Category Archives: Eggs

Recipes starring eggs (may or may not be vegetarian)

Make Ahead Egg Muffins

 

Usually, my morning routine looks something like this:

6:10 – hit snooze
6:17 – hit snooze
6:24 – finally get up, go make coffee
6:25-7:15 – enter a black hole in space and time
7:16 – realize I’m gonna be late if I don’t move it
7:17-7:20 – pack lunch, maybe breakfast
7:21-7:30 – run out the door and pray for light traffic

Now, I don’t know what your mornings are like. But if you’re anything like me, you like your sleep and don’t have time for a long and leisurely brekkie every day. And if you do, good for you! You can still use this quick-and-easy make ahead recipe and then have more time for you in the AM.

Make ahead egg muffins in muffin tin

These egg muffins are so simple, and you make a dozen at once. That way you can put 2-3 in baggies and refrigerate or freeze. Then breakfast all week is only a push of the microwave button away! You can scale up to feed a big family, or even make just one serving by mixing 2 eggs and desired ingredients in a coffee mug and microwaving. (Didn’t know that little trick? Oh yeah, it’s the best.)

You can also customize it to your taste preferences. Anything you would normally eat with or in scrambled eggs you can probably adapt to this recipe. Try sausage, or bacon, or ham. Vegetarians, this is a blank canvas! Add zucchini, shredded carrots, sweet potato, broccoli or cauliflower. And cheese is optional, but highly recommended!

Butter mushrooms and onion

Ingredients (makes 12 egg muffins):

  • baker’s dozen (13) eggs
  • 1 med onion, diced
  • 1 pint mushrooms
  • 1/2 stick butter
  • 1 cup raw spinach
  • Optional: shredded cheese, breakfast meats, other veggies

butter and onions in pan

Step 1: In a pan over medium heat, add the butter and diced onion. Cook 10-12 minutes, stirring occasionally, until onion becomes soft and see-through. Pre-heat the oven to 350, and spray a muffin tin really well with cooking oil. (Stuck, baked-on egg is the worst.)

scrambled egg and greased muffin tin

Step 2: Add the diced mushrooms, and cook another 5-7 minutes, until softened. You can add a few tbsp water or chicken stock if they seem to be sticking or burning. Just before pouring into the muffin tin, add the spinach to wilt.

scrambled egg in muffin tin and eggs

Step 3: Break all the eggs into a bowl, and whisk violently for a minute or two. Mix in the cooked onion, mushroom, and spinach. Pour into the muffin tins until 2/3 full; leave a little room because the egg will puff up as it cooks.

make ahead egg muffins with cheddar cheese

Step 4: If desired, sprinkle with shredded sharp cheddar or whatever cheese you like. Bake at 350 for 25-30 minutes, until egg is fully cooked. Watch carefully at the end so that it doesn’t brown or burn.

I’d recommend letting these cool for a few minutes, then removing to a different plate or container quickly. You don’t want the egg to set and harden in the tin. It’s so easy to whip up a batch of these on the weekend, and you can even mix up the mix ins to have tons of options every day.

As for the cost? A dozen eggs is .99 – 1.29, or 4.50 for organic cage-free. Depends greatly on what you use to mix in, but the cost for an onion (~.50), mushrooms (.99 on sale), butter (maybe .50), and spinach (~.25 for 1 cup) for me comes to about 2.25. This makes 12 muffins, and I generally eat 2 for breakfast, so 6 servings. Let’s estimate high:

4.5 + 2.25 = 6.75 / 6 = basically just barely over a dollar per day, and that’s if I use the fancy eggs! For plain jane eggs, the cost drops to maybe 50 cents for an awesome breakfast that includes protein, fats, and a serving of vegetables! I can get behind that. I hope you can too!

