Egg Bites- like Starbucks

 I love these little egg bites. I first had them at Starbucks, like so many of you.  The secret to making these is blending cottage cheese with the eggs!  Who knew?! Also, the cottage cheese somehow makes the egg bites more tender than normal baked eggs.

The cottage cheese has a lot of flavor (and salt), so you don't even need to season these, isn't that crazy?

You can make many variations, depending on what you like and what you have on hand.  For these, I used those mini pepperoni, minced jalapenos and mixed Mexican blend cheese.

Here's some other ideas you could create:

• Feta, green onion and bacon
• Mozzarella, tomatoes and basil
• Taco meat, cheese and onion
• Cheddar and chives
• Ham, bacon and jack cheese
• Cream cheese and smoked salmon

Ingredients:

• 8 large eggs
• 1 cup of cottage cheese
• add-ins of your choice... (see above)

Add one cup of cottage cheese to your blender, add in 8 large eggs and blend until not chunks of cottage cheese are noticeable.

Back at 375 for 20-25 minutes.

Note- I recommend a silicon muffin tin for this... it makes it much easier to get out. I use some spray Pam before adding the 'add ins" and then pour in the egg mixture. I fill about 7/8 full and bake.

Let cool and remove from the pan.

These egg bites last in the fridge about 4-5 days, I take two in my lunch almost every day. 

Easy to eat, taste good and lots of protein.

Here's some pictures of the steps:

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Shakshuka- Baked Middle Eastern Spicy Eggs

Recently we flew an early flight on first class with Alaska Air, and one of my breakfast choices was Eggs Shakshuka. I'd had them and made them before, so I was eager to have them. I mean, I am not usually eager for airplane food, but these were terrific!  I had to laugh because my hubby immediately wanted to know what I was having. He chose something else- hahaha!  I did give him a bit of a taste (maybe a wee bit begrudgingly) as they were so good.  A couple weeks later, I had more tomatoes than I knew I could use before they went bad so I made this for brunch one morning!  As we served this for just the two of us, I did freeze the leftover sauce and used it for a fantastic topping for baked white fish.  Hubby keeps asking where did I get this recipe, I just laugh and say its an old basic.  He's hooked.

I used half fresh diced tomatoes and one can of diced tomatoes for my recipe, but super easy to use two cans of diced tomatoes instead. If using fresh tomatoes then it "might" be best to peel them....as the skin can be a bit annoying. I didn't peel mine... too lazy.  HINT: a quick dunk in a boiling pot of water for 1 minutes will make the skin easily peel off if you feel so inclined.

Serves 4-6

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2-3 teaspoon paprika

1-2 teaspoon cumin

1 teaspoon chili powder

1/4 tsp cayenne (optional, and will make it spicy)

2 15oz cans of diced tomatoes w/juice

6-8 large eggs (either 1 or 2 each

salt and pepper, to taste

1/4 cup fresh cilantro (or parsley), chopped

1/2 cup crumbled feta (optional)

Pita bread or toast, for serving

 Heat olive oil in a large oven safe sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and bring sauce to a simmer for 10-15 minutes on a medium heat. Season with salt and pepper.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

 

The trick serving this dish with runny yolks but cooked whites is to take it out of the oven BEFORE the egg whites look cooked. I know, crazy, but it works great! Let them sit for a couple minutes and the egg whites will cook all the way through.

Garnish with chopped cilantro and feta.

Any extra sauce makes a great topping for any white fish, like cod or tilapia. 

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Bloody Mary Deviled Eggs

It's been a while since I updated my blog, but lately I have been feeling inspired again! These eggs are spicy and delicious, I highly recommend.

Last Friday I did a Cabi party at a friend's house and she did these marvelous Bloody Mary Deviled Eggs.  Now, I am not always a fan of Deviled Eggs, but these were fantastic.  I knew I had to make them for a family function today!  Here's the link I used, but I did take some poetic license and change up a couple things.

One note, without getting into the Mayo vs. Miracle Whip debate... if  you like your eggs sweeter you can use Miracle Whip, but if you want tangy/no sweetness, then use mayo.

