Migas – My new favorite way to eat scrambled eggs

Migas my favorite egg dish

 

When I was in Boston in February (hint: Boston has terrible weather in February!), I had Migas for the first time ever.

Oh my!  This scrambled egg dish is the perfect comfort food.  It helps that I associate it with having lunch with Jim in a very, very small corner deli.  While the snow piled up outside, we were warm and cozy sharing lunch together.

I’ve made Migas several times since returning from Boston.  It’s a very easy recipe to make.  In fact, you really don’t need a recipe at all.  There are a million ways to make it.  I’ve cooked giant skillet-fulls for lots of people.  And I’ve made it just for one for my own lunch.

Migas consists of scrambled eggs, tomatoes, onion, peppers, corn tortillas and cheese.  I did a little searching online and found that you can either fry the tortillas to make them crisp or leave them soft.  I chose the soft method for two reasons.  First, that’s the way I had them in Boston.  Second, it’s easier and quicker.

Here’s what you’ll need:   [Read more…]

Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.   [Read more…]

Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole
Ingredients
  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • ½ to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or ½ cup Egg Beaters and 2 eggs)
  • 1¼ cup skim milk
  • salt & pepper (to taste)
Instructions
  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and ½ cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.

I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

Ingredient Spotlight: Eggs 2013

Do you have a lot of eggs left from Easter?  I somehow have about 2 dozen eggs in the fridge.  It doesn’t relate to Easter for me though.  I’m not sure how I ended up with so many.

But it does mean we get to have breakfast for dinner soon.

I’ve got a lot of recipes that use eggs on the site, but I want to highlight two for this post.

Slow Cooker Breakfast Casserole is an easy way to fix breakfast or brunch.

Kentucky Hot Brown Bake doesn’t seem like it would require eggs at all.  But it uses 4 of them.

I can’t wait to see your favorite way to use eggs.  Link up as many recipes for eggs as you like, just be sure to include a link back to Eat at Home.

 

Slow Cooker Breakfast Casserole

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more…]

Ingredient Spotlight: Tea (and Spiced Chai Tea Muffin recipe)

I love tea.  My very, very favorite is Bigelow Constant Comment.  But lately, I’ve also been loving the Spiced Chai and Vanilla Chai from Bigelow.

My afternoon snack almost always includes a cup of tea.  My tea basket is always on the counter, ready for me to choose the flavor of the day.

But did you know you can also bake with tea?

I chose the Spiced Chai to make these muffins.  They remind me a bit of coffee cake (tea cake?), but with more flavor.  I topped them with cinnamon streusel.  And of course, they’re perfect with a cup of tea.

The recipe and a photo of the ingredients is near the bottom of the post.  But I wanted to give you a chance to share your recipes that are perfect for pairing with tea.

Link up any recipe you like that you love enjoying with your favorite cup of tea.  If you’ve got a recipe that uses tea as an ingredient, we’d love to see that too!  And if you have a post about Bigelow Tea, be sure to link that up as well.  We’ll be pinning your posts on the Bigelow Tea Board and Recipes to Enjoy with Tea board.  You can follow Bigelow Tea on  TwitterFacebook and Pinterest.


Here’s what you’ll need to make Spiced Chai Tea Muffins:

 

Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Serves: 1 dozen muffins

Ingredients
  • 2 cups flour
  • 1 Tbs. baking powder
  • ½ tsp. salt
  • ¾ cup sugar
  • 1 stick butter, softened
  • 2 eggs
  • ¼ cup strong brewed Bigelow Spiced Chai Tea
  • ½ cup milk
  • 1 tsp. vanilla
For the topping
  • 5 Tbs. sugar
  • 2 tsp. cinnamon
  • 3 Tbs. butter
  • 5 Tbs. flour
Instructions
  1. Stir flour, baking powder and salt together in a bowl.
  2. In a mixer bowl, mix butter, sugar and eggs.
  3. Add brewed tea, milk and vanilla to wet ingredients and mix till well blended.
  4. Pour wet ingredients into dry and stir gently till well combined.
  5. Divide evenly between 12 muffin tins.
  6. Using a fork, combine all ingredients for topping until you have crumbs.
  7. Sprinkle on top of muffins.
  8. Bake at 400 degrees 15-20 minutes.
Notes
To make the strong, brewed tea use 1 or 2 tea bags and ¼ cup boiling water. Steep for 5 minutes.

Disclosure:  I have been compensated for my time and provided with samples from Bigelow Tea.  All tea loving opinions are my own.

Peanut Butter Pancakes (with Blackberry Jam)

These might be my favorite of all the pancake recipes I’ve tried.  You know I love PB&J.  I love anything peanut butter, actually.  These pancakes are perfectly peanut buttery.

And they’re fantastic with blackberry jam.  I didn’t take a photo of a jam slathered pancake, but you can be sure that I ate several that way.  I drizzled syrup over the sticky stack too.  Delish!

Back in September, we had an Ingredient Spotlight: Peanut Butter.  Picture Perfect Cooking shared this recipe for Peanut Butter Pancakes.  The only change I made was to double the recipe.

Before we get to the ingredients, I have to wish my oldest daughter Happy Birthday!  How can it be possible that she is 21 years old today?

Back to the pancakes.  Here’s what you’ll need to make them:   [Read more…]

Ingredient Spotlight: Eggs 2012

I love that bowl of brown eggs.  I got them from a friend who raises chickens.  Fresh eggs are so much better than store-bought.  The centers are more yellow and the flavor is richer too.

I don’t see me ever raising chickens, but it’s an interesting idea.  Do you have backyard chickens?  Would you ever want to?

This week we’re focusing on recipes that either feature eggs or call for a lot of eggs.  Here are a few of my recipes that meet those requirements:  [Read more…]

5 Minute Breakfast Sandwich

This is a guest post from Dawn Farias.  In my house we are boring toast eaters for breakfast, but I’d serve this for a quick dinner or lunch any day!  And if you do fix breakfast, this speedy and filling sandwich will make you happy.

If you are looking for a speedy but hearty breakfast now that school is almost back in session, then look no further. Five minutes plus a few ingredients and you’ll be good to go.
Here’s what you’ll need:  [Read more…]

Streusel Cake

This is my sister’s absolute favorite birthday cake.  The moist, yellow cake is marbled with sweet, cinnamon swirl.

It’s easy to make too, because it starts with a cake mix.  Have I ever mentioned how much I love cake mix?

Here’s what you’ll need:  [Read more…]

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