• 2 eggs
• 2 slices ham, chopped (optional)
• 1/2 cup shredded cheddar cheese
• 1 tablespoon chopped onion (optional)
• 1 tablespoon chopped green bell pepper (optional)
• 2 tablespoons chopped fresh tomato (optional)
• 1 tablespoon chunky salsa (optional)
• 2 fresh mushrooms, sliced (optional)

Mix the eggs with cheese, bell peppers, ham and the extra ingredients directly in a re-sealable freezer bag and cook it in a pot of boiling water. You can even put everything in the baggie the night before so it’s ready to cook in the morning.


Warning: make sure that you use a heavy-duty freezer bag that is safe for cooking in boiling water!

1. Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.




2. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Now watch how Mary Ann does this “kitchen hack” with a heavy-duty freezer bag:

Source: Mary Ann Lackey

The post [Video] Watch How Mary Ann Makes an EASY “BAGGIE” OMELET! appeared first on Top Morning Recommendations.

1 tsp white vinegar
2 eggs
2 slices whole grain bread, toasted
1/2 avocado, sliced thinly
Pinch shaved Parmesan cheese
Pinch of sea salt
Fresh cracked pepper
Fresh basil for topping
Halved cherry tomatoes, for serving

Now just follow these easy steps to make delicious Parmesan Poached Egg and Avocado Toast:

1. Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn’t hard boil.

2. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.

3. Prepare your toast, and to each piece add 1/4 of an avocado and a poached egg.

4. Sprinkle with shaved Parmesan, sea salt, cracked pepper, and fresh basil.

5. Serve with the fresh halved cherry tomatoes.

If you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!

Source: Katrina Abram

The post Parmesan Poached Egg and Avocado Toast appeared first on Top Morning Recommendations.

1) Boil some water in a pan. When the water has boiled, keep it on a medium-high heat.


2) Mash half an avocado with the back of a fork until it is roughly mashed. It will be easier if the avocado is ripe.


3) With the back of a wooden spoon, stir the boiling water until a dip appears like a well in the middle. Crack an egg and try to pour it right in the middle of the well. The stirring water will keep the egg in a perfect shape. Cook for about 2-3 minutes.


4) While the egg is cooking, toast your rye bread.


5) When the bread is toasted, spread the mashed avocado on it and then remove the egg and place that on top. Sprinkle some salt and pepper on top.

Niomi shows how to make her special Avocado & Poached Egg on Rye recipe:

Source Niomi Smart

The post [Video] Niomi’s AVOCADO EGG Breakfast Recipe with Special Eating Instructions! appeared first on Top Morning Recommendations.

• 6 eggs
• ¼ tsp pepper
• ¼ tsp salt
• 1 cup cooked quinoa
• 1 cup Swiss cheese, shredded (1/4 cup reserved for tops)
• 1 cup mushrooms, sliced
• ½ onion
• ½ cup sundried tomatoes, drained and chopped

The detailed preparation steps for this recipe are on the next page …

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The post Make-Ahead EGG & QUINOA MUFFINS to Enjoy for Breakfast appeared first on Top Morning Recommendations.

Hard-boiled eggs are one of life’s simple pleasures. But the whole stovetop method can be a drag. (Remember that time they weren’t finished and you got yolk everywhere?)

If you are in the mood for some hard boiled eggs, or need to make a big salad then this is the easiest way you do it. Why grab a big pot, wait for the water to boil and possibly crack an egg … and make a mess … when all you need to do is this?


Out of all of the tried-and-true ways to make Hard-Boiled Eggs, this may be the weirdest. Nevertheless, it actually makes perfectly good sense and it saves time.


Yes – you can make “Hard-Boiled” Eggs without using water!


When you make them this way, your eggs will be a bit creamier and the egg whites will be firmer. This means that the eggs will be easier to peel.



Here’s the easy way to “hard-boil” your eggs … the trick is to use your oven to bake them instead of boiling them!


Unlike boiling your eggs for twenty to thirty minutes, watching to see if the water will not over-boil, and then washing your pot when you’re done … all you need to do with this trick is set your timer, use your oven, and you’re done!


Just follow these easy steps:

1. Preheat the oven to 325 degrees (or 350 if your oven runs cooler).

2. Place eggs in a mini muffin tin and cook them for 30 minutes.

3. Place them in cool water for about 10 minutes.

4. Finished!

Baking them in the oven actually has the eggs come out a little creamier than if you were to hard-boil them in water. This is the best way to cook perfect eggs, especially if you’re making a big batch.


You can keep your Hard-Baked Eggs in the fridge for up to a week.

If you would like to see more tips and tricks in the kitchen that we’ve discovered and enjoyed, then please Like our Facebook Page!

Source: PureWoW

The post Here’s a Crazy Way to Make QUICK HARD-BOILED EGGS appeared first on Top Morning Recommendations.

These healthy egg muffin cups are packed full of veggies and protein and are truly tasty! It’s a fun way to eat eggs and can definitely be eaten on the go!

