PERFECT HARD NO-BOILED OVEN EGGS!!!!

SALMON, EGGS & ONION

2 salmon filets (salt, peppered and broiled 13 mins or until cooked through, then chop)
1 onion, diced
3 Tablespoons butter
6 eggs, whisked
s&p to taste

Melt butter in a skillet and add onions and salmon.  Sautee until onions are translucent.  Push salmon and onions to the edges of skillet and add eggs in the center. Scramble and then toss with the onins and salmon to combine.  Add salt and pepper to taste.  Top with scallions.

BACON, EGG & CHEESE BREAKFAST CASSEROLE

This is a fabulous egg casserole to serve for brunch or just spice up a weekend breakfast at home.   I used Udi's gluten free bread but you can use any regular bread you want if you're not gluten free!  Will also work with croissants, challah or baguette!!!  If you double this, use a 9x13 pan. This recipe is written for an 8x8 pan.

3 cups bread, cut into 1 inch cubes (I used Udi's)
1 cup cheese (I used cheddar but also great with pepper jack or fontina)
1 onion, diced
4-5 slices bacon, cooked crisp and chopped(or use sausage/ham)
5 eggs
1 1/2 cups half and half
3/4 tsp. kosher salt

Preheat oven 325.  Grease an 8x8 baking dish.  Scatter half the bread in the bottom.   Sprinkle with 1/2 cup cheese, then the onion and bacon.  Top with the rest if the bread cubes.  Whisk the eggs, half and half and salt.   Pour this custard over the bread, cover and let soak 20-30 mins. Uncover, sprinkle with the rest of the cheese (more if u like!) and bake approx 35-40 mins. until puffed and set.  Let rest 10 mins before serving!!!


Try serving this with my bacon candy! Your guests will want to move in! Recipe Here!

CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan.  Add the sausage and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

DEVILED EGGS WITH BACON & SCALLIONS

Time to eat eat up those colored Easter eggs up? Try this simple deviled egg recipe with bacon!!!

Deviled Eggs Recipe

Ingredients:

4 hard-cooked eggs, peeled
2 Tablespoons mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon seasoned salt
pepper
paprika
3 slices of bacon, cooked crisp and chopped 
scallions, chopped for garnish

Directions:

Slice eggs in half lengthwise.
Remove yolks and put in small bowl. Mash yolks with mayonnaise and dijon mustard.  Add salt and pepper to taste.  Pipe into egg white halves. and sprinkle with paprika and bacon pieces.  Chill.

EGG WHITE BREAKFAST OMELET WITH APPLES & PROVOLONE

YUMMY WAY TO START YOUR DAY!
1. MELT 1 TSP BUTTER AND ADD 3-4 EGG WHITES. LET COOK A FEW MINUTES.
2. ADD TOPPINGS OF YOUR CHOICE: I USED SLICED TURKEY, RED ONION, PROVOLONE, CHOPPED GALA APPLES.
3. FOLD OMELET IN HALF AND COOK BOTH SIDES. ADD SALT AND PEPPER.
4. SERVE WITH CHOPPED CHIVES AND MORE CHOPPED APPLES.

BRUNCH IDEAS!!!!!

TRY ADDING SOME FRESH BLUEBERRIES & STRAWBERRIES TO A POT OF TROPICAL ICED GREEN TEA! AND THEN THERE ARE INA'S SCRAMBLED EGGS WITH HERBS....THE BEST!!!

Ingredients

• 16 extra-large eggs
• 1 1/4 cups half-and-half
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 2 tablespoons minced fresh chives
• large bunch of scallions chopped

Directions

Whisk the eggs in a bowl with the cream, salt, and pepper. Heat 2 tablespoons of butter in a large saute pan. Add the eggs and cook them until the desired doneness, stirring constantly. Off the heat, add the remaining 2 T. butter, chives, and scallions. ENJOY!

adapted from Ina Garten!!

FRITTATA

Roasted Potato & Sausage Frittata