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Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Southern Banana Pudding

Southern Banana Pudding recipe. What makes this dessert so extra special is the rich and creamy homemade vanilla pudding layered with vanilla wafers and sliced bananas. Thats all topped off with pillows of meringue.

8-10 servings

–vanilla pudding
3/4 cup granulated sugar
1/3 cup cornstarch
4 cups whole milk
4 large egg yolks
1 tsp vanilla bean paste
1/4 teaspoon salt
2 tbsp unsalted butter
–meringue topping
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 box vanilla wafers
3-4 bananas, depending on size
ground cinnamon or nutmeg for dusting

Preheat the broiler with the rack in the middle.
Make the pudding: In a saucepan over medium heat, whisk the 3/4 cup sugar, cornstarch, milk, egg yolks together. Stir constantly, until mixture just begins to bubble about 10-15 minutes. Reduce the heat to a simmer and whisk for another minute. Remove from the heat and whisk in the vanilla, salt and butter. Transfer to a bowl to cool.
Make the meringue: Simmer 1 inch of water in a saucepan. Place the egg whites, 1/2 cup of sugar and cream of tartar in a heat proof stand mixer bowl. Place this bowl over the simmering water and whisk continuously until the sugar is dissolved and the mixture is hot about 3 minutes. Place the bowl in the stand mixer fitted with the whisk and beat until stiff peaks form about 5-7 minutes.
Line an oven safe pie dish or 13×9 inch pan with a layer of vanilla wafers. Place 1/2 banana slices over that. Pour 1/2 of the custard over the cookies and bananas. Layer with more cookies, bananas and pudding. Finally, layer on the meringue with a spatula, spreading with flicks of the wrist to make peaks.
Broil for 3-7 minutes until the peaks of the meringue are a nice golden brown. Dust with cinnamon or nutmeg if desired. Ready to serve at any temperature.

~ Marla Meridith

Recipe: Creamy Spaghetti Carbonara

4 servings

8 ounces uncooked spaghetti
8 ounces uncooked bacon
3 large eggs, beaten
1 1/2 ounces (1/3 cup) grated pecorino Romano cheese
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp freshly chopped parsley
–for topping
1/4 cup toasted panko bread crumbs
more chopped parsley

Cook the pasta to package directions. Reserve 1 cup of the cooking liquid.
While the pasta is cooking bake the bacon until desired level of crispiness. Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Reserve the bacon drippings, crumble bacon into small pieces.
In a bowl, combine the eggs, cheese, salt and pepper.
Create a double boiler with a 10 inch cast iron skillet over a medium sized soup pot. Fill the soup pot with 2 inches of water and bring to a boil. Place the skillet over the top and let it warm up. Place the pasta in the skillet and mix in the egg mixture, stirring consistently for about 2 minutes. The sauce will thicken and get creamy as you mix. Mix in 1/4 cup of the bacon drippings and the parsley. If you need to thin out the sauce, pour in some of the reserved pasta cooking liquid until you reach the desired consistency. Mix in 1/2 of the crumbled bacon.
Divide the pasta into 4 bowls, top with panko, parsley and more bacon.

I have found that baking bacon is the easiest way to prepare it.  No more splatters all over your stove top. Here’s a post on how to do it right, Perfectly Baked Bacon: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ Marla Meridith

Recipe: Family Favorite Frittata

4-6 servings

2 tbsp olive oil
1 cup diced red onion
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 large eggs, beaten
1 cup crumbled feta cheese (*see notes)
1/2 cup shredded cheddar cheese
1/3 cup chopped, fresh cilantro
1/2 tsp black pepper
1/4 tsp Kosher salt

Pre heat the oven to 425 degrees Fahrenheit.
Heat the olive oil over medium heat in a 10 inch cast iron skillet. When hot, add the onions and cook for 5 minutes. Add the garlic, cook for another minute.
Add the peppers, cook for another 8 minutes or until everything starts to brown just a small bit. Stir throughout cook time to make sure everything cooks evenly.
In a medium sized bowl whisk together the eggs with a splash of cold water. Mix in the cheeses, cilantro, salt and pepper.
Pour the egg mixture over the peppers. Shake the pan just a bit to evenly distribute the eggs over the peppers. Cook for about 2 minutes or until the eggs just start to pull away from the pan.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is cooked. You can insert a knife or skewer into the center to check.
Serve straight out of the skillet or gently slide onto a serving dish.
Leftovers are great served warm or at room temperature.

I use goat milk feta cheese in this recipe. I love it’s robust flavor. I also enjoy sheeps feta for that reason. Cow milk feta is just fine if thats what your prefer.

~ Marla Meridith

Recipe: Creme Patisserie {Vanilla Pastry Cream}

This pastry cream can be used in so many desserts, it’s especially great in fruit tarts, eclairs or enjoyed on it’s own.

4 cups of pastry cream

2 tsp vanilla bean paste or 1 vanilla pod
2 1/4 cups whole milk
2 large egg
4 egg yolks
3/4 cup confectioners sugar
1/4 cup cornstarch
–optional flavoring suggestions
lemon or lime zest
orange blossom or rose water
fruit or peppermint extracts
cinnamon or other spices you love
almond, praline or pistachio paste

Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
a boil.
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
Refrigerate up to 3 days.

