Guacamole and Bacon Deviled Eggs

... Yes please to that title! Bacon and Guac, two of my favorites.

This post goes right along with yesterdays how to make a perfect hard boiled egg. And because it is Easter Season, we are all boiling eggs and dying them in bright awesome colors.. there are some super cute designs on Pinterest right now. I am probably going to be applying some gold leafing to mine- those are looking ridiculously adorable (and yes, I mean my eggs) I keep a few eggs to myself to decorate and let me kids go crazy on theirs. I really don't know who has more fun decorating the eggs, me or the kids.

Aren't hard boiled eggs amazing? I love turning them into deviled eggs. I typically do the whole ground mustard and paprika seasonings, maybe a little vinegar. But I needed a change. So I decided to try the glorious avocado, and loved it. The bacon bits on top were not necessary, but added a very nice smoky rich flavor.

To make this add in your egg middles, 1/2 C mayonnaise, 1 tsp ground mustard (kept true to tradition with that one), and 1/2 cup guacamole. I love the pre-made, Wholly Guacamole brand, but if you don't have any on hand and 1/2 an avocado will work.  Take all of the a mix til creamy with a hand mixer. Salt and Pepper to taste.

Now I want to share another tip. You can always scoop the filling in with a spoon. That will be fun. and pretty. not. I suggest using a cake decorating bag and a tip with a large opening. Get that filling in there faster and cleaner and much prettier. And it really will be fun. It seriously is so much easier than spooning it in.

 See how nice...

Now we can jazz them up a little with the bacon bits. If you are going to cook your own bacon (which usually tastes much better) make sure they are extra crispy. That will help with the crumblage factor. 

Those are good. 

Guacamole and Bacon Deviled Eggs

Ingredients

6-8 hard boiled eggs

1/2 C mayonnaise

1/2 C pre-made guacamole

1 tsp ground mustard

salt & pepper

1/4 cup bacon bits

Directions

Take hard boiled eggs and gently cut in half. Combine egg yellows, mayo, guacamole, and mustard in a bowl. Mix thoroughly with hand mixer and salt and pepper to taste. Using a large pipping tip and cake decorating bag to pipe the mixture in the center of the egg whites. Sprinkle bacon bits on top.

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How to Boil the perfect Hard Boiled Egg

I thought I would share a few tips on boiling a great hard boiled egg. Especially since Easter is a comin and egg dying is in full swing!! We absolutely love this tradition at our home, but nothing is more of a bummer than having cracks in your eggs.

So to make them just right.. cooked through and less crackin going on.... 

First. Take a clean needle and poke a tiny little hole in the top of the eggs. This allows the air to escape from the inside of the egg and the egg to expand with out cracking the egg. 

Second. Lay your eggs in a pot and fill just above the eggs with water. 

Third. Bring water to a rolling boil. Once boiling, turn off heat and cover with lid. 

Fourth. Allow to stand covered for 14 minutes. Drain water and you have some nicely cooked hard boiled eggs! Cool before trying to peel. 

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Valentines B&B {Breakfast and Banner}

To continue on with our Valentines series!! (Aren't you lovin' it?!) I wanted to contribute a lil breakfast idea.

AND Dont forget our PROMO CODE going on! Only for you special OHSO fans!! 

Egg in a Basket.. have you ever had one? Kinda reminds me of Pig in a Blanket but an Egg..  in a Basket. Or bread. So not really like a Pig in a blanket. I guess just protein surrounded by carbs.  And I have to kinda laugh at the names, not because they are kinda ridiculous, {because they are} but because I love how foodie people always try and put a twist on the same old thing. Don't just fry up and egg with toast.. you got to combine the two!! OR take any pasta, and BAKE it. Now its "baked Spaghetti" Sooo much more 9th Avenue. The extra step makes it THAT much better. (really?) of course not but we adults like to play with our food as much as our kids. So bring on the weird concoctions with awful names! They all taste delish either way! 

So today I'm not just proposing we make an Egg in a Basket.. we got to throw in another extra step and make it a heart basket. Because our kids are going to totally noticed that we did for them and love them so much more than a plain circle!

Butter both sides of a piece o' bread and cut out a heart. Place that baby in a non-stick skillet over medium heat. Gently crack an egg in the middle salt and pepper the top then cover and cook for about 3-4 mins. Place the cut out heart in the pan as well, you can use this piece to lift and see how done your bread is. 