 

Mexican Breakfast Strata

 

Don’t you just love it when you make something that takes literally just a few minutes, but turns out amazingly delicious and also very impressive looking?  Me too!  So the other day, my coworkers and I realized that it was someone’s birthday.  We had totally forgotten, and felt terrible, so we decided the following day would be birthday breakfast!  Obviously, I volunteered to cook something.  Problem was, I didn’t think that through…

The next morning, I checked the fridge, and didn’t see much besides some eggs.  But whatever I made had to be transportable; sunny side up doesn’t travel well, and reheated scrambled eggs is icky.  Then I saw a half loaf of bread and the light bulb went on: Strata!  Strata is a breakfast casserole based mostly on eggs and bread.  You can add anything at all pretty much, and it makes a delicious layered meal.

Upon checking the freezer, I found some turkey bacon, and a half bag of frozen corn and peppers/onions.  Since I always keep cans of diced tomatoes and different types of beans around, it just made sense that a Mexican themed strata came together.  Full disclosure: I had no idea how this would come out!  I threw it all together, popped it in the oven, and got in the shower.

Once it was done, I covered it in tin foil, wrapped it in towels to keep it warm, and stuck it in a reusable bag to take it to the office.  An hour later, after a round of “Happy Birthday” which was satisfactorily embarrassing for the coworker in question, came the moment of truth.  I pulled out the pan, uncovered the casserole, and the whole room erupted in “Oh my GOSH that looks amazing!” and “that smells SO good, what is it!?”.  Once we dug in, the compliments just kept rolling.  Almost everyone had seconds, and we finished the whole pan between 6 people!

All this is not to brag, but mostly to convince you that even though it might sound complicated, it is really not.  Even if the combination sounds weird, it does work well.  Just give it a try and see.  You can make strata for the first time on a weekend just to be safe and make sure you have time to get it just right, as long as you make it.  And then tell me I’m right.  🙂

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Ingredients:

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

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Step 1: In a large bowl, break all the eggs and scramble them well with a fork.  Add the milk and mix well.  Tear the bread into rough chunks.  You can also use a few days’ old bread for this, just add a splash more milk.  Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it’s up to you.

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Step 2: In a frying pan, cook your bacon.  You can also use ham, sausage, and/or chorizo instead.  Or just omit the meat entirely to keep it vegetarian.

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Step 3: Add the vegetables and beans to the pan.  Heat well, and cook until peppers and onions are tender.

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Step 4: Spray a large 9×13 pan with cooking oil or spread with butter.  Pour in the bread and egg mixture.  Add optional cheese if using.

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Step 5: Pour the meats and vegetables and beans into the bread and eggs.  Mix it all together well.  You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.

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Step 6: Bake the whole shebang in a 350 degree oven for about 35-45 minutes.  If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.

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Step 7: For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven.  The cheese will melt from the heat.  Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.

 

 

Mexican Breakfast Strata

Mexican Breakfast Strata

Ingredients

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

Instructions

  1. In a large bowl, break all the eggs and scramble them well with a fork. Add the milk and mix well. Tear the bread into rough chunks. You can also use a few days' old bread for this, just add a splash more milk. Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it's up to you.
  2. In a frying pan, cook your bacon. You can also use ham, sausage, and/or chorizo instead. Or just omit the meat entirely to keep it vegetarian.
  3. Add the vegetables and beans to the pan. Heat well, and cook until peppers and onions are tender.
  4. Spray a large 9x13 pan with cooking oil or spread with butter. Pour in the bread and egg mixture. Add optional cheese if using.
  5. Pour the meats and vegetables and beans into the bread and eggs. Mix it all together well. You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.
  6. Bake the whole shebang in a 350 degree oven for about 35-45 minutes. If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.
  7. For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven. The cheese will melt from the heat. Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.
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http://www.budgetepicurean.com/breakfast/mexican-breakfast-strata/

 

Happy Easter!

 

Happy Easter everyone!  I hope today is filled with family and food and cute woodland creatures, and maybe some chocolates too.  But don’t get too crazy.  Remember, Easter & Halloween are dentists’ favorite holidays.

