Crescent Breakfast Ring

 8 slices bacon

6 large eggs

1/3 cup chopped chives, plus more for garnish

1 Tbsp garlic powder

Kosher salt

 ground black pepper

1 tube crescent rolls

1 cup shredded Cheddar

1/2 cup shredded mozzarella

1 egg, beaten with 1 Tbsp water (for egg wash)

1.  Preheat oven to 375 degrees.  In a large skillet over medium heat, cook bacon.  Transfer to a paper towel-lined pate.  Drain half the fat from skillet.

2.  In a large bowl, whisk eggs with chives and garlic powder.  Season with salt and pepper.  Add to skillet and scramble.

3.  Line a large baking sheet with parchment paper.  Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment.  Place a slice of cooked bacon on top of each crescent roll.  Top ring with cheddar and scrambled eggs, then with mozzarella.  Season with more pepper.

4.  Gently roll up.

5.  Brush with egg wash and bake until golden, 10 to 15 minutes, Garnish with more chives. Serve.

Cheesy Egg Toast

 4 slices thick sliced bread

4 large eggs

4 slices bacon

1 cup shredded white Cheddar

2 Tbsp finely chopped chives

1.  Preheat oven to 375 degrees and line a small baking sheet with parchment paper.

2.  Place bread on baking sheet and make a well in the center of each slice, using the underside of a spoon.  Place 3 pieces of bacon around the well and crack an egg in the center.  Sprinkle cheese all around the egg and place in the oven to bake, 12 minutes for a runny yolk, to 15 minutes for a more firm one.

3.  Remove from oven, season with salt and pepper and garnish with chives.  Serves 4 

Egg in a Hole

 1 slice of bread

1 Tbsp butter

1 egg

salt and pepper

1.  Using a biscuit cutter or the rim of a glass, press a hole in the enter of the slice of bread.

2.  Heat a skillet over medium-low heat and melt in the butter.  When the butter is all spread out, place the sice of bread in the skillet and crack the egg straight into the center of the hole.

3.  Cook until the egg sets  bit on the bottom, 30 to 45 seconds.  Sprinkle the egg with salt and pepper.  After about a minute, flip it over with a spatula and salt and pepper the other side.

4.  Move the toast a round in the skillet, soaking up all the butter.  Let it cook until the yolk feels soft.  You should have golden brown toast, white (not browned/burned) whites, soft unbroken yolk).

Recipe:  Pioneer Woman

Georgia Cracker Salad

 1 sleeve saltine crackers, crushed

3 green onions, chopped

1 large Heirloom tomatoes, chopped

1/2 - 1 cup mayo

1 finely chopped hard boiled egg

Mix together in a large bowl.  Crackers will get soggy and lose its crunch so serve quickly, right before serving.  To serve place on a plate on top of buttered lettuce.

Recipe:  Paula Dean

Poached Egg and Avocado Toast

 2 eggs

 2 slices whole grain bread

1/3 avocado 

2 Tbsp shaved Parmesan cheese

salt and pepper for topping

fresh herbs (parsley, thyme, or basil ) for topping

quartered heirloom tomatoes for serving on the side

1.  Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom).  Drop the metal rims ( outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.  When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim.   

2.  While the eggs are cooking, toast the bread and smash the avocado on each piece of toast.  When the eggs are done, use a spatula to lift the eggs out of the water.  Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast.  Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

 

Notes:  Adding a tsp of vinegar to the water before boiling helps the eggs stay together in the water.  Most of the fats in this recipe (from the avocado and the eggs) are healthy in moderation.  If you want to reduce the fats, just scale back on the avocado or use egg white in place of eggs. 

 

Serves 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon, Pea and Goat's Cheese Frittata

 olive oil, for frying

6-8 slices of smoked bacon, chopped into bit-sized pieces

1 red pepper,sliced

3 green onions, trimmed and sliced diagonally

frozen peas

handful of basil, leaves roughly chopped

 goat's cheese 

8 eggs, beaten 

3-4 Tbsp grated Parmesan cheese

freshly ground black pepper

1.  Preheat oven to 350 degrees.

2.  Heat  oil in a Cast Iron skillet  and fry bacon for 2-3 minutes.  Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.  Add the green onions and sweat for 4-5 minutes until everything is tender.  Stir in the peas and heat through.  Sprinkle in the basil, roughly mixing it through the vegetables.  Cut one of the goat's cheeses into chunks and scatter on top.

