type='text/javascript'/> A Latte Talk: Foody Friday - Egg-o-rama

Thursday, October 23, 2008

Foody Friday - Egg-o-rama


I love eggs. We had them for dinner tonight, actually. They're quick, yummy, healthy. What more can you ask for? Scrambled eggs, served with turkey breakfast sausage, toast and bananas. An entire meal for my family in 10 minutes and under $10.

I'm going to give you two recipes.

The first one is my standard comfort food assemble-it-the-night-before-and-pop-it-in-the-oven-in-the-morning delicacy. It never did win me the "Freshest Idea" award at MOPS, but it SHOULD HAVE! It was always GONE... eaten... devoured... just no award.

I'm not bitter or anything.

CAUTION: For you healthy peeps, you can skip this one. It has fat, preservatives and chemicals of every kind interlaced throughout.

Sausage-Egg-Yumminess

(OK, it's not really called that. It's a casserole. But it is yumminess)

(And, yes. Yumminess is a word. I just made it up.)

  • 1 pound pork sausage
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 8 eggs, beaten
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon dried oregano

  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
  4. (Insert here: cover and put in the fridge overnight)
  5. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. (Increase time if you refrigerated it overnight - probably more like 40 minutes)

OK, healthy ones... you can start reading again. I currently have 2 of these babies in my freezer, waiting for a quick meal. It's unique in that it has pizza seasonings in it and mozzarella cheese. It has a very different taste from other spinach quiches I've had (Usually with feta or gorgonzola or another type of strong cheese). My kids loved this.


Spinach Quiche



  • 1 (9 inch) pie crust (I use this recipe)
  • 3 tablespoons olive oil
  • 1 small onion, thinly sliced and quartered
  • 1 cup frozen chopped spinach, thawed and drained well (or 1/2 lb fresh spinach, chopped)
  • 8 eggs
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 cup shredded Mozzarella cheese
  • salt and ground black pepper to taste

  1. Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  2. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  3. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  4. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  5. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.
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5 comments:

Baby Tunnel Exodus said...

Sausage-Egg-Yumminess has me written all over it. Yup, it's what's for dinner tomorrow! :o)

Blessings, Whitney

J mom said...

So I realize that my dish is not eggsactly worthy, but it is yummy!

Linda (minnemom) said...

These recipes look great. I have about four dozen eggs in my refrigerator, and I love new recipes for using them.

CookinsForMe said...

Oh, both of these are now on my 'try soon' list! I love eggs, too, and keep an eye open for different ways to use them. Thank you!

tiffany said...

yum! i should have submitted one...i probably would have done a similar quiche as yours. you'd think growing up on a chicken farm with 8,000 eggs every day i'd have a plethora of idea....