Steam Basted Eggs

What You’ll Need

  • 2 tsp butter
  • 1 egg
  • 1 Tbsp water

Preparation

  1. To steam baste an egg, first heat 2 teaspoons butter in a nonstick skillet over medium-low, until hot.
  2. Then, crack a pasteurized egg into a custard cup or small bowl.
  3. Now gently slide the egg into the melted butter, and cook about 30 seconds.
  4. When the edges of the egg turn white, add 1 tablespoon water to the pan.
  5. Then immediately cover, to capture the steam, and cook 1 1/2 to 2 minutes.
  6. Now lift the lid to check the egg for doneness. It’s ready when the white is set and the yolk begins to firm.

 

Easter Egg and Ham Quiche

Ingredients

3 to 4 slices white bread, cubed
1 cup grated cheddar cheese
1 cup milk
1/4 teaspoon salt
1/2 pound precooked ham, cubed
5 eggs
1/4 teaspoon dry mustard
2 tablespoons butter, melted

Directions

Grease a glass or ceramic 9-inch pie pan. Cover the bottom of the pie pan with a single layer of bread cubes, followed by ham, followed by cheese. In a bowl, beat the eggs, milk, dry mustard and salt until frothy and fully combined. Pour the egg mixture over the ingredients in the pie pan. Drizzle melted butter over top. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 45 minutes to an hour, or until the egg mixture is fully set and the top is golden brown.

Black Beans Breakfast Side

Want to add some protein to your breakfast?  This is quick and easy to prepare the night before and put into small tupperware containers to go.

3 cans black beans, drained

1 7-oz can tomato sauce

Chopped onion (I have frozen chopped onion I buy from the grocery store)

1 Tablespoon minced garlic (from a jar)

Olive oil

Pour a dash of oil, enough to cover the bottom of sauce pan.  Saute the onions and garlic together.  Add the beans and tomato sauce and cook on medium heat until the sauce thickens

Quick Ham and Cheese Egg Cups

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“We become what we want to be by consistently being what we want to become each day. — Richard G. Scott

Photo from: https://www.youtube.com/watch?v=Kiww029wB28

INGREDIENTS

  • Cooking spray, for pan
  • 12 thick slices of ham
  • 1 cup shredded Cheddar
  • 12 large eggs
  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 400º and spray a 12-cup muffin tin with cooking spray.
  2. Line each cup with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each ham cup and season with salt and pepper.
  3. Bake until eggs are cooked through, 12 to 15 minutes.

 

Simple Ham and Cheese Quiche

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Simple Ham and Cheese Quiche

Ingredients:

1 pre-made pie shell
6 eggs
1 ½ cups heavy cream
1 cup diced ham
¼ cup diced onion
1 cup shredded cheddar cheese

Preheat oven to 375.

Directions:

Spray saucepan with cooking spray and then sauté onions and ham together for about five minutes.

Pour sauted ham and onions and shredded cheese into pre-made pie shell.

Beat the eggs with heavy cream.  When blended, pour it over the ham and onions and cheese mixture.

Bake 35-45 mins until set.  Let stand for ten minutes before cutting/serving in wedges.  Serve with a tossed green salad and crusty French bread.

Sandy Hager’s French Toast Extravaganza

My friend Julie shared this recipe with me.

Sandy Hager’s French Toast Extravaganza

  • 1 loaf French Bread (13 to 16 oz)
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash salt

Slice French bread into 20 slices, 1 inch each.  Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping:

  • 1/2 lb (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans if you like
  • 2 tbsp light corn syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Slow Cooker Bacon, Egg and Hashbrowns

Slow Cooker Bacon, Egg and Hashbrown Casserole

Original recipe site: https://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/

Ingredients

  • 20 ounce bag frozen, shredded hash browns
  • 8 slices thick-cut bacon, cooked and coarsely chopped
  • 8 ounces shredded cheddar cheese
  • 6 green onions, sliced thin
  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking oil (to lightly coat slow cooker)

Directions

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom of crock pot and top it with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

 

Chili Egg Puff

 

 

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“Never be afraid to trust an unknown future to a known God.” –Corrie ten Boom

This recipe is from Elaine.  She brought it to the baby blessing lunch.

Preheat oven to 350 degrees.

Ingredients:

  • 10-12 eggs
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 16 oz container creamed small curd cottage cheese
  • 1 lb shredded Monterey Jack cheese
  • ½ cup butter melted
  • 2 4-oz cans diced chilies

Directions:

Beat eggs until smooth and lemon colored.  Add remaining ingredients and blend until smooth.  Pour into lightly greased 9×13 glass baking dish.  Bake at 350 degrees for 35 to 45 minutes, until top is golden brown and center appears firm. Serve hot.

 

 

Lion House Crepes

Lion House Crepes Recipe

blueberry crepe with cream

When You Arise In The Morning, Think Of What A Precious Privilege It Is To Be Alive – To Breathe, To Think, To Enjoy, To Love.  –Marcus Aurelius

Original recipe link, click here.

Ingredients

  • 3 eggs
  • 1/2 c. milk
  • 1/2 c. water
  • 3 Tbsp. butter, melted
  • 3/4 c. flour
  • 1/2 tsp. salt

Directions

Combine all ingredients in blender or food processor and process about 1 minute. Scrape down sides with rubber spatula and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet pan, crepe pan, or skillet over medium-high heat–pan should be just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Note: If you are making crepes ahead to use for two meals, cut out squares of waxed paper or aluminum foil and place between crepes. Store on a plate in the fridge.

Breakfast Crepe Fillings:

  • Scrambled eggs
  • Hash Brown Potatoes
  • Canned pie fillings – blueberry, apple, and/or cherry
  • Fresh fruit – peaches, strawberries, bananas, blueberries — your choice
  • Cottage Cheese, ricotta cheese, and/or cream cheese
  • Nutella Spread
  • Whipped Cream, flavored yogurt, sour cream
  • Melted butter with a little lemon juice added
  • Powdered sugar

Dinner Crepe Fillings:

(If desired, warm the sliced meat in a skillet before serving.)

  • Thinly sliced ham
  • Thinly sliced turkey
  • Thinly sliced Provolone cheese
  • Softened Brie Cheese
  • Crumbled Feta
  • Cooked asparagus spears
  • Arugula lettuce
  • Sliced mushrooms sautéed in butter
  • Tomatoes sliced into thin spears
  • Cucumber peeled and sliced into thin spears
  • Red and yellow peppers sliced into thin spears
  • Creamy Caesar, Honey Mustard, Ranch, or other favorite salad dressings

Savory crepes make a great Conference supper.

 

 

Banana and Peanut Butter Smoothie

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I know this is the third ‘drink’ post I’ve made in a row, but tonight I had four bananas that were brown and looking like they wouldn’t last through the night — so I decided to blend them up into a smoothie.   The result was a shake-like banana-peanut butter frozen dessert.  Mmm!  This filled my blender to the top of the glass jar.

This is what I used:

  • 4 ripe bananas
  • 1 scoop of Pure Protein Powder (I had some in the pantry so I thought I would add it)
  • About a 1/4 cup smooth peanut butter
  • Dash of 1% milk – about 1/8 cup
  • About 5-6 cups of ice; I just kept adding ice to get a thicker smoothie

Directions:

I blended it all together and when it was nice and thick, I poured into a glass and ate it with a spoon.  I had some fruit, some protein and it tasted like a delicious ice cream shake!  I poured the leftovers into a freezable container and stuck in the freezer so I could have some for breakfast.