Sausage and Egg Grilled Cheese Sandwich Recipe

Sausage and Egg Grilled Cheese Sandwich Recipe

Ingredients

4 slices of Bread

3 Eggs

1/2 cup Cooked Sausage

4 slices of American Cheese

2 TBSP Milk

I Can’t Believe It’s Not Butter

Directions

• Step 1 – Mix Eggs, Sausage and Milk together in a dish
• Step 2 – Scramble Eggs
• Step 3 – Butter one side of each slice of bread with I Can’t Believe It’s Not Butter
• Step 4 – Place a piece of Bread, butter side down, in a frying pan
• Step 5 – Add a slice of cheese, egg mixture and another slice of cheese before putting the second slice of bread with butter side facing up on top
• Step 6 – Fry for a couple minutes on each side, watching carefully so you do not burn the bread

Egg-Stuffed Baked Potatoes Recipe

Egg-Stuffed Baked Potatoes Recipe

Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
eggs
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.

Ham & Cheese Puff Pastry Recipe

Ham & Cheese Puff Pastry Recipe

Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
 1/4 pound black forest ham, sliced
 1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash 

First, roll out your puff pastry so that it's around 10 by 12 inches. If you have trouble rolling it like I did then just skip this part. The sandwich will still taste the same. Next, spread the dijon mustard on the puff pastry, but leave space around the edges. Then, add the ham and then the cheese. Brush the border with the egg wash. Be sure to roll out the second puff pastry to 10 by 12 inches or just leave it as is, but either way you need to place this on top of the filled pastry. Pinch the edges together to help seal the two puff pastries together. Gently, brush with the egg wash and slice small slits so that steam can escape while baking. Place a piece of parchment paper on a baking sheet, and then gently move the puff pastry to the baking sheet. Bake at 450 degrees for 20 to 25 minutes or until the pastry is a lovely golden color. Serve hot or warm.

Easy Egg Muffins Recipe

Homemade Egg Muffins Recipe 

Ingredients:
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning 
1-2 cups grated low fat cheese
3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Instructions:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

Croissant Breakfast Ring

Croissant Breakfast Ring

1 can of crescents 8count 
5 large eggs 
1 cup of shredded Colby and monterey jack cheese 
8 slices of fully cooked bacon 


Preheat oven to 375 F degrees.  Scramble your eggs on stove top.  Lay out crescents
on a parchment lined pizza pan in a star formation.
Add your cooked bacon.
Add about 1/3 of your cheese. 

Add your eggs and a third more of the cheese.

Fold crescents over.

Add  the rest of your cheese to the top and bake for 17 minutes or until crescents are done
and golden brown.

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