SPAGHETTI CARBONARA

http://www.gimmesomeoven.com/spaghetti-carbonara/#_a5y_p=2052284

YIELD: 6-8 CUPS

SPAGHETTI CARBONARA

One of my all-time favorite recipes - Spaghetti Carbonara! Everyone loves the classic eggs and bacon pasta, ready to go in less than 30 minutes!

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS

INGREDIENTS:

• 1 lb. spaghetti
• 1/2 large onion, diced (about 1 cup)
• 1/2 lb. bacon (regular or turkey bacon), diced
• 5 eggs
• 1/4 cup milk
• 1/4 cup parmesan (or more)
• 1 tsp. freshly ground black pepper
• olive oil

DIRECTIONS:

Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbsp. salt - this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbsp. of oil in a large skillet over medium-heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon, you will not need to add oil initially, and you may actually need to drain some grease before the next step.) Then add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.

In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. Then while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.) Then add in the bacon and eggs mixture and toss until mixed.

Feel free to garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.

Recipe from my friend, Joni.

DIFFICULTY: EASY INGREDIENTS: BACON, EGGS, MILK, ONION, PARMESAN, SPAGHETTI

BLACK BEAN AND AVOCADO BREAKFAST BURRITOS

http://www.gimmesomeoven.com/black-bean-and-avocado-breakfast-burritos/

YIELD: 2 BREAKFAST BURRITOS

BLACK BEAN AND AVOCADO BREAKFAST BURRITOS

A quick and easy high-protein breakfast.

PREP: 15 MINS TOTAL: 15 MINS

INGREDIENTS:

BREAKFAST BURRITO INGREDIENTS:

• 2 small tortillas
• 4 eggs, scrambled
• 1 avocado, diced or sliced
• 1/4 cup shredded cheddar cheese
• seasoned black beans (recipe below)
• (optional) salsa

BLACK BEANS INGREDIENTS:

• 2 tsp. olive oil
• 1/4 cup chopped red onion
• 1/4 cup diced red bell pepper (optional)
• 1 clove garlic, minced
• 1 (15 oz.) can black beans
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1/4 tsp. cumin
• 1/4 cup chopped fresh cilantro
• juice of half a lime
• salt and pepper

DIRECTIONS:

TO MAKE THE BREAKFAST BURRITOS:

Lay the tortillas flat on a serving dish. Layer scrambled eggs, cheese, avocado and black beans down the center of the tortillas, then roll to close. Serve warm.

TO MAKE THE BLACK BEANS:

Heat oil in a saucepan over medium-high heat. Add the onion and bell pepper and saute for 5 minutes until the onion is soft and translucent. Add garlic and cook for an additional minute. Then add the black beans, chili powder, oregano, and cumin, and stir to combine. Bring to a simmer, then reduce heat to medium-low and let cook for an additional 5 minutes. Remove from heat and stir in fresh cilantro and lime juice, then season with a generous pinch (or two) of salt and pepper.

DIFFICULTY: EASY INGREDIENTS: AVOCADO, BLACK BEANS, CHEDDAR CHEESE, CHILI POWDER, CILANTRO,CUMIN, EGGS, LIME JUICE, OREGANO, RED BELL PEPPER, RED ONION, SALSA, TORTILLAS

Sausage, Egg and Cheese Tater Tot Breakfast Casserole

Sausage, Egg and Cheese Tater Tot Breakfast Casserole

 

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Serves: serves 8-10

Ingredients:

• 16 oz. pork breakfast sausage, browned and cooked through
• 10 eggs, lightly beaten
• 2½ cups milk
• 2 tsp dry mustard
• 1 tsp salt
• 6 cups day-old bread, cubed (about 1 large French Bread loaf)
• 3 cups sharp cheddar cheese, grated
• ½ tsp black pepper
• 4 cups frozen tater tots

Optional Toppings:

• sliced green onions
• sour cream
• hot sauce

Instructions:

Prepare the NIGHT BEFORE serving. (See Notes for preparing same day)

1. Lightly spray a 9"x13"x2" casserole pan with non stick spray.
2. Whisk together the eggs, milk, dry mustard and salt until combined, set aside.
3. Fill the bottom of the casserole dish with half of the crusty bread. Then top with half of the cooked sausage and half of the cheese. Sprinkle with half of the black pepper. Repeat with the remaining bread, sausage, cheese and pepper.
4. Pour the egg mixture all over the casserole dish. Cover and place in fridge for 8 hours.
5. In the morning preheat the oven to 325 degrees F.
6. Top the casserole with the tater tots in an even layer and bake for 60 to 70 minutes or until the center of the casserole is set.
7. Let sit for 10 minutes before cutting. Serve with the optional toppings if desired. Enjoy!

Notes from Shawn:

If you want to make this casserole without the overnight directions, use fresh bread instead of crusty bread. Allow it to sit for 10-15 minutes to soak up the egg mixture before topping with tater tots and baking.

http://www.iwashyoudry.com/2014/02/26/sausage-egg-cheese-tater-tot-breakfast-casserole/

PIZZA FRITTATA

PIZZA FRITTATA

 

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PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

All of the most delicious elements of a freshly baked pizza in a simple-to-make frittata. Leave off the pepperoni for vegetarian options, or replace pesto for marinara for an even more sophisticated breakfast indulgence.

Author: Minimalist Baker

Serves: 4-5

INGREDIENTS

• 5 eggs + splash of water
• salt and pepper to taste
• 1/4 cup ea. onion and broccoli, chopped
• large handful spinach
• 5-6 tablespoons tomato or marinara sauce
• sprinkle of mozzarella and parmesan cheese (optional)
• 3-4 slices uncured pepperoni

INSTRUCTIONS

1. Preheat oven to low broil.
2. Place oven-safe medium skillet over medium heat on stovetop.
3. Whisk eggs and water in medium bowl, then add salt and pepper and set aside.
4. Once skillet is hot, saute broccoli and onion for a few minutes and season with salt and pepper. Throw in spinach and saute for an additional minute.
5. Pour eggs over veggies and stir a few times to incorporate the mixture. Then place lid on to allow to steam for a minute or two.
6. Next add spoonfuls of marinara, sprinkle on cheese and add pepperoni. Put under broiler (without lid) and cook for 3-5 minutes. Remove carefully with oven mitt.
7. Serve immediately plain or with toast or fruit, and top with additional cheese, red pepper flake or fresh parsley.

NUTRITION INFORMATION

Serving size: 1 slice Calories: 80 Fat: 5.3 g Saturated fat: 1.8 g Carbohydrates: 1.8 g Sugar: 1.1 g Protein: 6.2 g

http://minimalistbaker.com/pizza-frittata/

GREEK YOGURT EGG SALAD SANDWICH

GREEK YOGURT EGG SALAD SANDWICH

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield4 servings

Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes - and it doesn’t taste healthy at all!

INGREDIENTS

• 8 large eggs
• 2/3 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 1 avocado, halved, seeded, peeled and thinly sliced, for serving

INSTRUCTIONS

• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
• Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
  

http://damndelicious.net/2013/02/17/greek-yogurt-egg-salad-sandwich-sundaysupper/

SPICY CHICKEN FRIED RICE

SPICY CHICKEN FRIED RICE

Delicious chicken fried rice gets a spicy kick with the addition of sriracha!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tablespoons soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 2 cups shredded cooked chicken
• 2 Tablespoons sriracha, or more/less to taste
• 1/2 tsp. toasted sesame oil, or more to taste

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Scrape down and rinse the pan, if needed.

Return pan to heat. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the chicken and eggs, and stir to combine. Add the sesame oil and sriracha, and stir to combine. Remove from heat.

Serve warm.

DIFFICULTY: EASY INGREDIENTS: BUTTER, CARROTS, CHICKEN, EGGS, GARLIC, GREEN ONIONS, ONION,OYSTER SAUCE, PEAS, RICE, SIRACHA, SOY SAUCE, TOASTED SESAME OIL

http://www.gimmesomeoven.com/spicy-chicken-fried-rice-recipe/