Jalapeño Popper Egg Bake

http://inspiredreamer.com/jalapeno-popper-egg-bake/

Jalapeño Popper Egg Bake

Ingredients

• 1 Jalapeño, thinly sliced
• 5 eggs
• 1/2 milk
• 1 teaspoon seasoned salt
• 1 cup cheese (I used shredded cheddar)
• 1 cup bacon, cooked
• 2 tablespoons cream cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Start by whisking together the eggs, milk, seasoned salt, cheese and bacon. Pour this mixture into a baking dish that has been sprayed with cooking spray. Pull of little chunks of cream cheese and place them around the top of the egg mixture. Do the same and place the jalapeño slices on the top as well.
3. Bake in the oven for about 20-25 minutes depending on how big of a baking dish you are using.

LOW-CARB EGG MUFFINS

LOW-CARB EGG MUFFINS

yield: 6 MUFFINS

 

prep time: 10 MINUTES

 

cook time: 20 MINUTES

 

total time: 30 MINUTES

INGREDIENTS:

• 1 tbs. extra virgin olive oil
• 1/4 cup onion, finely diced
• 2 cups fresh spinach
• 1 garlic clove, minced
• 6 eggs
• 3 slices turkey bacon, cooked and chopped
• 3/4 cup reduced fat cheddar cheese, shredded
• 1 tbs. milk
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)

DIRECTIONS:

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

Feel free to throw in whatever veggies you'd like! Same goes for cheese!

Nutrition (per muffin): Calories: 148.6; Fat: 11 g; Carbs: 1.1 g; Sugars: .5 g; Protein: 11 g; WW Points Plus: 4

http://eat-drink-love.com/2014/03/low-carb-egg-muffins/

Slow Cooker Frittata with Broccoli, Ham, and Swiss

Slow Cooker Frittata with Broccoli, Ham, and Swiss
(Makes 6 large servings or 8 servings as part of a brunch buffet; recipe created by Kalyn.)

Equipment:

I used my 6 quart Ninja Cooker, but any 6 quart oval slow cooker will work.  If you're using a slow cooker with a crockery insert, spray very well with non-stick spray so the eggs don't stick.

Ingredients:

3 cups broccoli flowerets, cut in small bite-sized pieces
1 tsp. olive oil (for sauteeing broccoli)
6 oz. low-fat Swiss cheese, sliced into thin strips
6 oz. lean sliced deli ham, sliced into thin strips
1 tsp. Spike Seasoning (or use any all-purpose seasoning blend that's good on eggs) 
fresh-ground black pepper to taste
12 eggs, well beaten
diagonally sliced green onions for garnish (optional, but recommended)

Instructions: 

Cut up the broccoli into small bite-sized pieces.  Cut the Swiss cheese and ham into thin strips.  Break eggs into a bowl or large glass measuring cup and beat eggs well.

If you're using a Ninja Cooker, or other slow cooker that can saute, brush the cooker insert with the olive oil, heat to high, and saute the broccoli for 3-4 minutes, just until it barely starts to cook.  (If you don't have a slow cooker with this feature, cook the broccoli in the microwave on high for about 1 minute, or saute for a few minutes in a frying pan on the stove.  Also spray the slow cooker insert with non-stick cooking spray if you're not using the Ninja or another type of non-stick slow cooker.)

Layer the barely-cooked broccoli, ham, and cheese in the slow cooker.  Pour the beaten eggs over and season with Spike Seasoning (or another all-purpose seasoning blend) and fresh-ground black pepper to taste.  Use a fork to gently "stir" so the other ingredients are well-distributed in the eggs.

Cook on LOW for about 2 1/2 hours, or until the eggs are starting to pull apart from the side of the slow cooker and the top is completely set.  (The top won't brown in a slow cooker like it would if you cooked the eggs in the oven or on the stove.)  Cut frittata into pieces, arrange on a serving platter, and sprinkle with green onions; then serve.  

This will keep well in the fridge for several days and can be reheated in a microwave or wrapped in foil in a toaster oven.

http://www.kalynskitchen.com/2014/04/slow-cooker-frittata-broccoli-ham-swiss.html

Quick and Easy Breakfast Bruschetta

Quick and Easy Breakfast Bruschetta

Yield: 4 servings

 

Prep Time: 10 min

 

Cook Time: 10 min

Ingredients:

8 (1-inch-thick) slices French bread
3 Tablespoons unsalted butter, divided
4 large eggs
1/4 cup whole milk
1 Tablespoon chopped fresh chives
1/8 teaspoon fresh black pepper
3/4 cup mashed avocado
1 cup diced tomatoes

Directions:

Preheat oven to 400ºF.

