Sausage-Cheese Bake

From: Southern Living 1988 cookbook

Ingredients:
1 lb bulk pork sausage
1 8-oz can refrigerator crescent rolls
2 cups (8 oz) shredded Monterey Jack cheese
2 Tbsp chopped green pepper
4 eggs, beaten
3/4 cup milk
1/2 tsp dried oregano
1/8 tsp pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside.

Unroll each half of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of a lightly greased 13x9x2-inch baking dish with rectangles, pressing seams securely to seal.

Sprinkle sausage over dough; top with shredded cheese and green pepper.

Combine eggs and remaining ingredients, and pour over casserole. Bake at 400 degrees for 18-20 minutes.

Verdict:

Thumbs up! I love this combination of ingredients. So easy a 10-year old can do it! I also love that there aren't any weird ingredients. I had pretty much everything on hand already. I will definitely make this again, or even do it in muffin tins next time for single serving sizes!

Mini Egg White Omelets

From: Six Sisters' Stuff

Ingredients:

12 eggs

Salt and Pepper to Taste

Toppings you like in your omelets, such as:

Onions, Green Onions, Green and Red Peppers, Fresh Mushrooms, Tomatoes, Cheese, Turkey Bacon, and Ham

Heat oven to 350 degrees.

 

Spray a muffin tin with non-stick cooking spray, then crack an egg into each muffin tin hole. You can use a whole egg, or just the whites, or even egg whites from a carton. 

 

Once you crack them in the tin, take a fork and smash the yoke and mix around the egg whites. Add Salt and Pepper as needed. Add about 2 tablespoons of the veggies/toppings you like into each tin. Sprinkle a little bit of cheese on top.

 

Put into the oven and cook for 20 minutes or until the eggs are a little brown on top. Wait a few minutes then pop them out with a fork.

 

 

Verdict:
Thumbs up! I eat eggs at least 5 times a week for breakfast. Usually they are scrambled but every so often I get a craving for some extra veggies. These little omelets are perfect for satisfying my craving and filling me up. Three or four are perfect for me, along with my coffee and hashbrowns. For this recipe I used ham, green peppers and mushrooms but you can obviously use anything you want. I love recipes that can vary from time to time.

Nutrition info: (based on the ingredients I used)
Carbs: 2g
Fats: 10g
Protein: 23g

Ham and Egg Wrap

From: Kraft website

Ingredients:
1 whole egg
3 egg whites
6 slices of ham (I used Walmart brand smoked honey ham, 97% fat free)
2 tortillas (I used La Banderita brand, fat free)
1/4 cup shredded cheddar cheese (I used Harris Teeter brand, sharp cheddar)

Beat whole egg, egg whites and ham until well blended. Heat nonstick skillet sprayed with cooking spray on medium-high heat. Add egg mixture; cook 3 min. or until set, stirring occasionally. 

Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito-style. 

Verdict:
Thumbs up! I know this is a really simple, common-sense recipe but it was just what I needed today. I'll definitely be making these more and freezing them when I get a chance.

Nutrition info: (1 serving; 2 wraps) *based on my ingredients*
502 calories
39g carbs
16g fat
42g protein

Egg and Cheese Breakfast Sandwich

From: Macheesemo

Ingredients:
English muffins (I used Arnold sandwich thins that are made with flax and fiber)
Eggs
Cheese (I used store brand cheddar cheese)
I also used Jennie-O turkey bacon

Grab a muffin tin and crack an egg into each tin. The blog where I got the recipe from used a dozen (she was freezing them) but I only did four at a time. Make sure you spray with nonstick spray or spread with butter first!

Cook at 350 F for 10-15 minutes. Toast your bread if you like (I didn't).

After I cooked my eggs for about 10 minutes I added half a slice of cooked turkey bacon, crumbled, on top and cooked another 3 minutes. I sprinkled a quarter ounce of cheese on one bun, topped it with the egg and bacon, and then put the other side of the bun on top. I cooked it for another 5 minutes just to get it all toasty and melt the cheese.

Verdict:
Thumbs up! Trying to get more protein in my breakfast so this was perfect. You'll notice I had two eggs on my sandwich - that's because I used the sandwich thins instead of an English muffin. I will definitely be making these again. Check out the original recipe website for ways to freeze these!

*Macros noted are for the ingredients I used but only one egg, not the two I ended up using*

Calories: 213
Carbs: 21
Fat: 9
Protein: 14

Egg in a Red Pepper

From: Not Martha

Ingredients:
1 red bell pepper
1 Tbsp olive oil
4 large eggs
Salt and pepper
1 Tbsp grated parmesan
4 slices crusty bread, toasted

Remove seeds from pepper and 1/2-inch thick rings. It’s not totally important that all the rings be the same thickness.

Heat olive oil over medium heat in a frying pan or skillet.

Place peppers in olive oil.

Then one-by-one, crack an egg into a small dish and pour it into the pepper.

Sprinkle with salt and pepper and let fry for about 3 minutes.

Some of the egg may leak out from under the pepper, but for the most part, you should be OK.

Once eggs are mostly set, flip the entire pepper over. This has to be a quick movement, or else you risk the egg/pepper falling apart.

After you flip all of the peppers, sprinkle parmesan cheese on top. Cook for one minute.

And place pepper egg on a piece of toast.

Verdict:
Thumbs up! What a yummy, light(ish) breakfast! I meant to blog about this back when red peppers were really in season but I got way behind on blogging. This is such a yummy breakfast. The crunchiness of the red pepper is perfect with the egg. The instructions I posted are from the Not Martha blog, so I tweaked a little. I didn't put them on toast at all, although I do think that would be delicious. And instead of using parmesan cheese, I used cheddar. It was divine. The key to making it pretty (not like it really matters) is to gently pour the egg into the pepper. If you dump the whole egg, it will spread out a lot. And trust me, that does not affect the flavor, just the attractiveness! I definitely recommend this easy recipe.

Microwave Coffee Cup Egg Scramble

From: Here

Ingredients:
2 eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese
Salt and Pepper

Coat 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; stir until well blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Top with cheese; season with salt and pepper.

Verdict:
Oh. My. Gosh. Thumbs up! I wasn't really sure how this would turn out but it was actually really easy and delicious! And FAST! It is perfect for breakfast or even a snack during the day. I did actually add some crumbled bacon too, and it was so good! I think I will be eating eggs every morning from now on...

Bacon, Egg, and Cheese Biscuits

Ingredients:
Biscuit/bread
Bacon/Ham
Egg
Cheese

Place biscuit, open, on a baking sheet. In a skillet, cook one slice of bacon (split in half) and one egg. After egg is cooked, place on one slice of bread. Sprinkle with salt and pepper. Lay one slice of cheese on top of egg. Top with both halves of bacon. Place in the oven to broil for 2-3 minutes or until cheese melts.

This recipe is an original. I was hungry this morning, and too hungry to make a breakfast casserole which is what I really wanted. I had leftover biscuits that I needed to use up, so I decided to try my hand at bacon, egg and cheese biscuits. This is such a basic recipe that you can switch it up however you want. Got leftover ham? Toss it in there. Hate cheese? Leave it out. If you like McGriddles from McDonalds, pour a tiny amount of maple syrup onto the biscuit first.

It took only a few minutes to make and was really filling. I almost stopped after just one because it was so filling, but of course I went back for seconds.

Verdict:
Thumbs up! Quick breakfast = happy mom with almost no free time!