Brussel Sprout and Sweet Potato Hash

I have made this a few times in the last couple months, so I wanted to be sure to get it recorded before I lose the recipe! I have been subbing out the sweet potato for a regular potato but other than that follow the directions pretty closely. I love to make this on Monday and then have it on hand for breakfast during the week! I top it with one egg and have a delicious and hearty breakfast to power me through my morning!

Brussels Sprout Sweet Potato Hash
Author: Amy Stafford (from A Healthy Life for Me)
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 4

Ingredients
1 generous pound of Brussels Sprouts, halved
1 large sweet potato, cubed (or regular potato)
1 sweet onion, diced
1 large garlic clove, minced
1 cup of Roasted Red Pepper in olive oil, drained and chopped
1 pound of lean ground turkey
1/4 cup water
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Dressing:
Juice from 1/2 of lemon
5 tablespoons of srirachia sauce (I use 5 heaping TEASPOONS instead)
1/4 cup of olive oil
2 tablespoon cilantro, chopped
Pinch of kosher salt
1/4 teaspoon black pepper

Directions
In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
Add oregano and red pepper flakes and stir to combine.
Remove turkey to a bowl.
Add onion and garlic to pan and cook 2-3 minutes stirring.
Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
Meanwhile add dressing ingredients to a bowl and whisk to combine.
Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.

Healthy Crustless Quiche

I have made this quiche a multiple times now and love having it on hand all during the week for a quick, healthy and filling breakfast. I found it originally on The Lyons' Share Wellness. She has some great super healthy recipes.

Ingredients (6 servings)
9 eggs
1 cup liquid egg whites (or add an additional 4 eggs)
1/2 cup milk, unsweetened almond milk, or other unsweetened milk alternative
6 cups of vegetables (I always use onion, tomatoes and spinach plus various combos of broccoli, cauliflower, zucchini, asparagus, kale, etc)
1/2 cup salsa
(I like to sprinkle a little low fat cheese on top)


Instructions
Preheat oven to 400 degrees.
Grease or spray 9x13 casserole dish.
Chop veggies into bite-sized pieces, and lay in greased dish.
In a separate bowl, whisk together eggs, egg whites, and seasoning. Pour egg mixture on top of veggies.
Bake 45-50 minutes or until top is browned and middle of casserole has set.
Enjoy!

Crustless Spinach and Feta Pie

I had this on our menu for dinner during the week and then ended up needing a breakfast item for a dinner with family so I made it for that. We cut it into 10 pieces, which were pretty small, but with all the other options available it was fine. I think if this is your main dish, it probably would serve 4-6. It is healthy, easily adaptable to make it gluten-free and was pretty tasty too. It was another winner from Skinnytaste!

Ingredients:
10 oz frozen spinach, thawed and liquid squeezed out
1/2 cup scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup (2.5 oz) reduced fat crumbled feta (I used garlic-herb version)
2 tbsp grated Asiago cheese
1/2 cup white whole wheat flour (I used gluten-free all purpose flour)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Servings: 6-8 • Serving Size: 1/6th • Points+: 3 pts • Calories: 125.9 • Fat: 5.3 g • Protein: 8.8 g • Carb: 12.3 g • Fiber: 2.5 g • Sugar: 1.7 g Sodium: 433.1 mg

Mini Ham & Cheese Quinoa Cups

I found these little guys on Iowa Girl Eats and fell in love. They are just so cute...and sounded yummy and good for you at the same time. I left the ham out when I made mine this time, but I'm sure the salty ham is a nice addition to the flavors in the little quiches. These have been great to have on hand for breakfast for me, just heat some up and I'm ready to go! Plus, as she mentions, you could try any variety of ingredient combinations!

