Bacon, Cheddar, and Vegetable Omelette

Want this for breakfast? Lunch? Dinner? No matter what time of day you serve this fluffy pie, it's sure to be a hit! I think it washes down with orange juice just as well as it does with a Blue Moon! :) All the veggies make it a great light and healthy meal!

Ingredients:


6 large eggs
2/3 cup of half and half
4 strips of turkey bacon, cut into thin strips
1/2 white onion, diced
1 cup crimini mushrooms, sliced
1/2 cup cut broccoli (in small pieces)
1 cup chopped kale
1 large minced garlic
1 tsp paprika
1 tsp no salt seasoning (your favorite)
1/2 cup of shredded cheddar cheese
Olive oil
salt and pepper to taste

• In a large glass bowl, crack in the eggs, pour in half and half, a pinch of pepper, and whisk together until all incorporated. Add a little bit more than half of the cheese and stir. Reserve the remaining cheese.
• In a medium skillet, turn heat to medium high and add about 2 tsp of olive oil. Saute broccoli and kale until lightly wilted with a pinch of salt and half of the garlic. Add onions and mushrooms adding a drizzle of olive oil if needed. Light pinch of salt.
• Add turkey bacon and cook together for about 5 minutes adding the rest of the garlic, spices, and a pinch of salt and pepper.
• Meanwhile, spray a  9" x 2" round cake pan (alt a square baking dish) with non stick spray and preheat oven to 450*.
• Turn off skillet, remove from unit and cool.
• Take mixture and pour into egg mixute. Gently stir then transfer to the cake pan. Top with remaining shredded cheddar.
• Bake for 20-25 minutes and for the last 2 minutes, broil until top is golden and delicious looking!

Enjoy with some fruit or a small salad. I hope you like this smoky, cheesy egg cake!

Mini Egg Sandwiches

Hmm... breakfast lunch or dinner...eggs are great anytime of day if you ask me! I made these for breakfast and served them with fruit, cottage cheese and OJ. Whatever you pair it with, be it potato chips or potato hash, these little sandwiches go great with either! ;)

Ingredients:
Serves 4


8 eggs
8 mini whole wheat bagels
4 leaves romaine
cream cheese
sriracha
salt & pepper

• Heat a skillet to medium high heat and fry all the eggs until they are over-hard. (or to your liking) Season to taste with salt and pepper.
• Meanwhile, heat oven to 350*. Pull apart all bagels and lay them cut side up on a cookie sheet. Place in middle oven  rack until they are toasted to your liking. (preferably lightly browned)
• When bagel and eggs are done assemble in order: Lightly spread cream cheese and a drizzle of sriracha on top and bottom slices. Lettuce on bottom, egg, then top bun.
• 2 sandwiches per person.

SO GOOD, easy, and satisfying. Pair with cottage cheese and fruit, a banana, a granola bar, or whatever! :)

Tomato and Mushroom Grits with Fried Egg

Sometimes in the morning I really can't decide what I want to eat. One morning I saw eggs, mushrooms, tomatoes, and instant grits. Hm... you'd think that's hardly a marriage of flavor...until you put everything together and something amazing happens!! Instant grits make this dish quick and easy! You could also use boxed quick grits for larger portions! Remember, milk or cream make more luxurious grits than any old cup of water could ever do. Throw in some cheese, too. Everything's better with a little cheese. :]

I've also just made it without the egg when I'm craving, with more tomato.

Ingredients:

1 large grade A egg (the higher the grade, the higher the yolk will set)

1/2 cup sliced crimini mushrooms

1/2 cup diced fresh tomato

2 tbsp olive oil

1 single serving package of instant grits, butter flavor (Quaker)

Milk (any grade)

Couple pinches of shredded parmesan cheese

1 tsp salted butter

black pepper, salt-less seasoning (your favorite blend), and salt. season to taste

• Bring 1 medium non stick frying pan to medium heat.

• Meanwhile empty contents of grits into microwave safe bowl and prepare by directions using milk instead of water. Pop in microwave.

• Add 1 tbsp of olive oil to pan and add mushrooms, stirring frequently. Saute 1 minute. 

• Add tomatoes and seasonings, stirring. Turn heat to low and cook 2 minutes more till soft.

• Meanwhile, remove bowl from microwave and stir in cheese, butter, salt, pepper, and salt-less seasoning to taste. Set aside.

• Remove pan and pour mixture onto grits. Return pan and wipe with paper towel.

• Turn heat to medium high heat. Add remaining oil to pan. Heat. Crack egg in pan--try not to break the yolk. Let fry for 20 seconds, lower heat and quickly cover pan for about 1 minute to set egg.

• Gently slide egg out of pan and onto tomato and mushroom grits.

If you like the egg cooked longer, just flip and continue to cook until desired firmness of yolk is achieved. -- There you have an super delicious breakfast! Fun for a weekend brunch with a glass of mimosa. Mmm..Can be easily quadrupled for a great family breakfast topped with some crumbled bacon bits and served with some fresh fruit and cottage cheese! Yum, yum, yum!