Type what you have

Ingredients

• ✓ goat cheese
• olive oil
• egg
• chive
• sea salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour beaten eggs into the hot skillet and cook in hot oil until eggs bubble and begin to firm up.
2. 2 Lift the cooked edges of omelet with a rubber spatula and tilt the skillet so any uncooked egg runs underneath the lifted edge. Continue cooking, lifting the edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes. Remove the skillet from heat. Spread any runny egg evenly over the top of omelet using the spatula.
3. 3 Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded-side down, onto a plate.
4. 4 Top omelet with remaining 1/2 teaspoon chives to serve.

By John Mitzewich

Ingredients

• ✓ goat cheese
• hash brown
• water
• vegetable oil
• cooking spray
• egg
• green chile
• flour tortilla
• green onion
• green salsa

Instructions

1. 1 Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
2. 2 Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
3. 3 While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.
4. 4 Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
5. 5 Serve with salsa verde on the side.

By Idahoan

Ingredients

• ✓ goat cheese
• butter
• patty pan squash
• scallion
• garlic
• salt
• black pepper
• coffee
• egg
• parmesan cheese
• tomato
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
2. 2 Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
4. 4 Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
5. 5 Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
6. 6 Remove from the oven. Let cool slightly and top with scallion greens.

By jazzbrat

Ingredients

• ✓ goat cheese
• sun-dried tomato
• balsamic vinegar
• garlic powder
• salt
• black pepper
• egg
• cottage cheese
• heavy cream
• salt
• mason jar
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ goat cheese
• cooking spray
• egg
• onion
• mushroom
• ham
• milk
• colby-jack cheese
• bacon
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a deep 9x13-inch baking dish with cooking spray.
2. 2 Combine eggs, onion, mushrooms, ham, milk, Colby-Jack cheese, and goat cheese in a large bowl; beat well. Pour egg mixture into the prepared baking dish. Sprinkle with chopped bacon, Parmesan cheese, salt, and pepper.
3. 3 Bake in the preheated oven until eggs are set and the edges are golden brown, about 30 minutes. Allow to cool slightly, slice into 8 pieces, and serve.

By Paul Brunner

Ingredients

• ✓ goat cheese
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• fennel
• red onion
• zucchini
• garlic
• spinach
• red pepper
• sun-dried tomato
• oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ goat cheese
• olive oil
• plant-based breakfast links
• red bell pepper
• onion
• egg
• salt
• black pepper
• kale

Instructions

1. 1 Heat a 10-inch nonstick skillet over medium heat. Add 2 teaspoons olive oil. Place the breakfast links in a single layer. Cook 2 minutes on each side, until lightly golden, 4 minutes total. Remove pan from heat and transfer links to a paper towel-lined plate.
2. 2 Return skillet to medium heat. Add peppers and onions. Cook about 3 minutes, until slightly softened. Remove mixture to sausage plate to cool slightly.
3. 3 Brush the bottom of an 8-inch, round cake pan generously with olive oil. Cut a parchment paper circle slightly larger than the bottom of the pan and press into the bottom and slightly up the edges. Brush the parchment and sides of the pan thoroughly with olive oil.
4. 4 In a medium bowl, whisk together the eggs, salt, pepper, kale, and reserved pepper and onion mixture. Pour into cake pan. Top evenly with breakfast links and dot with goat cheese.
5. 5 Gently lower the pan into a large, 7-quart air fryer. Set to 330 degrees F (165 degrees C) and cook for 8 to 10 minutes or until center is just set. Let rest 5 minutes in pan. Using a small spatula, lift the pan from the air fryer. Remove the parchment and transfer to a serving plate.

By Pure Farmland

Ingredients

• ✓ goat cheese
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• apple chicken sausage
• egg
• baby spinach
• red pepper flake
• black bean
• whole-wheat pita bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
3. 3 Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
4. 4 Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
5. 5 Fill pita breads with scrambled eggs and baked vegetables.

By Stevanda

Ingredients

• ✓ goat cheese
• zucchini
• yellow summer squash
• salt
• olive oil
• bacon
• egg
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red onion
• sweet pepper
• cheddar cheese

Instructions

1. 1 Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
2. 2 Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
3. 3 Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
4. 4 While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
5. 5 Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
8. 8 Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
9. 9 Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

By John Mitzewich

Ingredients

• ✓ goat cheese
• cauliflower
• black pepper

Instructions

1. 1 Place cauliflower florets into a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
2. 2 Cover the bowl loosely with waxed paper or a paper towel. Steam in the microwave on high until tender, 4 to 5 minutes; drain.
3. 3 Place drained cauliflower into a food processor with goat cheese; purée until completely smooth. Season with black pepper.

