Breakfast Rollups

breakfastrollup2.jpgWhen it comes to grub in the morning, Monday thru Friday, I need something easy, fast, mobile, and high in protein. My pre-workout drink gets me thru my early morning work out session, but about 30 minutes after I’ve wrapped up and on my way to work, I’m absolutely starving.

Going thru the drive-thru, or microwaving  something from the frozen isle just aren’t options for me. I’m always looking for different variations to be able to mix into my routine and I think these have definitely made the cut! These are so quick to throw together, you can make them the morning of, or multiple at a time for several days.
Sunday nights in our house, are “low and slow” 🙂 It’s our time to relax, get something slow-cooking on the stove or in the oven. While our dinner is roasting, it’s my time to fill up our counters with a mixture of fruits and veggies that I’m slicing up to go in lunches and breakfasts for the week. It’s very methodical for me, and it actually gets my mind right for the work week ahead going thru all of my Sunday steps!

In prepping these, I was very surprised at what little time it took do them, start to finish. Each rollup, takes about 4 minutes to make, and yes, that includes cooking time! Little bonus here is that you can make each one different, allowing you to have a new combination every day, simply by subbing out one ingredient! Peppers, spinach, cheese variation, ham, bacon, options are endless!
We have a local spot in town that makes fresh tortillas that are my go to, but I’ve also found some really great Gluten-Free ones at Aldi that I’ve become partial to as well, that I used in this round!breakfastrollup3.jpg

Breakfast Rollups
Serving Size: 1

1 egg
1 tbsp milk
s/p to taste
1 piece of deli ham or bacon
1 tortilla
2 tbsp of shredded cheese (or as desired)
several spinach leaves

1. Heat your non-stick pan to medium-low. I used a larger pan, about 9-inch, because the size of the tortillas I’m using are 8-inch. (the edges will slightly curl when you cook your egg, so a pan slightly larger is ok!)
2. Whisk your egg and milk together, season with salt and pepper as desired
3. Pour egg mixture into your pan, rotate the pan to get the mixture to fan out. You’ll know that it’s done, after the egg is set on top (you can use a lid to speed up this process as well). Takes 2-3 minutes
4. When the eggs are set, flip the pan over your tortilla. Center as needed and add you ham/bacon, cheese and any veggies desired
5. Rollup!breakfastrollup1.jpg

Bacon-Eggy Cups

baconeggysSo these quick bite, travel-friendly, pop-and-go, egg-delicious bites have been floating around the internet for a while now. Clearly I’m not the inventor, but I do believe I’ve customized a new version I haven’t seen anywhere else. After scouring the interwebs for far longer than I will confess here, I found several different combinations, tips, and guidelines…giving me this wonderful recipe! Although simple, they do take a little time to put together, but a Sunday night is perfect for this, and it makes several, which will give you lots of servings for the week!

I made two sets for a test, I wasn’t sure how easily the eggs alone would hold up, even in the muffin tins. I love baked eggs, and being familiar with them, no matter how much you grease them, or how long you whip them, they’re hard to take out of the dish (which is why you use a pretty cassoulet, and leave it in!) and they deflate quickly. Some suggest putting muffin liners in to keep from sticking to the pan, but they still stick. I find if you have something of a base, these will pop-out of your muffin-tin effortlessly, and best of all, no scrapping!

Because my special person loves hash-browns…ding-ding! That’s what I used. You can use the shredded if you want, HOWEVER, if you’re looking to save some effort and time, if you buy the pre-made frozen patties, you can put them on the same grate as your bacon in the oven and they can partial cook at the same time. This will save you from dirtying another dish as well…my favorite. The shredded frozen is cheaper, but they do need to be partially cooked before becoming the base of these morning delights.

Although I love adding all kinds of different ingredients and flavors into my eggs, I kept it really simple this time. Bacon is so flavorful, as long as you add the right amount of salt and pepper, the eggs and bacon will speak for themselves! BUT… if you do want a little something-something… Buy the jarred jalapenos, if you toss a few of those in, make sure you add in just a little of the juice as well!! Or kale. I love chopped kale!


6 eggs
8 slices of bacon
3 hash-brown patties
1 full handful (or about 1/2-3/4 cup) of shredded cheese of your choice
1/4 cup milk
1/8 tsp salt
1/4 tsp pepper
1/4 tsp chili powder

Full size muffin tins, not the mini’s

1. Preheat oven to 425
2. Place a metal cooking rack ontop of a large baking sheet lined with tin foil. Line your bacon on the rack leaving enough room on one side for the hash-browns. Using the tin foil will allow you to wrap up all that grease for easy cleanup. My stove is electric. I can cook bacon faster, in larger quantities, and more easily in the oven! Bake for 12-15 minutes. You want the bacon to be almost cooked, but not too much or it will break when you wrap it in the muffin-tins.
3. While the hash-browns and bacon are in the oven, whisk the remaining ingredients in a bowl, and spray your tins with non-stick spray.
4. When the bacon is finished, dab it with a paper towel on each side to remove the grease. Then cut the rectangle patties into thirds. This will be the base.
5. Place your third of hash-brown in the tin, press down a bit to make sure it covers the bottom. Then take your bacon and wrap it around the edge of tin (I cut the extra off so it didn’t overlap, and set them aside for my morning sandwich!), try to get it along the outside of the hash-brown base. Take a 1/4 cup, and under-fill it a little and use this as measurement for your egg mixture, you want the tins to be 3/4 full.
6. Bake for 25 minutes. I took a knife while it was still hot and scrapped around the edges, then just a large spoon to remove them. Let them cool completely before you store them in your fridge.

Re-heat for 1 minute in the microwave.

Baked Eggs


I love eggs. Every weekend, eggs are a part of my breakfast in some fashion. It’s a great source of protein, and the perfect extra power-up for my morning weekend workouts.
My favorite thing about making eggs, whether you make them alone or pair them with something else, is everything is interchangeable. You can eat them solo, or pair them with as little or few meats and veggies as you want. Don’t like spinach, don’t use it. Love sausage? Throw it in there. Extra cheese? No problem. I also use my little cheat here for prosciutto in this recipe. Since I use such a small amount, if I don’t have any prosciutto on hand, I’ll just crisp up some deli ham in a sautĂ© pan for a perfect texturized crunch, and it also gives the ham a little smoky flavor too.

spinachI won’t cloud this up with chat, you’re hungry, and the day is ticking away.  You’re 15 minute decadent breakfast awaits you…
1/2 Tbsp. Butter
2 Tbsp. of Cream (or you can substitute milk)
1 Tsp Olive Oil
1/4 cup of Spinach
2 Tbsp. of Sliced Ham
2 Eggs
1 Tsp Parsley
1/8 Tsp Salt
1/8 Tsp Pepper
2 Tbsp. of Mozzarella Cheese

1. Begin by preheating your oven to 425 degrees.
2. In a sauté pan, wilt your spinach with 1 tsp of olive oil.
3. Take your deli ham and slice it thinly to equal out 2 tbsp., and add it to the sauté pan with wilted spinach.
4. In a ramekin, spray with cooking spray, then add your butter, and cream (or milk), crisped ham. CAREFULLY crack your two eggs, not breaking the yolk. Top with salt, pepper, salt, and pepper, and top with cheese.
5. Place your ramekin, sitting in shallow pan with sides. Fill the shallow pan up with a little water so that it comes up to about an inch up on the sides of the ramekin.
6. Bake in the oven for 10 minutes.
7. Serve with whole-grain toast, pefect for dipping the slightly running yolk and gooey cheese in!


Visit Kimberly Redding’s profile on Pinterest.

Asparagus Week: Omelette!


In honor of Asparagus Week, you should probably make an omelette….with asparagus, and your homemade ricotta cheese in it, because it’s really amazing. You know what else would be amazing…Salsa Verde *post tease!!! (coming soon)*

I would roast these cinnamon and sugar breakfast style, or even just simple with olive oil and s/p. Keep it simple and let the asparagus do the talking. I’m a two egg omelette kinda gal myself, but if you have a bigger appetite, make it three. Have fun with this and play with all your favorite ingredients, that’s the bonus of making these at home.. you can add whatever you want! Feeling like you need a little something extra? Add avocado, black forest ham, or breakfast sausage. Extra cheese never hurt either….

My ideal breakfast is blueberry compote with toast, and a vegetable omelette on the weekends. It makes me feel happy, and is the perfect boost before a morning run. What is your favorite weekend breakfast?!

breakfastasparagusAsparagus Omelette

Roast regular or breakfast asparagus (4-7, depending on how many you feel like) I personally don’t chop them up after they’re roasted, but if you want to feel free.

2 eggs

2 tbsp of milk

1 tbsp butter substitute (I use a oil based butter, lo-cal and fat)

2 tbsp of ricotta

1 tbsp of mozzarella

diced tomatoes


1/4 tsp chili powder

1/4 tsp paprika

1/4 tsp red pepper flakes

1. Whisk your eggs and milk together, Heat your non-stick pan and add your butter. Once the butter melts pour in the egg mixture.

