Eggs are one of my favorite foods. I like them for breakfast, lunch or dinner. There are also many ways to prepare them, so don’t get stuck in the scrambled or sunny-side up preparation. Below are some of my innovative and tasty ways to make eggs. And, if you are adventuresome, give them a try.
Tomato & Egg Breakfast Skillet
1 tablespoon virgin olive oil
1/2 cup diced onion
2 large (3 small) plum tomatoes, chopped
4 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, slivered
Fresh ground pepper
Heat the oil in a skillet over medium heat. Add onion, and sauté until softened (about 3 minutes).
Add chopped tomatoes and simmer, stirring occasionally, until they the juice has cooked off–about 4-5 minutes.
Make 4 wells in the tomato mixture with a spoon and pour a cracked egg into each well. Add a grind or two of fresh pepper.
Cover the pan with a glass lid, and simmer until the egg whites are firm and the yolks are starting to set (about 2 minutes).
Remove the lid, sprinkle with cheese, and cover again until the cheese melts. Sprinkle with fresh basil and spoon on to individual plates.
Spinach Egg Muffins
6 large eggs
4 slices bacon, cooked and crumbled
10 oz package frozen spinach, defrosted
3 thin scallions, white and light green sections, chopped fine
1 1/2 cups shredded Cheddar/Monterey cheese mix
Salt and pepper to taste
Olive oil cooking spray
Preheat oven to 350 degrees F. Squeeze the spinach to remove the water.
In a medium mixing bowl, whisk the eggs together until frothy. Add in the cheese.
Add the spinach, scallions and bacon and mix until combined.
Divide the mixture evenly among the 6 jumbo muffin cups coated with cooking spray.
Bake for 40 minutes until muffins are firm and golden.
Baked Avocado Egg Cups
Ingredients for each serving:
Half an Avocados
Salt and pepper to taste
1 tablespoon shredded cheddar cheese
Toppings – chopped tomato or chopped onion and bell peppers
Cut the avocados in half. Take out the seed.
Scoop out about a 1 teaspoon of the flesh from each avocado half where the pit had been.
Season with salt and pepper. Place each avocado half in a small baking dish.
Crack an egg into the avocado opening and season with more salt and pepper.
Bake at 425-degrees for 10 minutes and sprinkle the shredded cheese on top of the egg.
Continue to bake for 18-20 minutes until the egg is done to your liking.
Sprinkle with additional toppings, if desired.
September 15, 2017 at 9:35 am
Reblogged this on mamabatesmotel.
Marisa Franca @ All Our Way
September 15, 2017 at 11:00 am
Looks like we both like our eggs! It is such a low calorie, high protein breakfast. Your egg muffins are so cute. Hope you’re having a great day.
September 15, 2017 at 12:08 pm
Yes I thought that also after I saw your blog yesterday. Great minds ..as they say. It is my go to food and you are right, they are low calories and low carb.
September 15, 2017 at 4:10 pm
I’d like to make the egg spinach muffins.
September 15, 2017 at 4:17 pm
They are great Nancy and keep well. Just reheat for 30 seconds or so in the microwave and you have a quick breakfast.
September 16, 2017 at 10:07 am
I love eggs and your tomato egg, breakfast skillet is something I would like to try.
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