Egg McMufftin

The perfect high protein, low carb breakfast - The EGGToday was day one of my Atkins Diet, so I had to spend a little time making breakfast since I could not just grab a banana and go. I have been wanting to try out the eggs and bacon in a muffin tin recipe for a while now and what better time than when I am on a low carb high protein diet. Since it was my first time making them I made 3 just in case I screwed one up. Plus, for the sake of the photo, I thought 3 Egg McMufftins would balance out the look of the plate. I only ate 2 of them and half an avocado for a total of about 3.5 net carb breakfast. Making these little guys was so easy. They are pretty much idiot proof and they come out super cute! You could easily make a bunch of these for an army of people if necessary. Not that I have an army, since it is just the Hubs and me, but you never know. Someday I may have an army or maybe a football team and this recipe will come in handy.

Ingredients

  • 2 eggs
  • 2 pieces of bacon
  • 2 grape tomatoes (chopped)
  • 2 pieces of spinach (chopped)
  • salt and pepper to taste
  • 1/2 an avocado
  • Tabasco (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Cook bacon in the microwave for about 2 minutes and 15 seconds so it is almost fully cooked, but still bendable. Dab off excess grease and let bacon cool until you are able to handle it by hand.
  4. Wrap bacon pieces around the edge of the muffin tin.
  5. Put half spinach and half of the tomato in the bottom of the tin.
  6. Break one egg in each tin.
  7. Salt and pepper to taste and add the rest of the tomato and spinach on top.
  8. Cook on middle rack for 12-15 minutes depending on your desired yolk consistency.
  9. Serve immediately with avocado and Tabasco if you fancy.

The perfect high protein, low carb breakfast - The EGG

NOTES: You could also add cheese to this recipe or even add some other veggies if you like, such as onions, mushrooms or bell pepper. Try breaking your yolk and mixing all egg ingredients together in a separate bowl before adding to the muffin tin. This way they become little bacon wrapped omelets. Such a fun, cute and easy recipe.

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Basic French Toast

French toast is by far my favorite breakfast food of all time. In fact, it is a strong contender for my favorite food in general. When I was little my Grandpa Roger would make it for me every time I visited him. I loved going to his apartment on the weekends. It was a nice little escape from the stressful day-to-day of a 9-year-old. To this day, every time I eat french toast I think of him. Needless to say, I have eaten a lot of french toast in my day. Enough to know what I like and what I don’t like. You would think that somebody that knows exactly what kind of french toast they like would know exactly how to make it, but french toast is harder than you think. There are so many factors: The type of bread you use; How much milk you add to your egg mixture (custard); Do you use cinnamon and vanilla; How long you let the bread soak in the custard; How long you cook it for and on what heat level; How evenly your skillet cooks. The variables are endless and each yields different results. So to the drawing board I went, to try to figure out my favorite french toast method. I experimented with many different techniques and think I have settled on one that I am happy with.

We are not fancy bread type people, so I tend to use basic wheat sandwich bread, because it is what we have in the house. I am more of a thin crispy bread, sightly “overcooked” kind of french toast person rather than a thick soggy/wet french toast girl, so I don’t let the bread sit in the custard for too long. I start with cooking it on the stove until it is a nice even golden brown on both sides, and then I add it to the oven to get and even crisper crust, while maintaining just the right amount of moisture in the center. I also love cinnamon, so sometimes I can be a little heavy-handed in that department. It can be hit or miss, depending on the stove and pan performance and my level of patience, but overall it is the closest I have gotten to the delowcious french toast of my childhood. When it comes down to making it, really I just eyeball everything, which is another reason I get different results each time. But if I had to come up with a recipe, this is what I would say:

Ingredients

  • Whole wheat bread
  • 2 eggs
  • ¼ cup milk (Sometimes a little more, because I eyeball it and don’t like my french toast super eggy)
  • 2 teaspoons cinnamon (If I was being honest, I probably use an entire tablespoon.)
  • ¼ teaspoon vanilla extract (A little goes a long way, so be careful!)
  • Butter

Directions

Preheat oven to 350 degrees F.

Beat eggs in a bowl large enough to dip bread into. Add milk, cinnamon and vanilla and mix together.

Dip bread into mixture and let soak for 5-10 seconds. Flip and repeat.

Melt butter in a hot skillet set to medium-high and place bread into skillet. Let brown on each side (about 2-3 minutes – depending on your skillet and how brown you want your bread) and then place directly on the oven rack (or on a backing sheet with a cooling rack placed on top of it) and let cook for an additional 5 minutes.

Remove and serve immediately.

Notes: What I love about the stove to oven method, is that you can cook in bulk much easier. Make all your french toast on the stovetop and then add them to the oven at the same time so they can be served piping hot all at once! The only thing worse than soggy undercooked french toast, is cold crispy french toast.

  • Recipe Yields: 4-5 pieces

Egg in the Hole

Last summer my cousin, Tyler, made me this awesome breakfast called Egg in the Hole. Sounds a little bizarre and possibly a little perverted if you have “that” kind of mind, but don’t worry, there is nothing dirty about this recipe. Basically, it is a piece of bread with a hole cut out of the center, filled with an egg served over easy. It seemed simple enough to make. I mean come on, if my 19-year-old male cousin can pull it off, I think I can handle it. With a little practice, it has turned out to be a huge success in the Grasso household. The Hubby requests them every weekend for breakfast. My favorite part about this recipe is using the extra cut out piece of bread to make a little piece of jam covered toast on the side. No need to be wasteful!

Ingredients

  • Whole wheat bread (one piece per serving)
  • Eggs (one per serving)
  • Butter
  • Salt & Pepper

Directions

Turn on the oven broiler.

Cut a hole out of your bread about 3 inches in diameter. (You can use the top of a small glass or a cookie cutter if you have one.) Lightly butter each side of the bread. and place in a heated skillet set to medium high. Brown one side and flip.

Crack egg inside the hole. (Be careful not to break the yolk.) Sprinkle a pinch of salt and a dash of pepper over the egg. Cook until bread is browned underneath and egg whites are almost cooked through.

Place in oven until reached desired doneness. I like my yolk a little gooey, almost solid, and the Hubby likes his yolk a little  more on the runny side. Everyone is different, but no matter how you make it, it turns out delowcious!

Notes: As I say with many of my projects and recipes, have fun with it. Use a heart-shaped cookie cutter if you are making them for someone you love, or even a pumpkin or christmas tree shape for special holidays. Get creative, the hole does not always have to be round!

Krusteaz Waffles

Yeah you read that right, and they pretty much tasted just like they sounded. Not very good. Well the flavor was not that bad, but they were just so darn thick. One little waffle was enough to fill me up. I am pretty sure I made them correctly. No, actually I am positive I did, because I made 2 batches and both were more like bricks than waffles. Maybe the problem was the fact that I used the Krusteaz Pancake Mix. It says the mix can be used for both pancakes and waffles, but maybe next time I will try the waffle specific mix, or make my own from scratch.

Ingredients

  • 2½ cups Krusteaz Pancake/Waffle Mix
  • 1¼ cups cold water
  • 2 tablespoons oil

Directions

Blend ingredients together. Batter will be slightly lumpy. Be sure not to over mix. (This is just what the box says)

Notes: I added a ¼ teaspoon of vanilla extract and ½ teaspoon of cinnamon for a little extra flavor. It was good, but like I said they were way too thick for my liking. I still posted the recipe in case anyone had any insight or wanted to try to make them themselves.

Peanut Butter and Chocolate Chip Pancakes

Ingredients

  • 1 cup multigrain pancake mix
  • 1 large Egg
  • ½ cup All-Natural Peanut Butter
  • 1 cup Milk
  • ½ teaspoon Vanilla Extract
  • 1 cup semisweet chocolate chips
  • 1 tablespoon Unsalted Butter

Directions

Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four ¼-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.

  • Recipe Yields: 10 to 12 pancakes

Italian Breakfast Skewers

Ingredients

  • 8 bamboo skewers, soaked in water for 30 minutes
  • ½ pound sweet Italian sausage, cut into 2-inch pieces
  • 1 red pepper, cored and cut into 1-inch squares
  • ¼ pound pancetta, cubed
  • ½ cup pineapple cubes, fresh or canned

Directions

Preheat the oven to 375 degrees F.

Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers.

Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Inactive Time: 30min
  • Cook Time: 25min
  • Total Time: 1hr 15min
  • Recipe Yields: 4 to 6 servings

Breakfast Pizza

Ingredients

Breakfast Pizza:

  • 1 store-bought pizza dough
  • 2 tablespoons butter, melted
  • 4 tablespoons Cinnamon-Sugar, divided, recipe follows
  • 2 cups mascarpone cheese
  • 1 tablespoon heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (from 1 lemon)
  • 2 cups mixed berries

Cinnamon-Sugar:

  • 1 vanilla bean
  • ½ cup sugar
  • 1 tablespoon ground cinnamon

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the pizza dough to a thickness of about ¼-inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.

Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.

Cinnamon-Sugar:

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Inactive Time: 30min
  • Cook Time: 15min
  • Total Time: 1hr 5min
  • Recipe Yields: 4 to 6 servings

Lemon and Basil Eggs Over Foccacia

Ingredients

  • 1 large loaf foccacia bread
  • 2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
  • 3 eggs
  • ¼ cup chopped fresh basil leaves
  • ¼ cup grated Parmesan
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup milk

Directions

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Cook Time: 50min
  • Total Time: 1hr 5min
  • Recipe Yields: 4 to 6 servings

For the Love of Crescent Rolls

Crescent rolls can make for some very tasty recipes. First off, they are delicious on their own, but after you add some fun ingredients they can become absolutely delowcious! Pam over at For the Love of Cooking has come up with some fabulous ideas that take crescent rolls to a whole new level and definitely make me want to do the Pillsbury Doughboy laugh constantly.

Chocolate and Peanut Butter Filled Crescent Rolls

These look and sound beyond wonderful. They could also be good as warm peanut butter and jelly crescent roll sandwiches. What do you think? I will have to try it. Talk about the perfect lunch on the go.

Click Here for the Recipe!

Cinnamon and Sugar Crescent Rolls

Just when I thought a crescent roll couldn’t look any tastier. My mouth is watering just looking and the picture. I would eat these for breakfast or dessert. Who am I kidding? I would eat these for breakfast, lunch dinner, dessert, afternoon snack, midnight snack, anytime really.

Click Here for the Recipe!

Breakfast Braid

This is great and right up my Hubby’s alley. I love things that come in little pockets, like burritos or those horribly awesome apple pies from McDonald’s. These actually remind me a lot of those. Substitute apple and cinnamon for bacon, eggs and cheese of course.

Click Here for the Recipe!

Vegetable and Bacon Frittata

I love frittatas! There is something about throwing a bunch of stuff together and having it come out in a cute little egg package. I found this little gem on the food blog, For the Love of Cooking. The author, Pam, has tons, and I mean tons, of great recipes. Every picture makes my mouth water and inspires me to keep cooking. In this particular frittata dish Pam combines egg, asparagus, bacon, asiago cheese, potatoes, and caramelized onions and mushrooms. Mmmm, sounds delowcious!

Ingredients

  • 4 slices of lean bacon, cooked & crumbled
  • 2 tsp of olive oil (more if needed)
  • ½ sweet yellow onion, chopped
  • Several button mushrooms, quartered
  • 7-8 baby fingerling potatoes
  • 7 eggs
  • 3 tbsp milk
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cayenne pepper
  • Grape tomatoes
  • Asparagus, wooden ends removed & cut into thirds
  • 2-3 tbsp Asiago cheese, shredded

Directions

Preheat the oven to 350 degrees F.Coat a tart pan with cooking spray.

Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.

While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture, potatoes, bacon, grape tomatoes, asparagus, and Asiago to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving.