CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

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BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

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DEVILED EGGS WITH BACON & SCALLIONS

Time to eat eat up those colored Easter eggs up? Try this simple deviled egg recipe with bacon!!!

Deviled Eggs Recipe

Ingredients:

4 hard-cooked eggs, peeled
2 Tablespoons mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon seasoned salt
pepper
paprika
3 slices of bacon, cooked crisp and chopped 
scallions, chopped for garnish

Directions:

Slice eggs in half lengthwise.
Remove yolks and put in small bowl. Mash yolks with mayonnaise and dijon mustard.  Add salt and pepper to taste.  Pipe into egg white halves. and sprinkle with paprika and bacon pieces.  Chill.

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Roast tomato and goats cheese frittata

Another great idea for a quick and easy dinner or lunch, this frittata recipe can work as a blank canvas: I went for roast tomatoes, which I love, and goats cheese, which I also love and had to use up before it went bad, but you can use other types of cheese, vegetables and herbs (zucchini, feta and mint come to my mind right now, yum!). And as Jamie's tart, the frittata tastes great either hot

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