Brunch Eggs And Veggies Recipes
BRUNCH EGGS
I found this on the internet whilst looking for brunch recipes. Brunch is a bit of a tradition here when any of the boys are home!
Provided by JustJanS
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
- Add sauteed vegetables and corn to cream cheese, stir well and set aside.
- Combine eggs, chili powder, salt and pepper and stir until combined.
- Set aside.
- Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
- Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
- Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.
Nutrition Facts : Calories 466.1, Fat 34, SaturatedFat 17, Cholesterol 349.4, Sodium 383.1, Carbohydrate 28.4, Fiber 3.8, Sugar 2.8, Protein 16.3
BREAKFAST BOWL WITH FRIED EGGS, YOGURT, AND VEGETABLES
Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild them with olive-oil fried eggs, tangy Greek yogurt, and a scattering of fresh chiles and herbs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.
OVERNIGHT VEGETABLE & EGG BREAKFAST
My overnight eggs and veggies make a hearty breakfast for those who have to rush out the door. I use sliced potatoes, but frozen potatoes work, too. -Kimberly Clark-Thiry, Anchor Point, Alaska
Provided by Taste of Home
Time 7h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a greased 6-qt. slow cooker, layer the first 5 ingredients. In a large bowl, whisk the next 5 ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 217mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
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