Tag Archives: Breakfast

Egg (Not Mc) Muffin

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eggmcmuffin

I’m always looking for new ways to get a protein packed breakfast in during the week but who has time to cook in the morning?  I love these because I can make a batch on Sunday and I’m good to go for the whole week.  Just pop them in the microwave for about 30 seconds to reheat and you’ve got yourself a delicious and healthy breakfast even on your busiest days!

  • 8 large eggs
  • 1/4 cup water
  • 1 5 oz pack of oven roasted turkey breast, chopped
  • 1 4 oz can of diced green chilis
  • 1/4 cup onion, chopped
  • 1/4 cup reduced fat shredded cheddar cheese

Preheat oven to 350.

Spray a cupcake pan with non-stick cooking spray, or use some non-stick reusable silicone cupcake cups.

Crack eggs into a large bowl and add the rest of your ingredients.  Whisk to combine. 

Distribute contents evenly into cups, filling about half way up.

Bake for 18 – 20 minutes or until eggs are set and slightly firm to the touch.

Allow to cool and run a knife along the outside to easily remove your muffins.

Tips:

  • These are great served with a dollop of sour cream and/or salsa.
  • Feel free to get creative and switch up your veggies, meats and cheeses.

Breakfast in LA by way of Fairfax

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labreakfast

I served this for breakfast recently to one of my oldest and dearest friends and she said it was like an LA breakfast.  So thanks Erin, that’s what I’m calling this one!

  • bunch of asparagus with thick, hearty stems
  • 8 eggs
  • 1/4 tsp thyme
  • 1/4 ground nutmeg
  • salt and pepper
  • 4 ounces of your favorite brie or camembert cheese
  • 4 tomatoes, seeded and hollowed out
  • 1/4 lb hot Italian sausage, browned

If you don’t already have browned sausage, start off by precooking your sausage in a skillet, then set aside while you prepare the rest of the dish.

Crank your oven up to 425.   In a small baking dish, coat your asparagus in a few tbs of olive oil, course salt and pepper and roast for about 25 minutes or until they begin to brown slightly.  (Why not revisit the recipe we posted in January!)

Meanwhile, crack your eggs in a bowl, add in your thyme, nutmeg, salt, pepper and a splash of water.  This helps the eggs stay fluffy.  Beat your eggs and add to a preheated, buttered skillet over low-medium heat.  Now, here’s a secret I learned recently that has completely changed the way I look at scrambled eggs!  I’ll be the first one to admit that patience is not something I often possess, however in this case, it is key!  If you scramble your eggs on low heat, you will end up with fluffy eggs everytime!  The reason is that the delicate proteins will tighten up and become tough and rubbery if cooked over high heat.  My eggs always used to be tough and I wondered why, that’s why!  So scramble your eggs over low heat and at the very last minute, add in your brie.  Remove from heat and stir in the pan to incorporate and melt your brie into your eggs. 

Once your asparagus are finished, remove them from the oven to rest and turn your oven to broil.  Get to work seeding and hollowing out your tomatoes, by slicing the tops off and removing the guts with a spoon.  Add a bit of salt and pepper inside your tomatoes and stuff them with your Italian sausage.  Top with a drizzle of olive oil and stick under the broiler on a foil lined baking dish for 3 -5 minutes.  Keep an eye on them!  You just want the tomatoes to soften and the pork to char a bit.

To serve, top your eggs and tomatoes with fresh chopped parsley and plate them both with your roasted asparagus.

LA, eat your heart out!  Or, your breakfast….

Chicken Stack, Chicken Stack

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chickenstack

 

Homemade chicken sausage patties, heirloom tomatoes and low-fat cheddar cheese.  This little stack is sure to satisfy almost everyone while keeping the fat and cholesterol on the down low.  Pair this with a salad and serve it up at your next brunch. 

 

Directions

  • 1 lb. ground chicken
  • 3 Tbs pancake syrup
  • 1 Tbs dijon mustard
  • 1/4 tsp ground ginger
  • 1/2 tsp mustard seed
  • 1/2 tsp caraway seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp minced onion
  • 1 Tbs butter
  • 4 slices reduced fat cheddar cheese
  • 1 large heirloom tomato, sliced about 1″ in thickness (you could substitute beefsteak here but they aren’t in season right now and even when they are, it’s tough to find a good one)

 

Directions

  1. Combine turkey, syrup, dijon mustard, mustard seed, caraway seed, ginger, minced onion, salt and pepper in a large mixing bowl.  Divide into 4 (1/2-inch-thick) patties.
  2. Heat butter in a large nonstick skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat.
  3. Place tomato slices in a single layer in a foil lined baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is all melted and bubbly, about 3 minutes. Serve hot.

 

Tips:

  • I topped mine with a yummy Roasted Garlic and Onion Jam made by Giant’s Simply Enjoy brand. 
  • This would also go great with a dollop of sour cream on top or a schmere of dijon.

Green Eggs and Ham Anyone??

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hamandeggs-021

In an attempt to waste less and use more of what we have around the house, I came up with this semi-deconstructed take on the classic green eggs and ham.  As you can see from the directions, this is a tiny bit of cooking combined with an interesting presentation to achieve something that looks incredibly elegant for the amount of work it requires.

Ingredients:

  • 1 hard boiled egg, sliced
  • 3 slices of low sodium ham (of course, you can use regular ham, this is just what he had in the fridge)
  • 1/2 scallion, sliced thin
  • 3 leaves of fresh basil
  • A few dashes of green Tabasco – in my opinion, the BEST Tabasco there is!!!

 

Directions:

  1. Preheat a skillet on medium heat and add your ham slices.  Cook about 2 mins per side or until they are just slightly browned.
  2. To serve, place a slice of your egg on the plate and top with basil leaf and a slice of ham.  Repeat 3 times and dress the final layer with green Tabasco and scallions.  Easy Peazy and Mmmm mmmm!!