Makes 28 mini cups
Ingredients:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham (I left out this time)
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

Quinoa Breakfast Idea

Yes, I'm obsessed with quinoa! I have been using it instead of rice for nearly everything and then saw this idea on Tickle My Palate. It is a perfect breakfast for these chilly mornings...like gluten free oatmeal! Top it how you like, but this is what I used.

quinoa cooked per package directions

a bit of milk

a drizzle of agave nectar or honey

Dried cranberries

nuts (I used a mixture from a trail mix I had on hand)


Update: I did a calorie count today and came up with this...
for 1/2 c quinoa, 1 T agave, 1/4 c trail mix and 1/4 c 1% milk, 405 total calories

Gingerbread Waffles with Buttermilk Syrup

This recipe comes from my mom (originally from Rachael Ray), who first made these DE-LICIOUS waffles for our Christmas Day brunch a few years ago. They were an instant hit and have been on the menu ever since. She also makes a homemade syrup for them, but I don't have that recipe yet. If you're lucky I'll add that recipe on here soon...not that these waffles can't stand on their own though!

Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron

Directions:
Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.
Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Buttermilk Syrup

1 cup butter

1 cups buttermilk

2 cups sugar

1 t. baking soda

4 T. Karo syrup

2 t. vanilla

Cook in a large pot (it bubbles up!) Keep stirring for 7-10 minutes at boiling temperature. Now, make sure you boil it long enough. The first time I made this, I didn't boil it long enough and it was too runny.

Spinach Bacon Quiche

This yummy quiche recipe is from Dish Delish. Mike was definitely skeptical when I told him we were having quiche for dinner (and that's all!), but this one is super filling and delicious. The recipe also makes 2 quiches, which is perfect if you need to take a meal to a friend in need, for a brunch, or any other large gathering (and if not, just cut it all in half!).

Ingredients:
½ lb. bacon (I used turkey bacon)
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (I used a 2% cheddar blend)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Chorizo and Fried Egg Sandwiches

Do I really need to say anything about that sandwich?! It was delicious!!! An awesome combination of flavors and a great break from our standard dinner. The girls even ate the egg on theirs (and they are weird about eggs lately). I ate mine on ricecakes and still loved it :-)! Oh, and This recipe is one from Rachael Ray.

Ingredients:
* 1 avocado, peeled and chopped
* 1 large tomato, chopped
* 1/2 small red onion, thinly sliced
* 1/4 cup cilantro, coarsely chopped
* 2 tablespoons extra-virgin olive oil
* Juice of 1/2 lime
* Salt and pepper
* 12 ounces fresh chorizo, divided into 4 patties
* 4 eggs
* 4 ciabatta or french-style rolls, split and toasted

Directions:
1. In a medium bowl, combine the avocado, tomato, onion, cilantro, 1 1/2 tablespoons olive oil and the lime juice; season with salt.
2. In a large nonstick skillet, cook the sausage patties, turning once, for 5 minutes; transfer to a plate. Add the remaining 1/2 tablespoon olive oil to the skillet, then fry the eggs; season with salt and pepper.
3. Divide the avocado salad among the roll bottoms. Layer with the sausage patties, fried eggs and the roll tops; serve at once.

French Toast Casserole

This recipe came along with some coupons from one of my favorite local grocery stores, Kroger. In their description they say it is "perfect for Easter" so I've been hanging on to it for awhile :-). I decided to make it for our breakfast this General Conference Sunday and it was a HUGE hit with the family. I have been doing a lot better at sticking to my gluten-free diet, so I only tried a little bite, but the kids and Mike ate ALL the rest of the 9x13 pan. That definitely says something about how good it is!!! I really loved that you make it they day before you will be serving it and then just pop it in the oven the next day.

Ingredients:
2 t butter, softened
8 slices white bread, cut in 1-inch cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup (I used our cheap sugar-free syrup)
4 T granulated sugar, divided
3/4 t cinnamon
1/4 t nutmeg
1/4 t cardamom (I didn't have this)
1/2 c toasted pecans, chopped
maple syrup, for serving

Directions:
Grease a 9x13 baking dish with butter and fill the dish with bread cubes, distributing evenly.
In large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 T sugar, cinnamon, nutmeg, and cardamom.
Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid.
Sprinkle the top with the remaining sugar.
Cover tightly with aluminum foil, and refrigerate overnight.

