Braswell Family Farms Recipes

• Tomato Pie Quiche

  

  • Yield: 8 servings
  • Prep time: 30 min
  • Cook time: 1 hour 20 min.
  • Total time: 1 hour 50 min

  Ingredients

  • 1 pre-made, roll-out pie crust (we used a 9 in. Pillsbury pie crust, but if sizes above 9 are available, opt for those)
  • 6 vine-ripe tomatoes, cored, seeded, and cut into 1⁄2-inch dice, divided
  • 4 large Braswell Family Farms eggs, lightly beaten
  • 2 tsp. salt, divided
  • 1 tsp. sugar, divided
  • 1 tbsp. butter
  • 1/2 large yellow onion, thinly sliced with the grain
  • 1 tsp. picked thyme
  • 2 tbsp. extra-virgin olive oil
  • 10 turns of the pepper mill
  • 1⁄3 cup packed whole basil leaves, plus extra for garnish
  • 1⁄2 cup Duke’s mayonnaise
  • 1⁄3 cup grated Gruyere cheese, plus extra for garnish
  • 1⁄3 cup grated Parmigiano-Reggiano
  • 2 large heirloom or Roma tomatoes, thinly sliced and blotted dry with paper towels

  Directions

  1. Dice the cored and seeded tomatoes into 1/2 in. pieces (follow this tutorial for coring for best results). Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain for at least 30 minutes.
  2. Preheat your oven to 375°. In a medium skillet, melt the butter, add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until caramelized, about 30 minutes.
  3. Meanwhile, toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray, giving them as much room as much as possible. Slide the tray onto the middle rack of your oven and roast for 20-30 minutes. 
  4. Place your pre-made crust in a lightly buttered 10 in pie pan and place on the top rack of the oven for the duration of time it takes to roast the tomatoes, but no longer than 25 minutes.
  5. Once the above steps are complete, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil and set aside.
  6. In a separate, smaller bowl, stir together the mayonnaise, Gruyere, and Parmigiano and spoon the mixture onto parchment or wax paper into a flat layer so that it is the circumference of your pie crust. Do not worry if it doesn’t spread to the entire width, as the melted cheese will spread.
  7. Spoon the tomato filling into your slightly baked pie crust. If adding milk for the fluffier option, mix it with the beaten eggs and pour it over the tomato filling. If not adding milk, continue with adding the beaten eggs over the tomatoes.
  8. Layer the thinly sliced heirloom tomatoes over the egg and tomato filling, leaving your most beautiful 4-5 slices for the top. Next, place the layer of cheese mixture and top with remaining tomato slices and a sprinkle of Gruyere cheese to taste.
  9. Bake in the middle of your oven for 30 minutes. Top with fresh basil and enjoy!

  More on this recipe here.

• Springtime Veggie & Egg Strata

  

  Yield: 6 servings
  Prep time: 20 min
  Cook time: 20 min
  Total time: 40 min

  Ingredients

  • 3.5 Whole Wheat English Muffins, toasted (crusty bread works well too)
  • 5 Braswell Family Farms eggs (large)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • black pepper to taste
  • 1-1/2 cup milk (or half & half)
  • 2 cup grated cheddar cheese
  • ½ red bell pepper
  • 2 tablespoons minced red onions
  • 1 handful fresh baby spinach
  • ½ cup sliced button mushrooms
  • 6 oz. smoked chicken sausage, kielbasa, your choice, diced (optional)

  Directions

  1. Coat a 13×9″ pan with cooking spray. Line bottom of pan with 6 English muffin halves, cut the last one into smaller pieces and use to fill in any gaps.
  2. In medium bowl, whisk together eggs, mustard, basil and salt. Then whisk in milk.
  3. Ladle mixture over muffins, cover and chill at least 2 hours or overnight.
  4. Preheat oven to 350 degrees.
  5. Sprinkle mixture in pan with black pepper.
  6. Top with half of shredded cheese and spread veggies over the top.
  7. Finish with the remaining half of cheese and cover loosely with foil.
  8. Bake for 20 minutes and remove to cool. Eat while still warm! 

