I made this back in March and it was so good I knew I had to make it again for the picture I didn’t take the first time! Fresh, easy and full of protein, for me this is a perfect go-to dinner choice. I made steamed artichokes to go with it and the kids didn’t make a peep other than the sound of their chewing!
- 8 eggs
- 1/4 cup water
- 1 pound pork sausage
- 1 tablespoon basil, roughly chopped
- 2 cloves garlic, crushed
- 1 small zucchini, sliced thin
- 1/2 white onion, diced fine
- salt and pepper to taste
Preheat oven to 350
1. Whisk eggs and water in a bowl and set aside.
2. Cook sausage through with basil, garlic and a dash of salt and pepper. Drain fat, leaving about 2 tablespoons of the oil in the pan to cook the vegetables in. Remove sausage from the pan and set aside.
3. Add the sliced zucchini and onions to the oil. Sauté for about 5-10 minutes until a little brown; salt and pepper.
4. Add the sausage & eggs into the pan. Cook over low heat until the edges begin to get firm.
5. Place entire pan into oven and cook at 350 for about 30 minutes.
After it is cooked, remove from oven and let sit for a couple minutes before cutting and serving!
Yesterday was our day to color eggs for the Easter bunny to hide. As usual, I took the opportunity to give a lesson on why we color eggs and where the story of the Easter bunny comes from.
I love the story of Ostara, goddess of spring and fertility. Arriving late for spring one year, she was saddened to find a tiny bird whose wings were frozen by the long winter’s snow. Ostara turned the bird into a snow hare, giving him the ability of speed to avoid hunters and survive the winter but she honored his past form by allowing him to lay eggs. His eggs were no ordinary eggs, as they were all the colors of the rainbow!
As the story goes, however, Ostara was angered by the hare’s wild ways with the lady hares and banished him to the skies to live out the rest of his life as the constellation Lepus, forever under the careful watch of the constellation, Orion, the hunter. Still favoring the animal, Ostara allows him one night of freedom each year, to come to earth and hide his colored eggs for the children.
Adapted from Simply Recipes
- 1 dozen hard-boiled eggs, peeled
- 2 teaspoons spicy brown mustard
- 1/3 cup mayonnaise
- 1 Tablespoon green onion, minced
- 1/4 teaspoon Cholula hot sauce
- Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
- Using a fork or potato masher, mash the yolks and add mustard, mayonnaise, onion, Cholula, and salt to taste. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
I found this a week or so over at Real Mom Kitchen and knew I wanted to try it this (Christmas) morning! I’ve never really been a big fan of morning casseroles because they have a strange texture and they’re just…well? Icky. So after I completely insulted my mom (I love you mom!!) and told her I never really liked the Christmas casserole she makes I made this and cooked it up this morning. It baked while we opened presents and beeped just as we were opening the last of the gifts. It smelled like Christmas morning should smell with the cinnamon apples and the verdict? YUM! The flavors melded together well and when I warmed up a plate of it for lunch a few hours later it was even better. I couldn’t have asked for an easier morning/afternoon meal!
- 1 pkg. Jimmy Dean® Maple Flavor Pork Sausage Roll
- 6 cups bread cubed into ¾-inch pieces
- 10 eggs
- 3 cups milk
- 1 teaspoon vanilla
- 2 large granny smith apples, peeled and chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 cups shredded cheddar cheese, divided
- maple syrup, if desired
- Brown sausage in a skillet until cooked; drain.
- In a large bowl, whisk together eggs, milk and vanilla until well blended.
- In another bowl, mix apples, sugar and cinnamon together until well coated.
- In a greased 9 x 13 inch baking dish, place half of the bread cubes followed by half the sausage, half the apples, and and 1 cup of the cheese. Repeat layers with remaining ingredients.
- Pour egg mixture over the layers making sure to evenly coat it all with the egg mixture.
- Place in fridge and refrigerate overnight.
- In the morning, remove the casserole from the fridge and preheat oven to 325 degrees. Bake uncovered for 55-60 minutes or until knife inserted in center comes out clean. Cut and serve topped with a drizzle of maple syrup if desired. Mimosas and coffee optional!!
Found at Eat at Home, this was super easy, and is really very tasty egg-y goodness!
- 3 Tablespoons butter
- 1/2 onion, chopped
- 2 bell peppers, chopped
- 6 eggs
- 1/4 cup milk
- a palm full of fresh herbs, chopped – I used basil & rosemary
- salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
Melt the butter in an oven safe skillet. Sauté the onions and peppers until tender crisp.
Whisk the eggs, milk, herbs and salt and pepper together. Pour over the veggies in the skillet. Let cook over medium heat, without stirring until the middle is set, about 15 minutes.
Whether for breakfast, lunch or dinner, these are tasty and filling. Super fast, and easy, I’ve been a little bit addicted to them…and they’re so healthy I don’t feel guilty for eating two! I like to use one egg yolk (good fats, vitamins and minerals!) to help me feel full, then two egg whites to get the protein I need. This would make an excellent post-run meal!
2 whole wheat tortillas
2 egg whites
1 egg yolk
Cholula hot sauce (as much as you like…I sprinkle liberally!)
2 green onions, chopped rough (I used just the green tops and discarded the whites)
1 Roma tomato, chopped rough
1/4 c. shredded cheese (I used fiesta-blend pre-shredded)
You could also add things like artichokes, spinach and chopped ham!
1. In a medium-high hot skillet fry up the eggs and green onions to almost fully cooked – about 4 minutes.
2. Add tomatoes and cheese, tossing just till cheese is melted, about 1 minute.
3. Remove egg mixture to two whole wheat tortillas, fold in the two sides and place back in hot pan, seam side down. Press lightly with the back of spatula. Cook for about 4 minutes then flip to other side, pressing lightly again. Both sides will brown up and the cheese will be hot and melty with a crispy tortilla outside!