FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!
1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6 LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving
- Spray 9×13 baking dish with non-stick cooking spray.
- In a skillet over medium high heat, brown sausage and then drain fat.
- In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
- Place 1/8 of the mixture down the center of a tortilla.
- Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, flour and salt.
- Mix in half-and-half.
- Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
- When ready to bake, preheat the oven to 350°.
- Uncover dish and sprinkle remaining cheese over tortillas.
- Sprinkle the rest of the bacon bits over cheese.
- Cover with foil and bake for 35 minutes.
- Uncover dish and bake 10 minutes longer or until set and cheese is melted.
CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 425˚.
- Grease 6 six ounce ramekins.
- Place ramekins in a 13×9 baking dish.
- In a large bowl combine eggs and cream.
- Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
- Pour mixture evenly into ramekins.
- Place baking dish on center rack in the middle of the oven.
- Add 1 inch of boiling water to the baking dish.
- Bake for 30-35 minutes or until a knife inserted comes out clean.
- Remove ramekins from water and serve on plates.
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I LOVE egg dishes like omelets and quiches, but especially frittatas with their blend of savory sautéed vegetable fillings and fluffy eggs! Frittatas are EXTREMELY versatile and are good warm and cold, kind of like pizza.
One of the keys to a GREAT fritters is to saute’ your vegetables first. This will remove excess moisture so it is NOT released during baking which would make your frittata tough and watery.
MY FAVORITE FRITTATA formula serves 6-8
1 LARGE bunch green onions, sliced thin (a small diced shallot is good also)
10-12 button mushrooms, cleaned and sliced thin
2 carrots, cleaned and diced small (zuchinni is a good substitute)
1/2 cup halved grape tomatoes (optional)
1/2-3/4 cup fresh corn kernels (optional)
1/2 pound bacon, diced and cooked crisp (shredded chicken, pork or sausage are good choices also)
1/4 cup WHOLE milk
FRESH ground salt and pepper, to taste
3/4 cup grated Gruyere, Swiss, Provolone, Pepper Jack or Cheddar (whatever your favorite is)
1/4 cup basil pieces (thyme, cilantro or rosemary work great too depending on your flavor combos)
3 tablespoons butter
- Preheat oven 450°.
- In a 10 inch cast iron (or ovenproof skillet) melt butter.
- Add carrots and sauce 5-8 minutes until soft.
- Add corn and onions next, cooking 2 minutes more.
- Add mushrooms and tomatoes next, cooking 3-5 minutes more until moisture is removed from veggies.
- Cook off all moisture.
- In a mixing bowl whisk together all the eggs until well blended.
- Add milk and whisk again until well combined.
- Add basil or whatever herb you’re using along with salt and pepper to taste.
- Pour egg mixture over veggies and cook 2-3 minutes over medium heat, stirring with a spatula to create large waves – eggs should be just about cooked through on the bottom and a bit wet on top still.
- Sprinkle with your cheese choice and press gently into eggs.
Transfer to oven and cook 1-2 minutes until cheese is melted and golden.
- Let stand 10 minutes.
- Slice and serve.
What do you do with left over corned beef? Make HASH of course!
CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture. Cut yours according to your tastes.
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce
- Melt butter in a large skillet over medium high heat.
- Add onions, cooking a minute or two until translucent.
- Add corned beef and potatoes.
- Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
- Serve with poached or fried eggs.
BASIC OMELETTE serves 1
2 tablespoons water
Fresh ground salt and pepper, to taste
1 teaspoon butter
1/3-1/2 cup filling of your choice (bacon, diced ham, crumbled cooked sausage, onions, shallots, mushrooms, diced peppers, shredded cheddar or swiss cheese, etc…)
- Prepare all your filling ingredients before you begin cooking as the eggs will cook fairly fast.
- Whisk together eggs, water, salt and pepper in small bowl until WELL blended.
- Heat a 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot.
- Add butter and TILT pan to coat entire bottom.
