• Recipes: Eggs with Portobello Mushrooms (Breakfast)

    Recipes - Breakfast - Camp Fire Cooking - P1420390c

    Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.

    At times breakfast can be kind of hurried around our house.  Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well.  We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays).  We started doing this because Saturdays typically get busier and fill up the later in the day.  This allows us to have at least one meal a day together as a family.

    It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast.  A lot of times Jake’s will make up something tasty for our family breakfast.  One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning.  When I arrived at the table this is what I had waiting for me.  He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms.  It was delicious!

    Eggs with Portobello Mushrooms Recipe:

    • 1 Egg
    • 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
    • 1/4 cup Ham (diced)
    • 1 large Portobello Mushroom Cap (cut into strips)
    • 1/2 tablespoon Olive Oil
    • 1 slice Ultra Thin Sargento Colby Jack Cheese

    1.  Slice the bok choy, ham, and portobello mushroom cap and set aside.

    2.  Heat the olive oil up in a pan on medium heat for 1 minute.  Add the portobello mushroom and diced ham; cook for 3 minutes.

    3.  While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs.  Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk).  Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).

    4.  As the egg is cooking add the bok choy to the mushroom and ham mixture.  Cook until the bok choy starts to wilt.

    5.  Place the egg in the center of the plate.  Top with the bok choy and ham.  Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.

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    It tasted AMAZING!  A great start to the day!

  • Ham & Potato Casserole (Regular or Dairy & Egg Free Recipes)

    Our family had ham over the Thanksgiving Holiday so we had a little bit leftover to make some more delicious meals.  I decided to make a ham casserole recipe and it was a hit with my family.  Since I had some ham I was using up I made one casserole to eat right away and put together another one to freeze for a later meal.  It was a big hit with the whole family (two thumbs up) from everyone.  I made the dairy and egg free recipe, but I included both so you can choose what you want to do for your family.  The directions for both are the same only the ingredients between the two recipes vary slightly.

    Ham & Potato Casserole (Regular Ingredients Recipe)

    • 4 cups frozen shredded Hashbrown Potatoes
    • 1/4 cup finely chopped Onion (or 1/8 cup Dry Minced Onions)
    • 8 ounces Ham, cubed
    • 2 cups shredded Cheddar Cheese (or a cheddar blend)
    • 1 can (12 fl. oz.) Evaporated Milk
    • 1 large egg, lightly beaten
    • 1 teaspoon Seasoned Salt
    • 1/2 teaspoon ground Pepper

    Ham & Potato Casserole (Dairy & Egg Free Ingredients Recipe)

    • 4 cups frozen shredded Hashbrown Potatoes
    • 1/4 cup finely chopped Onion (or 1/8 cup Dry Minced Onions)
    • 8 ounces Ham, cubed
    • 2 cups shredded Soy Cheddar Cheese
    • 16 ounces Soy Milk (boiled down to 12 ounces)
    • 1 Egg substitute
    • 1 teaspoon Seasoned Salt
    • 1/2 teaspoon ground Pepper

    Grease 8-inch-square baking dish.  Preheat the oven to 350° F.

    LAYER 1/2 potatoes, 1/2 onion, 1/2 ham  and 1/2 cheese  (or cheddar or soy cheese) in prepared baking dish and repeat layers. Combine evaporated milk, egg (or egg substitute), pepper,  and seasoned salt in small bowl. Pour liquid mixture evenly over the casserole.

    Cover and bake for 55 minutes. Uncover and bake for an additional 10 minutes. Let stand for 10 minutes before serving.

    Layered Ham & Potato Casserole ready to be put in the oven

    Although, we ate this casserole for lunch it would be a great breakfast or brunch recipe to use for your family or when you have house guests.  Since we have a little one that is not eating dairy or eggs I made the egg and dairy free version for our family, but I also included what you would use for a regular recipe