Category Archives: Breakfast

Denver Omelette Cups

I love breakfast, don’t you? It’s one of the first things I ever taught myself to make back in middle school (if not earlier), and it was the eggs that I started to master.  I still lean towards making eggs when I make breakfast for myself or for my family. Weekends are the best time for me to teach my kids how to make things like sausage egg mcmuffins or homemade egg mcmuffins, but recently I was sitting on some awesome leftover Nueske’s ham steak, and some fresh green bell peppers from my garden. This is when the light went off, to come up with a new twist on the Denver omelette.  I decided to create little Denver omelette cups, very similar to what I did in the past when making my taco cups.

Denver Omelette Cups

These Denver omelette cups were so fun to make, and super delicious. Did I mention they were awesome the following morning?

Ingredients:

  • 6 whole eggs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup green bell pepper, diced
  • 1 large shallot, minced
  • 1 cup of thick cut, cooked ham, diced
  • 3/4 cup of shredded cheddar cheese
  • 2 tbsp unsalted butter
  • muffin tin

Crack the eggs in a large bowl. Add the salt and pepper to the eggs, and beat the eggs until they are slightly frothy.

Preheat your oven to 350 degrees.

Lightly butter about 8 of your muffin tins.

How to make Denver Omelette Cups

Ladle the eggs into 8 of the tins, about 90% to the top.

Add in the shallots, ham, and bell peppers into each of the cups. Gently stir each cup. Top each cup with shredded cheese.

Bake in the oven for about 20 minutes, or until the eggs are set and the cheese is nice and melted.

Use a knife and run it along the outer edge of each cup and gently lift the Denver omelette cup out of the muffin tin.

Plate and serve.

These things were awesome. They were everything you could ever want in a Denver omelette but in great little bite size muffins. The great thing is that you can get as creative as you want with these which I am a big fan of. These were great as leftovers as well and perfect for a quick bite before heading out the door for work. Hope you enjoy!

 

Pickled Thai Chilies

I’ve been in a pickling mood for some time now. No clue why, but I have been. It’s most likely because I have had an abundance of chili peppers growing in the garden, and as I normally freeze them and use later, I also love doing a quick pickle and use the chilies on pizza, rice bowls, and omelets. I wouldn’t say that I am a true chili head, but I do love the spice, and the vitamin content that normally goes with them.  One of my favorite peppers has got to be the Thai bird chili pepper.  They have a great punch of hit along with some really nice citrus notes, and when used in sauces such as Nuoc Cham, well, hands down it’s a real winner.

Pickled Thai Bird Chilies

I know, big deal, these just look like regular Thai chili peppers right? Well, yes, but then again, they have been pickling for a couple of weeks in a great, and simple pickling mixture that makes these chilies pop even more.

Let’s get started.

Ingredients:

  • 1 cup of Thai bird chilies
  • 1 1/2 inch fresh lemongrass, lightly smashed
  • 6 tbsp rice wine vinegar
  • 4 tbsp sugar
  • 6 tbsp water
  • 1/2 tsp salt

That’s it. Great stuff.

Start by adding everything but the Thai chilies in a small sauce pan. Bring to a simmer, and let the sugar melt with the vinegar and water. Remove and let cool.

How to make pickled Thai Chilies

Once the mixture has cooled, add the chilies to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies.

Seal, and place in the refrigerator for about two days. Then use freely.

Again, I love Thai bird chilies, but with the addition of the vinegar and sugar, and lemongrass really makes these shine even more. They are great sliced and served  (if you like that type of heat), with any type of dishes where you want to add a bit of heat. If you like chili peppers, you will most likely love these. Hope you enjoy!

Denver Omelette

Come every spring, I ask my kids what they want to plant in the garden. Two of my kids are pretty pumped with ideas, where one simply is not. That’s perfectly fine in my book. Regardless, my wife defaults to tomatoes and cucumbers, while the kids default to green bell peppers and green beans. I take the liberty of choosing either things, and in this case I decided upon watermelon, hot peppers, sage, rosemary, strawberries, and red onions. We have been picking a ton of tomatoes, green beans, strawberries, and fresh herbs, and as of last week we picked our first green bell pepper.

Denver Omellete Recipe

I had this darn green bell pepper on my cutting board for a few days, and every time I looked at it, I thought what was I going to use it in. It was only one green pepper, and as I thought of stuffing it, or making a chop suey, I always think of dicing it up and turning it into a Denver omellete.

I love a Denver omellete, and in fact, it could be one of my favorite omelletes. It’s simple, delicious, and very fulfilling.

Let’s get started.

Ingredients:

  • 3 whole eggs, beaten
  • 2 tbsp water
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1/2 cup of chopped deli ham
  • 1/2 cup green bell pepper, diced
  • 1 shallot, diced
  • 1 1/2 tbsp unsalted butter

Start by adding the water, or cream if you want to the beaten eggs, and mix well.

Heat a skillet on medium, to low heat. Add in the 1 tablespoon of the butter and let that melt.

Toss in the ham, bell pepper, and shallots. Stir, and cook for about 5 minutes or until the peppers are slightly softened, yet still firm.

Remove from the skillet and place the mixture in a bowl.

How to make a Denver Omellete

Return the skillet back to the stove, and on medium heat, melt the remaining butter.

Add in the beaten eggs, and give that a gentle stir.

Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture to to the edges. Continue this until the eggs are almost set.

Add in the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so, or until how you like your eggs, and then slide onto your plate, and serve.

The result is everything you want in a great omellete. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper.  Hope you enjoy! What is your favorite type of omellete?

 

Homemade Sausage Egg McMuffin

One of my guilty pleasures during weekend mornings is eating an egg McMuffin. I know that might sound strange coming from me, and as I never eat at McDonald’s for lunch or dinner for that matter, I do stop there for breakfast during busy weekday mornings. I always order the egg McMuffin, and nothing other. I’ve learned to make my own egg McMuffin, really for one reason, and one reason only and that is because I want to know what the heck I am eating, plus mine are actually a heck of a lot better. On our way back from a camping trip, we decided to leave earlier in the morning due to some rain issues, and I decided to stop at McDonald’s and treat my boy to breakfast. I can tell you this is probably only his second time in 11 years eating breakfast at McDonald’s so I could see the excitement in his tired eyes. He opted into trying the sausage and egg McMuffin, and instantly fell in love.

How to make a sausage and egg McMuffin

With my kid loving that sandwich so much, and as much as he likes to learn how to cook, I decided to teach him how to make his own sausage and egg McMuffin, and the result was the same. Much better than the original, and he was one happy camper.

Let’s get started.

Ingredients:

  • 1 English muffin, sliced and toasted
  • 1 egg
  • 1 round breakfast sausage, cooked
  • 1 slice of American cheese
  • 1 ring mold
  • 1/2 tbsp unsalted butter
  • Cooking spray
  • salt, to taste
  • cracked black pepper, to taste

Start by heating a skillet on medium-low heat. Spray the inside of a medium ring mold, something along the lines of these, and place the ring in the middle of the skillet. Add the butter into the middle of the ring, and once melted, crack in an egg into the ring. Swirl the egg with a fork to break up the yolk and egg white a bit, then season with salt and pepper.

How to make a Sausage Egg McMuffin Recipe

Place a cover over the skillet, and let cook for about 4 minutes or so. During this time, place your English muffins in the toaster, and to me I like to toast them just a bit longer to get a bit darker along the edges.

Now you are ready to place. Lay the bottom muffin on a plate, then the slice of cheese, the cooked, warm sausage, then using a spatula, remove the ring mold, and slip the egg on top of the sausage. Place the top muffin, and dig in.

All of this was created by my son. Not only was he proud, and myself for that matter, but ultimately it turned out to be one awesome sausage McMuffin sandwich. Sorry McDonald’s.