If you don't want a runny yolk go ahead and prick the yolk with fork. Flip over and cook the other side!.. Now that right there is just the right amount of yolk in my opinion.

I served it with a nice pink smoothie...

Milk, lots of strawberries, a banana, a pear, lil spinach and ice. Blend tec it. Lovely breakfast done and packed with nutrition to scurry off to school with.  {I LOVE smoothies for breakfast.. expect to be seeing more in the future!}

And one more thing.. I don't know if you noticed but there is a particularly cute banner hanging through out the pictures of the valentines series. I just wanted to share how EASY it was to make! I have a Silhouette  Cutter but a Cricket would work as well. I simply cut out a bunch of hearts, I got 9 out of a 12X12 total of 54. Then sat down at my sewing machine with some red thread chain stitched the hearts together with a large zig-zag stitch. Took me all of 15 minutes. The only advice I have is to stitch on the upper half of the heart so that it hangs upright. If you go to low, the top have becomes heavier and flips. Not rocket science but thought I would warn you before half of them end up upside down. 

I made 3 to strew across the tree branches. And it really just added a nice touch. They are now decorating our living room! Love them! Annnd love my crazy kids...

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Butterscotch Pull-Aparts & Egg Souffle {Christmas Morning Breakfast Idea}

Growing up my mom would ALWAYS make this meal on Christmas morning.  As an adult I've continued this tradition and always look forward to that little reminder of home on Christmas.  Not only is this meal special and delicious - but all the work in done the night before.  All you have to do come Christmas morning is pop both of these dishes in the oven while presents are being opened.  After all the paper has been strewn about and all the packages have been opened you'll have a hot yummy breakfast to sit down too.

Butterscotch Pull Aparts

The first part of this mean are the Butterscotch Pull-Aparts.  The original name of these gooey delicious rolls is Easter Morning Pull-Aparts...but since we're eating them on Christmas let's just go with butterscotch. :)

These really are a little piece of heaven.  They are sticky and sweet and gooey and warm and oh so delicioso!  

Butterscotch Pull-Aparts

Ingredients

1/2 package of Butterscotch pudding mix (the cook and serve kind NOT the instant)

pinch of cinnamon

16 frozen Rhodes rolls (The Rhodes brand works the best - I've tried other brands and they just weren't as big and fluffy and yummy)

3/4 stick butter, melted

1/2 cup brown sugar

Directions

Grease your bundt pan WELL.

Mix together your dry pudding mix and cinnamon.

Place 16 Rhodes frozen rolls evening in your bundt pan and sprinkle with the pudding mixture.

Stir together your butter and brown sugar until thick and well combined. Drizzle over the rolls.

Cover with foil and let sit on your counter overnight to rise. (6-7 hours)

Bake at 350 degrees for 30 minutes. Turn over onto a plate and devour.

Egg Souffle

Next up - Egg Souffle.  This is a simple, delicious, warm breakfast casserole.  This is really the base to so many delicious possibilities.   My recipe is for cheddar cheese and sausage, but you could easily change it to swiss and bacon, or pepper jack and veggies...anything would work.  My mom always did sausage and cheddar - so that's what I love and continue to do.

This souffle is PERFECT alongside of the pull-aparts.  They are both warm, fresh out of the oven, filling, and special.

Now - this dish is so seriously easy that you won't even believe it.  Let me give you the rundown.

Egg Souffle

Ingredients

About 12 pieces of white bread, crusts removed

1 LB link Sausage, browned and cut into 1 inch pieces

7 eggs

2 cups milk

1/2 tsp salt

1/2 tsp ground mustard

1 cup grated cheddar cheese

Directions

Spray a 9x13 cake pan with non-stick spray. Arrange your bread slices so they are completely covering the bottom of the pan. You may have to cut some piece in half, or smaller to fill the entire bottom of the pan.

Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage pieces over the bread layer.

In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer.

Cover and place in the fridge overnight. (6-8 hours.)

Bake at 350 degrees for 45-60 minutes until edges are golden and center is set. Let cool 10 minutes before serving. Cut into squares to serve.

How easy was that?  All done before bedtime and ready to be baked in the morning!

 Just pair these two dishes with some fresh fruit and you have a gourmet meal on Christmas morning without even breaking a sweat!

I hope you'll start this tradition, it really is one of my favorites.

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Breakfast Burritos

There is one thing I love more than a good recipe - a practical "non-recipe" recipe for a simple quick and delicious meal.  These breakfast burritos are just that!  There is no thinking involved, no recipe to follow to a T, and no fancy ingredients.  I've made these time and time again and I always get happy bellies.  My mom ALWAYS requests this meal when she visits...sometimes twice in one visit!  I love breakfast for dinner on occasion - so I whip this up in the evening more often than in the morning!

Ingredients:
uncooked tortillas (like Tortilla Land)
the Perfect Scrambled Eggs
Simply Potatoes hashbrowns
fully cooked bacon
shredded Mexican blend cheese
Tapatio hot sauce

Directions:
Start off by cooking your hash browns according to package instructions - they will take the longest.  I really love the Simply Potatoes brand hash browns because they aren't frozen and taste like you grated fresh potatoes. (Try these in your funeral potatoes!  You won't be disappointed!)

Make up some Perfect Scrambled Eggs using the tips on this blog.

Next "cook" your tortillas by warming them on a skillet until they blister.  We really like the Tortilla Land uncooked tortillas.  They taste like they have been homemade without the work.  Keep them warm in a tortilla warmer, or under a paper towel on a plate.

Lastly - heat up some fully cooked bacon in the microwave.  They only take about 30 seconds and come out crispy and flavorful.

Assemble your burrito by layering the hash browns, eggs, bacon, cheese, and hot sauce.  Tuck the ends in and roll the tortilla with the seam down.

Devour immediately.

Breakfast Burritos

Ingredients:

uncooked tortillas (like Tortilla Land)

scrambled eggs

Simply Potatoes hashbrowns

fully cooked bacon

shredded Mexican blend cheese

Tapatio hot sauce

Directions:

Start off by cooking your hash browns according to package instructions - they will take the longest. I really love the Simply Potatoes brand hash browns because they aren't frozen and taste like you grated fresh potatoes. (Try these in your funeral potatoes! You won't be disappointed!)

Make up some scrambled eggs.

Next "cook" your tortillas by warming them on a skillet until they blister. We really like the Tortilla Land uncooked tortillas. They taste like they have been homemade without the work. Keep them warm in a tortilla warmer, or under a paper towel on a plate.

Lastly - heat up some fully cooked bacon in the microwave. They only take about 30 seconds and come out crispy and flavorful.

Assemble your burrito by layering the hash browns, eggs, bacon, cheese, and hot sauce. Tuck the ends in and roll the tortilla with the seam down.

Devour immediately.

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The Basics: Perfect Scrambled Eggs

Many people have told me that I make really good scrambled eggs.  Recently my husband was making himself a scrambled egg sandwich and asked me how I make my eggs taste so good.  I had never really thought about my eggs being any different than your standard run of the mill scrambled eggs.  So - I asked my husband what was different about MY eggs vs other people's eggs.  He said that they were simple and most importantly they were the perfect consistency.  Not runny, crusty, or dry.  Today I am sharing how I make my eggs.

When I was a teenager I loved scrambled egg sandwiches.  They were fast and easy to whip up.  I remember watching a cooking show - which one, I don't remember...but on that cooking show they said that the secret to perfect scrambled eggs was that rather than stirring your eggs around in the pan, you should use a spatula and scrape the bottom from the outside inward.  Not thinking anything of it I started making my eggs this way and haven't looked back. I really believe that it is more about this method than about the spices or ingredients you put in your eggs.

Perfect Scrambled Eggs

Ingredients:

6 large eggs

1/4 cup of milk (I usually just eye-ball it)

1/2 tsp freshly ground black pepper

1 tsp salt

1/2 tsp garlic salt

Instructions

crack eggs into a mixing bowl.  Add remaining ingredients and whisk until smooth.

I always use a non-stick skillet, but spray it with Pam for good measure.  Heat your pan over medium heat and NOT ANY HOTTER!  A hot pan makes for crusty dry eggs.

Pour your egg mixture into the pan.  Now comes the important part.  Watch your eggs carefully.  Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom.

Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly.

I always turn off the heat just when I think they need 1 more minute.  I find that if I cook them for that 1 more minute that they turn out dry.  The eggs will continue to cook a bit after the heat is turned off.

Serve immediately.

That's it!  Perfect Scrambled Eggs.

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