Category: BRUNCH

Oven Poached Eggs for Sunday Brunch

OVEN POACHED EGGS

2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Cook bacon until crisp.
  • Melt butter and coat entire inside of ramekin or muffin tin.
  • Break 1 egg (try not to break the yolk) in each ramekin or muffin slot.
  • salt and pepper.
  • Bake 8-10 minutes or until just set.
  • Top each egg with a slice of crumbled bacon and then grated cheddar cheese.
  • Bake another 3 minutes.
  • Serve with chilled juice and toast.

I use oven safe ramekins at home, but when we’re camping I use a cupcake tin.
final blog signature.

Freezer Food Friday Spinach Stuffed Manicotti

hosted by mjpuzzlemom

MJ over at MJPuzzlemom recently left me a comment which indirectly let me find this wonderful new meme that the she hosts, Freezer Food Friday. I’ll join in this week by recycling this great updated freezer recipe of mine for Spinach Stuffed Manicotti Shells.

1 1/2 pound ground beef
1 medium finely chopped onion
2 cloves garlic or 2 teaspoons minced jar garlic
1 box chopped frozen spinach (thawed & drained)
salt & pepper to taste
14.5 ounce can diced tomatoes
1 can Contadina tomato paste
10 ounces beef broth (I use granules and make my own)
2 tablespoons Classico sun-dried tomato peso
1/4 cup butter
2-8ounce shredded mozzarella cheese packages
1 box organic pasta Manicotti Shells (prepared al dente, very al dente)
  • Brown hamburger. Add garlic and onion about half way through. When the hamburger is browned, add spinach and heat through. Salt and pepper to taste. Drain off fat.
  • Mix all other ingredients together except the shells and cheese and bring to a simmering boil. Add one third of the sauce to the meat mixture.
  • Stuff the shells with the meat mixture. Continue until all shells are full. This recipe serves 4, but at this point since there are just 2 of us I try to think ahead and prep meals to freeze for easy cooking on the nights we’re busy with appointments, but still need a home cooked meal. This Manicotti recipe is great for that. The shells come in a box with 2 layers of plastic protectors. I make sure to save one to protect the shells I’m going to freeze. I prepare the recipe like normal, but split it in half before baking and freeze half. As you can see it all slips easily into a gallon size ziploc bag. After removing everything, I roll the bag up and stick in the freezer door until the next time I prep the whole recipe.
  • In a small greased casserole layer some sauce on bottom. Lay in half the shells, pour more sauce over top reserving half the sauce for the freezer. Put that sauce in a quart size ziploc. Top with the cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove fol and return to oven for an additional 20 minutes.
  • In the gallon sized ziploc bag slide the extra tray of shells into it. Slide the bag of sauce on top of that as well as the second bag of mozzarella cheese. Zip shut and freeze. You now have a home cooked meal for another night.

~*~Favorite Ingredient Friday – Individual Oven Omelettes~*~


Ingredients are per person:
2 eggs
1 ounce heavy cream
salt and pepper to taste
1/2 teaspoon baking soda
PURE
1/3 cup finely diced ham, sausage or crumbled bacon
1 slice cheddar cheese, the size of a single layer over the meat
1/4 cup shredded cheddar or jack cheese


Using oven proof Pyrex dishes generously spray them with PURE. In the bottom of each one, layer the meat, slice of cheese and salt & pepper.

Whisk together the eggs and cream and then add the baking powder and whisk until smooth. You can whisk all the portions together and then proportion them out after. It just makes it less of a mess and hassle ~ especially if you’re preparing for a large number of people.

Pour equal amounts into each dish and top with shredded cheese. Place them all on a cookie sheet and bake for a total of 25 minutes or more as needed until centers don’t jiggle and edges are golden brown. Check after 10 minutes and adjust oven temp if necessary. You want the centers to quit jiggling about the same time the edges turn brown. The pictures above in the oven were taken at 10 minutes, 20 minutes and 25 minutes. As you can see, they become like little souffle’s.