Savory Ham, Cheese, and Scallion Muffins

So this recipe calls for Corn Flakes, which is a bit strange, but they add some delicious texture to these muffins!  I made these twice this weekend (Thank you 4-day weekend!), the first version a sweet version with vanilla and this version, which I based on the original recipe. 
These are super tasty!  I'm always looking for easy breakfasts which I can grab and take with me.  I've been making different kinds of muffins lately and these might be my new go-to. 
Don't worry if the batter seems thick, it will bake up just fine! 
Also, normally I'm lazy and try to make everything in one bowl for less clean up.  This recipe you HAVE to have everything ready to go because if you don't the cereal will get really soggy and you will lose all the texture.

Savory Ham, Cheese, and Scallion Muffins

Savory Ham, Cheese, and Scallion Muffins

Ingredients:
1 1/2 cups + 1/2 Tbsp. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. brown sugar
2 cups Corn Flakes
1 1/4 cups milk (whatever kind you already have, I used Almond milk)
1 large egg, beaten
1/3 cup vegetable oil
1/2 cup cheese
1 scallion, sliced
1/2 cup ham, diced

Recipe:
Stir together flour, baking powder, salt and sugar; set aside.
Stir together egg, cheese, and oil; set aside.
Stir together ham, scallions, and 1/2 Tbsp. flour; set aside.  (The flour will assure your ham doesn't all sink to the bottom).
Combine crushed corn flakes and milk in large mixing bowl.
Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
Add flour mixture, stirring only until combined.
Add ham mixture, stirring only until combined.
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
Bake at 400° about 18 minutes or until lightly browned.
Serve warm.
Enjoy!

Recipe adapted from Genius Kitchen

Cuban Sandwich

My obsession with Cubans started when I watched the movie Chef. (It's really good!)  If you haven't seen it, a chef decides to open a food truck that sells Cubans.  They looked so delicious that I decided to try my hand at them.  I have made this recipe a few times, but this one was the best.  The key is to make sure you have really fresh bread.  I stopped at the grocery store this morning and picked up a baguette.
The other thing that started my quest to make a great Cuban was that while we were in London, Matt ordered a Cuban at a burger restaurant we went to.  It was terrible!  I told him that I would try to erase the memory of that terrible sandwich and I think I delivered!  These turned out great!
It is important to mention that Cubans are supposed to be pressed.  If you get a real Cuban, they use a machine, kind of like a panini press.  I don't have that so I used a cast iron pan.  I then pressed down on the pan (using pot holders so you don't burn your hands) and got them pretty flat.
I understand that you're supposed to use roasted pork on these, but I didn't have any so I improvised and got thin cut pork chops which I cooked for 3 minutes on one side and 2 on the other and seasoned with adobo seasoning.  If you have roast pork, feel free to use that instead!

Cuban Sandwich

Cuban Sandwich

Ingredients:
2 tsp. canola oil
2 sandwich-sized piece of baguette (about 1/2 of baguette)
Yellow mustard
2 thin pork chops, cooked
4 slices deli ham
4 slices Swiss cheese
4 sliced dill pickles (the long ones)

Preparation:
Slice baguette open to assemble sandwiches.
Spread a liberal amount of mustard on one side of the bread per sandwich.  (You might think you used too much, but use a little bit more, it will be delicious, I promise!)
Top with Swiss cheese, ham, pork, pickles, and the other slice of cheese.  Close sandwich.
In the same pan you cooked the pork chop in, or a medium sized skillet over medium heat with 2 tsp. canola oil, place the sandwiches.
Top with a heavy pot and cook about 5 minutes.  Place pot holders inside of pot on top and press down in order to flatten the sandwiches.
Flip the sandwiches and cook, flattening, for another 4 minutes.
Remove from heat and serve with a simple arugula salad.
Enjoy!

Breakfast Enchiladas

Now, you guys definitely know how much I love enchiladas by now. (Need proof, check out some of my favorites: Spinach and Black Bean Enchiladas, Cheesy White Chicken Enchiladas, Chicken and Avocado Enchiladas, and Vegetarian Crockpot Enchiladas.  Now, I found a way to have enchiladas for breakfast too!  (Not that I didn't eat the aforementioned as leftovers for breakfast).  These are great because I can see myself putting whatever I want in them... I was thinking bacon and leeks next time!  They would also be SUPER easy to make vegetarian as well!
Note that these enchiladas soak in the egg mixture overnight, so if you want to eat enchiladas immediately, try a different recipe!

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients:
2 cups cubed and cooked ham
½ cup chopped green onions
2 cups shredded cheddar cheese, divided
8 flour tortillas (6-8 inches)
1¼ cup half-and-half
4 whole eggs
½ teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Preparation:
In a medium bowl stir together ham, green onions and 1 1/2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking pan with cooking spray. Place a good amount of ham mixture onto a tortilla, careful not to over fill them. Roll up tortilla and place seam side down in the baking pan. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Denver Frittata

Today I decided to clean out all of the leftovers in the fridge, and that amounted to all the ingredients for a Denver omelet.  However, with my new pots and pans, I have not figured out how to properly cook an egg.  (They're stainless steel, how do you work those things!?)  Anyway, I figured since it was the weekend I would use the oven and bake it up.
I also only had a yellow pepper, but I would normally use a green pepper in this dish, as per a traditional Denver omelet.  (Though it was still very good!)
The best part about this meal is that it is great for any meal of the day!  Though we served it for dinner, it could be a great breakfast or lunch.  I served mine with homemade bread.  Yummy!

Denver Frittata

Denver Frittata

Ingredients:
1 Tbsp. butter
1/2 medium onion, chopped
1/2 green pepper, chopped
1 cup ham, diced
8 large eggs
1/4 cup milk
1/2 cup sharp cheddar cheese
Salt and pepper, to taste

Preparation:
Preheat oven to 400.
Spray a 9 or 10 inch round pan with cooking spray.
Over medium heat, add butter to a large skillet.  Once the butter is melted, add onion and peppers.  Cook 3-4 minutes, or until the onions get soft.  Add the ham, and cook until warmed through.
Meanwhile, add the eggs and milk to a large bowl.  Whisk until combined.  Add ham mixture and cheese.  Stir well. Add to greased pan.
Cook 20-25 minutes, or until the egg is no longer runny (when you insert a knife in the middle, it should come out clean).
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Ham and Pepper Casserole

Tonight's dinner was supposed to be a Denver omelette.  However, when I opened up the egg carton, there were only three eggs!  The ham was already out of the freezer, and I had already bought a green pepper for the omelette.  Hence, this casserole was born!

Ham and Pepper Casserole

Look at that ooze!

Update: Matt ate half the pan!

Ham and Pepper Casserole

Ingredients:
3 cups cooked ham, cubed (I used ham steaks, but feel free to use leftovers!)
1 green pepper, cubed
1 8 ounce package cream cheese
1 cup milk
6 ounces egg noodles
1 Tbsp. chopped onion
1/2 Tbsp. garlic powder
1/2 Tbsp. parsley
1/2 cup cheddar cheese, shredded
1/2 cup french fried onions

Preparation:
Preheat oven to 350.
Prepare egg noodles according to package directions.  Drain.
Melt down cream cheese and milk in a saucepan over medium heat.  Whisk until smooth.
Combine all ingredients  except for cheddar cheese and french fried onions in a greased casserole dish.
Mix well.
Top with cheddar cheese and french fried onions.
Bake for 20-30 minutes, or until top is bubbling.
Let set for 5 minutes.
Enjoy!