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These quick & easy egg bites are the perfect make-ahead breakfast. Make them in 35 minutes, and store them in the fridge for the busy work week, or freeze and reheat. Keto and Vegetarian. We think that the point is to pass the test or overcome the…
Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
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If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.
Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.
Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step
Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.
Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.
Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.
Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.
Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.
Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.
In a large mixing bowl add the bacon and onion, along with 2 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.
Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.
Pour mixture into prepared tray.
Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.
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Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they’re great for breakfast, lunch, or dinner!
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We love flexible recipes around here and Frittatas definitely fit that bill. You can add whatever meat, vegetables, or cheese that you happen to have in your fridge, which not only makes them flexible, but the perfect vehicle for reducing food waste and keeping that grocery bill in check! So here’s a quick tutorial on how to make a simple frittata, so you can whip one up whenever you need a quick, inexpensive, and delicious meal.
Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they’re cooked. The frittata is cooked whole, without disturbing, in one large piece.
There are different methods for cooking frittatas, some being cooked entirely on the stovetop over low heat and others being finished in the oven. The method we use here starts on the stovetop to cook the add-ins, then finishes in the oven with gentle even heat.
Frittatas are incredibly simple. For every six large eggs, you’ll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options. You’ll also want to add a little salt and pepper just to make sure everything is well seasoned!
This frittata method is so simple that it’s one of those recipes you’ll memorize in no time. Here are the five simple steps to making a frittata:
One of the biggest mistakes people make when making frittatas is overcooking the eggs. Eggs are delicate souls and when overcooked they become rubbery and they weep with sadness. And no, that wasn’t figurative, they literally excrete water.
To avoid overcooking the frittata, make sure you don’t bake it too long. Keep an eye on your frittata and only leave it in the oven until the center is just barely set. It’s okay if it jiggles just a bit in the center, carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.
Frittatas aren’t just for breakfast or brunch. Because they’re so easy to prepare, frittatas are one of my favorite quick lunch or dinner items. Just check your fridge for whatever needs to be used up, toss them into the frittata, then whip up a simple side salad as it bakes! Dinner is DONE!
Frittatas can be served either warm or cold, which makes them even more flexible. Bake one up on Sunday, then pack up the leftover slices for tomorrow’s lunch!
We kept our frittata simple below with just some onion, spinach, tomatoes, and feta, but the flavor possibilities are endless! Here are some other flavor combination ideas:
Preheat the oven to 350ºF. In a large bowl, whisk together six large eggs, ¼ cup milk, ½ tsp salt, and ¼ tsp pepper. Set the eggs aside.
Sauté your meat or vegetables in a 10-inch oven-safe skillet over medium heat. Because the frittata cooks quickly, you can leave some vegetables fresh instead of sautéing, if desired. For this frittata, we sautéed one yellow onion in 2 Tbsp cooking oil and added the rest of the vegetables fresh.
When using fresh spinach, it’s best to roughly chop it into smaller, bite-sized pieces to avoid large, stringy pieces of spinach in your frittata. We used 2 cups of packed spinach (about 4 oz.) for this frittata and one pint of grape tomatoes (sliced in half).
Add the chopped spinach and tomatoes to the skillet with the onions and stir briefly to combine.
Before the spinach has a chance to cook or wilt, pour in the egg mixture. It’s okay if the eggs don’t fully cover the vegetables. Top with the crumbled feta or cheese of choice.
Continue to cook the frittata over medium heat just until the eggs begin setting around the edges (this only takes a few minutes).
Transfer the frittata to the oven and bake for about 15 minutes, or just until the center is set. The total cooking time will vary slightly depending on the type of skillet used and how much the eggs had set while on the stovetop. It’s okay if the eggs still jiggle a little in the center; they will continue to cook through residual heat for a few minutes after it is removed from the oven. Avoid overcooking the frittata.
Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!
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This simple, easy mayonnaise recipe is made with olive oil and can be made in a blender, food processor, whisked by hand or with an immersion blender. Keep it in the fridge for up to 3 weeks! Here’s a very simple recipe for Homemade Mayonnaise t…
Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes! BudgetBytes.com
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Ready to up your breakfast game? Try this traditional Turkish scrambled eggs recipe, also known as Menemen. This one-pan vegetarian egg dish is healthy, filling, easily customizable, and ready in less than 30 minutes from start to finish.
Menemen is a traditional Turkish breakfast recipe made by cooking eggs with onions, peppers, and tomatoes with a subtle hint of spice. It gets its name from a Turkish town called Menemen, located in Izmir.
Menemen is traditionally served in the skillet that it is cooked in while it is still hot and bubbly. It is usually served with crusty bread on the side, which is then dipped into the soft scrambled eggs and vegetables for a satisfying bite.
With that being said, if you want to serve it as Turks do then I would recommend a few must-haves on the side:
The best part of this Turkish soft scramble recipe is that you can easily change it up with whatever you have on hand. Here are a few ideas:
You can follow the recipe as written or take it up a notch with a few additions to it.
Begin by dicing one bell pepper (any color) and one small onion.
Heat 2 Tbsp of olive oil in a skillet over medium heat. Once hot, add the diced onion and bell pepper, along with ½ tsp dried oregano and ¼ tsp red pepper flakes or Aleppo pepper. Sauté until the vegetables have softened.
