirring around, this allows them to build that golden brown restaurant crust on them!  After so many minutes, flip to get the other sides of the potatoes nice and crispy! 

Once the potatoes and sausage are about finished, beat the eggs with a bit of milk, salt & pepper.  Cook, scrambled, with a tbsp of butter.

Assembly time!  Super simple here folks…take your baked tortilla bowl and fill away!    I like to go this route:  beans, potatoes, sausage and then eggs!  Top with some fresh pico de gallo, avocado slices, jalapeño slices and a few dashes of hot sauce!  Enjoy!! 

Bbq Chicken Cobb Salad

A Cobb Salad is one of the most ordered salads in our great country…I LOVE them!  However, in true Carly fashion, I wanted to give it a Texas twist with an extra punch of flavor! 

This is a great summertime dinner dish that doesn’t heat the home up and can be made in under 30 minutes!  The BBQ sauce doesn’t overwhelm when mixed with the ranch dressing, only compliments, and you get a extra great crunch from the tortilla chip topping!

*You can shred a rotisserie chicken in a pinch!

The Starting Lineup

  • 2 cups cooked chicken, chopped
  • 3 hard boiled eggs, sliced
  • 4-6 strips crispy bacon, crumbled
  • 1 cup cheddar cheese, shredded
  • 1 bag mixed greens
  • 3 Roma tomatoes, diced
  • 1 bell pepper, chopped
  • 2 avocados, sliced
  • 1/4 red onion, diced
  • 1/4 green onion, diced
  • 1 jalapeńo, thin sliced
  • 1 can black olives
  • 1 cup ranch dressing 
  • 1 cup bbq sauce, divided 
  • 1 cup tortilla chips/or strips 
  • Kosher salt and pepper, to taste
     

Here we go!  First, in a bowl or mason jar combine the 1 cup of ranch dressing with 1/2 cup of bbq sauce.  Add in a pinch of salt & pepper and give a good whisk/shake and then refridgerate until the salad is complete. 

 

Next, simply rinse the produce and start the chopping and dicing of the vegetables and chicken! 

In a large bowl, add the cooked, chopped chicken along with the remaining 1/2 cup bbq sauce and toss together. 

  Finally, combine all of the ingredients into the bowl, drizzle with the Bbq Ranch dressing your made earlier and top with the crunchy tortilla strips/chips! 

  

Chorizo & Sweet Potato Breakfast Tacos (w/ Lime Crema)

I grew up in a city where Breakfast Burritos was the quintessential  breakfast..Now here in Texas, it’s quite similar, but it’s Breakfast TACOS instead that reign supreme.  …I’m also totally ok with that!!

So below is a fantastic version of my own that has spice, sweetness, savoriness, tanginess..need I go on??  Also, if there are leftovers, than simply throw them in an airtight Tupperware and reheat for the next days breakfast..or dinner 😉

*Gluten Free as well.

The Starting Lineup

  • 1-2 links Mexican chorizo sausage, about 8oz
  • 1 large sweet potato, cubed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, divided
  • 1/4 tsp cayenne pepper 
  • Kosher salt & black pepper
  • 6 large eggs, plus a splash of milk
  • Corn tortillas
  • 2 Tbsp canola or vegetable oil

Garnish

  • 1/2 cup of sour cream w/ the juice of 1 lime
  • Queso Fresco cheese, crumbled
  • Cilantro
  • Salsa (red or green)
  • Jalapeño slices
  • Lime wedges 

Let’s begin!!  In a small bowl, mix together the sour cream, lime juice and a 1/4 tsp of cumin;  cover and refrigerate.

Next up, in a large skillet over medium heat, cook the chorizo until browned (7-8 minutes) and transfer to a paper towel lined dish with a slotted spoon.  Keep that slightly spicy chorizo grease in the pan please!!

 Now you will add the cubed sweet potatoes along with the chili powder, remaining cumin, cayenne powder and a pinch of salt & pepper to the same hot skillet and cook until the edges are crisp and the center is soft.

