Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

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Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!

Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.

Four deviled egg halves on a white plate

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.

What Else Can I Add to My Deviled Eggs?

As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:

  • Relish
  • Sriracha
  • Fresh herbs (dill, chives, tarragon, parsley, scallions)
  • French fried onions (topping)
  • Capers
  • Pickled red onions (topping)
  • Dill pickle slices (topping)
  • Pickled jalapeños (topping)
  • Salsa
  • Olives
  • Thinly sliced radish (topping)
  • Bacon
  • Hot sauce
  • Curry powder
  • Guacamole
  • Everything bagel seasoning

How Long Do Deviled Eggs Last?

Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??

What to Serve with Deviled Eggs

If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).

Steaming vs. Boiling Eggs

I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.

Side view of four deviled eggs on a white plate
Four deviled eggs on a white plate garnished with paprika

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 2 halves each
Calories 119.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 large eggs $0.42
  • 1 Tbsp mayonnaise $0.10
  • 1/4 tsp Dijon mustard $0.01
  • 1/16 tsp seasoning salt* $0.01

Instructions

  • To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
  • Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
  • After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
  • Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
  • Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.
To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Nutrition

Serving: 2halves | Calories: 119.05kcal | Carbohydrates: 0.55g | Protein: 6.25g | Fat: 10.15g | Sodium: 167.05mg | Fiber: 0.4g

How to Make Small Batch Deviled Eggs – Step by Step Photos

Eggs being added to a saucepot with tongs

To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.

Two eggs on a cutting board, one peeled and cut in half

After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.

Egg yolks in a bowl with mayonnaise, dijon, and seasoning salt

Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).

Mashed and seasoned egg yolks in a bowl with a fork

Mash the yolks together with the seasoning.

Mashed and seasoned yolk returned to the egg whites

Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.

Four deviled eggs on a white plate garnished with paprika

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Savory Leek and Kale Galette

Beautiful and delicious Savory Galette with Leeks and Kale – just in time for Valentine’s day!   A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling.  Leeks and kale marry with gruyere and mascarpone…

A Savory Leek Galette, made with a free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome! The Galette dough is the secret here! #galette #savorygalette #tart #leeks

Beautiful and delicious Savory Galette with Leeks and Kale – just in time for Valentine’s day!   A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling.  Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome!   True happiness has nothing to do with...

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Tortilla Baked Eggs

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation.

The post Tortilla Baked Eggs appeared first on Budget Bytes.

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation. Sounds like a fun Saturday morning project to me!

Overhead view of tortilla baked eggs on a white plate with a napkin on the side

What Kind of Baking Dish To Use

You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.

What Size Tortilla Should I Use?

My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.

Topping Ideas

These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:

  • Roasted red peppers, feta, red onion
  • Chopped broccoli, cheddar
  • Ham, cheddar, bell pepper
  • Sun dried tomato, feta, spinach
  • Mushrooms, spinach, goat cheese
Two slices of tortilla baked eggs on a plate with a fork
Whole tortilla baked eggs on a plate with fork on the side

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.
Total Cost $1.22 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 320.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.18
  • 1 8" flour tortilla $0.14
  • 1 cup fresh spinach $0.16
  • 4 large eggs $0.23
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/2 cup grape tomatoes $0.37
  • 1/4 cup shredded cheddar $0.21
  • 1/8 tsp crushed red pepper (optional) $0.01

Instructions

  • Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
  • Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
  • Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
  • Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
  • Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Notes

*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking.

Nutrition

Serving: 0.5recipe | Calories: 320.55kcal | Carbohydrates: 15.55g | Protein: 18.6g | Fat: 20.35g | Sodium: 618.95mg | Fiber: 2.45g

Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.

Side view of a slice of tortilla baked eggs with a bite taken out

How to Make Tortilla Baked Eggs – Step by Step Photos

Oil being brushed inside a round dish

Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.

Tortilla pressed into the round dish

Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

chopped spinach placed inside the tortilla

Roughly chop one cup fresh spinach and place it inside the tortilla.

