Eggs have gotten such a bad rap over the past couple of decades. The benefits of eggs are making a comeback and I, for one, am grateful. I use eggs in my recipes daily. I bake with eggs. I use them in sauces and custards.
And what would a Texas style breakfast be without them?
I recent studies, it is proven that eggs help reduce the risk of cataracts. They contain choline that helps regulate the brain, nervous system, and cardiovascular system. Eggs are one of the few foods naturally containing vitamin D.
And new research is showing that eggs may actually improve lipid levels that measure cholesterol. The sulphur and B-12 found in eggs help the growth of hair and nails.
One study has even shown that women who consume six eggs a week lower their risk of breast cancer by 44 percent. This is great news for our friends in Needville, where the chicken population almost certainly out-numbers its citizens.
At the Morrison house, we eat this economical protein source any time of day. We like them scrambled in the mornings. I boil them for salads and deviled eggs. I turn leftover potatoes into hash and serve soft poached eggs on top for a weekend brunch.
My boys just love burgers with a fried egg and cheese for dinner. Soufflés are an easy yet decadent dessert that pleases every time. The options are endless!
In honor of national breakfast month, I am sharing my Breakfast Quesadillas recipe. This is a quick fix for breakfast or brunch. This is also a great way to get in a serving of vegetables in the morning.
You can even use leftover steamed vegetables to save time. Kids and adults alike will line up for this festive day-starter.
Mark your calendars for Oct. 7 and 21. I will be selling my Bayou City Chili by the bowl at The Grove Tavern in Richmond as a fundraiser for my sons’ participation in Lamar Consolidated High School’s performing arts programs.
So come watch football, throw back a cold one and enjoy a bowl of my Today Show award winning chili.
• 8 fajita-sized flour tortillas
• ¼ tsp. salt
• ¼ tsp. black pepper
• 4 eggs
• 8 oz. shredded cheddar cheese
• ½ cup diced tomato
• 1 stalk green onion finely sliced
• Non-stick spray
Whisk together eggs and salt and pepper. Cook eggs in a non-stick skillet on medium low until almost completely firm and remove from heat. (Eggs continue to cook after removing from heat.)
Spray a small pan with nonstick spray and lightly sauté onions and tomato. Divide eggs, onions and tomatoes and cheese into 4 equal portions. On one tortilla, sprinkle some of the portioned cheese.
Spread out eggs, tomatoes and onions over the cheese and tortilla. Cover with remaining portioned cheese and another tortilla.
Heat a skillet on medium high and spray with non-stick cooking spray. Brown your quesadilla on both sides. Cut in quarters and serve. Serves 4.
For more recipes and corresponding cooking videos, visit www.rhondamorrison.tvm.