3.  Heat the grill on its highest setting.

4.  Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper.  Pour into the skillet over the vegetables and gently shake over a medium heat.  As the frittata begins to set at the bottom, grate the remaining goat's cheese on top and season with pepper.

 

Recipe: Gordon Ramsey

5.  Place the skillet in the  hot oven for 40  minutes until cooked through and golden on top

6. Using a paring knife loosen up the sides.  Turn the frittata upside down to get out of the pan and cut into wedges to serve,

Sesame Instant Ramen Noodles with Brocoli and Soft-Boiled Egg

 3 cups water

1 cup frozen broccoli

1 (3 oz) package ramen-noodle soup mix

1 tsp toasted sesame oil

1/2 tsp toasted sesame seeds

1 large soft-boiled egg, halved

1.  Bring water to boil in a medium saucepan.  Add broccoli; cook for 2 minutes.  Add noodles (reserve the seasoning packet); cook until the noodles are tender about 3 minutes more.  Drain the broccoli and noodles and return to the pan.

2.  Add sesame oil, sesame seeds adn half of the seasoning packet  (discard the remainder or reserve for another use); toss well to combine.  Transfer to a bowl; top with egg and serve.

Tips:  To soft-boil eggs:  Place eggs in a sauce pan; add water to just cover the eggs.  Bring to a simmer over medium-high heat.  Remove from heat and let stand for 2 to 3 minutes for perfect soft-set yolks.

Serves 1

Egg Salad Baguette

 6 hard-cooked eggs, peeled and chopped

3 Tbsp mayonnaise

2 Tbsp minced radish

1 Tbsp minced fresh dill

1 tsp minced scallion

1/2 tsp kosher salt

18 thin baguette slices, toasted

Stir together eggs, mayonnaise, radish, dill, scallion, and salt in a medium  bowl.  Spread 1 heaping Tbsp egg salad on each toasted baguette slice.

Bell Pepper and Potato Frittata

 Prep Time:  10 minutes    Cook Time:  40 minutes    Total Time:  50 minutes

4 thin slices green bell pepper (sliced into 1/4 -inch thin slices crosswise)

4 large eggs

4 large egg whites

kosher salt adn pepper (to taste)

1 tsp olive oi

1/4 cup minced shallots

1 (7 oz( medium peeled Yukon Gold potatoes, diced into 1/2-inch pieces

1/4 tsp garlic powder

1/4 tsp paprika

1. Preheat oven to 400 degrees.

2.  Crack the eggs and egg whites into a large bowl.  Add salt and fresh cracked pepper and beat until blended.

3.  Heat a 10-inch nonstick oven safe skillet over medium heat.  Add the oil land shallots to the pan and cook until golden, 2 to 3 minutes.

4.  Add the potatoes, season with salt, garlic powder, paprika and black pepper.  Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

5.  Pour the egg mixture into the skillet.  Carefully arrange the bell peppers on top to create a shamrock pattern if desired.  Reduce the heat to low and cool until the edges are set, 6 to 8 minutes.

6.  Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.

7.  Remove from the oven and transfer onto a large plate.  Cut into 4 wedges and serve.

Vegetable Popover

 Yield: 6

1 zucchini, chopped into bit-size pieces

1 large carrot chopped into small pieces (about half thea size of the zucchini)

2 tsp olive oil

6 large eggs

1/4 cup milk

1/3 cup shredded cheddar cheese

salt and black pepper, to taste

pinch of turmeric

onion powder, to taste

1.  Preheat oven to 350 degrees.

2.  Spray 6 muffin cups with nonstick spray.

3.  Saute the zucchini and carrots in 2 tsp olive oil for 5-7 minutes.

4.  In a medium bowl, whisk together the eggs and milk.  Add salt, pepper, turmeric, and onion powder.

5.  Distribute egg mixture evenly into muffin cups.

6.  Distribute zucchini and carrots into egg mixture.

7.  Bake 25 to 30 minutes, or until egg is cooked through.

Asparagus Frittata

 Yield: 1 9 inch quiche, serves 6

1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces

1 egg white, lightly beaten

4 eggs, beaten

1 1/2 cups fat free or low fat milk

1/4 tsp ground nuteg

1 Tbsp Dijon ustard

1 cup shredded Swiss or muenster cheese (use reduced fat cheese)

salt and pepper to taste

1.  Preheat oven to 375 degrees.

2.  Add asparagus to sauce pan with 1 inch of water or place in a steamer.  Steam for 4-6 minutes or until tender but not mushy,  Once steamed, allow it to drain well and cool.

3.  Coat pie dish with nobstick cookig spray.

4.  Add drained and dried asparagus to pie dish.5.  In a bowl, beat together eggs, milk, mustard, nutmeg, salt and pepper.  Add shredded cheese and mix in..

6.  Pour egg ixture into pie pan.

7.  Bake uncovered in preheated oven until firm, about 40 -50 minutes.

8.  Enjoy warm or at room temperature.

Mushroom, Onion and Cheese Omelet

2-3 eggs

butter

4 mushrooms, sliced

1/3 cup onion, chopped

cheese

1.  In a small pan saute onion and mushrooms in butter.

2.  In a 6 inch skillet add stirred up eggs. Move each side to the middle and let the egg mixture fill in the space until set. (front, back, side, side)

3. Add mushroom, onions and sprinkle cheese on one side.  Fold over and cook for 1-2 minutes on each side.  Serve topped with more cheese, parsley, chives or salsa

Crock Pot Egg Casserole

 Makes 8 servings

1 lb Italian sausage, or ground turkey 

1 tsp fennel seeds

1 tsp olive oil

1 red bell pepper, seeded and diced small

1/3 cup chopped green onions

1/2 cup crumbled feta cheese, or any cheese of choice

1 cup unsweetened milk (dairy or non dairy, or unsweetened organic coconut milk from a can)

12 large eggs

1 Tbsp Dijon mustard, or dry mustard

1/4 tsp chili powder

1/4 tsp ground white pepper

1/2 tsp sea salt

avocado or olive oil cooking spray

In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.

Heat oil in a heavy skillet over medium heat.  Once hot, add in the turkey/sausage with the fennel seeds, and cook for 8 minutes, until nicely browned.  Remove from the heat and set aside. 

For assembling:  Spray your crock pot with cooking spray.  Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.  Pour the beaten egg mixture over the top of all your layers.  

Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in.

Potato, Sausage, and Spinach Breakfast Casserole

 Yield: 8-10 servings

Active Time:  40 minutes    Total Time:  1 hour 20 minutes

16 large eggs

1 1/4 cups heavy cream

1 1/2 tsp kosher salt plus more

3/4 tsp freshly ground black pepper plus more

5 Tbsp unsalted butter, divided

12 oz fresh breakfast sausage links

2 cups sliced leeks, white ad pale-green parts only

2 russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed

1 lb frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 oz) grated Gruyere cheese

1/2 cup (1 1/2 oz) grated Parmesan

Position a rack in top third of oven; preheat to 350 degrees.  Whisk eggs, cream, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl; set aside.

Melt 1 Tbsp butter in a 12 inch cast iron or nonstick ovenproof skillet over medium heat.  Add sausages and cook, turning often, until browned all over, about 10 minutes.  Transfer to a plate.  Add leeks to skillet.  Season with salt; cook until wilted, about 5 minutes.  Transfer to a small bowl.

Melt 2 Tbsp butter in same skillet over medium heat.  Add potatoes, spreading out in an even layer.  Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.  Slide potato pancake onto a large plate.  Invert onto another large plate. Melt 1 Tbsp butter in skillet.  Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer.  Season with salt and pepper, then pour in egg mixture.  Sprinkle both cheese over.

