Microwave Mug Scramble – Egg Recipe

By Karen Petersen for Oakdell Egg Farms

Eggs have been a big part of my life for as long as I can remember. My family’s farm has been producing eggs for more than 100 years, so we’ve never been short on supply. Eggs, like milk and bread, are core staples in such a variety of cooking and baking recipes.

Throughout the years, I’ve learned more about eggs’ amazing benefits. They are such a substantial source of protein and so versatile. In fact, eggs are known to contain the highest quality protein that one can buy and likely the most affordable, so it’s no wonder why we’re constantly coming up with new ways to consume eggs in everyday meals.

My husband and two kids can attest that I’m constantly trying out new recipes for eggs. One of the favorites in our home is a recipe we call Microwave Mug Scrambles. It’s basically like an ultimate omelet, but cooked all together in a mug. I love this recipe not only because it’s nutritious, but it’s super easy and fast and can be adapted in so many ways.

You can basically just use what you have on hand; even use leftover ingredients from a prior meal. It’s a great recipe for mornings before work or school or even for a quick-fix dinner that can involve the kids in the making.

Individual portion:

1/2 cup grated and peeled sweet potato

2 eggs, beaten

2 Tbsp. water

1 spear asparagus, sliced into 1/4 inch pieces

4 grape tomatoes, sliced in half

1 mushroom, diced

2 pieces of ham, diced

Salt and pepper

Optional:  cheese, salsa, cottage cheese for serving

The variations to this recipe are endless. Other ingredient ideas to add or substitute include: spinach, arugula, chives, green onions, green pepper, chilies, bacon bits or sausage.


  1. Spray a mug with nonstick cooking spray.
  2. Add in the grated sweet potato. Microwave on high for 1 minute.
  3. Add in eggs, water, asparagus, grape tomatoes, ham and mushroom.
  4. Stir with a spoon. Salt and pepper to taste.
  5. Microwave for 30 seconds. Stir. Microwave for another 30-60 seconds or until set. Serve with optional toppings, such as cottage cheese and salsa for extra protein and flavor, if desired.
By | 2015-02-18T22:43:13+00:00 February 18th, 2015|Recipes|0 Comments

Super Bowl Bacon and Cheddar Deviled Eggs

Click here to watch Karen Petersen make this delicious recipe on KUTV.

Bacon and Cheddar Deviled Eggs

14 Oakdell Omega-3 Brown Eggs (hard boiled)
½ cup mayonnaise
½ cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
1/3 cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

1.) Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
2.) Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
3.) Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. If coloring egg whites bowls, see directions below. Refrigerate, covered, to blend flavors.
*Recipe courtesy of

Team colored egg bowls

Blue, green and yellow food coloring (for Seahawks)
Blue and red food coloring (for Patriots)
White vinegar

Boil 4 cups of water. Pour 1 cup of water into 4 separate glasses.
Pour 1 Tbsp of vinegar into each of the glasses.
For Seahawks coloring:
For the blue color, drop 20 drops of blue into one of the glasses.
For the green color, drop 3 green drops and 24 yellow drops into one of the glasses.

For the red color, drop 20 drops of red into one of the glasses.
For the blue color, drop 20 drops of blue into one of the glasses.
Drop 6 egg halves into each of the desired colors. Lets sit for 5-10 minutes, or until the eggs reach desired color. Remove the eggs and gently place on a paper towel. Pat dry.
Fill colored eggs with bacon and cheddar filling. Enjoy!

By | 2015-11-05T20:24:01+00:00 January 29th, 2015|Recipes|0 Comments

Christmas Morning Casserole with Oakdell Omega 3 Eggs

Christmas Morning  Breakfast Casserole

Get your eggs, hash browns and sausage all in one dish!  It can be prepared ahead of time, covered with foil and cooked on Christmas morning.


4 cups frozen hash browns

7 eggs

1/2 cup milk

1/2 cup cottage cheese

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground thyme (optional)

1 cup diced ham, cooked ground sausage or cooked and crumbled bacon

2 cups grated cheddar cheese (or another type of cheese you prefer) Optional ideas: diced green bell pepper, diced mushrooms, sliced green onion, fresh spinach


1.  Preheat oven to 350 degrees F.  Spread the hash browns in the bottom of a greased 9×13 pan*.

2.  In a bowl whisk together the eggs, milk, cottage cheese, salt, pepper, onion powder, garlic powder and thyme.  Add in any of the desired optional ideas.  Add in choice of meat and half of the cheese (1 cup).

