Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

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This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 

Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.

Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.

Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 

Add Kielbasa pieces into egg mix. Sprinkle with black pepper.

Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)

Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!

Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.

Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!

Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D's Books and Cooks
• Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n' Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate's Recipe Box
• Summer Pudding by Caroline's Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen's Kitchen Stories

Yield: 24 Mini CupsAuthor: The Freshman Cook

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs

7 ounces pre cooked Polska Kielbasa

1-2 ounces Diced Sweet Onion

1/4 -1/2 cup Shredded Cheddar

Black Pepper, as desired

1-4 -1/2 cup Shredded 4 Cheese

instructions:

1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Created using The Recipes Generator

Country Skillet Breakfast / #SundaySupper

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When you plan your Holiday meals, do you also plan what you will make with any leftovers you might end up with? How about a Country Skillet Breakfast! That's what we are talking about today. For Thanksgiving this year, I am serving both turkey and ham. I already know there will be ham left over. Most of my guests will enjoy the turkey, some will enjoy ham and a few will become a little full on both! I am offering the ham because we have a rather large group, and with both meats on the table, there is enough for everyone. The turkey will go first, and there will definitely be some leftover ham. I am trying a new type of ham this year. It is a boneless, spiral cut ham! Have you seen these? They are wonderful and tasty! There is no waste at all, and every bit of the ham can be eaten! I love that!
Knowing that I will have leftover ham, I am planning this Country Skillet Breakfast for my guests on Friday morning. It is easy to put together, and if you chop the onion, potatoes, and ham the night before, this skillet breakfast will be quick along with delicious!

 Country Skillet Breakfast
(printable recipe at end of post)
(makes 1 skillet)
Butter
3 small Red Potatoes (5-6 ounces) (chopped into bite size pieces)
1 1/2 ounces yellow Onion, chopped
5-6 ounces Ham, chopped 
1/4 cup shredded 4 Cheese
2 Eggs
Sour Cream 
1 fresh Chive, chopped

Pan grill the potatoes in butter. Grill until they become lightly browned.

In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.

Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.

Cook two eggs, how you like them. 

Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.

Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.

This recipe also works when made with leftover turkey!
Thanks so much for joining me today!

Thank you also, to Christie, from A Kitchen Hoor's Adventures for hosting this tasty event!

Scroll down and find many tasty recipes and see what my #SundaySupper friends are planning to make with their Holiday Leftovers!

Appetizers

• Mini Stuffing Muffins by An Appealing Plan
• Turkey Egg Roll with Cranberry Sauce by Brunch-n-Bites

Breakfasts

• Country Skillet Breakfast by The Freshman Cook
• Mashed Potato Craisin Bread by Baking Sense
• Thanksgiving Leftover Eggs Benedict by The Redhead Baker

Desserts

• Chocolate Pumpkin Brownies by NinjaBaker.com

Mains

• ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
• Brie Cranberry Turkey Quesadillas by Food Lust People Love
• Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
• Cranberry Pork Tenderloin by The Crumby Cupcake
• Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
• Leftover Turkey Noodle Casserole by Cricket's Confections
• Leftover Turkey Pasta with Mushrooms by Cooking Chat
• Turkey Alfredo Stuffed Shells by Palatable Pastime
• Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
• Turkey grilled cheese with cranberry and Brie by Our Life Tastes Good
• Turkey Pot Pie Casserole by Cosmopolitan Cornbread
• Turkey Quesadillas with Cranberry Salsa by Food Done Light
• Turkey Shepard’s Pie by Monica’s Table

Sides

• Baked Mashed Potato Pancakes by Pies and Plots
• Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
• Leftover Mashed Potato Puffs by Hezzi-D’s Books and Cooks

Soups

• Arroz Caldo with Turkey by Asian In America
• Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
• Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
• Turkey Glass Noodle Salad by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Country Skillet Breakfast

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

• Butter
• 3 small Red Potatoes
• 1 1/2 ounces yellow Onion, chopped
• 1/4 cup shredded 4 Cheese
• 2 Eggs
• Sour Cream
• 1 fresh Chive, chopped

INSTRUCTIONS:

1. Pan grill the potatoes in butter. Grill until they become lightly browned.
2. In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
3. Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
4. Cook two eggs, how you like them.
5. Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
6. Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.

http://www.thefreshmancook.com/2016/11/country-skillet-breakfast-sundaysupper.html

Created using The Recipes Generator

Broccoli and Pork Frittata

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If things are hectic in your house during the morning rush out the door, or if it is crazy confusion in the evening with getting dinner over with so you can get to activities, this Broccoli and Pork Frittata is your answer. It is quick and easy to put together and if you pre-prep some of the ingredients it is even quicker. The beauty of this recipe is that you can exchange your favorite ingredients for some of the ingredients in the recipe. This recipe is also a great way to use up left overs, which is what I did with the pork! I hope you will try this recipe, because I know you will love it!

Broccoli and Pork Frittata
(printable recipe at bottom of page)

1/2 pound cooked Pork
1 1/2 ounces Onion
1/4 pound Broccoli
2 ounces Tomato
2 Eggs
4 Egg Whites
1/4 cup Milk
1 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Water
1/2 cup Shredded 4 Cheese Mix

Preheat oven to 350 degrees

Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.

In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.

Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent. 

Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.

Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes. 

Remove from oven, and let it sit for 5 minutes. 

Enjoy your broccoli and pork frittata! 

Author: The Freshman Cookprint recipe

Broccoli and Pork Frittata

A "quick to put together" meal that is great for breakfast, lunch, brunch, and even dinner.

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

• 1/2 pound cooked Pork
• 1 1/2 ounces Yellow Onion
• 1/4 pound Fresh Broccoli
• 2 ounces Fresh or canned Tomatoes
• 2 Eggs
• 4 Egg Whites
• 1/4 cup Milk
• 1 teaspoon Dry Mustard
• 1/4 Black Pepper
• 1/3 cup Water
• 1/2 cup Shredded 4 Cheese Mix

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
3. In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
4. Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent.
5. Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
6. Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes.
7. Remove from oven, and let it sit for 5 minutes.
8. Enjoy your broccoli and pork frittata!
9. Prep Note-Chop the pork, onion, broccoli and tomato the night before you plan to fix the frittata. That will save you 10-15 minutes in the morning.

Thanks for joining me today!

Here are a few recipes you might enjoy:

S'mores Waffles

Sausage and Apple Cornbread Cake w/ a White Gravy Drizzle 

Banana Blueberry Streusel Coffee Cake

Thanks again!

Chicken and Egg Salad Sandwich / #SundaySupper

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Today for Sunday Supper we are sharing Mom's Favorite Recipes, and just in time for Mother's Day! So, I made a recipe that was a favorite of my husbands mom, her famous Chicken and Egg Salad Sandwich. This recipe is a lot like my mother in law, unassuming and fantastic! It is loaded with hard boiled eggs, shredded chicken, crispy bacon, and topped with creamy avocado. There is nothing fancy about this sandwich, except that it is full of flavor, freshness and lots of wonderful memories!

Chicken and Egg Salad Sandwich

Creamy Flan / #SundaySupper

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With Easter almost here, and spring right around the corner, we are cooking and baking with eggs today for Sunday Supper! I made a Creamy Flan to celebrate because, well, why not?! It's creamy and rich and decadent and a great dessert for Easter Sunday! I was given this recipe from a friend and former co worker. He grew up in Mexico with a mother who owned a restaurant, and this was her recipe. It is so tasty! I made this flan in individual servings, but this recipe can also be made in a larger dish for everyone to share, or make smaller servings by using 4 ounce dishes. Any way you bake this flan, your friends and family will love it.

Creamy Flan

Southwestern Breakfast Bowl/#FoodieExtravaganza

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Are you a breakfast person? If you are not, this Southwest Breakfast Bowl will probably make you one!  I wasn't always big on eating breakfast, but over the last few years it has become the meal I look forward to the most. I love sitting down at the table with the morning sun streaming in through the window, planning my schedule for the day, and enjoying this tasty good-for-me Southwestern Breakfast Bowl. This breakfast bowl starts with a 1/2 of a sandwich thin, and builds up with cheese, eggs, and pepper. Add some side condiments and avocado slices, top with cheese and avocado chunks, and you have an incredible delectable way to start your day! And if you are short on time, don't worry. This breakfast bowl only takes about 15 minutes to prepare!

Southwestern Breakfast Bowl

Southwest Deviled Eggs

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As you are making plans to celebrate Labor Day weekend, I thought I would share these easy Southwest Deviled Eggs! These deviled eggs are more than just an add-on or an after thought side dish. They are more of a mini meal. They are stuffed full of diced chicken and piled high with avocado and salsa. Serve these to your family and friends for a unique take on an old favorite!

Southwest Deviled Eggs