  More on this recipe here.

• Strawberry Crepes

  

  • Yield: 12 crepes

  • Prep time: 10 min

  • Cook time: 1 hour

  • Total time: 1 hour 10 mins

  Ingredients

  Filling:

  • 2 cups fresh North Carolina strawberries, sliced

  • 1-1/2 cups ricotta cheese

  • 1/4 cup granulated sugar

  • 1 tsp. vanilla extract

  Crepes:

  • 1 cup flour

  • 1 cup whole milk

  • 3 Braswell Family Farms eggs

  • 1/4 tsp. salt

  • 2 Tbsp. sugar

  Sugared Almonds: 

  • 1 cup slivered almonds

  • 1/4 cup maple syrup

  • 2 Tbsp. butter

  Topping:

  • Whipped cream or CoolWhip

  • Sliced strawberries

  Directions

  1. Place almonds, maple syrup, and butter in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger.

  2. Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool.

  3. Next, make the filling by combining strawberries, ricotta cheese, 1/4 cup sugar and vanilla in a bowl and set aside.

  4. Put all crepe ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat.

  5. Pour a scant 1/4 cup batter in the pan and rotate the pan to evenly coat bottom. When you start to see brown around edges, turn over to finish cooking.

  6. Stack on a plate, placing a piece of waxed paper between each completed crepe.

  7. Once the sugared almonds have cooled, break them into pieces.

  8. Remove on crepe at a time, place on a plate and dab about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes.

  9. Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers and a strawberry slice for extra presentation points!

  More on this recipe here.

• Paleo Pancakes with Blueberry "Syrup"

  

  Serves: 1
  Prep time: 10 mins
  Cook time: 20 mins
  Total time: 30 mins

  Ingredients

  • 2 Each – Eggs
  • 1 Each – Banana, Mashed
  • 1 tsp – Cinnamon
  • 1 Tbsp – Vanilla Extract
  • 1/4 Cup – Blueberries
  • 1 tsp – Coconut Oil
  • Coconut Oil Spray

  Directions

  1. Combine eggs, banana, cinnamon, and vanilla extract in a small bowl.
  2. Coat a medium skillet with coconut oil spray.
  3. Over medium heat, add 2-3 tablespoons of “batter” and cook for about 1-2 minutes on each side.
  4. To make blueberry syrup, heat 1 tsp coconut oil over medium heat. Add blueberries and cook until heated, mashing and mixing until they reach a syrup-like consistency.

  More on this recipe here.

• Sweet Potato and Kale Frittata

  

  • Yield: 4 servings

  • Prep time: 20 min

  • Cook time: 30 min

  • Total time: 50 min

  Ingredients

  • 4 Braswell Family Farms eggs (large)

  • 1 cup half-and-half

  • 1 tsp. kosher salt

  • 1/2 tsp. Freshly ground pepper

  • 2 cups sweet potatoes, diced into bite-size cubes

  • 2 tbsp. olive oil, divided

  • 2 cups firmly packed chopped kale

  • 1/2 small red onion, peeled and diced

  • 2 clove garlic, minced

  • 3 oz. goat cheese

  Directions

  1. Preheat oven to 350 degrees F. Whisk together eggs, half and half, and salt and set aside.

  2. Warm 1 tablespoon of olive oil in a nonstick skillet. Add in diced sweet potatoes and sauté over medium heat for 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.

  3. Add remaining 1 tablespoon oil in a 10-inch ovenproof nonstick skillet. Add kale, red onion, and garlic and sauté for 3 to 4 minutes or until kale is wilted and tender; stir in potatoes.

  4. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle with goat cheese.

  5. Bake at 350 degrees F for 10 to 14 minutes or until set.

  6. Serve warm or freeze and reheat!

  More on this recipe here.

