In the name of Recipes That Use a Lot of Eggs, there is none who is not happy. Eggs are full of nutrition. The egg can reduce high cholesterol, the possibility of stroke, and any kind of heart disease. Eggs are full of protein. One egg comes up with 77 calories, 6 grams of protein, and 5 grams of strong healthy fats. If one is maintaining a diet, the egg can be put above the list. In this time period, immunity is the most important thing in our lives on a daily basis.
The more immune, the safer is the motto. We also know that prevention is better than cure. To keep ourselves on the safe side we can intake eggs daily. There are many Recipes That Use a Lot of Eggs. Here are some awesome recipes using that “superfood” egg which may keep you safe from this COVID19 era!
Eggs in Tomato Sauce (Shakshuka)
Shakshuka is such a delicious combination of healthy food recipes That uses a Lot of Eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture”.
Shakshuka is a yummy blend of eggs, tomatoes, and spices well-liked across the Middle East and Africa.
The dish is apt of Tunisian or Yemini in origin, and the name is reflection to originate from either Arabic or Amazigh (Berber) for “Combination”.
- 3 large eggs
- 3 cups of chopped fresh or canned tomatoes
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 1 cup sweet red pepper, diced
- 1 teaspoon salt
- 1/4 cup parsley, chopped for garnish
- Freshly ground black pepper
- Crusty bread, for serving
- Heat olive oil in a large pan at medium heat.
- Add the onion and red pepper, and cook, stirring often, until the onion turns translucent and the red pepper softens about 10 minutes.
- Add the salt, garlic, and tomato, and stir well to mix all the ingredients. Cook For about 15-20 minutes until the mixture thickens.
- Stir in the chopped parsley. Crack the eggs directly into the sauce, lower the heat to medium-low and cover the pan. When the eggs have a layer of white over the yolks, remove from heat.
- Add a few grinds of black pepper and sprinkle with more chopped fresh parsley.
- Serve warm and enjoy with bread.
Bacon and Egg Muffins in a Cup
Bacon and egg muffins in a cup are the simplest form of breakfast that is made using bacon and eggs. Multiple eggs could be used instead of one egg in a single “bacon cup”. This breakfast needs special care when using three kinds of bacon to make a cup instead of two kinds of bacon.
- 12 slices bacon
- 6 medium eggs
- 3 slices bread any kind
- 1/2 cup mushrooms or 6 slices tomato
- Salt & pepper
- Thyme oregano or parsley (optional)
- Spray or grease really well a 6 non-stick muffin pan.
- Partially cook bacon in a way that it should not be cooked to crisp. The bacon should be pliable.
- Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.
- Sauté mushrooms in bacon fat for 4-5 minutes over medium heat.
- Preheat the oven to 400ºF.
- Put a bread circle at the bottom of each muffin cup. Add 2 slices of bacon around the sides in each muffin cup; overlapping is necessary thus forming a “bacon cup”.
- Place about 1 tbsp. of the mushrooms or sliced tomato on top of the bread circle.
- Finally, break the egg and add to the bacon-lined cup on top of the mushrooms/tomato.
- Sprinkle the top of each egg with salt, pepper, and a pinch of any of the herbs or combo of them.
- Bake at 400ºF for 15-20 minutes, or until bacon is cooked to crisp.
Easy Casserole Recipe Recipes That Use a Lot of Eggs
A casserole is a hefty, cavernous pan used both in the oven and as a plateful vessel. The word is also used for the food cooked and served in such a yacht, and, if so, itself is called a “casserole dish” or “casserole saucepan”.
- 6-10 large eggs
- 2-3 cups of grated cheddar cheese
- 6 slices day-old bread sliced in cubes
- 2 cups of milk
- 1 cup corn
- 1/2 cup chopped broccoli
- 1/2 cup sliced mushrooms
- 1/4 cup sliced green onions
- 1 cup cubed ham or cooked Italian sausage
- A few slices cooked bacon, chopped
- 1 tbsp. of fresh chopped herbs (basil, rosemary or thyme)
- 1/2 teaspoon of cumin or curry powder
- Preheat the oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese.
- Add the bread carefully until all pieces of bread are moistened.
- Add salt and pepper to taste (if using Italian sausage no needs either). Whisk in 2 tablespoons of milk for each beaten egg.
- Butter a 9”x13” casserole dish. Place the mixture into the casserole dish.
- Bake the mixture for 50 minutes to an hour, until the top is browned and the center springs back when touched.
- Remove from the oven and let cool for 10 minutes before serving.
Bacon and Egg Stuffed Potatoes
Bacon and egg stuffed potatoes is a healthy breakfast which is baked Recipes That Use a Lot of Eggs, bacon and potatoes mainly. Big size potatoes are mandatory for this breakfast. One can use multiple eggs in a single large potato. Extra egg yolk could be used in the mashed potato which will make the dish extra delicious.
- 3 eggs
- 3 large baking potatoes
- 6 strips cooked bacon, finely chopped
- 2 tbsp. unsalted butter
- 1 cup (100gm) shredded cheddar cheese
- 3 spring onions, chopped
- Pinch of salt and pepper
- Preheat the oven to 400ºF. Prick the potatoes with a fork a few times and place in the oven. Cook for 60-90 minutes until cooked throughout.
- Once cooked, remove from the oven very carefully, slice the top off the potatoes, and then scoop out most of the potato and place in a medium-sized bowl.
- Add the butter to the potato in the bowl and mash together, and then stir in the cheese and half the bacon.
- Spoon the mashed potato back into the potato skins, using a spoon to shape out a well for the eggs.
- Crack an egg and pour the white into a small bowl. Keep the yolk separate in a small bowl or dish. Pour the white into the well of each potato. Repeat this procedure with the remaining two eggs.
- Place the potatoes on a baking tray and bake it in the oven for 9-11 minutes until the white is approximately set (just a little bit of jiggle).
- Take away from the oven and carefully add the yolk to the apex of each egg white. To nestle the yolk into the egg white a cook’s knife could be used to split the egg white.
- Place back in the oven for 3-4 minutes, until the top of the yolk is set, but it’s still soft inside.
- Sprinkle with the remaining bacon, the chopped spring onions and a good pinch of salt and pepper, and then serve immediately.
As eggs are enriched with food value. So, our recipes will help you out from the both side taste and food value. We hope, you will enjoy it in the meantime it will definitely help to develop your immune system.