Omelet Breakfast Bites ~and Tuesday's Tips of the Day

Omelet Breakfast Bites

36 tator tots or potato crispy crowns

6 eggs

3 tbsp. milk

freshly ground nutmeg

Diced Ham

Chopped Red and Green Peppers

Minced Yellow Onion

Chopped Fresh Spinach

Chopped Fresh Mushrooms

Preheat oven to 400 degrees. Generously grease muffin tin.

Place 3 tator tots or potato crispy crowns in each cup.

Tuesday's tip:  When we made these in my foods class, students used a cooking spray.

The breakfast bites were difficult to remove and the pans were difficult to wash.

Here, I am using plenty of shortening to grease the pan.

Flatten potato tots or crowns in bottom of muffin cups.

Bake at for 8- 10 minutes.

Tuesday's tip: I used my Pampered Chef Tart Shaper.

Or you may use the bottom of a small glass.

While potato crusts are baking,

prepare the rest of your ingredients.

When potatos are done, remove from oven 

and reduce the temperature to 350 degrees.

Peppers, Onions, Spinach, Ham and Cheese.

Use whatever omelet ingredients you have in your refrigerator.

Tuesday's Tip: For ease in food preparation, 

use small sauce dishes for individual ingredients.

Whisk together eggs, milk and freshly ground nutmeg.

Tuesday's Tip: Other online recipes call for 8 eggs and 1/4 cup milk.

We found that the muffin cups overflowed, 

which contributed to our problem of getting them out of the pan in one piece.

Fill cups with desired ingredients.

You can individualize these according to tastes.

Pour in egg/milk mixture.

Top with shredded cheddar.

Bake for 20-25 minutes.

Rim with a table knife and remove from the pan.

Tuesday's Tip:

Make a full batch and freeze the leftovers.

Later, you can zap them in your microwave 

for just a couple of minutes for a quick breakfast to go.

I placed them in a plastic container with waxed paper between the layers.

Slowcooker Loaded Baked Potato Soup

Loaded Baked Potato Soup

6 large potatoes

1 large onion

4 cups chicken stock

2 cloves garlic

1/4 cup butter

2 tsp. salt

1 tsp. pepper

1 cup half and half cream

1 cup shredded sharp cheddar cheese

1/4 cup fresh chives

8 slices bacon

sour cream

shredded cheddar

Peel potatoes and cut in 1/2 inch cubes.

Chop onions and mince the garlic.

Fry the bacon until crisp and crumble.

Combine the first seven ingredients in your slowcooker.

Cook on high for four hours.

Mash potatoes.

Stir in the half and half cream, the cheese and chives.

Garnish with sour cream, bacon and shredded cheddar.

Tuesday Tip of the Day~ Wax Paper Bags...For Free

When making potato wedges on the grill,

the potato pieces need to be coated with 

olive oil, fresh herbs, and seasoning.

Well, inside a box of cereal, there is a very sturdy wax paper bag.

I save the bags from empty boxes of unsweetened cereal, 

like Cheerios and Rice Krispies.

They come in handy for a lot of things...

like crushing crackers for a crumb crust,

protecting a small bowl when melting butter in the microwave,

or shaking vegetables with oil and seasoning.

Economical, practical, frugal, disposable...

(after all, it's going to the landfill, either way!)

If you are interested in revisiting my post for Potato Wedges on the Grill,

click here.

Reduce, Reuse, Recycle

Corned Beef Hash

Corned Beef Hash

St. Patricks Day is now behind us. 

Your supermarket is probably running a special on corned beef brisket.

Purchase a roast that is large enough to have corned beef and cabbage,

and to make corned beef hash for brunch this weekend.

2 cups corned beef, cut into strips

(be sure to cut across the grain)

Peel and dice 2 to 3 potatoes.

1 medium onion, minced

Drizzle olive oil around the pan.

Melt 2 tbsp. butter.

Cook potatoes until they start to soften and become browned.

Add onion and corned beef.

Cover and cook over medium heat.

Turn and cook until tender and golden brown.

Salt and pepper to taste.

Serve with eggs over-easy.

Hasselback Potatoes

 

Hasselback Potatoes

Prepare as many pototoes as the family can eat, 1-2 per person.

Peel or scrub thoroughly.

Cut them in thin slices 2/3 of the way through.

Brush with olive oil and sprinkle with course salt.

Place them in the oven next to the meat loaf (or roast).

If the potatoes are not too large, 

they should be ready when the meatloaf is ready.

If you missed the recipe for Danish Meatloaf,

click here.