Spaghetti Eggs – A swimmer’s breakfast

Trying to feed a swimmer can at times feel like feeding a child who hasn’t had food in days. On swim meet days I have started feeding my son a hearty breakfast of eggs and carbs, spaghetti eggs. You read that correctly. Spaghetti. Eggs. Together in one dish. And don’t knock it till you try it.

Spaghetti Eggs are full of carbs and protein. Perfect breakfast for any athlete on the day of your activity.

It is really an easy breakfast that even the whole family has grown to enjoy on swim meet day. Since we also seem to have eggs coming out of ears again. Use whatever eggs you normally buy. There seems to be this myth that brown shelled eggs or free range eggs or organic eggs are better for you. Well, of course someone has studied this. We have studied everything under the sun.

But, really research says: housing environment (free-range or caged) does not impact the egg levels of vitamin A or vitamin E. However, β-carotene levels were higher in the range eggs, which may have contributed to the darker colored yolks observed in these eggs during the study. The study also found no difference in cholesterol content between free-range- and cage-produced eggs. No difference. So buy what fits your grocery budget.

Back to feeding my swimmer. The kid seems to be unfillable. Complete bottomless pit. And he is only 10. I feel for the parent’s of teenagers. I truly don’t know how you afford to feed them. Another reason why I love spaghetti eggs. Pasta and eggs are both affordable base ingredients.

I start by cooking cut spaghetti according to the package instructions. While doing that I also cook whatever meat has been requested. Today it was sausage links. Once the spaghetti is cooked I add it to a large skillet, pour scrambled eggs over top and then top with cheese and sausage. 

Stir the eggs to cook and mix cheese and sausage through out the combination. Then stand back and let the crew eat. Protein is such an important part of an athletes diet, but so are carbs. And between the eggs, meat, cheese, and past, my swimmer is set to explode with energy all through the meet. Hopefully, your athlete will come home with a few medals.

Spaghetti Eggs - A swimmer's breakfast

Prep time: 

Cook time: 

Total time: 

Serves: 4

Anytime you are in search of a quick and hearty breakfast for a day full of hard work or sports, look no further than this spaghetti egg recipe. It is our go-to swimmer's breakfast.
  • ⅓ cup uncooked cut spaghetti or spaghetti noodles broken into 2 inch pieces cooked according to package directions
  • 6 eggs, scrambled
  • 4 slices of bacon or sausage links
  • ½ cup of cheese
  • ½ tablespoon of butter
  • salt and pepper or seasoning salt to flavor.
  1. Place butter in bottom of skillet and melt, coating the entire bottom over a medium heat.
  2. Add cooked spaghetti noodles to skillet and spread out over bottom of the skillet. Pour scrambled eggs over the noodles.
  3. Season with salt and pepper or seasoning salt. Sprinkle the top of eggs with sausage or bacon and then cheese.
  4. Stir to incorporate and cook until eggs are no longer runny. Enjoy with toast and big glass of milk.


Crustless Bacon and Spinach Quiche

The ladies from Real Farmwives are talking food and farm memories. I have struggled with this. I have a lot of farm memories. Like an epic mud/manure fight my sister and I had. We covered the barn with mud. We then hosed the barn down. I remember being drug through the dirt lot by a heifer and looking up to see my brother and dad laughing at me. I remember playing in gravity flow wagons in the corn or beans as my grandpa unloaded into the bin. I remember rides on the fender of the old ford. I remember mowing the lawn and seeing a snake and running smack dab into a tree at my grandparent’s farm.

I also remember food. I remember canning green beans, freezing corn, and pulling out frozen applesauce int he middle of winter. I remember butchering chickens and canning the spent hens in the wide mouth quart jars. I remember my grandma’s chocolate chip cookies in the big metal Ovaltine can. I remember many birthdays in the middle of January being celebrated with double crust peach pies my mom would freeze in the summer so I could have my favorite for my birthday. But one of the memories that ties both farm and food together for me is about eggs.

When I was little I could go to grandma and grandpa’s farm and ride up and down the aisles of the hen house with grandpa pushing the cart as we collected

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eggs. I wish I could find the pictures of this. I feel like the smell of chicken litter is engrained in my memory because of this. So, in honor of this very found memory I am bringing you a bacon and spinach quiche. In honor of my grandpa who was diagnosed late in life with celiac’s disease, I am sharing a crustless version.

Crustless Bacon and Spinach QuicheNow the key to my family eating anything with spinach in it is to add bacon. Bacon is the beginning of all things breakfast. I added onions, garlic, mushrooms, tomatoes and cheese in addition to the spinach and garlic that round this out. I have had lots of fresh herbs as well. I tossed in some parsley and thyme as well. Now, I put the layers of spinach that has been wilted in bacon fat. Come on people, you know this sounds amazing. Followed by bacon and mushrooms and tomatoes. I mix the shredded cheese into the eggs along with milk.

