Tag: egg

A Cozy, Crunchy Chicken Dinner in 30 Minutes
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This French onion baked chicken is an easy weeknight dinner made with chicken breasts coated in Dijon and egg, then pressed into crispy fried onions. It’s baked, not fried, and comes out golden brown with hardly any prep.
Flavor: Rich, savory onion goodness with a touch of Dijon tang and a toasted, golden finish.

Why Make It: There’s no messy breading station and no frying involved. Just dip, press, and bake for easy prep and quick cleanup.

Tools: A freezer bag and rolling pin, a bowl, a baking pan, and an instant-read thermometer.

Serving Suggestions: Serve with roasted veggies, mashed potatoes, rice, or a simple salad.
The Best Crunchy Ingredients
- Chicken: Use boneless, skinless breasts pounded to a ½-inch thickness for even cooking. Tenders or cutlets work too, but will bake faster, so check them early.
- Fried Onions: Crush the crispy fried onions first for better coverage and a coating that sticks. For less mess, crush them inside a zippered bag.
- Seasoning: Dijon mustard adds tang; spicy brown mustard adds bite; mayo gives a milder, richer coating. Seasoned salt or your favorite poultry blend adds flavor.
- Variations: Add a pinch of garlic powder, cayenne, or smoked paprika to the egg mixture, and sprinkle shredded Swiss or Gruyère cheese in the last few minutes for a cheesy French onion boost.
How to Make French Onion Baked Chicken
1. Pound the chicken and crush the fried onions.
2. Whisk the egg mixture together (full recipe below).
3. Toss the chicken in the egg mixture, then press it into the onions.
4. Bake until the chicken reaches an internal temp of 165°F.
Pat the chicken dry before tossing it in the egg mixture so the coating sticks.

Let the extra egg mixture drip off before pressing it into the onions for a crispier crust.

Press gently, then let sit 5 minutes before baking to help the topping adhere.

If the fried onion crust browns too fast, tent it loosely with foil and finish baking.
Store, Reheat, Re-Crisp

Keep leftovers in an airtight container in the refrigerator for 4 days. Freeze cooked chicken on a tray until firm, then transfer to a freezer bag for 3 months.

To reheat, bake at 375°F until heated through, or air fry at 350°F to re-crisp the onion coating.

Crispy Coated Comfort Dinners

Did you enjoy this French Onion Baked Chicken recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Preheat the oven to 400°F.

Pound the chicken breasts to ½-inch thickness.

Add the onions to a freezer bag and roll with a rolling pin to crush them. Transfer to a bowl and set aside.

In a large bowl, whisk the egg, Dijon mustard, and salt. Add the chicken and toss well to coat.

Remove each chicken breast from the egg mixture, letting excess drip off, and then dip into the crispy onions, gently pressing to adhere.

Transfer to a baking sheet and bake for 20-25 minutes or until the chicken reaches 165°F in the thickest part of the breast.

Note: Larger chicken breasts or breasts not pounded to ½-inch will require more cooking time.
Lightly tent a piece of foil over the chicken while baking if the onions start to get too brown.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Calories: 324 | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 753mg | Potassium: 445mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 26, 2026
The Best Egg Sandwich Recipe by Oh Sweet Basil
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It is time to put those hard boiled eggs leftover from Easter to the best use possible…the best egg salad sandwich! This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious!

So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.

A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.

And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!

There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:
- Mayonnaise – it has to be Hellman’s…trust me!
- Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
- Stoneground Mustard – adds an extra layer of flavor
- White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
- Chives (Fresh) – adds an herby onion and garlic flavor
- Parsley (Fresh) – adds a bright freshness to the salad
- Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
- Kosher Salt – flavor, taste test often and make sure it’s just right
- Pepper – flavor and the tiniest hint of heat
- Hard Boiled Eggs – we have posts for making them on the stove top or instant pot
- 7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
- Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.
The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:
- Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
  
  BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
- Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
- Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
- Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
- Season to Taste: Salt and pepper are key! Season to taste always!!!
Why Does Egg Salad Get Watery?

The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.

Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.

The water will be gone, and the flavors will intensify a little more.

Are Eggs Good For You?

Eggs are a good source of protein.

Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.

How Long Will Egg Salad Keep?

To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.

Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.

This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!

More Sandwich Recipes to Try:
▢ 1 Cup Hellman’s Mayonnaise

▢ 1 Tablespoon Dijon Mustard, or yellow

▢ 1-2 Tablespoons Stoneground Mustard

▢ ¼ teaspoon White Vinegar, or lemon juice

▢ 2 Tablespoons Chives, minced fine

▢ 2 teaspoons Fresh Parsley, chopped

▢ 1 teaspoon Fresh Dill Weed, chopped or 1/2 teaspoon dried

▢ ½ teaspoon Kosher Salt

▢ Pepper, fresh ground to taste

▢ 8-10 Hard Boiled Eggs, chopped

▢ 7 Grain Bread, pumpernickle, white, etc all work

▢ Green Leaf Lettuce

Cook ModePrevent your screen from going dark

In a small bowl, combine all ingredients for the sauce.

1 Cup Hellman’s Mayonnaise, 1 Tablespoon Dijon Mustard, 1-2 Tablespoons Stoneground Mustard, ¼ teaspoon White Vinegar, 2 Tablespoons Chives, 2 teaspoons Fresh Parsley, 1 teaspoon Fresh Dill Weed, ½ teaspoon Kosher Salt, Pepper

Combine the chopped eggs and sauce.

8-10 Hard Boiled Eggs

Place in the fridge to chill for a couple of minutes or up to 1 day.

Toast bread in a pan with a little butter if desired or serve plain.

7 Grain Bread

Place some egg salad on each piece of bread and a leaf of lettuce

Green Leaf Lettuce

Enjoy!!!

Egg salad will keep, separate from the bread, for up to 5 days.

Serving: 1sandwich, Calories: 541kcal, Carbohydrates: 2g, Protein: 13g, Fat: 53g, Saturated Fat: 10g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 397mg, Sodium: 853mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 633IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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February 23, 2026
How to Make a Low-Carb Spinach and Sausage Egg Casserole
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I created this low-carb spinach and sausage egg casserole based on our other egg casserole recipes, but I really wanted an easy, cheesy breakfast casserole with crumbled sausage for a hearty, but still healthy, start to your morning.

Best of all, you can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or weekend brunch!

Ingredients for Egg and Sausage Casserole
- Breakfast Sausage: Provides savory, meaty flavor and richness. Its fat also helps keep the casserole moist and infuses the eggs and veggies with flavor.
- Eggs: The main binder and base of the casserole. They set as they bake, holding everything together while adding protein and structure.
- Skim Milk: Lightens the egg mixture, making the texture more custardy and less dense. It also helps distribute flavors more evenly throughout the dish.
- Salt and Black Pepper: Basic seasoning to enhance all the other flavors. Salt balances richness, and pepper adds gentle warmth.
- Sharp Cheddar Cheese: Adds bold, tangy flavor and creamy texture. Sharp cheddar stands out against the eggs and sausage, giving the casserole depth.
- Dried Oregano: Brings a warm, earthy, slightly peppery note that complements both the sausage and cheese, adding a layer of herbal flavor.
- Fresh Spinach: Adds color, nutrients, and a fresh contrast to the richness of the meat and cheese. It also brings a bit of moisture and balance.
How to Make Sausage and Egg Casserole
1. Prep: Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
2. Cook the Sausage: Heat a skillet over medium high heat and cook the sausage. Drain the grease and set aside.
3. Combine: Beat the eggs and milk in a large bowl and season with salt and pepper. Add in the sausage, cheese, oregano and spinach and stir to combine.
4. Bake: Pour the egg mixture into the prepared baking dish and bake for about 30-40 minutes.
Are Breakfast Egg Casseroles Healthy?

The short answer is that it depends! It depends on what goes into the egg casserole. This recipe is low carb (2g) and high protein (16g) with a full serving being only about 250 calories. That’s a hearty and satisfying breakfast!

What to Eat with Sausage Egg Casserole

I love to eat egg casserole with a scoop of fresh pico de gallo. It would also be great with some salsa verde or restaurant style salsa.

If you’re a sweet and savory for breakfast type person, then I recommend a batch of bakery blueberry muffins!

Can I Make Sausage Egg Casserole Ahead of Time?

Yes! This is a great make ahead recipe. Follow the instructions exactly as written and then store in the fridge until ready to bake. It can be made up to a day ahead of time. Then bake as instructed.

Storing, Freezing and Reheating

Storing: Leftover casserole should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

Freezing: Egg casseroles freeze really well. After baking, let it cool completely then wrap in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months.

Reheating: To warm up a single serving, I usually just zap it in the microwave. To reheat a good portion of the casserole, I prefer to use the oven. Stick it in the oven preheated to 350 degrees F and it will take about 15 minutes to heat through.

To reheat a frozen casserole, let it thaw in the fridge overnight and then reheat in the oven as described above.

Easy, hearty, and wholesome—this healthy spinach and sausage egg casserole makes the perfect meal prep or holiday brunch recipe.

Watch How This Spinach Egg and Sausage Casserole is Made…

More Breakfast Recipes:
Cook ModePrevent your screen from going dark

Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the sausage, crumbling as you cook for about 5-7 minutes. Drain the grease and set aside.

1 lb Breakfast Sausage

Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the sausage, cheese, oregano and spinach.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Sharp Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach

Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 254kcal, Carbohydrates: 2g, Protein: 16g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 196mg, Sodium: 526mg, Potassium: 211mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 927IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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December 14, 2025
This 9-Ingredient Casserole Saves Me on Busy Weeknights
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Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!

Great for Prepping Ahead!

I love to prep and cook the filling ingredients up to a few days in advance to make this recipe go as quickly as possible. In fact, you can also bake this egg casserole a day in advance as well.

My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!

I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.

This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!

Ingredients for Baked Egg Casserole
- Bacon: Adds salty savory flavor to the dish.
- Bell Peppers: A little crunch and mild flavor to add depth and variety to the dish which helps you feel more satisfied.
- Eggs: A lot of eggs are needed! We prefer to use large eggs.
- Milk: Creates a softer egg.
- Seasonings: Add flavor with minimal effort.
- Sharp Cheddar Cheese: Sharp cheese adds a lot more flavor to the dish compared to a mild variety.
How to Make Baked Egg Casserole
1. Grease a casserole dish so the eggs don’t stick.
2. Cook the bacon until crispy.
3. Sauté the peppers and add the onions and seasonings.
4. Chop the bacon.
5. Beat the eggs and milk.
6. Stir in the remaining bacon, peppers mix and cheese into the egg mixture, reserving a small amount of cheese to sprinkle on top.
7. Pour into the prepared baking dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
Variations for Egg Casserole
- Customize this recipe with your favorite veggies, greens and meat. Here are some ideas:
  
  Sauteed Mushrooms
  
  Spinach
  
  Broccoli
  
  Asparagus
  
  Ham or Sausage
- Omit the bacon to make this recipe vegetarian.
- Use ground sausage, ham or chorizo to mix up flavors.
- Use non-dairy milk and omit the cheese to make this recipe dairy-free.
What to Eat with Egg Casserole

If you’re wondering what to serve with this easy breakfast casserole with bacon, I’ve got the most delicious ideas!

