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Fall Harvest Egg Muffins

September 23, 2017 By Krissy Leave a Comment

Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.

Egg muffins make an outstanding breakfast. I mean, what’s not to love about protein filled egg dishes, right? This particular recipe calls for some of my fall favorites including sweet potatoes and kale. Plus, bacon makes everything better. Wouldn’t you agree?

Each one of these egg muffins is a complete breakfast. Because I used the jumbo muffin pan and the entire recipe called for a dozen eggs, I knew each muffin had two whole eggs which equates to a full breakfast for me. I found them particularly delicious with a touch of ketchup and Tobasco alongside a lightly dressed spinach salad. I also found that these egg muffins were equally delicious reheated, so they turned out to be a fantastic make ahead breakfast option.
If you need this recipe to be dairy free, you can easily omit the parmesan cheese. I find that, however, parmesan makes almost everything better and these egg muffins were no exception. I was surprised at how high they baked up. Not sure how much that has to do with using high quality eggs (which I always do because I’m a total egg snob), but I was extremely pleased with how nicely they turned out.If you’re a meal prepper, this is one of those recipes you want to add to your regular rotation. They are easy to pack up and bring to work or school. With any kind of egg dish, I recommend going easy on the reheating. More is less sometimes and you don’t want to kill your egg muffin in the microwave. Enjoy!

Looking for other breakfast options similar to these Fall Harvest Egg Muffins? Here are some great recipes you might like:

Mini Salmon Asparagus Frittatas are very similar to these egg muffins in that you cook them in a muffin pan and they make a great protein packed grab-n-go breakfast
If you’re like me and love all of your breakfast favorites baked into a single dish, you’ll love my Sausage Tater Tot Breakfast Casserole. Hello Christmas morning!
And if you’re a lover of breakfast casseroles, you should try a Denver Omelet variety
Love the sweet potatoes in this fall harvest egg muffin? Then you should try a Sweet Potato and Bacon Frittata
Lastly, Ultimate Breakfast Burritos are always a favorite in our house. They work great as a make ahead breakfast too!

Kitchen tools to make these egg muffins:

Cutting Board: These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
Knives: There is nothing more frustrating than having to use a poor quality knife. I’ve been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you’re filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.
Jumbo Muffin Pan: When you’d rather have six large rather than 12 small, this is what you use.

Fall Harvest Egg Muffins

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.

Author: Krissy Allori

Recipe type: breakfast

Yields: 6 servings

Ingredients

1 1/2 cups cubed sweet potatoes, ¼ to ½ inch cube
1/2 cup diced onion
1 1/2 cups chopped greens (spinach, kale, chard)
1 cup cooked bacon
2 tablespoons butter
12 pasture raised eggs
1/2 cup grated parmesan cheese
sea salt and pepper to taste

Instructions

Preheat oven to 375°F.
In a skillet, sauté sweet potatoes, onion, greens, and cooked bacon in butter until sweet potatoes are tender; about 10 minutes.
In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggie and bacon mixture to eggs. Top with parmesan cheese.
Pour into lined or greased muffin pan (I used a 6-well giant muffin pan). Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.

Gorgonzola Veggie Omelet

August 20, 2017 By Krissy 1 Comment

Start your morning with a healthy protein and vitamin packed breakfast. This tasty 3-egg Gorgonzola Veggie Omelet is packed with kale, peppers, and onion.

Whether you like to eat eggs for breakfast, lunch or dinner, this is a meal you and your family will love. I am completely addicted to these omelets. I have a few friends who follow a keto diet, and this recipe would fit perfectly into that kind of lifestyle. We’re talking eggs, butter, cheese, lots of veggies (although, I’m not sure these veggies are all keto-approved), and bacon on the side. I see the weight loss my keto friends are experiencing and 95% of me wants to try it purely for the weight loss results, but then I want a piece of bread and am disqualified. Why must bread make me so happy?

This is probably the tenth omelet I’ve made like this before I finally decided to photograph it and share it with all of you. You see, I’m almost 40 years old and I have spent the last 38 years of my life attempting to make omelets, only to have a scramble to show for it. I’m happy to tell you that I have finally nailed the secret to a perfect loaded omelet.

