Huevos Rancheros

Huevos Rancheros
Serves 1
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kick start to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.
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Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Ingredients
  1. Olive Oil
  2. 2 corn tortillas
  3. 2 large eggs
  4. 1 cup jarred salsa
  5. 1/2 cubed avocado
  6. 1/2 cup fresh tomatoes
  7. 1/4 cup “Mexican blend” shredded cheese or cotija cheese
  8. Hot sauce
Instructions
  1. Heat your oil in the pan.
  2. Cook your eggs how you like them.
  3. Temporarily transfer the eggs to a plate.
  4. Heat up the corn tortillas in the pan.
  5. Sprinkle your cheese of choice onto the tortillas.
  6. Spoon some salsa of your choice on top of the melted cheese.
  7. Place your eggs on top of the salsa.
  8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
  9. Transfer your tortilla with the egg on top to a plate.
  10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.
Rosemary Farm https://www.rosemaryfarm.com/
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Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Adapted from Real Food Whole Life
Rosemary Farm https://www.rosemaryfarm.com/
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Rachael’s Spinach and Feta Frittata

Rachael's Spinach and Feta Frittata
This spinach + feta frittata is a healthy, easy meal for breakfast, lunch or dinner!
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Ingredients
  1. About ¼ cup extra-virgin olive oil (EVOO)
  2. 1 bunch scallions, whites and light green tops, finely chopped
  3. 4 cloves garlic, finely chopped
  4. About ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped
  5. 2 bunches medium-leaf spinach (¾-1 pound), stemmed and chopped
  6. Salt and pepper
  7. Freshly grated nutmeg, to taste (no more than 1/8 teaspoon)
  8. ½ lemon
  9. ¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)
  10. 1 cup Greek feta, drained and crumbled
  11. 12 Rosemary Farm eggs, beaten with salt and pepper
  12. 1 vine tomato, very thinly sliced
Instructions
  1. Preheat oven to 375°F.
  2. Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.
  3. Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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Spicy Shakshuka

Spicy Shakshuka
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Ingredients
  1. 3 tbsp. olive oil
  2. 1 onion, chopped
  3. 1 red pepper, chopped
  4. 2 cloves garlic, minced
  5. 1 tsp. each chili powder, ground cumin and paprika
  6. 1/2 tsp. salt
  7. 1/4 tsp. each pepper and cayenne pepper
  8. 3 tbsp. tomato paste
  9. 5 cups chopped plum tomatoes
  10. 8 EGGS
  11. 1/3 cup finely crumbled feta cheese
  12. 1/4 cup chopped fresh cilantro
Instructions
  1. PREHAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.
  2. STIR in tomato paste; cook for 1 minute. STIR in tomatoes; bring to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.
  3. MAKE 8 divots in the sauce with spoon; crack egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro
Notes
  1. Serve with toasted pita bread or rustic Italian loaf.
  2. Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.
Rosemary Farm https://www.rosemaryfarm.com/
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Christmas Breakfast Casserole

Christmas Breakfast Casserole
Prep this the night before for a delicious and stress-free breakfast or brunch. Perfect for the holidays!
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Ingredients
  1. 7 slices white bread, crusts removed and cubed
  2. 2 cups shredded cheddar cheese
  3. 6 large Rosemary Farm eggs, lightly beaten
  4. 3 cups 2% milk
  5. 1 teaspoon ground mustard
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 6 bacon strips, cooked and crumbled
Instructions
  1. In a greased 11x7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.
Notes
  1. Feel free to add anything you'd like to use up! We suggest onions and green peppers as well as substituting the bacon for ham or sausage. Enjoy!
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/
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Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. Assorted sprinkles
Instructions
  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/
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Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes
Yields 12
Let’s turn that favorite holiday drink into... bite-sized ‘eggnog’ cheesecakes! Your guests will love these!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
Instructions
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
Adapted from Delish
Adapted from Delish
Rosemary Farm https://www.rosemaryfarm.com/
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Mexican Fried Egg Breakfast Torta

Mexican Fried Egg Breakfast Torta
A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know.
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Ingredients
  1. 1 cup good-quality refried beans
  2. 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
  3. 4 large or extra-large Rosemary Farm eggs
  4. 4 Mexican torta rolls or bolillo rolls, split and toasted
  5. 1 cup shredded Monterey Jack cheese
  6. 1 or 2 ripe red tomatoes, sliced
  7. Handful fresh cilantro leaves, torn
  8. 2 cups shredded iceberg lettuce
  9. 1 large avocado, pitted, peeled, and sliced
Instructions
  1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy. Stir until warm. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so they’re slightly drippy).
  2. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg. Sauce it up with the remaining chile gravy. Sprinkle with some cilantro and the shredded lettuce. Spread the avocado slices evenly on the top halves of the rolls. Close the sandwiches, pressing down to compress them.
  3. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
Notes
  1. Traditional tortas are made with either crusty rolls called bolillos or softer buns called teleras, available in markets with a good selection of Latin American foods. A brioche or soft sandwich buns make fine substitutes.
Adapted from Chowhound
Adapted from Chowhound
Rosemary Farm https://www.rosemaryfarm.com/
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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm https://www.rosemaryfarm.com/
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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting
Yields 40
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans.
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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. 2 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 1 tsp. ground ginger
  6. 1/2 tsp. salt
  7. 1/2 tsp. ground nutmeg
  8. 1 can (15 oz.) pumpkin
  9. 2 cups granulated sugar
  10. 3/4 cup vegetable oil
  11. 4 EGGS, room temperature
  12. Cream Cheese Frosting (see below)
  13. 1 cup pecan halves OR coarsely chopped pecans, toasted
Instructions
  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
  4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
  5. For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Notes
  1. One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Cowboy Breakfast Skillet

Cowboy Breakfast Skillet
Serves 4
This will really brighten up your morning.
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Ingredients
  1. 1 tbsp. canola oil
  2. 1/2 bag frozen shredded hash brown potatoes
  3. salt and pepper
  4. 3/4 c. shredded Cheddar cheese
  5. 4 whisked 'Rosemary Farm' eggs
  6. 4 slices cooked bacon, chopped
  7. Sliced scallions (for garnish)
Instructions
  1. Add canola oil to large skillet over medium-heat. Heat oil.
  2. Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
  3. Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
  4. Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
Adapted from Delish
Adapted from Delish
Rosemary Farm https://www.rosemaryfarm.com/
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Sweet Potato Hash Brown Egg Cups

Sweet Potato Hash Brown Egg Cups
Serves 12
Eggs and hash browns go together like, well, eggs and hash browns! But eating them in a muffin-form makes them even better.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 small onion, finely diced
  3. 3 cups sweet potato tater tots (defrosted)
  4. 1 cup regular potato tater tots (defrosted)
  5. 12 Rosemary Farm eggs
  6. Cooking spray
  7. Salt and pepper
Instructions
  1. Preheat the oven to 400°F.
  2. In a medium skillet, melt butter over medium-low heat. Add the onions and sauté for a few minutes. Add the tater tots, season with salt and pepper and sauté for roughly 10 minutes. Using a wooden spoon, break them up while they cook so they resemble hash browns. Set aside.
  3. Line a few paper towels in a large colander. Place hash brown mixture into the paper towel. Wrap up the potatoes with the paper towel and squeeze out as much water as you can. Then place in a large bowl.
  4. Spray a muffin tin with cooking spray. Take a few tablespoons of the hash brown mixture and place in each cup, using fingers or a rubber spatula to push the potatoes into the bottoms and up the sides of the cup, creating a tight nest. Spray once more with cooking spray.
  5. Place hash browns into oven and bake for 15 to 20 minutes. Let cool slightly.
  6. Crack one egg into each cup. Season tops with salt and pepper. Place back in oven and cook for another 15 minutes, until whites of eggs have set (you can cook for longer if you prefer a firmer yolk).
Notes
  1. Squeezing the grated potatoes in a paper towel before baking them will remove excess water and make for a crispier hash brown shell.
Adapted from TODAY Recipes
Adapted from TODAY Recipes
Rosemary Farm https://www.rosemaryfarm.com/
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Pepperoni Pizza Deviled Eggs

Pepperoni Pizza Deviled Eggs
Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.
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Ingredients
  1. 12 Large Rosemary Farm Eggs
  2. 1/3 Cup Mayonnaise
  3. 1/3 Cup Shredded Mozzarella
  4. ¼ Cup Diced Tomatoes
  5. 2 Tablespoons Chopped Basil
  6. Sliced Pepperonis for Topping
Instructions
  1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  2. Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
  3. Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
  4. Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Rosemary Farm https://www.rosemaryfarm.com/
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Spiralized Potato and Egg Nests

Spiralized Potato and Egg Nests
Serves 1
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Ingredients
  1. 1 large (10 ounce) Russet potato
  2. 2 tablespoons finely chopped onion
  3. 1 tablespoon vegetable oil
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 2 large Rosemary Farm eggs
  7. Chopped chives
  8. Coarse pepper
Instructions
  1. Heat oven to 400°F.
  2. Using a Spiralizer, cut potato in spirals.
  3. Place potatoes in paper towels and squeeze the moisture out. This may take several times to dry the potatoes.
  4. Add a small (6 1/2-inch) cast iron skillet to the heated oven for 10 minutes.
  5. In the meantime, in a large bowl, stir potatoes, onion, vegetable oil, salt and pepper until well blended.
  6. Spray hot skillet with nonstick cooking spray. Add potato mixture to skillet and move mixture up the side.
  7. Bake 23 to 25 minutes until the edge is slightly brown and crisp. Remove from oven and add eggs onto the potato mixture.
  8. Bake an additional 10 to 12 minutes or until egg is cooked to your desired consistency. Garnish with chopped chives and coarse pepper.
Notes
  1. This recipe showcases two eggs sunny-side up, but you could scramble two eggs and add sausage, bacon, or veggies.
Adapted from Everyday Good Thinking
Adapted from Everyday Good Thinking
Rosemary Farm https://www.rosemaryfarm.com/
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Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole
Serves 10
This Tater Tot Sausage Breakfast Casserole is crazy good! Tater tots, sausage and cheese - you can't go wrong with that combination.
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Ingredients
  1. 2 lb hot breakfast sausage
  2. 1 (30-32oz) bag frozen tater tots
  3. 1 tsp salt
  4. 1/2 tsp pepper
  5. 1/4 tsp garlic powder
  6. 1/4 tsp onion powder
  7. 1 1/2 cups shredded cheddar cheese
  8. 1/2 cup mozzarella cheese
  9. 8 Dakota Layers eggs
  10. 2 cups milk
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
  4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
  5. **Cover and refrigerate at this point if baking later.**
  6. Bake for 40 - 50 minutes, or until eggs are set.
Adapted from Plain Chicken
Adapted from Plain Chicken
Rosemary Farm https://www.rosemaryfarm.com/
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Pita Pocket Breakfast Sandwich

Pita Pocket Breakfast Sandwich
When you’re in a hurry, but want a hearty breakfast, this is it! Oven baked omelettes are easy to throw together and pop into the oven. In less than 20 minutes, you have a melt-in-your-mouth breakfast sandwich.
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Ingredients
  1. 2 large eggs
  2. 2 large egg whites
  3. 1 tablespoon milk
  4. 1 cup baby spinach torn into small pieces
  5. 4 grape tomatoes sliced in half lengthwise
  6. 2 green onions, diced
  7. Sea salt and pepper to taste
  8. ¼ cup Feta cheese crumbles
  9. 1 whole wheat pita pocket, cut in half
  10. 2 teaspoons olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
  3. Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Notes
  1. Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g | SmartPoints: 8 |
Rosemary Farm https://www.rosemaryfarm.com/
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Guacamole Breakfast Sandwich

Guacamole Breakfast Sandwich
Yields 4
This is the absolute must-have breakfast sandwich. Crispy, buttery bread with eggs, bacon, guacamole and melted cheese!!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 8 slices bacon
  2. 4 large Rosemary Farm eggs
  3. Kosher salt and freshly ground black pepper, to taste
  4. 4 slices American cheese
  5. 4 tablespoons unsalted butter, at room temperature
  6. 8 slices sourdough bread*
  7. 1 cup guacamole, homemade or store-bought
Instructions
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
  3. With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
  4. To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.
  5. Serve immediately.
Notes
  1. *Any type of bread of your choice can be substituted.
Adapted from Damn Delicious
Adapted from Damn Delicious
Rosemary Farm https://www.rosemaryfarm.com/
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Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 oz. fresh chorizo sausage, casing removed
  2. 1 red bell pepper, thinly sliced
  3. 12 EGGS, beaten
  4. 1/4 cup chopped fresh cilantro OR parsley
  5. 4 oz. queso fresco, crumbled
Instructions
  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.
  4. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
Notes
  1. To make handle ovenproof, wrap it completely in aluminum foil.
  2. 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  3. Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Rosemary Farm eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Adapted from Joy in Every Season
Rosemary Farm https://www.rosemaryfarm.com/
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Ham, Egg, and Cheese Wraps

Ham, Egg, and Cheese Wraps
Serves 4
These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast, lunch or dinner.
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Ingredients
  1. 8 large eggs
  2. 4 teaspoons water
  3. 2 teaspoons all-purpose flour or cornstarch
  4. 1/2 teaspoon fine salt
  5. 4 teaspoons vegetable or coconut oil
  6. 1 1/3 cups shredded Swiss cheese
  7. 4 ounces very thinly sliced ham
  8. 1 1/3 cups loosely packed watercress
Instructions
  1. Place the eggs, water, flour or cornstarch, and salt in a medium bowl and whisk until broken up and the flour or cornstarch is completely dissolved.
  2. Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add 1/2 cup of the egg mixture and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom (the top can be a little wet, but should be mostly set), 3 to 6 minutes.
  3. Using a flat spatula, loosen the edges of the wrap and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle 1/3 cup of the cheese over the wrap and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board (the cheese might not be fully melted yet). While still warm, place a single layer of ham over the egg. Place 1/3 cup of the watercress across the center of the wrap. Roll it up tightly.
  4. Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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