Breakfast Stuffed Peppers

Breakfast Stuffed Peppers
Serves 4
Good morning, sunshine! Get your day off to a bright and delicious start with these easy breakfast-themed stuffed peppers
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Ingredients
  1. 4 bell peppers, sliced in half, core and seeds removed
  2. 8 eggs, beaten
  3. 1 cup mushrooms, sliced
  4. 1 onions, diced
  5. 3 cups baby spinach
  6. 1 tomato, diced
  7. ½ tsp. garlic powder
  8. Bacon, ham, and/or sausages, pre-cooked (optional)
  9. 1 tbsp. cooking fat
  10. Sea salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 375 F/190 C.
  2. Melt some cooking fat in a skillet placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Divide the vegetable mixture equally among the bell pepper halves
  7. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes. Enjoy
Adapted from Paleo Leap
Adapted from Paleo Leap
Rosemary Farm http://www.rosemaryfarm.com/

Migas Breakfast Tacos

Migas Breakfast Tacos
Serves 6
Eat your tacos for breakfast with these breakfast tacos filled with scrambled eggs with onions, jalapeños, tomatoes and crumbled tortilla chips. Migas Breakfast Tacos are a great way to add a little Tex-Mex to your morning!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 tablespoon olive oil
  2. ½ cup chopped onion
  3. 1 jalapeño, seeds and ribs removed, finely chopped
  4. ½ cup chopped tomato
  5. 2 cloves garlic, minced
  6. salt and pepper
  7. 4 eggs, beaten
  8. ½ cup roughly crushed tortilla chips
  9. ½ cup shredded cheddar cheese
  10. 6 (6-inch) flour or corn tortillas
  11. sliced avocado and cilantro
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook until tender, about 4 minutes. Stir in the tomato and the garlic and cook for 30 seconds. Season to taste with salt and pepper.
  2. Pour the eggs directly into the onion mixture. Cook, stirring gently, until the eggs are cooked to your preference. Stir in the tortilla chips and cheese, then remove from the heat.
  3. If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
  4. Place ⅙ of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.
Notes
  1. For softer scrambled eggs, add a little splash of milk to the eggs when beating them.
Adapted from Taste and Tell Blog
Rosemary Farm http://www.rosemaryfarm.com/

French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs
Serves 12
Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 6 large eggs
  2. 1 tablespoon olive oil
  3. 1 cup diced Vidalia Onion
  4. 1/4 cup sour cream
  5. 2 tablespoons mayonnaise
  6. 1 teaspoon lemon juice
  7. 1/8 teaspoon garlic powder
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon Worcestershire sauce (optional - leave out if vegetarian)
  10. Chopped chives, for garnish
Instructions
  1. Place the eggs in a large saucepan and cover with an inch or two of water. Bring to water to a full rolling boil over high heat. Turn off the heat and keep the pan on the hot burner. Cover and let sit for 10 minutes. Remove the eggs from the pan and run under cold water. Cool to room temperature then peel.
  2. Meanwhile, add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 15-20 minutes or until brown and caramelized.
  3. Cut the eggs in half and place the egg yolks in a large bowl. Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and Worcestershire sauce. Beat until smooth. Stir in the onion.
  4. Fill each egg half with filling. Top with chives. Store in an airtight container in the refrigerator for up to 3 days.
Adapted from www.chocolatemoosey.com
Rosemary Farm http://www.rosemaryfarm.com/

Baked Eggs With Parmesan and Herbs

Baked Eggs With Parmesan and Herbs
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon unsalted butter, softened
  2. 1/4 cup heavy cream
  3. 2 tablespoons finely grated Parmesan
  4. 2 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  5. 2 large eggs
  6. Kosher salt and black pepper
  7. thin toast spears, for serving
Instructions
  1. Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.
Adapted from Real Simple
Adapted from Real Simple
Rosemary Farm http://www.rosemaryfarm.com/

Greens & Eggs & Ham

Greens & Eggs & Ham
Greens & Eggs & Ham is a delightful dish you can serve straight from the pan. Enjoy this healthy yet delicious egg dish any time of day!!
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Ingredients
  1. Olive Oil Cooking Spray
  2. 1 boneless ham steak (7 ounces) cut into 1/2-inch cubes
  3. 4 to 5 cups packed chopped kale
  4. 1 Tablespoon Extra Virgin Olive Oil
  5. Kosher Salt
  6. 8 to 12 large eggs
  7. 1/2 cup crumbled feta cheese (about 2 ounces)
  8. Freshly ground black pepper
  9. Crusty Bread for serving
Instructions
  1. Preheat oven to 375 °F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
  2. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
  3. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
  4. Place kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt and toss to coat. Spread out kale in an even layer. Bake for 5 minutes.
  5. Remove the pan from the oven but leave the oven on. use a wooden spoon to make 8 to 12 evenly spaced divots in
Adapted from Cindys Recipes and Writings
Rosemary Farm http://www.rosemaryfarm.com/

Cheesy Puff Pastry Baked Eggs

Cheesy Puff Pastry Baked Eggs
Yields 4
Preheat your oven for the easiest, cheesiest baked eggs recipe made with store-bought puff pastry.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 sheet (half of a 17.3-oz. package) puff pastry, thawed
  2. 4 large eggs
  3. 1/4 cup shredded cheddar cheese
  4. 1 Tablespoon chopped fresh chives
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
  2. Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 1/2 inches in diameter each. (See Kelly's Note.) Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about 1/4 inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.
  3. Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
  4. Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle. Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.
Notes
  1. You can use a cookie cutter, a large glass or a plate to outline the shape of the puff pastry circles.
Adapted from JustATaste.com
Adapted from JustATaste.com
Rosemary Farm http://www.rosemaryfarm.com/

Quinoa Pizza Egg Muffins

Quinoa Pizza Egg Muffins
Yields 12
Pizza is the perfect lunch, especially when it’s healthy. Kids will dig the fun factor of picking their own muffin mix-ins and parents will love the nutrition content of this easy-to-make, protein-packed lunch.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 cup quinoa, rinsed
  2. 1 cup water
  3. 2 teaspoons extra virgin olive oil
  4. 1/2 medium sweet onion, finely chopped
  5. 1 cup cherry tomatoes, sliced
  6. 1/2 cup pitted Kalamata or black olives, chopped
  7. 1 teaspoon dried Italian seasoning
  8. 8 large eggs
  9. 1 cup shredded mozzarella cheese
  10. 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, then set aside until ready to use.
  2. Combine quinoa and water in a medium saucepan and set pan over high heat. Bring to a boil, then turn down heat to a simmer, cover and cook for about15 minutes, or until quinoa is cooked and water has been absorbed.
  3. While quinoa is cooking, chop onion, tomatoes and olives, then set aside. Next, heat a skillet over medium heat; add oil and onions, and saute for 2 minutes. Add tomatoes, olives and Italian seasoning to onion mixture, and saute for another minute. Turn off heat, and set mixture aside.
  4. Place eggs in a medium mixing bowl, and mix with a whisk or hand beater until well-combined. Add cooked quinoa, vegetable mixture, cheese and salt to eggs, then stir to combine.
  5. Pour mixture into silicone muffin cups, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving. Egg muffins can be kept in the refrigerator and eaten cold or reheated in the microwave.
Notes
  1. Per serving (1 Quinoa Pizza Egg Muffin): Calories: 120; Fat: 7 g (Saturated: 2 g); Cholesterol: 148 mg; Sodium: 202 mg; Carbohydrate: 6 g; Fiber: 1 g; Sugars: 1 g; Protein: 7 g
Adapted from The Food Network
Adapted from The Food Network
Rosemary Farm http://www.rosemaryfarm.com/

Guacamole Deviled Eggs

Guacamole Deviled Eggs
Yields 24
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Ingredients
  1. 12 large eggs, hard boiled
  2. 1 medium avocado
  3. Juice from 1/2 lime
  4. 1 teaspoon minced red onion
  5. 1 Tablespoon diced tomato
  6. 1 Tablespoon chopped fresh cilantro, plus more for garnish
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.
  2. Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.
  3. Enjoy!
Rosemary Farm http://www.rosemaryfarm.com/

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro
Serves 4
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Ingredients
  1. 1 small onion, finely diced
  2. 1-2 tsp. olive oil, depending on the pan
  3. 1/2 tsp. ground cumin
  4. 1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
  5. 1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
  6. 1 can (15 oz.) black beans, rinsed and drained well
  7. 1 can (4 oz.) diced green chiles (you may not want the whole can if you're sensitive to spicy foods)
  8. 4 - 6 eggs
  9. 1/4 - 1/2 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
  10. chopped cilantro for garnish (optional)
Instructions
  1. Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.
  2. Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
  3. Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.
  4. Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.
  5. Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.
Rosemary Farm http://www.rosemaryfarm.com/