BHG Delish Dish

Stirring Up Ideas In The Kitchen

eggs

Looking for a delicious, easy breakfast that could easily feed 6 people? I highly recommend this Bacon, Potato, and Spinach Frittata. It’s pure comfort food packed with protein (eggs), vegetables (spinach, potatoes) and flavor (bacon)!

breakfast recipes with bacon, potatoes, spinach, vegetables, healthy breakfast

This frittata is so easy to make! I used to be cautious about frittatas because I was afraid they would stick to the pan. Well, I fear no more – I discovered that as long as you cook the frittata on medium-low heat, it will not stick and will not burn. Just be patient and cook the frittata over medium-low heat as the eggs start to set around the edge of the skillet, for about 5 minutes. After that – just put the skillet with the frittata under the broiler and broil until the top is set and no longer wet. So easy, and your frittata is perfect:

how to make healthy breakfast, breakfast with eggs, bacon, spinach

Start by cooking the bacon:

breakfast recipe

Add spinach and cook it with bacon just until the spinach wilts:

breakfast recipe

Add already cooked and drained potatoes:

breakfast recipe

Pour the egg mixture over the top:

breakfast recipe

And cook the frittata on stove-top on medium-low heat until the edges separate from the pan. The center will still be moist and wet – put the skillet under the broiler for a couple of minutes and make sure not to burn yourself (use a glove).

breakfast recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for kale – I used spinach, and used about double the amount (4 cups fresh spinach or about 5 ounces). I skipped the onion altogether.

2) The recipe calls for red skin (skin-on) new potatoes – I used small yellow (skin-on) potatoes instead. Any potatoes will work, as long as they are small. If your potatoes are too large, don’t just quarter them as the recipe instructs – cut them into smaller pieces to fit your skillet.

3) As you can see on the photos, I used stainless steel skillet – even in the stainless steel skillet, my frittata did not stick. The key is to cook the frittata on medium-low heat, or on low heat. And, I did not even grease the skillet (aside from cooking the bacon in it). I just put all the ingredients in the skillet as you can see on the photos (bacon, spinach, potatoes), poured the egg mixture over the vegetables and cooked on medium-low heat for about 5 minutes (the center was still wet at that point, but the edges were already set), then broiled it for about 2 minutes until the center was no longer wet. Make sure to use a glove and do not burn yourself.

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I adore quiche. However, I never make it.

Spinach and Bacon Hash Browns Quiche

Omelets? Sure! Been there, done that. Frittatas? Love those and make those too! But quiche? I’m not sure why I never attempted to make one at home. It isn’t difficult but for some reason, I have always just enjoyed it when served to me. I decided this year that I needed to start making the dishes I enjoy eating, and this was definitely on the bucket list.

To find a delicious and simple quiche recipe that would eliminate my rookie status, I turned to BHG.com’s recipe portal and did a search. I loved the sound of the spinach and bacon quiche, and it turned out to be just what I was looking for. The original recipe itself was perfectly flavorful and perfectly easy. A rich custard filled with ingredients like salty bacon, spinach (one of my absolute favorite veggies) and cheese was just the ticket to fill a flaky pie crust, however I decided to switch up the crust to make this recipe even more rich; I added a hash brown crust.

Spinach and Bacon Hash Browns Quiche

I simply made the following changes to the recipe:

  • To replace the traditional crust, I browned one 20 ounce package of refrigerated hash browns in a skillet with olive oil until golden.
  • Then I sprayed my pie pan with nonstick spray and pressed the cooked hash browns into the bottom and around the sides of the pan to create a crust.
  • I continued the recipe as written filling the hash browns crust with the quiche custard and baked until cooked through.

Spinach and bacon hash brown quiche

The results were comforting, decadent and absolutely irresistible. All the flavors really came together wonderfully, and the hash brown crust turned out beautifully golden, crunchy and also tender. The colors are bright and vivid, and the quiche is a true showstopper for any breakfast entertaining you plan to do. Because of this recipe, I fell in love with not only quiches again, but making them at home. I will be pulling out this recipe for brunches all Spring, and you should too!


Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.

Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon.  All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!

We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.

My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.

I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.

  • Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
  • I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.

If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!


Happy Cinco de Mayo. With that, I thought I’d kick start the day with this Huevos Rancheros casserole that I baked up in a cast iron skillet. Of course I did so because I had to split the mixture into two, one like you see below with the spinach add-in, and another exactly as the recipe is written here.

My family is full of picky eaters, so I’m use to being a short order cook. Luckily this recipe is highly adaptable and as you can see I took some liberties with the classic Huevos Rancheros. I usually like mine with some fire roasted tomatoes, chopped fresh tomatoes, tomatillos, green chilies, sour cream, cilantro, lime and for the cheese I will even sometimes swap it out for manchego at times. Let’s just say I like my Huevos Rancheros stacked! This is exactly why you see all the little side dishes of extras.


As I mentioned, this is an adaptable recipe, so start with the recipe here, then add to it with whatever your preference maybe. But as always, please share your riffs, spins and add-ins with the rest of us in the comment section below so we can’t give your version a go.


Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Bacon, Egg and Spinach Muffins.  I took a peek at BHG’s original recipe for Bacon and Egg Muffins and decided that they needed some greenery.

I added a handful of chopped fresh spinach to the recipe, and they ended up being a big hit with everyone in my family.

These muffins are flour-based, with a little bit of cornmeal added in too.  I love the texture that the cornmeal provides.  The interesting part of this recipe is that you don’t add regular eggs to the recipe- you add already scrambled eggs!  Isn’t that crazy?  It totally works.  The cheese is a major bonus too.

This is my trick for making sure that muffins get evenly distributed in muffin tins without making a giant mess.  Use a springform ice cream scoop.  The amount that ends up inside the scoop is perfect for gently releasing into the muffin tins.

And then there’s the bacon.  I hold a strong belief that bacon should be in just about everything.  I’m thankful there’s a generous chunk of bacon in these muffins too.

And there they are – all baked and puffed up to perfection.  These are a fabulous grab-and-go kind of muffin, and they freeze and defrost wonderfully if you like to prepare make-ahead breakfasts…

…OR you can choose to serve them warm with a nice dose of maple syrup.  That’s how my family liked them best.

I followed the BHG recipe for Bacon and Egg Muffins for this recipe, but I mixed in a handful of chopped spinach to the batter before baking.


With Easter just around the corner, I decided it was time to start experimenting with some recipes for the holiday. While classically delicious dishes are always served on holidays, I think it’s also fun to throw in a few new items to tantalize the taste buds.

Deviled eggs are one of my favorite little appetizers, especially this time of year. So when I saw this fun recipe for Ranch Deviled Eggs, I couldn’t resist giving them a try. Using some of the egg whites and Greek yogurt in the filling, also makes these eggs a little easier on the waistline.

Even with these few changes, these guys are packed with flavor thanks to the herbs and a packet of ranch dressing mix in the filling. I also love the fact that this recipe takes into account the extra filling you tend to have when making deviled eggs. As you can see in my pictures, I used some small sweet peppers for my extra filling. You could also try Roma tomatoes sliced in half with the seeds removed.

I kept the original recipe pretty much the same, but with one little tweak.Since I’m one of those weird people who’s not crazy about cilantro I substituted fresh basil. I think the flavor combination works just as nicely.

I also sprinkled chopped basil over the top for garnish. These eggs are the perfect little treat to kick off any springtime meal. You can get the recipe for Ranch Deviled Eggs here.

What’s your favorite spring-inspired dish?

Happy Cooking,
Michael Wurm, Jr. – Inspired by Charm


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