i’m a bit too obsessed with baked doritos. i know i’m late to this party as they’ve been out for some time now (years?) but i’m only recently discovering them in all of their cheesy awesomeness. i love them so much in fact that when james was making me my poached egg this morning, i asked that he crush some baked doritos on top. he also added a bit of grated parm and a dollop of chimichurri. so. good.
did you go over board with your chinese take out order last night? this is the best way to use up that leftover rice! so easy, so yummy.
i’m told this recipe started with james’ dad back in the day. my mother in law would make these for him for breakfast all the time.
as james got older, she began making them for him as well and he was smitten. while james’ dad preferred them sweet, james likes them salty. they’re good either way. if you like sweet breakfast foods, add a bit of sugar to the batter or even on top once the cakes are done. if you prefer salty/savory breakfasts, add salt to the batter and/or on top of the cakes.
the ratios of egg vs. rice will depend on how much rice you have on hand.
this particular batch was about 2 cups of rice and we added 3 eggs.
once you’ve got all your eggs in, mix batter to combine. it should be a bit on thicker side (think oatmeal consistency) so be conservative with your eggs, you can always add more.
get a pan going over medium high heat and spray with non-stick cooking spray. add a good size dollop of your batter and cook about 2-3 minutes on the first side to set the eggs. the second side doesn’t need to go as long, maybe a minute or so. the cakes should be light golden brown in color.
repeat with remaining ingredients. if you want to keep them extra moist, spread a bit of butter or, our pick – brummel and brown on top.
the results are like a cross between an omelet and a pancake. try it!! you’ll never look at leftover rice the same way again.
a very happy jb
I’m always looking for new ways to get a protein packed breakfast in during the week but who has time to cook in the morning? I love these because I can make a batch on Sunday and I’m good to go for the whole week. Just pop them in the microwave for about 30 seconds to reheat and you’ve got yourself a delicious and healthy breakfast even on your busiest days!
Preheat oven to 350.
Spray a cupcake pan with non-stick cooking spray, or use some non-stick reusable silicone cupcake cups.
Crack eggs into a large bowl and add the rest of your ingredients. Whisk to combine.
Distribute contents evenly into cups, filling about half way up.
Bake for 18 – 20 minutes or until eggs are set and slightly firm to the touch.
Allow to cool and run a knife along the outside to easily remove your muffins.
Tips:
I served this for breakfast recently to one of my oldest and dearest friends and she said it was like an LA breakfast. So thanks Erin, that’s what I’m calling this one!
If you don’t already have browned sausage, start off by precooking your sausage in a skillet, then set aside while you prepare the rest of the dish.
Crank your oven up to 425. In a small baking dish, coat your asparagus in a few tbs of olive oil, course salt and pepper and roast for about 25 minutes or until they begin to brown slightly. (Why not revisit the recipe we posted in January!)
Meanwhile, crack your eggs in a bowl, add in your thyme, nutmeg, salt, pepper and a splash of water. This helps the eggs stay fluffy. Beat your eggs and add to a preheated, buttered skillet over low-medium heat. Now, here’s a secret I learned recently that has completely changed the way I look at scrambled eggs! I’ll be the first one to admit that patience is not something I often possess, however in this case, it is key! If you scramble your eggs on low heat, you will end up with fluffy eggs everytime! The reason is that the delicate proteins will tighten up and become tough and rubbery if cooked over high heat. My eggs always used to be tough and I wondered why, that’s why! So scramble your eggs over low heat and at the very last minute, add in your brie. Remove from heat and stir in the pan to incorporate and melt your brie into your eggs.
Once your asparagus are finished, remove them from the oven to rest and turn your oven to broil. Get to work seeding and hollowing out your tomatoes, by slicing the tops off and removing the guts with a spoon. Add a bit of salt and pepper inside your tomatoes and stuff them with your Italian sausage. Top with a drizzle of olive oil and stick under the broiler on a foil lined baking dish for 3 -5 minutes. Keep an eye on them! You just want the tomatoes to soften and the pork to char a bit.
To serve, top your eggs and tomatoes with fresh chopped parsley and plate them both with your roasted asparagus.
LA, eat your heart out! Or, your breakfast….
Homemade chicken sausage patties, heirloom tomatoes and low-fat cheddar cheese. This little stack is sure to satisfy almost everyone while keeping the fat and cholesterol on the down low. Pair this with a salad and serve it up at your next brunch.
Directions
Directions
Tips:
In an attempt to waste less and use more of what we have around the house, I came up with this semi-deconstructed take on the classic green eggs and ham. As you can see from the directions, this is a tiny bit of cooking combined with an interesting presentation to achieve something that looks incredibly elegant for the amount of work it requires.
Ingredients:
Directions: