Category Archives for "Eggs"

Laurie’s Keep It Simple Breakfast

For my Dad’s entire career, he brought the same lunch to work with him. In fact, I watched him each night make his lunch to take with him in the morning. One of the easiest ways to plan a meal is to keep that meal the same each day.

My Dad figured this out and it became a normal routine. Laurie from 6pm has found a similar pattern with her breakfast meal. She can plan her meal, shop for her food, and prep it with ease because she has done it so many times. What can you do to make one of your meals easier? It might not be the entire meal on repeat every time, but what about always planning on a salad at dinner? Would that make your meal time easier?

Laurie’s Keep It Simple Breakfast

  • 3 hard boiled eggs, peeled and chopped
  • ½ avocado, cut into chunks
  • 2 tablespoons of salsa

Mix everything in a bowl to combine. It’s that simple.

Healthy Crockpot Breakfast Casserole

This is a hit at my house with my kids and it’s also a hit for me as it’s so quick to prepare. In fact, I prepare it the night before, and then pull the crockpot out of the refrigerator at 4:30am. Its ready to eat when I am. It’s a great medley of sweet potatoes, scrambled eggs, veggies, and bacon – all in one.

Healthy Crockpot Breakfast Casserole

by Coach Nancy

  • 12 eggs
  • 2 teaspoons ground mustard
  • ½ teaspoon garlic salt
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 30-ounce bag sweet potato cubes (or fresh sweet potato cubes cut in chunks)
  • 4 slices cooked bacon
  • ½ onion, roughly chopped
  • 2 bell peppers, roughly chopped
  • 1 small head broccoli, roughly chopped

In a medium bowl, whisk together eggs, mustard, garlic salt, salt and pepper. Set aside.

Lightly grease the bottom of the crockpot. Place half the potatoes on the bottom. Layer with half the bacon, onion, bell peppers, and broccoli. Add the other half of the potatoes, then top with the rest of the veggies. Pour the egg mixture on top. Cover and cook for 4 hours on low. Serve it hot!

Quick tip: Riced sweet potatoes and broccoli can be used. Frozen pepper and onion make for a faster prep time as well.

Jash Browns

Rock star Jennifer from Epsom sent this recipe along to me and I love it! Its a great, healthier spin on regular hash browns and you still get the same crisp and crunch. Here is the recipe from Jennifer...

Jash Browns

  • Butter or ghee
  • Jicama, peeled and grated
  • Salt & pepper
  • 2 eggs

Heat a dollop of butter or ghee in a skillet on medium high heat until it starts to brown. Add as much grated jicama as you want, spreading it out into a thin layer. Let the jicama fry uncovered so the moisture can escape. Fry for several minutes, flipping once in a while. As the jicama loses its moisture, it will start to get brown. When your jash browns have enough of a sear for your liking, season them liberally with salt and pepper and set them aside to keep warm.

Fry two eggs in some butter in your skillet, season them with salt & pepper, and serve them over the jashbrowns.

*Jennifer's notes: Very easy, I modified it from a cookbook called “Necessary Food”. Since the amount of jicama differs depending on the size, it’s hard to make an exact recipe. I don’t think there is a right or wrong way to doing it. Like I said, very easy! I was surprised at how easily jicama shredded and how much there is in one small one! I shredded the whole jicama. Since I didn’t want to eat it all today, I froze the rest. I also added garlic salt to the jicama along with the salt and pepper before freezing. Jashbrowns are very interesting, with a crunchy texture and just a little hint of sweetness. I can’t wait to serve this again.

Make Your Own Eggbeaters

Breakfast for most of us is a rush rush occasion. Often grabbing just a few bites of food if at all. I'm fortunate enough to have time to eat with my kids each morning, but that doesn't mean I have all the time in the world to cook breakfast. Kathy, Ski Erg World Champion, taught me this quick tip. She makes her own eggbeaters. What a great idea to get those veggies and protein in one dish quickly.

Make Your Own Eggbeaters

by Coach Nancy

  • 6 eggs
  • 1/2 cup onion
  • 1/2 cup red and green pepper

Blend until thoroughly mixed in a blender. Store in glass mason jar for 2-3 days. Shake before using.

Variations:

Any vegetable will work instead of the onion and peppers. Try adding these options in the blender: 2-3 stalks asparagus, ½ cup broccoli, or mushrooms. After blending, you can add: ½ cup salsa, ¼ cup green onions, and also experiment with different spices.

Brussels Sprouts & Mushrooms with Fried Eggs

With a busy holiday weekend coming up, a special breakfast might be already in the works with family visiting. This is a great recipe to spruce up a holiday brunch. Not having family or friends visiting? I wouldn't let that stop you from making a meal that makes you feel like you are on vacation.

Brussels Sprouts & Mushrooms with Fried Eggs

by Coach Nancy

  • 2 tablespoons coconut oil
  • 1/2 cup chopped onion
  • 4 cups Brussels sprouts, halved
  • 1 pint baby bella mushrooms, smaller ones halved and larger ones quartered
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 3 tablespoons vegetable stock or water
  • 4 eggs, or more if desired
  • 1/4 cup walnuts, toasted and coarsely chopped

In a saute pan over medium heat, add coconut oil, onion, and Brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper and cook for 12 more minutes, stirring frequently.

Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle, coarsely chop, then set aside.

Add the minced garlic to the Brussels sprouts and mushroom mixture. Cook for 30 seconds longer, then add the vegetable stock. Cook for 3 minutes or until the stock has evaporated.

Form four spaces between the vegetables. Add an egg to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through. Remove from heat.

Sprinkle walnuts over the dish and serve. Enjoy!

Sriracha Deviled Eggs

Save

 

Sriracha Deviled Eggs
Recipe Type: Appetizer
Author: Coach Nancy
Even though this recipe doesn’t have pumpkin in it, it’s still a fun recipe for fall and Halloween! The Sriracha sauce gives the filling an orange hue. I sprinkled them with paprika and added a green onion stem. Super cute but my kids don’t allow these cute pumpkins to last long.
Ingredients
  • 12 hard boiled eggs
  • ½ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 -2 teaspoons Sriracha sauce
  • ½ teaspoon sea salt
  • 1 green onion, green part only for garnish
  • Paprika, if desired
Instructions
  1. Peel eggs and cut the eggs in half, then remove the yolks.
  2. Place the yolks in a bowl.
  3. Add mayonnaise, mustard, and sea salt and mash with a fork to combine.
  4. Add in the Sriracha sauce to taste.
  5. Fill the eggs whites with the yolk mixture; you can pipe the filling in or use a spoon.
  6. Sprinkle each with paprika and add a green onion stem

Breakfast Salad

Breakfast Salad
Recipe Type: Breakfast
Author: Coach Nancy
What an energetic way to serve breakfast. When I have guests over, this makes a delicious brunch.
Ingredients
  • 1 pound pork breakfast sausage or bacon
  • 9 eggs, hard boiled
  • 3 cups cherry tomatoes, halved
  • ¼ cup red onion, chopped
  • 2 avocados, diced
  • ½ cup fresh cilantro (or parsley), chopped
  • ½ to 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 lemons, juiced
Instructions
  1. Roll the sausage into 1½ inch meatballs.
  2. Over high heat, cook and stir until brown on all sides and cooked through. Set aside to drain and cool.
  3. Peel the eggs and cut each into 8 pieces.
  4. Combine eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, and pepper, and lemon juice into a large mixing bowl.
  5. Stir until the yolks and avocado become a little creamy.
  6. Spoon into bowl and enjoy! This will keep for 3 days in the refrigerator.

 

Breadless Egg Sandwich

Breadless Egg Sandwich
Recipe Type: Breakfast
Author: Coach Nancy
This recipe is a great variation of your typical bacon, eggs, and veggies breakfast. The amount of bacon and veggies is up to you – no rules!
Ingredients
  • Bacon
  • Veggies of your choice
  • 3 eggs
Instructions
  1. Cook the bacon and set aside.
  2. Cook the veggies of your choice (peppers, onions, and spinach is a good combo).
  3. Mix the 3 eggs as if you are making scrambled eggs; you can use a little water, too.
  4. Once the veggies are cooked, move them to the center of the pan and pour the eggs into the pan so that the eggs can form “edges”.
  5. Cook slowly on low. When the bottom of the eggs are cooked, put a cover on the pan so the top of the eggs cook.
  6. Once cooked, lift out of pan, cut into quarters, put the bacon in between the “slices” and enjoy!

 

Food Prep Friday: Homemade Mayo

Food Prep Friday: Homemade Mayo
Author: Coach Dean
This is one of my favorite recipes to make; it’s almost like a science experiment! As long as you follow the directions (room temperature is crucial) you should end up with the tastiest and healthiest mayo you have ever had. One note of caution – “real” mayonnaise contains raw eggs, so certain folks (like pregnant moms) should be cautious. Choose a pasteurized in the shell egg instead.
Ingredients
  • 1 egg
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1 1/4 cup light olive oil
Instructions
  1. Place egg, dry mustard, salt, and lemon juice in the blender.
  2. Add 1/4 cup of olive oil and whirl until well mixed.
  3. SLOWLY incorporate the remaining olive oil. Drizzle it in with as small a stream as possible. You’ll hear it start to emulsify. Don’t rush this. Be Patient. Continue to blend until all the oil is incorporated and your mayo is light and fluffly.