Archive for ‘breakfast’

October 24, 2014

Breakfast Bowls

This site’s on a roll. http://www.budgetbytes.com/2013/06/country-breakfast-bowls-freezable/ Here’s how we’ll switch it to be Stage 1-Friendly, and as available for Elliot (GFCF) as possible.

Ingredients

3 lbs. russet potatoes
1 Tbsp olive oil (plus enough to cook eggs)
1 tsp smoked paprika cumin
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter (we cook our eggs w/ oil so they’re casein-free in case the little guy decides to try some)
1½ cups salsa (optional, won’t do with the Stage 1 kiddo)
1½ cups shredded cheddar cheese

Instructions

Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Scramble eggs in large skillet over med-low heat until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To assemble bowls, divide the roasted potatoes between 5 bowls (no way are we getting leftovers – ha!). Add salsa to the bowls of those who want it (not Feingold Stage 1). Divide the scrambled eggs among the bowls and then top with about ¼ cup of shredded cheese for those who can have dairy (or add Daiya on Elliot’s).

Variation: Dice ham to add in the eggs as well. We know Elliot gets closest to eating eggs that way, plus it would make it more of a full meal.

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September 13, 2011

Loaded Potato Frittata

Ingredients

6 slices turkey bacon
4 medium Russet potatoes
8 eggs
1/2 cup milk
1/4 cup sour cream
Salt and pepper
1 1/2 cup shredded cheddar cheese
1 bunch green onions, sliced

Side ideas: Clementine oranges, apple slices, bananas, cantaloupe wedges

Directions

Preheat oven to 350.
Cook the turkey bacon (or regular bacon if you prefer) in the cast iron skillet.)
Remove the bacon from the skillet and then saute the potatoes in the bacon grease for 5 to 7 minutes, or until begin to soften.
In a mixing bowl, whisk together the eggs, milk and sour cream. Add a little salt and pepper and whisk that in too.
Once the potatoes have softened some, pour the egg mixture over top and let cook on the stovetop for about 3 minutes, or until you see the eggs along the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs in the middle have set.
Add the shredded cheese to the top and then bake for another 5 minutes. Be sure to use a heavy duty oven mitt, as the handle will be hot, hot, hot!
Once the cheese is melted, remove the skillet from the oven. Let cool slightly before slicing.
Slice and serve topped with green onion slices and a side of fresh fruit.

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