Eggs and Hashbrowns with Spinach Mornay Sauce

Sorry the picture isn't very good - I am definitely no photographer :o)

Ingredients:

4 large eggs

6 medium size russet potatoes

6 oz shredded cheese (Swiss or sharp white cheddar)

2 Tbs Butter, divided

1 cup milk

1 Tbs flour

3 Tbs vegetable oil

salt and pepper

1/4 tsp ground nutmeg

10 oz package frozen chopped spinach, thawed and drained

Directions:

Scrub the potatoes and poke a couple holes in them. Microwave them for about 15 minutes on high. (You want them to be cooked through before you put them on the stove). Allow to cool for 30 minutes before handling.

While the potatoes are cooking, squeeze the excess liquid out of the spinach by placing it in a clean kitchen towel (I have one that I specifically use for spinach only) and wringing it out over the sink. Set aside.

Once potatoes are cool enough to handle, pre-heat a large skillet over medium-high heat with the vegetable oil. Shred the potatoes into the pan. Season liberally with salt and pepper (remember potatoes are bland all on their own). Allow the potatoes to cook for several minutes before stirring them - you want them to get brown and crispy. Cook for about 10 minutes - until brown and crispy all the way through.

While the potatoes are cooking, melt 1 Tbs butter in a small sauce pan over medium heat. Once the butter is melted, add 1 Tbs flour. Whisk together and cook for about 30 seconds. Whisk in the milk and continue to whisk just until milk comes to a simmer. Reduce the heat to low. Stir in the cheese until completely incorporated. Season with salt, pepper and nutmeg. Break the spinach into smaller pieces and add to the cheese sauce. Stir until spinach is broken up and even distributed throughout the sauce. Set over low heat to keep warm, stirring occasionally to prevent burning.

Heat a large skillet over medium heat with 1 Tbs butter. Cook the 4 eggs in the pan to desired doneness (I like over-hard).

To serve, portion out 1/4 of the potatoes onto the plate. Top with 1/4 of the spinach cheese sauce, and top with 1 egg.

Serves 4

To see what I spent on this meal, visit my other blog here.

Hazelnut French Toast with Cherry Compote

Ingredients:

1 Loaf of Bread (I use whole wheat)

4 large eggs

1 16 oz bottle Coffee Mate Hazelnut Biscotti Creamer

1 Tbs ground cinnamon

1 lb Cherries, pitted

Directions:

Pit the cherries and place them in the blender or food processor. Blend until mostly smooth (it will be a little chunky). Set aside.

Pre-heat a griddle to 350 degrees (or over medium heat if using the stove top).

In a large, wide bowl, beat together the eggs, creamer, and cinnamon. Once the griddle is hot, dip each slice of bread into the egg mixture, turning to coat. Place on the griddle. Repeat for as many slices as will fit. Cook them until golden brown on first side (about 4 minutes) and flip to second side.

Once finished cooking, serve them with a dollop of cherry compote on top.

Serves about 8 (2 slices each)

To see what I spent on this recipe, visit my other blog here.

Smashed Maple Sweet Potatoes and Bananas

Ingredients:

2 large Sweet Potatoes
2 large, very ripe bananas
1/4 cup maple syrup
1 Tbs pumpkin pie spice
1 tsp ground sage
salt and pepper

Directions:

Peel the sweet potatoes using a vegetable peeler. Quarter lengthwise and thinly slice (remember, the thinner you slice them, the faster they'll cook!). Place in a medium size saucepan and cover with water. Place pan over high heat. Bring to a boil and cook until fork tender, 5-10 minutes (depending on how thin you sliced them). Drain the water and return the potatoes to the pan.

Peel the bananas and add them to the pan of potatoes. Add the maple syrup, pumpkin pie spice, sage and salt and pepper to taste. Mash with a potato masher until it reaches desired consistency

Serves 4


This recipe is perfect to serve with any breakfast meal - it has great breakfast flavor and is a great way to have vegetables along with breakfast food.

Egg Nog French Toast

Ingredients:

1 loaf of bread (I used wheat)

5 large eggs

1/2 cup milk

1 1/2 tsp vanilla extract, divided

1 1/2 tsp rum extract, divided

1/2 tsp salt

1 1/2 tsp ground nutmeg

1/2 cup maple syrup

Directions:

Pre-heat a griddle to 350 degrees (or over medium heat, if on the stove top).

In a wide bowl beat together the eggs, milk and salt until completely blended. Beat in 1 tsp vanilla extract, 1 tsp rum extract and 1 tsp nutmeg.

Once griddle is warm, dip bread into egg mixture, turning and coating completely. Place on griddle and repeat for remaining slices of bread. Cook until golden brown (4-5 minutes) then flip and finish cooking. Remove from griddle. Repeat as many times as necessary to finish cooking the loaf of bread (depends on your griddle size).

While the french toast is cooking, place syrup in a small saucepan. Stir in 1/2 tsp nutmeg. Heat over medium-low heat for 5 minutes. Remove from heat, stir in 1/2 tsp vanilla extract and 1/2 tsp rum extract. Serve over french toast

Serves 8 (about 16 slices total, 2 slices each)

We make this whole batch because there is nothing my husband loves more than breakfast food that he can snack on at all hours of the day.

Waffle Breakfast Sandwich

Ingredients:

2 Frozen Kashi 7 grain waffles

1 oz sliced Sharp Cheddar Cheese

1 Egg

4 slices of deli Ham

1/2 Tbs Butter

1 Tbs Maple Syrup

salt and pepper

Directions:

Toast waffles until crisp (making them crisp will help prevent them from getting soggy while you enjoy your sandwich)

Melt butter in small skillet, add egg and sat and pepper to taste. Cook egg to desired doneness. Add cheese while still cooking and cover to help it melt.

Place egg w/ cheese, and ham on bottom waffle. drizzle with syrup and top with second waffle.

Serves 1

To see how I made this recipe frugally, see the post on my other blog here.

Blueberry Waffles with Lemon Curd, Hashbrowns and Cheesy Eggs

Ingredients:

8 Frozen Blueberry Kashi Waffles

~20 oz Frozen Shredded Hash brown potatoes

8 Eggs

3 oz shredded pepper jack or Mexican blend cheese

3 green onions, thinly sliced

3 Tablespoons Vegetable oil

1 Tablespoon Butter

salt and pepper

Lemon Curd - I used Alton Brown's recipe here. (there will be extra)

Directions:

Prepare Hash browns according to package directions. When I cook them, I put a bunch of salt and pepper in the pan with the oil, add the potatoes, and add more salt and pepper on top. Potatoes are bland and they need lots of seasoning. When the potatoes are golden brown, stir in 2 sliced green onions.

Scrabble eggs in 1 Tablespoon butter. Salt and Pepper. Once eggs are almost set, add the cheese and stir until melty and gooey. Stir in 1 sliced green onion.

Heat waffles according to package directions. Serve waffles with a spoonful of lemon curd - it is very flavorful, so go easy on it (you want to be able to taste the blueberry flavor too). Serve with hash browns and eggs.

Serves 4

To see how I made this meal frugally, see the post on my other blog here.