Honey Wheat Harvest Loaf

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I don’t really remember when exactly it happened, but somewhere along the way, I stopped liking straight white sandwich bread. I don’t mean *all* white bread; I still bake with white flour when making biscuits, rolls, challah and whatnot. I mean that when it comes to specifically eating sandwiches, I will give a hard pass to white bread.

I don’t even know how I ever ate white Wonder Bread at all anymore, there’s such a sour, acrid after taste to it for me now that is just…nah. These days I prefer whole grain, wheat, five seed, or oatnut flavored bread when building my epic sandwiches. I like the nutty earthy flavors in the whole wheat flour much better.

Whenever a long time passes where I don’t make homemade bread, I start getting an ‘itch’. Suddenly, bread baking becomes all I think about, where my thoughts automatically start to wander, all I want to do. My taste buds suddenly crave bread more than anything else.

Actually, no. That’s not one hundred percent accurate. My taste buds want and crave bread/carbs ALL the time, in general. Which is simultaneously annoying and glorious. But y’know, whatever.

This time around to satisfy my bread baking itch, I turned to this recipe from King Arthur Flour that I’d had my eye on for a while. The original calls for it to be made in a bread machine. I don’t have one of those, but bread machine recipes aren’t that difficult to adapt to using with standing mixers, so that’s what I did here. The ingredients were all things I had on hand in the house at the time. It made a single loaf and it was all very easy to throw together.

Honey wheat breads are probably my favorite, flavor-wise. There’s a perfect balance of the nutty grains with a slight sweetness from honey that just works. I will say though that breads that are based in whole wheat and bread flour (like this one) do tend to be more dense than those made with white. They’re often not light and/or fluffy; think chewy, heartier textures. Because they’re denser, they also can require longer proof times before the dough will rise. Just be patient with it because if you do it right, the results will be worth it.

Apart from being made with whole wheat flour, there’s also 1/2 cup of mashed sweet potato in the dough, which is a sneaky yet tasty way to get a serving of vegetables in; y’know, just in case the angel on your shoulder is trying to make you feel guilty for eating carbs instead of a carrot stick.

Not that EYE would know anything about that, I’m just trying to help you guys out.

I really wish there was a way I could transmit the smells of this loaf baking in the oven to each and every one of you guys. It just smelled SO good. It took a lot of patience on my part before it was cooled down and I could cut into it. I toasted two thick slices, smeared them with some  Trader Joe’s pumpkin butter, made some eggs & sausage and had myself a delicious Breakfast for Dinner. Although, this bread would work very well for french toast too, methinks.

Linking this post with this week’s Fiesta Friday #162, co-hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons.

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Honey Wheat Harvest Loaf

Recipe Adapted from King Arthur Flour

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Ingredients

  • 1/2 cup warm water
  • 1/4 cup warm milk
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup mashed cooked yam or sweet potato
  • 1 1/2 cups White Whole Wheat Flour
  • 1/2 cup rolled oats
  • 1 1/2 cups Bread Flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 teaspoons instant yeast
  • 1 teaspoon white sugar
  • 1/2 cup raisins, packed
  • melted butter for brushing on top, optional

 

Directions

Combine the warm water and milk with the instant yeast. Sprinkle the 1 tsp of white sugar on top. Let sit until frothy, about 10 minutes.

In a medium bowl, combine the white whole wheat flour, bread flour, rolled oats, salt, cinnamon, nutmeg, and ground ginger and set aside.

In the bowl of a standing mixer use the whisk attachment to combine yeast mixture with the unsalted butter, mashed sweet potato and honey and mix until well blended.

Using the dough hook attachment, fold in the flour mixture. Half way through, add the raisins. Mix until dough is smooth and surface of bowl is clean, about 8-10 minutes.

Cover the dough with plastic wrap and a damp kitchen towel and allow to rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Grease a 8 x 4 loaf pan.

