Eggs - Lauren's Latest

Macro Friendly Breakfast Casserole

Lauren's Latest — Tue, 03 Aug 2021 05:23:00 +0000

Macro Friendly Breakfast Casserole

A simple egg white and turkey sausage casserole that is a great make-ahead breakfast or easy protein snack to just store in your fridge. Don't be shy with the salt or hot sauce, it needs it.

Course Breakfast

Cuisine American

Keyword breakfast casserole

Prep Time 10 minutes

Cook Time 35 minutes

Servings servings

Calories 227kcal

Ingredients

3 1/2 cups Shredded Simply Potatoes 1 bag, see notes below
1 cup Fully Cooked Turkey Sausage Crumbles I used Jimmy Dean, found at Walmart
32 oz liquid egg whites I used Kroger brand
1 teaspoon onion powder
hot sauce to taste, I used Frank's Red Hot
salt & pepper to taste
3 oz grated sharp cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking dish with nonstick cooking spray.
Spread shredded potato across the bottom of the baking dish. Top with turkey crumbles.
In a large bowl, whisk egg whites with onion powder, hot sauce, salt and pepper. Pour over potatoes and sausage. Sprinkle the top with cheese. Bake 30-45 minutes or until completely set.
Cool 10 minutes before cutting and serving. Cut into 8 equal pieces and serve. Store any leftovers in an airtight container and reheat gently in the microwave.

Notes

The more accurate macros for 1 serving (1/8th of this recipe) are as follows: 194 calories, 5.4g F/14.8g C/18.1g P.

*If you can’t find simply potatoes anywhere, bake some Russet potatoes, cool completely and then refrigerate the day before. When ready to make, grate and measure 3 1/2 cups and add that to the bottom of your baking dish. Make the rest of the recipe as written.

Nutrition

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Breakfast Tacos

Lauren's Latest — Sun, 06 Jun 2021 06:23:00 +0000

Fry up some eggs, gather your favorite taco fixings, and grab some tortillas because these are the ultimate Breakfast Tacos! So delicious with homemade salsa and guacamole.

Every Breakfast Needs a Taco!

Similar to Breakfast Burritos, Breakfast Tacos are just that, tacos filled with breakfast fillings. And who doesn’t love a good egg? Especially one covered and smothered in salsa and cheese? Mmmmmm…..these Breakfast Tacos are so fabulous, it hurts. And it kills me how easy and fast they are. Start to finish these are maybe 15 minutes if that. It really helps if you have a flat top electrical griddle, especially if you have more than 3 mouths to feed. Having them all ready and warm at once allows everyone to eat together and not have to deal with a gross cold egg. Eeww.

Main Ingredients Needed

Simple ingredients come together to create these fabulous Breakfast Tacos, here’s what you’ll need:

Tortillas – I used the street taco size flour tortillas for this recipe. They are the perfect size and crisp up so nicely.
Hash Browns – I just used frozen store-bought hashbrowns but you can always make them homemade if you want.
Eggs – these are a great source of protein!
Cheese – I like using sharp cheddar for a bit of extra flavor.
Salsa – buy store-bought or make homemade salsa.
Cilantro – this garnish is full of great flavor. But if you don’t like cilantro, leave it out.

Filling Variations

And now for all of the customization ideas! I love this breakfast tacos recipe because you can change it up based on what you have on hand. Leftover chicken or steak? Perfect! Add that in, too! Deli turkey or ham also is a great addition. If you have any more ideas, feel free to share them in the comments below

Protein: eggs, bacon, breakfast sausage, eggs, ham, leftover steak, leftover chicken, chorizo, lunch meat.
Veggies: onions, peppers, tomatoes, mushrooms, avocado, corn, cilantro. Saute these separately or in with the scrambled eggs.
Sauces: sour cream, guacamole, salsa, hot sauce.
Cheese: cheddar, Monterey Jack, mozzarella, pepper jack.
Carbs: flour tortillas, corn tortillas, hash browns, black beans, rice.

How to Make Breakfast Tacos

For full details on how to make Breakfast Tacos, see the recipe card down below

Cook Hash Browns + Eggs

Cook hash browns according to package directions and scramble your eggs. More detailed directions about scrambling the eggs are below! Of course, feel free to add in a few veggies to the eggs (onions/peppers/mushrooms) if you’re going with the whole southwest theme.

Crisp Tortillas

Quickly fry/crisp up your tortillas!

Top with Cheese + Other Toppings

Top with cheese, salsa and cilantro. And other toppings, if desired!

More Mexican Inspired Breakfasts to Try!

If you loved these breakfast tacos, check out these other Mexican Breakfasts:

The printable recipe card is down below, enjoy

Breakfast Tacos

Fry up some eggs, gather your favorite taco fixings and grab some tortillas because this is the ultimate Breakfast Tacos recipe!

Course Breakfast

Cuisine American

Keyword breakfast tacos

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 267kcal

Author Lauren

Ingredients

butter to grease the pan with
4 large eggs
salt and pepper
1 cup hash browns
1/4 cup salsa
1/2 cup cheddar cheese grated
1/4 cup cilantro chopped
4 warm tortillas I like corn, the hubby likes flour

Instructions

Cook hash browns according to package directions and scramble your eggs. More detailed directions about scrambling the eggs are below! Of course, feel free to add in a few veggies to the eggs (onions/peppers/mushrooms) if you’re going with the whole southwest theme.
Quickly fry/crisp up your tortillas!
Top with cheese, salsa and cilantro. And other toppings, if desired!

Nutrition

The post Breakfast Tacos appeared first on Lauren's Latest.

Breakfast Burritos

Lauren's Latest — Mon, 17 May 2021 12:14:00 +0000

When you want a good hearty breakfast, try these simple to make homemade Breakfast Burritos! Filled with bacon, egg, cheese, and hash browns, they are everything you love about breakfast all rolled up in a flour tortilla! Delicious served with a Fruit Salad or a Tropical Smoothie.

