Easy Frittata ~ Barefoot Contessa


Ina calls this an Omelet for 2 but it’s really more of a frittata.  Either way it’s a fairly quick and definitely easy recipe.  I make frittatas for dinner more than I do for breakfast and we really liked this one.  I served it with Raspberry-Blackberry Muffins and watermelon.

I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great.  I used large eggs but extra-large would be great, too.

Easy Frittata
Barefoot Contessa

1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
5 eggs
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated

Preheat the oven to 350º.

Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan.

Makes 2 servings.

Happy Cooking!

Eggs Benedict Casserole


Eggs Benedict is one of my very favorite dishes on earth.  If I go out for breakfast and they serve it, that’s what I have.   However, it’s one of those things I HATE making at home so I am always on the hunt for easy recipes to make that taste like it without going to all the trouble of making hollandaise, yada, yada, yada.  So, if you are an eggs benedict purist, this post probably won’t appeal to you but if you are like me, you’ll love this dish.

Eggs Benedict Casserole

8 slices Canadian bacon
1 (8 ounce) pkg. shredded Swiss cheese
8 eggs
1 pint heavy cream ~ You may need less; I use almost the whole pint
grated Parmesan cheese
4 English muffins, split and toasted

Spray a 9×13 pan lightly and place the bacon over the bottom of the pan. Sprinkle the Swiss cheese over the bacon. I make a little “nest” out of the cheese after I sprinkle it on. Break an egg over each little “nest”. Pour the cream gently over the eggs so that only the yolks show.

Bake at 350º for 15 minutes. Sprinkle the Parmesan over the top and bake for an additional 15 minutes. Your oven make not take as long on the second baking so start checking after 10 minutes. You want the whites cooked and the yolks a little runny (or hard if you like them that way).

Place toasted English muffins on plates. Using a spatula, carefully scoop out an egg/bacon and place on each muffin. Salt and pepper to taste and serve.

Makes 4 servings.

Happy Cooking!

Cheaters Eggs Benedict


Eggs Benedict is one of my all-time favorite meals.  I love everything about it.  My DH, however, hates poached eggs.  There was my dilemma.  So I cheated.  Big time. Same flavors, very easy.

Eggs Benedict CW

Cheaters Eggs Benedict

4 eggs, scrambled
4 slices Canadian bacon, warmed in a saucepan or microwave
2 English muffins, split and toasted
Hollandaise sauce, homemade, from a package, or from a jar

On a plate, place two English muffin halves. Place one piece of warmed Canadian bacon on each English muffin half. Place 1/4 of the scrambled eggs on top of each piece of the bacon. Pour some hollandaise sauce over the top of each. Repeat with the other English muffin for two servings.

Very easy UN-traditional eggs benedict.

Makes 2 servings.

Happy Cooking!

My Signature

Recipes from Blogs Challenge #6


It’s been a long time since I did one of these~ yikes!

I was looking for something different for breakfast over the weekend and found this recipe on Simply Recipes (one of my favorite sites).  I don’t even know if it can be considered a blog in the true sense but that’s what I call it.

Anyway, huevos rancheros fit the bill for the something different I was looking for.  I can’t possibly do justice to the recipe with my photos as the site has gorgeous photos.   The recipe was easy to make and I followed the recipe but I did fry my eggs instead of sunny-side-up.  The salsa was not spicy but very flavorful and I had no problem eating it for breakfast.  I had the most trouble getting the tortillas just right but with practice, I got them.

Huevos Rancheros

You can find the recipe at Simply Recipes ~ Huevos Rancheros ~ give it a try!

Happy Cooking!

My Signature

Super Easy Frittata


This frittata would be perfect for Easter morning or any weekend breakfast.  DH and I had it for dinner the other night.  Very little chopping and a little pre-cooking of the bacon makes this simple.


Super Easy Frittata

6 eggs
1 cup milk
2 tbsps butter, melted
12 tsp salt
1/4 tsp pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Beat eggs, milk, butter, salt and pepper together. Pour into a large, well greased, ovenproof skillet. Sprinkle the onions, bacon and cheese over the top ~ do not mix in.

Bake, uncovered, at 350º for 25 to 30 minutes. Start checking for doneness at 20 minutes. If a knife inserted in the middle comes out clean, it’s ready.

Cut into wedges and serve.

Makes 6 servings.

Happy Cooking!


Canadian Bacon and Gruyere Frittata

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I don’t remember where I found this recipe but I think it’s originally a Tyler Florence recipe because I seem to remember him making something similar.

I changed it up a little bit ~ I used Canadian bacon instead of ham but if you have leftover ham, this would be a great use for some of it.  I replaced the heavy cream with fat free half and half.  I also nixed the Parmesan, chives and sour cream ~ just to try to shave off some calories.  If I was serving this company, I would add them.


