Summer Squash Frittata

Your favorite summer vegetable gives this cheesy frittata a pop of color. From goodhousekeeping.com.

Summer Squash Frittata


Ingredients:

1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded (is on the “caution list”, but mozzarella, ricotta, and mild cheddar are much safer choices)
3/4 cup milk
2 green onions, thinly sliced (if tolerated)
10-inch oven-safe nonstick skillet


Directions:

Step 1- Heat oven to 375°F. Thinly slice 2 green onions. Set aside.

Step 2- Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.

Step 3- Shred 4 ounces of cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.

Step 4- Gently squeeze the summer squash very dry.

Step 5- Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.

Step 6- Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.

Step 7- Transfer skillet to the oven and bake 20 to 25 minutes or until set.

Impossibly Easy Vegetable Pie

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes. From bettycrocker.com .

Impossibly Easy Vegetable Pie


Ingredients:

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion (if tolerated or omit)
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix (check for problem ingredients)
1 cup milk
1/2 teaspoon salt (if tolerated)
1/4 teaspoon pepper (if tolerated)
2 eggs


Directions:

1. Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight

This 5-Star Cottage Cheese and Spinach Crustless Quiche is a light, fluffy, and healthy dish perfect for any meal! Creating a homemade quiche is more than just cooking; it’s an experience that brings a touch of elegance to any breakfast or brunch. With the 5-Star Cottage Cheese and Spinach Crustless Quiche, you get to indulge in a dish that is not only light and fluffy but also packed with nutrition. Perfect for young professionals juggling work and life, this recipe transforms simple ingredients into a culinary delight. From indcooking.com.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight


Ingredients:

1 cup cottage cheese
1 cup fresh spinach (you can use frozen but make sure to thaw the spinach and squeeze out the excess moisture before adding it to the mixture)
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper (if tolerated)
1/2 teaspoon garlic powder
1/2 cup shredded cheese (whatever you can tolerate)


Directions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine cottage cheese, spinach, eggs, and milk.

3. Add salt, pepper, and garlic powder, and mix until well blended.

4. Fold in the shredded cheese.

5. Pour the mixture into a greased baking dish.

6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.

7. Allow to cool for a few minutes before slicing and serving.

The Best Coffee Cake

A delicious coffee cake recipe that is easy to mix in 5 minutes with just a few staple ingredients. This family recipe has been passed down for 3 generations and is perfect for breakfast, snack time or even dinner! From ellaclaireinspired.com . I give it ★ ★ ★ ★ ★

The Best Coffee Cake


Ingredients:

Cake
1 egg
1/4 cup oil vegetable or canola
1 tsp. vanilla
3/4 cup sugar
1/2 cup milk
1/4 tsp. salt
2 tsp. baking powder
1 1/2 cups flour

Streusel
2 T butter melted
1/2 cup brown sugar
2 tsp. Ceylon cinnamon (if tolerated)
2 T flour
1/2 cup walnuts chopped, optional

Icing Drizzle
1 T butter room temperature
3/4 cup powdered sugar
1 T milk extra, if needed


Directions:

Cake
Preheat oven to 375°.

Beat egg in mixing bowl. Mix in sugar, milk, salt, oil, and vanilla.

Spoon flour into measuring cup. Dump flour on top of the batter. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Stir flour mixture into batter until combined. Pour into greased, or parchment lined, 9x9 baking dish.

Streusel
In a microwave-safe bowl, melt butter in microwave. Remove and mix in brown sugar, cinnamon, and flour and stir until well combined. Add nuts if desired.

Sprinkle streusel onto the cake. Use a finger or the small end of a wooden spoon to poke the streusel halfway down into the cake batter, randomly 12-18 times.

Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with moist crumbs (not runny batter). Do not overbake or it will dry out the cake!

Icing (optional)
Mix butter and powdered sugar. Thin with milk until desired consistency. Lightly drizzle cake with icing.

Amish Breakfast Casserole

Amish breakfast casserole is a trusty recipe to follow when you need to feed a crowd. If make-ahead breakfast recipes are what get you through the week, this one will appease nearly everyone at the table. Prep it the night before and pop it in the oven to cook while you brew your pot of coffee.

The 12-serving dish has all the breakfast and brunch favorites like bacon, eggs, hash browns and three cheeses. Use your favorite bacon type, or try a new one if you’re feeling adventurous. We also recommend buying blocks of cheddar and Swiss cheeses because they’re easier to melt without the stabilizers in preshredded cheese. Unlike egg-based frittata recipes, a breakfast casserole like this one features a starchy base of potato hash browns. From tasteofhome.com.

Amish Breakfast Casserole


Ingredients:

1 pound sliced bacon, diced (without problem ingredients)
1 medium sweet onion, chopped (if tolerated)
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed (without problem ingredients)
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese (without problem ingredients)
1-1/4 cups shredded Swiss cheese (if tolerated)


Directions:

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

2. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.



Recipe Variations

• Switch it up with sausage: Replace half or all of the bacon with chopped or crumbled plain, breakfast or Italian sausage.
• Heap on some herbs: Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
• Pack in the veggies: Use 1/2 to 1 cup of sauteed chopped bell pepper for sweet flavor. Chopped broccoli, asparagus or spinach also work well. Saute them in advance to remove some of the moisture (this prevents soggy casserole!).



How to Store Amish Breakfast Casserole

This cheesy Amish breakfast casserole is so delicious you might not have any leftovers! But if you do, either cover the baking dish with plastic wrap or transfer the leftovers to an airtight container and store in the refrigerator.

How long does Amish breakfast casserole last?
Amish breakfast casserole can be stored in the refrigerator for up to four days.

Can you freeze Amish breakfast casserole?
You can definitely freeze Amish breakfast casserole. If you’re planning to cook it as a make-ahead meal, bake the casserole in a foil baking dish. Allow it to cool completely, then wrap in a single layer of plastic wrap followed by a double-layer of foil. Label and freeze for up to three months. You can also place single-servings of casserole in individual freezer-safe containers and freeze for up to three months.

Another option is to prepare the casserole, then freeze before baking. Use a freezer-safe baking dish or foil container and wrap tightly with a layer of plastic wrap and double layer of foil before freezing for up to three months. When you’re ready to bake, thaw overnight in the refrigerator. Then proceed with Step 2.

How do you reheat Amish breakfast casserole?
To reheat refrigerated cheesy Amish breakfast casserole, bake in a 350° oven until heated through. Or you can microwave individual slices until warm.

To reheat frozen breakfast casserole, thaw overnight in the refrigerator. Then bake in a 350° oven for 20 to 25 minutes, or until heated through.

Can you make Amish breakfast casserole ahead of time?
Yes! To make serving a breakfast crowd a breeze, prep the casserole up to one day in advance. Cover with plastic wrap and refrigerate until ready to bake.



Amish Breakfast Casserole Tips

• How do you prevent a soggy breakfast casserole?
Make sure to drain off the grease from the bacon before adding to the casserole dish. If you add any veggies, be sure to saute them first to remove extra moisture. After baking the casserole, don’t skip the resting time. This allows the ingredients to set and prevents the release of liquid when serving the casserole.

• Can you use fresh potatoes in Amish breakfast casserole?
Frozen hash browns make easy prep work for an Amish breakfast casserole recipe, but you can use fresh potatoes to make hash browns. The grater attachment on your food processor will make quick work of it. However, in order to prevent a soggy casserole, be sure to remove moisture by making crispy hash brown potatoes.

• What can you serve with Amish breakfast casserole?
Amish breakfast casserole is hearty enough to satisfy any breakfast appetite. However, to make it part of a full brunch spread, serve alongside one of our fruit salad recipes. Or to satisfy sweet tooths, bake up warm cinnamon roll to serve on the side.

Spectacular Spinach and Feta Quiche

This looks quite yummy and easy to boot! From interstitial-cystitis-diet.blogspot.com .

Spectacular Spinach and Feta Quiche


Ingredients:

2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. evaporated milk
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked 9-inch pie shell (check for problem ingredients) *You may use refrigerator or frozen dough. I like Marie Callender's.


Directions:

1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2. Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes. (Note: the timing seems to be different every time for me. Test frequently like you do a cake. Put a dry strand of spaghetti in the middle and see what it looks like when you bring it out. It should be moist, but not dripping with egg mixture.)


Broccoli and Cheese Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup mozzarella or cheddar cheese for the feta cheese.

