My favorite meal of the day is breakfast. I could have it any time of day. So, yes, I could eat it for breakfast, lunch, or dinner. Often instead of going on a date night, we do a date brunch. A meal we love, it is easy, quick and since it is on the weekend, I am more rested and focused on Chris. A win-win all around. Typically one weekend morning we go out to brunch and Chris makes something at home on the other weekend morning (or often afternoon by the time we get to brunch).
Which is why we constantly are on the lookout for yummy and different options to make for breakfast. This is by far one of the best recipes we have made in months. It has a little bit of everything. Eggs, sausage, hash browns, kale, cheese. What more can you ask for? I could not stop at one piece. The sausage is I believe what makes this recipe. I am not usually a big fan of sausage, and you will usually never see me eat a sausage patty, but crumbled up pieces in this dish is heavenly. It just will not be the same if you remove the sausage. If you do not like kale, do not leave it out, you do not even know it is there.
Serves: 6-8 (nutrition info is for 1 of 8 servings)
12 ounces ground sausage
½ cup milk
1½ teaspoons Herbes de Provence
Salt and pepper to taste
1 pound raw shredded potatoes (we just bought refrigerated uncooked hashbrowns)
1 cup shredded cheese (we used a combo of Swiss and Gruyère)
2 cups shredded kale
Preheat the oven to 350 degrees. Grease a pan with oil.
Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.
Whisk the eggs, milk, herbes de provence, and salt and pepper.
Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix it all together.
Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set. Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Slice and serve.
We tried it. Being vegan. We could not do it. While I could probably give up meat, it was impossible to give up cheese and eggs. I love both way too much, and the fake vegan version of cheese just does not compare. I am my father’s daughter. My dad was all about cheese (even if he probably at the time was not “cultured” in his cheese knowledge — no pun intended). With that all in mind, I love finding recipes, especially desserts that have the core of the ingredients inclusive of coconut milk and creme because it is so much better for you. This recipe is vegan and almost gluten-free, (if you can find a substitute for the flour). Maybe I will try to recreate into a gluten-free version. These cupcakes were good, and super moist (ugh I hate that word, but it is true). The frosting was not that sweet which is just the way I like it.
Cupcakes: 1 cup full-fat coconut milk
3/4 cup granulated sugar
1/3 cup coconut oil (softened)
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder, sifted (we used dark chocolate cocoa powder)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
12 ounces coconut cream, chilled overnight*
1/2 cup powdered sugar
1/2 cup shredded coconut
Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
Whisk together the coconut milk, sugar, and coconut oil until incorporated. It you are making it in the summer you might need to slightly warm the coconut oil (depending on where you live). Since it is warm here, no need to do so as my coconut oil is not solid right now. Stir in vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Pour the coconut milk mixture in the middle of the dry ingredients. Stir until dry ingredients are just incorporated (do not overmix).
Spoon into liners, filling each with a scant 1/4 cup of batter (cups should be no more than 2/3 full). Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For whipped coconut cream, spoon solid coconut out of can, discarding any remaining liquid in the bottom (or reserve for another use). Place in a chilled mixing bowl (keeping it cold is key here!) and beat on high-speed until smooth. Add powdered sugar and mix until smooth and holds soft peaks. It won’t firm up quite like whipped cream. Return to refrigerator for 15 to 20 minutes to firm up slightly.
Frost cupcakes with a thin layer of coconut cream. It’s pretty lose, so it won’t hold huge swirls like buttercream. Dollop a bit of frosting on top of the cupcake, then dip top in a bowl of shredded coconut. The coconut will help hold the frosting in place.
Cupcakes are best enjoyed the day they are made, but can be refrigerated in an airtight container for 1 to 2 days.
Note: We did not read early enough that the coconut cream needs to be chilled overnight. So we made the cupcakes at night and finished the frosting the next morning. Breakfast anyone?
*You can also use full fat coconut milk but will need twice as much. Refrigerate at least 24 hours until thoroughly chilled. When you open the can, spoon off the solid layer of coconut at the top; this is what you will use to make the frosting. Any liquid at the bottom of the can can be discarded or reserved for another use. Note that if you use full-fat coconut milk instead of coconut cream, you may need 2 cans to get enough cream for the frosting.