MONDAY MORNING RECIPE POST - SAUSAGE, SPINACH AND MUSHROOM BITES - 6 SERVINGS

Sausage, Spinach & Mushroom Egg Bites - 6 servings

This is a very nice change of pace from our usual breakfast. I found the original recipe at Eating Well at this link. The author is Craig Ruff. I always recommend visiting these blogs to see the original recipes. They have great photos, great tips and other great recipes.

Total time from prep to table: 50 minutes.

Active time: 25 minutes 

Servings: 6

Calories for 1: 232 

1 tablespoon canola oil (I used olive oil in a spray bottle)

6 ounces pork breakfast sausage

4 ounces cremini mushrooms, thinly sliced (about 2 cups)

2 cups coarsely chopped baby spinach

8 large eggs

2/3 cup whole milk 

1/2 teaspoon ground pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. 

Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. 

Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. 

Reduce heat to medium.

Add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. 

Add spinach; cook, stirring constantly, until wilted, about 30 seconds. 

Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.

Meanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. 

Stir in the cooled sausage/mushroom mixture. 

Divide the mixture among the prepared muffin cups, about 1/4 cup each. (I was a little concerned we had filled the cups too full but they didn't overflow in the oven, it worked out well.)

Bake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.

To make ahead:

Refrigerate in an airtight container for up to 3 days, or wrap individually in plastic and freeze for 1 month. (We used small snap-lid containers).

To reheat, remove from packaging/container and  cover with a damp paper towel. Microwave until hot, about 1 minute. 

Full nutritional values can be found at the website.

I copied down a few of the commentors suggestions in case we want to try next time.

One substituted half and half for whole milk and added onions. Commentor said they were absolutely delicious. Also said they would make them in small Pyrex dishes instead of muffin tins as found it a little difficult to remove them. (I have a note about that at the end of my recipe.)

Another person said about having to thoroughly oil the muffin pan well or they don't come out. Now sprays muffin cups for easy removal.

Someone else added bacon as a protein source and found that delicious. They also cut the mushrooms in half, sprinkled fresh Parmesan cheese on top in the last 5 minutes of cooking, and topped with avocado and Tapatio sauce. 

Next person had no spinach, so used minced onions and thinly sliced portabella mushrooms. No pork sausage but had chicken sausage links in the freezer. Used half whole eggs and half egg whites. Added feta cheese and kalamata olives. Used small custard cups. Took a little longer due to the greater volume (1/2 cup of egg mixture). Also felt there was too much sausage for their taste. (We had no such problem and enjoyed with the pork sausage. Also felt they would have been perfect without the breakfast sausage.

What did we think? Excellent and will definitely be making these again. We both enjoyed them. 

A nice side was a few strawberries and blueberries. We thought avocado another time. 

I added about 1/2 a sweet red pepper, diced.

I bought these a couple of years back after reading very good reviews about them. 

I also have a 12-cup silicone muffin pan slightly smaller sized cups. I am very happy with the result. I sprayed the inside of the cups just in case, and the egg bites came out very easily.

The egg cups took a few minutes longer to cook, a) because our oven runs a little cooler when following usual cooking times, and b) the muffin cups were a little larger.

Here is the website address for copying and pasting.

https://www.eatingwell.com/sausage-spinach-mushroom-egg-bites-8654583

MONDAY MORNING RECIPE POST - SCALLION PANCAKES FROM TRADER JOE’S

 

Definitely nothing fancy today. There were no new recipes as colds, sore throats and coughs were running rampant through the house last week, plus walk-in appointments at the local medical center.

So, after making sure the dear man had all he needed, I fixed myself an easy and fast meal as he didn’t feel like eating. We both normally enjoy green onion pancakes from Trader Joe’s and more often than not keep a packet in the freezer. There are four to a packet, 210 calories for one, very tasty. They make a great snack on their own, or with additions if you want more of a meal. TJ’s also sells Taiwanese pancakes, and one called green onion pancakes. As green onion and scallion are the same thing, I wonder what the list of ingredients is in all three. 

I found that these were in the scallion pancakes. 

I will eventually try the others but right now these are my go-to-fast-on-the-table meal, for ease and yumminess. As at the time of writing this post, they retail in price from $2.49 to about $4.50, depending on the location. We buy ours for $4.50, which is still a reasonable price considering we only eat one at a time. We get ours from the actual TJ store, and although it’s only our once-in-a-while shopping place (our local supermarket is closer), it isn’t that much further away.

This was a late breakfast/early lunch so I thawed the pancake a bit (they are already cooked).  All that needs to be done is to finish it off in a preheated frying pan until a nice golden brown on each side. A few minutes is all. In the same pan I sautéed the sliced tomato. (I coated the pan with a spray of avocado oil first and did the same in a small frying pan just big enough to cook the egg.) Flipped both pancake and sliced tomatoes over to brown. If you had an even bigger frying pan you could include the egg and sautée all three to serve up at the same time. I put the pancake in a few minutes before, and then when I turned it over, I added the other ingredients.  Just keep checking so they don’t burn. I enjoyed this combination for a quick brunch, and thought a poached egg would be nice another time.

The possibilities for your own favorite combination idea would be fun to know if you care to share.  We have placed a spoonful of sour cream on top when we had the pancake on its own and that was delicious.

There is a blog I found who does a copy cat version here. I haven’t tried it yet but it’s on my list. It doesn’t seem to have every ingredient mentioned above but I expect it is still an excellent version and additions could be added..

Thanks for stopping by 

and I wish you all a great week!

MONDAY MORNING RECIPE POST - TORTILLA BREAKFAST WITH EGGS, SPINACH, CHEESE, TOMATOES.

These recipes are everywhere so you might have something similar in your own repertoire. I made another like this one here.  I saw today’s at Instagram, not sure by whom as I lost it before identifying.  I tried to find it again doing a search on the website but came up with what I am sharing.  It is almost identical to the one I saw originally.  Very simple!

Made for 1 (easily multiplied)

Avocado spray

2 eggs, whisked

1 or 2 ounces of cheese (I grabbed a handful of already grated mozzarella)

Spinach leaves, stem ends picked off (personal choice and also the quantity depends on how much you like spinach - I like it and put on as much as the tortilla would accommodate)

1 medium tomato, sliced thinly

Pour your whisked eggs into a medium to hot frying pan that has been coated with Avocado spray (or olive oil).  The eggs should be approximately the same diameter as your tortilla.

Immediately top with spinach leaves, and on top of the eggs and spinach, place the medium-sized tortilla.

Flip over so that your eggs and spinach are now on the top and tortilla is on the bottom.  

Place tomato slices on top and sprinkle with the mozzarella.  If you find your tortilla browning too much, turn down the heat a tad and cover for a minute or two so that the cheese melts and the tomatoes are still firm but warmed through.

When cheese has melted, fold tortilla over in the pan, lift onto your serving plate and that's it.  

This is very nice sprinkled with chopped fresh parsley or cilantro  I didn’t have any available as this was a last minute idea for breakfast.

You can add any favorite cheese and toppings.  Add salt if you like (I found it was fine without) and pepper to taste.   

My dear other half would add Siracha or some other hot sauce.  I do at other times, I just wanted it plain today.

I am thinking of adding sliced avocado and green onions (or diced sweet onions) when I feel like this again.

This is in our make-again folder.  It was very tasty.

Thanks for looking and have a great week.

EASTER 2023

 

MONDAY RECIPE POST - BREAKFAST TORTILLA FOR ONE

Thank you for all your sweet comments when I was under the weather.  I will be catching up with you all this week.   Comments are now back on.  

No link today.  I can’t say this recipe is my own idea but from various recipes I have seen online and have adapted to my own taste.   This is for one person but could easily be doubled, or more.  Easy enough to swap out other veggies you have available.

Breakfast Tortilla for One

2 teaspoons of Olive Oil for sautéing 

(I used avocado spray)

2 eggs

1/4 of a sweet red pepper, diced

2 slices of onion, diced

1 oz. shredded Cheddar cheese 

1 tortilla (mine was 6-inches in diameter)

Parsley for garnish 

Prepare all ingredients and place next to the stove top, plus the 2 eggs which I mixed with a whisk (a Pyrex measuring jug works well).  

Put a frying pan on medium-high heat (mine was small and fit the size of my 6-inch tortilla perfectly).  

