PIMIENTO, CHEESE, AND HAM SCRAMBLE

Recipe

Yields: 4 Servings Prep. Time: 0 hours 15 mins Total Time: o hours 15 mins

INGREDIENTS:
8 large eggs
1 tsp. hot sauce
Kosher salt
Pepper
1tbsp. olive or unsalted butter
3 oz. thinly sliced deli ham
1 medium roasted red pepper
2 scallions
2 oz. extra-sharp Cheddar
2 tbsp. cream cheese

PROCEDURES:
1. In a large bowl, whisk together the eggs, hot sauce, 1 tablespoon water, and ½ teaspoon each salt and
pepper
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the ham and cook, tossing
occasionally, until beginning to brown around the edges, 2 to 3 minutes.
3. Add the roasted red pepper and cook, tossing, for 1 minute; transfer to plate.
4. Add the eggs mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired
doneness, 2 to 3 minutes for medium-soft eggs.
5. Fold in the ham and peppers along with the scallions, Cheddar, and cream cheese.

Per serving 305 calories, 22.5 g fat (8.5 saturated), 20 protein, 810 mg sodium, 4 g carb, 1 g fiber
 ENGLISH BREAKFAST TRAY BAKE
Recipe

Yields: 4 Servings Total Time: 15 mins

INGREDIENTS:
4 uncooked breakfast sausages (6 ounces total)
4 slices bacon
8 oz. small cremini mushrooms, halved or quartered if large
16 Campari or cocktail totatoes, halved
2 cloves garlic, finely chopped
1 tbsp. olive oil
Kosher salt
Pepper
4 large eggs
½ c. flat-leaf parsley, chopped
Toast, for serving

PROCEDURES:
1. Heat oven to 400 ˚f. On large rimmed baking sheet, roast sausages and bacon, 15 minutes. In a large bowl,
toss mushrooms, tomatoes, and garlic with oil and pinch each salt and pepper. Add to baking sheet and
roast 10 minutes.
2. Make wells among vegetables and crack egg into each space, return to oven and roast until meat is cooked
through an d eggs whites are opaque throughout, 8 to 10 minutes more. Sprinkle with parsley and serve
with toast, if desired.

Per serving 300 calories, 21 g fat (6.5 saturated), 17 g protein. 485 mg sodium, 10 g carb, 2 g fiber
 PIMIENTO, CHEESE, AND HAM SCRAMBLE
Recipe

Yields: 4 Servings Prep. Time: 0 hours 15 mins Total Time: o hours 15 mins

INGREDIENTS:
8 large eggs
1 tsp. hot sauce
Kosher salt
Pepper
1tbsp. olive or unsalted butter
3 oz. thinly sliced deli ham
1 medium roasted red pepper
2 scallions
2 oz. extra-sharp Cheddar
2 tbsp. cream cheese

PROCEDURES:
6. In a large bowl, whisk together the eggs, hot sauce, 1 tablespoon water, and ½ teaspoon each salt and
pepper
7. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the ham and cook, tossing
occasionally, until beginning to brown around the edges, 2 to 3 minutes.
8. Add the roasted red pepper and cook, tossing, for 1 minute; transfer to plate.
9. Add the eggs mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired
doneness, 2 to 3 minutes for medium-soft eggs.
10. Fold in the ham and peppers along with the scallions, Cheddar, and cream cheese.

Per serving 305 calories, 22.5 g fat (8.5 saturated), 20 protein, 810 mg sodium, 4 g carb, 1 g fiber
 EGG PEPPER RINGS WITH CARROT SALSA
Recipe

Yields: 4 Servings PREP. TIME: 20 Mins Total Time: 15 mins

INGREDIENTS:
1 each medium red and yellow pepper
2tbsp. Extra virgin olive oil
2 large carrots, coarsely grated
1 pint cherry or grape tomatoes, quartered
1 clove garlic, finely chopped
½ c. fresh cilantro, roughly chopped
8 large eggs
½ tsp. dried oregano
Kosher salt and pepper
Toasted English Muffins (optional)

PROCEDURES:
1. Slice the peppers into eight ½ inches-thick rings. Dice the remaining peppers and transfer to a medium
bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heta. Add the pepper rings and cook until they
begin to soften and turn golden brown, 3 to 4 minutes per side.
3. Meanwhile, in a bowl, toss the diced peppers, carrots, tomatoes and garlic with the remaining tablespoon
oil and a pinch each salt and pepper, then fold in the cilantro.
4. Crack 1 egg into each pepper ring; sprinkle with oregano and ¼ teaspoons each salt and pepper. Cover and
cook until the whites are set, 4 to 5 minutes for soft yolks. Top with the carrot salsa and serve on English
Muffins (if using).

Per serving 251 calories, 16.5 fat (4 g saturated fat ), 372 mg cholesterol, 322 mg sodium, 14 g protein,
11 g carbohydrates, 3 g fiber
 MEXICAN SCRAMBLED EGGS
Recipe

Yields: 4 Servings Prep. Time: 20 mins Total Time: 20 mins

INGREDIENTS:
3 large tomatoes , cut into ½-inch pieces
½ avocado, cut into ½ in. pieces
½ small red onion, finely chopped
1 small jalapeno (seeded for less heat, if desired), thinly sliced
½ c. cilantro, roughly chopped
2 tbsp. fresh lime juice
Kosher salt
Black pepper
8 large egg whites, plus 4 yolks
1 oz. low-salt tortilla chips (about 12), broken into small pieces
1 tbsp. olive oil
½ small head romaine lettuce, leaves torn

PROCEDURES:
1. In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and ¼
teaspoons each salt and pepper.
2. In a bowl, whisk the egg white and yolks with 2 tablespoon water, ¼ teaspoon salt and ½ teaspoon pepper;
mix in the chips.
3. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber
spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens
and with the salsa.

Per serving 241 calories, 14 g fat (3 g saturated fat), 184 mg cholesterol, 375 mg sodium, 13 g protein,
18 g carbohydrates, 6 g fiber
 STEWED PEPPERS AND TOMATOES WITH EGGS
Recipe

Yields: 4 Servings Prep. Time: 20 mins Total Time: 30 mins

INGREDIENTS:
2 tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, quartered lengthwise, then sliced crosswise
Kosher salt
Black pepper
4 cloves garlic, finely chopped
1 (28-oz.) can whole tomatoes
8 large eggs
Chopped cilantro, for serving
4 slices toasted bread

PROCEDURES:
1. Heat the oil in large skillet; add the onion and cook, covered, for 4 minutes. Add the peppers, season with
½ teaspoon each salt and pepper and cook, covered, stirring, occasionally, until just tender, 6 to 8 minutes.
Stir in the garlic and cook for 1 minute.
2. Crush the tomatoes with your hands and add to the skillet along with their juices. Bring to a boil, then
reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.
3. Make 8 small wells in the sauce and carefully crack an egg into each one. Cover and gently simmer for 6
minutes. Uncover and cook until the whites are set and yolks are cooked to desired doneness, 6 to 7
minutes for slightly runny yolks. Sprinkle with chopped cilantro, If desired, and serve with toast.

Per serving 351 calories, 17 g fat (4 g saturated fat), 372 mg cholesterol, 808 mg soium, 18 g protein,
29 g carbohydrates, 4 g fiber.
 DEVILED EGGS
Recipe

Yields: 4 Servings Prep. Time: 20 mins Total Time: 40 mins

INGREDIENTS:
12 large eggs
4 slice bacon
½ c. lowfat plain yogurt
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
Kosher salt
Pepper
1 tbsp. mixed chopped fresh chives and dill
¼ tsp. smoked paprika

PROCEDURES:
1. Place the eggs in a large saucepan, add enough cold water to reach 2 inches above submerged eggs and
bring to a boil. Remove from heat, cover the pan, and let stand for 12 minutes.
2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer
to a paper towel-lined plate. When cool enough to handle, crumble into small pieces.
3. Drain the eggs and return them to saucepan to crack the eggs all over. Run under cold water to cool, the n
peel eggs, discarding the shells.
4. Cut the eggs in half lengthwise. Transfer the yolks to a small bowl and mash with the yogurt, lemon

Per serving 305 calories, 22.5 g fat (8.5 saturated), 20 protein, 810 mg sodium, 4 g carb, 1 g fiber
 PIMIENTO, CHEESE, AND HAM SCRAMBLE
Recipe

Yields: 4 Servings Prep. Time: 0 hours 15 mins Total Time: o hours 15 mins

INGREDIENTS:
8 large eggs
1 tsp. hot sauce
Kosher salt
Pepper
1tbsp. olive or unsalted butter
3 oz. thinly sliced deli ham
1 medium roasted red pepper
2 scallions
2 oz. extra-sharp Cheddar
2 tbsp. cream cheese