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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Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.

Ingredients

  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)

Directions

  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

EGG Signature

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!

Green Onion and Oil Devilled Eggs

I am not quite sure how I even cam across this recipe online, but I am glad that I did. I have always had one job when it comes to holidays at my house, and that is making the Devilled Eggs. I have no personal recipe… I just kinda go with what feels right. Plus my family is very basic. They are not up for fancy changes, so I keep it simple with mayo and a little mustard. However, since I have moved away from home, I think it is time to get a little creative with the typical Devilled Egg.

I got this recipe from momofukufor2.com. It seems to be a blog of a self-proclaimed noodle lover, who has cooked and ate everything in the Momofuku Cookbook. This got me wondering what Momofuku is… It appears Momofuku means lucky peach, and that it is an upscale asian restaurant group, that “try their best to serve delicious food.” Seems right up my alley.

Ingredients

  • 4 hard-boiled eggs, peeled, chilled and cut in half
  • ½ bunch of green onions, thinly sliced (about ¾ to 1 cup)
  • 1 clove of garlic, minced
  • 1 small shallot, minced
  • 1 small knob of ginger, minced
  • 2 tablespoons canola oil
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • sriracha (optional)

Directions

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste. If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!

Notes: This recipe will make much more green onion oil than you’ll need for the eggs, but I’m sure you won’t find it hard to come up with ways to eat it. Looking for a more basic Devilled Egg? No problem… Check it out!