Bake until casserole is puffed and golden brown 35-40 minutes.  Serve warm or at room temperature.

Breakfast Hash

 olive oil

1 large or 2 1/2 small potatoes, peeled and cut into cubes

1/2 lb sausage

1 green bell pepper, chopped

1/2 onion, chopped

seasoning salt

5 eggs

shredded cheddar cheese

Toppings: salsa and sour cream

In a pot boil potatoes (but not completely, they will be finished in stove top pan).  Meanwhile, brown the sausage. Set aside on a plate with a paper towel to soak up the grease.  Into pan add potatoes in olive oil to crisp up and brown. Then add green pepper and onions to saute. Add seasoning salt.  

Move vegetables to the outside edge of the pan. In the middle make a hole and add eggs.  Cook up eggs and mix all together.  Add the cooked sausage and the shredded cheese. Mix together.  Top with salsa adn sour cream to serve.

Recipe: Nicole Schellhous

Breakfast Stuffed Peppers

4 large bell peppers, varied colors

1 Tbsp avocado oil, or olive oil

1/2 medium onion

8 oz mushrooms

8 oz nitrate-free sausage 

8 large eggs

sea salt and black pepper, to taste

1/2 cup shredded cheese

chopped parsley or green onions as garnish

 

Preheat your oven to 375 degrees. and line a baking dish with parchment paper.  Thoroughly wash you bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways all the way through the stem. Discard the membrane and seeds.  Arrange your peppers cut side up in the prepared baking tray. 

Dice the onion and chop the mushrooms.  Next, heat oil in a large skillet over medium-high heat.  Add onion and saute for 2 or 3 minutes, until translucent.  Add mushrooms and cook until slightly golden brown. Stir in sausage and stir well breaking it apart with a wooden spoon until it's in small crumbles.  Cook until browned about 6-8 minutes.

Stuff each pepper with your cooked sausage and veggie mixture.  Leaving about 1/2 of the space to fill with the eggs.  Next, gently crack an egg on top of the filling.  Season with sea salt and pepper.

Sprinkle with shredded cheese.  Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking. Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.

 

Vegetable Quiche

 1 cup egg beaters

1/2 cup low moisture part skim 2% mozzarella cheese

1/2 cup tomato, chopped

1/2 cup fresh broccoli, chopped

1/2 cup zucchini, chopped

2 Light Swiss laughing Cow Cheese Wedge

1/4 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

 

Preheat oven to 375 degrees.  Spray a baking dish with cooking spray.  Mix ingredients all together in a bowl.  Pour mixture into prepared pan.  Bake 35 minutes.

Hashbrown and Egg Breakfast Casserole

12 eggs
1 cup milk
1 lb ground sausage (cooked)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup broccoli, chopped
1/2 onion, diced fine
1 tomato, diced
16 oz frozen shredded hash browns
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

1.  In a bowl, beat eggs and milk.
2.  Stir in all other ingredients.
3.  Put in greased 9x13 inch pan and bake at 350 degrees for 45-55 minutes or until well set.

*  You could use bacon or ham in place of sausage.  You can serve this topped with salsa and extra cheese.

Recipe:  Six Sisters

Angel Food Cake

Prep Time:  15 minutes  Cook Time:  45 Minutes  Total Time:  1 hour

3 cups powodered sugar, divided
1/4 tsp salt
1 cup cake flour
12 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 tsp cream of tartar

1.  In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour.  Set aside.

2.  In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar.  Whip for 2 minutes.  Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.

3.  Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in.  Repeat this process to gradually fold in all of the remaining flour mixture.

4.  Scrape into an ungreased tube pan.  It is very important that the pan remain ungreased. 

5.  Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.

6.  Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center.  Let cool in pan 1 1/2 hours.  Tap the sides and bottom and gently remove the cake from the pan.

Omelet

Using a griddle skillet butter a rectangle size (1/2 foot) spot.  Spoon on eggs very thin line by line.  Salt and pepper to taste.  Add sliced mushrooms, cheese, onions etc...  Roll up carefully.  Very Quick. 

Recipe: by Travis Whiting