Tag Archives: Eggs

Ham and Egg Fried Rice


This is a new take on my Pork and Egg Fried Rice recipe.  This recipe is very adaptable to whatever veggies and meat you have on hand.  I really love this recipe!


1 Cup Brown Rice
2 Tablespoons Sesame or Canola Oil
2 Cups Diced Ham
10 Eggs, lightly beaten
1 Bunch Fancy Asparagus, chopped into 1-2 inch pieces
5 Green Onions, sliced
2 Cups Broccoli Slaw Mix
Soy Sauce, to taste


Cook the rice either in the morning or the night before.  Refrigerate covered.

Heat 1 Tablespoon oil in a non-stick skillet over medium/high heat.  Brown the ham and reserve on a plate.

Reduce heat to medium/low and add the remaining 1 Tablespoon oil.  Add eggs and cook, stirring frequently until scrambled and cooked.

Add asparagus, green onions and broccoli slaw.  Cook, stirring frequently until softened slightly, about 3-5 minutes.  Add reserved ham and rice.  Stir to combine.

Season with soy sauce to taste.  Cook, stirring frequently, for an additional 5 minutes to heat through.


Yield: 6 Servings

Breakfast Enchiladas


Enchiladas for breakfast!  It’s amazing!  I actually made these as a breakfast for dinner meal.  Breakfast Enchiladas can really be eaten any time of the day.  Enjoy!



2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
6 Eggs
1 Tablespoon Flour
Salsa, for serving


In a large bowl, combine ham, green onions and 2 cups shredded cheese.  Place 1/3 Cup of the ham mixture in each tortilla.  Roll each tortilla and place seam side down in a casserole dish.

Whisk together half-and-half, eggs and flour.  Pour over the rolled tortillas.  Cover and refrigerate overnight.

The next morning, preheat oven to 350°F.

Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.

Serve with salsa.

Serves: 4-6

Scrambled Eggs


Have you made scrambled eggs before?  I have made them a million times, but they are always dry, browned and just kind of blah.  I had no idea I was making them wrong all this time.  I’ve been over beating them and over cooking them for years.  America’s Test Kitchen opened my eyes to a whole new world of delicious and moist scrambled eggs.  I never knew eggs could be this good.  So, stop over beating your eggs and stop over cooking your eggs!  Try cooking up some amazing scrambled eggs and see what you have been missing.  Enjoy…seriously!


8 Large Eggs
1/4 Cup Half-and-Half
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Tablespoon Unsalted Butter


In a large bowl, combine eggs, half-and-half, salt and pepper together and beat lightly with a fork.  Don’t over beat, just bring it together.

Heat the butter in a non-stick skillet over medium-high heat.  Tilt the pan to coat the entire bottom of the pan with butter.  Add egg mixture.  Using a rubber spatula, gently push the eggs around the pan.  Turn heat down to low after about 90 seconds.  Once the eggs are clumped into a mound, they are done.  They will take about 2 minutes total to cook.  They should still be shiny and very moist.

Serve immediately.

Serves: 4

-Recipe from America’s Test Kitchen-

Spam, Eggs and Rice


Spam is something I thought I would never eat!  On a recent trip to Hawaii, a friend made us Spam, Eggs and Rice to eat for breakfast.  It was so much better than I ever expected it to be.  The spam is sliced thin and browned up until it’s crispy.  It reminds me of bacon, just saltier.  Chloe thought it was bacon.  The fried eggs are intended to be still runny so you can mix it in with the rice.


1 Cup Brown Rice
1 Can Spam sliced thin
8 Eggs
Salt & Pepper



Cook rice in a rice cooker or on the stove.

When the rice is just about ready, heat a large skillet over medium high heat.  Brown the spam in the skillet until browned on both sides.  Brown it in batches so you don’t crowd the pan.  Reserve on a paper towel lined plate and cover with foil to keep warm.

Use a paper towel to wipe some of the fat from the pan.  Fry the eggs over medium/high heat to your liking.  Add butter to the pan for cooking the eggs as needed.  Season with salt and pepper.

Serve a scoop of rice with two fried eggs and a few slices of browned spam.


Serves: 4

Pork and Egg Fried Rice


I’ve always wanted to make fried rice, but thought it would be too involved.  I got this recipe from my friend over at 86 Everything and decided to give it a try.  You can put pretty much any veggies in this dish you like.  This Pork and Egg Fried Rice was super delicious and will certainly be a favorite in my house.


1 Cup Rice
2 Tablespoons Sesame or Canola Oil
2 Boneless Pork Chops, cut into bite size pieces
10 Eggs, lightly beaten
2 Carrots, finely shredded
2 Cups Shredded Cabbage
6 Green Onions, thinly sliced
Soy Sauce


Cook the rice either in the morning or the night before.  Refrigerate covered.

Heat 1 Tablespoon oil over medium/high heat in a non-stick skillet or wok.  Add pork and cook until browned.  Reserve on a plate.

Reduce heat to medium/low heat and add 1 Tablespoon oil.  Add eggs and cook, stirring frequently until scrambled and cooked.

Add carrots, cabbage and green onions.  Cook until softened, 3-5 minutes.

Add pork and any juices from the plate along with the cooked rice.  Stir well to combine.  Season with soy sauce to taste.  Cook, stirring frequently, for an additional 5 minutes to heat through.

Yield: 6 Servings

-Recipe adapted from 86 Everything

French Toast Casserole with Sticky Pecan Bottom


I made this french toast casserole for brunch today.  Everyone loved it!  The best part is the sticky pecan deliciousness on the bottom! Yum.  This recipe was just what I was looking for and it turned out better than expected.  This is an overnight breakfast casserole, so you will stick it in the fridge the night before.

Sticky Pecan Bottom-
1/4 cup butter  (1/2 stick)
1/4 cup brown sugar
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pecans

1  loaf French bread (buy the already sliced loaf to save time)

1 1/2 cups milk
6 large eggs
1/4 cup sugar
1 teaspoons cinnamon
1/2 teaspoon nutmeg
2 Tablespoons butter, melted

Topping (Put on in the morning):
1 Tablespoon sugar
1 Tablespoon brown sugar
1/2 teaspoon cinnamon

Spray a pie plate with non-stick cooking spray.

Combine 1/4 cup butter, 1/4 cup brown sugar, honey and cinnamon in a small bowl.  Microwave at 10 second intervals, stirring in between, until melted together.  Stir in the pecans and pour into the prepared pie plate.  Spread around evenly.

Arrange the bread slices standing up in the pan so they are still mostly a loaf form. (See picture below)

Whisk together the milk, eggs, sugar, cinnamon, nutmeg and melted butter.  Pour this mixture over the bread slices, making sure to get it between the slices.  Press the slices of bread down to make sure everything gets moist.  Cover with plastic wrap and place in the refrigerator overnight.

In The Morning:

Combine the sugar, brown sugar and cinnamon together in a small bowl.  Remove the plastic wrap and sprinkle the cinnamon sugar mixture on top.

Place in the oven and set it to 350°F.  Bake until bubble and slightly crispy on top, about 45-60 minutes.

Serve with raspberries and whipped cream.

Serves: 4-6 (This recipe can be doubled to serve 8-12 and baked in a 9X13 casserole dish for the same amount of time)