Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Potato and Brussels Sprout Souffle

By Marcy@JustCrumbs... , In , , , 10:57 AM


     Here is a delicious brunch idea that is not only good for you but quite tasty. It involves eggs, potatoes, herbs, cheese, and brussels sprouts. Don't turn your nose up yet. The flavor is subtle and mellow, not like when you were a kid and were forced to eat them. Look at the picture, doesn't it look yummy? Would I steer you wrong? No, I wouldn't. You know you want to try it. Come on make this today. 
 
Potato and Brussels Sprouts Souffle (from Eating Well)

  • 1 tablespoon extra-virgin olive oil
  • 2 cups refrigerated preshredded potatoes, or shred your own.
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 16-ounce container liquid egg substitute, such as Egg Beaters
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup low-fat milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins or mugs with cooking spray and place on a baking sheet.

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.

  • Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.

  • Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted registers 160°F, about 25 minutes.

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    Pumpkin Coffee Bread Pudding accented with Orange and Cranberry.

    By Marcy@JustCrumbs... , In , , , , , , , 5:54 PM



        Fall is here...again. Cold weather is upon us. Its a time to start the ovens and let the baking begin. Fall is a favorite time with hayrides, cider, pies, crisp mornings and warm afternoons, beautiful colors. A great end to the dog days of summer.
         As part of the Foodbuzz Tastemaker Program, I received two packages of Godiva Coffee. Coffee on a cool autumn morning, nothing like it. Add some flavors of the fall right along with it, and it is bliss, a great start to the day. One of the flavors Godiva sent me was the Pumpkin Spice blend. I started drooling on the possibilities I could make/bake with the brew. The other flavor was Carmel Pecan Bark, this one I drank and before I knew it, the package was empty.
         For this post I wanted flavors that represented the season. I came up with this easy recipe that can be a great start as breakfast or a delicious end as a dessert.  A pre-purchased pumpkin bread, that is a few days old, makes this recipe a quick go to dish, leaving time for fall decorating. A coffee custard poured atop sweet pumpkin raisin bread accented with ruby red dried cranberries and citrusy orange zest. Who can resist? 


    

    PUMPKIN COFFEE BREAD PUDDING

    5 cups day old pumpkin bread, cubed
    1/4 cup dried cranberries
    3 eggs, beaten
    2 cups milk
    1 cup strong brewed Godiva Pumpkin Spice coffee
    1/4 cup brown sugar
    1/2 teaspoon vanilla
    1/2 teaspoon cinnamon
    pinch of nutmeg

    Preheat oven to 350 degrees. Mix eggs, milk, coffee, brown sugar, vanilla, cinnamon, and nutmeg in a bowl. In an ungreased 8x8 dish mix bread and cranberries. Pour egg mixture over the bread. Let sit ten minutes to allow the bread to absorb some of the liquid. Place in the oven and bake for 35 minutes or until an inserted toothpick comes out clean. Cool slightly.  

    

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    Cherry Berry Scones

    By Marcy@JustCrumbs... , In , , , , , , 3:36 PM

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    Fall Strata

    By Marcy@JustCrumbs... , In , , , , , , , , 7:00 AM



    Fall is in full swing. That means the flavors of fall are here too. Pumpkin, Apple, Pear, Squash, etc... are amongst us. Sunday I wanted something different for breakfast that did not involve omelets or oatmeal. Don't get me wrong they are both good, but can get tiresome (I wanted waffles, but was out-voted, as usual). Plus we have  been on a health kick lately at the Crumbs... household (again), so I wanted to continue with this theme.

    

    I started rummaging through cupboards, the refrigerator, the freezer, the pantry, looking for items. I didn't know what I was looking for; I was just looking. I pulled out a butternut squash, that sounded good. I was just at a class where they made a squash bread pudding, it was mighty tasty. I built on that idea, but instead of sweet, I was going to make it a savory, eggy, bread dish.
    I continued my hunt for ingredients. I came across some mushrooms, left over chicken breast breasts, asiago cheese from the previous nights dinner party. I cut up an onion, threw in some fresh thyme from my garden, I was pretty much set.


    I diced up my pretty little butternut squash, lightly toasted some 35 calorie bread, separated my eggs (remember this is healthy so I just used the egg whites), chopped my onions, chicken, and mushrooms, and thawed some chicken stock (no need to use homemade, if you have it great, if not use broth or even bouillon). This kind of reminds me of an eggy stuffing or dressing. Leave some of the eggs out, add some celery and garlic, saute in butter with some onion, and that is pretty much what you got.
    This recipe weighs in at 180 calories. The following is the break down (thanks to the calorie calculator at sparkrecipes.com.)

    Nutrition Facts
    Servings Per Recipe: 8
    Serving Size: 1 serving

    Calories 179.7
    Total Fat 5.1 g
    Saturated Fat 2.6 g
    Cholesterol 33.2 mg
    Sodium 493.3 mg
    Potassium 413.1 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 4.8 g
    Sugars 0.8 g
    Protein 23.0 g



    FALL STRATA


    2 c. Chicken Stock, Base, or Bouillon, heated
    10 Egg whites, well beaten
    8 oz. Fresh Mushrooms, quartered
    1 1/2 c. Butternut Squash, cubed
    1 1/2 Chicken Breasts, cooked
    1 Onion, chopped
    1 Tbsp Fresh Thyme, minced
    8 slices 35 calorie bread, slightly toasted. I used Aunt Millie's Light Potato Bread
    3 oz Asiago Cheese, grated

    Preheat oven to 425 degrees. Toss together all ingredients, EXCEPT egg whites, in a large casserole dish sprayed with non stick cooking spray. Then pour the well beaten, foamy egg whites over the top, do not mix the eggs will seep down into the crevices. Cover with foil. Bake 30 minutes, remove foil and bake another 30 minuted until set and golden brown.

    Serves: 8


    

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