Looking for something to do with those left over steamed mussels you couldn’t finish the night before? Why not incorporate them into a breakfast meal.
1CUP cooked mussels 5-6 eggs 1/4CUP milk half small red onion sliced 3-4 mushrooms sliced 2-3 cloves of garlic 1/4CUP cheese (we used Swiss, Mozzarella & Provolone) salt pepper little oil for your pan green onion (optional, to sprinkle on top)
I like to use a 10inch skillet for this. It’s going to go in the oven so you need a pan that can go in the oven. Fry up your onions, garlic, mushrooms, salt and pepper til soft. Beat your eggs with the milk, some salt pepper. Once eggs are beaten well add in your mussels and stir in.Now pour in your egg and mussels in the pan making sure the mussels get spread out evenly. I cook on a med heat for just a couple minutes.
Then pop in preheated 350 degree oven for about 30minutes til egg is done. At the 20minute mark you can top with some cheese and sliced green onion and continue cooking. You can also throw it under the broiler for the last couple minutes to get a nice color on the top. Which I much prefer but the kids do not! We enjoyed this. We served it on toast, feeds 4-6. Let us know what you think.
This was super fun. The texture and taste were great. We love them. 2 plus eggs Couple pinches of salt I used 1/2CUP grated cheese (your choice) for 4 eggs Sprinkle of Pepper optional
Preheat Oven to 450F. You want to separate the eggs. Be very careful not to break the yolks and make sure no yolk goes in the whites or it doesn’t beat together properly. Beat the egg whites til stiff peaks, add a couple pinches of salt and fold in the cheese with a spatula or spoon.Get your baking pan ready lined with parchment or a non stick sheet. Non stick spray works fine too. Separate all the eggs white into big blobs on your pan depending on how many eggs you use, you’ll have that many blobs. I like to use a spatula for this. Then use spatula to make wells in the center of egg whites.Bake 450F roughly 3 minutes. Then take out and carefully slide in each yolk in the centre well. If putting some, you can sprinkle the pepper on now. Bake another 3 minutes.
These are excellent! I hope your family enjoys them as much as we do!
1TBSP extra virgin olive oil or butter/margarine 1/2 pound pancetta or thick sliced bacon, diced 2-4garlic cloves, minced 3-4 whole eggs 1 cup grated parmesan, fresh mozza ball 1 pound spaghetti pasta or fettuccine 1CUP frozen peas Salt and black pepper Put a large pot of salted water on to boil While the water is coming to a boil, heat the olive oil in pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. In another bowl, beat the eggs and mix in about half of the cheese. Once the water has reached a rolling boil, add the dry pasta and frozen peas, and cook, uncovered. When the pasta is al dente, move to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything til combined. Add the beaten eggs with cheese and toss quickly to combine once more. Add salt pepper to taste. Add some pasta water back to the pasta to keep it from drying out.I then place in a cast iron pan, put some fresh mozza around , top with more parmesan. Put under the broiler for just a few minutes. We enjoy baked pasta. Does your family like baked pastas?
4CUPS all purpose flour 1CUP white sugar 1TSP baking soda 1TSP baking powder 1TSP salt 3/4CUP oil 1TBSP vanilla 4 eggs 1(8-oz.) canned sliced pineapple in juice, un-drained (save some for top- optional) 1 jar maraschino cherries, cut in halves, well drained ( save some juice & couple whole ones for top- optional) 1/2CUP milk
Heat oven to 325°F. Spray two loaf pans or I used one large one. In a bowl, combine flour, sugar, baking soda and salt, mix. Add oil, vanilla, eggs (I have pictured 3 eggs but I used 4), milk and pineapple with liquid, mix until combined. Fold in cherries.Spoon into greased pan. Bake at 325°F. for 45 to 55 minutes or until toothpick inserted comes out clean.
This is optional but I would recommend! 3/4-1CUP icing sugar and some of that maraschino cherry juice. Mixed together. You can make a thicker icing. I prefer it a little runny so I can drizzle over top.
Cool in pans for 10 minutes. Remove from pans, place on wire racks. Cool for an hour.
You can put some pineapples & cherries on top. I do it cause it makes it look prettier. Then drizzle icing over everything. This is optional.The loaf is just fine without the icing as well. This loaf is loved in our family. Excellent to have with a tea or coffee.
3 large eggs 1/3CUP milk Beat well add on 1/2TSP vanilla and 1TBSP cinnamon. We like our cinnamon. You can use less or more whatever you prefer. We would rather use thick slices of homemade french bread. But thick Texas loaves work just fine. Or regular bread. Thick slices do work/taste best we find.I normally even have to add more cinnamon to the egg mixture half way threw, as we like them loaded with cinnamon. Dip your breads in the egg mixture on both sides and transfer to hot oiled pan. I use my Nordicware ware indoor nonstick grill pan as I can do a few at once. Little non stick spray med-high heat. Couple minutes per side. And there done. Serve with syrup, or whipped cream, to peanut butter to mixed fruit to a jam. We like a ton of different stuff on them. You don’t just have to do a syrup all the time.We love this!
