jalapeno sausage cheese and egg braid

I love home delivery.  I love my new farm fresh to you organic fruit and vegetable delivery.  This amazing box of fresh fruits and vegetable arrives at our door.  Carter loves to help me open the box and name each item and put it away.  He has even been more eager to taste new things that "the farmer" brought.  I am making it a weekly challenge to try to make new recipes that include these seasonal and fresh items from my box which will help get the entire family to enjoy the bounty.  This week I took the yellow onion and jalapeno pepper and turned it into this amazing breakfast for dinner delight.  To counter the spicy jalapeno I served it with sliced tomatoes and cantaloupe both from our farm box.  This recipe looks like it took more effort then it actually did and the filling can easily be adjusted to include your favorite combination.

jalapeno sausage cheese and egg braid

adapted: cooking light

• 1  (13.8-ounce) can refrigerated pizza dough or homemade dough
• Cooking spray
• 1  tablespoon  olive oil
• 1/4  cup  chopped yellow onion
• 4  ounces  chicken sausage with jalapeno peppers, chopped
• 2  large eggs, lightly beaten
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese
• 1/4  cup  shredded cheddar cheese
• 1 jalapeno pepper seeded and chopped
• 1  large egg white, lightly beaten

1. Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeno peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

tortilla bread pudding

Egg bakes are a favorite of mine.  This recipe has a twist using tortillas, corn and chorizo. It makes an excellent dinner combination which could be altered with beans, cheese, or jalapenos.  The original recipes calls for chorizo sausage but, I opted to sub out the chorizo for a healthier soy alternative "soyrizo".  At the beginning of my marriage I was a fanatical eater.  I would have never eaten the desserts I make today let alone even take a bite.  Tofu and veggies were a big part of my diet.  Needless to say between the tofu and my poor cooking skills I was not winning points with my new meat and potatoes husband in the kitchen.  There was the infamous egg bake I made with soy crumbles which I still hear about to this day.  Both my father and Brad detested it.  I feel confident these days subbing in the soyrizo as both my cooking, my eating habits  and soy products have come a long way in 7 years.  Thank goodness!

tortilla bread pudding

adapted: everyday with rachel ray

• 2 cups frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 large onion, chopped (~1 1/2 cup)
• 6 ounces soyrizo (chorizo)
• 3 eggs
• 1 1/2 cups milk
• 4 large flour tortillas (about 9 inches), chopped in 1-2" pieces.
• Salt and pepper (1/2 tsp salt and 1/8 tsp pepper)
• 2 scallions, thinly sliced

Directions:

1. Preheat the oven to 400°. Grease an 8-inch square baking dish.
    Using a food processor, puree 1 cup corn and 4 tortillas.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
3. 
   
   
   In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla mixture.  Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
   
   
   Frozen Assets
   Wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350° for 15 minutes.
   
   I just stumbled upon Saturday with Rachel Ray hosted by Taste and Tell.  I was excited to find a source of tested Rachel Ray recipes.  I have such hit or miss success with her recipes that I look forward to following her reviews. Thanks! 

Cheese and Sausage Egg Casserole

Although this is a pretty bad picture (I had to snap fast as the guests were hungry!) you can see the yummy cheesy, meaty goodness that is baked in this casserole.  It is very versatile and you can sub any type of meat/cheese combination you like.  It lends to a lot of flexibility and is so easy.  This was definitely the favorite of the baptism brunch egg dishes.


Cheese and Sausage Egg Casserole
Adapted from Bon Appetit
 

Ingredients

• 8 white bread slices, cut into cubes
• 1 pound bulk pork sausage, crumbled and cooked (can sub bacon or ham)
• 1 1/2 cups grated sharp cheddar
• 10 large eggs
• 2 cups milk (do not use lowfat or nonfat)
• 2 teaspoons dry mustard
• 1 teaspoon salt
• Pepper

Preparation

Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. Chill overnight or 8 hours.


Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Spinach and Cheese Strata

I love brunch and my favorite part of brunch is the egg bake.  Not only do they taste good but, they are so easy to whip up and you can do it all the night before.  The entire family loves the egg bake but, we are split on the veggie or no veggie egg bake so, I make both.  I am a fan of eggs, spinach and cheese so, this dish works for me.  I may toss in some mushrooms next time. I had the left overs and it still tasted great reheated.

Spinach and Cheese Strata
Adapted from Gourmet (Epicurious)

Serves 6 to 8

1 (10 ounce) package frozen chopped spinach, thawed, (squeeze of all excess liquid)
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated Parmesan (1 cup)
2 3/4 cups milk (do not use non-fat)
9 large eggs
2 tablespoons Dijon mustard

Place in a colander to defrost.  Squeeze handfuls of spinach to remove as much liquid as possible.  

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.