Monday, December 8, 2014

Scrambled Egg Breakfast Puff


Morning! I hope you didn't eat breakfast yet! If you did, don't worry you can save this for later but you are definitely going to want to make this. I'm not even kidding. Especially if you LOVE breakfast like I do.

 Who doesn't like a good breakfast? Breakfast is my favorite meal of the day and I could eat it all day. I don't know why really, It's just so comforting. Since working more of a regular schedule, I haven't had much time to do some crazy cooking, so I've been trying to at least go all out for breakfast on Sunday.

I'm actually going to gift myself a mini freezer. I'm not sure if it's going to be for my birthday or for Christmas but after working all day, then running around to pick Jake up, shop, appointments,  there just isn't much time to cook. I've been relying on a lot of take out lately which I HATE because that is part of what got me to gain weight in the first place. Plus I just don't feel that great when I eat takeout all the time, my body is super sensitive.  My freezer is teeny so I can't really do Prep cooking right now, so getting a mini freezer will give me the space I need to make all kinds of meals and snacks, so I will be able to just pop something in the oven when I get home.

So yesterday, I made Scrambled Egg Breakfast Puffs. You hungry? Good. Because these were oh so very tasty and VERY filling.



Scrambled Egg Breakfast Puff (makes 3)

1/2 cup water
1/4 cup butter
1/2 tsp salt
1/2 cup flour
2 eggs

In a saucepan add water, butter, and salt. Bring to a boil; stir in flour. Let cool for about 5 minutes. Beat in eggs one at a time. Beat until combined and dough is smooth and shiny. Drop spoonful onto a cookie sheet lined with parchment paper.  Bake at 400° for about 35 minutes until golden brown.

Cut a slit in the top and fill with scrambled eggs prepared to your liking. Here is how I did mine:

5 eggs
A few sprinkles of cheddar cheese
1/4 cup of onion chopped
1 large baby portabella mushroom chopped
1/8 cup of chopped green pepper.
Salt and pepper to taste

Oil or butter a skillet, sauté onion, mushroom, and pepper for about 2-3 minutes. Pour eggs onto skillet, sprinkle with cheese; add salt & pepper to taste. Cook until desired doneness. Add onto previously baked puff.

Serve with sausages, hash browns, fruit or anything else to your liking. 

This semester is almost over. My english class is DONE! I'm sure I didn't so so well on my final, so I'm hoping the paper that is due this Wednesday will make up for that...hopefully.  After that, it's DONE DONE DONE. There were a few books assigned out of the 11 that I found very interesting but I didn't really get the chance to do anything more than skim them, so I am looking forward to curling up on the couch and actually reading them. 


1 comment:

  1. Yum!!! These look so good!! We love having a freezer and being able to store leftover soup and even stock up on meat when it's on sale!! Here's to the semester being almost over!!

    ReplyDelete

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