I am super picky about eggs. Each type of egg prep has its own specific rules for me. When it comes to scrambled eggs, I do not like wet, partially uncooked eggs. But I also don’t like them dry. Achieving this is a fine line to walk.

The solution? Butter. I know you’re thinking this sounds high fat, but it’s not. Here’s the deal. Put two eggs in a bowl. Then take a knife and make super tiny thin scrapes along the edge of a cold stick of butter. We’re talking paper thin transparent scrapes. I know that in this photo it looks like a lot of butter, but it’s barely 1/8 of a tablespoon. Scramble the eggs with the butter and pour them in a pan that’s been sprayed with oil (I use my trusty olive oil Misto for this!). Cook over medium high heat. Let the eggs sit until it looks like they’re starting to set on the bottom, then scramble them, moving them around to get them to cook evenly. Take them out of the pan once the egg is completely set, but before anything browns. The result is fluffy, moist, perfect scrambled eggs.

I am super picky about eggs. Each type of egg prep has its own specific rules for me. When it comes to scrambled eggs, I do not like wet, partially uncooked eggs. But I also don’t like them dry. Achieving this is a fine line to walk. The solution? Butter. I know you’re thinking this … Read more →

One of things that is hardest to manage over the holidays is breakfast. If you have guests, or if you just want something other than a bagel or a bowl of cereal, there just isn’t a lot of time to whip things up in the midst of the madness. I’ve come up with a great solution – the omelet biscuit. Using canned biscuits, eggs and whatever filling makes you happy, these muffin tin liner treats offer a hearty, delicious breakfast with almost no clean up. What could be better?

1 can of regular (not jumbo biscuits)
5 eggs
1/4 cup milk
1/4 tsp thyme
1/8 tsp onion powder
1/8 tsp garlic powder
salt and pepper
frozen broccoli or fresh broccoli that’s been cooked
cheddar cheese

Fill your muffin tin with 10 foil lined muffin tin cups. Spray them with cooking spray. Preheat oven to 400. Take one biscuit at a time and smush it so it gets flatter (making it round like you would with a tiny piece of pizza dough). You want it big enough to cover the bottom and some of the sides of the muffin liner, but it does not need to come up to the top – it’s ok if your eggs go over the top of the biscuit. Mix up eggs with milk and herbs and spices. Place two florets of broccoli in each tin and a tablespoon of grated cheese. Pour egg mixture over top. Bake for 15 minutes.

It’s that easy. You can substitute spinach for the broccoli or swap out the cheese with another type. Change out the herbs with anything you have. You could ditch the veggies and add bacon. You could also swap out a couple of the eggs for plain egg whites and add a little extra milk. You can use skim milk, whole milk, cream, or whatever you have in the fridge. It’s a very versatile recipe. You could even use squares of puff pastry in place of the biscuits if you have some leftover. These are great hot or at room temp, so you can easily make them ahead and let them sit out for people to grab.

One of things that is hardest to manage over the holidays is breakfast. If you have guests, or if you just want something other than a bagel or a bowl of cereal, there just isn’t a lot of time to whip things up in the midst of the madness. I’ve come up with a great … Read more →

I like to make eggs for weekend breakfasts. I find if I eat protein for breakfast, I’m not hungry for hours, which is always a good thing. I have the worst time with egg pans and spatulas though. The egg gets crusted on. Well, no more! Try this fantastic no-pot idea for an egg breakfast or brunch that’s made in a muffin tin, with paper liners leaving no mess and no clean up.

Egg Crescent Pockets

1 package of 8 crescent roll dough

4 slices of ham

8 eggs

goat cheese (or cheese of your choice)

salt and pepper

thyme

Place 8 muffin tin liners in your tin and spray the inside of them with cooking spray. Lay the short end of the crescent roll in the liner, so it is near the top of the liner and press it around so you get dough all around the edge. Leave the long end of the dough hanging out of the liner.

Take half a piece of ham and fold it so it fits inside the liner. Place a dab or two of goat cheese (you can use any cheese you like for this, but I made mine with goat cheese) on top of the ham, and a pinch of thyme. Crack an egg and place it in the liner. Sprinkle with salt and pepper to taste. Flip the rest of the dough over the top of the egg and gently tuck it into the side. Bake at 375 for 20 minutes. Allow it rest for a few minutes before lifting it out of the muffin pan.

The results are super cute and are easy to serve. This is a great idea if you have some leftover crescent roll dough from a holiday dinner, and if you have house guests!

I like to make eggs for weekend breakfasts. I find if I eat protein for breakfast, I’m not hungry for hours, which is always a good thing. I have the worst time with egg pans and spatulas though. The egg gets crusted on. Well, no more! Try this fantastic no-pot idea for an egg breakfast … Read more →