Eggs added on top of the spinach in the tortilla

Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.

Eggs topped with tomatoes and cheese

Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).

Finished Tortilla Baked Eggs in the dish

Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!

Whole tortilla baked eggs on a plate with fork on the side

Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!

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Oven Baked Frittata with Veggies

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” &#8…

This delicious Frittata is full of healthy vegetables, baked in the oven, versatile and easy to make. Make it ahead for a special breakfast or brunch, or serve it up as a crustless quiche for lunch or dinner -a tasty clean-out-the fridge kind of meal. Vegetarian, Keto, Gluten-free and low-carb. #frittata #healthybreakfast #brunch #eggcasserole

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Or serve it up for lunch or dinner as a “crustless quiche” – a simple clean-out-the fridge kind of meal. Vegetarian, Keto, Gluten-free, and low-carb.  How...

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Sausage and Egg Breakfast Quesadillas

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version.

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version. And the best part? I froze the other five quesadillas so I can reheat them anytime (like I did for lunch today!)

Stacked sausage and egg breakfast quesadillas held close to the camera

What’s in a Breakfast Quesadilla?

Okay, so I kept these breakfast quesadillas super simple, but I’ve got some ideas for “spicing” them up below, if you’re interested. The only thing you need is sausage, eggs, cheese, tortillas, salt, and pepper. It’s just that easy! Since these quesadillas are super simple, they do have a more mild flavor (this one is for all my friends with sensitive tongues). If you want some extra flavor, read on.

What Else Can I Add?

Quesadillas are great for using up leftovers in your fridge. So whether you want to add more flavor or you just want to use up some things that are floating around in your fridge, here are some good picks for these sausage and egg breakfast quesadillas:

  • Sliced green onions
  • Crushed red pepper
  • Everything bagel seasoning
  • Sriracha or chili garlic sauce
  • Diced bell pepper (sauté with the browned sausage until tender)
  • Crumbled feta
  • Fresh spinach

How to Serve Breakfast Quesadillas

If you’re in a hurry, or just lazy like me, you can eat these breakfast quesadillas just as they are. They make a great hand-held meal for when you’re on the go. If you are sitting down to your meal, you can serve them with a side of salsa and sour cream for dipping!

How to Freeze and Reheat

As I mentioned in the intro, I froze most of my quesadillas so I could reheat them later. To freeze the quesadillas, fill and fold the tortillas like you are about to toast them in the skillet, but instead stack them on a plate or baking sheet with parchment between each one. Transfer that to the freezer and freeze for about an hour or until they’re frozen solid. Once solid, transfer to an air-tight freezer bag for long term storage. They’ll probably be good for about three months.

To reheat, place one of the frozen quesadillas in a skillet and heat over medium-low heat. Cook on each side until golden brown and crispy. It’s VERY important not to have the heat too high, or else the tortilla will burn before the filling has time to thaw and heat through. So go slow.

What is Country Sausage?

I used country sausage for these breakfast quesadillas, which is a loose (not in links) raw sausage that is fairly mild in flavor (there are hot varieties). It is sometimes also called breakfast sausage, although it is not sweet like a maple breakfast sausage. I used this brand, but there are many recipes for country sausage online if you want to make your own using ground pork.

Sausage and egg breakfast quesadillas on a plate with a dipping cup full of salsa
Stacked sausage and egg breakfast quesadillas held close to the camera

Sausage and Egg Breakfast Quesadillas

Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!
Total Cost $5.02 recipe / $0.34 per quesadilla
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 quesadillas
Calories 325.15kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. country sausage $1.45
  • 6 large eggs $1.40
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 6 oz. cheddar $1.27
  • 6 medium flour tortillas $0.86

Instructions

  • Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
  • While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
  • Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
  • With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
  • Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
  • To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.

