Broccoli and Cheddar Breakfast Bake

This is a delicious, fast, and easy brunch idea. Perfect for a lazy Sunday morning.

Serves 6-8

10 eggs
2 cups heavy cream
1 large head broccoli, florets separated and stalk chopped
2 cups sharp cheddar, shredded
1-1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter

Preheat the oven to 350 degrees.

Grease a large 9 x 13 baking dish with the butter.  In a large mixing bowl, beat the eggs well. Add the cream, broccoli, cheese, sea salt and pepper.  Pour into the baking dish. Bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve immediately.

Enjoy!

Spinach, Mushroom, and Pinto Bean Lasagna

Serves 8-10

2 onions, chopped
4 cloves garlic, chopped
1/2 lb fresh button mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
4 cups fresh or canned crushed tomatoes
2 cups pinto beans, cooked or canned, and drained
1/2 lb fresh baby spinach leaves
2 lbs ricotta cheese
1/2 lb mozzarella, shredded
1 lb lasagna noodles, cooked and drained according to package instructions, or no-boil noodles

In a large heavy bottomed saucepan, heat the olive oil over medium heat. Add the onions, basil, oregano, and sea salt and sauté for about 5 minutes. Add the mushrooms and garlic. Sauté for another 5-10 minutes or until the water has evaporated from the mushrooms. Add the tomatoes and pinto beans. Simmer the sauce for about 20 minutes. Taste, and add more sea salt if desired. Set aside.

Preheat the oven to 350 degrees.

In a large baking dish (9 x 13), assemble the lasagna. First, spread a small amount of tomato sauce in the bottom of the pan. Next, add lasagna noodles. Top with 1/3 of the spinach leaves followed by 1/3 of the ricotta.  Add another layer of noodles now. Top with only 1/4 of the tomato sauce.  Repeat 2 more times. On top of the final noodle layer, spread the remaining sauce and then cover with the mozzarella cheese. Bake for about 40 minutes or until the cheese is golden brown and the lasagna noodles are cooked through (if using no-boil).  Let cool for about 15 minutes before serving.

Enjoy!

Smoked Gouda Mac' n Cheese

My kids love Smoked Gouda, so this macaroni and cheese is a no-brainer. This only takes the time it takes to cook the pasta to make!  It's faster than a boxed macaroni product, and much better.

Serves 4-6

1 lb elbow pasta, cooked and drained according to package directions
3 tablespoons butter
3 tablespoons unbleached A/P flour
2 cups milk
1/4 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups smoked Gouda, shredded
1/2 cup mild white cheddar, shredded

In a heavy bottomed saucepan, melt the butter over medium heat.  Add the flour and whisk for about 30 seconds. Pour in the milk and whisk constantly until bubbly and thick, about 5 minutes. Turn off the heat. Add the sea salt, pepper, nutmeg and cheeses. Whisk until smooth. Stir in the pasta. It's ready!

Enjoy!