Basic Breakfast Burritos…SO GOOD!

What happens when you buy a huge bulk-sized pack of tortillas? Breakfast Burritos! Gotta love a good breakfast, and this is certainly that. Heck, it could even be lunch or dinner, too! Sometimes good things turn into great things. Anyways, these little babies are super simple to make and you can add whatever you want to them to make them your own. I added bacon, egg, cheese and hash browns then folded it up in a flour tortilla! Oh baby, are they good! Make some today! You’ll be glad you did!

What are Breakfast Burritos?

Also called breakfast wraps, Breakfast Burritos are essentially burritos that you fill with breakfast items (like eggs, sausage, hash browns, bacon, etc.) But you can fill them with pretty much anything you’d put in an omelet or quiche. Make it Southwestern or keep it traditional, it’s all up to you!

Four Main Fillings

I made a really traditional breakfast burrito recipe which I explain below, but feel free to customize it how you like it or based on what you have on hand. Here is what I wrapped into my tortillas:

Eggs
Cheddar Cheese – I like using sharp cheddar
Bacon – prep this beforehand by making bacon in the oven or use store-bought pre-cooked bacon.
Hash Browns – make these from scratch or buy some frozen hash browns that are super easy to prepare.

Variations

And now for all of the customization ideas! I love this recipe because you can change it up based on what you have on hand. Leftover chicken or steak? Perfect! Add that in, too! Deli turkey or ham also is a great addition. If you have any more ideas, feel free to share them in the comments below

Protein: bacon, breakfast sausage, eggs, ham, leftover steak, leftover chicken, chorizo, lunch meat.
Veggies: onions, peppers, tomatoes, mushrooms, avocado, corn, cilantro. Saute these separately or in with the scrambled eggs.
Sauces: sour cream, guacamole, salsa, hot sauce.
Cheese: cheddar, Monterey Jack, mozzarella, pepper jack
Carbs: flour tortillas, hash browns, black beans

How to Make Breakfast Burritos

For full details on how to make breakfast burritos, see the recipe card down below!

Preheat Oven

Preheat oven to 300 degrees.

Cook Burrito Fillings

Fry bacon to desired doneness. Cook hash browns according to package directions and scramble your eggs. More detailed directions about scrambling the eggs are below! Of course, feel free to add in a few veggies to the eggs (onions/peppers/mushrooms) if you’re going with the whole southwest theme.

Assemble

To assemble, take a flour tortilla and in the middle place desired ingredients and top with grated cheese. Roll burrito style (tuck the ends in so they aren’t open) and roll in foil. Continue this process until all burritos are filled and wrapped.

Place in warm oven for 10 minutes or until you are ready to eat. Cut each burrito in half with foil and all, add any toppings you’d like (guacamole, salsa, sour cream, hot sauce, etc..) and enjoy!

Freezing Breakfast Burritos

Breakfast Burritos make for great morning meal prep! They are easy enough to make in bulk then freeze for when you need a quick and energizing meal. Now that I think about it, these would be perfect to make ahead and take camping. Yum!

Simply follow the directions, then after wrapping in foil but before baking, allow to cool completely. Once cool, stuff the tinfoil-wrapped burritos into a freezer-safe storage bag, mark the outside with the date and what type of burritos you made (if you made more than one flavor combo). Freeze for up to three months!

To reheat take a frozen tinfoil-wrapped burrito and warm it in the oven until heated through (15-20 minutes). If you’d like to use the microwave to heat these up, remove the foil and instead wrap the burrito in a paper towel. Microwave at 50% power for up to 3 minutes or until heated through. Every microwave is different, so be sure to check it as you go.

More Mexican Inspired Breakfasts to Try!

The printable recipe card is down below, enjoy!

Breakfast Burritos

When you want a good hearty breakfast, try these simple to make homemade Breakfast Burritos! Filled with bacon, egg, cheese, and hash browns!

Course Breakfast

Cuisine Southwestern

Keyword breakfast burrito, breakfast burrito recipe

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 43 minutes

Servings burritos

Calories 543kcal

Author Lauren

Ingredients

12 slices bacon
2 cups frozen shredded hashbrowns
1 tablespoon butter
8 eggs
1/4 cup milk
salt & pepper to taste
1 1/2 cups grated monterey jack cheese or cheddar
6 medium flour tortillas

US Customary – Metric

Instructions

Preheat oven to 300 degrees. Cook bacon to your liking. Cook hash browns according to package directions (usually in a nonstick skillet with lots of butter, salt and pepper. Yum!)
For the scrambled eggs, crack eggs into a large bowl and whisk with milk, salt and pepper. Melt butter into a skillet over medium low heat. Carefully and gently stir eggs to scramble. Should take 7-10 minutes. Remove from heat.
To assemble your breakfast burritos, lay all flour tortillas out and add hash browns, eggs, bacon and cheese. Roll tightly into a burrito (tuck the ends in as you roll so they aren't open and roll in foil. Continue this process until all burritos are filled and wrapped.
Place in warm oven for 10 minutes or until you are ready to eat. Cut each burrito in half with foil and all, add any toppings you'd like (guacamole, salsa, sour cream, hot sauce, etc..) and enjoy!

Nutrition

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Egg Muffins

Lauren's Latest — Mon, 08 Feb 2021 20:22:01 +0000

Egg Muffins are an easy, low carb breakfast. Filled with cheese, sausage, veggies and eggs and baked in muffin tins, you will love this light and delicious breakfast! Extremely similar to a Frittata but made in mini form! Extra delicious served with homemade pancakes.

Egg Muffins | An Easy Low Carb Breakfast!

While I love serving my kids cereal and toast every morning, I’ve started making a double batch of these Egg Muffins the night before for a quick and protein-rich breakfast. While I love having eggs in the morning, I don’t love having to make them fresh. This is the perfect make ahead or make day of breakfast. Simply reheat in the microwave and enjoy!

Main Ingredients Needed

Five ingredients and some S+P all come together to make these Egg Muffin Cups! Super yummy and super easy to throw together for some meal prep. Here’s what you need:

Onions + Peppers – some healthy and tasty veggies!
Eggs – I used the whole egg for lots of protein.
Breakfast Sausage – ever heard of Jimmy Dean’s fully cooked turkey breakfast sausage? It is a lifesaver for this recipe and saves a ton of time. Feel free to use another breakfast sausage you like (*ahem Homemade Breakfast Sausage ahem*)
Cheddar Cheese – and some yummy cheese to finish it all off!

Variations

Cheese: replace cheddar cheese with white cheddar, feta, mozzarella, or whatever other cheese works with the flavors you have going on.
Egg Whites: feel free to use ALL egg whites to decrease the fat content. Simply use 3 cups of liquid egg whites in place of 12 eggs.
Vegetables: you could use any vegetables for this recipe but here are a couple of ideas.
- Mushroom
- Spinach
- Tomato
- Zucchini

How to Make Egg Muffins

For full details on all things Egg Muffins, see the recipe card down below

Step 1: Prep and Cook Veggies

Preheat oven. Spray 12 muffin tins well with nonstick cooking spray. Set aside.

Place a medium skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender. Remove from heat and add some of the mixtures into the bottom of each muffin tin.

Step 2: Eggs, Sausage and Cheese

Crack all eggs into a large liquid measuring cup. Add salt and pepper and whisk until well scrambled. Add some to each muffin tin and do your best to divide evenly.

Add sausage and cheese to the top of each muffin.

Step 3: Bake and Cool

Bake until egg is completely cooked.

Cool a couple of minutes before removing from each muffin tin. Serve warm.

Storing Egg Muffins

Store these Egg Muffins in an airtight container in the fridge for up to 5 days! To reheat simply pop one into the microwave for about 15 seconds (give or take 5 seconds based on your microwave) then enjoy!

Freezer Instructions | Make Ahead

Luckily for you this recipe is perfect to make ahead of time as meal prep!

Simply follow the directions then let the Egg Muffins cool completely. Wrap each muffin in plastic wrap then store them in a freezer-safe bag. Freeze for up to 2 months!

To reheat wrap the frozen egg muffin (without the plastic wrap) in a wet paper towel, then microwave in 20-second intervals until heated through!

More Recipes to Try!

I hope you make and enjoy this super easy and healthy Egg Muffins recipe soon! They are seriously a life saver to have on hand during the week.

The printable recipe card is below, have a nice day

Egg Muffins

Egg Muffins are a super easy and quick low carb breakfast, kinda like a small Frittata. Plus you can customize them to your heart's desires!

Course Breakfast

Cuisine American

Keyword Egg Muffin Cups, egg muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings servings

Calories 104kcal

Ingredients

3/4 cup onions & peppers finely diced
12 eggs
salt & pepper to taste
1/2 cup breakfast sausage crumbles
1/4 cup cheddar cheese

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Spray 12 muffin tins well with nonstick cooking spray. Set aside. Place a medium skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender, about 4 minutes. Remove from heat and add 1 tablespoon into the bottom of each muffin tin.
Crack all eggs into a large liquid measuring cup. Add salt and pepper and whisk until well scrambled. Add 3-4 tablespoons to each muffin tin and do your best to divide evenly.
Add sausage and cheese to the top of each muffin. Bake 15-20 minutes or until egg is completely cooked.
Cool 3-5 minutes before removing from each muffin tin. Serve warm.

Nutrition

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Bacon Egg Cups

Lauren's Latest — Fri, 15 Jan 2021 06:03:00 +0000

These Bacon Egg Cups are a delicious and easy go-to breakfast, brunch, or snack! Made with precooked bacon, eggs and parmesan cheese, these are a great make ahead meal. Plus it’s low in carbs and high in protein. Delicious served with Steel Cut Oats or Carrot Cake Oatmeal.

Bacon Egg Cups | A Low Carb Breakfast

I thought I would share with you all an easy breakfast my Mom used to make a lot growing up- Bacon Egg Cups. I changed the original recipe just a bit and it turned out just as good. Perfect for an easy breakfast or brunch that is low in carbs and high in protein. Super simple and really hard to screw up. And of course, delicious! One recipe makes six and that is typically enough to feed my family breakfast. If you want to have extras for the week, I’d recommend doubling the recipe.

Main Ingredients Needed

These easy Bacon Egg Cups only require 5 simple ingredients to make! Hello, fast and easy breakfast! Here’s everything you’ll need:

Precooked Bacon – I 100% recommend using precooked bacon for this recipe to ensure you get crispy bacon. You can use a thinly sliced raw bacon, but by the time the eggs are done baking, your bacon won’t be crispy.
Eggs – I technically used large eggs, but any ‘size’ will work.
Salt + Pepper – obvious seasoning for an eggs and bacon breakfast.
Parmesan Cheese- I like to top these bacon & egg cups with a sprinkling of cheese for flavor, but feel free to omit or use cheddar.
Parsley – and to make it look a little more fancy feel free to top with parsley!

Plus you’ll need a muffin tin and nonstick cooking spray to help shape these breakfast cups!

How to Make Bacon Egg Cups

Now that you know what you need and any extra ingredients you want to add, you can start making these Bacon Egg Cups! For full details, see the recipe card down below

Step 1: Line Muffin Tin with Bacon Strips

Start out with some precooked bacon.

So what we’re going to do is spray our muffin tins with some non-stick cooking spray. Place 1 piece of bacon around the sides and half a piece across the bottom. I use the precooked bacon from Costco and it works perfectly! The Hormel Black Label also tastes really good.

Step 2: Crack Eggs and Bake

Gently crack each egg and drop into the center of each bacon lined muffin cup. After they’re all filled, sprinkle with salt and pepper.

Bake until the eggs are cooked to your liking. Mine took 10 minutes because my oven is hotter than the sun.

Step 3: Top with Parmesan and Parsley

After you pull your egg cups from the oven, grate a little parmesan cheese and toss lightly together with some chopped parsley.

Sprinkle that cheese mixture over the top and serve warm! Perfect with buttered toast and orange slices.

Alternately, you can sprinkle with parmesan cheese in the last two minutes of baking to melt overtop and then sprinkle with parsley once you’re ready to serve.

Making Ahead and Storing

The beauty of this recipe is being able to make them ahead to enjoy all week! In order to do this, you will make them according to the written recipe below. Once baked, bring to room temperature, then store in airtight containers in the fridge for up to 1 week. When you’re ready to enjoy an egg cup, simply wrap gently in paper towel and microwave until warm. Be sure not to microwave it too long because the eggs can turn slightly rubbery.

Customizing Your Bacon Egg Cups

A few of my readers have commented about different variations they have tried with this recipe, so I thought I’d share the knowledge up here in the post! Here’s how some people have customized their Bacon Egg Cups:

Scrambled Eggs

Instead of dropping in the egg as is, crack the egg in a separate bowl, beat it then plop it into the muffin tin. When baked you get scrambled eggs! The hardest part is dividing the egg evenly between the muffin tins, but it should be about 1/4 cup per tin if you’re using large eggs.

Adding Vegetables or Meat

If you’re wanting a little added nutrition, simply chop and sauté some mushrooms, bell peppers, and onions. Add 1 tablespoon to the bottom of each egg cup after you’ve added the bacon and before you’ve dropped the eggs in. The bacon on the bottom and the cooked egg should hold them in place but if you’re worried about it, simply scramble the eggs before pouring.

You could also add different types of meat too (whether that be ham, breakfast sausage, or even more bacon)!

More Breakfast to Try!

Save this recipe people! It’s fast, easy and most importantly, delicious!

The printable recipe card is below, enjoy

Bacon Egg Cups

These Bacon Egg Cups are a delicious and easy go-to breakfast, brunch, or snack! Plus it's low in carbs and high in protein.

Course Breakfast

Cuisine American

Keyword Bacon Egg Cups

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings cups

Calories 208kcal

Author Lauren’s Latest

Ingredients

9 slices pre-cooked bacon
6 whole eggs
salt & pepper
2 tablespoons grated parmesan cheese
1/2 tablespoon chopped parsley

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Spray 6 muffin tins with non-stick cooking spray. Line each cup with 1 1/2 bacon slices-1 around the sides and 1/2 across the bottom.
Crack an egg into each cup and top with salt & pepper. Bake 15-25 minutes or until the egg is cooked to your liking.
Remove from oven and top with parmesan cheese and parsley. Serve.

Nutrition

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Classic Eggs Benedict with Hollandaise Sauce

Lauren's Latest — Mon, 21 Dec 2020 09:44:00 +0000

Need a special breakfast? Try Eggs Benedict! A classic, savory breakfast featuring poached eggs, canadian bacon and homemade hollandaise sauce. Perfect for a special morning meal. Delicious served with Bacon and Pan-Fried Potatoes.

But First, What is Eggs Benedict?

Eggs Benedict is an American breakfast dish. It traditionally consists of English muffins topped with Canadian bacon, a poached egg, and then Hollandaise sauce! While Hollandaise is a classically French sauce, the combination of everything is American. So delicious all together.

What is Hollandaise Sauce?

Hollandaise Sauce originates from France! Traditionally, it’s an emulsified sauce made of egg yolks, butter, warm water and lemon juice that is seasoned with cayenne pepper, salt and pepper. Hollandaise sauce really isn’t so scary to make. Not with my recipe at least, and it is the perfect accompaniment to Eggs Benedict!

Main Ingredients Needed

The main ingredients for Eggs Benedict are all simple items, made special by combining together to create this breakfast dish. Here’s what you need:

English Muffins – either use whole grain or plain English muffins. Just be sure to use a brand that you like.
Eggs – these are going to be poached to create the perfect runny yolk.
Canadian Bacon – if you can’t find Canadian bacon, sub it out for deli honey ham. They are both so good!

Hollandaise Sauce Ingredients

The hollandaise sauce comes together over a double boiler. While lots of hollandaise sauces are made with hot, melted butter in a blender, mine is not. After doing lots of research, I found that your Hollandaise Sauce is less likely to break if you start with extremely soft butter over a double boiler with egg yolks and water. It seems strange and counter-intuitive, but it works perfectly. Here’s what you need:

Egg Yolks – these are brought to temperature (160F) by the hot water and being mixed in a double boiler which makes this sauce safe to eat. Egg yolks create a wonderfully rich and creamy consistency to the overall sauce.
Salted Butter – I used salted butter so I didn’t have to add in any extra salt. Feel free to use either and add salt later, if needed.
Lemon Juice – this gives the mixture a slightly tangy taste.
Pepper + Cayenne Pepper – these add the finishing touches to this savory sauce which I think compliments Eggs Benedict so perfectly.

How to Make Eggs Benedict

Super easy recipe here! I know Eggs Benedict isn’t the first thing you think of when I say “easy breakfast” but I promise its not as bad as it seems. Poach eggs, make hollandaise sauce, then assemble. For full details, see the printable recipe card at the bottom of this post.

Step 1: Poach the Eggs

Fill a deep-sided skillet with water. Bring the water up to a simmer. Salt the water and add white vinegar. (This helps the whites coagulate.)

Crack whole eggs individually into a ladle, deep spoon, or small bowl. Drop gently into the water and cook gently until the whites are set but the yolk is still soft. (Soft yolks are an eggs benedict staple!) This should take 3-4 minutes.

Drain poached eggs onto paper towels and set aside.

Step 2: Make Hollandaise Sauce

Bring a medium-sized pot of water to a simmer. While water is coming up to a simmer, whisk softened butter and egg yolks together in a large, heat-proof bowl to break apart the butter.

Place the bowl over simmering water and slowly whisk in hot tap water. The mixture will be yellow and look liquidy. Also normal!

Continue to whisk until mixture thickens and reaches 160 degrees F. (This ensures your hollandaise sauce is thoroughly cooked and safe to eat. Yes I’m paranoid about raw eggs.) This should take 7-10 minutes.

Remove from heat and stir in lemon juice and cayenne. Taste and adjust seasonings.

Step 3: Assemble Eggs Benedict

Slice English muffins in half and toast. Butter lightly. Top with ham slices and 1 poached egg each.

Drizzle with hollandaise sauce and top with black pepper, if desired.

Serve immediately.

That’s it! Go forth and make some Eggs Benedict! Enjoy!

My Hollandaise Sauce is Breaking. What Do I Do?

If you don’t use your hollandaise sauce right away and let it sit on the counter for an extended period of time, you may notice that it starts to separate. Is there any saving it? Yes! You can save it.

Hollandaise sauce is an emulsification: meaning the fat (butter) is suspended in the water and egg yolks evenly, giving you a completely smooth sauce. When it starts to ‘break’, the butter and water are separating.

To fix this, simply whisk in 1-2 tablespoons of hot tap water. If the Hollandaise sauce is cold or at room temperature, consider rewarming over a double boiler briefly with the addition of the hot tap water.

Similar Recipes To Try!

The printable recipe card is down below!

Eggs Benedict with Hollandaise Sauce

Rich and creamy Hollandaise Sauce smothered all over some Eggs Benedict! A tasty and savory breakfast perfect for a special morning meal.

Course Breakfast

Cuisine American

Keyword eggs benedict, hollandaise sauce

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings servings

Calories 641kcal

Author Lauren’s Latest

Ingredients

For the Hollandaise Sauce

4 egg yolks
3/4 cup salted butter very soft
1/4 cup hot tap water
2 teaspoons lemon juice
1 pinch cayenne pepper

for the Eggs Benedict-

4 english muffins
8 thin slices Canadian bacon or honey ham
8 poached eggs see notes below

US Customary – Metric

Instructions

Poach the Eggs

Fill a deep sided skillet with water. Bring water up to a simmer. Salt the water and add 1 teaspoon white vinegar. (This helps the whites coagulate.)
Crack whole eggs individually into a ladle, deep spoon or small bowl. Drop gently into the water and cook gently 3-4 minutes until the whites are set but the yolk is still soft.
Drain poached eggs onto paper towels and set aside.

Make the Hollandaise Sauce

Bring a medium sized pot of water to a simmer.
While water is coming up to a simmer, whisk butter and egg yolks together in a large, heat-proof bowl to break apart the butter. It will be chunky and this is totally normal!
Place bowl over simmering water and slowly whisk in hot tap water. The heat of the water and the heat from the simmering water will melt the butter. Mixture will be yellow and look liquidy. Also normal!
Continue to whisk for 7-10 minutes or until mixture thickens and reaches 160 degrees F.
Remove from heat and stir in lemon juice and cayenne. Taste and adjust seasonings as you'd like.

Assemble the Eggs Benedicts

Slice english muffins in half and toast. Butter lightly. Top with ham slices and 1 poached egg each. Drizzle with hollandaise sauce and top with black pepper, if desired.
Serve immediately.

Nutrition

The post Classic Eggs Benedict with Hollandaise Sauce appeared first on Lauren's Latest.

Frittata

Lauren's Latest — Mon, 17 Aug 2020 14:36:10 +0000

Easy, fast, and totally customizable this is the perfect Frittata recipe to make for breakfast! Plus the leftovers are just as delicious, yum!

Filled with breakfast sausage, asparagus, and a creamy egg filling then topped with gruyere cheese, this is a tasty and simple Frittata recipe. Customize it to your liking and enjoy for breakfast and later as leftovers!

But first, what is a Frittata?

A Frittata is an Italian dish that mainly consists of eggs. Some call it a crustless quiche because the two are so similar. Frittata can also be described similarly to omelets or scrambled eggs with some additional filling ingredients like meat, vegetables, and cheeses.

Basic Frittata Ingredients

This Frittata recipe only needs 7 basic ingredients that you probably already have on hand! Here’s what you’ll need:

Butter – butter is used not only for flavor but to help cook some of the ingredients below.
Breakfast Sausage – buy store-bought or make homemade breakfast sausage. Either way is delicious!
Asparagus – for flavor, texture, and vitamins. More about vegetables down below!
Eggs – you’re going to need a lot of eggs for this recipe so plan accordingly.
Heavy Cream – using full-fat dairy in this case really adds to the creaminess of the egg mixture and helps create something fluffy yet tender.
Gruyere Cheese – sweet and slightly salty, use freshly grated gruyere for best results.
Salt and Pepper – don’t forget to season! It’s so important for good-tasting meals

Variations

Now frittata can be made a ton of different ways and this recipe is just the way I happened to make it. Here are some other ideas to customize your frittata (P.S. this is the perfect time to go through your fridge and use what you have on hand)!

Vegetables: tomatoes, broccoli, onions, spinach, artichoke, bell peppers, zucchini, mushrooms, you name it! This is such a good recipe to sneak vegetables into.
Protein: you don’t have to use breakfast sausage here. You could use bacon, shredded chicken, or even canned black beans as your protein. That would be a good Tex-Mex version that’s also vegetarian!
Cheese: feta cheese, cheddar, monterey jack, mozzarella, blue cheese, you name it! just make sure your cheese goes along with the other flavors you are working with.
Dairy: instead of using heavy cream you could also use whole milk, half & half, sour cream, or even plain greek yogurt.

How to Make a Frittata

The traditional way to make Frittata is from the stove-top-to-oven method, so make sure you use a skillet that can be transferred to the oven! For full details see the recipe card down below.

Preheat oven.
In a large cast-iron or nonstick skillet, start browning breakfast sausage in butter. Break sausage apart as it cooks to create small crumbles.
While sausage is cooking, wash, and prepare asparagus. Sprinkle with salt and pepper.
In a small bowl, whisk eggs and cream together with more salt and pepper. Stir in half the grated cheese.
Once asparagus is tender to your liking, reduce heat, and pour over the egg and cheese mixture. Gently stir the eggs in with the sausage and asparagus to coat everything evenly. Cook until the eggs around the edges start to cook. Top with remaining cheese and transfer to hot oven and bake until completely set.
Once the frittata is completely baked, cool before cutting and serving. Serve warm.

Leftovers

Any frittata leftovers can be stored in the fridge, covered for up to 4 days.

I love using these leftovers in a sandwich, breakfast burrito, or just as is. Either way, you can get creative and enjoy this meal for several days.

More Savory Breakfast Recipes to Try!

Check out my other savory breakfast recipes too! Here are some:

So that’s it, an easy and mouth-watering Frittata recipe, ready for you to customize and devour!

The printable recipe card is below, enjoy!

Frittata

Easy, fast and totally customizable this is the perfect Frittata recipe to make for breakfast! Plus the leftovers are just as delicious, yum!

Course Breakfast

Cuisine Italian

Keyword frittata, frittata recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 334kcal

Ingredients

2 tablespoons butter
12 oz breakfast sausage
1/2 pound asparagus
8 large eggs
1/3 cup heavy cream or whole milk
1 cup gruyere cheese grated
salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
In a large cast iron or nonstick skillet, start browning breakfast sausage in butter over medium heat. Break sausage apart as it cooks to create small crumbles.
While sausage is cooking, wash asparagus. Snap woody ends off and discard. Chop remaining asparagus tips into smaller, bite size pieces and add to the pan with sausage. Sprinkle with salt and pepper.
In a small bowl, whisk eggs and cream together with more salt and pepper. Stir in half the grated cheese.
Once asparagus is tender to your liking, reduce heat to medium low and pour over the egg and cheese mixture. Gently stir the eggs in with the sausage and asparagus to coat everything evenly. Cook about 2 minutes on the stove until the eggs around the edges start to cook. Top with remaining cheese and transfer to hot oven and bake until completely set, about 12 minutes.
Once frittata is completely baked, cool 5-10 minutes before cutting and serving. Serve warm.

Nutrition

The post Frittata appeared first on Lauren's Latest.

Classic Breakfast Casserole

Lauren's Latest — Tue, 01 Oct 2019 12:09:32 +0000

Enjoy your hash browns, sausage and eggs all together in this easy, Classic Breakfast Casserole Recipe. Make it morning of or prepare it ahead, both are equally delicious! Extra special enjoyed with Orange Rolls and Crockpot Hot Chocolate.

Breakfast Casserole | An Easy Way to Enjoy Breakfast!

I love these classically delicious, all-in-one breakfast casseroles! They are not only super simple to throw together, they are delicious and feed a crowd. Whether you’re making a special treat for the holidays, a potluck, or just want a hearty breakfast with all the good stuff, this is the ticket! My husband adores this casserole because of the protein, but I love it because of the crispy, buttery hash browns on the bottom! So good!

For more tasty breakfast recipes check out these: Hashbrown Egg Cups, Chile Con Queso Eggs Benedict, and French Toast Pigs in a Blanket Recipe.

Perfect for the Holidays

I know a lot of my readers enjoy making this for special occasions and holidays! This breakfast casserole is extremely popular around Easter and Christmas. It’s certainly a special and delicious way to start to your day.

Main Ingredients Needed

The toughest part about this casserole recipe is that you have to bake the hashbrowns separately before you bake the filling. But other than that, this is a simple dump and bake breakfast casserole. Here’s what you’ll need:

Butter – this is used for flavor, to grease the pan and to brown and crisp the hash browns.
Frozen Hash Browns – if you can’t find frozen hash browns, you can also use frozen tater tots.
Eggs – ten whole eggs! To make this with less cholesterol you can sub out half of the whole eggs for egg whites.
Breakfast Sausage – cooked and crumbled. You can use store bought or homemade.
Salt and Pepper – to taste!
Cheddar Cheese – if you have another cheese option that you love with breakfast, feel free to use it instead of cheddar.
Parsley or Green Onions – used for garnish. This is totally optional.

How to Make Breakfast Casserole | Directions

You are only three easy steps away from enjoying this hearty and filling breakfast! Here’s how to do it:

Step 1: Bake the Hash Browns

Preheat oven to 350 degrees. Pour melted butter into the bottom of a 9×13 pan and using a pastry brush, brush the butter across the bottom and up the sides of the pan.

Add an even layer of frozen hash browns across the bottom and bake 20 minutes or until the edges start to brown slightly.

Step 2: Prepare and Add the Eggs & Sausage

In a large bowl, whisk eggs with cooked and crumbled sausage, salt and pepper. Pour over baked hash browns and top with cheese. Bake another 20 minutes or until eggs are set.

Step 3: Cut into Pieces and Enjoy!

After the eggs are set, remove from oven, cool 10 minutes, top with green onion and parsley, but into pieces and enjoy warm!

Storing Leftovers

Breakfast Casserole leftovers should be covered and stored in an airtight container in the refrigerator for up to 4 days.

To reheat, simply pop a square into the microwave for 30 seconds to 1 minute or until heated through.

Freezing Instructions

If you REALLY want to make this breakfast casserole recipe ahead of time, you can freeze it!

To Freeze. Simply follow the instructions all the way through. Cool completely, then cover with foil and store in a freezer bag for up to 2 months.

To Reheat. Thaw in the refrigerator overnight. Then bake at 350 degrees until heated through. This takes about 20 minutes.

Make it Overnight

Believe it or not, you can prep a good chunk of this recipe the night before to make baking this in the morning a cinch. Here’s how to make an overnight version of this breakfast casserole:

Bake the hash browns according to recipe directions. After that is done, let the dish cool completely. Cover and store in the fridge.
Cook and crumble the breakfast sausage. Drain, cool and store in an airtight container in the refrigerator.
In the morning, whisk your eggs, add the sausage, pour into the pre-baked hash browns and top with cheese.
Bake as usual and enjoy!

More Breakfast Casserole Recipes!

Breakfast Casserole

An Easy Breakfast Casserole Recipe you can prepare ahead, let sit overnight then bake in the morning! Made with hashbrowns, sausage, and eggs.

Course Breakfast

Cuisine American

Keyword breakfast casserole, breakfast casserole recipe, sausage breakfast casserole

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings servings

Calories 436kcal

Author Lauren’s Latest

Ingredients

5 tablespoons butter melted
4 cups frozen hashbrowns shredded preferred
10 large eggs beaten
12 oz. breakfast sausage cooked and crumbled
salt & pepper to taste
1 cup cheddar cheese grated
chopped parsley or green onion (optional garnish)

US Customary – Metric

Instructions

Preheat oven to 350 degrees.
Pour melted butter into the bottom of a 9×13 glass dish. Using a pastry brush, brush butter across the bottom and up the sides of the dish. Add an even layer of hashbrowns across the bottom and bake 20 minutes or until the edges start to brown slightly.
In a large bowl, whisk eggs, sausage, salt, and pepper together. Pour over warm hashbrowns and sprinkle with cheese. Bake another 20 minutes or until eggs are set.
Top with parsley or chopped green onion, cut into squares and serve warm.

Nutrition

The post Classic Breakfast Casserole appeared first on Lauren's Latest.

Hash Brown Egg Cups

Lauren's Latest — Fri, 04 Jan 2019 11:25:13 +0000

With Easter right around the corner, I wanted to do something cute, festive, and savory so I have for you Hash Brown Egg Cups! I see a ton of sweets for Easter on Pinterest, but not a whole lot of savory. Buttery and crispy hash browns with light and fluffy scrambled eggs inside. Aren’t they cute?

These would be extra special to enjoy with Orange Rolls or The Best Homemade Cinnamon Rolls on Easter morning!

Hash Brown Egg Cups | For Easter!

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning.

These are so versatile! You can add almost anything you want to these- bacon, sausage, scrambled eggs, cheese, veggies! It’s all yummy! You can also use frozen hash browns if you don’t have potatoes on hand. Both work great. If using baked potatoes, grating them while cold will make less of a mushy mess.

For all of my Easter recipes <— see here!

Main Ingredients Needed

Eggs and Potatoes are essential to this recipe, along with a few others that bring these Hash Brown Egg Cups to life! Here’s what’ll you’ll need:

Butter + Onion – grease your muffin tin with butter and onions. This adds flavor and the perfect setting for potatoes to brown and crisp up.
Baked Potatoes – bake fresh potatoes or use leftovers, either way, this ingredient is used as our hash brown base. Alternatively, you could use frozen hash browns here.
Egg, Salt, + Pepper – this is to help flavor our hash browns and also help hold them together while baking.
Scrambled Eggs – fill your hash brown cups with scrambled eggs but please feel free to fill these with whatever you want. Bacon, eggs, sausage, veggies, etc. It’s all yummy.

How to Make Hash Brown Egg Cups | Directions

For full details on how to make Hash Brown Egg Cups, see the recipe card down below

Step 1: Preheat Oven + Melt Butter

Preheat oven. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender. Set aside

Step 2: Grate Potatoes

Now, we’re going to fish around the fridge and find some baked potatoes from the night before. Now, grate those suckers up! (Grating these potatoes cold is the key to less of a mess).

Step 3: Grease Muffin Tins

With some of that extra butter from sauteing the onions, we’re going to grease up our jumbo muffin tins. Don’t be stingy. You want these little cups to be crunchy and buttery! Mmm…

Step 4: Fill Tins + Bake

The rest of the butter and onions will go into a bowl with the potatoes, an egg and salt, and pepper. Don’t be stingy on the salt. Salt + Butter + Potatoes = best hashbrowns ever.

Mix the potatoes up and press them into those muffin tins. Bake these until the edges are all dark and golden.

Step 5: Fill Baked Hash Brown Cups

After 2 minutes of cooling, they could come right out! Fill them with scrambled eggs, bacon, veggies, cheese, or anything your little heart desires! Voila, delicious and custom Hash Brown Egg Cups!

Storing Hash Brown Egg Cups

Leftovers should be covered and stored in an airtight container in the refrigerator for up to 4 days.

To reheat, simply place on a plate and pop into the microwave for 30 seconds to 1 minute or until heated through.

More Breakfast Cups to Try!

Printable recipe card is below and don’t forget to pin it! Happy Easter, Friends!

Hash Brown Egg Cups

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning.

Course Breakfast

Cuisine American

Keyword Hash Brown Egg Cups

Prep Time 5 minutes

Cook Time 15 minutes

Cool Time 2 minutes

Total Time 22 minutes

Servings nests

Calories 147kcal

Author Lauren’s Latest

Ingredients

3 tablespoons butter
1/3 cup onion diced
2 leftover baked potatoes
1 egg
salt & pepper to taste
scrambled eggs

US Customary – Metric

Instructions

Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions.
Grate baked potatoes into a large bowl.
Stir in onions, remaining butter, egg, salt, and pepper.
Divide evenly between muffin tins and press evenly across the bottom and up the sides.
Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.

Nutrition

The post Hash Brown Egg Cups appeared first on Lauren's Latest.

Easy Quiche Recipe

Lauren's Latest — Tue, 20 Nov 2018 11:06:14 +0000

This Easy Quiche Recipe is made with Chicken Sausage and Asparagus and turns out effortlessly gorgeous as well as so so tasty! Enjoy!

It was only after I was out of the house that I realized the versatility and beauty of the Quiche. You can add quite literally whatever you want to it, crack a few eggs into the mix and that’s dinner! Easy peasy. Especially if you buy the frozen store-bought shells. Seriously 5 minutes of prep and bake that sucker off. Quiche also has that va-va-va-voom factor going for it too: It looks and sounds fancy so when you’re throwing a dinner party, baby shower, etc.

But First, What is Quiche?

Quiche is a breakfast tart! Pie crust usually filled with veggies, protein, cheese, and most importantly eggs, then baked to perfection. The results? Melt in your mouth, moist, savory heaven. I’m not even exaggerating, friends. Find out for yourself with my quiche recipe!

Ingredients for this Quiche Recipe

Simple ingredients come together to make this amazing quiche recipe. Here’s what you’ll need:

Pie Crust – I used my all-butter pie crust recipe, but feel free to use this other pie crust recipe or just buy store-bought!
Onion and Butter – onions are sauteed in butter for the base flavors.
Chicken Sausage – I used Al Fresco’s chicken sausage as my protein. I started buying these 6 months ago. They are FAB.U.LOUS!! Precooked, healthy, gluten-free, really really really yummy and really really really versatile.
Eggs and Heavy Cream – this mixture creates the soft tender egg filling.
Dubliner Cheddar Cheese – a slightly sweet cheese, freshly grated. You could also just use regular cheddar.
Asparagus – for flavor and looks. Either lay them atop like I did or chop them up and mix them in the filling.
Salt and Pepper – don’t forget to season for the best results!

Quiche Recipe Variations

Quiche can be made in many different ways! I just so happened to use chicken sausage and asparagus for this recipe. But consider these variations:

Veggies: spinach, mushrooms, tomatoes, add veggies to your heart’s desire!
Protein: keep the protein classic by adding breakfast staples (bacon, sausage, cubed ham) or get creative! Chicken sausage and smoked sausage are both good dinner options.
Cheese: feta, goat cheese, mozzarella, white cheddar, swiss, or even gruyere would be so yummy to pair with other mix-ins! Although a simple cheddar always gets the job done too.

How to Make Quiche

For full details on this quiche recipe, see the printable recipe card down below.

Start by rolling out your pie crust and fit it into your tart shell. If you don’t have one of these handy 10″ tart pans, just use a pie plate. No big deal Set this aside in the fridge while we do the other steps.
Grab a few asparagus spears and steam them up until they’re crisp-tender. I just threw mine into the microwave for 3 minutes. Once the asparagus is cooked, drain off the water and top with a little ice. This will stop the cooking process and keep them bright green.
While the asparagus is cooking, saute a few onions in some butter.
Now onto the chicken sausages… open the package and chop up 2 links. You’re also gonna want to grate some cheese.
Take that cooked onion and throw it into a bowl. Add the chopped sausages, half the grated cheese, some eggs, some cream, and some s&p. Mix this up and that’s your filling.
Pour it all into that tart shell, top with the remaining cheese, and add the asparagus. Doesn’t this look so good? I’m dying 1000 deaths right now.
Bake! I covered mine with foil for the first half and removed it so the cheese and edges could brown up.

Like so. Doesn’t this look purdy? Talk about impressive.

Aaaaaaaaand the best part: it tastes good too! My husband almost ate this whole thing before I could snap this picture.

More Savory Breakfast Recipes to Try!

If you liked this quiche recipe, be sure to check out my other savory breakfast recipes too!

The printable recipe card is below, enjoy!

Easy Quiche Recipe

This Easy Quiche Recipe is made with Chicken Sausage and Asparagus and turns out effortlessly gorgeous as well as so so tasty! Enjoy!

Course Breakfast, Dinner, Lunch

Cuisine American

Keyword quiche, quiche recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 593kcal

Author Lauren's Latest

Ingredients

10 inch tart shell unbaked (1 pie shell)
3/4 cup onion diced
1 tablespoon butter
2 chicken sausages diced, such as Al Fresco
3 large eggs
3 tablespoon heavy cream
1 1/4 cups grated dubliner cheddar cheese such as Kerry Gold
1/3 lb asparagus spears
salt & pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 degrees. In a small skillet, melt butter and sauté onions over medium heat until tender and lightly browned, 5 minutes. Set aside.
Bend asparagus spears one by one to snap the bottom stalky parts off. Place into a shallow bowl and top with a little cold water. Microwave 1-3 minutes until crisp and tender. Drain and top with ice. Set aside.
In a large bowl, place cooked onions, diced sausage, half the cheese, eggs, cream, salt, and pepper. Stir. Pour into tart shell. Sprinkle with remaining cheese and top with asparagus spears. Bake covered with foil 15 minutes. Remove foil and finish baking another 5-10 minutes. Remove from oven and cool 10 minutes before serving.

Nutrition

The post Easy Quiche Recipe appeared first on Lauren's Latest.