Beef and Eggs


Yesterday (May 28), we celebrated National Hamburger Day without even realizing it!   We ate dinner at Iowa’s Best Burger Cafe (also known by my family as my second kitchen).  Not that we do not have our own hamburger in the freezer, but when it is noon and you are still outside and need to be in town by one for a hair appointment it is off to The Station – a little gas station off of our interstate exit.  (Maybe some day I will write a story about it.)

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The Iowa Beef council provides some interesting Hamburger Trivia.

Read more about beef on the Iowa Food and Family blog – Beef – It’s So Versatile!  Here you can also find a recipe for Beef Burgers.

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Since we ate out at noon – I knew I should probably make something good for supper last night.  One of our favorite’s this time of year includes fresh lettuce, spinach, and kale from the garden.

This recipe also works for egg month too –  as you see it includes eggs. AND it almost counts as a “meal” at our house because it contains – bacon!


The recipe is a version of Dutch Lettuce from Kevin’s grandmas.

Wash and cut lettuce.  (May add other greens as well.)  It is great if you are able to do this step ahead of time and chill.  (Most of the time that does not happen at our house.)

Boil enough eggs for each person to have one.

Fry a package of bacon. ( I usually broil it or microwave it.)

2-3 green onions

Mix 2/3 cup cider vinegar with 1 Tbsp. white sugar and 1 Tbsp. brown sugar.  Add salt and pepper to taste.

Combine lettuce, bacon pieces, eggs, and onion.  Pour dressing and a little bacon drippings over the top.

ENJOY!

Find more egg facts and recipes on the Iowa Egg Council’s website.

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The month of May is known for celebrating both beef and eggs.  So, today I would also like to share a recipe that contains both of these products. The recipe is from the Iowa Beef Industry Council

Beef and Egg Breakfast Mug

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INGREDIENTS

  1. 1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
  2. 1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion
  3. 1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American
  4. 8 large eggs
  5. Salt and pepper (optional)
Toppings (optional):Dairy sour cream, salsa, or ketchup

INSTRUCTIONS FOR BEEF AND EGG BREAKFAST MUGS

  1. Prepare Basic Country Beef Breakfast Sausage. Remove skillet from heat; let cool 10 minutes, stirring occasionally. Evenly divide beef and vegetables into eight food-safe quart-size plastic bags. Close securely and refrigerate up to 4 days.
  2. For each serving, spray one 6 to 12-ounce microwave-safe mug or bowl with non-stick cooking spray. Add 1 egg and 1 tablespoon water; whisk with fork. Stir in 1 bag refrigerated beef-vegetable mixture.
  3. Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until egg is just set. Stir. Top with cheese. Let stand 30 seconds or until cheese is melted. Season with salt and pepper, if desired. Serve with Toppings, if desired.Basic Country Beef Breakfast Sausage:
    Combine 1 pound ground beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.Taco Seasoning Variation:
    Prepare beef as directed above, substituting 1 packet (1 ounce) reduced-sodium taco seasoning mix for herbs and seasonings in step 1.

Have a great Friday!

Julie

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