Egg Drop Soup

Ingredients:
3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped

Directions:

Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.  Ad the cornstarch and stock mixture and stir.  Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.  The egg will spread out into ribbons.  Turn off the heat and garnish with a few more chopped green onions.  Serve immediately. 

Quiche Lorraine

This is a recipe from my mother-in-law. It made a fantastic dinner and the leftovers made a fantastic breakfast.

Ingredients:

pastry for a 9 inch one crust pie
8 slices bacon, crisply crumbled
1 cup shredded swiss cheese (I don't like swiss so I used cheddar)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half and half
3/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne


Directions:

Prepare pastry for a 9 inch one-crust pie. Sprinkle bacon, cheese, and onion in pastry lined pie dish. Beat eggs slightly, add remaining ingredients. Pour into pie dish. Bake for 15 minutes at 425. Reduce oven temperature to 300 and bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Egg Muffin Sandwich

This is about the easiest breakfast to prepare. The only thing easier I think is oatmeal or cereal.

Ingredients:
English Muffin (I like the 100 calorie muffin, they have 5 grams of fiber in each)
slice of cheese
1 egg
Canadian bacon or ham optional

Directions:
Place slice of cheese on one side of the English muffin and place both sides in toaster oven and toast. Take the egg and mix it up in a small bowl. Place in the microwave for 1 minute. When it is done, and the English muffin is toasted, place the egg between the two slices. There is a healthy yummy breakfast.

Bacon, Egg, and Toast Cups

These were so cute and sooo easy and good too. I found the recipe on Annie's Eats . I made one change by including the entire egg white instead of only part of an egg white and I used a jumbo muffin pan. The kids all really liked them too. Shane was a little grossed out by the yolk so I think when I try these again I'll mix the egg up before putting it in the muffin cup for a more scrambled effect.

Ingredients:
6 slices of bacon
6 slices of bread
shredded cheese
6 eggs
salt and pepper

Directions:
Preheat the oven to 400F. Grease 6 wells of a muffin pan. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Spring a small amount of shredded cheese in the center of each piece of bread. Crack an egg over each piece of bread, being careful not to break the egg yolk. Once all bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (abt 6-10 min) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.