Picture step by step of quichePour the egg, milk and cheese mixture over the veggies and bacon and then bake on 375 for 30-40 minutes. You want the eggs to be completely cook and springy to the touch.

bacon spinach quicheEnjoy this quiche with some additional fresh herbs. I loved this and it reheated during the week quite well. Lucky for me there was leftovers.

Crustless Bacon and Spinach Quiche
This bacon and spinach quiche is full of flavor and special diet friendly with the lack of crust necessary to have a gluten free breakfast.
  • 6 large eggs, beaten
  • 1½ cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • ½ pound bacon, cooked and crumbled
  • ½ cup diced onion
  • 2 cloves garlic, diced
  • 4-5 button mushrooms, diced
  • 12 cherry tomatoes, halved
  • 1½ cups shredded colby jack cheese
  • fresh herbs such as thyme and parsley
  1. Preheat the oven to 375 degrees F.
  2. In a large skillet, saute onions and garlic in reserved bacon grease. When spinach is just wilted move spinach and onions to a well butter pie dish.
  3. Layer bacon, quick sauted mushrooms and tomatoes over spinach.
  4. Combine the eggs, cream, fresh herbs salt, and pepper in a bowl. Pour the egg mixture on top of spinach and family things.. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.
Table Talk Contributor for Indiana Family of Farmers

Mountaintop Oven Baked Bacon

Mountaintop baked baconI had you at bacon. I know. It is so hard to not take a peek when bacon is involved. Afterall, it is the gateway drug for vegetarians and vegans. And my friends, if you like sweet and savory combinations, this will be your very own version of crack.

Mountaintop bacon on panNothing beats this bacon as it is sprinkled with a mixture of flour, brown sugar and black pepper. Then it is into the oven, as oven baked bacon is my new go-to way of preparing bacon.

Mountaintop oven baked baconThe best part, my husband didn’t really care for the sweet bacon. So, I got to snack on each piece slowly instead of shoving fist fulls of bacon into my mouth in some kind of self imposed contest to eat more than him.

If you are wanting other Everyday Simple Supper recipes, be sure to register for my giveaway!

Mountaintop Oven Baked Bacon
For the all the bacon dipped in syrup lovers, this Mountaintop oven baked bacon is about to become your new favorite bacon.
  • ½ cup flour
  • ¼ cup brown sugar, packed
  • 1 teaspoon pepper
  • 1 lb. thick sliced bacon
  1. Mix flour, sugar and pepper together. Sprinkle over bacon slices.
  2. Place bacon on a greased baking sheet.
  3. Bake on 400 degrees for 10-15 minutes or until brown and crispy.

Blueberry Lemon Scones

I am slightly obsessed with scones. And if you have some blueberries in the fridge, go ahead and use them in these blueberry lemon scones.

Blueberry Lemon SconesStart by mixing together the dry ingredients of flour, baking powder, baking soda, sugar, and salt in a food processor. If you don’t have a a food processor, just mix them together in a bowl. Then cut the cold butter in a few pats at a time. The dough will be flacky. Then transfer to a bowl and add your buttermilk.

dry ingredients for scones

Stir the buttermilk into the dry ingredients till it is just combined. Add the zest of one lemon. Knead several times to combine. The dough will be sticky. So, have extra flour handy. Then carefully knead in one cup of blueberries. To make the scones you can split the dough in half and roll out each half to a round that is half an inch thick and cut like a pie forming 8 small triangles. Or roll the dough out to be about a half of inch thick large piece and use a biscuit cutter to form round scones.  Then reroll dough similar to how you would do with sugar cookie cutouts.

scone dough Bake the scones on 425 degrees for 10-12 minutes or the scones are golden.

baked blueberry sconesAnd now it is time for the lemon glaze. Mix the juice of one lemon, about 2 tablespoons with 2 cups of powdered sugar.

lemon icingAdd more powdered sugar till you get to the thickness you like for glaze. I dip my cooled scones into the glaze. But feel free to drizzle the glaze over top instead.

