Tag Archives: eggs

Classic Coffeecake Remake

 

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My mom growing up always made coffeecake on the weekends. I love the smell of the cake baking in the oven. I find it ironic years later to learn there is no coffee in the actual cake (how disappointing!!). The baked good just pairs so nicely with a strong cup of coffee, is where I am sure the name stemmed from.

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Today is an eventful day,  we are finally planting our garden.  My grandfather provided us with a lot of starter plants this past week. We just recently came back from vacation and have not had time to put in a garden.  He is visiting us for a father’s day picnic next week. I want to make sure we get everything planted before he reviews our garden. My husband tried to start the rototiller Friday and  it would not budge. Luckily our neighbors are going to let us borrow their tracker rototiller attachment. As a jester of gratitude, I baked this breakfast treat for them.

This cake is fairly large and I baked the coffeecake in my pampered chef stoneware bunt pan. I love, love stoneware for baking. Stoneware makes all baked goods cook so much more evenly. I also cut the sugar down significantly and swapped out the sour cream for nonfat greek yogurt. I did decrease the butter by half as well and used unsweetened applesauce in it’s place, which adds moisture and sweetness but also helps cut down on the saturated fat.

This recipe yields 16 to 20 servings

Ingredients:

2 cups whole wheat pastry flour

2 cups AP flour

1 3/4 cup of sugar, push 1/4 cup later for cinnamon and sugar swirl

2 TB of ground Vietnamese Cinnamon

4 Eggs

2 cups of plain greek non fat yogurt

1 tsp kosher salt

1 tsp baking soda

1 stick of unsalted butter (1/2 cup); softened to room temperature

1/2 cup of unsweetened applesauce

2 tsp of high quality pure vanilla extract

Directions: 

  1. Preheat oven to 350 degrees. Generously cooking spray a large bunt pan and set aside.
  2. In a large bowl mix together thoroughly the flours, salt, and baking soda. Set aside.
  3. Place in a stand mixer bowl the butter, & 1 & 3/4 of the sugar, using paddle attachment cream the two together. Add in applesauce and vanilla and continue to mix to incorporate the ingredients together. On low speed, add in the egg one at a time. Allow for each egg to incorporate into the batter before adding another egg.
  4. Add 1/3 of the flour mixture to the egg batter, continue the mixer speed on low. Once incorporated add 1/3 of the greek yogurt, repeat until flour and yogurt are gone.
  5. In a small bowl take the cinnamon and remaining 1/4 cup of sugar and mix together, set aside.
  6. Take 1/3 of the batter and spread with rubber spatula on the bottom of the greased bunt pan. Sprinkle evenly with 1/3 of the cinnamon sugar blend. Repeat the steps two more times, until no batter and cinnamon blend remain. Bake in a preheated oven at 350 degrees for 60 -65 minutes or until cake tester or toothpick comes out clean.
  7. Place the bunt pan on a wire rack, allow the cake to remain in the hot pan for 15 minutes to cool slightly. After the 15 minutes have elapsed, remove the cake from the pan and allow to cool on wire rack until you are ready to serve the cake.

Enjoy!

 

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Bacon, Egg & Pepper Tart

 
Breakfast is the most important meal of the day! As I always say! This one is quick and so simple. And will satisfy any savory tooth! 

Predirections:

Preheat oven to 425 degrees. Line a half sheet pan with parchment paper. Set aside.
Ingredients:

3 oz of soft reduced fat (1/3)cream cheese

1 tsp pasta sprinkle or Italian seasoning

1 tsp chopper freeze dried chives 

1/2 tsp freeze dried chopped garlic 

Salt and pepper to taste

1/2 small green pepper cut into strips

3 eggs

2 slices of bacon (precooked) cut in half lengthwise and then cut into thirds 

1 sheet of puff pastry (thawed)

Directions:

1. Preheat oven to 425 degrees. 

2. Place rolled out puff pastry onto parchment paper. Roll up sides slightly and crimp the corners to prevent egg from running. Bake puff pastry for 14 minutes. 

3. Meanwhile in a small bowl mix cream cheese with pasta sprinkle, garlic, salt, and pepper. Spread the cream mixture on the warm puff pastry. 

