This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!
I joined a new blogging group called The Fantastical Food Fight and I’m excited to share my first post, but first a little about the food fight. Each month, we decide on a theme – it could be as simple as an ingredient or a specific type of food. Then all the participants share their recipe on the same day! Fun, right?! This month’s theme was deviled eggs. I’ve been eating a lot of hard-boiled eggs for breakfast lately…still trying to do the low carb thing (it’s not going well), so I knew I could whip something up with what I had on hand in the kitchen. I had all the ingredients to make BLTs…so why not combine them? It was amazing and we all inhaled them with dinner the other night.
So you want to know something crazy, after blogging for 7 years, I have never made traditional deviled eggs! I’m really shocked, but I definitely will be experimenting more and I can’t wait to see what all my fellow bloggers share in the blog hop below!
I’m always looking for recipes that made good leftovers and this one definitely did not disappoint! My husband and I actually think it tasted better the next day after it had a chance to sit in the fridge over night. This recipe for zucchini breakfast casserole is great for breakfast, brunch or dinner! I love that I was able to mix in a bunch of fresh veggies and herbs straight from the garden. I had a half of a loaf of country french bread leftover from making a french toast casserole earlier in the week and it was perfect way to use it up!
6 – 8 eggs (I used 8 since my eggs were on the smaller side)
1 cup ricotta cheese
1 cup fresh grated Parmesan cheese
1/4 tsp hot sauce
salt & fresh ground pepper
3 cups grated zucchini
1 1/2 cups chopped tomatoes, squeezed to remove the excess moisture
1/2 cup fresh basil, chopped
4 cups cubed day-old bread
olive oil
Preheat oven to 350 degrees. Generously grease a 9×13″ baking dish with olive oil and set aside.
In a large bowl, beat the eggs and then mix in the ricotta until smooth. Add in the Parmesan cheese and hot sauce. Season with salt and fresh ground pepper.
Add the tomatoes, zucchini and basil to the egg mixture. Moisten the cubes of bread with a little water and then squeeze out any excess water. Add the moistened bread crumbs to the egg mixture and stir well. Pour the mixture into the prepared baking dish and spread out the mixture evenly.
Bake for 30 minutes or until golden brown. If the casserole is not brown enough after 30 minutes, increase the heat to 425 and bake for an additional 5 to 10 minutes. Allow to cool for 10 minutes before serving. Enjoy!
Source: Simply Recipes
I was excited when I was asked to participate in another review of a cookbook – The MD Factor Diet. Perfect timing especially with the new year and everyone making resolutions – including myself! The book is written by Dr. Caroline J. Cederquist, who is an expert in the field of weight loss and metabolism. The book focuses on a proven diet for metabolism correction and healthy weight loss.
I know I’ve said “why is it so hard for me to lose weight?” After having my son, I dropped the pregnancy weight and then hit a plateau and tried numerous things. Dr. Cederquist found that after treating patients for twenty years, weight problems are not just about overeating or under-exercising – but metabolic changes. I definitely noticed the switch that flipped in my metabolism and it was harder and harder to lose weight. She calls this the MD Factor. Your metabolism changes when you gain belly weight for any reason, you have hormonal changes, and as you age. Makes sense!
The book is broken down into four parts –
For the recipe review, I decided to go with a breakfast frittata. It was a great excuse to use my new cast iron skillet too! I made a few modifications to the recipe just based on what I had in my pantry. I used shallots instead of onions and couldn’t find chicken sausage, so I had to substitute it with turkey breakfast sausage. The recipe below is directly from the book. The frittata was really good and my kids loved it! I’ll definitely be making again and trying out different types of veggies.
1 (10-ounce) package chopped, frozen spinach
spritz of olive oil
1 teaspoon olive oil
3 teaspoons raw onion, minced
4 fully cooked chicken sausage links, diced into small pieces
2 whole eggs
1 cup egg whites
1 cup cheese, reduced fat
Preheat the oven to 350 degrees F. Thaw spinach and drain the excess water. Spritz a pie pan with olive oil. In a small skillet over medium heat, heat the teaspoon of olive oil, then add in the onion, sauté until translucent, and set aside.
In a mixing bowl, beat the eggs and egg whites. To the eggs, add the onion, sausage, spinach, and cheese. Pour mixture into pie pan and bake for 20–30 minutes until the eggs set.
I’m excited to offer you the opportunity to win your own copy of The MD Factor Diet! Click on the link below to enter!
Check out the rest of the blog tour and the bloggers who are reviewing The MD Factor Diet book.
As you know we love breakfast for dinner. I had two frozen pie crusts and eggs that I needed to use, so quiche was the perfect solution. I made one with vegetables and the other with ham and cheese. I knew the kids would eat the ham and cheese one with no problem, but I wanted one with veggies. I used what was in the fridge, but you could use whatever your have laying around. They’re easy to reheat and could be frozen too.