Bacon Broccoli Cheddar Crustless Quiche

The very simple ingredients for this Bacon Broccoli Cheddar Quiche are basic refrigerator staples (eggs, milk, Parmesan), so this is a great last minute breakfast, brunch, or even dinner meal! From budgetbytes.com.

Bacon Broccoli Cheddar Crustless Quiche


Ingredients:

1 lb. frozen broccoli florets
4 oz. bacon (without problem ingredients)
4 large eggs
1 cup milk
1/4 cup grated Parmesan (if tolerated)
1/4 tsp seasoning salt (if tolerated)
4 oz. shredded medium cheddar, divided (if tolerated or use mild)


Directions:

1. Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.

2. Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.

3. Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.

4. Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.

5. Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.

6. Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

Cheesy Tater Tot Casserole

You’ll love this Cheesy Tater Tot Casserole that only requires 15 minutes of prep! With no meat included, this hearty casserole is a delicious and easy dish that features roasted peppers, spinach, and melty cheese.

It’s perfect for a holiday brunch or a special weekend breakfast. You can even serve it as a fun meatless weeknight dinner that’ll be on the table in under an hour!

There are a lot of tater tot casseroles out there, but this one isn’t necessarily a side dish. With the fresh spinach, roasted red peppers, savory cheddar, and eggs, it’s got everything you need to be the foundation of your meal. This is also a great recipe if you are looking for a tater tot casserole without meat. With the eggs and cheese, you have plenty of protein. In fact, this is a perfect recipe if you do a meatless Monday or for Fridays during Lent! From dizzybusyandhungry.com.

Cheesy Tater Tot Casserole


Ingredients:

⅔ cup roasted red peppers (from a jar without problem ingredients)
4 ounces baby spinach
¼ teaspoon salt
¼ teaspoon pepper (if tolerated)
8 eggs
1 ½ cups shredded cheddar
16 ounces tater tots (frozen and without problem ingredients)


Directions:

1. Preheat the oven to 350 degrees F.

2. Chop the roasted red peppers into bite-sized pieces.

3. Place the spinach in a microwave-safe bowl and microwave on high for 1 minute. Once wilted, pick at the spinach with a fork to separate the leaves.

4. Place the eggs in a medium bowl and whisk.

5. Add in the roasted red pepper pieces and the salt and pepper and mix. Then fold in the spinach and shredded cheddar.

6. Spray an 11x7 baking dish with nonstick spray. Line the dish with frozen tater tots.

7. Pour the egg mixture over the tater tots, spreading out the veggies and cheese to evenly distribute them over the tater tots.

8. Bake for 40-45 minutes, until the egg mixture is set.



❔ FAQs

Do I need to cook the tater tots before adding them to the casserole?
Nope! Not only do you NOT have to cook them, you don't even have to thaw them! Use them right of the bag, still frozen.

Can I add meat to this easy tater tot casserole recipe?
Absolutely, feel free to add your choice of protein! Ground beef, ground turkey, and ground chicken would all work great in this casserole. Cook them just until done before adding to the egg mixture.

Why is my tater tot casserole runny?
This can happen if there's too much liquid, either from the veggies or meat, if you're adding it. Be sure to drain any excess liquids before baking to prevent a runny casserole.



💭 Expert Tips and Tricks

• Be sure to spread the egg mixture evenly over the tater tots to ensure equal distribution of ingredients.
• To get an extra cheesy and crispy top, sprinkle the top of the casserole with extra cheese once fully baked and stick it under the broiler for a minute or two until golden brown. Just be sure to watch it closely so it doesn't burn.
• Feel free to add additional seasonings to your liking and experiment and see what flavors you like!



💡 Substitutions and Variations

Try different cheeses! Go ahead and substitute.

Not a fan of roasted red pepper? Substitute 8 ounces of sliced mushrooms. You will want to cook them slightly first to give them a softer texture in the finished casserole. A quick and easy way to do this is to microwave them for about 2 minutes, drain, and then add to the egg mixture.

Is spinach not your thing? Asparagus would be a great substitute for the spinach. Similar to the mushrooms, chop 8 ounces of asparagus into bite-sized pieces, microwave them for about 2 minutes to soften, drain, and add to the egg mixture. You could also add canned green beans.

