Category: eggs

Spicy Sausage and Bell Pepper Egg Muffins

Posted on by Leave a comment

What can you do with a bunch of leftover homemade spicy sausage? Well, lots of things actually… and we’re still experimenting (more to come soon!). But the first thing that came to my mind was egg muffins…

I usually make 12-18 egg muffins at a time. Here are the ingredients for this batch:

10 – 12 large eggs
1/2 – 1 bell pepper, diced (I used red this time, but feel free to use green or yellow or any combination thereof that you like)
1/2 small yellow onion, diced (or two to three shallots–they’ll give out slightly different flavors, so choose whichever you like best)
1/2 – 1 cup of homemade spicy sausage
a pinch of salt
a dash of pepper
2 – 3 Tablespoons of olive oil (or enough to coat the muffin tin)
Oven pre-heated to 350 F

First, I fully cooked the sausage in a pan on the stove. Then, I mixed the cooked sausage and all the other ingredients in a large bowl. Next, I brushed each cup of the muffin tin (sides and bottom) with olive oil. Then, I used a ladle to fill the muffin tin with the egg mixture (I like to fill each cup in the tin 1/2- to 3/4-full). I baked them for approximately 20 minutes.

Ta-da!

Disclaimer: The egg muffins may shrink down a little bit once you remove them from the heat of the over. Don’t worry; this is normal. 😉

Sweet Potato and Egg Hash

Posted on by Leave a comment

Word to the wise: this is a great way to use leftover ingredients.

I’ve been making eggs every morning for the past week. They’ve been quite yummy–onion, red and green bell pepper, a little salt and pepper–but I wanted something different this morning.

Meanwhile, Brent wanted two plain eggs (scrambled, his favorite) and there were only three eggs left in our refrigerator. So I made Brent his eggs, and then looked around for something to add to my single egg that would give it substance.

What can I say? I’m a hearty breakfast on the weekends kind of girl. 😉

I grabbed a sweet potato, some leftover bell peppers and onion, the egg and some olive oil.

Don’t worry, I didn’t try to use that entire sweet potato. Here are the actual measurements of those ingredients I ended up using:

2/3 cup sweet potato diced
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup onion diced
1 egg
1/2 tablespoon olive oil

Step 1: Heat the olive oil over medium-high, then toss in sweet potato and onion. Sauté until the sweet potatoes are just a little soft (about 3-5 minutes, I think; I actually walked away to put on laundry and then tasted one little piece of sweet potato).

Step 2: Mix in the bell peppers. Cook for 2 to 3 minutes. This will get them tender, but not too soft. I like my bell peppers with just the slightest crunch to them.

Doesn’t that look beautiful?! 🙂

Step 3: Take half of the hash mix out of the pan, pour in the egg (previously beaten in a bowl), mix it around, and then toss the other half of the hash mix back into the pan.

Step 4: Keep mixing everything with a fork (or flipped spatula) until the egg is fully cooked.

Step 5: Enjoy!

This turned out to be quite delicious. Hearty, but not heavy, and the balance of ingredients was perfect. Of course, there was too much for me to eat on my own. So after eating about half, Brent ate the rest for me. He was pleasantly surprised by it. 🙂

P.S. If you want, throw in some spices! Next time, I will. I bet a little salt, paprika and cinnamon would be pretty awesome.

Basil Salmon Scrambled Eggs

Posted on by Leave a comment

Last night’s dinner of basil salmon burgers was great, but we only made six patties because we knew we wanted to repurpose some of the salmon mixture. In order to enjoy this delicious recipe again next week, we froze most of the mixture but saved just a couple spoon-fulls in the fridge for breakfast this morning.


I cooked it over a medium high heat with a little bit of olive oil; and then I added four eggs, beaten, to the pan. I scrambled it together while it cooked and it smelled amazing! The sweet and salty salmon wafting up from the pan had me drooling in no time.

I packed half the resulting basil salmon scrambled eggs into a container for Brent to take to work, and put the other half in the fridge for me (since I’m working from home today). We drank our homemade carrot juice and off he went to work.


Then, around 11 a.m. I finally felt hungry and so I reheated my portion of the basil salmon scrambled eggs. It was heavenly! The eggs took on all the delicate flavors of the garlic, basil and salmon. The saltiness of the dish was just right, and reminded me of bacon-scrambled eggs (one of my favorites breakfast items). Next time, I think I’ll garnish them with some fresh basil.