Breakfast, Dairy, Eggs G-Z
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Gammon Hash, By: Fiona Roberts, May 3, 2015
Grands Breakfast Casserole*, By: Barbara Bonner, July 26, 2015
Greek Yogurt*, By: Liz DeVigili, April 6, 2016
Greek Yogurt, By: Charlene Worley, January 23, 2016
Green Eggs & Ham*, By: Carrie Montgomery
Grilled Bacon, Egg, & Cheese Breakfast Sandwiches, By: Jimmy Wright, August 18, 2014
Hard Boiled, Hard Cooked Eggs (Comments on Fixing), By: Members, July 14, 2014
Hash Brown Frittata – (Scoop some into a Tortilla for Quick Burritos), By: Liz Madrid de Baca
Individual Omelet*, By: Pam Lajoie, April 12, 2015
Jimmy Dean Skillets with Bacon*, By: Tammy Ullrich, December 14, 2014
Jumbot, By: Dennis Becraft, February 8, 2018
Matzo Brei*, By: Allana Alla Robinson, April 24, 2016
Mexican Egg Wraps, By: Sherry Postlewaite, May 3, 2015
Mini Egg Muffins*, By: Jessica Conol
Mini Egg Muffins*, By: Laura Merzi &Jessica Conol
Mini Egg Muffins/Frittata - Low Cal, By: Audrey D Kline
Mini Frittatas*, By: Carol Stowe
Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross Posted in Pork
Omelet*, By: Connie Eastman Lewis, April 22, 2015
Omelet*, By: Cheryl Bailey Francis, April 27, 2014
Our Ninja Brunch, By: Jessica Conol
Pancakes*, By: Judith Erika Reyes, May 23, 2018
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
Pancakes & Sausage, By: Josie Wolfe Anderson
Poached Eggs*, By: Beth Pund
Potatoes and Eggs*, By: Aurelia Dougan McCollom
Pumpkin Porridge*, By: Wendy Phillips Czech
Quiche Boats*, By: Gay Begnell, December 31, 2014
Quick & Easy Baked Scrambled Eggs*, By: Allana Alla Sverbil, October 4, 2015
Rainy Day Breakfast at Camper*, By: Dawn Marie Schneider-Malecek, June 14, 2014
Sausage & Zucchini Strata*, By: Jennifer Allen, August 18, 2015
Sausage, Egg & Hash Brown Casserole*, By: Rhonda Sullivan Cilley
Sausage, Egg, Biscuit & Cheese Casserole, By: Cynthia Dobbs, April 10, 2015
Sausage Gravy*, By: Bonnie Smith, February 18, 2016
Sausage Gravy*, By: Patrick Priest, August 17, 2015
Sausage Gravy*, By: Shawntel Womack, November 2, 2014
Scrambled Eggs, By: Jessica Conol
Scrambled Eggs, Bacon & Sausage Medley*, By: Lindsey Moreno, January 2, 2017
Shakshuka*, (I love saying it), By: Crystal Utecht, June 30, 2018
Soft Boiled Eggs*, By: Aurelia Dougan McCollom, July 23, 2015
Southwest Eggs*, By: Mandi Sue, July 20, 2014
Spam and Eggs*, By: Wendy Phillips Czech
Spinach & Egg Casserole*, By: Cathy Schultz, May 19, 2015
Steak & Cheese Omelet*, By: Carol Stowe April, 22, 2014
Steamed Eggs for 1*, By: Diana Heemstra, May 8, 2015
Steamed Poached Eggs*, By: Rita Ramos
Steel Cut Oatmeal, By: Karen Wrobleski, November 15, 2015
Steel Cut Oatmeal, I found this through “Google”
Sunny Side Up Eggs, By: Madeline DiDonato
Sweet Italian Sausage, Hash Brown Potatoes, and Egg Bake*, By: Carol F Neuman, October 26, 2015
Tater Tot & Eggs Throw Together*, By: Allana Alla Sverbil, April 22, 2015
Tater Tot (Shredded) Breakfast Bake*, By: Allana Alla Sverbil, April 10, 2015
Turkey Sausage, Egg, & Cheese Strata, Ninja Recipe Book
Valentine's Day Egg Casserole*, By: ALu Ska, February 14, 2016
Yogurt*, By: Dianne Strand, July 13, 2014
Yogurt*, By: Becky Winslow
Zucchini Hash Browns*, By: Michelle 'chelle' Powers, January 29, 2018
Gammon Hash, By: Fiona Roberts, May 3, 2015
You have to try this!!
I peeled and cubed four red skinned potatoes. (about half inch cubes)
Drop them into boiling water for about ten minutes until they soften.
Chop onions up finely and fry on Stove Top High.
Cut *gammon* steaks into cubes and add to onions. I also added chopped chorizo.
Fry until golden brown and put aside.
Drain cooked potato cubes and fry in olive oil until crispy.
Add the rest of the cooked onion, gammon and chorizo mix. Fry for a few minutes.
I put the mixture in a hot oven and fried eggs in the Ninja and served the eggs on top of the mix.
Divine!
** Gammon is hind leg of pork after curing [1] by dry-salting or brining. It may or may not be smoked. Like bacon, it needs to be cooked before it can be eaten. [2] It may be sold on-the-bone or boned and rolled.
It may be served as a roasted joint, or as steaks or rashers. It differs from ham in that ham is cured after being cut from the carcass, and the curing process for ham may be different. [3]
Gammon hock (or knuckle) is the foot end of the joint, and contains more connective tissue and sinew. [4]
Joints of cooked gammon are often served at Christmas.
The words gammon, ham and bacon are sometimes used interchangeably. And in the USA in particular, the word 'ham' may refer to raw, uncured hind leg of pork. [5]
The word 'gammon' is related to the French word jambon, meaning ham, which in turn is derived from Late Latin gamba, meaning leg. [6]
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Grands Breakfast Casserole*, By: Barbara Bonner, July 26, 2015
Ingredients:
1 can flaky Grands biscuits
8 oz shredded cheddar cheese
5 eggs
½ cup milk
1 cup cooked bacon or sausage -Canadian bacon was used in this recipe
Directions:
Mix cheese, eggs, bacon, and milk in a bowl. Cut the biscuit in fourths and then gently mix in with eggs. Grease the multipurpose pan and pour in the mixture.
Place the rack and multipurpose pan in your Ninja. Turn to the Oven setting of 350° for 45-50 minutes.
**Added comment by: Aurelia Dougan McCollom – We have similar recipes in our files using 400° for 20-25 minutes. To cut down cooking time I suggest increasing the temperature.
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Greek Yogurt*, By: Liz DeVigili, April 6, 2016
Ingredients:
8 cups whole milk (2% should work but I have never tried it)
1 cup plain unflavored Greek yogurt with live culture (save a cup after the first batch for your next batch)
1 digital thermometer (helpful but not needed)
colander
coffee filter or a paper towel or cheese cloth for straining
Directions:
Step 1. Pour milk into your Ninja pot and turn to Slow cook Low. Let cook for about 2½ hours or until temperature is 180°F.
Step 2. Turn off the Ninja and let the milk cool for about 1 hour or until the temperature is 100°F. Mix a cup of the milk from the Ninja pot and the plain Greek yogurt in a bowl to bring it up to temperature and not shock the culture in the Greek yogurt. Now, mix the Greek yogurt into the milk in the Ninja.
Step 3. With the Ninja turned off, let the milk rest for 12 to 24 hours in the Ninja with the lid on and covered with a towel. (I like to do this overnight to wake up to fresh yogurt. Let it set until it looks thick and covers the back of your spoon. The outside temperature will affect how long it takes. (One time it took 3 days for it to culture but this is very rare). Usually it takes only 12 hours and you will have yogurt.)
Step 4. If you like your yogurt thicker, then you will need to strain it. So place a colander in a bowl. In the colander line it with coffee filters and pours the yogurt in it. Let set in the fridge until it thickens to your liking, about 2 to 5 hours. (The liquid in the bowl is whey and can be used to make bread. I use it to feed to my plants and they love it. Whey is full of nutrients).
It will make about 32 oz of yogurt depending on how thick it is; plus 1 cup of starter for next time.
Store in the refrigerator for up to 3 weeks depending on the milk expiration date.
I suggest not to double the recipe as the Greek yogurt culture will take too long to work causing the milk to sour first.
Different brands of milk can produce different qualities of yogurt. If you don’t like the yogurt, try a different brand until you get the yogurt you prefer.
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Greek Yogurt, By: Charlene Worley, January 23, 2016
I successfully made Greek yogurt in my Ninja. My daughter has high blood sugar and had to switch to a diabetic diet. She loves yogurt but the prepackaged kind is so full of sugar, so I decided to try a recipe I found on FB. It worked great the only thing I changed to Ninjafied it was that I plugged the vent in the lid.
Ingredients:
1 gallon whole milk
1 cup plain yogurt at room temperature (must have live cultures to work. Look for l. bulgaricus and s. thermophiles)
Instant read thermometer
Cheesecloth
Colander
Directions:
1) Pour milk into the Ninja set to Slow Cook High. Place the lid and plug the vent in the Ninja lid (I used a bit of foil). It will take 3 hours before the temperature of the milk is up to 180°F. Check it with the instant read thermometer. Once it is at 180°F, turn off the Ninja. Place the lid and let the milk cool to 110°F. This will take another 2-3 hours. Once the temperature is between 110°F and 115°F, add some of the warm milk to the plain yogurt. Stir to combine. Gently, but thoroughly, stir the mixture back into the milk in the Ninja using up and down, left and right motions (not circular). Place the lid and make sure you keep the vent plugged.
2) Wrap the cooker with a large bath towel and let sit undisturbed in a non-drafty place at room temperature or warmer for 10-12 hours, or overnight. The milk will have thickened and the whey will have started separating from the milk.
3) Line a colander with the cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you achieved the desired thickness (length of time will also depend on the gauge of the cheesecloth). For a thick Greek yogurt plan on at least 4 hours. You will end up with 8 cups of whey and 7-8 cups of yogurt.
4) Store yogurt in the fridge in an airtight container (preferably glass) for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
5) The whey can be reserved for a variety of purposes."
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Green Eggs and Ham*, By: Carrie Montgomery
Blend eggs, milk, spinach, salt, pepper, and onion in blender and scramble.
**Added Comment** By: Aurelia Dougan McCollom - I preheat on Stove Top High for about 5 minutes, then turn to Stove Top Medium/Low and whisk the eggs. Whisking, makes them fluffy… You can brown your ham on Stove Top High.
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Grilled Bacon, Egg, & Cheese Breakfast Sandwiches, By: Jimmy Wright, August 18, 2014
Turn your Ninja to Stove top High. Fry 4 slices of bacon. Wipe out extra grease. Turn to Stove Top Medium and add 4 eggs scrambled, set aside. Butter 4 slices of bread and toast them using Stove Top High. Add a slice of American cheese to one side. Take out. Add the eggs and bacon and top with the top toasted bread. Great breakfast sandwiches for a morning meal.
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Hard Boiled, Hard Cooked Eggs (Comments on Fixing), By: Members, July 14, 2014
EASY SHELL REMOVAL, By: Carlynn Marcus, April 3, 2018
Remove the eggs from the Ninja and put them in a narrow container like a quart jar with a little water and shake. Take the eggs out leaving only the shells!! No peeling!! Also, if you know in advance you are going to make hard boiled eggs, turn the egg carton on its side overnight for an even centered yolk!!
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Boiled Eggs, By: Connie Hamilton
Put rack in bottom of pan and pour 1 inch of cold water (I put 3 cups).Place eggs on rack. Turn unit to Stove Top High and bring to a boil. Put lid on pan and let eggs continue to boil for 8-10 minutes (I do 15). Turn unit off and move eggs to ice water to discontinue the cooking cycle and let sit for 5 minutes.
Shells come off the eggs so easy and mine have been absolute perfection every single time. This is the only way I cooked boiled eggs now.
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Boiled Eggs*, By: Mary Director
Preheated Ninja to 325°. I set eggs on the roasting rack and cooked for 30 minutes. I placed the eggs in an ice bath for 15 minutes after baking them. Minor scorching on the shell. Eggs are perfect this way.
