Those look great! Do you have the recipe for them? I'd like to try making them.
Ended Official BYC Valentine Puns Contest Series - Egg Me On Recipe Contest
- Thread starter CluckNDoodle
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BREAKFAST BURRITOS!
I started making these after I got tired of buying overpriced breakfast burritos in my neighborhood, and now these are our favorite breakfast!
serves 2 portions.
Ingredients:
2 tortillas
1 cup cooked beans (this is my favorite bean recipe: https://www.backyardchickens.com/articles/yummy-refried-beans.76304/ )
4 slices of cheese
4 cooked scrambled eggs seasoned with salt and pepper.
1. Add a thin layer of cooked beans (1/2 cup) in the middle of each tortilla. I like to add a little mayo to the tortillas before adding the beans.
2. Add 2 slices of cheese to each tortilla.
3. Add the scrambled eggs on top of the cheese.
4. Fold the burritos sides first and then tops, then place them in a pan folding side down so it seals the burritos, over medium heat:
5. Flip the burritos and cook until brown.
Enjoy! you can add some hot sauce, green sauce etc. or just by it self!
I started making these after I got tired of buying overpriced breakfast burritos in my neighborhood, and now these are our favorite breakfast!
serves 2 portions.
Ingredients:
2 tortillas
1 cup cooked beans (this is my favorite bean recipe: https://www.backyardchickens.com/articles/yummy-refried-beans.76304/ )
4 slices of cheese
4 cooked scrambled eggs seasoned with salt and pepper.
1. Add a thin layer of cooked beans (1/2 cup) in the middle of each tortilla. I like to add a little mayo to the tortillas before adding the beans.
2. Add 2 slices of cheese to each tortilla.
3. Add the scrambled eggs on top of the cheese.
4. Fold the burritos sides first and then tops, then place them in a pan folding side down so it seals the burritos, over medium heat:
5. Flip the burritos and cook until brown.
Enjoy! you can add some hot sauce, green sauce etc. or just by it self!
Attachments
Oh! It's in the link but I can copy
@casportpony
Ingredients
- 10 eggs
- 8 slices bacon
- ½ medium onion chopped
- ½ medium green pepper chopped
- 2 oz spinach finely chopped
- ½ cup heavy whipping cream
- 1 ¾ cups cheddar cheese
- ¼ cup Monterey jack cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp pepper
- 1/2 tsp salt
- dash of nutmeg
- ½ tsp parsley for garnishing
- ½ tsp red pepper flakes optional*
Instructions
- Preheat the oven to 375° F.
- Slice bacon into bite-sized pieces, then fry in a skillet until golden brown. Set aside to drain fat.
- Reserve 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel.
- In a medium-sized bowl, crack 10 eggs, then add heavy whipping cream, Worcestershire sauce, pepper, salt, and a dash of nutmeg. With a whisk, beat the eggs until the ingredients are thoroughly combined.
- Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
- Add the Monterey jack cheese to each cup, followed by the cheddar.
- Distribute the egg mixture evenly amongst each muffin tin.
- Top each cup with your reserved bacon. Then sprinkle parsley and red pepper flakes on top. *Optional
- Bake for approx 18-22 minutes or just until a knife comes out mostly clean. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes.
- They will puff up with steam as they bake but sink a bit when you take them out of the oven. That's normal!
Notes
**My oven in the new house bakes hotly. They baked in 18 minutes but, your oven may take a few minutes longer, so that is why I gave a larger range.Egg cup filling variations
These egg cups are easily customizable, so feel free to change the filling as needed. Here are some other ingredients you can add to your egg bites:- thinly sliced mushrooms
- small broccoli florets
- other meats like ham, sausage or pork roll
- other cheese like gruyere, mozzarella, feta or gouda
- caramelized onions
- fresh herbs such as chives, thyme or parsley
- sriracha sauce, cayenne pepper or jalapenos for some heat
Store in a sealed container in the fridge for 5-7 days. Reheat in the microwave for 15-30 seconds.
How to make these in advance and freeze:
If you want to meal prep and make your egg cups in large batches, make sure your egg muffins fully cool first. Then wrap them individually in plastic wrap before placing them in a freezer bag or container. They should last for about 6 weeks. Defrost before reheating!
Lemon Cream Puffs
Preheat oven to 425
1 cup water
6 tablespoons butter
1 1/2 cup of flour
3 teaspoon sugar
1teaspoon salt
4 whole eggs and 2 whites (save yolks)
In a saucepan, boil water, butter, sugar and salt, add flour slowly and stir with a sturdy spoon or spatula, dough with bw very thick.
Turn off heat if on gas or remove from heat for electric. allow dough to cool enough for you to touch it without discomfort. it helps to spread it out in the pan, you know, surface area and heat distribution.
Transfer dough to the bowl of your mixer.
Start stirring on low with the paddle attachment. Add eggs one at a time or else the dough will slip around in the Bowl instead of mixing.
Line a baking sheet with parchment paper.
Take a small disher or normal spoon and drop rounded walnut sized balls onto the sheet about 3 inches apart (you can pipe them out if you want but this is easier ) wet your finger with water and pat down any spikes or cow licks.
Pop into the oven and bake for for about 20 minutes, reduce heat to 350 halfway through bake time . (At 10 minutes )
When time is up, remove from oven and poke a hole in the side of your Puffs to allow steam to vent.
You might need to pop them in the oven after this depending on the temperature and humidity of your kitchen for them to dry.
The filling, it helps to make this first.
3 cups heavy whipping cream
1/2 cup white sugar
2 whole eggs and two yolks
2 tablespoons lemon zest
3/4 cup fresh lemon juice
1/2 cup unsalted butter, cubed.
Pinch of salt
In a small saucepan pan, mix with a wisk, sugar, lemon juice, zest and eggs until combined then turn on burner to about medium-low heat, stirring frequently. Once mixture thickens a bit, add the butter. Remember to stir.
Gradually raise the heat if necessary and cook until the curd thickens an can hold the marks from the wisk or can coat the back of the spoon.
Remove from heat and let cool all the way.
In a chilled bowl, whip the cream until fluffy.
if you want to stabilize the cream, bloom 2 teaspoons of plain gelatin in a small bowl with 2 tablespoons of water, let sit a few minutes, then microwave for about 10 seconds or until it melts, pour into cream while mixing, before boosting the speed to whip.
Gently fold lemon curd into whipped cream. spoon into zip baggie piping bag with the end snipped off and large piping tip (like a star) attached. Twist the top of the baggie for better pressure. Fill puffs through the steam vent hole. don't over fill and go slow, if there's air in the baggie, you could blow out the puff shell.
You'll probably have extra filling. This is good on graham crackers, shortbread, angel food or sucked out of the bag when nobody's around.
Preheat oven to 425
1 cup water
6 tablespoons butter
1 1/2 cup of flour
3 teaspoon sugar
1teaspoon salt
4 whole eggs and 2 whites (save yolks)
In a saucepan, boil water, butter, sugar and salt, add flour slowly and stir with a sturdy spoon or spatula, dough with bw very thick.
Turn off heat if on gas or remove from heat for electric. allow dough to cool enough for you to touch it without discomfort. it helps to spread it out in the pan, you know, surface area and heat distribution.
Transfer dough to the bowl of your mixer.
Start stirring on low with the paddle attachment. Add eggs one at a time or else the dough will slip around in the Bowl instead of mixing.
Line a baking sheet with parchment paper.
Take a small disher or normal spoon and drop rounded walnut sized balls onto the sheet about 3 inches apart (you can pipe them out if you want but this is easier ) wet your finger with water and pat down any spikes or cow licks.
Pop into the oven and bake for for about 20 minutes, reduce heat to 350 halfway through bake time . (At 10 minutes )
When time is up, remove from oven and poke a hole in the side of your Puffs to allow steam to vent.
You might need to pop them in the oven after this depending on the temperature and humidity of your kitchen for them to dry.
The filling, it helps to make this first.
3 cups heavy whipping cream
1/2 cup white sugar
2 whole eggs and two yolks
2 tablespoons lemon zest
3/4 cup fresh lemon juice
1/2 cup unsalted butter, cubed.
Pinch of salt
In a small saucepan pan, mix with a wisk, sugar, lemon juice, zest and eggs until combined then turn on burner to about medium-low heat, stirring frequently. Once mixture thickens a bit, add the butter. Remember to stir.
Gradually raise the heat if necessary and cook until the curd thickens an can hold the marks from the wisk or can coat the back of the spoon.
Remove from heat and let cool all the way.
In a chilled bowl, whip the cream until fluffy.
if you want to stabilize the cream, bloom 2 teaspoons of plain gelatin in a small bowl with 2 tablespoons of water, let sit a few minutes, then microwave for about 10 seconds or until it melts, pour into cream while mixing, before boosting the speed to whip.
Gently fold lemon curd into whipped cream. spoon into zip baggie piping bag with the end snipped off and large piping tip (like a star) attached. Twist the top of the baggie for better pressure. Fill puffs through the steam vent hole. don't over fill and go slow, if there's air in the baggie, you could blow out the puff shell.
You'll probably have extra filling. This is good on graham crackers, shortbread, angel food or sucked out of the bag when nobody's around.
Entry #1
Bacon, Apple and Potato Salad
4 c. cooked, peeled, and cubed potatoes
1 stalk celery, chopped
4 eggs, boiled, peeled and chopped
3 green onions, sliced 1/4"
1 crisp, sweet apple cored and diced or small gourmet cucumbers
1/2 lb. bacon, sliced in 1/4-1/2" pieces, cooked crisp, and drained,
reserving 2 T. drippings,
3/4 c. mayonnaise
3 T. coarse ground spicy mustard
2 T. red wine vinegar
1 T. sugar
1 t. salt
black and white pepper to taste
In large bowl, mix dressing (last 7 ingredients). Mix in rest of salad ingredients. Refrigerate 3 hours to meld flavors.
Bacon, Apple and Potato Salad
4 c. cooked, peeled, and cubed potatoes
1 stalk celery, chopped
4 eggs, boiled, peeled and chopped
3 green onions, sliced 1/4"
1 crisp, sweet apple cored and diced or small gourmet cucumbers
1/2 lb. bacon, sliced in 1/4-1/2" pieces, cooked crisp, and drained,
reserving 2 T. drippings,
3/4 c. mayonnaise
3 T. coarse ground spicy mustard
2 T. red wine vinegar
1 T. sugar
1 t. salt
black and white pepper to taste
In large bowl, mix dressing (last 7 ingredients). Mix in rest of salad ingredients. Refrigerate 3 hours to meld flavors.
Last edited:
Entry #2
Sweet n Moist Cornbread (great with chili)
Turn on oven to 325F
In 13"x 9" x 2" pan, place 3/4 c. butter, and put into oven to melt.
Remove from oven when melted, swirl pan to coat.
Into 2 c. measuring cup, beat together 1 c. buttermilk, 2 eggs, 1 t. vanilla extract
In a large bowl, blend together:
2 c. flour (option: substitute up to one cup of whole wheat or rye flour)
1/2 c. yellow cornmeal
1.5 t. baking soda
1.5 t. baking powder
1/2 t. salt
3/4 c. sugar
Add liquid and melted butter. Blend well. Pour into buttered pan.
Bake for 30 min. or until done.
Sweet n Moist Cornbread (great with chili)
Turn on oven to 325F
In 13"x 9" x 2" pan, place 3/4 c. butter, and put into oven to melt.
Remove from oven when melted, swirl pan to coat.
Into 2 c. measuring cup, beat together 1 c. buttermilk, 2 eggs, 1 t. vanilla extract
In a large bowl, blend together:
2 c. flour (option: substitute up to one cup of whole wheat or rye flour)
1/2 c. yellow cornmeal
1.5 t. baking soda
1.5 t. baking powder
1/2 t. salt
3/4 c. sugar
Add liquid and melted butter. Blend well. Pour into buttered pan.
Bake for 30 min. or until done.
Last edited:
TheAlrightyGina
Crowing
Entry #1
Classic Eggnog (adapted from Alton Brown's Classic Eggnog)
12 large eggs, separated
1 cup plus 1/4 cup sugar (separate)
6 cups whole milk
3 cups heavy cream
1 cup dark rum
1 tablespoon freshly grated nutmeg (basically one whole...nut...meg?)
Step #1 - Beat together egg yolks and sugar until yolks are light and sugar dissolves. Add milk, cream, rum, and nutmeg; stir to combine. Set aside.
Step #2 - Beat egg whites to soft peaks. While beating, slowly add 1/4 cup sugar and beat to stiff peaks. Carefully fold egg white mixture into egg yolk mixture. Chill until ready to serve.
I use a stand mixer to make this recipe--it makes a bit over a standard pitcher...probably like a gallon but I never actually put it into a jug, I just have whatever doesn't fit in the pitcher myself as a treat (ha). Whatever you use, make sure it's large when you fold in the egg white mixture, otherwise it's a bit of a pain.
Classic Eggnog (adapted from Alton Brown's Classic Eggnog)
12 large eggs, separated
1 cup plus 1/4 cup sugar (separate)
6 cups whole milk
3 cups heavy cream
1 cup dark rum
1 tablespoon freshly grated nutmeg (basically one whole...nut...meg?)
Step #1 - Beat together egg yolks and sugar until yolks are light and sugar dissolves. Add milk, cream, rum, and nutmeg; stir to combine. Set aside.
Step #2 - Beat egg whites to soft peaks. While beating, slowly add 1/4 cup sugar and beat to stiff peaks. Carefully fold egg white mixture into egg yolk mixture. Chill until ready to serve.
I use a stand mixer to make this recipe--it makes a bit over a standard pitcher...probably like a gallon but I never actually put it into a jug, I just have whatever doesn't fit in the pitcher myself as a treat (ha). Whatever you use, make sure it's large when you fold in the egg white mixture, otherwise it's a bit of a pain.
Entry #3
Egg Foo Young Scramble
1/2 c. cooked meat, shrimp, or crab, cut in small pieces if necessary
1/2 c. bamboo shoots, chopped
1/2 c. onions, chopped
1 stalk celery, chopped
1 C. fresh mung bean sprouts
3 large eggs
1 t. salt
oil for frying
Make gravy first. While heating skillet,
In large bowl, beat eggs with salt. Add other ingredients except for oil and stir well. When pan is heated, add oil, and spoon in 1/2 of mixture. Stir and flip until cooked through. Remove to plate, cover to keep warm. Repeat for other half. Serve with gravy.
Gravy:
1.25 c. cold chicken stock
2 T. cornstarch
1 T. mirin (seasoned rice wine)
1 T. soy sauce
Mix in a small saucepan. Cook while stirring constantly over medium heat, until bubbly and thickened. Remove from heat.
Egg Foo Young Scramble
1/2 c. cooked meat, shrimp, or crab, cut in small pieces if necessary
1/2 c. bamboo shoots, chopped
1/2 c. onions, chopped
1 stalk celery, chopped
1 C. fresh mung bean sprouts
3 large eggs
1 t. salt
oil for frying
Make gravy first. While heating skillet,
In large bowl, beat eggs with salt. Add other ingredients except for oil and stir well. When pan is heated, add oil, and spoon in 1/2 of mixture. Stir and flip until cooked through. Remove to plate, cover to keep warm. Repeat for other half. Serve with gravy.
Gravy:
1.25 c. cold chicken stock
2 T. cornstarch
1 T. mirin (seasoned rice wine)
1 T. soy sauce
Mix in a small saucepan. Cook while stirring constantly over medium heat, until bubbly and thickened. Remove from heat.
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