Egg in the middle...

Today I have 3 recipes. One of them may be a repeat I'm not sure. I'm also going to jump straight into them as I spent the day with 5th graders and I swear the little beings sucked my brain out!

Today is K-1 PE, I think the sub lady has it out for me! My brain must be as fried as the eggs in today's recipe if I'm suggesting eggs!!

Egg in the middle of a burger
Make a burger patty. Use a cup or small bowl to cut the middle out. Put it in your pan and add an egg to the middle. Let that side cook and flip. If you like your egg runny don't add it until you flip the burger. Add a slice of cheese and eat as is or put it in a bun.

Egg in the middle of grilled cheese
Make a grilled cheese sandwhich, cut out the middle, add egg and cook to your desire. I would add when you've already cooked or flipped the grilled cheese.

Egg in the middle of toast
We call this bird in a nest with a blanket
Cut the middle out if a slice of bread, butter it and add an egg to the middle. Flip and add a cheese slice.

Sausage Egg Bake

Good morning gang and happy Tuesday!  Another breakfast coming at you!  This one is new for me and turned out great.  I have made it twice already and just found the recipe last week!  Thanks for stopping by, prayers to those that need them and straighten up that jacket!!!  LOL  See you Thursday!

Sausage Egg Bake

1 lb pork sausage

1 box (7 oz) Green Giant Steamers antioxidant blend

10 eggs

1 cup whole or 2% milk

1 bag (20 oz) refrigerated O'Brien hash browns

2 cups shredded cheese (8 oz) (I used Italian blend)

3 Tablespoons chopped fresh basil leaves

Heat oven to 350°.  Spray 13 x 9" (3 quart) baking dish with cooking spray.  In 8" skillet, cook sausage over medium heat, 5-7 minutes, stirring frequently until no longer pink; drain.

Remove pouch of vegetables from box.  Place pouch, printed side up, on microwavable plate.  Do not cut slit in pouch.  Microwave on high about two minutes or just until thawed.  In large bowl, beat eggs and milk with whisl.  Stir in patoes, cooked sausage, vegetables, 1 cup of the cheese and 1 Tablespoon of basil.  Pour into baking dish.  Bake now, or cover and refrigerate up to 12 hours.

Bake 60-65 minutes, uncovered, until center is set.  Sprinkle with remaining cheese during last five minutes of bake time.  Sprinkle with remaining basil just before serving!

This recipe came from the Pillsbury.com website!

Egg Muffins

Happy Tuesday all, thanx for visiting!  Got this recipe at schallfitness.com.  It's super easy and a regular go to when protein is needed and I'm running crazy lol.  Again with the super easy, not only to cook but to heat up.  Hope the Memorial weekend was awesome for you and your residents.  Enjoy the Egg Muffins.  See you Thursday!

Egg Muffins

Makes 12 muffins. Serving Size = 2 muffins
21 Day Fix Container Breakdown: 1 red, 1/2 green, 1/2 blue(if feta is added)

• 12 Eggs
• 1-2 Cups veggies of your choice (peppers, tomatoes, spinach, kale, mushrooms, onion)
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 cup feta cheese or shredded mozzarella (I leave out the cheese)
• Olive oil or muffin paper liners. Some people have had trouble with the muffins sticking to the pan. I use a Faberware muffin pan from Kohls that works wonderfully with a bit of oil. They pop right out!
  
  

DIRECTIONS

1. Preheat oven to 350°.
2. In a large bowl, beat eggs. Add veggies, salt, garlic powder and pepper. Stir in cheese.
3. Spoon by 1/3 cupfuls into muffin cups coated with olive oil or lined with muffin paper. Bake 20-25 minutes or until a knife inserted near the center comes out clean. 

Pickled Eggs with Beets

Hello Residents!  How was your week? I can't believe it is Friday already. How many of you are still eating left overs from Easter?  We are just now finishing off the ham and I have a ton of hard boiled eggs left over.  They usually go quickly as the Residents, as well as the animal Residents (birds and dog) all eat them.

 

So the main reason that I have so many eggs is that I may have forgotten to take them out of the fridge on Easter.  Oops!  There was so much food that we didn't even notice!  My youngest likes this recipe as well as just putting a peeled egg in a jar of pickle juice.  He will leave them in the fridge for a week and then eat them.  He's also the child that likes pork rinds...

 

Do you need a how to on making the hard boiled eggs?  Go check out my Perfectly Hard Boiled Egg post!  What about a recipe for Egg Salad? Go check them out!

 

 

Pickled Eggs with Beets

1 (15 ounce) can whole medium beets, with juice
6 hard-boiled eggs, peeled
1 medium onion, sliced into rings
1 cup white vinegar
1⁄2 cup white sugar
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder

 

DIRECTIONS

 In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted. Let cool In large container, combine beets, eggs, and onions. Pour vinegar mixture over all and mix to combine. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).