FAQs

Can you Freeze Egg Casserole?

Yes, eggs are freezer-friendly! You can cut into individual servings or freeze the entire casserole. Place in an airtight container and it will keep for up to 2 months.
To reheat: Remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Can I make this recipe in advance?

Yes, you can mix and keep in the fridge to bake fresh for dinner, or make the entire dish and reheat in the microwave to serve.

What temperature should this egg casserole be heated to?

I suggest heating it to 160 degrees in order to ensure the eggs are fully cooked.

How to store and reheat baked egg casserole

Leftovers should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
Reheat in the microwave or in the oven until warmed through.

Looking for a quick and nutritious breakfast or a hearty breakfast for dinner option? Try out this delicious baked egg casserole with bacon and peppers for a satisfying and flavorful meal the whole family will love.

Watch How to Make This Baked Egg Casserole…

Try More Savory Breakfast Recipes…
Cook ModePrevent your screen from going dark

Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the bacon until crispy. Drain the grease and set aside and place the pan back on the burner.

6 oz Bacon

Using the little bit of grease left in the pan after draining, add the peppers over medium heat and saute until tender, about 3 minutes and add the onions. Cook another 2-3 minutes and add the seasoning, stirring to combine. Remove from the heat.

1 Red Bell Pepper, ½ Green Bell Pepper, ¼ Cup Red Onion

Chop the cooled bacon.

Beat the eggs and milk in a large bowl. Stir in the bacon, peppers and onions mixture, seasonings and cheese, reserving a small amount of cheese to sprinkle on top.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 2 Cups Sharp Cheddar Cheese

Pour into the prepared dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 202kcal, Carbohydrates: 3g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 376mg, Potassium: 151mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 762IU, Vitamin C: 17mg, Calcium: 172mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 26, 2025
19 Egg Recipes That’ll Change How You Do Breakfast
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These easy egg recipes are great for breakfast, lunch, or even breakfast-for-dinner! From cozy casseroles for a crowd to grab-and-go egg bites, I’ve got you covered!

Eggs are the perfect way to get your mornings off to the right start, they make a hearty lunch, and they even make an easy dinner when you’re short on time.

Protein-packed and easy to make, I eat eggs for breakfast most days of the week, most often scrambled or boiled. Make-ahead breakfast casseroles, like this overnight breakfast casserole, are great for reheating throughout the week, prepping for a weekend brunch, or for serving brunch to guests!

In this collection, I’ve added our top-rated favorites to inspire your mornings. Most of these recipes can be prepared ahead of time and reheated throughout the week for busy weekdays.

Prep Ahead Weekday Egg Breakfasts

Sausage and Egg Breakfast Sandwich

These easy homemade breakfast egg and sausage sandwiches are batch-prepped for easy weekday mornings. Swap the sausage for ham or bacon (or try homemade sausage patties) to have grab-and-go goodness ready whenever you are.

Cottage Cheese Egg Bites

Skip the takeout, homemade cottage cheese egg bites are an easy way to have eggs for breakfast any day of the week. With just 3 ingredients, customize them with your favorite add-ins. They’re soft, creamy, high in protein, and delicious.

Sheet Pan Eggs

If you like eggs for breakfast, you’ll love how easy it is to bake them in a sheet pan. Prep them to feed a crowd or tuck them into a breakfast burrito or sandwich for meal prep.

Quick Weekday Favorites

Easy Egg Muffins

I make batches of egg muffins on the weekend to enjoy throughout the week. Chop any veggies you’d like, sprinkle with cheese, and bake in a muffin pan. They reheat beautifully all week long.

Eggs in a Basket

Eggs in a basket are one of the most nostalgic egg recipes of all! Crack an egg into a slice of bread and cook until the bread is toasty and the egg is set to your liking. It’s a 15-minute favorite any time of day!

Perfect Fluffy Omelette

Step-by-step, I share my method to make a perfectly fluffy omelette. Add cheese, last night’s leftover veggies, and a handful of bacon bits or ham. It’s the perfect breakfast recipe.

Microwave Omelette (in a cup)

If you need an egg recipe for breakfast that is ready in minutes and requires little effort, this is the answer. Microwave omelets are quick enough to prep in a coffee mug for days when you need something fast!

Simple Eggs For Breakfast – The Classics!

Perfectly Poached Eggs

Perfectly poached eggs are a classic breakfast, and they’re easy to make with no special tools. Cook them to your liking; I prefer a tender white and a soft yolk that’s slightly set on the edges.

Fried Eggs

Fried eggs are simple and the perfect breakfast, served either sunny-side up or over easy. Round out the meal with toast, bacon, and fresh fruit!

Basted Eggs

Similar to a fried egg, I add a little water to the pan, which helps steam the tops of the eggs. I cook them just until the whites are set and the yolks are still dippy for toast!

