Lemon & Garlic Brussels Sprout Breakfast Bowl

Lemon & Garlic Brussels Sprout Breakfast Bowl

It was noon on a Thursday. I escaped the confines of my chair and desk to stretch my legs and get a breath of fresh air, and explore Resource, our local upcycler where you may find someone’s discarded kitchen island or dining table or front door. I perused their supply of cabinets, but nothing stuck out at me, so not more than twenty minutes later I was on the road again.

A bus in front of me belched smog out into the air, which escaped into my window. It was warm for January, warm enough to have the window down. I breathed in the thick tainted air. Uggggh. 

Lemon & Garlic Brussels Sprout Breakfast Bowl

People everywhere, it struck me in that moment how my little home town has changed. It was never a small town, but the populations has grown by almost 30% since I was born. The actual size of Boulder is exactly the same, 25 square miles, but the number of people...that has changed.

We could’ve been anywhere in that moment—anywhere urban, that is. The city felt heavy with people and smog and stress in a way that made me feel sick to my stomach. 

You have to escape the stress of the city these days: The mountains are an escape; trails are an escape (as long as you pick the lesser known spots); even a mug of tea is an escape.

It makes me enjoy the freshness of produce, and simplicity of a fried egg more. Breakfast at home is a quiet moment before you have to face those lines of cars...the grind. Breakfast like this Lemon & Garlic Brussels Sprout Bowl is self-care. It's wholesome, nourishing my body, but it's also a moment of peace, filled with clean flavors and simple ingredients. Nothing complicated. Easy, like a breath of fresh air should be. 

Lemon & Garlic Brussels Sprout Breakfast Bowl
Lemon & Garlic Brussels Sprout Breakfast Bowl

Lemon & Garlic Brussels Sprout Breakfast Bowl

Published February 8, 2018 by
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Serves: 2   |    Total Time: 20 minutes



Ingredients:

  • 2 teaspoons coconut oil 
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 10 brussels sprouts, shredded with a food processor or with a knife
  • 2 cups green kale, roughly chopped
  • 1/2 teaspoon lemon zest 
  • Salt & pepper 
  • 2 eggs 

Directions:

  1. Heat 1 teaspoon coconut oil in a 9-inch skillet over medium heat. When the oil glistens, add the onion to the pan and sauté until translucent.
  2. Add garlic to the pan, and sauté for 1 minute before adding the shredded brussels sprouts and chopped kale. Continue to cook, stirring occasionally, until the kale is bright green and soft, and the shredded brussels sprouts are tender.
  3. Add lemon zest to the pan, and stir to incorporate. Season to taste with salt & pepper.
  4. To cook the eggs, push the greens to the sides of the pan, making space for the eggs in the center. Heat the remaining 1 teaspoon coconut oil in the center of the pan. Once it glistens, crack the eggs into the center of the pan. Cook until the white is cooked through and the yolk is cooked to your liking (I like mine runny, but cook it a bit longer for a harder yolk).
  5. Serve hot with extra salt & pepper to taste.

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Denver Omelet Breakfast Casserole

Denver Omelet Breakfast Bake

As a Colorado girl, you think I’d know how to make a Denver omelet. But that’s not the case. I found myself one morning Googling "Denver omelet", and thought this is silly.

It turns out a Denver omelet calls for peppers, onions, ham, and sharp cheddar cheese. Reading this, I scrunched my nose. Ham in sandwiches, sure. But ham in an omelet? I was not convinced. But, I was determined to make a Denver omelet. Or at least something like it, because what I really wanted to make was a breakfast casserole that we could keep in the fridge all week and eat each morning. (I’ve become lazy with cooking in the morning lately, so having something already made is key to eating a good breakfast). The only other requirements? Hash browns. Because hash browns are awesome (I know I don't need need to tell you that).

I took a few notes, and headed to the store with a vague idea of a casserole in my mind. 

Denver Omelet Breakfast Bake
Denver Omelet Breakfast Bake

Walking through the butcher section, I perused various types of ham, but just couldn’t bring myself to do it. I opted for chorizo instead. You can do either--it’s really whatever suits your fancy. Either way, you’ll end up with a hearty vibrant casserole inspired by the Denver omelet. 

This make-ahead-breakfast was such a winner in our house that it is sure to become a regular. And the best part? Well, I think it was the hash brown base! Not usually part of a Denver omelet, but worth adding in. 

So, if you’re trying to feed breakfast to a crowd this week, or just trying to get ahead of your own schedule, this casserole is your answer! 

Denver Omelet Breakfast Bake

P.S., if you like this recipe, you'll LOVE Foraged Breakfast, a collection of 18 breakfast recipes made using whole ingredients. 

Denver Omelet Breakfast Casserole

Published December 26, 2017 by
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Serves: 4-6   |    Total Time: 45 minutes



Ingredients:

  • 1 tablespoon coconut oil or butter, plus more for greasing pan
  • 2 cups thawed frozen hash browns or shredded potatoes (I used this brand (affiliate link!))
  • 1/2 yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 link or 1/4 cup diced chorizo sausage, sliced into 1/2-inch pieces (traditional would be cured ham, but I prefer chorizo)
  • 6 eggs
  • 1/4 cup milk of choice 
  • 1/4 teaspoon salt, divided 
  • 1/4 teaspoon black pepper, divided
  • 1/2 cup shredded sharp cheddar cheese
  • Cilantro for garnish

Directions:

  1. Preheat oven to 375°F, and generously grease a 9x16 inch baking dish.
  2. Place thawed shredded potatoes in the pan, and gently press into an even layer on the bottom. Season with half of the salt & pepper. Set aside.
  3. Heat coconut oil in a skillet over medium heat on the stove. Add sausage pieces, and cook until browned. Use a spatula to transfer sausage to the baking dish, spreading in an even layer over the potato layer.
  4. Now, sauté the onion and bell peppers in the skillet, adding additional coconut oil if the skillet is dry. Sauté until the onions are transparent. Then, transfer onion and pepper mixture to the baking dish, spread in an even layer and mixing with the sausage.
  5. In a medium mixing bowl, combine the eggs, milk, and remaining salt & pepper. Whisk until frothy, and then pour egg mixture into casserole pan. Bits of bell pepper and sausage should still be visible, but the egg mixture should be evenly distributed through the pan.
  6. Place pan in oven and bake for 20 minutes. At the 20 minute mark, pull the casserole from the oven, top with cheese in an even layer, and bake for 5-10 more minutes, until cheese is bubbling and the casserole is cooked through.
  7. Allow to cool 5 minutes, and then top with cilantro for garnish. Serve hot. (Hot sauce is great on this casserole, if you like hot sauce on your eggs!)

Denver Omelet Breakfast Bake
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Crustless Quiche Lorraine

Crustless Quiche Lorraine

Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

Crustless Quiche Lorraine
Crustless Quiche Lorraine

This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

Crustless Quiche Lorraine

Crustless Quiche Lorraine

Published November 2, 2017 by
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Serves: 3-4   |    Total Time: 45 minutes



Ingredients:

  • 1/4 pound bacon
  • 1/2 cup milk
  • 3 eggs
  • 1/4 teaspoon salt (or to your tastes)
  • 1/4 teaspoon ground black pepper 
  • Sprinkle ground nutmeg 
  • 1/2 cup grated gruyere or white cheddar 
  • 1 tablespoon fresh minced chives 

Directions:

  1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
  2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
  3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
  4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.

Crustless Quiche Lorraine
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