Tag Archives: Egg Bake

What I Made This Week – South West Eggs and Blue Cheese Cauliflower

Oh my God, that title doesn’t sound very appetizing.  And, don’t worry, I didn’t eat them at the same time.  Cauliflower I was trying because I want to try some new sides for Thanksgiving and the eggs will be breakfast for the week.

Lazy Southwest Egg Bake

I didn’t follow a recipe for the egg bake, but for you rule followers, here’s my best guess at how I made this:

Lazy Southwest Egg Bake

8 eggs

1/2 jar of salsa

1 can black beans

1/2 cup shredded cheddar cheese

salt and pepper to taste

1. Preheat oven to 375

2.  Grease an 8×8 pan with butter

3.  Crack the eggs into the pan, add the salsa, beans, salt and pepper and whip together with a fork

4.  Stir in cheese

5.  Bake for 25 minutes or until cooked through and golden brown on top

This was so easy and very tasty.  I love the added protein of the black beans and salsa counts in my book as a veggie, so a pretty well rounded, low carb meal.

Roasted Blue Cheese Cauliflower

This, I sort of adapted from this recipe.  I left out the milk and flour and basically I just added the spices and sprinkled it with a good 1/2 cup of blue cheese.  I added some chili powder, too.  And it came out super delicious.  I don’t believe that I will be serving this one at Thanksgiving because not everyone in the world loves blue cheese like I do.  But I’ll serve it to me any time I want.  And my kids ate it, too.

What I Made This Week – Paleo Sweet Potato, Ham and Egg Muffins

Apparently I’m obsessed with egg bakes.  I make one almost every week.  I like to be able to grab a piece in the morning and pop it in the microwave when I get to work and have a nice hot breakfast to start my day.  Up this week is a dish inspired by this recipe from Easy Health Living .

  

Ingredients

1 Large Sweet Potato

6 eggs

1 cup Diced Ham

1.  Preheat oven to 425

2.  Grease muffin pans

3.  Roast sweet potato until  cooked through, about 1 hr.

4.  Beat eggs

5.  Once cooked, slice sweet potato in half and scoop the cooked potato into a bowl and mash.

6.  Line the muffin tin with sweet potato, forming a small bowl:

6.  Add some ham to each cup:

7.  Fill muffin cups with beaten eggs about 3/4 full:

8.  Bake for 20-25 minutes or until golden brown on top

I think this might be my favorite egg bake so far.  I love the combo of sweet and savory.  And there is definitely something to be said for how easy these are to grab and go.  Mornings are rough, but if you can pop a few of these in the microwave to warm up, you know you’re getting a nice shot of protein and even some veggies!  All before you leave the house in the morning.  Unless you’re like me and you eat these in the car while you’re driving the kids to school.  Another bonus, the possibilities for different combos with these little egg muffin meals are endless.  I think I’ll try it with sausage next time and I might add a little cinnamon to the sweet potato, too.  I can also see this with tater tots as the base and then adding some cheese and maybe red pepper for a totally different flavor profile.  Or, hash browns on the bottom, pepperoni and diced tomato for a pizza inspired muffin!  I’d love to hear what flavors you would add to these nifty Egg Muffins!

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