Copycat Reese’s Peanut Butter Eggs {Recipe Repeat}

Even though Easter is coming later this year, it is still coming too fast for me! I think the weather is partly to blame for my lack of Easter prep…it hasn’t felt like Spring! But with the Easter Bunny arriving this weekend, I better get myself in gear. One thing that is a ‘must have’ around here, as far as Easter candy goes, are peanut butter eggs. Chocolate covered, peanut butter filled, shaped like eggs….yes, please.

Lucky for us, (lucky being a relative term here), I discovered how to easily whip these up at home with just a few ingredients, and no BUTTER. Don’t get me wrong, butter is awesome. However, I don’t want to eat it when it’s not necessary…you know, the whole ‘moment on the lips, lifetime on the hips’ thing. I’m not saying these peanut butter eggs are healthy, but there are no weird ingredients, no added butter, and they taste awesome.
 
The filling is only 3 ingredients and then it’s dipped in chocolate. In my experience, regular peanut butter works better than natural peanut butter, but natural peanut butter can be used if you chill the dough well (the filling get’s soft and hard to dip otherwise.) I also recommend doubling the posted recipe, because they are that good! HERE is the link to the original post. Enjoy!

Baked Bacon & Eggs

Are you looking for an easy and delicious Mother’s Day breakfast or brunch idea? This Baked Bacon & Eggs makes a large casserole dish full of cheese-y scrambled eggs, topped with bacon. They are probably the best eggs I’ve ever had!

I’ve never thought about cooking eggs in the oven, except as part of a breakfast casserole (which we are quite fond of as evidenced by this, this and this!) – but these are basically scrambled eggs baked in the oven! Convenience…I love it.  I originally got the idea from Finding Joy in My Kitchen when she posted her family’s recipe for ‘Christmas Eggs’.  I decided I would make them for one of our many breakfast suppers. However, as per usual, I didn’t bother to read all of the instructions prior to making the dish.  I realized I was supposed to let the egg mixture sit overnight.  Oops. Time for plan B – I Googled baked eggs and found another recipe at Cooks.com that did not require sitting overnight.  I kind of merged the 2 recipes and came out with a delicious dinner, that did not require sitting overnight!

Baked Bacon & Eggs

1 dozen eggs (I like Eggland’s Best)
1/2 cup milk (I use skim)
4 oz. plain yogurt (or sour cream)
1 package pre-cooked bacon (or about 10 slices regular or turkey bacon)
1 cup shredded cheese (your preference, I used a blend of cheddar and Monterey)
salt and pepper – to taste
 
-Preheat oven to 350 degrees.
 
-Whisk together the eggs, milk, salt and pepper. (I omitted the salt since I was adding cheese and bacon.)
 
-In a large skillet, cook the eggs until set, but not cooked through (Side note – OR you can place your egg mixture into a greased 9×13 pan and place in oven, stirring occasionally so they cook evenly, until done. Approx. 15-30 mins. I opted to pre-cook mine.)
 
-Remove from the heat and allow eggs to cool. (I stuck mine in the fridge for a few minutes.)
 
-while eggs are cooling, cook bacon in microwave (if using the pre-cooked). Once done, crumble and set aside.
 
-When eggs are cool, stir in the yogurt (or sour cream if using).
 
-Spread the egg mixture into a greased/sprayed 9×13 dish.
 
-Top with crumbled bacon and cheese.
 
-Bake for 15-20 minutes until eggs are fully cooked and cheese is nice and melted.
 
I served ours with grits and biscuits. Delicious! I thought I would have leftovers since it was a dozen eggs for a family of 5 (and Mr. Three will not eat eggs), but nope…that casserole dish was wiped clean!
 
I’m linking this recipe up with  (Wednesday) Fluster BusterSemi Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsHungry Little GirlNaptime is My TimeBloom DesignsCherished Handmade Treasures  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorTaste and Tell,  Miz Helen’s Country CottageThe Mandatory Mooch,  The Busy Bee’s(Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryMummy DealsOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home (Saturday) Sassy Little Lady Lemons for Lulu,  Or So She Says…Six Sisters’ Stuff (Sunday) Mommy’s Sweet Confessions  and Mums Make Lists

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Breakfast Pizza

The other day I mentioned a breakfast pizza in my brunch post (don’t forget to enter the giveaway!) and thought I would share the recipe today.  It’s so easy, and can be made pretty quick depending on the ingredients you choose.  I am finding that you can put pretty much anything on a pizza crust and it’s going to be a hit! (Remember my macaroni and cheese pizza?!)
This is one of those meals that can be for breakfast, lunch or dinner (and brunch, of course).  I went with the basics of bacon, egg and cheese, but the topping options are pretty much endless.  I originally got the idea from Pinterest, and the pin was from the blog Born Free.  I used my favorite store-bought crust, b/c I didn’t have time to make homemade pizza dough, and baked my bacon, which was a first for me.  I highly recommend it if you hate dealing with popping, messy grease from regular bacon.  I haven’t tried this with turkey bacon yet.

Breakfast Pizza 

pizza crust of choice
2-4 oz. cream cheese (optional, but recommended)
4-6 eggs (depending on the size of your pizza crust)
6 slices of bacon (or topping of choice); cooked and crumbled
1-2 cups shredded cheese (depending on your preference)
salt and pepper (to taste)
As you can see, this recipe is so versatile that this is just a guide.  I made 2 large pizzas, so I doubled my quantities on everything (the above is for one). Next time, I will use more cream cheese (I only had 2 oz for 2 pizzas) or I will try using sausage gravy as my ‘sauce’!
  • Heat oven to required temp for your pizza…I think mine was 425. I pre-baked my crust for abt 7 minutes.
  • While the crust is baking, scramble your eggs.  Add salt and pepper as desired – just remember that if you are using bacon, it’s going to add a lot of salt.  (I just used pepper.)
  • When the crust has finished baking, remove from oven and add your cream cheese.  Cover crust as you would with pizza sauce.  You can add any seasonings you like as well.
  • Add scrambled eggs on top of the cream cheese, place bacon or other toppings on top of eggs, top the whole pizza pie with cheese.
  • Pop back into the oven until cheese is nice and melted and crust has completely cooked.  This took about another 7 minutes for me.
This was something everyone enjoyed, and it was so easy, I’m sure I will make it again soon.

Homemade Peanut Butter Eggs

Somehow, Easter is right around the corner.  Like, this weekend around the corner! Things have been quite hectic around here.  Between volleyball for my 2 girls, and a nasty virus/strep going around the house, things have been out of sorts.  Everything was kind of on hold last week, b/c my 4 y/o was sick, and when you have a little one that is sick (high fever, headache, feeling miserable) he/she only wants their mommy!  Thankfully, towards the end of the week, he started feeling better.  Just in time for dentists appointments and Number One’s 12th birthday!  Yikes…I have a child that is almost a teenager!! (and the tween years are proving to be challenging as well.)  So, I feel stretched a little thin right now.  So much to catch up on, and so much to do this week.  BUT, I definitely wanted to share these homemade peanut butter eggs asap!
Homemade better-than-Reese’s Peanut Butter Eggs!!
I kid you not, these things are SO.GOOD.  And better yet, they are EASY.  Except for the whole dipping in chocolate thing.  I really suck at that.  Ever since the allergy doctor told me that I had a false positive on my peanut allergy test…I’ve been a little peanut butter obsessed.  (He said that adults can NOT develop a peanut allergy, but you can to all other nuts. I’ve been testing the theory out, and I have had no problems eating peanut butter.  I may need stretchier pants due to peanut butter cup consumption, but no rash, itching or hives!)  So…enough rambling, on with the copycat recipe!  I’ve played around with ingredients and combos, and this is my favorite ratio.

Homemade Peanut Butter Eggs

1/2 cup peanut butter* (your favorite brand, but I don’t recommend the kind that has to be stirred)
1/2 cup powdered sugar
1/4 cup finely ground graham cracker crumbs (I ground my own in a food processor)
a good pinch of salt (this amount will vary depending on your preference, and peanut butter used. Start with a small pinch, mix, taste, and add more if needed.)
chocolate chips (about a cup)
coconut oil/butter/crisco if needed to thin out chocolate, I used about a teaspoon of coconut oil
*I think these would still be delicious with Sunbutter or WowButter if you need to avoid nuts.  They won’t taste exactly the same, but still good! I made a version with soynut butter that was quickly devoured.
  • Add all ingredients into a bowl and mix, mix, mix.  It’s thick and difficult to incorporate, but keep at it and it will come together.  Or, use a mixer/food processor. I didn’t try this, since I was working with a fairly small quantity.  However, it only makes a few, so feel free to double the recipe. I wish I had!
  • After mixing the ingredients together, form into ‘egg’ shapes, place on wax paper, and place in freezer to get nice and firm.  I didn’t time this, but maybe 20-30 minutes?  While the eggs are in the freezer, melt your chocolate (and oil/butter if needed) in a microwave safe bowl.  (Place in microwave for 1 minute, stir well, continue heating in 30 second intervals until completely melted)
  • When chocolate is melted, remove peanut butter eggs from freezer. Dip peanut butter into chocolate, one at a time, to coat.  When peanut butter is completely covered in chocolate, place on wax paper to cool and harden.  If the peanut butter starts to soften too much, put back in freezer.
Other than me not being much of a chocolatier, these were pretty easy to make, and they tasted great.  My girls and I loved them, and I just had to compare them to a real Reese egg, and I have to say, I thought mine were better!  I think it’s because the homemade version had more filling and a thicker layer of chocolate.  I also used a semi-sweet chocolate instead of milk.  YUM.
This made about 6 good size eggs…but I also did some taste testing of the filling 😉  Research people. Research!
This recipe was featured at Watch Out, Martha!
Watch Out Martha