Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.
I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.
– Slice the Zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder, sliced tomatoes, salt, pepper, and Parmesan cheese . Bake in oven at 375• F. for 20-30 min. or until soft , Enjoy !!
WOW, WOW, WOW!!!!! This is obviously very popular because I have had almost 10,000 shares on the original post so I will put it up again for anyone who missed it the first time!!!
NEW WAY TO SERVE POTATOES, I LOVE IT
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Top tips and recipes for putting on a special Easter Sunday lunch.
The traditional lamb roast for Easter. It’s a great time to gather together friends and family and enjoy the very best food and wines. Make Sunday lunch something special by mixing and matching our favourite Easter recipes. For even more ideas, have a look at our Easter recipe collection.
This recipe is great for brunch or for a special breakfast. You can make this ahead and pop it in the oven to re-heat just before serving time. Breakfast Playlist: http://www.youtube.com/playlist?list=…
Full recipe: 4 oz cream cheese 3/4 cup of milk 2 tablespoons all purpose flour 1/4 tsp salt 12 eggs 2 tablespoons of dijon mustard 2 1/4 cups shredded cheese (I used cheddar, but the type is your choice) 2 cups FINELY chopped fully cooked ham 1/2 cup thinly slice green onions
Line the bottom and sides of a greased 15″x10″ baking pan with parchment paper or aluminum foil and grease the paper (or foil). In a small mixing bowl beat cream cheese and milk until smooth (the cream cheese will not dissolve, you will end up with milk with very small pieces in it, FYI). Add flour and salt and mix until smooth. In a large mixing bowl beat the dozen eggs and then add the milk/cream cheese mixture. Mix well and then pour into the prepared pan. Bake at 375F for 30-35 minutes until eggs are puffed and set (no need to bake until brown, just until when you touch them they seem set, the colour will stay light) Remove from oven and immediately spread with mustard and sprinkle with one cup of the cheese. Sprinkle with ham, onions and another cup of cheese (there should be about 1/4 cup left for a topping). Roll up from the short side, peeling the paper or foil away while rolling. Sprinkle the roll with the remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into slices to serve.
http://www.GlutenFreeGigi.com ~ Gluten Free Gigi shows ALL the steps – including her SECRETS – of how to make the perfect, fluffy rice.
We are making a rice dish with onions, garlic and basil. Put about 1 table spoon of olive oil in the pan. Medium high heat. Add our rice dry with the oil and that’s one cup of rice and two cups of liquid. Water or vegetable, chicken broth. half tea spoon of sea salt, quater tea spoon of pepper. Add Basil, Garlic and Onion. Toast the rice in the oil before adding the liquid. Stir the rice for about 4 minutes to coat the rice. Then add the liquid and cook on low for 25 minutes.