Veggie Breakfast Tacos

Veggie Breakfast Tacos
Serves 3
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Veggie filling
  2. 2 teaspoons olive oil
  3. 1 small white or yellow onion, diced
  4. 3 garlic cloves, pressed or minced
  5. 1 small zucchini, sliced into 2-inch long, thin strips
  6. 1 small yellow squash, sliced into 2-inch long, thin strips
  7. 1 red pepper, seeded, membranes removed and chopped
  8. ½ lime, juiced
  9. Salt
  10. Pinch red pepper flakes
  11. Scrambled eggs
  12. 6 eggs, scrambled
  13. Hot sauce
  14. Salt and freshly ground black pepper
  15. 1 tomato or a handful of cherry tomatoes, chopped
  16. Suggested garnishes, etc.
  17. 6 small tortillas, corn or flour
  18. 1 jalapeño, seeded, membranes removed and minced
  19. Feta, crumbled
  20. Fresh cilantro, chopped
  21. Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
Instructions
  1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
  2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
  3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
Notes
  1. Make it gluten free: Use certified gluten-free/100% corn tortillas.
  2. Make it tomato free: Omit the tomatoes and add sliced avocado instead.
  3. Storage suggestions: Individual components (veggie mixture and scrambled eggs) keep well in the fridge for a few days. Just reheat and assemble tacos before eating.
  4. Change it up: Substitute seasonal veggies for those you see listed here.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Rosemary Farm https://www.rosemaryfarm.com/

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño
Yields 4
These insanely delicious migas are perfect after a night of overindulging, or any other time.
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Ingredients
  1. 8 large eggs
  2. Kosher salt
  3. 2 plum tomatoes, diced
  4. 3 tablespoons vegetable, canola, or peanut oil
  5. 1 medium red or yellow onion, diced (about 1 cup)
  6. 2 jalapeños, stemmed, seeded, and diced (about 3 tablespoons)
  7. 1 cup crushed Nacho Cheese-flavored Doritos, plus finely crushed Doritos for granish
  8. 3 ounces pepper jack cheese, grated or diced (about 1/2 cup)
  9. Freshly ground black pepper
  10. Warmed corn tortillas, for serving (optional)
  11. Diced avocado, for serving (optional)
  12. Hot sauce, for serving
Instructions
  1. In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomatoes with a generous pinch salt, then transfer tomatoes to a strainer and set over bowl to drain.
  2. Heat oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add onion and jalapeños and cook, stirring, until softened but not browned, about 4 minutes.
  3. Add eggs and cook, stirring until curds begin to form, 1 to 2 minutes.
  4. Stir in 1 cup crushed Doritos and continue to cook until eggs are nearly set, about 2 minutes. Stir in cheese until mostly melted. Add tomatoes and continue to cook, stirring, until tomatoes are warmed through and eggs are just cooked, 1-2 minutes longer. Season with salt and pepper and remove from heat.
  5. Serve migas with warm tortillas and avocado, if desired, and top with crushed Doritos and hot sauce.
Adapted from Serious Eats
Adapted from Serious Eats
Rosemary Farm https://www.rosemaryfarm.com/

Sunny-Side-Up Pizza

Sunny-Side-Up Pizza
Serves 6
Enjoy your eggs sunny-side up on a pizza that bears the same name. Mâche, red onion, and Parmesan cheese join these savory eggs for an outstanding, savory Sunny-Side-Up Pizza that's perfect for brunch or a light supper.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound refrigerated fresh pizza dough
  2. 2 tablespoons olive oil, divided
  3. 2 garlic cloves, minced
  4. 6 large eggs
  5. 1/8 teaspoon kosher salt
  6. 4 cups mâche or baby spinach
  7. 1/4 cup thinly sliced red onion
  8. 3 tablespoons balsamic vinaigrette
  9. 2 ounces Parmesan cheese, shaved
  10. 3/8 teaspoon black pepper
Instructions
  1. Preheat oven to 450°.
  2. Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle. Place on a pizza pan; pierce with a fork. Combine 1 1/2 tablespoons oil and garlic; brush over dough. Bake at 450° for 14 minutes.
  3. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Sprinkle with salt.
  4. Combine mâche, onion, and vinaigrette. Arrange on crust; top with eggs, cheese, and pepper.
Adapted from Cooking Light
Adapted from Cooking Light
Rosemary Farm https://www.rosemaryfarm.com/
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Waffled Breakfast Quesadilla

