Tag Archive for Eggs

Cheesy Eggs with Pepperoni

Cheesy Eggs with Pepperoni

My kids’ school starts on the later side, so I am able to make them a hot breakfast without having to get up at the crack of dawn. This cheesy eggs with pepperoni dish is a big hit with them, and the protein fills them up! Normally I would put in turkey pepperoni, but I didn’t have any on hand! 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 10-15 min.


Pepperoni slices

1 T. butter

6 eggs

1/2 cup non-fat or 1% milk

1/2 c. shredded cheddar cheese

Salt and pepper to taste

Special Equipment and Other Items Needed:

Rubber Spatula

Preparing Cheesy Eggs with Pepperoni:

Spray skillet with non stick cooking spray. Heat the pan on medium. Add pepperoni and cook until crisp, about 30 seconds. Drain on paper towels. 

Cheesy Eggs with Pepperoni

Wipe out the inside of the pan. In a mixing bowl, whisk together eggs and milk. Add salt and pepper. Melt 1 T. butter in pan. Pour egg mixture into pan. Cook until it’s almost set (about 5-7 minutes), using a rubber spatula to make sure it doesn’t stick to the pan. Add pepperoni and cheese. 

Cheesy Eggs with Pepperoni

Put a lid on top of the pan to cover and cook until the eggs are completely done and the cheese melts, about 3-5 more minutes. Serve hot!

Cheesy Eggs with Pepperoni


Put anything in the eggs that you would put in a traditional omelette. You really can’t mess it up!


Black bean and egg burrito with roasted tomatillo salsa

black bean burger in a breakfast burrito

On one of our last one dish, two ways competition, I made a fire roasted tomatillo and poblano salsa to act like a chimichuri for my steak. I made a lot of it and used it two more times the next day. The first was this delicious breakfast burrito where I used store bought black bean burgers from Morningstar. These are delicious all by themselves but I thought they’d be great in a breakfast burrito too!!

Level of Difficulty: Easy
Time Required:Prep Time – depends if you already had the salsa made, so if you did, then just about 20 minutes; Assemble Time – 5 min

Ingredients for 2 large burritos:

1 Morningstar Chipotle Black Bean Burger

3-4 large eggs

2 burrito size tortillas (I use flour but corn would be great too)

Sour Cream or 0% Greek Yogurt

Fire roasted tomatillo and poblano salsa

Cheddar cheese (optional)

1 T butter

How to make a black bean and egg burrito with roasted tomatillo salsa:

Cook the black bean burgers according to the package(Yes, Denise, I used a packaged black bean burger because they are very good!). While they are cooking, get the rest of your ingredients ready. Use a fork to scramble the eggs in a bowl. Add salt and pepper and cheese (optional) to the eggs so they are ready to cook.

When the black bean burgers are almost ready, cook the eggs in a skillet over medium heat with the butter. Cook to your desired level of ‘doneness’. I like mine soft.

Heat your tortillas however you like. I generally place them directly over a low gas flame for 20 seconds a side or so. Be careful doing this though! Use tongs and don’t forget about them and have them go up in smoke. If you are not comfortable with this, just heat in a dry skillet over medium heat for about a minute.

Remove the black bean burger, cut in half and chop up a bit. Place half in each burrito. Add scrambled eggs, fire roasted tomatillo and poblano salsa and the sour cream/Greek yogurt. Enjoy!!

 black bean burger in a breakfast burrito


Use a different salsa if you like, even <gasp> jarred salsa!!  It will be delicious and I won’t freak out on you, just Denise.


Jarred salsa and already made black bean burgers? I’m thinking I may have finally rubbed off on you! ~Denise

Easy Corned Beef Hash with Eggs

corned beef hash with leftovers

You know that pile of stuff some folks think looks like something your cat coughed up that people call Corned Beef Hash? Well, although it tastes pretty good it is a very unattractive dish. After I made some corned beef getting ready for St. Patrick’s Day today, I decided to use the leftovers of the corned beef and of my potato galette to make an easy and delicious version of corned beef hash with an egg on top to for breakfast. It was beyond delicious and pretty too!!

Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 15 min


I made this just for myself for breakfast, it would be easy to portion this for how ever many people you are feeding but cooking the eggs in mass quantities is not easy. I’d recommend for 4 or fewer people.

1 egg per person

about 3oz corned beef, chopped

about 3oz previously cooked potatoes, chopped

salt and pepper

olive oil

How to make easy corned beef hash with eggs:

Drizzle a sauté pan with a little olive oil and place over medium high heat. Add the potatoes and cook for 2-3 minutes. Add the corned beef and cook for an additional 3 minutes tossing to mix and brown evenly.

Reduce the heat to medium, crack one egg over the top of the corned beef hash and cover the skillet with a lid to keep the steam in (it doesn’t have to fit).

Cook until egg is cooked to desired firmness (or runny-ness in my case).

Add salt and pepper and serve! This is a great use of leftovers and much better than a traditional corned beef hash!!

corned beef hash with leftovers

Got Leftovers?

This was the leftovers!!

Scrambled Eggs with Salsa and Feta

Scrambled eggs are one of my favorite breakfast items. I like them much better than the texture of an omelet. However, I love the ingredients people put in an omelet with my scrambled eggs.  So, what do you do? Scramble your eggs and top it with your favorite omelet ingredients!!

Here is one of my favorites to eat for breakfast. Scrambled eggs (soft scrambled is my preferred method) topped with the Best Salsa and quality Greek feta crumbled directly over the top. Finish with a couple of twists of freshly cracked black pepper, and mmmmmm, you’ve got something really good…and pretty too!

scrambled eggs with feta and salsa

How do you scramble eggs?

My preferred method is the following:

  1.  2 eggs per person
  2.  Cracked into a bowl
  3. Add about 1/8 cup of milk for every 2 eggs
  4. Add a dash of salt and pepper for every 2 eggs
  5. Add about small palm-full of cheese for every 2 eggs
  6. Whisk together
  7. Melt 1T butter for every 2 eggs in a non stick skillet over medium heat
  8. When the butter is melted, add the eggs
  9. Don’t touch until the edges are starting to ‘harden’
  10. Then give a gentle scrape of the bottom of the pan using a rubber spatula and tilt to move the uncooked eggs underneath
  11. Try not to scramble/stir too much
  12. Cook to desired level of doneness. I like mine just barely done (soft scrambled)
  13. Top with desired fresh ingredients or if the ingredients need to sauté a bit, sauté them in a separate skillet