With Two Spoons

Summer Vegetable Breakfast Burritos

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Social distancing is making me yearn for our cabin weekend that we had last year.  In case you missed this recipe from last summer, here it is again!  It’s perfect to use up the zucchini that is growing like crazy in my garden this year!

Breakfast always brings out strong feelings in people.  Some folks can’t live without eating two minutes after getting out of bed.  Some people never eat breakfast and instead start with lunch.  I was always pretty meh about breakfast, but that’s when I thought breakfast was supposed to be sugary cereals (blech…).  These Summer Vegetable Breakfast Burritos have totally swayed me into the breakfast is important camp!  And they’re easy!

Summer Vegetable Breakfast Burritos on a plate

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Shakshuka (Whole30, Vegetarian, and How to Impress Your Date)

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The end of the Whole30 is near.  Just a few short days left.  Friday I will share with you what I’ve learned (and it’s a lot!), but for today, I will say the Whole30 has brought up a ton of eating/food/cooking conversations that have have got me thinking.  I’m a physician and while at work the other day, my college-aged scribes had been asking me about easy, college approved dinner recipes (preferably with leftovers) that would not break the bank.  Although I agreed to tackle that one (coming soon) I also got to thinking…how can these guys impress their dates?  (We didn’t actually TALK about this part of their lives at all-and I can feel them blushing as I write this, you never know when this advice will come in handy!)  Which then led me to remember how my own husband made me dinner while we were dating… which leads to Shakshuka (Whole30, Vegetarian, and How to Impress Your Date) and a few funny photos!

Whole30 Shakshuka in a cast iron pan photo

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Southwestern Frittata

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This is the frittata of my dreams.  Cheesy, packed with flavor and so, so easy, Southwestern Frittata is a keeper.

Southwestern Frittata

 

Drool alert!

Last weekend was our cabin blogging weekend.  Imagine, two of my besties, a ton of fresh ingredients, wine, a beautiful view and lots of imagination. And with no kids and no husbands to cook for, we had full artistic license!  SO MUCH FUN.  I’m so excited to share all of the new recipes we created, starting with this Southwestern Frittata!

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A Make It Your Own Breakfast Bake

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As much as I love to bake sweet treats, my own particular eating preferences lean heavily toward the savory. Give me a plate of salty carbohydrates any day over pastries and pies. This sentiment is most true at breakfast time. I can easily pass up the donuts and pancakes, but put a plate of bacon, eggs, and potato in front of me and I don’t stand a chance. Enter: the egg bake. The nemesis of my skinny jeans and my favorite breakfast indulgence. It’s a make ahead, one pan wonder with salty and cheesy carbs. When I got married, my mother and mother-in-law gave me a handwritten book filled with treasured family recipes. Included in that wonderful book is her basic egg bake, which I have made a thousand times and love, for it’s simple goodness and ease of adaptability to all tastes.

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The specific recipe below is her classic combination, a tried and true standby, with only a minor decrease in the amount of butter used in the hash brown crust. It requires minimal chopping and mixing, though I do recommend shredding your own cheese if you have the time.  The dish can be made ahead (fully baked) and gently reheated in a 200 degree oven in the morning, but truthfully it comes together so quickly that it’s not much of a chore to toss it together while sipping on some coffee in the quiet moments before your hungry crowd gathers. Try it as written, or mix it up with chicken sausage and sliced jalapeño, bacon and roasted red peppers with melty gobs of goat cheese mixed in, or leave out the meat and add in some onions, broccoli, and peppers for a vegetarian options. The possibilities really are endless.

Serve it with some good coffee and fresh fruit and you have a hearty breakfast that will feed a crowd!

More Breakfast Egg Bake Inspiration from around the web: 

A leek, ham, and cheese bake from Smitten Kitchen.

Naturally Ella‘s herb and grain filled version.

Giada gives us an Italian twist on the breakfast staple.

And for the more adventurous, Saveur’s Persian Herbed Frittatas.

What family breakfast traditions do you have? Leave us a comment on Instagram, Facebook, or Twitter and let us know!

Print

Basic Breakfast Egg Bake

A classic egg bake with cheese, hash browns, and diced ham.
Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author With Two Spoons (adapted from a family recipe!)

Ingredients

  • 16 ounces frozen hash browns
  • 1/4 cup of butter melted
  • 2 cups diced ham
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack or swiss cheese
  • 5 Eggs beaten with a pinch of salt
  • 1 Cup milk
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425 degrees. Place the frozen hash browns in a 9x13 pan and pour the melted butter over the potatoes.
  2. Bake until lightly browned.
  3. Decrease the oven heat to 350 degrees.
  4. Sprinkle the ham and cheese over the has browns.
  5. In a medium bowl, gently whisk together the eggs and milk until just combined.
  6. Pour the egg mixture over the cheese and hash browns.
  7. Bake at 350 degrees for 25-30 minutes. (Note: I like a crispy, slightly burned cheese layer so tend to bake mine on the longer side of 30 minutes.)