Category Archives: Breakfast/Brunch

Spinach and Turkey Egg Bake

I was feeling adventurous last night, and we had a ton of eggs in our fridge so I decided to make an egg bake. It was my first experience making an egg bake so I wasn’t sure how it would turn out–especially since I wasn’t following a recipe AND since I was using breadsticks that had been in the freezer for…a while :S. BUT, it turned out great! Egg bakes are apparently fool-proof :).

Spinach and Turkey Egg Bake
1 lb. lean ground turkey
12 eggs
1 cup spinach(thawed from frozen)
3/4 large onion, chopped
1 T. olive oil
3 breadsticks
Preheat oven to 350 degrees. Brown turkey. Chop onion and carmelize with olive oil in skillet. Cut breadsticks into bite-size pieces. Whisk eggs in a bowl and add turkey, onions, spinach, and breadsticks. Mix thoroughly. Pour into a greased 9 X 13-inch pan. Bake for about 30 minutes.
*A little cheese on the top makes it even better :).
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Sweet Potato Casserole

I entered this recipe into the Soy Foods Contest they had here at SDSU, and I ended up getting third place. I was pretty impressed with how it turned out so I thought I would share my recipe.

Annie’s Sweet Potato Casserole

Ingredients: 
3 small sweet potatoes(~2.5 cups mashed)
1/2 c. soy milk
4 oz. soft (silken) tofu 
1/4 c. brown sugar
1 c. whole wheat pancake mix
1 c. soy milk

1.5 c. apple pie filling
1/3 c. crushed pecans 


1.) Wash sweet potatoes and stab with knife. Microwave for eight minutes or until soft. Peel and mash.
2.) Combine sweet potatoes, 1/2 c. soy milk, tofu, and brown sugar in a food processor or blender and blend until smooth.
3.) Combine whole wheat pancake mix, 1 c. soy milk, and apple pie filling in a bowl. Pour mixture into  an 8 or 9-inch square pan and spread evenly.
4.) Layer sweet potato mixture over pancake mixture.
5.) Top with crushed pecans.
6.) Bake at 400 degrees for 30 minutes.

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Filed under Breakfast/Brunch, Tofu