Egg Recipes- SueBee Homemaker

Overnight Sausage Egg Casserole

Suebee Homemaker — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Mini Quiche in Puff Pastry

Suebee Homemaker — Wed, 11 Dec 2024 12:00:00 +0000

Mini Quiches in Puff Pastry are bite-sized savory treats featuring a flaky, buttery crust filled with a creamy egg custard mixed with bacon, veggies, and white cheddar cheese. The light, crispy puff pastry complements the rich filling, making these quiches perfect for brunch, appetizers, or snacks.

Puff Pastry Quiche

Brunch is a meal I can definitely get behind because it’s not too early in the morning! In fact, I normally eat breakfast/brunch at around 10:30 after a couple glasses of Toddy Cold Brew Coffee. Let’s be honest. Who is hungry when they wake up (besides my hubby)!

This recipe is perfect combo of protein, veggies, and carbs and will fill you up. Kids love these too and they’re the perfect size for smaller appetites. Or you can eat two or three!

Why This Recipe Works:

SIMPLE INGREDIENTS – We’re using simple-to-find ingredients that we normally keep stocked in our kitchen.
HAND HELD QUICHE – While you can eat these with a fork, we enjoy eating them with our hands. Think sandwich!
GREAT FOR ENTERTAINING – These mini quiches are perfect for entertaining and go great on a brunch spread. Serve them with a variety of scones, muffins, and the makes for smoothie bowls.
FREEZE WELL – The baked mini quiches freeze well. Wrap them tightly and place in freezer bags. Thaw in your refrigerator and reheat.

What You’ll Need:

Bacon – We use thick-cut bacon.
Veggies – a combo of onion, bell pepper, and garlic
Puff Pastry – You’ll need to let the puff pastry thaw out before using them.
Large Eggs
Heavy Cream – or use half and half for slightly less indulgence
Cheese – We’re using freshly shredded white cheddar cheese for this recipe.

How to make Mini Quiche in Puff Pastry:

Step 1
Cook bacon. Heat a cast iron skillet over medium-high heat. When hot, add chopped bacon and cook until crisp, stirring frequently. Remove bacon to a clean bowl and leave about one tablespoon of bacon grease in the pot.

Step 2
Sauté veggies. Add diced onion and peppers to the skillet and cook until softened, about 3-4 minutes. Then add garlic, salt, and pepper, and stir for 30 seconds. Remove pan from heat.

Step 3
Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.

Step 4
Prep puff pastry. Thaw out one sheet of puff pastry at room temperature for about 20 minutes. When ready, place it on a clean surface that has been dusted with flour. Then roll out gently and slice the sheet into 12 equal squares.

Step 5
Add pastries to muffin pans. Add baking spray to the cups of a 12-cup muffin pan. Roll out one square of puff pastry at a time to make it thinner so that it fills the muffin cup. Then press one square into each muffin cup.

NOTE: You’ll need to roll out each square to make sure they fit in the muffin cups and holds the egg mixture.

Step 6
Add bacon and veggies. Add the crumbled bacon and sautéed veggies evenly into the pastry lined muffin cups. Add some of the cheese.

Step 7
Add egg mixture and cheese. Pour the egg mixture evenly into the cups, filling about ¾ of the way full. Avoid overfilling, as the quiche will puff up during baking.. Then top with a little extra salt and pepper, and the remaining shredded cheddar cheese.

Step 8
Bake. Preheat oven to 375 degrees F. Bake mini quiches for 15-17 minutes or until done in the centers.

The mini quiches are done when the filling is set and slightly puffed. The edges of the puff pastry should be golden and crispy.

Storing and Freezing:

Store leftover quiche in an airtight container in refrigerator for 3-4 days. Reheat gently in microwave or the oven.
To freeze baked quiche, cool completely, wrap tightly, and freeze for 2-3 months. Thaw quiche in refrigerator, place on baking sheet, and bake in preheated 350-degree oven until warm.

What to serve with mini quiche:

Let’s start with a cup of coffee. Try our Pumpkin Foam Cold Brew or a Caramel Latte.
Add a variety of pastries to a tray like our Orange Scones, Mini Blueberry Muffins, Blueberry Lemon Coffee Cake, and Oatmeal Raspberry Jam Bars.
We also enjoy adding our Blueberry Smoothie Bowls to the spread!

Recipe FAQs:

Do I need to pre-bake the puff pastry?

You do not need to pre-bake the puff pastry before making this mini quiche recipe.

Can I make mini quiches ahead of time?

Mini quiches can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze them and reheat in an oven at 350°F until warmed through.

What variations can I try for mini quiche filling?

Classic: ham and cheddar
Vegetarian: spinach, feta, and sun-dried tomatoes.
Savory: bacon, mushrooms, and gruyere.
Gourmet: smoked salmon, dill, and goat cheese.

Other Delicious Quiche Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Quiche in Puff Pastry

Course Appetizer

Cuisine American

Keyword mini quiche in puff pastry

Prep Time 25

Cook Time 16

Total Time 41

Servings mini quiche

Calories 242kcal

Author Sue Ringsdorf

Ingredients

3 slices bacon – chopped
1/4 cup onion – diced
1/4 cup bell pepper – diced
2 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 sheet puff pastry – frozen
4 large eggs
3/4 cup heavy cream
3 oz. white cheddar cheese – freshly shredded

Instructions

Cook bacon. Heat a cast iron skillet over medium-high heat. When hot, add chopped bacon and cook until crisp, stirring frequently. Remove bacon to a clean bowl and leave about one tablespoon of bacon grease in the pot.
3 slices bacon
Sauté veggies. Add diced onion and peppers to the skillet and cook until softened, about 3-4 minutes. Then add garlic, salt, and pepper, and stir for 30 seconds. Remove pan from heat.
1/4 cup onion, 1/4 cup bell pepper, 2 cloves garlic, kosher salt and freshly ground black pepper
Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.
4 large eggs, 3/4 cup heavy cream
Prep puff pastry. Thaw out one sheet of puff pastry at room temperature for about 20 minutes. When ready, place it on a clean surface that has been dusted with flour. Then roll out gently and slice the sheet into 12 equal squares.
NOTE: You'll need to roll out each square to make sure they fit in the muffin cups and holds the egg mixture.
Add pastries to muffin pans. Add baking spray to the cups of a 12-cup muffin pan. Roll out one square of puff pastry at a time to make it thinner so that it fills the muffin cup. Then press one square into each muffin cup.
1 sheet puff pastry
Add bacon and veggies. Add the crumbled bacon and sautéed veggies evenly into the pastry lined muffin cups. Add some of the cheese.
Add egg mixture and cheese. Pour the egg mixture evenly into the cups, filling about ¾ of the way full. Avoid overfilling, as the quiche will puff up during baking.. Then top with a little extra salt and pepper, and the remaining shredded cheddar cheese.
3 oz. white cheddar cheese
Bake. Preheat oven to 375 degrees F. Bake mini quiches for 15-17 minutes or until done in the centers.
The mini quiches are done when the filling is set and slightly puffed. The edges of the puff pastry should be golden and crispy.

Notes

Store leftover quiche in an airtight container in refrigerator for 3-4 days. Reheat gently in microwave or the oven.
To freeze baked quiche, cool completely, wrap tightly, and freeze for 2-3 months. Thaw quiche in refrigerator, place on baking sheet, and bake in preheated 350-degree oven until warm.

Nutrition

Goat Cheese Quiche

Suebee Homemaker — Wed, 20 Nov 2024 12:00:00 +0000

Goat Cheese Quiche is a savory tart featuring a creamy, tangy filling made from fresh vegetables, goat cheese, eggs, and half and half. Baked in a buttery, flaky crust, this quiche offers a rich, flavorful dish perfect for brunch or light dinner.

Vegetable Quiche

We are big quiche people now, especially since this is the third quiche recipe on the site. So while it sounds fancy, it’s not – I promise!

You might be asking, “what is a quiche”? A quiche is a custard pie, that combines a flaky pie crust with a cream, egg, and cheese mixture, plus optional ingredients like veggies, ham, bacon, and others. You can serve quiche warm or cold and reheat the entire quiche in the oven.

If you’re interested in other versions, try our Ham and Gruyere Quiche or Crustless Ham and Cheese Quiche next!

Why This Recipe Works:

QUICK TO PREP – This recipe requires you to sauté some veggies and then it’s just combining all of the ingredients in a pie plate. Super easy and quick to prepare!
MEATLESS RECIPE – We love a simple meatless meal and this one doesn’t disappoint. You won’t even miss the meat!
FULL OF FLAVOR – The creamy goat cheese, veggie mixture, sun-dried tomatoes, and egg custard add delicious flavor. You’re going to love it!
IMPRESSIVE FOR GUESTS – This simple recipe makes a great holiday breakfast.