Here are the steps you must take:

You need a really nice non-stick pan. If your pan sucks, no amount of butter will save you.
Cook your veggies first or separately. You must use a perfectly clean pan for your omelet or the eggs will stick, even if you are using said awesome non-stick pan.
Grease your non-stick pan with butter because… why wouldn’t you?
Set your heat to medium low and make sure your pan is at temperature. If your pan is still heating up and the surface isn’t hot, your eggs will stick.
No need to add anything to the eggs. Just whisk them up in the bowl and pour into your greased pan. I used to add milk to my scrambled eggs and I still sometimes add a wee bit of water when making scrambled eggs, but I don’t add anything when I’m making an omelet.
Okay, now here’s the secret: when you pour the egg, swirl the pan around and around until the entire surface has somewhat set and once the egg no longer runs, cover it with a lid and allow to cook for a few minutes. As long as your heat is not too high, the bottom won’t get overcooked, and the lid traps steam to allow the top to get cooked.
Once all of the egg looks fully set, cover the entire thing with cheese and only half of it with your veggie mixture. This will allow the cheese to melt all over your veggies and will hold the whole thing together. Then, using a really big and flexible spatula, carefully fold the egg and cheese half onto the veggie half. Then all you have to do is slide it onto your plate.

My omelets are usually loaded with anything I can find in my refrigerator that needs to be eaten. In fact, last night I made myself an omelet for dinner. It was family movie night and I threw together a hodge podge dinner. The husband said he had already eaten so I didn’t make him anything. The kids got egg, ham, and cheese sandwiches on an english muffin alongside a Mediterranean salad the husband had made up from a kit. I made myself an omelet with kale (I’m addicted to kale in my omelet), mushrooms, onions, mini peppers, bacon (we actually had cooked leftover bacon in the fridge!) and sharp cheddar. I brought my omelet downstairs for movie night and wouldn’t you know it? The husband is all of a sudden hungry. He stared at me like a starving stray dog and I had to relinquish control of three large bites of my omelet. Worse than that, he now knows how delicious they taste and will expect me to make them on a regular basis!

Gorgonzola Veggie Omelet

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Start your morning with a healthy protein and vitamin packed breakfast. This tasty 3-egg Gorgonzola Veggie Omelet is packed with kale, peppers, and onion.

Author: Krissy Allori

Recipe type: Breakfast

Yields: 1 serving

Ingredients

2 cups kale, stems removed and diced
3 mini peppers, stem and seeds removed, sliced
1 jalapeno, stem and seeds removed, diced
1/2 yellow onion, diced
3 tablespoons butter, divided
3 eggs, whisked
1/4 cup crumbled gorgonzola

Instructions

Melt half the butter in a large saute pan over high heat. Add all of the veggies and cook until slightly brown and wilted, tossing occasionally to allow for even cooking. Transfer to a plate. Wash out pan.
Over medium low heat, melt remaining butter and spread across the bottom surface of the pan. Add whisked egg and spread across base of pan. Continue to swirl pan around spreading the egg until the egg sets, then cover with a lid and allow to slowly cook until the egg completely sets. Remove lid, sprinkle cheese across entire egg surface, add cooked veggies to half of the egg surface, and then use a large spatula to carefully fold the egg over.
Allow to cook for just a minute or so more to allow the cheese to soften, then slide onto a plate.

Peperoncini Deviled Eggs

July 31, 2017 By Krissy Leave a Comment

Flavorful Peperoncini Deviled Eggs are the perfect bite sized appetizer that everyone will love. The flavor and texture will have them flying off the tray!

I haven’t always been a fan of deviled eggs. It wasn’t until I was an adult when I realized why. What I realized is that not only do I require high quality ingredients that taste good, but I’m a bit of a texture freak. For some reason, there are certain foods that I can’t stand eating on their own. The two that stand out the most are yogurt and hard boiled or deviled eggs. See, I love yogurt but I make it the same every time – plain yogurt with fresh fruit, maple syrup, and nuts. Not only do I need to enhance the taste, but my mouth needs to feel different textures. A bite of plain yogurt will surely set off my gag reflex! Same kind of thing with deviled eggs. I have no idea if they’re too soft on their own, but I’ve come to realize that I’ll turn down a plain deviled egg. But put some crispy bacon or a spicy peperoncini on top? I’ll take more than my fair share!

I’ve used just about every Mezzetta product out there and I can honestly tell you that it is one of my favorite brands. From their pasta sauces to their olives to the peppers – everything has always been top notch and I’m now a loyal customer. So, when I decided I wanted to make some deviled eggs that were far more interesting and superior to the basic version, it was a bit of a no brainer to incorporate some of these Mezzetta Deli-Sliced Golden Greek Peperoncinis. Whether it’s a quick weeknight dinner or a yummy appetizer for your next event, Mezzetta Peperoncini transform everyday recipes to crave-worthy. Grown on sun-drenched Mediterranean farms, their golden color and mildly piquant, fruity flavor echo the spirit their native land, creating eating experiences that awaken the senses.

If you’re not familiar with the brand, Mezzetta has delivered adventure in every jar since 1935, using only the best, freshest ingredients and used time-tested techniques for brining, pickling, and marinating to ensure perfection in every bite. I would give anything to get my hands on their recipes! You can use Mezzetta Peperoncini to energize and brighten your meals, adding flavorful contrast and complexity to turn the boring into WOW! My goal was basically to brighten every bite with Mezzetta Peperoncini.

Not only did I incorporate the brine into the egg yolk mixture and top each one with a slice or two of peperoncini, but I served the deviled eggs with the remaining peperoncini so that everyone could take as much as they want – which turned out to be all of it. This recipe will help you get to the bottom of the jar. Go look at all the jars that have been sitting on your refrigerator door. Don’t you wish you had found a recipe where you could have used the entire contents of the jar rather than let them sit there for months, forgotten?

My recipe calls for 6 eggs which would yield 12 deviled eggs (easy math), but I highly recommend making a lot more than you think you’ll need. Deviled eggs are always a desired appetizer and these deviled eggs will be devoured quickly. That is a promise!

Bottom line – there’s nothing earth shattering about this recipe. It’s nearly a standard deviled egg recipe. The only difference is that the addition of peperoncini took it from basic to crave worthy. YUM!

Be sure to visit the Mezzetta website to explore all the delicious recipes and enter the giveaway!

Peperoncini Deviled Eggs

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Flavorful Peperoncini Deviled Eggs are the perfect bite sized appetizer that everyone will love. The flavor and texture will have them flying off the tray!

Author: Krissy Allori

Recipe type: Appetizer

Yields: 12 deviled eggs

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon liquid from Mezzetta Peperoncini jar
1 teaspoon yellow mustard
1/8 teaspoon salt
Garnish and serve with Mezzetta Peperoncinis
dust with smoked paprika

Instructions

Place eggs in large pot and cover with enough water so that there is about an inch of water above them. Bring to boil over high heat. Allow to boil for only a minute, then cover, remove from heat, and allow to sit in hot water for 15 minutes. Carefully drain and immediately transfer to ice bath. Once eggs have fully cooled, peel and rinse them.
Slice each egg in half lengthwise and carefully remove yolk by adding it to a small bowl. For a prettier presentation, you may rinse the egg white halves, taking care to not tear them, and then pat dry.
Smash the egg yolks together and combine with mayonnaise, Mezzetta Peperoncini liquid, yellow mustard, and salt until smooth.
Spoon or pipe yolk filling into each cooked egg white half. Top with desired amount of Mezzetta Peperoncini slices, and dust with a bit of smoked paprika.
Serve along side remaining Mezzetta Peperoncinis. You may consider doubling, tripling, or quadrupling this recipe as they will be devoured!

Mini Bacon Jalapeno Egg Salad Sandwiches

June 14, 2017 By Krissy Leave a Comment

This post first appeared over at Real Housemoms where I’m a contributor.

Whether you’re preparing a fancy afternoon tea or a game day feast, Mini Bacon Jalapeño Egg Salad Sandwiches are sure to please!

I don’t know what it is about egg salad, but my husband absolutely loves it. Perhaps its because I don’t make it that often. Or, perhaps its because its one of those things you don’t really see offered anywhere (unless you want to try the vending machine mystery saran wrapped sandwich) other than your home kitchen, and he’s not really one to cook or mix anything. Either way, I told him I was making egg salad sandwiches and he got as excited as a dog waiting for a brand new bone. Then I told him it wasn’t just any old egg salad, but bacon jalapeno egg salad. I watched his eyes light up like it was Christmas morning. When I served him these little mini sandwiches on fluffy white bread with the crusts cut off, I pretty much made him the happiest man alive at that point. I should have been prepared with a “honey do” list right then and there because I’m pretty confident I could have gotten him to check anything off my list at that point.

One of my most favorite things in the world to do is to go to high tea at a fancy restaurant. Unfortunately, fancy tea restaurants are not very common, or at least not in Portland. There’s one that we love to go to, but it is very expensive and they only serve on Saturdays which means the reservations are a solid month out. But guess what, not only do I think its worth the wait and the high cost, but I’ve trained my kids to have a solid appreciation of all the delights a proper afternoon tea can present. If you’ve never been, they always serve your own pot of tea along with a tower of treats – both savory and sweet. Trust me, I love my sweets, but when it comes to afternoon tea, I’m a total sucker for the savory mini sandwiches. Egg salad is always included, but I’ve never seen bacon jalapeno egg salad. I don’t know why – its probably the best damn egg salad I’ve ever enjoyed. Everyone knows bacon and eggs are a marriage made in heaven, but the addition of jalapeno not only adds that fresh spicy flavor, but the texture is wonderful with the bits of crunchy bacon, the soft bread, and the creamy egg salad.

So, even though I would consider these mini sandwiches perfect for high tea or even a husband-pleasing lunch, keep in mind that the addition of bacon + jalapeno easily elevates them to game day grub status. If you have a room full of people gathered around to enjoy the big game, carry out a tray of these sandwiches and I guarantee they’ll be the first thing to go!

If you love egg salad, then you most likely love deviled eggs. Be sure to check out my Bacon Jalapeno Deviled Eggs:

As well as my Bacon Sriracha Deviled Eggs:

Mini Bacon Jalapeno Egg Salad Sandwiches

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Whether you're preparing a fancy afternoon tea or a game day feast, Mini Bacon Jalapeno Egg Salad Sandwiches are sure to please!

Author: Krissy Allori

Recipe type: Appetizer

Yields: 12 mini sandwiches

Ingredients

6-8 large eggs
8 ounces bacon, cooked and chopped
1 large jalapeno, diced
1/2 cup mayonnaise
1 tablespoon yellow mustard
6 slices soft white bread

Instructions

To hard boil eggs, cover with an inch of cold water in a saucepan, cover, and bring to a rolling boil. Keep covered but remove from heat and allow eggs to sit in hot water for about 12 minutes. Drain and immediately transfer to ice water bath. Once eggs have completely cooled, peel and chop into small pieces. Transfer to medium sized bowl.
Combine remaining ingredients with the cooked egg and stir to combine. Divide evenly between three pieces of bread and cover with the remaining three pieces. Either serve as is or cut crusts off and then quarter each sandwich using a serrated edge knife to make mini sandwiches.

Ham and Pea Pasta Carbonara

July 28, 2016 By Krissy 6 Comments

If you’re looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!

This recipe came about because I had a craving. I had a craving and a frozen ham steak in the freezer. I had a craving and a frozen ham steak in the freezer and a hungry family. I had a craving and a frozen ham steak in the freezer and a hungry family and a half gallon of heavy cream in the refrigerator that needed to be used up. You see how these things happen?

I had never made pasta carbonara but I had been obsessed with the idea of trying it. If you’ve never had a mac n cheese where egg yolk was incorporated into the sauce to make it rich and creamy, well – you’ve been missing out. If you shy away from having egg yolk in foods like homemade aioli where its not exactly cooked, you need to step out of your comfort zone and give it a try. A whole world of rich food awaits!

I didn’t tell my family that this sauce had egg yolk in it for fear that they’d be turned off, and they (husband and kids included) thought this was one of the best dinners I had ever served. I mean, what’s not to love? Flavorful smokey ham, vibrant green peas, pasta – no descriptive words needed there, and a rich and creamy parmesan sauce. Need

3.0 from 1 reviews

Ham and Pea Pasta Carbonara

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!