4. Strategically place the cut pepper randomly on the tart. Crack eggs and place ontop of the cheese in or around the corners. Add another egg if you want one in each corner. 

5. Now place bacon strips around the pepper strips and eggs. 

6. Sprinkle with chives and additional salt and pepper if you wish. 

7.Bake for 7-10 minutes or until egg is opaque. 

Enjoy!
 

Ham, Swiss Cheese, Bell Pepper Quiche

  

I had some extra pie dough leftover from my rhubarb pie that I made yesterday for the family reunion and instead of tossing it I made this quiche for breakfast! I try to be resourceful whenever possbile. We had leftover bell peppers from the black-eyed pea salad so I threw those in the dish. My husband loves the combo of swiss cheese and ham so I tossed that in the mix as well. This is a good dish to clean out the refrigerator! 

This recipe yields 8 servings:

Preheat oven to 350 degrees.

Ingredients: 

1 1/2 cup fat free half and half

1/4 cup shredded mozzarella cheese 

1 -2 oz of Swiss cheese (I cubed it but should have shredded it)

3/4 cup chopped Pell peppers (I had red, orange and green)

3/4 cup chopped yellow onion

1 TB fresh chives

1/2 to 3/4 tsp  freshly ground pepper

1/4 tsp kosher salt

1/2 cup diced ham

4 eggs and 1 egg white

1 tsp sriracha sauce

1 premade pie crust dough (homemade or store bought) homemade is just as easy as unwrapping the store bought)

Directions:

1. Whisk together eggs, sriracha sauce, salt, pepper in medium bowl. Set aside.

2. Roll out you dough to fit a 9 inch pie dish. Place in pie pan.  Add bell pepper, ham and onion on top the pastry. Mix to spread everything evenly. 

3. Top with both cheeses and fresh chives. Pour liquid egg mix over top veggies and the proteins.

4. Bake on 350 degrees for 1 hour or until knief comes out clean.  

  

 

Green Goddess Egg Salad


I am a vegetarian and everyone always asks me “how do you get enough protein in your diet”. I love eggs, cottage cheese, peanut butter, beans, and greek yogurt to name a few  of my favorites.

Eggs are an excellent, inexpensive source of protein. They are my go to when I am talking with my patients about protein.

One way to eat eggs is on a sandwich and I love egg salad but egg salad for years has had a bad reputation. You don’t have to avoid it any longer. Try this makeover recipe on a classic.

I have been making this recipe for years and we even use a version of it at the hospital I work at for our room service menu.

Ingredients:

2 TB Fat free mayo

2 TB reduced fat miracle whip

1 tsp prepared mustard

4 large hard boiled egg whites, chopped

2 large hard boiled whole eggs, chopped

3/4 cup green pepper chopped

1 TB fresh parsley, chopped well

2 TB fresh chives, chopped

1/4 tsp kosher salt

Fresh ground pepper (I like it heavy)

1/2 tsp Mrs. Dash spicy
yields 4-8 servings (1/4 cup or 1/2 cup)

Directions:

1. Mix mayo, miracle whip, mustard, and seasonings in 3 cups vessel with air tight lid. Set aside.

2. Add eggs, green pepper, and fresh herbs and mix well.

3. Dig in!

4. Enjoy on lettuce as a wrap or have on whole wheat bread with a slice of tomato and lettuce from the garden! That’s my favorite way.

Horseradish ham cheddar and egg biscuits

 
Breakfast on Sundays at the Ulam’s is always warm. This is something quick you can make in a few minutes. It is not 100 % homemade, I did cheat a little with Pilsbury small biscuits but they could be made easily with homemade biscuits.

This recipe yields 10 muffins.

Preheat the oven to 375 degrees. 

Ingredients:

One container of small biscuits (Pillsbury) <10 per container> 

Three large eggs and 4 egg whites

One large piece of ham about 2- 3 ounces (diced)

1 tablespoon of homemade horseradish (my grandma’s is the best & homegrown)

half a cup of cheddar cheese

1 to 2 tablespoons of chives

Salt and pepper to taste

Directions:

Place eggs, egg whites, horseradish and pepper in a medium bowl. Whisk to incorporate. Set aside.

