Air Fryer Ham and Egg Pockets

 We recently bought a new range which has an air fryer.  It might be the best thing ever.  We always struggled with the size of a regular mail fryer.  Fries had to be done in stages to feed the whole family.  In the range, it’s a whole rack.

1 large egg

2 tsp. 2% milk

2 tsp. butter 

1oz. thinly sliced ham 

2 tbsp. shredded Cheddar cheese 

1 tube refrigerated crescent rolls 

Preheat air fryer to 300 degrees.  In a small bowl, combine egg and milk.  In a small skillet, heat butter until hot. Add egg mixture; cook and stir until over medium heat until eggs are set.  Remove from heat.  Fold in ham and cheese.  

Separate crescent dough into 2 rectangles.  Seal perforations; spoon  half of the filling down the center of each of the rectangles.  Fold dough over filling; pinch to seal.  Place a single layer on greased tray in air fryer.  Cook unti, golden brown, 8-10 minutes.

Savory Loaded Oatmeal

 Eventually I will be going into the office a couple of days a week.  I am always looking for quick breakfasts to eat on my way out the door.

1/2 C. old fashioned rolled oats

1/2 C. water

1/2 C. fat free milk

1/8 tsp. salt

2 tbsp. reduced fat shredded sharp cheddar cheese 

1 tsp. butter

1 center cut bacon slice, cooked and crumbled 

1 tbsp. chopped green onions (optional)

Combine first 4 ingredients in a medium microwave safe bowl.   Microwave on Medium 5 to 6 minutes or until the liquid is absorbed.

Add cheese, butter, and bacon stirring until cheese and butter melt.  Sprinkle with green onions if desired.

Calories 291, fat 11.3g., protein 14.7g., carbohydrates 33.6g., fiber 4g., sodium 582g.

Tex-Mex Breakfast Bowls

Chris and I are always looking for new ideas for Sunday morning breakfast.  This was a Bush’s Beans ad in the October 2019 issue of Food Network Magazine.  This looks like it is super easy to make. and I could see shaking it up with different flavors of Bush’s Beans and/or vegetables.

2 tbsp. olive oil, divided
1 small onion diced small
1 medium sweet potato diced small
Salt and pepper to taste
1/4 tsp. chili powder
1 can Bush’s Southwest Style Pinto Beans
2 eggs
2/3 C. pico de gallo
1/2 avocado, sliced
Fresh cilantro for serving
Hot sauce for serving
Lime wedges for serving

Heat 1 tbsp. olive oil in a medium skillet over medium heat.  Add the onion and sweet potato.  Season with salt, pepper and chili powder.  Cook, stirring occasionally until the onions start to caramelize and the sweet potatoes soften, about 10-15 minutes.  Divide the mixture into two bowls.

Heat the Southwestern Style Pinto Beans using the same skillet.  Divide into 2 bowls on the side of the sweet potato mixture..

Wipe down the same skillet, heat the remaining olive oil and cook 2 eggs sunny side up (or any style you prefer). Top each bowl with an egg.

Top the breakfast bowls with pico de gallo, avocado slices, and fresh cilantro.  Add hot sauce and lime juice if desired.  Serve immediately.

Avocado Egg Salad Toast

Two of my favorite things; avocados and hard boiled egg salad!  This would make a quick and easy breakfast or lunch.

1 medium ripe avocado, peeled and cubed
6 hard boiled eggs, chopped
1 green onion, finely chopped
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
4 large slices sourdough bread, halved and toasted

In a large bowl, mash avocado to desired consistency.  Gently stir in eggs, green onion, lemon juice, salt and pepper.  Spread over toast and serve immediately.

Per 2pc. serving: 367 calories, 15g. fat, 280mg. cholesterol, 671mg. sodium, 41g. carbs, 18g. protein

BTA Breakfast Sandwiches

When I was going through chemo, I started making egg sandwiches for breakfast.  They are easy to make and delicious.  Most days it was an English muffin, and egg, a meat and some cheese.  This is a different spin and 20g. of protein. Yum!