I will be enjoying the day with family, having an egg hunt, dying hard boiled eggs, eating some ham, and yeah probably having more than a few pieces of candy. 🙂  (Oh, and don’t tell, but I totally want to surprise everyone with this unbelievably easy [microwave only!] carrot cake recipe and healthy cream cheese frosting!  I really hope it is as delicious as it sounds.)

Enjoy the roundup below of creative, healthy ideas to make this the best Easter ever!

 

Natural Easter Egg Dyes from Rodale’s Organic Life

natural easter egg dye

How to Make Vibrant Naturally Dyed Eggs

50 Non-Candy Egg Stuffer Ideas

40 more Non-Candy Ideas

40 Egg-cellent Non-Candy Easter Egg Fillers

No One Will Guess These Easter Brunch Recipes Are Healthy

Easter Brunch

If they're going to be on your Easter table, they should totally look pretty. Get the recipe from Delish.

And of course, we can’t forget the CANDY!

50 Homemade Easter Candy Recipes

50 Homemade Easter Candy Recipes

15 Healthy Easter Desserts

 

 

Image at the top of page from HERE.

Mediterranean Breakfast Sandwich

Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day.  Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado.  You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.

Recipe makes 2 large sandwiches.  You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.

Ingredients:

  • 2 large eggs
  • 1/2 jar roasted red bell peppers
  • 1 fresh avocado
  • 2 tbsp olive oil
  • Salt & pepper
  • 4 slices wheat bread
  • 2 slices cheese
Step 1: In a frying pan, heat the olive oil to sizzling.  Crack the eggs in, and fry 2-3 minutes, until whites are cooked.

Step 2: Flip the egg once all the whites have cooked.  Take the roasted peppers and add those to the pan.  The longer you cook the egg, the more solid and less runny the yolks become.

Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.

Step 4: On two other slices of bread, add the cheese slice and half of the avocado.  Press the two halves of each sandwich together.

Step 5: If you need to, add 1 more tbsp olive oil.  Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.

 Slice the sandwiches in half, and enjoy!

Eggs in a Green Nest

 

One of the hardest hurdles when transitioning to healthier eating, at least for the majority of people, is eating leafy greens.  We all know that leafy greens are the healthiest things out there.  They contain tons of vitamins, minerals, and antioxidants.  They cost us next to zero calories to consume.  Greens are full of digestible and indigestible fiber to keep your digestive system strong and healthy.

So why do they taste so bad?

Foods which to us taste bitter have an array of compounds in them that naturally protect the delicate leaves from insects who would love to snack at the salad bar of nature.  It is these compounds which tend to be so beneficial for our health.  Unfortunately, humans usually dislike the bitter taste at first.  Fortunately, you can re-train your taste buds to enjoy bitter, and there are many cooking techniques to make bitter foods more palatable.

Adding small amounts of high quality fat like olive oil, or a sour taste like vinegar or lemon juice, can help temper the bitterness of greens.  Sea salt or other salty sources like hard cheeses also helps mask the harsher flavors and draw out the sweeter notes.  My recipe for simply sauteed power greens uses these techniques to create a delicious side dish that even most greens-haters can enjoy.

Greens and Egg

In this simple breakfast recipe, I combine those techniques with fresh eggs for a superstar breakfast that is ready in under 10 minutes, packed with vitamins and nutrients and protein, and will keep you happy and full all morning long.  Enjoy over some brown rice or with whole wheat toast for a well rounded meal.

 

Ingredients:

  • 1-2 fresh organic eggs, if possible
  • 1 large bunch greens (kale, collards, mustard greens, etc) or a mixture of greens to make about 1 – 1 1/2 cups
  • 1-2 tbsp olive oil
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tbsp hard, salty cheese such as Parmesan
  • Optional: 1-2 slices wheat bread or 1/2 cup brown rice

Greens in Pan with Egg

Step 1: Rinse your greens to remove any dirt, and slice into thin strips or shred by hand.  Add the oil to the pan, then the greens, and drizzle with lemon juice.  Cover with a lid, and steam the greens for 5-7 minutes.  Optional: you can add a chopped clove or two of garlic

Greens and Egg Yolk and Toast

Step 2: Mix the greens, they should be bright and slightly wilted now.  Use a spoon or spatula to make a small indent in the pile of greens, and crack an egg into the hole.  Cover again, and steam for another 5-7 minutes.  The longer you cook the egg, the more well-done the yolk becomes.  5-7 minutes will leave it slightly runny, as in above photo.