~ Marla Meridith

Scrambled Egg Arepas

These cornmeal breads are basic and loved by all who come across them. Thankfully they are a huge hit in my house too. Arepas are made of white cornmeal, water and salt. You form the dough into a patty then it can be, grilled, baked or fried then split open and stuffed with a variety of ingredients like a sandwich. My Scrambled Egg Arepas are nothing short of fabulous!

 

4 arepas

1 cup masarepa
1 tsp sea salt, plus more for eggs
1 tsp granulated sugar
1 cup hot water
canola or vegetable oil for frying
4 large eggs
–serve with
avocado
hot sauce
salsa
queso fresco
chopped fresh cilantro

In a medium bowl stir together the masarepa, 1 teaspoon salt, sugar and the hot water. Mix to form a stiff dough. Cover with a clean, damp cloth and let sit 20 minutes.
Pour the oil into a large Dutch oven, about 2 inches of oil. Heat to 375 degrees.
Form 4 equal sized balls with the arepa dough. Roll them between two sheets of wax paper until you have a 1/3 inch thick patties. If the edges crack, simply pinch them back together with your fingers.
Gently place the arepas in the oil with a pair of tongs or slotted spoon. Cook until golden brown, about 3 minutes. Transfer to a paper towel lined plate to drain. Let cool for 10 minutes.
In a bowl, whisk together the eggs with a splash of water.
When the arepas are room temperature, make a 2 inch slit through the top of one. With a spoon, gently make a little pouch, this is the pocket for the eggs. Pour in some egg, then reseal the top of the arepa by pressing gently.
Fry the arepa again for about 3 minutes. Remove with a slotted spoon and let drain on the paper towels. Repeat for the rest of the arepas. Scramble any additional eggs you might have left over.
Serve immediately with the extra scrambled eggs, cheese, avocado, hot sauce, etc.

~ Marla Meridith

Decadent Flourless Chocolate Cake

This Decadent Flourless Chocolate Cake is exactly what all chocaholics need to satisfy their cravings. Simple to prepare & completely delicious!

10-12 servings

12 oz semisweet or bittersweet chocolate, chopped
12 tbsp (1 1/2 sticks) unsalted butter
1 1/2 tsp instant coffee or espresso
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
confectioners’ sugar for dusting

Pre heat the oven to 325 degrees Fahrenheit with the rack in the middle.
Spray a 9X2 inch spring form pan with cooking spray.
In a bain marie or in the microwave, melt the chocolate with the butter until creamy.
Mix in the instant coffee and salt.
In the bowl of a stand mixer (or using a hand mixer) whisk together the eggs and sugar until pale and creamy, about 8-10 minutes.,
Fold in the melted chocolate mixture, combine well. Pour the batter into the prepared pan.
Bake for 1 hour and 25 minutes, until a toothpick comes out wet but not gooey.
Cool the cake on a wire rack. Carefully remove from the pan and serve on it’s own or with a side of ice cream or freshly whipped cream.

~ Marla Meridith

Vegetable Bibimbap Bowls

Ingredients

Directions

~ Marla Meridith

Recipe: Huevos Rancheros

Ingredients

Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Ingredients

Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

This hearty Greek soup is a classic recipe, filled with great flavors and belly warming ingredients. There is no heavy cream in this soup, it gets it’s color from eggs whisked into it. Serve as an appetizer or main.

4-6 servings

–For the chicken broth
8 cups water
4 (2 1/2-3 lbs) chicken thighs, skin on
2 carrots, cut in half
2 celery stalks, cut in half
1 onion, skin on, quartered
2 tbsp black peppercorns
1 tbsp salt
–For the soup
3/4 cup dried orzo
4 large eggs
1/4 cup fresh lemon juice
1 tbsp fresh dill, minced, plus more for garnish
sliced scallions for garnish

Bring all ingredients to a boil in a large soup pot or Dutch oven. Cover and simmer for 45 minutes. Skim off any white foam if needed. Remove the chicken from the pot and place in a large bowl. Strain the broth into another bowl. Discard solids. If the broth looks very fatty, continue to skim off with a spoon or use a fat separator.
Shred the chicken with your fingers. Discard skin and bones.
Cook the orzo until al dente. Rinse with cool water and set aside.
Make the Avgolemono: Whisk the eggs for 2 minutes until pale yellow. Whisk in the lemon juice. Temper the egg mixture with the 2 cups of broth small amount of the broth by whisking quickly. You do not want the eggs to cook. Slowly add 2 cups of the broths to the eggs, whisking constantly to create a creamy (not scrambled) texture.
Add the egg mixture to the soup pot stirring constantly. Heat on a low temperature and whisk constantly to incorporate the eggs. You do not want them to scramble. Add the chicken and the orzo into the pot or serve them on the side. Thin the soup out with water as needed. It will thicken as it cooks.
Serve immediately with garnishes.

~ Marla Meridith