Freezer-Friendly Western Omelet Egg Muffins

Other Things To Add To Your Egg Omelet

Bakery Style Lemon Poppy Seed Muffins
Perfect for brand-new cooks and experienced cooks alike, this book contains equipment testing, ingredient tasting, food science, technique instruction, research and development. Add some pumpkin puree in your egg mixture, and ohmygod you have the perfect fall egg muffin! Total Time 1 hour. In this instance perhaps with the use of ice cube trays for individual yolks. ISO recipe for zucchini bread made with lemon juice and lemon zest and NO cinnamon. WebMD archives content after 2 years to ensure our readers can easily find the most timely content. Learn how your comment data is processed.

Grain-Free Morning Glory Muffins (Paleo)

How Do You Season The Chicken For The Caesar Salad?

This helps to soften and loosen the peel. Only let the whole peaches stay in the boiling water for one minute, then remove. As soon as you remove the peaches from the boiling water, immediately place them in a large bowl of ice cold water really cold. Can you see how the skins are loosening from the peach in the photo below? Remove peaches from ice water and you can easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin left on.

Repeat process with remaining peaches until done. Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning. Prepare and sterilize canning jars. I like to place them in my water bath canner on the elevated rack , and let them simmer NOT boil while I am preparing the peaches.

Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines. Prepare the syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, using medium high heat.

Stir often until sugar dissolves. Turn heat to Low, and keep the syrup warm, until you are ready to fill canning jars, stirring occasionally. Warm peach slices in large stainless steel pan one single layer at a time on medium-low heat. Cook ONLY until just heated through about 1 minute , then repeat with remaining peaches. Heating peaches is preferable. Remove air bubbles from jars with canning utensil; adjust headspace, if necessary, by removing or adding warm syrup. Wipe rims of jars clean to help jars seal properly , place flat lids on jars, then screw the bands on to fingertip tightness.

Carefully lower the jars on their rack into simmering water in canner. Make sure the jars are covered completely with water at least inches over tops of jars. Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.

Once jars have been processed and you are finished canning sliced peaches, turn off heat; remove canner lid. Once the jars have sat, undisturbed, for hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry!

I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated and used within a week. And that is how canning sliced peaches is done! I sure hope you will try this recipe! Published by Jarden Corporation, I like to place them in my water bath canner filled half way with water on the elevated rack , and let them simmer NOT boil while I am preparing the peaches.

Prepare syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, on medium high heat.

Turn heat to Low; keep syrup warm, stirring occasionally, until ready to fill canning jars, stirring. Remove air bubbles from jars; adjust headspace, if necessary, by removing or adding syrup. Carefully lower jars on rack into simmering water in canner. Once jars have been processed, turn off heat; remove canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel don't put the hot jars straight onto a counter top-this could cause jars to crack.

Let jars cool you should hear the jars "ping" as they seal for hours. Any jars that did not seal properly should be refrigerated, and used within a week.

This helps to loosen peel. Only let the whole peaches stay in boiling water for one minute, then remove. As soon as you remove the peaches from boiling water, immediately place them in a large bowl of ice cold water really cold.

This will stop the "heating" process quickly. Remove peaches from ice water and easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin. Repeat process with remaining peaches. You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon! Do you enjoy making muffins? I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious!

Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick. Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray.

Divide muffin batter evenly between 12 muffin holders. Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack. Use a pastry brush to cover tops of muffins with room temperature peach jam. I placed a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe.

Once the peach jam muffins have cooled down to room temperature, they are ready to eat and enjoy! Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table! See the diced peaches inside the muffin below? These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love! Have a fantastic day, friends!

Fill 12 cup standard sized muffin tin with paper liners. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy! No fresh peaches in season?

Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary. Yeah… beets and I go waaaaay back! BUT… many years have come and gone, and I started to want to give them a try again call me crazy.

I found a recipe for a salad that had beets in it that I really wanted to make, so I bit the bullet, and bought some humble beets at our local grocery store. The rest is history! I actually, truly liked them! So I want to show you how easy it is to make oven roasted beets! Before roasting the beets, scrub them well in water.

