Archive for the ‘Eggs – Chicken’ Category
Eggs Goldenrod
July 3, 2021 Lee
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Eggs Goldenrod

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 110.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon dry mustard
  • 4 hard boiled eggs, peeled
  • Bread Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • chicken broth
  • half and half cream
  • water

Bread - Use 1 Item

  • 4 slices toast
  • 4 English muffins, split and toasted
  • 4 squares hot corn bread
  • 4 biscuits, split

Instructions
 

  • In a small saucepan, add the Soup and Liquid Options, parsley, and mustard. Mix together until smooth.
  • Cut eggs in half, separate yolks and whites. Coarsely chop the whites and add to the saucepan.
  • Place the saucepan on medium heat and heat through, stirring often.
  • While the soup mixture is heating, mash yolks with a fork until sand like texture, or force through a small sieve.
  • Serve about ½ cup of sauce over Bread Option, garnish with sieved yolks. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup. Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
Variant: 1. Use hard boiled duck eggs in place of chicken eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Souper Easy Quiche
July 3, 2021 Lee
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Souper Easy Quiche

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 108.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Course Breakfast, Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 4 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup half and half cream
  • 1 cup Cheese Option, shredded
  • Meat Option
  • ½ cup Vegetable Option
  • 1 9 inch unbaked pie crust, Shortcut
  • ground nutmeg

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut

Cheese - Use 1 Option

  • sharp Cheddar cheese
  • American
  • Monterey Jack cheese
  • Swiss cheese

Meat - Use 1 Item

  • ½ cup cooked ham, diced
  • 6 slices bacon, cooked, drained, crumbled
  • ½ cup cooked chicken, diced
  • ½ cup cooked turkey, diced

Vegetable - Use 1 Item

  • broccoli, cooked, drained, chopped
  • cut asparagus, cooked, drained
  • mushrooms, sliced
  • spinach, cooked, drained, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish, line the dish with the pie crust.
  • In a medium size mixing bowl, beat eggs until foamy, gradually stir in Soup Option and cream, mix well.
  • Sprinkle the Cheese, Meat, and Vegetable Options over the pie crust.
  • Pour soup mixture on top of the other items in the crust. Sprinkle with nutmeg.
  • Bake for 50 minutes or until center is set when checked with a knife. Let rest 10 minutes.
  • Slice, serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Olive Oil Pie Crust, Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Mexican Deviled Eggs II
June 21, 2021 Lee
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Mexican Deviled Eggs II

Lee
I like hard boiled eggs and I love deviled eggs, and this is the less fancy version but just as tasty. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 hard boiled eggs, chicken, peeled, Shortcut
  • 2 teaspoons salsa, heaping, Shortcut
  • sour cream, as needed, Shortcut
  • 2 teaspoons taco seasoning mix, rounded, and as needed, Shortcut

Instructions
 

  • Cut the cooled and peeled eggs in half, remove the yolks to a small mixing bowl and place the whites on a serving tray or plate.
  • Mash the yolks with a fork then add the salsa, 1 heaping tablespoons of sour cream, and the taco seasoning, mix together, mixture will be a little dry. Mix in a teaspoon or so of sour cream until mixture consistency you desire.
  • Spoon or pipe the mixture into the egg whites.
  • Sprinkle each egg with a little taco seasoning. Cover the eggs and chill them in the fridge until you serve. Enjoy.

Notes

This version has been tested with chicken eggs only, but duck eggs should work equally as well.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream, Salsa.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Basic Frittata
April 26, 2021 Lee
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Basic Frittata

Lee
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 tablespoon olive oil, or cooking oil
  • 1 bell pepper, color of your choice, diced
  • 1 onion, diced
  • 12 eggs
  • 3 tablespoons whipping cream
  • ½ teaspoon salt
  • 2 cups cheese, your choice, shredded, divided

Instructions
 

  • Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
  • To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
  • Pour mixture into the prepared baking pan.
  • Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
  • Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
  • Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Baked Eggs
October 2, 2020 Lee
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Baked Eggs

Inspired by Spend With Pennies and the link to this recipe is here. United States.
This is a quick and only 5 ingredients recipe, and it is tasty! No serving size is given, as this is a make what you have on hand. I will list this for 10 eggs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 10 baked eggs

