I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

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Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

I usually make this egg salad with pickled celery or one with fresh dill, but when I came across this simple egg salad sandwich recipe on Woks of Life with cilantro, scallions, and garlic, I wanted to try it. I loved how simple it was to make, and the pops of freshness from the herbs. My husband and I both thought this egg salad sandwich recipe was tasty, and it pairs nicely with a simple salad and some potato chips.

Simple Egg Salad Sandwich

Ingredients:

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise, to taste
• ½ tsp fresh cilantro, finely chopped
• ½ small green onion, finely sliced
• ¼-½ tsp yellow mustard, to taste
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

How to Make a Simple Egg Salad Sandwich

Prepare the hard-boiled eggs. Click the link for instructions.

Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.

Using a fork, mash the eggs into coarse chunks.

Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.

Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

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Simple Egg Salad Sandwich

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise to taste
• ½ tsp fresh cilantro finely chopped
• ½ small green onion finely sliced
• ¼-½ tsp yellow mustard to taste
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

Instructions

• Prepare the hard-boiled eggs. Click the link above for instructions.
• Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.
• Using a fork, mash the eggs into coarse chunks.
• Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.
• Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

I’ve been feeling under the weather for the past week, and when I had enough energy to cook, I made this easy coddled eggs with bacon, parmesan, and chives recipe for breakfast. The eggs are yolky and perfectly cooked with little bits of salty bacon, parmesan, and fresh chives.

Coddled Eggs with Bacon, Parmesan, and Chives

Ingredients:

• 2 slices of bacon, cooked & chopped into bits
• 1 small shallot, minced
• 4 tsp parmesan, freshly grated, divided
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp butter (to rub in the ramekins)
• 1 tsp heavy cream, divided
• 2 eggs
• Fresh chives, finely chopped

How to Make Coddled Eggs with Bacon, Parmesan, and Chives

Cook the bacon in a medium skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease, then chop it into bits.

Remove all but ½ teaspoon of bacon grease from the same skillet (or add ½ teaspoon of butter) and add the shallot, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook, stirring constantly, for 1-2 minutes or until the shallot is tender. Remove from the heat.

Fill a small skillet with enough water to fill about ¾ of the way up the side of the ramekin and heat over high until boiling.

Butter the ramekins well, then divide the bacon crumbles and sauteed shallots evenly in the ramekins.

Add 2 teaspoons of finely grated parmesan and ½ teaspoon of heavy cream to each ramekin.

Crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a small rubber spatula through the egg whites a few times, being very careful not to break the yolk. (This allows the egg whites to cook faster and more evenly.)

Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet. Cover with a lid, turn the heat back up, and cook for about 6-8 minutes (depending on egg size), or until the whites are set and the yolks are soft. Watch carefully so they don’t overcook.

Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, and top with fresh chives.

Serve immediately, along with buttered toast if desired. Enjoy.

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Coddled Eggs with Bacon, Parmesan, and Chives

Course Breakfast

Cuisine British

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small skillet with lid
• 2 Ramekins

Ingredients

• 2 slices of bacon cooked & chopped into bits
• 1 small shallot minced
• 4 tsp parmesan freshly grated, divided
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 tbsp butter to rub in the ramekins
• 1 tsp heavy cream divided
• 2 eggs
• Fresh chives finely chopped

Instructions

• Cook the bacon in a medium skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease, then chop it into bits.
• Remove all but ½ teaspoon of bacon grease from the same skillet (or add ½ teaspoon of butter) and add the shallot, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook, stirring constantly, for 1-2 minutes or until the shallot is tender. Remove from the heat.
• Fill a small skillet with enough water to fill about ¾ of the way up the side of the ramekin and heat over high until boiling.
• Butter the ramekins well, then divide the bacon crumbles and sauteed shallots evenly in the ramekins.
• Add 2 teaspoons of finely grated parmesan and ½ teaspoon of heavy cream to each ramekin.
• Crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a small rubber spatula through the egg whites a few times, being very careful not to break the yolk. (This allows the egg whites to cook faster and more evenly.)
• Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet. Cover with a lid, turn the heat back up, and cook for about 6-8 minutes (depending on egg size), or until the whites are set and the yolks are soft. Watch carefully so they don't overcook.
• Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, and top with fresh chives.
• Serve immediately, along with buttered toast if desired. Enjoy.