Preheat the oven to 350 degrees, and place the casserole, still covered with foil, in the oven for 30 minutes.
Uncover, and bake an additional 30-35 minutes, until the casserole if puffy and brown.
Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans and warmed maple syrup.
Refrigerate all leftovers.

Ham and Sweet Potato Hash

I haven't tried any recipes from My Kitchen Cafe in awhile but when she posted this one recently it definitely called out to me :-)! It was sooo good! I loved the addition of sweet potatoes and the chipotle flavor definitely gave it that special something. A perfect breakfast for dinner! Next time I'll be sure to have some Monterey Jack cheese on hand to sprinkle on top....YUM!!!

Ingredients:
3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs (I used 5)

Directions:
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Baked Leek, Potato, and Parmesan Frittata

We are home again and I'm finally starting to catch up and get life back on track. I saw this recipe in Martha Stewart's magazine and thought it looked and sounded great. It was easy and filling, despite being meatless. The flavors are subtle and as Martha describes, "comforting." Definitely a keeper!

Ingredients:
1/2 t extra-virgin olive oil
1 c water
4 leeks (about 1 lb), white and pale-green parts only, rinsed well and sliced into 1/4 in rounds
2 garlic cloves, thinly sliced
1 lb yukon gold potatoes, peeled and cute into 1/2 in cubes
coarse salt
8 large eggs plus 2 large egg whites
1/4 t cayenne pepper
3/4 c part-skim ricotta cheese, drained
1/3 c finely grated Parmesan cheese

Directions:
-Preheat oven to 375 degrees. Brush 9 in square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 salt. Reduce heat to med-low, and cook, covered, until potatoes are just tender, 8-10 min. Let cool.
-Whisk together eggs, whites, 1/2 t salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 c Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 min. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20-25 minutes. let cool for 10 minutes.

Grandma's Eggs

I remember loving this gravy type sauce when my mom made it growing up. My grandma has had the recipe forever and despite the picture above, you are supposed to serve it over toasted, buttered English muffins (like below). I quickly took the pictures below on Easter and didn't like how they turned out so I took another one with some of the leftovers yesterday, but we only had regular bread. The nice thing about this recipe is that you can put it all in the crock pot and it's ready to serve when you are. And it is SOOO good :-)!

Ingredients:
1 doz. hard boiled eggs, chopped
1 cup milk
1 cup mayonnaise
18 slices bacon, cooked and chopped
2 cans cream of mushroom soup

Directions:
Mix together, heat and serve over buttered, toasted English Muffins
(told you it was easy!)

Spring Brunch Bake

This was my contribution to our family Easter brunch yesterday (hence the hurried picture before it was devoured :-). I knew it was risky trying a new recipe to share with everyone, but I just thought it looked so good (and I'm on an asparagus kick right now), so I went for it. Luckily, it was delicious. It was also easy to prepare and not too bad for you in comparison to most breakfast bakes. (the recipe was in some junk mail trying to get me to buy a Taste of Home cookbook)

Ingredients:
8 cups cubed French bread
2 cups cut fresh asparagus (1-in pieces)
1 cup cubed fully cooked lean ham (I just realized I put in 2 :-). I used lunch meat)
3/4 cup shredded mozzarella cheese
6 egg whites
3 eggs
1 1/2 cups FF milk
2 T lemon juice
1/4 t garlic powder

Directions:
-In a large bowl, combine bread, asparagus, ham and cheese.
-Whisk egg whites, eggs, milk, lemon juice and garlic powder; pour over the bread mixture and stir until blended.
-Transfer to a 13x9 baking dish coated with cooking spray.
-Cover and bake at 350 degrees for 25 minutes.
-Uncover and bake 8-10 minutes longer or until knife inserted near the center comes out clean.
-Let stand for 10 minutes before serving.

