I have always enjoyed quiche for breakfast or brunch, any kind really I just adore an egg pie.  I also love hash browns, so the idea of combining the two into one delicious dish, well count me in.  The crispness of the hash browns is a delightful change up from a flaky crust of a traditional quiche.  Really quite easy to make, this dish is perfect thing to serve your overnight or holiday guests, or to simply treat yourself on a lazy weekend.  Mix it up a bit during the week and have breakfast for dinner, this quiche will certainly satisfy and your family will love it.

I had seen recipes floating around for this type of quiche, so I had to give it a try.  It did turn out very delicious and everyone was impressed, the only thing I would suggest is to line your spring form pan with parchment.  Clamp one piece in the bottom and grease the pan, then cut a strip to cover the sides.  It will stick to the grease and stay in place while you build your crust.  Even though I used a non-stick pan and sprayed it with oil, the hash brown cheese mixture really stuck.  I lost quite a bit of the best ‘crunch’ getting it free from the pan, and also had a heck of a time with clean up.  I did find that it is necessary to squeeze as much moisture out of the thawed hash browns as possible, a potato ricer works well.

It is very easy to customize this recipe by switching up the ingredients.  Any breakfast meat such as ham or bacon would be delicious, shrimp or crab would be a welcome ingredient, or build a vegetarian version with broccoli and spinach.

Print

Hash Brown Sausage Quiche

Crisp hash browns form the crust for this delicious sausage, onion, and red pepper quiche.  Perfect for overnight guests or a weekend treat for your family.

Course Breakfast, Brunch

Cuisine American, French

Keyword breakfast bake, brunch dish, hash brown quiche, quiche, sausage quiche

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Freezer time 1 hour hour

Total Time 2 hours hours

Servings 8

Author Christoph

Ingredients

Hash brown crust

• 20 ounces frozen hash browns thawed
• 1/2 cup cheddar cheese shredded
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Filling

• ½ pound breakfast sausage browned and crumbled
• 2 tablespoons unsalted butter if needed
• 1/2 onion diced
• ¼ cup red pepper diced
• 6 large eggs lightly beaten
• 1/2 cup whole milk
• 1 cup cheddar cheese shredded
• salt and pepper to taste

Instructions

Hash brown crust

• Squeeze liquid from the thawed hash browns and place into a large mixing bowl with ½ cup shredded cheddar, salt and pepper and toss to combine.
• Line the sides and bottom of a 8” or 9” spring form pan and lightly coat with non-stick spray.
• Press the hash browns evenly into the bottom and up the sides of the pan. Freeze for 1 hour.
• Heat oven to 425˚F.
• Bake frozen crust for 15 minutes. Remove from oven and slightly cool.

Filling

• Brown the sausage in a large skillet over medium high heat. Remove the sausage with a slotted spoon reserving the grease. Crumble the sausage and place on a paper towel to drain.  Add the onions and pepper to the skillet and cook until onions are lightly browned, add butter if needed. Drain onions and peppers on paper towel when cooked.
• Arrange half the sausage in the bottom of the pre-cooked crust followed by half the onions and peppers, and half the cheese. Repeat with the remainder of the ingredients.
• In a mixing bowl lightly whisk together the eggs and cream and pour over the sausage onion mixture.
• Reduce temperature to 375˚F and bake for 25 to 30 minutes or until the center is just set.
• Allow quiche to cool for 10 minutes before removing the spring form and parchment. Cool for an additional 10 minutes before serving.

Notes

I like to use a hot Italian sausage for this recipe.  You could easily replace the sausage with bacon or even substitute broccoli for a vegetarian version. 

You have been busy planning your Thanksgiving meal for weeks. You’ve looked at literally hundreds of recipes from food bloggers, and poured through cook books deciding what to prepare. Your orders have been picked up from the local butchers, and hopefully frozen turkeys are thawed. You have been on the phone with relatives that will be arriving for the holiday, and discussed favorite family dishes that must be included on your table. Laundry is done, and guest rooms are prepared. Groceries have been purchased, and the wine has been secured. You have thought of everything. Right? Well what are you planning to serve your house guests for breakfast? As if there was not already enough to consider. Whatever it is, you need it to be painless, you already have enough to manage. Well this easy cheesy bacon and egg strada is the answer. Made with a just few simple ingredients and held in the fridge overnight, all you have to do is pop it in the oven in the morning. This breakfast bake is simply delicious, and will keep your family satisfied so you can get about your business.

