Sunny side up toast with avocado slices

The other day I discovered the most delicious lunch and wanted to share it with you guys!

I made two pieces of toast, buttered them. Cooked two eggs, sunny side up, and put them on the toast. Sprinkled with salt and pepper. Topped the eggs with 1 avocado  pitted, peeled, and sliced. Then sprinkled some freshly grated sharp cheddar on top. Let me just tell you, it was amazing. Next time I would maybe add some diced tomatoes.

Anyway, that’s all for today! We are off to the library and some other fun adventures. Have a great day and thanks for stopping by.

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Spinach & artichoke quiche

You will need:

In a greased baking dish press crushed ritz crackers, then pour melted butter over the top. Bake crust for 10 minutes at 350°.

In a mixing bowl whisk together eggs, milk, artichoke and spinach dip mix, and mozzarella. Stir in spinach. Pour over crust and bake an additional 45 minutes or until eggs are cooked through.Top with additional mozzarella.

A great way to use up fresh spinach that is about to go bad, at least that is why I made it! :)

Thanks for reading!

 

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Egg scramble topped with rosemary tomato glaze

We are an egg family. We literally have eggs almost every morning as a family, I love it. That being said, we are all about brinner (breakfast for dinner) as well. We just love our breakfast in this family! We are always looking for new ways to spice up our eggs! These were delicious and just another one of my “sneaky mama” ways to get the kids to eat spinach.

You will need:

  • 2 tablespoons fresh rosemary, chopped
  • 1 cup cherry tomatoes
  • 3 or 4 handfuls of fresh spinach, washed
  • 1 tablespoon ts onion onion
  • eggs prepared scrambled
  • 2 tablespoons olive oil
  • grated mozzarella cheese

In a saucepan drizzle olive oil then add tomatoes, onion onion and rosemary. Cover and heat on low/medium heat for an hour it should start to “glaze”. Prepare your eggs. Next add spinach to saucepan and heat for a few minutes just until it becomes wilted. Spoon glaze on top of your eggs, add salt & pepper and sprinkle with cheese.

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Sunny-side-up ground beef hash

You will need:

  • 1 lb. ground sirloin
  • 2 potatoes diced OR 2 cups frozen hash browns
  • 1 tablespoon ts onion onion OR 1 small onion chopped
  • salt and pepper to taste
  • eggs, cooked sunny-side up

Heat beef over medium heat until browned (drain if need be, but if you are using grass-fed beef you shouldn’t need to drain). Turn heat to low and add onion onion, hashbrowns, and salt & pepper. Heat until hasbrowns are hot. Top with eggs and mix with that yolk-ey goodness!

If you are using fresh onions and potatoes: heat onions and potatoes on medium in a separate pan,with a little olive oil, making sure the potatoes are tender and the onions are translucent before adding to the beef.

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Denver egg muffins

You will need:

  • 1 green peper, seeds taken out & diced
  • 1 onion, peeled & diced
  • 1 tomato, diced
  • 1/2 cup mushrooms, washed & diced
  • 8 large eggs
  • 1/4 cup of milk
  • 1/2 tsp baking powder (without aluminum)
  • 1/2 tsp olive oil
  • fresh grated parmesan cheese (optional)
  • salt & pepper to taste
In a mixing bowl whisk eggs, milk, baking powder & olive oil. In another bowl stir together green peppers, onions, tomatoes &mushrooms. Lightly grease a muffin pan, then scoop your veggie mixture into each muffin cup. Fill about halfway. Then ladle the egg mixture over the veggies. Sprinkle with cheese & salt and pepper to taste. Bake at 350° for 20 minutes.
This is a fantastic way to get your kids to eat veggies they wont normally eat; hide them in the awesome looking egg muffins. I always make two dozen of these and have them in the fridge for a quick breakfast on the go. If you do double the recipe, only double the egg mixture, not the veggies. You can spread them out enough for two dozen.
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