- Pour in egg mixture. Your mixture should set almost immediately at edges.
- Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed until the surface thickens and there is no visible liquid remaining.
- Layer your filling on one side of the omelet.
- Fold omelet in half with turner.
- With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate.
- Serve immediately.
I found this recipe in an old Taste of Home magazine that I bought at a library book sale – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!
I did make a few changes to the original recipe. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!
Frittatas are one of the best vehicles for leftovers in my opinion. So many people make frittatas out to be their arch nemesis, but for me frittatas are the best way to clean out the refrigerator before grocery day. They really are fairly simple, it’s just about the right proportions, seasoning and NOT over baking.
There are 3 main things to remember when making a frittata and then a few more things to remember.
- The first is you need plenty of flavor, so if your leftovers are bland be sure to add extra seasoning that compliments your ingredients.
- The second is to make sure your ingredients don’t fight each other. For example, you don’t want to combine liver and onions with hot wing chicken.
- The third is to make sure your egg mixture is sufficient enough to cover your proteins and that your cheese choice compliments your proteins. I ABSOLUTELY recommend using a cast iron pan for ALL frittatas for an even bake.
- The most important thing to remember for a fluffy frittata is to use FULL fat dairy and cheese whether it’s milk or sour cream. The full fat makes for a richer custardy texture. I personally like a rich buttermilk. Adding anything less than full fat is like just adding water.
- If you’re not using leftovers, be sure to use FULLY cooked proteins and/or any vegetables (things like ham, tomatoes and mushrooms) that could release excess moisture while baking. tomatoes and mushrooms.
- Bake just until set, DO NOT OVER BAKE!
KITCHEN SINK FRITTATA serves 4-6
2 cups chopped proteins
1/2 cup chopped vegetables
6 LARGE eggs
1/4 cup of WHOLE milk
appropriate seasonings, to taste
3/4 cup grated cheese
2 tablespoons butter
- Preheat oven to 350° .
- Melt butter in cast iron pan.
- Whisk together the eggs, milk and seasonings.
- Mix together the proteins and vegetables.
- Stir in the majority of the cheese, reserving some for topping just before serving.
- Pour egg mixture over top making sure to cover everything.
- Bake for 20-30 minutes until JUST set.
- Top with remaining cheese and serve immediately.
for 4 servings**
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2-3 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce
- Preheat oven to 350°.
- Melt 1 tablespoon butter in the bottom of each ramekin. Make sure you swirl it around the sides too.
- Sprinkle your meat and onions into the ramekin.
- Sprinkle with hot sauce.
- Crack an egg into each ramekin.
- Salt & pepper.
- Bake for 8-10 minutes or until egg whites are just set.
- Top with cheese.
- Bake another 6-10 minutes or until eggs are set to desired doneness.
- With a spoon gently remove egg from cup onto plate or toast if desired.
NOTE: At home I use large individual ramekins for multiple eggs in the same bowl for just the two of us, but when camping or having company I use a muffin tin to make them all at once.
ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers
- Whisk together eggs, milk, salt and pepper.
- Spray four 8 ounce ramekins with non-stick cooking spray.
- In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
- Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
- Spoon into prepared ramekins.
- Top with remaining cheese.
- Dot with butter pieces.
- Refrigerate overnight.
- Preheat oven to 350°.
- Bake until set, about 30 minutes.
This combination is perfect together. I prepare all the ingredients before I begin. I then assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.
BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**
- Preheat oven to 375°.
- Spray ramekins with non-stick cooking spray.
- Fill bottom with your favorites.
- Whisk together the eggs, sour cream and milk.
- Pour over fillings.
- Bake 30 minutes or until cooked through.
- Let sit 5 minutes.
- Invert onto plate and enjoy.
**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.
NOTE: When using meats, make sure they are pre-cooked.
PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)
- Melt butter in a large skillet* over medium high heat.
- Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
- Brown well.
- Sprinkle cheese over top and fold in.
NOTE: Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.