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Hard Boiled Eggs, By: Linda Morgan Johnson, July 14, 2014
I put salted water in the bottom of the Ninja, put the rack in. Put the eggs on the rack, and the top on the unit. Turn on Stove Top High and I wait 20 minutes from start to finish. No preheating. Sometimes they might have a slight greenish hue to the yolks, but, we prefer that than possibly not quite boiled enough. With that in mind I have perfect boiled eggs every time.
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Hard Boiled Eggs*, By: Aurelia Dougan McCollom
Using the 3-in-1 – but the same instructions work for the 4-in-1
Well, with Easter coming up I finally decided to try the Ninja for fixing hard boiled eggs. SUCCESS!!! I used 12 large eggs. Add 3 cups of water into the pot. Set the rack and place the eggs. Turn your kitchen timer to 25 minutes. Turn your Ninja to Stove Top High. Take the eggs out with tongs and place in a cold water bath for 5 minutes. Crack the eggs all around and peel. The shells slip of so easy. Slice it and see your perfect hard boiled egg! No browning or scorching occurred. I have fixed as many as 18 eggs at one time. All perfect!
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Hard Cooked Eggs in the 4-in-1*, By: Aurelia Dougan McCollom
Add 2 cups of water. Using the steamer function, preset your Ninja for 20 minutes. When the unit beeps, place your eggs on the rack. When done, place in an ice water bath.
They will easily peel in just a few minutes. Perfect! There was no "grey" around the yolk. All yellow!
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Hard Cooked Eggs Fixed in the 4, By: Kathleen Sanden, October 22, 2014
Add 3 cups of water to pot. Set timer to 30 minutes. Add eggs to rack and set inside after preheating beep. When it has counted down to zero, and beeped; remove eggs and place in an ice water bath.
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Hard Boiled Eggs in the Oven, By: Gael O'Brien
This works in the Ninja too.
325° Oven
I just put them directly in the crock. They came out perfect except for scorch marks on the shell which also went through to the white. This did not impact flavor/texture at all, it was only unsightly.
I think next time I'll set them on the rack. Perhaps keeping them from direct contact with the bottom of the pan will do the trick.
And they really are better baked than boiled. The shell is water permeable, and it does seem to impact the flavor. (If you doubt this, or are just as easy to amuse as I am, peek in on the eggs as they are cooking in the Ninja and you'll see water oozing out of the shells.)
But they came out perfect - soft, but done all the way through. Not that dry stuff that sticks in your throat.
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Hard Cooked Eggs, By: Cathy Schultz, July 14, 2014
I just did 1/2 dozen on 325° preheating the oven for 20 minutes then bake for 25 minutes.
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Hard Cooked Eggs on the Pyramid Pan (Mat)*, By: Aurelia Dougan McCollom, July 14, 2014
Members.. I tested the pyramid mat for hard "cooked" eggs, as my husband corrected me since they were not boiled or steamed. (no water added!) I preheated the Ninja for 10 minutes on the Oven setting of 325°, lid on. While preheating, the eggs were setting on the counter. When the 10 minutes was up, I placed the pyramid mat and put 6 extra large eggs on the mat and placed the lid. I set the time for 25 minutes on the dial. After the 25 minutes, I took 1 egg out and placed it in an iced water bath only long enough for me to handle it and peel the shell. The result was a perfectly cooked egg with no scorching on the shell. I then took the other 5 out of the Ninja and placed them in the ice water bath and peeled them. The shells on all 6 came out clean and no pulling of the egg, leaving smooth skins. I'm pleased
**Added comment by: Aurelia Dougan McCollom – I recently fixed one dozen extra large eggs using the same method. I did find however fixing so many the heat didn’t circulate as well. I actually ended up cooking them for 45 minutes. Also, I found if you start to see small brown spots on the shell as they are cooking, they are probably done! Take one out and place it in an ice water bath to test it. It worked for me!
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Hash Brown Frittata – (Scoop some into a Tortilla for Quick Burritos), By: Liz Madrid de Baca
Here's a breakfast recipe that I adapted from the caramelized onion frittata. I make this about once a week. It's good as a frittata, but if we are running late I scoop some into a tortilla for quick burritos. I like to add whatever veggies I have on hand also.
Ingredients:
½ pound sausage, bacon, or ham
3 cups frozen hash browns
12 eggs
½ cup milk
½ cup cheese
Salt, pepper, seasonings to taste
Directions:
Turn Ninja to Stove Top High and fry the sausage, bacon, or ham, then drain and set aside. Add the hash browns and cook on Stove Top Medium for about 5 minutes. Add any seasonings you like to the hash browns. Scramble eggs with milk and seasonings in a bowl then pour on top. Stir in the cheese and change to Oven at 325° F for 10 minutes. Stir after 3 minutes and let it finish cooking.
You can easily add all kinds of things to the recipe; bell peppers, green chiles, spinach, onions, salsa, etc.
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Individual Omelet*, By: Pam Lajoie, April 12, 2015
Breakfast! Individual omelet baked in the Ninja! If you serve with a side of fruit it would serve 2. Since it's grocery day, I didn't have any fruit, and ate it all! It's easy to bake covered, and doesn't need to be watched.
Ingredients:
A few frozen crispy crown potatoes (I used 5)
Leftover ham, cubed
Onion
Green pepper
2 eggs
Milk, splash
Seasoning
Spinach
Cheese of choice
Directions:
Put frozen potatoes and ham in pan of choice. I used a small le Crueset stoneware pan. Put in Ninja on rack, 400°F to warm up, 10 minutes. Mix eggs, milk, and seasoning. Put onions, peppers, spinach in pan, pour eggs over. Bake in Nina 400°F for 25 minutes. Top with cheese, and let melt in covered Ninja.
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Jimmy Dean Skillets with Bacon*, By: Tammy Ullrich, December 14, 2014
I put a little oil in preheated Ninja. I cooked this on Stove Top High for 13-15 minutes. We didn't add eggs. If adding eggs, add them after 10 minutes and turn to Stove Top Medium or Low.
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Jumbot, By: Dennis Becraft, February 8, 2018
Ingredients:
1 tablespoon veg oil
1 lb. hot sausage
2 oz. butter
8 cups hash browns with onions & peppers
1 jalapeno pepper, seeded and finely chopped
1½ cups diced tomatoes, drained
9 eggs, beaten
10 oz. shredded pepper jack cheese
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add the oil, butter and sausage to brown. When sausage is browned, add the hash browns.
In a large bowl, whip the eggs. Add the jalapeno pepper and tomatoes. Stir well to incorporate. Add to the sausage and potatoes. Mix well. Top with the pepper jack cheese. Turn the Ninja to the Oven setting of 250°F, for 45 minutes, or until eggs are fully cooked.
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Matzo Brei*, By: Allana Alla Robinson, April 24, 2016
Chag Sameach to those who celebrate!
Matzo Brei came up in discussion a few weeks ago and it got me craving it. Here is a very easy way to cook it in the Ninja!
Ingredients:
10 oz matzo of choice (we used thin)
6 eggs
3 Tbs. water (can use milk)
Seasoning of choice (we used salt, ground black pepper, and garlic powder)
3 Tbs. unsalted butter
Prep:
Run matzo sheets under cold water - wet them until they turn soft but not mushy. Break the matzo into bite size pieces then set to side
Scramble 6 eggs together then add in the 3 Tbs. water and seasonings - whisk until smooth and set to side
Recipe:
**You are cooking with the lid off.**
1) Set the Ninja to Stove Top High. Add in the 3 Tbs. unsalted butter, and melt.
2) Once the butter melts, add in the matzo. Mix the matzo with the butter until all the matzo is covered in butter - cook for 1 to 2 minutes.
3) Add in egg mixture and mix it with the matzo & butter mixture. Cook until the eggs are done, stirring constantly.
Serve:
With sour cream, etc.
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Mexican Egg Wraps, By: Sherry Postlewaite, May 3, 2015
Ingredients:
1 lb chorizo sausage
12 eggs
½ cup milk
1 Tbs. butter
1 Vidalia onion (medium), chopped
1 red bell pepper, chopped
1 package of sliced mushrooms
Cheese (I used about a cup of cubed Velveeta)
1 tsp salt
Burrito wraps (I used low carb flat breads)
Directions:
Turn your Ninja to Stove Top High and melt butter. Add chorizo (casing removed), crumbling as it cooks. As that is cooking, add the chopped onion, bell pepper and mushrooms. Sauté until the veggies are soft. While that is cooking, crack the eggs and whisk together with milk and salt. (I did this in the Kitchen Aid mixer). When meat mixture is done, remove from pot, set aside, and turn it down to Stove TopMedium/Low. Add the egg mixture and cubed Velveeta. Scramble the eggs until done. Add meat mixture back to the eggs and stir together. Scoop egg mixture into the middle of the wrap, roll up and enjoy. (Sour cream/guacamole would be very tasty on this!).
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Mini Egg Muffins*, By: Jessica Conol
Because I had the 2 egg yolks from the cupcake left over, decided to make mini egg muffins. This is in files under Dairy, Eggs but this is how I made it this time.
Ingredients:
2 fully cooked sausage links
2 egg yolks
1 egg
Splash of milk
2 to 3 tbsp chopped onion
Shredded cheese
Directions:
Whisk together eggs and milk and season to taste. Spray 6 cup muffin pan with non-stick spray. Pour 2 cups of water in bottom of Ninja pan. Place muffin pan on top of rack and insert into Ninja. Sprinkle sausage, onion into each cup. Pour egg mixture into each to fill. Top with shredded cheese. Put paper towel between pot and lid to collect the moisture. Steam bake at 350° degrees for 15 minutes.
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Mini Egg Muffins*, By: Laura Merzi, Jessica Conol
Ingredients:
2 eggs
2 Tbs. milk
Salt & Pepper
Approx. 1/4 cup of assorted, diced fillings (I used mushrooms, chicken apple sausage and shredded cheese)
Whisk together eggs and milk and season to taste. Spray silicone mini muffin pan with non-stick spray. Pour 2 cups of water in bottom of ninja pan. Place muffin pan on top of rack and insert into ninja.
Sprinkle assorted fillings into each cup (about a third full). Pour egg mixture into each to fill. Steam-bake at 350° for 10 minutes.
Note: 2 eggs made 21 mini egg muffins. That will obviously vary depending on how much filling you put in etc.
These were so yummy and the kids loved them!
**Added Comments:**Jessica Conol
Thank you Laura Merzi for the quick and tasty recipe. I just made these. I used a 6 cup mufffin pan. Sprayed it with baking spray. I just used brown and serve links (threw them in the microwave for a little bit and then crumbled it up and shredded cheese. And I baked mine for 15 minutes because the cups were bigger. It made 6 egg muffins. I ate two though. LOL now I can make these the night before and have a nice breakfast. I just wanted to test this recipe, so now this works. The fillings are endless.
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Mini Egg Muffins/Frittata - Low Cal, By: Audrey D Kline
Low cal variation on mini egg muffins/frittata! I put a small amount of mixed bell peppers & onion into each (silicone) muffin cup, added a mixture of egg white and egg beater to fill each cup. I placed a silicone liner in the ninja and then 12 filled muffin cups on top of the liner, cooked on Oven Setting 350° for 45 minutes. They came out great. These freeze well so you can make up a bunch and throw in the freezer for an easy, low cal breakfast or snack. The liner caught any spills, too, so no cleanup for the Ninja itself.
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Mini Frittatas*, By: Carol Stowe
I just got ordered some silicone baking cups from Amazon and wanted to try them out. I was able to fit 9 inside of the baking pan. I took one baking cup full of frozen chopped onion, one baking cup full of frozen chopped pepper, and 2 baking cups full of diced ham and divided that all out between the 9 cups. I took 3 eggs and mixed them up in a glass and poured some egg over each of the baking cups. I then added 1 tablespoon of liquid egg whites to each cup (I think it ends up being equivalent to 2/3 of an egg for each baking cup). I stirred the mixture inside of each silicone cup so all of the fun stuff wouldn't just be on the bottom.
**Added comment on baking** Carrie Montgomery ...and ham. I tried them with water and they cooked up in 15 minutes. Tasty.**
I placed it on the rack inside the baking pan with no water. I cooked at Oven 350°. It ended up taking 45 minutes to cook so I am not sure if it would have cooked faster if I had added water to the bottom? I am also not sure if the silicone baking cups would have been safe in the main pot but if so that would be really cool to be able to cook more at a time. They say they are safe to 500° degrees so I am curious if anyone has successfully used silicone bake ware in direct contact with the main pot. My only gripe about it is that a serving is probably really 3 or 4 of these so you only get 2 breakfasts out of it.
