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Archive for the ‘Breakfast’ Category


Here is my mother’s recipe for a hearty farm fresh breakfast.  I make this Ozarks Breakfast Casserole at least twice a month for my family.  Feel free to add other vegetables to it and you can take out the pork sausage if you don’t have any on hand.

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Incorporating fresh foods from the farmers markets is simple and easy, plus adds a fresh twist on any meal.  Don’t be afraid to experiment with using fresh produce and other farm products in traditional recipes, like this Ozarks Breakfast Casserole.

I wanted to mix a little freshness into my family’s breakfast by using products from the market and through a couple of experiments I found the perfect combination of ingredients.  The goat cheese gives this casserole the perfect kick and check out all the vegetables and meat (all straight from the market).

I hope your family’s table will include this recipe this weekend after your visit to a local market.

I will be cooking this Ozarks Breakfast Casserole Friday at the Webb City Farmers Market, stay tuned for photos and videos.

Ozarks Breakfast CasseroleBreakfast Casserole
2 tsp. olive oil
6 oz. spinach leaves, washed and dried
9 eggs, beaten
2 small leeks, chopped
½ cup market milk
1 tsp. ground mustard powder
Salt and pepper, to taste
1 tsp. hot sauce
1/2 cup low-fat cottage cheese, drained or farm cheese curds
3 oz. soft local goat cheese, crumbled or substitute for Feta cheese

Measure 1/2 cup low-fat cottage cheese, put in a fine strainer to drain. Clean leeks and cut into fourths lengthwise and slice into thin pieces.  Heat oil over medium and add leeks, sautéing for 4 minutes.  Add spinach and sauté an additional 3 minutes.  While cooking vegetables, add eggs in small bowl and beat, while adding seasonings and milk.

In the bottom of an 8″ x 8″ casserole dish that has been greased, spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs. Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes. Cut into pieces and serve hot with a spoonful of sour cream.

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