Recipes: Eggs with Portobello Mushrooms (Breakfast)
Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.
At times breakfast can be kind of hurried around our house. Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well. We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays). We started doing this because Saturdays typically get busier and fill up the later in the day. This allows us to have at least one meal a day together as a family.
It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast. A lot of times Jake’s will make up something tasty for our family breakfast. One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning. When I arrived at the table this is what I had waiting for me. He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms. It was delicious!
Eggs with Portobello Mushrooms Recipe:
- 1 Egg
- 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
- 1/4 cup Ham (diced)
- 1 large Portobello Mushroom Cap (cut into strips)
- 1/2 tablespoon Olive Oil
- 1 slice Ultra Thin Sargento Colby Jack Cheese
1. Slice the bok choy, ham, and portobello mushroom cap and set aside.
2. Heat the olive oil up in a pan on medium heat for 1 minute. Add the portobello mushroom and diced ham; cook for 3 minutes.
3. While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs. Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk). Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).
4. As the egg is cooking add the bok choy to the mushroom and ham mixture. Cook until the bok choy starts to wilt.
5. Place the egg in the center of the plate. Top with the bok choy and ham. Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.
It tasted AMAZING! A great start to the day!
Recipes: Open Faced Egg Sandwiches
Breakfast is ready!
I am so grateful for a husband who cooks! He is creative and makes the most amazing recipes. Before marrying him I can probably count the number of times that I ate and kept down eggs. Somehow he has managed to slowly convert me into actually enjoying eggs for breakfast. I still cannot tolerate a fried egg, but the ones he makes (with a good helping of cheese) always are a hit even with me.
The other day he made these Open Faced Egg Sandwiches for breakfast! They were delicious! He started out using the 6 pieces of the homemade Stone Ground Wheat Bread we had leftover from a dinner earlier that week. Then toasted the bread, added a layer of tomato, eggs, spinach, and cheese! His Open Faced Egg Sandwiches contained a fried egg while mine were scrambled. The cheese topping was provolone for the fried egg and american for the scrambled eggs.
Open Faced Egg Sandwich Recipe:
- Sliced Bread (we used homemade Stone Ground Wheat Bread)
- Eggs (fried or scrambled)
- Sliced Tomatoes
- Fresh Leafy Spinach
- Cheese (Provolone or American)
Toast and butter your bread. Add the sliced tomato on top of the bread followed by the cooked egg, spinach, and cheese. Continue to cook until the cheese is melted.
Homemade Stone Ground Wheat Bread, Tomatoes, Eggs, Spinach and Provolone Cheese are the perfect breakfast combination!
Jake and my daughter love their juicy centers on their fried eggs.
I prefer scrambled with American cheese!
Tasty and delicious!
A special breakfast treat! Thankful for an amazing husband who enjoys cooking!
Recipes: Easy Homemade Egg McMuffin
For those of us that eat eggs in my family the Homemade Egg McMuffin is a big hit for breakfast. I have one kid in particular that if given a choice she almost always asks for an Egg McMuffin (and I am pretty sure she has never had one from McDonald’s or anywhere else either). She has recently figured out how to make it completely on her own which means she no longer has to wait for my help! WooHoo!
We’ve been using this recipe for probably almost two years now. My sweet husband came up with the recipe one morning because he wanted to encourage me to eat eggs. As a kid I was NEVER a fan of eggs. However, my husband has slowing been transforming into more of an egg person. Now I actually look forward to and enjoy eating eggs at times. Of course, my version of “eating eggs” usually includes a decent amount of melted cheese and/or bacon on top, but hey that counts too! I am still not of fan of a plain fried egg or anything that dramatic!
Although, there are a lot of great Homemade English Muffin recipes we typically pick up the store bought ones to save time. So while our Egg McMuffin is homemade not all parts are from scratch like the english muffins. After making Egg McMuffins for awhile my kids bought me a handy microwavable Egg McMuffin dish that is much easier to use (you’ll see a picture of it below).
Easy Homemade Egg McMuffin:
- 1 whole English Muffin
- 1 Egg
- 1 slice of Cheese (shredded works too)
- Sprinkle of Real Bacon Bits or 1 slice of Bacon (whatever you have on hand)
Toast the English Muffin, butter it, and set aside (do these steps while cooking the egg so both the English Muffin and Egg are done about the same time).
Spray your Egg McMuffin dish or a small glass bowl (about 3 to 4 inches in diameter). Crack your egg into your bowl and stir to break up the egg yolk. Cover and microwave for 60 seconds on 50% power (the 50% power is important because your egg will cook slow and evenly not explode into a mess). Remove from microwave, uncover and add the cheese and bacon. Cover and microwave for 30 seconds on 50% power.
Flip the cooked egg, cheese, and bacon onto the toasted and buttered english muffin and enjoy!
Egg McMuffin cooking dish. I have really liked having this piece for making Egg McMuffins and it is super easy to use and clean! You can get one for around $3 at your local Walmart or on Amazon.
Crack the egg into the dish
Stir the egg to break up the yolk
Toast and butter your English Muffin
Cook your egg for 60 seconds on 50% power
Cheese and bacon added then cooked for 30 seconds on 50% power
Now your ready to eat Easy Homemade Egg McMuffin!
Family Recipe: Luscious Baked Chocolate Cheesecake
My mother in law, Kay, is a wonderful cook. I didn’t grow up making cheesecakes but have made a few since marrying into the family. Kay makes amazing cheesecakes, however, her Luscious Chocolate Cheesecake is my favorite! For those of you who enjoy chocolate and cheesecake this is a recipe you need to try, it’s delicious! Add a few fresh strawberries to the finished product and you have an awesome dessert ready for when guests arrive or to celebrate a special evening with your family.Luscious Baked Chocolate Cheesecake:
- 1/3 cup Margarine or Butter, melted
- 1/4 cup Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 3 – 8 oz packages Cream Cheese
- 1 – 14 oz can Sweetened Condensed Milk
- 1 – 12 oz package Semi-Sweet Chocolate Chips, melted OR 8 – 1 oz squares of Semi-Sweet Chocolate melted
- 4 Eggs
- 2 teaspoons of Vanilla
Preheat the oven to 300°. Combine margarine, crumbs and sugar; pat firmly into the bottom of a 9 inch spring form pan. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and beat until smooth. Add remaining ingredients and mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until the cheesecake springs back when lightly touched. Cool to room temperature. Chill. Remove the side of the pan. Garnish as desired. Garnish Ideas – chocolate curls, syrup, fresh strawberries, white chocolate sprinkles, whipped cream, or anything that compliments the chocolate cheesecake.
Photo by CEThompson