 

SHORT CUT  If you don't want to go through all the work (and are lazy like me), buy a jar of pickles beets, take out the beets, slice them up and add the eggs to the jar and return the beets.  You may need to put it all in a bigger container.

 

Skinny Fried Egg and Avocado Toast

Hello everybody and Happy New Year!  I am hoping it brings amazing things to all of you!  As most of us do, I have started (again) on the journey of weight loss.  I made this for breakfast and it was great!  Was able to really enjoy breakfast and not feel bad about it!  I hope it does the same for you.  Really, what is it with me and my breakfasts?!  LOL  Well, enjoy everybody!  See you on Thursday!

Skinny Fried Egg and Avocado Toast

 

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Prep Time

5 Minutes

Cook Time

5 Minutes

Total Time

10 Minutes

 

Author: Simple Green Moms

Serves: 1

Ingredients

• 2 eggs
• 2 slices ciabatta bread, toasted
• ½ avocado
• Salt, pepper and parsley for toppings
• 1 teaspoon lime juice
• Non stick spray
• Optional toppings: salsa, tomatoes, purple onions, parmesan cheese

Instructions

1. Toast ciabatta bread
2. Fry eggs in a small skillet over med-high heat with a little non-stick spray (or coconut oil works too!) then top with salt and pepper for taste
3. Peel avocado and smash it up with the lime juice, salt and pepper
4. When toast is done, spread avocado evenly on both slices
5. Top it with the fried eggs and add additional toppings if you so desire

Eggs in a nest with a blanket

I honestly don't know if I have shared this recipe before. We went to Cracker Barrel this weekend and they have a dish called Eggs in a Basket. I, as you know have been on an egg kick lately (I don't like eggs) and this is a dish I grew up with. So of course I ordered it! Their's does not have a blanket though, and you don't have to add it!

Eggs In A Nest
2 slices of bread
2 eggs
2 slices of cheese (optional)

Toast bread first (optional)

Cut a circle out of the middle of your bread. You can either butter your bread or add butter to you pan. Place the bread in your pan and crack an egg into the middle. When almost cooked to your liking flip to toast the other side. Add a slice of cheese and turn off your burner while it melts. I put a lid on to speed up melting.

You can also throw in the pieces you cut out to toast them up to eat as well!

I fed this to my kids a lot when they were littles. Probably why they don't like eggs either...

Don't forget if you have a recipe you'd like to share send it to ourasylum@outlook.com We would love to hear from other countries and states! There are so many family dishes out there that should be shared!

Baked egg potato

It is so very easy! Take a baked potato hollow it out, add cheese and an egg.  Add bacon or sausage and more cheese. Bake at 350 for 20 min or until the egg is done to your liking. 

Now, ya all know I HATE EGGS! I had a protein craving and thought I'd give it a try. It is so yummy (and so easy)!  My Resdents even tried a bite and loved it! 

Egg Salad Sandwich

Since I shared how to make the Perfect Hard Boiled Egg, I figured I would share my egg salad recipe.  I know everyone is different, which is amazing and wonderful, so you are more than welcome to share your add ins or recipes in the comments!!




Egg Salad
Makes 1 sandwich


2 hard boiled eggs, diced
1 TBSP miracle whip
1 TBSP Famous Dave's Signature Spicy Pickle Relish
1 TBSP mustard
Paprika (to taste)
2 slices of bread (I like 12 grain or cottage)
(bread can be toasted or plain)

Mix your ingredients and spread on one slice of bread and top with the other! Done! I like to slice mine at an angle, but feel free to slice yours any way or not at all, you rebel you!


I love (even though I shouldn't) to eat egg salad sandwiches with kettle cooked potato chips.  They make some amazing ones right here in SD called Dakota Style!

Happy Birthday to my kiddo, he turned 11 yesterday! 

Saturday or Sunday morning breakfast!

So yeah I know, I'm making breakfast again, what can I say lol.  Today's recipe was found at www.twopeasandtheirpod.com.  They have some really great ideas and some awesome food.  This one I used as just a base line for myself this morning.  I had bulk sausage instead of links, not eating cheese but mom and dad did so I was able to sprinkle it on top of just theirs and I used more whole eggs than egg whites.  LOL.  That being said, the finished product was absolutely delicious!  And super easy.  I hear you can freeze these things, but if nothing else they are great to have in the fridge because of being so easy to grab and microwave!  Simple making, easy clean up, super tasty and convenient for the rest of the week.  What's not to love?  Yeesh, you would have to be crazy not to love them. Oh wait, we are crazy!  Ok so your taste buds must be broken if you don't like them lol.  I also added onions and green peppers diced very small into the sausage as it was cooking. So use this recipe as a guideline and make them any way you and your crazies like 'em!  It's also a great way to get veggies in at breakfast which isn't always easy to do!  Hope your asylum is running smoothly today!  Glad to be back.  Be sure to let us know what you think or if we can help you out with anything!  Have a great weekend and an even better week ahead!