Equipment

  • Muffin pan

Ingredients
  

  • 10 slices deli ham, thin sliced
  • 10 eggs, chicken
  • 10 tablespoons whipping cream
  • 5 tablespoons Cheddar cheese, shredded, or as desired
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease the cups in a muffin tin with butter. Place a slice of ham in each cup.
  • Crack an egg into each ham slice.
  • Add 1 tablespoon of cream to each egg. Sprinkle with salt and pepper as desired.
  • Sprinkle a half tablespoon of the Cheddar cheese or as desired, on each egg.
  • Place in the oven and bake; soft yolks: 12 minutes; medium yolks: 15 minutes; hard yolks: 18 minutes, then remove from oven and let rest for 2-3 minutes.
  • Scoop out each egg with a large spoon, arrange on a serving plate.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. I will try this with duck eggs and will report back, they should be equally as good.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Baked French Eggs
September 1, 2020 Lee
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Baked French Eggs

These sound easy and tasty, and only 4 ingredients. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Muffin pan

Ingredients
  

  • 4 eggs
  • heavy cream, as needed, or melted butter
  • Parmesan cheese, grated, as needed
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 215° C (425° F). Lightly grease the muffin cups of the pan with butter.
  • Crack in one egg per cup.
  • Add 1-2 tablespoons of heavy cream to the top of each cup.
  • Season each cup with salt and pepper as desired. Sprinkle each cup with 1 tablespoon of Parmesan.
  • Place muffin pan in the oven and bake: 7-8 minutes for soft eggs (yolks), 9-10 minutes for semi soft eggs, or 11-12 minutes for firm eggs.
  • Serve with additional Parmesan as desired.

Notes

Low cost per serving.
Variants: 1. Use duck eggs in place of chicken eggs. 2. Place a cooked sausage patty or slice of ham in the cup first, then add the egg. 3. Use a cheese of your choice.
Adapted from numerous internet recipes I reviewed.
BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Fried Egg Sandwich II
August 8, 2020 Lee
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Fried Egg Sandwich II

This is an excellent egg sandwich to enjoy for dinner, two variants, one with fresh bread and the other with toasted bread.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 2 eggs, chicken or duck
  • 2 slices bread, white, wheat,whole grain, your choice
  • salt and pepper, as desired
  • mayo, as desired
  • butter, as needed
  • 1 slice Cheddar cheese

Instructions
 

  • Heat a small non stick pan on medium heat, many people use a dedicated pan as their 'egg pan', with 1-2 teaspoons of butter. When hot, crack in the eggs and poke the yolks to break them. Season with salt and pepper as desired.
  • Fry the eggs until the bottom is set as well as the top is starting to set, then turn the eggs over. If using a small pan, you may be able to flip the eggs in round shape like the pan. Cook for another 2 minutes or until the whites are no longer runny. If using duck eggs, ensure they are cooked completely through.
  • While the eggs are cooking, place the bread on a plate and spread some mayo on each slice, using as much mayo as you like.
  • If using toasted bread, just toast the slices then spread mayo on each piece of toast.
  • If the eggs are separate when cooked, place one fried egg on a slice of bread or toast. If the eggs cook in a circle like the pan, use the spatula to cut the circle in half, then place one half of that on a slice of bread or toast.
  • Top the egg with a slice of Cheddar cheese.
  • Top the cheese with another fried egg or the other half if you cut the two in half.
  • Top the sandwich with the other slice of bread or toast, mayo side down. Cut the sandwich in half diagonally, serve and enjoy.

Notes

Low cost per serving.
Been making fried egg sandwiches like this for years, very common method.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Fried Egg Sandwich I
August 8, 2020 Lee
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Fried Egg Sandwich I

This is the basic egg sandwich I grew up with, two variants, one with fresh bread and the other with toasted bread.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 2 eggs, chicken or duck
  • 4 slices bread, white, wheat,whole grain, your choice
  • salt and pepper, as desired
  • mayo, as desired
  • butter, as needed

Instructions
 

  • Heat a small non stick pan on medium heat, many people use a dedicated pan as their 'egg pan', with 1-2 teaspoons of butter. When hot, crack in the eggs and poke the yolks to break them. Season with salt and pepper as desired.
  • Fry the eggs until the bottom is set as well as the top is starting to set, then turn the eggs over. If using a small pan, you may be able to flip the eggs in round shape like the pan. Cook for another 2 minutes or until the whites are no longer runny. If using duck eggs, ensure they are cooked completely through.
  • While the eggs are cooking, place the bread on a plate and spread some mayo on each slice, using as much mayo as you like.
  • If using toasted bread, just toast the slices then spread mayo on each piece of toast.
  • If the eggs are separate when they cooked, place each fried egg on 2 of the 4 slices of bread or toast. If the eggs cook in a circle like the pan, use the spatula to cut the circle in half, then place each half on a slice of bread or toast.
  • Top each egg with another slice of bread or toast, mayo side down. Cut each sandwich in half diagonally, serve and enjoy.