  
Cooking spray 10 muffin tins to prepare the dish for the oven. Take the biscuits and flatten slightly to press into the tin.

Evenly destribute the ham (scant TB) on top of the flatten biscuit.  

 

Add the cheese next, about heaping TB.  

  

Add the egg mixture, make sure to divide evenly. Each tin takes about 2.5 tbs of mixture each.

 

Sprinkle with chives. Bake for 15 minutes at 375 degrees. 

   
 Enjoy!

Hot Mess Eggs and Ham Crescents Pops

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We had another sleepover this weekend to continue the birthday celebration. We kicked off the weekend by going to the Garth Brooks show. My parents stayed the night and in the morning I didn’t have enough time to make something entirely from scratch. I found a recipe from another blog and modified the ingredients and made some changes. Well these were a Pinterest mess. The Blogger had incomplete directions and clearly used quail eggs. But needless to say overall tasted good. Next time I will make changes (changes to make noted below).

1 roll of fat reduced crescent rolls
1/2 cup cheddar cheese
1/2 cup hash browns
4 chicken eggs (I used 6 but had some overspill; see pic below)
1/2 tsp season salt (tastefully simple)
1/2 tsp salt free seasoning (tastefully simple)
2 green onions chopped
1/2 cup of chopped ham
Cooking sprays
Salt and pepper to taste

Yields 8

Preheat oven to 350 degrees and cooking spray muffin tin 8 Cups.

Place frozen hash browns in a medium hot sauté pan with cooking spray to coat pan. Season with salt and pepper. Heat until lightly brown.

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In the meantime place the crescent rolls folded into a square into muffin tins. Press the dough firmly down into pan (this is one step the blogger forgot to mention and I think will help prevent over spill).

Portion out a heaping TB of ham and hash browns on top of dough.

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Set aside. In a separate medium bowl whisk eggs and seasoned salt and salt free seasoning. Pour into measuring cup with spout (this makes for easier pouring into the tins.)

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Fill tins about 2/3 full ( don’t follow my pics).

Top with Tb of cheese.

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Top with green onion about a heaping 1-2 tsp.

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Bake for 20 minutes.

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Enjoy!

Picture right out of the oven. They look like they have little skirts.

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Eggs Benedict Casserole

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I got my taste of home magazine a few weeks back and I have been dying to make the Eggs Benedict Casserole recipe on page 55. One of my husband’s favorite breakfasts is Egg’s Benedict. The original recipe made enough for 12 people so I cut it down to 1/3 of the original. Here is the original if you’d like to view it Eggs Benedict Casserole . I also tried to cut down the calories as well by using skim milk, whole wheat bread, & egg substitute.

Ingredients:
4 to 5 slices of toasted or stale wheat bread ( cut into 1″ pieces)
1/2 tsp paprika
3/4 cup egg substitute
3/4 cup skim milk
Pepper to taste
1 cup chopped ham
1/2 tsp onion powder

Hollandaise sauce
3 egg yolks
1 tsp lemon juice
1 TB melted butter
1/8 cup heavy cream
1/8 cup fat free half and half
1 tsp Dijon mustard

Spray an 8 by 8 glass baking dish with Cooking Spray.

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Place 1/2 cup of ham on the bottom of the dish. I browned my ham up in the skillet for a few minutes (my ham was frozen). So adding this step helped crisp up the ham.

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Now add the toasted/stale bread to the ham.

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Pour milk mixture evenly over the bread and let rest for overnight or at least an hour.

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Take out of refrigerator for at least 30 minutes before placing in preheated 375 degree oven. Sprinkle with paprika and pepper before placing into oven.

Bake covered for 30 minutes.

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Remove foil and bake for an additional 10 minutes. In the meantime start the hollandaise sauce in double boiler.

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Add the egg yolks, half and half, cream, lemon juice, and Dijon mustard whisk until incorporated.

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Once the mixture starts to thicken add melted butter and continue to whisk.

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Once the dish is removed from the oven pour the hollandaise sauce and serve immediately.

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Enjoy!

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