Paula Deen

OK so Paula Deen is not my doctor- and for good reason- but she knows how to cook.

I was lying in bed not wanting to get up when Paula came on with the recipes below. I was inspired and so hungry when finished watching. I will certainly be making these soon.

Breakfast in a Cup

:

For the grits:
2 cups water
Salt
1/2 cup quick cooking grits
1 tablespoon butter
Half-and-half
For the scrambled eggs:
2 eggs
Salt and pepper
2 tablespoon water
1 tablespoon sour cream
For the poached eggs:
1 egg
Salt
1 tablespoon vinegar, see Cook’s Note*

For the crumbled sausage:
1 pound ground bulk country sausage
Grated cheese, for topping
Chopped parsley leaves, for garnish

Directions

For the grits:
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.

For the scrambled eggs:
Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.

For the poached eggs:
Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.

*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

For the crumbled sausage:
Prepare according to package instructions.

To assemble:
Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.

Omlette in a Bag

Ingredients:

2-3 re-sealable plastic freezer bags
Salt and freshly ground black pepper
6 large eggs

Add-Ins (all are optional):
Shredded Cheddar
Crumbled feta
Shredded mozzarella
Cooked and crumbled bacon
Cooked and crumbled sausage
Diced ham
Chopped bell peppers
Chopped spinach
Diced red onion
Diced tomatoes
Sauteed sliced mushrooms
Sliced black olives

Directions

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow cooling slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Hashbrown Quiche

Ingredients:
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions
Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Servings: 6 to 8 servings