Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.
It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.
The next step is to beat the eggs with the milk and add the seasonings.
Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.
Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).
Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three Ways
2 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp of hot sauce (optional)
Cheese and Meat Quiches
a few slices of deli meat, roughly chopped
1/2 cup of shredded cheese, any kind
1/2 each of a yellow and red bell pepper, finely chopped
1/2 red onion, finely chopped
handful of spinach, finely chopped
6-8 springs of asparagus, woody ends discarded and the rest finely sliced
1/2 red onion, finely chopped
1/2 cup grated cheese, any kind
This is a nice, healthy and easy breakfast to make. I love hollandaise sauce on my eggs and asparagus but that's a very rich sauce full of tonnes of butter which is ok occasionally but today I opted for something on the healthier side. I like my eggs poached over easy and then I don't miss the sauce.
Asparagus with Poached Egg
1 bunch of asparagus, woody ends removed
Salt & Pepper, to taste
1 tbsp vnegar
Recipe from Taste.com
Baked eggs are delicious- actually eggs in any form are delicious! This is a super quick recipe for baked eggs. If you’re only making one or two you can pop this into your toaster oven instead of your conventional oven. The recipe below indicates the amounts required for one ramekin. You want to bake these until the whites are set and the yolks are still a little runny
Saucy Baked Eggs
A few tbsp of chunky tomato sauce
Sprinkle of your favorite cheese
Some herbs or chives to garnish (optional)
1. Preheat oven to 400 degrees
2. Add a few tbsp of tomato sauce to the bottom of the ramekin
3. Sprinkle some of your favorite cheese overtop the sauce
4. Crack an egg into a separate bowl and then make a small indentation in the cheese and sauce and carefully lower the egg into it.
5. Bake for approx. 20 minutes until the whites are set
6. Garnish and serve warm
These are great with toast!
Deviled eggs are a simple party dish and can be made with an endless amount of flavors as eggs tend to go well with just about anything. These ones have a kick of spice with the chipotle and black pepper.
Chipotle Deviled Eggs
4 eggs, boiled
3 tbsp chipotle mayonnaise
2 tbsp mayonnaise
1/4 tsp freshly ground black pepper
2 strands of garlic chives, chopped
These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium.
I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly.
Sweet Potato Muffins
600 g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
This recipe was taken from Jamie Oliver
I had a bunch of cherry tomatoes and I wasn't quite sure how to use them so I decided on tossing a few into the skillet to make these delicious scrambled eggs. I also added garlic, onions, and parsley to the eggs as well for a kick of flavor.
I made a bunch of extra so that I could use it for breakfast the next day.
Breakfast Cherry Tomatoes & Eggs
2 cloves garlic, crushed
1/2 onion, chopped
a few strands of parsley, chopped
fresh ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp oil
I debated on whether or not to post this recipe but it's almost more of a how-to or techniques/tips for how to make hashbrowns from scratch and how to get nice and fluffy scrambled eggs which made it worth posting. The quantities for the potatoes and eggs aren't listed since they can be easily adjusted depending on how many portions you would like. I recommend one large potato and 2 large eggs per person. Soaking then washing the potatoes helps prevent them from sticking together and turning into a large glob.
Hashbrowns & Scrambled Eggs
1 large potato per person
salt, to taste
fresh cracked black pepper, to taste
1 tsp butter (increase the amount accordingly)
1 tsp vegetable oil
(increase the amount accordingly)
2 large eggs per person
1 tbsp milk per egg
pinch of paprika
salt, to taste
Eggs in a Hole
This isn't so much a recipe as it is a method of making eggs. Use as many pieces of toast and eggs as you like. The basic method is to heat a frying pan to medium-low heat, then melt some butter and heat one side of the toast. Cut out the center using a biscuit cutter or the edge of a glass. Flip the toast over and crack an egg directly into the hole and season with salt and pepper. Cook until the egg is set to the way you like it. This tastes great with lots of butter!
This recipe makes one gigantic omelette full of fresh veggies. You can obviously substitute any veggies that you have in your fridge for the ones indicated in this recipe. You will want to start by gathering all your ingredients and chopping everything up.
Start by sauteing the veggies in a little bit of cooking spray or oil, do this until all of the liquid evaporates otherwise your omelet will turn into mush.
I know a proper omelet is supposed to be colorless on the outside but I have yet to perfect that technique. This omelet turned out so delicious.
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup sliced fresh mushrooms
Vegetable cooking spray
1 cup egg substitute
1 to 2 teaspoons hot sauce
1/4 teaspoon salt
2 ounces reduced-fat sharp Cheddar cheese, shredded
1 tablespoon chopped fresh parsley
I had a sweet potato sitting in my fridge for quite some time now and I wasn't sure what to do with it so I decided to turn it into a potato salad. This turned out to be surprisingly good. The salad is a bit on the sweeter side because of the sweet potatoes which is a nice departure from the typical potato salad. I also decided not to mash everything in order to let the distinct flavors of the two potatoes stand out individually.
Sweet Potato-Potato Salad
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
I've seen so many different ways to use a waffle iron on Pinterest. I actually have a whole board dedicated to waffle iron recipes. It may be a little unfair to call this a Pinterest fail however because the egg cooked just fine...I broke the yolk while trying to get it out of the waffle iron. I managed to flip the egg out intact but then I wanted to turn it right side up and that's when it broke.