3.  Pour mixture evenly over the top of the hash browns.

4.  Place pan in oven for about 50 minutes.  Sprinkle the remaining cheese on top and cook for 5 more minutes or until eggs are set.  Slice and serve.


you can use 7 jumbo size muffin cups to make a breakfast casserole muffin.  This is perfect for busy mornings or if you want to personalize each serving.  Divide ingredients among 7 muffins cups and bake for 25-30 minutes.

Click here to watch Karen Petersen make this delicious recipe.

By | 2014-12-04T20:48:43+00:00 December 4th, 2014|Recipes|0 Comments

Green Bean Casserole recipe – Karen Petersen

This recipe makes 8-10 servings

For the Green Beans:

1 lb. of white mushrooms, sliced
2 lbs. of fresh thin French-style cut green beans (you can usually find these at Costco in the produce section)
3 Tbsp. olive oil
2 tsp. kosher salt
Pepper to taste
1 cup Panko bread crumbs
For the Hollandaise Sauce:
3 Oakdell Egg yolks
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. paprika
Dash of pepper

1.)  Preheat oven to 450 degrees F. Line a cookie sheet with foil and spray with nonstick spray.
2.)  Wash green beans and trim the ends. Cut beans in half on an angle.
3.)  Place green beans and mushrooms in a large bowl. Sprinkle with olive oil, salt, pepper and Panko bread crumbs. Use a spoon to stir the beans and coat them really well with the olive oil. Pour the beans onto the cookie sheet. Spread out as much as possible.
4.)  Place cookie sheet in oven and roast for 20 minutes. Check for doneness, if needed cook a few minutes longer.
5.)  While beans are cooking, prepare the Hollandaise sauce. Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
6.)  Stir in butter, 1 piece at a time, until butter is melted and until sauce is thickened.  Remove from heat as soon as sauce is thickened.
7.)  Stir in salt, paprika and pepper.
8.)  Spread the cooked green beans onto a platter. Drizzle hollandaise sauce over the top of the beans and serve immediately.

By | 2015-11-05T20:22:34+00:00 November 19th, 2014|Recipes|0 Comments

Bananas Foster Cheese Pie – New Egg Recipe from Karen Petersen

1     Graham Cracker crust (9 inch)

Bananas and caramel for garnish


2           Tbsp. butter

2-1/2   Cups sliced bananas (1/4 inch)

1/4       Cup sugar 1-1/2   Tbsp. fresh lemon juice

1            Tsp. pumpkin pie spice


2           Pkgs (8 oz each) cream cheese, room temperature

6           Eggs, room temperature

1            Cup sugar

1-1/2   Tbsp. fresh lemon juice

1-1/2   Tsp. vanilla

1/3       Cup all-purpose flour

CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low.  BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture.HEAT oven to 350°F.

BANANA LAYER: HEAT butter in large nonstick skillet over medium heat. ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREAD evenly in bottom of crumb crust.

CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL completely on wire rack.

REFRIGERATE, loosely covered, until firm, several hours or overnight. Garnish with bananas and caramel drizzle.

By | 2014-11-10T18:11:44+00:00 November 10th, 2014|Recipes|0 Comments

Microwave Mug Scramble – Karen Petersen’s cooking segment on KSL March 7th, 2014

Microwave Mug Scramble – easy and nutritious

Individual portion

1/2 cup grated and peeled sweet potato

1 Oakdell Omega-3 Brown egg, beaten

1 Tbsp water

1 spear asparagus, sliced into 1/4 inch pieces

3 grape tomatoes, sliced in half

1 mushroom, diced

Salt and pepper

Optional:  cheese, salsa, cottage cheese for serving

Spray a mug with nonstick cooking spray. Add in the grated sweet potato. Microwave on high for 1 minute. Add in egg, water, asparagus, grape tomatoes and mushroom. Stir with a spoon. Salt and pepper to taste. Microwave for 30 seconds. Stir. Microwave for another 30-60 seconds or until set. Serve with optional toppings, such as cottage cheese for extra protein if desired and enjoy.



By | 2014-11-10T17:12:37+00:00 March 6th, 2014|Recipes|0 Comments

Grandma’s Deviled Eggs

6 hard-cooked Oakdell Omega-3 Brown eggs

(Remember:  older eggs peel easier than fresh eggs)

¼ teaspoon salt

½ teaspoon dry mustard

1/8 teaspoon pepper

½ teaspoon minced onion

3 tablespoons salad dressing (Miracle Whip)

1 tablespoon minced sweet pickles or relish (optional)


Cut peeled eggs lengthwise in half.  Slip out yolks; mash with fork.  Mix in seasonings, pickles and salad dressing.  Fill whites with egg yolk mixture, heaping it up lightly.  Add a dash of paprika on the top of each filled egg.

By | 2014-11-10T17:42:04+00:00 January 6th, 2014|Recipes|0 Comments

Light N’ Fluffy Eggnog

This eggnog recipe is a family favorite.


(I normally 6X the recipe which is in parenthesis)

1/3 cup sugar (2 cups)

¼ tsp salt (1.5 tsp)

2 egg whites (12)

1 tsp vanilla (2 Tablespoons)

½ cup whipped whipping cream (3 cups, I don’t use any of this and it works fine)

2 egg yolks (10)

4 cups milk (6 quarts – we’ve used skim, or fat-free milk and is fine for us)

3 TB sugar (1.5 cups)

Ground nutmeg & cinnamon


Beat 1/3 cup sugar into egg yolks. Add salt.  Stir in milk.  Cook over medium heat, stirring constantly until mixture coats spoon.  (It was hard for me to learn when ‘until mixture coats spoon’ is, but it will be too thin if you don’t cook it long enough.)  Cool.  Beat eggs whites until foamy.  Gradually add 3 TB  sugar, beating to soft peaks.  Add to custard and mix thoroughly.  Add vanilla and flavoring.    Chill 3 or 4 hours.  Pour into punch bowl or cups.  (I pour some back into the milk jug and stick it in the fridge.)  Dot with islands of whipped cream; (I don’t do this either); dash with nutmeg.  Serves 6-8 (not if you’re hungry – that’s why I go for the big version.)

By | 2014-11-10T17:50:14+00:00 January 6th, 2014|Recipes|0 Comments

Overnight Sausage and Egg Breakfast Casserole

(This is perfect for Christmas morning!)

6-8 slices white bread (regular bread, French bread, whatever you have)

¼ cup butter, softened

2 cups medium or sharp cheddar, grated

2 cups pepper jack cheese, grated

1 lb ground pork sausage, browned and drained of extra grease

1 (4 oz) can green chiles

6 Oakdell Omega 3 eggs

2 cups milk

1 tsp kosher salt

½ tsp paprika

1 tsp oregano

½ tsp black pepper

¼ tsp garlic powder

¼ tsp dry mustard


1.  Remove the crusts of the bread and then butter one side of each slice of bread.  Place bread with the butter side down in a 9 x 13 baking dish.

2.  Sprinkle grated cheese evenly over the top of the bread.  Spread the browned sausage on top of that, and top with the green chiles.

3.  In a mixing bowl, whisk the Oakdell eggs and then add in the milk and seasonings.  Whisk until well combined.

4.  Pour the Oakdell egg mixture evenly over the top of the sausage. Stir while pouring so that the seasonings are evenly distributed throughout the casserole.

5.  Cover well with plastic wrap or foil and place in the refrigerator overnight.

6.  In the morning preheat your oven to 350 degrees. Bake (uncovered) for 50-60 minutes.  The center should be set and the edges will be brown.  Let it cool for 10 minutes before slicing and serving.

By | 2014-11-10T17:54:21+00:00 December 18th, 2013|Recipes|0 Comments

Chocolate Pumpkin Eclair Dessert

1 cup all-purpose flour
1/2 cup butter or margarine
1 cup water
6 Oakdell Omega 3 Eggs
Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer, mix in eggs one at a time. Spread evenly on a large greased cookie sheet or jellyroll pan. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.
1 3.4 oz. Jello brand instant pumpkin pudding mix
1 8 oz cream cheese, softened
2 cups milk
1 (12 oz) tub of cool whip
In a mixing bowl, add the milk to the pudding mix and mix thoroughly. In a separate bowl, beat the cream cheese until it becomes fluffy. Gradually add the pudding mixture slowly as you continually beat the mixture.  Spread pudding mixture on the completely cooled crust and then immediately top with cool whip.
1/2 cup chocolate chips
2 Tbsp butter
3 Tbsp milk
1 cup powdered sugar
In a saucepan, melt the chocolate chips, butter and milk together over low heat.  When melted, remove from heat and whisk in powdered sugar until smooth.  Drizzle chocolate sauce over the top of the cool whip.
By | 2014-11-10T18:03:08+00:00 November 15th, 2013|Recipes|0 Comments