Spray your pan with avocado oil or the oil you are using.  

Sauté onion and sweet red pepper for 2 to 3 minutes, until softened.  Take out of pan and cool a couple of minutes, then mix into the eggs.  

Also mix in the Cheddar cheese.  

Before adding the egg/veggie mixture to the frying pan, add a little more oil if you think it is needed.  My heat was on medium-high but you can turn heat down if you think it is cooking too quickly.  You be the judge.

Pour the egg mixture into the frying pan, swirling so that it covers the bottom of your pan.  (Very easy for me to do because as I mentioned above, my pan was the size of my tortilla.  If you are using a larger pan you wouldn't spread it out as much, only to fit the size of your own tortilla.  Immediately place a tortilla on top and press down just a smidgen.  

When eggs are almost set, carefully use your spatula and gently flip, so that the tortilla is now on the bottom and the egg/veggie mixture is now on the top.  Cook a couple of minutes more to allow the tortilla to brown a little.  

Fold tortilla over like you would an omelet.  Slide onto your serving plate and sprinkle with chopped parsley.  

It really makes a delicious breakfast.  You can use your own favorite pre-cooked leftover veggies or cheese choice.  

You could also eat this for lunch or supper and add a mixed salad.

Added note: 4-4-23 at 3.07 p.m.

I had a thought that depending where you live, you might not have tortillas in your supermarket.  I searched for a recipe that sounded quite good, so if you want to go the extra mile and pre-make some, here is the recipe.

TORTILLAS Best Ever Homemade Flour Tortillas, a recipe from The Café Sucre Farine.

https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/

Makes: 16 tortillas

Calories: 124 kcal for each 

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

To make by hand:

Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.

Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.

To make with a mixer:

Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)

When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 

Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

I haven't made this tortilla recipe so can't say what I think.  Sounds good though!

If you have any questions - or tips - please let me know in the comment section.

MONDAY RECIPE POST ON A TUESDAY, DUE TO HALLOWEEN LAST NIGHT - AN OMELET OF SORTS, MIXED WITH OATS

My recipe today came from a YouTuber called "Recipes Arabe".  It was described as such: "This recipe will relieve fatigue and make you as strong as a horse."  Though I was still fatigued and felt as strong as a flea (not a morning person), I gave it a 10 out of 10.  It was delicious and very satisfying.  I will be making it again.  

The ingredients below are for one person.  Easy to double up though.  One is enough for two if you serve it with a side of fruit, or a couple of rashers of bacon and toast, or any favorite sides.  

As always, I recommend going to the original on YouTube. That omelet looks nothing like mine, and I want you to get a clearer picture of what it should look like.  You can find it here.

Ingredients used by Recipes Arabe:

4 tablespoons oat flakes.

3 eggs.

Salt

Black pepper.

50 ml of milk.

2 Tomatoes.

Olive oil.

Mozzarella (optional)

Ingredients I used:

1/4 cup of Old-Fashioned Oats

2 Eggs

Salt and Pepper to taste

1/4 cup Greek Yogurt

1-1/2 ozs. Cheddar Cheese

1/2 cup chopped Yellow Onion

1/4 cup Deli Ham, diced

3 slices Beefsteak Tomatoes

2 teaspoons of olive oil (I used Avocado cooking spray)

Siracha (optional)

You can change these ingredients around to suit your own taste.

This is how I made mine but again, I recommend looking at the video to see if you prefer doing it their way.

I measured out all the ingredients and had them ready to go.

Beat the eggs until well mixed.

Add salt and pepper to taste. 

Add yogurt, mix well.

Add the old-fashioned oats - or whatever oats you decide to use - to the eggs.  Mix them until the oats are well coated, and dunk them under the eggy liquid. This will soften them up some before you start cooking.

To the egg mixture I added the cheese and ham, mixing well.

Set aside while you heat the frying pan.  I used an 8-inch but could probably have done with a bigger pan.  It did keep the shape nice and round though.

Add oil (or cooking spray) and start frying your onions for two or three minutes until softened.

I started off on medium-high heat and adjusted down when I needed to.

Place the three slices of tomato in the pan on top of the onion, or slide onto the surface if you can get in between.  Cook those for a couple of minutes.  Flip them and continue for another minute or two.

