Egg, Avocado, and Cheddar Homemade “Hot Pockets”

Egg, Avocado, and Cheddar Homemade “Hot Pockets”

YIELDS: 4  PREP TIME: 0 HOURS 40 MINS  TOTAL TIME: 0 HOURS 40 MINS

Ingredients

1 lb. store-bought or refrigerated pie crust

6 large eggs, well beaten

kosher salt

Freshly ground black pepper

1 avocado, mashed

1 c. shredded Cheddar

Directions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
In a large nonstick skillet, pour in beaten eggs, season with salt and pepper, and scramble, 3 minutes. Spoon over bottom halves of pie crust. Top with avocado and cheddar and fold over tops.
Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to the prepared baking sheet.
Bake until golden and puffy, 18 to 20 minutes.

Kid-friendly Cobb Salad

Kid-friendly Cobb Salad

Serves: 4  Prep Time: 20 min

Ingredients

4 cups (1 L) chopped romaine lettuce

1/4 cup (60 mL) prepared Thousand Island dressing

4 hard-boiled eggs, peeled and sliced or quartered

1/2 lb (0.3 kg) mini red potatoes, cooked and quartered

4 slices bacon, cooked and crumbled

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) chopped cucumbers

1/2 cup (125 mL) corn kernels

1/2 cup (125 mL) cubed Swiss cheese

Directions

Toss lettuce with half of the dressing; arrange on a small platter. Top with rows of eggs, potatoes, bacon, tomatoes, cucumbers, corn, and cheese. Drizzle with remaining dressing.

Emoji Eggs

Emoji Eggs

Serves: 4  Prep Time: 10 min  Cook Time: 10 min

Ingredients

5 eggs

2 tbsp (30 mL) milk (1%)

1/8 tsp (0.5 mL) pepper

4 cherry tomatoes, sliced and/or cut in wedges

1/2 small red or green sweet pepper, cut into strips

2 tbsp (30 mL) sliced black olives

1/2 cup (125 mL) shredded Cheddar or mozzarella cheese

1/4 cup (60 mL) chopped fresh parsley

Directions

Whisk eggs, milk, and pepper in a small bowl.

Spray 10 inch (25 cm) skillet with cooking spray. Heat over medium-low heat. Pour in egg mixture; cover and cook, without stirring, until just set, 7 to 10 minutes. Slide omelet onto cutting board; let cool for a few minutes.

Cut four circles out of omelet using a large (approximately 3 1/2 inch/9 cm) round cookie cutter. Create egg faces using cherry tomatoes, peppers, olives, cheese, and parsley to make eyes, nose, mouth, and hair. Leftover bits of omelet can be used as well.

Funny Egg Fish

Funny Egg Fish

Serves: 4  Prep Time: 10 min  Cook Time: 20 min

Ingredients

4 hard-boiled eggs, peeled

1 small red pepper

2 radishes, very thinly sliced

1 mini cucumber, very thinly sliced

1/4 cup (60 mL) low-fat mayonnaise

2 black olives, pitted

1 cup (250 mL) shredded lettuce

Directions

To make fish, cut a small slice off one long side of each egg so that it will sit flat.

Cut four 1-inch (2.5 cm) V shapes from red pepper to make tails. Cut radishes and cucumber slices into halves or quarters to resemble scales.

Using mayonnaise as glue, place cucumber, and radish scales on each egg, covering back two-thirds and leaving space on narrow end for the face. Cut tiny cubes from black olives to make eyes and place on the face. Cut a slit into the opposite end of each egg and insert a red pepper tail.

Surround eggs with shredded lettuce to resemble seaweed.

Notes

A basic method for hard-boiled eggs: Place cold eggs in a single layer in saucepan. Cover with at least 1-inch (2.5 cm) cold water over the top of eggs. Cover saucepan and bring water quickly to boil over high heat. Immediately remove the pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled.

Croissant French Toast

Croissant French Toast

Makes 4 servings

Ingredients

4 croissants – cut in half lengthwise

2/3 c low-fat milk

3 large eggs – lightly beaten

1/3 c orange juice

2 tbsp butter

1 tsp sugar

1 tsp vanilla

1 tsp grated orange peel

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

Directions

Melt butter in on a skillet or in a large frying pan at medium-high heat.

In a large bowl, mix all ingredients except croissants. Beat until well combined.

Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side or until golden brown.

Serve with butter and maple syrup.

Kick-Start Each Morning with a Healthy Paleo Egg Muffin

Kick-Start Each Morning with a Healthy Paleo Egg Muffin

Makes 12 muffins

Ingredients

8 oz. pork breakfast sausage

1 Tbsp olive oil

1/2 sweet onion thinly sliced

3/4 cup bell pepper chopped or thinly sliced (any color)

1 1/2 cup spinach (packaged)

1 tsp fresh oregano chopped or ½ t. dry oregano

9 eggs

1 Dash pepper

3/4 tsp salt

1/4 cup coconut or almond milk

Directions

Preheat oven to 350 degrees. Grease a muffin tin.

Place the ground sausage in a sauté pan and heat on medium-high. Break up the ground sausage into crumbles with a spatula as it cooks.

When the sausage is halfway cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent.

Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.

Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.

Add the sausage and vegetables to the egg mixture and mix in until well distributed.

Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.

Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.

Pancake Pizza Dippers

Pancake Pizza Dippers

Serves: 4  Prep Time: 15 min  Cook Time: 20 min

Ingredients

2 cups (500 mL) all-purpose flour

1 tbsp (15 mL) baking powder

1 tsp (5 mL) dried Italian seasoning blend

1 tsp (5 mL) granulated sugar

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) garlic powder

2 eggs

1 1/2 cups (375 mL) milk

1/3 cup (75 mL) olive oil, divided

1/2 cup (125 mL) shredded mozzarella cheese

1/2 cup (125 mL) chopped pepperoni

1/3 cup (75 mL) diced red pepper

2 tbsp (30 mL) grated Parmesan cheese

2 cups (500 mL) marinara sauce, heated

Directions

In a large bowl, whisk together flour, baking powder, Italian seasoning, sugar, salt, and garlic powder. In a separate bowl, whisk together eggs, milk, and 2 tbsp (30 mL) oil until blended; stir into flour mixture until just combined (batter will be lumpy). Fold in mozzarella, pepperoni, red pepper, and Parmesan. Transfer batter to measuring cup or pitcher with a pourable spout. Let stand for 10 minutes.

Preheat large non-stick skillet over medium heat; brush skillet with some of the remaining oil. Working in 4 batches, drop batter, using 1/2 cup (125 mL) measure, into the skillet or onto the electric griddle to form each pancake, leaving space between pancakes (wipe skillet between batches and brush with remaining oil as needed).

Cook for about 2 minutes or until bubbles forms on the surface. Flip pancakes; cook for 1 to 2 minutes or until the bottom is golden brown. Cut pancakes into sticks; serve with a warm marinara sauce for dipping.

Notes

Freeze leftovers and reheat in the toaster oven for a quick snack. Substitute your favorite pizza toppings: try cooked and crumbled Italian sausage, ham or steak, or any leftover vegetables, such as mushrooms, broccoli, and zucchini. For extra-cheesy dippers, sprinkle with additional mozzarella cheese before serving.

Classic Egg Salad Sandwiches

Classic Egg Salad Sandwiches

Serves: 6  Prep Time: 20 min

Ingredients

12 hard-boiled eggs, peeled

12 slices whole-wheat bread

1/2 cup (125 mL) mayonnaise

2 green onions, finely chopped

1/4 tsp (1.25 mL) each salt and pepper

1/4 cup (60 mL) butter, softened

Directions

Mash eggs with a fork. Add green onions, mayonnaise, salt, and pepper; mix until well combined.

Butter each bread slice. Spread egg salad mixture on half the slices. Cap with remaining bread slices, buttered side down.

Egg in a Potato Nest

Egg in Potato Nest

Serves: 4  Prep Time: 5 min  Cook Time: 3 min

Ingredients

1 cup (250 mL) frozen hash brown potatoes, thawed

3/4 cup (175 mL) grated medium or old Cheddar cheese

4 eggs

Directions

Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.

Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.

Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in the microwave.

Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.

Notes

Frozen has brown potatoes that can be quickly defrosted in the microwave.

To prepare this recipe in the oven, spray bottoms and sides of a 6-cup muffin tin with cooking spray.

Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run a knife around inside of each muffin cup, then remove.

Omelet

Omelet

Ingredients

2 Eggs
Veggies – onions, spinach, tomato, olives, mushrooms (depends on your desired filling)
Cheese

Directions

Break 2 eggs into a bowl and mix them until you get a uniform texture.
Spread the mixture in a pre-heat pan like a pancake.
Add fillings of your choice like onion, spinach, tomato, olives, mushrooms, etc. cook on both sides and after it gets its shape to sprinkle your kid’s favorite cheese.

Scrambled Eggs with a Different Taste

Scrambled Eggs with a Different Taste

Ingredients

2-3 eggs
I tbs milk
Olive oil
Water
Salt
Pepper
Cheese
Veggies – bell pepper, spinach, tomatoes, broccoli

Directions

Mix 2-3 eggs in a bowl
Add a tablespoon of milk, olive oil, and water (to avoid dish from becoming rubbery)
Add salt and pepper
Heat the mixture in a pan
Season it with some grated cheese and serve
You could also make toppings with bell peppers, spinach, tomatoes, or broccoli.

Egg Burrito

Egg Burrito

Ingredients

Scrambled eggs with lots of veggies
Tortilla
Salsa sauce

Directions

Get your yummy scrambled eggs cooked with lots of veggies like tomatoes, spinach, broccoli in it.
In another pan, heat the tortilla (you can buy tortilla in most supermarkets).
Stuff the tortilla with scrambled eggs.
Heat the wraps; wait till the color of tortilla turns golden brown.
Serve hot with salsa sauce!

Egg Pizza

Egg Pizza

Ingredients

Pizza dough
Pizza sauce
Cheese
Eggs

Directions

Prepare pizza dough and spread it over a baking pan.
Apply pizza sauce and other toppings of your choice.
Grate cheese and let it bake for 10-12 minutes.
Now with the help of a spoon, make an indention in pizza, not be close to the base.
Then crack an egg in each depression.
Again bake for 5-7 minutes and your pizza is ready to gorge on.

Egg Sandwich

Egg Sandwich

Ingredients

2-4 eggs
Veggies – onions, tomatoes, bell peppers
Bread
Cheese

Directions

You have to first scramble 2-4 eggs and put them aside.
Then warm your sandwich maker.
Take two pieces of bread and apple butter.
Add veggies like onion, tomato, bell pepper, scrambled eggs, and some grated cheese to taste.
Heat the sandwiches for 5 minutes and your delicious sandwiches are ready to serve.

Egg Fried Rice

Egg Fried Rice

Ingredients

Rice
Eggs
Cumin seeds
Cooking Oil
Soy sauce

Directions

Cook rice (preferably Basmati rice).
Drain the water and keep it aside for some time.
Put some oil in a pan, whisk scrambled eggs and cumin seeds, after that add the cooked rice.
Let the mixture be moist.
You can also add soya sauce for taste.
Serve it piping hot!

Yummy Eggs with Berry Yogurt

Yummy Eggs with Berry Yogurt

Ingredients

Eggs
Milk
Bread
Yogurt
Butter

Directions

Take a piece of bread and cut out a round portion of it with the help of a cookie cutter.
Cook the bread piece by applying butter and pouring an egg yolk on it.
Cook until the bread turns golden brown and the egg is well-cooked.
You can serve this dish with berry yogurt or any other flavored yogurt.

Egg Paratha

Egg Paratha

Ingredients

3-4 eggs
Veggies (optional) – spinach, onion, tomato, coriander, green chilly

Directions

Beat 3-4 eggs in a bowl.
Add salt and pepper as per your taste.
Optionally, you can add spinach, onion, tomato, coriander, or green chilly.
Keep the mixture aside.
Take approximately two bowls of wheat flour and knead the dough after pouring the egg mixture in it.
Make yummy parathas (chapattis) and serve with tangy chutney!

Omelets rolls

Omelets rolls

Ingredients

Eggs
Tomato-onion puree
Coriander/Oregano
Salt

Directions

Take egg contents in a bowl.
Add salt and beat it.
Prepare a tomato, onion puree.
Take a pan, put some oil in it, spread the egg mixture, and add the puree to it.
Let it cook for 2 minutes and then roll the omelets.
You can enhance your serving styles by cutting the omelet into rolls and garnishing them with coriander or oregano.

Thai-style Egg Custard In Banana Leaf

Thai-style Egg Custard In Banana Leaf

Ingredients

Banana leaves
5 Eggs
1 cup thick coconut cream
½ cup brown sugar
2 kaffir/makrut lime leaves (finely sliced)
Salt

Directions

Preheat oven at 200°C.
Make banana leaf boats (use toothpicks to stick the ends together).
Mix cream, sugar, and lime leaves. Heat the mix until the sugar is dissolved.
Remove the above mix from heat and cool.
Beat eggs with a pinch of salt. Add this to the cooled cream mixture.
Strain and pour into the banana leaves.
Steam the leaves with the contents for 20 minutes to give it a grassy aroma.
If you are not using an oven, you could grill the contents poured into the banana leaves.
Serve with sliced banana for added flavor.

