Deviled Eggs
Deviled Egg Spread
Egg, Bacon and Green Pepper Sandwich Filling
Egg Frittatas
Egg Wraps
Fluted Egg Cups
Fresh Spinach Quiche Cups
Crustless Broccoli and Cheddar Quiche
Deviled Eggs
Deviled Egg Spread
Deviled Egg Spread
-
6
hard boiled eggs
-
1/2
cup
mayonnaise
-
1/2
tsp
dry mustard
-
1
tsp
vinegar
-
1/2
tsp
salt
-
Mix all ingredients together.
Egg, Bacon and Green Pepper Sandwich Filling
Egg, Bacon and Green Pepper Sandwich Filling
-
2
hard cooked eggs, chopped
-
1/3
cup
chopped, cooked bacon
-
2
TB
green pepper finely chopped
-
3
TB
mayonnaise or salad dressing
-
Yield 3/4 cup or filling for 4 sandwiches. Cut soft French roll into three layers and put leaves of spinach on one layer with mayonnaise to hold it on.
Egg Frittatas
Egg Frittatas
-
4
eggs
-
1/2
c
plus 2 TB milk
-
little green onion
-
crumbled bacon
-
1/2
cup
grated cheese
-
Bake 350 degrees oven (no time given)
Egg Wraps
Egg Wraps
For the Eggs:
-
4
large eggs
-
2
tablespoons
coconut cream
-
1/4
teaspoon
sea salt
-
1/4
teaspoon
freshly ground pepper
-
coconut oil spray
For the Toppings:
-
3
tablespoons
shredded cheese
-
4
pieces
nitrate-free bacon
cooked and crumbled
-
1/2
cup
organic baby spinach
torn into small pieces
-
Other Toppings: Your choice of fruit or meat
-
Whisk together the eggs, coconut cream, sea salt, and ground pepper in a medium bowl. Make sure your toppings are ready to go before starting the next step.
-
Heat a small ceramic non-stick sauté pan with coconut oil spray over medium heat.
-
Pour just enough of your egg mixture to cover the bottom of the pan, swirling the pan around as needed to have an even coat.
-
When the eggs are almost set up, sprinkle your toppings on them. Make sure to turn the heat down if your eggs are turning brown…yuck!
-
Use a spatula to help roll it into a wrap. Mine were actually easy to roll, so you shouldn’t have a problem. Just make sure to unstick the sides before trying to roll it. Remove from the pan and stack them up on each other to keep them warm while you prepare the rest. Enjoy!
You can make some wraps and store for future use (up to 3 days in fridge or layer with wax paper and freeze)
Fluted Egg Cups
Fresh Spinach Quiche Cups
Fresh Spinach Quiche Cups
-
3
large
eggs
-
1/4
cup
feta cheese
-
2
cups
chopped spinach
can use frozen
-
1/2
cup
chopped pepper
any color
-
1/4
cup
chopped onion
-
1/2
tsp
garlic powder or 1 clove minced garlic
-
1
pinch
sea salt
-
1
pinch
black pepper
-
Line a muffin pan with foil baking cups. Spray the cups with avocado oil. Or spray muffin tins with oil.
-
Whisk eggs, and mix in all other ingredients. Mix well.
-
Pour evenly into muffin cups.
-
Bake at 350 degrees F for 20 minutes or until a knife inserted in the center comes out clean.
Tips: May be frozen and reheated in the microwave if desired. Also note, any combination of vegetables may be used.
Crustless Broccoli and Cheddar Quiche