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Sunday Mornings usually mean breakfast in bed, but today I'm on my own...


Sunday Mornings usually mean breakfast in bed, but today I'm on my own...

I've been searching for recipes that I can make with what I have: eggs, milk, bread, cheese... most of your breakfast staples.  I am certainly an egg lover and found six recipes with eggs.  After reading these updated egg recipes, I may never just scramble eggs again.

However, I'm unlikely to make any of these for one... so I'll probably put off any baking until my hubby comes home.

Spinach and cheese quiche
  • 1 tablespoon unsalted butter 
  • 1/2 onion, finely chopped 
  • clove garlic, minced 
  • 1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups grated Gruyère
  • 9-inch unbaked pie shell
  • large eggs, lightly beaten 
  • 1 1/2 cups milk 
  • Salt and pepper
  • Pinch of ground nutmeg

  • 1. Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
  • 2. Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
  • 3. Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

  • Baked eggs in bread bowls
  • crusty dinner rolls
  • large eggs 
  • 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
  • 2 tablespoons heavy cream
  • Salt and pepper
  • 4 tablespoons grated Parmesan 

  • 1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
  • 2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
  • 3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

  • Cheesy Corn Spoon Bread
  • 3 cups low-fat milk 
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter 
  • 1 cup yellow cornmeal
  • (10 oz.) package frozen corn kernels, thawed
  • 1 cup shredded mild Cheddar or Colby 
  • large eggs, separated 

  • 1. Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.
  • 2. Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
  • 3. Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.
  • 4. Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.
  • 5. Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.

  • Sausage and Cheddar grits with fried eggs
  • Salt and pepper
  • 1/2 cup stone-ground grits (white or yellow)
  • 8 ounces bulk pork breakfast sausage (7 to 8 links) 
  • 3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed) 
  • large eggs 

  • 1. In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, 
  • reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.
  • 2. Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.
  • 3. Remove grits from heat and stir in cheese and cooked sausage.
  • 4. Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.

  • Easy Cheese Bake
  • slices soft white bread 
  • large eggs 
  • 1 1/2 cups milk 
  • 1/4 cup minced onion 
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups) 

  • 1. Butter a 9-inch square or other shallow 1 1/2-quart casserole dish. Arrange bread in an even layer, cutting some slices in half if necessary so that they all fit.
  • 2. With a fork or whisk, beat together eggs, milk, minced onion, Worcestershire sauce, salt and pepper. Stir in shredded Cheddar cheese, then pour mixture evenly over bread.
  • 3. Preheat oven to 375°. Meanwhile, set dish aside and let egg mixture set over bread at room temperature for 15 minutes.
  • 4. Bake for about 30 minutes or until top is puffed and lightly browned. Sprinkle additional shredded Cheddar cheese on top if desired. Serve hot.

  • Egg Noodle Scramble
  • 1 1/2 cups uncooked egg noodles 
  • 1 tablespoon sugar 
  • 1/2 teaspoon cinnamon
  • large eggs
  • 1/2 cup milk
  • Pinch of salt
  • 2 tablespoons unsalted butter 
  • 1/4 cup raisins

  • 1. Cook noodles according to package directions and drain in a colander; do not rinse. Coarsely chop noodles.
  • 2. Stir sugar and cinnamon in a small bowl and set aside.
  • 3. Combine eggs, milk and salt in a bowl; use a fork to beat until well-blended.
  • 4. Melt butter in a large nonstick skillet over medium-high heat. Add noodles and raisins and cook, stirring, for 1 minute. Add and cook, scrambling until eggs are cooked through, 2 to 3 minutes. Sprinkle cinnamon-sugar on top and serve warm.

  • *Special THANK YOU to All You, where I found the above breakfast recipes.