Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs

Who doesn't like scrambled eggs? Who doesn't like cheese? Ok...maybe there are some crazy people out there that don't like either, but hey, we're talking about me right now :) I MUST have cheese with my scrambled eggs. It is a MUST. In fact, several years ago, a good friend of mine, Monica, taught me how to make the BEST cheesy scrambled eggs EVER. But that will be another post! This post is a strange twist on cheesy scrambled eggs...I used cottage cheese. I know, you're probably thinking, that is disgusting, but hey, you only live once...or as the young people say: YOLO. This is super easy and it gives a nice creamy texture and taste to your scrambled eggs. Hope you enjoy, let me know your thoughts! To print recipe, click here: Cottage Cheese Scrambled Eggs

Ingredients:

2 Large Eggs

2 Tablespoons Large Curd Cottage Cheese

Shredded Cheese to your liking

Non-Stick Cooking Spray

Parsley, Salt and Pepper to Taste

Directions:

1) Heat a medium skillet to medium heat and spray with non-stick cooking spray.

2) Crack two eggs and drop them into the skillet. FYI: The best way to crack an egg without getting shells in your mixture is to lightly tap it on a flat surface, then empty the contents into the pan. If you're worried you will still get shells, crack the eggs into a separate bowl, make sure there are not egg shells, then add to the pan.

3) Add 1 Tablespoon of cottage cheese per egg. So this recipe, add 2 Tablespoons.

4) Slowly stir the eggs and cottage cheese on medium heat so that they scramble together.

5) Add parsley, salt and pepper to your liking. Top with a bit of shredded cheese and ENJOY! See how easy that was?!

Copyright © 2014 Kellicipes

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 257
% Daily Value *
Total Fat 17 g	27 %
Saturated Fat 7 g	36 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 509 mg	170 %
Sodium 380 mg	16 %
Potassium 196 mg	6 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 2 g
Protein 22 g	44 %
Vitamin A	15 %
Vitamin C	0 %
Calcium	20 %
Iron	13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

BONKERS FOR BLUEBERRY MUFFINS

I have been trying my best to eat something in the morning for breakfast, but I am NOT a morning person...as you can see below, my Mom thought it was appropriate to buy me these jammies "Crabby in the Morning".

So making breakfast in the morning is pretty much the hardest task of the day for me. I need something already made and easy to eat. What's pre-made, easy to eat and totally delicious? Blueberry Muffins of course!!! I searched long and hard to find the best recipe for Blueberry Muffins and I came across Jenn's recipe at www.eatcakefordinner.net. These muffins are packed with fresh Blueberries and they are HUGE! I made them last night and decided I should wait until the morning to try them. 3:30am...that's the morning, right? I had them on my mind all night that I just couldn't take it anymore and snuck into the kitchen for an early morning taste. DELICIOUS!!! I am pretty sure I will be having one for dessert tonight as well. So hopefully you will feel the same. One quick piece of advice before starting this recipe...DO NOT WEAR LIGHT COLORED CLOTHING or anything that you don't want to stain. When cooking the Blueberries, they sometimes "pop" and you don't want that blue-purple stain on your clothes, or maybe you do...who am I to judge? Alright, enough talk...here's the recipe! To print, click HERE.

Topping:

1/4 cup Sugar

1 1/2 tsp. Grated Lemon Zest

Muffins:

2 cups Fresh Blueberries

1 1/8 cup + 1 tsp. Sugar

2 1/2 cup All-Purpose Flour

2 1/2 tsp. Baking Powder

1 tsp. Salt

2 Large Eggs

4 Tbl. Unsalted Butter, melted & cooled a bit

1/4 cup Vegetable Oil

1 Cup Buttermilk

1 1/2 tsp. Vanilla

Directions:

1) For the topping: Stir the sugar and lemon zest together in a small bowl until mixed well then set aside.

2) For the muffins: Preheat oven to 425°F. Spray a 12 cup muffin tin with non-stick cooking spray.

3) Add 1 cup of the blueberries and 1 tsp. of the sugar to a small saucepan and cook over medium heat. Stir frequently and once they start to darken in color, you will be able to carefully mash the blueberries. Keep cooking and stirring until the sauce is thickened. Then transfer to a small bowl and cool at room temperature while you prepare the rest of the ingredients.

4) In a large bowl, whisk the flour, baking powder and salt together. Set aside.

5) In a medium bowl, whisk the remaining  1 1/8 cups sugar and the 2 eggs together until thick and smooth. Next, whisk in the butter and oil. Finally, whisk in the buttermilk and vanilla until all ingredients are combined and smooth.

6) Using a rubber spatula, pour and fold the contents of the medium bowl into the large bowl with the flour mixture. Stir until the mixture is combined, but still a bit lumpy. Now add the remaining cup of fresh blueberries (NOT THE COOKED BERRIES). Stir well, but remember the mixture will still be a bit lumpy, you don't need to over stir this mixture.

7) Fill the muffin cups half way with the batter. Then top with a teaspoon of the cooked berry mixture. Take a toothpick and swirl together. Repeat that process once more. The muffin cups should be filled all the way to the top. Finally, top the muffins with the lemon sugar.

8) Bake for 9 minutes then rotate the muffin pan in the oven. Bake for another 9 minutes or until the muffin tops are firm. Remove from oven and use a toothpick to check and see if they are cooked all the way through. Place the toothpick down the middle of each muffin. If you remove it and the toothpick is clean, then they're cooked! If not, put back in the oven for a few minutes.  **These muffins will puff up and overflow a bit out of the cups. Don't worry, they'll still pop out of the tin just fine, once cooled**

9) Cool the muffins in the muffin pan for 5-10 minutes. Then remove them and place on a wire rack to cool for an additional 5-10 minutes before serving. Enjoy!

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 285
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 42 g	14 %
Sodium 321 mg	13 %
Potassium 88 mg	3 %
Total Carbohydrate 45 g	15 %
Dietary Fiber 1 g	5 %
Sugars 24 g
Protein 4 g	9 %
Vitamin A	0 %
Vitamin C	7 %
Calcium	1 %
Iron	44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Sausage, Spinach and Mushroom Quiche

I have been craving a quiche lately but trying to convince the man of the house that quiche is something he'd enjoy, let alone try, is a difficult task. So I decided to create a quiche with ingredients that he WILL eat and just not explain the whole "quiche" thing to him. I created a Sausage, Spinach and Mushroom Quiche that was absolutely fantastic! What's even better is that you can enjoy this dish for breakfast, lunch or dinner! To print recipe, click Sausage, Spinach & Mushroom Quiche

Ingredients:

2 tablespoons butter

2 cups of fresh baby spinach, stems removed and torn in half

6 green onions, chopped

1 (8oz) package of baby bella mushrooms (you can use white if you like) sliced then chopped in half

1 pound of ground pork breakfast sausage (You  don't have to use the entire package, use about 1/2-3/4 and save the rest for another dish)

3 eggs

1 cup half and half cream

1 cup shredded cheese (I used a monterey jack/mozzarella cheese blend)

1/4 teaspoon salt

1 (9inch) unbaked DEEP DISH pie crust (you can find this in the freezer section of your grocery store)

Directions:

1) Preheat oven to 400°F. 

2) Crumble the sausage in a large skillet or pot and cook until brown. Drain and set aside.

3) Chop green onions, mushrooms and remove the stems from spinach leaves.

4) Melt butter in a large sauce pan and add the green onions, mushrooms and spinach leaves. Stir continuously, about 5 minutes. Remove from heat and set aside.

5) Place pie crust in the pre-heated oven and bake for about 10 minutes. You want to do this before adding the ingredients first so that the bottom of the crust does not get soggy.

6) While pie crust is pre-baking, in a large bowl, mix together the eggs, add the half and half cream, cheese and salt.

7) In another bowl, take the drained sausage and add it to the green onions, mushrooms and spinach mixture. Stir well.

8) Take the egg, cream and cheese mixture and pour it in with the sausage mixture. Stir well.

9) 10 minutes should be up now, remove the pie crust from the oven and set aside.

10) Pour the mixture into the pre-baked pie shell. Be careful, if you pour too quickly, it might spill over the edges, which isn't a huge issue, but it's always good to avoid it. Also, MAKE SURE YOU ARE USING A DEEP DISH PIE CRUST!

11) Bake in the oven for 30 minutes, until crust is brown and egg mixture has set. You can check the middle of the quiche with a toothpick to see if it has set. If the toothpick comes out clean, it's done. If it comes out runny, put it back in the oven. Once cooked properly, let stand for 10-15 minutes before serving. 

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 584
% Daily Value *
Total Fat 45 g	69 %
Saturated Fat 20 g	98 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 211 g	70 %
Sodium 980 mg	41 %
Potassium 414 mg	12 %
Total Carbohydrate 17 g	6 %
Dietary Fiber 1 g	4 %
Sugars 2 g
Protein 27 g	55 %
Vitamin A	1 %
Vitamin C	27 %
Calcium	2 %
Iron	85 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes