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Goats, gripes, and grasping for greatness
Egg recipe for fast breakfast 
3rd-Sep-2012 04:08 pm
Evil-hooray!
While my Kashi Go Lean has been... ok... as a breakfast cereal, I'm interested in adding more protein to my breakfast. Achaosofkittens has been making egg pies for a while, but that's too much work for me. I'm all about lazy easy cooking and easy breakfast preparations during the work-week.

Personal trainer Brandie of Natural, Balanced, Strong (www.nbsfit.com) out of Portland posted a recipe for an "egg bake" that I could make once on the weekend and then munch on all week. It interested me both for the ease of creation and for the implied variability within parameters. Once I discovered that quinoa is actually sold by Food Lion out here in the sticks, I had no excuse not to try it.



I admit that I was tempted to mess with this recipe right from the start, most specifically by adding bacon. But I decided that being a lazy chef was enough of "messing with it" to start, and that I might actually enjoy the vegetarian version just fine as it is. So the only real changes were not separating the eggs, and avoiding the garlic completely.

8 eggs (Me? separate an egg if I don't have to? Not a chance!)
1 box frozen chopped brick-o-spinach (defrosted and squeezed of extra water)
1 1/4 cups skim milk
1/2 cups quinoa (properly rinsed per directions)
1/2 tsp pepper (yes, I put that in)
1/2 tsp salt
1/4 tsp McCormick thyme (I didn't want to leave it out, but wasn't sure I wanted that much...)
and an unsalted-butter-smeared paper towel to grease the 8x8 pan

So far, the only note I have is that "jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer" did damnall for actually making the quinoa settle. It was still suspended everywhichway in the mixture. ::shrug:: It also didn't end up cooking completely - it was a little crunchy when I took everything out. I wonder if it will finish cooking as it cools?

Initial impression of the corner cut-while-hot taste-test is that it is pretty good! I will have to see how it goes for breakfast tomorrow.
Comments 
3rd-Sep-2012 11:36 pm (UTC)
Sounds nice! My go-to a.m. protein source is egg scrambled with jarred (tomatillo) salsa verde mixed in.
4th-Sep-2012 12:38 am (UTC)
I'm a bland food person, so I'll take my scrambled egg sans poison, thanks. ::grin:: I'm sure the salsa keeps it from being too boring for you (and my husband, and most of the normal world).
4th-Sep-2012 04:39 am (UTC)
I've done something similar, but without the grain. I'll mix up a batch of eggs, sour cream, shredded cheese, precooked onions, yellow, orange and red bell peppers, sometimes broccoli (if I've cooked any recently). Then I'll put small sausage patties in the bottom of a muffin tin, fill 2/3 with egg mix and bake for 25ish minutes. Take them out and let cool, then wrap each in plastic wrap and put them all in a ziplock bag in the freezer. They keep well for about 2 months. When you take them out, they need to be microwaved for about a minute. Great for breakfast or snack. Hrmmm... need to make up a batch...
4th-Sep-2012 03:03 pm (UTC)
I like the idea of using sausage patties as a kind of pie crust. I wonder how that might do if I used sausage crumbles for the entire 8x8 pan?
5th-Sep-2012 01:06 am (UTC)
I've used sausage crumbles in the past, and they work okay. They need to be packed down really well with care taken when the egg mix is poured in so they don't start to float up.
4th-Sep-2012 12:14 pm (UTC)
that sounds like an interesting dish - I might try it for next time it's my turn for breakfast at the office..
4th-Sep-2012 12:33 pm (UTC)
Depending on how many people you are feeding, you might try doing a couple of variations at the same time. Do one with mushrooms, one with bacon, etc...
12th-Sep-2012 07:53 pm (UTC)
It was a hit this morning :) I also used 8 eggs, dried thyme, extra garlic, whole milk, fresh baby spinach, and I substituted a provolone/mozzarella blend for the parmesan (I only like parmesan on certain things - I find it overpowering in an unpleasant way). I served it alongside a broccoli/onion quiche and a bacon/spinach/onion quiche (and muffins and fruit salad and pumpkin trifle).

Thank you for the inspiration!
13th-Sep-2012 04:31 am (UTC)
You're quite welcome! I'm glad it was a hit, and I'm very glad that you are the kind of chef who can take risks to suit your own tastes. Yay for experimentation.
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