Egg Muffins with Sausage, Spinach, and Cheese

Yield: Serves 6Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes

Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go! (I did put a sheet pan under my muffin pan as I over filled a couple and knew they were going to spill into the over!)

Ingredients:
3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk

Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese

Directions:
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and sausage equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

Beautiful Saturday!

Happy Weekend Everybody!  We are doing good, started our Saturday with a new recipe and we sure did enjoy it!   We find ourselves trying to be at least 85% Paleo lifestyle with that other 15% being able to really enjoy!  So I was guilty of a dessert last night, mmmmmmmmmmmm.  But that's another day.  Today is Chinese Egg Foo Young in the "nom nom paleo" Food for Humans cookbook written my Michelle Tam and Henry Fong.  I have to say I think this is an amazing book.  The way it's written, the way it incorporates family, the art work and the recipes.......It's just a great book!  So yes, here is another breakfast recipe for a lazy Saturday morning.  Or Sunday.  Or Monday. Oh I guess they would be good any morning I can make it to the Asylum's kitchen and be left alone!  BwwwwaaaaaHahahahahahahaha!  Sorry burst of energy there!  I hope everyone has an awesome weekend!  Enjoy!  We did and the guys put some different hot sauces on them and really enjoyed!  Even my 2 yr old granddaughter asked for seconds! Nice :D

Chinese Egg Foo Young

Makes 6 Patties

Hands-on Time:  30 minutes

Total Time:  30 minutes

6 large Eggs

1/4 Cup Coconut Flour

1 teaspoon Paleo friendly fish sauce or kosher salt to taste

1/2 teaspoon apple cider vinegar

1 Cup diced ham or cooked meat of choice

10 ounces frozen spinach, thawed and squeezed dry

2 scallions, thinly sliced

1 tablespoon minced fresh cilantro

1/2 teaspoon baking soda

Freshly ground black pepper

Ghee, for frying (I used Olive Oil)

Paleo Sriracha (Optional)

1.  In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump-free.  Stir in the ham, spinach, scallions, cilantro and baking soda, and season with pepper to taste.

2.  In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering.  Scoop a quarter cup of batter onto the skillet, and flatten with the back of a spoon until it's about 1/2 inch in heaight.  Let it cook undisturbed for 3 minutes, until golden brown.  Using a spatula, carefully flip over the egg foo young, and fry for another 2 to 3 minutes or until cooked through.

3.  Transfer the patty to a wire rack, and repeat Step 2 to cook up the remaining pancakes  (If you have room in the skillet, you can fry up more than one at a time, but don't overcrowd the patties.)

4.  Serve with Paleo Sriracha if you're feeling spicy.

I served this with fresh sliced strawberries!  Very delish and satisfying.  I hope you like it!

Happy Saturday Asylum Residents!

Hello All!  Still not home, now I am having a visit with my in-laws! Always nice to see them!  So needless to say I'm short on the chat just like on thursday LOL.  Hope you all had a wonderful week with an even more wonderful weekend ahead.  Today I'm sharing another breakfast, this one is super simple and super delish!  Hope you enjoy!

The MacK Muffin

Serves 1

Hands on time:  10 minutes

Total time:  20 minutes

White vinegar, as needed

1 large Egg

Olive Oil cooking spray

1 cup Spinach

1 Whole-Wheat English Muffin

1 Tbsp light Cream Cheese

1 Slice Tomato

Sea Salt and fresh ground Black Pepper, to taste

1 tsp Hot sauce, Optional

1.  Bring a large, deep saucepan with at least 5-6 cups of water to a boil.  Add about 1 teaspoon vinegar for every cup of water.  (Taste to make sure the amount is correct - vinegar should be barely noticeable.)  Lower heat to a slow simmer.  Carefully crack egg into a teacup or large ladle.  Lower teacup or ladle into water and pour egg out as gently as possible, careful not to break yolk.  Egg white will coagulate in water and turn white.  Cook until egg white is formed and set and yolk begins to thicken but is not hard, 3-4 minutes.  Remove egg with a slotted spoon or strainer; set aside.

2.  Heat a medium nonstick pan over medium heat and mist with cooking spray.  Once pan is hot, add spinach and saute for 1 to 2 minutes, until slightly wilted.  Remove spinach from pan and set aside.  

3.  Toast English muffin.  To assemble, spread 1/2  tbsp cream cheese on each half of English muffin.  Place spinach on bottom half of English muffin, then add poached egg and tomato.  Season with salt and pepper.  Finish with hot sauce, if desired, before topping with the other half of English muffin.

**This recipe comes from the Associate Art Director of Clean Eating Magazine, Jennifer MackKenzie.  Also I have the nutrition information on this recipe if you would like it!