What You’ll Need:

You can find these simple ingredients in your local grocery store.

Pie Crust – I used store-bought but any homemade crust would be great too.
Large Eggs – We used six large eggs for this quiche.
Half and Half (or use heavy cream)
Veggies – A mixture of onions, garlic, and baby spinach.
Sun-Dried Tomatoes – We use the Dellalo brand.
Goat Cheese – The star of the show! You can use a log of goat cheese and crumble it yourself or use the packaged crumbled cheese.
Kosher Salt and Freshly Ground Black Pepper

How to make Goat Cheese Quiche:

Step 1
Prep. Preheat oven to 375 degrees. Spray a pie dish with baking spray.

Step 2
Prep the crust. Press a cold pie crust (either store-bought or homemade) into a prepared pie dish. Slightly crimp the edges, and trim off excess dough (if needed).

Step 3
Sauté veggies. Heat a skillet over medium heat. Add olive oil and then the diced onions. Sauté until onions are softened, about 2-3 minutes. Add garlic and stir for 30 seconds. Then add the baby spinach and stir until wilted.

Step 4
Prep the eggs. Whip the eggs and half and half together until very well combined.

Step 5
Assemble. Add the veggies and diced sun-dried tomatoes on top of the pie crust. Then add the egg mixture and crumbled goat cheese. Add salt and pepper to taste.

Step 6
Bake. Place the quiche in oven and bake until inside is completely set, approximately 48-50 minutes. Remove from oven and let it sit for about 5-6 minutes.

Step 7
Serve quiche. Serve the quiche with a variety of sides.

Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave.

What to serve with Goat Cheese Quiche:

Some fresh fruit is always a nice side dish.
Try our Maple Pecan Scones or Glazed Lemon Blueberry Scones.
We also love our Banana Coffee Cake and Blueberry Lemon Coffee Cake.
And of course, some Cold Brew Coffee or Homemade Pumpkin Spice Lattes is required at our home!

Recipe FAQs:

How can I tell when the quiche is done?

The quiche is done when the filling is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.

Can I prepare and bake the quiche in advance?

Yes, you can prepare and bake the quiche in advance. Store it in the refrigerator and reheat slices in the oven or microwave before serving.

Can I freeze goat cheese quiche?

Yes, quiche can be frozen. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Other Delicious Egg Recipes:

We have lots of other choices for you to make if you love egg dishes like we do! Here are some of our favorites!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Goat Cheese Quiche

Course Breakfast

Cuisine American

Keyword goat cheese quiche

Prep Time 20

Cook Time 48

Total Time 1 8

Servings servings

Calories 395kcal

Author Sue Ringsdorf

Ingredients

1 refrigerated pie crust – or homemade pie crust
6 large eggs
1 cup half and half – or heavy cream
1 Tablespoon extra-virgin olive oil
1/2 cup onion – diced
2 cloves garlic – minced
2 cups baby spinach
3 oz. sun-dried tomatoes – drained and chopped
6 oz. goat cheese
kosher salt and freshly ground black pepper – to taste

Instructions

Prep. Preheat oven to 375 degrees. Spray a pie dish with baking spray.
Prep the crust. Press a cold pie crust (either store bought or homemade) into a prepared pie dish. Slightly crimp the edges, and trim off excess dough.
1 refrigerated pie crust
Saute veggies. Heat a medium skillet to medium heat. Add olive oil and then the onions. Saute until softened, approximately 2-3 minutes. Add minced garlic and stir for 30 seconds. Then add the spinach and stir until wilted.
1 Tablespoon extra-virgin olive oil, 1/2 cup onion, 2 cloves garlic, 2 cups baby spinach
Prep the eggs. Whip the eggs and half and half together until very well combined.
6 large eggs, 1 cup half and half
Assemble. Add the sauteed veggies and sun-dried tomatoes to the unbaked crust. Then add the egg mixture and goat cheese. Add salt and pepper to taste.
3 oz. sun-dried tomatoes, 6 oz. goat cheese, kosher salt and freshly ground black pepper
Bake quiche. Place the quiche in oven and bake until the inside is completely set, approximately 48-50 minutes. Remove from oven and let it sit for about 5-6 minutes.
Serve quiche. Serve quiche with a variety of sides.

Notes

The quiche is done when the filling is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave.
You can prepare and bake the quiche in advance. Store it in the refrigerator and reheat slices in the oven or microwave before serving.

Nutrition

Sausage Egg and Cheese Muffins

Suebee Homemaker — Wed, 20 Mar 2024 11:00:00 +0000

Start your morning right with these irresistible Sausage, Egg, and Cheese Muffins! A delicious blend of savory flavors in a convenient handheld package, these muffins are the perfect on-the-go breakfast solution.

Best Egg Cups

After my hubby told me he needed a break from his daily steel-cut oats, I decided it was time for another portable egg recipe. This recipe is easily customizable to whatever you like. Different ground meat, a variety of other veggies, and you could even use a combo of eggs and egg whites.

Challenge accepted to shake up the breakfast routine! Let’s prioritize the most important meal of the day.

Why This Recipe Works:

SIMPLE – These egg muffins use simple ingredients that are easily found at your local grocery store. We make this easy recipe often.
FULL OF FLAVOR – We love using spicy sausage and a variety of different vegetables.
PROTEIN-PACKED – These low carb baked egg cups are high protein from the eggs and sausage. Savory breakfast muffins that will fill you up and keep you satisfied until lunchtime.
GREAT MEAL PREP – These are a perfect portable breakfast and great for meal prep for all week long. A quick breakfast for busy mornings.

Ingredients Used:

Pork Sausage – We enjoy a spicy sausage but any version works.
Veggies – onion, bell peppers (I used a red pepper), jalapeno pepper, garlic, and baby spinach
Seasonings – onion powder, salt, and black pepper
Large Eggs – You’ll need 12 whole eggs.
Whole Milk
Sharp Cheddar Cheese

Variations: Use any of your favorite veggies in these sausage breakfast muffins. Instead of whole milk, try heavy cream instead. Use any savory sausage you prefer and feel free to use garlic powder instead of fresh garlic. Instead of cheddar cheese, use colby jack or white cheddar cheese.

How to make Sausage Egg and Cheese Muffins:

Step 1
Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.

Step 2
Brown meat. Add a drizzle of olive oil in a large skillet over medium-high heat and then the ground pork, diced onions, and peppers. Cook until sausage is fully cooked, stirring frequently and breaking the meat apart with a spatula.

Step 3
Add garlic, seasonings, and spinach. Then add the minced garlic and seasonings and stir for another minute. Add the fresh spinach and stir until wilted. Remove from heat.

Step 4
Combine eggs and milk. In a large measuring cup, combine the eggs and milk. Use a whisk to combine well.

Step 5
Assemble. To the muffin pan, divide the sausage mixture evenly into all the cups. Add the shredded cheese and then pour the egg mixture on top, dividing evenly again.

Step 6
Bake. Bake the breakfast muffins in the preheated oven for 18-19 minutes or until golden brown and done in the centers.

Step 7
Remove. Run a knife around the edges of the muffin cups and carefully remove to a plate.

Step 8
Serve. Serve these sausage breakfast muffins with some chopped tomatoes and sliced avocado.

NOTE: We love enjoying this portable breakfast. Pack a couple of eggs cups in a small airtight container (meal prep containers) for work or a day out!

What to serve with Baked Egg Cups:

Pair some of the following recipes for the most delicious breakfast! There is not such thing as a breakfast rut!

Recipe FAQs:

Can I use another type of meat for these breakfast muffins?

Feel free to use your favorite sausage variety, whether it’s pork, turkey, or a meat substitute for a vegetarian option.

Can I use a different type of cheese?

Yes, we love using white cheddar, goat cheese, or smoked gouda.

How can I make these sausage egg cups lighter in fat and calories?

You can use lean turkey sausage and egg whites for a lighter version without compromising on taste.

Can I make these egg cups less spicy?

Yes, use a less spicy sausage and skip the jalapenos to reduce the spice level.

How do I reheat these muffins?

To reheat, wrap the muffin in a paper towel and microwave for 30-60 seconds. A perfect breakfast on a weekday morning.

Other Egg Recipes to try next:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sausage Egg and Cheese Muffins Recipe

Start your morning right with these irresistible Sausage, Egg, and Cheese Muffins! A delicious blend of savory flavors in a convenient handheld package, these muffins are the perfect on-the-go breakfast solution.

