Green Salsa Eggs

A very easy recipe, takes 5 minutes and tastes great. What more can you ask for?

Green Salsa Eggs – Serves 1
eggs 4
2 eggs
1 tablespoon minced onion
1-2 teaspoons minced garlic (or a small squirt of garlic in a tube like I did)
2 tablespoons green salsa (salsa verde)
1 tablespoon minced cilantro
2 tablespoons grated cheese (I used cheddar but jack would be good)
1/4 cup corn tortilla chips crumbled
1 tablespoon olive oil

eggs 1

eggs 2

eggs 3

Warm your pan over a low heat. Add olive oil, onion, and garlic. Saute for 1 minute. Add green salsa and all but a pinch of the cilantro. Saute for 1 minute. Add tortilla chips. Stir together until all the chips are coated with the salsa mixture. Add eggs and stir until cooked most of the way. Mix cheese into the egg mixture and turn off the heat. Plate up with a couple tortilla chips on the side and the rest of the cilantro on top of the eggs. Eat and enjoy!

eggs 4

Chile Relleno Casserole

This is a recipe from my mom. Her description is a little of this, a little of that, no real amounts so I’m guessing at how much of anything is actually in this. You may need to adjust a little. 🙂

2 cans whole roasted chiles, drained and seeds and any stems removed
2 cups cheddar cheese
1/2 cup sliced onion
6-8 eggs
1/2 cup milk
1/4 cup flour

Preheat oven to 350. Spray a 8×8 baking dish with non stick spray. Layer chiles, onions and cheese. Mix together well the eggs, milk and flour and pour over mixture making sure it at least comes up to the top of the chiles if not covering them. Bake for 20-30 minutes or until all the egg is set. Let cool 10 minutes and slice and serve with some salsa, sour cream, avocado or whatever you like.

Dutch Baby

A dutch baby is a very large pancake that is baked in the oven. It’s best if you make it in a 12″ cast iron pan but you can make this in a 9×9 baking dish. It just won’t turn out as pretty but it will still taste good.

1 cup milk
1 cup flour
5 eggs
1/4 cup butter
lemon juice
powdered sugar

Preheat oven to 400. Once oven is at temp place cast iron skillet or baking dish, with butter in it, in the oven for 10 minutes to heat pan and melt butter. In a bowl mix together milk, flour and eggs. When oven has come to temp very carefully remove baking dish/skillet and slowly pour mixture in it. Sprinkle nutmeg over mixture and put back into oven. Bake for 30 minutes or until the top starts to curve over the edges and starts to brown. Remove from oven and let cool for a couple minutes. Cut into wedges and serve with lemon juice and powdered sugar (or jam if you want to).

My Dutch Baby breakfast….served with Cherry Butter on top. YUM!


Very easy recipe. It’s good for cleaning out the fridge. Pretty much anything goes in this one.

6 eggs
1/2 cup milk
1 cup cooked meat (bacon, sausage, chicken, salmon, ham, shrimp, chorizo*)
1 cup sauted veggies (mushrooms, bell peppers, tomatoes, onions, broccoli, spinach)
2 tablespoons fresh herbs (basil, oregano, dill, cilantro, parsley)
1 cup cheese (cheddar, jack, mozzarella, swiss, feta)
other (salsa, sour cream, hot sauce)

Preheat oven to 400 degrees. Butter the bottom and sides of a 9×9 baking dish or oven safe 12″ skillet. Mix together eggs, milk, salt and pepper. Pour into dish/skillet. All meat should be cooked, leftovers are great in this, and all veggies should be sauted so they are at least partally cooked since the cooking time for the eggs isn’t long enough to cook anything else in the mixture. Layer into the eggs the meat/veggies/herbs and cheese you want to add into the fritatta. Press ingredients into the eggs. Bake 15-18 minutes or until the center is almost cooked through. Let cool for 10 minutes and turn out of dish/skillet onto a cutting board and slice. Top with sour cream and maybe some fresh herbs or salsa.

Good combos:
~smoked salmon, spinach, jack cheese and dill
~sausage, peppers, mushrooms, onions, mozzarella cheese and oregano
~ham, broccoli, mushrooms, swiss cheese and parsley
~chorizo*, jack cheese, peppers, onions, tomatoes, salsa and cilantro
~shrimp, tomatoes, onions, feta cheese and basil
~chicken, tomatoes, spinach, cheddar cheese, basil, oregano and parsley
~peppers, onions, mushrooms, spinach, cheddar and jack cheese, parsley

*chorizo is a mexican sausage. I would recommend that you get the raw kind, squeeze a little out of the tube and cook in a separate skillet. It does fall apart some, not like regular pork sausage. Don’t drain the grease off and you might want to whisk it into the eggs before you put them in the dish to be baked.

Stuffed French Toast

This is a nostalgic favorite of mine. We actually had it at a restaurant when we were on our honeymoon. It’s become a very special favorite of both of us. We usually have it with Mimosas (orange juice and champagne) since that’s what we ate for our first breakfast as a married couple. And this recipe is for 2 people but it’s easily expanded for more.

4 slices texas toast
3 eggs
2 tablespoons milk
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1 cup cream cheese softened
1/2 cup finely chopped pecans
1 tablespoon honey
raspberry jam
powdered sugar

In a bowl combine cream cheese, pecans and honey. Mix together well and put into a zip bag with the tip cut off. Set aside. Take the toast and cut a small slice into the side of the bread. Cut through the slice into the bread and make a pocket in the inside, like you were making a stuffed chicken breast or pork chop. Stick the cut tip of the bag of cream cheese into the slice in the side of the bread and squeeze about 1/4 of the mixture into the bread. Use your fingers to gently spread the mixture inside the toast by pressing on the sides of the bread. In a large enough bowl whisk together egg, milk, nutmeg and allspice. Dip the bread into the egg mixture and cook in a skillet with melted butter on medium heat until cooked on both sides. Melt raspberry jam in a small bowl in the microwave. Top the french toast with powdered sugar and raspberry jam syrup. Enjoy!