Easy Breakfast Egg Sandwich

When your kids are old enough to help themselves in the kitchen, it helps you out too, right? I recently showed my soon to be 11 yr old little boy how to make microwaved egg sandwiches. He's been making these quite often since!

Easy Breakfast Egg Sandwich

1 large egg

1 slice of ham

1 good pinch of cheese

Splash of milk

1 english muffin

Large enough mug, non stick spray, microwave, toaster

Toast english muffin, while toasting make the egg.

In a large mug (preferably one that'll fit the size of the english muffin), spray with non stick spray, add egg and a tiny splash of milk, mix.

Microwave for 1 minute.

Add pinch of cheese and ham, microwave for 30 seconds more.

Top with 1 piece of english muffin and invert onto a plate, top with 2nd piece of english muffin. Enjoy!

Ingredients ready to go!

He's making this by himself while I coach him.

Spray your mug, it's no fun to clean otherwise!

Get toasting your muffin while your egg cooks.

Break your egg into the mug (this old soup mug fits the muffin nicely!)...

add a tiny bit of milk...

whip it up!

nuke it...

for 1 minute!

It becomes nice and fluffy!

Add some cheese...

and then the ham (we used 2 thinly sliced slices)...

nuke it for 30 more seconds...

top with 1 english muffin piece...

invert onto a plate...

and it'll all stack up...

top with last piece of english muffin...

and enjoy!

enjoy,
Rachelle

Baked Egg Nests

My new favorite baked egg cups! I've made other egg cupcakes before but when I tried this recipe, this was it! There's a bottom layer of delicious sweet potato, topped with an egg that is soft baked with your favorite add ins on top. I'll eat a couple for breakfast or grab one for a snack, heat it up for 20 seconds and it's good to go! These are a great meal prep idea, because you don't want to fail your food options when you're hungry!


Baked Egg Nests
Lexi's Clean Kitchen

12 eggs
1 medium sweet potato
1 tsp coconut oil
Sea salt and freshly ground pepper, to taste
5 slices bacon, cooked
Blanched veggies of choice (I used asparagus)

Preheat oven to 350 and grease muffin tins extra good!
Grate sweet potato, squeeze out excess water. Mix 1 tsp oil, salt, and pepper with sweet potato. Press a little of the sweet potato mixture into the bottoms of the muffin tin. Bake for 20 minutes then remove muffin tins. Crack egg into the muffin tins over the sweet potato, add a few bacon and veggie pieces. Bake for 20-25 minutes. Allow to cool for a few minutes before removing and serving.
Store in air-tight tupperware in refrigerator, heat u p for 20 seconds in the microwave if desired.

enjoy,

Asparagus Ham and Swiss Egg Casserole

Baked eggs are a time saver as you're rushing around in the morning. You can add in your favorite veggies or meats to make them extra special. Throw these in the oven and get ready while they bake for about 30 minutes. These were another item I made for my Eggland's Best breakfast. I loved them so much, I made them again to have during the week for a quick breakfast, just warm in the microwave. They turn out fluffy and delicious.

Asparagus Ham and Swiss Egg Casserole
inspired from The Perfect Pantry and here
Serves 5-6

1 medium onion, diced
1/2 cup chopped asparagus
1/2 cup roughly chopped mushrooms
1/2 cup cooked chopped ham
8 large eggs
2 Tbsp nonfat milk
7 oz shredded swiss
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Preheat the oven to 375°F.

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden.

Spray a 2.5 qt. glass casserole dish with cooking spray. Spread the vegetables and ham in the dish, and allow them to cool slightly while you prepare the remaining ingredients.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, salt and pepper.

Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.

Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.

I ran out of non stick spray this time, parchment worked fine

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enjoy,

Asparagus Mushroom and Swiss Egg White Omelet

I saw this idea for breakfast in an ad for a bagel shop, so I thought I'd ditch the bagel for a healthier (for me) option. I love the flavors of this and omelets are a great way to eat your veggies in the morning. Yum!


Asparagus Mushroom and Swiss Egg White Omelet
serves 1

2 asparagus spears, sliced, steamed or sauteed
3 Tbl mushrooms, sliced, sauteed
oil, butter or spray (maybe 2 tsp for sauteing)
2 Tbl light swiss cheese, shredded
3 egg whites, mixed up
salt and pepper to taste

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden. Set aside.
In the same skillet on low heat, spray pan and add egg whites, season with salt and pepper. Once the egg starts to set, add the veggies and cheese. Once cheese is lightly melted, it's ready to serve.




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enjoy,

Gluten Free Sour Cream Chicken Quiche

It's been four years since I made this quiche, wow. So glad I remembered it because I really do love it. Now I can make it gluten free and it still tastes the same (for the regular version click here). Plus it gave me a reason to blog about this gluten free crust which I was talking about but realized I never did blog it.

Anyways, you can make the crust ahead of time and even precook the chicken and peppers. I added green onions to the top before baking. Once this quiche is cooked, I like it to sit out a little to cool off and set up otherwise it just falls apart when taking it out of the pie dish. The crust came out great (I've made it a handful of times now) and doesn't really taste different than regular gluten crust. It's lightly golden and flaky. Mr. had 3 pieces of this quiche. I'll have one for lunch tomorrow (cold of course).

Gluten Free Sour Cream Chicken Quiche
adapted from my original post

1 (9 inch) gluten free pie crust
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper (I use a trio blend of peppers)
1 tablespoon gluten free flour blend (I used pie crust flour blend)
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup shredded reduced fat Cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
2 eggs, slightly beaten
3/4 cup 2% milk
3/4 cup light sour cream

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.

Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean. Allow to cool a little before serving.