Course Breakfast

Cuisine American

Keyword bacon and egg breakfast muffins, sausage egg and cheese muffins

Prep Time 25

Cook Time 18

Total Time 43

Servings muffins

Calories 199kcal

Author Sue Ringsdorf

Ingredients

3/4 pound pork sausage – we like the spicy version
1/2 cup yellow onion – diced
1/2 medium bell pepper – diced
1 medium jalapeno pepper – diced
3 cloves garlic – minced
1 cup baby spinach
1 teaspoon onion powder
kosher salt and freshly ground black pepper – to taste
12 large eggs
1/4 cup whole milk
1 cup cheddar cheese – freshly shredded

Instructions

Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.
Brown meat. Add a drizzle of olive oil in a large skillet over medium-high heat and then the ground pork, diced onions, and peppers. Cook until sausage is fully cooked, stirring frequently and breaking the meat apart with a spatula.
3/4 pound pork sausage, 1/2 cup yellow onion, 1/2 medium bell pepper, 1 medium jalapeno pepper
Add garlic, seasonings, and spinach. Then add the minced garlic and seasonings and stir for another minute. Add the fresh spinach and stir until wilted. Remove from heat.
3 cloves garlic, 1 teaspoon onion powder, kosher salt and freshly ground black pepper, 1 cup baby spinach
Combine eggs and milk. In a large measuring cup, combine the eggs and milk. Use a whisk to combine well.
12 large eggs, 1/4 cup whole milk
Assemble. To the muffin pan, divide the sausage mixture evenly into all the cups. Add the shredded cheese and then pour the egg mixture on top, dividing evenly again.
1 cup cheddar cheese
Bake. Bake the breakfast muffins in the preheated oven for 18-19 minutes or until golden brown and done in the centers.
Remove. Run a knife around the edges of the muffin cups and carefully remove to a plate.
Serve. Serve these sausage breakfast muffins with some chopped tomatoes and sliced avocado.
NOTE: We love enjoying this portable breakfast. Pack a couple of eggs cups in a small airtight container (meal prep containers) for work or a day out!

Notes

To reheat, wrap the muffin in a paper towel and microwave for 30-60 seconds. A perfect breakfast on a weekday morning.

Nutrition

Mexican Breakfast Skillet

Suebee Homemaker — Mon, 27 Nov 2023 12:00:00 +0000

Our version of a Mexican Breakfast Skillet combines fluffy eggs, finely diced veggies, Mexican cheese, and crunchy corn tortillas for a meal that the whole family will love. Top this quick meal with your favorite garnishes, including salsa, sliced avocado, pico de gallo, or cilantro.

Spicy Migas!

Migas (pronounced MEE-guz) is a traditional Spanish and Portuguese dish made with eggs and tortillas. Tex-Mex versions are most often served for breakfast but we love it any time of day.

Breakfast, lunch, dinner….you name it!

Mike and I fell in love (wait for it…) with Migas when we were in Austin a few years ago. Now we order it locally or cook it at home when we’re in the mood for some Tex-Mex, which is a lot these days. My fondness for spicy food has grown exponentially over the last several years, which is why I have so many delicious Tex-Mex Recipes.

Why This Recipe Works:

SIMPLE – These Tex-Mex Migas are super simple to make in just one skillet.
CUSTOMIZABLE – There are plenty of ways to customize this simple dish. Make it according to what tantalizes your taste buds.
SPICY – We love adding jalapeno to almost everything – but tailor it to your preferences. Make this delicious breakfast your own.
FILLING – This low-carb breakfast skillet is the breakfast of champions. Full of protein and flavor!

Ingredients Needed:

This recipe requires simple ingredients that you can find in most grocery stores. It is the ultimate cast iron breakfast skillet!

Olive Oil
Corn Tortillas – We prefer corn tortillas in this but flour tortillas would work too.
Veggies – bell pepper, jalapeno pepper, onions, and garlic
Seasonings – ground cumin, kosher salt, and black pepper (or use a bit of chili powder or cayenne pepper)
Large Eggs
Half and Half
Mexican Cheese – We normally use a Mexican cheese blend but you could also use a combo of cheddar cheese and pepperjack cheese.
Garnishes – chopped cilantro, sliced avocado, cherry tomatoes, salsa, sour cream, guacamole, hot sauce, etc.

Optional Ingredients: Feel free to change it up and use a combination of the following: poblano peppers, potatoes (like russet potatoes, Yukon gold, or red potatoes) another variety of chile peppers, green chilies, or even some Mexican chorizo or spicy sausage.

How to make this Mexican Breakfast Skillet Recipe:

Step 1
Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.

Step 2
Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook over medium-high heat, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.

Step 3
Saute veggies. Add a little more olive oil to the large skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.

Step 4
Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.

Step 5
Cook eggs. Reduce heat to medium heat and then add the raw eggs to the skillet. Cook until eggs are set, stirring frequently. Don’t overcook!

Step 6
Add cheese and tortillas back. Add shredded cheese and the crispy tortilla pieces back to this easy breakfast casserole recipe, and stir well.

Step 7
Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans. Top with your choice of garnishes, including:

Chopped tomatoes, sliced avocado, and/or chopped cilantro.
Easy Pico de Gallo Recipe
Chunky Guacamole Recipe
Avocado Crema

Sides to pair with Mexican Breakfast Skillet:

In addition to refried beans, you could pair other sides.

Mexican Quinoa Salad with Avocado Crema
Mexican Street Corn Salad Recipe
Instant Pot Cilantro Lime Rice
Mexican Cornbread Muffins
Green Chile Rice
A side of black beans or pinto beans or crispy potatoes.

Store leftover Migas in an airtight container for up to three days.

Recipe FAQs:

Do you need to use a cast iron skillet for this recipe?

While a cast-iron skillet is traditional and works well, you can use other skillets as alternatives, including a nonstick skillet.

How can I make this recipe less spicy or spicier?

To make this less spicy, remove the seeds and rind of the jalapeno. To make it spicier, use all the seeds and add a pinch of red pepper flakes too.

Can I prepare this dish in advance?

You can prep parts of this recipe in advance. Dice up the veggies and place in separate bowls – and store in the refrigerator. Prep some side dishes – like rice, beans, etc.

How do I make perfectly cooked eggs?

Make sure you reduce the temperature of the skillet when you add the eggs. This will allow for them to cook without turning brown. Use your spatula to stir them up frequently as they cook.

Can I use tortilla chips instead of corn tortillas in this Mexican egg skillet?

Yes, you can warm the chips up and then add them to the top of the skillet meal.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mexican Breakfast Skillet

Our version of a Mexican Breakfast Skillet combines fluffy eggs, finely diced veggies, Mexican cheese, and crunchy corn tortillas for a meal that the whole family will love. Top this quick meal with your favorite garnishes, including salsa, sliced avocado, pico de gallo, and cilantro.

Course Breakfast

Cuisine Mexican

Keyword easy recipe, mexican breakfast skillet, migas, tex-mex

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 466kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
6 corn tortillas – chopped into bite-sized pieces
1 medium onion – diced
1 large jalapeno – diced (with or without seeds)
1/2 cup bell pepper (any color) – diced
2 cloves garlic – diced
1/2 teaspoon cumin
kosher salt and freshly ground black pepper – to taste
10 large eggs
1/4 cup half and half
1 cup shredded Mexican Cheese
avocado slices – to serve
cilantro, pico de Gallo, or other garnishes – to serve

Instructions

Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.
Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.
2 Tablespoons olive oil, 6 corn tortillas
Saute veggies. Add a little more olive oil to the skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.
1/2 cup bell pepper (any color), 1 medium onion, 1 large jalapeno, 1/2 teaspoon cumin, kosher salt and freshly ground black pepper, 2 cloves garlic
Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.
10 large eggs, 1/4 cup half and half
Cook eggs. Reduce heat to medium and then add the eggs to the skillet. Cook until eggs are set, stirring frequently. Don't over-cook!
Add cheese and tortillas back. Add Mexican cheese and the crispy tortilla pieces back to the skillet and stir well.
1 cup shredded Mexican Cheese
Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans.
avocado slices, cilantro, pico de Gallo, or other garnishes

Notes

Top with your choice of garnishes, including:

- Chopped tomatoes, sliced avocado, and/or chopped cilantro.
- Easy Pico de Gallo Recipe
- Chunky Guacamole Recipe
- Avocado Crema

Store leftover Migas in an airtight container for up to three days.

Nutrition

Sausage Hash Brown Breakfast Casserole

Suebee Homemaker — Tue, 14 Nov 2023 12:00:00 +0000

Sausage-Hash Brown Breakfast Casserole is a delicious brunch recipe ready in under an hour! A sausage veggie mixture is cooked and then layered between hash browns and a cheesy egg combo. So much flavor and leftovers are delicious too!

Breakfast Casseroles are key to cooking for groups, especially when family comes to town. Try my Overnight Omelette Breakfast Casserole next for an even larger recipe or my Sausage Breakfast Frittata with Veggies for a smaller one. All of these can be tailored to your tastes!

Hash Brown Breakfast Casserole

Are you a protein-for-breakfast type of person? I totally am. In fact, I usually have leftovers of some kind in the morning, like Chicken Parmesan or Crispy Sheet Pan Gnocchi, instead of the typical oatmeal or toast. I love having a little extra something in my belly before getting on with my day.

So when I test a breakfast casserole like this one, it’s perfect. I eat it morning, noon, or night, and I even send it with Mike for lunches.

THIS casserole is a simple layering of 1) hash browns, 2) a sausage and veggie sauté, followed by an egg, milk, and cheese combo. It bakes up in 35’ish minutes or so and is thick and filling. Make sure you have a deep 9×9 dish to bake it in, or use a larger one and watch your baking time. Using a larger dish will result in a thinner casserole, thus less time required to bake it.

Why This Recipe Works:

SIMPLE – This easy breakfast casserole recipe uses simple ingredients and can be ready to eat in an hour or so.
FILLING – There is plenty of protein in each serving of this hashbrown casserole. It will fill you up for hours!
DELICIOUS – What could be better than a combo of sausage, hash browns, eggs, and cheese? This breakfast bake is normally a complete meal for me with a side of fruit.
HOLIDAY BREAKFAST – Make this sausage hash brown casserole for Christmas Breakfast, Easter brunch, or any special occasion.

Ingredients Used:

You can easily find these simple ingredients in your local grocery store.

Sausage – I prefer a spicy turkey sausage, but you could use regular pork sausage (mild or sweet) or chicken sausage.
Veggies – Onions, jalapeño pepper, bell pepper, and garlic.
Seasonings – Kosher salt, freshly ground black pepper, and ground mustard.
Shredded Hashbrowns – Use frozen hash browns. I like the southwest version (i.e. spicy).
Eggs – Use about 8 large eggs.
Milk – I normally use 2% milk, but whole milk or any version works.
Cheese – Any cheese you prefer. I went with a Mexican Cheese. You could also use sharp cheddar cheese or pepper jack cheese for cheesy goodness.

How to make Sausage Hash Brown Casserole:

Step 1
Sauté sausage and veggies. In a cast iron skillet over medium-high heat, add sausage, veggies, salt, and pepper. Cook until the sausage is fully cooked and the veggies are softened.

Step 2
Combine egg mixture. In a separate bowl, whip the eggs, milk, half of the cheese, and a little bit more salt and pepper.

Step 3
Assemble. In a 9×9 casserole dish, layer the thawed hash browns, the sausage and veggies, and then the egg mixture. Top with the remaining cheese.

NOTE: When I originally tested this casserole, I sautéed the hash browns before layering them. But in the end, it’s just way easier to let them thaw out and skip the pre-cook.

Step 4
Bake. Bake the casserole, uncovered, for about 30 minutes. If it’s still jiggly in the center of the casserole, bake for a few more minutes.

Step 5
Serve breakfast casserole. Serve casserole with some sliced avocado and one or more of the following.

How to Store and Freeze:

Store leftover sausage breakfast casserole in an airtight container. This easy recipe makes great meal prep too.
Freeze leftover casserole in a freezer-safe container for up to three months.

What to serve with this breakfast casserole:

Let’s be honest. Some extra carbs are definitely a great pairing to eggs and sausage. Here are some favorite recipes for you!

Fresh fruit is always a great choice. Or make our Peanut Butter Coffee Smoothie, Orange Julius Smoothies, or Cherry Smoothies.
MUFFINS – Strawberry Rhubarb Muffins, The Best Blueberry Muffins, and Moist Banana Muffins
BREAD– Multi-Grain Seeded Bread, Whole Wheat Honey Bread, and The Best Cinnamon Rolls
BISCUITS – Best Homemade Buttermilk Biscuits and Homemade Jalapeno Cheddar Biscuits

Recipe FAQs:

Can you make this breakfast casserole in advance?

Yes, you can make up the entire casserole, cover with plastic wrap and refrigerate in advance, even the day before.

How long are leftovers good?

Leftovers are good for up to four days.

How can I adapt this recipe?

Feel free to use a different type of sausage (or bacon or ham) and different vegetables (like mushrooms or spinach).

Can I use a different sized baking dish?

You can use a larger casserole dish, but since it will be thinner, it will take less time to bake.

Is this casserole healthy?

Yes, this is fairly healthy with a great balance of protein, carbs, and vegetables. I used a turkey sausage but any works.

Kitchen Tools Used (Affiliate Links):

xoxo ~Sue

Sausage Hash Brown Breakfast Casserole

Sausage Hash Brown Breakfast Casserole is a delicious brunch recipe ready in under an hour! A sausage veggie mixture is cooked and then layered between hash browns and a cheesy egg combo. So much flavor and leftovers are delicious too!

Course Breakfast

Cuisine American

Keyword hash brown breakfast casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 265kcal

Author Sue Ringsdorf

Ingredients

1 pound turkey sausage – use any type of sausage you prefer
1 medium onion – diced
1 medium jalapeno – diced (with or without seeds)
1 medium bell pepper – diced, any color (or a variety)
3 cloves garlic – minced
16 oz. hash browns – thawed (if frozen)
8 large eggs
1/4 cup milk
6 oz. Mexican cheese
kosher salt and freshly ground black pepper – to taste
1 teaspoon ground mustard

Instructions

In a cast iron skillet over medium-high heat, add Italian sausage, onion, jalapeno, bell pepper, and salt & pepper. Saute until sausage is cooked through and veggies are softened. Add garlic at the very end and cook for another minute.
1 pound turkey sausage, 1 medium onion, 1 medium jalapeno, 1 medium bell pepper, kosher salt and freshly ground black pepper, 3 cloves garlic
In a separate bowl, combine the eggs, milk, the ground mustard, a little more salt and pepper, and half of the cheese. Whisk.
8 large eggs, 1/4 cup milk, 1 teaspoon ground mustard, 6 oz. Mexican cheese
Prepare a 9×9 pan with baking spray. Layer the hashbrowns, then the cooked sausage and veggie mixture, followed by the egg mixture. Top with the remaining half of cheese.
16 oz. hash browns
Bake the casserole, uncovered, in a preheated 375 degree oven for 30-35 minutes. If it's getting too brown on top, cover with foil for part of the baking time.
Let the casserole sit for 5-7 minutes, and then serve!

Notes

This is a thick casserole, so if you don’t have a deep 9×9 casserole dish, use a slightly larger one. Reduce the baking time accordingly.
Leftovers are good for up to four days.

Nutrition

Healthy Vegetable Frittata Recipe

Suebee Homemaker — Thu, 13 Jul 2023 11:00:00 +0000

This Healthy Vegetable Frittata Recipe combines sautéed vegetables, eggs, and creamy Havarti cheese. A super quick meal that makes a delicious breakfast-for-dinner on busy nights that the whole family will love!

Try a Crustless Ham and Cheese Quiche or Omelette Casserole next!

Vegetable Frittata

I’m a big fan of breakfast-for-dinner meals. Especially when they involve healthy and wholesome ingredients, are simple to prepare after long days, and don’t break the bank. This, my friends, is all of the above and more.

We love a tasty frittata and this one is exactly that. The good news is that you won’t even miss the meat. There are loads of veggies and the creamy frittata makes it extra delicious.

Why This Recipe Works:

EASY RECIPE – This is a perfect dish to make on a weeknight. We love breakfast for dinner!
Nutrient-Dense – Use your favorite veggies in this easy breakfast. We enjoy this low-carb breakfast frittata and it’s a great way to use up leftover veggies too!
FLUFFY FRITTATA – During the cooking process, the eggs get nice and fluffy. However, it will sink as it sits.
VERSATILE DISH – You can easily swap out ingredients in this delicious frittata. Try using parmesan cheese, goat cheese, cheddar cheese, feta cheese, or even cottage cheese instead of the havarti.

What You’ll Need:

Extra Virgin Olive Oil
Seasonings
Onion & Garlic
Sliced Bella Mushrooms
Cherry Tomatoes
Whole Eggs
Half and Half
Havarti Cheese – Havarti is an excellent cheese for melting due to its smooth, buttery texture.

You can swap out some of the fresh veggies for others. Try some red bell pepper, green onions, red onion, baby spinach, or zucchini squash. Fresh herbs would also be an excellent addition.

How to make this Healthy Vegetable Frittata Recipe:

Step 1
Preheat oven. Preheat oven to 400 degrees.

Step 2
Saute veggies. Heat cast iron skillet over medium heat. Drizzle the olive oil in the bottom of the pan and then add the onions and sliced mushrooms and cook until slightly softened – approximately 3-4 minutes.

Add the cherry tomatoes, garlic, and seasonings (onion powder, salt, and pepper) and stir for another minute or so. Remove the pan from the heat.

Step 3
Prep eggs and cheese. In a medium bowl, combine eggs and the half and half, and whisk until very well combined. Pour the whisked eggs over the cooked veggies. Then add the Havarti cheese to the top of the eggs.

Step 4
Bake. Bake frittata for approximately 15-18 minutes or until done in the center. Don’t overcook. Cooking time will vary.

Step 5
Serve. Serve this healthy vegetable frittata with some sliced avocado and some extra freshly ground black pepper.

Store leftover veggie frittata in an airtight container for 3-4 days. Just heat up individual slices in the microwave the next day.

What to Serve with Vegetable Frittata:

An assortment of fresh seasonal fruit is always nice.
Toast – Try our Multigrain Bread, some Cinnamon Raisin Sourdough Bread, or Sourdough Bagels.
Muffins – How about some Moist Banana Muffins, Lemon Blueberry Streusel Muffins, or Lemon Poppy Seed Muffins?
Scones – We love our scones and always have an assortment on hand in the freezer. I highly recommend our Maple Pecan Scones, Petite Vanilla Bean Scones, or some fresh Best Blueberry Lemon Scones!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Healthy Vegetable Frittata Recipe

This Healthy Vegetable Frittata Recipe combines sautéed vegetables, eggs, and creamy Havarti cheese. A super quick meal that makes a delicious breakfast-for-dinner on busy nights that the whole family will love!

Course Breakfast

Cuisine American

Keyword healthy vegetable frittata recipe, vegetable frittata

Prep Time 20

Cook Time 16

Total Time 40

Servings servings

Calories 245kcal

Author Sue Ringsdorf

Ingredients

1-2 Tablespoons olive oil
1/2 medium onion – diced
8 oz. sliced mushrooms
1 cup cherry tomatoes – sliced in half
3 cloves garlic – minced
8 large eggs
1/4 cup half and half
6-8 oz. creamy Havarti
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper
sliced avocado – to serve

Instructions

Preheat oven to 400 degrees.
Sauté veggies. Heat cast iron skillet over medium heat. Drizzle the olive oil and then add the onions and sliced mushrooms and cook until slightly softened, approximately 3-4 minutes.
1-2 Tablespoons olive oil, 1/2 medium onion, 8 oz. sliced mushrooms
Add the cherry tomatoes, garlic, and seasonings (onion powder, salt, and pepper) and stir for another minute or so. Remove the pan from the heat.
1 cup cherry tomatoes, 3 cloves garlic, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
Prep eggs and cheese. To a medium bowl, add the eggs and the half and half, and whisk until very well combined. Pour the egg mixture over the veggies and stir. Then add the havarti cheese to the top of the eggs.
8 large eggs, 1/4 cup half and half, 6-8 oz. creamy Havarti
Bake. Bake frittata for approximately 15-18 minutes or until done in the center. Serve with sliced avocado.
sliced avocado

Notes

Store leftover veggie frittata in an airtight container for 3-4 days. Just heat up individual slices in the microwave the next day.

Nutrition

Egg Salad with Dill

Suebee Homemaker — Wed, 31 May 2023 11:00:00 +0000

When I need a quick and easy meal, I’m going with Egg Salad with Dill. This simple salad makes an excellent sandwich or is delicious on its own.

Make our Classic Deviled Eggs next!

Egg Salad Sandwiches

Eggs have always been my go-to when I’m short on time. When the boys were young, we ate breakfast burritos at least once a week for dinner. Juggling sports and other activities was such a busy time. Oh, the memories!

Now that the nest is empty, we still eat eggs for dinner, but it’s because we enjoy them. A vegetable frittata, Mexican Breakfast Skillet, or our all-time favorite – Avocado Toast on Jalapeño Cheddar Sourdough Bread.

Why This Recipe Works:

SIMPLE RECIPE – This classic egg salad recipe uses basic ingredients to make an easy lunch or dinner.
PREP AHEAD – You can boil eggs in advance and then easily add the remaining ingredients for a quick meal. BTW, I normally make this salad with leftover Easter eggs each year!
DELICIOUS – The combinations of ingredients provide the best flavor. Trust me on this.

What You’ll Need for Classic Egg Salad Sandwiches:

These simple ingredients are easy to find in your local store.

Eggs – You’ll need ten boiled eggs for this classic egg salad. You can make them on the stovetop or the instant pot.
Mayo – I use an olive oil/mayo combo on the lighter side.
Mustard – Tangy Dijon Mustard for the win!
Lemon Juice – Just a squeeze of fresh lemon juice, or about two teaspoons.
Fresh Herbs – I recommend using fresh dill and fresh chives, both minced finely. Fresh herbs are a great way to make the best egg salad recipe, but in a pinch, you could use dried dill and dried chives.
S&P – Kosher salt and freshly ground black pepper, always.
Sugar – A pinch of sugar helps to balance out the flavors of this egg salad.
To serve – Brioche buns (store-bought or homemade!), pickled onions, and extra black pepper.

Optional Ingredients – You could also try adding garlic powder and onion powder to this dill egg salad recipe.

How to make The Best Egg Salad Sandwich:

Step 1
Cook Eggs. Use either the stove top or the instant pot method to make hard-boiled eggs. Both are detailed below.

Step 2
Chop eggs. Use a sharp knife to chop the eggs into small pieces. Add chopped eggs to a mixing bowl.

Step 3
Add remaining ingredients. Add the remaining ingredients to the mixing bowl – mayo, Dijon mustard, lemon juice, dill, chives, salt, pepper, and sugar. Mix well. Taste and add seasonings as needed.

Step 4
Serve. Serve this creamy egg salad on a bed of lettuce for a low-carb meal or on soft brioche buns for carb lovers. Add Quick Pickled Red Onions and some freshly ground black pepper to taste.

Store leftover egg salad in an air-tight container for 2-3 days in your refrigerator.

How to make Hard Boiled Eggs:

Perfect hard-boiled eggs are the star of the show and you can make them according to your personal preference. Below are two different ways to make them.

Instant Pot Method:

Place egg trivet on bottom of instant pot. Fill with eggs and add a cup of water to the pot. Place lid on instant pot, and close vent.
Set instant pot to pressure cook for two minutes. After it cooks, let it do a slow release for 6-7 minutes. Remove lid.
Remove eggs to an ice bath for five minutes.
Place eggs on a towel, and then peel.

Stove-top Method:

Gently place eggs in a stock pan. Cover with water and add a big shake of either salt or baking soda. Secure lid on top.
Turn burner to high and bring eggs to a boil. Don’t lift lid.
When eggs reach a boil, turn burner off and set timer to 10 minutes. Leave pan on burner with lid on securely.
After timer beeps, place pan in your sink, and run cold water over the eggs.
Let the eggs sit for about 10 minutes. Remove eggs to dry towel on counter.
Peel eggs. The shell should come off very easily.

Note: If your eggs are fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for a while.

Best Bread for Egg Salad:

I’m a bread lover and there are several options to pair with egg salad. Here are a few you should try to make the perfect sandwich.

Best Brioche Buns – I made large brioche buns (instead of a slider version) for this egg salad.
Everything Bagel Rolls – This one will surprise you. So good!
Sourdough Sandwich Bread – This would be a nice bread for an open-faced egg salad sandwich.

Egg Salad FAQs:

How long will homemade egg salad last in the refrigerator?

Egg salad will last around three days in the refrigerator. It’s best stored in an airtight container.

Is it ok to freeze egg salad?

I don’t recommend freezing egg salad because the texture will drastically change.

How can egg salad be made healthier?

If you want to make your egg salad healthier, try using a lower-fat mayo (like my recipe states). You can also substitute some of the mayo with Greek yogurt.

Sides to pair with Egg Salad with Dill:

Try a salad trio and pair two of these salads – Roasted Vegetable Quinoa Salad, Summer Panzanella Salad, Lemon Orzo Pasta Salad, or Cold Ramen Noodle Salad.
A couple of appetizers would be nice too. Try our Ricotta Crostini, Bacon Wrapped Jalapeño Poppers, or some crunchy Honey Roasted Nuts!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Egg Salad with Dill

When I need a quick and easy meal, I'm going with Egg Salad with Dill. This simple salad makes an excellent sandwich or is delicious on its own.

Course Main Dish

Cuisine American

Keyword classic egg salad, egg salad sandwiches

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 233kcal

Author Sue Ringsdorf

Ingredients

10 large eggs – boiled and cooled
1/3 cup light mayo
2 teaspoons dijon mustard
2 teaspoons freshly squeezed lemon juice
1 ½ Tablespoon fresh dill – minced
1 teaspoon fresh chives – diced
2 teaspoons granulated sugar
salt and pepper – to taste

Instructions

Cook Eggs. Use either the stove top or the instant pot method to make hard-boiled eggs.
10 large eggs
Chop eggs. Use a sharp knife to chop the eggs into small pieces. Add chopped eggs to a mixing bowl.
Add remaining ingredients. Add the remaining ingredients to the mixing bowl – mayo, Dijon mustard, lemon juice, dill, chives, salt, pepper, and sugar. Mix well. Taste and add seasonings as needed.
1/3 cup light mayo, 2 teaspoons dijon mustard, 2 teaspoons freshly squeezed lemon juice, 1 ½ Tablespoon fresh dill, 1 teaspoon fresh chives, 2 teaspoons granulated sugar, salt and pepper
Serve. Serve this creamy egg salad on a bed of lettuce for a low-carb meal or on soft brioche buns for carb lovers. Add Quick Pickled Red Onions and some freshly ground black pepper to taste.

Notes

Note: If your eggs are fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for a while.
Store leftover egg salad in an air-tight container for 2-3 days in your refrigerator.

Nutrition

Sausage and Spinach Frittata

Suebee Homemaker — Mon, 04 Apr 2022 11:00:00 +0000

This Sausage and Spinach Frittata is a simple one-skillet meal and perfect for brunch. Layered with sausage, spinach, peppers, eggs, and cheese – it’s everything you need in one pan!

Try a Creamy Veggie Frittata or this Sausage Hash Brown Breakfast Casserole next!

Sausage Frittata

One skillet meals are definitely one of my favorite things, not only because of simplicity, but I love the combo of flavors and textures in ONE PAN. Breakfast skillets are so easy to adapt too, using a variety of proteins and veggies. Even the pickiest of eaters will surely love them as we do.

While I called this a BREAKFAST frittata, you could prepare it for ANY meal. We often enjoy this for dinner after a hectic day, and if we have leftovers, they go in Mike’s lunchbox.

There are so many words to describe this frittata.

hearty
comforting
balanced
colorful
nutritious
And last, but not least…EASY. Only ONE pan, y’all!

Ingredient Notes:

Sausage – I used a spicy turkey sausage for this frittata, but I also use mild or sweet, or even a pork sausage.
Veggies – Spinach, onion, bell pepper, jalapeño pepper, garlic, and potatoes.
Eggs – 10 large eggs, whisked.
Milk – You can use any kind of milk or cream or half and half.
Cheese – One cup of Mexican cheese.
Seasonings – Ground mustard, kosher salt and freshly ground black pepper, to taste.

How to make Sausage and Spinach Frittata

Step 1
Prep peppers and onions. Chop/dice the peppers and onions. Mince the garlic.

Step 2
Microwave potatoes. Microwave the yellow potatoes until fork tender. Then dice.

Step 3
Combine eggs and milk. In a mixing bowl, combine the eggs and milk, and whisk.

Step 4
Cook sausage. Heat a cast iron skillet to medium-high heat. Add the sausage and cooked until done, breaking it apart as you go.

Step 5
Add peppers, onions, garlic, potatoes. Then add the peppers, onions, cooked potatoes, and garlic. Stir well and cook for a few minutes. Add the seasonings.

Step 6
Add spinach. Add the spinach and stir about a minute, mixing well.

Step 7
Top with eggs, milk, and cheese. Add the eggs, milk, and then the cheese – and remove from heat.

Step 8
Bake. Bake the frittata for about 20 minutes, or until set in the center, in a preheated 375 degree oven.

Shortcuts to prep ahead:

Cut up all your veggies (onion, peppers, and garlic) the night before and store in a baggie in the refrigerator.
Microwave your potatoes in advance. After you add them to the skillet, they will warm up quickly.
Set your skillet and all cooking utensils on countertop ahead of time, so you can begin cooking immediately.

Other simple breakfast recipes:

Years ago, I started my cast iron skillet collection. My mother-in-law gave me a few, and Mike and I have picked up a few more along the way at various antique stores or flea markets.

Cast iron skillets are my go-to pan for Skillet Pesto Tomato Pizza, Skillet Peach Cobbler, Cornbread Tamale Pie, and so many other things, including this frittata. I used a deep 10 1/2 inch skillet for this recipe.

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue

Sausage and Spinach Frittata

This Sausage and Spinach Frittata is a simple one-skillet meal and perfect for brunch. Layered with sausage, spinach, peppers, eggs, and cheese – it's everything you need in one pan!

Course Breakfast, Main Dish

Cuisine American

Keyword breakfast frittata, sausage and spinach frittata

Prep Time 25

Cook Time 20

Total Time 50

Servings people

Calories 385kcal

Author Sue Ringsdorf

Ingredients

1 pound turkey sausage – or use pork sausage
1/2 medium onion – diced
1/2 medium bell pepper (or used mini peppers as pictured) – diced
1 large jalapeno – diced with seeds (optional)
3 small yellow potatoes – microwaved and diced
3 cloves garlic – minced
2-3 cups baby spinach – stems removed
10 large eggs
1/4 cup milk – or half and half
1 cup Mexican cheese (shredded) – or more
2 teaspoons ground mustard
kosher salt and freshly ground black pepper – to taste

Instructions

Prep peppers and onions. Chop/dice the peppers and onions. Mince the garlic.
Microwave potatoes. Microwave the yellow potatoes until fork tender. Then dice.
Combine eggs and milk. In a mixing bowl, combine the eggs and milk, and whisk.
Cook sausage. Heat a cast iron skillet to medium-high heat. Add the sausage and cooked until done, breaking it apart as you go.
Add peppers, onions, garlic, potatoes. Then add the peppers, onions, cooked potatoes, and garlic. Stir well and cook for a few minutes. Add the seasonings.
Add spinach. Add the spinach and stir about a minute, mixing well.
Top with eggs, milk, and cheese. Add the eggs, milk, and then the cheese – and remove from heat.
Bake. Bake the frittata for about 20 minutes, or until set in the center, in a preheated 375 degree oven.

Notes

Shortcuts to prep ahead:

Cut up all your veggies (onion, peppers, and garlic) the night before and store in a baggie in the refrigerator.
Microwave your potatoes in advance. After you add them to the skillet, they will warm up quickly.
Set your skillet and all cooking utensils on countertop ahead of time, so you can begin cooking immediately.

Nutrition

Low Carb Egg Roll in a Bowl

Suebee Homemaker — Thu, 10 Mar 2022 12:00:00 +0000

Low Carb Egg Roll in a Bowl is a simple and delicious low-carb meal for any night of the week. Use a simple combo of ground sausage, cabbage, carrots, ginger, and garlic – along with some flavor boosters including soy sauce, fish sauce, and chili sauce! You do not want to miss this one, folks!

Deconstructed Egg Rolls

Skip the egg roll wrappers and go low-carb with the simplest of meals. If you’re a fan of egg rolls, you’ll be a fan of these too!

I’m not sure about you, but I’d MUCH prefer to make my own take-out if I’m home in my kitchen. It’s easy and you know exactly what you’re eating. Instead of heavy fat-laden fried egg rolls, we’re making a lighter dish today and I’m all about eating light and saving room for dessert!

Looking for other Asian recipes? Try my Shrimp Fried Rice, Beef and Broccoli Stir Fry, or my personal favorite – Salmon Buddha Bowls with Asian Sauce!

Why we love these bowls:

Quick and simple – This is a 20-minute dish, especially if you have everything prepped on your counter.
Low Carb – No carbs here! Just meat, veggies, and some seasonings for a filling meal.
Super tasty – Thanks to the flavor boosters in this meal, you’re gonna love the taste! Light meals don’t have to be boring y’all. Try this, you’ll love it!
Great for leftovers – I normally make dishes that serve more than two (in our empty nest) because we LOVE leftovers. Mike also packs a lunch for work, so it’s easier for me to make extra. (When it comes to sweets, I’m all about chocolate cake for two however!)

Ingredients Notes:

Sausage – Use any ground sausage you prefer. I like to use the HOT version if I can find it. Otherwise, I use a mild version.
Garlic & Ginger – Using fresh is best. If you prefer to take a shortcut, ground ginger and garlic powder is ok too.
Cabbage & Carrots – I used a combo of bagged cabbage, bagged shredded carrots, and then used some extra cabbage from a head that I had left over from another recipe.
Flavor Boosters – You’ll need soy sauce (low-sodium is recommended), a bit of fish oil, and some chili sauce (or sriracha) for some heat.
Eggs – A few eggs are the final touch to this low-carb recipe!

To serve: Add some diced green onions, a drizzle of sesame oil, and some extra chili paste!

How to make Egg Roll in a Bowl:

Step 1
Brown Sausage. In a large skillet (or stock pot), brown the sausage and cook through, breaking it apart with a wooden spoon. (Drain fat off if needed.)

Step 2
Make sauce. In a measuring cup, add the soy sauce, chili garlic sauce, and fish sauce. Mix well.

Step 3
Add veggies and other flavors. Then add the minced garlic and ginger and stir for about a minute. Then add the shredded cabbage, shredded carrots, soy sauce, fish sauce, and chili sauce – stirring and cooking until wilted and softened to your liking.

Step 4
Make a well and cook eggs. Use the spoon to push the mixture to the sides of the skillet, making a well in the center. Add the whisked eggs and cook until scrambled. (I prefer a soft scramble so I leave them a little bit runny.) Stir the eggs into the mixture and remove from the heat.

You can also scramble the eggs in a separate pan while you’re cooking the veggies. Then just add them to the pan.

Step 5
Serve. Serve the egg roll in a bowl with some diced green onions, an extra drizzle of sesame oil, and some extra chili sauce (or sriracha) – if desired.

If you love chopsticks as I do, make sure you have some on hand. It makes you FEEL like you’re in a restaurant, don’t you think? However, forks are good too.

While this is low carb, you can add a side of white rice for those that prefer the carbs too. We like it served both ways!

Recipe FAQs:

Can I use something other than sausage?

Yes, you can use ground beef, ground turkey, or ground chicken instead of ground sausage.

What can I use instead of fresh garlic and ginger?

If you’d rather use bottled spices, you can use garlic powder and ground ginger. Use about a teaspoon of each in place of the fresh.

How can I add carbs for my family?

You can add any kind of rice to add to this recipe. I use either white or brown rice. Great for fam members who aren’t interested in going low-carb!

LEFTOVERS: We love the leftovers, and they last in the fridge for a couple of days.

Other Delicious Asian Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Low Carb Egg Roll in a Bowl

Low Carb Egg Roll in a Bowl is a simple and delicious low carb meal for any night of the week. Use a simple combo of ground sausage, cabbage, carrots, ginger and garlic – along with some flavor boosters including soy sauce, fish sauce, and chili sauce! You do not want to miss this one, folks!

Course Main Dish

Cuisine Chinese

Keyword deconstructed egg roll

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 436kcal

Author Sue Ringsdorf

Ingredients

1 pound ground sausage – I prefer the hot version, but mild works great too.
3 cloves garlic – minced
1 Tablespoon ginger – minced
22 oz shredded cabbage with carrots (bagged mix) – or slice some fresh cabbage
1/4 cup lower-sodium soy sauce – or more as needed
2 teaspoons chili sauce – or sriracha
2 teaspoons fish sauce
2-3 large eggs
chopped green onions – to serve
extra chili sauce (or sriracha) and a drizzle of sesame oil – to serve

Instructions

In a large pan (or wok), heat to medium high heat. Add sausage and use wooden spoon to break apart and cook completely, about 10 minutes.
1 pound ground sausage
Add garlic, ginger, shredded cabbage, shredded carrots, soy sauce, chili sauce, and fish sauce. Cook until veggies are wilted to your liking, about 10 more minutes.
3 cloves garlic, 1 Tablespoon ginger, 22 oz shredded cabbage with carrots (bagged mix), 1/4 cup lower-sodium soy sauce, 2 teaspoons chili sauce, 2 teaspoons fish sauce
Use spoon to form a well in the center of the pan. Drop beaten eggs in the well, and cook until soft scrambled (or more if you wish). Stir the cooked eggs into the egg roll mixture and remove from heat.
2-3 large eggs
Serve with an extra drizzle of sesame oil, chopped green onions, and some extra chili paste (or sriracha).
chopped green onions, extra chili sauce (or sriracha) and a drizzle of sesame oil
I recommend cooking some rice to go with these bowls for family members who aren't eating low carb!

Notes

Yes, you can use ground beef, ground turkey, or ground chicken instead of ground sausage.
If you’d rather use bottled spices, you can use garlic powder and ground ginger. Use about a teaspoon of each in place of the fresh.
You can add any kind of rice to add to this recipe. I use either white or brown rice. Great for fam members who aren’t interested in going low carb!

Nutrition

Bacon Cheddar Waffles

Suebee Homemaker — Tue, 24 Aug 2021 11:00:00 +0000

Bacon Cheddar Waffles are the perfect mash-up of sweet and savory. A buttermilk waffle with bacon and cheddar cheese mix-ins, topped with an egg cooked over easy, and a big drizzle of maple syrup. Breakfast just got elevated!

Bacon and cheese are always a great combo when it comes to breakfast. If you’re interested in others, try my Bacon and Egg Breakfast Muffins or my Overnight Omelette Breakfast Casserole!

Savory Waffles

I love a great scone (woohoo for my Maple Nut Scones or my Mini Chocolate Chip Scones!) or a Banana Coffee Cake for breakfast. But when it comes to my preference, I’ll take something savory first. In fact, I oftentimes enjoy leftovers from last night’s dinner for breakfast!

Savory waffles just make sense. Balancing out the sweet waffle with bacon and cheddar cheese and then topping them with an egg (over easy!) and a drizzle of syrup is pure excellence. Carbs plus protein is also a great way to balance out the blood sugars!

To make this a complete breakfast, I recommend a fruit smoothie, like our favorite Berry Peanut Butter Smoothies, simple Orange Julius Smoothies, or some delicious Cherry Smoothies. So many choices, so little time. Ha!

Ingredients Used:

Flour – Use all-purpose flour for these waffles. You could also try substituting other flours, but I haven’t tested that.
Sugar – You’ll only need a couple of tablespoons of sugar for these waffles. If you like a sweeter taste, then you can add a bit more.
Baking Soda, Baking Powder, and Salt – These three are vital components for waffles.
Vanilla – A couple of teaspoons of our go-to vanilla extract.
Butter – Using unsalted butter is the perfect fat for these! You could also substitute an oil of your choosing.
Eggs – I used two large eggs.
Buttermilk – You can make your own buttermilk by adding vinegar to milk. See below for more details.
Bacon – I used thick-cut cooked bacon.
Cheddar – An equal amount of cheese to bacon is the perfect combo.

To serve these waffles – I recommend topping these waffles with an over-easy egg plus a drizzle of syrup. You could also add extra bacon and cheese to the top!

How to make bacon cheddar waffles:

I recommend cooking the bacon in advance and storing it in the refrigerator or freezer. Just crisp it up in the microwave, chop it up, and add it to the waffles. A super quick breakfast or breakfast-for-dinner for busy nights!

Cook the bacon. You can choose from a variety of methods to cook the bacon. Sauté it in a pan, microwave it, or bake it in the oven.
Mix up the batter. In a mixing bowl, combine the dry ingredients. Add in the wet, and combine. Don’t over-mix. It’s ok to have some lumps of flour. Then add in the crumbled bacon and the cheddar cheese, Mix again.
Make waffles. Heat up your waffle maker and add batter. Cook until done. (Waffle iron I use is linked below.)
Serve. Serve these waffles with butter and syrup, or add an over-easy egg to the top. So delicious!

How to make your own buttermilk:

I rarely buy buttermilk at the store, because it usually expires before I get a chance to use it. It’s far easier to just make your own buttermilk with two simple ingredients.

Pour milk into a measuring cup. You can use 1%, 2%, or whole milk. Stay away from skim because it’s watery.
For every cup of milk, add about one tablespoon of vinegar. I normally use a regular distilled white vinegar but you can use rice vinegar or another clear version in a pinch. You can also use lemon juice instead of vinegar.
Stir and then let the mixture sit. You’ll see it start to curdle and thicken. That’s buttermilk!

Storing and Freezing:

Storing – These can be stored in the refrigerator for several days. Simply warm them up in the microwave or use a toaster to get them a little crunchy.

Freezing – I’m always looking for meals that are freezer friendly for a grab-and-go meal. Waffles freeze up great, and I’ve been doing that for years. You just place them in freezer bags, separated by parchment paper, and freeze for up to three months. Grab one on your way out the door, or eat them at home with a freshly cooked egg on top.

Other savory breakfast ideas:

For a delicious pancake recipe, try our Classic Buttermilk Pancakes, Cinnamon Swirl Pancakes, or some zesty Blueberry Lemon Pancakes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Bacon Cheddar Waffles

Bacon Cheddar Waffles are the perfect mash-up of sweet and savory. A buttermilk waffle with bacon and cheddar cheese mix-ins, topped with an egg cooked over-easy, and a big drizzle of maple syrup. Breakfast just got elevated!