Once the egg is cooked to your desired done-ness, remove to a plate and serve!  I sprinkled a little hard cheese over the egg, which gives it the perfect salty balance to the tart & bitter greens.  You can also use sea salt for the same effect.

You can easily increase this recipe to feed several more people, simply increase the volume of greens and crack in one to two eggs per person.  This is delightful plain with toast, or you could serve with black beans, salsa, hot sauce, relish… whatever floats your culinary boat.

 

Rainbow burrito

 

Burritos are one of my favorite ways to sneak in extra vegetables. Because you can’t really see them, you can put all kinds of rainbow goodies in there and help your heart and health with little effort.

Obviously, sub in 1 cup of whatever veggies you have on hand. This is what I had, and it made a pretty breakfast.

Ingredients:

  • 1-2 strips red bell pepper
  • 1 slice turkey bacon
  • 1-2 strips orange bell pepper
  • 2 eggs, scrambled
  • 1-2 strips green bell pepper
  • 2 med purple cauliflower florets
  • 1 10 inch tortilla

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Step 1: In a frying pan, saute the veggies until soft when poked with a fork.

Step 2: Add the eggs, and cook 5-7 minutes, stirring every so often, until everything is cooked.

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Step 3: Pour it onto a warm tortilla and wrap it up, tucking in the ends. You can add in sriracha or other sauces if you like. Enjoy!

Ways to Use Hard Boiled Eggs & Ham

Happy Easter! If you are reading this today, Easter Sunday, then thank you loyal reader! If this is a day, week, month after the fact, don’t worry. This post is created with you in mind. On Easter Sunday, the typical American family will enjoy a nice meal of ham and boiled eggs, with many other possible additions including Easter bread, bacon, quiche… This means there is likely to be some amount of ham and likely large amounts of eggs left over. 

Since one can only eat so many cold ham sandwiches and limited amounts of egg salad, I put together a reference of many kinds of recipes to re-purpose leftover foods into new and exciting dishes! Keep in mind, cooked ham keeps great in the freezer for up to 6 months, so that is always an option. Hard boiled eggs will keep in the freezer up to a week.

Recipes for Hard Boiled Eggs

 

Photo from “Spoonlighting” blog, I recommend reading it


Classic egg salad: chop up eggs and mix with mayonnaise. This can be jazzed up many ways- add Tabasco, dill, curry powder, celery, etc.

Tuna salad: take plain tuna fish salad to the next level by adding chopped boiled eggs to it. Adds a nice texture balance, and even more protein.

Potato salad: make a classic potato salad and toss in some eggs as well. Boil chopped potatoes until soft, drain and toss with mustard, mayonnaise, sour cream, spices, and a few chopped eggs.

Deviled: take the yolks from the eggs and mash separately. Add mustard and mayonnaise. You can get crazy and try crushed nuts, pesto, BBQ sauce, whatever your  imagination thinks up. Put into a plastic ziplock, cut a corner off, and pipe the filling back into the egg halves. Garnish with a dash of paprika or fresh dill.

This classic strawberry shortcake, from the LA Times, with a secret ingredient: boiled egg yolk in the batter.

Cobb salad: make a bed of lettuce, then cover with chopped tomato, bacon, avocado, and hard boiled egg. Really, boiled eggs can top any salad.

Soup garnish: serve a hearty chilled gazpacho or borscht the traditional way, topped with a halved hard boiled egg.

Pickled: using spices, vinegar, and some beet juice for that lovely ruby color, pickle your leftover eggs and they will keep much longer. Try this recipe from Allrecipes.

Noodle soup: add a cooked egg into anything from fancy glass noodle Pho to ramen to add a kick of proteins and vitamins.

For even more ideas, see Health’s article “8 Excellent Recipes for Hard-Boiled Eggs

Recipes for Leftover Ham

Photo from “Petit Jean Meats“. They recommend heating their ham
in your dishwasher to save oven space. Go read it, I’m not lying.

Sandwiches: this one’s a given. Who doesn’t love a few thick slices of ham on a soft roll or bun, slathered in mayo and topped with tomato? But once you’ve had that three days in a row for lunch, it’s time for something a little more exciting…

Breakfast: leftover ham is a rockstar in the breakfast department. Layer it with a cooked egg and cheese on a bagel, wrap it up in a breakfast burrito, or add it to any frittata, quiche, or strata.

Soups: ham and navy bean, ham and barley, ham and potato, the possibilities are endless here. Just search “ham soup” and watch how many pages Google finds. Don’t forget, the bone add a nice layer of flavor so don’t get rid of it. Add it to the stock while it simmers away and enjoy extra umami. 

Scalloped potatoes: another ham classic, just layer thinly sliced potatoes, coat with flour and butter, and ham, add a little milk, and bake at 350 for 45 minutes. You can add in extra veggies like peas, happiness like bacon, or get crazy and use sweet potatoes to up the oomph of health.

Casseroles: add ham into any type of casserole. Ham, broccoli and cheese. Ham, beans and rice. Ham… you get the idea. Adding new ingredients and baking it all together gives the leftover a fresh breath of life.

Pizza: use small chunks or thin slices and add ham to homemade pizza. Add pineapple for Hawaiian, sausage and pepperoni for meat lovers, BBQ sauce, or ranch.

A great idea for any types of leftovers that freeze well is to freeze them in smaller, recipe-sized or single-serving packages. That way, when you’re rushed for dinner and just want to throw some ham into tonight’s pasta primavera, you don’t have to wait to defrost a big chunk, you can just grab one of the two-slice packages you froze.

Two really great resources for inspiration come from AllRecipes. They have a collection of Leftover Ham Recipes as well as a special Easter Ham section. You should also check out PremeditatedLeftovers article on 10 uses for leftover ham plus 5 things to do with a ham bone.


What’s your favorite way to use leftovers?


Baked ham & greens frittata

Frittatas are an awesome brunch staple, because they are easy to make and infinitely customizable. This would be a great Easter brunch option! They are the perfect answer to a vegetarian source of protein. Add in tofu, beans, and whatever veggies you want, but the eggs do the heavy lifting in the protein department. One typical large egg contains 6 g of protein, which is 12% of the recommended daily allowance for an adult (source: USDA). It also has keratin for your eyes, vitamin D, A and B, with only 70-80 calories. There aren’t many other protein sources with as complete nutrition for such a low per calorie count.

What’s a Frittata anyway?

Frittatas are most similar to a crust-less quiche. So if you love quiche but want to cut down on carbohydrates, calories, and saturated fat without sacrificing taste and versatility, a frittata is perfect for you. There is some confusion as to the difference between a frittata and an omelet. The main difference is that  omelets traditionally have the egg mixture cooked and folded around a filling which is added on top at the last minute, whereas a frittata is all mixed and cooked together, not folded over. A frittata is also traditionally baked in the oven for all or part of its cooking time. Your best choices for a perfect frittata are cast iron or a non-stick oven-safe frying pan. 

Now, if you have never tried a frittata, it may be intimidating. Or perhaps you have tried before with little luck. They turn out too dry, tough, overly browned, stuck to the pan, or too bland. That’s ok. There are a few tricks to the perfect frittata every time. Whatever pan you use, make sure to spray with cooking oil or spread some olive oil around so the eggs don’t stick. You need more for stainless steel than for non-stick or cast iron. Then make sure to cook any meat thoroughly first, then the veggies, then add the eggs. The rest of the tips are below.

Ingredients:
6 large eggs
1/2 cup spinach
1 cup cooked asparagus
4 slices deli turkey
Cheddar cheese
Spices (Mrs. Dash & garlic salt) 

Step 1: Preheat the oven to 400. Cook any meat you’re using first (bacon, sausage, chorizo), remove it, and drain any fat. Then cook your veggies until slightly softened. You want them to still have a little crunch, as they will be cooked further.

Step 2: Add the meat or tofu and heat until warm. Season liberally here, as you will lose some flavor. I used a Mrs. Dash seasoning mix and generous amounts of garlic salt.

Step 3: Spread the contents of the pan into an even layer. You can sprinkle on a little cheese to let it melt here. Then beat the eggs in a separate bowl until fluffy and pour over the veggies and/or meat. Tilt the pan around so the eggs spread all the way to all edges. Let it cook just until it begins to set and is hard around the edges.

Step 4: Put the whole pan into the oven and bake for 8-10 minutes. When you cut a hole in the center and no raw egg is left, pull it from the oven. Let cool 5-10 minutes, then cut into wedges like a pie and serve.

It turns out only gently browned but cooked through. The eggs are springy and light, and it is super filling without feeling heavy.

Frittatas have so many uses! If you’ve had a late day and are starving but don’t want too complicated of a dinner that you can make fast, just throw whatever veggies into it, have a nice glass of wine with it, and there’s a 20 minute dinner. If you’re having friends or family over for brunch or lunch, add a light salad. If you want to make a nice weekend breakfast for yourself or your family, just make some toast. Frittatas are so versatile. 

Enjoy, and Happy Easter!


(Easter Sunday is the 20th, in case you didn’t know. I had to look it up too, don’t worry.)

How to Perfectly Hard-Boil an Egg; & 6 Ways to Dye Hard Boiled Eggs

Happy Easter!!!

I’m guessing not many people will be reading this blog the day of, since Easter is kinda a major holiday. That’s why this is published a little early. There are many great things about Eater. Egg hunts, baskets of presents and candy, Cadbury eggs, chocolate bunnies, Easter Sunday brunch. If you’re religious, that church part. Since a major part of Easter is coloring hard boiled eggs (or at least it always has been for me), it’s important to know how to properly hard boil an egg. It’s gross when you peel an egg to eat it only to find a grimy green ring around the yolk, or the yolk is still runny.
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There are many theories on how to perfectly boil eggs. First rule though: DO NOT TRY TO MICROWAVE IT. Seriously. Even thought BuzzFeed claims there are 12 ways to do it right. (Most of those ways don’t involve in-the-shell eggs, so that’s cheating). If you just put a raw egg into water and stick it in the microwave, the steam will build up quickly. You will spend the next 2 minutes oblivious to the imminent explosion, then the next 10 minutes after that cleaning dripping raw egg and shell shards from your entire microwave. Not that I know from experience or anything…

How to perfectly boil eggs

1. Place 6-12 eggs in a pan which has a lid. Cover the eggs with cold water, add a little salt, and maybe a tsp of vinegar.
2. Bring the eggs to a boil on the stove. As soon as they start a rolling boil, remove them from the heat and cover.
3. Let them sit in the hot water for 10-15 minutes. Then drain and rinse with cold water to stop the cooking process.
4. To peel, bang the egg on a hard surface, or roll it in your hands to break the shell. Start at the larger end and pull off shell pieces, running under cold water if you need extra help to get the shell off.

This version from MarthaStewart is actually closest to how we do it at my house. (Should I be upset about that?). This article from SimplyRecipes is also a good detailed explanation. The green ring is caused by boiling water, so the best way is to have the eggs at a rolling boil as short a time as possible.

Fresh eggs are usually harder to peel, so if you have eggs you bought last week rather than this morning, use those. Adding a teaspoon of vinegar to the cooking water may make peeling easier too. This is also a good idea to add if you’re boiling the eggs to dye them. 

Ways to Dye Easter Eggs

First of all, you will want to cover the surface where you are dying eggs with newspaper or cloth to prevent staining your family heirloom table. This can get messy. Then make sure you have plenty of eggs for each person dying, because this is fun and it’s easy to get carried away! Just one more pretty egg, please….
 
1. Food coloring or Kool-Aid
You can use plain food coloring to dye cooked, cooled eggs, no need for expensive store-bought kits. Just add 20 drops or so to 1/2 cup water and 1 tbsp vinegar, then leave them in the water until they are the color you want. Or add one whole packet of KoolAid (NO SUGAR) to 1 tbsp vinegar and 1/2 cup water. Adding more vinegar or leaving it in the color longer will give more and more vibrant colors.
2. Decorations
There are a lot of ways to decorate your egg, just be sure you do so before you put them in the dye. You can add stickers, draw on them with a crayon (anywhere the wax is, there will be no color and it will stay white) or wrap with rubber bands to create stripes. Then place in bought dye kits or food coloring.
3. Layering
Starting with the lightest color, dye the egg. For example, yellow. Then, use wire, a spoon, or string to dip the egg into the next color only part of the way, leaving part of the egg unsubmerged. For example, blue. This will make the overlapping areas green. If you don’t dip it all the way in the yellow, you can have a yellow-green-blue egg. You can do this multiple times to create many layers of color.
4. Sponge painting
If you intend to eat these eggs, make sure you are using food grade dye and paint. If these are just for show, go crazy with whatever. Using a small piece of sponge (kitchen or makeup kind) dip into paint, and dab across the dyed or non-dyed egg surface. You can use multiple colors to create works of art.
5. Swirled/Marbelized
Once you are SURE you don’t need a dye color alone, add a tbsp vegetable oil. Where the oil sticks to the egg will dye lighter or not dye at all as compared to the color you add it to. But be sure, because once you add the oil you cannot remove it! This creates beautiful swirled eggs.
6. Cracked Dye
After you cool cooked eggs, break the shells just a bit on purpose by banging them on a hard surface once or twice. Then dye as usual. When peeled, the egg will have spidery dye patterns of color! Use food grade dye if you intend to eat them.


Once you’re finished with the fun of dying eggs, put on a baking rack or back into the carton to dry and set.

Have fun decorating, hiding, and/or eating your eggs this Easter!

What’s your favorite part of Easter?

 

Breakfast Burritos for the Busy

 

I always say breakfast is the most important meal of the day. However I also understand mornings can be the busiest time of the day. This is why I have become quite talented at whipping up fast, hot, filling breakfasts in under 30 minutes. Sometimes, I even make several breakfasts I can leave in the fridge or freezer, then reheat and run out the door.

If you have a few minutes to spare in the AM or some time on Sunday to get ahead for the week, this a perfect idea to make filling your belly in the mornings easy. I made two, but you can scale this to whatever size you want.
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Ingredients:
2 tortillas
2 eggs, scrambled
1/4 cup cooked beans (I used canned kidney)
1/2 cup veggie (sliced zucchini featured here)
2 slices cheddar cheese

Step 1: In a sprayed or non-stick skillet, cook the veggies (I’ve used peppers, onion, cauliflower, broccoli, zucchini, squash, carrots…). Add the beans just to heat them, then pour in the beaten eggs. 

Step 2: Cook the eggs until fully done. Sprinkle on some salt or other seasonings if you like.


Step 3: Heat the tortilla for 10-15 seconds in the microwave, then add the cheese and half the egg mixture. Fold both ends of the tortilla in, then roll it up. I ate one that morning and saved the other for the next day. 

Please do get creative, you could add refried beans, black beans, spinach, sriracha… the possibilities are endless so you never get bored. These are also a quite affordable source of some major protein.

What’s your favorite wrap combination?