Breakfast Egg Bites

I promised several dear friends my recipe for my Breakfast Egg Bites. These are a great go to for busy mornings and a great way to budget and eat healthy. I normally make a batch of 12 for the following week. These also freeze very well.

You can change up the ingredients for your preference and what you have readily available.

Ingredients:

  • 8 large eggs
  • 2 smallish potatoes diced or shredded
  • 1 small onion diced
  • 1 cup of diced peppers of choice
  • 1 jar (4 ounces) jalapeno diced tomatoes
  • A hand full of mushrooms
  • Meat of your choice. I like chorizo.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Spray your muffin pan with Bakers Secret, or coat with grease and flour like you would for a cake.
  3. In a skillet add some oil of your choice and fry up your meat. Once done set aside in a bowl.
  4. Add your potatoes and veggies and fry up as you would hashbrowns.
  5. In a large bowl whip up your eggs.
  6. Once the meat is cool, add in your meat to the eggs.
  7. Once the veggies are done and cooled down add the veggies to the eggs.
  8. Fold everything together.
  9. Now add the egg mixture to your muffin pan spots. Not quite filling them to the top.
  10. Place in oven to cook for approximately 15 to 20 min. You want them completely done but not over cooked. I check mine with a toothpick test. You want a clean toothpick.
  11. I let cool for 20 or so minutes then remove them from the pan. They shouldn’t need much help to come out if the pan.
  12. Refrigerate or freeze.

Enjoy.

Until next time,

Mrs. Kay Lynn Rice

The Best Spicy Pickled Eggs

The Very BEST Spicy Pickled Eggs

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By now you know that here at the Rice household, we love a little kick to our foods, from my husband’s homemade hot sauces, to our home made jams to our food in general.

A treat from our childhood is Pickled Eggs!  Yup, it may sound weird but I bet y’all have seen them in bars, stores, country places.  There are Beet Eggs (pink/purple), mustard eggs (yellow), Cider Vinegar eggs (kind of a cider color), but my favorite are SPICY PICKLED EGGS.  Yum!  Please note that the picture you see here, has already been opened and enjoyed… It barely made the 3 week mark.

Here is my recipe, and yes, this is a water bath canning recipe.  If y’all don’t want to mess with the water bath canning then stick them in the refrigerator for 3 weeks before digging into them.  Canning them lets you keep them in the pantry until you are ready to dig in!

Ingredients (for a one gallon batch):

  • A bunch of hard boiled (solid) eggs.  Since I like to can in gallon jars, I make about two dozen.   Make sure your hard boiled eggs are not “split” and that the yokes are solid, they can not be soft or runny.
  • Quart or Gallon canning jar
  • 1/4 cup of sriracha sauce
  • 4 whole cloves (crushed) garlic
  • Peppers.  I used 2 Roasted Mexican Hatch, 1 red habanero and 2 green habaneros oh and a red jalapeno I had on hand. Chopped but not so fine that they disappear.  I like big pieces.
  • White Vinegar

Directions:

  1. Like I stated above, make sure your hard boiled eggs are firm all the way through.  Do not use squishy or one minute eggs, this would be very, very bad.
  2. Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
  3. Now put in your hard boiled eggs (yes the shells off and rinse them).
  4. Place them in the jar until it fills about 1 1/2 inches from the top but don’t squish them down, let them lay naturally on top of each other.
  5. Now fill the jar up with the vinegar until you have your eggs covered and it should be 1/2 an inch form the top.
  6. Wipe of the jar rim and place your lid and ring on TIGHT.
  7. Now if you are not wanting to can them, put them in the refrigerator and AVOID the urge to break into them before the 3 week mark.  The longer they sit, the better they are.
  8. But If you have lots of eggs (gotta love it when the hens are working overtime) you will want to water bath can.
  9. Get your canner with enough water to cover the lid by 1 inch of water.  Make sure it won’t spill out when boiling.  Because of this you may want to use quart jars.
  10. Lower your jars in the water bath canner and put the lid on.
  11. Once your canner comes to a rolling boil, start timing.
  12. Quarts need 20 minutes of a water bath, gallons need 30 minutes.
  13. When the time is up, very gently remove your jars from the canner and place somewhere where they won’t be disturbed for 24 hours.
  14. The pops mean you have a good seal.
  15. Anything that hasn’t sealed put in the refrigerator and those will be the first you eat.
  16. After 24 hours, you can move your jars to your pantry until you are ready to dig in and enjoy!
  17. Once the jar is opened, I always put them in the refrigerator, but trust me they really don’t last long because they get eaten up pretty fast.

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I hope you enjoy this recipe and please let me know how you like it.

Until next time,

Mrs. Kay Rice!

 

Breakfast Egg Muffin

One of my favorite breakfast is a poached egg English Muffin breakfast. 

Did you know you can imitate your favorite fast food breakfast sandwich? The secret is to poach your egg. 

You do not need a fancy egg poacher. All you need is a small non-tephlon skillet a small lid or plate and a canning jar ring. Yes a canning jar lid. 

  • Spray your skillet and canning jar ring with nonstick spray. 
  • Place the ring in the center of your skillet.
  • Place the egg in the middle of the ring.
  • Add a little water slowly into the skillet put a lid over the skillet.
  • Set the eye to medium. 
  • Let cook until the yoke is the way you like. I like mine soft. 
  • While cooking toast your English muffin & prepare your toppings.
  • Take the ring & egg out of the skillet.
  • Using a butter knife slip around the edges of the ring to slip the egg out.
  • Place on your muffin with whatever toppings you like.  Mine this morning has yogurt jalapeño pepper cheese & some venison sausage sticks (Thanks to my old High School friend Bob Mauck).  Yum!


Until next time,

Mrs. Kay L. Rice