English Muffin Breakfast Pizzas

English Muffin Egg PizzaEggs, Cheese, Sausage. All on an English Muffin. Plus add, some delicious sawmill gravy. That sounds like my kind of breakfast, and I am not even a breakfast person. Made these up for lunch one day, and they were good, really good but let me tell you. These babies are filling. We could all only finish one. And by one I mean, one half of the English muffin. So we had plenty of leftovers. We were a little wary of leftover scrambled eggs, but that was just plain too much food to waste. So we re-heated them the next day (in the oven, not microwave) and although not quite as good the second day, still a really nice meal. So make them, eat them, enjoy! Doesn’t all that melty, gooey cheese just look delicious!

Recipe from Fox Valley Foodie

  • 1 Package of English Muffins
  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 8 oz Mild Cheddar Cheese thin sliced
Sawmill Gravy
  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don’t have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
  2. Whisk in flour and cook one minute. Add salt and pepper.
  3. Whisk in milk and cook until bubbly and thickened.
  4. Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
  5. Cut English muffins in half and toast both sides. Lay on cookie sheet face up. Divide gravy equally between muffins. Top with eggs, cheese and sausage.
  6. Broil until cheese is melted.
  7. Eat and enjoy!

Black Bean Breakfast Bowl

Black Bean Breakfast BowlI am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.

Recipe slightly adapted from Allrecipes

  • 2 Tbsp. Coconut Oil
  • 4 eggs
  • 1 Tbsp. milk
  • 1 can black beans, drained
  • 1 Tbsp. cumin
  • 1 avocado, peeled and sliced
  • 1/4 cup salsa
  • salt and pepper
  1. Heat coconut oil in non-tick pan.
  2. Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
  3. Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
  4. Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
  5. Eat and enjoy!

Springy Egg Salad

Egg SaladCan I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!

  • 4 hardboiled eggs, peeled and chopped
    2 scallions, chopped
    3 radishes, small diced
    3 Tbsp. Mayo
    1 tsp dijon mustard
    salt and freshly ground black pepper to taste
    1 tsp apple cider vinegar
  1. Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
  2. Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
  3. Eat and enjoy!

Taco Egg Skillet

Taco EggsWe had a taco fiesta party, and like usual I made way to much food. It was a taco fiesta feast! So we had leftovers, then we had leftovers again, and then I remembered I had this recipe from The Savvy Kitchen pinned from ages and ages ago. A perfect way to use up your taco meat. A quick protein, and flavourful meal to get you own your way. (Recipe very slightly adapted)

  • 6 eggs
  • 1 Tbsp. milk
  • Salt and pepper, to taste
  • 1 Tbsp. Butter
  • 1 cup leftover taco meat, reheated
  • 1/2 cup cheddar cheese, shredded
  • Sour cream
  • Salsa
  • Green onions
  1. Beat eggs with milk and salt and pepper.
  2. Melt butter in skillet. Add eggs and cook over medium heat , stirring to scramble as you go. During the last minute of cooking time add meat, and fold into eggs. Remove from heat. Top with cheese and cover just until cheese melts.
  3. Top with salsa, sour cream, and green onions.
  4. Eat and enjoy!