My daughter requested I make a tasty recipe for Korean marinated eggs (mayak eggs) she found on Non-Guilty Pleasures. They were easy to make and made the most delicious and flavorful jammy eggs. Mayak gyeran translates to “drug eggs” in Korean and it makes sense because these marinated eggs are so addictive due to the salty, savory, spicy, and slightly sweet marinade. You can eat these eggs drizzled with the marinade, on rice, in ramen, and also in many Asian soups.

Korean Marinated Eggs (Mayak Eggs)

Eggs:

• 5 large eggs, room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce (optional)
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 3 Asian chili peppers, thinly sliced (optional)

Korean Marinated Eggs (Mayak Eggs)

Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.

Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.

Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.

Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.

Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.

Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.

Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.

Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.

After 24 hours, remove the eggs from the marinade and store them separately in an airtight containers so the marinated eggs don’t become rubbery & overly salty. They will keep in the refrigerator for up to 4 days. Enjoy!

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Korean Marinated Eggs (Mayak Eggs)

Course Breakfast, Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Medium Saucepan

Ingredients

Eggs:

• 5 large eggs room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce optional
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves minced
• 2 green onions thinly sliced
• 3 Asian chili peppers thinly sliced (optional)

Instructions

• Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
• Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
• Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
• Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
• Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
• Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
• Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
• Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
• After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
• They will keep in the refrigerator for up to 4 days. Enjoy!

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this tasty breakfast tostada with a sunny-side-up egg on top, along with salsa, hot sauce, and sour cream. I loved the combination of flavors and textures, and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• ½ cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.

Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.

Serve immediately with salsa, hot sauce, and sour cream.

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Breakfast Tostadas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.
• Serve immediately with salsa, hot sauce, and sour cream.

I’ve seen recipes for these sausage and egg roll-ups online for years, but finally tried making them recently because I had crescent rolls that needed to be used up. I love that these tasty breakfast hand pies are a snap to make and use ingredients that I normally have on hand. My family devoured these cheesy sausage and egg roll-ups, and we all thought they were delicious and paired nicely with some breakfast potatoes and fruit salad.

Sausage and Egg Roll-Ups

Ingredients:

• 1 tbsp butter
• 4 eggs, whisked very well
• Sea salt and freshly cracked pepper, to taste
• 1 (8-oz) tube of crescent dough
• 4 slices of sharp cheddar, halved
• 8 breakfast sausages, cooked

How to Make Sausage and Egg Roll-Ups

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Make the scrambled eggs by melting the butter in a large skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.

Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don’t overcook the eggs because they will continue cooking in the oven. 

Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.

Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top.

Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.

Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.

Serve immediately. Enjoy.

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Sausage and Egg Roll-Ups

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Nonstick Skillet

Ingredients

• 1 tbsp butter
• 4 eggs whisked very well
• Sea salt and freshly cracked pepper to taste
• 1 (8 oz) tube of crescent dough
• 4 slices of sharp cheddar halved
• 8 breakfast sausages cooked

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the scrambled eggs by melting the butter in a large nonstick skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.
• Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don't overcook the eggs because they will continue cooking in the oven.
• Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.
• Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top
• Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.
• Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.
• Serve immediately. Enjoy.

I had some hard boiled eggs in the fridge and a few slices of bacon leftover from breakfast so I made these ultimate deviled eggs from a recipe if found on Natasha’s Kitchen for her best-ever deviled eggs. I loved that they used the dill pickle juice for acid and the crunch of the bacon and pickles to make the eggs extra special. We all enjoyed these tasty eggs, especially my daughter and me.

