Customizable Bread Bowl Breakfast & Honeybun Cake

The possibilities are ENDLESS with these…..

Customizable Breakfast Bread Bowls

by Lindsay at Perfecting the Pairing

(click title for easy printable)

Egg Bowl (3)

Ingredients

  • 8 whole Crusty Bread Rolls
  • 2 Tablespoons Butter, Melted
  • Salt And Pepper
  • Assorted Fillings (See Suggestions In Instructions)
  • 8 whole Eggs

Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your family fill the roll with their favorite toppings (suggestions below). *Crack an egg, or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese/

* The ONLY thing I would do different next time, is to scramble my eggs. I do not like the texture of a baked “whole” egg.  

  Now on to the SWEET part of this breakfast, Honeybun Cake!

  Dale LOOOOOVES those packaged Honeybuns and tries to sneaks them in our cart.  Ew. 

  I gasp, pinch the box carefully between my fingers, and toss them back out to him again.  Then, I lovingly say, “Oh honey, let me make you a homemade version instead, ok?”  He begrudgingly takes them from me, and puts the box back on the shelf with the other Little Debbie Treats and the pressure is on…..

  Thankfully, I have JUST the recipe from one of the cookbooks my mom gave me. Dale says it tastes JUST like the boxed version.

Only better.

Ok, I added the only better because COME ON, it better be better than the box, right, or what’s the point?!

He says its more moist, but the flavors are identical.

Fine, I’ll take it.

{As long as mine is a teensy bit better.}

Honeybun Cake

(click title for easy printable)

Honey Bun Cake (4)

Ingredients

  • 1 cup Brown Sugar
  • 3 teaspoons Cinnamon
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 4 whole Eggs
  • ¾ cups Oil
  • 8 ounces, weight Sour Cream
  • 4 Tablespoons Milk
  • 1 Tablespoon Vanilla
  • 2 cups Powdered Sugar

Preheat oven to 350 F.

In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl mix together the yellow cake mix, eggs, oil and sour cream. Pour half of the batter into a greased 9×9 or bundt pan and sprinkle with the sugar mixture. Top with the remaining batter.

Swirl the mixtures together with a knife and bake for 35 minutes.

While baking, make the icing by mixing together the milk, vanilla and powdered sugar until smooth.

Allow the cake to cool before icing.

Easy and delicious!

~T

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Easy Recipes using Eggs, plus some tips for peeling!

    I didn’t know this until we got chickens, but farm fresh eggs are VERY VERY hard to peel!  We have tried everything from extra salt in the water, to vinegar….nothing but trouble. Think itty bitty teeny tiny flakes of shell coming off bit by painful bit.  It was AWFUL! 

 *Note: did you know the reason its so easy to peel store bought eggs, is because they are typically already 6 months old?  Google it,  I am not kidding!  They dip it some kind of preservative to make it last longer.

I finally found the answer from Dale’s brother who is a great chef:

The key is to pre-crack the uncooked eggs! Who knew?! (still do salt too, I think it helps)

Take a spoon and just thump it once in the middle, to break that outer shell. The inside lining keeps the egg in tact, but allows water to seep through, making the shell easier to break off later.

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You’ll be able to tell later, which ones were perfect and which ones were thumped too much!

Perfect

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Too muchIMG_7119

You’ll get better at it as you go!   🙂

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You can’t see the size here, but these are very small pullet eggs.  Our kids love to eat these little eggs for breakfast, hard boiled and rolled in kosher salt.  They are perfectly bite size for Dale, too!  And I am not joking, one bite and they are gone!  He LOVES when I have a dish of these ready in the fridge.  🙂

Speaking of Breakfast, look what we came up with in a bind, when we remembered it was our turn for Sunday school breakfast. 

Canadian Bacon Egg Cups

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Ingredients:

Canadian Bacon

Eggs

Cheese

Chopped Veggies

Salt and Pepper and Garlic powder

Take a full sized muffin pan, and place Canadian Bacon circles inside each hole.  Dig around in the veggie drawer and see what needs to be used up quickly, we had green onions in ours, slice or chop accordingly.  Crack a 8 or more eggs into a bowl and whisk with salt, pepper and garlic powder.  Pour a little egg into each Canadian Bacon cup, filling just below the top.  Sprinkle on your veggie of choice and top with cheese.  If you like baked eggs, you could crack the egg directly into each cup and THEN season and top.  Bake at 375* for 17 minutes.

Enjoy!

  Everyone in my family LOVES Egg salad, served on Ritz or wheat bread, with squares of cheese and raw veggies. I love that when we are busy playing, or this week…at Vacation Bible school….lunch is already waiting in the fridge for us. 

  I know everyone has their favorite egg salad recipe, but I am pretty proud of this one. It’s the only one my mom, Grandma and Aunt use, I added a “Tonya Twist” to it, naturally, but it’s a keeper for sure!  We took it on a field trip, and several teachers asked for the recipe, proclaiming it as DELICIOUS!  I told them I’d put it up on the blog so they could print it. 

Dilled Egg Salad Sandwiches

 

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  • 12 whole Eggs, Hardboiled
  • ½ cups Miracle Whip
  • 2 teaspoons Lemon Juice
  • 2 Tablespoons Sweet Relish
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Very Finely Chopped Onion
  • 1 Tablespoon Yellow Mustard
  • Generous Dash Of Salt, Pepper And Garlic Powder
  • 1 Tablespoon High Quality Dill Weed, I Like Pampered Chef’s Best

Boil, cool and peel eggs. Give them a rough chop and place in a medium sized bowl. Add remaining ingredients, adding more miracle whip or mustard or seasonings per your taste. I always have to taste and add a bit more of this or that.
Refrigerate until serving time. Serve on wheat bread or Ritz crackers with cheese cubes for a delicious, easy lunch!

~T

Egg-citing!

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    Exciting news!  We were just given some more chickens!  YAY!  We now have 8 Silky Bantams, 5 Austrolorps, 14 Red ones whose name I don’t know.

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  The white Chicken House is full, so these new girls reside in the second chicken coop, located in the back of this ugly, I mean spare garage. 

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  AGAIN, I say Thank you Lord, that I didn’t continue to push for Dale to bulldoze all those “Untidy” outbuildings.  We have put them to good choose for chicken homes AND photography now!

   Another blessing has been having a few extra dozen eggs to sell! That $10 or so a month goes to the “Fun Money” envelope, and when the kids have earned an ice cream cone reward or momma needs to run errands straight through the noon hour, we use that money for lunch. 

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  Not to mention the blessing of Farm fresh eggs to enjoy, they just taste plain AMAZING! I have never seen such golden 127yellow yolks in my life.  Guess it’s because our girls get to roam around and eat those good bugs all day.

  We are thinking about selling 2 of the male silkies. Any takers? They are so stinkin’ cute!  When we let them out of the coop each morning, they run over until they are standing RIGHT in front of the ladies, feathers all puffed up, and proceed to show off by scratching the dirt right in front of them.

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Typical male behavior if I’ve ever seen it!

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Dale says he doesn’t know what I am talking about:

“Men don’t puff up for the ladies….”

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“Oh, why hello there Tonya.”

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“The Chicken Coop is thataway…”

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What a Goof ball…… 

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{But a big goof ball I am totally, madly, head over heels in love with!}   🙂

  So anyhow, we send the kids out after school to go gather eggs, and this is what was brought back up to the house yesterday:

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This photo doesn’t do this last egg justice…..

It IS HUGE!!!!!!!!!!!!!!!!

Seriously, look at it compared to the quarter!!!!  Or compared to the standard sized egg!
{
If I had thought about it, I’d have photographed it in one of the children’s hands so you could really see how big it is.  But alas, it is already in someone’s tummy!}

  We thought our hen, Big Momma, laid some huge eggs, but someone from the new hen-house has her beat, BIG TIME!

Look out Big Momma, there’s a new Hen in town!

  We don’t know which one it is, but I figure if we look real close, she’ll be the one walking with a limp!  🙂

{giggles} 

    These eggs were sitting on this chair in the garage, waiting to be put away and I could NOT resist. It was screaming PHOTOGRAPH ME!!!!! 

Figured that was a great way to end this post full of such Egg-citing Chicken news!

~T

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Post 2 for today is Vanilla Crumb Pie.  Too bad I didn’t make an Egg Bake or something to go with the “theme” today, but that w0uld’ve been FAR too convienenent!