Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!

Egg Roll Bowl

This dish seems to be all the rage right now. It’s a healthier low carb option to an egg roll! You can really mix this up with any ingredients you like. It’s a great dish for a weeknight because it can be put together very quick! I’ve been asked to make it and post my recipe, so here it is. I personally don’t think it’s fantastic, but it’s a good healthier meal for a weeknight! Give it a try and you be the judge!

Egg Roll Bowl

Ingredients:
1 lb ground turkey/pork/chicken
16 oz bag- tri color coleslaw
1T olive oil
2 garlic cloves, minced
1 small onion, diced
1 red pepper, diced
2 T light soy sauce
2 T Hoisin sauce
1 t salt
1 t pepper
1 t chili powder
1/2 cup water chestnuts, optional

Optional Toppings:
green onions
sriracha
avocado
sesame seeds

Directions: Heat a medium sauté pan on medium high heat. Add in the ground meat and brown the meat until fully cooked, breaking up into small pieces. Once the meat is cooked, take out and set aside. Add in the olive oil to the pan and let heat 2 minutes. Next add in the garlic, onion, and red pepper and let cook about 3-4 minutes, until slightly tender. Then add in the coleslaw and mix well. Cook until the coleslaw starts to soften. (Note: watch that it doesn’t get to soft or it will become mushy.) Cook about 7-8 minutes, mixing often. Reduce or add time depending on how fast the coleslaw is cooking. Return the meat to the pan. Lower the heat to low and add in the soy sauce and hoisin sauce, mix well. Season the mixture with salt, pepper and chili powder. If using the water chestnuts add those in and mix. Cook on low for 5 minutes until everything is heated through. To serve, add to a bowl top with green onions, siracha and avocado or any toppings of your choice and enjoy!

Air Fryer London Broil

I love my air fryer. I’ve been experimenting with all different recipes. One I’ve done a few times already is London Broil. London Broil roast is like a big lean steak, that’s how I see it. It’s got very little fat. It’s usually about 12 inches long and 2 inches thick. When it’s cooked properly it can come out delicious. It’s a great lean protein. It’s perfect on it’s own, or used in a salad, quesadilla, tacos you name it!

The meat can get a little tough, so you want to try and cook it to a lower temperature and then watch it from there. Give this London Broil a try and you won’t regret it!

Air Fryer London Broil

Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.)

Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing. Serve with horseradish sauce if you’d like and your favorite sides. Great for leftovers!

Note:

Healthy Air Fryer Chicken Thighs

I just recently started Weight Watchers again for the new year. It’s time to really get it together. Last year was a mess with eating and I feel like I didn’t focus on the healthy eating as much as I should have. Since I got this air fryer I’ve made so many dishes so it’s definitely helping me eat better. The things you can do with it, are endless.

This chicken recipe is marinated with Greek yogurt. The yogurt makes it super juicy and moist. I love the flavor it gives, too. Instead of using a marinade with oil this is a healthier lighter alternative. You have to give this recipe a try!

Please keep in mind not all air fryers are created equally. You may need to adjust the temp and cook time to your specific model type.

Healthy Air Fryer Chicken Thighs

Ingredients:
1 cup non fat Greek yogurt
2 T ranch seasoning
1 T olive oil
6-8 chicken thighs, boneless & skinless

Directions: In a small bowl mix together Greek yogurt, ranch seasoning and olive oil. In a deep dish pan or zip lock bag add the chicken and cover chicken with the Greek yogurt mixture on both sides. Let marinade for at least 30 minutes or up to 24 hours.

To cook, preheat the air fryer. Spray the basket or rack with cooking spray. Line the bottom of the air fryer with foil for easy clean up. (Note: I have an oven air fryer) Add chicken to the rack and cook at 370° for 17-19 minutes, flipping halfway through. I like the nice charred edges on the chicken, however you can reduce time if you prefer. Check the chicken with an instant read thermometer. The internal temp at the thickest part of the thigh should be 165°. You may need to cook the chicken in batches, or if you have an oven air fryer, you can add 2 racks and rotate racks half way through. Let rest a few minutes before enjoying.

Creamy Potato Soup

Fall is upon us here in Chicago. I love fall for some many reason, but mostly for the food! I love a nice comfort dish, like a delicious bowl of soup, or a stew or chili. Anything I can put in a cute little bowl and enjoy on a crisp fall day.

Potato soup is one of my favorites. It’s usually the first kind I think about when I am craving soup. This potato soup is nothing short of delicious. I use half and half vs. heavy cream to keep it a little lighter. This is finished off with some sour cream which really takes this soup to the next level. You can easily adjust the flavors. Keep in mind all recipes of mine have my taste buds in mind. However, the spices can easily be adjusted.

I need to talk about these adorable soup/chili bowls I got from Amazon. I ordered them and couldn’t wait for them to arrive and couldn’t wait to use them. They are absolutely perfect for soup, chili, pasta, stew, or anything that need to go in a bowl. Check out my Amazon favorites https://www.amazon.com/shop/garlic_and_oliveoil_veins for the bowls. They are fairly inexpensive and they are oven, microwave and dishwasher save! I can’t wait to use them over and over!!

So, check out this delicious recipe!

Creamy Potato Soup

Ingredients:
4 T butter
2 T olive oil
1 1/2 cups celery, diced (about 4 stalks)
2 cups onion, diced (2 medium onions)
4 cups russet potatoes, diced
4 garlic cloves, minced
2 -32 oz chicken stock
1 cup half and half (or heavy cream)
1/4 cup light sour cream
8 oz shredded cheese ( I used cheddar jack)
2 T grated Romano cheese
6 slices cooked bacon, chopped
3 T flour
2 t thyme
2 t rosemary
1 t crushed red pepper flakes
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper

Toppings:
cheese
chopped bacon
green onions

Directions: Heat a large stockpot/ soup pot on high heat. Add in the olive oil and let heat 2 minutes. Add in the celery, onions and garlic, cook till tender and fragrant. Season with a pinch of salt and pepper. Add in the butter and let melt. Sprinkle the onion mixture with the flour and mix well. Let the flour cook about 3 minutes.

Next add in the chicken broth and mix well. Add in the potatoes and half of the thyme and rosemary. Reduce heat to medium and cover. Simmer 30 minutes until the potatoes are tender. After the 30 minutes make sure the potatoes are fork tender.

Remove pot from the stove and use an immersion blender to break up the potatoes. If you want to keep the soup a little heartier you can keep some of the potato pieces whole. I prefer a smoother finish so I make sure all the potatoes are pulsed.

Next add in the shredded cheese and half and half and mix well. Make sure that the cheese is fully melted. Season the soup with the garlic and onion powder, the rest of the thyme and rosemary, the crushed red pepper and salt and pepper. Taste and adjust seasoning as needed. Add in the chopped bacon. Let simmer on low for 10 minutes mixing a few times .

To finish the soup, add in the sour cream and Romano cheese and mix till it’s fully melted. To serve using a ladle add into a soup bowl and top with shredded cheese, chopped bacon and green onions. Enjoy!

Notes: You can adjust this to make it vegetarian. Use veggie broth and remove the bacon! It will still be delicious. I use low sodium chicken broth in this as well. Keep in mind with doing that you will need to make sure the soup is seasoned enough with salt. I prefer to add my own salt vs getting all the salt from the broth, therefore I can control the salt level.

Instant Pot Shredded Beef

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Instant Pot Shredded Beef

Ingredients:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered (optional)

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. You are looking for a nice brown exterior. Once browned, add in the beef broth and onion (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

This meat can be served up with potatoes or noodles, your favorite veggie side or a salad. Or tacos & burritos!