• Puff Pastry Galettes

  

  • Yield: 4 servings

  • Prep time: 15 min

  • Cook time: 20 min

  • Total time: 35 min

  Ingredients

  • 5 Braswell Family Farms eggs (large), divided

  • ½ cup goat cheese, softened

  • 2 Tbsp. finely chopped fresh parsley, divided

  • 4 tsp. finely chopped fresh chives

  • 2 tsp. finely chopped fresh dill (tarragon or basil also work well)

  • 1 clove garlic, minced

  • ½ tsp.lemon zest

  • ½ pkg. (17 oz. pkg.) frozen puff pastry, thawed according to package directions

  • 4 cherry tomatoes, sliced

  • ¼ tsp. each salt and pepper

  Directions

  1. PREHEAT oven to 425° F. Combine goat cheese, 1 tbsp. parsley, chives, dill, garlic and lemon zest until smooth and spreadable.

  2. Place pastry on a lightly floured surface and roll into 9-inch square. Cut the square into 4 even portions. Score ½-inch border on all sides of pastry squares with a sharp knife then prick the pastry all over inside score lines with a fork. Place on large parchment paper-lined baking sheet and freeze for 5 minutes.

  3. Beat 1 egg with 1 tbsp. water and set aside. Remove pastry from the freezer and spread goat cheese mixture evenly inside score lines of each pastry square. Brush the border of each pastry with the beaten egg wash.

  4. Bake for 12 to 15 minutes or until pastry is lightly golden. Remove baking sheet from oven and crack one egg into center of each pastry. Top evenly with tomato slices.

  5. Return to oven and bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness.

  6. Season with salt and pepper. Garnish with remaining parsley.

  More on this recipe here.

• Veggie & Cheddar Crustless Quiche Bites

  

  • Yield: 6 servings
  • Prep time: 15 min
  • Cook time: 35 minutes
  • Total time: 50 minutes

  Ingredients

  • 8 Large Braswell Family Farms eggs
  • 3/4 cup milk
  • 1/4 tsp.each salt and pepper
  • 1 1/2 cups freshly grated sharp Cheddar cheese
  • 1 cup chopped broccoli
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped red pepper

  Directions

  1. Preheat oven to 350° F.
  2. Whisk together eggs, milk, salt and pepper.
  3. Stir in cheese, broccoli, onion and red pepper.
  4. Spoon mixture evenly into greased 6-cup jumbo muffin pan.
  5. Bake for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
  6. Gently run knife around edges of muffin cups to remove the quiches bites.

  More on this recipe here.

• Pink Deviled Eggs

  

  • Yield: 4 servings
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes

  Ingredients

  • 6 Large Braswell Family Farms eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish, optional
  • 1 teaspoon mustard
  • 1/8 teaspoon salt
  • dash of pepper
  • water
  • 1-3 tsp Glean beet powder
  • 1-3 tsp white vinegar

  Directions

  1. Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. While eggs boil, fill a bowl (big enough to hold the eggs) with water.  Add equal parts beet powder and white vinegar and stir well to combine.
  3. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter to crack. Peel under cold running water.
  4. Slice eggs in half lengthwise and carefully remove yolks.  Soak egg white halves in the beet vinegar mixture until dyed pink (longer means darker!), about 30 minutes.
  5. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Add more mayonnaise or mustard depending on desired texture and flavor.
  6. Remove egg whites from beet mixture and pat dry – they should be pink now!  Spoon yolk mixture into egg whites and refrigerate in a sealed container until ready to eat.

  * Vinegar is used to neutralize the beet flavor so you will not taste at all.  If you like the taste of beets, tone down the vinegar. 

  More on this recipe here.

• Strawberry Muffins

  

  • Yield: 24 muffins

  • Prep time: 15 minutes

  • Cook time: 16 – 20 minutes

  • Total time: 35 minutes

  Ingredients

  • 2 Large Braswell Family Farms eggs, lightly beaten

  • 3 cups self-rising flour

  • 1 1/2 tablespoons ground cinnamon

  • 1 1/4 cups whole milk

  • 1/2 pound (2 sticks) salted butter, melted

  • 2 cups diced strawberries

  • 1 1/2 cups sugar

  Directions

  1. Preheat oven to 375° F. 

  2. Line muffin tins with paper liners.

  3. Combine the flour and cinnamon together in a large bowl until mixed well together.

  4. In a separate bowl, combine the milk, eggs, and melted butter.

  5. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined – or until you no longer see any dry ingredients that are not incorporated. There will be some lumps but don’t worry, it is better for the batter to be lumpy than to overmix!