  

  While the sweet potatoes are doing their thing, whisk the eggs and milk together before pouring them into a buttered non-stick skillet.  Cook, stirring and folding occasionally, over medium heat.  Once the eggs are ALMOST done and set, fold in the cooked chorizo and set aside.

  

    *If you can really multitask, I like to warm my tortillas a bit first before adding all of the goodies 😉

 Finally!!!  On your (warmed) tortillas, fill with the slightly charred sweet potatoes followed by the chorizo & egg mix.  Top each taco with your lime crema, salsa, cilantro, cheese & Jalapeños!!  Enjoy!!!….if it’s Sunday brunch then serve with a cerveza! 😉

Chilaquiles con Huevos with Roasted Verde Sauce

Wow!  I’m almost bilingual with this recipe!  It may definitely be ‘Spanglish’, BUT it IS authentic and delicious!!  

Roasting the vegetables gives the verde sauce such a great depth of flavor and frying the corn tortillas makes for such a better chip!  Please don’t use store bought chips here…scratch frying really holds up to that spicy green sauce and never turns into a soupy mess.  

Now you can eat this sans the egg and it’s just as good, but for breakfast in my house, my boys must have the huevos!  This is also fantastic with a side of potatoes and beans…oh, maybe a cerveza too!!!  Assuming, it’s your day off of course 😉

The Starting Lineup

Verde Sauce

  • 1lb tomatillos (about 12), husked, rinsed & halved
  • 2 serrano peppers
  • 1 Jalapeño pepper
  • 3 cloves garlic
  • 1 white onion, rough chopped (reserve a couple thin slices)
  • 1/4-1/2 cup chicken broth, depending how thick/thin you like it
  • 1/2 cup fresh cilantro 
  • Extra virgin olive oil
  • Salt & Pepper
  • 1 tsp cumin
  • 1 tsp coriander 

Tortilla Chips

  • 10-12 corn tortillas, cut into triangles
  • Canola or Vegetable oil (about 1/2+ cups)

Garnish

  • Cilantro, chopped
  • Queso Fresco, crumbled
  • Mexican crema (or sour cream)
  • White onion, thinly sliced 

Huevos

  • 1-2 eggs per person, fried -over hard or runny yolk      

To begin this easier than sounding recipe, preheat your oven to 500 degrees.  *Typically takes about 15 minutes.

While the oven is warming, rinse all of the peppers, cilantro and husked tomatillos (they can be kind of sticky).  

On a foil lined baking sheet, lay the 3 peppers, the sliced and husked tomatillos, the garlic (still in skin) and the roughly chopped onion (I still leave skin on here too).  Drizzle a bit of EVOO overtop and sprinkle on the the salt & pepper. 

 Place this on the oven’s top rack (now turn to broil with oven door slightly opened), and let the vegetables char for about 5-7 minutes.  You may need to turn them occasionally during this time.  Once they’ve finished and have that lovely ‘burnt’ look to them, remove the baking sheet and turn off the oven. 

 While those are just slightly cooling, heat up the canola oil in a large saute pan over medium heat.  Once the oil is ready, start frying up the cut up corn tortillas in 2-3 batches.  *Try to lay them in the hot oil almost one by one (but quickly) so that they don’t stick together.  This will only take a couple of minutes.  Once finished, transfer with a slotted spoon to a paper towel lined plate and sprinkle the hot chips lightly with salt. 

   Meanwhile, in a seperate pan, cook your huevos (aka eggs ;)) to your taste. 

Also, finish up that verde sauce!  In a blender combine 1/2 cup of cilantro (stems & all), the chicken broth, the roasted tomatillos, peppers (stems cut off), onion (outter ‘skin’ removed) and push the roasted garlic out of its ‘skin’ as well.  Top this off with a tsp each of the coriander and cumin.  Place the lid onto the blender along with a hand towel (hot liquids and blenders..keep safe!) and blend till smooth! 

     Remove the oil from the tortilla chip pan and carefully wipe clean..Over low heat, add in most (or all) of the verde sauce and bring to a simmer.  Toss in the freshly fried tortilla chips and cook for just 3-5 minutes as you don’t want them “mushy”,… bleh… 

 Spoon the warm tortilla-verde-sauce mixture into individual serving bowls.  Top each with the crumbled queso fresco cheese, a drizzle of the Mexican crema, thinly sliced white onion and fresh cilantro…oh and don’t forget the huevos!!!  Enjoy! 

 

Loaded Breakfast Potato Skins

So I was making loaded potato skins for a gathering last night and thought, “Hey, these have potatoes (check), cheese (check), bacon (check)…why not just add the missing component of eggs and make this into a breakfast??!”  Genius I tell ya!!

A great thing about the breakfast potato skin is that you can change up the flavors everytime you prepare them!  How about a chorizo & green chili with sour cream & salsa?  Or perhaps use a sweet potato, egg whites, spinach and feta!  Yes to both of those for me!  Hey, if you’re a fan of runny yolks, why not top with an over-easy egg??  Being creative has suddenly made me hungry all over again!

…and much to my husband’s happiness, I served this with a side of cream gravy to complete this most perfect brunch….

*The ingredients below do not have specific amounts due to the number of people being served.  Any questions, please ask 🙂

The Starting Lineup

  • Potatoes, baked, scooped & halved
  • Bacon, cooked & chopped
  • Breakfast sausage, cooked
  • Eggs, scrambled
  • Cheddar cheese, shredded
  • Green onion, chopped

Extras (optional)

  • Extra virgin olive oil & kosher salt (potato skins)
  • Butter, milk, salt & pepper (scrambled eggs)
  • Flour, milk, salt & pepper (cream gravy)
  • Salt, pepper, chili flake (breakfast sausage)
  • Sour cream  

Preheat your oven to 400 degrees.  Meanwhile, cover a baking sheet in foil and place on the bottom rack of the oven *to catch any drippings from the potatoes. Now scrub the potatoes, prick a few times with a fork and coat in extra virgin olive oil and a decent amount of kosher salt.  Set the potatoes DIRECTLY on the top rack, over the baking sheet.  Allow to bake for about 40 minutes or until the flesh is soft but the skins are crisp. 

 While the potatoes are baking away, you can fry up the bacon.  Once it’s cooked till crispy, transfer to a paper towel lined plate and set aside. 

 In that same pan, now add in the breakfast sausage and cook through.  *Here I like to add in some seasonings if needed.  Like the bacon, once finished transfer to a dish and set aside. 

   Ok….if you’re feeling ambitious you now can use the grease from the sausage and create the cream gravy!  Add in a 1/4 cup of flour and whisk in the grease to create a rue.  Follow that with 2 cups of milk while constantly whisking to incorporate the rue.  Season to taste. 

 Around now the potatoes should be finished baking.  Remove from the oven and set aside to cool just slightly.

Egg time!  Crack the eggs into a bowl with a splash of milk and a pinch of salt and pepper.  Whisk together and pour into a buttered sauté pan and scramble away! 

   While the eggs are doing their thing, cut each potato in half lengthwise.  CAREFULLY scoop out a bit of the inner flesh of each halve.  Make sure to leave enough of the flesh/skin on the outer edges so that it doesn’t fall apart on you.  *Depending on how hot the potatoes still are, you may need to wear an oven mitt to handle them.  Once scooped, place each onto a foil lined baking sheet (I just use the same sheet from when we baked the potatoes earlier). 

 Follow this up by first spooning in a good amount of the cooked breakfast sausage into the potato shells.  Top that with scrambled egg and then a heaping helping of shredded cheddar cheese. 

  

    

  
Place these bad boys BACK into the oven (top rack) under the broiler setting.  Watch closely as it only takes about a minute or two for the cheese to melt.

Remove from the oven and top with the cooked, crumbled bacon and green onions.  Serve with either gravy, hot sauce, sour cream or salsa alongside..enjoy!! 

 

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