Name: Instant Pot Breakfast Casserole with Ham, Cheese, and Broccoli
Prep time: 15 min
Cook time: 35 min
Yield: 4-6 servings
Ingredients: 4 cups cubed sturdy bread (such as sourdough, ciabatta, or French baguette); 1 cup finely chopped broccoli; 1 cup diced ham; 1 cup Cheddar cheese (I used smoked Cheddar); 4 large eggs; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Instant Pot Breakfast Casserole with Ham, Cheese, and Broccoli

May 9, 2018

Loaded with ham, Cheddar cheese, and broccoli, this Instant Pot breakfast casserole (or strata, if you will) comes together so quickly and is a perfect one-dish meal for breakfast or brunch…but no one will judge you if you eat it for lunch or dinner, either!

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Breakfast Casseroles are the Best!

Raise your hand if you love a one-dish breakfast???You guys know that I love my grandmother’s Christmas egg soufflé. When I set out to make an Instant Pot breakfast casserole, I knew that I wanted it to be even easier than that one, which is saying a lot.

I decided to go with ham instead of bacon or sausage, since it doesn’t need to be precooked. Combined with sturdy bread cubes (I went with tangy sourdough), smoked Cheddar (though you could certainly use regular), broccoli, and eggs, this breakfast casserole – or strata – took about fifteen minutes to throw together after dinner. I covered the dish with foil and stuck it in the fridge overnight.

This is a seriously simple “pot-in-pot” meal. Just pour a little water in the bottom of your Instant Pot, add the trivet, and set your baking dish or soufflé dish in a little sling made out of foil. A few minutes under high pressure and you have a perfectly baked egg casserole that is 100% customizable (don’t like broccoli? Leave it out! Prefer pepper Jack? Go for it! This breakfast casserole is your oyster!). Also, let’s take a quick second to address the elephant in the room: that broccoli is not pretty. I promise it was delicious and it wasn’t mushy!

For real, you guys. You can have this Instant Pot breakfast casserole however you want it. And trust me…you want it!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

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Mary

Yield: 4-6 servings

Instant Pot Breakfast Casserole with Ham, Cheese, and Broccoli

15 minPrep Time:

35 minCook Time:

50 minTotal Time:

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Ingredients

4 cups cubed sturdy bread (such as sourdough, ciabatta, or French baguette)
1 cup finely chopped broccoli
1 cup diced ham
1 cup Cheddar cheese (I used smoked Cheddar)
4 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Combine the bread cubes, broccoli, ham, and 3/4 of the cheese in a large mixing bowl. Pour into an 8-cup soufflé dish or other round baking dish.
In the same bowl (there is no need to wipe it out first), whisk together the eggs, milk, salt, and pepper. Pour over the bread mixture. Sprinkle with the remaining cheese.
Cover the dish with foil and refrigerate overnight.
When ready to cook, pour 1 1/2 cup of water into the bottom of the Instant Pot. Place the trivet in the Instant Pot. Make a foil sling by folding two 20-inch pieces of aluminum foil into thirds to make two long strips. Place the foil strips perpendicular to each other on top of the trivet.
Place the casserole dish into the Instant Pot on top of the foil sling. Fold the ends of the sling over so that they are not hanging out of the Instant Pot.
Place the lid on top of the Instant Pot and make sure that the pressure release valve is set to sealing. Select the pressure cook setting and set the time for 25 minutes. When the cook time is up, turn the Instant Pot off or unplug it. Allow the Instant Pot to depressurize naturally for 10 minutes then turn the pressure release valve to venting to release the remaining pressure.
Carefully use the aluminum foil sling to remove the casserole from the Instant Pot. Remove the foil and allow the casserole to stand for ten minutes before serving.

https://chattavore.com/instant-pot-breakfast-casserole-with-ham-cheese-and-broccoli/

Sausage and Red Pepper Mini Quiches

March 12, 2018

I am a member of the Collective Bias® Social Fabric® community. This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #BreakfastGoals2018 #CollectiveBias

Sausage and red pepper mini quiches come together so quickly and they’re so easy to make…and delicious, of course. They’re great for brunch!