I warmed the bread with the waffle iron to give it a waffle like look as well. I will definitely be trying this again to make this work. I just need to figure out an effective way to get the eggs out without damaging them because I love the look of this waffle-esque breakfast.
This recipe was taken from my Southern Living Dinner in a Dish recipe book. The presentation is really impressive for when guests are over. This dish is also super versatile because you can try adding different veggies depending on what you like to eat. I adjusted the recipe by reducing the amount of oil and also by adding some paprika to the potatoes.
This recipe only requires a few ingredients.
Soak the potatoes after grating them because this helps prevent them from turning brown and it also removes some of the starch off of them.
Sweat the onions and peppers in some oil and butter.
Add the garlic, and then the potatoes and paprika, stir until they're golden and tender.
Make indentations with the back of a spoon and crack the eggs into them. Season with salt and pepper.
Bake at 350° for 12 to 14 minutes or until the eggs are set.
Sunny Skillet Breakfast
4 potatoes, peeled and grated
1 tbsp butter
1 tbsp vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, crushed
1 tsp paprika powder
3/4 tsp salt, divided
6 large eggs
1/4 tsp pepper
Note: Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.
You can basically add anything into a frittata from meat to veggies and cheese. This one in particular is a mix of Mediterranean inspired flavors- spinach, tomato, and feta.
Spinach Tomato and Feta Frittata
4 large eggs
1/4 cup milk
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chill pepper
3 tbsp oil
1/2 of a small onion, minced
small handful of spinach, chopped
1 tomato, diced
3 tbsp feta, crumbled
I don't really make enough time to have a good breakfast on weekdays so I like to spend a little more effort on making breakfast on weekends. This is a really delicious and healthy recipe to start your day off with. The combination of spinach and feta is always a hit. As a bonus, these little toasts looked really good so they would be impressive to present to friends/family. I like my eggs runny, but if you like the yolks to be set then just poach them a little bit further.
Poached Eggs on Spinach-Feta Toast
1/2 cup (125 mL) fresh spinach, (or 1/4 cup od frozen thawed spinach), finely chopped and lightly squeezed
1/4 cup (125 mL) crumbled feta cheese
1/4 cup (125 mL) finely chopped green onions
1 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
1 small clove garlic, minced1/8 tsp (1 mL)
pepper1 1/2 tbsp (45 mL)
2 thick slices sourdough bread, toasted
1 1/2 tsp (15 mL) vinegar
This recipe is from Canadian Living Magazine (I've modified it slightly).
I used to have this soup back in Holland and I've been trying to find a recipe that tastes similar to the soup in that little Indonesian shop by the market... I have to say that this one comes pretty close. A few of these ingredients were tough to find here, but since there are so many- I think its OK if you skip some.
When serving this soup you want to lay all the ingredients out separately so that people can add as much (or as little) of what they like.
± 3 liter water
600 gr chicken (cut)
5 slices galangal root (laos)
4 cloves garlic, whole
1 onion (cut in half)
1 stalk lemon grass (sereh)
1 Indonesian bay leaf (duon salam)
2 large bouillon cubes
5 pieces whole allspice
1 tsp black and/or white pepper
1/2 tsp turmeric
1/2 tsp crushed cumin
1/2 tsp coriander powder
To garnish the soup:
6 hard boiled eggs
300 gr beansprouts (taugé)
2 cups shredded cabage
2 string cut potatoes, fried
1 small pack bean thread vermicelli, fried (soe-on)
fried onions and garlic
3 cups of cooked shredded chicken breast
1 stalk celery & parsley (chopped)
Sambal ketjap (spicy soy sauce):
1 pepper (habanero or scotch bonnet)
5 tbsp soy sauce
1 clove garlic
1 tsp sugar
Add all of the ingredients for the broth into a large pot and being to a boil, reduce the heat till about medium and cook until the chicken is done (about half an hour). Remove the chicken from the soup and cook for another hour or so on low heat ( the longer the better). Add salt to taste.
In each soup bowl, add one boiled egg, some beansprouts, cabage, fried potatoes, onion/garlic, chicken, topped by vermicelli. Pour the hot soup on top and add celery/parsley. If you like it spicy, add some sambal ketjap.
This recipe is adapted from a blog called Multi Cooking
Avocado and egg always work well together, not only is it a great flavor pairing but it's a very filling combination as well. This Egg salad had a nice little twist with very Desi seasonings- pepper, cilantro, and cumin.
Next time, instead of mashing the avocado, I think I'll cut it into little bits the same way as the egg so that the result is a little less mushy.
It's best to mix together the mayo with the seasonings, cilantro, and lemon juice and then gently add/stir in the chopped avocado and the eggs.
When everything is mixed together you end up with a nice rich creamy texture.
Serve the egg salad over some toast, this is a great breakfast or snack, I would personally probably even have this for a light dinner.
Avocado Egg Salad
1/4 cup mayonnaise
1/2 tsp dijon mustard
1 tsp lemon juice
2 tbsp minced cilantro
1 tsp sea salt, or to taste
fresh cracked black pepper, to taste
1/2 tsp ground cumin
1/2 tsp paprika powder
4 hard boiled eggs, chopped
1 ripe avocado, chopped
This recipe was taken from a blog called Best Recipe Box
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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