Looking to use this as a tater tot casserole side dish? This can definitely be a side dish! Serve alongside an entree of grilled kielbasa or other sausage, or even a beef roast or steak!



🥫 Storage and Reheating

Keep your delicious casserole leftovers stored in the fridge in an airtight container for 3-4 days. You could also cover with plastic wrap or aluminum foil.

You could heat up leftovers in the microwave. Sprinkle a few drops of water on top to keep it moist and help the cheese get super gooey again.

But, if you have the time, the best way to reheat this no-meat tater tot casserole recipe is in the oven. Just cover it lightly so it doesn’t get too browned on top and reheat it until the center is warm.



⏲️ Make Ahead Instructions

You absolutely can prep your tater tot egg casserole ahead of time. Go ahead and make it up the night before, cover it tightly, and keep it in the fridge until morning.

When you wake up, slide it into the oven and turn on the heat. But here’s the trick: put into a cold oven so you don’t shatter the glass of your casserole dish. It will slowly heat as the oven warms. If you do this, you may need to slightly adjust cooking times; just check the center for doneness.



🍴 What To Serve With This Dish

Consider serving it up with Parmesan garlic bread and maybe a small side salad to make this easy tater tot breakfast casserole into a cheesy, delicious, simple cheesy tater tot casserole with veggies, just right for dinner.

It's also great with a fruit salad as a side, just to add a little contrasting sweetness to the meal!



NOTES

• There is no need to cook or even thaw the tater tots. Use them right out of the bag, still frozen!

• If you like, you can prep this casserole ahead of time. Make it up the night before, cover it with plastic wrap, and keep it in the fridge until morning.

• When you are ready to bake it, slide it into the oven and turn on the heat. It will slowly heat as the oven warms and avoid shattering your baking dish. (You may need to slightly adjust cooking times; just check the center for doneness.)

• To reheat leftovers in the microwave, sprinkle a few drops of water on top to keep it moist and help the cheese get super gooey again.

• To reheat leftovers in the oven (recommended), just cover them lightly so they doesn’t get too browned on top and reheat them at 350 degrees F until the center is warm.

Spinach Mushroom Frittata

Spinach mushroom frittata recipe, a quick and easy breakfast recipe with eggs, mushrooms, spinach, and some cheese because well, cheese makes everything better. A frittata is basically a baked omelette, or at least that’s how I like to describe it, and is a welcome variation to egg-based breakfasts if you and your family love them. From cookingandme.com.

Spinach Mushroom Frittata


Ingredients:

6 eggs
1/4 cup milk
2 cups sliced button mushrooms
3 cups packed chopped spinach or use baby spinach washed and whole
2 tbsp butter or olive oil
1/2 cup grated fresh parmesan cheese (if tolerated)
1 tsp freshly cracked black pepper adjust to taste (if tolerated)
Salt to taste


Directions:

1. Pre-heat oven to 350F / 180C.

2. Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil.

3. Add the remaining butter in a heated pan.

4. Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften.

5. Now add the spinach and cook for another minute, just until it begins to wilt.

6. In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper.

7. Mix the mushroom-spinach mixture with the egg mixture.

8. Pour into the greased baking tray.

9. Bake in the pre-heated oven for about 20 minutes or until the edges brown and the center of the frittata has also cooked through.

10. Let it cool slightly and cut into squares or wedges.


Notes:
You can change the amount of eggs and proportion of milk as well as the cheese.
Cheddar cheese works well in this recipe too.
Adjust salt and pepper to your taste and season generously so the frittata doesn’t turn out bland.
You can refrigerate the remaining frittata for up to a day and lightly warm before serving, as needed.

Spinach and Mushroom Crustless Quiche

Beth says she is a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche might be her new favorite! It’s very filling, full of vegetables, and doesn’t leave her with a carb hangover. You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. She promises it’s worth the effort! From budgetbytes.com . I made it 9/17/23 and give it: ★ ★ ★ ★

Spinach and Mushroom Crustless Quiche


Ingredients:

1 10oz. box frozen chopped spinach
8 oz. mushrooms
1 clove garlic, minced
1/8 tsp salt
1 Tbsp cooking oil, divided
2 oz. feta cheese
4 large eggs
1/4 cup grated Parmesan (if tolerated)
1/4 tsp pepper (if tolerated)
1 cup milk
1/2 cup shredded mozzarella


Directions:

1. Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.

2. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

3. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.

4. Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.

5. In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.

6. Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.

7. Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!


NOTES:
I made mine with 8 oz. can of mushroom stems and pieces (drained well) and 1/8 teaspoon garlic powder (I skipped step #2). YUM!

Easy Vegetarian Brunch Pie – IC Friendly!

Good Morning! Let’s do brunch! You can even have this yummy veggie pie for dinner! From icdietblog.wordpress.com .

Easy Vegetarian Brunch Pie – IC Friendly!


Ingredients:

10 ounces fresh or frozen green vegetables (broccoli, spinach, asparagus, etc.), cooked & chopped (if using frozen spinach thaw and squeeze as much moisture out the spinach as possible)
1 cup pure sour cream or pure Greek yogurt (if tolerated and check for problem ingredients)
1 cup grated or shredded cheese (mild cheddar is good)
1 cup cottage cheese, preferably low fat
1/2 cup Bisquick (check for problem ingredients)
1/4 cup melted butter
2 eggs


Directions:

1. Heat oven to 350 degrees Fahrenheit. Grease pie plate.
2. Spread vegetables into bottom of plate.
3. Beat together remaining ingredients. Pour into pie plate.
4. Bake 30-35 minutes. Cool 5 minutes & cut into 6-8 slices.
5. Serve & enjoy.

Spinach Quiche Cups

This completely gluten-free and low-carb healthy and delicious Spinach Quiche Cups is what everyone raves about at manilaspoon.com. You can even tweak the recipe to add your favorite vegetables! From manilaspoon.com.

Spinach Quiche Cups


Ingredients:

1 tbsp or a little olive oil, (for cooking the mushrooms)
8 oz package mini-bella mushrooms, chopped
¼ cup water
10 oz package fresh spinach, (about 284 grams)
4 eggs, (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice, (I use mozzarella or the Italian Blend)
1 tbsp (up to 2 tbsp) heavy cream or half-and-half (optional)
salt and pepper, to taste (if tolerated)


Directions:

Preheat the oven to 375F or 190C. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.

Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Pour in the water. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead). In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season with salt and pepper to taste.

To prevent the quiche cups from sticking to the muffin tin, either use a liner or a reliable non-stick muffin pan or grease the pan well. Divide mixure evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.

Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!

Sprinkle with a little more cheese on top, if desired. Hubby enjoys them with rice on the side!

*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions (if tolerated) to the mix.

Bacon Breakfast Pizza

Your mornings just got better. It’s the easiest pizza for breakfast! Loaded with crisp bacon bits, eggs and mozzarella cheese. It’s breakfast at its best! From damndelicous.net. (This recipe has been adapted to make it IC friendly.)

Bacon Breakfast Pizza


Ingredients:

8 bacon slices, cut into 1 1/2 inch pieces (if tolerated)
1 1/2 tablespoons cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust (without problem ingredients)
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 (8-ounce) package Mozzarella Cheese, thinly sliced
3 green onions, thinly sliced (if tolerated)
3 large eggs
Kosher salt and freshly ground black pepper (if tolerated)
2 tablespoons chopped fresh parsley leaves (garnish)


Directions:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

2. Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

4. Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.

5. Place into oven and bake until the edges begin to brown, about 10-12 minutes.

6. Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.

7. Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.

8. Serve immediately, garnished with parsley, if desired.

Spinach and Feta Quiche

Great for brunch or dinner and easy to make too! This recipe has been adapted to be IC friendly. From geniuskitchen.com.

Spinach and Feta Quiche
Serves 6 to 8


Ingredients:

½ cup butter (can use less according to your taste)
1 teaspoon bottled minced garlic
1 small onion, chopped (if tolerated)
12 ounces shredded cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste (if tolerated)
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with a sprinkle of dried basil to taste
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed (without problem ingredients)


Directions:
1. Heat oven to 375°F.

2. In large skillet, sauté onion and garlic in butter, approximately 5 minutes or until just soft. Remove from heat.

3. Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.

4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.

5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

*You can bake this the night before and just heat it up the day of.

Fluffy Cottage Cheese Pancakes

An absolutely mouth-watering pancake recipe that you will be sure to love. You can use gluten free flour to make this gluten free as well. From grandmotherskitchen.org.

