Eggs in a Mug

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I am so excited to share this new breakfast idea I recently discovered.  It has revolutionized my morning routine of feeding my kids a good hot breakfast before school.  Did you know you can make scrambled eggs in a mug?  In a microwave?  In  two and a half minutes?  I LOVE IT!

No more having to crack eggs in a separate bowl, then scramble them in a pan with oil and a spatula, then serve them on a separate plate!  The mug is the bowl, pan and plate all in one!!  Have I used enough exclamation points to let you know that I’m super excited about his one?!!!!!!  I think so.

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Start by scrambling two eggs in a coffee mug, with some milk, salt and pepper.

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Add in some shredded cheese.  Any kind you like.

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Tear up some bread into small pieces.  I used 1/4 of a bagel here.

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Then tear up some deli meat.  Yes, I used my bare hands.  I don’t have time for a cutting board and knife!  Stir everything up and pop it in the microwave.

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Look at that lovely goodness peeking out to say, “Hello, I’m ready to be your healthy and hot breakfast!”

Remember, you can change out the kinds of cheese, meat or bread you want.  Heck, you can even add in some veggies like spinach and tomatoes if you like.  Just think of what you like in your omelette and you can use it.

This is so easy, my kids can do it themselves.  That would really free up your morning routine!

 

Eggs in a Mug

2 eggs

4 tablespoons milk

2 tablespoons shredded cheese

Salt

Pepper

1 slice ham

½ slice of bread

 

Break the eggs into a mug and scramble with a fork.  Add in the milk, cheese, salt and pepper and beat it to incorporate.  Rip pieces of the ham and bread into the mug and combine with the fork.  Microwave on high for about 2 ½ to 3 minutes.

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FRESH Egg Salad Sandwich

There is no sandwich more pure than a simple egg salad.   The only thing that could make this sandwich better is fresh home grown eggs.

And that’s exactly what I used!

My daughter and son love to check for eggs every morning.  It’s become a morning routine and finding the eggs in the chicken coop’s nesting boxes never gets old.

Here is Ribbon, our Rhode Island Red chicken and she belongs to my daughter.  My son’s is the Ameraucana and her name is Chocolate.  Ribbon lays the brown eggs and Chocolate lays green eggs.

Here’s what they looked like when we first brought them home.  Aren’t they the cutest things you’ve ever seen?

 

We’re able to get about a dozen eggs a week from our chickens.  They’re such hard workers aren’t they?  I love pets that earn their keep!

 

I learned about the difficulty of peeling fresh boiled eggs the hard way.  With eggs that are just a day or two old, the membrane beneath the shell sticks tightly to the shell making peeling the egg almost impossible.  But, I must say it was totally worth the trouble.  I’m glad I boiled extra eggs because I did lose a lot of egg during the peeling process.

 

 

 

This had the be the most heavenly egg salad sandwich I’ve ever eaten.  I made it really simple so I could taste the purity of the fresh eggs.  I only used mayo, mustard, and dill, and salt and pepper of course.

 

Fresh Egg Salad Sandwich

2 hard-boiled eggs, peeled and chopped

1-2 Tbsp mayonnaise (to taste)

1 tsp dijon mustard

½ tsp dried dill

Salt and pepper (to taste)

2 slices wheat bread

 

To make hard boiled eggs, place a few eggs in a saucepan and add enough water to cover the eggs.  Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, and dill. Sprinkle with salt and pepper  to taste. Mix with a spoon.

Spread the egg mixture on top of one slice of bread, put another slice of bread on top.

Chickens = Eggs


I have always wanted to raise chickens for fresh eggs.  We’ve finally moved to an area where we are able to do that, so we are very excited to announce that we’ve added two new members to our family.

This is our Rhode Island Red chick, which my daughter named Ribbon.  She’s one week old here in the picture.

Isn’t she the cutest thing you’ve ever seen?

