Featherbed Eggs

 

Featherbed Eggs
Featherbed Eggs

Featherbed Eggs

 

½ cup jalapeno cheddar cheese cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

 

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

 

1 serving, 240 calories

 

 

Sausage Egg Breakfast Cups

Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.

Sausage Egg Breakfast Cups

Sausage Egg Breakfast Cups

(Courtesy: Penny Jacques)
Course Breakfast
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground pork
  • 1 tsp ground sage
  • ½ tsp ground thyme
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • ¾ cup freshly minced onion and green pepper
  • ¾ cup shredded cheddar cheese
  • 6 eggs, beaten

Instructions
 

  • Preheat oven to 400℉.  Coat the wells of a 12ct muffin tin with cooking spray.
  • In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
  • Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
  • Bake for 20-25 minutes until eggs are set and slightly browned on top.
  • Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
  • Hack: Frozen vegetables can be used in this recipe.
  • Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
  • Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Keyword brunch, buffet, cooking for one, cooking for singles, make ahead, make ahead breakfast, muffin tin meals, quick and easy, sausage egg cups, single serving meal

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!

Crustless Vegetarian Quiche

Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!

Crustless Vegetarian Quiche

Crustless Vegetarian Quiche

Course Breakfast
Servings 6
Calories 121 kcal

Ingredients
  

  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced (2 tsp)
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 6 chopped broccoli florets
  • ½ cup chopped tomato
  • 6 large eggs
  • 2 tbsp milk
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • cup parmesan cheese

Instructions
 

  • Preheat oven to 425℉.
  • Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 minutes.
  • Spread vegetables in the bottom of a lightly greased 9” pie pan.
  • Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
  • Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes.
  • Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
  • Serve warm or cold.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for up to 3 months.
Keyword breakfast, breakfast bakes, brunch, buffet, buffet food, eggs, gluten-free, healthy, keto, low calorie, low carb, meatless, quiche, vegetable quiche, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Hack:  Frozen or dehydrated vegetables can be used in this recipe.

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