Waffled Breakfast Quesadilla
Serves 4
Waffled. Breakfast. Quesadillas. How fun are these?
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Ingredients
  1. 4 eight-inch flour tortillas
  2. 2 cups scrambled eggs (about 7 eggs)
  3. 1 ½ cups Mexican cheese
  4. 12 pieces bacon, cooked
  5. 1 tablespoon canola oil
Instructions
  1. Heat waffle iron and then, using a brush, coat waffle iron with canola oil.
  2. Place ½ cup scrambled eggs onto half of one tortilla, then layer with cheese and three bacon pieces.
  3. Fold other half of quesadilla over and transfer to waffle iron. Clamp down and cook until browned, about 7 to 10 minutes.
  4. Repeat with remaining 3 tortillas.
Adapted from ‘Real Food By Dad’
Rosemary Farm https://www.rosemaryfarm.com/

Curried Egg Salad Sandwiches

Curried Egg Salad Sandwiches
Serves 4
Give your egg salad sandwich some exotic flare.
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Ingredients
  1. 4 hard-boiled eggs, chopped
  2. 1/4 cup mayonnaise
  3. 1 teaspoon white wine vinegar
  4. 1/2 teaspoon curry powder
  5. 4 slices pumpernickel bread
  6. 2 tablespoons mango chutney
  7. 6 sprigs watercress
Instructions
  1. Combine eggs, mayonnaise, vinegar and curry powder; season. Spread 2 bread slices with chutney. Top with egg salad, watercress and remaining bread.
Adapted from EveryDay with Rachael Ray
Rosemary Farm https://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 https://www.rosemaryfarm.com/
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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 https://www.rosemaryfarm.com/

Egg Breakfast Pizza

Egg Breakfast Pizza
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 pound ground sausage
  2. 2 (12 inch) prepared pizza crusts
  3. 12 eggs
  4. 3/4 cup milk
  5. salt and pepper to taste
  6. 1 (10.75 ounce) can condensed cream of celery soup
  7. 1 (3 ounce) can bacon bits
  8. 1 small onion, minced
  9. 1 small green bell pepper, chopped
  10. 4 cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
  3. Beat eggs, milk, salt and pepper. Scramble eggs until firm.
  4. Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
  5. Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Notes
  1. This recipe will make two pizzas.Each pizza will serve 3 to 4 people.
Rosemary Farm https://www.rosemaryfarm.com/

Powerhouse Sandwich

Powerhouse Sandwich
Serves 1
Amp it up with this go-to grub. Packed with muscle-protecting protein and all your food groups, this delicious energy booster will increase your stamina for work, play, and everything in between.
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Ingredients
  1. 2 slices whole-grain bread
  2. 1 hard-boiled egg
  3. 2 slices extra-lean ham
  4. 1 large lettuce leaf
  5. 1 slice low-fat cheddar cheese
  6. 1 ounce low-sodium pickles, sliced
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast both slices of bread.
  2. Peel the shell and slice your hard-boiled egg into pieces.
  3. Top toast with your fixings and enjoy!
Notes
  1. Bonus tip: Cheese, please! Make your slice low-sodium mozzarella for a great source of bone-building calcium.
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Rosemary Farm https://www.rosemaryfarm.com/

Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
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Ingredients
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
Instructions
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm https://www.rosemaryfarm.com/