Breakfast Foods

Sausage and Egg Scramble

/ andreah94 / Leave a comment

I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised…).

Serves two (small portions)

  • 3 Eggs
  • Salt
  • Pepper
  • Onion or Shallot sliced
  • Dash of milk
  • Shredded Monterrey Jack
  • Half link of Spicy Italian Chicken Sausage
  • Dash of Tabasco
  • Spoonful of Pesto (optional – add if you have)
  • Grilled Tomatoes (optional – I would have liked to do these but we did not have tomatoes)
  • Yeast Rolls or Toast

Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.

If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.

Momma Joy’s Quiche

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So I have never made a quiche, but my Auntie Joy – who is an amazing cook – made quiches over Christmas that D loved. She was nice enough to share it with me and this morning I thought I would try my hand at it because I wanted to feed six people and it seemed like an easy, satisfying, and cost effective solution. Everyone seemed pleased with it=) I cannot eat eggs so of course could not participate. I made a couple of changes  – I used mozzarella cheese because I did not have gruyere. I also considered adding bacon, but ultimately did not feel like frying it. Additionally, I omitted the butter and used 1/3 whole milk and 3/4 cream because I had some whole milk that I needed to use up.

Serves 6-10

Tbs. butter
2 Tbs. olive oil
5 large mushrooms – sliced
4-5 large sliced shallots
1 bag baby spinach
2 Tbs. sherry
Sliced mozzarella, jack, gruyere, brie, fontina or cheddar
10 large eggs
1 cup whipping cream
1 pkg. Pillsbury ready made pie crusts

Makes 2 quiches
Prebake pie crusts per pkg instructions. (You will need to bring them to room temperature, pre-bake, then cool).
Heat oil and butter if using. Saute shallots (properly seasoned) in large frying pan approx. 10 mins .  Add mushrooms…..saute but donʼt overcook.  Add spinach and cook until just wilted.  Drain off any excess moisture.
Add sherry and heat to just cook off alcohol.
In a large bowl, beat together the eggs and cream.  Add salt and pepper.
Once pie crust is cooled, layer slices of cheese in the bottom of pastry, overlapping.  Divide spinach mixture
between the two and pour the egg mixture over the tops.  Bake uncovered at 375 for
about 35-40 mins.  Check with toothpick in center.
Let cool 10 mins before cutting.