Creative Eggs For Breakfast

I get tired of eating the same old breakfast every day, so my last post was about making delicious and creative oatmeal packets (your kiddos will love this!) and today’s post is going to give you all some creative new ways to eat eggs.

  1. Eggs in Pasta Sauce: Sounds a little odd, I know, but it’s goooood! Here’s what you do- Pour enough pasta sauce into a pan to make it about 1 1/2 inches deep (use a small pan for 1 or 2 eggs and a large pan for 3 or more). Get the sauce simmering and then crack an egg into a bowl. Gently slide the egg into the sauce. Repeat with all eggs, then let it cook until the eggs reach the desired doneness (yes, I know “doneness” isn’t a real word). People who like runny yolks will love this recipe, but just leave your eggs in longer if you like the yolks firm. This is a great way to use up leftover pasta sauce. For even more flavor, sprinkle any kind of cheese on top! 🙂
  2. Frittata: I’ll be doing a post soon on cooking frittatas indoors, but it’s pretty similar to cooking them over a campfire. A frittata is the perfect way to use up leftover meats, cheeses and veggies! It is also a good choice if you want to cook breakfast once and then eat leftovers for several days. Just pop a slice in the toaster oven (not the microwave!) and you’ve got a quick and protein-filled breakfast!
  3. Baked “Hard-Boiled” Eggs: If you like hard-boiled eggs, you’ve got to try this! Instead of boiling them, put them in a muffin tin and bake them for 3o minutes at 325 degrees. When they are done, use a pair of tongs to set the eggs into a bowl of ice water until they are cool enough to peel. That’s it! Not only are they super easy, they also have a less sulfury smell and I like the texture better. If you have trouble with the eggs not peeling easily (for baked or boiled), I’ve heard that the fresher the eggs are, the more difficult to peel. Next time I’ll be getting my eggs from the farm and sticking them in the fridge for a week before baking them.

9 comments to Creative Eggs For Breakfast

  • I have never heard of BAKING an egg! And I have chickens! I LOVE it! I already bake my bacon now I can bake my eggs too! 🙂 THANK YOU SO MUCH! You are wonderful!

    • Aww, thanks! 🙂 I haven’t been able to get enough eggs from our local farm to do this again until today, so I’ll be setting aside some to try in a week or so. Hopefully they’ll be a bit easier to peel!

      If you happen to see this, I was wondering how you bake your bacon. I’ve done it a few times on a cookie sheet, but there was quite a bit of grease keeping parts of the bacon from getting crispy. Does that happen to you?

      • Layale

        I use a cookie cooling rack set inside my sheet pan. I bake the bacon on the rack. The grease falls into the sheet pan, leaving your bacon crispy. You can also cover the sheet pan with foil to make clean-up easier.

        • I will try that tomorrow! I was actually thinking of trying it in my toaster oven for smaller batches. The foil idea is great; anything to cut down on the clean-up! Thanks so much!

  • I have to try the eggs in spaghetti sauce – the boys will flip over that one! And baked eggs – who’d of thunk it? Gotta try that one too!

  • 4HungryBunnies

    For baking bacon, the directions are on most packages of bacon, we use a metal cooling rack inside a rectangle cookie sheet w a lip. We use Hormel Natural bacon w no nitrates which is most important.

    • That’s great, thanks! We use a nitrite/nitrate free bacon when we get a pig butchered from a local farmer, so no instructions on the package. Good to know!

  • I never never never could make good boiled eggs on the stove, I’m a great cook but when it comes to boiling eggs, pftttttttt! Going to try this next time.

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