Cottage Cheese Egg Salad Sandwich

Here's a healthier,wholesome low fat high protein version of the classic egg salad sandwich.

Ingredients:

4 eggs

2 tbsps diced sweet onion

1/4 cup low fat cottage cheese

2 tsps Dijon or grainy Dijon mustard

2 tsps fresh lemon juice

1 tbsp fresh chopped parsley

1 tbsp fresh chopped chives

salt and pepper to taste

Boil the eggs for 10 minutes then drain and sit them in cold water. Once cooled, peel and cut in half lengthwise. Remove 2 yolks and place in a blender along with the cottage cheese, Dijon and lemon juice. Remove to a bowl and add the diced onion, parsley, chives, salt and pepper. Chop the rest of the eggs and mix all together. Spread on your favourite bread and add spinach or lettuce to complete your sandwich. (I like to make a dent in the filling where I'm going to cut the sandwiches so the filling cuts cleaner). Makes 4 sandwiches or 2 overstuffed ones.

Adapted from: whollytasteful.com

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Tortilla Egg Breakfast

Whip this up for a weekend breakfast or have a salad with it for a light dinner idea.

Ingredients:

1 tbsp vegetable oil

2 tbsps finely chopped yellow pepper

5 thin slices of tomato

3 eggs

Salt, pepper, smoked paprika, oregano to taste

1 cup shredded mozzarella 

1- 8" flour tortilla 

Fresh chopped chives and basil

Salsa or hot sauce (optional)

Heat the vegetable oil in a medium sized frying pan to medium high heat. Add the yellow pepper and cook 2 minutes, then add the tomato slices and cook another 1-2 minutes. Reduce heat to medium. Beat the eggs with salt, pepper, smoked paprika and oregano and pour over the tomatoes. You can change up the seasonings to whatever you like in your eggs. Let it cook 1-2 minutes then lay the tortilla flat on top.

Cook the egg until set enough to flip. Take a wide spatula and turn the egg over so the tortilla is in the pan. This was a little trickier to do than the TikTok videos let on (at least for me!)  Anyways, once you have it flipped, top with cheese and chopped basil and chives.

Then fold in half.

Cut into wedges and serve hot.

A few drops of hot sauce really hit the spot!

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Impossible Mini Quiche

If you're not a morning person, just make these the night before.  They'll be ready for you to zap in the morning for a quick and delicious breakfast. The "impossible" is how the baking mix makes a no fuss crust.

Ingredients:
4 mushrooms, thinly sliced
1/2 tsp oregano
3 eggs
1/3 cup milk
2 oz cream cheese
1/3 cup Bisquick baking mix (or homemade, see recipe at end of this post)
salt and pepper to taste
your favourite veggies...red onion, cherry tomatoes, kale,etc.

Butter your ramekins...I used 1 - 5" and 2 - 3" ramekins.
Divide mushrooms and red onions if using between the dishes.

Beat the eggs then add milk, cream cheese, baking mix, oregano, salt and pepper. Pour into dishes.

Top with whatever you like. Here I used cherry tomato halves...

and a little chopped kale.

Bake at 375 F for 25-30 minutes or until the centers are just set.

Run a spatula around the edge and slide the little quiches out onto a plate.

These can be made ahead and heated up during the week for a quick breakfast. They can even be frozen although I don't know if I would freeze the ones with tomatoes.

Homemade Bisquick baking mix recipe link:
https://hotandcoldrunningmom.blogspot.com/2016/03/homemade-bisquick-baking-mix.html