They are perfect to put in the fridge and take out and heat up for a quick on the go breakfast though! And you can put whatever you want inside of them.
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Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross posted in Breakfast
Ingredients:
1 lbs good quality Whole Hog Sausage (I use Jimmy Dean)
4 1/2 Tbs. Flour
3 cups Whole Milk (heated almost to boiling)
Pepper - to taste
Directions:
Brown the sausage in the Ninja multicooker using the Oven setting of 325°. Whisk in the flour. Do not remove the fat. Heat the milk in a Pyrex measuring cup in the micro, but not to boiling. Add the pepper & stir. Heat thoroughly, and stirred occasionally. Turn to buffet setting when hot to hold.
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Omelet*, By: Connie Eastman Lewis, April 22, 2015
This recipe makes 12 omelets. Divide according to your family.
Ingredients:
8 eggs
¼ cup milk
½ tsp. oil
½ tsp. baking powder
salt & pepper, to taste
Hillshire Farms Smoked Ham
diced onions
shredded cheese
Directions:
These are so fluffy and good! In the Ninja, sauté some diced onions and your meat of choice (I used some thin sliced Hillshire Farms Smoked Ham) on Stove Top High until the onion is browned a little. While this is cooking mix eggs, milk, oil, baking powder, salt & pepper and whisk it all together. This recipe makes 12 omelets. (I cut the recipe in half and made just 6). Spray your muffin tins, divide the onion/ham mixture into the tins, add a little shredded cheese to each muffin tin and pour the egg mixture into each tin. Bake on dry Oven setting of 350°F for 25 minutes on the rack. They came out perfect!
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Omelet*, By: Cheryl Bailey Francis, April 27, 2014
Ingredients:
Bacon
6 eggs
Milk
Pepper
Cheese
Directions:
Wisk eggs, milk, salt, & pepper in a bowl. Fry the bacon on Stove Top High. Drain grease. Turn to Stove Top Medium and cook like a normal omelet. Add cheese and bacon and fold over. It was delicious.
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Our Ninja Brunch, By: Jessica Conol
Ingredients:
1 lb bacon
1 bag frozen Ore-Ida hash browns
1 dozen eggs
1/2 red bell pepper, chopped
1/2 green pepper, chopped
1/2 medium onion, chopped
salt & pepper to taste
Directions:
Fry the bacon with the Stove Top High until it is to your liking. Take out the bacon and put on a plate with paper towel on it to drain the grease that stays with the bacon. Do not remove the bacon grease from the Ninja cooker. Add the potatoes, red pepper, green pepper, onion and mix together.
Whisk together the eggs, salt, and pepper in a separate bowl. Pour over top of the potato mixture. Add bacon. Mix all together. Turn TO Slow cook High for 3 hours and enjoy!
The sides were nice and browned on this dish. My kids loved this meal. It's easy enough to alter to your liking, too. Use sausage, ham, or any other meat you prefer. Bacon, of course, leaves a lot of drippings to use, so you may need to add some oil or butter for other meats. You might add tomatoes, cheese. You could also use O'Brien potatoes instead of chopping up the vegetables.
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Pancakes*, By: Judith Erika Reyes, May 23, 2018
While preparing the batter, turn the Ninja to Stove Top High to begin heating. Preheat for 10 minutes.
I was wondering what the whole point was of using the Ninja to make pancakes. I tried it today and will not be going back to a regular pan. This made my $1.60 Great Value pancake mix taste like diner pancakes. Such even cooking! Usually by the end of my batch of pancakes the pan is too hot and getting them perfect and even is a challenge. You can also make giant pancakes and don’t have to worry about them not cooking evenly!
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Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
I used Stove Top Medium then turned to Stove Top Low...but went back to Stove Top Medium. (Thought they might be cooking too fast) just used a little bit of butter to grease the pan.
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Pancakes and Sausage, By: Josie Wolfe Anderson
Made pancakes and sausage this am before everyone got up. Set the ninja to oven setting 250°. Put sausage on one side pancakes. On the other turned to buffet setting until ready to serve.
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Poached Eggs*, By: Beth Pund
This was an experiment. It worked! Sprayed silicone cups with butter Pam. Don't think it was necessary! Put 1 cup water in the Ninja pot. Place the cups on the rack and use Oven setting of 400° for 8-12 minutes. They will jiggle if not done!
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Potatoes and Eggs*, By: Aurelia Dougan McCollom
Ingredients:
4 eggs
Potatoes
Red & green pepper, diced
Onion, diced
Salt & pepper, to taste
Rosemary
Lawry’ s Season salt
Garlic powder
Olive oil
Preheat Ninja 425°. I used my slicer to julienne the potatoes. Dice green pepper, red pepper, and onion. Seasonings: "sprinkled" Rosemary, Lawry's Season Salt, pepper, garlic powder, a little canola oil. Put all on the vegetables into a bowl and swirl to coat. Added to preheated Ninja and brown. Turn OFF the Ninja. Switch to Stove Top Medium. Move the potatoes to one side, and added a little butter. Pour the eggs into the pot and place the lid. (I plugged the steam vent.) A couple of minutes later... Breakfast for Dinner!!! Soooo Goooood!!!!!
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Pumpkin Porridge*, By: Wendy Phillips Czech
Instructions:
3 cups rolled oats
2 cups pumpkin (canned)
1 can evaporated milk
2 duck eggs, or chicken
6 cups water
1+ cup sugar (sprinkling it in and a giant clump went in so way more than 1 cup!)
Pumpkin pie spice
Directions:
Turn your Ninja to Slow Cook Low for 6 hours.
**Wendy Phillips Czech Looks a little bleh but the kids went nuts! Not as firm as I like but not watery, either. Little less water by 1/2 cup would fix it, I think.**
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Quiche Boats*, By: Gay Begnell, December 31, 2014
1 packet of 'stand and stuff ' Old El Paso brand soft tacos
2 eggs per taco 'boat' plus a dash of milk
Any fillings you like...chopped spinach, grated cheese, chopped tomato, diced ham or bacon, shallots, mushrooms
Directions:
chop all fillings (chunky or fine etc.)
add fillings to the boats
then pour in the egg/milk mixture
Place into on a rack. Cook on Slow Cook Low for 1.5 - 2 hours.
To test if they are cooked press on the top and if it springs back they are cooked.
If you are preparing these the night before I put them on just before I go to bed and allow my cooker to switch to "warm". That way they are still warm for breakfast
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Quick & Easy Baked Scrambled Eggs*, By: Allana Alla Sverbil, October 4, 2015
Ingredients:
7 eggs
1 fresh pepper, (green, orange or red) - we used orange
Cheddar Cheese - topping
Spices of choice
Oil
Prep:
Whisk together 7 eggs with spices of choice - set to side
Finely dice 1 fresh pepper of choice - set to side
Oil up muffin tin then add a pinch of fresh pepper into each tin then top with egg mixture then top that off with cheddar cheese.
Recipe:
Place the rack into the pot and place the muffin tin with the mixture on top of it. Turn your Ninja to the Oven setting of 425°F and bake for 25-30 minutes or until they "poof up".
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Rainy Day Breakfast at Camper*, By: Dawn Marie Schneider-Malecek, June 14, 2014
I did this for a rainy day breakfast at camper...put cut up potatoes and butter in the pot. Place your rack and muffin tin. To each muffin holder add diced: peppers, onion, mushrooms, ham, bacon, black olives, shredded cheese.....bake at 350° for about 20 minutes until eggs puff up and look done. (I used the glass lid). Top with a little more cheese, and cover to melt. The second batch had no potatoes on the bottom and took about 30 minutes to bake???
Dawn Marie Schneider-Malecek - good again this morning and used water in the bottom, no potatoes....only took 15 minutes....so I believe it is the steam that affects the cook time.
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Sausage & Zucchini Strata*, By: Jennifer Allen, August 18, 2015
Breakfast for supper tonight Sausage and zucchini strata (from Sesame Street Let's Cook!)
Ingredients:
3 slices of wheat bread
½ cup grated zucchini
4 ounces of turkey sausage
1 cup of shredded cheddar cheese
1 cup milk
½ Tbs. mustard
3 eggs
Directions:
Remove sausage from casing and cook on Stove Top High until cooked through. Remove sausage and clean pan.
Whisk eggs. Add milk and mustard. Whisk until combined.
Spray multipurpose pan with cooking spray.
Cut bread in half then lay slices in pan.
Sprinkle zucchini, then sausage over the bread. Pour the egg mixture, and then sprinkle with cheese.
Let it sit overnight or for 4 hours in refrigerator before cooking.
Put the pan on the rack. Turn to the Oven setting of 350° and bake for 40 minutes. Let it sit for 15 minutes before cutting.
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Sausage, Egg & Hash Brown Casserole*, By: Rhonda Sullivan Cilley
Ingredients:
9 large eggs
3/4 cup milk
24 oz package hash browns or tater tots (I use the thin tater tots!)
8 oz shredded cheddar cheese
1 large onion, diced
1/4 cup melted butter (optional - I've made it without it and don't even miss it!)
2 packages of jimmy dean sausage (We like the maple flavored)
Directions:
Turn the Ninja to Stove top High. Fry the sausage & onions crumbling the sausage into small pieces. Once completely browned, add milk, butter to beaten eggs & pour over sausage. Pour defrosted tater tots on top & then top with shredded cheese. Cover and set oven to 350°. This will cook FAST! When I cook in the oven it takes about 1 hour. In the Ninja it took just about 15-17 minutes. Keep an eye on it so you do not burn the bottom. Approximately 8 servings. We have made this for years every Christmas and Easter morning. It's a family favorite!
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Sausage, Egg, Biscuit & Cheese Casserole, By: Cynthia Dobbs, April 10, 2015
You might need to adjust the temperature and cook time. Just check it often to make sure it doesn’t burn.
Ingredients
1 can buttermilk biscuits
1 pound Jimmy Dean sausage
1 cup mozzarella cheese
1 cup cheddar cheese
6 eggs
¾ cup milk
salt and pepper, to taste
Directions:
Grease the multipurpose pan that came with your Ninja. Cut the biscuits into 6 or 8 pieces and place in the greased pan. Brown sausage on Stove Top High. Drain grease. Spread sausage over the cut up biscuits. Beat eggs. Stir in milk. Salt and pepper to taste and pour over sausage and biscuits. Sprinkle both shredded cheeses over the top. Place pan on top the rack inside the Ninja.
Bake in pan, on top the rack, on oven setting 400° for 25-30 minutes. Let sit 5 minutes before serving.
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Sausage Gravy*, By: Bonnie Smith, February 18, 2016
Ingredients:
1 pound package of sage flavored pork sausage
¼ cup finely chopped onion
6 tablespoons flour
4 cups milk
½ teaspoon poultry seasoning
½ teaspoon nutmeg
¼ teaspoon salt
1-2 dashes oyster sauce (Worcestershire sauce can be substituted)
1-2 dashes Tabasco, cayenne pepper or hot sauce-to taste
Directions:
In the Ninja on Stove Top High brown the sausage, stir in the onion. Remove cooked sausage and onion. Leave drippings so 3 tablespoons is left in pan, add your choice of oil, bacon grease, or butter if not enough. Return meat mixture and sprinkle flour. Stir and cook till bubbly and slightly brown.
Stir in poultry seasoning, nutmeg, oyster sauce, salt and Tabasco. Cook 1-2 minutes more. Slowly add milk. Continue using Stove Top High. Cook, stirring until it boils. Reduce to Stove Top Low. Allow to thicken; approximately 15 minutes. Stirring occasionally. Serve over split buttermilk biscuits.
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Sausage Gravy*, By: Patrick Priest, August 17, 2015
Ingredients:
1 lb sausage
2 tablespoons flour - or cornstarch
3 cups milk
Black pepper - to taste
red pepper flakes - to taste
Directions:
Turn your Ninja to Stove Top High. Break and brown sausage. Remove excess grease, leaving about 2-3 tablespoons. Add flour to make roux, while stirring into sausage. Gradually add milk and seasonings, stirring constantly until it begins thicken. When bubbling, reduce heat to Stove Top Low, stirring occasionally, until your desired thickness.
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Sausage Gravy*, By: Shawntel Womack, November 2, 2014
Ingredients:
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Directions:
Break up sausage into small pieces. Turn your Ninja to Stove Top Medium and brown until no longer pink. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so. Slowly pour in the milk, stirring constantly.
Reduce to Stove Top Low and cook the gravy, stirring frequently, until it thickens and is bubbly. Sprinkle in the seasoned salt and pepper and continue cooking until very thick. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately or put on Buffet setting.
**Added comment by: Aurelia Dougan McCollom – You can also fix the sausage on Stove Top High. I have a recipe similar to this. When adding the milk, warm it up in your microwave first. Adding cold milk to a hot pan will decrease the heat tremendously and increase your cooking time.
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Scrambled Eggs, By: Jessica Conol
I scrambled 6 eggs, splash of milk (I don’t know why I put milk but I have always made it this way), couple handful of fresh spinach, and some sausage patties I cut into pieces. Preheat the Ninja to Stove Top Medium for 5 minutes or so. I put couple pats of butter on the pan, you can use cooking spray. Add the egg mixture, and stirred the eggs around till cooked. This will be used in breakfast sandwiches. I’m trying to think of fast and easy ideas I can make for breakfast before I go to work so I don’t end up buying fast food or pre made frozen ones. Those cost money after a while. I figured I pay like around $2 to $3 for premade frozen ones and get only two to a box. When I figured I make my own sandwiches, for 5 total cost came out under $3.
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Scrambled Eggs, Bacon & Sausage Medley*, By: Lindsey Moreno, January 2, 2017
Ingredients:
Jimmy Dean sausage – maple flavored was used
eggs
bacon bits
shredded cheese
ketchup – optional
season – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain any excess grease. Whisk the eggs to scramble. Add the bacon bits. Stir. Add the mixture to the Ninja pot with the sausage. Stir often to cook the eggs. When done to your likeness, add the shredded cheese to the top. Place the lid to melt the cheese. Ketchup is added as a topping on each serving if desired.
*use amount needed for your family*
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Shakshuka*, (I love saying it), By: Crystal Utecht, June 30, 2018
Ingredients:
1 Tbs. olive oil
1- (14 oz.) can chickpeas
½ red onion, diced
3 cloves garlic, minced
1 tsp. cumin
½ tsp. salt
¼ tsp. red pepper flakes
1- (28 oz.) can crushed tomatoes
4 large eggs
1 oz. feta
Parsley
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High. Preheat for 5-7 minutes. Add chickpeas, onion and garlic. Cook for about 5 minutes. Add cumin, pepper flakes and salt. Stir. Add tomatoes. Crack the eggs on top. Turn to the Oven setting of 350°F and bake for 7 minutes, or until eggs are set. Garnish with feta and parsley.
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Soft Boiled Eggs*, By: Aurelia Dougan McCollom, July 23, 2015
I have never fixed a soft boiled egg (ever), so what I did in the Ninja was this:
2 cups water
rack
1 large egg
Stove Top High
12 minutes on the kitchen timer
After the time rang, I placed the egg in a ramekin and ran cold water over the egg, spinning the egg with my thumb as the water was on. I then placed it in a small lock and lock container and took a knife to take off the top. Broke the yoke and the white was set around the shell. They yolk was runny. I took it out and placed into a bowl.
It was quite good.
If it works for one it should work for 12.
I have made 18 eggs in the Ninja at one time for hard boiled and they all came out perfect for my times.
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Southwest Eggs*, By: Mandi Sue, July 20, 2014
Ingredients:
Eggs, scrambled
EVOO
butter
Garlic
Filet, (It was left over from dinner, but you can use any meat)
Ro-Tel, drained
thyme
rosemary
salt & pepper
mozzarella
cheddar
tortilla
Frozen hash brown triangle
Salsa
Directions:
Add EVOO and butter to Ninja and saute garlic. Add eggs and stir. When eggs are done, add, filet, Ro-Tel, thyme, rosemary, salt, pepper. When heated through add mozzarella and cheddar. Pile on a warm tortilla, with a crispy hash brown at the base. Add fresh salsa. Yummo!
**Added comment – You can fix the Hash brown in the Ninja on Stove Top High to brown, but to save time, since I don’t have 2 Ninja’s I used the regular oven, and judged my time to be done at the same time.
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Spam and Eggs*, By: Wendy Phillips Czech
Ingredients:
2 cans Low Sodium Spam
Eggs
Goat cheese
fermented cauliflower and garlic and some of the brine to the eggs, (optional)
Directions:
We are a big family so you can tailor to suit your needs. I used 2 cans low sodium Spam. Put on glove and squished it up into tiny pieces. Turn your Ninja to stove Top High and fry until crispy.
Turn your Ninja to Stove Top Low/Medium and add the scrambled eggs and heated through for eggs to cook. I also added fermented cauliflower and garlic and some of the brine to the eggs for more flavor. After completely cooked, I topped it with goat cheese feta. Delish!
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Spinach & Egg Casserole*, By: Cathy Schultz, May 19, 2015
Ingredients:
1 lb cooked spinach
1 can cream of soup, (I used cream of celery)
¼ cup milk
6 eggs, unbeaten
1 cup cheese, shredded
Directions:
Mix spinach, soup and milk together. Place in the multipurpose pan and place on the rack. Drop your eggs on top of the spinach mixture. Sprinkle cheese over the eggs. Turn to the Oven setting of 350°F and bake for 1 hour. Enjoy!
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Steak & Cheese Omelet*, By: Carol Stowe April, 22, 2014
It is just an omelet made with Steak-umms and cheese.
Turn the Ninja to Stove Top High. Cook the 6 Steak-umms. Remove when done and wipe the pot. Then beat 6 extra large eggs with a splash of water and pour into the pot. Once it is set, put cheese down the middle, then the Steak-umms, then more cheese. Once the cheese started to melt I folded it in thirds.
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Steamed Eggs for 1*, By: Diana Heemstra, May 8, 2015
Ingredients:
2 eggs
½ Tbs. water
¼ cup spinach, chopped
bacon bits, sprinkle
grated cheese, sprinkle
Pepper to taste
1½ cups water
Directions:
Set your Ninja to the Oven setting of 350°F. Add the water to the pot. Turn the timer for 22 minutes. Heat for the unit for 10 minutes. Mix eggs. Add other ingredients.
Grease 2 silicone cups with coconut oil. Pour the eggs into the cups. Place the rack in pot and add the cups. Steam bake 12 minutes
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Steamed Poached Eggs*, By: Rita Ramos
Steam Poached Eggs following Beth Pund's directions. I had to leave them in for 12 minutes or so perhaps because I had more eggs going. Easy & delicious. Thanks, Beth!
** By: Beth Pund**
This was an experiment. It worked! Sprayed silicone cups with butter Pam. Don't think it was necessary! Put 1cup water in the crock. Place the cups on the rack and use Oven setting of 400° for 8-12 minutes. They will jiggle if not done!
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Steel Cut Oatmeal, By: Karen Wrobleski, November 15, 2015
Ingredients:
1 cup steel cut oats
3 cups coconut milk
4 large honey crisp apples, cut up
maple syrup - to taste, or you can also use honey or brown sugar
raisins
Directions:
Add all ingredients, (except raisins) to your Ninja pot. Turn to Slow Cook High and cook for 2½ hours. Add raisins.
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Steel Cut Oatmeal, – - I found this through “Google”
Prep time: 5 minutes
Cook time: 8 hours
Total time: 8 hours 5 minutes
Most of us are too busy to make breakfast in the morning, so a big pot of steel cut oatmeal made in a slow cooker is the perfect solution to make sure you always have a healthy meal to start the day
Author: Jess Dang
Serves: 10-12
Ingredients:
2 cups Steel cut oats
6 cups Water
2 cups Milk (any type)
2 tablespoons Butter
2 to 3 Apples, peeled & chopped (optional)
¼ cup Brown sugar
2 teaspoons Kosher salt
1 tablespoons Cinnamon
2 to 3 Star anise (optional)
Directions:
Put all ingredients in a slow cooker, (Ninja)
Cover and cook on low for 8 hours or 4 hours on high, (adjust your time for 1st time fixing since this has not been prepared in the Ninja.)
Top with nuts, yogurt, fruit, jams, coconut shavings!
Steel cut oats use a 4:1 liquid to oats ratio. You can use any combination with the liquid – water, soy milk, almond milk, milk all work.
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Sunny Side Up Eggs, By: Madeline DiDonato
Made sunny side up eggs this morning! I cooked bacon in regular oven. Turn your Ninja the Oven setting of 350°. Dropped in bacon (2 slices on each side). I dropped a pat of butter on each pair of bacon and then added eggs (2 eggs for each pair if bacon) & a sprinkle of salt on each. I covered & cooked to desired doneness.
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Sweet Italian Sausage, Hash Brown Potatoes, and Egg Bake*, By: Carol F Neuman, October 26, 2015
Ingredients:
3 lbs sweet Italian sausage
½ stick of margarine or butter
32 oz bag of hash brown southern potatoes, frozen
8 eggs
½ cup milk
4 oz. shredded cheddar cheese
garlic & onion seasoning – or seasoning of choice
Directions:
Preheat your Ninja on Stove Top High for 5 minutes. Add the sausage with margarine or butter. This sausage is not too fatty so it needs the margarine to help it not stick, and the hash browns will need it too.
Brown the sausage and break it apart while it sautées on Stove Top High.
After the sausage is browned, add the potatoes, and let them simmer with the sausage still on Stove Top High. Stir.
While the sausage and hash browns are simmering, whip the eggs and milk together. (You can also use more eggs if you wish to have a larger portion for a family or crowd).
Add the egg mixture to the sausage and hash brown potatoes, and top with the cheese. Add your seasonings on top of the eggs. Top with the cheese. Now turn the Ninja to the Oven setting of 250°F, for 8 minutes. Put the lid on your Ninja and let it bake.
When the Ninja beeps, it is done. There will be a slight crust on the bottom of the egg bake.
It was very good! We had leftovers because I make enough to for my husband to have breakfast on Monday & Tuesday morning to start the week.
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Tater Tot & Eggs Throw Together*, By: Allana Alla Sverbil, April 22, 2015
Very simple throw together:
Ingredients:
Tater tots, frozen - to cover the bottom of the Ninja
6 eggs
garlic powder, ground black pepper, and chili powder to taste
1 can of corn (drained)
1 can string beans (drained)
1 diced tomato
A handful of cheese
Directions:
Mix eggs, seasonings, corn, string beans, and tomato with a handful of cheese.
Set Ninja to Oven setting of 375°F and sprinkle some olive oil on the base. Place enough tater tots to cover the base. Pour the egg mixture over the top. Bake for about 30 minutes then put more cheese on top and bake for another 10-15 minutes (enough to let the cheese soak in).
A nice crust forms at the bottom!
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Tater Tot (Shredded) Breakfast Bake*, By: Allana Alla Sverbil, April 10, 2015
It is a typical tater tot (shredded) breakfast bake only with zucchini, onion, eggs, bacon, and cheese overload --- without sausage.
Prep:
Cook 1 lb bacon
Remove bacon liquid from the Ninja
Put bacon to side
Defrost 1 lb tater tots and put to side.
Cut 1 large onion into cubes and put to side
Skin then cut 1 green zucchini into circles.
Blend 8 eggs with 1.5 to 2 cups of milk
In a blender, combine tater tots, bacon, and a few handfuls (¼ cup) 3 cheese blend (or shredded cheese of choice) - blend until tater tots and bacon are shredded.
Cook:
Set the Ninja to 425° on Oven mode
Put olive oil in base of the Ninja (it will form a nice crust) then put it tater tot mixture and sprinkle it with black ground pepper and garlic powder to taste, then put zucchini and onions on top then lastly put the egg mixture in on top to serve as the top layer. Cook for 35-40 minutes (make sure eggs fluff up prior to adding cheese) then cover it with cheese (1¾ cups) and let it soak in for 10-15 minutes.
Cook time estimated 45 minutes to 1 hour.
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Turkey Sausage, Egg, & Cheese Strata, Ninja Recipe Book
Ingredients:
1 Tbs. canola oil
1 ¼ lbs turkey sausage, casing removed
1 medium onion, chopped
1 Tbs. chopped garlic
2 medium plum tomatoes, chopped
1 Tbs. dried basil leaves, crushed
10 eggs, beaten
2 cups milk
5 cups sliced Italian bread cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
Salt & ground pepper
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add sausage to pot. Cook uncovered 10 minutes or until sausage is cooked through, stirring occasionally. Remove sausage from pot.
Stir onion, garlic, tomatoes, and basil in pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally. Remove vegetables mixture from pot.
Stir eggs, milk, bread, cheese, salt, and pepper in bowl. Stir in sausage and vegetable mixture. Pour egg mixture into pot. Set to Slow cook High for 2 to 3 hours. Cover and cook until mixture is set.
**Ninja Serving Tip**: For a spicy dish, use hot Italian sausage instead of turkey sausage.**
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Valentine's Day Egg Casserole*, By: ALu Ska, February 14, 2016
Ingredients:
1 can Pillsbury biscuits
10 eggs
½ cup of milk
pre-cooked bacon- sliced
pre-cooked sausage- cut into medallions
cheddar cheese - amount to your liking
Directions:
Cut biscuits into fourths. Layer in the Ninja pot. Mix eggs and milk. Pour over the biscuits. Add the sausage and bacon. Sprinkle with cheese. Turn the Ninja to the Oven setting of 350°F for 20 minutes. Amazing!
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Yogurt*, By: Dianne Strand, July 13, 2014
Make yogurt in the Ninja 3-in-1 for a fraction of the cost of store bought.
The recipe is very easy and almost foolproof! It also is significantly less expensive than store bought yogurt and I like the taste and texture better. Most important is to have a good thermometer. To start, heat milk to 185° F - any milk will work (skim, 1%, 2%, whole). Use whatever amount you want too - it stays good for at least two weeks. You can heat slowly on Stove Top Low (took me about 1.5 hours to get to 185°f). If you want added protein, add dry powdered milk at this time once it reaches 185° F. Let milk cool to 115° F. Skim any skin of the top and do not scrape the bottom. Add one small container (4-6 oz) of store bought plain yogurt (must have live cultures). Next, cover the Ninja with a big towel or blanket. Overnight, it becomes yogurt! If it is too thin, you can strain through cheesecloth to remove the whey to desired thickness. Place in refrigerator. Remember to save 4-6 ounces for you next batch. Then flavor the rest as you like. Sometimes I make dips with it too or homemade frozen yogurt!
** My question to Dianne about this sentence… “Add one small container (4-6 oz) of store bought plain yogurt (must have live cultures).”
Is this just when starting for the 1st time, so when you save out some for another batch, you don't need to add again? Or is it each time you make it, you need to add store bought?
Store bought the first time then you keep a starter from each batch to make the next batch. So yes, you add yogurt each time at 115°- store bought first time, then your own yogurt going forward.**
Terri Bionda Jacobs - I love your canisters! Where did you get them?
Dianne Strand - Thanks! The kitchen store - they were I think $2 a piece- got them a while ago now. Perfect for the yogurt!
Kirsten Ballas Pickle - I make yogurt all the time and this is just how I do it. I never buy yogurt any more.
Barbara Hirschberg Mendelson - Meijers has them!
Betty Banovic - So after it gets to 185° you turn off the heat? How much powdered milk do you add at 115°? Do you just dump in the container of yogurt since you're not supposed to stir it or can you stir it and just not scrape the bottom? Sorry for so many questions but I'm really interested in trying this. Thanks!
Lennis Bud Williams - OMG!! My favorite post and recipe on here yet!! I've always wanted to make homemade yogurt, and now I have the basics for the best of both worlds, which is yogurt in my Ninja hehe. Thank you for sharing!!
Mary Kelly O'Connor - Do you keep this cooking overnight or is it turned off after the towel goes on? Thanks!
Barb Ruiz Rizzio-Meyer - That's awesome! I've always wanted to try making yogurt and never thought I could do it in my Ninja. If you strain it after cooking will you get a thicker consistency like Greek yogurt?
Dianne Strand - @ Betty- I never really measure the powdered milk - it's more for flavor and protein. Up to a cup per gallon of milk is good. You add powdered milk (if desired) at 185°. Yes you stir, just don't disturb the bottom- a little film forms on the bottom. Stir the yogurt "starter" in too (at 115°)
Dianne Strand - @ Mary - no - turn the Ninja off completely at 185°. Add yogurt at 115°.. Then cover and put a blanket/towel on. In the colder months, you can put this in your oven (which is OFF) and put the light on to maintain temp.
Dianne Strand - @ Barb- yes, you can strain with cheesecloth when it's done. The whey will strain out leaving a thicker consistency. I have found I like the non strained version just as well because it tastes so good and smooth.
Barb Ruiz Rizzio-Meyer - I need to try this! I have everything I need to do it. I have a container if plain Fage Greek yogurt and it says it has live active cultures. I think I have some mason jars in the garage too! So excited!
Dianne Strand - Good luck! You can store it in a large container too. My family tends to go for the small containers more often so that's why I make the single servings...
Lennis Bud Williams - I agree with you about the small containers Dianne, because they'll be much more convenient for personal use without spoiling leftover unused portions, and you can always double up on the small containers for family sized portions
Cathy Schultz - Thanks Dianne for sharing this, I always have milk that will go bad if I don't find ways to use it and this is a great idea, sometimes I make homemade mozzarella but I would rather have the yogurt and I have an ice cream maker that I can use to make the frozen yogurt
Barb Ruiz Rizzio-Meyer - You can make a wonderful homemade ricotta with leftover milk too. Very rarely have extra milk here to do that with 3 teenage boys in the house. I guess I am lucky I get to eat at all around here!
Barb Ruiz Rizzio-Meyer - Cathy - do you have to buy the mozzarella curds to use to make the fresh cheese?
Lennis Bud Williams - Yes!! Homemade Ricotta cheese is incredibly easy, and extra delicious!! I made a big batch of it, and used it to made homemade lasagna completely from scratch for my sister's birthday supper. I used cabbage in place of the noodles though, and it was extraordinary!!
Cathy Schultz - Barb I do that too, for me it is cheaper to purchase milk by the gallon than a half gallon most of the time here which is crazy I know but, and it is just me. For the Mozzarella I use renet tablets but you can use vinegar or lemon juice in its place. For me to post a recipe though is difficult because I was taught by a couple of ladies here in the community and it is all done by feel lol
Jennifer E. Garza - I've made homemade mozzarella cheese and have a tutorial if you are interested. I use the renet tablets too.
Lennis Bud Williams - I'm very interested Jennifer E. Garza
Dianne Strand @ Carol - I put my thermometer through the hole in the cover and used a wooden piece to prop it up. You don't need to do that - I was just trying to get a picture
Kara Jamison - I do this all the time too. I use a coffee filter and a sieve to filter my whey out. Saves a ton of money!
Kirsten Ballas Pickle - I make Greek yogurt by filtering out the whey using a sieve and coffee filters also. And once I've cooled it to 115° and added the yogurt I place the crock into an insulated bag rather than wrapping in towels. I let it incubate for 10 hours.
Kirsten Ballas Pickle - My favorite thing to do with yogurt: overnight refrigerator oatmeal. I use pint size mason jars and make 5 or 6 at a time. In each jar I put 1/4 cup each of plain yogurt (regular or Greek either works, oatmeal (regular, not quick), almond milk (unsweetened, regular or vanilla or you can use cow’s milk), and fruit. I then add a few chia seeds but you don't have to and if it needs a little sweetener I add some Stevia drops or honey. If I'm making it with apples I also add some cinnamon. Sometimes I purée the fruit before adding, sometimes I don't.
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Yogurt, By: Becky Winslow
Making yogurt is really easy and the Ninja makes it even easier.
Ingredients:
Homemade Yogurt
1 gallon milk (I use 2%)
6 oz. yogurt with live cultures
Pour milk into Ninja. Turn to Slow Cook High for approximately 2 hours to reach 180°. Remove pan from Ninja to aid in cooling of the milk down to 110°. Preheat your regular oven to 200°. Whisk yogurt into warm milk and pour into jars. TURN OVEN OFF and place jars on rack. (I leave the light on to help keep the oven warm) Leave 8 to 12 hours, then refrigerate.
You can save some of the yogurt to use in the next batch and I have heard it can even be frozen to use later. Some say every few batches you should buy new starter yogurt.
I get 17 (8 ounce) jars of yogurt for basically the price of a gallon of milk and making it is practically fool proof! I hope you will give it a try!!
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Zucchini Hash Browns*, By: Michelle 'chelle' Powers, January 29, 2018
Ingredients:
4 medium zucchini, shredded
1 tsp salt
¼ cup flour (I have crohn’s disease so I use brown rice flour)
4 eggs
½ cup shredded parmesan cheese
½ tsp pepper
Directions:
After shredding the zucchini, add the salt. Mix and place in a strainer. Let it sit about 5-10 minutes. Press to drain the water from the zucchini. Mix the flour, eggs, parmesan cheese and pepper. Form into 4 patties. Turn the Ninja to Stove Top Low. Cook until golden brown (about 5 minutes on each side). Makes 4 patties.
****
YOU WILL FIND:
Gammon Hash, By: Fiona Roberts, May 3, 2015
Grands Breakfast Casserole*, By: Barbara Bonner, July 26, 2015
Greek Yogurt*, By: Liz DeVigili, April 6, 2016
Greek Yogurt, By: Charlene Worley, January 23, 2016
Green Eggs & Ham*, By: Carrie Montgomery
Grilled Bacon, Egg, & Cheese Breakfast Sandwiches, By: Jimmy Wright, August 18, 2014
Hard Boiled, Hard Cooked Eggs (Comments on Fixing), By: Members, July 14, 2014
Hash Brown Frittata – (Scoop some into a Tortilla for Quick Burritos), By: Liz Madrid de Baca
Individual Omelet*, By: Pam Lajoie, April 12, 2015
Jimmy Dean Skillets with Bacon*, By: Tammy Ullrich, December 14, 2014
Jumbot, By: Dennis Becraft, February 8, 2018
Matzo Brei*, By: Allana Alla Robinson, April 24, 2016
Mexican Egg Wraps, By: Sherry Postlewaite, May 3, 2015
Mini Egg Muffins*, By: Jessica Conol
Mini Egg Muffins*, By: Laura Merzi &Jessica Conol
Mini Egg Muffins/Frittata - Low Cal, By: Audrey D Kline
Mini Frittatas*, By: Carol Stowe
Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross Posted in Pork
Omelet*, By: Connie Eastman Lewis, April 22, 2015
Omelet*, By: Cheryl Bailey Francis, April 27, 2014
Our Ninja Brunch, By: Jessica Conol
Pancakes*, By: Judith Erika Reyes, May 23, 2018
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
Pancakes & Sausage, By: Josie Wolfe Anderson
Poached Eggs*, By: Beth Pund
Potatoes and Eggs*, By: Aurelia Dougan McCollom
Pumpkin Porridge*, By: Wendy Phillips Czech
Quiche Boats*, By: Gay Begnell, December 31, 2014
Quick & Easy Baked Scrambled Eggs*, By: Allana Alla Sverbil, October 4, 2015
Rainy Day Breakfast at Camper*, By: Dawn Marie Schneider-Malecek, June 14, 2014
Sausage & Zucchini Strata*, By: Jennifer Allen, August 18, 2015
Sausage, Egg & Hash Brown Casserole*, By: Rhonda Sullivan Cilley
Sausage, Egg, Biscuit & Cheese Casserole, By: Cynthia Dobbs, April 10, 2015
Sausage Gravy*, By: Bonnie Smith, February 18, 2016
Sausage Gravy*, By: Patrick Priest, August 17, 2015
Sausage Gravy*, By: Shawntel Womack, November 2, 2014
Scrambled Eggs, By: Jessica Conol
Scrambled Eggs, Bacon & Sausage Medley*, By: Lindsey Moreno, January 2, 2017
Shakshuka*, (I love saying it), By: Crystal Utecht, June 30, 2018
Soft Boiled Eggs*, By: Aurelia Dougan McCollom, July 23, 2015
Southwest Eggs*, By: Mandi Sue, July 20, 2014
Spam and Eggs*, By: Wendy Phillips Czech
Spinach & Egg Casserole*, By: Cathy Schultz, May 19, 2015
Steak & Cheese Omelet*, By: Carol Stowe April, 22, 2014
Steamed Eggs for 1*, By: Diana Heemstra, May 8, 2015
Steamed Poached Eggs*, By: Rita Ramos
Steel Cut Oatmeal, By: Karen Wrobleski, November 15, 2015
Steel Cut Oatmeal, I found this through “Google”
Sunny Side Up Eggs, By: Madeline DiDonato
Sweet Italian Sausage, Hash Brown Potatoes, and Egg Bake*, By: Carol F Neuman, October 26, 2015
Tater Tot & Eggs Throw Together*, By: Allana Alla Sverbil, April 22, 2015
Tater Tot (Shredded) Breakfast Bake*, By: Allana Alla Sverbil, April 10, 2015
Turkey Sausage, Egg, & Cheese Strata, Ninja Recipe Book
Valentine's Day Egg Casserole*, By: ALu Ska, February 14, 2016
Yogurt*, By: Dianne Strand, July 13, 2014
Yogurt*, By: Becky Winslow
Zucchini Hash Browns*, By: Michelle 'chelle' Powers, January 29, 2018
Gammon Hash, By: Fiona Roberts, May 3, 2015
You have to try this!!
I peeled and cubed four red skinned potatoes. (about half inch cubes)
Drop them into boiling water for about ten minutes until they soften.
Chop onions up finely and fry on Stove Top High.
Cut *gammon* steaks into cubes and add to onions. I also added chopped chorizo.
Fry until golden brown and put aside.
Drain cooked potato cubes and fry in olive oil until crispy.
Add the rest of the cooked onion, gammon and chorizo mix. Fry for a few minutes.
I put the mixture in a hot oven and fried eggs in the Ninja and served the eggs on top of the mix.
Divine!
** Gammon is hind leg of pork after curing [1] by dry-salting or brining. It may or may not be smoked. Like bacon, it needs to be cooked before it can be eaten. [2] It may be sold on-the-bone or boned and rolled.
It may be served as a roasted joint, or as steaks or rashers. It differs from ham in that ham is cured after being cut from the carcass, and the curing process for ham may be different. [3]
Gammon hock (or knuckle) is the foot end of the joint, and contains more connective tissue and sinew. [4]
Joints of cooked gammon are often served at Christmas.
The words gammon, ham and bacon are sometimes used interchangeably. And in the USA in particular, the word 'ham' may refer to raw, uncured hind leg of pork. [5]
The word 'gammon' is related to the French word jambon, meaning ham, which in turn is derived from Late Latin gamba, meaning leg. [6]
****
Grands Breakfast Casserole*, By: Barbara Bonner, July 26, 2015
Ingredients:
1 can flaky Grands biscuits
8 oz shredded cheddar cheese
5 eggs
½ cup milk
1 cup cooked bacon or sausage -Canadian bacon was used in this recipe
Directions:
Mix cheese, eggs, bacon, and milk in a bowl. Cut the biscuit in fourths and then gently mix in with eggs. Grease the multipurpose pan and pour in the mixture.
Place the rack and multipurpose pan in your Ninja. Turn to the Oven setting of 350° for 45-50 minutes.
**Added comment by: Aurelia Dougan McCollom – We have similar recipes in our files using 400° for 20-25 minutes. To cut down cooking time I suggest increasing the temperature.
****
Greek Yogurt*, By: Liz DeVigili, April 6, 2016
Ingredients:
8 cups whole milk (2% should work but I have never tried it)
1 cup plain unflavored Greek yogurt with live culture (save a cup after the first batch for your next batch)
1 digital thermometer (helpful but not needed)
colander
coffee filter or a paper towel or cheese cloth for straining
Directions:
Step 1. Pour milk into your Ninja pot and turn to Slow cook Low. Let cook for about 2½ hours or until temperature is 180°F.
Step 2. Turn off the Ninja and let the milk cool for about 1 hour or until the temperature is 100°F. Mix a cup of the milk from the Ninja pot and the plain Greek yogurt in a bowl to bring it up to temperature and not shock the culture in the Greek yogurt. Now, mix the Greek yogurt into the milk in the Ninja.
Step 3. With the Ninja turned off, let the milk rest for 12 to 24 hours in the Ninja with the lid on and covered with a towel. (I like to do this overnight to wake up to fresh yogurt. Let it set until it looks thick and covers the back of your spoon. The outside temperature will affect how long it takes. (One time it took 3 days for it to culture but this is very rare). Usually it takes only 12 hours and you will have yogurt.)
Step 4. If you like your yogurt thicker, then you will need to strain it. So place a colander in a bowl. In the colander line it with coffee filters and pours the yogurt in it. Let set in the fridge until it thickens to your liking, about 2 to 5 hours. (The liquid in the bowl is whey and can be used to make bread. I use it to feed to my plants and they love it. Whey is full of nutrients).
It will make about 32 oz of yogurt depending on how thick it is; plus 1 cup of starter for next time.
Store in the refrigerator for up to 3 weeks depending on the milk expiration date.
I suggest not to double the recipe as the Greek yogurt culture will take too long to work causing the milk to sour first.
Different brands of milk can produce different qualities of yogurt. If you don’t like the yogurt, try a different brand until you get the yogurt you prefer.
****
Greek Yogurt, By: Charlene Worley, January 23, 2016
I successfully made Greek yogurt in my Ninja. My daughter has high blood sugar and had to switch to a diabetic diet. She loves yogurt but the prepackaged kind is so full of sugar, so I decided to try a recipe I found on FB. It worked great the only thing I changed to Ninjafied it was that I plugged the vent in the lid.
Ingredients:
1 gallon whole milk
1 cup plain yogurt at room temperature (must have live cultures to work. Look for l. bulgaricus and s. thermophiles)
Instant read thermometer
Cheesecloth
Colander
Directions:
1) Pour milk into the Ninja set to Slow Cook High. Place the lid and plug the vent in the Ninja lid (I used a bit of foil). It will take 3 hours before the temperature of the milk is up to 180°F. Check it with the instant read thermometer. Once it is at 180°F, turn off the Ninja. Place the lid and let the milk cool to 110°F. This will take another 2-3 hours. Once the temperature is between 110°F and 115°F, add some of the warm milk to the plain yogurt. Stir to combine. Gently, but thoroughly, stir the mixture back into the milk in the Ninja using up and down, left and right motions (not circular). Place the lid and make sure you keep the vent plugged.
2) Wrap the cooker with a large bath towel and let sit undisturbed in a non-drafty place at room temperature or warmer for 10-12 hours, or overnight. The milk will have thickened and the whey will have started separating from the milk.
3) Line a colander with the cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you achieved the desired thickness (length of time will also depend on the gauge of the cheesecloth). For a thick Greek yogurt plan on at least 4 hours. You will end up with 8 cups of whey and 7-8 cups of yogurt.
4) Store yogurt in the fridge in an airtight container (preferably glass) for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
5) The whey can be reserved for a variety of purposes."
****
Green Eggs and Ham*, By: Carrie Montgomery
Blend eggs, milk, spinach, salt, pepper, and onion in blender and scramble.
**Added Comment** By: Aurelia Dougan McCollom - I preheat on Stove Top High for about 5 minutes, then turn to Stove Top Medium/Low and whisk the eggs. Whisking, makes them fluffy… You can brown your ham on Stove Top High.
****
Grilled Bacon, Egg, & Cheese Breakfast Sandwiches, By: Jimmy Wright, August 18, 2014
Turn your Ninja to Stove top High. Fry 4 slices of bacon. Wipe out extra grease. Turn to Stove Top Medium and add 4 eggs scrambled, set aside. Butter 4 slices of bread and toast them using Stove Top High. Add a slice of American cheese to one side. Take out. Add the eggs and bacon and top with the top toasted bread. Great breakfast sandwiches for a morning meal.
****
Hard Boiled, Hard Cooked Eggs (Comments on Fixing), By: Members, July 14, 2014
EASY SHELL REMOVAL, By: Carlynn Marcus, April 3, 2018
Remove the eggs from the Ninja and put them in a narrow container like a quart jar with a little water and shake. Take the eggs out leaving only the shells!! No peeling!! Also, if you know in advance you are going to make hard boiled eggs, turn the egg carton on its side overnight for an even centered yolk!!
****
Boiled Eggs, By: Connie Hamilton
Put rack in bottom of pan and pour 1 inch of cold water (I put 3 cups).Place eggs on rack. Turn unit to Stove Top High and bring to a boil. Put lid on pan and let eggs continue to boil for 8-10 minutes (I do 15). Turn unit off and move eggs to ice water to discontinue the cooking cycle and let sit for 5 minutes.
Shells come off the eggs so easy and mine have been absolute perfection every single time. This is the only way I cooked boiled eggs now.
****
Boiled Eggs*, By: Mary Director
Preheated Ninja to 325°. I set eggs on the roasting rack and cooked for 30 minutes. I placed the eggs in an ice bath for 15 minutes after baking them. Minor scorching on the shell. Eggs are perfect this way.
****
Hard Boiled Eggs, By: Linda Morgan Johnson, July 14, 2014
I put salted water in the bottom of the Ninja, put the rack in. Put the eggs on the rack, and the top on the unit. Turn on Stove Top High and I wait 20 minutes from start to finish. No preheating. Sometimes they might have a slight greenish hue to the yolks, but, we prefer that than possibly not quite boiled enough. With that in mind I have perfect boiled eggs every time.
****
Hard Boiled Eggs*, By: Aurelia Dougan McCollom
Using the 3-in-1 – but the same instructions work for the 4-in-1
Well, with Easter coming up I finally decided to try the Ninja for fixing hard boiled eggs. SUCCESS!!! I used 12 large eggs. Add 3 cups of water into the pot. Set the rack and place the eggs. Turn your kitchen timer to 25 minutes. Turn your Ninja to Stove Top High. Take the eggs out with tongs and place in a cold water bath for 5 minutes. Crack the eggs all around and peel. The shells slip of so easy. Slice it and see your perfect hard boiled egg! No browning or scorching occurred. I have fixed as many as 18 eggs at one time. All perfect!
****
Hard Cooked Eggs in the 4-in-1*, By: Aurelia Dougan McCollom
Add 2 cups of water. Using the steamer function, preset your Ninja for 20 minutes. When the unit beeps, place your eggs on the rack. When done, place in an ice water bath.
They will easily peel in just a few minutes. Perfect! There was no "grey" around the yolk. All yellow!
****
Hard Cooked Eggs Fixed in the 4, By: Kathleen Sanden, October 22, 2014
Add 3 cups of water to pot. Set timer to 30 minutes. Add eggs to rack and set inside after preheating beep. When it has counted down to zero, and beeped; remove eggs and place in an ice water bath.
****
Hard Boiled Eggs in the Oven, By: Gael O'Brien
This works in the Ninja too.
325° Oven
I just put them directly in the crock. They came out perfect except for scorch marks on the shell which also went through to the white. This did not impact flavor/texture at all, it was only unsightly.
I think next time I'll set them on the rack. Perhaps keeping them from direct contact with the bottom of the pan will do the trick.
And they really are better baked than boiled. The shell is water permeable, and it does seem to impact the flavor. (If you doubt this, or are just as easy to amuse as I am, peek in on the eggs as they are cooking in the Ninja and you'll see water oozing out of the shells.)
But they came out perfect - soft, but done all the way through. Not that dry stuff that sticks in your throat.
****
Hard Cooked Eggs, By: Cathy Schultz, July 14, 2014
I just did 1/2 dozen on 325° preheating the oven for 20 minutes then bake for 25 minutes.
****
Hard Cooked Eggs on the Pyramid Pan (Mat)*, By: Aurelia Dougan McCollom, July 14, 2014
Members.. I tested the pyramid mat for hard "cooked" eggs, as my husband corrected me since they were not boiled or steamed. (no water added!) I preheated the Ninja for 10 minutes on the Oven setting of 325°, lid on. While preheating, the eggs were setting on the counter. When the 10 minutes was up, I placed the pyramid mat and put 6 extra large eggs on the mat and placed the lid. I set the time for 25 minutes on the dial. After the 25 minutes, I took 1 egg out and placed it in an iced water bath only long enough for me to handle it and peel the shell. The result was a perfectly cooked egg with no scorching on the shell. I then took the other 5 out of the Ninja and placed them in the ice water bath and peeled them. The shells on all 6 came out clean and no pulling of the egg, leaving smooth skins. I'm pleased
**Added comment by: Aurelia Dougan McCollom – I recently fixed one dozen extra large eggs using the same method. I did find however fixing so many the heat didn’t circulate as well. I actually ended up cooking them for 45 minutes. Also, I found if you start to see small brown spots on the shell as they are cooking, they are probably done! Take one out and place it in an ice water bath to test it. It worked for me!
