Eggs In Spaghetti Sauce

Pour 1 cup or less spaghetti sauce into skillet. Let warm over medium heat. Crack eggs into the pan, one egg for each person, into the sauce.

Salt and pepper eggs. Cover pan with lid. Cook several minutes until eggs are set. Before serving sprinkle with Parmesan cheese or cheese of choice.

CHINESE OMELET

by Ronnie Dias
(Mumbai, Maharashtra, India)

INGREDIENTS
------------
PRAWNS FRIED 1 CUP
ONIONS CHOPPED 1/2 CUP
GREEN CHILLIES MINCED 1 TBSP
PEPPER 1/4 TSP
CORIANDER LEAVES FINELY CUT 1/4 CUP
SALT 2 1/2 TSP
2 OR 3 EGGS

METHOD
------
MIX ALL THE INGREDIENTS IN A BOWL AND ADD 1 CUBE GRATED CHEESE

BEAT 2 OR 3 EGGS AT A TIME AND ADD SALT, ADD WATER, PEPPER TO TASTE . DIVIDE THE MIXTURE
IN TO 3 EQUAL PORTIONS. HEAT SOME OIL ON A NON STICK PAN, POUR THE EGG MIXTURE, COOK, PLACE
A PORTION OF THE STUFFING FOLD LIKE A SWISS ROLL.

PLACE THIS CHINESE OMELET IN PLACE SERVE WITH CORIANDER LEAVES TOPPED WITH SAUCE
AND POTATO CHIPS.

ENJOY THIS RECIPE

Waffle Egg sandwich

8 eggs
1/4 teaspoon salt
sprinkle pepper
1 Tablespoon butter
8 waffles
8 bacon strips, cooked and drained
Beat eggs and season with salt and pepper. Cook eggs in skillet in butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, cut into four wedges. Prepare waffles. Make sandwiches out of 2 waffles with egg and bacon inside.


Waffle Ham and Cheese sandwich

Prepare several ham and cheese sandwiches by putting a slice of cheese and ham in between two slices of bread. Butter outside of bread. Place in hot waffle iron and bake until golden and crisp.

Cheesy Chive Omelet

by lucy
(kent uk)

2 large organic fresh eggs
pinch of chopped chives
2 oz grated cheese
salt n pepper, if required

Whisk egg and chives together
Fry in tiny amount of olive oil in a non stick pan
When one side is cooked,
Flip over, sprinkle on grated cheese
Turn omelet over into half (covering the cheese)
Serve on a plate with a dollop of tomato ketchup

quick n easy and children can add ay variation they like..ie..ham
bacon...or just plain.

1 minute omelet

by Alison
(Australia)

Whisk 1 egg, add 1 tablespoon water and whisk.

Add salt and pepper or herbs if desired.

Heat a small fry pan with a little oil or butter.

Add the egg mixture. While the egg is starting to set, push the mixture into the center from the edges with a spatula.

Turn the pan around in a circular motion to distribute the runny egg around the edges.

Continue with this procedure until all the egg is cooked.

Add toppings (cheese, ham, tomato etc).

Flip one half over onto the other half.

Slide omelet onto plate and serve.

Ham, Egg and Cheese Loaf

6 eggs
3/4 Cup milk
1 1/2 Cup flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
6 bacon strips, cooked and crumbled
1 Cup cooked cubed ham
4 oz. Cheddar cheese, cut into 1/2 in. cubes
4 oz. Monterey jack cheese, cut 1/2 in cubes

Beat eggs and add milk together. In a separate, bowl add flour, baking powder and salt. Stir and then add to egg mixture. Beat until smooth. Stir in bacon, ham and cheese. Pour into sprayed or greased 13x9 pan. Bake at 450 degrees for 20-25 minutes. Cool for 10 minutes. To serve cut into squares or bite size pieces.

To make more of a "loaf", pour into a greased loaf pan and cook until eggs are set. Cut into slices.

**To prepare ahead of time...Cover with tin foil and store in refrigerator overnight. Take out of fridge in the morning and bake.

ham and egg crescents

by dustin
(florida)

ingredients:
1 can of crescent rolls or more depending on how many kids
package of diced ham or regular ham to cut yourself
1-2 bags of finely shredded cheddar cheese
and 3-6 eggs again depending on how many kids

1. cook the eggs scrambled. set aside to cool

2. roll out crescent rolls and fill each one with cheese, egg and ham.