  6. Add the strawberries and sugar and stir gently to combine. If your strawberries have created juice after being diced, slightly drain them before adding to the batter.

  7. Using an ice cream scoop or large spoon, drop the batter into the muffin cups to fill the liners, being sure that each cup is filled evenly. Bake for 16 to 20 minutes, until edges begin to brown.

  More on this recipe here.

• Instant Pot Crustless Quiche Lorraine

  

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 33 min

  • Total time: 43 minutes

  Ingredients

  • 8 Braswell Family Farms egg (large)

  • 8 slices bacon, diced

  • 1/2 large onion, diced

  • 2 cups (8-ounce block) freshly shredded cheese, separated (we recommend Gruyere or Swiss)

  • 1 1/2 cups heavy whipping cream

  • 1/2 teaspoon salt (or more to your taste level)

  • 1/2 teaspoon freshly grated nutmeg

  • 1/4 teaspoon cayenne pepper

  • 1 cup water

  • Fresh chopped chives for garnish

  Directions

  1. Spray 7-inch cake pan or casserole dish with olive oil spray, or coat with butter. Make sure it is very well covered to avoid the eggs sticking. Cut a circle of parchment paper to line the bottom of the dish for easy removal.

  2. Set the Instant Pot to the medium saute setting. Add the bacon and fry until crisp. Remove with a slotted spoon and set it aside on a paper towel.

  3. Add the onion to the pot and saute until soft, about 3 minutes. 

  4. Sprinkle the cooked bacon (reserving some for garnish if wanted), 1 1/2 cups of cheese, and onions in the lined dish and pour the egg mixture over them. 

  5. Place the liner back into the pot and pour the water into it.

  6. Put the dish on the Instant Pot rack/trivet and carefully lower it into the Instant Pot with the handles. Lock the lid and set your Instant Pot to 25 minutes high pressure. Make sure vent is in the sealed position.

  7. Once it beeps, allow a natural pressure release for 10 minutes before using the quick pressure release to remove any remaining pressure. Open the lid and carefully remove the cake pan from the pressure cooker. Pat any water off the top with a towel.

  8. Top with the remaining 1/2 cup of shredded cheese. Place under a broiler for 5 minutes or until the cheese has browned a bit. Run a knife around the edges of the quiche and allow it to cool before carefully placing a plate over the top of the quiche. Turn it out onto the plate and then turn it over again onto the serving plate.

  9. Top with the remaining cooked bacon and chopped chives.

  More on this recipe here.

• Everything Bagel Casserole

  

  • Yield: 8 servings

  • Prep time: 20 minutes

  • Cook time: 45 minutes

  • Total time: 1 hour 5 min

  Ingredients

  • 2 Large Braswell Family Farms eggs, lightly beaten

  • 6 everything bagels

  • 2 1/2 cups half-and-half

  • 1 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/2 tablespoon vegetable oil

  • 1 pound Bass Farm breakfast sausage

  • 1 red bell pepper, diced (about 1 cup)

  • 1 small yellow onion, peeled and diced (about 1 cup)

  • 2 tablespoons chopped fresh parsley, divided

  • 1 tablespoon sage

  • 3 cups (8 ounces) sharp cheddar cheese, shredded and divided

  • Dash of red pepper flakes

  Directions

  1. Preheat oven to 350° F. 

  2. Lightly grease a 13”x 9” casserole dish.

  3. Cut each bagel into bite-size pieces, about one inch.

  4. In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.

  5. Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.

  6. Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks.

  7. Once the sausage has cooked through and browned (about 5 minutes), create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft. Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes.

  8. Once sausage mix has cooled slightly, add it to the bagel and egg mixture. Add sage, red pepper flakes, 1 tablespoon of the parsley, and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly. Pour the mixture into the prepared casserole dish and cover with aluminum foil.

  9. Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil.Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.

  10. Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.

  More on this recipe here.