Archive for the ‘Breakfast’ Category

Baked Sausage and Mushroom Frittata Muffins

Incorporate The Blend into your morning – or brunch – routine starting with these baked sausage and mushroom frittata muffins from Aggie’s Kitchen.

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen

I started making baked frittata muffins for my family about a year ago and we are officially hooked! They are so simple to put together and the variety of fillings are endless, making them even more appealing in my opinion. What I love about frittata muffins is that they are portion controlled, making them perfect for a light breakfast, snack or for offering at brunch where other foods will be served. A dozen of these savory Baked Sausage & Mushroom Frittata Muffins would round out a brunch menu quite nicely if you ask me. My favorite part of a brunch menu is the opportunity to try a little bit of several things, so these muffin-sized frittatas will fit right in.

Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrificing texture or flavor. I used baby bella mushrooms in this recipe, but white button mushrooms would be great as well. Enjoy!

Baked Sausage and Mushroom Frittata Muffins

Ingredients:

2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 0z whole baby bella mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
9 eggs
1/4 cup whole milk
1 cup shredded mozzarella
cooking spray

Directions:

Heat oven to 400 degrees. Spray a 12-cup muffin pan liberally with cooking spray.

In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.

In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.

Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.

Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen

Brunching with Mushrooms

We all know that brunch isn’t just a meal, it’s a way of life. Whether sweet, savory, healthy or indulgent, brunch makes any weekend complete. Lucky for you, mushrooms have your back when it comes to brunch, no matter your style. Pair any of these drool-worthy dishes with a good cup of coffee (or mimosa!) and get this brunch party started.

For The Classic Breakfast Lover: Potato Breakfast Hash with Eggs & Mushrooms
Brunch with The Blend: Portabella mushrooms blend seamlessly with Italian sausage.

For the Comfort-food Seeker: Buttermilk Biscuits and Mushrooms Gravy from Sarcastic Cooking
A healthy dose of Southern charm and buttery goodness.

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For the Sweet Tooth: Portabella Waffles with Balsamic Syrup
Portabella waffles? We’re making it a thing.

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For the Person Who Lives to Brunch: Truffle Mushroom Eggs Benedict
Meaty mushrooms, rich eggs and flaky biscuits = winning.

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For the Health Nut: Egg Mushroom Kale Skillet from Add a Pinch
Boost your brunch with superfoods in a skillet.

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Thanksgiving Leftover Stuffing Mushroom Strata

We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!

The day after Thanksgiving, I want something easy to make as well as nourishing. Weeks that go into preparing for a turkey dinner feast can be exhausting, and I usually want to linger over coffee while enjoying the last few bites of the previous evening during breakfast. While I am not normally a leftover gal, I cannot get enough of the leftover stuffing or this Thanksgiving Leftover Stuffing Mushroom Strata.

I love nothing more than a savory breakfast, and often at our house it involves mushrooms. I always have a stash in the fridge that usually ends up in some impromptu breakfast recipes such as a scramble, baked egg dish or even breakfast tacos. Last Thanksgiving when a bowl of leftover Thanksgiving stuffing presented itself to me, I immediately began working on a hearty breakfast strata to feed us leftover turkey guests. It was a hit with the family, and I have been waiting for a reason to make it again.

Thanksgiving Leftover Stuffing Mushroom Strata by Chez Us

Post-Thanksgiving morning, I grabbed the stash of mushrooms that I had hidden in the back of the fridge and began working on my strata recipe. I wanted this recipe to be a sort of morning eggs with toast and bacon. So, I lightly cooked pancetta until lightly golden; then I added sliced mushrooms, and cooked until barely soft. I mixed leftover stuffing along with some minced parsley, half and half to add some moisture, and then I folded in the mushroom mixture. The strata is baked until lightly golden; then I cracked eggs over the top to create a baked egg strata.

This recipe has all the flavors of Thanksgiving with the kiss of morning eggs added to it. A great way to begin the day, while relishing in memories from Thanksgiving past. I have a feeling it will become a Thanksgiving tradition at our home, and hopefully yours.

