Mommy Cafe

Vegetarian home cooking, kid tested and approved

Egg and Potato Bake

Tonight was a breakfast-for-dinner kind of night.  I saw a photo of an egg and bacon bake this afternoon, and it stuck in my head, making it impossible to want a more traditional dinner!  So when I got home I scoured the fridge and the freezer, hoping to find the right ingredients to make breakfast happen by dinnertime.  Success!

I used frozen breakfast potatoes and a red pepper since that is what I had on hand.  This would also be great with hash browns or fresh potatoes diced to your liking.  Green pepper would have been my first choice of pepper, but the red really pepped up the appearance (sorry, I forgot to take a picture!!).  Spinach would be a delicious addition.  Use what you have in your fridge or freezer, experiment, go crazy, and enjoy!

Prep time: 10 minutes    Cook time: 30 minutes    Approx. cost: $3 per serving (less if you’re using up what would otherwise go to waste!)

Egg and Potato Bake

  • 1/2 red or green pepper, diced
  • 1/4 onion, diced
  • 1/4 cup red or black beans
  • 1/4 cup fresh or frozen corn
  • 1 cup frozen breakfast potatoes
  • 3 oz cheddar cheese, grated
  • 4 eggs, beaten
  • salt and pepper to taste

Preheat oven to 350 degrees.

Saute the pepper and onion over high heat until the onion just starts to brown.  Set aside in a medium-sized casserole dish along with beans and corn.  In the same pan, fry the potatoes until they just start to brown.  Add the potatoes to the vegetables.  Add salt, pepper, and grated cheese and mix well.  Pour beaten eggs over the mixture, and bake for 30 minutes or until eggs are cooked through.

Serves 2

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December 7, 2010 Posted by | Recipes | , , | Leave a comment

Egg-n-Muffin Breakfast Sandwich

When I was young, my mom would make egg “McMuffins” for breakfast.  They were a humongous hit with me and my brother.  In fact, we both eat them fairly regularly to this day!

Egg-n-Muffin Breakfast Sandwich

I recently learned that eating protein at breakfast is beneficial for weight loss (thank you, Rachel Ray!).  According to MedicineNet, consuming protein in the morning keeps hunger at bay longer, therefore curbing the desire for that mid-morning snack. (http://www.medicinenet.com/script/main/art.asp?articlekey=50736).

Besides the health benefits of eating a high-protein egg sandwich, this is a quick and easy breakfast to make.  From start to finish, one sandwich takes less than a minute and a half.  And it’s portable!  Although I don’t recommend eating on the run, it’s bound to happen on occasion, and a breakfast sandwich is so much better than a bowl of cereal in those situations!

Prep and cook time: 1-1/2 minutes     Approximate cost: $0.75

Egg-n-Muffin Breakfast Sandwich

  • 1 egg
  • salt and pepper
  • 1 English muffin (preferably whole wheat)
  • 1 slice American cheese

Lightly spray a microwave-safe bowl with nonstick spray.  Beat egg in the bowl with salt and pepper to taste.  Toast English muffin.  Microwave the egg on high for 45 to 50 seconds.  Lay a slice of American cheese on the egg and microwave for another 10 to 15 seconds.  Place egg on toasted English muffin and serve.

Each sandwich serves 1.

November 17, 2010 Posted by | Recipes, Vegetarian | , , , | Leave a comment

Southwest Scramble

Breakfast is often such a rushed meal. There is always somewhere to be or something to do, so more often than not, breakfast is a bowl of cereal or an english muffin. This scrambled egg is so fast and easy to make that it leaves no excuse on those mornings when you have an extra five minutes! All the prep can be done the night before, although it only takes a few minutes to chop the veggies.

I’ve made this for guests and it has always been enjoyed. People seem to be more willing to try a meat-free meal at breakfast! This morning I made it and added some cubed, boiled potatoes (but forgot the beans). There are plenty of variations: add mushrooms or zucchini, vegetarian sausages, or fresh spinach.

Prep and cook time: 10 minutes      Approximate cost: $1.50 per person

Southwest Scramble

  • 1/2 each green and red bell peppers, diced
  • 1/4 onion, diced
  • 1/3 cup black beans
  • 5 eggs
  • 1 T cilantro
  • 1/2 T crushed red pepper
  • salt to taste
  • 1/2 cup pepper jack cheese
  • salsa

Lightly saute peppers, onions and beans in a medium-sized frying pan in 1 T olive oil. In a bowl, beat eggs with cilantro, pepper, and salt. Once the vegetables are just starting to become tender, add the egg mixture and stir frequently until the eggs are cooked through. Add cheese and remove from heat, stirring to combine. Serve with salsa on the side.

Serves 2

July 28, 2010 Posted by | Recipes, Vegetarian | , , , | Leave a comment