Pour in the egg mixture so that it covers everything (you can use an extra egg if you want more volume but I spread mine around).  

Put a cover on top of the frying pan, so that the top will have a chance to set.  This was for a few minutes - keep an eye on the bottom to prevent burning.

Remove the cover and if you can flip the omelet without it falling apart, great!  What I did was I placed a plate on top of the pan, which should overlap your frying pan.  Carefully turn the frying pan upside down while holding the plate underneath (my frying pan is relatively light).  Operative word is ‘carefully’ as it is all very hot, especially the frying pan. The omelet should fall onto the plate.  Next, slide omelet back into the frying pan from the plate.  What was on the top should now be on the bottom.

Cook until nicely browned underneath, two or three minutes.  Again, check as you don't want it to burn.

All you need to do now is when cooked, carefully slide your omelet from the frying pan onto a plate and enjoy.

You can put extra cheese on the top, and also drizzle Siracha.  If you don't like the heat, you can leave the hot sauce off.

A sprig of parsley would be a nice addition, or sprinkle chopped parsley all over the top. I didn’t have any on this occasion.

I have left the full address below so that you can cut and paste if you prefer not using the link above:

https://www.youtube.com/watch?v=kHVEudCM2gA

It looks like a pizza but it's eggy, it's an omelet. 

Did I notice any taste from the old-fashioned oatmeal?  Well, apart from the great taste of the omelet, not really but I was happy knowing it added extra, good-for-you fiber and other nutrients.  Because old-fashioned oatmeal contains the oat germ, it is rich in minerals, such as calcium, iron, phosphorus, potassium and zinc. The oat germ also provides many vitamins, including thiamin, riboflavin, niacin, folate and vitamin E.  Old-fashioned oatmeal also contains oat bran, a rich source of soluble fiber.  There is more good information at this link.   

I think that's about it but if I have left anything out that you find a puzzle, please let me know.  Always grateful for the help if I need anything corrected.

Thanks for stopping by,

have a great week and 

Bon Appétit!

MONDAY RECIPE POST - EASY ASIAN NOODLES

Easy Asian Noodles  -  Serves 3 to 4

Another delicious meal on the table this evening, thanks to the hosts of 'Show Me The Yummy", Trevor and Jennifer.  You can read through the original recipe and see all their photos of this meal here.

For the sauce:

1/4 cup soy sauce
1 teaspoon seasoned rice vinegar
2 tablespoons sesame oil
1 teaspoon sriracha
2 tablespoons brown sugar, packed
1/4 teaspoon ground ginger
Red pepper flakes, to taste (they put in 1/2 teaspoon in their recipe)
2 cloves garlic, minced or pressed

Other ingredients:

1 (12 oz) box whole wheat linguine
3-4 eggs, over easy
Chopped cilantro (optional - for garnishing)
Chopped salted cashews (for garnishing)

To make the sauce, whisk together sauce ingredients until well combined.

Cook the linguine according to package directions and drain.

Cook the eggs*

In the large pot you cooked your pasta in, pour pasta back in with the sauce.

Put pasta on your plates and top with the fried egg, chopped cilantro and salted cashews.

Serve immediately.

Notes from original recipe:

*If you're not sure how to make an over easy egg, heat a medium sized skillet over medium heat.  Melt about 1 tablespoon to 2 tablespoons butter.  Once butter has melted and starts to bubble (just a bit) crack in egg (I work with 1 - 2 eggs at a time).  Cook for about 2 minutes, flip and cook for another 2 minutes.  Cooking time will vary depending on how runny you like your yolks. Season with a touch of salt.

What did we think?  Every dish that I put on here is a keeper, and this one joins that list.  It was another delicious meal.

I did make a few changes though.  For a start my egg was poached. I just prefer it cooked this way.  It's what I grew up with.

I didn't buy any linguine as I had one more box of Angel Hair Pasta.  It saved us a trip to the supermarket on a rainy day. 

You'll see in my photo that there are a lot more extras added than the original.  I had veggies in the fridge that I wanted to use up and first we cooked the thinly sliced cabbage, sliced green onions, sliced celery, peas and Gregg threw in a can of sliced lotus shoots for good measure.  We both loved the crunchiness of the vegetables. 

