Ham, Egg, & Cheese Toast Cups

Breakfast and Brunch menus usually have a lot to offer, and the range of options for those meals is pretty varied. But when your a busy parent with hungry children to feed in the am hours, the early morning menu is usually pretty basic. And after a while, even when you have the time.to whips up some eggs, and butter a few slices of toast, even that can get a bit boring for everybody over time.

So here’s one of my favorite ways to shake things up when we’re in a rut.

This is basically just your classic scrambled eggs with a side of toast. But all mashed together; and with cheese and some ham for extra flavor and protein. Ya know, basic. But ( again ) with cheese, because cheese makes everything better. I see it as an easy and convenient way to serve breakfast on the weekends (or on busy morning with a quick reheat) and the kids see it as impressive, and oh-so fancy. They love it, and I always love the giggles I get over them considering us high-falutin folk with our own cuisine.

Don’t stop here though. Ham and cheese may seem like an obvious choice to fortify your eggs with, but the options are endless. Play around with different cheeses or add any toppings that you would normally add to an omelette or frittata  – peppers, broccoli, mushrooms, green onion, tomatoes – there is no right or wrong way!

One thing’s for sure, these are sure to cure any case of breakfast boredom.

Ham, Egg, & Cheese Toast Cups

12 slices of bread
7 eggs
¾ cup shredded cheddar cheese
1 cup ham, cubed
½ tsp garlic powder
½ onion chopped
salt and pepper to taste

Directions

1. Cut crusts off of the bread and roll bread flat.
2. Butter each side of the bread and place one piece  in each muffin tin to form a toast ‘cup’, gently pressing the bread against the sides of the tin and the centers down. Patch any holes you see with another small piece of buttered bread.
3. Combine eggs, garlic powder, onion, salt, and pepper and beat with a whisk until frothy.
4. Pour some into each muffin tin, filling the bread cup approximately 3/4 of the way full. Add a few cubes of ham to each toast cup and top with shredded cheese.

5. Bake the at 375 degrees for approximately 15 minutes, or until the eggs are set.

These are freezer friendly, so if you’re trying to get a jump start on weekday breakfasts make a batch, let them cool completely, remove them from the tins and freeze in a zip locking storage bag until ready to use. A quick re-heat in the microwave on a busy morning, and you’re good to go. Literally.

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Sous Chef Sunday: Waffle Iron Pepperoni Pizza Pockets

Do you have a waffle iron? Doesn’t it make delicious, fluffy, just perfect waffles? Did you know you can use your waffle iron to make some other, more surprising, dishes? For years I assumed (see that’s what I get bc we all know what they say when you assume something) that mine was only for making waffles. DOH! In my defense, the box wasn’t really helpful either since it only had pictures of gourmet waffles and no helpful hints or recipe tips for anything else. And I was a newly out-in-the-world newly wed anyway, what did I know? Well fast forward to now, and our waffle iron gets it’s own prime-time counter-top space. We use it to make cookies, we use it to make cinnamon roll waffles, and we’ve even used it to make cornbread waffles to serve with our chili (recipe coming soon). But this, THIS is the sons’ favorite waffle iron recipe. Golden brown biscuit outside, melted mozzarella inside. It’s waffle pizza perfection. They make a great lunch, an easy afternoon snack, and they make an even better quick, no fuss dinner on fend -for-yourself nights, aka Fridays. Sorry, but come the end of the week this Momma needs a break and I’m not ashamed to admit it, or to take it. #sorrynotsorry The sons WILL survive, even though they don’t believe me.

So, we’ve got an easy, 5 minute meal, but that’s not all. Like so many of our other favorite recipes, these are easily customizable. Don’t like pepperoni or have other favorite toppings too? Throw some crumbled bacon or cooked sausage in the middle. Is a supreme your thing? Throw some veggies in there and enjoy. You can even spice em up a little by adding a dash of Italian seasoning. You get the idea.

Waffle Iron Pepperoni Pizza Pockets

(HELLO, crispy savory waffles fortified with pepperoni and mozzarella. I see that warm marinara topping. Look at you, you saucy little thang!)

1 can (16.3 oz) Flaky Layers refrigerated biscuits
8 slices (1 oz each) mozzarella cheese
1/3 pepperoni slices
2 cups pizza or marinara

Directions

1. Spray waffle maker with cooking spray; heat waffle maker.
2. Separate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese into each pocket. Top cheese with 2-3 pepperoni slices. Press dough around edge to seal each biscuit.
3. Place 1 biscuit on center of waffle maker. Close lid; cook 3 minutes or until waffle is golden brown. Repeat with remaining filled biscuits. Serve with pizza sauce.

Creamy Taco Pasta

Better for you hamburger helper — that’s what we decided this recipe was. Reminiscent of hamburger helper, but without all the preservatives and ingredients you can’t pronounce. Creamy, cheesy, and delicious! If I haven’t sold you on it yet, where can you go wrong with a combination of two family favorites? Tacos & pasta?!  A perfect quick and easy, busy weeknight meal. Be prepared though. Dinner will be silent. Everyone will be too busy eating, or in my case, scarfing down their first helping so they can call dibs on whatever is left in the pot. 

Creamy Taco Pasta

recipe adapted from The Girl Who Ate Everything

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1-2 tsp minced garlic
1 (14 oz.) can diced tomatoes with mild green chilies, drained, or 1 cup salsa
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1 tsp dried cilantro leaves
salt and pepper, to taste

Directions

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
4. Toss in the dried cilantro right before serving for some added color and flavor. Serve with a green salad.

 

 

{One Pot Wonder} Mexican Chicken & Rice

The great thing about this dish? (I mean besides the incredibly tasty flavors) It can all be made in one pot. All of it. Rice and all. It’s like magic. Dinner magic. One pot to dirty, one pot to clean, one delicious meal to consume. And if I haven’t convinced you yet… it’s quick. Super quick. Less than 30 minutes quick. Don’t believe me? Here, let me walk you through it.

Cook chicken –> stir everything else in –> let cook 20 minutes –>DONE. Piece. of. chicken & rice. cake.

{One Pot Wonder} Mexican Chicken & Rice

recipe adapted from Yellow Bliss Road

2 boneless, skinless chicken breasts
2 tbsp olive oil
Salt & pepper
1 cup white rice
2 cups chicken broth
1 8 oz can tomato sauce
1 tsp beef bouillon, or 1 beef bouillon cube
2 tsp minced garlic
1 tsp chili powder
1/2 cup frozen peas & 1/2 cup frozen corn

Directions

1. Cut chicken into one inch pieces and season with salt & pepper. Heat olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
2. Add one cup of long grain white rice and saute for one minute. Add remaining ingredients, stir, and bring to a boil. Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.

Buen provecho!

Baked Bacon Cheeseburger Eggrolls

You guys are probably looking at these thinking, how did she dream up the combination of putting bacon cheeseburgers and egg rolls together? Well, its simple really. Egg rolls are good. Bacon cheeseburgers are good. Together they’d have to be double good, right!? Even better? Because these are baked, not fried, in moderation you can enjoy them without all the guilt one may, or may not, associate with enjoying one or more of their fried friends. While these egg rolls may seem more like a snack, they are so hearty they make a wonderful dinner as well. They were so incredibly good, they tasted just like the real thing, without all the traditional fat and calories. They are so simple to prepare as well, let the kids help and earn their keep. I mean…spend valuable time bonding with you in the kitchen!

The American version of the classic Chinese eggroll is a perfect quick & easy recipe for a busy weeknight, or an awesome party or game day appetizer.

Baked Bacon Cheeseburger Eggrolls

recipe adapted from Spend With Pennies

1 pound lean ground beef
1/2 onion, finely chopped
4 slices of bacon, chopped
1 tablespoon ketchup
2 tablespoons barbecue sauce
1 teaspoon yellow mustard
1 teaspoon of Worcestershire sauce
1 1 /2 cups cheddar cheese, shredded
20 egg roll wrappers (mine were 5″x5″)
cooking spray or olive oil

Directions

1. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
2. Add ketchup, barbecue sauce, mustard and Worcestershire sauce.
3. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).m Place the wrapped eggrolls on a baking sheet.
4. Lightly spray the outsides of the egg rolls with cooking spray OR brush on a light coating of olive oil.
5. Bake at 400 degrees for 10 minutes.
6. Serve hot with ketchup & mustard.

Creamy Garlic Pasta

 In my little Italian family we love garlic. Before meeting ( & marrying) my husband, I would have been stingy about how much I added to a dish. Now? It calls for 1 clove? It needs at least 3. It calls for olive oil & garlic? I’m also using my garlic-infused olive oil. The cardinal rule he taught me: You can never use too much garlic. No such thing. My husband eats the stuff by the spoonful. While I can’t go quite that far myself, I really love the pungent stuff. I’m also a recovering cheese addict. Garlic & Cheese, together? Now that’s a beautiful thing! This rich and creamy pasta dish is a match made in heaven. You can be enjoying this delectable pasta dish in a snap, it’s that simple to throw together. The taste is out of this world (and it gives us our garlic fix)! Feel free to top this creamy garlic pasta off with as little, or as much, extra Parmesan cheese as your taste buds desire. I won’t judge you. Besides, if anyone ever tells you you put too much Parmesan cheese on your pasta, stop speaking to them. You don’t need that kind of negativity in your life.

Creamy Garlic Pasta

recipe adapted from The Cheese Pusher

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated Parmesan cheese
¾ cup half & half
2 tbsp chopped fresh parsley, or 2 tsp dried
1 tsp chopped fresh basil (optional)

Directions

1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once it’s boiling, add the pasta and cook for as long as the box’s directions indicate. Reduce to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Buffalo Chicken Nachos

Do you love nachos? Buffalo Wings? Ranch Dressing? Tired of the same old, same old thing? Then this creative spin on a familiar favorite is the recipe for you! These mouth-watering nachos are a perfect powerhouse of flavor. Quick and easy to assemble, this recipe is great for a busy weekday dinners. With it’s affordable ingredients, most of which are probably already somewhere in your kitchen, they’re party and event friendly. Finger-lickin’ good, Buffalo Chicken Nachos are a must-try. ‘Regular’ nachos will never seem the same again.

Family-friendly or crowd-pleaser, this versatile recipe will put a smile on the diner’s face. Mom and/or hostess beware: you will be asked for the recipe. Repeatedly.

Buffalo Chicken Nachos

recipe adapted from Will Cook For Smiles

• 2 grilled chicken breasts, shredded
• 1 1/2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1/2 cup Ranch Dressing (I put my ranch in the blender with some cilantro and blend together for our dressing)
• 3/4 cup shredded mexican blend, or cheddar, cheese
• 1/2 cup buffalo sauce
• 1/4 cup water
• tortilla chips

Directions

1.  In a small pan, heat up buffalo sauce and water.
2. On a baking sheet start layering the nachos.
3. -spread half the desired amount of tortilla chips
   -spread 1/2 the lettuce
   -spread 1/2 the tomatoes
   – drizzle 1/2 the Ranch dressing
   – spread 1/2 the cheese and 1/2 the chicken over it
4. Repeat to make the next layer.
5. Sprinkle the remaining shredded cheese over the top.
6. Bake at 375 degrees for 10-13 minutes.