Chilaquiles

When I saw this recipe awhile back on Fabulously Delicious, I was intrigued. All of the components are things I love, yet I had never tried them all together before. Kirsten gives a little background and talks about different variations you can try here, but I followed the recipe she posted pretty much exactly for my first go round. I really liked them and enjoyed the combo of the crispness and spiciness of the tortilla strips with the creamy and cool taste of the eggs, cheese and sour cream.

Ingredients:
1 Tbsp. vegetable oil
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 - 28oz. can red enchilada sauce
1 tsp. hot sauce
1/4 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp. black pepper
Vegetable oil, for frying
12-14 corn tortillas, stale ones work best (I used my old tostada shells and just broke them up, so I was able to skip the frying which was nice)
Cheese for garnish (monterey jack, cheddar, or cotija)
4 -6 large eggs (1-2 per serving)
Cilantro and sour cream, for garnish

Directions:
1. In a large skillet, heat oil over medium heat. Add onion and saute 3 minutes. Add garlic and cook 2 minutes more. Stir in enchilada sauce and all seasonings. Bring to a boil, then reduce heat to low and simmer 30-45 minutes.
2. Meanwhile, in another large skillet, add enough vegetable oil to cover the bottom. Cut tortillas into strips or triangles, and fry in batches until golden. Drain on paper towels and lightly season with salt.
3. Add fried tortilla strips to enchilada sauce. Stir to coat all chips, and let simmer 5 minutes to soften.
4. In a medium skillet, fry eggs to desired doneness. To assemble chilaquiles, place a spoonful of tortillas and sauce on a plate, sprinkle with cheese, and top with eggs. Garnish with cilantro and sour cream.

Baked Potato Eggs

When I saw a link to this recipe (from Real Simple) on Cassie Craves, I knew I had to try it. It's like a little breakfast casserole right inside a potato :-). Ella and I were definitely fans! You could mix it up with all kinds of substitutions or add-ins too. I want to use ham and green onions next time! I'll probably scramble the egg up a bit too...it won't be as pretty, but I think it would taste even better.

Ingredients:
2 large baking potatoes (I used 6 medium potatoes)
2 tablespoons butter
(I added 3 T FF sour cream)
1/4 cup grated Parmesan
(I added 1/4 c grated cheddar cheese)
2 precooked turkey sausages, diced (I used a little 8 pack)
4 large eggs (I used 6, one for each potato)

Directions:
I baked potatoes according to these directions.
Then...
Carefully cut each potato in half. (I didn't notice this, so I just cut a slit on the top, with bigger potatoes cutting in half would be better though)
Scoop out the insides and stir in the butter and cheese. Fold in the sausages.
Spoon the mixture back into the potato halves, creating a hollow in each center.
Break 1 egg into each hollow.
Arrange on a baking sheet and cook at 400 degrees for 10 to 15 minutes or until set. (mine too about 20 minutes to set, but scrambling them periodically next time will help them cook faster)

My Favorite Breakfast

If I could eat anything for breakfast this is what I would have! Anytime I have fresh mushrooms I HAVE to make this at least one morning...and try to limit it to only one because it isn't really that great for you :-), it just tastes GOOD!

Ingredients:
(for 1 serving, one for me anyway...it's big)
2 T olive oil
2 med potatoes, peeled, cut in half and thinly sliced
1/2 med onion, diced
1 t minced garlic
4-5 mushrooms, thinly sliced
1/4 c ham/turkey lunch meat, diced
2 eggs
shredded cheese of your choice (I like some Monterey Jack and sharp Cheddar)
a little sour cream
lots of pepper

Directions:
-Heat oil in a large skillet over med heat. Add potatoes and spread out to as many are touching the bottom of the pan as possible. Let them brown for 8 minutes, flipping over occasionally.
When potatoes are almost done add the garlic and onions. Cook about 4 minutes.
Add mushrooms and meat, continue cooking and stirring occasionally.
Push the potato mixture over to the side and then scramble the eggs on the other side.
Mix it all together, top with cheese and let it melt.
Serve with a little dallop of sour cream and lots of freshly ground pepper.

Weekend Breakfast Bake

Recipe and photo by Real Mom Kitchen

I brought this new breakfast casserole and our family favorite, Southwestern quiche, to our Christmas morning brunch. Real Mom kitchen had a lot of different breakfast dishes posted but I went with this one because there was no bread involved, and it was a great success! Everyone loved it and it was super easy to make too!

Ingredients:
12 oz. pork sausage
1/3 cup chopped onion
4 cups (16 ounces) shredded Monterrey Jack or cheddar cheese (I used 1/2 MJ and 1/2 cheddar)
8 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (I used 98%FF)

Directions:
In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.
Combine eggs and soup; pour over cheese.
Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Brunch Puff

I came across this recipe in the cookbook Lone Star Legacy and thought it sounded really good. I was a little nervous about it because I was not only making it for a large family brunch, but making TWO pans of it! Luckily it was absolutely delicious and a big hit. I loved that I could make it the day before the big event so I had one less thing to worry about!

Ingredients:
-16 slices bacon, cooked and crumbled, reserve drippings
-2 onions, sliced
-12 slices white bread, quartered
-1/2 lb. cheddar cheese, grated
-8 eggs, beaten
-4 c. milk
-1 1/2 t. salt
-1/4 t. pepper
-1/2 t. dry mustard

Directions:
-Saute onion in bacon drippings until soft.
-Place 1/2 the bread in the bottom of a greased 9x13 pan. Sprinkle 1/2 of bacon, onions and cheese on bread; repeat these layers.
-Combine eggs, milk and spices; pour over top layer.
-Refrigerate at least 24 hours before cooking.
-Remove from refrigerator one hour before serving. Bake at 350 degrees for 45-50 minutes.

Basic Breakfast Potatoes

Well, probably no recipe needed for these, but I'm putting one anyway :-). Yum, YUM! Just looking at the picture makes me want more! In my opinion, no special breakfast/brunch is complete without some sort of potatoes to go along with it! I just happened to have bacon fat leftover from cooking the bacon for the Brunch Puff, which made these even better (although not very good for us).

Ingredients:
5-6 Red Potatoes
1 onion, roughly diced
3-5 T. oil or bacon fat (depending on how healthy you are feeling that day :-)
salt, pepper and garlic powder

Directions:
-Boil potatoes in large pot of water until tender. Cut into 1 inch pieces.
-Heat oil/bacon fat in a large skillet. Be sure it is heated so it fries the potatoes quickly. Add the onions and potatoes to the pan and season as you desire.
-Cook them until they reach your desired amount of "crispiness"...stirring occasionally, but not too often.

Egg Gravy (aka: Eggs a la Goldenrod)

This is Mike's specialty and the perfect breakfast for Easter morning when you have all those hard-boiled eggs you need to use up :-)! Mike and I took a cooking class for couples together before we graduated. It was once a week and each couple made a different recipe from whichever section we were on and then we all shared with each other and ate at the end of class...it was GREAT! One week we were surprised when one of the couples made his egg gravy almost exactly...it just had a much fancier name :-)! I eat mine on a plain ricecake so I took a picture of Ella's plate with the traditional torn up toast.

Ingredients:
- 1/2 c. flour
- 3 c. milk
- 1 T. butter
- 4 eggs, hard boiled and chopped (could add more if desired)
- salt and pepper to taste (about 1/2 t. each to start)
- toast, torn into pieces
- paprika

Directions:
- Mix together flour, milk and butter in saucepan over medium heat. Stir continuously until it thickens.
- Add chopped eggs, salt and pepper. Stir until heated through.
- Spoon over bread pieces and sprinkle with paprika