I forgot about the cashews and the cilantro, that will be for next time.

And thank you Trevor and Jennifer for another wonderful meal added to our make-again folder.  

Thank you for looking and have a great week. 

MONDAY RECIPE POST - BREAKFAST TOMATOES FILLED WITH EGGS AND CHEESE, PLUS

Our recipe is thanks to Gregg who saw it online.  I don't have a link but if you know of one with this recipe, please let me know and I will add it later.  We basically winged it from memory and had nothing written down.  A nice short one!

Per person you need:

1 tomato

2 eggs

Salt and Pepper to taste

Grated Cheddar Cheese (amount to your own taste)

Chopped Cilantro (amount to your own taste)

Chopped onion (amount to your own taste)

2 teaspoons of flour

Avocado or Olive Oil for cooking the tomatoes (or you can use cooking spray)

To a small mixing bowl add the eggs with salt and pepper to taste, and whisk.  Next add the Cheddar cheese, chopped cilantro, chopped onion and the flour.  Whisk until well combined.

Wash and dry the tomato.  Slice into 1/4-inch to 1/2-inch slices.  It really depends on how big your tomatoes are.

If you don't have a cutter to fit, use the top edge of a small glass to cut out the center of each tomato slice.  The size of the glass depends on how big your tomatoes are.  I used a narrow orange juice glass.  Go carefully as we don't want to press down too hard, safety first.  

On a chopping board, dice the tomato centers and put into the mixing bowl with all the other ingredients.  Mix until well combined. 

Heat a frying pan with your choice of oil on medium high heat.  When it is hot, carefully place your tomato slices into the pan.  Next get a small ladle and use to pour the amount needed to fill the inside of the tomato.  You certainly don't need much.

Cook long enough, a few minutes, to start setting the egg mixture.  If you find it getting too brown, turn the heat down a tad.

This is the tricky part.  Carefully turn the slices over and cook the other side until nicely browned and the egg is set.

Another ten out of ten and enjoyed very much.  I doubled up on the ingredients for the two of us, and it would be easy to add more servings.

The flour was a surprise addition as I never would have thought of using it before.  It gave it a little more body.

A mixed green salad went very nicely as a side, and a tablespoon of Branston's Chutney on the plate next to the tomatoes.  We also thought salsa might be nice, and maybe guacamole.

I have since tried this mixture served up as an omelet, not bothering with it as a filling for the sliced tomatoes.  It has a wonderful taste with everything added.  However, it is worth making the stuffed tomatoes as it really is a fun dish.

If you don't like Cilantro you can choose another herb, or not.

A sprinkle of chives as a garnish would make it look pretty also.

    That's it for today’s recipe.  

    Have a great week!

MONDAY RECIPE POST - BROWN RICE BREAKFAST WITH EGG - FOR ONE PERSON

I never thought of eating rice for my first meal of the day until I found this recipe here at "thekitchn".

Brown Rice Breakfast with Egg For 1 Person  

1-2 tablespoons olive oil (I found I only needed 1 teaspoon)
1 green onion, thinly sliced
1 cup cooked brown rice (I have also used Jasmine Rice)
Salt and Pepper
1/2 cup frozen peas
1 large egg

Heat the olive oil in a small frying pan over low heat.  

Add the onion and cook for about one minute, until the onion turns a bright green.  

Add the rice, season with salt and pepper and stir gently until rice is hot.  

Add the peas and cook until they heat through and are bright green.  

Spread the rice in an even layer over the bottom of the frying pan.  

Crack the egg into a small bowl and carefully transfer them to the top of the rice layer.  

Season with salt and pepper and cover.  

Cook the egg the way you like it.

Carefully spoon into a bowl.

What did I think of this recipe?  

This is one of my favorite breakfasts.  It is very yummy if you enjoy rice.  I'm thinking you could use Cauliflower Rice in this also.

I have made the recipe several times since I found it, not only for breakfast but it has made a lovely lunch and a nice light supper.  

I have substituted Edamame for a few of those meals  if I don’t have peas.  I bought the PicSweet Steamables - shelled Edamame soy beans - from the freezer section in my supermarket, and took out half a cup at a time.  They were a good substitution for  the peas.

