July 12, 2011

Egg Burgers

Posted in Recipes tagged , , , , at 6:50 pm by primalissa

We had a bit of ground sirloin left in the fridge the other night, so we decided to make some bacon cheeseburgers.

  • 1 lb. ground sirloin
  • 1/2 vidalia onion (diced)
  • 1/4 c shredded cheese
  • a few strips of bacon (cooked)
  • egg (optional)

We mixed up the beef with the onion and cheese, and grilled those patties to perfection.

And then we changed things up a bit by topping our burgers with bacon and egg.  It seemed strange to me at first, and I wasn’t sure what to expect, but WOW, these were awesome!  I could only eat one!

 

July 8, 2011

Green Eggs and Bacon?

Posted in Recipes tagged , , , , at 8:44 pm by primalissa

Quick and simple dinner tonight!

Along with the traditional deviled eggs made with a mixture of mustard and mayo, we subbed out the mustard and used an avocado!

Add a bit ‘o crumbled bacon to the mix, and you’ve got one tasty dinner!

June 28, 2011

Breakfast Muffins

Posted in Recipes tagged , , , , , , , at 10:18 pm by primalissa

Don’t get too excited just yet. 

I haven’t yet tried making any flour type muffins.  These are egg muffins, and damn good ones if I do say so myself.  “Why thank you, self!”  We brought these on our camping trip and satisfied over a dozen hungry campers with these little babies. (So what if all the campers were family?)  These are super easy to make and great to heat and eat on the go.  Another great recipe adapted from Mark’s Daily Apple.

 

Breakfast “Muffins”
1 dozen eggs (approx. 1 egg per muffin)
1/8 cup mayo (no soy or canola oil)
Chopped veggies of your choice
Bacon or sausage, cooked and crumbled (reserve the drippings for later)
Cheese (optional)
 
Pre-heat oven to 350°
Coat your muffin tin with butter or coconut oil. 
We used butter on the first batch with just bacon and cheese, and coconut oil with the second full of veggies, bacon and cheese.
Both batches still stuck to the pan.  I’m thinking about getting some cupcake liners to try next time.
 
We chopped up the veggies by hand and using the food processor.
 
 
 
Then put that bacon grease to good use by cooking up those veggies until tender.
 
 
Whisk your eggs until well scrambled. 
 
 
Add in the mayo.  Mix well. 
The mayo adds in extra moisture.  Without it, I found them to be a bit dry.
 
Fill the muffin cups about halfway with the veggies and bacon.
We used a 1/2 cup measuring cup to scoop the eggs from the bowl to the muffin tins, filling them 3/4 full.
 
Sprinkle a bit ‘o cheese on there now if you so desire.  (We like cheese)
 
 
Pop into the preheated oven, and cook for 18-20 minutes, until the tops begin to brown.
 
 
Enjoy!