Nonstick cooking spray 

4 eggs

1/2 medium avocado, seeded and peeled

4 multigrain sandwich thins

8 slices turkey bacon, cooked

1/4 tsp. black pepper

4 slices tomato

Coat a large nonstick skillet with cooking spray; heat over medium heat. Break eggs into skillet. Reduce heat to low. When egg whites are completely set and yolks begin to thicken, turn eggs and cook 30 seconds longer for over easy and 1 minute for over hard.

In a small bowl, mash avocado with a fork.  Spread mashed avocado on the bottom half of sandwich rolls.  Place 2 slices of cooked bacon on mashed avocado; top with cooked egg, sprinkle with pepper. Top with tomato slices and the top of each sandwich roll.  Serves 4

Per serving: 399 calories, 15g. fat, 208mg. cholesterol, 809mg. sodium, 51g. carbohydrates, 7g. fiber, 20g. protein 

Egg Burritos

Happy New Year!  This is my 1000th post in this recipe blog.  My first post was 8 years ago.  I don’t know that I am a ton more organized but at least my recipes are!  I have been loosely following macros...protein, fat, and carbs while staying under 1800 calories daily.  Breakfast has always been very important to me and I am always looking for different breakfast ideas.  This recipe came from the December 2017/January 2018 issue of Simple and Delicious.  I will add some photos once I make them. I will probably add some veggies.

12 bacon strips
12 eggs
1/2 tsp. salt
1/4 tsp. pepper
10 flour tortillas, warmed (8 inch)
1 1/2 C. shredded cheddar cheese
4 green onions, thinly sliced

In a large skillet, cook bacon until crisp; drain on paper towels.  Remove all but 1-2 tbsp. drippings from pan.

Whisk together eggs, salt and pepper.  Heat skillet over medium heat; pour in egg mixture.  Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.

Spoon about 1/4 C. egg mixture onto center of each tortilla; sprinkle with cheese, bacon, and green onions.  Roll into burritos.

Per burrito: 376 calories, 20g. fat, 251mg. cholesterol, 726mg. sodium, 29g. carbs, 19g. protein

Biscuits and Gravy

I honestly think that I was born in the South in a former life.  There are many Southern dishes that I LOVE.

 Chris made biscuits and gravy the other morning for breakfast.

Now, he didn't wake up at the crack of dawn and toil over homemade biscuits...that's another Sunday.  We got our biscuits out of and exploding tube with a dough boy on it. LOL

He started with browning a 1lb package of Tennessee Pride bulk breakfast sausage.   Do not drain the sausage!

Mix in 1/2 of 1/3 of a cup of flour in while browning the sausage until it absorbs.  Repeat the process with the rest of the flour.  Add in 3 cups of milk; stir until it thickens.  Add one more if needed.  He seasoned it with 1/2 tsp. pepper, 1/2 tsp Old Bay seasoning, 1/2 tsp. smoked paprika and salt to taste.

This is another taste as you go recipe.

We served it over the biscuits with a sunny side up egg on top.  Unfortunately, I was digging in before I realized we hadn't taken photos!!  Next time!

PS--the gravy is also delicious on English muffins.

Chicken and Chile Hash

I found this recipe in the September 2016 issue of Cooking Light.  I am making it for dinner on Thursday.  I've been in a food rut lately and this looks like something different and tasty.  I will probably fry the eggs instead of poaching them.  I like them better fried.

2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs

Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap.  Microwave on high for 5 minutes or until tender.  Place potatoes on a paper towel lined plate.

Heat a large cast iron skillet over high.  Add 1 tbsp. oil to the pan; swirl to coat.  Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble.  Remove chicken mixture to a bowl with a slotted spoon.  Add onion and poblano chile to drippings in pan; cook 4 minutes.  Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes.  Add mushroom mixture to chicken mixture.

