Frittata Cupcakes

A breakfast cupcake, brilliant! This is a fantastic recipe to make ahead for a crazy busy work week. They are good hot or cold as well. As with any frittata, you can pretty much add any extra veggies, cheese or left over meat you have laying around the fridge. In this particular recipe, that’s exactly what I did. (See my crustless quiche post for other ideas.) The ingredients are totally random, so feel free to start with the standard base (6 eggs and 2 Tbsp. milk) and add anything you like!

Frittata Cupcakes

6 eggs
2 Tbsp. milk
1 chicken andouille sausage, cut up into small pieces
20 cherry tomatoes, cut in half
2 oz goat cheese
1 tsp. olive oil
Salt/Pepper to taste

1. Pre-heat oven to 350 degrees
2. Heavily grease a cup cake tin (or line with an aluminum cupcake liner – paper just gets soggy)
3. Heat the oil in a medium sized skillet over medium high heat
4. Saute the tomatoes and the sausage until tomatoes are soft
5. In a large bowl, scramble the eggs and the milk together
6. Add the tomatoes, sausage and goat cheese to the eggs
7. Season with salt and pepper
8. Fill each tin with the egg mixture to the top of the liner

9. Bake for 30 minutes, or until the egg mixture is set


Quick Crustless Quiche

This quiche is a quick breakfast that is great for a brunch or for a great grab and go pre made breakfast. It’s a great gluten free option as well (which is becoming more and more prevalent these days). It can also make a great breakfast for dinner dish as well. The great thing about this quiche is that you can pretty much add anything you like to it – my recipe uses spinach, red pepper, onion, bacon and mozzarella cheese but get creative! Add some kale, tomatoes or any other veggie that sounds good to you. Want to go meatless? Use potatoes instead. The options are endless – have fun!

Crustless Quiche

6 eggs beaten
1/2 cup milk
1 bag baby spinach, stemmed and cleaned
1 red bell pepper, chopped
1/2 cup chopped white onion
5-6 strips bacon, chopped
2 cups shredded mozzarella cheese
1 Tbs. olive oil


1. Pre heat oven to 350 degrees
2. Chop the bacon, then cook bacon pieces until crispy over medium heat – set aside
3. Heat the oil in a large skillet over medium high heat
4. Saute the onion and red pepper until limp. Add the spinach (yes all of it, I promise it will cook down)

5. Remove vegetable mixture from the heat
6. In a large bowl whisk eggs, combine with milk, cheese, salt and pepper
7. Add the bacon and the vegetable mix to the egg mixture
8. Pour the mixture into a greased 9 inch pie pan

9 Bake for 30 minutes. Test with a tooth pick (or in my case a skewer) and make sure it comes out clean!
10. Slice into pie sized pieces and enjoy

A Quick Breakfast

I woke up this morning, looked in the fridge and surprise... 
not much there. I did find 3 eggs, half an onion, cilantro and
some leftover salsa from earlier in the week - a perfect combo
for a quick scramble. (You guys seeing the constant Mexican theme
throughout this blog yet? :) ) Happy Weekend!!!

Quick "Mexican" Scramble (Serves One) 
2 eggs
1/4 cup chopped white onion
2 TBS. Salsa (I used the salsa made from a previous post)
Handful of cilantro
2 tsp. olive oil
1. In a small non-stick skillet, add oil and heat the skillet to
medium heat
2. Add the onions and saute for 4 minutes, until translucent
3. Scramble 2 eggs in a small bowl add to pan
4. Combine eggs with onion and stir until eggs start to set
5. Add salsa to eggs, continue stirring frequently
6. Turn off heat and add cilantro. Stir to just combine

Turning tacos into breakfast

I could probably eat tacos every single day of my life, so obviously I needed to find a way to incorporate them into breakfast. There is always the breakfast burrito, but I wanted something a little more breakfastie than a burrito, plus the egg always seems to overwhelm the flavor of the other components. I remembered a hash I had made with some leftover corned beef from St. Patties day and decided to give it a go with the taco meat. Now keep in mind this taco meat I’m talking about isn’t your typical ground beef with taco seasoning. I get my taco meat from a carniceria above the International District. It’s flank steak that they marinade in their own blend of spices and seasonings. (I’ll post a link to their yelp profile below). It makes great leftovers, and a great breakfast! The pictures are a tad random and off, I was playing with a new camera app I got on my phone… not as cool as I thought it’d be… it’ll be better next time!

Carne Asada Hash (serves 4)

2 TBS. olive oil
1 lb. left over (cooked) carne asada, cut into strips
5 large red/yellow potatoes, cut into 1 inch pieces
1 bell pepper, coarsely chopped
1/2 a medium white onion, coarsely chopped
1/2 cup salsa, reserve 1/4 cup for garnish ***See note below on salsa
1/2 cup loosely packed cilantro
1 avocado for garnish
4 eggs (optional for fried egg)

1. Bring a large pot of salted water to boil. Boil potatoes until fork tender, drain and cool.
2. In a large non-stick skillet, heat the olive oil to medium/medium high heat
3. Add the onions and the peppers, saute for 2 minutes
4. Add the left over taco  meat and the salsa. Saute until just heated through, about 2 minutes.
5.  Add the potatoes to the skillet. Sprinkle mixture with salt and pepper. Mix thoroughly.
6. Press down on the potatoes with a large spatula. This will create a good crust on the bottom.
7. Let the mixture cook in the skillet for 5 minutes. Resist the urge to peek, you won’t regret it.
8. Flip the mixture over and cook an additional 5 minutes
9. Divide mixture into 4 even portions and plate. Garnish with cilantro, avocado and a fried egg (optional)

Not only is it pretty, it’s simple and delicious!

The carniceria I frequent is called Carniceria Azteca. Don’t forget to ask for the meat marinated!

***Note on salsa – any jarred salsa will do, but I prefer to make my own.  I use Rick Bayless’ roasted tomatillo and chipotle roasted tomatillo salsa recipes. I usually add a bit more garlic to both, omit the onion in both and add extra cilantro to the roasted tomatillo salsa.