Sweet Potato Egg Muffins

OK so my last two post have been breakfast/brunch items and this is no different BUT who cares because breakfast is amazing, anytime of the day. I have been making egg cups for one of my clients that I do weekly meals for and I try to switch it up and make them with different ingredients and different ways, sometimes I scramble the eggs then put in the muffin tins or I drop the egg right into the muffin tins, or I’ll do just egg whites and load it with cooked spinach, onions, peppers, sausage, cheese, scallions, fresh thyme and so on.  My mom called me the other day and whenever she sees something she thinks ill like on the Food Network she will call and tell me alllll about it.  She was watching Ree Drummond, from the AMAZING blog and now TV show The Pioneer Woman made hash and eggs cups in a muffin tin.  She made shredded potato hash and lined the muffin tins with hash and then the egg mixture on top and bake.  I thought it was a pretty cool idea.  It’s great to make a lot and store and have for breakfast on your way out the door for the week.  I figured I’d test it out on my client who loves eggs cups.  He prefers to eat on the healthy side so I knew fried white potatoes wouldn’t work here.  So I thought of using sweet potatoes instead and bake them instead of frying.  I also added maple brown sugar breakfast sausages and that worked so well with the sweet potatoes.  My client LOVED and requested it again the next week.  My tip, store in air tight container in the refrigerator or freezer and pop in the microwave in the morning and start your day on a good foot and happy stomach!

Sweet Potato Egg Muffins

Special Equipment: 2 non stick muffin tins, baking sheet

1 dozen eggs

4-5 sweet potatoes

1 lb breakfast sausage (I used a maple brown sugar flavor)

2 TBS onion powder

1 TBS garlic powder

1 Teaspoon paprika

2 TBS olive oil

Salt and Pepper to taste

Cooking / baking spray

  1. Preheat oven to 400 degrees.
  2. Peel and cut potatoes into 1 inch cubes. Place in a bowl and sprinkle with 1 TBS onion powder, garlic powder, paprika and salt and pepper. Add olive oil and toss together. Line the baking sheet with foil or parchment and lightly spray, then spread out the sweet potatoes and bake for 30 minutes.
  3. While potatoes are in the oven, cook the sausages, either in a pan or bake in oven. Whisk the eggs with a whisk or fork and season with the remaining onion powder, salt and pepper.
  4. Cut sausages into pieces and set aside. When the potatoes are done, turn the oven done to 350 degrees. Spray each cup of the muffin tins (you can be generous here).  First divide the sweet potatoes among the cups, mine came to about 5-6 pieces each.  Take the back of a spoon or your fingers (best tool in the kitchen) and mash the potatoes into the bottom of the tins.  Then add the pieces of sausage on top of the potatoes.  Then pour the egg mixture into each cup (be careful not to overfill).
  5. Bake for about 15 minutes. Cool on a baking wrack and then store in an air tight container. ENJOY!

Photo Oct 19, 7 07 07 PM Photo Oct 19, 7 04 23 PMPhoto Oct 19, 7 11 24 PMPhoto Oct 19, 7 11 51 PM

If you make this, (and you should) take a picture and hash tag on facebook or instagram #PersonalDish 🙂

Sunday Brunch: Sausage, Spinach, Sundried Tomatos and Cheddar Cheese Frittata

The title says Sunday brunch but really you can have this for dinner any night of the week. I recently made this frittata for a client that I cook for on a weekly basis. Its filling, delicious and easy! One of the first things I made back in culinary school was a onion frittata and I was so nervous it wouldn’t flip out of the pan correctly, the anxiety was on HIGH that class haha! But it came out great and that’s because I had an excellent non stick pan. That is the key here, and once you have that the rest is piece of cake. Frittata by the way is a big omelet started in a non stick heavy duty pan and finished in the oven to blow up and be nice and puffy. Similar to a quiche but with no crust. You can add any kind of toppings your little heart desires, so its great when you want to get rid of herbs and vegetables in your fridge! For this one I used sweet Italian sausage, spinach, sundried tomatoes and cheddar cheese. The process is always the same, you want to cook your filling in the same pan you cook the frittata in then add your egg mixture, cook in pan and then finish it off in the oven. Then you invert on to a plate. Try this combo or one of your own for you next brunch party or week night dinner!

 

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Sausage, Spinach, Sundried Tomatoes and Cheddar Cheese Frittata

Preheat oven to 350. Use a non stick, oven safe frying pan.
10 Eggs
2 lbs spinach, chopped
1 small onion, chopped
1 lb Sweet Italian Sausage
8 ounces of sundried tomatoes
8 ounces of cheddar cheese, shredded
Butter or oil

1. Crack eggs in a bowl and whisk until frothy and well combined. Add salt and pepper to taste and set aside in the fridge
2. Cook the sausages on medium heat all the way through, cool on a plate then cut in small pieces
3. Next heat a heavy duty non stick pan on medium heat, drizzle oil or a few teaspoons of butter around the pan. Add spinach to pan and cook down and season with a little kosher salt, next add onions and cook until translucent. Add in the cooked sausage and tomatoes. Mix all together and cook for another minute or two.
4. Add egg mixture to the pan and let sit for 1 minute. Using a rubber spatula go around the edges of the pan once, then go from one edge to the middle of the pan, letting the middle liquid go to the edge. This will ensure the middle is cooking and as well as the edges. When you see sold pieces of egg forming, turn off heat, add shredded cheese on top and transfer to the oven for 15-20 minutes. The egg mixture will rise and the edges will be a dark brown. You can use toothpicks to see if the middle is well cooked.

5. Let cool in pan completely.  Then take a plate or cutting board and put over the pan and flip over.  Frittata should come out easily.  Then flip over again on to a plate.  Cut in triangle pieces  and serve with a simple salad.

 

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