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Five Ingredient Breakfast Casserole


Happy New Year! It’s the second Meatless Monday of 2012, and we’re continuing our series of super-easy vegetarian recipes for January.

My family loves “breakfast for dinner” once in a while, and this quick and easy breakfast casserole is on heavy rotation at my house.  Leafy greens, local eggs,  and fresh potatoes make this casserole much healthier than your typical cheese-laden hashbrown supper, and it’s very quick to put together.  It makes a ton of leftovers, too– perfect for breakfasts later in the week!

One thing that really helps with all the chopping in this (and most any) vegetarian supper is a food processor. I used both attachments that came with my machine to prepare this dinner, and the whole thing came together in about 10 minutes of hands-on time.

If you don’t have a food processor, plan to add about 10 minutes to the prep time for chopping, whisking, and slicing.

Five Ingredient Breakfast Casserole (serves 18-24)

1 yellow onion
1.5 pounds Yukon gold potatoes (about 5 medium potatoes)
1 bunch tender greens, stems removed
18 eggs
2 cups milk or plain soymilk

Preheat oven to 350 degrees. Lightly oil a 9×13 casserole dish.

Wash the potatoes and tender greens and pat dry. Peel the onion and chop it into quarters. Chop the potatoes into quarters. Slice the potatoes and onion very thinly by feeding them through a food processor fitted with the slicing disk. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is hot, add potatoes and onion to the skillet and cook for 6-8 minutes, stirring occasionally.

While potatoes and onions are cooking, fit the food processor with the chopping blade and finely chop the greens. In a large bowl, whisk together the eggs with the milk. (The chopping blade of the food processor is perfect for this, too, if you have a large enough machine. Watch out, though– overfilling the bowl of the food processor makes a big, egg-y mess.)

Once potatoes and onions are softened, place them in an even layer in the prepared casserole dish. Top with the chopped greens. Pour the egg mixture over the top of the casserole. Bake for 40 minutes, until the middle of the casserole is set and the edges are golden brown. Serve warm or at room temperature.

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Apple Cinnamon Swirl Bread

Although the temperatures keep creeping up into the 80s, I’m finding it’s the perfect time to be getting back into the swing of baking bread. For whatever reason, one bread I always have success with is cinnamon swirl. Thanks to the apples we’ve been getting in our Local Box, I was inspired to add some fruit to this classic breakfast bread.


While bread does take some time, most of it is hands-off. When I worked outside the home full time, I found it worked perfectly to mix up the dough when I got home and let it rise while dinner cooked. After we ate it was time to punch down and shape the dough, and after the dishes and cleanup it was time to bake, ensuring a fresh loaf for breakfast and sandwiches the next day. And trust me, the little bit of trouble is worth it!

Apple Cinnamon Swirl Bread

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon honey
2 tablespoons grapeseed oil
1 1/3 cup whole milk
2 tablespoons butter, softened slightly
3/4 cup chopped apple (equals about 1 medium apple)
1/3 cup sugar
1 1/2 teaspoons cinnamon

Mix together flours, yeast, and salt in a large bowl, stand mixer, or food processor. Stir in the honey, oil, and milk, mixing until the dough comes together and forms a ball. If the dough is too sticky add a small amount of all-purpose flour; if too dry, add a small amount of milk.
Turn dough out onto a floured surface and knead for a couple of minutes, until the dough is smooth. Let rise in a covered bowl until doubled in bulk, about two hours.
Punch down dough and put onto floured surface. Roll out into a rectangle with its short side approximately 9 inches (to fit a loaf pan). If the dough resists rolling out, let it rest 10 minutes and continue.
Spread butter on dough. Scatter apple pieces across, similar to topping a pizza. Mix together sugar and cinnamon and sprinkle over the entire surface.
Roll up dough and pinch ends closed. Place in a greased loaf pan, and press down dough to fit into the pan, making sure to reach the corners. This will help ensure an even second rise and properly shaped loaf. Let rise approximately 1 hour.
Bake at 350 degrees for 45 minutes. Let cool completely before slicing. After the first day, store in the fridge.

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Cactus Scramble

Nopales are the pads from prickly pear cactii. I had never had them before, but when we received them in our Local Box this week, eggs felt like the perfect fit. We always source our eggs locally, and pairing them with local veggies is a great karma-enriching way to start out the day.