Lemon Glazed Blueberry Scones

Blueberry Lemon Scones
A great addition to your morning coffee would be a blueberry lemon scone. If you don't drink coffee, these scones will still make your morning!
  • 2 cups flour
  • 1 Tbs baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 4 Tbs sugar
  • 1 stick of butter (the real stuff) cold
  • 1 cup buttermilk
  • zest of one lemon
  • 1 cup blueberries
  • 2 cups of powdered sugar
  • Juice from one lemon
  1. Mix dry ingredients together and then cut pats of butter into dry ingredients by hand or in a food processor.
  2. In a large bowl stir buttermilk into dry ingredients till just combined. Add lemon zest to the dough and knead on a floured surface about ten times. Fold in blueberries.
  3. Roll out into two separate circles a half inch thick. Cut like a pie into eight triangles or use a biscuit cutter for round scones.
  4. Bake on 425 degrees for 10-12 minutes, till golden.
  1. Combine powdered sugar and lemon juice together. If too runny, add more powdered sugar.
  2. Dip cooled scones into glaze or drizzle over top of scones.

Day 2 – Where is your pumpking from? Plus Pumpkin Muffins Recipe

This time of year seems to be all about pumpkins. You see them everywhere from grocery stores to farmers markets to your own front porches. Obviously, you see lots of them when you visit a pumpkin patch. But beyond your local pumpkin patch, have you thought about where pumpkins are grown?

Pumpkin Collage

Well, chances are if you bought your jack-o-lantern pumpkin at a retail store in the Midwest, it might have come from Howell Farms right here in Indiana. Each year around 750,000 homes enjoy pumpkins that were grown on Howell Farms. Pretty amazing isn’t it? And we all thought there was just corn in Indiana. But it gets better…

Pumpkin Puree FactsIf you are from Illinois, you should be excited to know that 90-95% of canned pumpkin is grown in Illinois. So, when I visited my friend Katie over at Pinke Post a few weeks ago, we bought some canned pumpkin for our cooking adventures. And that little can of pumpkin was canned by Seneca Foods in Illinois.

CAnned PumpkinNow, I am not a buy only local person, but I do support local farmers whenever I can. So, I am glad that I can go to Wal-Mart or Kroger or even Aldi’s and buy some pumpkin and know that I am supporting local farmers from Indiana and Illinois. And if you are a lover of all things pumpkin like I am, you will want to make Megan’s Pumpkin Chocolate Chip Pumpkins.

Pumpkin Chocolate Chip Muffins

Let me be honest, I make a double batch most of the time. These muffins freeze well, so don’t worry if you think the batch is too big. Make them all. I also must confess, I may have changed the recipe a smidge. Just a smidge. I promise. The main change is I don’t just use oil, I have now decided to also use melted butter. After all butter makes everything better.

melted butter and oilMix the canned pumpkin, eggs, oil, butter, and sugar together.

pumpkin muffin liquid ingredientsWhen the ingredients are completely combined, add a teaspoon of vanilla. Yeah, I may have added this to the recipe.

vanilla extract from Penzey's SpicesThen add the dry ingredients of flour, baking powder, and baking soda.

dry ingredients in pumpkin muffin mixMix till just combined and then add cinnamon, salt and a little nutmeg.

spices in pumpkin muffin mixAnd now, for the chocolate. I use a whole bag, the full 2 cups in the muffins when I double the batch.

semi-sweet chocolate chipsGet them combined and then it is time to full the muffin tin.

pumpkin chocolate chip muffin doughFill the muffin tins 3/4 full.

muffin tins filled with pumpkin muffin batterBake the muffins on 375 for 15-20 minutes. You want the muffins to bounce back when you press on the top of the muffin.

baked pumpkin chocolate chip muffinsThey will disappear. Just ask Miss A. She had one for her bedtime snack.

Miss A eating a warm muffin

Pumpkin Chocolate Chip Muffins

Serves: 30 muffins

These muffins are favorites in the fall. This batch makes a large amount, so freeze half of them for later.
  • 4 eggs
  • 2 cups sugar
  • 1, 15 oz can of pumpkin
  • 1 cup oil
  • 1 stick of butter, melted
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • dash of nutmeg
  • 2 cups chocolate chips
  1. In large bowl, mix eggs, sugar, pumpkin butter, oil and vanilla until combined.
  2. In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Pour into the liquid ingredients and mix well.
  3. Fold in chocolate chips.
  4. Fill greased or paper-line muffin cups ¾ full. Bake for 16-20 minutes on 375 degrees or until muffins test done by bouncing back when the tops are pressed.

Want to learn more about food and farms, be sure to visit the 30 days on the prairie farm series.

30 days on the prairie farm



Hunk of Meat Monday: Egg and Ham Muffins

It is hard to believe two weeks of school are under the belt.

first day of schoolWith the new school year underway I am trying a few different breakfast recipes trying to find on-the go breakfast ideas besides just pop tarts. I personally love these egg and ham muffins are full of protein and also able to be frozen for future breakfast too.

