Mark at Training Fuel chose this weeks BSI – EGGS!  I loved his choice because you can go in so many different directions with this!  From cakes, muffins, omelets, quiches – its limitless!  But the first thing I had to do was put the hashbrowns on!

Believe it or not, this is one potato!
Believe it or not, this is one potato!

 Here’s how I do my hashbrowns.  Dice potatoes and put in a wide skillet.  Cook with Pam for just a couple minutes until the potatos start to slightly brown.  Now add just enough water to cover the potatos and cook until potatoes are tender.  You may have to add more water – this takes about 20 minutes.  Once the potatoes are tender, drizzle some canola oil, salt and pepper, and cook until golden brown – probably another 20 minutes.

crispy on the outside and soft on the inside! I had 1/2 cup portion
crispy on the outside and soft on the inside! I had 1/2 cup portion

So since Tony is in the hospital and I’ll be going there tomorrow and possibly the whole weekend, I decided tonight was the night to do my BSI recipe.  But while I was at work, I decided that I had to use ingredients I already had on hand.  My head started spinning, but the first thing I thought of was puff pastry!  And from there my recipe was decided – Breakfast Napoleon!

Breakfast Napoleon

  • 1/6 sheet of Pepperidge Farm puff pastry
  • 1 ounce goat cheese
  • 1 ounce jarred roasted red pepper
  • 1 ounce diced ham
  • 1.5 ounces cooked broccoli
  • 1 large egg
  • 1/4 cup egg beaters
  • 1/4 ounce cheddar cheese (on top)

It took about 30 minutes for my puff pastry to thaw:

cooked on parchment paper at 400 degrees for 12 minutes
cooked on parchment paper at 400 degrees for 12 minutes
nice and puffy and flakey!
nice and puffy and flakey!

I put the goat cheese in the microwave for 10 seconds and mixed in the diced roasted red pepper and that became the first layer.  I pushed in the puffed pastry to hold the egg mixture.  Here are all the ingredients:

not pictured are my seasonings: salt, pepper and crushed red pepper in the egg mixture
not pictured are my seasonings: salt, pepper and crushed red pepper in the egg mixture
love the tanginess of the goat cheese!
love the tanginess of the goat cheese!
This by itself comes in at 443 calories, 27 gat, 21.8 carbs, 27 protein and 2.6 fiber
This by itself comes in at 443 calories, 27 gat, 21.8 carbs, 27 protein and 2.6 fiber

I just scrambled the egg, egg beaters, broccoli, ham and seasonings and divided them equally between the layers.

With my 1/2 cup hashbrowns dinner comes in at 543 calories, 33 grams of fat, 31.8 carbs, 28.3 protein and 2.6 fiber.

I gave Hannah a bite of mine (she made an egg beater omelet) and she said mine was a keeper and the next time we have breakfast for dinner to make this again!  What I like about it is that the add in possibilities are endless!  And this would definitely be a show stopper for a brunch!

There are so many shows on DVR that I am saving to watch with Tony when he comes home.  Although with his 4 channel selections, he told me he was going to go ahead and watch the Office tonight! 

Off to clean the kitchen and do a couple loads of laundry.  Tomorrow is Friday and because so many people are out of our office for spring break, we get to wear jeans and will have a pizza for lunch – nice! 

See you in the morning!