Quick and Easy Breakfast 15 Minutes

On-the-Farm Scrambled Eggs

Ingredients

  • 4 eggs

  • 1 tablespoon half-and-half

  • ½ teaspoon salt, or to taste

  • ½ teaspoon ground black pepper, or to taste

  • ¼ cup crumbled goat cheese

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon butter

  • 2 dashes sriracha sauce (Optional)

Directions

  1. Whisk eggs, half-and-half, salt, and pepper together in a bowl. Whisk in goat cheese and chives.

     
  2. Melt butter in a skillet over medium-high heat. Pour in egg mixture; cook, stirring occasionally, until set, about 5 minutes. Transfer to serving plates; draw a line down each plate with sriracha sauce.

Avocado and Feta Egg White Omelet

Ingredients

  • ½ cup egg whites

  • 1 teaspoon paprika

  • ½ tablespoon olive oil

  • 3 leaves fresh basil

  • ½ avocado, sliced

  • 2 tablespoons crumbled feta cheese

Directions

  1. Mix egg whites and paprika together in a bowl.

     
  2. Heat olive oil in a small skillet over medium heat. Pour in egg white mixture; cook for 1 minute. Place basil leaves over egg whites. Cook until egg white starts to firm up, about 1 minute. Spread avocado on top and sprinkle with feta cheese. Cook for 3 minutes more. Fold in half to form the omelet.

Mexican Breakfast Tacos

Ingredients

  • 6 ounces chorizo sausage

  • cooking spray

  • 6 large eggs

  • ¼ cup milk

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 8 (6 inch) corn tortillas

  • 1 cup shredded Monterey Jack cheese

  • ½ cup salsa

  • 1 dash hot pepper sauce (e.g. Tabasco™), or to taste

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.

     
  2. Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.

     
  3. Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.

     
  4. Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

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