Fluffy Cottage Cheese Pancakes


Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 tablespoons olive oil
1 teaspoon butter for cooking


Directions:

1. In a large bowl, stir together flour, baking soda, salt and sugar.

2. In a separate bowl, whisk together eggs, cottage cheese, milk and oil.

3. Add flour mixture to egg mixture and whisk until just blended.

4. Melt 1 teaspoon of butter on a large skillet or griddle.

5. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.

6. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total.

7. Transfer to plates and serve with pure maple syrup drizzled on top.

IC Friendly Breakfast Frittata Cups

Try these tasty frittata cups straight from the oven or later reheat them in the microwave. Make as directed or add your favorite ingredients. From icdietblog.wordpress.com.

IC Breakfast Frittata Cups


Ingredients:

5 large eggs
2 tablespoons milk
1/2 cup bell peppers, chopped (any color)
1/2 cup zucchini, chopped
1/4 cup crumbled feta or shredded mozzarella cheese
salt and pepper to taste (if tolerated)
some chopped fresh basil or parsley if you like
non-stick cooking spray
12-count muffin tin


Directions:

In a medium bowl, whisk together the eggs, milk, salt and pepper. Fold in vegetables and cheese. Spray entire muffin tin with cooking spray. Fill each cup to within 1/4-inch of the top with the egg mixture and a sprinkle of fresh herbs and/or dab of butter.

Bake at 375 degrees for 8-10 minutes or until the center of each frittata is set. Gently remove from muffin tin. Enjoy! Or allow to cool completely before storing in an air-sealed container in the fridge for 3 days or freeze.

Makes 10-12 frittatas.

Scrambled Egg Breakfast Muffins

Make a large batch of these muffins and have a healthy to-go breakfast at any time! The great thing about these muffins is that you can personalize them to your individual taste. Make these egg muffins the night before and then put them in the fridge so that all you have to do is pop them in the microwave and have a hot breakfast ready to go! From sixsistersstuff.com.

Scrambled Egg Breakfast Muffins


Ingredients:

12 eggs
1/2 teaspoon seasoned salt (if tolerated)
2-3 tablespoons onion, diced (if tolerated or omit)
1 cup cooked ham, diced (could also use cooked bacon or cooked sausage), all without problem ingredients
pepper to taste (if tolerated)
1/4 teaspoon garlic powder
1/4 cup red bell pepper, diced
1/4 cup fresh mushrooms, diced (I sauté mine first)
1 cup shredded cheddar cheese
1/2 cup baby spinach, finely shredded


Directions:

1. Preheat oven to 350 degrees.

2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners.

3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Sausage Hash Brown Quiche

Great for breakfast, brunch, or dinner. From niceats.blogspot.com.

Sausage Hash Brown Quiche


Ingredients:

3 cups shredded hash browns (thawed without problem ingredients)
1/3 cup butter (melted)
8 oz. sausage (without problem ingredients)
1 tablespoon of butter
1 cup chopped bell peppers (whatever combination of colors you want)
1 cup + 1/4 cup shredded Cheddar Cheese
4 eggs
1/2 cup milk
Salt & pepper (if tolerated)
Garlic Powder


Directions:

1. Preheat oven to 425 degrees F.

2. Spread hash browns in the bottom of a 9-inch pie dish, season with salt, pepper, and garlic powder as desired (remember, a little bit of garlic powder goes a long way!).

3. Pour 1/3 cup melted butter over potatoes.

4. Bake in preheated oven for 20-25 minutes or until hash browns start to turn golden.

5. As hash browns are cooking, brown and crumble sausage.

6. Melt 1 tablespoon of butter in small skillet. Sauté peppers until soft.

7. Mix sausage, peppers, and 1 cup Cheddar Cheese in a medium size bowl.

8. In a small bowl, beat eggs and milk until well mixed (add salt and pepper here too if you desire).

9. When hash browns are golden, remove from the oven. Top with sausage mixture and then with egg mixture. Sprinkle with 1/4 cup Cheddar Cheese on top if desired.

10. Cook for another 20 minutes in oven at 425 degrees F. Remove from the oven when top is golden and delicious looking. Let cool for about 5 minutes and serve!

