Tag Archives: Eggs

Breakfast Egg Bites (Paleo, Whole30, Gluten-Free, Oh My!)

22 Wednesday Feb 2017

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My biggest challenge when attempting to eat healthier is breakfast. I don’t have time to make anything, and I don’t really get hungry until about 9 or 10.

One eggy dish that has saved me are these Breakfast Egg Bites. You can basically pick any combination of add-ins, such as toppings you like in omelets or quiches, add eggs and bake.

I tried a couple variations this time:

  • Ham, Caramelized Onions and Cheddar
  • Broccoli, Caramelized Onions and Cheddar
  • Spinach, Bacon, Caramelized Onions and Feta

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I used a non-stick muffin pan, and used a generous amount of cooking spray to make sure they didn’t stick.

For the ham ones, I put the ham in first to make a “cup.” For the rest I just filled the tins about halfway with toppings. (I steamed the broccoli first, but the spinach can be added raw.)

In a large bowl I whisked 7 eggs (with 2-3 tablespoons of water, you can use milk if you want) for 12 muffins, but the egg amount depends on your preferred ratio of eggs to add-ins. Remember to add salt and pepper to the egg mixture.

You can substitute egg whites for some of the whole eggs or use egg beaters, if you want to cut some calories. You can also omit the cheese if desired.

Pour in the egg to about 3/4 fullness in each cup and use a utensil (I use chopsticks for pretty much everything, very useful here) to move the ingredients around a bit and make sure the egg gets in everywhere. Do not fill to the top or they will overflow. Bake at 350 for 20 minutes. (I let them cool some after baking, then used a knife to run around the edge and loosen them before taking them out.)

img_7535I keep these in the fridge and grab a couple each morning. I’ve eaten them hot or cold, you could also put them in an English Muffin if carbs aren’t a consideration.

I have to say the spinach ones were my new favorite, but all of these were good.

Here are some recipes around the web if you want to get more ideas:

 

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A Scrambled Eggs appreciation…

04 Saturday Aug 2012

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I love the simplicity and pure deliciousness that is perfect scambled eggs. I saw a special with Jacques Pepin years ago where he made his version, and I believe it makes the most creamy and comforting eggs you can find.Perfect Scrambled Eggs

The keys are a good nonstick skillet and using a spatula to gently scrape the bottom of the skillet until the eggs are almost done – taking them off the heat for those final seconds. I like them a little wet and I add a small pat of butter to finish them before serving.

Another nice touch is to get a more upscale butter like Lurpak (my fave) or Plugra (both can be found at regular grocery stores.) If I’m lucky, I have farm-fresh eggs from Tomatoland (a locally-owned produce stand), but this method elevates discount eggs to a heavenly place.

I also use table salt during the cooking and use kosher salt to finish, I believe the table salt more evenly seasons the eggs when they are liquid.

Let me know if you use any of these methods, or tell me YOUR favorite way to cook scrambled eggs…

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