****
Hash Brown Frittata – (Scoop some into a Tortilla for Quick Burritos), By: Liz Madrid de Baca
Here's a breakfast recipe that I adapted from the caramelized onion frittata. I make this about once a week. It's good as a frittata, but if we are running late I scoop some into a tortilla for quick burritos. I like to add whatever veggies I have on hand also.
Ingredients:
½ pound sausage, bacon, or ham
3 cups frozen hash browns
12 eggs
½ cup milk
½ cup cheese
Salt, pepper, seasonings to taste
Directions:
Turn Ninja to Stove Top High and fry the sausage, bacon, or ham, then drain and set aside. Add the hash browns and cook on Stove Top Medium for about 5 minutes. Add any seasonings you like to the hash browns. Scramble eggs with milk and seasonings in a bowl then pour on top. Stir in the cheese and change to Oven at 325° F for 10 minutes. Stir after 3 minutes and let it finish cooking.
You can easily add all kinds of things to the recipe; bell peppers, green chiles, spinach, onions, salsa, etc.
****
Individual Omelet*, By: Pam Lajoie, April 12, 2015
Breakfast! Individual omelet baked in the Ninja! If you serve with a side of fruit it would serve 2. Since it's grocery day, I didn't have any fruit, and ate it all! It's easy to bake covered, and doesn't need to be watched.
Ingredients:
A few frozen crispy crown potatoes (I used 5)
Leftover ham, cubed
Onion
Green pepper
2 eggs
Milk, splash
Seasoning
Spinach
Cheese of choice
Directions:
Put frozen potatoes and ham in pan of choice. I used a small le Crueset stoneware pan. Put in Ninja on rack, 400°F to warm up, 10 minutes. Mix eggs, milk, and seasoning. Put onions, peppers, spinach in pan, pour eggs over. Bake in Nina 400°F for 25 minutes. Top with cheese, and let melt in covered Ninja.
****
Jimmy Dean Skillets with Bacon*, By: Tammy Ullrich, December 14, 2014
I put a little oil in preheated Ninja. I cooked this on Stove Top High for 13-15 minutes. We didn't add eggs. If adding eggs, add them after 10 minutes and turn to Stove Top Medium or Low.
****
Jumbot, By: Dennis Becraft, February 8, 2018
Ingredients:
1 tablespoon veg oil
1 lb. hot sausage
2 oz. butter
8 cups hash browns with onions & peppers
1 jalapeno pepper, seeded and finely chopped
1½ cups diced tomatoes, drained
9 eggs, beaten
10 oz. shredded pepper jack cheese
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add the oil, butter and sausage to brown. When sausage is browned, add the hash browns.
In a large bowl, whip the eggs. Add the jalapeno pepper and tomatoes. Stir well to incorporate. Add to the sausage and potatoes. Mix well. Top with the pepper jack cheese. Turn the Ninja to the Oven setting of 250°F, for 45 minutes, or until eggs are fully cooked.
****
Matzo Brei*, By: Allana Alla Robinson, April 24, 2016
Chag Sameach to those who celebrate!
Matzo Brei came up in discussion a few weeks ago and it got me craving it. Here is a very easy way to cook it in the Ninja!
Ingredients:
10 oz matzo of choice (we used thin)
6 eggs
3 Tbs. water (can use milk)
Seasoning of choice (we used salt, ground black pepper, and garlic powder)
3 Tbs. unsalted butter
Prep:
Run matzo sheets under cold water - wet them until they turn soft but not mushy. Break the matzo into bite size pieces then set to side
Scramble 6 eggs together then add in the 3 Tbs. water and seasonings - whisk until smooth and set to side
Recipe:
**You are cooking with the lid off.**
1) Set the Ninja to Stove Top High. Add in the 3 Tbs. unsalted butter, and melt.
2) Once the butter melts, add in the matzo. Mix the matzo with the butter until all the matzo is covered in butter - cook for 1 to 2 minutes.
3) Add in egg mixture and mix it with the matzo & butter mixture. Cook until the eggs are done, stirring constantly.
Serve:
With sour cream, etc.
****
Mexican Egg Wraps, By: Sherry Postlewaite, May 3, 2015
Ingredients:
1 lb chorizo sausage
12 eggs
½ cup milk
1 Tbs. butter
1 Vidalia onion (medium), chopped
1 red bell pepper, chopped
1 package of sliced mushrooms
Cheese (I used about a cup of cubed Velveeta)
1 tsp salt
Burrito wraps (I used low carb flat breads)
Directions:
Turn your Ninja to Stove Top High and melt butter. Add chorizo (casing removed), crumbling as it cooks. As that is cooking, add the chopped onion, bell pepper and mushrooms. Sauté until the veggies are soft. While that is cooking, crack the eggs and whisk together with milk and salt. (I did this in the Kitchen Aid mixer). When meat mixture is done, remove from pot, set aside, and turn it down to Stove TopMedium/Low. Add the egg mixture and cubed Velveeta. Scramble the eggs until done. Add meat mixture back to the eggs and stir together. Scoop egg mixture into the middle of the wrap, roll up and enjoy. (Sour cream/guacamole would be very tasty on this!).
****
Mini Egg Muffins*, By: Jessica Conol
Because I had the 2 egg yolks from the cupcake left over, decided to make mini egg muffins. This is in files under Dairy, Eggs but this is how I made it this time.
Ingredients:
2 fully cooked sausage links
2 egg yolks
1 egg
Splash of milk
2 to 3 tbsp chopped onion
Shredded cheese
Directions:
Whisk together eggs and milk and season to taste. Spray 6 cup muffin pan with non-stick spray. Pour 2 cups of water in bottom of Ninja pan. Place muffin pan on top of rack and insert into Ninja. Sprinkle sausage, onion into each cup. Pour egg mixture into each to fill. Top with shredded cheese. Put paper towel between pot and lid to collect the moisture. Steam bake at 350° degrees for 15 minutes.
****
Mini Egg Muffins*, By: Laura Merzi, Jessica Conol
Ingredients:
2 eggs
2 Tbs. milk
Salt & Pepper
Approx. 1/4 cup of assorted, diced fillings (I used mushrooms, chicken apple sausage and shredded cheese)
Whisk together eggs and milk and season to taste. Spray silicone mini muffin pan with non-stick spray. Pour 2 cups of water in bottom of ninja pan. Place muffin pan on top of rack and insert into ninja.
Sprinkle assorted fillings into each cup (about a third full). Pour egg mixture into each to fill. Steam-bake at 350° for 10 minutes.
Note: 2 eggs made 21 mini egg muffins. That will obviously vary depending on how much filling you put in etc.
These were so yummy and the kids loved them!
**Added Comments:**Jessica Conol
Thank you Laura Merzi for the quick and tasty recipe. I just made these. I used a 6 cup mufffin pan. Sprayed it with baking spray. I just used brown and serve links (threw them in the microwave for a little bit and then crumbled it up and shredded cheese. And I baked mine for 15 minutes because the cups were bigger. It made 6 egg muffins. I ate two though. LOL now I can make these the night before and have a nice breakfast. I just wanted to test this recipe, so now this works. The fillings are endless.
****
Mini Egg Muffins/Frittata - Low Cal, By: Audrey D Kline
Low cal variation on mini egg muffins/frittata! I put a small amount of mixed bell peppers & onion into each (silicone) muffin cup, added a mixture of egg white and egg beater to fill each cup. I placed a silicone liner in the ninja and then 12 filled muffin cups on top of the liner, cooked on Oven Setting 350° for 45 minutes. They came out great. These freeze well so you can make up a bunch and throw in the freezer for an easy, low cal breakfast or snack. The liner caught any spills, too, so no cleanup for the Ninja itself.
****
Mini Frittatas*, By: Carol Stowe
I just got ordered some silicone baking cups from Amazon and wanted to try them out. I was able to fit 9 inside of the baking pan. I took one baking cup full of frozen chopped onion, one baking cup full of frozen chopped pepper, and 2 baking cups full of diced ham and divided that all out between the 9 cups. I took 3 eggs and mixed them up in a glass and poured some egg over each of the baking cups. I then added 1 tablespoon of liquid egg whites to each cup (I think it ends up being equivalent to 2/3 of an egg for each baking cup). I stirred the mixture inside of each silicone cup so all of the fun stuff wouldn't just be on the bottom.
**Added comment on baking** Carrie Montgomery ...and ham. I tried them with water and they cooked up in 15 minutes. Tasty.**
I placed it on the rack inside the baking pan with no water. I cooked at Oven 350°. It ended up taking 45 minutes to cook so I am not sure if it would have cooked faster if I had added water to the bottom? I am also not sure if the silicone baking cups would have been safe in the main pot but if so that would be really cool to be able to cook more at a time. They say they are safe to 500° degrees so I am curious if anyone has successfully used silicone bake ware in direct contact with the main pot. My only gripe about it is that a serving is probably really 3 or 4 of these so you only get 2 breakfasts out of it.
They are perfect to put in the fridge and take out and heat up for a quick on the go breakfast though! And you can put whatever you want inside of them.
****
Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross posted in Breakfast
Ingredients:
1 lbs good quality Whole Hog Sausage (I use Jimmy Dean)
4 1/2 Tbs. Flour
3 cups Whole Milk (heated almost to boiling)
Pepper - to taste
Directions:
Brown the sausage in the Ninja multicooker using the Oven setting of 325°. Whisk in the flour. Do not remove the fat. Heat the milk in a Pyrex measuring cup in the micro, but not to boiling. Add the pepper & stir. Heat thoroughly, and stirred occasionally. Turn to buffet setting when hot to hold.
****
Omelet*, By: Connie Eastman Lewis, April 22, 2015
This recipe makes 12 omelets. Divide according to your family.
Ingredients:
8 eggs
¼ cup milk
½ tsp. oil
½ tsp. baking powder
salt & pepper, to taste
Hillshire Farms Smoked Ham
diced onions
shredded cheese
Directions:
These are so fluffy and good! In the Ninja, sauté some diced onions and your meat of choice (I used some thin sliced Hillshire Farms Smoked Ham) on Stove Top High until the onion is browned a little. While this is cooking mix eggs, milk, oil, baking powder, salt & pepper and whisk it all together. This recipe makes 12 omelets. (I cut the recipe in half and made just 6). Spray your muffin tins, divide the onion/ham mixture into the tins, add a little shredded cheese to each muffin tin and pour the egg mixture into each tin. Bake on dry Oven setting of 350°F for 25 minutes on the rack. They came out perfect!
****
Omelet*, By: Cheryl Bailey Francis, April 27, 2014
Ingredients:
Bacon
6 eggs
Milk
Pepper
Cheese
Directions:
Wisk eggs, milk, salt, & pepper in a bowl. Fry the bacon on Stove Top High. Drain grease. Turn to Stove Top Medium and cook like a normal omelet. Add cheese and bacon and fold over. It was delicious.
****
Our Ninja Brunch, By: Jessica Conol
Ingredients:
1 lb bacon
1 bag frozen Ore-Ida hash browns
1 dozen eggs
1/2 red bell pepper, chopped
1/2 green pepper, chopped
1/2 medium onion, chopped
salt & pepper to taste
Directions:
Fry the bacon with the Stove Top High until it is to your liking. Take out the bacon and put on a plate with paper towel on it to drain the grease that stays with the bacon. Do not remove the bacon grease from the Ninja cooker. Add the potatoes, red pepper, green pepper, onion and mix together.
Whisk together the eggs, salt, and pepper in a separate bowl. Pour over top of the potato mixture. Add bacon. Mix all together. Turn TO Slow cook High for 3 hours and enjoy!
The sides were nice and browned on this dish. My kids loved this meal. It's easy enough to alter to your liking, too. Use sausage, ham, or any other meat you prefer. Bacon, of course, leaves a lot of drippings to use, so you may need to add some oil or butter for other meats. You might add tomatoes, cheese. You could also use O'Brien potatoes instead of chopping up the vegetables.
