Tag Archives: eggs

Pizza Eggs

January 22, 2019Breakfasts, Tasty TuesdayeggsLife of Joy

I love pizza! I love the flavors of pizza and am glad to have it most any way I can get it.

I’ve been eating eggs most every morning and thus am happy to have some variety in those eggs. So one day last week I decided to put some of my favorite pizza flavors into my eggs. Now I must admit that I got my first attempts at this recipe from this website. It was good but I’m not one that cooks on low very well. Plus Tiffany only likes her eggs scrambled. So, I modified it a bit.

I started by sautéing some onions and mushrooms.

cooked onions and mushrooms ~ Lifeofjoy.me

I like mine done well, but you can cook yours to your liking. I beat most of the eggs slightly to blend the white with the yolk. Pour the beaten eggs in or crack them on top of the cooked veggies and then add any cooked meat you like. I added some cut up pepperoni and I had just cooked up some sausage, so I added some of that too.

When I made this last week, I didn’t have any tomato sauce or tomato paste and it was a bit dry and didn’t quite have the right flavor. I suggest you add a couple tablespoons of tomato sauce but I didn’t have any again, so I opened a can of tomato paste and spread about a teaspoon around. It probably would have been better if I had thinned it down a bit with some water to spread a bit more easily.

Flip and cook as I desired. Oh, sprinkle a little cheese on it when you flip it and put a lid on the pan so that the cheese will melt. It doesn’t have to have cheese if you are dairy-free thought, as it will still be delicious. Really, include whatever toppings you like on pizza.

I had one egg scrambled and one egg over medium. It was delicious both ways. Tiffany likes her eggs very very well done and she liked the scrambled ones. We hope you like them too. (I’ve got to find a new recipe plugin . . . but this recipe isn’t really a recipe, so just add your favorite toppings to your eggs and enjoy. )

Until next time, God bless,

Michele ºÜº

Filling Seasoned Eggs

November 21, 2017Tasty TuesdayeggsLife of Joy

Nicely seasoned fried eggs that fill you up.

Before Trim Healthy Mama (THM), I liked eggs. Before my low carb days, I’d eat them with well-buttered toast, one piece per egg. Of course I also preferred them with fried potatoes, bacon, sausage, and the like. I only ever tolerated the whites; they just weren’t that tasty to me. And never did I even consider an egg white omelet! Is there any wonder I had a problem with my weight?

Enter various diets, messing up my metabolism, and finally the THM way of eating. I was struggling with getting the weight to move. I saw THM has a Stubborn Losers Menu, actually three of them. So back in September, Tiffany and I decided to give it a go. It worked wonderfully and I’ve incorporated some of the meals into my weekly menus. This is one of them, which I changed ever so slightly. (in the THM Cookbook pg 243).

With this recipe I am able to eat just eggs for breakfast and be fine until the next meal/snack three hours later.

First you want 1/2 cup of egg whites. That was three large eggs for me today. You can buy egg whites in a carton but I have a hard time paying over two and a half dollars for what equals about a dozen eggs, when I can pay a mere fifty cents or so for a whole dozen eggs and can either save the yolks for cookies or custard or even feed them to some of our animals but I digress.

(Yeah, not so easy to take pictures of things that require two hands. I enlisted Tiffany for a few.)

Spray a skillet with either olive or coconut oil. Or since these are an S meal, you can use butter or coconut oil. I usually forget and opt to just spray my pan.

I really like this short-sided pan for this because it makes it easier to flip the eggs. I think they call it a griddle but all the griddles I’ve ever seen are rectangular.

I add the two whole eggs to the measuring cup. I think that centers the yolks a bit better.

Pour them onto the hot griddle.

Now it’s time to season them with some onion powder. Yes I said onion powder. Try it! Seriously. It’s good. Also add some oregano. Okay, here is where I deviated from their recipe. You can use whatever herbs you like; oregano is my favorite herb.

You also want to add some salt and pepper and nutritional yeast. Don’t be afraid of nutritional yeast. It is very healthy and yummy. It gives it a cheesy flavor. I didn’t care for nutritional yeast with my first bite but I gave it a couple more tries and I really like it now. Sometimes you just have to tell yourself you like it. And no, this is not the bad kind of yeast that wreaks havoc on so many people’s bodies; this is very good for you and even considered a superfood.

Since I was taking pictures, my egg whites got a little browned on the bottom but I’m okay with that. Flipping them is a trick.

I use a big spatula and my regular one to ensure that it is not stuck to the pan.

When it is finished cooking the egg white through I carefully ensure that it isn’t stuck to the pan and plate it. Sometimes I put my plate upside down on top of the eggs and flip the skillet over.

