Archive for the ‘BREAKFAST (for dinner!)’ Category
Ham & Swiss Broccoli Quiche
October 15, 2019 Lee
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Ham & Swiss Broccoli Quiche

Sounds like a nice quiche, and as I like breakfast for dinner, this would make an excellent dinner with some toast on the side. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 unbaked pie shell, store bought or homemade, Shortcut
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • 1 cup ham, cooked and diced
  • 1 1/2 cups Swiss cheese, shredded
  • 1 cup broccoli florets, fresh blanched, drained, or frozen, thawed

Instructions
 

  • Preheat your oven to 180 C (350 F), line a pie dish with a pie crust.
  • In a mixing bowl, add the eggs, milk, cream, mustard, and pepper, mix together.
  • Make three layers in the pie shell by spreading out the ham first, then the cheese, and then the broccoli.
  • Pour the egg mixture over the broccoli.
  • Bake for 40-50 minutes or until a butter knife inserted in the center comes out clean.
  • Cool for 5 minutes, cut into wedges, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Olive Oil Pie Crust.
Adapted from a recipe found in a product maker's recipe booklet from the 1980's.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mushrooms & Eggs
June 12, 2019 Lee
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Mushrooms & Eggs

This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 cups fresh mushrooms, sliced
  • 2 tablespoons butter, or extra light olive oil
  • 1 clove garlic, smashed and minced
  • 1 small onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 cup Fontina cheese, or Provolone, shredded
  • 2 eggs
  • salt and pepper, as desired

Instructions
 

  • For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
  • Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
  • Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
  • Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
  • Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
  • Season with more pepper if desired.
  • Serve with toast, enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
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Joe’s Special
June 10, 2019 Lee
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Joe's Special

Now this is a copy of a recipe of from a famous Italian-American diner, New Joe's, in San Francisco from the 1920's or so.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams fresh baby spinach, rinsed, (8 oz)
  • 2 tablespoons extra light olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 250 grams ground beef, (8 oz)
  • 8 eggs, lightly beaten
  • 1/3 cup Parmesan cheese, grated, plus more for garnish if desired
  • salt black pepper, as desired
  • buttered toast, as desired for a side

Instructions
 

  • Blanch the spinach in a pot of boiling salted water for 30 seconds or until wilted, then drain and rinse under cold water to stop the cooking process. Squeeze out any water, coarsely chop and set aside.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute until the onion golden. Then add the garlic and saute for another minute to get the garlic nice and fragrant.
  • Add the ground beef to the pan, stirring often, and cook until just browned.
  • Add the spinach, eggs, and cheese, stir and cook until the eggs are fully cooked.
  • Spoon onto 4 serving plates, add buttered toast as a side, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use ground chicken in place of beef. 2. Use ground pork in place of beef, but drain nearly all the fat after browning. 3. Add sliced mushrooms when you saute the onion.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF,BREAKFAST (for dinner!),CHICKEN & TURKEY,EGGS - ALL,Eggs - Chicken,PORK
Croissant Breakfast Casserole
March 16, 2019 Lee
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Croissant Breakfast Casserole

This recipe came highly recommended and I will say hands down, this is an excellent casserole! This can be tailored many ways to your liking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 large croissants, cut in half like a hamburger bun
  • 500 grams bacon, cooked crispy, broken into 1 inch pieces, (1 lb)
  • 6 slices Provolone cheese
  • 1 1/2 cups Cheddar cheese, shredded
  • 8 eggs, lightly beaten
  • 2 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 190 C (375 F) and lightly grease the bottom of a 9x13 baking dish with butter.
  • Place the bottom halves of the croissants in the baking dish, top each with a slice of Provolone then top with Cheddar. (I bought the croissants I used from Tesco, excellent croissants but only 5 in a bag.) Place in the oven and bake for 5 minutes or until the cheese starts to melt.
  • Add the bacon pieces to each croissant, then pour in the eggs over the bacon. Place in the oven and back for 15-20 minutes or until the eggs are set.
  • Place the tops of the croissants on the casserole and brush each with the melted butter. Place back in the oven for another 5 minutes or until the tops are lightly toasted.
  • Use a spatula and cut the casserole between the croissants, into 6 sections, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. For the sliced cheese, in place of Provolone, use Gouda or Swiss. 2. Use diced ham or cooked and crumbled sausage in place of or with the bacon. 3. Add some diced bell pepper.
Recipe adapted from Just A Pinch Recipe Club, Darci Juris, and the original recipe is here.
United States.
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Baked Eggs with Saffron & Cumin
February 11, 2019 Lee
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Baked Eggs with Saffron & Cumin