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How do you feel about brunch?

Are you a brunch person? For me, brunch = life. I mean, breakfast food is always perfect…am I right? How can you go wrong with biscuits and gravy? Bacon? Eggs? Sausage? Answer: you can’t. Breakfast foods are awesome any time of day. I mean, it’s not really universally accepted to eat spaghetti for breakfast, but it is totally universally accepted to eat pancakes for dinner.

The really great thing about brunch is that most of the time brunch foods are pretty easy to whip up but when you say that something is “brunch” it becomes totally fancy and special. I mean, serve up a mimosa beside just about anything and it’s fancy, right? Easy, crowd-pleasing, and fancy? Hello!

Quiche is one of my absolute favorite brunch foods. First of all, quiche is an awesome “clean out the fridge” food. Throw in a little bit of this and a little bit of that and add some eggs and you have an incredibly delicious and well-balanced meal.
Quiche = Girly Food? NAH.

The thing that always makes me laugh about quiche is that a lot of men think of it as “girly” food. I mean really, how can food be girly? And who really cares? What matters about food is that it tastes good. Honestly, I’m really not sure how food that includes pie crust (I mean, would you turn down apple pie?), cheese, and eggs should somehow only be consumed by women because it has a French name. Can we all just agree that that is silly?

Especially when the quiche in question is this sausage and red pepper mini quiches. With Odom’s Tennessee Pride® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial…but baked in a muffin pan, it’s miniature in stature so everyone gets their own baby quiche…no annoying attempts to cut a slice out of a pie-shaped quiche, because we all know how annoying that can be.

My mom has bought Odom’s Tennessee Pride Country Sausage since I was a kid. Once, I bought another brand because the store where I was shopping didn’t have Tennessee Pride (tragic, I know). I should have made another stop (I could have picked some up at Walmart, which is where I got this), because I was sorely disappointed with the other brand. Odom’s Tennessee Pride Country Sausage always has the right balance of herbs and spices and it browns up perfectly. It’s just how sausage should taste to me. It’s perfect in this quiche with the smoked cheddar and roasted red pepper (which I roasted myself, but you can totally buy a jar).

These sausage and red pepper mini quiches are so easy to make…the whole thing comes together in about 15 minutes, and then they’re baked and ready to eat in 25. You could even make them the night before and stick them in the oven when you’re ready to bake…and this sausage and red pepper quiche is delicious hot or at room temperature.

These sausage and red pepper mini quiches would be perfect on your Easter brunch table!

Click here to save this recipe on Pinterest!

Mary

Yield: 8 mini-quiches

Sausage & Roasted Red Pepper Mini Quiches

15 minPrep Time:

35 minCook Time:

50 minTotal Time:

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Ingredients

8 ounces (1/2 package) breakfast sausage; I used Odom's Tennessee Pride®Country Sausage mild variety
pastry for a single crust pastry (I used one crust from a packaged pie crust)
1 roasted red pepper (jarred, or make your own - see notes for directions), chopped
4 ounces smoked cheddar cheese (1 cup, grated)
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 350°.
Preheat a medium skillet over medium-high heat. Cook the sausage until browned.
Roll the pie crust into a rectangle and cut into 8 equal pieces. I don't get too precious with this - just estimate how big you think it needs to be for 8 mini quiches. Press the 8 squares each into a cup of the muffin tin.
Divide the sausage, chopped red peppers, and cheese among the 8 pastry crusts.
Whisk the eggs, salt, and pepper in a bowl or large measuring cup. Divide the egg mixture evenly among the muffin cups. Bake for 25 minutes. Serve hot or at room temperature.