Add remaining 1 tbsp. oil to pan; swirl to coat.  Add potatoes; cook 4 minutes, stirring occasionally.  Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.

Add waster to a saucepan, filling 2/3 full; bring to a boil.  Reduce heat; add remaining 2 tbsp. vinegar.  Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes.  Carefully remove from pan using a slotted spoon.  Divide hash evenly among 4 plates; top with eggs and remaining thyme.

Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.

Orange Cranberry Scones

I like scones...here is a scone recipe from Paleo for Beginners.  Scones are not overly sweet and this recipe only has a touch of honey.  This will be a great addition to brunch menu.

3 C. almond flour
1 C. dried cranberries
2 tsp. orange zest
1 tsp. baking powder
1/2 tsp. sea salt
2 large eggs
2 tbsp. honey
2 tbsp. fresh orange juice

Preheat your oven to 325 degrees.  Line a baking sheet with parchment paper. 

In a large bowl, stir together the almond flour, cranberries, orange zest, baking soda and salt until well combined.

In a small bowl, whisk together the eggs, honey and orange juice.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Divide the batter into 8 large balls and drop onto the prepared baking sheet.  Flatten the balls until they are about 1 inch thick.

Bake for 20 to 25 minutes or until golden brown.

Cool and serve.

Paleo Breakfast Sausage

I have been reading the book Paleo for Beginners and I came across a couple of recipes that seem interesting.  I am not ready to commit to the full Paleo program but a meal here and there isn't going to hurt me.

I have often wanted to try to make my own sausage.  This will be a good starting point for me.

1 1/2 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. smoked sweet paprika
1 tsp. smoked hot paprika
1 tsp. dried oregano
1 tsp. rubbed sage
2lbs. lean ground pork
1 tbsp. coconut oil

In a large bowl, whisk together the salt, pepper, paprikas, and herbs until well mixed.

Add the ground pork and mix together until the herbs are incorporated.

Form the pork mixture into 16 equal balls and flatten into patties.

Place in a skillet over medium heat; add the oil.

When the skillet is hot, cook the patties in batches until browned and cooked through; about 5 minutes per side.

Serve with eggs.

Pumpkin Spice Overnight Oatmeal

2014 in my mind was the year of pumpkin spice.  Pumpkin spice latte, peanut butter, tea, hand cream...it's EVERYWHERE!!!

I love pumpkin.  I love oatmeal.  I am going to try this.

1 15oz. can solid pack pumpkin
1 C. steel cut oats
3 tbsp. brown sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
3/4 tsp. salt
3 C. water
1 1/2 C 2% milk
Optional toppings: toasted chopped pecans, ground cinnamon, additional brown sugar, milk

In a large bowl, combine the first six ingredients; stir in the water and milk.  Transfer to a greased slow cooker.  Cook, covered on low 5-6 hours or until the oats are tender, stirring once.  Serve with toppings as desired.

Quiche Muffins

I spent some time this afternoon looking for a recipe for an egg dish that I could easily eat before leaving for work each morning.  I need to eat something in order to take my blood pressure meds and I don't want to go overboard.  The following came out to 187 calories.  Instead of 12 muffins, I made 8 mini loaves about 1.5x3 inches.  The original recipe I looked at called for diced green peppers and I didn't have any so I used chopped fresh baby spinach instead.  Chris and split one when they finished baking.  They are GOOD!

I will probably use different veggies for variety until a doctor tells me my cholesterol is too high!  My first try could have used a little more flavor so I will use some fresh herbs next time.

5 eggs
1 C. skim milk
1 C. Bisquick
1 Roma tomato, chopped
1 handful fresh baby spinach, chopped
1 small yellow onion, chopped
2oz. ham, diced
2.5oz. shredded cheddar cheese
salt and pepper to taste

Preheat oven to 375 degrees

Beat the eggs and milk.  Add the Bisquick, tomato, spinach, onion, ham and cheese and mix until just incorporated.  Season with salt and pepper.  Ladle into muffin cups or greased mini loaf pans.  Bake for 20 and check.  In my oven, they needed an additional 5 minutes.  They were just starting to turn golden brown and were firm and not wiggly in the center.