Fluffy Scrambled Eggs

Probably one of the easiest ways to prep eggs, this scrambled egg recipe is quick to make and great on its own or in a sandwich. Add cheese or your favorite cooked veggies and fold them in.

The Best Egg Recipes For a Crowd

Hashbrown Breakfast Casserole

With thousands of 5-star reviews, this make-ahead breakfast casserole is perfect for holidays, weekend guests, and meal prep. Sausage, peppers, and hash browns are covered in a seasoned egg mixture and topped with cheese. Pop it in the fridge overnight or bake it right now for a delicious anytime meal.

Easy Quiche Recipe

Quiche is a great meal for breakfast, lunch, or dinner! A flaky pie crust is filled with an easy egg custard, ham, cheese, and green onions. Serve it with a fresh green salad for a lovely meal.

Breakfast Pizza

This breakfast pizza recipe is topped with scrambled eggs, bacon, and sausage. It’s sprinkled with loads of melty cheese on a ready-made pizza crust.

Breakfast Tacos

Soft flour or corn tortillas are filled with fluffy scrambled eggs, bacon, and cheese. Add bowls of your favorite taco toppings and let everyone build their own breakfast.

Ham and Cheese Frittata

A frittata is a great dinner and perfect for Sunday brunch. This version has potatoes, ham, and cheese but it welcomes almost any kind of veggie or meat.

Easy Baked Eggs

Baked eggs are simple to make and great for a family breakfast. Simply line a muffin pan with a slice of ham, crack a fresh egg in the middle, season and bake!

Ham Breakfast Hash

Start the day off right with this super-easy breakfast hash recipe! Panfry hashbrowns and vegetables, crack the eggs right into the pan, and bake just until they’re set. It couldn’t be easier.
Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

In a small bowl, whisk eggs, milk, salt, and pepper until slightly foamy.

Heat a small non-stick skillet over medium heat. Add the butter, onion, and peppers and cook for 2 to 3 minutes or until tender. Add the ham and cook 1 minute more.

Add the egg mixture. and gently fold eggs the eggs into the ham and vegetables. Let it rest 10 seconds and then stir. Repeat until the eggs are just set and still glossy.

Remove from the heat, top with cheese and cover. Let rest 1–2 minutes or until the cheese is melted.

Serve immediately with toast.

Remove from heat while slightly glossy to avoid overcooking.
Add spinach, mushrooms, or diced tomatoes with the bell peppers if desired.

Calories: 590 | Carbohydrates: 8g | Protein: 39g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 602mg | Sodium: 1524mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2310IU | Vitamin C: 40mg | Calcium: 504mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 8, 2025
Weekly Meal Plan Sep 29, 2025

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Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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September 24, 2025
Beloved SoCal octopus will spend her final days caring for eggs that will never hatch

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A beloved octopus is entering the last stage of her life in Long Beach,and will spend the remainder of her days caring for eggs that will never hatch.

News of the approaching demise of Ghost — a giant Pacific octopus who has called the Aquarium of the Pacific home for more than a year — prompted an outpouring of sadness on the aquarium’s social media accounts.

The last phase of an octopus’ life cycle is known as senescence. For males, it occurs after mating. For a female, like Ghost, the phase includes sitting on her eggs for six to seven months and a short period of time after they hatch.

Ghost most recently laid unfertilized eggs because she did not have a mate.

“Though senescence is part of the natural life cycle of a female octopus, it is still a sad time for us, especially for those who formed a bond with her as they care for her each day,” said Nate Jaros, the aquarium’s vice president of animal care.

“It has been our custom to announce the senescence of our giant Pacific octopuses, and we have received passionate responses since we know people care about these animals as much as we do.”

This species of octopus reproduces toward the end of life, when a female chooses a large male to mate with, according to the Ocean Conservancy. The giant Pacific octopus can lay tens of thousands of eggs at a time.

“One of the decisions that we have carefully made to support their well-being is to not pair these octopuses since they can be very aggressive and even lethal to each other,” Jaros said.

During senescence, Ghost will wholly devote herself to caring for the eggs — ultimately neglecting to tend to her own basic needs, aquarium officials said.

“The octopus behaves the same way whether or not the eggs are fertile, and female octopus senescing while caring for unfertile eggs is a situation that also naturally occurs in the wild,” Jaros said.

Her duties include keeping them clean and free from fungi, bacteria and algae. But Ghost could experience symptoms such as retraction of skin around the eyes and uncoordinated movement, as well as develop white nonhealing body lesions, according to a report published in the Journal of Applied Animal Welfare Science.

A giant Pacific octopus will live an average of four to five years in the wild. Ghost’s exact age is unknown, but based on her weight and size “we can approximate she is in that age range,” the aquarium said.

“She is a wonderful octopus and has made an eight-armed impression on all of our hearts,” the aquarium posted on social media. “In the coming days, she will be moved behind the scenes for the remainder of her life.”

Ghost arrived at the Aquarium of the Pacific in May 2024 from a “carefully vetted collector using humane and sustainable collection practices,” Jaros said.

Ever since, the octopus has been cared for with hand-prepared restaurant-quality seafood, curated activities and habitats, and state-of-the-art veterinary care, he said.

Giant Pacific octopuses inhabit the waters of their namesake ocean from Southern California to Alaska.

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Karen Garcia

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September 11, 2025
Price Tracker: See grocery, housing and gas prices

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These days, it feels like everything costs more: groceries, housing, rent, gas. Now, you can track how prices are changing in your community.

