1 zucchini, chopped
1 yellow squash, chopped
1 small onion, chopped
2-4 large garlic cloves, chopped
8-10 eggs
1 Tbsp milk
Saute the zucchini, squash and onions in extra virgin olive oil until tender. Add the garlic and saute until you can smell garlic strongly. Approximate 45-60 seconds, Add the eggs and milk to the skillet and scramble. Cook until eggs are done.
* Can be a breakfast or lunch or use as a side dish with a meal.
6 eggs
2 cups milk
1/4 cup oil
1/2 tsp vanilla
1/4 cup sugar
pinch of salt
2 cups all-purpose flour
1 cup boiling water
2 Tbsp melted butter
Put ingredients directly in a blender, eggs, milk, oil, vanilla, sugar, salt and flour. Pulse for 3-5 times scraping down the sides and pulse 4 more times. Add the water and pulse 3 more times to combine.
Brush a nonstick pan with 2 Tbsp melted butter. Using a 1/4 cup add batter to pan on medium/low heat for 2-3 minutes. Flip for 2 more minutes on the other side. Stack crepes on a plate. Serve with toppings.
Toppings:
Nutella (drizzzle nutella in a fine line. Roll 2 ends in and then roll from smaller end and drizzle nutella on top)
strawberries ( put strawberry slices down the center, pipe on whipped cream. Fold. Top with whipped cream and a strawberry. Dust with powdered sugar)
whipped cream
powdered sugar
strawberry jam (spread with jam and fold in half and then in half again, like a triangle. Sussette style)
Recipe: simply home cooked
2 Tbsp olive oil
1 white onion, diced
1 red bell pepper, diced
1 jalapeno, minced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
30 oz canned diced tomatoes
3/4 tsp salt
1/4 tsp black pepper
6 large eggs
3 Tbsp fresh cilantro, roughly chopped
1. Preheat oven to 375 degrees.
2. Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
3. Add in garlic, cumin, and paprika and toast for 1 minute.43. Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes.
5. Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
6. Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
7. Sprinkle with fresh cilantro before serving. Serve hot with sliced bread or flat bread.
Note: You ca also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.
Recipe: the stay at home chef
Cook Time: 45 minutes Total Time: 65 minutes Yield: 8
8 count package of biscuit dough (Grands brand , are slightly bigger)
6 eggs
1 (2 3/4 oz) package peppered gravy mix (makes 2 cups)
1 lb sausage, any flavor
1 cup cheese, shredded
1/2 cu milk
salt and pepper. to taste
1. Preheat oven to 350 degrees. Grease a 13x9 casserole pan.
2. Brown the sausage in skillet and drain thoroughly.
3. Cut biscuit dough into 1 inch pieces, and line the bottom of the pan with cut biscuits.
4. Layer cooked sausage over the biscuit pieces.
5. Layer shredded cheese over sausage.
6. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
7. Make gravy according to instructions, and pour over everything.
8. Bake for 35-45 minutes, or until eggs and biscuits are cooked through.
9.. Serve warm
Notes:
* If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes. (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely. If you find your casserole is getting too brown for our taste, cover with a foil tent to keep it from browning too much more.)
* If you find your casserole is getting , too brown for your taste, cover with a foil tent to keep it from browning too much more.)
* Like gravy- Consider doubling the amount used just to keep some on the the side.)
3 eggs, beaten
protein (spam, chicken, pork, etc), cut into small pieces
1/2 cup frozen peas
1 carrot, chopped small
2 green onion, chopped
1/2 tsp salt
cold cooked (left over) rice
1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar
pinch of white pepper
1/4 tsp sesame oil
In a skillet pour 1/2 tsp oil and fry up the chopped protein. Add the carrots and whites of the green onions. Set aside. In skillet pour 1/2 tsp oil and scramble the eggs. Set aside. In skillet pour 1/2 tsp oil as needed and add the cold rice. Add 1/2 tsp salt adn bullion or soy sauce/sugar.
Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green tops of the green onions. Add 1/4 tsp sesame oil to finish and mix together well. Serve.
Recipe: Emmymade
1 ( 20 oz) Simply Potatoes hash browns (Oh Brian Brand, in the refrigerator section, near the eggs in the supermarket)
1 Tbsp olive oil
6 green bell pepper rings (about 1 inch circles)
salsa
6 eggs
parmesan cheese
green onion, chopped (for garnish)
salt and pepper
Spray a 9x13 baking dish with nonstick spray. Spread hash brown potatoes in the pan and mix with 1 Tbsp olive oil. Bake in a 375 degree oven for 10 minutes. Stir it around and then bake it another 10 minutes.
Remove from oven. Place 6 bell pepper rings on top of hash browns. Add 1 Tbsp of salsa inside on rings. Crack an egg into each ring. Sprinkle 1 tsp Parmesan cheese. Bake in a 375 degree oven for 15-20 minutes until eggs are set. Garnish with green onions and salt/pepper. Serve.
