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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

The post Egg Muffins appeared first on Budget Bytes.

It’s that time of year when we all try to get back into the groove of daily life, make a fresh fresh start, and rebuild good habits after the chaos of the holidays. Meal prepping has always been one of the things that really helps me save time, stay on budget, and keep overwhelm to a minimum. Especially meal prepping breakfast. Knowing that I don’t have to put any mental energy into breakfast every morning is a godsend! These super simple and versatile egg muffins have been my go-to meal prep breakfast for a few months now. With endless add-ins and flavor possibilities, I never get sick of this egg muffin recipe. Plus, they help me use up the odds and ends in my refrigerator every week!

Overhead view of egg muffins lined up in a grid on a blue background.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

Ingredients for Egg Muffins

Egg bites are super simple and you’ll only need a few ingredients! Here’s what we use to make our soft and tender egg muffins:

  • Eggs: We used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
  • Cottage Cheese: Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
  • Salt & Pepper: The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
  • Add-ins: We used a variety of add-ins below, like vegetables, cheese, and meat. We scavenged our fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See our suggested list of flavor combinations below!

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

Egg Muffin Flavor Ideas

The fun part about egg muffins is that you can make so many different flavors! Here are some of my favorite ingredient combinations and flavor ideas:

  • Broccoli cheddar
  • Red pepper and goat cheese
  • Bacon and onion
  • Spinach and feta
  • Ham and cheese (cheddar or Swiss)
  • Sausage and onion
  • Spinach and tomato (sun dried or grape tomatoes)
  • Mushroom and onion

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

An egg muffin cut in half and held in a hand to show the inside.
Cooked egg muffins lined up in a grid on a blue surface.
Print

Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
Course Breakfast
Cuisine American
Total Cost $2.01 recipe / $0.34 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 (2 each)
Calories 137kcal

Ingredients

  • 10 large eggs $1.47
  • 1/2 cup cottage cheese* $0.50
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.5 cups chopped or shredded add-ins** prices vary

Instructions

  • Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
  • Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
  • Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
  • Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
  • Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Cheese, meat, and vegetables in muffin tin.

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Eggs and cottage cheese in a blender.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Egg mixture poured into the muffin tin.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Baked egg muffins in the muffin tin.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

A stack of egg muffins on a blue background.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

Cooked egg muffins lined up in a grid on a blue surface.

The post Egg Muffins appeared first on Budget Bytes.

Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro makes a fast, filling, and budget-friendly meal!

The post Black Beans with Eggs appeared first on Budget Bytes.

What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

Overhead view of a bowl full of rice, black beans and eggs garnished with onion and cilantro.

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

Ingredients for Black Beans with Eggs

Here’s all you’ll need to make this super budget-friendly meal:

  • Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
  • Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
  • Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
  • Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
  • Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

Topping Ideas

This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:

Overhead view of eggs poached in a skillet full of black beans garnished with cilantro and red onion.
Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.
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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican, Southwest
Total Cost $4.72 recipe / $1.18 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 529kcal

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño $0.25
  • 1 Tbsp olive oil $0.12
  • 2 15oz. cans black beans $1.58
  • 1 tsp cumin $0.10
  • 1/4 cup water $0.00
  • 4 large eggs $0.42

For Serving (optional)

  • 3 cups cooked rice $0.32
  • 1/4 red onion, diced $0.12
  • 1/4 cup chopped cilantro $0.20
  • 1 avocado, sliced $0.99
  • 1 oz. cotija, crumbled $0.46

Instructions

  • Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  • Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  • Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  • Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  • Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Sautéed garlic and jalapeño in a skillet.

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Black beans being poured into the skillet.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Simmered black beans in the skillet being smashed with the back of a spoon.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Eggs being cracked into the skillet of black beans.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Cooked eggs in the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Eggs and beans topped with cilantro and onion.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.

Serve over cooked rice and enjoy!

The post Black Beans with Eggs appeared first on Budget Bytes.

Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!

Overhead view of a plate full of scrambled eggs with rice, garnished with green onion.

Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!

