French Scrambled Eggs

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French scrambled eggs are light, and fluffy, yet also incredibly rich and decadent. These eggs will be a moist when served, but that just shows you did it right. These can be made in less than 5 minutes and are an easy and delicious way to start your day. The goal of this process is to fully cook the eggs without losing the moisture where the eggs become too firm. You can also make this recipe with just egg whites, or water in place of milk. You could also add other ingredients to the egg mixture if you would like, such as cheese, chives, or steak pieces, just to name a few! This recipe makes one quick serving. Serve with ketchup if desired.

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What You Will Need

  • 2 Eggs
  • About 1/3 cup Milk
  • Small Bowl
  • Whisk/Fork
  • Small Frying Pan
  • 1/2 Tbsp Butter
  • Spatula

Directions

1. Begin heating your pan over medium heat. Add the eggs and milk to the mixing bowl, and whisk until the yolks are fully incorporated. Add the butter to the frying pan and coat the bottom of the pan.

2. Add your egg mixture to the frying pan and stir the mixture with the spatula. Flip the solid pieces and make sure everything is cooked then serve immediately. Serve with ketchup if desired.

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Overnight Oats: Chocolate

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I have made several different recipes for overnight oats, but if you are feeling like a bit of a treat for the week, than these chocolate oats are a good option. The honey helps sweeten the oats, however it’s not super sweet. Easily made the night before serving, this is a great option for someone single or a family that doesn’t have time to cook in the morning. This recipe makes 3-4 adult sized servings.

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What You Will Need

  • 2 Cups Old-fashioned or Quick Oats
  • 2 Cups Milk
  • 3 Tbsp Unsweetened Cocoa
  • 3 Tbsp Honey
  • Resealable Container

Directions

  1. Mix together all ingredients in the container. Seal and store for 8-10 hours before serving.
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Yolk Only Cheese Omelets

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After making angel food cake, I was left with 10 egg yolks I needed to use. After only seeing recipes for desserts, I figured I would share what I did with my yolks, and that was make Omelets. I used a technique similar to the Japanese way of making omelets. You simply pour a thin layer of egg mixture into your greased pan and let it cook until the bottom is firm and the inside is only slightly wet. At that point, add your fillings of choice, fold in half, cook on one side, flip cook on the other, and serve. Once you fold you don’t need to cook any further since the carry over heat will cook the inside, but eggs are less safe in America than in other countries, so I like to make sure the egg is fully cooked. I then served with ketchup. This recipe made 4 mini omelets, enough for 1 adult.

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What You Will Need

  • 10 Egg Yolks
  • 1/2 cup Milk
  • Pinch of Salt and Pepper
  • Butter, for Cooking
  • Large Bowl and Whisk
  • Small Non-Stick Frying Pan
  • 2 Slices of Cheese, Halved
  • Ketchup to Serve

Directions

  1. Begin heating frying pan over medium heat. In the large bowl, whisk together eggs, milk, and salt and pepper until eggs are fully mixed with the milk. Add 1/2 Tbsp butter to the frying pan and coat the pan. Heat should be low enough not to cause the butter to brown. If it does reduce heat to medium low and remove from heat until pan cools.

2. Add about 1/4 of the egg mixture to your buttered pan. Move pan to evenly coat and distribute the egg mixture. Let cook for 1 minute. Add your cheese to half the omelet, then fold the other half of the omelet over the cheese. Let cook for 30 seconds, flip and let the second side cook for 30 seconds, then plate to serve. Butter pan and repeat step until finished.

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French Toast Casserole

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This is a simple recipe that easily makes 8-10 servings. It’s as simple as soaking up the egg mixture, like you would to make french toast on the stove top, then baking it until it’s done! For this recipe, I used a loaf of homemade bread. My bread was very heavy so it took a while to absorb all the egg mixture. If you use a store bought loaf, you will probably need to whole loaf too, but if your in doubt, dip in two batches. Otherwise the recipe seems pretty straight forward, so I don’t have anything else to advise on. This recipe make 8 very large servings for us, so cutting it into 10 would be the better option.

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What You Will Need

  • 8 Eggs
  • 1 1/2 Cup Milk
  • 1/2 cup Sugar
  • 2 Tbsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2 tsp Ground Cloves
  • 2 tsp Vanilla
  • Large Bowl and Whisk
  • 1 Loaf of Bread, Cubed
  • 1/2 lb Cooked Ground Sausage
  • 9×13 Casserole Dish
  • Syrup to serve
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Directions

  1. Heat oven to 350 F. Add eggs, milk, sugar, cinnamon, nutmeg, cloves, and vanilla into a large bowl. Whisk for about 5 minutes until everything is combined.

2. Add your cubed bread to your large bowl and stir to coat. Continue until most liquid is absorbed. Pour mixture into casserole dish. Add Sausage and stir to distribute. Cover with foil and bake for 50 Minutes. To reheat, microwave portion for 1-2 minutes and serve with 2-3 Tbsp Syrup.

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Sausage Breakfast Stir-Fry

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This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

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What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

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