Mini Ham and Egg Cups

I'm not a big fan of soft yolks or fried eggs in general. I'm a scrambled egg girl... with cheese, of course. :) So I adapted this recipe to my liking from another recipe I saw online (don't we all do that to a recipe?). These could totally be adapted to have whatever you wanted in your scrambled egg mixture to be more of a quiche, too. Super fun and flexible!

Ingredients:
3 eggs
2 Tbsp milk
salt and pepper
Cheese, cubed
12 Deli Ham slices

(Makes 6 Ham and Egg Cups or increase ingredients to make as many as you need.)

Mix up into a measuring cup with a pouring spout (it will be easier, I promise).
I actually ended up cutting these up a little smaller so that they'd be sure to melt.Put an ungreased muffin pan into the oven and preheat the oven to 400. Once 400 is reached, remove the pan, and turn the oven up to 450. Quickly spray the tins with non-stick spray and put 2 ham slices in each muffin cup. (The first time I made these, I only did one...and 2 would have been better.) Pour egg into each cup and then put a few cubes of cheese into each one as well. (I only made 5 the first time, but there was definitely enough egg for 6.)These are the ham slices I used.Bake ham and egg cups for 10 minutes. Turn off the oven and let sit for 1 minute. Remove from oven and gently remove cups with a spoon.Serve with desired side dish. My husband liked to sprinkle Frank's Hot sauce on them and pop them into his mouth. My kids LOVED them as well.
I thought they looked super cute!!
Here is how is how they look with the cheese melted on the inside.

Mini Breakfast Pizzas or Muffin Cups

This recipe is adapted between two separate recipes I found. One recipe is from another great recipe blog, Taste the Joy, who got it from a Pillsbury cookbook. The other recipe is what I adapted our mini deep dish pizzas from. It is found here. These breakfast pizzas are fun, easy, and your kids can help. It's also a great little breakfast to make up quick and take around to the neighbors or to make when you have company. They'll love you for it!

You will need:
1 tube Flaky Layers biscuits (flaky layers biscuits just work best)
Scrambled eggs, cooked and flavored to you liking
Sausage (ground or links), chopped ham, or bacon
Shredded cheese
Muffin Pan

Cook eggs. We like scrambled. It's fun to add different things to it (peppers, onions, etc). But my kids are more plain-old-scrambled-eggs-with-salt-&-pepper kind of kids, so we kept it simple. Even though we put shredded cheese on top, I still like to add a bit of cheese to my eggs 'cuz I like me some CHEESE!!!

Cook desired meat. I prefer to use the sausage links and then cut them up. But we've used ground sausage and it works fine as well. Chopped ham (in small chunks) is wonderful in these little cups and as well as chopped bacon slices. If I'm feeling really energetic, I do a couple of each kind so people have a variety to choose from.

Grease muffin pan. Then carefully cut each biscuit in half.

Spread each biscuit half into the bottom and up the sides so there is a little well in the middle.Bake at 350 for about 7-8 minutes. Remove from heat and press the dough back up the sides and the bottom since they will puff up a tiny bit. (I didn't pre-cook them when I made them the first time (as you can see from the picture) but it is definitely something that makes a difference.)

Carefully spoon eggs, meat, and sprinkle with shredded cheese.Repeat until you've got as many "cups" as you'd like. As seen in the picture, I used 3 biscuits and made 6 pizzas. Then I use the remaining biscuits the same day for mini pizzas for a snack or quick lunch or dinner.

Bake at 350 for another 8-10 minutes or until edges of biscuit are lightly golden and cheese is melted. Carefully remove from muffin pan and cool for a couple of minutes on a rack.Serve with desired side dish... hashbrowns and orange juice are our favorites.

These store great in the fridge -if there are any left- and are so easy to reheat. My kids loved making these and we'll have to make them again.

Cookie Cutter Eggs

aka "Shape Eggs"

As gross as this may sound to some of you, this idea came to me as a stroke of genius to help my little boy. He didn't eat food until he was 2 (and that was with the help of a therapist). We learned that his eating problem was because of his sensory problems. And we learned that his sensory problems were because he has autism. It is mild but it's still very much there. Anyway, he was sick of eating eggs the same old way... fried or scrambled. But he wouldn't eat them with stuff mixed in. So this idea came to me one day. And it has been a wonderful hit ever since. He requests these eggs at least once a week.

Ingredients:
Eggs
Milk
Salt & Pepper

Directions:
Preheat a medium sized pan on stove at just above medium heat. Break desired amount of eggs in a bowl. We usually do 4. Add a very small amount of milk. Sprinkle salt and pepper. Beat with a fork. Put a little butter in the pan so the eggs don't stick. Make sure it is spread all around the bottom of the pan. I've used Pam. I've found butter does a better job of not sticking for some reason with these eggs.

Cook these eggs almost like an omelet (except you don't fold it in half). Pour eggs into pan and allow them to cook on one side. They'll start to be a little done on the top, too, but you don't want to burn the bottom. Carefully, but quickly, flip it over with a turner. You might have a little bit of egg fly out of the pan. It's okay. Let the other side cook. Once done, remove from heat and place on a plate. Get your cookie cutters ready!

I took this picture before I had cut one of the shapes. My son refers to the circle ones as moon eggs (eventhough he knows what a circle is).Continue with other shapes, being careful to use as much of the egg as possible. I usually don't have hardly anything left over. When I do, I just eat those myself. :) It is fun to change the shapes up for different holidays/seasons. These are our basic shapes. My son calls the crescent moon "banana eggs." Whatever works!Put all the shapes on a plate and serve with desired side dipping sauce. It's usually ketchup for my kids but you never know what they'll ask for. However, there's never any shapes left. They ALL get eaten every time.

If you want to make a larger batch, just use a bigger pan or two medium pans.

Breakfast Wrap

from my own brain... with some help from a fast food place I ate at once
These are great for on the go, for kids, or just for convenience.

Tortilla
Egg
Cheese
Choice of breakfast meat

Cook egg like you would an omelet. I added a tiny bit of salt and some water to help make it fluffy.
I warmed the tortilla up in the microwave for a about 10 seconds to make it more pliable for wrapping. Place cooked egg on tortilla, toward the top so you can fold the bottom up when you wrap it.
Place cheese slice on top immediately after so it can melt. I ended up using two slices because I LOVE cheese!Place choice of meat on top. Make sure it is also warm. I was feeling particularly naughty so I used 3 pieces of bacon. Normally I would use one and break it in half. I think sausage links would also taste great. Or thinly sliced ham.Wrap it all up. I drizzled a little bit of syrup over the top for some sweetness, but that could certainly be left out for less calories.

Variation: For a spicy breakfast treat, Scramble eggs until done. Add cheese, taco meat, and/or salsa. We do salsa on the side usually. Wrap it all up and you've got a breakfast burrito.

Lo-fat/Lo-cal tip: All of this could be made to be lo-fat/lo-cal by using a wrap that is lo-fat (like wheat or other natural ones I've see in the stores). Or use turkey sausage or turkey bacon. The cheese could be optional but it sure helps. Maybe just put a tiny bit of grated cheese instead of an american cheese slice.

Breakfast Sandwich - Homemade Egg McMuffin

from my own brain
- I know there are other blogs out there with this on it. But I did just think of it myself one morning since I knew there wasn't a McD's or BK even close to my house. :) And yes, I promise there is an egg in that picture. The cheese is just melted over it.

And, I know we're trying to add lo-fat, lo-cal recipes. But I have to add this one. It's so yummy!

English Muffins
Eggs
American Cheese slices
Bacon slices or ham
Syrup (optional)

These are easy, but so yummy. Toast the english muffin. Cook the egg to your liking. My husband likes his fried (and with a runny yolk), but I like it scrambled and patted down into a flat egg (like you get at the restaurant). Place on english muffin bottom. Add cheese slice while egg is still warm so it can slightly melt. Place ham or bacon on top and put english muffin on top. We use the precooked bacon and do 1 slice of bacon (cut into half) per sandwich. For extra yummyness, drizzle a tiny bit of syrup over the top of the ham/bacon, or the egg if you want, before you put on the english muffin top. If we do ham, I either use ham from a dinner we had or if I have it on hand, I use the canadian bacon you get at Sam's Club (it is in a pkg with lots of presliced Canadian Bacon pieces --they're a great size). My husband likes to dip his sandwich in ketchup. I like to use a little more syrup. Naughty!, I know. But hey, we don't have them everyday... it's okay.

There you have it, you're own Egg McMuffin sandwich -at home! Not hard, easy to do and you can make as many or as few as you want.

Bed & Breakfast Casserole

3 cups frozen shredded hashbrowns
3/4 cup grated cheese
1 cup diced ham or sausage
1/4 cup chopped green onions
4 eggs
1 (12 oz can) evaporated milk
1/4 tsp pepper
1/2 tsp salt

Place hashbrowns in 9x9 inch square pan. Sprinkle with cheese, ham or sausage, and onions. Beat eggs, milk, pepper, and salt. Pour over everything that is already in pan. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 55-60 minutes.

Biscuit Mix, Bacon, and Egg Quiche

10 strips bacon, cooked and crumbled
1 1/2 cups milk
1/2 cup prepared biscuit mix
1 cup cheddar cheese, shredded
1/4 cup melted butter
3 eggs
1/4 tsp salt
Dash pepper
2 Tbsp chopped green onions

Mix together prepared biscuit mix, milk, eggs, butter, salt, pepper, and onions. Pour into greased 9x9 square pan, 9 inch pie dish, or quiche dish. Sprinkle with cheese and bacon. bake at 350 for 30-35 minutes until knife inserted halfway comes out clean.

Brunch oven omelet with canadian bacon

Oven canadian-style bacon:
1 lb canadian style bacon cut into 24 sclices
1/4 cup maple flavored syrup

Reassemble slices of bacon on heavy duty foil. Pour syrup over bacon. Wrap and place in oven with omelet at 325.

Omelet:
1/4 cup melted butter
18 eggs
1 cup sour cream
1 cup milk
2 tsp salt
onions, chopped small (if desired)
parsley

Melt butter in 9x13 inch pan. Beat eggs, sour cream, milk, and salt in large bowl with wire whisk until blended. Stir in onions. Pour into dish. Place in oven with canadian bacon at 325 for 35 minutes or until eggs are set but moist and the bacon is hot. Arrange bacon on omelet. Sprinkle with parsley. Serve.