Eggs

Eggs are so good for you and full of protein. First, I learned many years ago, do not add milk to eggs, add water. About a tablespoon per egg. It makes them light and fluffy! Here are some ways we eat eggs:

Eggy in a hole
Heat a griddle over medium low heat.
Take a piece of bread, use a cookie cutter to cut a hole in the bread.
Spray griddle with olive oil.
Put "holed" bread on griddle and break an egg into each hole on each piece of bread.
Salt and pepper, spray with olive oil.
When egg in the hole is white, flip over till egg is preferred doneness.
For kids cut into 4ths or 8ths, for adults, cut in half.

Scrambled eggs
Heat pan and pour in a little olive oil right before you pour in the eggs.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
Pour in eggs, scraping off bottom of the pan when firm.
When eggs are almost done add in your favorite cheese.
(Some of my favorite cheeses and combos are gouda/spinach, ricotta/mushrooms, blue cheese/green onions, cheddar/leftover fahita stuff)

Egg cups
These are great to make for the week and use as a quick breakfast:
Preheat oven to 350.
Spray muffin tin with olive oil.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
The number of eggs depends on the size of the muffin tin and add in's. A good rule of thumb is one egg per muffin, you can reduce number of eggs based on amount of vegetable/meat add in's)
Pre cook any vegetable add in's such as mushrooms, shallots, red peppers or green onions
Can add in any meat, ham or sausage is nice.
Add in your favorite cheese.
Mix your add in's with the eggs/water and pour into muffin tins.
Cook for 10-15 minutes. The more add in's the less amount of time.
Done when eggs are firm.
Pop out of muffin tins, using a knife around the edges if needed and store up to one week in a quart size ziploc bag.
Reheat in microwave for about 30-45 seconds.