According to myfitnesspal.com this recipe has 187 calories, 9.9g. fat, 14.3g. carbs, and 9.9g. protein in each of the 8 loaves

Mexican Chorizo Huevos Rancheros

This recipe was in the same pork ad.  I may try this before the kids go back to Arizona...maybe breakfast for dinner.

12oz. Mexican chorizo
8 corn tortillas (5 or 6 inches in diameter)
Cooking spray
15oz. can refried beans, warmed
15oz. jar roasted tomato salsa
Optional garnish: cilatro, avocado, queso fresco

Preheat oven to 400 degrees.  Arrange tortillas on 2 baking sheets; do not overlap.  Lightly spray top of each tortilla with cooking spray and transfer baking sheets to oven.  Bake 10-12 minutes until crisp but not brown.

Heat cast iron skillet over medium high heat.  Stir in chorizo using wooden spoon to break it up.  Cook 8-10 minutes or until cooked through  Remove cooked chorizo with slotted spoon to et excess fat drip off.  Place chorizo in medium bowl and set aside.

Drain fat from skillet and add 2-3 tsp. oil.  Crack 3 eggs into skillet evenly spaced, and cook until egg white is solid., 3-4 minutes.  Remove fried eggs to parchment lined baking sheet and repeat for remaining eggs.

To assemble; smear equal amounts of refried beans on crisp tortillas, followed by equal amounts of salsa.  Sprinkle cooked chorizo on top of salsa, finish with one fried egg.  Serve immediately.

Cornbread Pancakes

We had pancakes for breakfast this morning and I remembered I had this recipe about halfway through my regular buttermilk pancakes.  I need to try this both with and without blueberries.

3/4 C. all purpose flour
3/4 C. cornmeal
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
2 large eggs
3. tbsp. butter, melted and cooled

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.  Whisk buttermilk, eggs and butter in a separate large bowl.  Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium high heat.  For each pancake, pour 1/4 C. batter on griddle and cook until browned, about 1 1/2 minutes.  Flip and cook until browned on the other side, about 1 minute.  Continue with remaining butter.

Mozzarella, Basil and Zucchinin Frittata

Hmmm, I wonder if can sell this to the whole family while the kids are still here.  I have enough basil to start my own basil stand.  Plus 18g. of protein for less than 300 calories per serving!! Sign me up!

2 tbsp. olive oil
1 1/2 C. thinly sliced red onion
1 1/2 C chopped zucchini
7 large eggs, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 C. pearl size or baby fresh mozzarella balls (about 4oz.)
3 tbsp. chopped soft sun dried tomatoes
1/4 C. thinly sliced fresh basil

Position rack in upper third of oven; preheat broiler.

Heat oil in a large broiler safe nonstick or cast iron skillet over medium high heat.  Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl.  Pour the eggs over the vegetables in the pan.  Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes.  Arrange mozzarella and sun dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2-2 minutes.  Let stand for 3 minutes.  Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.  Cut into 4 slices and serve.

Per serving: 292 calories, 21g. fat, 346mg. cholesterol, 8g. carbs, 4g. added sugar, 18g. protein, 2g. fiber, 513mg. sodium, 408mg. potassium.

Savory Breakfast Muffins

These would be good for a brunch...I am guessing you could swap out wheat germ for chia seeds or something like that.  I think I will give these a try.

4 slices bacon
2 C. all purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. white sugar
1 tbsp. wheat germ
1/2 tsp. salt
2 eggs, beaten
1/3 C. milk
1 C. canned cream corn
1/4 C. butter, melted
1/4 C. vegetable oil

Preheat oven to 375 degrees.  Lightly grease 12 muffin cups.

Place bacon in a skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.

In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt.  In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined.  Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until golden brown.

Chunky Monkey Pancakes

My niece and nephew love breakfast for dinner when we get together.  This might be a fun Wednesday night dinner at my Mom's.  I am pretty sure that I won't get able to get them to eat the pecans but I am guessing the adults at the table would like them.

1 C. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 C. skim milk
3 tbsp. butter, melted
2 eggs
1 tbsp. white sugar
1 tsp. vanilla
1 large banana, diced
1/2 C. miniature semisweet chocolate chips
1/4 C. chopped pecans
Cooking spray

Combine flour, baking powder, baking soda, and salt in a large bowl.  Set bowl aside.  In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla.  Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.  Gently fold in the banana, chocolate chips and nuts.

Heat a large skillet over medium heat and coat with cooking spray.  Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.  Flip with a spatula, and cook until browned on the other side.

BBQ Eggs

Hmm, I saw this recipe and thought it was weird.  Then I really thought about it...I like eggs and I like BBQ, why wouldn't this work??

4 eggs
2 1/2 tbsp. barbecue sauce
2 tbsp. milk
1 1/2 tsp. dried dill
1 1/2 tsp. mustard powder
1 1/2 tsp. minced garlic
1 tbsp. butter or margarine
1/2 C. shredded cheddar cheese

In a medium bowl, whisk together eggs, barbecue sauce, milk, dill, mustard powder and garlic.

Melt butter in a large skillet over medium heat.  Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through.  Remove from heat and sprinkle cheese over the top.  Let stand for a minute to melt cheese, then serve immediately.

Mexican Chorizo Hash

I am trying to find some yummy recipes that get out veggies in.  I am going to try and sell breakfast for dinner to Chris.  He's not quite as sold on it as I am.  This is a great dish to season our brand new cast iron skillets with!

2oz. raw Mexican chorizo
1 C. chopped onion
1/4 C. coarsely chopped roasted red peppers (found in a jar)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 6oz. package baby spinach
2 tsp. olive oil
2 1/2 C. refrigerated shredded hash browns
4 large eggs

Heat a large skillet over medium high heat.  Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.  Add onion, bell peppers, salt and black pepper; cook 3 minutes, stirring occasionally.

 Add spinach; stir until spinach wilts.

 Remove sausage mixture from pan.  Add oil to pan; swirl to coat.  Add potatoes; cook 8 minutes or until bottom is crisp.

Stir in sausage mixture.  Make 4 egg size spaces in pan with a spoon.

Crack 1 egg into each space.  Cover and cook 4 minutes or until egg yolks are slightly set.

We sprinkled a little shredded cheddar over the top before serving.


Per serving (serving size=1 egg plus 1 C mixture)  279 calories, 11.1g. fat, 12.7g. protein, 33.1g. carbs, 4.7g. fiber, 206mg. cholesterol, 2.3mg. iron, 616mg. sodium, 68mg. calcium.

Raspberry Almond Coffeecake

I found this in the April/May issue of Taste of Home.  Having spent 8 days in the South...I have become aware of the fact that fruit is starting to improve.  Winter fruits are not my favorites.  No one was happier than me when the "experts" decided that berries were super foods.  You'd be hard pressed to find a berry that I do not like.

1 C. fresh raspberries
3 tbsp. brown sugar
1 C, all purpose flour
1/3 C. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg
1/2 C. sour cream
3 tbsp butter, melted
1 tsp. vanilla
1/4 C. sliced almonds

In a small bowl. mix together raspberries and brown sugar.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a small bowl, whisk the egg, sour cream, butter and vanilla.  Stir in dry ingredients until just moistened.  Spoon half of the batter into a greased and floured 8 inch round pan.  Top with raspberry mixture.  Spoon remaining batter over raspberries; sprinkle with almonds.  Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine the  icing ingredients; drizzle over coffeecake.  Serve warm.

1 piece = 226 calories, 9g. fat, 48mg. cholesterol, 148mg. sodium, 32g. carbohydrates, 2g. fiber, 4g. protein.