When dough is finished rising, gently turn out on a floured surface and deflate it. Divide in half and roll each half into a log. Wind the two haves together in a loose braid, pinching the ends together. Place braid in the loaf pan, cover with plastic wrap/damp towel and allow to rise for another hour or so.

Preheat oven to 350 degrees. Uncover the bread and brush with the melted butter. Bake for about 45 minutes, tenting with foil if browning too fast. Bake until golden brown and the inner temp reads 190 degrees Fahrenheit.

Cool completely before serving.

Vanilla Bean Whipped Sweet Potatoes

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Remember my post last year for when I made Roasted Red Pepper Hummus, where I mentioned that I bought myself a Ninja Blender?

Well, my Ninja went to Ninja Blender Heaven guys. At least, the pitcher and the lid did. Fortunately the actual base/machine part is fine.

Yeah, there’s a story to this one too.

We had ourselves a regular homicide here. Murder in the first degree…. by a dish washer.

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Before you guys call me an idiot, in my defense let me just say that I’d always been able to wash the pitcher and lid of my Ninja in our previous dish washer without any issues whatsoever. I wouldn’t say that they’re made of plastic, it felt much thicker than that and not the kind of thing that would easily melt or be destroyed in a dish washer.

But  the dish washer in our new place is much newer than the old one and I guess that means that they get a LOT more hotter.

You can tell where this story is going. I washed the pitcher and the lid in the dish washer and when I opened the door to take them out and put them away, I saw the ridge of the pitcher and the grooves of the lid had been melted so that they were…wavy.  Also, unusable.

I wasn’t a very happy camper.

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The good thing about these kinds of appliances is that it’s actually possible to purchase separate pieces of the whole thing. I went on the Ninja website and it turns out another pitcher won’t put be back anymore than about 40-50 bucks (plus shipping). This was significantly less than what I paid for the machine as a whole, so that was a huge relief to me.

Still, it didn’t solve a new problem that I had. I wanted to make scratch sweet potatoes and for the particular recipe I wanted to use, I had planned on using my blender. Yet another setback. But as with my Chicken and Biscuits snafu, I just diverted to plan B and decided to use my hand mixer. The potatoes probably wouldn’t be quite as smooth as they could be if they’d been pureed in a Ninja, but whatevs. Personally, I’m fine with a few lumps in my spuds.

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Okay, so I know this one may sound….weird.

Vanilla bean with sweet potato; at the least it sounds like something you’d eat with dessert, right?

Except, no. It isn’t really. I was even somewhat surprised myself at how well the vanilla works with the sparse other seasonings here to make this really work well for a savory side dish. There IS an obvious sweetness, but there’s still a pretty good balance with the salt, pepper and onion powder. This dish was RIDICULOUSLY easy to do, it just required a little bit more time for me to get the sweet potatoes to the consistency I wanted them at using my hand mixer. If you guys have a heavy duty blender like a Ninja or a food processor, I’d definitely recommend using it in lieu of the hand mixer if for nothing else, to be able to spar the strain on your wrists.

But regardless of whatever way you prepare them, I think you’ll like how these turn out.

Happy Fiesta Friday #105 where I’ll be linking this post up to. The party this week is co-hosted by Lily @ Little Sweet Baker andJulianna @ Foodie On Board.

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Vanilla Bean Whipped Sweet Potatoes


Recipe Adapted from Food and Wine

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Ingredients

  • 4 pounds medium sweet potatoes
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 vanilla bean, slit lengthwise, seeds scraped
  • Onion powder
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a standing mixer or to a large bowl.

In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.

With the stand mixer (or hand held mixer) running, carefully pour the vanilla cream into the sweet potatoes and beat with the paddle attachment (or the beaters on the handheld mixer) until smooth. Season the sweet potatoes with onion powder, salt and pepper, transfer to a bowl and serve.

