Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

This is what we had for breakfast this morning. Its a easy recipe that fills you up and keeps you going.

The Soup Diva

It’s a frittata! It’s an muffin! It’s a delicious grab-and-go breakfast!

8 eggs
1/4 cup milk
2 cups frozen shredded hash browns, thawed and drained
1/2 cup shredded cheese
1 cup total fillings (whatever you would put in a frittata or omelet — meat and/or veggies)
Salt, pepper, and garlic powder to taste

Preheat oven to 375 degrees (350 for dark pan). Cook any meat you are using if needed (this recipe is the perfect opportunity to use leftovers or pre-cooked meats!) Spray a 12-cup muffin pan very well (bottom and sides) with cooking spray. Divide hash browns equally into each cup, sprinkle with salt, and place in oven to brown a little (10-15 minutes; use this time to dice your fillings and beat the eggs, milk, and seasonings together). Remove muffin pan from oven; sprinkle cheese, then meat, then vegetables on top of potatoes in each cup. Pour the egg mixture over this…

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This is my favorite tomato soup. It’s better than stuff from the big soup maker with the red label. This recipe is easy to make too and will warm you up. Paired with a grilled cheese sandwich makes an awesome meal.

The Soup Diva

I developed this recipe because I missed the delicious tomato soup at a local market when it closed.

32 oz vegetable broth
2 28-30 oz cans crushed tomatoes
2 10 oz cans tomato sauce
1 tbsp dried or fresh dill weed*
1 tsp onion powder
1 tsp garlic powder
Salt and white pepper to taste
1 pint half-and-half

Add first 7 ingredients to slow cooker and cook on high 2-4 hours or low 4-6 hours. Turn off heat and stir in half-and-half until incorporated. If smoother texture is desired, blend with immersion blender or transfer to regular blender in batches.