THE INCREDIBLE EDIBLE EGG ROAD BLOCK 2 POST
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Here is a tasty egg burrito recipe that a coworker used to make on Sundays to have a week's worth of breakfast wraps in the fridge ... just nuke em in the microwave to warm up and you're ready to hit the road ... she used to eat them on the drive to work. Me? I like to make them for road trips or picnics to keep in a small cooler for food on the road ...
Saute small pieces of meat that you like until cooked through ... such as bacon, sausage, ground meat, italian sausage, minced ham ... set aside to cool on a paper towel lined plate.
While the meat is cooking, cut up whatever veggies float your boat .. onion, bell pepper, mushrooms and sometimes also add in celery and/or spinach and tomato. In the same pan you cooked your meat, saute the veggies until al-dente cooked ... set aside to cool in a bowl.
Depending on how much egg to veggie and meat ratio you like, while your veggies are cooking, break up to 12 eggs in a bowl and whisk together. You can add half-and-half or cream if you like, a little bit will do ... like perhaps 1/4 cup for 6 eggs. In the same pan you cooked your veggies, cook the eggs to a semi-firm to firm (but not hard) texture of scrambled egg. ... set the pan aside to cool when the eggs are cooked.
Optional -- while the eggs are cooling, grate some cheese to use as a topping
also optional -- seasonings of your choice. I usually use pepper and sometimes add in fresh or dried herbs. Depending on what kind of meat you use, you may or may not want to add salt.
Assemble the breakfast egg burrito .... lay out your rounds of wraps ... I generally use the 12" rounds of whole wheat burrito style tortilla wraps, but you can also make small ones by using the 6" rounds instead.
Spoon some egg into the middle of half the burrito wrap and then add on some of the cooked veggies and some of the cooked meat. Season to taste with salt and pepper, herbs, etc. Sprinkle on a little bit of shredded cheese ... and roll up the wrap by folding the top over the filling, then the two sides, and then completing the roll to the end ... like a burrito.
Wrap each burrito in paper ... microwaveable plastic wrap, waxed paper, parchment paper ... and stack em on a plate in the fridge for later.0 -
My absolutely favourite egg dish would my grandmother's shakshouka. Done by grandmother of course, as we could never do it the same as hers. It's the favourite of all the family, even the extended. Of course, she doesn't measure the ingredients, but here's a guesstimate:
1/2 Tbs olive oil (or canola/corn)
1/2 medium onion
1 small tomato
1 or 2 eggs (depending on size)
Saute onions in oil until golden, add tomatoes, salt & black pepper to taste, cover until soft.
Now you've got 2 options for the eggs: either add them and scramble. Or add and make spaces in the whites (for the steam) and cover until cooked (sunny side up style). Serve with flat bread.
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I love fritatas so make a lot of these! 6 eggs cracked in a bowl, mix with a little milk, herbs, salt and pepper then I add peppers, cooked sliced baby boiled potatoes, a little ham and a sprinkle of cheese. Place in a baking tray and cook for around 25 mins. Delicious with salad, veg or beans and lovely cold and warmed through. Perfect for lunch boxes x
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I don't cook much so omelettes but if I can, I whip up an omelette. I usually do 2 eggs with a little milk. I add pesto, spinach, ham and prosciutto. Sometimes I'll add a little salsa on top, but that's only if I'm feeling crazy! Enjoy!0
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My favorite way to have eggs is an omelet. Since nobody needs a recipe for that I bring you Eho-Maki which I made to celebrate the first day of spring.
Yeah, that's right. Basically it's an omelet rolled up into a sushi roll. I use any vegetables I like and leave out the fake crab since I can't be bothered to buy it.
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I'm really boring with my eggs compared to you guys, but I personally just like them poached with black pepper and topped on salmon. I might have to try some of your lovely recipes this week0
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One of my favorites is an avocado egg salad. It's super simple and delicious! 2 hard boiled eggs, chopped. 1 avocado, lemon juice and salt and pepper. Mixed together! I like to make lettuce wraps with the egg salad in it or a sandwich.0
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My fav egg recipe is my own version of Eggs Benedict. Fresh spinach, sliced tomatoe, dropped egg, Avacado, with a sauce of home made mayo and Dijon mustard slightly heated poured over the top....yum! No bread needed. Team 3.0
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French Toast: wholemeal bread. 3 eggs whipped. add a little milk. Some butter in pan, heated. Dip bread in egg mix, and place in pan, turning when golden. Enjoy with tomatoes & avocado.0
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For an easy dinner ready in 10 min - I sautee peppers, onions, and garlic for 5 min. Then I add 2 egg whites and 1 egg scrambled. Serve with pepper and hot sauce. English muffin on the side if I'm really hungry.0
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My favourite omelet is 2 eggs, sautéed spinach and mushrooms, onions and swiss cheese. Yummy!
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I'm not really a big egg fan, but when I do eat eggs its usually an egg sandwich. All you do is throw some eggs in a pan, add literally anything you want to it, i usually add tomato, olives, and spinach. Then put it on some bread, in a tortilla, or on top of a bagel. Yum!0
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I absolutely love deviled eggs. Very simple recipe- in a bowl chop up your hard boiled yolk and in another combine reduced calorie mayo, a little mustard and paprika. Mix together until you have a smooth consistency. Stuff eggs and sprinkle more paprika on eggs, refrigerate and enjoy
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Poached Egg Spinach Salad
Raw Spinach
2 Slices of Bacon (crumbled)
1 Tbs Chopped Red Onion (Raw)
1 Tbs Vinagarette Dressing
1/4 Cup Sourdough Croutons
1 Poached Egg0 -
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One of my favorites is an avocado egg salad. It's super simple and delicious! 2 hard boiled eggs, chopped. 1 avocado, lemon juice and salt and pepper. Mixed together! I like to make lettuce wraps with the egg salad in it or a sandwich.
Just made this.... so yummy!! Thanks for the idea0 -
I don't like to cook and am always looking for easy recipes, and one of my favorites is a "healthy" egg mcmuffin using frozen egg white patties: Toast an English muffin. Microwave 1 egg white patty for 90 seconds. Add a slice of American cheese to the top and put back into the microwave for 10-15 seconds. Place onto muffin and enjoy! I sometimes add another slice of cheese on the bottom and/or some chipotle mayo for spice. Delicious and ready in 2 minutes.0
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Mexican Devil's & green Devil's - basicly deviled eggs with a twist.. Hard boil a dozen eggs, peel, cut in half, pull out yolks and set aside. For half of the eggs, mash an avocado, make your favorite version of guac, and stuff. For the other half, mash the yolks, mix with 1/4 cup sour cream, dice a jalapeño ( or two), Stuff, then sprinkle the whole tray with paprika and sea salt. You can also use diced pimentos instead of jalapeños if you want redish colored filling.0
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This is my favorite! Make a batch of them Sunday night and they're perfect for on the go or a little mid morning snack at work!
3 cups broccoli florets
4 ounce (6 strips) turkey bacon
9 eggs
3 egg whites
1/2 cup 2% milk
1/2 cup grated cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1. Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
2. Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
3. Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
4. Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
5. Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
6. To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.0 -
Egg & banana pancake! Mash 1 banana in a bowl. Whisk in 2 eggs. fry like you would a pancake. YUM! I usually sprinkle a little cinnamon on mine. It already has a sweetness to it so there is no need to pour syrup on it. The texture and taste reminds me of french toast.
This sounded so good, I had to try it. I don't make pancakes very often and it's been a long time. I put it in a small skillet, should have used bigger or made it into two smaller pancakes. Also should have used a little more butter because I had a little bit of sticking issues. But it is starting to look more and more like a pancake (broken in halves0 -
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I'm a terrible cook. My go to egg meals are a Costco breakfast sandwich. I usually separate the bun, meat/cheese and egg so I can take the bun out earlier so it doesn't get to hard from microwaving... and then microwave the rest until the cheese starts darkening.
Or, I make a poached egg and add some red rooster sriracha. I'm pretty much in love with that hot sauce.0 -
I don't do alot of cooking....but I can scramble up some mean eggs!
2 eggs
1/2 c Fat Free half & half
4-5 Slices Sargento Pepper Jack Cheese (thin sliced)
Onion & bell pepper
Heat a pan w/some EVOO and scramble it all together. When fully cooked put on a plate (in my case a paper plate so I don't have to do extra dishes!) Top w/salsa and sliced jalapeños. Enjoy!0 -
My favorite egg recipe is the one with the peanut butter filling and chocolate coating, but I don't suppose that is what we're really supposed to post here. So I will go with a nice spring favorite.
I have friends who raise chickens and keep us supplied with beautiful multi colored fresh eggs. The bowl full of pastel colored eggs is almost too pretty to destroy for an omelette, but I have no mercy. I make this for dinner and it serves at least 2, sometimes 3.
1 Cup asparagus, steamed and cut into bite size pieces
1 leek, thinly sliced and gently sauted
2-3 strips of bacon crumbled
1 cup Mushrooms, sliced, gently sauted (or canned if that's your thing)
3-6 large eggs, well beaten
1/4 cup italian blend shredded cheese
Warm the first four ingredients in a skillet sprayed with cooking spray. Pour the eggs over everything and either cook omelette style, or if you are like me and too impatient to be pretty about it, just keep stirring until everything is mixed up and the eggs are cooked. Plate and top with cheese to your liking.0 -
celtikgirl wrote: »My favorite egg recipe is the one with the peanut butter filling and chocolate coating, but I don't suppose that is what we're really supposed to post here. So I will go with a nice spring favorite.
I have friends who raise chickens and keep us supplied with beautiful multi colored fresh eggs. The bowl full of pastel colored eggs is almost too pretty to destroy for an omelette, but I have no mercy. I make this for dinner and it serves at least 2, sometimes 3.
1 Cup asparagus, steamed and cut into bite size pieces
1 leek, thinly sliced and gently sauted
2-3 strips of bacon crumbled
1 cup Mushrooms, sliced, gently sauted (or canned if that's your thing)
3-6 large eggs, well beaten
1/4 cup italian blend shredded cheese
Warm the first four ingredients in a skillet sprayed with cooking spray. Pour the eggs over everything and either cook omelette style, or if you are like me and too impatient to be pretty about it, just keep stirring until everything is mixed up and the eggs are cooked. Plate and top with cheese to your liking.
Definitely lol'd over the peanut butter egg!! Love them too!!
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Here's mine. I used this one for a while . I usually make a bunch at a time they freeze well and you can mix the variations .
Ingredients:
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper
Directions:
1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
You may add cheese switch up the veggies
I use these for breakfast in the go. They heat up in seconds in the microwave .0 -
Just for variety: egg drop soup.
Get your favorite stock to boiling then crack your egg and drop it in whilst stirring the broth with a fork. Leaves yolk whole and whites finely distributed. Fastest!
If you'd rather, whisk the egg before adding it. Still stir when adding. Which I prefer. Now both yolk and white are thin strands that float on soup. I usually use chicken stock and add some cooked chicken which I get hot before adding the egg.
I percieve that Asian restaurants tend to add corn and xantham gum or flour to thicken the soup.0 -
This is what my hubby makes on the rare occasion he makes breakfast. I will say this is one of the blessings of him having diabetes. He is taking a more active part in meal planning0 -
This is what my hubby makes on the rare occasion he makes breakfast. I will say this is one of the blessings of him having diabetes. He is taking a more active part in meal planning
I was about to post a recipe for this! Great minds think alike!
I use ham instead of bacon, place thinly sliced ham in muffin cups. Crack 1 egg in each cup. Bake at 375 for 15-20 minutes.
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Another recipe I love is Sweet Potato and Sausage Breakfast Strata (taken from Cooking Light magazine):
6 oz Italian bread, cut into cubes
1 sweet potato
1.5 tsp olive oil
6 oz uncooked chicken breakfast sausage
3 oz monterey jack cheese, shredded (about 3/4 cup)
2 cups 2% milk
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp pepper
5 large eggs
1/4 cup maple syrup
Preheat over to 350. Place bread in oven 20 minutes. Let cool.
Microwave sweet potato 8 minutes or until done. Let stand 5 minutes then peel and cut into 1/2-inch cubes.
Cook sausage until browned and crumble.
Place bread, sweet potato, 1/2 of sausage and 1/2 of cheese in a large bowl. Combine milk, nutmeg, cinnamon, pepper and eggs in a bowl. Pour over bread mixture. Toss gently and let stand 20 minutes.
Spray 8-inch baking pan with cooking spray. Scoop in bread/egg mixture. Sprinkle with remaining sausage and cheese. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake additional 20 minutes. Let cool 5 minutes and drizzle with maple syrup.
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