Leftovers Club: Gouda, Parsley & Sun-Dried Tomato Muffins

I was a bad blogger this month because I didn't post my Leftovers Club post in time. I did still make a delicious recipe and will still send it to my Leftovers partner (remember Ruthy from Omeletta? We were paired again!). These muffins are super-savory and best when they are warm with some butter. I got this recipe from Taste for Adventure, and it makes 12 muffins.

Spinach, Scapes & 'Shroom Pizza on a Cauliflower Crust

The past two weeks I've received the following items in my CSA share: zucchini, cucumbers, spinach, arugula, garlic scapes, cauliflower, and radishes. I feel like I've been making pizza a lot lately, but they are a great way to showcase all of the new produce I've been getting! This pizza incorporates three of this week's items, pretty well, if I do say so myself. The pizza's base is a cauliflower crust (the first time I blogged about it was for a Kale & Pistachio Pizza). I hope you enjoy! This recipe makes a pizza the size of a 9" x 13" pan.

Miniature Quiche

Like I mentioned previously, I am currently trying to eat a bit healthier. These mini quiches are perfect to eat on your way out of the door in the morning and really help me portion (because I can honestly eat half of a full-size crusted quiche if you let me). Make these on a Sunday night and keep them in your fridge all week or freeze them until you're ready to eat them. This recipe make six mini quiches.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

Saute your veggies!

Four (4) large eggs
One (1) cup of fresh spinach
1/4 cup of red onion, diced
1/4 cup of sun-dried tomatoes, diced
1/4 cup of shredded cheese -- I used mozzarella and sharp cheddar
One (1) garlic clove, minced
One (1) tablespoon of olive oil

Directions
Preheat oven to 350F degrees.
Heat garlic and olive oil in a pan over medium heat.

Before baking.

Add onions and sun-dried tomatoes to pan. Saute.
Slowly add spinach and cover until the leaves wilt.
Pull the pan off of the heat and set aside.
Whisk eggs together in a mixing bowl and add the sauteed vegetables.
Portion into a greased muffin tin. This mixture should fill six muffin cups.
Sprinkle cheese evenly over each mixture.
Bake for 20 minutes.
Eat right away, or save for later!

Zucchini-Potato Frittata

Again, I'm trying to make recipes with foods that I have on hand. My coworker gave me a beautiful zucchini from her garden, I picked up gorgeous onions from the farmer's market this weekend, and I had some red potatoes in my pantry. This frittata was meant to be. The original recipe was posted here, but I made some changes to fit my preferences. This will make enough for dinner and then breakfast the next day. I hope you enjoy!

Pair with: a hard cider like my favorite, JK Scrumpy's.

Prep time: 30 minutes
Cook time: 30-40 minutes (some cook & prep time will overlap)

Ingredients

Potatoes & onions ready to be cooked

One (1) medium zucchini, sliced
One (1) teaspoon of salt
1/2 teaspoon of black pepper
Three (3) tablespoons of extra-virgin olive oil
One (1) pound of red potatoes, sliced
One (1) large onion, halved and sliced

Zucchini ready to be cooked

One (1) cup of sharp cheddar, shredded
1/2 cup of  sun-dried tomatoes

Seven (7) eggs, beaten
Garlic to flavor and taste



Directions
Preheat oven to 350F degrees.

Sprinkle salt over zucchini slices and set aside in a colander. After about 20 minutes, pat dry with a paper towel.
Heat oil in a skillet and toss in the potatoes and onion, over medium-low heat.
Cook potatoes for about 20 minutes, or until soft.
Increase the heat and saute the potatoes and onion for another five minutes.
Remove the potatoes and add the zucchini and sun-dried tomatoes to the skillet, and cook for five minutes.
Add beaten eggs and pepper to a greased casserole dish.
Stir in potatoes, zucchini, onion and then add cheese to the mixture.
Bake in oven for about 30 minutes.
Let cool, slice, and devour.

Croissant Breakfast Ring

I saw a similar recipe on Pinterest and could not resist. The best part of this recipe is that, outside of the eggs and croissant dough, you can pretty much put any other ingredients into it that you'd like. Great for feeding a group, or a few hungry folks.

Prep Time: 10 minutes
Cook Time: 25 minutes

Pairs with: orange juice, or if you're the brunch-y kind, mimosas.

Ingredients
One (1) package of crescent rolls/croissants
Four (4) to five (5) eggs -- I used five and had a little bit left over
One (1) cup of cheese of your choice, shredded -- I used Yancey's XXX Cheddar, which is extremely sharp and extremely delicious
One (1) tablespoon of green onions, chopped
One (1) tablespoon of sun-dried tomatoes

Directions
Preheat oven to 350F degrees.
Scramble the eggs and cook them on the stovetop while oven is preheating.
Lay the croissants out in a star-shaped pattern, with the flat ends facing inward (see photo).
Lay a  small layer of cheese down on the croissants.
When the eggs are almost done, spoon them on top of the cheese layer. -- I make sure that the eggs aren't completely done, because you don't want dried eggs from the oven later.

Next, sprinkle the green onions and tomatoes over the eggs.
Top off with the last of the cheese.
Fold the pointed edges of the croissant into the center.
Bake for 17-20 minutes, or until dough is golden and baked all the way through.
Slice & enjoy!