Tag Archives: eggs

Sheet Pan Breakfast Bake


8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.

Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20 minutes.

Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.

Garnish with chopped chives or sliced scallions to serve.

Sausage And Egg Casserole

Serves 8


1 pound pork and sage sausage
1/2 loaf Italian or white bread
5 large eggs
2 cloves garlic, minced
1 white onion, peeled and diced
1 1/2 cups sharp cheddar cheese, grated
1 cup milk
1 teaspoon dry mustard
parsley, finely chopped, garnish
kosher salt and freshly ground pepper, to taste


Cut bread into 1-inch cubes and set aside.

In a medium pan or skillet over medium heat, brown sausage until cooked through and no longer pink.

Remove with a slotted spoon and set aside on a paper towel-lined plate. To the same pan, add diced onion and sauté until softened and translucent. 8-10 minutes.

Add minced garlic to the onion during the last 2 minutes of cooking. Once fragrant, remove vegetables from heat and set aside.

In a large bowl, beat together eggs with milk, mustard, salt and pepper.

Assemble casserole by spreading bread cubes out in a 9×13-inch baking dish. Spoon sausage and onion mixtures on top of bread so that they fill in empty gaps.

Pour egg mix on top of everything, cover and refrigerate overnight.

When ready, preheat oven to 350 F.

Take casserole out of refrigerator and sprinkle cheddar cheese evenly over the top.

Bake for 45-50 minutes, or until cheese is melted and eggs are set.

Remove from oven and let rest 10-15 minutes. Garnish with parsley and serve warm.

Avocado Deviled Eggs

Makes 24


12 hard-boiled eggs, peeled and halved lengthwise
1 avocado, diced
2 tablespoons freshly squeezed lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
Paprika, for garnish
1 tablespoon chopped chives, for garnish


In a medium mixing bowl, mash the avocado with a fork. Scoop the yolks out of the halved eggs and add them to the bowl with the avocado, mashing them in with the fork. Mix in the lemon juice, mayonnaise, salt, and cayenne.

Spoon a generous spoonful of the yolk-avocado mixture into the well of each of the egg whites. Cover and refrigerate until ready to serve. Just before serving, garnish with paprika and chopped chives.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.

Beef And Potato Scramble Casserole

Serves 6-8


1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste


Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.

Avocado Egg Salad

Servings: 4 servings


7-8 hard boiled eggs, chopped
1/4 cup mayonnaise
1 teaspoon lemon juice or lime juice
2 Tablespoons minced cilantro
1 teaspoon kosher or sea salt, or to taste
fresh cracked black pepper to taste
1/2 teaspoon dijon mustard
1/2 teaspoon ground cumin and paprika (optional)
1 medium-large ripe avocado, chopped small


In bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well.

Add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture.

Serve with crackers or bread.

Ham, Egg & Cheese Pockets

Servings: 2


2 soft large wraps / tortillas (9″ diameter) (Note 1)
3.5 – 5 oz ham slices (Note 3)
1/2 – 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
2 eggs


Preheat oven to 350F (all oven types).

Place 2 pieces of foil on a work surface and spray with oil (any).

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.

Place cheese in the middle of the ham, the form into a ring.

Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN. (Egg will leak)

Place on baking tray.

Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot.

Recipe Notes

1. I use Mission soft wraps and large tortillas.

2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don’t make this with mozzarella cheese because it doesn’t have as much flavour, but can if you want to.

3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want – or even sub with other cured meat of choice.

4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)

Japanese Rice Omelette

Serves: 1


Fried Rice

1 cup cooked rice
1/2 tbsp butter
1/4 onion (note 1), finely chopped
1.8 oz chicken diced into 1/2″ cubes (note 2)
2 tbsp tomato ketchup (note 3)
1 tsp Worcestershire sauce
1/2 tsp salt


3 small eggs (note 4)
1 tbsp milk
Salt and pepper
1 tsp oil
1 tsp butter


More tomato ketchup


Fried Rice

If rice is cold, microwave for 1 minute to warm up.

Melt butter in a fry pan over medium heat. Add onion and cook until translucent (about 2 minutes).

Add chicken and cook for another couple of minutes. Then add the remaining ingredients except rice. Mix well ensuring that ingredients are evenly mixed with tomato ketchup.

Add rice and mix well ensuring every rice grain is coated in orange colour.

Turn the heat off.


Add eggs, milk, salt and pepper to a bowl and mix well. Try to cut the egg white into small bits by lifting the egg white with a fork or chopsticks occasionally. This will make the surface of an omelette consistently yellow without large white patches.

Add oil and butter to a non-stick 9″ fry pan (note 5) and heat over high heat.

When the butter melts, add the egg mixture and mix well by scraping the cooked egg on the outer edge to the centre with a spatula.

While the surface of the egg is still slightly wet but the bottom is cooked, remove the fry pan from the heat. Position the fry pan with the handle diagonally on your right (for right hander).

Place the fried rice on the egg, slightly off-centre, allowing 3/4-1 1/4″ of egg around the rice on the left side of the handle and about 2/3 of surface of the egg on the other side.

Fold the right side of the egg over the rice covering part of the rice. Then shake and tilt the fry pan to slide the egg with the rice towards the left-hand side of the handle until the edge of the egg reaches to the edge of the fry pan. If it does not slide easily, use the spatula to help.

Place a serving plate next to the fry pan, making a V-shape and gently overturn the fry pan to roll the omurice over to the plate.

Place kitchen paper over the omurice and using both hands, shape it into an oval shape with a pointy end (like a gridiron ball cut in half lengthwise). If necessary, use a soft spatula to tuck in the edge of the omelette underneath the rice and shape it.

Dribble tomato ketchup on the top of omurice and serve with side salad of your choice.

Recipe Notes

1. My onion was about 1.8oz.

2. Instead of chicken, you can use bacon or ham, cubed or sliced.

3. In Australia, tomato ketchup is called tomato sauce. I compared the flavour between Heinz Ketchup (American brand) and Three Three’s Tomato Sauce (Australian brand). There are differences and Heinz Ketchup is sweeter and a bit saltier than the Aussie one. The nutrition table also confirms these differences.

If you want, you can reduce the sweetness by replacing part of the tomato ketchup with Worcestershire sauce (the rice becomes a bit dark).

4. My egg was sold as 2.1 oz each and when I cracked 3 eggs they weighed about 5.3oz. You can use 2 very large eggs instead. Slight variations to the amount of egg should not be a problem.

5. I tried a few fry pans in different diameters and the 9″ fry pan was the best size for standard one serving.

If your fry pan is much smaller, reduce the amount of rice, otherwise the egg cannot cover the rice easily.

If you have only a large fry pan, try to make a small size omelette instead of filling the entire surface of the fry pan. You can of course increase the amount of ingredients and make a large one instead.