Author: Krissy Allori

Recipe type: main dish, pasta

Yields: 6 servings

Ingredients

1 pound spaghetti
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, diced
8 ounces ham, thinly sliced
10 ounces peas, steamed
1-2 cloves garlic, minced
3 eggs
1 cup parmesan, grated
3/4 cup heavy cream
salt and pepper, as desired

Instructions

Ensure all ingredients are chopped/measured/prepared before you start cooking. The goal is to time the recipe so that the pasta has finished cooking at the same time the ham, pea, and onion mixture is done.
Cook pasta in large pot of boiling water.
Heat butter and oil in large saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, and garlic and cook long enough to heat through.
Meanwhile in a separate bowl, combine eggs, parmesan and heavy cream. Whisk to combine.
Prior to drain pasta, add about 1/2 cup of the cooking water to a measuring cup in case it is needed to thin the sauce later on.
Drain hot pasta and return to pot. Add hot ham and pea mixture. With the heat off, add the egg mixture to the hot ingredients and stir very well to combine. The hot ingredients will cook the egg enough to turn it into a wonderful sauce without scrambling the egg. Season with salt and pepper, as desired.

Savory Bread Pudding

April 16, 2016 By Krissy 2 Comments

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

It wasn’t that long ago that I indulged in a berry bread pudding. It got me thinking… why don’t I make more savory bread puddings? I mean, who doesn’t love french toast? There’s something wonderful about soaking bread in egg and milk and then topping it with anything sweet and fruity. But breakfast casseroles are pure heaven, and that’s pretty much what a savory bread pudding would be, right?

I decided to use a rosemary round loaf for this particular bread pudding. You can use any old bread really, and it doesn’t even have to be fresh, but I love me some herb infused carbs. One of the tricks to a good bread pudding, or french toast even, is to let that bread really soak up as much of the wet mixture as physically possible.

I decided to use asparagus and mushrooms because a) I thought they would work well and b) they were already in the frig and needed to be used up. Win-win.

You can get all fancy and bake it in some individual ramekins. I wasn’t getting fancy though. The tart dish I chose just wasn’t big enough. Had you fooled though, right?

This bread pudding is perfect for Mother’s Day, Father’s Day, Easter, Christmas – you name it. It can feed a crowd. It can be prepared ahead of time and baked the morning of. It can be baked ahead of time and reheated. Its pretty much your all around perfect breakfast. Wanna know a secret? I love eating this with ketchup and tobasco. The shame! I feel so dirty admitting that. Its such a pretty breakfast, right? And then I go and whore it all out with cheap sauces. I can’t help it. The taste buds want what the taste buds want.

Savory Bread Pudding

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

Author: Krissy Allori

Recipe type: breakfast

Yields: 6 servings

Ingredients

8 ounces bread, sliced into 1 inch cubes (I prefer a rosemary bread)
4 eggs
2 cups milk
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 pound asparagus, cut into 1 inch chunks
2 cloves garlic, minced
3 ounces cheese, shredded (I used cheddar gruyere blend)
butter for greasing

Instructions

Preheat oven to 350 degrees F. Heavily grease 6-8 ramekins, a 9 inch souffle dish, or a 2 quart baking dish.
In large bowl, whisk together eggs and milk. Add cubed bread and toss in egg mixture to fully absorb. Allow to soak while you prepare the vegetables.
In large skillet, heat olive oil over medium high heat. Saute the mushrooms until golden brown and most of the liquid has cooked off. Remove from pan and set aside.
Blanch the asparagus by cooking in boiling water for 1-2 minutes and then transferring to an ice bath. Saute in same pan you cooked mushrooms, occasionally stirring, until they just start to turn golden brown. Add the garlic and cook for another minute. Set aside and allow to cool.
Combine cooled sauteed veggies and grated cheese with bread and egg mixture. Toss to combine. Pour into greased baking dish.
Bake in preheated oven for 40-50 minutes or until golden brown. Serve hot or cold. Store in airtight container in refrigerator.

Notes

Tips: If using plain bread instead of rosemary bread, you should add 1-2 tablespoons of chopped herbs. Also, I don't add salt because I love to eat this with ketchup and tobasco, but if you plan to eat it plain I would add 1 teaspoon salt and 1/2 teaspoon paprika to the mixture.

10 Delicious Recipes made with Egg Yolks

April 6, 2016 By Krissy Leave a Comment

Ever made a recipe using only egg whites and had no idea what to do with the yolks? Not to worry. Here are 10 Delicious Recipes made with Egg Yolks!

When I first started my food blog, I found myself always having an excess of either egg whites or egg yolks. I just never seemed to be able to come up with good ideas to use one or the other. I’m hoping to put together a round up of recipes that use egg whites later in the year, so that you can save both and keep them handy for inspiration, so let’s just call this post 1 of 2. Before we dive into these rich egg yolk recipes, I’ll share with you some of my favorite egg white recipes to tide you over. One can never beat a homemade angel food cake. If you have never made one, it should be on your bucket list. How about homemade marshmallow creme? Or peppermint marshmallows, for that matter? As I sit here dreaming about all the wonderful things I could make with egg whites, I’m realizing that my blog has a serious shortage of meringues. But if you’re looking for a rich and creamy fix, egg yolks are your friends. From aiolis to puddings to ice cream, there is no good substitute for a bright orange farm fresh egg yolk. Enjoy!

Extreme Vanilla Bean Ice Cream

Smashed Parmesan Potato Gratin

Lemon Mousse

Lemon curd and Strawberry Tart with a Sugar Cookie Cup

Chipotle Aioli

Food Network Lemon Curd Recipe

Homemade Hollandaise Sauce

Lemon Raspberry Cupcakes with Lemon Curd Frosting

Creme Brulée Pie in a Jar

Irish Cream Crème Brûlée

Sausage Tater Tot Breakfast Casserole

January 9, 2016 By Krissy Leave a Comment

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

This breakfast casserole *almost* didn’t make it onto my blog. You see, sometimes I like to make food just because I know it will taste good and my family will enjoy it and out of protest, I refuse to photograph it so that I have no obligation other than to enjoy eating it. This one was just too good and because the recipe was my husband’s idea, he made me photograph it so he could get credit. Even though I made it, I will give him full credit for the idea because, yes, it was damn delicious.

He absolutely despises breakfast casseroles made with bread. I love them. But, I don’t love making a huge casserole and being the only one who eats it. He recommended making it with tater tots instead of bread. Holy yum – this was good. I absolutely love the combination of ketchup and Tobasco on any kind of egg/potato dish that I eat and this was no exception. It ended up being the perfect family breakfast and made for a delicious, easy, and hearty weekday breakfast throughout my work week as well!

Sausage Tater Tot Breakfast Casserole

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Prep time

30 mins

Cook time

1 hour 40 mins

Total time

2 hours 10 mins

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

Author: Krissy Allori

Recipe type: breakfast

Yields: 8 servings

Ingredients

1 (32 ounce) package tater tots
1 pound ground pork sausage
1 yellow bell pepper, diced
8 ounces mushrooms, diced
1 medium yellow onion, diced
8 eggs
1 cup milk
1/2 teaspoon ground mustard
2 cups sharp cheddar cheese, grated and divided

Instructions

Preheat oven to 425 degrees F and cook tater tots in a 9x13 dish until golden brown according to package instructions.
Meanwhile, cook sausage with pepper, mushrooms, and onion in a large saute pan over medium heat until crumbly, about 20 minutes. Remove from heat and allow to cool slightly.
In a large bowl, whisk together eggs, milk, and ground mustard. Add cooked sausage mixture as well as half the cheese. Stir to combine.
Reduce oven temperature to 350 degrees F.
Pour egg and sausage mixture over tater tots and top with remaining cheese. Cover with aluminium foil and cook for 40-45 minutes until eggs have set, allowing casserole to cook uncovered for last 5-10 minutes so that the top turns golden brown.
Casserole can be prepared the night before, if desired, and cooked the morning of.
I love eating this casserole with ketchup and tobasco.

Avocado Eggs with Warm Basil Tomatoes

September 12, 2015 By Krissy Leave a Comment

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

If you follow me on instagram, you would have seen that California Avocados sent me a huge case of perfect beautiful dark green perfectly ripe creamy avocados because I won a recipe contest for my competition worthy guacamole. I’ve been seeing people make eggs in avocados in the oven with the avocado skin on, but I wanted to try something different. Not that eggs and avocados need anything more than a bit of salt and pepper, but I just so happened to have half a pint of the most beautiful farmers market cherry tomatoes that were on the verge of going bad along with some basil from a plant that I actually didn’t kill (this is surprising for me with my black thumb).

I suppose you can use any oil you’d like, but I used avocado oil because, well, why not? Plus it tolerates high temperatures well. If you’ve never had avocado fried in avocado oil, you are missing out, my friends. And everyone knows how good tomatoes taste when they’re cooked up in hot oil. I wanted most of the egg to stay put on the avocado so I scooped out a bit and ate it to make a larger well.