Ingredients for Scrambled Eggs with Rice

Are you ready to see how easy this is? You’ll only need these simple ingredients to make scrambled eggs with rice:

  • Eggs: Eggs provide fat and protein to this dish, making it extra filling and satisfying. We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
  • Oil: Use your favorite cooking oil to lightly scramble the eggs.
  • Gochujang: This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you’ll have a better selection at better prices if you shop at an Asian grocery store. If you can’t find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
  • Rice: The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I’m sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you’re using, make sure it’s pre-cooked and slightly warm.
  • Soy Sauce: A little soy sauce adds umami and depth to the flavor and enough salt for all of the flavors to pop.
  • Sesame Oil: toasted sesame oil adds a wonderfully nutty flavor to the dish, making it extra comforting and cozy.
  • Green Onions: Garnishing with sliced green onions adds a nice fresh pop of flavor to contrast the cozy meal.

What Else Can I Add?

Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:

  • Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
  • Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
  • Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?

How to Store Leftovers

Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).

Overhead view of scrambled eggs with rice in the skillet.
Overhead view of a plate full of scrambled eggs with rice, fork on the side.
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Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!
Course Breakfast
Cuisine Japanese, Korean
Total Cost $2.28 recipe / $0.57 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 420kcal

Ingredients

  • 6 large eggs $0.63
  • 2 Tbsp cooking oil $0.08
  • 2 tsp gochujang (or to taste) $0.16
  • 4 cups cooked rice, warm $0.43
  • 3 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.30
  • 4 green onions, sliced $0.50

Instructions

  • Crack the eggs into a bowl and beat well with a fork.
  • Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
  • Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
  • Serve hot, in individual bowls, topped with the sliced green onions.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g
Side view of a plate full of scrambled eggs with rice and a fork in the side.

How to Make Scrambled Eggs with Rice – Step by Step Photos

Eggs in a bowl being whisked with a fork.

Crack six large eggs into a bowl and whisk with a fork.

Half-scrambled eggs in a skillet with gochujang added.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble. When they’re mostly set, add 2 tsp gochujang and stir to combine.

Rice being stirred into the eggs in the skillet.

Add four cups of warm pre-cooked rice and stir to combine.

Rice and eggs being seasoned with soy sauce.

Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate. Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more).

Finished scrambled eggs with rice garnished with sliced green onion.

Garnish with sliced green onions and serve!

Overhead view of a plate full of scrambled eggs with rice, a fork in the side.

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

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Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!

The post Breakfast Pizza appeared first on Budget Bytes.

We’ve all had cold pizza for breakfast at some point in our lives (…right?), but intentionally making pizza for breakfast is a whole other ballgame. Breakfast foods taste surprisingly good in pizza form (especially eggs!) and there are so many other fun ingredients you can add to the mix. So if you’re pizza-obsessed like me, or just want to change up your weekend breakfast or brunch routine, you’ve got to make a breakfast pizza. It’s also perfect for brinner (breakfast for dinner)!

One slice of breakfast pizza being pulled from the pie.

What’s on a Breakfast Pizza

There are no real rules when it comes to pizza. But in order to confidently call this a breakfast pizza, it’s got to have some classic breakfast ingredients, like bacon and eggs. The rest is totally open to interpretation! Use any crust you’d like (classic pizza crust, thin crust, a tortilla, crescent rolls, etc.), use red pizza sauce, white sauce, or go sauceless, use any type of cheese you like, and go wild with the leftovers in your fridge for even more toppings!

What Else Can I add?

I’ve kept the breakfast pizza below pretty simple, but pizzas are always a great opportunity to use up your leftovers. Here are some alternative or additional topping ideas for your breakfast pizza:

  • Bell pepper
  • Onion
  • Ham
  • Spinach
  • Tomato
  • Feta
  • Breakfast sausage
  • Hashbrowns
  • Mushrooms

Basically, anything that you can put in an omelet, you’d can put on a breakfast pizza!

Egg Options

I love a good liquid gold runny egg yolk, but if that’s not your thing, scrambled eggs work great on breakfast pizzas, too. Just make sure to only cook the eggs about halfway, until they’re still quite glossy because they will finish cooking while on top of the pizza in the oven. If you fully cook the eggs before adding them to the pizza, they’ll end up dry and rubbery after the pizza cooks.

