If you look in my refrigerator on any given day, you’ll always find plenty of condiments, but not a whole lot of predictability. Though some people have standby foods that they eat day in and day out, I get bored quickly.
Even so, the one item that you’ll almost always find on my shelves is eggs. There are so many different ways that you can eat eggs so that they won’t actually get boring. Not to mention the fact that they are a key ingredient in most baked goods. And we all know how I feel about baked goods.
This weekend, whether you’re making breakfast, lunch or dinner, look to this refrigerator staple to whip up a healthy and hearty meal that won’t break your budget or send you running to the grocery store three times for exotic ingredients.
Mexican Style Baked Eggs
4 corn tortillas, roughly torn into pieces
4 large Land O’Lakes eggs
4 large Land O’Lakes egg whites
2 links fully-cooked flavored chicken sausage (such as Aidell’s Habanero and Green Chile), diced
¼ cup diced cherry tomatoes
1 jalapeño pepper, seeded and diced
¼ cup reduced-fat shredded cheddar cheese
Preheat oven to 350°F. Layer three of the torn tortillas on the bottom of a 9×13 casserole or baking dish. Top with the diced chicken sausage and set aside.
In a medium bowl, whisk the eggs and egg whites with the chopped tomato and jalapeño pepper. Pour egg mixture over the tortillas and sausage and top with the fourth tortilla, torn into pieces, as well as the shredded cheese. Bake for 30 minutes, or until the egg mixture has completely set. Serve hot.
Spinach and Cheese Strata
Serves 6 to 8
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
2. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
3. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for several hours or up to a day.
4. Remove from the refrigerator and let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Caprese Eggs Benedict For One
1 English muffin, sliced in half
2 large tomato sliced
2 slices of fresh mozzarella
1/2 avocado, sliced
2 eggs, poached (What’s Cooking America has instructions on how to poach an egg)
Homemade or store-bought basil pesto (Trader Joe’s has a great version)
Salt and pepper to taste
Butter for English muffin (optional)
Olive oil (optional garnish)
Make sure all ingredients are sliced and ready to be assembled. Poach the eggs. During poaching time, toast and butter your English muffin.
To assemble, place mozzarella slice on prepared English muffin. Top with a little olive oil and salt and pepper if desired. Add tomato slice, followed by the avocado slices. Carefully place egg on top, sprinkling on more salt and pepper to taste. Top with a nice dollop of the basil pesto.