Here’s the best part: just add some water to the oil and cover it tightly with the lid. The steam will baste your eggs to perfection.

This is what the avocado eggs look like without the tomatoes. Tasty but a bit boring, eh?

That’s better. Just look at that gorgeous color on that plate!

I can honestly tell you that this breakfast not only tasted fantastic, but it made me feel good. It has quickly become one of my favorite breakfasts! Are you going to make this?

Avocado Eggs with Warm Basil Tomatoes

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Author: Krissy Allori

Recipe type: breakfast

Yields: 1 serving

Ingredients

2 tablespoons oil (I used avocado oil)
1 large avocado, cut in half, seed removed, scooped out of skin
1 cup fresh cherry tomatoes, whole, stems removed
2 eggs
1 tablespoon fresh basil, minced
salt and pepper to taste

Instructions

Scoop some avocado where the seed was to make a larger well for the egg. Just eat what you scooped out.
In a heavy bottom skillet or pot with a fitted lid, heat oil. Add avocado halves taking care not to let them break as well as tomatoes. Allow to cook in the hot oil 3-5 minutes.
Crack one egg into each half and add 3-4 tablespoons of water to the bottom of the pan. Be careful as the water might splatter in the hot oil. Cover tightly with lid to poach the eggs with the steam.
After 5-10 minutes, check doneness of eggs by jiggling them. You want the yolks to remain runny while the whites get fully cooked.
Use a spatula to transfer the avocado eggs to a plate. Add basil to the tomatoes in the pan and stir to combine, the top eggs with tomato mixture. Season with salt and pepper, as desired.

Perfect Cobb Salad

June 2, 2015 By Krissy Leave a Comment

This easy to make Perfect Cobb Salad has everything you want in a delicious summer salad including lots of greens, protein, and bacon!

Its not every day when you already have all the ingredients ready to go in your refrigerator to make a delicious cobb salad. But, given the fact that I’m always the one the grocery store clerk asks “stocking up?” while I’m going through the checkout line, and my answer is always “sort of, but I’ll buy this same amount next week, and this is how much I bought the week before.” Yeah, so to say that I already had all of these ingredients in my frig isn’t that shocking.

First, I must tell you that this was the best damn cobb salad I’ve ever had. Hands down. You can pretty much see how to make it based on the first photo, but I figured I’d better walk you through the process in case you’ve never done it before. Most salads start with lettuce. I used both romaine and baby red lettuce. The romaine is hidden under the red lettuce because 1) it was getting old and was no longer photo worthy and 2) don’t you just want to make an art project out of those baby red leaves? They’re just so darn pretty.

Next, you have a wide variety of toppings. Tomato – I prefer cherry and I like them to be quartered. They’re easiest to stab and shove in my mouth that way. Avocado – go with a California avocado if possible. I grew up on these and they are hands down the best. Shredded chicken – do yourself a favor and make a whole chicken in the crockpot. It will be the most flavorful and moist shredded breast meat you will ever use. Hard boiled egg – these are my true nemesis, although I’m finally getting the hang of it after decades of trying. Green onion, or scallion – whatever, they’re the same thing. And cooked bacon ends and pieces. I pretty much always have some on hand.

I decided to make my own bleu cheese dressing for my salad because I knew it would taste best and, well, I have a food blog. Oh yes, it was good.

One mustn’t forget the additional crumbled bleu cheese on top. Present your salad like this, but be sure to give it a good toss before serving. I crave this salad. If you make one salad this summer, please oh please let it be this one!

Perfect Cobb Salad

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Prep time

20 mins

Total time

20 mins

This easy to make Perfect Cobb Salad has everything you want in a delicious summer salad including lots of greens, protein, and bacon!

Author: Krissy Allori

Recipe type: entree, salad, main dish

Yields: 2 large servings

Ingredients

1 small head read leaf lettuce
2 cups romaine
1 hard boiled egg
1 cup sliced cherry tomatoes
1 cup shredded chicken breast
1/2 cup sliced green onions
1/2 cup cooked bacon ends and pieces
1/2 avocado, chopped
2 ounces crumbled blue (bleu) cheese
buttermilk bleu cheese dressing
salt and pepper to taste

Instructions

On large plate or platter, arrange romaine and dark red lettuce. Top with separate piles of all chopped ingredients as shown in photos. Pour buttermilk bleu cheese dressing over salad. Toss well before serving.