Scrambled Eggs with Cubed Salmon Filet

Ingredients: 

Eggs

small salmon filet cubed

spinach

chopped garlic

green onions chopped

sea salt

fresh dill chopped

black pepper

olive oil

a little white wine

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Fresh Cornbeef Hash

Ingredients:

1 lb cornbeef cubed

1 onion chopped

1 green bell pepper chopped

4 yellow potatoes peeled and chopped

2 tablespoons chopped garlic

1 serrano pepper finely chopped

paprika

onion powder

creole seasoning

sea salt

black pepper

vegetable oil

eggs

Season your potatoes and vegetables (minus the serrano pepper) in a separate bowl. Then fry them in vegetable oil until the potatoes are soft.

Your cornbeef should be cut up in small bites sizes like pictured. Then I mixed in the serrano peppers.

I had to drain some excess vegetable oil off the potatoes. Next add the cornbeef and toss for about 5 minutes.

I served with sunny side up eggs. These eggs are actually pretty special and the best tasting eggs you can find without going to someone’s farm. Here’s the link to them and I was able to find them in 2 different Walmart’s in town.

Our Pasture Raised Eggs

Potato Hash

Ingredients:

2 potatoes diced small

1/2 cup onion chopped

1/3 cup green bell pepper chopped

3 eggs

2 tablespoons cajun seasoning

1/2 tablespoon turmeric

1/2 tablespoon onion powder

1/2 teaspoon garam masala

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons butter

paprika *garnish*

vegetable oil

Season the potatoes with spices. Preheat oven 350 degrees.

Cover them in vegetable oil and fry on medium heat for about 10 minutes or until soft. Add onions, bell pepper and butter. Sprinkle a little paprika on top. Fry until they are soft. Drain 3/4th the oil.

Crack the eggs on top and sprinkle salt, pepper and cajun seasoning over them. Place the entire dish in the oven for about 7 mins or until eggs have cooked to your preference. I like mine runny so the yoke ooses over the potatoes when I cut into them.

Breakfast Hashbrown Casserole

Ingredients:

1 lb ground Turkey Sausage

1 onion chopped

1/3 cup green bell pepper chopped

1 tomato sliced

8 eggs beaten

22.5 oz frozen hashbrowns (3/4 of a 30 oz bag)

1/3 cup bella mushrooms diced

1 serrano pepper finely chopped

1 tablespoon garam masala

1 tablespoon paprika

2 tablespoons chopped garlic

sea salt

black pepper

shredded cheese

vegetable oil

Preheat oven 375 degrees. Saute mushrooms, garlic, onions, bell peppers and serrano pepper in a little vegetable oil. Sprinkle salt and pepper.

Add turkey sausage, garam masala and paprika. Brown the meat.

In a deep non-stick baking pan mix meat, eggs, hashbrowns and cheese. Cover with another layer of cheese and sliced tomatoes. Bake for 1 hour and 20 minutes.

Smoked Salmon, Egg and Avocado Biscuits

Ingredients:

1 can of buttermilk biscuits *this recipe uses 6 of them*

4 eggs

Smoked salmon

Shredded cheese

2 avocados

A little bit of red onion

1 lime

Garlic powder

Dill weed

Black pepper

Salt

Vegetable oil

Egg wash:

1 egg

2 tablespoons water

Preheat oven 350 degrees. Beat your egg wash ingredients in a separate small bowl. Put 6 biscuits on a baking pan and lightly glaze over them with the egg wash. This gives them the shiny golden effect when they are done. Bake 15-17 minutes until golden brown.

Then whisk eggs, pieces of smoked salmon, finely diced onions and cheese.

*I used about half of this onion slice then diced it really small.

I didn’t really measure I just put the stuff in so go based on what you like. More or less cheese or more or less smoked salmon. Season with dill, a little salt, pepper and garlic.

*If you decide you want more salmon ease up on the salt because smoked salmon is already salty.

In a medium sized skillet, add a little vegetable oil. Let it heat up on medium heat. You will not scramble these eggs. Instead you will fry one side golden then flip and fry the other side golden.

Sit aside on a separate plate. I used a cup to carve out round cookie like shapes to fit nicely on the biscuit. Any portions left will be for the remaining biscuit. Sorry somebody’s won’t be as cute as the others. 😭

While your egg mixture is frying mash up the 2 avocados and mix with the juice from one lime.

Now put together the biscuit. On one side the egg patty and the other spread the avocado mash.

And boom! This was a fun, tasty and an interesting breakfast to make with random stuff I had! The kids loved it!

Beef Chorizo and Egg Skillet

1 12 oz beef chorizo

Eggs

6 cloves garlic chopped

2 red bell peppers sliced

3 tomatoes diced

2 chili peppers medium heat (3 for max heat)

Cilantro

2 tablespoons sea salt

2 tablespoons black pepper

1 tablespoons beef paste

1 cup of water

1 tablespoon brown sugar

1 tablespoon chili powder

2 tablespoons curry powder

1 tablespoon turmeric

1/2 tablespoon cumin

Paprika

Olive oil

On medium heat, saute onions, chili peppers and half of your chopped garlic until onions soft in olive oil.

Add red bell peppers and tomatoes. Pour in water and beef paste. Stir and season with your spices. Let the tomatoes cook down.

Slice the beef chorizo and drop it in. Let it simmer for about 7 minutes. Then remove from heat.

Then crack eggs over top the vegetables in the skillet. You can put as many that will cover the top. Sprinkle a little salt, cilantro, pepper, paprika and the rest of the chopped garlic over top the eggs.

Bake 400 degrees for 15 minutes. Serve with rice and avocado.

Smoked Salmon and Spinach Frittata

Ingredients:

8 eggs

Cherry tomatoes sliced

Onions chopped

Spinach chopped

Half a serrano pepper finely chopped

Shredded cheese

3 cloves garlic chopped

Smoked salmon sliced

1 cup buttermilk

Salt

Black pepper

1 tablespoon garam masala

1 tablespoon turmeric

1 tablespoon chicken bouillon

2 dashes of cumin

Equipment: Cast Iron Skillet

Preheat oven 350 degrees. Mix eggs in a large bowl with above ingredients. This is a very freestyle kind of dish so have fun. I only specified the spices. Add salt and pepper to taste.

I lightly greased my skillet before pouring in egg mixture. Then added more cheese on top. Bake 20-27 minutes.

Marinated Tuna Omelette with Tomato Avocado Salad

Marinade Ingredients:

1 can chunk tuna

Lemon pepper

Shichimi Togarashi

Sesame oil

Chopped garlic

Sea salt

Pepper

Omelette Ingredients:

3 eggs

Shallots

Green pepper

Serrano pepper

Salmon Furikake

Vegetable oil

Salad Ingredients:

Tomato

Avocado

Sesame oil

Ponzu sauce

Sea salt

Black pepper

Smoked Salmon Omelette

Ingredients:

3 eggs

Smoked salmon sliced

Fresh dill chopped

Coleslaw blend veggie pack

1 tablespoon chopped garlic

Garlic powder

Black pepper

Mexican shredded cheese blend

Olive oil

Beat three eggs in a small bowl. Sprinkle black pepper and add chopped garlic.

On medium heat, lightly coat bottom of frying pan in olive oil. Pour in egg mixture. Let the eggs solidify. On one side lay salmon. Sprinkle dill, veggie mixture, garlic powder, a little cheese and a little pepper. Gently flip the other half of egg over top. Press down very gently so cheese bonds it in place. Let the omelette brown. Then serve.

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