These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Recipe for Shakshuka made with leftover Thanksgiving stuffing. Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
This recipe was originally developed for TasteCooking.com. This pasta is quite spooky looking, yet elegant enough to serve at a Halloween themed adult dinner party.
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
This visually stunning breakfast casserole is elegant, yet quick and easy to prepare. Tuck savory Canadian bacon, eggs, herbs, and cheese inside slices of crusty baguettes. Recipe and food photography by Jackie Alpers
This Cauliflower coconut “Fried Rice” recipe is vegetarian yet high in protein and keto friendly.
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
Pretty breakfast taco cups filled with eggs, bacon, pinto beans, cheese and salsa.
There’s no flour in these breakfast muffin cups, yet they’re still light and fluffy! The secret is to beat the egg whites with an electric mixer until stiff peaks form.
I made fancy sprinkles covered Easter eggs, and you can too. It’s easy! Learn how in my latest article for the Food Network.
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monster-ized eggs, which have been turned green and frightening looking, but are completely delicious. These fried eggs with pesto and Parmesan are also monstrously easy to make.
A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be a perfect alternative housing for the Sonoran hot dogs in my Taste of Tucson cookbook.
Egg salad sandwich recipe from the Angry Birds: Bad Piggies Best Egg recipes cookbook photographed by Jackie Alpers
My choice for snack of the day is a crunchy Sonoran style Mexican and Jewish deli mashup. Try it, you’ll like it.
Shakshuka is very popular in the Middle East and Israel and it’s somewhat similar to Huevos Rancheros minus the beans and tortilla.
This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day. Sometimes just a little twist on a traditional dish really makes it shine.
This lox and cream cheese frittata with fresh tomato and red onion is a healthy low-carb breakfast. You won’t even miss the bagel.
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
I’ve been having an unyielding urge for deviled eggs. Since I like a salty-spicy combo I’ll use caviar for a garnish when I’m feeling fancy. Otherwise I’ll just use capers. I feel that it’s important to buy organic eggs and I always try to buy eggs that come from chickens that are fed flax seed, giving their eggs a healthy dose of Omega3. They’re a great idea for vegetarians.I learned how to make hard boiled eggs from Martha Stewart (not in person… on her website). Here’s the link if you want to check out her instructions.This recipe serves one as a snack. For a crowd, multiply the recipe by the number of people expected to eat them.
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.