Adapted from an internet recipe.
This sounds interesting and the first recipe I have seen that calls for saffron outside of rice or curry, so this is on my make and taste list for sure.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 tablespoon extra light olive oil
  • 1 large shallot, finely diced
  • 3 plum tomatoes, diced
  • 1 teaspoon ground cumin
  • 2 eggs
  • salt and black pepper, as desired
  • 1 pinch saffron threads, (6-8 threads)

Instructions
 

  • Preheat your oven to 160° C (325° F). Get out 2 medium ramekins (4 1/2 oz). (I will be using 2 small Pyrex baking dishes (6 oz) and will report on how that works out after I make this.) Line a baking sheet with foil.
  • Heat a non stick pan on medium to medium low and add the cumin to the dry pan, toast it briefly, stirring constantly, then remove the cumin to a small bowl.
  • Same pan, add the oil, when hot, add the onion and saute until softened.
  • Add the tomatoes and sprinkle in the cumin, stir and cook until the tomatoes have softened up, just a few minutes, season with salt and pepper as desired. Place half of the tomato mixture into each ramekin.
  • Crack and egg into a small bowl, then slide that into a ramekin. Repeat with the second egg. (I like to crack eggs in bowl first to make sure no shell fragments are in the egg.) Crumble up the saffron threads and sprinkle half on each egg.
  • Place the ramekins on the prepared baking sheet and place in the oven, bake for 20 to 25 minutes or until the whites and yolks are set. For runny yolks, bake a few minutes less.
  • Remove from the oven, sprinkle with salt and black pepper as desired and let cool for 3 minutes.
  • Serve with rice, noodles, or buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
White Bean Hash
December 3, 2018 Lee
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White Bean Hash

I love white beans, known as Great Northern beans, or you can use Cannelloni or White Kidney beans. This sounds like an excellent dish. You can use canned beans, drained and rinsed, or fresh cooked dry beans (my preference). I look forward to making and tasting this. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can Great Northern Beans, drained, rinses, or 1 1/2 cups cooked, (Shortcut)
  • 4 slices bacon
  • 2 leeks, trimmed, sliced, cleaned well, dry on paper towels
  • 4-6 eggs, or as desired
  • butter or bacon fat, if needed

Instructions
 

  • Heat a non stick pan on medium heat, a cast iron pan would be ideal for this but is not required. When the pan is hot, add the bacon and cook until crispy, turning as needed. When cooked, remove to paper towels, leaving the bacon fat in the pan.
  • To the pan, add the leeks, saute for 6-8 minutes or until starting to brown. If you need more fat in the pan, add butter or bacon fat as needed. While the leeks are cooking, chop the bacon.
  • Add the bacon back to the pan along with the beans. Stir and cook for several minutes to heat the beans through until nice and hot.
  • For the eggs, you have several options, you can cook the eggs in a separate pan, or to reduce clean up, just push the beans to the side and cook the eggs in the same pan, or just make some depressions in the beans and crack eggs into those. With the last method, after cracking in the eggs, cover with a lid to cook the eggs, set whites and runny yolk is the goal.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mickey D’s Hash Browns
November 19, 2018 Lee
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Mickey D's Hash Browns

This comes from a good friend in northeastern Thailand and as the name suggests, this is a basic copycat recipe, and it sounds really good. On my to make and taste list. A lot of the time is passive, actual prep time and cooking is rather quick. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 3 hours 20 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 300 grams potatoes, peeled, (10 oz)
  • 3 cups water
  • 1 tablespoon corn syrup, Shortcut
  • salt and pepper, to taste
  • 2 tablespoons rice flour
  • 1 tablespoon corn flour
  • 1 teaspoon onion powder
  • coconut water, as stated in instructions
  • cooking oil, as needed, for frying