Make it More Budget-Friendly

If you’re working on a super tight budget, here are a few ways you can make sure to keep the cost of your breakfast pizza LOW:

  • Make your own dough: the ingredients for pizza dough are as simple as they come, so making it from scratch is always going to be the cheapest option. We’ve got several pizza dough recipes on our website, including classic pizza dough, thin crust, and no-yeast pizza dough. You can even par-bake a tortilla for an ultra-thin and crispy crust!
  • Use less cheese and more eggs: Cheese is the most expensive ingredient on our breakfast pizza, but if you double the amount of eggs to cover more surface of the pizza you can cut back on the cheese by half and still have a delicious pizza!
  • Cut back on the meat: The bacon was the second most expensive ingredient in our breakfast pizza, but you could easily cut the amount of meat in half and supplement with some extra veggies! Using a lower-cost meat, like deli ham or sausage is another great option.
Overhead view of one slice of breakfast pizza on a plate.
Close up of a sliced breakfast pizza.
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Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!
Course Breakfast, Brunch
Cuisine American
Total Cost $6.65 recipe / $1.66 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 2 slices each
Calories 726kcal

Ingredients

  • 8 oz. bacon $2.30
  • 1 large prepared pizza dough* $0.62
  • 1/2 cup pizza sauce $0.53
  • 2 cups shredded cheese $2.49
  • 4 large eggs $0.36
  • 2 green onions, sliced $0.35

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crispy. Drain the cooked bacon on a paper towel lined plate.
  • Preheat the oven to 450ºF. Stretch the pizza dough out over a pizz pan, then spread the pizza sauce evenly over the surface (leave about ½ inch of bare crust around the outer edge).
  • Sprinkle the shredded cheese evenly over the sauce. Crack four eggs onto the pizza, spaced out evenly over the surface, the crumble the bacon on top.
  • Bake the pizza for 12-15 minutes in the preheated oven or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (solid whites, firm or liquid yolks).
  • Top the baked pizza with green onion, slice into 8 pieces, then serve!

See how we calculate recipe costs here.

Notes

*Use any type of prepared pizza dough you prefer, homemade or store-bought.

Nutrition

Serving: 2slices | Calories: 726kcal | Carbohydrates: 51g | Protein: 34g | Fat: 43g | Sodium: 1650mg | Fiber: 2g

How to Make Breakfast Pizza – Step By Step Photos

Cooked bacon in a skillet.

First, cook 8 oz. bacon in a skillet over medium heat until brown and crispy. Drain the bacon on a paper towel-lined plate. (You can use breakfast sausage in place of bacon, if preferred).

Sauce being spread out on a pizza dough.

Preheat the oven to 450ºF. Stretch a large pizza dough out over a pizza pan, then spread about ½ cup of pizza sauce over the surface of the dough (use more or less sauce to your liking).

Cheese on the pizza, eggs being cracked onto the cheese.

Sprinkle about 2 cups of shredded cheese over the surface of the pizza (we used a mix of cheddar and mozzarella because we’re using up leftovers!). I like to save a handful of the cheese to add on top of the eggs. Crack four eggs onto the pizza, spaced out evenly over the surface.

Bacon and more cheese added to the pizza.

Crumble the bacon over the surface of the pizza, then sprinkle any remaining cheese on top.

Baked breakfast pizza.

Make sure the oven is fully preheated to 450ºF, then bake the pizza for 12-15 minutes, or just until the egg whites are set, the yolks are still soft, and the dough is golden brown around the edges.

Breakfast pizza topped with green onions.

Top the pizza with sliced green onions, cut into eight pieces, then enjoy!

Close up of a sliced breakfast pizza.

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Baked Eggs

These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.

These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.
These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

  • Eggs– are the foundation of this dish.
  • Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.
  • Warm Water– is used to help create a custard-like consistency.
  • Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

  1. Use fresh eggs for the best results.
  2. Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.
  3. Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  
  4. Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 
  5. Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Steamed eggs in a white ramekin garnished with finely sliced green onions and a sprinkle of sesame.
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.
Print

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Ingredients

  • 2 large eggs $0.70
  • 1/4 tsp salt $0.01
  • 1 cup warm water $0.00

Instructions

  • In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
  • Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
  • Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
  • Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
  • Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you've ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

How to Make Chinese Steamed Eggs – Step by Step Photos

Eggs whisked in a small glass bowl.

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Water being added to whisked eggs in a bowl.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Egg mixture being poured through a fine mesh sieve into white ramekins.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Ramekins filled with egg mixture sitting on top of a steamer basket over a pot of boiling water and covered with a glass lid.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Steamed eggs in a white ramekin garnished with finely sliced green onions.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

More Easy Egg Recipes

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How To Make Soft Boiled Eggs

If you’re making breakfast or brunch for mom this morning, these perfectly soft boiled eggs are sure to impress (plus, they’re EASY). Add one of these beauties on top of some simple avocado toast, add a sprinkle of everything bagel seasoning, pair it with some freshly made coffee and you’ve got a breakfast any mom…

The post How To Make Soft Boiled Eggs appeared first on Budget Bytes.

If you’re making breakfast or brunch for mom this morning, these perfectly soft boiled eggs are sure to impress (plus, they’re EASY). Add one of these beauties on top of some simple avocado toast, add a sprinkle of everything bagel seasoning, pair it with some freshly made coffee and you’ve got a breakfast any mom would love. 🥰

A soft boiled egg cut in half on a blue background

Why we Love Soft Boiled Eggs

Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?

How Long Does it Take TO Soft Boil an Egg?

The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that it also depends on the size of your egg and the technique used to boil the egg.

The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, and starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.

Line up of eggs cooked for different amounts of time

The diagram above shows how long to cook large eggs (cold) to achieve soft or hard boiled eggs and everything in between.

  • 3-5 minutes: liquid yolk with soft, whites not fully set
  • 6 minutes: liquid yolk with fully set whites
  • 7 minutes: jammy yolk with outer edges set
  • 8 minutes: half set yolk
  • 9 minutes: half set yolk
  • 10 minutes: mostly set yolk

Using the steaming method, I find 12 minutes to be perfect for a hard boiled egg with a fully set yolk. If you prefer to use a full water bath instead of the steaming method, check out my tutorial for hard boiled eggs.

How to Boil Eggs Fast

Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.

If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.

How Long do Soft Boiled Eggs Last?

Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six. 

What to Serve with Soft Boiled Eggs

Soft boiled eggs go well with so many different foods that I find myself adding them to almost all my meals (“put an egg on it!”). I add soft boiled eggs to everything from noodles and rice bowls to salads and toast. When you break open that liquid gold yolk is like adding a deliciously rich sauce to your meal. Here are a few recipes where a soft boiled egg can really take your meal to the next level:

Breakfast bowl with perfectly cooked soft boiled eggs, spinach, avocado, tomato, rice, and sriracha.
a soft boiled egg cut in half on a blue background
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How to Make Perfect Soft Boiled Eggs

Perfect soft boiled eggs with firm whites and liquid gold centers are only six minutes away. Use this easy step by step guide for perfect eggs every time. 
Course Breakfast, Brunch, Dinner, Lunch
Cuisine General
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 1
Calories 74.4kcal

Ingredients

  • 1 large egg, chilled

Instructions

  • Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
  • Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
  • After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!

See how we calculate recipe costs here.

Video

Notes

If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.

Nutrition

Serving: 1Serving | Calories: 74.4kcal | Carbohydrates: 0.5g | Protein: 6.2g | Fat: 4.4g | Sodium: 64.9mg

How to Make Perfect Soft Boil Eggs – Step by Step Instructions

Add Eggs to Boiling Water

Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips. 

Steam for Exactly 6 Minutes

After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.

Place Soft Boiled Eggs in Ice Bath

After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.

Peel Soft Boiled Eggs

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.

Perfectly cooked soft boiled eggs cut open to reveal the silky yolk.

And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.

OTHER WAYS TO COOK EGGS

The post How To Make Soft Boiled Eggs appeared first on Budget Bytes.

Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.

The post Baked Eggs appeared first on Budget Bytes.

We’re all about “catch-all” recipes here at Budget Bytes—flexible recipes that you can add just about anything to, so you can use up the leftover odds and ends in your fridge. This Baked Eggs recipe is especially great because it’s an almost effortless way to treat yourself to an extra special weekend breakfast AND use up your leftovers at the same time. Now that’s what I call working smarter, not harder. 🙌

Close up overhead view of bread dipping into a casserole dish full of baked eggs.

What Are Baked Eggs?

I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.

Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!

Overhead view of a casserole dish full of baked eggs with spinach and tomatoes.

How Long to Bake Eggs

The amount of time needed to bake eggs to perfection is going to depend on several factors like the size and material of your baking dish, the temperature of the ingredients when they go into the oven, how many eggs you’re baking, and your oven’s temperature. So it’s imperative that you check the eggs early and keep a close eye on them as they bake.

I suggest baking eggs at either 350ºF or 375ºF and checking their doneness after about 10 minutes. If the whites are still not set, give them a few more minutes and just watch them closely.

What Else Can I Add?

One of the main reasons I love baked eggs is that they’re extremely versatile. Here are some ideas for other ingredients you can add to baked eggs:

  • Meat: try diced deli ham, cooked bacon, or cooked breakfast sausage.
  • Vegetables: bell pepper, onion, mushrooms, artichokes, zucchini.
  • Cheese: Parmesan, Chevre, Swiss, Cotija.

You can also drizzle your favorite sauce over your baked eggs, like salsa, hollandaise sauce, or chimichurri. Get creative with this baked eggs recipe!

What to Serve with Baked Eggs

Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)

Side view of bread being dipped into a casserole of baked eggs.
Side view of bread being dipped into a casserole of baked eggs.
Print

Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.
Course Breakfast, Brunch
Cuisine American
Total Cost $3.55 recipe / $0.89 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 155kcal

Ingredients

  • 1 Tbsp butter $0.14
  • 2 cups fresh spinach* $0.65
  • 1 cup grape tomatoes $1.00
  • 4 large eggs $0.83
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/8 tsp crushed red pepper $0.01
  • 2 Tbsp heavy cream $0.21
  • 2 Tbsp crumbled feta** $0.69

Instructions

  • Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
  • Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
  • Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
  • Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!

See how we calculate recipe costs here.

Notes

*You can use frozen spinach in place of fresh, just make sure to fully thaw and squeeze out the excess moisture first.
**You can use any type of cheese you like, although creamier cheeses work best.
To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.

Nutrition

Serving: 1Serving | Calories: 155kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Sodium: 280mg | Fiber: 1g
Overhead view of bread being dipped into baked eggs.

How to Make Baked Eggs – Step by Step Photos

Prepping the baking dish with melted butter.

Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.

Fresh spinach being chopped.

Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.

Eggs being cracked into the casserole dish.

Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.

Cream being drizzled over the eggs.

Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.

Seasoned eggs in the baking dish.

If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.

Finished baked eggs in the casserole dish.

Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.

Finished baked eggs in the casserole dish with bread on the side.

Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤

The post Baked Eggs appeared first on Budget Bytes.

Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and hot sauce for a smoking hot appetizer that’s a total breeze to prepare!

The post Nashville Hot Deviled Eggs appeared first on Budget Bytes.

If you love spicy food, have I got a dish for you! Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that’s a total breeze to prepare! Of course, you can adjust the heat by adding more (or less) Nashville Hot Seasoning. But no matter what, these deviled eggs live up to their name!

Overhead shot of Nashville Hot Deviled Eggs on aqua background.

What’s a Nashville Hot Deviled Egg?

Deviled eggs are shelled hard-boiled eggs cut in half and filled with a paste made from their egg yolks and other ingredients. What makes these bad boys different is the huge spicy kick they get from a cayenne-based blend known as Nashville Hot Seasoning and the hot sauce added to the cavity just before filling. They’re also garnished with a crunchy and spicy potato chip topping for a great pop of fiery texture.