Trim off most of the stem and leaves. Lightly coat each beet with olive oil. This is what they looked like, straight from the oven after roasting.

Once you take the beets out of oven, open the foil. Let beets cool for 10 minutes, then peel them. The peel should come off easily. They are ready to eat, as is possibly with a touch of salt and pepper , or you can cut them into chunks for salads, or other recipes.

See how easy it is to make oven roasted beets? I hope you will consider trying this method. I really do think they taste much better than store bought canned beets. Trim off most of the stems and leaves, leaving an inch or so to hold.

Wrap each beet in aluminum foil. Place beets on cookie sheet. Once done and out of oven, open foil. Let beets cool for 10 minutes, then peel. If not wearing gloves, use paper towels wadded up to rub the skins off. Plus, this salad keeps fresh for days, when refrigerated! Do you cook with quinoa? This year I have enjoyed finding new recipes and making them for our family using this superfood!

Oh man… we LOVED this salad, and enjoyed the many vegetables, crunchy cashews, and the amazing sauce! Start with the peanut sauce. To make peanut sauce, mix all sauce ingredients except water in a medium sized bowl.

Slowly add the hot water, a little bit at a time, stirring or whisking the sauce very well as you go. Continue to slowly add the hot water until the peanut sauce is thin enough to pour, but not too thin! Once done, set sauce aside.

Prepare the quinoa according to the instructions on the package while quinoa cooks, prep veggies for the salad. Once quinoa is done cooking, let quinoa cool to room temperature. Place grated carrots, cilantro, shredded cabbage, sliced green onions, and thinly sliced or diced red bell pepper into a salad bowl. This is what it looks like once combined. Thai quinoa salad sure is colorful! I garnished it with a few additional cilantro leaves and cashews, and sprinkled salad with sesame seeds before serving.

The night we first had the salad, I served it alongside chicken that we had roasted on our Traeger grill! The crunchy, colorful, flavor-filled Thai quinoa salad tasted fantastic paired with the slices of chicken breast!

I really hope you enjoy this Thai Quinoa Salad. Mix all ingredients except water in a medium sized bowl. Add cooked, cooled quinoa and the cashews to salad. Add peanut sauce to the salad. Stir well, to thoroughly combine all ingredients. Serve at room temperature or chilled, garnished with a few additional cilantro leaves and cashews, and sprinkled with sesame seeds, if desired.

Store any leftovers in a sealed container in refrigerator. This salad will keep it's crunch and flavor for days if refrigerated. You can substitute Tamari for the soy sauce in the peanut sauce, to make this salad gluten-free. I enjoy finding new seasoning mixes to use in different recipes to enhance flavors. Start by making the dry spice rub. Place the dry rub spices in a medium sized bowl. Stir well, to fully combine ingredients. I cut the recipe in half, and even after cutting it in half, it made enough dry rub spice mix to season a pork loin roast, and a few whole chickens.

Cover all sides of a whole chicken with the dry spice rub, lightly rubbing it onto the surface of the meat. The slight moisture of the meat will help the spices stick!

I also sprinkled some of the spice mix into the cavity of the chicken. When done, set seasoned chicken aside until ready to cook in a smoker or on the grill.

Here is a photo of a whole chicken with the rub on it. We cooked two chickens this time, on our Traeger grill; they both turned out perfect, with a great added flavor from the spices! Here are a couple photos from when we used this spice rub on a pork loin roast! We covered all sides of the roast with the spice rub, smoked the pork, then roasted it, long and slow on our Traeger grill. I hope you will enjoy this quick and easy to prepare dry rub mix… if you store it in an airtight container, you will have it handy, and ready to use to enhance the flavor of your next grilled chicken or pork dish!

In a medium sized bowl, combine all spice rub ingredients. Stir to mix, until all ingredients are fully combined. When ready to use, sprinkle rub on chicken or pork, and pat it down to adhere to surface of meat. Smoke or grill meat until done. As written, dry rub recipe makes almost 2 cups.

