Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.) 2 cups grated cheddar cheese 10 eggs 4 cups milk (I used 2%) 3 green onions, sliced 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 teaspoon salt Pepper to taste 6-8 slices of cooked bacon, chopped 12 oz bag of baby spinach 2-3 garlic cloves, minced 3-4 plum tomatoes, chopped 8 oz container of sliced mushrooms
Instructions
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside. 2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes. 3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes. 4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened. 5. Cover with plastic wrap and chill for up to 24 hours. 6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish. 7. Cool for 5 minutes before serving.
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
If you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs. They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.
Seriously? Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made. I mean I like hard boiled eggs well enough. I like them for egg salads and deviled eggs mostly. I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter. But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation. So here goes!
Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot! An Instant Pot is an electric pot that is like a crockpot on steroids. It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker. Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.
Now what does this have to do with hard boiled eggs? Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes. Wow right? Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel. So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells. In short perfect eggs for coloring and making deviled eggs.
How do you make Instant Pot Hard Boiled Eggs? Easy peasy! Here’s how!
Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.
Lock lid in place making sure valve is in sealing position.
Turn Instant Pot on to Manual and adjust time to 7 Minutes.
When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.
When it reaches 5 minutes carefully turn valve to venting for quick pressure release.
Prepare a large bowl with ice water.
Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.
Leave eggs in ice bath for 5 minutes then use or store as needed.
You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off! And of course the egg is cooked perfectly too!
Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites. Mung beans in case you didn’t know are the beans that produce bean sprouts. That crunchy sprout commonly used in many types of Asian Cuisine.
In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours. My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.
I love mungo guisado on cold rainy days. Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.
Here’s my recipe, hope you love it as much as I do!
Ingredients:
2 Cups Dried Mung Beans – available in the Asian markets
2 Tbs. Vegetable oil
1 Large onion chopped
1 Tbs minced garlic
1 Cup tomatoes diced
6+ Cups Water
2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste
1 Lb. Shrimp shelled and deveined
1 Large Bunch of Bok Choi or other leafy greens roughly chopped
Directions:
Heat oil in large pot
Sauté onions until they start to turn translucent
Add Garlic until it starts to brown
Add Tomatoes and cook until they start to soften
Add dried mungo beans
Add at least 6 cups water and stir well
Bring to a boil then reduce heat and cover pot
Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency
Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking or leave it at 2-3 tbs and let everyone add more later if they prefer
Cook another 8 minutes or so until shrimp is cooked, they are pink
Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking or leave it at 2-3 tbs and let everyone add more later if they prefer
Cook another 8 minutes or so until shrimp is cooked, they are pink
Add bok choi or leafy greens
Stir in and cook until leaves are wilted
Serve hot
Overnight Oats! What the heck is that? At least that’s what my family said when I told them we’d be having them for breakfast.
Ok overnight oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Overnight oats for breakfast is a great way to start your day. You can make them a head of time, they last refrigerated for up to 5 days, they’re filling, nutritious, versatile, and heart healthy, you can have them on the go, and most importantly they’re yummy!
If you look around you’ll find like a million recipes for the best overnight oats in the world. Some are vegan, some have fruity flavors, others have nuts, and still others include yogurt, and more. Seriously the possibilities seem endless! But at the end of the day no matter what flavor or topping you prefer you still have to start out with basic oats.
Yes the French Toast or Banana Nutella overnight oats recipes look delish but really those are just ingredients you can add to make your breakfast to suite your taste or your mood. But in my case I make overnight oats for myself, my husband, and grandkids; of course everyone likes something different. The best solution is to make a batch, ok a big batch of overnight oats, portion them in containers (they can’t even agree on the containers they want to use), then just before eating each person can “customize” it to suite their taste.
So today I’ll share with you my basic recipe for overnight oats, even then you can switch out some of the ingredients to suite your needs. For example if you have mild allergies you can use non-dairy liquids such as soy or coconut milk. You can change up the liquids even if you have no allergies just to get a different taste.
Also I used rolled oats as I feel they have the best texture. Rolled oats are the ones you must cook, not the instant ones you just add water to and microwave. If you like your oats a bit on the crunchier side you can use steel cut oats.
The 2 most important things to remember when mixing overnight oats are the proportion of liquid to oats, I like to use 1 to 1 proportions; and that pinch of salt! Yes overnight oats must be seasoned to taste good and if you forget the salt there’s no amount of sweetener or toppings you can add that will make them taste right. So remember the salt!
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
Ingredients for oats:
6 Cups Rolled Oats
6 Cups Liquid – milk, coconut milk, soy milk, almond milk, or whatever type of milk you prefer – I use 2% milk or coconut milk
1/2 Cup Natural Sweetener – honey, molasses, maple syrup, coconut sugar, agave syrup, or whatever sweetener you like – I usually use coconut sugar or honey – try to stay away from white sugar
1/2 Cup Chia Seeds (optional)
2 Tbs. Salt
Toppings:
Fruit – fresh, dried, or frozen berries, bananas, mango, papaya
Granola
Nuts – sliced almonds, pecan pieces, etc.
Chocolate chips
Nut butters – peanut, almond, etc.
Shredded coconut
Or whatever topping you like
Directions:
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
If you look on Pinterest you’ll see that just about all 
t oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
