Oh yes! I make breakfast/brunch quiche with eggs, ground sausage, bacon pieces (sold in a pack called bacon pieces; I get ham & even ribs from cutoff parts at the butcher), peppers (red, orange, green), cuts of potatoes for hash browns, onions, baby spinach along with any other bits that’ll work well. Sometimes I opt for puff pastry while other times I’ll use pie dough I’ve made then froze in the freezer. The ONLY way I’m able to do much of this is because I grow spinach, kale, broccoli, butter crunch lettuce, hot & milder peppers, with lots of other produce. I grow a lot in my vegetable garden. I freeze or put up by canning, cool storage, dehydrated in the oven if not powdered using my oven. I plant a spring/summer garden, which I often plant twice because planting time here allows for two summer crops. I also have a cold crop that grows in the fall months. I have a herb garden planted I’m moving it to the raised bed, tho I also grow baby spinach, etc.. I cover the raised bed I grow my summer garden salad crop into & use a sunscreen over it so the veggies & some herbs won’t get so hot they go to seed. I over in the winter to allow for garden greens under lights so I can enjoy year around. I’ve been using some of my veggies’ seeds for the following year. I hope this helps someone out there. PS: I’m able to get fresh eggs in trade for jams & herbs from a friend with chickens. 😊
You can make up individual hand pies with puff pastry and have them ready to go at any time, just don't put in too much filling because it won't heat up right when you bake it off. I do batches for fellowship meals made with different meats: country ham, country sausage and smoked bacon. My filling usually has eggs, spinach and cheese as the base. On occasion will add hashbrown potatoes, onions, peppers, or even gravy. They are handy to give out to groups of kids and adults. I like to cook up a batch and take them to the hospital to hand out to family members staying with terminally ill children. They need a break from vending machines when they can get it. Also like to do cheesesteak, roast beef and cheddar, ruebens with fried sauerkraut, chicken bacon ranch & swiss, or any other combination for their lunches. Have used leftover thick stews for them too, but it has to be really thick, like gravy and not soupy. Just about anything you have a mind to fill them with for breakfast, lunch or supper can be put in one. My favorite, it might sound strange to somebody not from the south, is when I have leftover salmon patties, mashed potatoes, nibblet corn and green peas. You have to sparingly add potatoes though, because it takes them longer to heat up, so smear on just a thin layer on the pastry, or place small dots of it throughout. And chop up the salmon patties, then just sprinkle everything on your pastry and pop it in the oven, but don’t forget the egg wash. And everybody should strain the snot from their eggs. It's the reason why some folks won't eat an egg away from home, so do it for your guests.
Thank you for this recipe Miss Paula. Looks delicious. I take out the squiggly white of the egg too! Great tip for the easy way to get them out. May you and your family have a blessed Thanksgiving...Mrs.Steve
This is a wonderful recipe for the holidays coming up! Lol, I feel the same way u do about those cords in the eggs too! I always dig them out and everyone thinks I’m crazy, but hey…that’s just me! Thk u so much for the tips! So happy to find u r still making videos out there for us and doing so well. U take care and have a wonderful thanksgiving ❤
I used to not like eggs. But last year, I heard eggs are the most perfect food because they are in that egg for a month. I think that part is the umbilical chord. Eddie is a dream! Theresa is great! Thank you❤❤❤
I use my toaster oven to cook small stuff like a meat loaf or frozen snacks or to reheat pizza. I would use all those ingredients except I think I would add just a little bit of finely chopped scallions. Looks delicious! How long after baking it would you wait to slice it up?
Ooooweee! That looks delicious Paula! 😋😆❤ You know, I am funny about eggs too. When you were talking about those white round knobs that are usually found on the yolks of eggs, I became a little nauseous, much like now.🥺 Anyway, I remove those with the shells once I have cracked them open. Your way seems much more efficient for making scrambled eggs. Thank you, Paula!😄 I can't wait to try your recipe and this technique for clean eggs!🥚
Amazing spinach tip!! My 13 year old daughter was choking on a spinach leaf when we had burrito bowls last week. The stem was stuck in her tonsils and the leaf was going down her throat. It’s was terrifying. Thanks for this tip
Hi Paula, I never thought of eggs being that way. Great idea about putting Mayonnaise in them and straining them. I got all my Thanksgiving shopping done. Now I can just enjoy the next couple of weeks before the holiday.
I'm with you Paula...My mother always picked out those egg 'boogers' and taught me to do it too... Thanks to you and Bobby Flay I got a new way to get rid of them👍...and Yum!..that breakfast pastry looks delicious 😋
Brilliant clue for eggs yucky cords!! Thank you, Paula & Bobby Flay 🙏. This is so yummy for breakfast! My family would love FETA cheese instead of Swiss. Happy Thanksgiving, Paula & family 💛🧡
That looks so good. Will have to make it. Thank you for sharing the information on getting the white strings out of the eggs. I to don't like them in my eggs. The only thing I would add is some sauteed mushrooms.
Hi Paula,, thank you . i feel the same way about those awful tuff membranes. I even taught my 7 year old twin girls how to remove them from the eggs with a fork. The Bobby Flay method is good when using a lot of eggs. Appreciate it. I cannot wait to make this for New Years morning/😋
I have to make this without cheese of tomatoes because there are some in my family that don't like or can't eat cheese or like tomatoes. and it still came out good.
I just thought I had a weird part of the egg and wondered why it stayed snotty boogery! Now that I said that I don’t think I want 🍳 right now but...need to prep some work breakfasts!!
Ms. Paula, you're the 1st person I see and hear that does not like the cords and I'm with u. I cringe at the sight of it in the eggs and the chefs and cooks don't take them out. I was taught those white stuffs are the scent of the eggs. But to each his own...love your recipes
Did I miss something? Paula made that giant pan of eggs, bacon, spinach and cheese and only used half. I initially thought she would make the strudel in layers, with thin sheets of pastry in between. Why make such a large quantity of the filling then?
I take those white things out of the eggs too…..I always have! Never thought to strain them!! I’m 73 ,so you know I’ve picked out a lot of those icky things!!
Oh my..my friend when you talked about eggs and boogers. I just laughed and laughed..oh I feel the same way too. I pick out the white things too..were so alike ..thanks for sharing this .love your channel and you.
Question: I'm trying to remember a breakfast casserole you did a while back. It had eggs, sausage, & I can't ❌ remember what else!! Would someone PLEASE help me out!?? Thank you. ♥️✝️♥️✝️♥️✝️♥️✝️♥️✝️♥️
OMG Paula! I always thought that about eggs too and wouldn’t eat them with the “boogers” in them! To this day, I’m 72, I HAVE to get them out! Thanks for the tip!!!!
Would y'all make any ingredient swaps here?
Yes. The cheese. Make it a mild cheddar or Colby jack!
Oh yes! I make breakfast/brunch quiche with eggs, ground sausage, bacon pieces (sold in a pack called bacon pieces; I get ham & even ribs from cutoff parts at the butcher), peppers (red, orange, green), cuts of potatoes for hash browns, onions, baby spinach along with any other bits that’ll work well. Sometimes I opt for puff pastry while other times I’ll use pie dough I’ve made then froze in the freezer.
The ONLY way I’m able to do much of this is because I grow spinach, kale, broccoli, butter crunch lettuce, hot & milder peppers, with lots of other produce. I grow a lot in my vegetable garden. I freeze or put up by canning, cool storage, dehydrated in the oven if not powdered using my oven. I plant a spring/summer garden, which I often plant twice because planting time here allows for two summer crops. I also have a cold crop that grows in the fall months. I have a herb garden planted I’m moving it to the raised bed, tho I also grow baby spinach, etc.. I cover the raised bed I grow my summer garden salad crop into & use a sunscreen over it so the veggies & some herbs won’t get so hot they go to seed. I over in the winter to allow for garden greens under lights so I can enjoy year around. I’ve been using some of my veggies’ seeds for the following year. I hope this helps someone out there.
PS: I’m able to get fresh eggs in trade for jams & herbs from a friend with chickens. 😊
I'd swap the tomatoes for mushrooms.
beat the eggs with out mayo then drain. Add mayo afterwards or sour cream or yogurt.
You can make up individual hand pies with puff pastry and have them ready to go at any time, just don't put in too much filling because it won't heat up right when you bake it off.
I do batches for fellowship meals made with different meats: country ham, country sausage and smoked bacon.
My filling usually has eggs, spinach and cheese as the base.
On occasion will add hashbrown potatoes, onions, peppers, or even gravy.
They are handy to give out to groups of kids and adults.
I like to cook up a batch and take them to the hospital to hand out to family members staying with terminally ill children.
They need a break from vending machines when they can get it.
Also like to do cheesesteak, roast beef and cheddar, ruebens with fried sauerkraut, chicken bacon ranch & swiss, or any other combination for their lunches.
Have used leftover thick stews for them too, but it has to be really thick, like gravy and not soupy.
Just about anything you have a mind to fill them with for breakfast, lunch or supper can be put in one.
My favorite, it might sound strange to somebody not from the south, is when I have leftover salmon patties, mashed potatoes, nibblet corn and green peas.
You have to sparingly add potatoes though, because it takes them longer to heat up, so smear on just a thin layer on the pastry, or place small dots of it throughout.
And chop up the salmon patties, then just sprinkle everything on your pastry and pop it in the oven, but don’t forget the egg wash.
And everybody should strain the snot from their eggs.
It's the reason why some folks won't eat an egg away from home, so do it for your guests.
Good Morning, I'll be right over for that delicious breakfast!
Good morning, everyone. I love puff pastry also. The sandwich looks so good.
Love spinach too
I like softer bacon too
Yum. The fillings are endless. But I'll try this one first.
My goodness that looks delicious! I’ve never had puff pastry, but after watching this I’m gonna give it a try. Gonna make it for Christmas morn.
Thank you for this recipe Miss Paula. Looks delicious. I take out the squiggly white of the egg too! Great tip for the easy way to get them out. May you and your family have a blessed Thanksgiving...Mrs.Steve
Looks so delicious thank you miss pula im gonna make this for my family
This strudel looks wonderful!
Wow does that look delicious! Puff pastry is the bomb. Thanks for keeping it real Miss Paula - you are the best. Love to all.
Miss Paula I pick that off my eggs too
Omg!!!!!! I, painstakingly, take out all of those cords, too! This is a major game changer for me! Thank you, Paula and Bobby!!!!
Love the colander for the eggs idea, I thought I was the only person who felt that way.
I am totally with you Paula I always pick out those white (whatever they are things) with a fork when making eggs.
That looks delicious! And easy to make❤️
Love this recipe!!!!!
That looks so delicious! That would be good with a cup of COFFEE! God bless you Paula!❤️
This Breakfast BLT Strudel recipe looks so delicious 😋 Paula.
Good Morning Ms.Paula I love b l t sandwich to looks delicious 😋
This is a wonderful recipe for the holidays coming up! Lol, I feel the same way u do about those cords in the eggs too! I always dig them out and everyone thinks I’m crazy, but hey…that’s just me! Thk u so much for the tips! So happy to find u r still making videos out there for us and doing so well. U take care and have a wonderful thanksgiving ❤
I always take that white thing out of my eggs too!! My moma used to call it “cleaning the egg” lol
This recipe looks delicious by the way!!
I love this sort of thing. I will have to try it with puff pastry. It looks so amazing
I agree about the bacon, I like it good and done, but not remotely burnt!
Thanks Paula. You and your staff are just great.
Looks good I'm going to give this a try
Thank you, thank you for the egg tip!!!! That is great! I agree with you about that cord.
I used to not like eggs. But last year, I heard eggs are the most perfect food because they are in that egg for a month. I think that part is the umbilical chord. Eddie is a dream! Theresa is great! Thank you❤❤❤
No it is NOT
It’s called the chalaza, and it keeps the yolk in place inside the shell so it doesn’t break before you crack it open.
So miss you on food network....
That looks amazing!!!! I love breakfast, and anything with scrambled eggs❤️
Great tip for getting the squiggles out of the eggs! This dish looks amazing!
I have been making my scrambled eggs this way for 20 years now. Also, I believe the Pioneer Woman does hers the same way 🤷♀️
I cut off the stems before I cook the spinach.
Oh Paula I do the same with eggs, I have always had to pick them out. But wow thats such a brilliant way to do that.
Love Puff Pastry Too My Husband Would Love This, He Likes Breakfast Pockets🥰😋
I use my toaster oven to cook small stuff like a meat loaf or frozen snacks or to reheat pizza. I would use all those ingredients except I think I would add just a little bit of finely chopped scallions. Looks delicious! How long after baking it would you wait to slice it up?
Ooooweee! That looks delicious Paula! 😋😆❤ You know, I am funny about eggs too. When you were talking about those white round knobs that are usually found on the yolks of eggs, I became a little nauseous, much like now.🥺
Anyway, I remove those with the shells once I have cracked them open.
Your way seems much more efficient for making scrambled eggs.
Thank you, Paula!😄
I can't wait to try your recipe and this technique for clean eggs!🥚
Great tip thank you !!!!
I stack my spinach like a pack of cards and cut it and then the stems get diced. Kinda enjoyable, the process.
Amazing spinach tip!! My 13 year old daughter was choking on a spinach leaf when we had burrito bowls last week. The stem was stuck in her tonsils and the leaf was going down her throat. It’s was terrifying. Thanks for this tip
WOW! Amazing 👍❤️
My Mother always removed the white string and blood shot. Her eggs were always soft scrambled and perfect.
Hi Paula, I never thought of eggs being that way. Great idea about putting Mayonnaise in them and straining them. I got all my Thanksgiving shopping done. Now I can just enjoy the next couple of weeks before the holiday.
Thanks for the recipe Ms Paula. looks delicious 😋 Happy Thanksgiving to you and your wonderful family 👪 ❤️
And?w puf pastry it will lk so fancy!!!
Love the bugger story
I'm with you Paula...My mother always picked out those egg 'boogers' and taught me to do it too... Thanks to you and Bobby Flay I got a new way to get rid of them👍...and Yum!..that breakfast pastry looks delicious 😋
Brilliant clue for eggs yucky cords!! Thank you, Paula & Bobby Flay 🙏. This is so yummy for breakfast! My family would love FETA cheese instead of Swiss. Happy Thanksgiving, Paula & family 💛🧡
I'm not a fan of tomatoes, so I'd swap them out and add grilled onions.
Good video and recipe and agree on the scrambled egg issue.
I love you Paula!💚👍🫰🦩🥰
That looks so good. Will have to make it. Thank you for sharing the information on getting the white strings out of the eggs. I to don't like them in my eggs. The only thing I would add is some sauteed mushrooms.
Hi Paula,, thank you . i feel the same way about those awful tuff membranes. I even taught my 7 year
old twin girls how to remove them from the eggs with a fork. The Bobby Flay method is good when using
a lot of eggs. Appreciate it. I cannot wait to make this for New Years morning/😋
The white stringy thing in the eggs is called chalaza and it made of protein in the eggs and is safe to eat
I am the same way Paula😊😊😊😊
🥰😘💐love Paula
Love it, love it, love it
*Delicious* 😋
Looks DELICIOUS!! 🥓🥚🌱🧄🍅🥖🌻
I have to make this without cheese of tomatoes because there are some in my family that don't like or can't eat cheese or like tomatoes. and it still came out good.
Paula, I was watching a Chinese cooking show in a Chinese restaurant this week and he did the same thing with about 2 + dozen eggs. Great idea!
I just thought I had a weird part of the egg and wondered why it stayed snotty boogery! Now that I said that I don’t think I want 🍳 right now but...need to prep some work breakfasts!!
I’m the same Paula. Thank you. 👍🏻👍🏻👍🏻
Looks delicious 😁
Thanks Paula God bless you
Thats why yourpd great ideas to change recipes.
Good morning Paula 🌅 Looks delicious 😋 Yum 😋
That does look good, no doubt
I use scissors the same way esp with
Chicken tenderloins..I hate to cut meat!!
I agree on the egg cord too. Yuck.
Paula love,keep cookin!
I picked them off my eggs too
HI PAULA DEEN I DID MADE CHICHEN TUNA SALAD SANWITCH 🥪 IT WAS SUPER YUMMY AND THANKS YOU IM LEARNING FROM YOU LOVE DAVID😀😀😀💯💯💯💯🤟🤟🤟🤟👍👍👍👍
I always pick the bugers out of my eggs too, Paula!
That looks delicious. Thanks for sharing. Miss Paula are u going to be making bake goodies before thanksgiving?
Very very good
Love this
Ms. Paula, you're the 1st person I see and hear that does not like the cords and I'm with u. I cringe at the sight of it in the eggs and the chefs and cooks don't take them out. I was taught those white stuffs are the scent of the eggs. But to each his own...love your recipes
Cut me a slice now that we’re past the stems and strings. Hahaha love ya Paula
Thanks so much
Did I miss something? Paula made that giant pan of eggs, bacon, spinach and cheese and only used half.
I initially thought she would make the strudel in layers, with thin sheets of pastry in between.
Why make such a large quantity of the filling then?
I just use frozen, chopped spinach ❤
Love that you get as much flour on your top as I might. 🤣
I take those white things out of the eggs too…..I always have! Never thought to strain them!! I’m 73 ,so you know I’ve picked out a lot of those icky things!!
I love you glasses!
Your red and blue oversized glasses are a HOOT, laughing, I LOVE them!
Paula Deen Paula Deen me and my son just was sitting here thinking that we've been with you 33 years together Bonnie Joe and Bartholomew love and life
👍❤
please post more home tours!!!!!!!!!!!!!!
Paula I love you! Yep that's all I can say, I LOVE YOU😁
Oh my..my friend when you talked about eggs and boogers. I just laughed and laughed..oh I feel the same way too. I pick out the white things too..were so alike ..thanks for sharing this .love your channel and you.
Question: I'm trying to remember a breakfast casserole you did a while back. It had eggs, sausage, & I can't ❌ remember what else!!
Would someone PLEASE help me out!?? Thank you.
♥️✝️♥️✝️♥️✝️♥️✝️♥️✝️♥️
It's Christmas Morning Casserole.
Hi Paula👋 I have never in my life seem someone put mayonnaise in their eggs before they scramble them I'm not too sure if I would like that🥚
OMG Paula! I always thought that about eggs too and wouldn’t eat them with the “boogers” in them! To this day, I’m 72, I HAVE to get them out! Thanks for the tip!!!!
That looks delicious! I am definitely going to make this for my family 😋😋
Thank you Ms Paula-❤
Yes! I hate egg boogers! Ha! Thanks Bobby and Paula!
Paula, I am the same way with my eggs ~~
Genius
Paula I do the same exact think!! I have to get the white thing out too 🤢
Good morning Mrs Paula Deen I love b L t 🥪🥪🥪 so delicious mmmmm good too