Here are the ingredients you’ll need to make a dozen of these healthy breakfast treats:

1 tablespoon olive oil
4 whole eggs
4 egg whites
2 cups baby spinach – roughly chopped (measured/packed before chopping)
1 cup red pepper (measured after chopping)
1 cup green pepper (measured after chopping)
1 cup yellow onion (measured after chopping)
1 cup mushrooms (measured before chopping)
2 cloves garlic, minced
Salt, to taste
Hot sauce, optional for drizzling on top!

Nutrition information (per muffin):

Calories: 48
Fat: 2.7 g
Protein: 3.7 g

Follow these 8 easy steps to make these healthy Egg Muffin Cups:

1. Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack some eggs! I used 4 whole eggs and 4 egg whites. Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

2. Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic.

3. Taste and re-season with salt if necessary!

4. Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

5. Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

6. Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!

7. Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

8. Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

Note: You may see extra liquid in the bottom of your storage container, and these healthy egg muffins are really tender and juicy. Why? Because of all the vegetables! It’s totally normal. If the excess juice bothers you, just blot the muffin before you warm it up in the microwave.

Watch Trevor & Jennifer’s how-to video on the next page to see how easy it is to make these breakfast treats …

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The post Awesome Make-Ahead MUFFIN CUPS for Breakfast (Video) appeared first on Top Morning Recommendations.

Follow this recipe when you have a half-hour to spare, and then store the results in the freezer so they’re ready to go every morning for a wholesome breakfast for the whole week ahead!

All is explained in the video, below!

Here are the basic steps to follow to prepare a whole week’s worth of breakfasts in advance:
 
 

1) Cook bacon and hash browns on stove or griddle (cook hash browns in bacon grease)

2) Crack eggs into muffin pan and mix until scrambled

3) Add bacon hash browns and cheese then mix together

4) Bake in oven at 375 degrees for 14 minutes

Watch the video, below, for more details and to see how it’s done!

If you would like to see more early morning energy videos that we’ve discovered and enjoyed, then please Like our Facebook Page!

The post Easy MAKE-AHEAD BREAKFASTS for a Whole Week! (Video) appeared first on Top Morning Recommendations.

1/2 avocado
1 egg
1 tablespoon tomato or marinara sauce
1/2 basil leaf
1 teaspoon feta cheese

Follow these 8 simple steps to make this Shakshuka Avocado breakfast in a toaster oven (or regular oven):

1. Slice avocado in half.

2. Scoop out the avocado’s pit and a little extra avocado.

3. Crack an egg into the hole you’ve made.

4. Form a bowl around the avocado with the tin foil.

5. Cook in a toaster oven at 425°F for about 15 minutes.

6. Add sauce onto that goodness.

7. Chop basil and sprinkle it on top of the sauce.

8. Grab some feta cheese to add on top.

This is demonstrated in the video on the next page …

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The post This Awesome Tomato “Eggocado” Is Perfect to Start the Day (Video) appeared first on Top Morning Recommendations.

Eggs are a great source of protein, vitamin B6, B12, D, zinc, and iron.


The red and green peppers in this recipe contain healthy antioxidants, beta-carotene, and vitamin C.


The eggs provide healthy protein.


The baby spinach is packed full of vitamins (C, B1, K, A, E) as well as potassium, calcium, magnesium, iron, protein, and much more.

You’ll need the following ingredients for this recipe for 6 muffin-sized Egg Bites:

1 cup baby spinach
1/2 cup mushrooms
1/2 cup red pepper
1/2 cup onion
1/2 cup green pepper
1 clove garlic
2 eggs
2 egg whites
Salt and pepper (to taste)

Modify the ingredients as necessary to suit your taste.



Now follow these 7 easy steps to make these delicious Egg Bites:

1. Start your egg muffins by preheating your oven to 350 degrees F and grease a muffin tin with a low-fat cooking spray.


2. Chop your veggies and set them aside.


3. Crack two eggs into a mixing bowl.


4. Grab another two eggs and crack them, separating the yolk from the egg white.


5. Add only the whites into the mixing bowl. Beat the eggs until well-blended and then mix in your desired vegetables.


6. Once mixed, pour into 6 muffin cups and bake for 15 minutes.


7. The egg bites will appear sturdy when done.

Double or triple the recipe to make enough! Seal up any left-overs to store in the fridge for 3-4 days.

If you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!

Source: Helen Nichols

The post A Big Breakfast Egg Bite Boost appeared first on Top Morning Recommendations.

I whisked together water and milk with a few eggs and some coarse cornmeal. Then I cooked a little bacon until crispy, folded in spinach just until it wilted, and added this to the bowl. A handful of Parmesan made the finishing touch. I poured the batter into a baking pan, slid the dish into the oven, and crossed my fingers.
 

I stirred while baking, just to make sure the cornmeal didn’t settle at the bottom. The casserole grew progressively thicker until, suddenly, it was done. I sliced it into fat squares and dug in.

Continue on to the next page to learn more …

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The post Delicious Make-Ahead BREAKFAST CASSEROLE appeared first on Top Morning Recommendations.