Potato Cupcakes {hash browns}

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These little gems are just yummy! I have even made them in mini cupcake pans for a brunch I help with for 350! They are super easy and really do elevate the traditional hash brown! This makes a great side to any meal and also perfect for breakfast or a brunch!

 

Potato Cupcakes

1 bag Simply Potatoes, shredded hash browns

1 small onion, diced

1 t salt, garlic & black pepper

1 t seasoning salt ( I use Trader Joe’s 21 Seasoning Salute)

1 cup shredded Italian Cheese blend, feel free to use and cheese you have on hand

1 T + 2 T reserved Coconut Oil* 

Preheat your oven to 375. Melt 1 tablespoon of coconut oil and sauté onions. Meanwhile mix potatoes, cheese, spices add onions and melt remaining coconut oil and pour over top. Mix well taste for seasoning and adjust, these potatoes need lots of seasoning!! 

*If you don’t cook with coconut oil, you should! You can substitute with butter or olive oil, but trust me the coconut oil gives a delish nutty flavor!

Enjoy! Mama Bird

Breakfast Burritos {freezer cooking}

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WHY HAVE I WAITED SO LONG?

HEAVEN! makes a few days a week easy!!

Thanks to PINTREST I”pinned” several varations of these jems.

Now here is what I did:

Brown sausage, whatever amount you like. I use just a tish to add some flavor, drain then I few in a few mushrooms, then some fresh spinach, saute a few mins, just to soften. Then set to the side and soft scramble 6 eggs. Mix eggs with the veggie/sausage mix stir in 2 T of cream cheese, salt & pepper. Take flour tortillas and divide egg mix into between 6-8 tortillas, depending on size. Then wrap burritos in parchment, place in freezer bag.  To serve place burrito in micro at 50% power for 3 mins. ENJOY!

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NOW GO!! MAKE THEM YOUR KIDS WILL LOVE YOU!!

Spring Veggie Quiche

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Quiche is one of my favorite things! Pair with a big green salad and some fresh fruit, YUM! Quiche is super diverse, you can put almost anything you can think of in it and it works! Today’s quiche is so quick and easy! I used all the fresh veggies I had in the fridge, tossed with a little egg mixture and bake! Remember, anything goes, use your favorite and ENJOY!!

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1 pie shell ( I use the roll out kind, I think it’s perfect and easy!)

1 T whole grain mustard

4 extra large eggs

1 1/4 cup half and half

1 huge handful (apx 1 cup packed) fresh spinach

2 Roma tomatoes, seeded & diced

mushrooms, sliced

1 cup grated swiss cheese

Roll out pie shell as directed, spread mustard on bottom of pie shell; mix eggs, cream and salt & pepper to taste. Add veggies and cheese, pour into pie shell, top with cheese and bake at 375 for 35-45 mins until quiche is browned nicely. ENJOY!!

The Gunny Sack

Bird

Chip Beef Gravy

Somehow the girls and I started talking about chip beef on toast. How? no idea  Why? no clue but it had been years since any of us had eaten it! B swears it is hard to make and takes forever to prepare. L says her MIL makes it so well that she has never had the desire to make it. I shared that my Dad made it on cool winter nights when nothing else was in the house! So I made this little gem for my people the other night and they gobbled it up! It is SO EASY and really can’t be messed up. It is just gravy with this salty, cured meat tossed in and plopped on toast. There is something very comfortable about this dish. ENJOY!!

Chip Beef Gravy

4 T butter
4 T flour
2 c milk
splash of sherry
splash of Worchestershire Sauce
lots of black pepper
tiny dash of nutmeg
1 jar dried beef

Before you start cooking, open jar of beef and fill jar with water.Allow the chip beef to soak in the water while you are preparing the gravy. I KNOW!! You arethinking this chick is nuts, I am, but not when it comes to cooking!! Soaking this insanely salty meat really makes it so much better, is is so salty if you don’t that you will start sweeling beforeyou even finish dinner! OK so now let’s get to cooking!!
In a nonstick sauce pan melt butter, slowly whisk in flour, tablespoon at a time. Meanwhile warm milk in microwave 1.5 min (milk doesn’t have to be hot, but warm milk will keep gravu from lumping!!) Add milk and whisk a little at a time to keep smooth. After all milk is added do a splash of sherry & Worchestershire sauce this really adds a depth of flavor to the gravy. Cut beef over pot ( I use scissors!)  and mix well. Pour gravy over toast or bisquits, if you prefer.

ENJOY!!

{Christmas} French Toast

This is a favorite in my family and is perfect for a busy Christmas morning. You can make it while the elves are putting together all the toys!!

Start with 1 stick of butter in a 9×13 pyrex dish. Melt and add 1 cup of brown sugar. Arrange 3 layers of bread (go with something a little dence, such as Pepperidge Farm or Texas toast or callah, French bread,cinnamon raisin, whatever you prefer)

Beat Together:

4 eggs

1 t vanilla

1 cup of milk

1/2 c fresh oj

1/2 t cinnamon

A splash of amaretto, gran marnier, or bailey’s really adds a depth of flavor (optional)

Pou over bread and let set over night in fridge. Bake at 350 for 35-40 mins. Serve with hot syrup. ENJOY!!

xoxo, Mama Bird

Deanna’s Grape Salad

We recently had a pot luck lunch at work and Deanna brought a Grape Salad, odd at first glance but oh so tasty and really quick and easy to make! I am going to take this to Christmas Morning Brunch.

  • 1 package (8 oz) cream cheese, softened
  • 1 cup  sour cream
  • 1/3 cup sugar
  • 2 teaspoons Vanilla Extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans

Directions

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Feeds a lot!!

What is your FAV Brunch dish?

xoxo, Mama Bird

Stuffed French Toast with Blueberry Syrup

IMG00476 Sunday was a great day! It was kickoff day for a all new Sunday School Classes and I thought brunch would be a fun treat. I made super easy French Toast and stuffed it with Trader Joe’s Cream Cheese, which I must say it is the least expensive cream cheese I have bought in a long time and tastes delish! Then I made a super easy Blueberry Syrup. I was inspired by My Carolina Kitchen although I did adapt it a bit for what I had on hand.

Blueberry Syrup

1/2 c fresh blueberries

1/3 c water

2 T sugar

1 T brown sugar

zest from 1 orange and apx 1 T juice

1 t vanilla

2 T honey (added at the end)

Bring all ingredients except honey to a boil, reduce heat to a slow simmer and allow berries to burst a little. Stir in honey just before serving. 

It was a huge hit!! Hope you enjoy!

xoxo, Mama Bird

Best Ever French Toast

I was watching the Food Network like I do so often and they were talking about all sorts of yummy breakfast items and I got to thinking about my favorite breakfast foods. I love a good piece of French Toast. This recipe is so yummy you can stuff the French toast for an even more sinful treat!

In honor of the WEEKEND I give you a BREAKFAST/BRUNCH French Toast

4 eggs

2-3 T half and half (whole milk, cream whatever you have on hand)

2-3 T orange juice

2 tsp cinnamon

Dash of triple sec, Gran Marnier or any fav orange liquor (Go wild! or not, it’s great either way)

Dash of salt & pepper

Sourdough Bread

Cook’s Note: These are JUST suggestions feel free to come up with your own favorite or go it alone and have just a simple Classic French Toast with Maple syrup.

Fav Stuffing’s:

The Elvis: peanut butter & banana

Tutti Frutti: Cream Cheese & raspberry puree (my fav)

If you chose to stuff I prefer to make a sammie. Like you would a grilled cheese then dredge in egg batter mix and place in buttered skillet. The key to perfect toast is DO NOT flip but once! Wait till it is golden brown & flip. ENJOY!!!

What are you making for breakfast?

me

Not your Mama’s Breakfast Casserole

This is my first time participating in Ultimate Recipe Swap and I am so excited. First off, I am stoked that she picks a theme for each swap. Second, I LOVE this recipe and am so excited to be sharing it hopefully with new friends!! This is a breakfast/brunch casserole that I had at a “Going Away Breakfast” after a friends wedding. I of course have had to guess what it was and this is a very good “copy” of her original dish.

Goat Cheese, Artichoke & Ham Breakfast Casserole
2 cups milk
1/4 c evoo
1 loaf sour dough bread, cubed (I use Peppridge Farms)
1 1/2 c cream
5 eggs
salt, pepper & garlic to taste
1/2 tsp nutmeg
1 (12oz) pkg goat cheese, crumbled
1 tsp thyme
1/2 lb cooked ham, diced
3 (6oz) jars marinated artichokes, chopped
1 c swiss cheese, shredded
Whisk milk & oil in lg bowl. Add bread, let stand until liquid is absorbed apx 10 min. Whisk cream- nutmeg add goat cheese in sm bowl mix remaining spices; in a 13 x 9 greased casserole, place 1/2 bread mix, top with ham, artichokes, herb mix & cheese. Pour 1/2 cream on top and repeat. Bake uncovered at 350 for 60-90 mins until casserole is firm.

For more yummy Breakfast Recipe ideas check out www.lifeasmom.com