Category: Breakfast

Pressure Cooker Egg Bites

You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.

These are so easy to make and great for a quick grab and go breakfast.

  • 1/2 c bacon, fully cooked and crumbled
  • 4 large eggs
  • 3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
  • 1/2 cottage cheese
  • 1 c fresh spinach
  • 2 tbsp heavy cream
  • 1 tsp granulated onion
  • pinch of kosher salt
  • Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
  • In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
  • Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
  • Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
  • Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
  • Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.
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Asparagus Frittata

– 1/2 lb asparagus, tough ends trimmed

– 1/2 cup shallots, chopped

– 2 teaspoons butter

8 large eggs

2 tbsp fresh grated Pecorino Romano

3 oz Gruyère, grated

/2 tsp kosher salt and fresh pepper to tast

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.

Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve hot, cut into 4 equal wedges.

Zucchini Blossom Frittata with Goat Cheese and Basil

This is quick and delicious frittata – perfect of you have a garden with zucchinis. The flowers have a nice subtle flavor.

  • 1 tbsp olive oil
  • 1 small onion, sliced thin and in half lengthwise
  • Saly
  • 12 zuk blossoms
  • 5 oz goat or feta cheese crumbled
  • 2 tbsp parmigiano, grated
  • 6 eggs, lightly beaten
  • 1/4 c basil, chiffonade cut

Preheat oven to 425. Spray a 9 inch pie pan.

In a small skillet heat oil over low heat, add onion, sprinkle with salt and cook until soft and translucent.

Transfer to baking dish. Top with zuk blossoms, I like to do it a wagon wheel patter. Sprinkle cheese over blossoms. Pour eggs over all.

Bake for 20 minutes until top is lightly golden. Sprinkle with basil and serve.

Serves 4.

Chocolate Donuts

This are super yummy and a little healthier because they are baked. You do need a donut pan for this recipe.

    1 cup all-purpose flour
    1/4 c unsweetened cocoa powder
    1/2 tsp baking soda
    1/8 tsp salt
    1/2 c buttermilk
    1/2 c sugar
    1 egg
    2 tbsp melted butter
    1 tsp vanilla
    Powdered sugar

Preheat oven to 350 degrees. Spray a donut pan well with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spoon the batter into the donut cavities making sure to only fill them about 2/3 – 3/4 of the way full.

Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.

Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool. Sprinkle with powdered sugar.

Cauliflower Egg Bites

I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.

  • 6 eggs
  • 1 head of cauliflower, chopped fine in the food processor
  • 1 c shredded cheese

Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.

Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.

Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.

Bake at 400 degrees for 15 minutes. Edges with be golden brown.

Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.

Makes 12.

Easy Bagels

  • This is straight from Skinny Girl – no changes cos her recipes are always perfect! They taste great and are so easy! I saw the recipe on FB at 6 am and made them for breakfast the same morning. The recipe makes 4 small bagels. I sliced it in half, toasted it and topped it with vegan cream cheese and a slice of tomato! Hubby had never had a savory bagel (what!?!? Don’t even get me started) and he enjoyed them! I used the Everything Bagel Mix from TJ’s. I did lazy out and toss everything in the food processor. You can visit skinnytaste.com for details on how to do it by hand.
  • 1 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c Greek yogurt (Do NOT substitute with regular yogurt), drain off any liquid
  • 1 egg white, beaten
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Preheat oven to 350. Like a pan with parchment and spray with oil. Or heat your air fryer, and spray the air fryer basket with oil. Beat the egg white and set aside.

Add dry ingredients to food processor and pulse to combine. Add yogurt and pulse to incorporate, then pulse about 20 times until it forms a tight ball.

Lightly flour your work surface and form the dough into a ball. Divide into 4 pieces and roll into ropes and then form into a bagel shape.

Brush with egg white and add your topping of choice.

Bake or air fry for 25 minutes or until golden brown.

Makes 4.

Texas Toast with an Egg in It

I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.

2 eggs, lightly beaten

1/2 c milk

2 cloves garlic minced

4 pieces of thick sliced bread

Butter

4 eggs

Preheat a girdle over medium high heat and butter generously.

Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.

Serves 2 – 4.

Eggs Baked in Mortadella

You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!

Butter or oil as needed

1 tomato, sliced

2 slices mortadella or prosciutto

2 eggs

Salt and freshly ground black pepper

Asiago cheese, grated

Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.

Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.

Serves 1 – 2.