Egg-Mushroom Bruschetta

Egg-Mushroom Bruschetta

Ingredients

Boiled eggs
1 (14.5-ounce) can mushrooms in juice, drained (about 5 tomatoes)
¼ cup extra-virgin olive oil
Pinch red pepper flakes
1 small clove garlic, thinly sliced
½ teaspoon dried oregano

Directions

Remove the shells of the boiled eggs. Cut them elongated.
Heat oil in a medium skillet over medium-high heat.
Add red pepper flakes, oregano, garlic and stir until fragrant.
Now add mushrooms.
Raise heat.
Add salt and pepper.
Cook for about 2 to 3 minutes.
Add in the basil.
Lower heat to medium.
Add 2 egg whites (keep the rest for later use).
Cook for about 1 minute.
Remove the skillet.
Mark out four indentations in the sauce. Place the egg yolk into each.
Apply sauce from the edges of the pan around each yolk. Cover the skillet and keep aside for about 3 minutes.
Once ready to serve, pull out the yolks with the help of a spoon onto a piece of toast.

Scotch Eggs

Scotch Eggs

Ingredients

125g/4oz breadcrumbs
275g/10oz sausage meat
4 free-range eggs large
1 free-range egg, beaten
125g/4oz plain flour, seasoned with salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 tsp thyme leaves fresh
1 spring onion, finely chopped
Freshly ground black pepper and salt
Vegetable oil

Directions

Boil eggs. Drain out the water. Peel the shell off.
Combine sausage meat, parsley, spring onion, and thyme in a bowl. Season with salt and ground pepper.
Mix flour with sausage meat. Divide and flatten the mixture on a plain surface into ovals.
Dredge boiled egg in seasoned flour.
Wrap the sausage meat around each egg while ensuring a smooth coating.
Now dip the sausage meat-coated egg in beaten egg and roll into breadcrumbs to cover on all sides.
Fry the rolls until golden brown and crisp.
Once cool, it is ready to serve.

Potato-Egg Tapas

Potato-Egg Tapas

Ingredients

3 medium-size potatoes
6 large eggs
1 large onion
2 large red peppers
2 garlic cloves
3 tbsp olive oil
½ tsp dried crushed chili flakes
A handful of flatleaf parsley

Directions

Preheat oven at 200C.
Heat 2tbsp of olive oil in a pan.
Toss in thinly sliced onions.
Now add peeled and thinly sliced potatoes and gently fry for 20 minutes.
Once the potatoes are tender, add crushed garlic. Also, add quartered, seeded, and thinly sliced peppers and keep stirring for another 5 minutes.
Tip the contents into a large bowl and cool for 5 minutes.
Add eggs, finely chopped parsley.
Let it settle for 5 minutes.
In the meanwhile put a nonstick 20cm square tin and heat in the oven for 5 minutes. Remove the tin. Brush it with oil. Pour in the egg mixture and return to the oven.
Cook for another 20 minutes till the mixture is no longer runny.
Once cooked, remove the mixture and let it cool for 5 minutes.
Cut into squares to serve.

Spanish Omelet

Spanish Omelet

Ingredients

500g potatoes
1 white onion
3 tbsp chopped flatleaf parsley
150ml extra-virgin olive oil
6 eggs

Directions

Slice the potatoes (peeled or unpeeled).
Chop the onion.
In a large frying pan, heat oil.
Add potatoes and onions. Saute for 30 minutes with partially covered lid and occasional stirring.
Once the potatoes are softened, strain them out along with onions through a colander into a large bowl.
You can keep the strained out oil aside for later use.
Beat the eggs. Stir them into the potatoes. Add parsley.
Add salt and pepper as per your taste.
Heat the strained oil in a smaller pan and toss the cooked contents into it on moderate heat.
Shape the content into a cushiony omelet using a spatula.
Once the omelet settles, tip it back into the pan and cook for few more minutes.
Keep tossing for a few minutes a couple of times, while pressing the edges to hold the cushion shape.
Serve the omelet once it cools for 10 minutes.

Rolled Up Eggs With Vegetables

Rolled Up Eggs With Vegetables

Ingredients

3 eggs
1 cup milk
Finely grated carrots
Finely chopped onions
Finely chopped spring onions
Chopped mushrooms
Grated cheese
Salt
Pepper

Directions

Beat the eggs.
Add milk.
Add a pinch of salt.
Stir the contents and remove the chalazae by using a sieve.
Add finely chopped vegetables.
Add pepper.
Stir the contents.
Heat a non-stick frying pan, preferably 10 inches in diameter. Grease it with vegetable oil before you heat it.
Pour in half of the egg mixture and cook it over low heat until half has done.
Roll the omelet halfway to the middle.
You may apply more oil to the pan each time you have to roll up.
Pour in ¼th of the egg mixture on the empty side of the pan merging with the half-rolled omelet.
Keep it half-cooked.
Roll the omelet again furthermore to the center of the pan.
Repeat the process by pouring in the rest of the egg mixture leaving it half cooked.
Roll up the omelet.
Tip it on to a board and let it cool to be cut into rolls.

Indian Masala Fried Egg

Indian Masala Fried Egg

Ingredients

2 Eggs
1 tsp Garlic-ginger paste
2 tsp finely chopped coriander leaves
¼ tsp Garam Masala Powder
Big Onion – 1 chopped finely
Salt – to taste

Roast and Grind

½ tsp fennel seeds
½ tsp coriander seeds
1 tsp whole peppercorns

Directions

Boil the eggs for 7-10 minutes on medium flame. Once the eggs cool, remove the eggshell.
Dry roast fennel seeds, coriander seeds, and whole peppercorns until golden brown. Once it cools, powder it coarsely and set aside.
Cut the eggs vertically into two halves.
Heat oil in a pan.
Add onion, garlic-ginger paste, and fry till golden brown.
Add the masala mix. Fry the masala for a minute.
Add salt.
Add very little water.
Tip in the long slit eggs.
Cook covered for 2 mins.
Toss the eggs around and fry for another minute.
Garnish with coriander leaves.

Migas

Migas

Ingredients

5 eggs
4 corn tortillas
½ cup sliced onions
Poblano peppers
Vegetable oil
Cheddar cheese
Salsa
Cilantro

Directions

Saute the corn tortillas.
Add ½ a cup of sliced onions.
Roast poblano peppers with vegetable oil.
Add this to the tortillas.
Now add 5 beaten eggs and stir.
Grate cheddar cheese.
Top the mixture with grated cheddar, salsa, and cilantro.
You now have a great smelling skillet of Migas.

Egg Tacos

Egg Tacos

Ingredients

4 large eggs
1 tbsp unsalted butter
Freshly ground pepper
½ avocado thinly sliced
Tortilla chips
Canned corn or beans
¼ cup of salsa
1ounce Monterey Jack shredded or Cheddar cheese(1/4 cup)
2 tablespoons fresh cilantro or coriander (depending on your taste)

Directions

Beat the eggs in a medium bowl.
Add ¼ teaspoon each salt and pepper.
In a large nonstick skillet, heat butter over medium-high heat. Cook the eggs for 2-3 minutes until soft.
Tip in the eggs evenly into the tortilla chips.
Top with avocado, salsa, cheese, and cilantro.

Egg And Macaroni

Egg And Macaroni

Ingredients

lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one)
8 -10 eggs (use only 2 whole, the rest only whites)
2 small onions (finely chopped)
½ teaspoon butter
1 teaspoon mustard
1 teaspoon Black Gram
1 teaspoon Bengal gram
3 green chilies
½ teaspoon garlic ginger paste
½ teaspoon turmeric powder
4 -6 quarts water
2 ½ teaspoons salt
9 teaspoons olive oil

Directions

Bring water to a rolling boil in a large pot. Add 1.5 tsp of salt and 2 tsp of oil.
Add macaroni and stir. Cook for not more than 9 minutes without reducing the flame.
Drain the macaroni and add butter and set aside.
In another pan, heat remaining oil. When hot, add mustard. Once the mustard splutters, add black gram and Bengal gram.
Once the grams are brown, add onions and saute till translucent.
Add green chilies, turmeric powder, garlic-ginger paste, and salt.
Make scrambled eggs.
Add scrambled eggs to the pasta and mix well. Serve hot.

Though eggs are called a superfood, way too much of it might be harmful, specifically if your household has a background of heart issues. It’s far better to have a word with your doctor prior to intending to include eggs frequently to your child’s diet regimen.