Nutrition

Serving: 1quesadilla | Calories: 325.15kcal | Carbohydrates: 23.37g | Protein: 16.5g | Fat: 17.55g | Sodium: 1273.23mg | Fiber: 2.33g
A stack of sausage and egg breakfast quesadillas on a plate with a dish of salsa

How to Make Sausage and Egg Breakfast Quesadillas – Step by Step Photos

Browned sausage in a skillet

Brown 8oz. country sausage in a skillet over medium heat. Cook it until the edges are brown and crispy, not just until it’s no longer pink. When the sausage is cooked, remove it from the skillet with a slotted spoon, so the grease stays in the skillet.

Eggs in a bowl with salt, pepper, and a whisk

While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs.

Shredded cheddar on a cutting board

Shred six ounces of cheddar cheese.

Scrambled eggs in the skillet

Add the whisked eggs to the skillet with the remaining sausage grease. Continue to cook over medium, gently folding the eggs as they set. Cook the eggs until they are set, but still moist. Don’t overcook the eggs. ;)

Sausage and cheese added to the skillet with the eggs

Remove the skillet from the heat and add the cooked sausage and shredded cheese.

finished breakfast quesadilla filling in the skillet

Fold the ingredients together until they’re evenly combined.

Tortillas being filled

Add about ½ cup of the sausage, egg, cheese mixture to each tortilla, spreading it out over half of the tortilla, then fold it closed. Once filled and folded, they can either be cooked or frozen.

Quesadillas toasted in the skillet

To cook the quesadillas, add them back to the skillet (I don’t add any oil or butter, but you can if you prefer). Cook over medium on each side, or until the tortilla is brown and crispy and the cheese is melted on the inside.

quesadilla cut into three pieces

Slice each quesadilla into three pieces, then serve!

stacked quesadillas for freezing

To freeze the quesadillas, stack them on a plate or baking sheet with parchment paper between each layer. Freeze for about an hour or until solid, then transfer to a freezer bag. To reheat from frozen, simply add to a skillet and heat over medium-low until they are brown and crispy on the outside and heated through.

A stack of breakfast quesadillas on a plate with salsa in the background

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Scrambled Eggs with Spinach and Feta

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), […]

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), super delish, and makes me feel pampered. Plus, I’ll share several different ways you can serve or customize these eggs so you’ll have plenty of options!

Two plates with scrambled eggs with spinach and feta, toast, and orange slices

How to Serve Scrambled Eggs with Spinach and Feta

You might be thinking, “who doesn’t know how to serve scrambled eggs??” Well, in addition to serving scrambled eggs on a plate with toast, like in the photos in this post, there are actually some other fun things that you can do with these eggs once they’re made. My favorite? Make them into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, top with a little more shredded mozzarella, fold it closed, then toast it in a skillet. BOOM. So delish.

You can also stuff the scrambled eggs into a breakfast wrap with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast. Or how about a bagelwich? Yes please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal. 

What Else Can I Add?

Spinach and feta is really just a starting point. I like to add whatever vegetables I have laying around in the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomatoes. Got leftover green onions? Slice ’em up and toss them in there! Have half of a leftover avocado? Use it to top your eggs. The sky really is the limit here.

Green Eggs and Ham

Here’s your chance to fulfill your childhood Dr. Seuss dreams, friends. The juices from the fresh spinach do turn the eggs a little green, especially if they sit on your plate for a little while before you get a chance to eat. But I absolutely love the idea of adding ham to these scrambled eggs to make it a true “green eggs and ham” breakfast. How fun! I would dice the ham and sauté it in the skillet first, then add the spinach and continue on as directed below.

Side view of a plate with scrambled eggs with spinach and feta, toast, and oranges

 
A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Scrambled Eggs with Spinach and Feta

These tasty scrambled eggs with spinach and feta are fast and easy enough to prepare on a weekday, and are perfect for using up spinach!
Total Cost $2.31 recipe / $1.16 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 250.75kcal
Author Beth - Budget Bytes

Ingredients

  • 4 oz. fresh spinach $0.65
  • 4 large eggs $0.92
  • 1 Tbsp butter $0.13
  • 1 oz. feta $0.55
  • 1 pinch crushed red pepper $0.02
  • 1 pinch freshly cracked black pepper $0.02
  • 1 pinch salt $0.02

Instructions

  • Roughly chop the spinach into smaller pieces (about 1-inch pieces). This step is optional and can be skipped to make breakfast faster, but I prefer the smaller pieces that don't get stringy like whole spinach leaves can tend to be.
  • Crack the eggs into a large bowl, add a pinch of salt, and whisk (I prefer ribbons of white and yellow, but you can whisk until even if preferred).
  • Add the butter to a large skillet and melt over medium heat. Add the chopped spinach and sauté until the spinach has softened (2-3 minutes)
  • Push the sautéed spinach to the outside edges of the skillet and pour the eggs into the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid. Fold the eggs into the sautéed spinach, then turn off the heat. The residual heat in the pan will finish cooking the eggs without overcooking or drying them out.
  • Top the eggs with the crumbled feta, a little freshly cracked pepper, and a pinch of crushed red pepper, then serve.

Nutrition

Serving: 1serving | Calories: 250.75kcal | Carbohydrates: 3.6g | Protein: 16.2g | Fat: 19g | Sodium: 589.3mg | Fiber: 1.3g

Scrambled eggs with spinach and feta on a plate with toast, half piled onto a slice of toast

How to Make Scrambled Eggs with Spinach and Feta – Step by Step Photos

Chopped spinach on a cutting board

Chop about 4 oz. of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this recipe is VERY flexible. So use less if you have less, just use up what you’ve got! You can also skip chopping if you’re in a hurry, but I like to chop because whole leaves can be a little stringy sometimes.

Whisked eggs

Crack four large eggs into a bowl, add a pinch of salt, and whisk to your liking. I like to have some ribbons of white and yellow in my scrambled eggs, but you can whisk more if you like a more even color.

Spinach being added to a skillet with melted butter

Melt 1 Tbsp butter in a large skillet over medium heat, then add the chopped spinach. Sauté the spinach until it has wilted (2-3 minutes).

Whisked eggs being poured into the skillet with spinach

Push the sautéed spinach out to the outer edges of the skillet, then pour the whisked eggs in the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid.

Eggs folded with spinach in the skillet

Fold the spinach into the eggs, then turn the heat off. The residual heat in the skillet will finish cooking the eggs without overcooking them or drying them out.

Finished eggs with feta and pepper

Finish off the eggs with 1 oz. crumbled feta, some freshly cracked black pepper, and a pinch of crushed red pepper.

A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Enjoy!!

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Mother’s Day Brunch Recipes!

Here are a few Mother’s Day Brunch Recipes to help get your creative juices flowing this week.  Whether mom like sweet things or savory things, breakfast things or lunch- you’ll find a good selection here. I find that keeping things simple…

Celebrate Mother's Day with 20 creative and beautiful Brunch Recipes! #brunch #brunchrecipes #mothersday #brunchideas

Here are a few Mother’s Day Brunch Recipes to help get your creative juices flowing this week.  Whether mom like sweet things or savory things, breakfast things or lunch- you’ll find a good selection here. I find that keeping things simple is always best. Remember it’s not just about the food, it is about the...

The post Mother’s Day Brunch Recipes! appeared first on Feasting At Home

Nasi Goreng (Indonesian Fried Rice!)

A tasty recipe for Nasi Goreng (Indonesian Fried Rice) loaded up with fresh healthy veggies! Keep it vegan with Turmeric Tofu or add an egg (or chicken or shrimp!) – up to you! A fast and healthy dinner recipe the whole family will love.  I have …

Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

A tasty recipe for Nasi Goreng (Indonesian Fried Rice) loaded up with fresh healthy veggies! Keep it vegan with Turmeric Tofu or add an egg (or chicken or shrimp!) – up to you! A fast and healthy dinner recipe the whole family will love.  I have a fondness for Bali. It was here, in that...

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