Stuffed Mushroom Omelet

This is such a yummy way to start your day and we love this with mushrooms but you could really use any kind of vegetable you like and maybe even add some bacon or sausage to make it a little bit heartier. Some of us like to eat this with a side of Super Simple Sauteed Spinach.

This could work for lunches and dinner too for those crazy days when you just don’t feel like cooking much or when you haven’t been to the grocery store in a while.

Stuffed Mushroom Omelet

Ingredients:

  • 2 eggs (or use 1 egg and 1 egg white)
  • 1-2 T. milk or cream
  • 1/3 c. parmesan cheese, optional
  • salt and pepper to taste (we like to use mineral salt or Lawry’s garlic salt)
  • 1/2 c. sliced mushrooms
  • 2-4 T. butter
  • 1-2 c. shredded cheese
  • 1 t. nutritional yeast, optional
  • bacon bits, optional
  • chives, optional

Directions:

Beat eggs in a small bowl. Mix in the milk, parmesan cheese, salt, and pepper until blended.

Heat butter in a large skillet over medium heat; cook and stir mushrooms about 5 minutes. Remove from heat and set aside.

Heat more butter in the pan, if needed.

Pour in the egg mixture; as the eggs set gently lift the edges, letting the uncooked mixture flow underneath.

Once the eggs are mostly cooked sprinkle with shredded cheese and add the cooked mushrooms.

Carefully fold the omelet in half, cook 1-2 minutes and then flip and cook an additional 1-2 minutes.

Sprinkle with nutritional yeast and garnish with bacon bits and/or chives as desired.


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It’s all about the eggs!

This time of year eggs are selling like hotcakes with all the egg hunts happening all around. Not to mention a lot of get-togethers and I’ve had many requests about egg recipes so here is a list of our favorite egg recipes:

The Easiest Boiled Eggs Ever!

Pickled Eggs

Deviled Eggs

Deviled Eggs

Here’s a couple more that use boiled eggs:

Potato Salad

Bread, Breakfast, Brown, Business, Cappuccino, Chicken

Super Easy Rotisserie Chicken Salad

Super Simple Egg Salad

Okay, these aren’t really eggs nor do they use eggs, but it’s Easter and I had to include them.

Chocolate Covered Eggs

 

Super Simple Egg Salad

This is such an easy thing to make and so delicious… I just boiled some eggs so I think I might just whip up some really quick and have a sandwich as it is way past lunchtime! I like to eat mine on toast but maybe I’m just weird but it is good just as it is too.

Super Simple Egg Salad

Ingredients:

  • Boiled eggs
  • 1/4 c. mayo
  • 2-3 t. mustard (optional)
  • salt and pepper to taste (we like to use mineral salt or use celery salt for a twist)
  • you could also add some chopped onion, green onion, celery or anything else that you desire

Directions:

Chop the boiled eggs by hand or with my personal favorite gadget, a pastry blender.

Gently stir in the remaining ingredients, just until blended.

Enjoy as is or on a sandwich.


**This post does contain affiliate links to products that we use. These links help to support our family, our blog, and our homeschooling mission. Thank you!

 

Last Confection Stainless Steel Pastry Blender Dough Cutter

Bird Nests

I really don’t know what the name for these originally was. My mom would fix them for use every now and then. I’d always get so mad because I had that one sister who would steal all the buttery toasted rounds and eat them for herself.

I usually serve this with some grits and some fresh fruit.

Bird Nests

Ingredients:

  • 2 slices of bread per person
  • 2 eggs per person
  • butter
  • salt and pepper

Directions:

Butter both sides of the bread. Take a medium size biscuit cutter or glass and cut out the center of each slice of buttered bread.

Heat a skillet over medium heat. Add the bread and the round to the skillet. (You may need to spray the skillet a little to keep it from sticking.)

Break one egg into the hole in the bread. Season with salt and pepper.

Cook as desired, flipping carefully to brown both sides. Flip the round as well to brown both sides.

Serve warm.

 

Breakfast In a Cup

This is pretty much what it’s called. Eggs, sausage, and veggies mixed together and baked in a muffin cup.

Breakfast In a Cup

Optional ingredients;

  • 1 bell pepper (any color), diced
  • 1 onion, diced
  • 1/2 c. mushrooms, diced
  • shredded cheese

Directions:

Preheat oven to 350.

Grease a muffin pan. (will make 12-18 cups)

Mix together the eggs, sausage, seasoning, and anything else you want in there (except the cheese).

Pour egg mixture evenly into the muffin cups. Sprinkle with cheese, if desired.

Bake for about 15 minutes or until eggs are set. Don’t overcook!


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Pickled Eggs

I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.

I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!

Pickled Eggs

Ingredients:

  • 4 -15 ounce cans whole beets (I like to use the pickles beets when I can find them)
  • 24 hard-cooked eggs, peeled
  • 2 c. sugar
  • 2 c. water
  • 2 c. apple cider vinegar

Directions:

Drain beets, reserving 2 cup juice.

Place beets and eggs in a gallon size glass jar.

Bring the sugar, water, vinegar, and beet juice to a boil.

Pour over beets and eggs; cool.

Add water, if needed, to cover the eggs.

Cover tightly and refrigerate for at least 24 hours before serving.

Dutch Puff

Dutch Puff (This is one of those recipes that I really don’t remember where I got it from.)

1 stick butter
8 eggs
2 cups milk
2 cups AP flour
Preheat oven to 400. Put the stick of butter in a 9×13 pan and place in the oven to melt while you prepare the puff.

Beat eggs, milk and flour until smooth and then another minute. Remove pan from oven and pour mixture into the melted butter. Bake for 20 minutes more.

When you get the puff out of the oven it will be golden and puffed, lovely. Serve immediately. If you wait it will deflate.

Top with molasses, honey, fresh fruit, or maple syrup. My children have even topped it with yogurt, but they may just be weird.

For a special change try making individual servings of dutch puff in oven safe ramekins. Again this is fun for company. You can prepare ahead of time and then pop them in the oven as each person wakes.

Deviled Eggs

We love eggs, as I’ve said many a time before, and deviled eggs usually show up on the holidays or any special occasion. This is just a basic version of deviled eggs. I have seen others that use relish and hot sauce, even one that was called a ‘Sanctified Egg’.

This is one of those recipes that I really don’t measure at all. I just add and taste. I’ve tried to get the amounts as close as possible but you can adjust them to your taste.

WARNING: Overindulgence of these could cause others to distance themselves from you later on in the day!

Deviled Eggs

Ingredients:

  • 6  boiled eggs ( I usually make a couple extra as it never fails that one will mess up)
  • 1 T. mayo
  • 1 t. mustard
  • salt and pepper to taste
  • paprika, optional

Directions:

Cut the eggs in half, lengthwise. Scoop out the yolk.

Place the eggs on a serving tray and the yolks into a small mixing bowl.

With a fork, mixer, or food processor blend together the yolks, mayo, and mustard. Add the salt and pepper to taste.

Refill the eggs with the mixture and sprinkle with paprika, if desired.

Tip: I like to put the yolk mixture into a pastry bag and squeeze it back into the eggs. It looks much prettier but a spoon works well.

To make them a little extra prettier you can use a star tip on the bag when filling the eggs.

Boiled Eggs

We like eggs no matter how they are cooked. I love them in salads, deviled, and even pickled. All of these recipes call for boiled eggs though. That elusive boiled egg that seems like it should be so easy but can make even the most calm cook lose patience when the eggs refuse to give up those shells without making a mess of the egg beneath.

One of my fondest memories revolves around my mom-mom, my mom, and me in the kitchen trying to peel eggs. My mom-mom had her way to do it and my mom had her way. Me, I hadn’t a clue and we laughed so much at each of our attempts. It was a wonder that we managed to have enough eggs to make the deviled eggs that day!

There are a million and one, at least, ways to make a boiled egg. We can make them on the stove, in the microwave, in the oven, and I think there are gadgets to make the perfect boiled egg. I don’t know about all the other methods but this is the tried and true method we use here.

I recently found an even easier way to boil eggs using my Power Cooker. Check out this method HERE.

Boiled Eggs

Ingredients:

  • 6 eggs
  • water
  • 1 T. salt, optional

Directions:

Make sure you have a pot big enough to hold your eggs easily. You can easily double or triple this recipe as long as your pot can hold them.

Poke a small hole in the large end of each egg. I keep a push pin in the kitchen drawer for this.

Place your eggs in the pot making an even layer on the bottom of the pan. DO NOT layer the eggs. They should all rest comfortably on the bottom.

Fill the pan with enough water to cover the eggs at least 1-2 inches over. Add the salt to the water.

Put the pot on the stove and cook on medium – medium high heat until the water starts to boil. Boil for 2 minutes.

Remove the pot from the heat and cover. Let sit 15 – 20 minutes.

Drain the eggs into a colander in the sink and cover the eggs with ice. Let sit another 5-10 minutes. The ice will help the shells pull away from the egg.

Once the eggs are cool you can begin to peel them.

I gently crack the egg all around. Then peel a little bit from the center or one end. Take a small metal spoon and use it to run between the shell and the egg. The shell should come right off.

Rinse the egg to remove any bits of shell. Lay it on a paper towel to dry while you finish the remaining eggs.

You can leave them in the shell and put them in the refrigerator for up to a week but I prefer to peel them right away.

Normally I will place the peeled, dried eggs into a plastic container with a tight lid. They will stay good up to a week but they don’t usually last that long here.

Bacon Grits/Cheesy Grits

My kids love grits, buttered grits, cheesy grits, and especially bacon grits! This is a super simple way to prepare them when you are short on time. My kids usually eat these served over their scrambled eggs with some jelly toast on the side.

Ingredients:

  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 8-10 slices of bacon, cooked and crumbled

Add the butter to the prepared grits and stir until completely melted. Season to taste. Save a few bacon crumbles for sprinkling on top and stir the rest into the grits. Serve.

For cheese grits:

  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 1 T. garlic powder, more or less depending on your taste
  • 1 c. cheese, sliced, shredded, cubed or whatever you have on hand

Add the butter to the prepared grits and stir until completely melted. Season to taste.Add garlic powder and cheese. Stir until melted. Serve.

 

 

Hash Brown Breakfast Casserole

I’m thinking that I may try adding some cooked bacon the next time. This would also be good with some sautéed onions and/or bell peppers.

Ingredients:

24 oz. frozen hash browns
16 oz. cubed ham, sliced ham that has been cut into smaller pieces will also work
1 c. shredded cheddar cheese
12 eggs
1 c. milk
1 t. salt
½ t. black pepper

Instructions:

Preheat oven to 350.Mix the first 5 ingredients in a large bowl. Pour the mixture into a  greased 9 x 13 baking. In the same bowl whisk together the remaining ingredients and pour over the hash browns. Smooth everything with a spatula. Bake for about one hour or until the center is set and the edges are golden brown.

Mexican Egg Bake

Another super quick and easy meal idea.

8 ct. Crescent rolls
12 eggs
1/2 c. your favorite salsa
1-2 c. cheddar cheese
1 lb ground sausage, cooked

Preheat oven to 375. Lay the crescent rolls in the bottom of a greased 9×13 pan. Whisk together the eggs, the salsa, and the cooked sausage and pour over rolls. Sprinkle with cheese. Bake for 30-40 minutes until the eggs are set