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Cheesy Onion and Eggs Recipe

Cheesy Onion and Eggs Recipe

The recipe I’m sharing today is seriously so, so, so good! I can’t take credit for these cheesy onions and eggs. My husband cooked dinner last week and created it from scratch. (Well, something like it may exist in the world… I’ve just never had it!) This was so delicious! So delicious that I had to make it this week for some of our friends, and I added a few items to the recipe because we had them and needed to use them.

Basically, this recipe is a delicious breakfast or breakfast-for-dinner recipe that fills all your cravings. It is low-carb… so if you need carbs, toast a slice or two of your favorite whole grain bread!

Seriously, this cheesy, eggy, sauteed onion dish is just divine! I think it comes down to the fact that it’s all cooked in butter and the spices include saffron. YUM! (Though you could cook in coconut oil instead.)

1. To get started, grab all your spices: salt, cardamom, thyme, basil, rosemary, sage, paprika, tumeric and saffron. I made a mix that had about an eight teaspoon of each, but 1 tsp of saffron and used a mortar and pestle to grind it all up since the saffron and rosemary were not ground. I didn’t use the entire spice mixture on this recipe, but I liked the amount of saffron to the others. This is just the spices that my husband used and I copied this time around… but be creative! There are many options that would taste great!

Cheesy Onion and Eggs - spices | Stone House Rock

2. Chop up 1.5 small onions and saute them in 1 tbsp butter on medium heat. You can substitute coconut oil if you are avoiding cooking with butter. I LOVE the smell of onions being cooked but HATE chopping them. They always make me cry! The only time they don’t is when I think about it ahead of time and put on some science goggles prior to chopping.

Cheesy Onion and Eggs | Stone House Rock

3. Once all the onions are soft (about 5 minutes), put in about a quarter of the spice mixture so that the onions are super flavorful!

Cheesy Onion and Eggs | Stone House Rock

4. Spread your onions nicely across the pan and add the eggs. Roll the pan around a little to make sure you have evenly spread the white part throughout all the onion. (Note: I only added 7 eggs here but if you want to follow the recipe with the nutrition below, add 8 eggs for 4 servings total.)

Cheesy Onion and Eggs | Stone House Rock

5. Add another quarter of the spice mixture on top of the eggs and cover with a lid. This leaves half the spice mixture for another meal. Turn down the heat a little so that the onions don’t burn. The covered lid will help your eggs cook through quicker.

Cheesy Onion and Eggs | Stone House Rock

6. Check the eggs every couple of minutes. When the eggs are no longer runny, they are ready for the next part. First, spread the bacon evenly across the pan.

Cheesy Onion and Eggs | Stone House Rock

7. Spread the avocado evenly across the pan.

Cheesy Onion and Eggs | Stone House Rock

8. Spread your cubed or shredded, pepper jack cheese across the pan.

Cheesy Onion and Eggs | Stone House Rock

9. Cover with the lid again to let the cheese melt. This should only take a minute or two.

Cheesy Onion and Eggs | Stone House Rock

10. When the cheese is melted, it’s done! Serve and enjoy!

Cheesy Onion and Eggs | Stone House Rock

I love all things cheesy, and just look at this! So good!

Cheesy Onion and Eggs | Stone House Rock

If you are doing the 21 Day Fix: sub the butter out and use coconut oil instead. Each serving would be 3/4 blue, 1/2 green, 1 red, 1 tsp.

Cheesy Onion and Eggs | Stone House Rock

The eggs weren’t super runny by the end of this but still soft in the middle. If you want them runny, you could throw the cheese on a few minutes earlier, and it would be super tasty as well!

Cheesy Onion and Eggs | Stone House Rock

Ingredients:

  • 8 eggs
  • 1.5 small onions
  • 1 tbsp butter or coconut oil
  • 1 tbsp bacon
  • 1/4 avocado
  • 2 ounces pepper jack cheese, cubed or shredded
  • Spices:
    • 1/4 tsp: salt, cardamom, thyme, basil, rosemary, sage, paprika, tumeric
    • 1 tsp: saffron

Recipe:

  1. Put all your spices in a mortar and grind up the spices.
  2. Chop up 1.5 small onions and saute them in 1 tbsp butter or coconut oil on medium heat.
  3. Once all the onions are soft (about 5 minutes), put in about a quarter of the spice mixture.
  4. Spread your onions nicely across the pan and add the eggs. Roll the pan around a little to make sure you have evenly spread the white part throughout all the onion.
  5. Add another quarter of the spice mixture on top of the eggs and cover with a lid. Turn down the heat a little so that the onions don’t burn.
  6. Check the eggs every couple of minutes. When the eggs are no longer runny, they are ready for the next part. First, spread the bacon evenly across the pan.
  7. Spread the avocado evenly across the pan.
  8. Spread your cubed or shredded, pepper jack cheese across the pan.
  9. Cover with the lid again to let the cheese melt. This should only take a minute or two.
  10. When the cheese is melted, it’s done! Serve and enjoy!

Cheesy Onions and Egg Nutrition Label

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Egg & Broccoli Casserole

Egg & Broccoli Casserole

The other night, hubby and I had a few friends over for dinner. We’ve been eating a lot of meat lately and I wanted to eat something vegetarian for a change. I found a recipe for an Egg & Broccoli Casserole that I thought would be easy and tasty. We had some parsley and mushrooms that needed to be used, so I threw them in as well, and it turned out pretty nicely if I do say so myself! We also had some leftover green beans, so I used those as a side dish.

What I love about this meal is that it was so healthy and simple, yet tasted delicious. Took a total of 40 minutes to cook, but much of that time, the casserole was in the oven. This meal has about 3 eggs a person, so plenty of protein and packed with veggies. Low-carb, low-fat, and no added sugars!

Egg & Broccoli Casserole

Casserole:

Ingredients:

  • 12 eggs
  • 2 cups of broccoli (1 inch chunks)
  • 1 pound sliced mushrooms
  • 1 cup low-fat shredded cheddar
  • 1/2 cup chopped parsley
  • salt and pepper to taste
  • non-stick cooking spray

Servings: 4

Instructions:

  1. Pre-heat your oven to 375 degrees.
  2. Cut the broccoli into one inch chunks and boil it in a pot until the broccoli turns bright green (shouldn’t take too long). When it turns bright green, drain the water out with a colander.
  3. Sauté the mushrooms in a pan. I used unsalted butter, but oil would work just fine.
  4. Break the eggs and put them into a bowl with a dash of water. Put a little salt and pepper in with them and mix it well.
  5. Spray a glass lasagna dish with cooking spray and spread the broccoli and mushrooms evenly across the dish.
  6. Sprinkle the cheese and the parsley on top of the broccoli and mushrooms.
  7. Pour the eggs across the dish and then lightly stir to make sure the egg surrounds all the mushrooms and broccoli.
  8. Put into the oven for about 25 minutes (the eggs should puff up a little and brown slightly).

While you are waiting for the egg casserole to bake, you can prep the side dish:

Ingredients:

  • 4 cups green beans
  • 2 tsp oil
  • salt and pepper
  1. Boil some water in a pot with a dash of salt.
  2. Chop the stems/ends off of the green beans and throw them in the pot.
  3. Lower the heat to let it simmer nicely.
  4. Wait about 6 minutes until the green beans look tender and bright green.
  5. Drain them in a colander and rinse them with cold water to cool them off.
  6. Put them in a bowl and toss with a teaspoon or two of olive oil and then salt and pepper to taste.

Egg & Broccoli Casserole

Serve and enjoy!