Print

Cheesy Bacon and Egg Strada

Delicious egg bake with bacon and cheese. Perfect for house guests. Prepared the night before all you have to do is pop in the oven in the morning.

Course Breakfast, Brunch

Cuisine French

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Ingredients

• 8 slices bread cubed (Use bagels, bread, dinner rolls, or any combination)
• 2 cups cheddar cheese grated
• 1/2 pound bacon crumbled
• 1/2 pound mushrooms sliced (optional)
• 8 eggs
• 4 c. milk
• 1 tsp. dry mustard
• 1/2 teaspoon black pepper
• pinch of salt bacon usually adds enough salt

Instructions

• Mix milk, eggs, salt, pepper, dry mustard and set aside.
• Heat a sauce pan over medium heat.  Add a tablespoon of olive oil and tablespoon of butter. When shimmering add the mushrooms and cook until liquor is released. This prevent your dish from being too wet. Allow to cool before adding to your dish.
• Lightly coat a baking dish with oil or non-stick spray.
• Place half of the bread in the dish.
• Spread bacon, mushrooms, and a third of the cheese over bread.
• Cover with remaining bread and sprinkle the rest of the cheese over top.
• Pour liquid carefully over the dish.
• Cover and place in the fridge for 12 hours or overnight.
• In the morning heat oven to 350° F. Remove strada from the refrigerator and let stand at room temperature for thirty minutes while oven heats.
• Place baking dish in the oven and bake for 50 – 60 minutes or until center is firm and the top is golden brown. Allow to cool for five minutes before serving.

Serving

• Try serving your strada with a roasted red pepper hollandaise. To do so, prepare a basic hollandaise sauce, and add a couple of tablespoons of diced roasted red pepper. Or if your people like it spicy, add some Ajvar, salsa, or Sriracha for a little kick.

Notes

Strada or Strata is a great recipe for holiday guests. It is extremely easy to make and can be adjusted for any size and any taste. Use sausage instead of bacon, or omit the meat all together and make a veggie version. Also you can use any bread for this dish, leftover dinner rolls work great!

Strada has absolutely nothing to do with Erik Estrada, although he may have eaten this dish since he played a cop, and everyone knows cops like breakfast. (Sorry the voices in my head made me do it). 

Anytime of day, morning, noon, or night, breakfast is always a favorite meal. September is National Better Breakfast month and what a great thing to celebrate. So branch out, try something besides a slice of toast with your coffee this month and live large.

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.It is possible that you have never heard of a dish called eggs Vivian. You might have heard of fabergé eggs created by designer Vivian Alexander that are also works of art, but that is not where I got the name for my masterpiece. The inspiration for this delight was my mothers’, mothers’, sister, my great Aunt Vivian.

Born in 1897, Vivian spent her working years as a teacher, and by the time I was five years of age, was already an old woman. Upon her retirement, Vivian who had never married, moved to be close to her sister and our family. As a treat, from time to time she would invite us children, usually one at a time, to spend the weekend with her. We would have a wonderful time playing educational games like Authors, the 50 states, reading books, helping solve crossword puzzles, and making mobius strips. Things that would send a child of today run away screaming. As an extra treat, sometimes for breakfast, she would make me her special bacon and egg cups. I had never seen them anywhere else and remember thinking how fancy they were.

Several years ago, my partner Kelly and I hosted Christmas in our home, and invited the entire family to come and stay. It was rather exciting, since our family had not all been together for a holiday for more than twenty years. I decked the halls and planned the menus. One morning for breakfast we served bacon and egg cups, and me being me, and somewhat silly, called the dish “eggs Vivian”. As we sat enjoying the marvelous meal, my youngest sister Rosemary asked why the name. I related my story of how our great Auntie would make them for me on my stay overs. With a saddened look on her face, she announced that Vivian had never made them for her. With an equally disappointed look on her face, my other sister Jennifer followed suit and mentioned she had never had them either. My mother, who was know to be Vivian’s favorite niece put down her fork, and in a disgusted tone blurted out that she never made them for her either. Thus the birth of eggs Vivian. Oh the joys of sharing at the holidays.

Print

Eggs Vivian

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and Hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.

Course Breakfast, Brunch

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

• 6 eggs
• 6 strips bacon precooked halfway
• 1 sheet puff pastry dough
• 1 tomato sliced
• ½ pound asparagus steamed
• 2 cups hollandaise sauce

Instructions

• Heat oven to 400° F.
• Roll out puff pastry dough on a lightly floured surface. Cut shapes out of the dough and bake on a parchment covered baking sheet for 12 minutes, according to the directions.
• In a large skillet over medium heat, cook the bacon for 4-5 minutes or until about half way cooked.
• Lightly spray a muffin pan with non stick spray. Curl a strip of bacon into each cup, followed by an egg.
• Bake egg cups at 400° F for about 12 minutes. Remove from oven and allow to stand for a few minutes before removing them from the pan. (The eggs will appear slightly under cooked but will set up quickly as they rest).

Serve

• Place a slice of tomato on the puff pastry and top with an egg cup. Serve with asparagus with Hollandaise sauce.

Notes

This is one dish I promise, that is certain to become a favorite in your house.

The post Egg & Bacon Cups ~ Eggs Vivian first appeared on James & Everett.]]> https://jamesandeverett.com/2012/08/26/egg-bacon-cups-eggs-vivian/feed/ 0 1281 https://jamesandeverett.com/2012/05/05/enchiladas-with-poached-eggs/?utm_source=rss&utm_medium=rss&utm_campaign=enchiladas-with-poached-eggs https://jamesandeverett.com/2012/05/05/enchiladas-with-poached-eggs/#respond Sat, 05 May 2012 14:30:53 +0000 https://jamesandeverett.com/?p=854 Some of my favorite diner foods are those with a spicy kick. Bring me breakfast burritos, huevos rancheros, or chilaquiles anytime and I am a happy camper. Enchiladas with poached eggs is another dish that I really enjoy. Served with a screwdriver or a Michelada this brunch special …

Some of my favorite diner foods are those with a spicy kick. Bring me breakfast burritos, huevos rancheros, or chilaquiles anytime and I am a happy camper. Enchiladas with poached eggs is another dish that I really enjoy. Served with a screwdriver or a Michelada this brunch special is the perfect way to celebrate Cinco de Mayo.

Print

Eggs Poached in Enchilada Sauce

Delicate poached eggs swimming in a hot spicy sauce.

Course Breakfast, Brunch

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Enchilada Sauce

• 2 Tablespoon vegetable oil
• 2 Tablespoon all-purpose flour
• 4 Tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• 2 cups chicken or vegetable stock

Eggs

• 4 eggs
• 2 cups enchilada sauce
• flour or corn tortillas or toast
• green onion thinly sliced

Instructions

Enchilada Sauce

• Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
• Stir in the remaining seasonings (chili powder through oregano).
• Gradually add in the stock, whisking constantly to remove lumps.
• Reduce heat and simmer 10-15 minutes or until thick.
• Use immediately or refrigerate in an air-tight container for up to two weeks.

Eggs

• Place about 2 inches of enchilada sauce in a large skillet and bring to a low boil. Reduce heat to medium
• Carefully drop in desired number of eggs, leaving room between them.
• Allow eggs to simmer until whites are almost set, about 5 minutes. Remove from heat.
• Serve
• Serve eggs and sauce over a warmed tortilla or toast. Top with green onion.

Notes

Recipe can be adjusted for any number. Be sure to use a large enough skillet, do not crowd the eggs.

 

Cook eggs longer if a firm yolk is preferred.

Featured Diner:

Taco house in Denver is a inexpensive Mexican diner. Their cheese and onion enchiladas and taco burgers are some of my personal favorites. This location at 1335 Wadsworth blvd in Lakewood hosts some of the fastest and friendliest service I have ever experienced, making this place a true diner experience.

The post Eggs Poached in Enchilada Sauce first appeared on James & Everett.]]>