A yummy, healthy breakfast

Green Eggs

source: Russell
Ingredients

• 3 eggs
• 1-2 mushrooms
• onion, chopped
• handful spinach
• water
• cheese of your choice, grated
• salt and pepper to taste
• pine nuts, optional

Directions

1. Throw all ingredients in the blender. Blend until smooth. 
2. Grease a frying pan. Pour egg mixture into pan. Fry up as you would regular scrambled eggs.

In honor of Easter. EGGS

Deviled Eggs

source: tastykitchen.com

Ingredients

• 12 whole Eggs
• ½ c Mayonnaise
• 1 T White Vinegar
• ½ tsp Worcestershire Sauce
• ½ tsp Dry Mustard
• 2 dashes Tabasco Sauce
• ¼ tsp Salt
• ¼ tsp Onion Powder
• ¼ tsp Pepper
• 6 whole Green Olives Stuffed With Pimento, Cut In Half (optional)
• ½ teaspoons Paprika Or Parsley, For Garnish

Directions

1. Place eggs in a large pot covered with water. Bring water to a boil, cover the pot and shut off heat. Leave for 10 minutes. Then take eggs out of water with a slotted spoon. Slightly crack the egg to open the shell a little, then run under cold water to peel off the rest of the shell. Once all are peeled, cut eggs in half length-wise.
2. In a bowl, combine mayo, vinegar, Worcestershire sauce, dry mustard, Tabasco, salt, onion powder and pepper. Scoop out the yolk part of each egg and put it into the mayo mixture in the bowl. Set the whites aside. 
3. Squish the yolk mixture with a fork to make a slightly smooth consistency. I like tiny bumps of yolk in it, but you can make it as smooth as you like.
4. Spoon the mixture into each half of egg white to fill the hollowed part. To garnish, cut green olives in half and press one into each egg if desired. Sprinkle with paprika and or parsley for garnish. 

 

Quick, Healthy, and Gluten-Free Breakfast

Egg Muffins
inspirations: kalyn's kitchen and my home look book
Ingredients

• 10 eggs 
• 1/4 c. plain greek yogurt
• salt and pepper to taste
• dash red pepper flakes
• 1 tsp. tex joy seasoning (or any seasonings you prefer)
• 1-2 c. grated cheese
• 2-3 c. spinach
• 1 c. onion, chopped
• 1 c. mushrooms, chopped or sliced
• 1/4 c. sun dried tomatoes, minced
• 1 c. breakfast sausage

Directions

1. Preheat oven to 375 F.
2. Use 12 muffin pan, grease lightly with non-stick spray. Set aside.
3. In a bowl beat eggs. Add seasonings, yogurt, and cheese. Set aside.
4. Cook the sausage through. Fill the bottoms of each muffin cup with sausage.
5. Add spinach to pan and saute about 2-3 minutes, until slightly softened. Add to the whipped eggs.
6. Add mushrooms, onions, and tomatoes to pan and cook until slightly softened, about 5 minutes.Spread evenly over sausage.
7. Pour egg mixture on top of veggies and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

*NOTE* Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

I LOVE a Good Breakfast

Imitation McGriddle
Ingredients:

• Pancake batter (you can do this from scratch or buy Bisquick)
• Maple syrup
• 2-4 slices Bacon
• 1-2 Slices cheese
• 1-2 Eggs
• Salt and pepper to taste

Directions:

1. Put bacon on prepared griddle on medium-low heat and cook to desired doneness.
2. Prepare pancake batter. Pour bun sized amounts onto prepared griddle. Drizzle syrup on the top of the pancakes while they are still liquidy. Once the bubbles begin to pop in pancakes, flip and cook the rest of the way through.
3. Whisk eggs with water. Add salt and pepper to taste. Other seasonings can be added if you so wish. Pour into a greased pan and fry omelet style. Basically wait until it is mostly cooked through then flip it over and cook a few minutes more.
4. Place egg, sliced cheese, and bacon on a pancake and enjoy!

How do you like your eggs?

Fried Eggs with Basil and Feta

 Ingredients:

• egg
• salt and pepper to taste
• sprinkle of basil
• a few crumbles of feta cheese

Directions:

1. Heat up a frying pan, spray with cooking spray or coat with butter. Crack egg into pan. Sprinkle salt, pepper, basil, and feta cheese on egg.
2. Once the edges of the egg begin to brown and curl up, flip over the egg. Cook until desired done-ness. Can leave the yolk runny or cook all the way through, your choice!

I was introduced to these by my husband's old roommate

German Pancakes

Ingredients:

• 1/4 c butter
• 1 cup all-purpose flour
• 1 cup milk
• 6 eggs, lightly beaten
• 1/8 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Melt butter in medium baking dish
3. In a medium bowl, mix flour, milk, eggs, and salt. Pour the mixture into prepared baking dish.
4. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

How to use those extra Easter eggs! :)

Egg Salad Sandwich

Ingredients:

• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1/4 cup chopped green onion
• salt and pepper to taste
• 1/4 teaspoon paprika

Directions:

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

 I found this recipe here.

A Good Start To A Good Day

Breakfast Potatoes 

Ingredients:

• Potatoes
• Onions
• Grated cheddar cheese
• Onion Powder
• Garlic Powder
• Seasoning Salt
• Pepper

Directions:

1. Grate the potatoes and onions into a bowl. Mix in seasonings of choice and fry. Grate cheese on top. Serve hot.

Omelets 
Ingredients:

• Eggs
• Water
• seasoned salt
• pepper
• onion powder
• garlic powder
• parsley
• butter

Filling:

• onion
• bell pepper
• cheese
• mushrooms
• ham
• zucchini
• tomato

Directions:

1. Whip the egg and water together. Add seasonings.
2. Put butter in pan and heat up. Put whipped egg in pan. As the egg cooks, push in sides and tilt pan to get uncooked egg on pan. Once the egg is fully cooked on the beginning and is partially cooked on top, flip. 
3. While egg is cooking, fry up fillings if desired.
4. Put fillings on top and fold omelet in half. Put extra filling on top.

Scrambled Eggs

Ingredients:

• 2 teaspoons butter
• 4 large eggs
• 2 tablespoons milk
• 1/8 teaspoon baking powder
• onion powder
• garlic powder
• ½ teaspoon seasoned salt
• ground black pepper (to taste)
• parsley
• ½ cup grated cheddar cheese (optional)

Directions:

1. In a large bowl whisk the eggs with milk, baking powder, salt, and black pepper. Whisk until well combined. Let stand at room temperature for at least 5 minutes.
2.  Heat a large non-stick skillet over medium high heat. Add butter and melt until sizzling. 
3. Whisk eggs again briefly then mix in the cheddar cheese (if using). Pour the egg mixture into the hot skillet. Stir constantly with a spatula until the eggs have reached desired consistency.
4. Put on plate and enjoy! 

Waffles

Source: kingarthurflour
Ingredients:

• 2 large eggs, separated
• 1 1/2 cups buttermilk*
• 2 tablespoons butter, melted, or oil
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 tablespoon yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Directions:

1. In a large bowl, beat together the egg yolks, buttermilk and butter or oil till well combined. In a separate bowl, sift together dry ingredients. Gently stir dry ingredients into wet ingredients. 
2. Beat egg whites till stiff. Gently fold them into batter. 
3. Bake waffles in a preheated, oiled waffle iron till done.

Buttermilk Syrup
Source: allrecipes
Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions:

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes.  
2. Remove from the heat, and stir in the vanilla.