I cut the recipe for the dry rub in half. If halved, you'll end up with about 1 cup of spice rub, which is enough for 3 pork roasts or chickens about 3 pounds each. Each roast or whole chicken will need approx.

Store leftover spice mix in airtight sealed container. Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing! Calories Calories from Fat Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. They're EASY to make, and perfect for lunch boxes! Drizzle your crisp green salads with Citrus Dijon Salad Dressing! Made in under 5 minutes, it's an EASY way to make your garden salads "pop" with flavor!

Calories 67 Calories from Fat You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing! Make Candied Pecans or walnuts:. Make Citrus Salad Dressing:. It's easy to save summer's bounty by canning sliced peaches for long term storage! To Make Light Syrup:. Calories Calories from Fat 9. Breakfast Sandwiches and Burritos.

One egg cooked over hard with your choice of cheddar, American or Swiss cheese. Served on your choice toast. A farm fresh egg scrambled with green peppers, chopped onions, and diced black forest ham with American cheese.

Your choice of English muffin, bulkie roll, assorted bagels or toast. An egg white with fresh spinach, sliced mushrooms, chopped tomatoes and feta cheese on a toasted wheat bagel.

A one egg scramble with chopped onion, sliced jalapenos, chopped tomatoes, chopped green peppers, cheddar cheese and salsa on your choice of bread. A two egg scramble with sliced breakfast sausage, chopped onions, melted cheddar cheese and a zesty BBQ sauce wrapped in a flour tortilla.

A two egg scramble with chopped green pepper, chopped onion, diced Black Forest Ham, ripe chopped tomatoes and a mild tomato salsa wrapped in a flour tortilla. This two egg burrito wrapped in a flour tortilla can be stuffed with any of our fresh ingredients from our omelet menu.

Try our delicious steak tips marinated in our own house BBQ marinade! It comes with two farm fresh eggs cooked to order, 10 oz. With this entrée you get three strips of crispy smoked bacon, two links of our pork sausage, and one slice of thick sliced Black forest ham, two farm fresh eggs cooked to order, golden brown seasoned homefries, your choice of toast.

This belly buster comes with two farm fresh eggs cooked to order, golden brown seasoned homefries, your choice of either Black Forest Ham, smoked bacon, or pork sausage and your choice of two full size pancakes or two pieces of French toast. Just like mom used to make Two pieces of our thick Texas toast hollowed out and fried on the grill with farm fresh eggs in the middle and cooked to a golden brown with melted American cheese draped over the top. Comes with your choice of Black Forest Ham, smoked bacon or pork sausage, and golden brown seasoned homefries.

Two poached farm fresh eggs on a split toasted English muffin with sliced Black Forest Ham and American cheese topped with a warm hollandaise sauce. Thick Cut Texas toast dipped in a vanilla and cinnamon egg batter and grilled to a golden brown. Traditional French Toast with your choice of fresh blueberries, strawberries, sliced bananas or chocolate chips. Four pieces of our famous French toast stuffed with a chocolaty Nutella and coated with powdered sugar and vanilla whipped cream.

Our French toast coated with sweet coconut and grilled to perfection, topped with fresh banana slices and coated with powdered sugar and vanilla whipped cream.

Traditional French toast with fresh blueberries, strawberries and sliced bananas mounted high on two slices of Texas toast with whipped cream. This is a must have! Two pieces of caramel flavored French toast with a sweet crunchy topping and finished with vanilla whipped cream. Yes, this is the one you heard about. This Belgium waffle cooked in our Old Country waffle iron will melt in your mouth.

Your favorite waffle freshly cooked with your choice of fresh blueberries, strawberries, bananas or chocolate chips. Freshly cooked waffle with fresh blueberries, strawberries and bananas on top with a mountain of whipped cream to finish it off. You have to see it! Freshly cooked waffle with slightly melted chocolate chips covering the top.

This great wheat waffle is cooked fresh and is a great alternative to white flour. Our fluffy fresh traditional pancake batter cooked to perfection.

Nutrition information