Hummus and Egg (and Bacon!) Roll Up

"It's breakfast for dinner, Paul. It's your favorite." Okay, it's actually breakfast for breakfast. Lately I've been eating a lot of oatmeal, bagels, and waffles for breakfast, but when I do I get hungry again at 9:30. That's a little too early for me to be ready for my morning snack so I decided to go for lots of protein today. I ended up with this Hummus and Egg (and Bacon!) Roll Up. It's pretty good, but this one could have used a little pepper so I added it to the ingredients below. 

Hummus and Egg (and Bacon!) Roll Up

1 tortilla

1 boiled (or scrambled egg) 

1 piece of bacon (halved, if desired)

1-2 Tbsp hummus

1 oz cheddar cheese 

Chopped fresh parsley

Freshly ground pepper

Mmm protein! Spread hummus on the tortilla. Top with the egg, cheese, bacon, parsley, and pepper. Pop in a microwave and heat through (30-60 seconds depending if the egg started off warm or not). Roll up and enjoy some morning protein! 

Breakfast Cups

A few months ago, my friend invited me to join Pinterest. I didn't really see the reason for bookmarking images (or that's how I explain Pinterest to people anyway), so I didn't use it for months. About a month ago, I had a craft night and another friend showed me a scarf she wanted to recreate on Pinterest. Naturally, Pinterest had a new purpose for me...recreation of awesome things! I mostly pin recipes and craft ideas. As I was searching others' pins, I found a recipe for Bacon, Egg, and Toast Cups by Martha Stewart. They looked so cute, I just had to make them! I don't really eat butter, so I changed the recipe up just slightly. Here's my version:

Breakfast Cups

• Cooking Spray (I like the oil olive kind personally)
• 6 slices of wheat bread
• 6 slices of turkey bacon, cut in half
• 6 large eggs (although medium might actually be better, large almost didn't fit in the cups)
• Salt and pepper

Preheat over to 375. Spray each cup in a muffin pan with cooking spray. If using a 12 cup muffin pan, spray every other one.

Cook the bacon till almost done (it will cook more in the oven). Cut the crusts off of the bread. Then smash them down with a rolling pin or your palms. Cut the smashed bread in half and place in the muffin cups. Place the bacon in the cups. I placed mine so a little was sticking up. Then crack an egg into each cup. Season with salt and pepper.

Bake for 20-25 minutes, or until the whites are set. We baked ours for about 27 minutes because H doesn't like his yokes runny at all. I probably would have liked them better around 20 minutes, but I like runny yokes. :)

Other Variations: 
I'm really excited to try some other versions of these cups. Browned sausage sounds amazing to me. As does chopped ham. I think when I do those, I'll scramble the eggs and pour on top of the sausage or ham. I also would like to try putting some bell peppers in them.

Frittata

This was my first attempt at a frittata! After making it I realized how versatile they are. I kept seeing them in my recipe books, but I wasn't really sure what they were. They sounded good, but seemed a bit complicated. As it turns out, they're not. Ms. Betty Crocker helped me create this one. Sorry there's no picture. Maybe next time. :)


Frittata
4 or 5 eggs
1/4 c mozzarella cheese
1 T butter
1 c chopped peppers (red or green)
1/2 c chopped onions
1 small red potato, thinly sliced
Sea salt
Freshly ground pepper
Garlic powder
Dried dill


Beat eggs, pepper, and salt in a bowl until well blended. Stir in the mozzarella cheese and set aside. Melt butter in a oven safe skillet (we used a cast iron skillet) over medium heat on the stove. Saute peppers, onions, and potato sliced in melted butter. Season with sea salt, pepper, garlic powder, and dill. Once the onions and potatoes are tender, pour egg and cheese mixture over vegetables. Cover the skillet, and cook for 8-10 minutes. Turn oven to broiler setting with the rack set in the top position. Place skillet on rack and cook for 2 minutes, or until the top of the frittata is golden brown. Flip the frittata out of the pan and cut into pie slices. Serve immediately with ketchup or salsa, if desired.

Egg Hotdog

I know what you're thinking--that sounds disgusting!  But this was something I grew up eating, and I loved it!  It was a Coughlan family breakfast tradition.  My brother was also known for eating it as a midnight snack.  As a child, my mom would only buy the turkey hotdogs.  Eventually she decided it was okay for us to eat pork, but honestly, I prefer the turkey dogs.  The original recipe is only eggs and a hotdog sliced up.  But for this platter, I changed it up a bit...

A little backstory on the face plate.  My old roommate, Lindsay, gave me the plate for Christmas.  Pretty much the best gift ever!  I forget to use him most of the time, but it's always a blast to make up new faces when I do remember.  :)  Thanks, Lindsay!  Maybe some day my imaginary children will use it.  For more information on the face plate and other fun products, please visit Fred and Friends.

Egg Hotdog

• 2 eggs
• 1 turkey dog
• grated cheese
• smoked paprika
• salt
• pepper

Turn burner on medium-low.  Spray a small skillet with a non-stick cooking spray.  Cut the turkey dog into slices.  Place slices in skillet.  Let cook for a minute or two.  While the turkey dog is cooking, crack eggs into a bowl.  Scramble.  Add salt and pepper.  Pour eggs over turkey dog slices in skillet.  Cook until eggs are almost done.  Sprinkle with cheese and smoked paprika.  After eggs are cooked, place strategically on a face plate.  If you don't have a face plate, use eggs to make a face on a regular plate.