Sweet Potato + Sausage Breakfast Hash

When I was younger, Hash was a joke in our house. I don't even remember the exact details of what happened but my mom (who is an incredible cook) made Hash and none of us liked it and from there on out we called it mush. It's been a long standing inside joke for years but I'm a grown up now and here I am sharing a recipe for hash. The truth is, I think it's a terrible name for a dish but it's what it's called so we are sticking with it.

I don't love eggs, but they are my go-to breakfast these days. They are quick and easy and always keep me full and satisfied. When I have extra time, a tasty bed of veggies like this one actually makes me excited for breakfast. Most mornings I'm not even super hungry, but skipping breakfast is not something I like to do and starting my day off with something nutritious and healthy ensures I'll make good eating choices the remainder of the day. 

This is really just one giant pile of sweet potatoes, peppers and sausage topped with two over easy eggs- just the way I like them. It's colorful, healthy and full of flavor. Make a bunch of this on Sunday to enjoy all week long and add your favorite veggies or whatever you have on hand! Ignore the breakfast in the title of this post...I think this mush would be delicious to eat anytime of day! 

Sweet Potato + Sausage Breakfast Hash

1 large sweet potatoes, diced (the smaller they are cut the faster they will cook)
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 links mild Italian sausage, crumbled
olive oil
salt and pepper 

In a medium/large cast iron skillet or saute pan, drizzle olive oil and heat on medium high. Add potatoes and onion, and saute until onions become fragrant, about 5 minutes. Add peppers and let the veggies saute and sizzle, tossing occasionally. Cook until potatoes are soft on the inside and crispy on the outside. Season with salt and pepper. Smoked paprika is another tasty addition! Toss in sausage and cook until heated through. Top hash with two eggs anyway you like them! 

Crustless Mini Quiches

It's taken me a long time to become friends with the egg. A really long time. I despised them when I was young and the only way I would eat eggs was in a one egg pesto omelette with cheese made by my dad, a fellow egg hater. I don't quite remember when I graduated to two egg omelettes, but it was obviously when I was able to get over the thick outer layer of egg separating me from my beloved pesto filling. As I've grown, my aversion to eggs has become less and less, although I like my eggs a little amped up- I can't eat them when they're alone. Scrambled eggs should be scrambled with veggies, poached eggs should be eaten on Eggs Benedict and hard boiled eggs a better on salads. It's totally a texture thing for me and some days I'm okay with it, and other days I'm not. Eggs are just so healthy and thankfully, my kitchen creativity allows me to eat them on a regular basis. Quiche might be my favorite egg dish of all.

These quaint little quiches made a big impression on our Mother's Day Brunch spread. They are light and fluffy and filled with fresh ingredients. I opted for grape tomatoes, scallions and asparagus, but you can add any veggies of your choice! You don't have to wait for a fancy feast to get your quiche on. I think these would be great made ahead on Sunday night to enjoy for breakfast all week long. My healthy little eater is a huge fan of these, too. 

Crustless Mini Quiches

recipe from epicurious

6 large eggs

6 large egg yolks

2/3 cup whole milk

2/3 cup heavy cream

1 tsp. kosher salt

1/2 tsp. ground black pepper

3/4 cup sharp cheddar cheese

1 cup grape tomatoes, quartered

6 scallions, finely chopped

8 asparagus spears, cut into 1/2" pieces

Preheat oven to 375 degrees. Lightly spray 2 muffin (I used 12 count tins) tins with cooking spray or line with liners. Add a pinch of cheese to the bottom of each tin.

In a bowl, whisk together eggs, yolks, milk, cream, salt and pepper. Pour egg mixture into tins, filling about 2/3 of the way full. Once the tins are evenly full, it's time to add your veggies. I made half of the quiches with tomato and scallion, and the other half with asparagus.

Bake for 15-18 minutes, or until eggs are set. Remove by taking a knife around the outer edge and popping them out. 

Mushroom, Tomato and Onion Scramble with Basil + Goat Cheese

Nothing is quite better on weekend mornings than a tasty breakfast. I have been going to an athletic conditioning class on Saturday mornings and when I get home, I find that I am STARVING. After an intense morning working out, I try to make a protein packed meal filled with fresh ingredients. Eggs and tons of veggies to the rescue! 

Omelettes are my very favorite way to eat eggs, but since I have yet to master the art of constructing a beautifully folded omelette, I prefer to make scrambles. A deconstructed omelette if you will. My scrambles are usually the result of whatever I have in the fridge, sauteed in a pan and scrambled together with eggs. Mushrooms, tomato and onions are an easy favorite and when topped with creamy goat cheese and fresh basil, it really is restaurant worthy. Add a few pieces of crispy bacon on the side and you have the perfect brunch that will keep you full until dinner time. 

