Vegetable Breakfast Burrito

Need to use some of those vegetables in your refrigerator? Saute them in a little avocado oil, throw in some cheese and eggs and wrap it in flour tortilla and serve it with your favorite salsa.

I like to use wheat low carb tortillas.

Vegetable Breakfast Burrito
Makes 2 servings
Here are the Ingredients:
  • 2 large eggs, whisked with 1 tablespoon of water
  • 1/4 cup red onion, sliced
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 1 large green onion, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons avocado oil, or your favorite oil
  • salt & pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • salsa, see recipe
  • 2 large flour tortillas, warmed
Heat oil over medium high heat in a medium frying pan. Add vegetables and spices and saute until cooked. Add eggs and scramble until cooked. Top with the shredded cheese, cover and remove from heat. Place ingredients in a warm tortilla. Fold sides inward and roll tortilla from the front and roll until closed. Cut in half with flap side down. Serve with salsa.

Easter Egg Bread

Easter egg bread is so colorful and decorative. Your going to love this at your Easter table.

You use whole dyed uncooked eggs when baking.

Easter Egg Bread
Here are the Ingredients:
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 1 teaspoon salt
  • 5 whole eggs, dyed
  • 2 tablespoons butter, melted
  • sprinkles, optional
Preheat oven to 350 degrees
In a large bowl, combine 1 cup flour, sugar, salt and yeast and stir well. In a small saucepan add milk and butter and heat until milk is warm and butter is softened, but not melted. Gradually add the milk and butter to the flour mixture, stirring constantly. Add the two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.  Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter and sprinkles. Bake in preheated oven for 50 to 55 minutes, or until golden.

Mini Frittatas

I think my favorite meal has to be breakfast.
Broccoli, egg, and cheese marry well together in this wonderful little bite.
  • 4 large eggs
  • 1 cup broccoli tops, finely chopped into small chunks
  • 1/4 cup fresh Parmesan, grated
  • 4 tablespoons cream
  • 1 tablespoon water, makes eggs fluffier
  • salt, to taste
  • non stick mini muffin pan
Preheat oven to 350 degrees
Take eggs, cream, water and salt and whisk together. Add broccoli and cheese and mix well. Fill muffin pan almost to the top with egg mixture. Bake in oven for 15 minutes. Let stand for 2 minutes and carefully remove from pan. Serve immediately.

Egg Salad

Eggs Salad is a winner between to slices of bread. A little goes a long way. I enjoy having this for breakfast instead of your typical egg dish.

Egg Salad
Here are the Ingredients:
  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt and pepper to taste
Place eggs in a medium saucepan with cold water. Bring water to a boil for 8 minutes. Let sit in hot water for 5 minutes. Place in cold water until cooled. Tap on both sides of eggs roll and peel. Mash eggs and add celery, onion, mayonnaise, mustard, salt and pepper. Chill covered in the refrigerator until serving.

Deviled Eggs

This recipe comes from Georgia. I grew up eating these. It’s a must appetizer at any get together.

Deviled Eggs
Here are the Ingredients:
  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • salt to taste
  • 1 dash hot pepper sauce
  • paprika, for garnish
Place eggs in a medium saucepan with cold water. Bring water to a boil for 8 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Open Faced Southwest Omelet

I wanted to make an omelet that cooked mainly from steam and with no flipping or folding necessary. All you need is a small non stick skillet and a lid.

Open Faced Southwest Omelet
Here are the Ingredients:
  • 1 egg
  • 2/3 cup ultimate southwest blend frozen vegetables, thawed (Birds Eye)
  • pinch of salt and pepper
  • 0.5 oz of medium cheddar cheese, shredded
  • Pam, light spray
  • 5″ nonstick skillet
Scramble egg and add vegetables and salt and pepper. Pour into pan and cook and cover for 8 minutes on low or until eggs are cooked completely. Turn of heat and sprinkle with cheese. cover until melted. Enjoy.

289 Cal, 15 g Fat, 24 g Carbs, 15 g Prot

Breadless Eggs Florentine with Bacon Flavored Chips

This is a low calorie twist on your typical Eggs Florentine. Bread isn’t always necessary, but if you want the muffin that’s an easy adjustment by toasting one and placing it underneath your ingredients.

Breadless Eggs Florentine with Bacon Flavored Chips
Here are the Ingredients:
  • 2 egg, poached
  • 3 cups spinach, raw, sauteed (should yield 1 cup cooked)
  • 2 teaspoons white vinegar
  • 1 teaspoon bacon flavored chips
  • 6 dashes Tobasco sauce
  • pinch of salt and pepper
  • slotted spoon
Bring water and vinegar to a boil and slowly lower in egg. Turn off burner and slowly gather egg whites together with yoke. Place lid on top and let stand covered for 4 minutes. Meanwhile, saute spinach in oil until cooked through. Put spinach on plate and place egg and bacon bits on top. Sprinkle with salt and pepper and dashes of Tobasco. Enjoy.

Eggs Florentine with Bacon Lardons on French Bread

Instead of your typical Eggs Florentine try it with bacon lardons and french bread.Everything tastes better with bacon.

Eggs Florentine with Bacon Lardons on French Bread
Here are the Ingredients:
  • french bread, cut into 1 inch slices
  • 3 cups fresh spinach, sauteed
  • bacon lardons, cut into small strips(I keep a package of bacon in the freezer at all times)
  • 2 eggs, poached
  • 1/4 cup vinegar
  • 3 cups water, for poaching eggs
  • 1/2 cup hollandaise
Saute lardons in an iron skillet until a little crispy and toss in spinach and cook until wilted and bacon juices are well incorporated. Meanwhile, bring water and vinegar to a boil in a small sauce pan. Put raw egg into a 1/2 cup measuring cup and slowly drop into boiling water and vinegar. Cook for 1 minute and remove with a slotted spoon to drain. Place the spinach and bacon on top of the french bread, top with poached egg, and divide hollandaise on top of each. Serve hot.
  • 3 egg yolks
  • 1/2 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • chives
Put yolks in a food processor and blend, add butter a little at a time until incorporated. Add the lemon juice and stir. Pour over Salmon filets and top with chives.