Instructions
 

  • Shred the potatoes with a large holed grater and place into ice water. Leave potatoes in the ice water for 1-2 hours. Drain the shredded potatoes from the ice water and squeeze out any water.
  • Add 3 cups of water and the corn syrup to a saucepan, add a pinch of salt if desired. Bring to a boil. Add the shredded potatoes to the pot, boil for 4 minutes.
  • While the potatoes are boiling, line a strainer with cheese cloth. Get another large bowl of ice water ready. After 4 minutes of boiling, remove from heat and pour into the strainer, bunch up the cheese cloth and place in the ice water and leave there for 5 minutes.
  • Remove from the ice water and squeeze out all the water. Place the shredded potatoes in another bowl, add the rice and corn flours, onion powder, and salt and pepper as desired to taste. Use your hands and mix everything together.
  • Using a 4 inch circular ring, like an egg ring, place 1/4 cup of the potato mixture into the ring and pack it down, remove the ring and use your hands to shape into an oval and flatten it down with the bottom of a plate. Place on a baking sheet lined with parchment paper. Repeat for remaining potatoes. Place baking sheet in the freezer for 2-3 hours or until the has browns are frozen hard.
  • Heat about 1/2 inch of oil in a large pan to 180 C (350 F). When hot, add hash browns, without crowding the pan, and fry for about 2 minutes or until golden brown, turn hash browns over and fry until the other side is golden brown. Remove from pan and place on a wire rack to cool.
  • Serve and enjoy, a perfect addition to a breakfast for dinner. One advantage is once you have them frozen, remove from the baking sheet and place in zip lock bags, then you have frozen hash browns available when you need them.

Notes

Low cost.
Used in Recipes Listed on this Site:
 
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items). Thailand.
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Breakfast Sausage Casserole
September 29, 2018 Lee
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Breakfast Sausage Casserole

This casserole is wide open to changes, and it is delicious! What I like to do is make breakfast for dinner so this worked out very well. Instead of breakfast sausage, think bacon or ham. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 slices sandwich bread, white or wheat is fine
  • 500 grams bulk breakfast sausage, (Shortcut)
  • 6 eggs
  • 2 cups milk
  • 1 tablespoon prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Sharp Cheddar cheese, grated

Instructions
 

  • Heat a large non stick pan, when hot, add the bulk sausage, break it up with the your spatula, brown it until no more pink is visible. Drain well and set aside. If using bacon, fry that to crispy, drain on paper towels and crumble it up. If using cooked ham, cube that.
  • Preheat your oven to 180 C (350 F) and grease a 7x11 baking dish with butter or spray with an olive oil mister.
  • Tear up the bread into small pieces and place in the baking dish, spread them out evenly.
  • Spread the sausage, bacon, or ham, on the bread.
  • In a mixing bowl, whisk the eggs, then add the milk, mustard, salt, and pepper. Whisk until combined.
  • Pour the egg mixture over the sausage in the baking dish.
  • Sprinkle the cheese on top of the casserole.
  • Place in the oven uncovered and bake for 35 to 45 minutes or until set in the middle, check with a toothpick.
  • When done, remove from the oven, let the casserole rest 5 minutes. The casserole will be puffed up a bit, it will collapse down after 5 minutes.
  • Slice.
  • Serve and enjoy.

Notes

This is low cost if making the breakfast sausage yourself.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
Variants: 1. Replace the sausage with cubed ham or cooked and crumbled bacon. 2. Replace the Cheddar with Monterey Jack. 3. Add chopped mushrooms.
Adapted from an internet recipe.
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Sausage, Egg, & Cheese Crescent Rolls
September 5, 2018 Lee
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Sausage, Egg, & Cheese Crescent Rolls

This may be a long shot, but I have a great homemade crescent roll recipe I am going to use for these. I live in Thailand, the canned products are not here and I can make for very low cost. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 links breakfast sausage, cooked, OR make from a shortcut
  • 1 cup cheese, shredded
  • 3 eggs, scambled
  • 1 container crescent rolls, 8 oz, OR make from a shortcut
  • 1 egg yolk
  • 1 teaspoon milk, or cream
  • salt and black pepper, as desired

Instructions
 

  • If using homemade rolls, go ahead and start them first in your bread machine, follow the Shortcut listed in the Recipe Notes section, takes 1 to 1 1/2 hours with your bread machine so plan accordingly.
  • Preheat your oven to 190 C (375 F). Line a baking sheet with foil or parchment paper.
  • While the oven is heating, go ahead and cook the sausages and scrambled eggs. Feel free to season the eggs with salt and pepper as desired. Drain the sausages on paper towels.
  • If using canned rolls, open that and unroll and separate all the rolls, place the rolls with the widest end facing you.
  • If using homemade rolls (highly recommended), right after rolling out and cutting, leave in a circle, that is fine.
  • Now to assemble. Sprinkle the cheese evenly over all the rolls. Place a cooked and drained sausage link on the outer edge. Then add a spoonful of scrambled eggs just in front of the sausage. (I used 3 large sausages and cut each one half.)
  • Roll up the roll as you would making normal crescent rolls but this time, try and keep the cheese and egg inside the roll as you do this. Place the completed roll on the baking sheet.
  • Complete the remaining rolls and evenly space them on the baking sheet.
  • Whisk together the egg yolk and the milk or cream, brush the egg wash on each roll.
  • Bake for 10 to 12 minutes or until golden brown and the cheese is melted and bubbly.
  • Serve hot but watch that bubbly cheese. Enjoy.

Notes

Low cost.
Shortcuts: Crescent Rolls (Bread Machine), Breakfast Sausage.
Variant: 1. Use ham strips or cooked bacon in place of the sausage.
Adapted from an internet recipe.
 
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Crustless Quiche
August 31, 2018 Lee
3 Comments

Crustless Quiche

This is a base recipe with many options to make it your own or use what you have on hand. Sounds good, and no crust to worry about preparing is a bonus. Made this in 3 Sep 2018, and this is a winner! Recipe now reflects my findings. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Base

  • 1 can evaporated milk
  • 2 tablespoons all purpose flour
  • 6 eggs
  • 2 cups cheese, shredded, your choice
  • salt and pepper, to taste
  • 2 cups Optional Ingredients, 1 item 2 cups, 2 items 1 cup each, etc.

Optional Ingredients

  • ham, cubed
  • bacon, cooked crisp and crumbled
  • breakfast sausage, (Shortcut)
  • Italian sausage, (Shortcut)
  • broccoli, chopped
  • tomatoes, chopped
  • fresh mushrooms, sliced and sauteed
  • onion, thinly sliced, sauteed
  • spring onions, chopped, white and green parts
  • chives, chopped
  • spinach, chopped
  • asparagus, chopped
  • potatoes, cubed and fried

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a pie dish or 8x8 baking dish with butter.
  • If using any ingredients that require sauteing, go ahead and do that now.
  • In a mixing bowl, whisk together the evaporated milk, flour, eggs, cheese, and season with salt and pepper as desired.
  • Here the cheese is shredded (I used 225 grams / 8 oz of Moneterey Jack), and the fillings which are just over a cup of diced ham, then 2 spring onions chopped, and 2 plum tomatoes chopped, right at or just above 2 cups for the filling.
  • Mix in the Optional Ingredients of your choice.
  • Pour into the prepared baking dish of your choice and bake for 45-60 minutes or until the center is set and a toothpick comes out clean.
  • Fresh out of the oven, let this rest for about 5 minutes.
  • Slice and serve.
  • Enjoy.

Notes

The cheese is the high cost item here, figure about 180 Baht for that. The package of ham was about 80 Baht. But on the plus side this makes a lot of servings. For 8 servings, this is about 98 cents per serving.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage, Italian Sausage.
Adapted from several internet recipes. 
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