Everything But The Bagel Deviled Eggs

It’s a new year, new decade and I always try to start low carb or low calorie. I happen to love devil eggs and love to eat them whenever I can, eating healthy or not. I used Trader Joe’s seasoning but my local Publix sells it, Amazon sells it and Sam’s Club does too. You can easily make your own Everything But The Bagel seasoning too. I will give you the instructions below my recipe.

Ingredients:

8 hard boiled eggs

Salt and pepper to taste

3 Tablespoons Mayonnaise

3 Tablespoons Mustard (your choice of Dijon, yellow, grainy, your favorite)

Everything But The Bagel Seasoning (recipe below for homemade)

Slice eggs in half and scoop out yolk and place yolk in a separate bowl. Mash eggs with a fork or potato masher. Season with salt and pepper. Stir in mayonnaise and mustard, blending well. Spoon back in the egg whites and sprinkle with Everything But The Bagel Seasoning.

Ingredients:

1 Tablespoon sesame seeds

1 Tablespoon poppy seeds

1 Tablespoon dried onion flakes

1 Tablespoon dried garlic flakes

1 Tablespoon coarse sea salt

Combine above ingredients and store in an airtight container until ready to use. There are a lot of recipes for this seasoning and I have always heard Sunny Anderson say equal parts of said ingredients. That’s what I go by if I am making it myself. I typically buy it because it’s cheaper to purchase than buying all of the ingredients.

Classic French Toast

French Toast is my very favorite thing to have for breakfast. I have several French Toast recipes on my blog but not the original, the recipe my kids grew up on. When I make French Toast, I make an entire loaf or more. Leftover French Toast (if there is any!) can be easily frozen and reheated whenever you wish. This is great for school mornings or a quick weekend break/brunch.

Ingredients:

5 eggs

2 egg yolks

1 cup of heavy cream

2 teaspoons vanilla extract

1-2 teaspoons cinnamon, optional

1 loaf of your favorite bakery bread, I used sourdough but brioche or challah bread is great too (day old or stale is best)

Powdered sugar, heated maple syrup, optional

Mix eggs, egg yolks, heavy cream, vanilla extract and cinnamon (if you are adding it) in a large shallow bowl. Whisk well. Prepare pan/griddle with Pam, butter or oil, your choice. Dip bread in egg mixture and make sure it’s completely covered in egg custard mixture. Place on griddle/pan and cook each side until golden brown. Add butter, powdered sugar, syrup or whatever you desire. My boys say I make the best French Toast on the planet. As a side note, I have made this recipe twice and shared it with two of my sons. They still love it. Enjoy!

Quiche Danielle

I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.

Ingredients:

1 8 ounce container sliced white mushrooms

3 cups of spinach leaves

1 medium onion, sliced

2 teaspoons sugar, optional

4-6 ounces of Swiss Cheese, grated

3 Tablespoons olive oil, divided

3 Tablespoons butter, divided

4 eggs, plus 1 yolk

1 cup of heavy cream

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dry mustard

Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.

In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat oil and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.

In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.

In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!

Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 


Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Easy Peeling Deviled Eggs

One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way!  For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.

Ingredients:

8 eggs  (room temperature)

Salt and pepper to taste

3 Tablespoons  Mayonnaise

3 Tablespoons Mustard (your choice, yellow, Grey Poupon, grainy, whatever you prefer)

Paprika, or McCormicks Salad Supreme

Chives, optional

Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water.  ( in the past I used cold eggs, cold water)  boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old!  I was so happy!

Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl.  Mash egg yolks with fork or potato masher.  Add salt and pepper.  I used about 1/8 teaspoon of each.  Add mayonnaise and mustard and mix well.  Spoon egg mixture back into egg whites.  Top with Paprika or Salad Supreme and chives, optional.  *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time!  Enjoy!

Breakfast Pizza

I love pizza. I was actually thinking of another recipe when this idea popped into my head. I mentioned the recipe to my little ones and they loved the idea. Just like any pizza, the toppings are whatever you want them to be. The pizza I made had the kids favorite, bacon and breakfast sausage. This can be made vegetarian by just using veggies. The combinations are endless.

Ingredients for crust:
1/2 bag of frozen hash browns
Disposable pizza pan, I used Hefty

Preheat oven to 350 degrees. Break apart frozen hash browns and microwave in the oven to thaw them out. Place thawed hash browns on pizza pans to form a crust. They will not be cooked. Bake for 10 minutes. Next, turn on the broiler and brown them for at least 8-10 minutes. You want brown so they do not get soggy after adding your eggs. See picture below, please excuse the shadow of my hand.

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Pizza Ingredients:
9 eggs, scrambled, I used jumbo

Scramble eggs and pour over browned hash browns. You want to cover the surface of the hash browns.

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Toppings:
2 cups of cheese, I used sharp cheddar, use what you like
6 precooked breakfast sausage links, cut with kitchen shears
4 slices of bacon, cooked, broken into pieces
*Any topping you like on pizzas, veggies, ham, etc.

Put your toppings on top of the egg mixture and cover with grated cheese. Bake at 350 degrees for 13-15 minutes or until egg is cooked and set. Slice and serve. I had this for dinner one night with a salad. Enjoy!

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Devilish Buffalo Eggs

These are not your standard deviled eggs by any means. My challenge was red, white and blue food for our theme. I do like to think out of the box and I think I really did this time. The bleu cheese and celery really make these devil eggs eggcellent!

8 hard boiled eggs, I used jumbo
2 Tablespoons Wing Sauce, I used Sweet Baby Rays
1/4 cup mayonnaise
Salt and pepper to taste
McCormick’s Salad Supreme for garnish (found in spice isle at the grocery store)
Bleu cheese crumbles
Celery hearts and celery leaves

Split peeled hard boiled eggs in half. Remove yolks and put in a separate bowl. Mash yolks and add salt and pepper. Put the wing sauce in first. You may want to adjust your mayonnaise amount. Scoop egg yolk mixture back into the egg white halves. Sprinkle the Salad Supreme on top of the eggs. Add bleu cheese crumbles. Snip celery hearts and and celery leaves on top of eggs. Enjoy.

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