Egg and Ham MuffinsI started with a dozen eggs in a large bowl and whisk.

dozen eggsI used 8 ounces of diced ham.

diced hamI diced up a quarter of an onion as well.

diced onionThen add the onion, ham, teaspoon of garlic powder, a quarter of a cup of water, a quarter cup of mayonnaise to the whisked eggs.

onion ham water mayo in eggsWhisk together and then add one cup of shredded cheese.

cheese combined to egg mixtureIncorporate the cheese completely into the egg mixture.

Egg mixtureThen pour 1/3 cup into greased muffin tins or you can also use mini muffin tins for bit sized muffins.

filled muffin tinsBake for 20-25 minutes on 350 degrees. The muffins will be slightly brown and spring back when you press on them.

baked egg ham and cheese muffinsI used a butter knife to loosen the muffins and remove them from the tins.

Egg and Ham Muffins

Egg, Ham and Cheese Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 12 regular size muffins

Great protein packed breakfast that are great on the go. Egg and ham muffins also can be made ahead, frozen and warmed up each day.
  • 12 eggs, whisked
  • 1 cup of diced ham
  • ¼ onion, diced
  • 1 teaspoon garlic powder
  • ¼ cup of water
  • ¼ cup of mayonnaise
  • 1 cup of shredded cheddar, colby or swiss cheese
  1. Mix all of the ingredients together. Grease muffin tins and pour ⅓ cup of mixture into each muffin tin. Bake for 20-25 minutes on 350 degrees.

What do you have cooking this week? Be sure to share your favorites!

Chocolate Chip Banana Bread with Flaxseed

I don’t know if anyone else has this problem but bananas seem to ripen extremely fast on my kitchen counter. I get my chance to make lots of banana breads, muffins, waffles and other baked goods with banana puree. But I have found my favorite recipe.

Chocolate Chip Banana BreadOf course, you start with some ripe bananas.

Ripe bananasYou need to mash up three of them. I of course pureed mine in my food processor.

Banana puree

Then in a large mixing bowl combine the banana puree with 1/3 of a cup of melted butter, one egg, and 1/2 cup of brown sugar.

Wet ingredientsIn another bowl combine the flour, baking soda, cinnamon and flaxseed. Yes, flaxseed. My friend, Katie, is always touting how her North Dakota farmers raise the best flaxseed. Guess I should get on the Omega bandwagon!!


Dry IngredientsSlowly combine the dry ingredients into the wet ingredients. Then grab your favorite chocolate chips. Mine are by far Ghirardelli!

Ghirardelli Chocolate chipsAdd 1/2 cup and stir together.

banana bread batterPour the batter into a greased or lined 4″ x 8″ pan and bake on 350 degrees for 40-50 minutes.

Chocolate chip banana bread in panFlip the bread out of the pan and place bottom down on a rack to cool.

chocolate chip banana bread on rack

Chocolate Chip Banana Bread with Flaxseed
Easy recipe to use up ripened bananas. The texture of this bread is perfect with the flaxseed in the mix as well.
  • 3 bananas
  • 1 egg
  • ½ cup brown sugar
  • ⅓ cup butter
  • 1 teaspoon baking soda
  • 1½ cup flour
  • 1½ teaspoon cinnamon
  • 3 tablespoon flaxseed
  • ½ cup chocolate chips
  1. In a large mixing bowl, mix together the mashed banana, melted butter, light brown sugar, and egg.
  2. In a smaller bowl, combine flour, baking soda, cinnamon and flaxseed. Gradually add to the liquid mixture.
  3. Stir in chocolate chips. Pour into a lined or greased 4" x 8" pan and bake on 350 degrees for 40-50 minutes or a knife comes out clean.

Orange Almond Blueberry Muffins – Crazy Cooking Challenge

This month for the Crazy Cooking Challenge, blueberry muffins are being featured. When I saw the orange almond blueberry muffins from Tessa at Handle the Heat, I knew I would love the muffins.

To begin, zest one orange and squeeze the juice from the orange.

Combine with two egg whites, four tablespoons of melted and cooled butter, and 1/2 cup of milk. Set aside and mix the dry ingredients.

I started the dry ingredients by finely grinding 1/4 cup of sliced almonds and toasting another 1/4 cup of sliced almonds.

Combine two cups of flour, 3/4 cup of sugar, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt.

Then add in the toasted almonds.

Form a well in the dry ingredients to pour the wet ingredients into.

Stir to combine.

Then stir in blueberries till they are just combined.

Line 12 cupcakes tins or grease the pan if you don’t use papers.

I filled the cups fairly full, a little more than 3/4 full.

Bake on 375 degrees for fifteen minutes or a toothpick comes out clean. Then cool for fifteen minutes in the pan on a cooling rack.

Be sure to checkout the other blueberry muffin recipes. I am sure there is one that peeks your interest.


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