Sweet Potato Crescent Rolls

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One of things that I am really proud of myself for learning how to do in the kitchen is bake fresh bread. It takes some getting used to in the beginning, and to be honest there are still things I have to learn but once you get the hang of it, going back to store bought bread pretty much becomes impossible. I can’t really explain in detail what the difference is, but I suspect that is has something to do with the preservatives found in store bread, especially white bread. I can literally taste the preservatives they put in it- it almost leaves a sour aftertaste in my mouth that’s just really unpleasant, so I don’t even touch the stuff anymore. If I’m eating white bread at all, it’s only because I made it myself first. The aftertaste of THAT stuff is pretty darn good if I may say so myself. But my point is, whenever we run out of bread in my house, I know that I just have to make some more. Needless to say, I’m always on the lookout for new yeast bread recipes to try out just to keep things around here interesting.

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I remember it was about a year or so ago where I was writing up a post complaining about how I was struggling to get my yeast bread doughs to rise on sheet pans. It just wouldn’t work, and frustrated me to no end. Whenever I shaped and set my dough out for its second rise on the sheet pan, most time it just barely expanded, if at all. I couldn’t figure out what I was doing wrong, especially whenever I would make the bread in round pans or in pyrex glass dishes, it worked out beautifully. For a while, I just avoided baking bread in sheet pans altogether, but recently I decided to try and get back on the horse again and slightly tweak my methods in the second rise to see if that would yield different results. These crescent rolls were my guinea pigs.

How do you guys think I did?

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Well I’ll just go ahead and say it if you won’t: I think it turned out rather well. Here’s what I changed in case you were curious.

See, in the past what I was doing was using very large sheet pans for my second rise and spacing the rolled out dough pretty far apart from each other. I’m no food scientist like Alton Brown or the folks at America’s Test Kitchen but what I THINK was happening in my previous attempts was that rather than expanding ‘up’ on the second rise and giving that heightened fluffiness that you see in the above picture, my dough was expanding ‘out’ since there was so much space between each individual one and giving it the appearance of being flatter. Now is it possible that the dough would eventually rise and become taller? Yeah probably, but I do think that it would’ve taken longer than an hour or two so long as I was using the larger sheet pans.

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So what I did this time around was use one of the smallest sheet pans that I had for my second dough rise, which left a much smaller space between each one of the crescent rolls- this way, the only place that the dough would have to ‘go’ when expanding would be ‘up’; get it? Also, I dampened a clean kitchen towel and placed it over the sheet pan of crescents, put the whole thing in my overhead microwave, then turned on my oven. The heat from my oven created a warmth inside the microwave that combined with the damp cloth created a humidity that made it into a kind of DIY proof-box, so to speak.

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This time after the second rise, I was having the exact opposite problem that I’d been having with sheet pans all along: now, the dough had proofed and risen so well that they were all nearly crammed together slightly rising up over the pan itself. But I didn’t care about that: I was too busy doing Snoopy/Victory dances from finally overcoming my sheet pan-bread baking woes. Plus, who was I to get upset over jumbo size crescent rolls that baked up so golden and pretty like these ones did here? Nobody, that’s who.

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Wait a minute; I’m completely forgetting that there’s vegetables in these crescents, which is crazy since the sweet potatoes are what give them the deliciously golden orange color. But they’re there: one whole cup of fresh sweet potato mash. Which, you know should make you feel pretty good about eating one of these…or two…or…another undisclosed amount.

….Why are you guys staring at me like that?

So I think the moral of the story here is that when encountering difficulties in the kitchen, just keep at it. Even if it doesn’t work the first, second or third time. I did. And I think my diligence was rewarded.

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Sweet Potato Crescent Rolls

Recipe Courtesy of Red Star Yeast via Completely Delicious

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Ingredients

  • 1/4 cup honey
  • 3 tablespoons unsalted butter
  • ½ cup milk
  • 3-4 cups all-purpose flour
  • 1 packet (2 1/2 tsp.) Active Dry Yeast
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 cup (about 1 medium) sweet potato puree

 Directions

1. In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130 degrees F.

2. In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast, salt and nutmeg. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each, followed by the sweet potato puree. With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 4 cups of flour.

3. Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

4. Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.

5. On a clean surface roll the dough out into a 16-inch circle. Using a pizza slicer, cut the dough into 12 equal pieces. Working with each piece individually, roll the dough up starting with the fat end. Place the roll on a sheet pan lined with parchment paper so the skinny point is on the bottom. Cover with plastic wrap and rise again for 30 minutes.

6. While the rolls are rising, preheat the oven to 375 degrees F. Bake rolls until they are golden brown, about 20 minutes.

Sesame Glazed Sweet Potatoes

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I’ve mentioned to you guys before that when I find a new habit or trend, or something  in general that I like, I will wear it out TO DEATH until I’m either sick of it, or until I find a new something to wear out to death.

Me and my twin sister Jas are really alike in that (among other things: our DNA  also happens to be exactly the same.) Take movies for instance; when we were growing up, we went through a phase where when we found a movie we liked, we watched it every chance we got. I find a new favorite song and it gets put on constant repeat on my iPod . I find a new interesting tv show and will faithfully watch it ever week, or if its old, I will have entire marathons of it on Netflix until I get through it all.

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So far as good goes, I’m on a root vegetable kick right now.  For a long time, I’ve just always wanted to eat a side of root vegetables with my dinner. Mostly it’s been a mix between rutabagas and sweet potatoes. I can decide which I like more honestly. Although it may not seem like it, rutabagas too have a unmistakable sweetness to them that’s so clearly highlighted when they’re roasted. If you guys don’t believe me, then you should try this recipe for Herb Roasted Rutabaga that I posted a few weeks ago- if you’re not typically a fan of them, I promise you: I’m going to make you a ‘believer’ with 2 rutabagas, and a handful of dried herbs. Because I’m a miracle worker….okay not really, but I am a pretty good cook 😉

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 I’m experimenting with different recipes to mix things up so that I don’t get too bored. After all, variety’s the spice of life. Right now, this is my new sweet potato recipe that I’m really fond of.  Trust me, it tastes every bit as good as it looks.

I never would have thought initially to apply Asian style flavors to sweet potatoes. But let me tell you guys, it REALLY works. The saltiness of the soy sauce is perfect with the sweetness of the honey as well as the natural sweetness of the potatoes. The sesame seeds give it a subtle earthy and almost nutty aftertaste. I served them with a chicken stir-fry that I made my family for dinner ( the recipe and pics are very soon to follow).

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Random/Embarrassing Fact: About a year ago, I was on another carrot/sweet potato kick and I ate so many of them that I LITERALLY started turning orange. Seriously. I’m not joking. I went into my doctor for a general check up and she literally gasped and asked what happened to me. I didn’t notice until I stood under a fluorescent light in her office and held out my hands: my palms were the color of a carrot. My skin is naturally kind of yellow, so…suffice to say it just wasn’t a good look. I had no idea that consuming too much Vitamin A (which is dominant  in carrots and sweet potatoes) can do that. Now I do. So as delicious as these sweet potatoes are, I do try to be a little more careful to not make them take up the most space on my plate.

I try. I may not always succeed. Try this recipe and you’ll definitely understand why.

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Sesame Glazed Sweet Potatoes

Recipe Courtesy of Cookstr.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  5 orange-fleshed sweet potatoes (yams), peeled
  •  2 tbsp olive oil
  •  Salt & freshly ground black pepper
  •  2 tbsp sesame seeds
  •  1 tbsp honey
  •  1 tbsp soy sauce

 Directions

1. Preheat the oven to 400°F (200°C).

2. Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper.

3. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

4. Mix together the sesame seeds, honey, and soy sauce. Pour  over the sweet potatoes, and toss.

5. Roast 20 minutes more, or until well glazed and tender.

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Old Fashioned Beef Stew

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Do you guys remember the first time that you had beef stew?

