Mini Omelets

 So happy I tried these little guys.  The perfect breakfast on the go or an after workout snack.  They store well in the fridge.  The best part?  Each one is about 100 calories.  The mini omelets pictured below had chopped ham, mushrooms, green onion and cheddar cheese.  You only need a little bit of each ingredient in each muffin tin.

  Mini Omelets

12 Eggs

1/2 cup Milk

Salt & Pepper

Various Add-ins:

Ham

Cheese

Green Onion

Mushrooms

Bacon

Sausage

Tomatoes

Just about anything!

In a large bowl, whisk together eggs and milk.  Add salt and pepper, set aside.  Spray a muffin tin with cooking spray.  Place meats, cheeses, vegetables in the bottom of each tin.  Then pour some of the egg mixture on top until muffin tin is nearly full.

Bake at 350 for 30 min or until puffed and golden brown on top.  Makes 12 muffins.

German Pancakes

The first time I had German Pancakes was a few months ago.  I cannot believe it took me 33 years to experience this deliciousness!  It puffs up in the oven and gets a wonderful bit of crunch on top while the inside is soft.  You can layer this up with strawberries and whipped cream, any flavor syrup.  Our favorite is with buttermilk syrup.  YUMMMMM.

German Pancakes

6 eggs

1 cup milk

1 cup flour

2 Tbsp melted butter

cinnamon/sugar mixture

Brush melted butter on bottom and sides of 9x13 pan.  In a blender, combine eggs with milk and flour.  Blend until smooth.  Pour into prepared pan.  Sprinkle cinnamon/sugar mixture over top.  Bake at 375 for 20 minutes until puffed and golden brown.  Serve immediately.

We also had a bit of this:

Breakfast Casserole.

While I adore the sticky buns, I was craving something a little salty and savory for conference weekend. I whipped up this dish the night before and baked it in the morning. It served as a great brunch and dinner for the day. This recipe is the perfect comfort food. The bread at the bottom soaks up all the eggs and resembles a scrambled egg texture. And don't be afraid of the cream soup on the top. It's worth it.

Breakfast Casserole
12 slices bread (cubed)
1 lb. sausage (cooked)
2 cups cheddar cheese (I like medium)

6 eggs
1 tsp. dry mustard
salt & pepper
2 1/2 cups milk

1/2 can evaporated milk
1 can cream of mushroom soup (I use 98% fat free)
1 can mushrooms (chopped)

Directions:
Butter the bottom and sides of a 9x13 pan. Layer cubed bread on bottom. Top with sausage, then cheese.

In a bowl, mix together the eggs, dry mustard, salt & pepper, and milk. Pour mixture over top the layers in the 8x13 pan. Cover and refrigerate overnight.

In the morning, mix together the evap milk, mushroom soup, and mushrooms. Spread over top of casserole. Bake for approximately 1 hour. I bake mine covered for about 40 minutes, then take the foil off and bake for another 30 minutes uncovered.

Go East!

Asian Dinner

My family loves going out for Chinese food. But sometimes I don't wanna go out. It gets expensive. And it would mean I have to change out of my stretchy pants--cuz I'm never gonna be one of those people that wears their sweats to the buffet. Ew.

When we lived in Texas, a good friend who had lived in Japan for a while introduced us to Yakisoba. It's a lot like Lo Mein. And you make it at home in oh, about 5 minutes. You can buy the Yakisoba noodles with the seasoning (looks like a package of Ramen) in the refrigerator section at your grocery store. Then just buy whatever else you'd like to add. Our favorite is diced ham, thinly sliced cabbage, mushrooms, and bean sprouts.

The noodles are pre-cooked and come with their own seasoning package. You saute your chopped ingredients for about 3-5 minutes. Then add the noodles, a little water, and the seasoning. That's it. Really.

This picture really doesn't do it justice, but I was using my point and shoot after dark without a flash. So use your imagination. : )
I made Egg Drop Soup to go with the Yakisoba tonight. I'm a big fan of Egg Drop, but I've only liked it at one place. This recipe is as good as or better than the restaurant version and my kids loved it. And oh, ya, it takes about 5 minutes to make, too. Hooray for easy, yummy food!!
Egg Drop Soup
4 cups chicken broth
2 Tbsp cornstarch mixed with 1 Tbsp cold water
2 eggs beaten
pepper

Heat chicken broth to a boil. Stir in cornstarch/water mixture until blended with broth. Remove from heat. Pour in beaten eggs and stir around the pot twice--no more. Cover and let sit for 2-3 minutes. Serve.