Bacon, Egg & Cheese Breakfast Casserole

It’s no secret around here that I adore bacon. Honestly I’m good to eat it anytime of the day, but the family; not so much. They prefer it at breakfast. They’re heathens I tell you. Heathens! Not really, but if I want bacon, I have to come up with tasty goodies that are good for breakfast, but honestly; I get sick and tired of the age old breakfast of bacon and eggs. That’s where this bacon, egg and cheese breakfast casserole comes into play. Breakfast recipes, at least in my opinion, should be incredibly easy to make. I can’t be the only one who stumbles around the kitchen zombie style in the mornings for a bit so whatever I’m putting on for Steve and my girls needs to be two things; EASY and relatively quick.

Bacon, Egg & Cheese Breakfast Casserole 

Ingredients :

• 5 eggs
• 1/2 c milk
• 3 c frozen hash browns thawed
• 1/3 c green onion chopped
• 1/2 tsp salt
• 1.5 c shredded cheddar cheese
• 5 slices bacon

Instructions :

1. Cut your bacon into pieces and fry until it’s crispy.
2. Chop green onions roughly.
3. Combine eggs and milk and whisk until well blended.
4. Stir in hash browns, salt, green onions, approx 4 slices of bacon and 1 cup of cheese.
5. Pour into 9" deep dish pie pan.
6. Bake at 350 for 30-45 minutes or until the eggs are set.
7. Immediately top with the remaining cheese and bacon.
8. Cut into wedges and serve.

Full Recipes Source : sixdollarfamily.com

Homemade Reese’s Eggs

Easter is right around the corner! you know. … I don’t want the Easter Bunny to get lost, so I am writing this letter just to remind him.

Homemade Reese’s Eggs

Ingredients :

• 1 cup Peanut Butter
• ¼ cup unsalted butter
• 8 oz Dark Cocoa Melting Chips
• 1 tsp Vanilla
• 1¼ cup Powdered Sugar
• Get Ingredients Powered by Chicory

Instructions :

1. Line a baking sheet with parchment paper; set aside.
2. In medium saucepan, combine the peanut butter, butter, vanilla and 1 cup powdered sugar over medium heat.
3. Heat until completely melted and starting to bubble a little, stirring constantly.
4. Remove from heat.
5. Add the remaining powdered sugar at a time, stirring after each addition until completely combined.
6. Set aside and let cool to room temp.
7. You can chill dough in the fridge before rolling into eggs. Should make it a lot easier to handle.
8. Shape dough into flat little ovals (or egg shapes, but real Reeses eggs are flat).
9. Place the eggs on a lined baking sheet and stick them in the freezer for an hour or so, until it’s hard.
10. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
11. Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.
12. Place the eggs back in the freezer to let the chocolate set. It should take an hour or two.
13. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.
14. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

Full Recipes Source : cakescottage.com

20 Minute Easy Breakfast Pizza

This Breakfast Pizza is a hearty start to your day, loaded with crumbled bacon, fresh eggs and cheese. Enjoy it hot out of the oven for a meal your entire family will love – perfect for weekend and holidays. The best part? It’s ready in just 20 minutes with a few simple ingredients. Plus video tutorial!

20 Minute Easy Breakfast Pizza

INGREDIENTS :

• 1 package refrigerated pizza dough
• 1 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 cup bacon cooked and chopped
• Dipping Sauces for Serving - Optional
• salsa
• sour 

INSTRUCTIONS :

1. Preheat oven to 425°F. Set aside a large pizza pan or baking sheet.
2. Fry or microwave the bacon until half-cooked and drain the fat. Meanwhile, make the pizza.
3. Flour a large work surface and roll out pizza dough to fit the size of your pan. 
4. Using your finger tips, slide the dough onto the pan. 
5. Sprinkle mozzarella cheese on top.
6. In a medium bowl, whisk together eggs and milk. Pour over pizza dough. 
7. Top the pizza with the cooked bacon and cheddar cheese.
8. Bake for 10-15 minutes in the top half of the oven until the cheese is bubbling. 
9. Remove from the oven. Serve warm with optional sauces and enjoy!