Notes

Low cost per serving.
Been making fried egg sandwiches like this for years, very common method.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Cheddar & Leek Strata
July 17, 2020 Lee
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Cheddar & Leek Strata

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 eggs, lightly beaten
  • 2 cups milk
  • ½ cups beer, your favorite brand
  • 2 cloves garlic, smashed and minced
  • salt and pepper, as desired
  • 1 loaf sourdough bread, cut into ½ inch cubes, (500 g / 1 lb loaf)
  • 2 small leeks, washed and chopped
  • 1 red bell pepper, diced
  • 1 ½ cups Swiss cheese, shredded, (6 oz / 170 g)
  • 1 ½ cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • To a mixing bowl, add the eggs, milk, beer, garlic, salt and pepper. Stir until well blended.
  • Grease a 9x13 baking dish with butter or non stick spray. Place half of the bread cubes on the bottom of the baking dish. Sprinkle half of the leeks and half of the bell pepper over the bread cubes.
  • Sprinkle with ¾ cup Swiss cheese and ¾ cup Cheddar cheese.
  • Add remaining bread cubes on top of cheese, sprinkle remaining leeks and bell pepper on top of bread cubes.
  • Top with remaining Swiss and Cheddar cheeses.
  • Pour the egg mixture evenly over the top.
  • Cover with foil and place a smaller baking dish on top to act as a weight. Place in the fridge for minimum 2 hours or overnight.
  • When you are ready to bake, preheat your oven to 180° C (350° F). Remove the smaller baking dish and the foil. Bake uncovered for 40-45 minutes or until the center is set.
  • Serve as a side dish with any meal, enjoy.

Notes

Low cost per serving due to the number of servings even though two cheeses are used.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,SIDES
Egg Scrambles
May 30, 2020 Lee
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Egg Scrambles

This is a cheater recipe based on the popular store bought item named Just Crack an Egg Cups. This is a perfect make ahead dish, think freezer meals. To prepare one of these, just thaw in the fridge overnight, crack in an egg or two, stir, and microwave. I plan on putting together a number of these dishes to keep on hand in the freezer. Prep and cook time listed does not include the time to prepare these or cook the meats used, only to prepare a single serving. There is 4 versions listed here, you can certainly make them to your taste as well. Each version listed is for 1 serving (1 Egg Scramble), prep more ingredients and make more to freeze for use later.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

All American

  • 1/4 cup sweet potato, cooked and diced
  • 1/4 cup bacon, cooked and chopped
  • 1 tablespoon Cheddar cheese, shredded

Denver

  • 2 tablespoons onion, diced
  • 2 tablespoons green bell pepper, any color, diced
  • 2 tablespoons ham, diced
  • 2 tablespoons sweet potato, cooked and diced
  • 1 tablespoon Cheddar cheese, shredded

Meat Lovers

  • 1/4 cup chicken sausage, cooked and crumbled
  • 2 tablespoons bacon, cooked and chopped
  • 2 tablespoons ham, diced

Veggie Lovers

  • 2 tablespoons mushrooms, diced
  • 2 tablspoons broccoli, chopped
  • 2 tablspoons cauliflower, chopped
  • 2 tablepoons bell pepper, any color, diced
  • 1 tablespoon onion, diced

When ready to cook:

  • 1-2 eggs

Instructions
 

  • Prep veggies by dicing, and prep the sweet potato by cooking first then dicing. Prep meats by cooking then crumbling or chopping. Allow meats to cool.
  • Label freezer zip lock bags then add measured out ingredients. Roll and flatten bags to get out as much air as possible, then seal.
  • Place the bags in the freezer.
  • When you want to enjoy one of these, simply remove a bag from the freezer and place in the fridge and allow to thaw overnight. The next morning, empty the contents of the bag into a microwave safe coffee cup, bowl, or an ideal container would be a wide mouth pint mason jar.
  • Crack in one or two eggs, stir into the veggies/meats.
  • For 1 egg: Place dish in microwave and cook for 1 minute. Stir, then cook for another minute. Cook for additional 30 second intervals until the egg is completely cooked through.
  • For 2 eggs: Place dish in microwave and cook for 1 minute 30 seconds. Stir, then cook for an additional 1 minute 30 seconds. Cook for additional 30 second intervals until the egg is completely cooked through.
  • If cooking in a mason jar, a give away is the color of the eggs, cooked eggs will be a lighter yellow, with the uncooked a darker color. Cook until the color is a light yellow and uniform throughout.
  • Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken