Recipe: Spring Egg Scramble with Leafy Greens

Spring is a great time to start eating healthy (if you haven't already) - with most of us longing for lighter fare after the heavy comfort foods of fall and winter - and fresh salad vegetables just starting to come on.

This tasty recipe uses fresh eggs and fresh spring greens for a quick, simple, and healthy breakfast or brunch.

Spring Egg Scramble with Leafy Greens
(Serves 2.)

Ingredients:

3 whole large eggs - preferably from pasture-raised chickens
1 Tbsp whole milk
1 cup finely chopped kale (or spinach, chard, or other green leafy vegetable)
1 tsp real butter
pinch red pepper flakes
salt and pepper to taste

Directions:

• Whisk eggs and milk in a bowl; set aside.
• Put a skillet over medium heat with the greens and butter and cook just until greens soften, about 5 minutes (2 if using spinach), stirring frequently.
• Pour the eggs into the skillet, sprinkle with red pepper flakes and salt and pepper, stir and turn heat down to medium-low.
• Using a rubber spatula or wooden spoon, carefully pick up the egg mixture as it cooks and turn it over gently, continuing to cook until egg is set. Do not stir too much or turn heat up too high.
• When egg is set, transfer to plates and serve hot.

Recipe: Amish Breakfast Casserole

I'm not exactly sure if this is really an Amish recipe or not, but it does contain simple, hearty ingredients which make a great breakfast on a cool fall morning. Be sure for the healthiest breakfast to use all-natural sausage, and eggs sourced from chickens raised on pasture, which contain the most healthy fats and proteins.

Amish Breakfast Casserole  

Ingredients:

1 onion, chopped
1 package sausage
4 cups hash brown potatoes
6 fresh eggs
2 cups cheddar cheese, shredded
1 1/4 cups Swiss cheese
1 1/2 cups cottage cheese

Directions:

• Over medium-high heat in a large skillet, cook the onion and sausage until browned. Drain the grease and set aside.

• In a medium mixing bowl, add the remaining ingredients and stir until thoroughly combined. Add the sausage and onion mixture.

• Place all this into a 9x13 inch baking dish.

• Bake at 350 degrees for 35 to 40 minutes or until bubbly. Before serving, let stand for 10 minutes.

Recipe: Egg Cheddar Sourdough Breakfast Casserole

This tasty breakfast combines the nutritional punch of eggs with tomatoes, onions, and cheese for a delicious, filling meal that covers all the food groups! Since most of it is made ahead of time, it doesn't take too long to prepare in the morning. This one also makes a great "breakfast for dinner" option if you prepare the ingredients earlier in the day.

Nestled Egg Cheddar Sourdough Breakfast Casserole

Ingredients:

 (Photo credit: Wikipedia)

1 pound sourdough bread, cubed
4 tablespoons melted butter
12 ounces bacon
1 large onion, sliced
28 ounces diced tomatoes, drained 
4 cups shredded cheddar cheese 
4 green onions, chopped
1 3/4 cups chicken stock
Salt
6 free-range pastured poultry eggs

Directions:

• While preheating oven to 350 degrees, in a large mixing bowl toss the sourdough bread and butter. Spread the sourdough evenly on a large baking sheet and bake for 20-25 minutes or until bread is golden brown.
• In a large skillet over medium-high heat, cook the bacon until crisp. Once the bacon is cooked, transfer it to a paper towel lined plate. Save 2 tablespoons of the bacon grease, pouring out the rest. 
• Add the onion to the skillet and cook until caramelized (approximately 10 minutes). 
• Now add the tomato and cook until all the liquid has evaporated (approximately 5 minutes).  
• In a large mixing bowl, pour the onion mixture and add the bread, bacon, green onion, stock and cheese. Stir together until well mixed and season to taste with salt. 
• Spread this mixture into a 9x13 inch baking dish and cover with tin foil, and refrigerate overnight. 
• To bake:  Preheat oven to 350 degrees.  Keep the tin foil on the baking dish and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. 
• Now, remove from oven and make 6 indentations in the bread. Once the indentations have been made, crack 1 egg into each indentation. Once all 6 eggs have been added to the indentations, bake for another 15 minutes or until egg whites are set.

Healthy Egg Recipes

So, you’ve heard the good news about eggs? They are no longer on the naughty list. Eggs have many nutritional benefits, and they are super easy to prepare, making them a favorite of bachelors and college students. Include them in your daily diet with these delicious and healthy recipes.

Eggs are not just for the holidays. They can be eaten every day. To their credit, eggs contain protein, healthy fats, low cholesterol, helpful minerals and vitamins. Eating two eggs a day can give you a good start to the day. Adding protein to each meal helps curb the cravings that could otherwise derail your diet. We always recommend using organic eggs, or if you can get them, eggs from pastured poultry - these are the healthiest and contain the most nutrients and good fats. (See bottom of this blog post for more on pastured poultry.)

So, how do you eat eggs? Here are some good basic recipes to get you started.

Image via Wikipedia* Scrambled eggs – Break eggs into a bowl, and beat with a fork until well mixed. Pour into a hot greased skillet, and scramble until you like the doneness of the egg. Eat with a side of whole wheat toast and a piece of fruit.

* Omelet – Who doesn’t like a good omelet? Here are a few pointers. Only use two eggs, unless you're a big eater. Adding a third for density is not necessary. A tablespoon of water in the egg mixture can make it lighter and fluffier so you get a bigger omelet without additional calories. Also, add your favorite healthy ingredients for a more satisfying meal. Try diced tomatoes, onions, green peppers, lean ham or turkey sausage.

* Boiled eggs – They are easy for breakfast on the go. Many kids like them too. Boil several eggs and place them in the fridge. Place them in warm water and peel them for everyone to enjoy at breakfast the next day. Keep the yolks in for added nutritional value!

* Breakfast scramble – Take your eggs to the next level. Combine eggs or egg whites with Canadian bacon cubes, turkey sausage, cheese cubes and onions. Scramble in a pan until the eggs are done. Top with salsa. It’s a twist on regular scrambled eggs.

* Quiche – Combine your love of eggs with a food that can be eaten for lunch. Mix eggs with delicious add-ins like onions, ham and low-fat cheese, milk, and spices, and pour into a lightly baked crust. Bake for 1 hour or until solid in the center. Everyone can create their own favorite quiche recipe for the family.

Image via Wikipedia* Egg salad – This makes a great vegetarian sandwich for lunch. Add light or fat-free mayonnaise and mustard. Place into pita pockets for a quick and less messy sandwich! It is easy to make in a hurry as well. Coarsely chop your eggs and add your condiments. Some people like pickles or relish in their egg salad.

* Deviled eggs – These are great for an appetizer for a party or to have when you want a snack. Combine mustard, low-fat mayonnaise, paprika and boiled egg yolks in a bowl. Spoon it back into each cut boiled egg half. Sprinkle with more paprika.

* Frittata – Whisk your eggs until well blended. Add them to a heated skillet. Add your favorite toppings like chopped veggies or fresh herbs. Cook covered in the skillet until the eggs are set and done, or if it is very thick, finish under the broiler for a couple of minutes. Slide the frittata out of the pan onto your plate.

Yum!  Tasty, healthy, and filling - you can't ask for much more.