This is a great quick breakfast for dinner meal. I love the creamy texture the cream cheese gives it but you could use cheddar instead if you like. Add some avocado & toast and you have yourself a meal! This recipe comes from Taste of Home.
LEVEL OF DIFFICULTY – EASY
15 min. prep
Ingredients & availability
All ingredients you can easily find at any grocery store
Spatula for flipping egg
Time: 15 min. prep
Calories/serving: ~ 305
1 tablespoon olive oil
4 large eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
In a large non-stick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.
I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? 😛
These muffins are surprisingly unexpected. At first you may think a sweet potato muffin sounds strange, and believe me so did I, but they are so moist and delicious! The cinnamon and sweet potato make for a delicious muffin and the glaze bumps it up another notch! This recipe is relatively simple to make and I have had lots of people ask for it. Once you make it you’ll know why!
Time: 20 min. – 1 hour + 15-18 min baking
Yield: 2 dozen
2 cups self-rising flour*
2 cups sugar
2 teaspoons ground cinnamon
2 cups mashed sweet potatoes (no added milk or butter)
1 cup canola oil
1 cup icing sugar
2 tablespoons plus 1.5 teaspoons milk (sometimes I use cream if I don’t have milk)
1.5 teaspoons butter, melted
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
*Can be substituted by placing 1.5 tsp baking powder and 0.5 tsp salt in a measuring cup and filling the rest with all-purpose flour to measure to 1 cup.
Notes: I have made this recipe with cold and hot mashed potatoes and the recipe worked out fine both times.