Notes

To make your own roasted red peppers, heat a broiler to high with a rack 6-8 inches from the broiler. Cut the sides off of a large red pepper. Place the red pepper skin side up on a baking sheet. Place under the broiler and broil until the skin is blackened. Place in a bowl and cover with plastic wrap. Let stand for 15 minutes then peel off any blackened skin.

https://chattavore.com/sausage-and-red-pepper-mini-quiches/

A picture of roasted red pepper and sausage mini-quiches stacked on a cutting board. One quiche is cut open, revealing the sausage and red peppers inside

Chicken Biscuit with Honey-Peach Butter + Video

July 10, 2017

This oven-fried chicken biscuit with peach-honey butter is sure to satisfy your deepest Southern breakfast sandwich cravings!

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Chicken Biscuit Love

For as long as I can remember, I have been completely obsessed with fried chicken biscuits. A chicken biscuit has been my standard fast food breakfast order at every fast food establishment that serves them since I was a youngster, and these days they are popping up on more and more local restaurant menus. Chicken biscuit? Yes, that’s what I’ll have. I just can’t NOT order it.

Chicken Biscuit with Honey Butter

Biscuits are just my thing. I am sure that you guys have figured that out about me by now. I’ve made quite a few biscuits on here. Why I haven’t made a chicken biscuit before now is beyond me. I’ll eat them for breakfast, lunch, dinner, or a snack. Anytime of day. I make them almost every Sunday for breakfast, from the recipe that has been firmly engrained in my head for probably 13 years.

I’m going to tell you a story that is, honestly, a little bit embarrassing. Philip and I love YouTube. Like, obsessively love it. We were watching a YouTube video from BuzzFeed a couple of summers ago where they were eating foods from Whataburger. One of the foods was a chicken biscuit that was dripping with honey butter (well, something called butter, but I am not certain that there is any actual butter in it). The BuzzFeed staffers were absolutely going nuts for this chicken biscuit and I decided that one way or another I was going to try it. SO…I found the closes Whataburger and Philip and I went there. Yes we did. We drove to Birmingham so I could try a fast food chicken biscuit.

Chicken Biscuit with Peach Honey Butter

The biscuit was okay. Yes, we drove all that way for an “okay” biscuit (but there’s a great outlet center and a huge craft beer store in Birmingham, so we were pretty happy with how our day turned out). I couldn’t stop thinking of what that biscuit could be, and I was determined to make a chicken biscuit with (1) a buttery, flaky biscuit; (2) crunchy but juicy chicken (a thigh, yes, you guys know that chicken breasts are not something I purchase often); and (3) honey butter made with real butter and honey and nothing else, except maybe a little salt. Well, and peaches, which was an idea that I just added to the mix last week (and my friend Becky from A Calculated Whisk agreed that it was indeed a good idea).

As per usual, I oven-fried my chicken rather than pan-frying it and served it up on a giant buttermilk biscuit. Yes, dripping with real butter (Kerrygold, which I buy in big boxes from Costco to eat on toast and biscuits) flavored with honey and fresh summer peaches. I mean, really…what could be better than this?

Save this recipe to your Pinterest breakfast, brunch, and chicken boards!

Shared on Meal Plan Monday on A Southern Soul!

Mary

Yield: 4 biscuit sandwiches
Chicken Biscuit with Honey-Peach Butter
25 minPrep Time:
32 minCook Time:
57 minTotal Time:

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Ingredients
For the Peach Honey Butter
1 peach, peeled and halved
1/2 cup salted butter (I used Kerrygold), at room temperature
2 tablespoons honey
For the Chicken Biscuits
4 boneless, skinless chicken thighs, trimmed
1/2 cup all-purpose flour
2 eggs
1 cup panko crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
olive oil spray
4 large biscuits (I used my recipe , but only cut the dough into 4 portions)
Instructions
Preheat the oven to 400 degrees. Roast the peach for 10-15 minutes. Allow to cool. Mash in a medium bowl and stir in the butter and the honey until well combined (it will not be homogenous). Pour into a small bowl, cover, and refrigerate.
When you are ready to make the chicken biscuits, preheat the oven to 450 degrees. Spray a baking sheet with olive oil spray.
Set up a breading station with 3 bowls: flour, beaten eggs, and panko combined with salt, pepper, and cayenne. Dip each chicken thigh into flour, then egg, then panko until completely coated. Place on the prepared baking sheet. Spray the top of the chicken with more olive oil spray.
Place the biscuits on the baking sheet with the chicken. Bake for 8-9 minutes, then flip the chicken and bake for another 8-9 minutes, until the chicken is cooked through and the biscuits are light golden brown and no longer doughy.
Split the biscuits and spread with peach-honey butter. Place the chicken on the biscuits and put more peach-honey butter on top, if desired. Serve immediately.
Notes
The cook time includes time to roast the peach.
7.8.1.2
517
https://chattavore.com/chicken-biscuit-honey-peach-butter/

Chattanooga Restaurants to Take Mom for Mother’s Day Brunch

May 10, 2017

If you need ideas for Sunday, I’ve got the list of the best Chattanooga Restaurants to take Mom for Mother’s Day brunch! Links to my reviews are included where applicable!

The Honest Pint

It’s no secret that I love The Honest Pint, and if your mom prefers something a little less fru-fru then The Pint’s Sunday brunch might be just what the doctor ordered. Corned beef hash, check! Not to mention that their regular menu is also available. The Honest Pint opens at 11 a.m. daily. Check out their menu here.

The Daily Ration

Those Daily Ration guys are killing the breakfast/brunch game. Their menu features out-of-the-box plays one your favorite brunch classics, like Southern Benedict. I’m all in. The Daily Ration is open from 8 a.m. to 3 p.m. on Sundays. Check out their menu here.

1885 Grill

1885 is no doubt one of Chattanooga’s most popular brunch spots. Their limited brunch menu guarantees that the few things that they do will be done well. I love dining on their patio, and I bet Mom will too. 1885 Grill is open from 10 a.m. to 4 p.m. on Sundays. Check out their menu here.

Public House Chattanooga

Public House isn’t normally open on Sundays but they make an exception for Mom. They offer a Mother’s Day buffet from 11 a.m. to 2:30 p.m. ($30 adults/$15 children 5-12/no charge for children under 5). You can make reservations by calling 423-266-3366. Check out the buffet menu here.

Easy Bistro

The brunch at Easy Bistro is worth it for the cinnamon rolls alone, but no matter what you order you’ll be glad you took Mom here. Easy Bistro serves brunch from 11 a.m. to 4 p.m. on Sundays. To make reservations, visit the Easy Bistro website and click on the reservations link or call 423-266-1121. Check out Easy Bistro’s menu here.

The Bitter Alibi

Those Daily Ration guys know how to do brunch right, and their other restaurant, The Bitter Alibi, may well be my favorite brunch spot in town. You can’t go wrong with The Arnold and a cold brew, but don’t let me tell you what to do. BA is open from 9 a.m. to midnight on Sundays. You can check out their menu here.

Beast + Barrel

I haven’t had brunch at Beast + Barrel, but I’ve always enjoyed their regular menu. Plus, they have a bellini/mimosa bar and a bloody Mary bar. And if your mom enjoys unique cocktails, this is her spot. Beast + Barrel opens at 10 a.m. on Sundays. Brunch is served until 2 p.m. then they switch to the regular menu. Check out their menu here.

Food Works

The brunch menu at Food Works includes lots of their regular menu favorites, like the burger, sweet potato chips with blue cheese fondue, and shrimp & grits, plus lots of delicious brunch-only options, like my personal favorite, Mother & Child (chicken on a biscuit with a fried egg and gravy). Mimosas are $1 (!!!!) and a Bloody Mary is $3.50. Brunch is served all day (10 a.m. to 9 p.m.) on Sunday. For reservations, call 423-752-7487 or book online here. Check out their menu here.

Five Bar

I haven’t been to Five Chattanooga yet, but a co-worker recently told me that their Easter brunch was excellent. Like Beast + Barrel, Five Bar features a bloody Mary bar for their brunch crowd. Brunch is served 10 a.m. to 3 p.m. on Sundays. For reservations, call 423-777-4120 or book online here. Check out their menu here.

The Big Chill

Oops, so all of my images say NINE place to take mom, but a reader pointed out to me that The Big Chill & Grill serves a great brunch. I haven’t had it, but the food that I have eaten there was excellent. Plus they have a Monte Cristo on their brunch menu. That is reason enough to try their brunch, in my opinion. Not to mention that they have what might be the most comprehensive menu of frozen mixed drinks in the Chattanooga area (be careful – they’re stronger than you think). The Big Chill is open from 11 a.m. to 3 a.m. daily. Check out their brunch menu here.

Eggs Florentine Pizza

May 8, 2017

Eggs Florentine pizza is surprisingly easy and a delicious, out-of-the-box breakfast or brunch. It’s perfect to serve to Mom on Mother’s Day!

I am not a mom, but I can tell you what I would love to have for Mother’s Day if I was a mom: a day without cooking. Maybe that sounds strange? I mean, I am a food blogger. I guess I’m supposed to want to cook every meal, every day? That’s pretty unrealistic, especially considering that I work full-time in addition to writing this blog. But this really isn’t about me.

What I’m getting at is that I feel pretty confident that there are a lot of moms out there who would gladly forego flowers or jewelry or whatever you might get your mom for Mother’s Day (I already gave my mom her gift, vintage Pyrex, by the way) if they could have a whole day off from cooking. Breakfast, lunch, dinner.

It doesn’t have to be fancy. Obviously, I can’t speak for all women, but if someone cooked for me I’d be happy with burgers or sandwiches or even takeout BBQ. It truly is the thought that counts. And the not having to cook. Do I need to say that again? By the way, my husband doesn’t read my blog, so someone tell him that I want a day off from cooking.

I bet Mom would even be happy with pizza. What’s not to love about pizza? It’s kind of a universal food. If it’s made from scratch, even better. Especially if it’s super-fancy like this eggs Florentine pizza that can be served for breakfast, lunch, or dinner. Or brunch! Now, I know that eggs Florentine usually has Hollandaise sauce on it, but I left it off of the eggs Florentine pizza because two people just can’t eat that much Hollandaise, Hollandaise doesn’t keep, and I don’t want to waste most of a stick of butter and some egg yolks. If someone has a suggestion for a smart way to downsize a Hollandaise recipe, let me know. And you can totally add it to your eggs Florentine pizza…the point is, this pizza is delicious either way, and I’m sure that Mom would love it!

Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!

Mary

Yield: 4 servings

Eggs Florentine Pizza

15 minPrep Time:

25 minCook Time:

40 minTotal Time:

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Ingredients

1 pound pizza dough
1/4 cup olive oil
1 medium onion, diced
2 5-ounce bags baby spinach
1/4 cup all-purpose flour
1 cup half and half or heavy cream
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces mozzarella, shredded
4 large eggs

Instructions

Preheat oven to 450 degrees. Heat the olive oil in a large pan over medium heat.
Sauté the onion until translucent. Add the spinach and sauté until wilted.
Sprinkle the flour over the spinach and stir to combine. Slowly stir in the half and half or cream and cook until thickened. Remove from heat and add the nutmeg and salt and pepper to taste.
Stretch the flour into a large rectangle on a sheet pan. Spread the spinach onto the pizza dough. Sprinkle half of the mozzarella over the spinach.
Make 4 holes in the spinach mixture. Crack each egg into a custard cup and place into one of the holes. Salt the eggs and sprinkle the remaining mozzarella evenly over the pizza.
Bake the pizza for 10 minutes. Allow to stand for two more minutes until the eggs are set (be careful and keep an eye on the eggs...I let mine stand for 3 minutes and as you can see they got a little too hard). Serve immediately.

Notes

To make fresh mozzarella easier for shredding, freeze it for 10-15 minutes before grating on the large holes of a box grater.

https://chattavore.com/eggs-florentine-pizza/