This is Chocolate.  She is an Ameraucana chick and she is 2 weeks old here.  She will lay blue-colored eggs and Ribbon will lay brown.   Of course we have about 5 months before they will be old enough to lay eggs, but in the meanwhile the kids are having a great time with our new pets!

I look forward to posting lots of egg-related recipes in about 5 months.

Bacon Egg and Biscuit Cups………The Breakfast of Champions

These bacon egg and biscuit cups are the ultimate in tasty and portable goodness.

Our family got together with 5 other families and went camping this past summer.  The fun thing about camping with friends is sharing the responsibility of making meals.  I signed up for breakfast and this is what I decided to make for everyone.   I figured it was a  good way for everyone to have a hot meal, without the mess of cooking eggs, bacon and biscuits at a campsite.  They reheated wonderfully wrapped in foil and popped on our portable bbq.


Don’t you just want to take a big bite out of this savory muffin?  I know you do……….

These are also wonderful to make for busy school mornings when you want the kids to have a nice hot breakfast, but don’t have the time for all the work and clean-up.

Here are the simple ingredients.

Start by greasing your cupcake pan.

Take each biscuit and flatten it out with your fingers.  Then cut each one into four even pieces.

My favorite way to cook bacon is to lay the pieces on some paper towels and pop them in the microwave, covered with some more paper towels to avoid splattering bacon grease.  Just cook until bacon is half cooked, but not crispy.

For toppings you can dice up some cooked ham.

And spinach.

Lay the pieces of biscuit in each cup and wrap the bacon around the top.

Par-bake the biscuit and bacon  for about 5 minutes, until the biscuit rises a little.

Pour in the scrambled eggs and other toppings.  Make sure to not fill too full because……….

………this could happen!

This was my first batch.  Luckily I thought ahead and placed the pan on a cookie sheet to catch the drips.  I also added some shredded cheese on top.

Regardless of the look, they still tasted amazing!

Here’s the lovely inside of the biscuit cup.  You will love the moist bread and egg, contrasted with the crunchy bacon all in one big bite.  These will be a hit with the family.  The best thing is you can make a bunch and leave them in the fridge to be reheated for breakfast all week.  I haven’t tried freezing them, but if you do and they work, let me know okay?

Bacon Egg and Biscuit Cups

15 eggs, scrambled

salt and pepper

½ pack of ham, diced

one pack chopped spinach, defrosted

biscuit dough

30 slices bacon

shredded cheddar cheese

 

Scramble the eggs in a large measuring cup with a spout.  Add salt and pepper.  Flatten out each piece of  biscuit dough with your fingers and cut into four pieces.  Place the pieces into greased cupcake pan.  Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.

Bake at 350 degrees for 5 minutes.  Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full.  Put on the toppings of ham, spinach, cheese or anything else you like.

Put the pan back into the oven for 10-15 minutes or until eggs are cooked.  Remove each biscuit cup and enjoy warm.

Makes  30 biscuit cups.

Open Face Egg Salad Sandwich

 

I saw this recipe on Foodnetwork’s, The Best Thing I Ever Ate show.  This recipe had me at “soft boiled egg.” Call me crazy, but I love runny egg yolks.  It’s also one of the reasons I love eggs benedict.  I’d never seen an egg salad sandwich look so gourmet, so I had to give it a try.

It delivered on so many levels. The crunchy whole wheat toast and greens and of course my runny yolks.  This is packed with flavor and texture beyond any egg salad sandwich you’ve had as a kid. This is what egg salad sandwiches want to be when they grow up!

 

Open Face Egg Salad Sandwich

2 slices whole wheat bread, toasted

2 Tbsp sundried tomato pesto

1 cup mesclun salad mix

3 eggs, soft boiled

1 Tbsp chives, chopped

salt

pepper

 

Put your eggs in a pot and add enough water to cover them.  Bring water to a boil and then turn the heat down to medium and allow to cook for 6 minutes, they will be soft and runny. Toast your bread and spread with sundried tomato pesto on each slice. Top with mesclun salad greens and add the eggs on top.  Add salt and pepper to taste and finish with chopped chives.