Thursday, December 25, 2014

Sweet Potato, Spinach and Feta Egg Casserole

This hearty egg casserole makes a great center piece for breakfast or brunch.  Left-overs can be sliced down the middle and lightly pan fried to go in a sandwich or wrap.  Roast the potatoes in advance to speed things up in the morning - you could even blend the custard the day before so that all you have to do is throw everything in a pan and bake.  If you're not into sweet potatoes, swap them out for white, or do a 50/50 white/sweet mix.

As always with eggs, please please please get them from a reliable source that treats their chickens well which is no small feat.    Otherwise, this becomes breakfast sadness casserole, and who wants to eat sadness for breakfast?

6 Week Refrigerator Bran Muffins

This is my most favouritest bran muffin recipe of all time.  Heck, I'd say it's my most super favouritest MUFFIN recipe of all time!  It comes from my mom, who got it from a friend in the 70's, who got it from god-knows-where.  It's been tweaked ever so slightly to suite my tastes (coconut oil in place of margarine, slight reduction in sugar, addition of whole wheat flour), and I'm happy to say that these changes in no way compromise flavour or texture.  The recipe calls for buttermilk, eggs, and a whole bunch of boxed cereal.  Sorry friends - it's not vegan.  It's not technically "whole foods" either, but it's delicious and wonderful and I wanted to share it with all of you.

Follow this recipe and you'll end up with a HUGE amount of muffin batter that can live in your refrigerator for up to six weeks.  Fire up your oven on winter mornings to bake up a half dozen or more and you'll have happy (and regular) holiday guests.