EGGS AND GREENS BREAKFAST DISH
Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.
Provided by Dorinda Medley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 4.2 g, Cholesterol 401.7 mg, Fat 26.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 483.5 mg, Sugar 1.5 g
BREAKFAST TART WITH PANCETTA AND GREEN ONIONS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Special equipment: 9-inch tart pan with removable base
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
- Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
- In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
- In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
- Cut the tart into wedges and serve warm or at room temperature.
- Cook's Note: The tart can also be made using a 10-inch tart pan. Roll out the dough to an 11-inch diameter circle before placing it in the pan. Bake the filled tart for about 23 minutes until the filling is set.
GREENS AND GRAINS SCRAMBLE
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Provided by Megan Gordon
Categories Egg Leafy Green Breakfast Brunch Sauté Vegetarian Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2, heartily
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
- Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
- Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
EGGS, CHEESE, GREEN CHILES, AND SOUR CREAM BAKE
This is a yummy egg dish that I created. It's perfect for anything from breakfast in bed for two to brunch for four. The sour cream is the key - it keeps the eggs moist, unlike many baked egg dishes that tend to be a bit dry. It's also fast and easy, with very little clean up! I like to use Mexican shredded cheese, but any cheese would probably be fine.
Provided by Helping Hands
Categories Breakfast
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Spray or grease small baking dish. Line bottom of dish with green chiles and spread evenly. Cover green chiles with shredded cheese and spread evenly.
- Beat eggs with sour cream, using a fork. Add hot sauce and salt and pepper to taste, and mix well.
- Pour into baking dish. Sprinkle with bacon bits and additional shredded cheese.
- Bake in 350 oven for 30 minutes, or until eggs are set.
Nutrition Facts : Calories 271, Fat 18.7, SaturatedFat 7, Cholesterol 642.4, Sodium 891.4, Carbohydrate 4.8, Fiber 0.7, Sugar 3, Protein 19.9
EGGS AND GREENS BREAKFAST DISH
Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.
Provided by Dorinda Medley
Categories Breakfast Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 4.2 g, Cholesterol 401.7 mg, Fat 26.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 483.5 mg, Sugar 1.5 g
FRIED EGGS WITH GREENS AND MUSHROOMS
Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with toast or polenta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
- Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
- Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.
GREEN CHILI AND EGG BREAKFAST CASSEROLE
This is easy to make and has a lot of flavor. It goes well with fresh salsa or pico de gallo. This was recently served at an office breakfast and everyone loved it. You should bake this dish only as long as it takes for the casserole to become firm, but remove it from the oven before the top of the casserole turns brown.
Provided by BzyBee
Categories Breakfast
Time 1h
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Prepare a 2 quart rectangular baking dish by spraying it with a non-stick cooking spray.
- Break the eggs into a large stainless steel mixing bowl and whisk until eggs are light and fluffy. Stir in remaining ingredients and blend thoroughly. Pour mixture into the baking dish, place dish into oven, and bake for 50 minutes or until center is firm.
- Allow the dish to cool for 10 minutes before serving.
Nutrition Facts : Calories 299.1, Fat 18.3, SaturatedFat 9.5, Cholesterol 302.5, Sodium 808.3, Carbohydrate 9.9, Fiber 0.8, Sugar 0.8, Protein 23
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