No, I don’t mean anything that came out of a can or white plastic package that was labeled Dinty Moore, Hungry Man or  Campbell’s that you had to nuke inside a microwave. That doesn’t count here.

I mean, do you remember the last time you had real beef stew: a thick, rich, , hearty, completely homemade brew of tender meat and vegetables simmering on the stove that filled the house with an aroma that made everyone literally salivate with hunger? Does anyone remember when they first had stew like that?

I sure remember the first time that I did.

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I was in my third year of undergrad at college, right before the time that I started to become interested in learning how to cook. Me and my sister (my roommate) had moved out of the dorms and into an apartment on campus. The dorm that we lived had for two years had recently been remodeled just our freshman year, including the cafeteria. We were very fortunate in that the food was not only edible, but pretty good for the most part. It spoiled us, to be honest. We didn’t realize just how much until we moved into our apartment without a cafeteria meal plan. It was…a learning experience.

We learned that frozen chicken patties got old. As did the microwaveable dinners. We also found out that as college students, consistently ordering out at local restaurants and take-out joints was not economically sustainable. Something would have to be done.

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I reached out to my mom with our ‘desperate’ situation. Her maternal instincts were completely dependable and she immediately made it apart of her routine to cook homemade meals for her daughters on the weekends that we would pick up when we came home so that we wouldn’t have to eat processed crap or takeout all the time.

My mom’s a fantastic cook. Really, truly fantastic. She made us a lot  of big, bulk dishes that could either be really stretched out to last during the week, or frozen to eat later in the future. It was one week in the Spring that one of the things Jas and I got sent home with was a big pot of beef stew.

I’d never had beef stew that wasn’t microwaveable before. But I had absolute confidence in my mom’s cooking and figured that anything she made had to be pretty good.

I was wrong.

Her beef stew wasn’t ‘pretty good’. It was absolutely incredible. To this day, that stew is seriously one of the best tasting things I’ve ever put in my mouth. The blend of spices and seasonings was just perfect. It may seem weird, but I actually remember being jealous that my mom was able to produce something that tasted so good. It was the start of my wanting to be able to learn how to cook for myself. When I finally did get comfortable in the kitchen, I still remembered the taste of that beef stew. I wanted it again. Badly. So I asked my mom what she put in it.

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Remember my mom’s philosophy about cooking? She doesn’t really use recipes anymore. Her answer was somewhere along the lines of  “Oh, I don’t know, I just put some stuff together.”

Which, you know, was loads of help.

Nevertheless: I made it a personal goal of my kitchen aspirations to be able to replicate the taste of that beef stew my mom made me in college. I’m still trying to get it down to this day. Not to say that the ones I’ve tried aren’t good- everyone, including her, tells me that they are. But they juuuuuust aren’t quite as wonderful as my mom’s.

This one though? It’s close. Not the same…but it is close.

{P.S: The rolls you see in see the background were not put there at random: there WILL be a recipe for them coming your way soon ;-)}

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Old Fashioned Beef Stew

Recipe Adapted from The Better Homes & Gardens New Cookbook (14th Ed)

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 tablespoons all purpose flour
  • 12 ounces beef stew meat, cut in 3/4 inch cubes
  • 2 tablespoons cooking oil
  • 3 cups vegetable juice
  • 1 cup beer (Don’t use anything you wouldn’t want to drink)
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons Instant beef bouillon granules
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried marjoram, crushed
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3 cups cubed potato (sweet or white, according to preference)
  • 1 cup frozen whole kernel corn
  • 1 cup sliced carrot (2 medium)

Directions

1. Place flour in a plastic bag. Add meat cubes, a few at ta time, shaking to coat.

 2. In a  Dutch oven or large saucepan brown meat in hot oil; drain fat.

  • 3. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper and bay leaf.

4. Bring to boiling; reduce heat. Simmer uncovered, for 1 to 1 1/4 hours or until meat is tender.

  • 5. Stir in potato, corn and carrot. Return to boiling; reduce heat. Simmer, uncovered about 30 minutes more, or until meat and vegetables are tender. Discard bay leaf.

