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Posts Tagged ‘eggs’

This little piggy went to the market. These little piggies jumped into my breakfast pie. Just like with ham and cheese stuff’n puff, your houseguests will return. Add a side of toast or fresh fruit and it’s the quintessential brunch filled with eggs, bacon, sausage links, ham, and melty cheese. And look at how many farming industries you are supporting with this one recipe: pig, dairy, and chicken farmers!

3 piggies in a breakfast pie

All the breakfast meats in this dish seem like a lot of work for one groggy morning in the kitchen but here’s how to make it easy on yourself. When you fry too many sausage links (and maybe bacon) on a Sunday morning before you leave for a week-long vacation, freeze all those extras. When you are ready to make this breakfast, buy a package of precooked, diced ham.

If you don’t have cooked bacon in your freezer, just fry five strips and chop them into the egg mixture. Easy as [pork] pie.

3 piggies in a breakfast pie

5 large eggs

1/2 cup sour cream

1 cup milk

1/4 cup fresh celery or broccoli, chopped (optional)

1 package (6 ounce) STOVE TOP stuffing mix

3/4 cup diced cooked ham

7 sausage links (or patties), cooked and diced

5 strips cooked bacon, cooked and chopped

1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements

Bake it:

Get your oven to a piping hot 375˚.

In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add milk and whisk until everything is blended. Stir in celery (or broccoli), stuffing mix, ham, bacon, sausage, and 1/2 cup shredded cheese.

Pour into a greased 9-inch pie plate, 9×9 square pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.

Bake 60-68 minutes, or until completely heated through the middle. Remove from oven, remove foil, and sprinkle remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until cheese is melted and slightly browning.

Remove from oven and serve immediately.

Sweet swine wishes,

Staci

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It’s tradition for me to make deviled eggs for the Fourth of July but it’s not about picnics, campgrounds, or family reunions. In our family, it’s about fireworks.

deviled eggs

I pack up smoky deviled eggs flecked with bacon and trek across the border—the Minnesota and South Dakota border on U.S. Highway 14—where for a week and a half, my sister Kalli runs her in-law family fireworks store on the edge of the state line rest area.

fireworks semi sign

She is a South Dakota resident and I live a few miles into the Land of 10,000 Lakes & 1 Trillion Mosquitoes so we are practically neighbors for nine days! (South Dakota residents can buy fireworks in the state between June 27 and July 5, visitors can buy any time.)

SD sign and fireworks flags

She runs the store during the days and her friend Barry works at night and he stays overnight in a camper to guard the place. He usually texts me on June 27  to remind me that he is looking forward to my deviled eggs. And within a few days, I show up with the smoky little devils.

fireworks store

And because of it, there are two fireworks named after me. (OK, not really.)

sweets firework

Sweet and stressed out. I guess those could be named after a lot people I know.

stressed out firework

(As you can see, she runs an orderly ship around there.)

fireworks store inside

What is a Fourth of July food tradition in your family?

Deviled Eggs

hard-boiled eggs

mayonnaise

mustard

Worcestershire sauce

dash of liquid smoke

onion salt

garlic powder

dried bacon and onion seasoning (I use Tastefully Simple Bacon Bacon; you could use bacon bits and dried onion flakes.)

pepper

  1. Peel the eggs. Discard the shells or use them in your garden.
  2. Slice eggs in half lengthwise with a sharp knife.
  3. Pop the yolks into a bowl and set the whites in a container.
  4. Mash up the yolks with a fork. Add the remaining ingredients to taste and desired consistency.
  5. Scoop the yolk mixture into the egg whites with a spoon or use a bag to pipe it in. I use my Pampered Chef Easy Accent Decorator with the large star tip so the bacon bits don’t get stuck.
  6. Sprinkle with a few bits of Bacon Bacon.
  7. Cover and store in refrigerator for a few days.

Sweet and smoky wishes,

Staci

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If you want your houseguests to stay with you again, pull this hot, melty ham and cheese dish out of your oven in the morning and they’ll be planning their next overnight trip.

Chances are, they’ll ask you for the recipe so be prepared to either A.) write it on a recipe card and pretend it’s your own, or B.) send them this link to the KRAFT Stove Top recipe.

Ham and Cheese Stuff'n Puff | Random Sweetness Baking

The first time I made this breakfast was the same weekend I made my ex-sister-in-law’s cauliflower broccoli salad for my future in-laws. I left out the broccoli in the egg dish because I wasn’t sure if everyone in Betsy’s family liked broccoli, and I know Jason doesn’t like it, so I added extra ham instead. The ham I use is Hormel® Cure 81 diced boneless ham which is available at our local Hy-Vee.

Another way I’ve made it is with fresh, diced celery instead of broccoli and we really liked that. I’ve also made it exactly as the recipe states but no one in my family likes broccoli (except for me). You could easily turn this into a delightful vegetarian brunch by substituting fresh vegetables for the meat.

Since I’m not vegetarian and I love pork, I may add or substitute bacon, sausage, or even Canadian bacon next time.

Maybe if you’re lucky, it will be on your houseguest’s brunch menu the next time you visit them. Rise ‘n shine!

Ham and Cheese Stuff’n Puff

5 large eggs

1/2 cup sour cream

1 cup milk (I use skim milk because that’s mostly what I buy, but anything up to whole milk is good.)

1-1/4 cups chopped fresh broccoli, washed and drained (Substitute any fresh vegetables you like. The recipe calls for frozen vegetables so you could go that way too.)

1 package (6 ounce) STOVE TOP stuffing mix (The recipe calls for the chicken flavor but I’ve also used the cornbread style and like it.)

3/4 cup diced ham (You could use chopped ham from your Easter leftovers.)

1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements (You could use any variety of cheese you like. I’ve only used cheddar so far.)

Get your oven to a piping hot 375˚.

In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add the milk and whisk until everything is blended. Gently stir in the broccoli, stuffing mix, ham, and 1/2 cup shredded cheese.

Pour into a greased 9×9 pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.

Bake one hour, or until completely heated through the middle. Remove from the oven, remove the foil, and sprinkle the remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until the cheese is melted and slightly browning.

Remove from the oven and serve immediately.

Disclaimer: Here I am again, just writing about what I love and the stuff I use every day. This post is NOT sponsored or paid by Hormel, KRAFT, or Hy-Vee.

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This Christmas, I gave each of my sisters a ceramic egg crate like this one from west elm. I use mine (pictured below) to keep eggs from rolling onto the floor when I’m bringing them to room temperature for baking.

This brought up the topic that a few people in my family didn’t know — using room temperature eggs in some recipes lends itself to successful baked goods, especially those that contain high fat content (which is mostly the kind I bake) and recipes that require whipping egg whites. The simplest explanation I found is on the American Egg Board’s website. Read it here.

bring eggs to room temp before baking | Random Sweetness Baking

Bringing eggs to room temperature only requires 20-30 minutes of sitting out. You do not want to beat cheesecake batter with cold eggs. They’ll curdle the cream cheese faster than a mass exit on the last day of school. And there is nothing you can do to smooth it out again. (Which is why you also want your cream cheese at room temperature when you mix cheesecake batter.)

Using room temperature eggs doesn’t seem to affect cookies or traditional cakes, but everything blends nicer if eggs sit out for 15 minutes or so before baking. For recipes that call for cold eggs, you still want to use eggs straight from the refrigerator.

Use room temperature eggs to bake Reese’s® Salted Cheesecake, Andes Mint Cheesecake, and the ever popular Chocolate Explosion Cheesecake.

Reeses PB Cheesecake | Random Sweetness Baking

Reese’s Salted Cheesecake

Happy baking!

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