Ultimate Deviled Eggs

Ingredients:

• 6 eggs
• 3-4 tbsp mayonnaise, to taste
• 2 tsp dill pickle juice
• 1/2 tsp mustard
• 1/8 tsp garlic powder
• Sea salt and freshly cracked pepper, to taste
• 1 small dill pickled, minced (about 2 tbsp)
• 2 slices of bacon, cooked & crumbled

How to Make Ultimate Deviled Eggs

Place the eggs into a large saucepan then cover completely with cold water.

Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.

Immediately plunge the eggs into a large bowl filled with ice cubes and cold water, to cool for 10-15 minutes. Side Note: Don’t skip the ice cubes & cold water! The super cold water shocks the eggs, making the membrane break which makes them SO MUCH easier to peel! Trust me. 

Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg.  Side Note: If the shells are stubborn, try peeling them under warm running water.

Cut each egg in half lengthwise. Set aside.

Carefully drop the yolks into a small bowl and mash them very well with a fork until they are a fine crumb.

Add the mayonnaise, dill pickle juice, mustard, garlic powder, sea salt, and black pepper, to taste; mix until very well combined. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.

Add the minced pickles and combine well. Taste and add more mayonnaise, pickle juice, or seasonings, to taste, if needed.

Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.

Sprinkle the top with bacon bits and paprika. Refrigerate until ready to serve. Enjoy.

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Ultimate Deviled Eggs

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 deviled eggs

Author Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Large Sauce Pan

Ingredients

• 6 eggs
• 3-4 tbsp mayonnaise to taste
• 2 tsp dill pickle juice
• ½ tsp mustard
• ⅛ tsp garlic powder
• Sea salt and freshly cracked pepper to taste
• 1 small dill pickled minced (about 2 tbsp)
• 2 slices of bacon cooked & crumbled

Instructions

• Place the eggs into a large saucepan then cover completely with cold water.
• Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
• Immediately plunge the eggs into a large bowl filled with ice cubes and cold water, to cool for 10-15 minutes. Side Note: Don't skip the ice cubes & cold water! The super cold water shocks the eggs, making the membrane break which makes them SO MUCH easier to peel! Trust me.
• Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg.  Side Note: If the shells are stubborn, try peeling them under warm running water.
• Cut each egg in half lengthwise. Set aside.
• Carefully drop the yolks into a small bowl and mash them very well with a fork until they are a fine crumb.
• Add the mayonnaise, dill pickle juice, mustard, garlic powder, sea salt, and black pepper, to taste; mix until very well combined. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.
• Add the minced pickles and combine well. Taste and add more mayonnaise, pickle juice, or seasonings, to taste, if needed.
• Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
• Sprinkle the top with bacon bits and paprika. Refrigerate until ready to serve. Enjoy.

I prepared this spinach, tomato, feta quiche recipe for lunch, and it was flavorful and tasty. I used Sally’s Baking Addiction’s base quiche recipe but added the cheese and veggies I had on hand. I liked the flavor of the feta cheese, fresh dill, and juicy tomatoes in the quiche. My husband and I both appreciated that this quiche was filling without being heavy like some meat-loaded quiches can be, and it paired nicely with a simple salad and a fruit salad.

Spinach, Tomato, Feta Quiche

Ingredients:

• 1 store-bought pie crust
• 1 cup of baby spinach, chopped
• ½ cup of feta cheese
• 1-2 tbsp fresh dill, chopped, to taste (fresh basil also works well)
• 4 eggs, well-beaten
• ½ cup whole milk
• ½ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Big handful of cherry tomatoes, halved

How to Make a Spinach, Tomato, Feta Quiche

Preheat the oven to 425 degrees. Place the rack in the lower middle of the oven.

Partially blind-bake your crust by coating a 9-inch pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan.

Crimp the edges, then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.

Bake for 10 minutes. Remove from the oven.

Reduce oven temperature to 350 degrees.

Prepare the quiche by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.

Combine the eggs, milk, and heavy cream; whisk for 2 minutes, until very well combined. Season the mixture with sea salt,  freshly cracked pepper, and crushed red pepper flakes to taste.

Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.

Bake the quiche by carefully placing it in the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.

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Spinach, Tomato, Feta Quiche

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 9-Inch Pie Pan

Ingredients

• 1 store-bought pie crust
• 1 cup of baby spinach chopped
• ½ cup of feta cheese
• 1-2 tbsp fresh dill chopped, to taste (fresh basil also works well)
• 4 eggs
• ½ cup whole milk
• ½ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• Big handful of cherry tomatoes halved

Instructions

• Preheat the oven to 425 degrees. Place the rack in the lower middle of the oven.
• Partially blind-bake your crust by coating a 9-inch pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan.
• Crimp the edges, then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
• Bake for 10 minutes. Remove from the oven.
• Reduce oven temperature to 350 degrees.
• Prepare the quiche by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.
• Combine the eggs, milk, and heavy cream; whisk for 2 minutes, until very well combined. Season the mixture with sea salt,  freshly cracked pepper, and crushed red pepper flakes to taste.
• Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.
• Bake the quiche by carefully placing it in the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.

These breakfast quesadillas are the perfect meal for busy mornings and use ingredients I always have on hand. What’s not to love about fluffy scrambled eggs, salty bacon, and gooey cheese all nestled in crispy tortillas? I served these tasty quesadillas with salsa, guacamole, sour cream, and hot sauce, and they were delicious & filling.

Breakfast Quesadillas

Ingredients:

• 4 pieces of bacon, cooked & crumbled
• 1½ tbsp butter, divided
• 2-4 eggs, depending on how hearty you want it
• Sea salt and freshly cracked pepper, to taste
• 2 large flour tortillas
• ¼ cup Oaxaca cheese, shredded, divided
• ¼ cup sharp cheddar, shredded, divided
• 1 green onion, sliced

For Serving:

• Salsa
• Guacamole
• Sour cream
• Hot sauce

How to Make Breakfast Quesadillas

Cook the bacon in a large skillet over medium-high heat until browned on both sides and crispy, about 5-7 minutes; place on paper towels to drain, then chop into bits. Wipe the skillet clean with a paper towel and return it to the stove.

Heat the butter in a large skillet over medium heat. Whisk the eggs together very well, then season with sea salt and freshly cracked pepper to taste.

Pour the egg mixture into the large skillet. Constantly fold the egg mixture from the bottom of the pan to the top with a rubber spatula. This will keep it from overcooking, and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.

Remove the eggs from the skillet into a bowl and set aside until needed. Wipe the large skillet clean with a paper towel, then return it to the stove over medium heat.

Add the remaining butter to the skillet and once melted, place a tortilla in the skillet. Top the tortilla with half of the cheese, scrambled eggs, and bacon crumbles, then add the remaining shredded cheese and green onions.

Top with the other tortilla and cook until golden brown, about 3-4 minutes. Using a large spatula, carefully flip the quesadilla over and cook the other side until golden brown, about 2-3 minutes.

Slice into quarters and serve the quesadillas immediately with salsa, guacamole, sour cream, and hot sauce on the side. Enjoy.

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Breakfast Quesadillas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 - 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 4 pieces of bacon, cooked & crumbled
• 1½ tbsp butter, divided
• 2-4 eggs, depending on how hearty you want it
• Sea salt and freshly cracked pepper, to taste
• 2 large flour tortillas
• ¼ cup Oaxaca cheese, shredded, divided
• ¼ cup sharp cheddar, shredded, divided
• 1 green onion, sliced

For Serving:

• Salsa
• Guacamole
• Sour cream
• Hot sauce

Instructions

• Cook the bacon in a large skillet over medium-high heat until browned on both sides and crispy, about 5-7 minutes; place on paper towels to drain, and chop into bits. Wipe the skillet clean with a paper towel and return it to the stove. 
• Make the eggs by heating 1 tablespoon of butter in a large skillet over medium heat. Whisk the eggs together very well, then season with sea salt and freshly cracked pepper to taste.
• Pour the egg mixture into the large skillet. Constantly fold the egg mixture from the bottom of the pan to the top with a rubber spatula. This will keep it from overcooking, and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
• Remove the eggs from the skillet into a bowl and set aside until needed. Wipe the large skillet clean with a paper towel, then return it to the stove over medium heat.
• Make the quesadilla by adding the remaining butter to the skillet. Once melted, place a tortilla in the skillet.
• Top the tortilla with half of the cheese, scrambled eggs, and bacon crumbles, then add the remaining shredded cheese and green onions.
• Top with the other tortilla and cook until golden brown, about 3-4 minutes. Using a large spatula, carefully flip the quesadilla over and cook the other side until golden brown, about 2-3 minutes. 
• Slice into quarters and serve the quesadillas immediately with salsa, guacamole, sour cream, and hot sauce on the side. Enjoy. 

I made this gruyere, bacon, and leek quiche recipe because I had a really busy week ahead and needed something that I could reheat quickly for lunches. I used what we had on hand–some leeks, a small hunk of Gruyere, and a few slices of leftover cooked bacon in the fridge, as well as a store-bought pie crust. This tasty quiche smelled wonderful while it baked and tasted even better! This easy bacon quiche recipe pairs nicely with twisted bacon and crispy hash browns.

Gruyere, Bacon, and Leek Quiche

Ingredients:

• 1 homemade or store-bought pie crust
• 1 tbsp butter
• 2 leeks, sliced, white and light green parts only
• Sea salt and freshly cracked pepper, to taste
• 4 slices of cooked bacon, crumbled
• 1 cup gruyère cheese, shredded
• 4 large eggs, well beaten
• 1½ cups heavy cream

How to Make a Gruyere, Bacon, and Leek Quiche

Preheat the oven to 400 degrees. Place the rack in the lower middle of the oven.

Coat a pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges, then line the unpricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.

Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.

Meanwhile, heat the butter in a small skillet over medium heat. Add the leeks and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 10-15 minutes, until tender and starting to caramelize.

Sprinkle most of the leeks, bacon bits, and gruyere cheese in the bottom of the par-baked pie crust.

Combine the eggs and heavy cream; whisk for 2 minutes, until very well combined. Season with sea salt and freshly cracked pepper, to taste.

Add the well-whisked egg mixture.

Sprinkle with the remaining leeks, bacon bits, and cheese on top.

Carefully place into the oven and bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.

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Gruyere, Bacon, and Leek Quiche

Course Breakfast

Cuisine French

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Glass Pie Dish or Tart Pan
• Pie Weights or Dried Beans
• Small skillet

Ingredients

• 1 homemade or store-bought pie crust
• 1 tbsp butter
• 2 leeks, sliced, white and light green parts only
• Sea salt and freshly cracked pepper, to taste
• 4 slices of cooked bacon, crumbled
• 1 cup gruyère cheese, shredded
• 4 large eggs, well beaten
• 1½ cups heavy cream

Instructions

• Preheat the oven to 400 degrees. Place the rack in the lower middle of the oven.
• Coat a pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges, then line the unpricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
• Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.
• Meanwhile, heat the butter in a small skillet over medium heat. Add the leeks and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 10-15 minutes, until tender and starting to caramelize. 
• Sprinkle most of the leeks, bacon bits, and gruyere cheese in the bottom of the par-baked pie crust.
• Combine the eggs and heavy cream together; whisk for 2 minutes, until very well combined. Season with sea salt and freshly cracked pepper, to taste.
• Add the well-whisked egg mixture. Sprinkle with the remaining leeks, bacon bits, and gruyère cheese on top.
• Carefully place into the oven and bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.