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.
- 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.
- Preheat your oven to 375 degrees Fahrenheit.
- Spray your muffin pan with Bakers Secret, or coat with grease and flour like you would for a cake.
- In a skillet add some oil of your choice and fry up your meat. Once done set aside in a bowl.
- Add your potatoes and veggies and fry up as you would hashbrowns.
- In a large bowl whip up your eggs.
- Once the meat is cool, add in your meat to the eggs.
- Once the veggies are done and cooled down add the veggies to the eggs.
- Fold everything together.
- Now add the egg mixture to your muffin pan spots. Not quite filling them to the top.
- 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.
- 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.
- Refrigerate or freeze.
Until next time,
Mrs. Kay Lynn Rice
The Very BEST Spicy Pickled Eggs
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
- 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.
- Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
- Now put in your hard boiled eggs (yes the shells off and rinse them).
- 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.
- 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.
- Wipe of the jar rim and place your lid and ring on TIGHT.
- 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.
- But If you have lots of eggs (gotta love it when the hens are working overtime) you will want to water bath can.
- 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.
- Lower your jars in the water bath canner and put the lid on.
- Once your canner comes to a rolling boil, start timing.
- Quarts need 20 minutes of a water bath, gallons need 30 minutes.
- 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.
- The pops mean you have a good seal.
- Anything that hasn’t sealed put in the refrigerator and those will be the first you eat.
- After 24 hours, you can move your jars to your pantry until you are ready to dig in and enjoy!
- 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.
I hope you enjoy this recipe and please let me know how you like it.
Until next time,
Mrs. Kay Rice!
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