2. Sprinkle your spices over the top. Every so often, gently rotate the pan and make sure the liquid is covering all the  sides. You know you’re ready to move on when the eggs are set and don’t run anymore. But don’t wait too long either or you’ll over cook your eggs. Always make sure to prep whatever ingredients for your filling ahead of time so you can just toss them in when the eggs are set.

3. Dollop your ricotta and mozzarella, finally add your roasted asparagus and diced tomatoes. Gently fold in the sides of your omelette. (This is where i make a mess of it, but practice makes perfect!) Although I’m no pro, I have found it helpful to roll in one side and as your sliding the omelette onto your plate fold in the other.

Engaged, and Eggs: Simple Breakfast Burrito

SImple Breakfast Burrito

SImple Breakfast Burrito

We’re officially moved!! The extended absence was for a good cause, promise. I went from my galley kitchen… to a big girl one! 🙂 Got engaged, bought a house, gutted it, remolded the whole thing. BOOM. Clearly the past month has been quite busy. Today as December 1st, is the season for Christmas Cookies and extensive holiday music and radio that will fill my kitchen… but before any holiday cheer I’d thought I’d  keep it simple in my kitchen that is still working on being put together with breakfast burritos this Saturday morning.

Here along with a simple 10 minute recipe I’ll show you my kitchen swap.Talk about an upgrade..I can’t believe everything I was able to churn out in such a small space before. Kind of crazy when you think that I got everything to even fit in that apartment after moving into our new house!

706243_10151105357681148_1813057218_oOld…..(yes there is a cat in the box….)



Yes, I NEED two mixers.

So there it is…still in the works, and still needs a tile floor, but we’ll worry about that later. We still are in the process of organizing, tossing stuff out, and just learning where everything is….or what we can’t find! 🙂

Back to food stuff, so this breakfast burrito is for one, so double the recipe as you need! Enjoy your December 1st, I hope you all have started your Christmas Cooking List, I have!!

Simple Breakfast Burrito

2 eggs
2 Tbsp Milk
s/p to taste
dash of of Paprikia
dash of Chili Powder
Crushed Red Pepper
2 Tbsp of Chopped Onion
1. In a pan on medium heat, add your onion (I added just a tiny bit of Smart Start butter so it wouldn’t stick) Add your s/p and cook down for a couple minutes.
2. In the meantime, whisk your eggs and milk together, as well as turning your oven on the lowest heat setting.
3.Once the onions have cooked add your egg mixture and turn the heat down a setting, then your spices. Stir occasionally.
4. Remove from heat about 2 minutes before you think they’re cooked thru, add your cheese, and cover with a lid. This will make them fluffy.
5. Put your tortilla on the grills of the oven for about 40 seconds each side. This will toast it and make it nice and pliable and warm.
6. When the tortilla is ready, add your eggs, cilantro, and sriracha, roll up!

Pumpkin French Toast: Breakfast Fancy

So I’ve been on this insane breakfast kick recently. Not just a kick, a fascination really at this point. I’ve decided that breakfast belongs in its own ‘main’ category, not a ‘meal’ category. Breakfast is a meal. A main, is Italian, Mexican, Portuguese, British, Breakfast. See… it’s awkward, but it works. Like any main, you can combine it with anything and it works! Any protein, any vegetable, any grain, any cheese. Bam!

My fascination sub-category as of recent is French Toast. Not that I’ve gotten over eggs, but French Toast has been on my mind constantly. If I still didn’t have to be at work till 9 like I used to, you better believe I’d be dining like a queen every morning! I found this recipe a few weeks ago but wanted to wait for my work Saturdays to bring it since it serves so many. 

Pumpkin French Toast: I’m so glad that I’ve jumped off my pumpkin high horse and joined the cool kids pumpkin gang. I used to be quite anti-pumpkin until I started experimenting with it. Pumpkin Pie is ok, but I only ever need a very small piece once a year to be satisfied. When I think pumpkin, even still, my mind goes straight to thinking it will take over a dish like the pie… but in reality it’s only ever added great flavor, and even more so moisture to anything I’ve used it with. All the same reasons why I love baking with yogurt. 

Confession: So although I love breakfast, I hate getting up early. You think I’d be used it by now having to wake up before 6am. When it’s my Saturday work rotation  the only reason I really hate it is because 1. I’m there too much anyways 2. I don’t get to sleep in. In haste I try to find something that will allow me as much sleep in as possible, or something I can make the night before and bring in. Thank goodness I only have to do this for one out of the two Saturdays in a row.

This recipe bakes for 30 minutes, but it only takes 10 minutes to put together, so this is not only a winning quick breakfast casserole, but it’s kinda fancy 🙂 Apparently this variation is often used around the holidays for breakfast. Makes sense. 

Originally used from Picky Palate, she used french bread and cut it into slices, but I just had whole grain wheat and it worked great. I think I ended up using 6-7 slices and ripping them up into fourths. Whatever looks good in the pan, and soaks up enough bread.

I also used about half the called for butter because it totally freaked me out…anytime I can use less butter….I will.

This is a definite must try!! Perfect for holidays or any family get together when you want to try something upscale without really having trying to hard. I think this is going to be one of the first of many French Toast trials….can’t wait!

Pumpkin French Toast Breakfast Casserole

8 Slices of  Bread, I had whole wheat lying around

8 large eggs

1 1/2 cups milk

1 cup canned Pumpkin

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

4-5  tablespoons cubed cold butter

1. Preheat oven to 350 degrees F. and spray 9Ă—13 inch baking dish with non-stick cooking spray.

2. Place sliced bread into prepared baking dish. Place eggs and milk into a large baking dish. Add pumpkin, brown sugar and cinnamon. Whisk to combine then pour over bread. Press bread into egg mixture assuring each piece of bread is covered in eggs. I used my cinnamon/sugar shaker and went to town over the top before placing dollops of cubed butter over top.

3. Bake for 35 minutes until golden and baked through. Let sit for 10 minutes before serving. Serve warm with pure maple syrup

Breakfast in France: Eggs Florentine

Baked Eggs/Florentine & Cinnamon Toast

So after a well rested evening and weeks in waiting to make the perfect breakfast that’s  been on my to-do list for far too long…has now arrived!! I love being able to make something different and a maybe even a little time consuming for breakfast on the weekends. I’ve had this thing for Eggs Florentine for a long time but have never made the time to do it.  The quick recipe search this morning was accompanied by my new favorite tea by Celestial that you have to at least consider. It’s technically green tea (tastes nothing like it…I swear) but it’s Raspberry. It’s light, not too overpowering, and just perfect lightly flavored and delicious! As much as I love my coffee…..tea actually give me more of a jump.

HISTORY: When Catherine de Medici of Florence married Henry II of France, she brought with her several master cooks.  Soon they were introducing France to new foods such as artichoke hearts, truffles, sweetbreads, and ice cream. When Catherine’s cooks served up dishes with the unfamiliar spinach, they were referred to as a la Florentine, after the queen’s birthplace.

To be fair this ins’t totally eggs Floretine… I didn’t want to make a special trip to the store this morning for every correct ingredient and we all know it’s pretty hard for me to follow exact step by step recipes without throwing my own twang on it… BUT it’s definitely my version of such. No spinach or ham here, but parsley, cilantro and pork sausage were the players of choice. I would say this is more a combination of the best parts of Baked Eggs, and Eggs Florentine in one dish–for yo mouf.

Ok here we go…ready for how not-hard this is?! Ramekin, eggs, butter, cream.  These are really the basics to this entire dish. I just threw in some extras for an added bang! In a sauce pan on high, I threw in diced tomatoes, garlic, diced mushrooms,green onions, s/p, red pepper, and took a slim pork sausage out of the link and threw it in as well.  Cook maybe 1-2 minutes. Meanwhile in the ramekin place a 1/2 tbsp of butter and 1 tbsp of cream (i used 1/2n1/2) and put in the oven on broil until it begins to bubble.
I would also recommend placing your ramekin on a pan of some sort so it’s easier to move in and out of the oven when you check on it. Once the cream/butter starts to bubble take it out and dump you mixture in it. Then carefully crack two eggs over the top, not breaking the yokes. I also threw in just a sliver of cream cheese in between each yoke…seriously….just sliver, like  maybe a teaspoon worth.

Pop it in the oven fro 5-6 minutes depending on the intensity of your broil setting…Mine is out of control and was done at a little over 4. I topped with mozz and cilantro after pulling it out for some added color/flavor.  Make sure you wait at least 1-2 minutes to dive in after it because it’s still cooking after you remove it from the oven. While the eggs were resting I threw in a piece of toast topped with my cinnamon/sugar sprinkle shaker and viola….BREAKFAST!


Easy peasy in under 15 minutes!