Mushroom, Tomato and Onion Scramble with Basil + Goat Cheese
(generously serves two)

1/2 yellow onion, finely diced
10 baby bella mushrooms, sliced
10 grape tomatoes, quartered
2 Tbsp. olive oil
7 eggs, whisked
Goat cheese, crumbled
Small handful of fresh basil, julienned
Salt + pepper to taste

In a medium saute pan, heat olive oil on medium heat. Add onions and cook until soft and translucent, about 3 minutes. Add mushrooms and cook until slightly browned and soft, about 5-7 minutes. Add in tomatoes and saute for another 3 minutes. Season with salt and pepper. 

Pour eggs over vegetables and turn heat down to medium-low. Swirl and fold eggs around with the vegetables every few minutes. When eggs are cooked to your liking, transfer servings to plates and top with goat cheese and fresh basil. 

Warm Bacon and Mushroom Kale Salad + A Poached Egg

We can go ahead and categorize this as one of the most interesting and unique things I have ever made. The recipe sparked my interest on Local Milk (via Pinterest) and when I read the recipe to Mark he was all for it! Kale stands up perfectly to the warm bacon and mushrooms and a warm bacon vinaigrette is icing on the cake! Things start to get a little crazy when you add a poached egg on top but it was actually quite surprising and quite delicious.

Don't knock it until you try it.

Bacon and Mushroom Kale Salad + A Poached Egg

1 bunch of kale, washed and torn
small carton of Baby Bella mushrooms, sliced
6 slices thick bacon, cooked and crumbled
2 cloves garlic, minced
2 Tbsp. Pour Olive Mushroom + Sage Extra Virgin Olive Oil or other good olive oil
red wine vinegar
salt + pepper, to season
eggs, poached

In a medium saute pan on medium heat, cook bacon until nice and crisp. Do not remove grease from pan. While the pan is still hot, add garlic and saute for 2-3 minutes. Make sure the stove is below medium-low heat so that you don't burn the garlic. Once the garlic is soft and fragrant, set aside.

In another saute pan, add 2 Tbsp. or so of olive oil (I used Pour Olive's Wild Mushroom + Sage). Add pepper to season and saute mushrooms until nice and caramelized. When they are done, finish with a little bit of salt. (Did you know that you should never add salt to your mushrooms until after they are done cooking? Sauteing them sans salt helps to bring out a rich mushroom flavor, something you won't get if you have already salted them).

Transfer garlic to a small bowl, and add a few shakes of red wine vinegar to taste. I also added a tiny bit more olive oil. Season with salt and pepper. Combine kale, mushrooms, bacon and vinaigrette in a large salad bowl and toss to combine.

Serve with a poached egg on top! Method found HERE. 

Tomato, Corn + Zucchini Frittata

I love, love, LOVE a good frittata. I started making them when we lived in Illinois and they quickly became a favorite weekend breakfast. But what's better than having frittata for breakfast? Making it for dinner and eating the leftovers for breakfast the next day. Frittatas are also one of those dishes that you can scrounge up what you have in your kitchen to make your masterpiece. 

I like to load my frittatas with vegetables and every so often, bacon or ham may make an appearance. This Tomato and Zucchini Frittata from SkinnyTaste served as my inspiration. I opted for 8 whole eggs instead of 4 eggs plus 4 egg whites and swapped out the asiago for cheese I already had on hand. Corn seemed like a good addition so I threw some of that in, too. A splash of half and half made my frittata extra creamy.

Tomato, Corn + Zucchini Frittata

1 Tbsp. olive oil
1 medium onion, diced
1 small zucchini, cut into matchsticks
1 cup frozen sweet corn
8 eggs
1/4 cup half and half
1/2 cup shredded mexican blend cheese
1/4 cup grated parmesan
salt  pepper to taste
1 medium vine ripe tomato, sliced thin

Preheat oven to 400 degrees.

In a medium (about 10") skillet, heat olive oil on medium heat. Add onion, and saute until translucent and fragrant, about 3 minutes. Add zucchini and corn and saute for another 3 minutes. 

In a medium bowl, whisk eggs, half and half, and cheeses. Season lightly with salt and pepper.

Pour eggs into the skillet over the vegetables and gently move the eggs around, making sure the vegetables are even at the bottom. Cook for 2-3 minutes, until the eggs start to set on the sides of the pan. Place tomato slices evenly atop the eggs.

Place skillet in the oven and bake for 15 minutes, or until frittata is cooked and the center is set.

Tomato, Asparagus, Kalamata and Basil + Mozzarella Frittata

Eggs seem to always be labeled as a breakfast exclusive food but I don't understand why. I haven't always been a fan of eggs but over the years, my love for the liquid chicken has grown and so has a list of endless possibilities.

Eggs on burgers.
Eggs on pizza.
Eggs on salads.
Eggs for dinner. 

GENIUS. 

Frittatas are a weekend breakfast favorite in our house, but they also make an appearance on the dinner menu from time to time. In a quick pinch, these are easy and delicious to make and a complete meal on their own. Eggs, plus veggies plus cheese baked Served with thick cut bacon and a simple mixed greens salad, this is better than the average Breakfast for Dinner menu. 

I made a similar frittata for our New Year's Day brunch and more than the actual recipe, I instantly was drawn to the method of preparation. Instead of whisking all of the eggs up together, the whites are separated, whipped and folded in, making for an extra fluffy frittata. Our frittatas have been forever changed. 

Tomato, Asparagus, Kalamata and Basil + Mozzarella Frittata
adapted from Donatella Arpaia

8 extra-large eggs
1/2 cup half and half or whole milk
1/2 cup grated Romano cheese (or Parmigiano-Reggiano)
1/2 cup shredded Mozzarella cheese
1/2 cup fresh basil, chopped
kosher salt and freshly ground pepper, to taste
2 Tbsp. extra virgin olive oil
1/2 lb. asparagus spears, cut into 1/2 inch pieces
2 cups grape tomatoes, halved lengthwise
1/4 cup kalamata olives, chopped

Preheat oven to 425 degrees and place rack in the center.

Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the egg yolks and whisk in half and half, Romano, Mozzarella and basil.  Beat the egg whites with an electric mixer until they have formed stiff peaks. Fold whipped egg whites into egg yolk mixture and season with salt and pepper.

Heat the olive oil in a large, non-stick, oven-safe skillet over medium heat. Add chopped asparagus and cook until bright green, about 3 minutes. Add tomatoes and olives and saute for an additional 2 minutes. Pour egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, about 7-10 minutes. Place the pan in the oven and bake for an additional 8 minutes, until set, puffed and golden. 

Cool slightly and flip over onto a large plate. Cut into wedges, serve and enjoy!

Italian Sausage + Parmesan Egg Muffins

I'm a huge fan of eggs for breakfast! I try to start my day with protein to give me energy and keep me full. While in Washington, D.C. a few weeks ago for a baby shower, I fell in love with the egg muffins that were part of the shower brunch. They were full of flavor and I was mostly impressed that the muffins didn't sink, like most fritattas and egg muffins tend to do. Thankfully, I learned the secret trick- baking powder! Just 1/4 of a teaspoon and the muffins puff up perfectly. A kitchen problem solved. Thanks for the tip, Erin!

 These savory bite sized breakfast muffins are packed with protein and tons of flavor. If you're running a Turkey Trot this Thanksgiving, whip these up to enjoy either pre or post race! They're the perfect way to fuel for a run without feeling as stuffed as a Thanksgiving turkey as well as a great snack to enjoy after the miles have been run. Additionally, add these to your next weekend brunch spread or holiday pajama party breakfast. I don't usually like leftover eggs, but these egg muffins taste just as good heated up in the microwave. When I made these a few weeks ago, we had breakfast for a few days and they are perfect for busy mornings to grab on the go!

To make these 100% Paleo, take out the parmesan, although I do think the little bit of cheese makes these extra tasty!

Italian Sausage + Parmesan Egg Muffins

1 dozen eggs, whisked
1 lb. mild Italian sausage, ground (or removed from casings)
1/2 yellow onion, diced
1/4 cup grated parmesan cheese
1/4 cup half and half
1/4 tsp. baking powder
salt and pepper, to taste

Preheat oven to 400 degrees. 

In a skillet over medium-high heat, saute sausage until cooked through, about 8 minutes. Drain and set aside. In the same skillet, saute onions for 3-5 minutes, until translucent and fragrant. 

In a large bowl, whisk eggs and combine sausage, sauteed onion, parmesan, half and hald, baking powder and season with salt and pepper. Pour into to compartments of a non-stick or well greased muffin tin.

Bake for 12-15 minutes.

Put an Egg on that Burger!

My little sister cannot get over the fact that Mark and I recently enjoyed eggs atop our grilled Jalapeno Basil Burgers but my response to her was why the heck not!? Don't knock it till you try it.

I actually despised eggs (except for omelettes) up until the past couple of years and now I cannot get enough. I'm just in time, too, because it seems as though the incredible edible mainstay has become somewhat of a trendy ingredient. I can dig it. 

We typically skip the bun when but our grilled burgers are far from naked. We like to load up on fresh toppings of all flavor families. Guacamole, grilled onions, pesto, roasted mushrooms, arugula, heirloom tomatoes...we can now add fried eggs to the rotation. A slightly runny yolk of an over-easy adds fantastic texture but if you are like Mark and prefer your liquid chickens fully cooked, fry it up on both sides- it's just as delicious!