Recipe: the farm stand
3 large eggs, room temperature, (fill a bowl with warm water for 5 minutes)
1/2 cup milk, room temperature, (15 seconds in the microwave)
1/2 cup all-purpose flour
1 Tbsp sugar
pinch of salt
pinch of nutmeg
1 tsp vanilla
3 Tbsp butter
Preheat the oven to 425 degrees. Preheat with empty cast iron pan for at least 8 minutes. In a blender mix all ingredients, except the butter, mixing well to get the sides. Take out the hot skillet and add the butter. It will quickly melt. Brush the butter all over the skillet. Add the batter in the center, on top of the melted butter.
Put in the oven at 425 degrees for 16-18 minutes. The pancake will be puffed up and golden brown on the edges.
Serve with powdered sugar, sliced strawberries, maple syrup, honey
Notes: You can add berries to the batter before baking and it will bake right into the pancake.
Recipe: Natasha's Kitchen
6 hard-cooked eggs, halved
1/4 cup mayonnaise
2 tsp rice wine vinegar
1/2 tsp chopped fresh dill (optional)
1 tsp Dijon mustard
1/4 tsp garlic powder
1/8 tsp salt
12 springs fresh dill (optional)
Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 tsp chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
1 (.9 oz ) pkg hollandaise sauce mix
1 cup milk
1/4 cup butter
4 English muffins, split
6 cups baby spinach, from 5 oz pkg.
1 (4 oz) pkg sliced smoked slamon
8 eggs, poached
1/2 tsp cracked black pepper
1. Heat oven to 400 degrees. Prepare sauce mix with milk and butter according to package directions; cover pot to keep sauce warm.
2. Meanwhile, toast English muffins. Coat 12 inch nonstick skillet with cooking spray; heat over medium heat. Add spinach; cook, stirring, until wilted, 2-3 minutes. Drain spinach if necessary; divide evenly among English muffin halves.
3. Top each muffin with smoked salmon and 1 poached egg. Spoon hollandaise over eggs. Sprinkle with pepper. Serve immediately.
head of cauliflower, cut into small florets
head of broccoli, cut into small florets
5 spoons of milk
1/2 onion, chopped
bell pepper, cut into strips
tomatoes, cut up
In a large pot of water add the cauliflower and broccoli. Cover with with water and add the milk. Let it boil and check for doneness its fork in tender.
In the meantime, saute the onion with olive oil until just golden brown.
In a casserole dish layer the cooked cauliflower and broccoli first, then the saute onions, and lastly the bell peppers and tomatoes.
Egg mixture:
4 eggs
6 spoons for olive oil
salt
1 cup wheat flour
2 cups milk
parsley
Meanwhile, in a large bowl, add eggs, salt, olive oil, flour, milk and chopped parsley. Mix well. Pour on top of vegetables. Sprinkle with a little cheese. Bake in a 375 degree oven for 40 minutes.
1/2 cup onion, diced small
1 tsp butter
1 can of spinach or couple handfuls of fresh
4-5 strips of bacon
salt
pepper
2 eggs
Cook bacon and set aside. In a skillet saute the onion and salt in butter. Add some remaining bacon grease for added flavor. Add spinach and stir. Crack into skillet 2 eggs and mix until scrambled. Add salt and pepper. Break up the bacon into small pieces and spread on top of spinach. (don't mix into the spinach because the warm spinach will soften the bacon and take away the crispyness)
Recipe: Mama Joyce
olive oil
mushrooms, chopped
salt
3 whole garlic cloves
2 whole springs of thyme
handful of spinach
In a skillet add olive oil mushrooms and salt. Add garlic and thyme. Cook for a few minutes to blend flavors. Remove garlic and thyme and add spinach. It will quickly wilt. Set aside.
Omelet:
3 eggs
1 Tbsp water (optional)
chives, fresh, minced small
tarragon, fresh minced small
parsley, fresh minced small
Whisk the eggs with 1 Tbsp water. Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still. Fold in thirds.
*Note: Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.
eggs
2-3 Tbsp mayo
1-2 tsp mustard
1-2 tsp sweet relish
salt and pepper
paprika
In a large pot of cold water add eggs. Bring to a boil and boil for 13 minutes. Put eggs in an ice bath to stop the cooking process. Let cool. Carefully cut boiled eggs in half lengthwise and remove the yolks. Mix all other ingredients plus the egg yolks and carefully place back into the cut eggs. Top with sprinkled paprika . Chill
12 oz Canadian bacon, chopped
6 English muffins, split and cut into 1 inch pieces
8 large eggs
2 cups milk
1 tsp onion powder
1/4 tsp paprika
Hollandaise Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
2 Tbsp lemon juice
1 tsp Dijon mustard
1/2 cup butter, melted
1. Place half of the Canadian bacon in a greased 3 quart or 13x9 inch baking dish; top with English muffins and remaining bacon; In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
2. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.
3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to warm melted butter, whisking constantly. Serve immediately with casserole.
eggs
Soft boil:
1. Large pot with boiling water
2. Boil for 5 minutes
3. Shock in a container of ice for 2-3 minutes to stop them from cooking
4. Crack lots of web cracks and peel under the sink faucet
Medium Boil:
1. Large pot of boiling water
2. Boil for 8 minutes
3. Shock in ice water for 2-3 minutes
Hard Boil:
1. Large pot of boiling water
2. Boil for 6 minutes. Put a lid on top and take off heat for 6 more minutes
3. Shock in ice water for 2-3 minutes or longer
