My mom and brother came to stay with me and assisted in redecorating my apartment, and I returned my gratitude in the form of a cheeseburger. I really think that is the best currency out there. This burger features a beautiful sunny-side up egg on top of a perfect cheeseburger. I am all for a runny egg. I know it grosses people out, but they are hugely missing out on something so delicious, and they should just get over it.
Ingredients
1 LB Ground Beef
8 Slices American Cheese
4 Large Eggs
4 English Muffins
Green Leaf Lettuce
Your fav Hot Sauce
Butter
Let’s Get Cooking
Make four patties, season both sides with salt and pepper, and cook the burgers to your desired doneness. When they’re almost done, top with cheese [ 2 slices per burger]. Cover the pan to help melt the cheese.
In a large frying pan, cook your eggs sunny-side up. Toast your English Muffins.
Build your Burger: Spread a little bit of butter on your English muffins. Bottom muffin, lettuce, cheeseburger, egg, hot sauce, and top muffin.
I do not know what it is about Shakshuka, but every time I saw photos of this dish I had a burning desire to make it. Shakshuka is a Maghrebi dish, originating in North Africa. It’s often a dish served for breakfast but I decided to follow Downshiftology’s recipe and create a ‘breakfast for dinner’ moment. I paired this with some homemade sourdough bread, as this dish is perfect for dipping. You definitely do not want any of those eggy-tomatoey bits to go to waste!
Ingredients
2 TBSP Olive Oil
1 Medium Onion, diced
1 Red Bell Pepper, seeded & diced
4 Garlic Cloves, finely chopped
2 TSP Paprika
1 TSP Cumin
1/4 TSP Chili Powder
1 28oz can Whole Peeled Tomatoes/ I used diced tomatoes & worked out perfectly
2 eggs [ it’s just me so obvi of there are more of you cook 2 eggs per person]
1 TSP Cilantro
1 TSP Parsley
1 bunch fresh Mint
Let’s Get Cooking
Heat the olive oil in a large saute pan on MED heat.
Add in the bell pepper + onion and cook for about 5 min, until the onion becomes translucent. Add in garlic + paprika + cumin + chili powder and mix well to incorporate.
Pour in the tomatoes + juice and using a wooden spatula break down the tomatoes, you can skip this part if you are using chopped tomatoes. Season with salt + pepper and bring to a simmer
Using a large spoon, make a well into the sauce and crack an egg into each well. Cook the egg for about 5-8 minutes or until your liking.
Top with parsley + cilantro + mint & serve with crusty bread.
I hope this dish lives up to your hopes like it did for me.
My brother, Jake, maybe in love with making these breakfast burritos. At first, I didn’t get it, but now after making them myself I definitely understand the hype. These breakfast burritos are amazing for meal prepping, but also perfect for clearing out your fridge of that extra produce. I added spinach, which Jake does not have in his burritos, he instead uses red & green peppers, but use what you like!
Ingredients
6 Eggs
4 Strips of Bacon, sliced
1 TSP Garlic, Minced
1 Cup Spinach
1/2 Cup Hot Peppers
1/4 Cup Shredded Cheddar Cheese
6-8 Tortillas, I like Mission but use whatever you like
Salt & Pepper
Let’s Get Cooking
Start, as always, by prepping your ingredients.
Throw your bacon in a skillet and cook just below your desired doneness. I prefer mine to be a bit chewy. Remove the bacon onto a towel-lined plate. Wash the pan.
Using the same pan, throw in the garlic and spinach and cook until wilted. Once done, throw back in the bacon + peppers and cook for about 1 more minute until melded.
On MED-HIGH heat, throw in the eggs + cheese + salt + pepper and cook until done, or no longer runny. Remove eggs from heat.
Onto making your burritos! Take your tortilla and place about 1/3 of the egg mixture in the middle. Take the top and bottom ends and fold them inward, then roll from one side to the another. Now my brother said I need to work on my rolling techniques so I guess don’t listen to me. Once rolled, place it back on the skillet, or I used my griddle. Cook until there are griddle marks on both sides.
Now here are Jake’s pro tips for perfect breakfast burritos:
-Allow burritos to cool before wrapping in the foil, steam from the burritos gets caught in the foil and the extra water can cause freezer burn
-Take your aluminum foil and place a paper towel on top. Wrap your burrito in the foil/paper towel. [ONLY IF YOU ARE REHEATING IN THE MICROWAVE]
TO REHEAT:
In the microwave: remove from foil, gently wet the paper towel, and reheat for about 2 minutes
In the oven: make sure first off your burrito is only wrapped in foil, and remove the paper towel if added. Preheat the oven to 375F and allow to reheat for about 10 minutes. This is what I do right when I wake up and by the time I am ready to head to work the burrito is nice and toasty warm for me!
Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.
Ingredients
2 TBSP Extra Virgin Olive Oil
1 1/2 Cups Finely Diced Red-Skinned Potatoes
1 Cup Diced Red Onion
1 1/2 Cups Chopped Fresh Spinach
8 Large Eggs
1 Cup Shredded Smoked Cheddar Cheese
1/2 Cup Low-Fat Milk
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 325F and line a muffin tin with cupcake papers.
Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.
In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.
Pour the mixture into the prepared muffin cups.
Bake for about 25 minutes, or until firm on top.
Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.
To reheat: wrap in paper towel and microwave for about a minute.
Hangry Hannah 