Egg Enchilada Casserole

Lately we have been on a Mexican food kick around here. For breakfast yesterday I decided to cook up my take on my Grandmothers egg enchiladas.

She always used diced green chilies and Taco Bell mild sauce but I’m going with Las Palmas Green Chile enchilada sauce.

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I have always saved and saved any packet of Taco Bell Mild sauce to make these and still do, but today I had the Green Chile enchilada sauce left over and wanted to use it. (Plus i kinda don’t like the chile skins and seeds in the diced green chilies)

So here goes!

Egg Enchilada Casserole

8 Eggs
1/4 C. Heavy Cream
6 to 10 corn tortillas
1/2 Large can Las Palmas Green Chile Enchilada sauce
2 C. Grated Cheese
Salt and pepper

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• Cover bottom of a baking dish with the enchilada sauce and cover with corn tortillas.

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• In a bowl, beat 6 eggs with heavy cream, salt, and pepper.

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• Scramble eggs over med/low heat until almost set.

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• Mix 1/2 C. Grated Cheese and 1/2 C Enchilada sauce into your eggs. Combine and warm until warmed through.

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• Add to your baking dish layered on the corn tortillas

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• Cover with more cheese (if desired, I didn’t) and corn tortillas.

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• Top with enchilada sauce and cheese.

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• Bake uncovered at 350. For 20-30 minutes, or until the cheese is throughly melted.

Can serve with Bacon, breakfast potatoes (I will post these soon), or your families favorite breakfast foods.

Enjoy!

Also check out:

Echo’s Friends’ Cookies Website and Facebook Page!

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Egg Muffins: Quick, Easy, Healthy

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Wednesday I made these breakfast egg muffins to have a high protein, low calorie breakfast already made for work mornings! Here’s how i did it:

Egg Muffins with Spinach and Potato

• Cut up 1 large Potato ( small cubes), 1/2 an Onion, 1 C Spinach.

• Sauté potatoes and onions with 1 TBSP Olive Oil. until they start to soften and get color.

• Season with salt, pepper, garlic powder, cumin, and a tiny bit of Chili powder.

• Add spinach and sauté until wilted.

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• Beat 8 eggs with 1/4 C Milk, a little salt, and pepper.

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• Prep a muffin pan with liners and little olive oil spray.

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• Fill muffin cups 1/2 full with egg mixture.

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• Distribute Potato/veggie mixture evenly between cups.

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• Bake at 350 for 20-30 minutes or until eggs are set.

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These are so versatile, You can fill them with anything you want! Bacon, sausage, cheese, ham, any veggies… Heck maybe even pieces of pancake (I don’t know if I’d do that but it could be awesome!)

And they are only 84 calories each!

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Have you made these before? What have you or would you put in yours?

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

High Protein Breakfast

HAPPY VALENTINES DAY!!! I hope everyone has a beautiful day!

So…
Last night I cooked up some ground turkey I love the stuff! That morning I had gone to Costco (almost completely ran out of TP, not good), and when I’m there I try to pick up ground turkey. It’s cheaper there, At the store it’s usually $4.50 – 5.50 for 1.25 Lbs, at Costco it comes in a 4 pack for $15-17. I bought two 4 packs, so 10 pounds. I really do love ground turkey as you can tell.

After I cooked it up with simple seasoning, I separated it into 4 oz servings as its 160 calories for 4 oz.

Here’s my breakfast using the left over ground turkey.

• Grab 1 or 2 Eggs, (I used two)
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• Start scrambling them over low heat20130214-011406.jpg

Once it’s mostly cooked,

• Add 4 oz ground turkey. and stir it in.20130214-011427.jpg20130214-011436.jpg

• Next I added 1/4 Jasmine Rice that was leftover as well. 20130214-011638.jpg20130214-011649.jpg

• Season to taste. ( I used minimal since my rice and turkey were already seasoned)

• Once everything is warmed through, plate, and enjoy!! I also sprinkled a little dil on top after playing. 20130214-011824.jpg20130214-011833.jpg

This breakfast is great, 380 calories, 35.5g Protein, 17.5 g Carbs! 20130214-012740.jpg The only thing bad is the 17 g fat. Though egg whites would take that down to, 8 g fat and 290 calories!
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What’s your favorite healthy breakfast?

Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Banana Muffins with Chocolate chips

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So here is the second half of Wednesday night baking with Lindsey. While she was making donut “poops” I made Texas Sheet Cake and this banana bread (which I made as muffins with chocolate chips. Both recipes were handed down from my Grandma Gile.)

These are great for weekend breakfast or snack. (Much healthier without the Chocolate chips though, obviously)

• Add 3/4 C. Sugar, 1/2 C. Oil, and 2 Eggs and mix until frothy.

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• Add 1 C. Mashed Bananas, 1 tsp. Vanilla, 1 tsp Cinnamon, & 1/2 tsp. Nutmeg and mix really well (it will be more frothy now).

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• Add 1 3/4 C. Flour, 2 tsp. Baking powder, 1/2 tsp Baking soda, & 1 tsp. Salt (once again lol) mix well.

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• Add 1 to 2 C. Chocolate chips & nuts (if desired).
• Scoop into muffin cups.

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• Bake @ 350 for 16-22 minutes (depending on the size of your muffins) or you can always make it a loaf.

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Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site