Category Archives: Farm Fresh Eggs

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Broccoli Quiche

broccoli bacon quiche

Ingredients:
1 (9-inch) refrigerated piecrust
6 large eggs, beaten
3/4 cup heavy cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups chopped cooked broccoli
1/2 cup crumbled cooked bacon (about 5 slices)
1 cup (4 ounces) shredded Swiss cheese

Directions:
Preheat oven to 375 degrees F. Fit piecrust into a 9-inch glass pie plate according to package directions.

Combine eggs, cream, mayonnaise, salt, and pepper in a large bowl; whisk to blend well. Layer broccoli, bacon, and Swiss in bottom of piecrust; carefully pour egg mixture on top.

Bake until quiche is set, browned on top, and a knife inserted in center comes out clean, 45 to 50 minutes. Let cool 15 minutes before cutting into wedges.