Category Archives: eggs

Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post


Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post

Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 450 degrees.

In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.

At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.

Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.

Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.

Teresa’s Breakfast Burrito


In May 2014, I learned that I needed to stop eating meat due to an enzyme found in it that was making me very sick. I decided to start making healthier choices for my diet when I became a vegetarian and have lost a little over 30 lbs so far on this journey. One way I have stayed on track with this new way of eating is to eat a high protein, low carb breakfast.  Today I am sharing my breakfast burrito recipe.


Teresa’s Breakfast Burrito

1 dollop Country Crock Spread (or use butter)

1/4 onion, chopped

2 large eggs

1 small soft tortilla shell

1 handful shredded cheese (see picture above)

Side dish suggestions:

sour cream

guacamole (click pic above for my recipe)

pico or salsa (click pic above for my recipe)

In a plate, place a tortilla shell and sprinkle one side with cheese, as pictured above. Set aside.

In medium skillet on medium heat, add a dollop of Country Crock Spread and melt. Add onions and sauté until lightly brown. Do not overcook.  Next crack two eggs and add to the onions. Scramble lightly.  Place cooked egg over cheese onto prepared tortilla. Fold over tortilla and place in the now dry skillet over medium to low heat. Tortilla will be full.  Brown on both sides being careful not to burn the tortilla. Serve with your favorite side dishes. I listed my favorites above and if you click the two pictures, it will take you to my recipes for those dishes.  I made this with a small tortilla she’ll because of my dieting goals, but if you are not dieting, you can use a large tortilla instead.  Enjoy!

Teresa’s Omelette


Have you ever wanted to make a big ole omelette but didn’t know where to start? I used to be that way, but with trial and error I have learned to make them over the years enough to suit my fancy.  The following recipe can be made either with meat or as a vegetarian omelette.

Country Crock Spread

1/4 onion, chopped

1/2 bell pepper, chopped

4 large eggs

a large handful of shredded cheese (I used the cheese pictured)

*for meat option, your choice of a handful cooked ham, 3 slices bacon or whatever cooked meat you want to add…

In a skillet, add a couple spoonfuls of Country Crock Spread and melt at medium heat. Add chopped onion and bell pepper. Sautée until cooked. Remove from

heat and set aside in a small bowl.  In a medium mixing bowl, crack four eggs and beat well with a fork. Add three heaping spoons of Country Crock Spread to skillet and melt over medium heat. Pour in eggs. Cook over medium heat and when bubbly on bottom and the runny texture on top decreases slightly, add the peppers, onions and cheese (and meat if choosing this option) to one side of omelette and using large spatula, carefully flip half of omelette over mixture to fully cover the inner portion that was just added. Cook until lightly golden on both sides and no egg is running out. Turn once. Serve with biscuits or toast.  If it is difficult to turn omelette, try using two spatulas instead of one.