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WTVD

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September 9, 2025
Tamale Pie

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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September 1, 2025
30 Minute Meal Plan #6

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

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Holly Nilsson

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October 31, 2024
Weekly Meal Plan Oct 7, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 2, 2024
Chorizo and Eggs
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Fuel the day with flavor-packed chorizo and eggs.

Scrambled eggs and spicy pork chorizo sausage are served with warm tortillas for a hot and hearty breakfast everyone will love.
This quick and easy recipe is filling and delicious.

One skillet and a few minutes is all it takes to make this spicy breakfast or brunch scramble.

This is an adaptable recipe, great for add-ins and extras. Check out my favorite variations below.

Take these portable breakfast tacos on the go. Top with a tangy cilantro slaw for extra flavor.
Ingredients for Chorizo and Eggs

Chorizo: Be sure to squeeze the chorizo out of the casing and break it into small pieces as it cooks. I love to use my meat chopper to create perfectly crumbly ground meat. You can also use cured chorizo, chop it into small pieces, and heat it in the skillet in Step 1.

Eggs: Use whole, fresh eggs, eggs in a carton, or all egg whites for more protein.

Tortillas: Make these with flour or corn tortillas. While I prefer to use corn tortillas for this recipe, both will work great.

Variations:
- Add chopped bacon, ground pork, or ground beef to the chorizo for extra flavor.
- Sprinkle with a four-cheese Mexican blend or crumbled cotija.
- Top with black olives, sliced green onions, tomatoes, jalapenos, or green chiles.
- Serve with my favorite homemade guacamole, salsa, refried beans, or sour cream.
- Make it a hearty breakfast with diced potatoes or hashbrowns.
How to Cook Chorizo and Eggs
1. Cook chorizo with onion. Do not drain (recipe below).
2. Whisk eggs with milk and salt and pour into the frying pan with the chorizo.
3. Cook over medium heat until eggs are set.
Serve with tortillas, garnish with cilantro, and top with your favorite toppings.

Leftovers?
- Keep leftover Mexican chorizo and eggs in an airtight container in the refrigerator for up to 4 days.
- Reheating these tacos is easy! Pop the chorizo and egg mixture in the microwave or top with cheese and bake under the broiler until the cheese is melted.
- Freezing this recipe isn’t recommended since the texture of the eggs will change.
My Favorite Ways to Use Chorizo

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Chorizo and Eggs

Start the day off right with this flavorful chorizo and eggs recipe!

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

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Heat a 10-inch non-stick skillet over medium-high heat. Add the chorizo and onion and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.

Reduce the heat to medium low.

In a medium bowl, whisk the eggs, milk, and salt.

Add the eggs to the chorizo and let it set for 1 minute. Gently stir, cooking until the egg is set but still glossy, about 4 minutes.

Serve alongside warmed tortillas. Garnish with cilantro if desired.

Leftovers will keep in the refrigerator for up to 3 days.

Calories: 144 | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 266mg | Sodium: 96mg | Potassium: 104mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 14, 2024
Hard Boiled Eggs in the Oven
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Making hard-boiled eggs in the oven is an easy way to cook lots of eggs at once!

No more pot watching on the stove, all you need is a muffin tin to hard boil (or hard bake) eggs. Perfect for snacking or a batch of egg salad!
It doesn’t take long with this easy oven method.

They come out with firm egg whites and creamy yolks.

No boiling water is needed and the egg shells come off easily.

Best of all, you can make a big batch of boiled eggs for deviled eggs, snacking, or Easter eggs.
What You Need To Make Boiled Eggs In The Oven
- Pan: Use a muffin pan to hold the eggs in place.
- Eggs: Of course! The cooking times listed are for large eggs right out of the fridge. Warmer eggs or different sizes may require a minute or two longer or shorter cooking times.
- Ice Bath: After the eggs are removed from the oven, an ice bath is needed to stop the cooking process. This will also help the eggs peel easily.
How to Make Hard Boiled Eggs in the Oven

A foolproof way to get consistently perfect oven-baked hard-boiled eggs!
1. Place eggs in a muffin tin and cook in a preheated oven until done.
2. Use a pair of tongs to transfer eggs to a large bowl of ice water to stop the cooking process.
Keep hard-boiled eggs in the refrigerator for up to 7 days, peeled or unpeeled.

Soft Boiled Eggs: Cook for 20 minutes.

Medium Boiled Eggs: Cook for 25 minutes.

Hard Boiled Eggs: Cook for 30 minutes.

My Favorite Way to Use Hard-Boiled Eggs
We love hard boiled eggs as a snack with everything bagel seasoning, served in an egg salad sandwich, and of course as deviled eggs! Here are some of our favorite recipes.

Did you enjoy these Hard-Boiled Eggs in the Oven? Leave a comment and a rating below!
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Hard Boiled Eggs in Oven

It is so easy to make perfect hard boiled eggs in the oven.

Cook Time 30 minutes
10 minutes
Total Time 40 minutes

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Preheat the oven to 325℉.
Place one egg in each well of a muffin tray—you do not need to fill all of the wells.
Bake for 25-30 minutes depending on your desired doneness.
While the eggs are cooking, fill a large bowl with ice water.
Transfer the cooked eggs to the ice water and let rest for 10 minutes to stop cooking process.
Gently tap the shells on the counter and peel the eggs under cool running water.

You may see little brown spots on your eggs, these will come off in the ice water.

Soft Boiled Eggs: Cook for 20 minutes.

Medium Boiled Eggs: Cook for 25 minutes.

Hard Boiled Eggs: Cook for 30 minutes.

Calories: 5 | Carbohydrates: 0.03g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 5mg | Sugar: 0.01g | Vitamin A: 20IU | Calcium: 2mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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July 5, 2024
Gail Simmons on the Finale of ‘Top Chef’! Plus, ‘Dunk and Egg’ News and ‘The Boys’ Season 4 Premiere.

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Chris and Andy talk about the news that production has begun on another Game of Thrones spinoff series based on the Tales of Dunk and Egg novellas (1:00). Then, they talk about the first few episodes of The Boys Season 4 and the direction the show is heading in its final season (13:56). Finally, they are joined by Top Chef host Gail Simmons to discuss last night’s finale episode and some of the competition changes that were made this season (36:09).

Hosts: Chris Ryan and Andy Greenwald
Guest: Gail Simmons
Producer: Kaya McMullen

Subscribe: Spotify / Apple Podcasts / Stitcher / RSS

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Chris Ryan

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June 20, 2024
There’s a phantom menace lurking in The Acolyte

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Lucasfilm’s new Star Wars series The Acolyte has earned praise for simply existing outside of the Skywalker Saga — after 47 years of stories set in the same stretch of timeline, a jump back “100 years before the rise of the Empire” to the shinier High Republic era is enough for aching Star Wars fans. But even with a prohibitively old setting and a cast of characters divorced from Anakin and Luke, The Acolyte creator Leslye Headland is still finding ways to pepper the drama with Easter eggs. Episode 4 gave those in the know a whopper: Plo Koon.

Plo Koon, the Kel Dor Jedi known for his chic oxygen mask, first appeared in scenes of the Jedi council in Star Wars: Episode I – The Phantom Menace and grew into a fan favorite when he took on an action role in Star Wars: The Clone Wars. Plo’s biggest fan might be The Clone Wars creator Dave Filoni, who has made his passion for the B-tier Jedi extremely clear to the Star Wars fandom over the last 20 years, having cosplayed at conventions as the Jedi, snapped photos with fellow cosplayers, and showed off his Plo Koon toy collection on social media. His “personal life” section on Wookieepedia is entirely facts about his Plo Koon collectibles. Despite him being one or two levels removed from a Glup Shitto, Dave Filoni is all in on Plo Koon.

I believe Filoni when he says he has talked extensively about Plo Koon with George Lucas. Reportedly, when the animator was pushing to beef up Plo’s part in the The Clone Wars, there were plans to cast an actor who sounded like Toshiro Mifune in Seven Samurai to give the Jedi a samurai feel. But Lucas thought the character was goofier than that and wanted a Jim Carrey type. Filoni landed on actor James Arnold Taylor because of his Gandalf vibes. The Lucas-versus-Filoni Plo-off doesn’t end there; at Star Wars Celebration 2023, Filoni admitted that he made the case to his boss that Plo Koon, due to #skillz, obviously would have survived Order 66. Lucas shot down the canon alteration request, but Filoni stands by his defense.

None of this was relevant to The Acolyte… until now. For a split second, standing in a drop shop with Osha on their way to meet the Wookiee Jedi Kelnacca, is a blink-and-you’ll-miss-him appearance by Plo Koon, who has not actually appeared in live action since Revenge of the Sith. How could Plo be alive during the High Republic era? That’s very human of you to ask, but just like Yoda, he is technically old enough to be around kicking; nerd number-crunching based on decanonized Legends materials puts him around 382 years old during the time of The Clone Wars, which should make him already a seasoned veteran of the Jedi in The Acolyte.

For a hot second, it sounded like Filoni may have snuck his guy into The Mandalorian. Leaks hinted at a potential reveal in the season 2 finale, but as it turned out, early storyboards and VFX footage were all an elaborate scheme to hide the return of a de-aged Luke Skywalker. “All it takes is one person treating the film in color correction, one person who goes on social media and says, ‘Guess what I saw today?’” Mark Hamill said in the Disney Gallery making-of doc centered on the episode. What no one seemed to care about at the time was how mad Filoni’s fellow Plo Koonheads must have felt!

Technically, The Acolyte is one of the few Star Wars projects that Dave Filoni does not seem directly involved with; he doesn’t share any writing or directing credits on the series, nor does he hold a general producer credit. (By all accounts, his attention is fully on Ahsoka season 2.) And maybe it’s THE Plo Koon. In theory this unnamed Jedi is just another Force-sensitive Kel Dor.

But c’mon, it’s Plo Koon. And it makes sense why Headland would want the cameo. As the showrunner has said, she purposefully set up her writers room to represent a broad spectrum of Star Wars fandoms and surrounded herself with people who could bring their own Easter egg wishlists to the table. So while longtime fans may have prayed at the altar of George Lucas, others involved were weaned on The Clone Wars — and Filoni’s pro-Plo brand of fandom. So it’s no surprise that The Acolyte would find ways to nod to the OT, the prequels, and even the cartoons that have little in common with its world: If you are on the right side of Star Wars history, you make room for Plo Koon.

Correction: A previous version of this story stated that Plo Koon last appeared in live-action in The Phantom Menace, but his final live-action appearance was in Revenge of the Sith. We’ve edited the article to reflect this.

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Matt Patches

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June 18, 2024
Fried Chicken Breast
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This crispy fried chicken breast recipe is fast and easy to make!

Boneless skinless chicken is marinated in buttermilk, battered and fried until tender inside and crispy crunchy on the outside.
It’s crispy, crunchy, and super delicious.

The buttermilk marinade makes it tender and juicy.

It’s great to enjoy alone, served as a sandwich, or added to salads or wraps.
Ingredients for Fried Chicken Breast

Chicken Breast: For this recipe, I use chicken cutlets or skinless boneless chicken breasts. You can also use boneless chicken thighs.

Marinade: Buttermilk helps to tenderize the chicken. You can replace buttermilk with soured milk in the recipe notes. Let the chicken marinate for at least 1 hour or up to 4 hours. Add in a dash of hot sauce for some extra flavor.

Dry Mixture: The breading for this recipe is made with a mixture of flour and cornstarch. Flour gives the chicken a classic, crispy exterior while the addition of cornstarch creates a lighter, crisper crust. For additional flavor, mix garlic powder, smoked paprika, salt, and pepper.

How to Make Crispy Fried Chicken
1. Pound the chicken and marinate for at least 1 hour (recipe below).
2. Remove from the marinade, letting the excess drip off. Dip in the flour mixture, then allow the chicken to rest.
3. Fry until crisp, drain on a paper towel, and serve.
Serve with mashed potatoes and gravy, or mac and cheese, with a side of green beans and a scoop of coleslaw.

Storing Leftovers

Refrigerate leftover fried chicken breasts in an airtight container for up to 4 days.

To reheat, allow the leftover chicken to come to room temperature while preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for 15 minutes or until the skin gets crispy. Chicken can also be reheated in the air fryer at 300°F for about 10 to 12 minutes.

More Crispy Chicken Favorites

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Fried Chicken Breast

Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.

Prep Time 20 minutes

Cook Time 8 minutes

Marinade Time 1 hour

Total Time 1 hour 28 minutes

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If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.

In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.

In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.

Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.

Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn’t overflow when the chicken is added.

Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.

Transfer to a clean baking rack and immediately season with additional salt if desired.

Replace buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. Top to 1 cup with milk and let rest for 5 minutes.

Ensure the pan is deep so the oil doesn’t overflow when the chicken is added. Chicken can be cooked in batches in a deep fryer at 350°F.

Batches of chicken can be kept warm in a 200°F oven.

Leftovers can be stored up to 3-4 days in the refrigerator, or up to 3 months in the freezer in freezer safe bags.

Serving: 1g | Calories: 332 | Carbohydrates: 35g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1401mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 15, 2024
Eggs in a Basket
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Eggs in a basket is a quick way to make fried eggs and crispy toast at the same time!

Eggs are fried inside a slice of bread for an easy breakfast recipe that is ready in 15 minutes!
They are easy to make, fast to prepare, and only use 3 ingredients.

You can cook several at once making them great for busy mornings.

It’s a crispy all-in-one breakfast that kids and grownups both love.

Cook the eggs to your preferred doneness for the perfect bite.
Ingredients for Eggs in a Basket

This easy breakfast recipe goes by many different names: eggs-in-a-frame, one-eyed jack, bird’s nest, or toad in a hole.

Bread: I love sandwich bread for this recipe, but any bread will work. Pick bread that is about 1-inch thick and sturdy enough to cut a hole in the center. French bread, sourdough, or whole wheat bread work well.

Eggs: Use any size of egg you have. You can also replace the eggs with egg whites or boxed eggs.

Butter: Butter, ghee, or leftover bacon grease add flavor to this recipe and make the toast golden brown and crispy.

Variations
- Add a slice of cheese on top, turn off the heat, and cover to let it melt.
- Sprinkle the egg with bacon bits before cooking.
- Add fresh herbs like chives, dill, or parsley to the eggs.
- Serve topped with sliced avocado or tomatoes.
How to Make Eggs in a Basket
1. Butter the bread and cut a circle in the center.
2. Fry one side of the bread until golden brown.
3. Flip the bread and crack an egg into the center. Cover and cook until it reaches your desired doneness (recipe below).
Eggs will need 2 to 3 minutes for a soft yolk, 4 to 5 minutes for a medium yolk, and 6 to 7 minutes for a hard yolk.

Tips for the Perfect Egg in a Basket
- To create perfect circles, use the rim of a glass, a mason jar ring, or a circular cookie cutter (2 ½-inches).
- To prevent the eggs from sticking use a nonstick skillet and use melted butter or cooking spray before adding the egg.
Easy Breakfast Ideas

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Eggs in a Basket

Eggs in a basket are the perfect breakfast or snack. With just 3 ingredients and a couple of minutes, they’re ready to enjoy!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Cook ModePrevent your screen from going dark

Butter both sides of each piece of bread with 1 tablespoon of butter.

Using a round cookie cutter (about 2½-inches) or mason jar lid, cut a circle in the center of each piece of bread.

Heat a large skillet over medium heat. Add the bread and the centers to the pan. Cook for 2 to 3 minutes or until golden.

Flip the bread over and add the remaining butter into the center of each slice of bread.

Gently crack an egg into the center of each piece of bread and season with salt and black pepper. Cover and cook for 3 to 4 minutes or until the egg reaches desired doneness.

Cook the eggs to your desired doneness:

soft yolk: 2-3 minutes

medium yolk: 4-5 minutes

hard yolk: 6-7 minutes

Calories: 215 | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 260mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 3, 2024
Scores of starving brown pelicans found on Southern California beaches

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Scores of emaciated brown pelicans, too weak to fly, have been found on Southern California beaches in the last month and taken to an Orange County rescue center, according to its director.

