Egg-static breakfasts

Ingredients

150 grams shredded hash browns

2 slices thick-cut bacon, cooked and coarsely chopped

50 grams shredded cheddar cheese

2 medium onions, sliced thin

3 eggs

1/4 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

Cooking oil (to lightly coat slow cooker)

• Lightly grease a deep casserole with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the onions. Set aside some bacon and onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.

• In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

Serves: 2

Per serving: Calories: 342

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Mini Whole Wheat Egg Sandwiches

Ingredients

For the egg patties

2 large eggs

1/4 cup egg whites (approx. 2 eggs)

1/4 cup shredded cheese

2 slices ham

1/8 teaspoon salt

1/8 teaspoon ground pepper

For the whole wheat biscuits

1 cups whole wheat flour

1/4 cup finely chopped green onion

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1 cube cold butter + 1 tablespoons melted butter for brushing on top

1/2 cup fat-free milk

Optional Ingredients

Sliced tomatoes

Spinach

Directions

• To make the egg patties, preheat oven to 350 degrees F. Heavily grease a standard sized muffin tin and set aside. Then, add all ingredients for egg patties to a medium sized bowl and whisk to combine completely. Fill each muffin tin 1/2 way and bake for about 10-12 minutes, or until the tops are golden brown and the egg is cooked throughout.

• Set the egg patties aside. Then raise the oven temperature to 425 degrees F and let oven preheat.

• In the meantime, make the whole wheat biscuits. Grease a baking sheet and set aside. Add all ingredients except butter and milk to a medium sized bowl and whisk to combine. Add the cube of butter and use two knives or a pastry cutter to chop butter into small pieces until the mixture resembles coarse meal. Add milk and stir until just moist (dough will be sticky).

• Place dough onto a heavily floured surface and fold over/knead lightly 5 times with floured hands. Flatten dough to a 1/2 inch thickness and cut into biscuits using a biscuit cutter, cookie cutter, or cup, pushing straight down and then twisting slightly.

• The biscuits will not spread at all so you want to use a small size to keep the biscuits mini. Gently reform dough and make more biscuits until dough is finished (the last biscuit will be a weird shape but I didn’t want to waste dough).

• Place biscuits on the greased baking sheet with the edges touching and brush remaining butter on top of each biscuit. Bake for 10-12 minutes or until golden brown.

• Assemble the biscuit with the egg patties and optional ingredients (e.g. tomato, spinach) of your choice.

NOTE: You can wrap the sandwiches individually and store in the freezer for a quick breakfast.

Serves: 4

Per serving: Calories: 178

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Spinach and Cheese Omelet

Ingredients

2 large eggs

Sprinkle of salt and freshly ground pepper

1⁄2 teaspoon unsalted butter

1 tablespoon diced ripe tomatoes

1/3 cup (approx. 10 grams) spinach, patted dry

1 tablespoon grated cheddar cheese

Directions

• Whisk the eggs, salt, and pepper in a bowl until very light and frothy. The more you whip the eggs, the lighter the omelet will be; set aside.

• Melt the butter in a small nonstick skillet over medium heat. Add the tomatoes and spinach and cook for 1 minute, stirring, just until hot. Transfer to a small plate or bowl and set aside. (Do not rinse the skillet.)

• Return the skillet to medium-low heat, add the eggs, and cook for about 20 seconds. Then, while tilting the skillet, use a spatula to push the cooked egg toward the center of the pan, allowing the raw eggs to hit the skillet.

• Distribute the cheese on top, followed by the reserved tomato-spinach mixture. Reduce the heat to low and cook for 1 to 2 minutes, until the eggs are set.

• Fold the omelet in half, tuck in the sides if necessary, and cook for 10 to 30 seconds longer, until the omelet is the way you like it. Serve immediately.

Notes

The heat of the pan is critical to making perfect omelets. The omelet needs to set without the outer surface overbrowning. You can remove the pan from the stove briefly if the eggs are cooking too quickly and lower the stove temperature.

Serves: 1

Per serving: Calories: 190;