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
Serves 2
Ingredients
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
Directions
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 servings
Ingredients
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
Directions
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
1 egg
Salt and pepper to taste
1 tablespoon shredded cheddar cheese
Toppings – chopped tomato or chopped onion and bell peppers
Directions
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.
mamabatesmotel
Reblogged this on mamabatesmotel.
Marisa Franca @ All Our Way
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.
Jovina Coughlin
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.
nancyruth
I’d like to make the egg spinach muffins.
Jovina Coughlin
They are great Nancy and keep well. Just reheat for 30 seconds or so in the microwave and you have a quick breakfast.
Gerlinde
I love eggs and your tomato egg, breakfast skillet is something I would like to try.
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