Hash brown and egg cups filled with ham, broccoli, and onions make a healthy and nutritious grab-and-go breakfast for the whole family.  This simple 30-minute meal prep recipe makes an easy and delicious morning meal for the entire week.  Enjoy these little egg muffins hot or cold, either way they are sure to be a hit.

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Hash Brown & Egg Breakfast Cups

Easy-to-make grab and go breakfast cups with hash browns and eggs. Perfect meal prep for the busy week.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast bake, meal prep

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Christoph

Ingredients

Crust

• 2 cups frozen hash browns thawed and drained
• ½ cup shredded cheddar cheese
• 1 tablespoon butter melted
• salt & pepper

Filling

• 1 tablespoon butter
• 1 cup broccoli florets chopped
• 1 cup ham diced
• ½ cup onions diced
• ½ cup roasted red pepper diced

Eggs

• 7 large eggs
• ¼ cup whole milk
• 1 teaspoon Cholula or Tapatio hot sauce optional

Instructions

• Heat oven to 425°F and generously grease a 12-cup muffin tin.

Crust

• Drizzle butter over hash browns and toss well with cheese. Season with salt and pepper.
• Put ¼ cup of hash brown mixture in each cup and press into the bottom and up the side.
• Bake for 10 minutes to crisp hash browns.

Filling

• In a skillet over medium-high heat melt the butter and add the broccoli, ham, onion, and red peppers. Cook for about 5 minutes or until the broccoli begins to soften. Divide the filling between the cups.

Eggs

• In a large measuring cup or bowl with a pour spout mix the eggs, milk, and hot sauce until smooth. Pour egg mixture into cups and bake for 15 minutes. Loosen cups from muffin tin by running a knife around the edges. Wrap cooled muffins in plastic wrap for an easy grab and go breakfast treat.

Notes

Use any of your family’s favorite fillings. Bacon and green chilies, mushroom and spinach, or all veggies just use roughly the same quantities as listed in the recipe above to fill the cups.

 

Remove egg muffins from the tin while they are still warm to avoid sticking.

In France, Belgium, New Orleans, Acadiana, Newfoundland and the Congo, French toast is known as pain perdu. French for lost bread, pain perdu reclaims stale or “lost” bread by soaking it in an egg and cream mixture overnight before being pan frying in butter and then baking. The stale bread drinks up the egg mixture which creates a custard like center in the bread, making this hands down the most delicious French toast I have ever tasted.

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Pain Perdu

French for lost bread, pain perdu reclaims stale or “lost” bread by soaking it in an egg and cream mixture overnight before being pan frying in butter and then baking. The stale bread drinks up the egg mixture which creates a custard like center in the bread, making this hands down the most delicious French toast I have ever tasted.

Course Breakfast, Brunch

Cuisine French

Prep Time 8 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Servings 6

Ingredients

• 6 extra-large eggs
• 1½ cups cream or half-n-half
• ¼ cup Grand Marnier or brandy
• ¼ cup sugar
• 2 teaspoons vanilla
• 1½ teaspoons salt
• 6 slices French bread cut about 3″ thick
• 2 Tablespoons unsalted butter
• flour
• maple syrup
• powdered sugar
• strawberry preserves

Instructions

• Place bread in a baking dish so the slices lay flat and are not crowded.
• In a medium size bowl, whisk together eggs, cream, Grand Marnier, sugar, vanilla, and salt. Pour over bread. Cover with plastic wrap and refrigerate eight hours or overnight, turn once to ensure even absorption.
• Heat oven to 350°F.
• Heat a large oven-proof sauté pan over medium high heat and add butter.
• Dust the egg soaked bread with flour and a sprinkle of sugar.
• When the butter has melted and stopped foaming, place the bread in the pan floured side down. Dust the uncooked tops with flour and sugar. Cook for about 5 - 7 minutes to brown and then turn.
• Place the pan in the hot oven for 12 to 15 minutes until the bread has puffed up.

Serve

• Serve hot with a drizzle with maple syrup, a dusting of powdered sugar, and a dollop of fresh strawberry preserves. Of course bacon is always a welcome side.

Notes

A crusty hard bread is a must for this dish. I cut 3″ slices of french bread, and allow them to dry out for a day before using for this recipe. Plan one thick slice per person.

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and this skillet of hash and eggs is no egg-sception.  Quick and simple to put together, this pan of goodness will definitely satisfy your family or guests. I think this might make a wonderful addition to our Easter brunch this year.

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Hash & Eggs Skillet

Some of my favorite breakfast and brunch dishes are the easiest ones to make, and is no egg-sception. Quick and simple to put together, this skillet of hash and eggs will definitely satisfy your family or guests.

Course Breakfast, Brunch

Cuisine American, Irish, Pub Fare

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 2 Tablespoon cooking oil
• 1 large onion diced
• 2 large baked potatoes diced (or frozen O’Brien potatoes, thawed)
• 1 pound corned beef diced (or ham, sausage, roast beef, chicken, eggplant)
• ½ cup cheddar cheese shredded
• 4 eggs room temperature

Instructions

• Heat oven to 375°F.
• Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
• When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
• Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
• When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
• Add cheese and mix well.
• Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
• Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
• The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
• Top skillet with additional cheese or parsley if desired. Serve immediately.

Notes

This dish can be made for as many or as few people as you choose, and is a great way to use up left overs.

 

For a larger crowd, transfer the cooked hash into a 9″ x 13″ baking dish before adding the eggs.

 

I like equal proportions of meat and potato; you can make it however your gang prefers.

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.

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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). 

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.

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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/2012/06/04/spinach-cremini-quiche/?utm_source=rss&utm_medium=rss&utm_campaign=spinach-cremini-quiche https://jamesandeverett.com/2012/06/04/spinach-cremini-quiche/#respond Mon, 04 Jun 2012 14:30:04 +0000 https://jamesandeverett.com/?p=984 Hot or cold, for breakfast, lunch, or dinner, this spinach and cremini mushroom quiche is the answer for a light summer treat. Served with a side salad or fresh fruit, this “egg pie” makes a complete meal. Hot or cold, for breakfast, lunch, or dinner, this …

Hot or cold, for breakfast, lunch, or dinner, this spinach and cremini mushroom quiche is the answer for a light summer treat. Served with a side salad or fresh fruit, this “egg pie” makes a complete meal.

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Spinach & Cremini Quiche

Hot or cold, for breakfast, lunch, or dinner, this spinach and cremini mushroom quiche is the answer for a light summer treat. Served with a side salad or fresh fruit, this “egg pie” makes a complete meal.

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

• 1 basic pie crust from scratch, or ready-made
• 6 eggs or 4 whole eggs and 2 egg whites
• 1 cup milk
• 2/3 cup half-and-half
• 1 cup cheese grated (Swiss, Cheddar, Gruyère or crumbled Feta)
• 1 cup spinach rough chopped
• 1 cup mushroom sliced
• pinch of grated nutmeg
• salt and pepper to taste

Instructions

• Heat oven to 350° F.
• Roll pie crust on a lightly floured board into a circle several inches larger than your pie dish.
• Use your rolling pin to transfer the crust from your board into your baking dish.
• Shape the edge of the crust however you like. Crimp with your fingers or a fork, or create fluted edge for something different.
• Place the spinach, mushrooms, and cheese, into the crust, adding them in alternating layers.
• Break the eggs in to a large bowl. Add the milk, half-and-half, nutmeg, and salt and pepper. Whisk together thoroughly and pour over the spinach mixture.
• Place quiche on a parchment-lined baking sheet in the center of the oven and bake for 45 – 55 minutes (cooking times will vary based on your oven and amount of ingredients, if crust begins to burn cover edges with foil).
• Check for doneness by shaking the quiche to see if the center is set.
• Remove from oven and allow to stand for at least 15 minutes before cutting.

Notes

Slightly sauté the spinach and mushroom to reduce amount of liquid before adding to quiche.

 

 

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Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.

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Vegetable Egg Rings

Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.

Course Breakfast, Brunch

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 2 large onions green or red pepper, or any combo
• 4 eggs
• salt and pepper to taste
• Cut ½″ slices of onion or pepper.

Instructions

• Place the rings in a large skillet over medium heat. Sauté the rings until some browning appears. Turn the rings.
• Gently drop an egg into each ring (break the eggs into individual ramekins, then gently pour into rings). Sprinkle a few drops of water into pan and cover.
• Cook until the egg is as done as you like.
• Season with cracked pepper and sea salt.

This incredibly easy to make Cinnabon ring is a sure winner. Served for breakfast or brunch with a cup of fresh coffee, this warm and gooey pull apart ring will most certainly disappear.

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Sticky Bun Monkey Bread

This incredibly easy to make Cinnabon ring is a sure winner. Served for breakfast or brunch with a cup of fresh coffee, this warm and gooey pull apart ring will most certainly disappear.

Course Breads, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Ingredients

• 2 tubes refrigerator biscuits Pillsbury Grands or similar
• 3 Tablespoons butter melted
• 1/2 cup maple syrup
• 1/3 cup light brown sugar packed
• 1/2 teaspoon cinnamon
• 1/4 cup pecans chopped (optional)
• 1/4 cup almonds chopped (optional)

Instructions

• Spray a fluted pan with non-stick spray.
• Mix together the melted butter and syrup in a small bowl and set aside.
• In another bowl combine the brown sugar, cinnamon, and nuts.
• Pour half of the syrup mixture into the bottom of the pan. Sprinkle in half of the brown sugar mixture.
• Arrange the biscuits in the bottom of the pan, overlapping edges closely together to form a ring.
• Top with the remaining syrup and sugar mixtures.

Bake

• Bake at 375 degrees for approximately 25 – 30 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter.

Notes

Depending on the size of your pan you may only use about 1½ tubes of biscuits.

Thin slices of smoked salmon, cucumber, radish, and red onion, with capers and dill create the perfect combination of toppings for a toasted bagel with a smear of cream cheese. An explosion of flavors for the palate and a visual feast for the eyes, this brunch dish is one of my favorites treats.