Full Recipes Source : tipbuzz.com

CLASSIC EGGS BENEDICT

Eggs Benedict with Blender Hollandaise Sauce, perfectly poached eggs, and savory ham is easy to make at home for your family or when feeding a crowd.

CLASSIC EGGS BENEDICT

Ingredients

Blender Hollandaise Sauce:

• 3 very large egg yolks or 4 small yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice or more if you like it more lemony
• 1/2 teaspoon hot pepper sauce like Tobasco
• 1/2 cup unsalted butter
• kosher salt to taste

Eggs Benedict:

• 8 poached eggs
• 8 English muffins split
• 8 ounces Canadian Bacon sliced or shaved

Instructions

1. Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
2. Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.
3. To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.
4. In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running on low speed, pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
5. Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.

Full Recipes Source : selfproclaimedfoodie.com

Deluxe Egg Salad

Deluxe Egg Salad – Looking for an upgrade on the traditional egg salad? Try this Deluxe Egg Salad! It includes cream cheese, grated onions and is by far my favorite version of egg salad.

Deluxe Egg Salad

Ingredients :

• 2 Tablespoons butter, room temperature
• 3 oz cream cheese, room temperature
• 2 Tablespoons celery, minced
• 1 Tablespoon Mayo (or more if desired)
• 1 teaspoon onion, grated
• 1 teaspoon sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard boiled eggs, finely chopped or squished with a fork.
• Croissants or Bread
• Paprika (optional)
• Dill Pickle Relish (optional)
• Bacon (optional)

Instructions :

1. In a medium bowl, cream together butter and cream cheese until smooth.
2. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
3. Add eggs and mix well.
4. Cover and chill for 1 hour or longer.
5. Serve on bread or croissants
6. Sprinkle with paprika or add dill pickle relish or bacon if desired.

Full Recipes Source : numstheword.com

AVOCADO TOAST WITH EGG

This Avocado Toast with Egg combines healthy whole wheat toast, a creamy avocado and cottage cheese spread and a fried egg. Each bite is heavenly!

AVOCADO TOAST WITH EGG

Ingredients :

• 1 piece bread, whole wheat or sprouted
• 1/2 avocado, ripe and soft
• 1 tbsp Hiland Dairy Cottage Cheese
• 1 egg
• lime wedge

Instructions :

1. Toast bread.
2. Add avocado and cottage cheese to small bowl. Smash avocado and stir to combine.
3. Smear avocado spread on toast.
4. For the egg, gently crack egg into a hot pan coated in pan coat. Reduce the heat to medium and allow to cook for about 2 minutes. Cover the pan with a lid for an additional minute to finish, do not flip the egg. Loosen the sides of the fried egg with a spatula, then slide out of pan on top of toast.
5. Crack black pepper and sea salt over the top. Finish with a squeeze of lime juice (optional).

Full Recipes Source : viralfood12.blogspot.com

BREAKFAST CASSEROLE RECIPE (WITH SAUSAGE, HASHBROWNS AND EGGS)

This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!

BREAKFAST CASSEROLE RECIPE (WITH SAUSAGE, HASHBROWNS AND EGGS)

INGREDIENTS:

• 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

DIRECTIONS:

1. Heat oven to 375°F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
3. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through.  (I recommend just using a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender and cooked through). Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Full Recipes Source : viralfood12.blogspot.com

Oven Baked Eggs-Hotel Eggs

Oven Baked Eggs Hotel Eggs turn out so light, fluffy and gorgeous they’re my go-to method whenever I have a crowd. Super easy to make, they’re far easier than standing at the stove and, frankly, turn out better. Every time.

Oven Baked Eggs-Hotel Eggs

Ingredients :

• 12 eggs
• 2 tablespoons melted butter
• 1 1/4 cup milk, half and half, or a combination
• 1/2 teaspoon salt
• pepper to taste

Instructions :

1. Preheat oven to 350 degrees.
2. Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
3. Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
4. Leaving the pan in the oven, so as to retain as much heat as possible, pull out the rack just enough to reach the eggs with a spatula. Using a spatula, quickly but gently PUSH and PULL the eggs from the bottom and sides, forming large, soft curds. Push rack back and continue to cook.
5. Repeat the pulling and pushing a time or two more until eggs are thickened and no visible liquid remains. The eggs should appear very moist but will continue to cook from the heat of the pan. If you leave the pan in the oven until the eggs look “done,” they will be overcooked.
6. The process will take about 20 to 25 minutes.
7. Serve immediately.

Full Recipes Source : frugalhausfrau.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

GERMAN OVEN PANCAKES

The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top.  It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown.  Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar.  Berries are good, too!

GERMAN OVEN PANCAKES

INGREDIENTS:

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
• 1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:

1. Place 1/2 cup butter in a 9×13 heavy glass baking dish.
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
4. When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
5. Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
6. Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
7. Serve immediately!

Full Recipes Source : thegirlinspired.com

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Tater Tot Sausage Breakfast Casserole - great make ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later. Great for breakfast. lunch or dinner. Everyone loves this easy breakfast casserole!!

TATER TOT SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Full Recipes Source : www.plainchicken.com

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Casseroles are a favorite easy meal for my family, especially during the busy holidays. 

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Ingredients: 

• 12oz pkg English Muffins, split and chopped
• 12oz pkg Canadian Bacon, diced
• 1 bundle of asparagus
• 8 eggs, beaten
• 2 cups milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp chives, diced

Hollandaise Sauce:

• 4 egg yolks
• juice from one large lemon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne (optional)
• 1 tsp Dijon mustard
• 10 tablespoons unsalted butter 

Directions:

1. Grease a 13X9 baking dish.
2. Add chopped English muffins to the bottom of the pan.
3. Add diced bacon scattered on top.
4. In a large bowl, whisk together eggs, milk, garlic powder, and onion powder. 
5. Pour on top of the bread and bacon.
6. Cover and place in the fridge overnight.
7. In the morning, remove casserole from the fridge.
8. Preheat oven to 375 degrees.
9. Sprinkle paprika on top of casserole.
10. Cover with aluminum foil and bake for 35 minutes.
11. Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time. 
12. Remove casserole, uncover, and add asparagus tips to the top.
13. Bake for 15 more minutes. 
14. Remove from oven and drizzle with hollandaise sauce and top with chives.
15. Cut into squares and serve warm for breakfast or brunch.

Full Recipes Source : viralfood12.blogspot.com

GERMAN OVEN PANCAKES

The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top.  It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown.  Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar.  Berries are good, too!

GERMAN OVEN PANCAKES

INGREDIENTS:

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
• 1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:

1. Place 1/2 cup butter in a 9×13 heavy glass baking dish.
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
4. When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
5. Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
6. Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
7. Serve immediately!
8. Happy eating!!

Full Recipes Source : thegirlinspired.com

Oven Baked Eggs-Hotel Eggs

Oven Baked Eggs Hotel Eggs turn out so light, fluffy and gorgeous they’re my go-to method whenever I have a crowd. Super easy to make, they’re far easier than standing at the stove and, frankly, turn out better. Every time.

Oven Baked Eggs-Hotel Eggs

ingredients :

• 12 eggs
• 2 tablespoons melted butter
• 1 1/4 cup milk, half and half, or a combination
• 1/2 teaspoon salt
• pepper to taste

instructions :

1. Preheat oven to 350 degrees.
2. Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
3. Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
4. Leaving the pan in the oven, so as to retain as much heat as possible, pull out the rack just enough to reach the eggs with a spatula. Using a spatula, quickly but gently PUSH and PULL the eggs from the bottom and sides, forming large, soft curds. Push rack back and continue to cook.
5. Repeat the pulling and pushing a time or two more until eggs are thickened and no visible liquid remains. The eggs should appear very moist but will continue to cook from the heat of the pan. If you leave the pan in the oven until the eggs look “done,” they will be overcooked.
6. The process will take about 20 to 25 minutes.
7. Serve immediately.

Full Recipes Source : frugalhausfrau.com

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Tater Tot Sausage Breakfast Casserole - great make ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Full Recipes Source : www.plainchicken.com

The Ultimate Guide To Making Egg Cups

Egg Cups. One of the latest recipe trends in the healthy breakfast meal prep world. They have become super popular because they are simple to make and handy to take with you in the morning. You can enjoy them cold or reheat them for a few seconds in the microwave. You can make them savory, sweet, vegetarian, gluten free….the recipe possibilities are endless! Oh, and did we mention they are super cheap?! On a scale of 1 to 10. Egg cups ring in at an 11!  Top that omelettes!

The Ultimate Guide To Making Egg Cups

Ingredients :

• oil
• egg
• milk
• bacon
• ham
• spinach
• sundried tomatoes
• berries

Instructions : 

1. Spray a muffin tin with non-stick spray or coat with oil
2. Whisk together your eggs (and milk, if using)
3. Mix in your favorite items : bacon, ham, spinach, sun dried tomatoes, berries, etc
4. Evenly divide egg mixture into your muffin tins and bake in a preheated 375 degrees F oven for 18-25 minutes depending on the size of your cups.
5. Now that you know the foundation to egg cups, let’s take a look at some insanely delicious ways you can spice them up!

Full Recipes Source : mealpreponfleek.com

Deluxe Egg Salad

Deluxe Egg Salad – Looking for an upgrade on the traditional egg salad? Try this Deluxe Egg Salad! It includes cream cheese, grated onions and is by far my favorite version of egg salad.

Deluxe Egg Salad

Ingredients :

• 2 Tablespoons butter, room temperature
• 3 oz cream cheese, room temperature
• 2 Tablespoons celery, minced
• 1 Tablespoon Mayo (or more if desired)
• 1 teaspoon onion, grated
• 1 teaspoon sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard boiled eggs, finely chopped or squished with a fork.
• Croissants or Bread
• Paprika (optional)
• Dill Pickle Relish (optional)
• Bacon (optional)

Instructions :

1. In a medium bowl, cream together butter and cream cheese until smooth.
2. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
3. Add eggs and mix well.
4. Cover and chill for 1 hour or longer.
5. Serve on bread or croissants
6. Sprinkle with paprika or add dill pickle relish or bacon if desired.

Full Recipes Source : numstheword.com

Soft and Creamy Scrambled Eggs

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, not too wet.

Soft and Creamy Scrambled Eggs

INGREDIENTS :

• 1/2 tablespoon butter
• 4 large eggs
• 1/8 teaspoon kosher salt, or more to taste

DIRECTIONS :

1. Melt the butter in a medium non-stick pan over medium-low heat.
2. Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
3. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
4. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Full Recipes Source : www.inspiredtaste.net

Healthy Breakfast Egg Muffins

It’s nice to see you, 2017! While last year will be tough to beat, I have a sneaking suspicion that the New Year is going to be quite the flavor-packed extravaganza. We have a whole host of new recipes and guides lined up for your eating and entertaining pleasure. And we’re kicking things off on the light and tasty front with none other than Healthy Breakfast Egg Muffins.

Healthy Breakfast Egg Muffins

INGREDIENTS :

• 12 large eggs
• 1/4 cup nonfat milk
• 1 cup chopped fresh spinach
• 3/4 cup quartered cherry tomatoes
• 1/2 cup diced onions
• Sliced avocado, for serving
• Salsa, for serving
• Crumbled cotija or feta cheese, for serving

INSTRUCTIONS :

1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
2. In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
3. Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
4. Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.

Full Recipes Source : www.justataste.com

Egg Fried Rice

Perfect Chinese style Egg fried rice. This dish is the basic starting for Chinese egg fried rice dishes. You can add some vegetables if you like.

Egg Fried Rice

Ingredients :

• 1-2 green onions
• 2 large eggs
• 1 teaspoon salt
• 2 tablespoons cooking oil
• 4 cups of cooked rice ,leftover is recommended

Instructions :

1. Wash the green onions and finely chop the green part only. Beat the eggs in a bowl. Set aside.
2. Add the rice to wok firstly to fry until they separate with each other(use the slice to break any chunks ). Push the rice to one side of your wok. Heat up 2 tablespoons of cooking oil and pour the egg liquid.
3. Mix the egg liquid with rice quickly. Add salt and continue cooking until the grains are wrapped by egg.
4. Add half of chopped spring onions to stir-fry until aroma.
5. Transfer to the serving bowls and garnish some chopped spring onions for decoration.

Full Recipes Source : www.chinasichuanfood.com