How To Make Freezer-Friendly Breakfast Sandwiches | Meal Prep
Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and you can easily scale up or down.
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Ingredients for Freezer Breakfast Sandwiches:
►8 large eggs
►1/4 cup milk
►1 Tbsp sour cream (or plain Greek yogurt)
►1/2 tsp sea salt (or to taste)
►1/4 tsp black pepper
►1/2 cup mozzarella, shredded or your favorite cheese
►6 English Muffins
►2 Tbsp butter, plus more to grease the pan
►6 Slices of Monterey Jack Cheese, or your favorite cheese
►12 slices of Black Forest Ham, or your favorite deli meat
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How to Make Nancy Fuller’s Kitchen Sink Frittata | Farmhouse Rules | Food Network
Nancy's Frittata makes delectable use of leftover vegetables and steak!
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Farmhouse Rules is a lifestyle and cooking show centered on Nancy Fuller's kitchen and the Hudson Valley farming community that supplies it. Nancy is a warm, loving mother of six and grandmother to 13, and a no-nonsense owner of a multimillion-dollar business she runs with her husband. Follow Nancy as she gathers the best the land has to offer and feeds her friends and family classic, farm-fresh meals.
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Kitchen Sink Frittata
Recipe courtesy of Nancy Fuller
Total: 25 min
Active: 10 min
Yield: 1 to 2 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1/2 cup leftover sauteed sliced onions
4 ounces leftover cooked steak, cut into bite-size pieces
1/4 cup roasted red pepper strips
3 to 4 stalks leftover cooked asparagus, cut into 1-inch pieces
2 tablespoons milk
5 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded cheese, such as sharp Cheddar, fontina, Gruyere or Monterey Jack
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.
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How to Make Nancy Fuller’s Kitchen Sink Frittata | Farmhouse Rules | Food Network
Pinewood Kitchen & Mercantile - Steak & Asparagus Stir Fry
Mee McCormick whips up a batch of her healthy Steak & Asparagus Stir Fry during Today in Nashville airing weekdays at 11am on WSMV-TV and streaming live at todayinnashville.com
Creamy Leftover Turkey Stew
This creamy leftover turkey stew is the best thing to ever happen to your Thanksgiving turkey leftovers! It’s incredibly easy to make and so delicious I doubt anyone can stop at a single bowl. Full recipe here:
Fresh Asparagus and Egg Galette
THIS FRESH ASPARAGUS AND EGG GALETTE WILL NOURISH YOUR CREW AND EARN YOU APPLAUSE WITH ITS BUTTERY EINKORN CRUST, GREEN ONIONS, AND DUBLINER CHEESE.
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Potato & Asparagus Quiche (with My Mom for Mother's Day!)
If you're in need of the perfect brunch quiche, this is your recipe! This potato and asparagus quiche is so rich and creamy with a flaky crust. The secret to the creaminess is the added cream cheese, and to keep it easy, the use of puff pastry as a crust!
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------------------------------
Skip ahead:
0:00 Intro
1:56 Getting the puff pastry dough ready
5:49 Chopping onion and potato
7:58 Mixing together the asparagus and egg mixture
10:42 Filling the crust
13:29 Tasting the quiche
INGREDIENTS
- 1 sheet (approx. 14 oz) puff pastry, thawed in the refrigerator overnight
- 1/2 medium onion, chopped
- 1 medium russet potato, peeled and chopped (about 5 oz)
- 1 tbsp olive oil
- 8 oz asparagus, chopped
- 4 large eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 tbsp cornstarch
- 4 oz cream cheese
- 3/4 cup cooked ground sausage
- 1/2 cup grated Parmesan cheese
- 3/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
- Preheat the oven to 400°F.
- Unfold the cold puff pastry onto a lightly floured surface. Roll the pastry out just enough to flatten the creases from the folds. Lay the pastry into a 9-inch pie dish, allowing the pastry to fall into the corners of the dish and over the rim. Cut off any excess pastry and poke holes with a fork all over the pastry bottom and sides. Lay a piece of parchment on top of the pastry and set another pie dish on the parchment, pressing against the pastry. Bake in the preheated oven until the pastry is golden and puffed, 20 minutes. Remove the pie dish and parchment and continue to bake the shell until the inside is dry and golden, 5-10 minutes. If the inside puffs up, press it down with the extra pie dish once baked. Once baked, remove from the oven and set aside while preparing the filling.
- Add the chopped onion and potatoes to a parchment-lined sheet pan. Drizzle with olive oil and toss the vegetables to coat them. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Bake in the preheated 400°F oven until the potatoes are slightly tender, 12-15 minutes. Once the potatoes are slightly tender, add the chopped asparagus and return to the oven to bake until the asparagus is crisp-tender, 8 -10 minutes. Once the vegetables are roasted, remove them from the oven and set them aside to cool.
- Decrease the oven temperature to 375°F.
- In a large mixing bowl or blender container, combine the eggs, milk, heavy cream, cornstarch, cream cheese, salt, and pepper. Using an immersion blender or countertop blender, blend until the mixture is smooth with the cream cheese incorporated.
- Lay the roasted vegetables into the baked pastry shell. Sprinkle with the cooked sausage and Parmesan cheese. Pour in the custard filling. Set the prepared quiche on top of a parchment-lined baking sheet and bake in the 375°F oven until the middle just slightly jiggles and the edges are set, 30-35 minutes. Once baked, remove the quiche from the oven and allow it to rest for 10 minutes before slicing.
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