“We’re getting dozens of calls,” Debbie McGuire, executive director of the Wetlands and Wildlife Care Center in Huntington Beach, said on Saturday. “People are finding them in parking lots and their backyards.”

The rescued pelicans, she said, “are coming in at half their body weight. They are also very anemic.”

So far, she said, it’s unclear why the pelicans, which feed on anchovies, sardines and mackerel, are suffering from malnutrition.

McGuire said that she contacted scientists at the National Oceanic and Atmospheric Administration last week, who told her that there was “plenty of bait out there” for the birds to feed on.

“We don’t know the cause,” she said. “They are just all starving.”

Overwhelmed by the number of ailing birds, the wildlife center has been erecting pup tents to use as pens, she said.

In the last month, the center has taken in 89 brown pelicans, many of them quickly dying, McGuire said. More than 30 have survived, she said, as the center warmed them under heat lamps and gave them fluids.

She said the center sent tissue samples from the birds to labs for testing.

A similar spike in the stranding of brown pelicans up and down the California coast occurred in the spring of 2022. The cause has not been found.

The California brown pelican was listed as an endangered species decades ago after the spread of the chemical DDT caused the shells of their eggs to thin. The eggs became so fragile that nesting mothers crushed them.

After DDT was banned, the pelicans increased in number. The birds were removed from the endangered species list in 2009.

Wildlife officials say that anyone finding an ailing pelican should not touch or try to feed them. They urge people to instead call their local wildlife rehabilitation facilities. The Orange County center can be reached at (714) 374-5587.

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Melody Petersen

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May 4, 2024
Easy Baked Eggs
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Easy baked eggs are a quick and delicious way to start the day.

A slice of ham with a fresh egg is seasoned and baked until tender.

They’re the perfect way to feed a crowd and great for reheating on the go.

Ingredients for Baked Eggs

Eggs baked in muffin cups are an easy recipe to feed a crowd and great for brunch.
- Eggs – Use 1 large egg per cup. I keep the eggs whole but they can be scrambled if you’d like.
- Ham – Lining the muffin cups with ham makes the eggs easy to remove from the pan. You can also add a slice of bacon around the outside of the muffin tin.
- Cream – A bit of cream on top keeps the eggs from getting rubbery or dry. If you don’t have heavy cream you can leave it off or add a bit of melted butter on top.
- Cheese – I love to add cheese for flavor – any variety will work. Sharp cheddar, goat cheese, feta cheese, or parmesan cheese are favorites.
Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.

Variations
- Scramble the eggs before filling the cups.
- Add some cooked veggies or favorite omelet add-ins like green onions, cooked mushrooms, or spinach.
- Sprinkle with fresh herbs and diced cherry tomatoes before serving (chives, dill or basil are favorites).
How to Bake Eggs

Baked eggs are ready in 1-2-3.
1. Line each cup of a muffin pan with a piece of ham (recipe below).
2. Crack one egg into each cup and spoon a tablespoon of cream over each egg.
3. Sprinkle equal amounts of cheese in each cup and season with salt and pepper.
How Long to Bake Eggs

Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan:
- For soft yolk eggs – bake for 12 minutes, remove from oven, and let set before serving.
- For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
- For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.
Tips
- This recipe uses large eggs to fill the cups.
- If you use bacon instead of ham to line the muffin tins, there is no need to grease the cups. Fry or microwave bacon part way to begin the cooking process. Drain and line the tins with the bacon strips before adding other ingredients.
More Easy Egg Recipes

Did you make these Easy Baked Eggs? Be sure to leave a comment and a rating below!
5 from 55 votes↑ Click stars to rate now!
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Easy Baked Eggs

Easy baked eggs are a crowd pleasing favorite.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Preheat oven to 400°F.

Grease a muffin pan very well. Line each well with a slice of ham.

Crack one egg in each muffin well. Top with 1 tablespoon heavy cream.

Sprinkle with ½ tablespoon finely shredded cheddar. Season with salt & pepper.

Bake for 13-18 minutes or until yolks are set to the desired doneness. Broil 1-2 minutes if desired.

Eggs will continue to cook in the pan while cooling for a couple of minutes so be sure not to overcook.
For soft yolk – bake for 12 minutes, remove from oven, and let set before serving.
For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.
Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed.

Calories: 213 | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 447mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 533IU | Calcium: 90mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 31, 2024
Kids Excitedly Shake Easter Eggs Next To Ear To Find Ones Hiding Ham

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BROOKLINE, MA—Letting out joyful screams as they rushed into a neighbor’s yard for the annual hunt, local kids excitedly picked up Easter eggs Sunday, shaking them next to their ears to more efficiently find the ones containing ham. “Shake it and listen for the wet-sounding slap,” said 8-year-old Timmy Lawson, advising his younger sister on the best way to locate the neon plastic eggs brimming with the most valuable salted-and-cured loot. “If it sounds like metal, it’s probably just some stupid coins so keep on moving. There’s only, like, four that have meat in them, but you can usually tell which direction to head based on where squirrels, rats, and birds are hanging out. Just make sure you grab them tight because the ham grease makes them slippery, and there will certainly be another kid following close behind in case you drop it.” At press time, Lawson’s 5-year-old sister was seen crying after he tricked her into trading a ham egg for one full of worthless candy.

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March 31, 2024