Canadian Bacon and Gruyere Frittata

1 tbsp. butter
1 small onion, diced
4 small red potatoes, diced
8 large eggs
2 tbsps heavy cream
1 cup grated Gruyere cheese
salt and pepper
1 cup diced Canadian bacon or ham
1 cup grated Parmesan cheese
1/4 cup sour cream
1 bunch chives, chopped

Melt butter in a large oven proof pan. Add the onion and potatoes and saute until cooked through.

In a medium bowl, whisk the eggs, Gruyere, salt and pepper until well mixed and foamy. Pour this mixture over the top of the onions and potatoes in the pan. Pull the edges away from the sides of the pan to let the uncooked egg run to the bottom of the pan.

When the frittata is half set, add the meat.

Transfer the pan to the heated oven and baked for 10 minutes until puffed, golden, and egg is completely cooked. I baked mine for about 15 minutes and then ran it under the broiler for a few minutes.

Serve with the grated Parmesan on top and garnish with the sour cream and chives if desired.

Makes 4 to 6 servings


Happy Cooking!


Bagel Breakfast Sandwiches


This recipe is kind of a re-run ~ it’s a different way to make Mom’s Breakfast Sandwiches .  It’s just as easy but more filling, I think.  You can use whatever kind of bagel you want ~ it would be delish with an everything bagel.  Also, use whatever kind of breakfast meat or lunch meat that you want.  We like Canadian bacon so that’s what I usually use.  I used American cheese slices but any kind of cheese would work ~ use your favorite!

Bagel Breakfast Sandwich

1 bagel, your choice, toasted
1 egg, fried hard or scrambled
1 slice breakfast meat or a couple slices lunch meat
1 slice cheese, your choice

Toast bagel. While bagel is toasting, fry or scramble your egg. Heat breakfast or lunch meat in a frying pan and melt cheese over top of meat.

To assemble ~ one half of bagel, meat with cheese, egg, one half of bagel.

Makes one sandwich.

Happy Cooking!

Paula Deen’s Sausage Spirals


I’m on a breakfast kick so here’s another goodie for breakfast that is easy and delicious. I served it with The Lady’s Perfect Scrambled Eggs (Paula Deen) from Recipezaar for the perfect Paula Deen breakfast (without a TON of butter, either, y’all). The sausage recipe can easily be doubled.

Paula Deen’s Sausage Spirals

1 8 ounce can refrigerated crescent rolls
1/2 pound ground sausage, any flavor you like

Open can of dough, unroll dough carefully, pinch perforations together to seal.

Spread the sausage over the top of the dough to make a thin layer.

Starting at the short end, roll jelly-roll fashion. Cut into slices about 1/2 inch or so. At this point you can chill the spirals in the fridge for about 30 minutes or you can bake right away.

Place spirals about 1/2 inch apart on ungreased baking sheets. In a 375º oven, bake spirals for 18-20 minutes or until sausage in thoroughly cooked and crescent dough is golden brown.

Makes about 12 swirls


Happy Cooking!

Mom’s Breakfast Sandwiches

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I am constantly surprised at how easy these are to make for breakfast. They are just a homemade version of egg mcmuffins that I have been making for years and years. You can change them up by using different breakfast meat or cheese. This is the way I usually make them.

Mom’s McMuffins

The amount of the ingredients depends on how many sandwiches you are making.

1 Egg
1 slice Canadian bacon, rind removed
1 American cheese slice
1 English muffin, toasted

Butter or spray cooking spray into skillet. Break egg into skillet and break the yolk so the egg will fry up hard (you don’t want a runny egg in your sandwich). Fry egg as you would any fried egg. In the same skillet, place the slice of Canadian bacon, turning once. After turning, place the slice of cheese on the bacon and cook until melted.

Make your sandwich in this order, muffin bottom, Canadian bacon with cheese, fried egg, muffin top.

Today, I used egg rings to make my eggs round but you don’t need to use these. If your egg is really big for the muffin, just fold in half.

Makes 1 sandwich

Eggs in egg rings

Eggs in egg rings

Happy Cooking!

Mushroom Frittata

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Frittatas are so easy to make and are a great choice for a simple lunch or dinner ~ not to mention breakfast. In this recipe, I use baby bella mushrooms and I typically like cheddar cheese in my frittatas and that’s what I used here ~ just use your favorite type of mushrooms and cheese.

Mushroom Cheese Frittata

2 tsps butter
6 ounces fresh mushrooms, sliced
4 large eggs
2 green onions, sliced
2 slices swiss cheese
salt and pepper

Melt the butter in a 10 inch skillet. Add the mushrooms and saute until they are golden brown, about 8 minutes.

Beat eggs and onions in a small bowl and season to your liking with salt and pepper. Pour this mixture over the mushrooms in the skillet and stir to combine.

Let the eggs begin to set around the edges. Preheat your broiler. Let the egg/mushroom mixture cook on the stovetop until the eggs are almost set but still moist. Place cheese slices on top (I use grated cheese here and just sprinkle it on the top).

Broil until cheese melts and eggs are set ~ it will puff somewhat.

Slide the frittata onto a plate and serve or you can serve straight from the pan.

Serves 2-3

Happy Cooking!