Course Breakfast

Cuisine American

Keyword bacon cheddar waffles

Prep Time 15

Cook Time 15

Total Time 30

Servings waffles

Calories 289kcal

Author Sue Ringsdorf

Ingredients

dry ingredients:

2 ¼ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

wet ingredients:

2 large eggs
2 teaspoons vanilla
2 cups buttermilk
1/2 cup unsalted butter – melted and cooled slightly
3/4 cup shredded cheddar cheese
3/4 cup bacon – cooked and diced
eggs cooked over easy – for serving
maple syrup – for serving

Instructions

Cook the bacon. You can use the skillet, microwave, or the oven to cook it. I prefer cooking a whole package of bacon in the oven using a wire rack on a baking sheet.
In a large mixing bowl, combine the dry ingredients – the flour, sugar, baking soda, baking powder, and salt.
2 ¼ cups all-purpose flour, 2 Tablespoons sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt,
To the bowl, add the eggs, buttermilk, vanilla, and melted and cooled butter. Mix with a large spoon. Be careful to not over-mix. Some small clumps of flour are ok.
Then add the cooked and crumbled bacon and shredded cheddar cheese. Let the batter sit for 15-20 minutes.
2 large eggs, 2 cups buttermilk, 2 teaspoons vanilla, 1/2 cup unsalted butter, 3/4 cup bacon, 3/4 cup shredded cheddar cheese
Prepare a waffle iron. When hot, add batter and cook until done. You should get approximately 12 waffles.
Serve by topping the waffles with an egg over easy, a few extra pieces of bacon, along with a big drizzle of maple syrup!
eggs cooked over easy, maple syrup

Notes

Storing – These can be stored in the refrigerator for several days. Simply warm them up in the microwave or use toaster to get them a little crunchy

Freezing – I’m always looking for meals that are freezer friendly for a grab-and-go meal. Waffles freeze up great, and I’ve been doing that for years. You just place them in freezer bags, separated by parchment paper, and freeze up to three months. Grab one on your way out the door, or eat them at home with a freshly cooked egg on top.

Nutrition

National Waffle Day

Dust off that waffle maker, Audrey from That Recipe is hosting a Waffle-Fest for National Waffle Day. We’ve got sweet waffles savory waffles, breakfast waffles, waffle sandwiches and dessert waffles. So many delicious ways to enjoy!

Apple Cider Waffles from Jen Around the World
Bacon Cheddar Waffles from SueBee Homemaker
BLT Waffle Sliders from Jolene’s Recipe Journal
Blueberry Waffles from Life, Love and Good Food
Brownie Mix Waffles from Cheese Curd in Paradise
Carrot Cake Waffles from Fresh April Flours
Chicken & Waffle Club Sandwich from Palatable Pastime
Chocolate Cherry Waffle Cake from The Freshman Cook
Chocolate Chip Waffles from Salt and Baker
Chocolate Waffles from Devour Dinner
Cinnamon Roll Waffles from House of Nash Eats
Classic Buttermilk Waffles from Kathryn’s Kitchen Blog
Cornbread Waffles from A Day in the Life on the Farm
Fresh Peach Waffles with Cinnamon Syrup from Our Good Life
Gandana Waffles from Magical Ingredients
Nutella Waffles with Raspberry Syrup from The Spiffy Cookie
Sourdough Waffles from That Recipe

Bacon and Egg Breakfast Muffins

Suebee Homemaker — Thu, 27 Aug 2020 11:00:00 +0000

An easy make-ahead dish, these Bacon and Egg Breakfast Muffins are portable and hearty, perfect for family members of all ages. The mix of eggs and bacon with yellow potatoes and veggies makes this an “eat the rainbow” type of meal!

Egg Muffins

I love keeping portable meals on hand when schedules get busy, and we want to take something on the go. These breakfast egg cups are ideal for this, and you’re going to want to keep a stock of them in your refrigerator or even freezer.

Why we love these breakfast muffins:

Make-ahead – Take one (or two) with you on your way out the door!
Hearty – Lots of protein in these babies, and they will fill you up.
Delicious – If you like bacon and egg omelettes, well then you’ll love these.

Ingredients Used:

There are lots of ways to adapt this recipe, but the important thing is the ratio. You want the egg muffins to hold together!

Potato – Just one medium gold potato, microwaved and chopped. You could, of course, use any kind of potato instead.
Olive Oil – For sautéing the veggies.
Bell Pepper – Use any color you have on hand.
Onion – I almost always use yellow onion in my cooking.
Jalapeño – You could omit the jalapeño, of course, but using it adds flavor. I removed all seeds and the rind.
Bacon – The flavor bomb of these egg cups, but you could also use sausage.
Eggs – One egg per muffin.
Half and Half – Use whatever milk product you’d like here.
Cheese – Sharp Cheddar is what I used, but again, you can substitute any kind of cheese you like.
Seasoning – Kosher salt and freshly ground black pepper, always.

How to make Bacon and Egg Breakfast Muffins:

Step 1
Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.

Step 2
Cook potato and bacon. In a microwave, cook potato until fork tender. Chop when cooled slightly. Cook bacon in the oven or microwave, until done. Then chop.

Step 3
Sauté veggies. In a cast iron skillet (or other pan), cook onion and peppers in a little olive oil, until softened (about 4 minutes). Add salt and pepper, and then add the cooked potatoes and bacon to pan. Cook for a couple more minutes.

Step 4
Whip eggs. In a medium bowl, whisk the eggs and half and half until well combined. Add to the pan, along with the cheese and additional salt and pepper, and stir for a couple of minutes. You are cooking the eggs just slightly. They should still be runny (as pictured above).

Step 5
Spoon eggs into the muffin tin. Carefully spoon the egg mixture into the prepared muffin tin, filling them to the top. You can add a little extra cheese to the top, if desired.

Step 6
Bake. Bake the egg cups until completely set, approximately 10-12 minutes.

Step 7
Remove. Let the eggs sit for a few minutes before removing from the pan. You will need to loosen them with a butter knife.

Step 8
Enjoy or store for later.

Storing and/or freezing:

You can store these in the refrigerator for several days, in an airtight container.
These egg muffins can also be frozen, in a freezer bag, for up to three months.

Other delicious egg dishes:

Overnight Omelette Breakfast Casserole – Another great make-ahead egg dish, perfect for family gatherings and holidays.
Ham and Egg Quiche – This semi-homemade recipe is rich and creamy, and great left-over too!
Migas (Mexican Breakfast Skillet) – My kind of breakfast, full of spicy and crunchy flavors!

Kitchen Tools Used: (Affiliate Links)

Cast Iron Skillet – Everyone needs a cast iron skillet in their kitchen, and this one is a 12.5 inch skillet.
USA Muffin Pan – Use these for this recipe as well as all the muffins and cupcakes.
Muffin Liners – These go hand-in-hand with the puffin pan.

xoxo ~Sue

Bacon and Egg Breakfast Muffins

An easy make-ahead dish, these Bacon and Egg Breakfast Muffins are portable and hearty, perfect for family members of all ages. The mix of eggs and bacon with yellow potatoes and veggies makes this an "eat the rainbow" type of meal!

Course Breakfast

Cuisine American

Keyword bacon and egg breakfast muffins, breakfast muffins

Prep Time 25

Cook Time 12

Total Time 37

Servings muffins

Calories 207kcal

Author Sue Ringsdorf

Ingredients

1 medium gold potato – microwaved and chopped
1 Tablespoon olive oil
1/2 red bell pepper (or any color) – chopped
1/2 medium yellow onion – chopped
1 medium jalapeno – seeds and rind removed, diced
8 slices bacon – cooked and chopped
12 large eggs
1/4 cup half and half – or milk
1 cup sharp cheddar cheese – shredded
salt and pepper – to taste

Instructions

Preheat oven to 350 dregrees. Prepare a 12-cup muffin tin with baking spray (or muffin liners).
Microwave the potato until soft; set aside to cool. (You can also use leftover potatoes for this.) Cook bacon and crumble.
1 medium gold potato
Heat a large sauce pan over medium high heat. Add olive oil, peppers and onion to pan. Season with salt and pepper, and sauté until veggies are soft. Add chopped potatoes and bacon to pan. Stir for a couple of minutes.
1 Tablespoon olive oil, 1/2 red bell pepper (or any color), 1 medium jalapeno , 1/2 medium yellow onion, salt and pepper, 8 slices bacon
In a separate bowl, whip eggs and half and half together. Add to pan and stir into veggies for a couple of minutes. Then add cheese. Cook slightly, but not completely. The mixture should still be runny.
12 large eggs, 1/4 cup half and half, 1 cup sharp cheddar cheese
Spoon mixture into muffin tin, and top each muffin with a little more cheese.
Bake in 350 oven for approximately 10-12 minutes, or until eggs are completely set.
Let muffins sit in pan for about 10 minutes before gently removing to cooling rack. You will need to loosen muffins up around the edge with a knife before removing.

Notes

You can store these in the refrigerator for several days, in an airtight container.
These egg muffins can also be frozen, in a freezer bag, for up to three months.

Nutrition