goat cheese & thyme quiche with hashbrown crust

goat cheese thyme quiche with hash brown crust

seems like i’m kind of stacking up the goat cheese recipes lately – like with these biscuits and this queso fundido. i would probably entertain the idea of dedicating my entire blog to the love of goat cheese, if i didn’t love chocolate so much.. and baking.. and bread.. and cookies.. and mexican food.

when i see a recipe with goat cheese in it, i immediately put it in my “to-make stack” (well, unless it has loads of tomatoes or mushrooms – sorry folks, can’t do it). this recipe is inspired by/adapted from a martha stewart dish – i added a few things and cut the recipe down in size a little, for ease. seriously y’all, the end result was awesome. the warm, gooey goat cheese and the crunchy hashbrown crust turned out to be such a great match. the thyme really adds a lot of flavor and the sour cream makes it super creamy. it’s the perfect dish for a brunch or even lunch, next to a bowl of warm tomato soup.

goat cheese & thyme quiche with hashbrown crust

ingredients

2 tbsp butter, melted

1/2 package frozen shredded hash browns, thawed (about 4 cups)

9 eggs

1 cup sour cream

4-5 ounces goat cheese, crumbled

1/4 tsp dried thyme

2 whole green onions, chopped

sea salt & freshly ground pepper

directions

1. preheat the oven to 375. coat an 8 inch pie dish evenly with olive oil cooking spray.

2. in a large bowl, combine thawed hashbrowns, melted butter, 1 egg, 1/4 tsp sea salt, and 1/8 tsp pepper. mix well with a spatula. press into prepared pie dish (also up the sides) with the spatula. place on a rimmed baking sheet and bake until set, about 15 minutes.

3. in another large bowl, whisk 8 remaining eggs. add sour cream, goat cheese, 1 tsp sea salt, thyme, and pepper – mix well. pour into pre-baked crust and sprinkle the chopped green onions evenly over the top. bake until set (gently tap the side of the pie dish -the filling should jiggle slightly in the middle but not on the sides), about 30-35 minutes. serve while still warm.

enjoy!

goat cheese & thyme quiche with hashbrown crust
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hearty breakfast burritos

hearty breakfast burritos via she likes to eat

whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!

green chile strata

green chile strata via she likes to eat

a good friend of mine makes this incredible strata.

every time we hang out over at her house, i am always requesting she make it. it’s the recipe of a cousin’s brother’s mom’s best friends’ daughter’s sister (or something like that) and i was lucky enough to get a copy of the recipe. my copy is a photo i took with my phone of an email printed out on a piece of paper that you can tell has been used in the kitchen A LOT: crumpled, a little torn, and liquid spilled on it has caused the ink to run.

these are the best kinds of recipes, y’all. tried and true. passed from a great cook, to a son, to a friend, to a cousin… you know each of those people have loved it, made it, and then been asked for the recipe. i don’t know the originator of this blissful strata, but in my book, it belongs to my dear friend erika, and i hereby name it…

erika’s green chile strata

ingredients

4-6 flour tortillas

two 4- ounce cans chopped green chiles, drained well

6-8 ounces canadian bacon, chopped (pat dry in a paper towel)

8 ounces monterey jack cheese, shredded (about 4 cups)**

6 eggs

1 3/4 cups milk (whole or 2% – not skim)

3/4 tsp salt

directions

1. generously coat a 9×13 baking dish with cooking spray or olive oil spray. cover bottom of dish with tortillas, tearing tortillas to fit without overlapping. sprinkle with half of the chopped green chiles, then half of the chopped canadian bacon, and then half of the cheese. repeat layers once more, ending with the cheese.

2. in a medium bowl, beat the eggs. add milk and salt and whisk until combined. pour over the layered ingredients in the baking dish. place in refrigerator for at least 30 minutes or overnight.

3. preheat the oven to 350. bake for 50-60 minutes – strata should be slightly puffed and bubbly, and turning golden. let cool for 5-10 minutes before serving.

**if you want to add a little heat, try using pepper jack cheese instead of the monterey jack – it’s SO good.

enjoy!

scrambled egg muffins

IMG_2220
mornings can be tough, yo.
especially when you are rushing around and really getting tired of eggs and toast every. single. morning.

we all need a little excitement, and that excitement in my house, has to be kid-friendly.
these not-really-a-muffin muffins are all of the above. so delicious, kids love ’em, and they’ve been a hit each time i have made them. oh, and they are super super easy.
me likey.

this recipe makes quite a few muffins so they are perfect for brunch parties. (you can 1/2 the recipe for a quieter morning at home.) also, they are really easy to modify. you can add chopped & sautéed spinach, use diced ham instead of turkey sausage, use goat or feta cheese instead of cheddar, add some cholula for some heat, make them meatless… the possibilities are nearly endless.

*to make these whole30 friendly, just omit the milk and cheddar cheese.

scrambled egg muffins
makes about 24 muffins

ingredients

16 eggs

8-10 oz chopped turkey sausage patties or crumbles (pre- cooked)

1 green bell pepper, diced

1 cup shredded cheddar cheese

1/3 cup milk

1/2 tsp garlic salt

1/4 tsp pepper

directions

1. preheat the oven to 350. spray two 12-cup muffin tins generously with cooking spray.

2. in a large bowl, beat the eggs. whisk in the milk, garlic salt, & pepper. stir in 3/4 of the cheese, the bell pepper and sausage. scoop egg mixture into muffin tin (fill about 1/2 full – they puff up quite a bit). sprinkle the rest of the cheese over tops of muffins. bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean and they’ve begun to golden a little around the edges.

muffins will keep for a few days in the fridge, sealed well. just reheat for 10-15 seconds in the microwave.

enjoy!

eggs benedict

breakfast is hands-down my favorite meal.
eggs, pancakes, breakfast burritos, french toast… not many things get me as excited as a good breakfast or brunch.

whenever we are out for brunch or at a joint with good breakfast, i always order the eggs benedict. (i totally judge the place on how good their eggs benedict is.) i love the fluffy eggs, on top of the warm canadian bacon, atop the slightly crispy, buttered english muffin… all of this is generously covered with the lovely, never-disappointing hollandaise sauce – creamy, buttery and hopefully drenching the entire plate.

eggs benedict

ingredients

4 egg yolks

3 1/2 tbsp fresh lemon juice

1/8 tsp worcestershire  sauce

1 tbsp water

1 cup butter, melted (2 sticks)

1/4 tsp salt

8 eggs

1 tsp distilled white vinegar

8 strips (or rounds) canadian-style bacon

4 english muffins, split

2 tbsp butter, softened

directions

to make the hollandaise:
1. fill the bottom of a double boiler part way with water. make sure that the water does not touch the top pan. bring water to a gentle simmer. in the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tbsp water.

add the melted butter to the egg yolk mixture 1 or 2 tbsp at a time while constantly whisking the egg yolks. if hollandaise begins to get too thick, add a teaspoon or 2 of hot water. continue whisking until all butter is incorporated. whisk in salt, then remove from heat. place a lid on the top pan to keep the sauce warm.

2. preheat the oven to broil. to poach the eggs: fill a large saucepan with 3 inches of water. bring water to a gentle simmer, then add vinegar. carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3  minutes. yolks should be still soft in the center. remove eggs from the water with a slotted spoon and set on a warm plate.

3. while the eggs are poaching, brown the bacon in a skillet over medium-high heat and toast the english muffins on a baking sheet under the broiler.

4. spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. place 2 muffins on each plate and drizzle with hollandaise sauce. sprinkle with finely chopped chives and a bit of paprika and serve immediately.

enjoy!

photo via
recipe via