These eggs went really, really fast at the function today. Someone people weren't paying attention and did not get one. LOL!

I forgot to picture the Old Bay Seasoning below...

Make 24 pieces
Ingredients:

12 eggs, hard-boiled

1/3-1/2 cup mayo

1 Tbsp tomato paste

1 tbsp. horseradish

Juice of 1/2 a lemon, or 1 1/2 Tbsp pickle juice

2 tsp. hot sauce

1/2 tsp. celery salt

Salt to taste

Freshly ground black pepper

2 tbsp. old bay seasoning

Garnish Ideas:

Pickled Coins, sliced olives and/or capers, for garnish 

Celery leaves

Place eggs in a large pot and cover with about an inch of water. Place pot on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. OR, use my link on Perfect Hardboiled Eggs

When cool enough to handle, peel eggs. If possible at this point after the eggs are peeled, refrigerate the eggs for a couple hours or overnight.  Sometimes if the eggs are a little warm, the egg whites can break or split. When chilled, cut eggs in half. Scoop yolks out and place in a medium bowl.

In the bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon or pickle juice, hot sauce, and celery salt and mix until well combined (I had to use my stick blender to get them smooth, but people probably won't care if they are lumpy). Season with salt and pepper. Transfer to a piping bag.

Place old bay seasoning on a small plate and press cut side of eggs into seasoning. Place eggs on a plate and pipe filling onto each egg. Top with a pickle or olive slice and celery leaves as garnish.

Don’t have any Old Bay seasoning?  Here’s a recipe that is pretty close!

Ingredients

2 tablespoons celery salt

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1 pinch dry mustard

1 pinch ground nutmeg

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Chorizo Baked Eggs

Some days you just wake up spicy!
Yesterday was one of those days.
Slept in late, enjoying the middle day of a three day weekend.  
Yay, I love that.

I loved these Italian Caprese Baked Eggs, but I wanted something spicier, plus I had a lb of chorizo sitting in the fridge.  So this dish happened.
There are many ways that you could change this up, so have some fun and create something delicious!

One note, even if you want your eggs fully cooked, I'd recommend not over cooking these.  They come out of the oven so hot, you need to let them sit and a cool a bit to you don't burn off your mouth.  Ask me how I know...
As they sit and cool, those eggs continue to cook.  Take them out when the white is still a bit giggly.

Makes 2 big breakfasts
Ingredients

1 cup onions, diced
1 Tbsp olive oil
6 oz chorizo, bulk
1 canned chipotle pepper, minced
1 cup canned tomatoes, pureed
1/2 cup cherry tomatoes, cut in half (optional)
Salt & Pepper
4 eggs
1/2 cup cheddar cheese, grated
Green onions, for garnish
Toast for serving

Preheat oven to 375 degrees

Cut up the onion and fry up with the chorizo until the onion is soft and the meat is cooked through.  If you have a lot if fat in your chorizo, it would be best to drain it now.  My chorizo was not too much, so that was great.  

Here's the meat and onions.

I added one chipotle pepper in adobo sauce.  The pepper is very easy to mince up very small.  Pick a small one as they can be spicy.  Or, you can omit this pepper altogether. 

Add the tomatoes and tomato puree.  Cook for 4-5 minutes until the cherry tomatoes start to soften.  Add salt and pepper to taste.

Add sauce to baking dishes, or you could cook this all in your cast iron pan.  Make a small "hole" and crack an eggs into each one.  Top with cheese and bake for about 12-15 minutes, depending on how you like you eggs cooked.  

One NOTE, let the baked eggs cool for about 4-5 minutes before serving, and remember the eggs will continue to cook during that time.  It's best to take them out when they are a bit undercooked.  Serve with toast.

Here they are when I took them out of the oven.  Sprinkle with green onions before serving.  Maybe a little sour cream on the side, if desired.

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Savory Parmesan Dutch Baby Breakfast

I'm not too much of a sweet breakfast person, so while I love traditional Dutch Babies served with powdered sugar, it's just too much some days.
I felt this would be perfect for a nice relaxing Sunday brunch, and had to give this a try.

The Parmesan cheese on the top bakes into a glorious crunchy, salty topping for the puffed and golden eggs.  A squeeze of lemon, a touch of hot sauce (if you are like that... I definitely am!), and enjoy!

Here's a close up of the top after removing from the oven. 
Yum!

This one was good enough to satisfy for a light Meatless Monday dinner too!


I saw this New York times article and I couldn't wait to try this. I didn't change much of anything in this recipe, though I did sub whip cream (1/2 cup, 1/4 water) for the 3/4 cup of whole milk.

Note:  I used a 10" cast iron pan and it almost went over the top!  Maybe put a cookie sheet below your pan, just in case.

 
Serves 4-6

Ingredients

1 cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon ground black pepper

8 large eggs

¾ cup whole milk

2 tablespoons finely chopped fresh thyme

2 tablespoons minced chives, parsley or tarragon

6 tablespoons unsalted butter

¾ cup grated Parmigiano-Reggiano or Gruyère

Flaky sea salt, for garnish

Sriracha, for serving (optional)

Lemon wedges, for serving

First, grate your Parmesan. I love to use my microplaner for super soft fluffy mounds of hard cheeses.

Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.

Melt the butter in a heavy 12-inch ovenproof skillet over medium heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.  Be sure not to burn it, go low and slow.

Pour batter into brown buttery pan and scatter cheese and flaky salt over the top. Here's what mine looked like.

Bake until puffed and golden, about 23-5 minutes. Serve with sriracha and lemon wedges on the side.

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Hot Link Joe's Special

I hope you know Joe,
You know, Joe's Special.  Just about the most perfect breakfast, brunch, lunch or dinner food.
Meat, Eggs, Spinach and Cheese.  
Throw in some other stuff, if you have it, but those are the basics.

I think I may have mentioned my Hot Link purchasing Costco personal shopper?
Yes, that guy.  
Always so willing to take our Costco list and do the shopping... I love that about him.  However, sometimes I wonder if it might cost us more.
He buys everything on the list, plus picks up every little thing that calls his name as he strolls the aisles.  It's hard to stay mad at him, it's like the more frivolous part of me going on a shopping spree.  I always like what I get.
But, Hot Links.  I love them, but really, how much can you do with them?
I actually have a whole category on my blog because of that 20 pc Hot Link purchaser.

So, the other day, here's what inspired me for a late breakfast together.
Here's another recipe for a Joe's Special from my blog about 4 years ago.

Serves 2 
Ingredients
  2 hot links, cut in half lengthwise and sliced thin
1/4 onion, sliced thin
4 eggs, beat 
3-4 cups fresh spinach
1 cup mushrooms (optional)
1/2 cup freshly grated Parmesan cheese

Cut the hot links, in half and then in thin slices.
Slice the onions thinly.
In a bowl, beat up the eggs
Grate the cheese.
Over medium high heat in a non-stick of cast iron pan, fry up the hot links for a couple minutes until starting to brown a bit. Add the onion(and mushrooms, if using) and cook for 1-2 minutes. Add spinach and cook until just wilted.  If there is a lot of excess juice from the cooked spinach (and mushrooms), go ahead and drain off some, if desired.
Add eggs and continue to cook until the eggs are beginning to set.  Add about half the grated cheese, and serve.  Use the rest of the cheese to top the eggs, and then serve at once. 

  

Perfect Poached Eggs in your Microwave

It's not very often that I get so excited about a recipe that involves 1 egg and 1/2 cup of water.

I've always liked poached eggs, but frankly they were too much of a hassle and we rarely made them.   Plus my pet peeve is having poached eggs at a restaurant and getting uncooked snotty egg whites.  It makes me totally lose my appetite.  

This technique has revolutionized our breakfast options, I am so in love with it!I know what we are having for breakfast tomorrow.  I am so excited about doing this.

Here's the instructions, it's this simple.  If you need more, keep reading below and you will see my step by step photos.

1 small low bowl
1/2 cup water
Crack 1 egg into the water
Cover with a small plate, or lid
Microwave for 60 seconds, or until white is set
Use a slotted spoon to remove egg from water
Dab a bit on a paper towel to remove extra wetness and serve at once
 
Here's my small bowl, I put it on a salad plate to make  it easy to remove from the microwave
 

 See?  It's a pretty small bowl, that's how big the egg is to get an idea of the ratio of egg to bowl size.

Add the 1/2 cup of tap water (not cold, not hot) and crack the egg into the water

Cover it with a little plate

 Put in the microwave for 60 seconds.  This was perfect for my husband, and I did mine for about 70 seconds.

Use that slotted spoon to drain it, use a little towel to absorb the extra liquid

Here they are ready to eat.  My egg is on the right, you can see it's a bit more cooked, but the yolk was still runny, as you can see by the top photo.  LOVE THIS technique so much.

Perfect Hard Boiled Eggs- Everytime!

We make hard boiled eggs every week when we prep for our week's lunches.
Everyone hates the hard boiled eggs that are so over done that the white is rubbery and there is a green coating around the edge of the yolk.  Yuck.
Yhis is our fool proof way to get easy to peel eggs, no "green" and nice tender whites, and

If you need some inspiration on pre-prepping your lunches so that you always have healthy lunches that are quick to grab in the morning, then check this link. Plan for a Week of Healthy Lunches

Makes 12
Ingredients

1 dozen XL or large eggs
1 Tbsp of salt
Ice

Add eggs to a small saucepan (approx 2 qt) that has a lid.  Add water so that the eggs are completely covered by 1/2 to 1 inch.  Make sure that every egg is covered! Add the salt

Over high heat, without the lid, bring the eggs to a boil.
Once the water has started to boil, set the timer for 1 minute.
After the minute is over, cover with the lid and reduce heat to LOW
Set the timer for 11 minutes.
At that time pull from the stove and drain the hot water.  Cover the eggs with a mound of ice. 
Add cold tap water and let sit for 5 minutes.  Drain and refrigerate for another use.

I used these for my Mango Prawn Cobb Salad.

Shrimp and Cream Cheese Omelette

Two weekends in a row, same omelette.
First time... bliss, happiness and but some pondering on what would be even better.
I had to do some fine tuning, and frankly, I got no push back from my taste tester.
The first week was just plain white cheese, shrimp, tomatoes and green onions.
Very, very nice.
Hmmm, what would make it better?
How about a nice cream sauce?
A little cream cheese is a nice easy addition to the omelette making a delectable cheesy sauce.

While an omelette is technically a breakfast dish around here, this would make a very nice and easy dinner too. I bet you wouldn't get much push back from anyone you decided to serve it to.

For the record, I did cook my eggs on slightly too high of heat because omelettes shouldn't really be browned as I have photographed above, though it does look kinda nice. I have a impatience problem at times, higher heat is not the answer folks.  Remember that.

I buy the frozen shrimp at costco, the little salad kind.  Sometimes it can be hard to find, so you can always buy it fresh (previously frozen usually...) at the grocery store, or you can cut up bigger prawns (which is what I did below).



Serves 2
Ingredients

3 oz Cream cheese
1/4 cup cheddar, mozzarella, or jack cheese (any kind you like... have on hand)
2-3 green onions, chopped
1 cup small bay shrimp
8-12 cherry tomatoes, cut into quarters
4 eggs
Salt & Pepper

Beat eggs, add a bit of salt and pepper

In a microwave, melt the cream cheese for 30-45 seconds until soft, add the cheese and stir.  Mix in 3/4 of the green onions.  Microwave for another 30-45 seconds. Taste and add a little fresh pepper, if desired.  Probably won't need salt, but that is up to you.

In two small fry pans, coat with cooking spray or a teaspoon or two of butter, heat pans to medium heat and add half the egg mixture into each pan.  Lift the edges to cook the eggs until mostly set.

Add in a couple tablespoons of the cream cheese sauce onto the one half of the egg mixture. (Do this before the eggs becomes dry looking) , top with shrimp and tomatoes.  Fold over and slide onto your plates, add a bit more sauce and top with some of the remaining green onions.
Serve with some yummy toast and homemade jam... or hash browns, or salad.  Whatever suits your fancy.