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Sweet Potato and Sausage Breakfast Bake

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Whoever came up with the idea of having breakfast for dinner is a genius.

I know that weekends typically are the time when we think about cooking big breakfasts with all our favorite foods that we don’t have the time to cook during the week when it’s all we can do just to wake up on time and get out the door to work. Fancy, home cooked weekend breakfasts/brunches are great….but in my family, they don’t really happen all that often.

See, the majority of my family really doesn’t get all that much sleep. When the weekend comes around, they’re not really thinking about what biscuits, waffles or casseroles they can get up early in the morning to cook- they’re thinking about being able to sleep in for the next day or so. In fact, the only time that usually happens is when we have family members from out of state visiting, which unfortunately isn’t too often. Generally, in a contest between laboring in the kitchen and catching some extra zzzs…the sleep usually reigns supreme. Me? I’m somewhat of a night owl and an early riser. Personally the idea of getting up early to cook a fancy breakfast is fun and exciting to me. But the idea of getting up to cook said fancy breakfast and no one even being awake (or willing to wake up) to eat it? I’ll pass.

Pic2Luckily, there’s that nifty little invention called Breakfast for Dinner.

With Breakfast for Dinner, I can feel free to make all the wonderful breakfast foods that would otherwise go to waste when made at the crack of dawn. There are certain breakfast themed foods that my family’s willing to eat at anytime of day- Breakfast Bakes are one of them. They’re versatile,  delicious and pretty easy to put together.  Not only that, but they taste good both hot and cold, so leftovers don’t even necessarily need to be reheated. I’ve had/made breakfast bake several different ways; sometimes I make it more ‘breakfast-style’ and include some stale bread in the bottom for a kind of ‘crust’, but most times I go without the bread so that it more resembles a really fluffy, deep dish omelette. It tastes pretty good with sausage gravy over the top, or (my personal favorite way of eating eggs), sprinkled with Frank’s Red Hot or Tabasco sauce. Pic3

I started to call this dish the “It’s Your World Breakfast Bake”, just because, when it comes to putting it together, it really is ‘your world’- meaning that you can put just about anything you like in it.I’m providing my recipe that has my favorite vegetables and choice of meat, but don’t necessarily think that means that you have to stick to it 100%. You prefer white potatoes to sweet potatoes? Fine, swap ’em out. Not a fan of green pepper, but a huge fan of mushrooms? Make the switch. Whatever you want, really. As long as you keep the ratio of eggs and buttermilk proportionate to the amount of meat and veggies you add, I’m sure your breakfast bake will turn out fine. Just keep in mind not to add TOO many ingredients; you want the eggs and buttermilk to submerge the solids, not be absorbed by them. Have fun guys 😉

FEED(ME) BACK: What’s your favorite ‘Breakfast for Dinner” food?

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Sweet Potato and Sausage Breakfast Bake

CLICK HERE FOR PRINTABLE VERSION

Yield: About 8-10 servings

Ingredients:

  • 2 and 1/2 cups shredded or diced sweet potatoes
  • A little over 1 cup of cooked and crumbled breakfast sausage (both beef and turkey sausage work fine)
  • 16 eggs
  • 1 medium onion, diced
  • 2 cups buttermilk
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup green pepper, diced

Directions:

1. Preheat oven to 370°.

2. Spray a 9 x 12 baking dish with non-stick cooking spray. Place sausage, sweet potatoes, onion and green pepper in baking dish and mix together.

3. In a large bowl, combine eggs, buttermilk, garlic powder, salt and pepper, being sure to beat eggs enough so that the yolks are fully broken.

4. Pour egg and buttermilk mixture over the meat and vegetables in baking dish, evenly spreading the mixture out so that all four corners are evenly covered.

5. Bake in oven for about 60 minutes, or until set in the center.