This would be one of those meals for changing ingredients to suit your own taste.  Suggested veggies in original recipe, chopped carrots or chard, after being cooked for about 3 minutes first before adding the green onion. You can also add garlic, ginger or peppers. Other suggestions are the addition of chicken or salmon, as well as tofu. Basically, anything that appeals to your taste buds.  

I liked this with the ingredients mentioned but did enjoy it once with tofu that I sautéed to crisp up a little, in the same pan as the onions and peas.

I ended up cooking the egg separately but in the same pan, after I had put the rice mixture in my bowl and covering it with aluminum foil.  It didn't take long to cook and the rice mixture was still hot when I popped the egg on the top.  I sautéed the egg in about a teaspoon of olive oil but I have also poached as well, and I am sure scrambled would be very nice.

A little cracked pepper sprinkled on the top is a nice addition.  I don't usually add a lot of salt to my food and didn't use any while preparing.  

A new favorite condiment in my collection is Furikake, pronounced "fury-kah-key", which I like to sprinkle over the top at the table.  I use it on other meals whenever I feel like it.  This is the one I have and I enjoy the taste very much.   It is one of those items introduced to me when we used to buy Blue Apron food packages.  

There is a lot of information about its nutritional value at the link above.  My Furikake is Umeboshi which you can read about here.  I bought it from Wegmans Supermarket but I expect it is available in several other places, maybe under different brand names.

It is always a good idea to read the original recipe, and look at all the other delicious recipes available. I go back to The Kitchn often.

Bon Appetit!

MONDAY RECIPE POST - MIXED MUSHROOM EGG BAKES - SERVES 4

Today's recipe comes from The Kitchn.  The original recipe can be found here and its contributor is Megan Gordon.  I always suggest taking a look, not only for this recipe but for all the other delicious ones on there.  Also, Megan shares a lot more information on making this dish.

Mixed Mushroom Egg Bakes - serves 4

Butter or cooking spray

2 tablespoons extra-virgin olive oil

1/3 cup minced shallot (from about 2 small shallots - I used 3)

8 ounces sliced mixed fresh mushrooms (suggested: cremini, oyster or shiitake, stems removed before slicing.  I used Portobello and regular white ones)

2 tablespoons chopped fresh thyme (I had no fresh thyme so used dried.  Conversion says to use 1 teaspoon of dried herbs to every 1 tablespoon of fresh.  I used 1 teaspoon in total and that seemed more than enough for our tastes.)

6 large eggs

3/4 cup whole milk

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup shredded mozzarella cheese

Arrange a rack in the middle of the oven and heat to 400°F. Coat 4 (8-ounce) ramekins with a little butter, or use cooking spray instead. Place the ramekins on a rimmed baking sheet so they’ll be easier to move to and from the oven; set aside.

Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the shallot and sauté until soft and translucent, about 3 minutes. Add the mushrooms and a pinch of salt and cook until softened and fragrant, about 5 minutes. Stir in the thyme and remove from the heat.

Whisk the eggs, milk, salt, and pepper together in a medium bowl. Divide the mushroom mixture evenly between the ramekins. Divide the cheese over the mushrooms. Pour the egg mixture over the top, stopping just below the top of the ramekin.

Place the baking sheet in the oven and bake until the tops are golden and have puffed slightly and the eggs are completely set, 20 to 25 minutes.

Megan's notes: 

Muffin tin egg bakes: You can make these in regular muffin tins instead. Just be sure to grease the pan adequately so they don't stick and check on them after 10 minutes.

Storage: Cover and refrigerate any leftovers for up to 3 days.

What did we think?  

A big thumb's up from both of us. 

These can be kept in the refrigerator for up to three days.

I cooked them in the four 8-ounce ramekins recommended, though it was suggested you can use muffin tins.  

We ate two when cooked and cooled a little, and kept the other two in the fridge for the next morning.  They heated up well in the microwave, 50 to 60 seconds was what I liked, but your microwave may need more - or less - depending on the kind it is and how hot you like your food.  Seems a bit too much to turn on the oven just for two.  I don't have a toaster oven but I would think you can use that to reheat them.

Thanks for looking and have a great week.