Special eggs is a family favorite breakfast recipe. We learned it from my brother-in-law, Steve. My grandson named it, “Special Eggs” because it has all of his favorite breakfast foods including eggs, sausage, cheese, and toast. He always requests it when he is here.
Special eggs is easy, fast, and you can use whatever leftover breakfast meats you have on hand. The best part? You don’t have to worry about breaking the egg yolk, because you’re supposed to break it! We usually use my home made ground turkey sausage for an alpha-gal safe option.
Special Eggs Secret
The secret to Special Eggs is cooking it hot enough to get that melty cheese a bit crusty, but keeping the yolk soft for when you break it all up in the pan. Here’s how to make it:
Ingredients
2 eggs
1/2 cup ground turkey sausage
1/2 cup shredded cheese (I use plant based cheese)
Salt & Pepper
Instructions:
Spray or grease a nonstick skillet. Turn the heat on medium and break the eggs into the pan. When the egg whites are solid and beginning to get crispy around the edges. Season with salt and pepper, then add the ground sausage and flip the eggs. top with the cheese and let it cook for a minute or so until the cheese is melty and just beginning to get crispy around the edges.
Now comes the fun part! Use your spatula to break up the egg and stir it together with all that sausage and cheesy goodness and remove it from the pan. So easy, your kids can help make breakfast! Serve it with toast. You’re going to love it!
Whole grains are a very healthy, high fiber, high protein, and alpha-gal safe breakfast! Cook them in vegetable or chicken stock and top with an egg, some grape tomatoes, and some microgreens, and you have a delicious start to your day!
Plan ahead
Grains can take a long time to cook. And, they definitely take more time than I want to spend on a weekday breakfast, so I cook up a batch of them on the weekend, and freeze in portions for a quick microwaveable breakfast, or lunch.
A breakfast grain bowl can be just one type of grain, or a mix of several. Some grains take longer than others, so adjust your cooking process based on the package directions. I start with longer cooking grains, and then add the other grains in based on how much time they will need of the longest cooking grain. So, for example, if wild rice takes 45 minutes, and brown rice takes 25, I’ll add the rice in when the wild rice has been cooking for 15 minutes. Quinoa takes 15 minutes to cook, so I’ll add that at the 30-minute mark.
Don’t over think it, just watch your grains, add more stock or water if needed during the cooking process, and keep cooking until they’re all tender and the water is absorbed. I add water as I go to avoid having too much liquid at the end, but if your grains are all cooked tender and you have excess liquid, just drain it off. It’s perfectly fine!
Use What You Have
A breakfast grain bowl can be as simple as a bowl of grains with olive oil, salt, and pepper; or dressed up with greens, eggs, veggies or nuts. So, just use what you have on hand!
You can use a mix of grains, based on what you have in your pantry. For this recipe I had wild rice, black pearl barley, brown rice, and quinoa. But, you can also add in farro, lentils, or other grains. Keeping a variety of grains in your pantry keeps your options open. Grains stored in airtight containers are shelf stable for a long time.
Breakfast Grain Bowl Recipe
Ingredients:
½ cup wild rice (uncooked, rinsed)
½ cup black pearl barley (uncooked, rinsed)
½ cup brown rice (uncooked, rinsed)
½ cup quinoa (uncooked, rinsed)
4-5 cups of Vegetable or chicken stock, or water, more or less as needed during cooking
Olive oil
Salt & Pepper
Instructions:
In a large sauce pan, add the wild rice and black pearl barley. Stir in 2 cups of vegetable stock. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Add the brown rice, and 2 more cups of stock or water. Return to boil and simmer for 20 minutes. Stir in the quinoa and simmer for 15 minutes or until all grains are tender. Add more liquid as needed. When all grains are tender, remove from heat, cover, and allow to sit for about 15 minutes. After 15 minutes, if all liquid is not absorbed, drain off remaining liquid.
Serve grains in a bowl, seasoned with olive oil, salt and pepper. If desired, top with eggs, greens, nuts, or other veggies. Enjoy!
If you try this recipe, please let me know in the comments here, or on my Susan by a Thread Facebook page. Follow me on Facebook for all the latest Susan by a Thread recipes.
You can watch the YouTube short of this recipe here. Don’t forget to subscribe to my channel!
In the post-covid days of supply issues everywhere you turn, even simple things like turkey breakfast sausage can be hard to find sometimes. Well, if you need a specific kind of sausage, that is. Since I’m allergic to beef, pork, or lamb sausage, I have to find turkey breakfast sausage to have with our eggs and pancakes.
We live in rural Nebraska. Our local small-town market doesn’t carry turkey sausage. A 15-mile drive to the nearest city gives me more grocery options, but I can’t always find bulk turkey breakfast sausage. Walmart usually has it, but on my last shopping trip they did not.
I always feel more comfortable making my own anything simply because I know what’s in it. Recipes and formulations can change, and hidden ingredients can be trouble. Homemade gives me more peace of mind because I have control over the ingredients.
So I started researching breakfast sausage recipes online. Turns out it’s not all that hard. And, I think it’s better than the store-bought sausage!
I don’t have a meat grinder, so I used store bought fresh ground turkey and added spices from my cupboard. Don’t get too caught up with the exact spices. Experiment with what you have on hand before you spend money on specific spices.
You can find a video of this recipe on YouTube.
Here’s how to make it:
Ingredients:
1 pound ground turkey
1 t. ground fennel seed
1 t. dried thyme
½ t. red pepper flakes
1 t. dried sage or 1 T chopped fresh sage
½ t ground savory
1 T duck fat
½ t. kosher salt
½ black pepper
Instructions:
Add all ingredients to a large bowl. Mix well with your hands until well combined.
Lay a sheet of wax paper near the bowl. Form the turkey breakfast sausage mixture in to small patties. Place the patties in a skillet preheated on medium heat. Allow the patties to cook for 10-15 minutes, turning occasionally. Take your time, you don’t want them to burn on the outside before they are cooked inside. Lower your heat and cover the pan of they are browning too fast. Use a meat thermometer to check the temperature. 170◦ Fahrenheit is the safe temp for poultry. Remove from the pan and place on a paper towel. Enjoy!