What You’ll Need

Get ready for the appetizer everyone at the party will talk about. The best part (#IMHO) is that these take just a half hour to make! This is what you’ll need to make Nashville Hot Deviled Eggs:

  • Eggs– we need large eggs with large yolks to make the filling. Follow this great guide on How To Make Hard-Boiled Eggs.
  • Nashville Hot Seasoning – while you can purchase this fiery hot cayenne-based spice blend at some stores, it’s easier to make it. Check out my recipe for Nashville Hot Seasoning.
  • Mayonnaise – adds tang and creaminess to your filling. You can substitute it with sour cream.
  • Dijon Mustard– adds a touch of sharp acidity, though you can use any mustard you have on hand.
  • Hot Sauce – use your favorite vinegar-based hot sauce (from mild to wild) to add a shot of fire to each bite.
  • Salt & Vinegar Kettle-Cooked Potato Chips – these pair well with vinegar-based hot sauce but you can also use plain kettle chips. They stay crunchy longer, so if you don’t have kettle-cooked, skip the hot sauce in the topping, as it will just make regular potato chips a mushy mess in minutes.
  • Green Onions– are a colorful garnish and add a note of grassy freshness to the Nashville Hot party.

Can I Make These Ahead?

If you’re asking yourself, “Can I make deviled eggs ahead of time?” the answer is YES! First, boil, peel, and half the eggs. Then prepare the filling. Store in airtight containers. Make the crunchy topping before serving, then fill and garnish the eggs. If you have leftovers (and that’s a big IF), you can store the eggs in an airtight container in the fridge for up to 3 days. However, don’t expect the topping to stay crunchy.

Side shot of Nashville Hot Deviled Eggs on aqua background.
Close up of hand holding a Nashville Hot Deviled Egg with other eggs in the background on an aqua backdrop.
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Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that's a total breeze to prepare!
Course Appetizer
Cuisine American
Total Cost ($4.17 recipe / $0.70 serving)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 eggs
Calories 162kcal

Ingredients

  • 6 eggs $1.85
  • 3 Tbsp hot sauce $0.12
  • 3 Tbsp Nashville Hot Seasoning $0.78
  • 1/4 cup mayonnaise $0.69
  • 1 tsp Dijon mustard $0.23
  • 1/8 tsp salt $0.02
  • 2 Tbsp crushed salt & vinegar kettle cooked potato chips $0.37
  • 1 Tbsp sliced green onion $0.11

Instructions

  • Hard boil eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
  • To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, mayonnaise, Dijon mustard, and salt. Mix until ingredients transform into a smooth, creamy filling.
  • Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Fill each cavity with a heaping tablespoon of filling.
  • Make the crunchy topping—Mix the crushed potato chips with 2 dashes of hot sauce and 1 tablespoon of Nashville Hot Seasoning. Sprinkle over the eggs.
  • Garnish with sliced green onion.

See how we calculate recipe costs here.

Nutrition

Serving: 2egg halves | Calories: 162kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Sodium: 378mg | Fiber: 1g
Side shot of Nashville Hot Deviled Eggs on aqua background.

How to Make Nashville Hot Deviled Eggs – Step by Step Photos

Overhead shot of hard boiled eggs, sliced in half, with yolks in a white bowl.

Hard boil 6 eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.

Overhead shot of filling ingredients in a white bowl.

To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon salt. Mix until ingredients transform into a smooth, creamy filling.

Overhead shot of finished Nashville Hot Deviled Eggs being filled with hot sauce.

Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Then, fill each cavity with a heaping tablespoon of filling.

Overhead shot of finished Nashville Hot Deviled Eggs being sprinkled with crushed chips.

Make the crunchy topping—mix the 2 tablespoons of crushed potato chips with 2 dashes of hot sauce and 2 teaspoons of Nashville Hot Seasoning. Sprinkle over the eggs.

Overhead shot of finished Nashville Hot Deviled Eggs on white cutting board.

Finally, garnish eggs with sliced chives or green onion. Serve them as soon as they’re finished, while the potato chip topping is still crispy. You might want to double the recipe, because these fiery babies will go fast!

Close up of hand holding a Nashville Hot Deviled Egg with other eggs in the background on an aqua backdrop.

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