Nopales have a bit of slime to them, much like okra, and I found that adding a bit of baking soda while boiling the pieces helps cut down on the goo. Be careful, though, because the baking soda will cause the water to boil quite high, and if you aren’t careful you’ll soon be cleaning up a big mess on the stove.

While there is a bit of prep work involved, this breakfast comes together easily and makes for a nice change in morning routine. You want to make sure you trim the nopales all the way around, and then carefully cut out the thorn nodes without losing too much of the meat. And of course, make sure you wash them well before slicing.


Cactus Scramble

Serves 2

2 cactus pads, trimmed and sliced into 1-inch chunks
1 tsp baking soda
Olive oil
1 Hatch or poblano pepper, diced
1 small onion, diced
1 palm-sized tomato, diced
4 eggs
Salt and pepper
Hot sauce

Heat a deep saucepan of water to boiling. Add the cactus and baking soda, and boil gently for about 10 minutes. Watch carefully to make sure pot doesn’t boil over. Drain and rinse with cold water.
In a saute pan, heat a swirl of olive oil over medium. Add the pepper and onion and cook for about 5 minutes, then add tomatoes and cactus and cook for 2 minutes.
Beat eggs with a fork and add to the vegetables. Cook until eggs are desired consistency, stirring every so often.
Sprinkle with salt and pepper and serve with hot sauce.

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Five Fruit Salsa



  • 2 cups cantaloupe
  • 6 green onions, chopped
  • 3 kiwifruit, peeled & finely chopped
  • 1 medium orange, peeled & finely chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded & chopped
  • 1 (8-oz) can unsweetened crushed pineapple, drained

Cinnamon Tortilla Chips

  • 10 (8-inch) flour tortillas
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup finely copped fresh strawberries


In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.

For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350 degrees F for 10-14 minutes or just until crisp.

Just before serving, drain salsa if desired. Stir in strawberries.

Serve fruit salsa with cinnamon chips.

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Crustless Quiche with Juliet Tomatoes


Juliet tomatoes, onions and cheddar cheese make this casserole look fancy in a pie crust. When it’s just family, I skip those calories and pour the Quiche filling straight into a buttered pie pan.

Sans crust, this Quiche is one of my favorites for lazy Saturday morning breakfasts since I can sneak back into bed and listen to NPR while it cooks in the oven. It also works well for a quick weeknight dinner paired with a side salad and a glass of wine.

If you don’t have cherry or juliet tomatoes on hand, chopped fresh tomatoes are a good substitute. None of those? A cup of chopped mushrooms, bell peppers, greens, or cooked potatoes would work well, too. If you end up using any of those ingredients, cook them with the onions in the skillet before stirring them into the eggs.

Crustless Quiché with Juliet Tomatoes (serves 8 )

1 tablespoon olive oil
1/2 onion, chopped
5 eggs, beaten
1/4 cup skim milk
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
half-pint juliet tomatoes (8-12), cut in half

Preheat the oven to 350 degrees and butter a nine-inch pie pan. In a skillet over medium heat, heat the oil. Add the onions and cook them until they are tender, then set them aside to cool slightly. In a mixing bowl, combine eggs, milk, cheese, salt, pepper, and par-cooled onions. Stir to combine, then pour the mixture into the prepared pie pan. Arrange tomato halves, skin side up, in the egg mixture.  Bake the Quiche until the custard is golden, puffed and the edges are set, about 30-35 minutes. Set on a cooling rack for about 20 minutes to cool before serving.

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Blueberry-Zucchini Bread

I first came across the idea of blueberry zucchini bread a while back, but many of the recipes out there are surprisingly unhealthy, considering the star ingredients are a fruit and a veggie. So when I went looking for a lightened-up version, I turned to My Baking Addiction. I’ve said before that I don’t do a lot of baking, but when I do, I often visit this site. Her recipes are delicious and her photos are lovely, too (don’t you love the one I showcased above?).

This version of blueberry-zucchini bread was just what I was looking for. Not overly sweet, it only calls for 1 cup of sugar (half white, half brown), and uses half white, half whole wheat flour to add a little extra fiber. It’s a perfect way to use up a bounty of blueberries and zucchini as well as sneak veggies into a snack kids will love, but adults love it smeared with a little butter along with their morning coffee. Well, I do at least. I guess I can’t speak for the whole adult population, but I’m sure many of them would agree with me.

Blueberry-Zucchini Bread (from My Baking Addiction)

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.

In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.

Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

- Stephanie

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