I made two, just for the leftovers

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enjoy,

Breakfast Casserole Cups

I needed something new for breakfast, something quick that will help settle my morning pills, cereal was getting old. These are perfect, just a couple will do me, I can reheat them as I want them too. Now, I did have to change the amounts, as I found it did not make enough potato nests, and since I added in more veggies and meat to my egg mixture it went further allowing me to make 16 cups. Take a look at her page if you don't want so many or less ingredients, I just added things I like to my breakfast. They came out great, I liked the crispy potatoes. Oh except they did stick to my tins, but my tins are old and lost it's nonstick. I did order new tins so I'll try it again and see if they stick. I hear those silicone muffin cups work good.


Breakfast Casserole Cups
adapted from Skinny Taste this recipe  below gave me 16 cups

non stick spray
1 Cup finely diced yellow onion
4 Cups frozen shredded potatoes, thawed (gluten free)
dash of garlic powder
dash of onion powder
salt and pepper to taste

2 Cups beaten egg whites (6-8 xl eggs worth)
1/4 Cup diced green onions
1/4 Cup diced bell peppers
1/4 Cup diced mushrooms
1/4 Cup diced ham
4 breakfast sausage links, cooked, diced (gluten free)
1 Cup reduced fat shredded cheddar blend cheese
dash of garlic powder
dash of onion powder
salt and pepper to taste


Preheat oven to 375°. Liberally spray a regular size muffin tin with oil spray.

Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl. 

Remove nests from the oven when golden brown.
Fill each cup with about 3 tbsp of egg mixture (be sure there's enough egg whites in each). Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked. Enjoy now, or let cool and freeze and bag for later to reheat. (thaw over night in fridge, microwave when ready to eat, but note they will not be cripsy like Day 1)

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Egg White Omelette Hash

Sometimes I feel like I need a little something more than my gluten free chex cereal in the morning. That's when I make egg white omelettes (how do you spell them?). Toss in whatever leftovers you have and you've got yourself a substantial little meal.

Egg White Omelette Hash

2-3 egg whites, beaten

1 drop of dijon mustard

shake of salt

pepper

2-3 TBL diced cooked potato

2-3 TBL diced ham

2-3 TBL diced portabello mushrooms

1/4 tsp. minced onion

parsely for garnish

Combine egg whites, dijon, salt and pepper, whisk until a little foamy, set aside. Add potatoes, ham mushrooms and diced onions to a hot sprayed small skillet, allow to heat through. Set pan to low heat, add in the egg whites, and I then cover my pan with a lid so the eggs will cook up, a few minutes. Garnish with parsely.

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Ham and Potato Hash with Eggs

This has been my favorite breakfast lately. I use leftover baked potatoes, leftover Thanksgiving ham or steak from the night before. There really isn't a recipe I follow, just dice up some cooked potatoes, start frying in a little oil in a large hot skillet, toss in some diced meat of choice, diced onion and bell peppers, season with salt, pepper, onion powder, garlic powder, paprika and let it get a little crispy. Meanwhile, start frying up your eggs how you like them, then top over the hash.

steak hash & eggs

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enjoy,

How Do You Like Them Eggs?

I love eggs. They are probably the quickest breakfast you can make and there are many ways to prepare them. This is one of my favorite ways. I don't even know the name of it, but my parents made them this way too. I will call them steamed/fried eggs. They also remind me of Mc D's egg Mc Muffin eggs.

Steam/Fried Eggs

3- 4 eggs

small amount of water

salt

pepper

Heat your small skillet over medium heat, spray with nonstick spray. Crack the eggs in the pan and if you like, break the yolks. Season with salt and pepper. Allow the eggs to heat up where you can almost see the whites turn solid, then drizzle a little water around the edges of the eggs, then add the lid to the pan. Let cook on low-medium for a few minutes until done to your liking. No need to flip the eggs, the steam will cook the tops. Allow the water to evaporate, then serve.

You can see Little Boy there eating his fave, scrambled eggs  =)

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enjoy,

Eggs Benedict

Happy Father's Day to all the Dad's out there. I made eggs benedict for Mr. this morning. My first time ever making them, and only my second time ever eating them. I had them the first time just last week at a local Restaurant and I about fell in love with them, yes runny yolk and all (I'm not a runny egg fan). This may be my new favorite breakfast.

So I decided to make these and found this super easy recipe for Hollandaise sauce. Now, the sauce I had at the Restaurant was more savory in flavor not lemony, and I was hoping for that but this sauce is more lemony. I think next time I'll use less lemon juice and a dash of Worcestershire sauce. However reading into the reviews about it, lemony is what it's suppose to be, I had no idea, I haven't had it enough times to know. But having it with the eggs benedict tasted pretty good. How about you? Do you like it lemony? Anyhow, this method of making it is super easy and it comes out nice and smooth and thick.

Blender Hollandaise Sauce

slightly adapted from allrecipes

3 egg yolks
1/4 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

pinch of salt

2 dashes hot sauce

1/2 cup butter, melted

In the container of a blender, combine the egg yolks, mustard, lemon juice, salt and hot sauce. Cover, and blend for about 5 seconds.

Set the blender on high speed, and slowly pour the melted butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the sauce in a heat proof measuring cup, in a pan of hot water. Don't let it get too hot or it will thicken up.

 
Eggs Benedict
adapted slightly from Tyler Florence

8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
pinch of salt
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped chives, for garnish

Heat the canadian bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Keep both warm in the oven.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar and a little salt to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft (longer for a more cooked yolk). Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped chives. Yield: 4 servings

See how to poach an egg here.
I found just adding the eggs to the simmering water from a bowl was fine, no swirling the water is needed (like others may say).

Sharing this with Melt in Your Mouth Monday.

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enjoy,