Eggs

Breakfast Scrambled Egg Muffins

categories: Breakfast, Posts, Recipes

Breakfast Scrambled Egg Muffins

I mentioned in my last post that I’ve been menu planning for the week, and counting calories in an effort to basically get my life together, have more energy and conquer the world. Well, I’m still going strong. I haven’t conquered the world yet, but I found that If I make an effort to wake up when my alarm rings, focus on one major task at a time and make time to eat better and get some exercise, I feel so much better. Zayna!! That’s what everyone’s been talking about this whole time! Yea, I know. I just haven’t been able to implement that in my own life lately. It feels like I’ve taken quite a while to settle into my new surroundings. Now, I can’t say I’m “new” anymore. It’s been over a year, and I should have a rhythm by now. 

The best thing I started doing is menu planning for the week. Not only does it help me build my grocery list, it keeps my eating in check. 

One thing that helps me get through my mornings, is knowing I have breakfast ready. I’ve incorporated Chia Pudding, Baked Oatmeal and now, Breakfast Scrambled Egg Muffins. I love that I can make them on Saturday night keep them refrigerated or in the freezer for the week and heat up daily. 

Breakfast Scrambled Egg Muffins  

Breakfast Scrambled Egg Muffins

 

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Breakfast Scrambled Egg Muffins

Yield: About 12

Ingredients

  • 10 eggs
  • 1/4 cup Skim Milk
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • Salt, to taste
  • 1/4 cup each of your choice of chopped toppings: cheese, spinach, mushrooms, turkey slices, etc.

Instructions

  1. Preheat oven to 375 F (190 C)
  2. In a medium bowl, whisk together the eggs, milk, onion powder, garlic powder and salt
  3. Prepare your muffin tin (12 count) by spraying generously with cooking spray, alternatively, you can use paper or silicone muffin cups
  4. Pour the eggs into each cup, filling about half way
  5. Drop your toppings into each cup
  6. Bake for 25 minutes
  7. Keep refrigerated for the week, or freeze. heat for 30 seconds in the microwave before eating.
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Iraqi Breakfast: Bagila bil Dihin [Fried Eggs over Broad Beans]

categories: Breakfast, Posts, Recipes
Bagila Bil Dihin Fried Eggs Over Broad Beans
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Who loves breakfast? I love breakfast! As a matter of fact, I love it so much I look forward to huge weekend breakfasts – Brunch, if you may. Usually because by the time I wake up, make coffee and get started in the kitchen, we don’t eat until somewhere around Noon or 1pm.

I’m trying something new and completely out of my zone: Iraqi breakfast. Yes, it’s a little different. Iraqis have a couple dishes that aren’t quite like the Palestinian ones I’m used to [see below for my faves]. One of which is Bagila bil Dihin. It sounds like a heart attack, since the translation is “beans with fat.” In reality, it’s just Fried Eggs over Broad Beans over soaked pita bread and topped with hot oil. Bagila is the Iraqi word for beans, broad beans or lava beans to be exact. Aside from Bagila bil Dihin, they also have a sweet dish Kahi and Geymar. What is it exactly? It’s layers of flaky pastry drowned in a sweet syrup topped with clotted cream. I used the recipe from Sara over at Add A Little Lemon. It’s delicious and super easy to follow. Trust me, you’ll love it with some freshly brewed tea.

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Ground Beef Skillet Hash

categories: Beef, Breakfast, Posts, Recipes

Ground Beef Hash_2

I’ve been on a short hiatus from blogging. Not intentionally. Every once in a while I get caught up with other things in my life—namely, my day job, and other life events.

For those who follow me on Instagram and Snapchat, you know I’ve been busy on travel to Turkey and counting down to my birthday! Another year older and hopefully a little bit wiser. (more…)

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Parmesan Popovers

categories: 500 Calories or Less, Appetizers, Breads, Posts, Recipes

Parmesan-Popovers

Thanksgiving at the Fayyad household is an occasion not to be missed. Excluding a couple years – I can count them on one hand – Thanksgiving has always been held at my parents’ house. Preparation begins around 6am, when my mom becomes one with the turkey and trimmings. She might as well block off the kitchen and put up a “DO NOT ENTER” sign.

Mom’s hard work is far from unappreciated. No one does thanksgiving like momma Debs. The “Thank you’s” begin when the food is set out and end when everyone leaves. We generally have so much food, we have to set it out buffet style, and have leftovers for days. It’s all about family – aunts, uncles, cousins and cousins’ kids. So you can just imagine that even though I’m way over 21, I’m still required to sit at “the kids table.” (more…)

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Shakshouka [Eggs Poached in Tomato Sauce]

categories: 500 Calories or Less, Breakfast, Posts, Recipes

ShakShouka

Shakshouka originated in North Africa. For those more geographically-impaired, that would mean the countries of Tunisia, Libya, Algeria and Morocco. It’s also become popular in Yemen and Saudi Arabia, with restaurants in those parts popping up solely to serving up the dish. Shakshouka means “a mixture.” And that’s exactly what this dish is, it’s a delicious mix of tomatoes, peppers, eggs and cheese. (more…)

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Sunny-Side Up Eggs in Toast

categories: 500 Calories or Less, Breakfast, Posts, Recipes

Sunny Side Up Egg in Toast

 

Valentine’s Day is right around the corner. I know, I’m a total sucker for all these Hallmark holidays. It gives me something to look forward to. I just love the themes. And the girly side of be loves being able to flaunt pink and red for an entire month. The Hallmark holidays give me the opportunity to get crafty too. I enjoy pulling together artsy surprises for my family and the girls.

Crafts aren’t the only way to show Holiday Love. We all know that the best way to a anyone’s heart, is through their stomach. Ah, I couldn’t have said it better myself. So in addition to my little crafts, heart-shaped food is the way to go. (more…)