Tag: eggs

Sweet Potato Hash and Eggs

I really love sweet potatoes, but don’t eat them nearly as much as I’d like. I planned to remedy that, Sunday morning, when I decided to have some for breakfast/brunch.

I decided to do a quick sweet potato hash, using sweet potatoes, bacon, onion and maple syrup.

I started by dicing the sweet potatoes and onions (make sure your sweet potatoes aren’t too big, or it will take too long to cook them!). You can peel the sweet potatoes if you want, but I didn’t – there are so many nutrients in the peel! I also cut up 4 slices of thick cut bacon.

I cooked the bacon first. After it was done, I removed it from the pan as I didn’t want it to get too crisp.

Then I added the onions and sweet potatoes (sprinkled with a pinch of salt and pepper) and allowed them to cook, until the sweet potatoes were softened (this took around 10 minutes, given the size I cut my potatoes).

I added the bacon back in and added in 1 tbsp of pure maple syrup. I used Anderson’s, but any would do. Unless you really don’t like maple syrup – don’t skip this part, it makes it perfect!

I turned off the burner, covered the pan and let it sit while I cooked my fried egg. Just do your egg however you would normally fry an egg (or eat with scrambled eggs – or just make the hash as a side dish!).

Finally, dish up the hash and top with your egg. Delicious!!

I like the egg to be a little runny – it makes this dish perfect, for my tastes!

Sweet Potato Hash (2 servings)

2 medium sweet potatoes, diced (I didn’t peel the potatoes – just washed them really well)
1 onion, diced finely
4 slices of thick bacon, cut into pieces
salt / pepper to taste
1 tbsp pure maple syrup

  • Prep the vegetables and set aside
  • Cut the bacon and then cook in a hot skillet – once done, remove
  • Add in onions and potatoes
  • Salt / Pepper to taste
  • Allow the vegetables to sit for a bit, to get some color – then stir around in pan and allow them to finish cooking (about 10 minutes)
  • Add the bacon back in and mix
  • Finish with 1 tbsp maple syrup

If desired, top with a fried egg – or serve the sweet potato hash as a side dish!

by Michelle

Breakfast Egg Muffins

Please don’t judge my janky muffin tin – I need new ones – one day!

My youngest, in the infinite wisdom that only a 16 year old possesses, told me one morning this week that I need to get up every morning and cook her a meal. No, the granola bar was not sufficient. No, a piece of toast would not do. She needed a meal with eggs and meat! As a mother that, also, works full time – there is no way I’m getting up Monday – Friday and making a full on breakfast – nope, nada, not going to happen.

What I will do, though, is make something that would ‘keep’ in the fridge or in the freezer that my little 16 year old princess can easily pop in the microwave on her way out the door – Breakfast Egg Muffins it is!

I decided to do eggs, sausage, cheese, onions and tomatoes – all things that my family loves.

Originally, I was going to make them in silicon muffin cups (spoiler alert – I still wish I had! More on that later), but decided to use paper cups instead (what – with my loathing of doing dishes, I felt sure that this was the right decision – see spoiler alert above, one of the few times – HA! – that I was wrong). At the end, I’ll give some ‘lessons learned’ and ‘what I’ll do next time’ commentary!

As I chose to use Jimmy Dean breakfast sausage, I cooked up half the chub on the stove and set it aside to cool a bit.

I just whisked my eggs and poured into the muffin cups and I was ready to complete building the muffins! I suppose you could just whisk it all together and pour it in, but I chose to add the other ingredients into the egg muffins, one at a time (who knows why – don’t try to figure me out, I’ve lived with me for 46 years and even I don’t understand me) – just do it how you want to.

After all ingredients were added, I sprinkled on some pepper and they were ready for the oven!

45 minutes later – and I have breakfast for the next several days! I just portioned them out into sandwich baggies (after they had cooled) and threw them into the fridge for when they are needed.

Lessons Learned:

  • Paper muffin cups don’t work great with egg muffins (they stick), so either use the silicon muffin cups or well greased muffin pan – will definitely do this differently next time
  • It might be quicker to just mix everything together and add it into the muffin cups (rather than doing each ingredient individually) – but you do have more control over the amount of ingredients in each muffin – will probably still do it individually next time

Breakfast Egg Muffins

8 eggs
3/4 cups cheese (I used mozarrella)
1/2 chub of Jimmy Dean breakfast sausage, cooked
Cherry tomatoes (I used 3 halves per muffin)
salt / pepper

  • Cook sausage in pan and set aside to cool
  • Whisk eggs in bow (add salt to taste)
  • Add eggs to each muffin cup (filling about 1/2-3/4 way – this will depend on how much of the other stuff you add to each muffin, you just don’t want it to overflow)
  • Add ingredients into each muffin cup
  • Cook in preheated 375 degree oven for approx 45 minutes (my oven tends to take a little longer, so give them a check around 35 minutes to be sure not to overcook them)
by Michelle