Thanksgiving Leftover Stuffing Mushroom Strata by Chez Us

Thanksgiving Leftover Stuffing Mushroom Strata

Yield: serves 4

Ingredients:
4 cups leftover stuffing
1/4 cup half and half
4 ounce pancetta, diced
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/3 cup Italian parsley, finely minced
4 large eggs
1 tablespoon butter

Method:
1. Preheat the oven to 375.
2. Butter a glass baking dish.
3. Place the leftover stuffing into a large mixing bowl and drizzle the half and half over the top. Stir.
4. Cook the pancetta for 4 minutes over medium low heat.
5. Add the mushrooms, stir and cook for another 4 minutes over medium low heat.
6. Pour the mixture into the leftover stuff and stir in the parsley.
7. Pour the mixture into the glass baking dish.
8. Place into the oven and bake for 15 minutes.
9. Remove from the oven and crack the eggs over the top. Cover with foil and place back into the oven for another 10 – 15 minute until the eggs are set but still slightly soft.
10. Serve.
11. Eat.

Roasted Mushroom, Brussels Sprouts & Bacon Hash

Paula of bell’alimento shares a hash that you won’t want to miss.

Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is so extremely versatile. It’s great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe. I start buy using Brussels sprouts that have already been shaved for me – meaning they’re ready for me in the bag. It’s a convenience item for sure. If you don’t have that in your store, you can simply cut whole Brussels sprouts yourself or use your food processor. I’ve used baby portobello mushrooms for this recipe but any fresh variety will do. You start with a quick saute of the shrooms and sprouts with a few flavorful friends added to the mix that bring everything together. We’ll end the hash with a sunny side up egg. It’s also optional but recommended.

Roasted Mushrooms, Brussels Sprouts and Bacon Hash
Yield: 2-4 (depending on serving size)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
kosher salt/pepper
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional

Directions:
Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.

Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.

Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.

Top with optional sunny side up egg.

Mushroom Breakfast Burritos

Denise from Chez Us starts the day off with a mushroom kick with these fluffy, savory mushroom breakfast burritos – featuring sautéed spinach, eggs and queso fresco.

During the week, I like to have some quick go to recipes for breakfast tucked away in my recipe box.  Not sure about you, but starting the day off with a nutritious as well as filling breakfast is the only way to get me through a busy morning.  This recipe for Mushroom Breakfast Burritos has become a go-to recipe which we have often been enjoying.

For this recipe, I used a blending method when making this it.  I have to say I am becoming a huge fan this approach when cooking with mushrooms, as it is a great way to incorporate mushrooms into meals.  As well, I imagine it would be the perfect way to get your kids to eat mushrooms without them even knowing (Lenny had no idea, he thought I crumbled up sausage).

I kept the seasoning quick and easy. In addition to the mushrooms, some yellow onion and our favorite taco seasoning, was all that was needed to give this burrito the wow factor. The great thing about the breakfast burrito is that you can take it with you, think of it as breakfast on the go. My only tip, be sure to not over stuff the tortilla with filling before wrapping it up, or it could explode on you as you are dashing out the door.

 

Mushroom Breakfast Burritos

serves 4

Ingredients:

  • 20 medium cremini mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 3 tablespoons minced yellow onion
  • 2 teaspoons taco seasoning
  • 3 ounces spinach
  • 5 eggs
  • 1 tablespoon butter
  • queso fresco
  • 4 burrito sized tortillas
  • favorite salsa

Directions:

  1. Place the mushrooms into a food processor and finely chop.
  2. Heat the olive oil in a medium sized frying pan over medium heat.  Add the onion, stir and cook until soft, about 3 minutes
  3. Add the mushrooms, and cook for 5 minutes over medium low heat.
  4. Stir in the taco seasoning, then add the spinach.  Cook until lightly wilted, about 1 minute.
  5. Place the mixture into a bowl and set aside.
  6. Wipe out the frying pan.
  7. Whisk the eggs in a small bowl.
  8. Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms.
  9. Add the eggs, and cook until soft set.
  10. Heat the tortillas.
  11. Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco.
  12. Wrap up burrito style.
  13. If you are serving at home, just cut and plate, serving some salsa on the side.  If you will be    taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.