Add one 15oz. can of diced tomatoes (with the juices), 1 tsp salt, and ¼ tsp black pepper. Stir to combine.
Continue to sauté for about 2-3 minutes more, or until everything is heated through well.
Lightly beat four large eggs, then pour them into the skillet.
Cook the eggs, stirring frequently, until they are just barely set yet still soft (about 2-3 minutes).
Sprinkle chopped fresh parsley over the eggs.
Top with crumbled feta and more black pepper, if desired.
Serve with crusty bread for dipping!
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Breakfast nachos are a fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
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I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌
Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.
I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:
Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.
Love nachos? Check out my Spicy Baked Black Bean Nachos!
Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.
Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.
Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.
Add a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.
Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!
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There’s more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!
The post How to Fry an Egg appeared first on Budget Bytes.
Let’s take it back to basics, shall we? Eggs have always been my go-to cheap convenience food because they’re easy, quick, cheap, and endlessly versatile, hence the fried egg in our logo. And while frying an egg sounds like a simple task on the surface, there is more than one way to fry an egg. This guide will help you choose which type of pan to use, what type of fat to use to fry the egg, and different techniques you can use to get your fried eggs exactly the way you like them!
Let’s start with the cookware. While you can use any type of skillet to fry an egg, having some sort of non-stick surface definitely makes the job easier. Whether that be Teflon, a well-seasoned cast-iron skillet, or a ceramic coated skillet, an extra slick surface helps. If you do prefer to use stainless steel, making sure the pan is fully preheated is critical to preventing the egg from sticking. It should be hot enough that a drop of water will fizz and sputter on the surface.
The type of fat or oil you use to fry your egg is all about personal preference. Different fats will produce different flavors and textures in your fried eggs. Here are a few different options and how they will affect your fried eggs:
The basic steps for frying an egg are simple:
BUT, there is more than one way to fry an egg!
There are several variations of the basic fried egg, but the most common types are sunny side up, over easy, and over hard. Here’s how they’re different and how you can achieve these different types of fried egg in your own kitchen.
A “sunny side up” egg is an egg that has been fried without flipping until the white are set but the yolk is still liquid. This is, by far, my favorite type of fried egg. It’s gorgeous and that liquid gold yolk is perfect for dipping a piece of buttered toast!
To achieve a sunny side up egg, use medium-low heat so the whites have time to slowly set before the edges become too brown and before the yolk cooks through.
Over easy eggs are great for those who still like that runny yolk but like to make sure the whites are well cooked. They’re also great for adding to sandwiches, burgers, or other dishes where you want a runny yolk but something not quite as delicate as a sunny side up egg.
To fry an egg over easy, fry the egg over medium or medium-low heat (depending on how much browning you like on the whites), then flip the egg when the whites are about 75% set. Continue cooking the egg on the second side for 15-30 seconds just to finish setting the whites and to set the top of the yolk. The center of the yolk should still be liquid.
An egg fried over hard is an egg that has been fried on both sides until the yolk is fully set. This type of fried egg is great for those who do not like runny yolks. It’s also the easiest, in my humble opinion, because you can use slightly higher heat and because you cook on both sides it goes a little faster.
To fry an egg “over hard” simply fry the egg on one side until the whites are about 50% set, then flip and cook on the second side until the whites and yolks are fully set. You can tell when they’re set by pressing lightly on the yolk with the spatula. When it feels firm, it’s set.
Over medium fried eggs are half-way between over easy and over hard. The yolks are jammy in texture. To achieve an over medium egg simply cook the egg on the second side until the yolks are partially set. As with the over hard eggs, you can test the doneness of the yolk by pressing it lightly with the spatula. It should have a little give, but not feel soft and liquidy.
Fried eggs aren’t just for breakfast! You can add a fried egg to just about any meal for a quick and inexpensive protein boost. Here are some delicious recipes that would be great topped with a fried egg:
Looking for other ways to cook your eggs? Check out these other recipes:
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An easy recipe for tender French Toast enhanced with spices, orange zest, and lightly sweetened with maple syrup. Top with Fresh Berry Compote for a perfect weekend breakfast treat. We are never more fully alive, more completely ourselves, or more dee…
Learn the secret to making Perfect Quiche every time! This Quiche Recipe features a buttery, flakey crust filled with a silky-smooth, creamy custard and your choice of veggies or greens. Here’s our “go-to” Quiche Recipe- a solid star…
Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother’s Day, or any brunch gathering.
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A couple of years ago I made these adorable little mini pecan pies, and then last year I did a pumpkin pie version, and now I’m doing it with a savory pie! Or a quiche, rather. These cute little two-bite Mini Broccoli Cheddar Quiches make a fun grab-n-go meal prep breakfast, or a great finger food for brunch or Easter gatherings. They’re so cute that they’re sure to impress any guest!
These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.
I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.
You can try swapping out the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:
Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.
Use a mixer to whip the butter and cream cheese together until well combined.
Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.
Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarater into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.
Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.
Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.
Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.
Divide the mixture among the twelve mini pie crusts.
Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.
Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.
Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.
Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.
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