Category Archives: Eggs

Sausage And Sweet Potato Scramble

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My husband and I recently went on an impromptu trip to Asheville, North Carolina (in my opinion a dining mecca) and intended on having breakfast at Tupelo Honey Cafe. When we got there, we were told they were closed a few days for some remodeling, and were directed upstairs to The Early Girl Eatery. It didn’t look like much, and I was heartbroken to not be having breakfast at my first chosen location, so imagine my delight when I saw this tasty treat on the menu! I scarfed down every last bit and was hoping that hubby wouldn’t eat all of his so I could finish his plate as well! Sad to say, I only got the portion I ordered! When I came back home, I knew I had to make this, and did several times for breakfast and even once for dinner!photo-2

A family sized meal:

  • 1 lb bulk breakfast sausage (Jimmy Dean and the like)
  • 6 slices cooked, diced bacon
  • 2 large sweet potatoes, peeled and roughly diced
  • 3 diced green onions
  • 4 oz sliced mushrooms, shiitake or cremini
  • 10 eggs

Place sweet potatoes in a large sauce pan, cover with water and bring to a boil. Reduce heat and simmer 10 minutes.

Meanwhile, in a large skillet, cook and crumble sausage over medium heat. Add mushrooms and onions and cook until mushrooms are soft. (For a more healthful alternative, drain fat from the sausage, remove from skillet and cook mushrooms and onions in a few teaspoons of olive oil, then add sausage back to the skillet.)

When potatoes are soft enough to pierce with a fork, drain and let cool for 2 to 3 minutes then add to skillet with sausage. Stir in bacon. Scramble up eggs in a mixing bowl, season with salt and pepper, and add to skillet. Allow to firm up a bit before stirring or you’ll have minced eggs instead of nice big chunks! Serve with your favorite breakfast sides!

“Man Approved” Quiche

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Real men do eat quiche! Especially when it’s loaded with bacon, onions, mushrooms, asparagus, and cheese! Since it was the day before Thanksgiving, I wanted to cook something light, and not spend too long in the kitchen since I would be cooking for hours the next day. This recipe uses refrigerated pie crust, so it’s very easy to prepare. Just serve with a pre-washed salad blend from the store, and you’ve got tasty meal!

  • 1 medium red onion, thinly sliced
  • 3/4 cup asparagus, cut into 1 inch pieces, rough ends removed
  • 4 oz mushrooms, sliced
  • 5 slices cooked bacon, crumbled
  • 2 tbsp olive oil
  • 1 tsp salt
  • pepper
  • 1 9 inch refrigerated pie crust
  • 3 eggs
  • 1 cup half & half
  • 1 1/2 cup shredded swiss cheese
  • dash nutmeg (optional)

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and salt and cook, stirring occasionally, until onions are nicely browned, about 20 minutes.

While onions cook, unroll pie crust into a greased 9 inch pie plate or flan dish. Pierce dough with a fork in several places in the bottom and sides to keep crust from bubbling up while baking. Place in oven and bake 10 minutes.

Stir in asparagus and mushrooms with onions, and cook until asparagus is slightly softened, then stir in bacon, and simmer 5 minutes. In a medium mixing bowl, whisk eggs until well beaten, then whisk in half & half. Add a sprinkle of salt, about 2 turns of a pepper grinder, and nutmeg (if desired).

Sprinkle half of the cheese on top of the baked crust, then spoon veggies evenly on top, the sprinkle with remaining cheese. Pour egg mixture evenly over cheese and veggies. Bake for 30 minutes, until browned, and center is set. Let stand 10 minutes before slicing. Enjoy! (We sure did! :))