By serSanFran

Ingredients

• ✓ goat cheese
• arugula
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ goat cheese
• black mission fig
• prosciutto
• honey

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place fig halves, cut-sides up, on a baking sheet; top each with goat cheese. Arrange prosciutto strips on goat cheese layer.
3. 3 Broil in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
4. 4 Transfer warm figs to a serving platter; drizzle with honey.

By AndreaB

Ingredients

• ✓ goat cheese
• pecan
• honey
• cinnamon
• rosemary

Instructions

1. 1 Divide goat cheese into 12 equal portions; roll each into a ball.
2. 2 Combine pecans and cinnamon in a bowl. Roll cheese balls in pecan mixture until covered. Gently pat balls into patties; transfer to a serving plate.
3. 3 Drizzle honey over patties; sprinkle rosemary on top. Serve immediately.

By Raelee's recipes

Ingredients

• ✓ goat cheese
• prosciutto
• fig
• basil
• black pepper

Instructions

1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Ingredients

• ✓ goat cheese
• fig
• almond
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ goat cheese
• red leaf lettuce
• raspberry walnut vinaigrette
• red grape
• pecan

Instructions

1. 1 Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

By milton

Ingredients

• ✓ goat cheese
• salmon
• dijon mustard mayonnaise blend
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Arrange salmon fillets in the prepared baking dish. Make small incisions in each fillet; divide and stuff incisions with herbed goat cheese. Divide and spread Dijon-mayonnaise over each fillet; season with salt and black pepper.
3. 3 Bake in the preheated oven until salmon easily flakes with a fork, about 15 minutes.

By Ani

Ingredients

• ✓ goat cheese
• sun-dried tomato pesto
• puff pastry
• pecorino romano cheese
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ goat cheese
• olive oil
• shallot
• balsamic vinegar
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler

Ingredients

• ✓ goat cheese
• asparagus
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange asparagus spears side-by-side on a baking sheet. Drizzle with olive oil and season with salt and pepper. Crumble goat cheese over top.
3. 3 Roast in the preheated oven until cheese is slightly melted and asparagus is tender yet firm to the bite, about 10 minutes.

By Raquel Teixeira

Ingredients

• ✓ goat cheese
• cream cheese
• garlic scape
• lemon
• garlic
• salt
• pecan

Instructions

1. 1 Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, garlic, and salt in a bowl with a fork until blended. Transfer to a bowl; garnish with remaining 1 garlic scape and pecans.

By Matt Wencl

Ingredients

• ✓ goat cheese
• puff pastry
• butter
• mushroom
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
2. 2 Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
3. 3 Bake puff pastry squares for 7 minutes. Remove tray from the oven; flatten squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, about 5 more minutes.
4. 4 Meanwhile, melt butter in a skillet over medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender, 5 to 7 minutes. Remove from heat.
5. 5 Top baked puff pastry squares evenly with mushroom mixture; crumble goat cheese over mushrooms and sprinkle with parsley. Serve warm.

By Scratch

Ingredients

• ✓ goat cheese
• beet
• olive oil
• sea salt
• lemon
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
4. 4 Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

By Alicia

Ingredients

• ✓ goat cheese
• tomato
• nectarine
• cucumber
• cilantro
• olive oil

Instructions

1. 1 Combine tomatoes, nectarine, cucumber, and cilantro in a bowl; gently stir in oil. Top with goat cheese.

By SharonT

Ingredients

• ✓ goat cheese
• all-purpose flour
• oat bran
• baking powder
• baking soda
• cinnamon
• ginger
• sugar
• egg
• beet

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, oat bran, baking powder, baking soda, cinnamon, and ginger in bowl. Whisk sugar, goat cheese, and eggs together in a separate bowl until smooth and creamy; stir flour mixture into goat cheese mixture until flour mixture is completely absorbed into batter. Fold in beets. Spoon batter into the prepared muffins cups, filling 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Cheerios

Ingredients

• ✓ goat cheese
• pie crust
• leek
• egg
• heavy cream
• milk
• chive
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
3. 3 Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
4. 4 Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
5. 5 Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

By Allyson

Ingredients

• ✓ goat cheese
• asparagus
• olive oil
• basil
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine asparagus, olive oil, basil, salt, and black pepper on a baking sheet; arrange in a single layer.
3. 3 Cook in the preheated broiler until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Sprinkle with goat cheese before serving.

By Natasha Titanov

Ingredients

• ✓ goat cheese
• spinach
• arugula
• beet
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ goat cheese
• pizza crust
• pesto sauce
• tomato
• garlic
• arugula
• olive oil

Instructions

1. 1 Preheat the oven according to pizza package instructions.
2. 2 Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
3. 3 Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
4. 4 After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

By collmarie

Ingredients

• ✓ goat cheese
• red pepper
• pecan
• garlic
• salt
• black pepper
• chicken breast
• pancetta

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
2. 2 Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
3. 3 Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
4. 4 Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

By jkjwebber