Yeah, it stuck just a little, that is why you see that blaring white section in the middle, but it was good still.

Filling Seasoned Eggs

Ingredients

2 whole eggs
1/2 cup egg whites (about 3 large eggs worth)
oregano
onion powder
salt
pepper
nutritional yeast (optional)
Little coconut oil or butter or coconut oil spray for cooking

Instructions

Melt butter or spray a large skillet.
Put egg whites and whole eggs in skillet.
Season with onion powder, oregano, salt, pepper, and nutritional yeast (if using).
Flip when whites are nearly cooked.
Serve when all whites are cooked.

https://lifeofjoy.me/filling-seasoned-eggs/

It is nice to fill up on something so healthy for you without abusing calories, which means, I’ll lose weight. Yippee!!!

Until next time, God bless,

Michele ºÜº

Eggs and Hash

October 24, 2017Breakfasts, Tasty Tuesdayeggs, THM-SLife of Joy

Low-Carb veggies for breakfast! Simple, quick, and filling breakfast of eggs and zucchini.

This recipe is hardly a recipe at all but if you eat eggs several mornings every week, it can get boring to have them the same way every day. This is one way to have them and if you like a runny yolk, you can have your lovely over-easy eggs on top and let that yolk run onto the hash. Mmmm mmmm!

Now, I failed to take pictures of cutting the zucchini but it is really easy. I cut a small/medium zucchini into 4 slices down the length of the zucchini. Then cut eat slab into about 4 strips. Then cut those strips into small little cubes.

Put it in a skillet with a bit of coconut oil.Season as desired. I only used a bit of salt and a tiny bit of pepper.

Cook until desired doneness.

There is a lot here because I did enough for Tiffany and I, so that was 4 zucchini.

Cook your eggs. If you are only cooking for yourself, move the zucchini to on side of the pan and cook two eggs on the other side, however you like them best.

I like my eggs over medium and Tiffany likes hers scrambled and well done.

No, that is not a pancake! It is how Tiffany likes her scrambled eggs cooked.

Place on top of cooked zucchini.

Add some nutritional yeast for a nice cheesy taste and lots of vitamins. (It took me a eating the nutritional yeast a few times before I warmed up to it and tasted it as cheesy, so give it a few tries.)

This one is so simple I hesitate to write up the recipe but here goes.

Eggs and Hash

Ingredients

2 zucchini, diced
coconut oil
2 eggs
salt, pepper, and nutritional yeast (optional)

Instructions

Put a little coconut oil in your pan or spray it with oil instead.
Add zucchini.
Season as desired, I used some salt and a bit of pepper.
Cook, cook, cook, until desired tenderness/brownness
Move the zucchini to the side and cook 2 eggs on the other side of the pan, as desired.
Place zucchini hash on plate and top with cooked eggs.
Sprinkle with nutritional yeast for a nice cheesy taste, with lots of vitamins.

https://lifeofjoy.me/eggs-and-hash/

I hope this recipe gets you out of your egg rut.

Until next time, God bless,

Michele ºÜº

PS. I got this recipe from Trim Healthy Mama, just gotta give credit where credit is due.

Egg Muffins

July 19, 2016Breakfasts, Tasty Tuesdaycheese, eggs, gluten-free, ketoLife of Joy

Low-carb breakfast that can help use up bits of leftovers and make a tasty meal.

Last year at the young adult conference at our church, we had muffins, donuts, yogurt, apples, and bananas. By the last day, I couldn’t take any more sweet foods, so I brought two dozen eggs and made some baked eggs. They loved them.

So, this year, we planned to have some egg dishes each day. I made those wonderful baked eggs on two days. For two dozen of them I scrambled the egg before pouring it in the ham lined muffin cups. One day I made a delicious crescent egg ring, which I will share with you one day soon. The other two days I made these egg muffins, which can be made with any ingredients you want or have on hand. It is a great recipe to take advantage of the bits of veggies or leftovers that need to be used.

I chose to use sausage and cheese in a dozen, sauted onions, mushrooms, peppers (red, green, orange, and yellow) and cheese in a dozen, and all of the above in two dozen.

Dice onion, mushroom, and bell pepper. Sauté in a bit of olive oil. (Today I sautéed it in bacon grease.)

Make sure your meat is cooked. During the conference one day, I used bagged bacon bits with the sausage and it turned out pretty good.

I sprayed my ramekins, since I was only making two this morning, otherwise I would have used a muffin tin, like I did for the conference. Spray them well!!!

Crack one egg for each muffin and scramble.