Salted Caramel Sticky Buns

An extra special batch of sticky buns that you are sure to love! This classic recipe was elevated to a new world of delicious by adding a layer of homemade salted caramel sauce (or try Smucker’s Simple Delight Salted Caramel Topping). Add a sprinkle of toasted nuts if you like a little crunch. From bakerbynature.com.

Salted Caramel Sticky Buns


Ingredients:

For the dough:
1 teaspoon canola or vegetable oil
3 and 1/2 cups all-purpose flour
1/3 cup granulated sugar
(1) 0.25 oz package rapid rise yeast
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (if tolerated)
1 large egg, at room temperature
3/4 cup milk
1/4 cup water
1 teaspoon vanilla extract
5 tablespoon unsalted butter, very soft

For the salted caramel: (or try Smucker’s Simple Delight Salted Caramel Topping)
1 stick (8 tablespoons) unsalted butter
1 cup light brown sugar, packed
1 teaspoon flaky sea salt
2 tablespoons honey
2 tablespoons heavy cream

For the filling:
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 and 1/2 teaspoons ground cinnamon (if tolerated)
5 tablespoons unsalted butter, melted

For the cream cheese frosting:
8 ounces of full-fat cream cheese, very soft
1 teaspoon vanilla
2 tablespoons heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon salt

Toppings:
1 cup toasted nuts, chopped
Extra salted caramel sauce, for drizzling


Directions:

1. The sticky bun dough is made with flour, yeast, sugar, salt, milk, water, egg, butter, vanilla, and a pinch of nutmeg. Simple ingredients! You will bring the dough together in a stand mixer fitted with the dough hook. This will take about 10 minutes, but luckily the mixer does most of the work for you. The dough will be sticky, smooth, and shiny. You’ll want to lightly oil a large bowl, transfer the dough into it, cover it tightly with saran wrap, and set it in a warm place for two hours. The dough will rise a lot during this time!

2. While the dough is rising, make your caramel sauce. The sauce is made from butter, brown sugar, vanilla, and cream. You’ll boil these ingredients together for 5-6 minutes, then pour the sauce into the bottom of a 9×13 inch baking pan. For best results, I recommend using a candy thermometer.

3. The filling is made from melted butter, brown sugar, granulated sugar, and cinnamon. You’ll combine the sugars and cinnamon in a small bowl, brush the melted butter over the rolled out dough, then sprinkle on the cinnamon sugar mixture evenly on top. At this point you’ll tightly roll the dough up (jellyroll style) and slice it into 12 slices.

4. For the frosting you’ll need cream cheese, vanilla, cream, salt, and confectioners sugar. You’ll want your cream cheese very, very soft. After you beat the cream cheese smooth, you add in the vanilla, cream, salt, and sugar and beat until fluffy.

5. When you pull the buns out of the oven you’re going to need some self control. The buns must (must must must) cool in the pan for 10 minutes before you invert them from the pan onto a large platter. The caramel sauce will be dangerously hot so be careful during this step. Make sure you only cool the buns in the pan for 10 minutes. Any longer and the caramel will begin to stick, making it very difficult to remove the buns.

Pumpkin Spice Breakfast Shake

This shake has three main components: oats, banana, and milk. Adding oats to a smoothie makes it thicker and more filling; allowing them to soak in the milk overnight makes the resulting shake smoother and less gritty, although you can definitely make this without the overnight part if you’re in a time crunch. This shake is a complete breakfast in handy drink form! From ohmyveggies.com.

Pumpkin Spice Breakfast Shake


Ingredients:

1/4 c. pumpkin puree (without problem ingredients)
1 tbsp. pure maple syrup (optional)
3/4 tsp. pumpkin pie spice (without problem ingredients)
3/4 c. plain or vanilla almond milk (any milk is fine though!)
1/2 c. old fashioned oats
1/2 small banana, frozen
sprinkle of cinnamon (optional if tolerated)


Directions:

1. Whisk together pumpkin puree, maple syrup, pumpkin pie spice, and almond milk in a resealable container. Stir in oats, seal, and refrigerate overnight.

2. In the morning, combine frozen banana and pumpkin mixture in blender or food processor. Process until smooth; add more milk for a thinner consistency if desired. Pour into glass and sprinkle with cinnamon.