Melt 2 tablespoons of the butter and brush it on both cut sides of each slice of French bread. Arrange the bread slices on a baking sheet and bake for 5 minutes, then flip them and bake an additional 3 to 5 minutes until toasted. Remove the bread from the oven and set it aside.

In a medium bowl, whisk together the eggs, milk, chives and pepper.

Heat a medium nonstick sauté pan over medium-low heat. Add the remaining 1 tablespoon of the butter to the pan, and once it has melted, pour in the eggs. Cook the eggs, stirring as needed, until they’re scrambled to your desired consistency.

Spread a portion of the mashed avocado on one side of each slice of toasted bread. Top the avocado with the scrambled eggs and garnish with the diced tomatoes.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

http://www.justataste.com/2014/06/quick-easy-breakfast-bruschetta-recipe/

Easiest Nutella Brownies

EASIEST NUTELLA BROWNIES

INGREDIENTS:

• 1 1/4 cup Nutella
• 2 eggs
• 1/2 cup all purpose flour

DIRECTIONS:

1. Grease a 9 x9 baking pan and preheat oven to 350F. Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth. Pour into baking pan and smooth top with spatula.
2. Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out. Let brownies cool and set before cutting and serving.

http://kirbiecravings.com/2013/02/easiest-3-ingredient-nutella-brownies.html

Breakfast Mac and Cheese

Breakfast Mac and Cheese

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: 8

Ingredients

• 1 pound of pasta (I used cavatappi shaped pasta)
• 1 pound breakfast sausage, removed from casings and crumbled
• 1 large onion, diced
• 1 red pepper, diced
• 1 jalapeno pepper, discard seeds and dice
• 1 teaspoon garlic salt
• 4 tablespoons butter
• 6 tablespoons flour
• 4 cups whole milk
• 2 cups shredded colby jack cheese
• 2 cups pepper jack cheese
• 2 cups sharp cheddar cheese
• salt and pepper to taste
• 4 eggs
• 5 or 6 toasted breakfast biscuits, crumbled (homemade or the from the refrigerated aisle of the grocery store)

Instructions

1. Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
2. In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
3. Add onion, red pepper, and jalapeno to grease in pan and cook until softened, about 4 to 5 minutes.
4. Spoon onion mixture into bowl with sausage.
5. Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ⅔ of the cheese. Stir until melted. Season to taste with salt and pepper.
6. Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
7. In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
8. Place in oven for 25 to 30 minutes.

Site:  http://spicysouthernkitchen.com/breakfast-mac-and-cheese/

One-Pot Chili Mac n Cheese

One-Pot Chili Mac n Cheese

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

This One-Pot Chili Mac n Cheese is the perfect thing for lazy Sundays or a weeknight dinner. It’s ready in 30 minutes and combines two of the BEST comfort foods around!

Author: Rebecca

Recipe type: Dinner

Serves: 10

Ingredients

• 1 tbsp Canola or Olive Oil
• 1 lb Ground Beef
• 2 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Mustard Powder
• 1 tsp Salt
• ½ tsp Pepper
• 2 cups Beef Broth
• 1 cup Water
• 1 – 14.5 oz. Can Diced Tomatoes with Green Chiles (undrained)
• 3 cups Elbow Macaroni (uncooked)
• 8 oz. Cream Cheese
• ½ cup Milk
• 1 tbsp Lime Juice
• 1 cup Shredded Sharp Cheddar Cheese

Instructions

1. Heat oil in a large deep pan or pot on medium-high heat.
2. Add ground beef to pan, break it up with a spatula and add the seasonings in.
3. Cook for 5-7 minutes, stirring frequently, until beef is browned and cooked through and then drain the juice from the beef.
4. Add beef broth, water, and tomatoes and bring to a boil.
5. Once boiling, add in uncooked elbow macaroni and cook covered for 8-10 minutes until macaroni is tender.
6. Add in cream cheese, I like to use my spatula to break it into smaller pieces as I add it so it melts faster.
7. Add in milk, lime juice, and shredded cheese and stir until cheeses have fully melted and mix is well combined.
8. Remove from heat and serve hot.

Site: http://www.livingbettertogether.com/2015/03/one-pot-chili-mac-n-cheese-recipe.html