3. cook for however long the crescent roll package says plus 3 minutes.


this is a delicious and easy thing to make

Breakfast sandwiches

by Heather
(Washington)

Package of English muffins
Carton of eggs (one for each muffin)
sliced ham
sliced cheese
non-stick spray

Toast English muffins in oven and set aside. Heat griddle. Spray heated pan with non-stick spray. Crack egg onto griddle and pierce yolk. Fry through on both sides.

Note: If you can, keep cooked eggs in the smallest circle, such as by using cookie cutters as a boundary on the griddle, or by scraping the edges slightly inward until cooked, it fits on the English muffin better.

Layer: muffin bottom, fried egg, ham, cheese, muffin top. Place in sandwich bags for individual packets on the go, or place waxed paper between sandwiches in gallon freezer bag. Heat from freezer in microwave for a minute or two until warmed throughout.

Grab & Go Breakfast

by Patricia Anderson-Rice
(New Castle)

2 Eggs
1/2 Cup Chopped Ham
A Pinch of Onion Powder
A Pinch of Pepper
1 1/2 tablespoon of margarine
2 teaspoons of water
2 Plain Bagels
Low fat Shredded Cheese

Heat your skillet at medium temperature
Add margarine
Combine Eggs, ham, onion powder, pepper and water
Beat until blended
Pour into skillet and allow to cook
Once edges are solid
Fold one side over the over and allow to cook for 1 minute 45 secs
Flip eggs over and allow to cook for 1 minute 45 seconds
Slice egg in half and sprinkle with cheese
Place egg halves on Bagel
Wrap in foil
Now your ready to Grab and Go

Breakfast Burritos

Breakfast Burrito Variations

Scrambling eggs is one of the quickest, healthiest and easiest ways to make breakfast on the go. Here are several ingredients you can add to scrambled eggs to spice up your breakfast burritos for added variety.

Feta cheese
Pesto
BBQ sauce
Ham, Basil and Feta
Garlic and Cilantro
Cream Cheese and Curry
Diced tomatoes
Avocado
Salsa
Tex-Mex chili
Corned beef hash
Chorizo


Editor's Added Photos and Note These work great for stocking the freezer for school mornings. Eggs and tortillas both freeze well.

Hash Brown Omelet

1 onion, chopped
1/2 Cup green pepper, chopped
1 3/4 Cup frozen hash browns, thawed
2 Cup egg substitute
1/4 Cup of water
1/8 tsp pepper
3 slices of low fat American cheese

Spray a skillet well with a nonstick cooking spray and place over medium heat.
Add the onions and green peppers and sauté for 5 minutes or until tender.
Stir in the potatoes and cook 5 minutes longer.
Place the egg substitute, water and pepper into a bowl and whisk until well blended.
Pour the mixture over the onions and peppers.
Cook 5 minutes and as the eggs set lift the edges so the uncooked egg can set.
Lay the slices of cheese onto one half of the cooked egg.
Fold the egg over the top of the cheese.
Cook the omelet 1 minute longer or until the cheese melts.

Makes 4 servings

Zip Lock omelets

by Nancy Libby
( South Lake Tahoe, CA, USA)

2 eggs, cheese, olives, green onions, green pepper, mushrooms... any thing else you like. Don't put in too many ingredients as it will not hang together well. Place eggs and your ingredients in the ziplock FREEZER bag. ZIPLOCK FREEZER!!!!

Don't try it in just a sandwich bag. Squeeze the egg mixture in the bag to help mix them all well. Then squeeze out all the air and place in a pot of boiling water for 13 minutes.Make sure the water is already boiling when you put them in. You can make these up the night before and store in the fridge. You can cook many at one time and they are delicious. Serve plain or with sour cream and salsa.

I have cooked 10 at a time.. in a big pot. When doing this it is helpful to put names on the bags with a permanent Sharpie pen, that way they don't get mixed up. Great for the morning of a sleep over or a gathering of adults.

Creamy Ham and Cheese Omelet

2 tsp olive oil
1 Cup of egg substitute or 2-3 eggs
1/2 Cup cooked lean ham, diced
1/4 tsp season salt
1/8 tsp pepper
1/8 teaspoon paprika
3 tbsp fat free cream cheese, cubed

Add eggs to a skillet, lifting the edges to let the uncooked egg flow underneath.
When the eggs are set, add the ham, salt, pepper and paprika to one half of the egg.
Place the cream cheese cubes on top.
Fold the omelet over the top of the filling.
Cover and cook 2 minutes longer or until the cheese has melted completely.

Makes 2 omelets

No need to flip these eggs while they are cooking. By lifting up the edges of the egg as it sets it will allow the uncooked egg to run underneath. This will cook the egg completely without the mess of trying to turn it over and over again.