****
Pancakes*, By: Judith Erika Reyes, May 23, 2018
While preparing the batter, turn the Ninja to Stove Top High to begin heating. Preheat for 10 minutes.
I was wondering what the whole point was of using the Ninja to make pancakes. I tried it today and will not be going back to a regular pan. This made my $1.60 Great Value pancake mix taste like diner pancakes. Such even cooking! Usually by the end of my batch of pancakes the pan is too hot and getting them perfect and even is a challenge. You can also make giant pancakes and don’t have to worry about them not cooking evenly!
****
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
I used Stove Top Medium then turned to Stove Top Low...but went back to Stove Top Medium. (Thought they might be cooking too fast) just used a little bit of butter to grease the pan.
****
Pancakes and Sausage, By: Josie Wolfe Anderson
Made pancakes and sausage this am before everyone got up. Set the ninja to oven setting 250°. Put sausage on one side pancakes. On the other turned to buffet setting until ready to serve.
****
Poached Eggs*, By: Beth Pund
This was an experiment. It worked! Sprayed silicone cups with butter Pam. Don't think it was necessary! Put 1 cup water in the Ninja pot. Place the cups on the rack and use Oven setting of 400° for 8-12 minutes. They will jiggle if not done!
****
Potatoes and Eggs*, By: Aurelia Dougan McCollom
Ingredients:
4 eggs
Potatoes
Red & green pepper, diced
Onion, diced
Salt & pepper, to taste
Rosemary
Lawry’ s Season salt
Garlic powder
Olive oil
Preheat Ninja 425°. I used my slicer to julienne the potatoes. Dice green pepper, red pepper, and onion. Seasonings: "sprinkled" Rosemary, Lawry's Season Salt, pepper, garlic powder, a little canola oil. Put all on the vegetables into a bowl and swirl to coat. Added to preheated Ninja and brown. Turn OFF the Ninja. Switch to Stove Top Medium. Move the potatoes to one side, and added a little butter. Pour the eggs into the pot and place the lid. (I plugged the steam vent.) A couple of minutes later... Breakfast for Dinner!!! Soooo Goooood!!!!!
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Pumpkin Porridge*, By: Wendy Phillips Czech
Instructions:
3 cups rolled oats
2 cups pumpkin (canned)
1 can evaporated milk
2 duck eggs, or chicken
6 cups water
1+ cup sugar (sprinkling it in and a giant clump went in so way more than 1 cup!)
Pumpkin pie spice
Directions:
Turn your Ninja to Slow Cook Low for 6 hours.
**Wendy Phillips Czech Looks a little bleh but the kids went nuts! Not as firm as I like but not watery, either. Little less water by 1/2 cup would fix it, I think.**
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Quiche Boats*, By: Gay Begnell, December 31, 2014
1 packet of 'stand and stuff ' Old El Paso brand soft tacos
2 eggs per taco 'boat' plus a dash of milk
Any fillings you like...chopped spinach, grated cheese, chopped tomato, diced ham or bacon, shallots, mushrooms
Directions:
chop all fillings (chunky or fine etc.)
add fillings to the boats
then pour in the egg/milk mixture
Place into on a rack. Cook on Slow Cook Low for 1.5 - 2 hours.
To test if they are cooked press on the top and if it springs back they are cooked.
If you are preparing these the night before I put them on just before I go to bed and allow my cooker to switch to "warm". That way they are still warm for breakfast
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Quick & Easy Baked Scrambled Eggs*, By: Allana Alla Sverbil, October 4, 2015
Ingredients:
7 eggs
1 fresh pepper, (green, orange or red) - we used orange
Cheddar Cheese - topping
Spices of choice
Oil
Prep:
Whisk together 7 eggs with spices of choice - set to side
Finely dice 1 fresh pepper of choice - set to side
Oil up muffin tin then add a pinch of fresh pepper into each tin then top with egg mixture then top that off with cheddar cheese.
Recipe:
Place the rack into the pot and place the muffin tin with the mixture on top of it. Turn your Ninja to the Oven setting of 425°F and bake for 25-30 minutes or until they "poof up".
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Rainy Day Breakfast at Camper*, By: Dawn Marie Schneider-Malecek, June 14, 2014
I did this for a rainy day breakfast at camper...put cut up potatoes and butter in the pot. Place your rack and muffin tin. To each muffin holder add diced: peppers, onion, mushrooms, ham, bacon, black olives, shredded cheese.....bake at 350° for about 20 minutes until eggs puff up and look done. (I used the glass lid). Top with a little more cheese, and cover to melt. The second batch had no potatoes on the bottom and took about 30 minutes to bake???
Dawn Marie Schneider-Malecek - good again this morning and used water in the bottom, no potatoes....only took 15 minutes....so I believe it is the steam that affects the cook time.
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Sausage & Zucchini Strata*, By: Jennifer Allen, August 18, 2015
Breakfast for supper tonight Sausage and zucchini strata (from Sesame Street Let's Cook!)
Ingredients:
3 slices of wheat bread
½ cup grated zucchini
4 ounces of turkey sausage
1 cup of shredded cheddar cheese
1 cup milk
½ Tbs. mustard
3 eggs
Directions:
Remove sausage from casing and cook on Stove Top High until cooked through. Remove sausage and clean pan.
Whisk eggs. Add milk and mustard. Whisk until combined.
Spray multipurpose pan with cooking spray.
Cut bread in half then lay slices in pan.
Sprinkle zucchini, then sausage over the bread. Pour the egg mixture, and then sprinkle with cheese.
Let it sit overnight or for 4 hours in refrigerator before cooking.
Put the pan on the rack. Turn to the Oven setting of 350° and bake for 40 minutes. Let it sit for 15 minutes before cutting.
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Sausage, Egg & Hash Brown Casserole*, By: Rhonda Sullivan Cilley
Ingredients:
9 large eggs
3/4 cup milk
24 oz package hash browns or tater tots (I use the thin tater tots!)
8 oz shredded cheddar cheese
1 large onion, diced
1/4 cup melted butter (optional - I've made it without it and don't even miss it!)
2 packages of jimmy dean sausage (We like the maple flavored)
Directions:
Turn the Ninja to Stove top High. Fry the sausage & onions crumbling the sausage into small pieces. Once completely browned, add milk, butter to beaten eggs & pour over sausage. Pour defrosted tater tots on top & then top with shredded cheese. Cover and set oven to 350°. This will cook FAST! When I cook in the oven it takes about 1 hour. In the Ninja it took just about 15-17 minutes. Keep an eye on it so you do not burn the bottom. Approximately 8 servings. We have made this for years every Christmas and Easter morning. It's a family favorite!
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Sausage, Egg, Biscuit & Cheese Casserole, By: Cynthia Dobbs, April 10, 2015
You might need to adjust the temperature and cook time. Just check it often to make sure it doesn’t burn.
Ingredients
1 can buttermilk biscuits
1 pound Jimmy Dean sausage
1 cup mozzarella cheese
1 cup cheddar cheese
6 eggs
¾ cup milk
salt and pepper, to taste
Directions:
Grease the multipurpose pan that came with your Ninja. Cut the biscuits into 6 or 8 pieces and place in the greased pan. Brown sausage on Stove Top High. Drain grease. Spread sausage over the cut up biscuits. Beat eggs. Stir in milk. Salt and pepper to taste and pour over sausage and biscuits. Sprinkle both shredded cheeses over the top. Place pan on top the rack inside the Ninja.
Bake in pan, on top the rack, on oven setting 400° for 25-30 minutes. Let sit 5 minutes before serving.
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Sausage Gravy*, By: Bonnie Smith, February 18, 2016
Ingredients:
1 pound package of sage flavored pork sausage
¼ cup finely chopped onion
6 tablespoons flour
4 cups milk
½ teaspoon poultry seasoning
½ teaspoon nutmeg
¼ teaspoon salt
1-2 dashes oyster sauce (Worcestershire sauce can be substituted)
1-2 dashes Tabasco, cayenne pepper or hot sauce-to taste
Directions:
In the Ninja on Stove Top High brown the sausage, stir in the onion. Remove cooked sausage and onion. Leave drippings so 3 tablespoons is left in pan, add your choice of oil, bacon grease, or butter if not enough. Return meat mixture and sprinkle flour. Stir and cook till bubbly and slightly brown.
Stir in poultry seasoning, nutmeg, oyster sauce, salt and Tabasco. Cook 1-2 minutes more. Slowly add milk. Continue using Stove Top High. Cook, stirring until it boils. Reduce to Stove Top Low. Allow to thicken; approximately 15 minutes. Stirring occasionally. Serve over split buttermilk biscuits.
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Sausage Gravy*, By: Patrick Priest, August 17, 2015
Ingredients:
1 lb sausage
2 tablespoons flour - or cornstarch
3 cups milk
Black pepper - to taste
red pepper flakes - to taste
Directions:
Turn your Ninja to Stove Top High. Break and brown sausage. Remove excess grease, leaving about 2-3 tablespoons. Add flour to make roux, while stirring into sausage. Gradually add milk and seasonings, stirring constantly until it begins thicken. When bubbling, reduce heat to Stove Top Low, stirring occasionally, until your desired thickness.
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Sausage Gravy*, By: Shawntel Womack, November 2, 2014
Ingredients:
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Directions:
Break up sausage into small pieces. Turn your Ninja to Stove Top Medium and brown until no longer pink. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so. Slowly pour in the milk, stirring constantly.
Reduce to Stove Top Low and cook the gravy, stirring frequently, until it thickens and is bubbly. Sprinkle in the seasoned salt and pepper and continue cooking until very thick. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately or put on Buffet setting.
**Added comment by: Aurelia Dougan McCollom – You can also fix the sausage on Stove Top High. I have a recipe similar to this. When adding the milk, warm it up in your microwave first. Adding cold milk to a hot pan will decrease the heat tremendously and increase your cooking time.
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Scrambled Eggs, By: Jessica Conol
I scrambled 6 eggs, splash of milk (I don’t know why I put milk but I have always made it this way), couple handful of fresh spinach, and some sausage patties I cut into pieces. Preheat the Ninja to Stove Top Medium for 5 minutes or so. I put couple pats of butter on the pan, you can use cooking spray. Add the egg mixture, and stirred the eggs around till cooked. This will be used in breakfast sandwiches. I’m trying to think of fast and easy ideas I can make for breakfast before I go to work so I don’t end up buying fast food or pre made frozen ones. Those cost money after a while. I figured I pay like around $2 to $3 for premade frozen ones and get only two to a box. When I figured I make my own sandwiches, for 5 total cost came out under $3.
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Scrambled Eggs, Bacon & Sausage Medley*, By: Lindsey Moreno, January 2, 2017
Ingredients:
Jimmy Dean sausage – maple flavored was used
eggs
bacon bits
shredded cheese
ketchup – optional
season – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain any excess grease. Whisk the eggs to scramble. Add the bacon bits. Stir. Add the mixture to the Ninja pot with the sausage. Stir often to cook the eggs. When done to your likeness, add the shredded cheese to the top. Place the lid to melt the cheese. Ketchup is added as a topping on each serving if desired.
*use amount needed for your family*
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Shakshuka*, (I love saying it), By: Crystal Utecht, June 30, 2018
Ingredients:
1 Tbs. olive oil
1- (14 oz.) can chickpeas
½ red onion, diced
3 cloves garlic, minced
1 tsp. cumin
½ tsp. salt
¼ tsp. red pepper flakes
1- (28 oz.) can crushed tomatoes
4 large eggs
1 oz. feta
Parsley
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High. Preheat for 5-7 minutes. Add chickpeas, onion and garlic. Cook for about 5 minutes. Add cumin, pepper flakes and salt. Stir. Add tomatoes. Crack the eggs on top. Turn to the Oven setting of 350°F and bake for 7 minutes, or until eggs are set. Garnish with feta and parsley.
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Soft Boiled Eggs*, By: Aurelia Dougan McCollom, July 23, 2015
I have never fixed a soft boiled egg (ever), so what I did in the Ninja was this:
2 cups water
rack
1 large egg
Stove Top High
12 minutes on the kitchen timer
After the time rang, I placed the egg in a ramekin and ran cold water over the egg, spinning the egg with my thumb as the water was on. I then placed it in a small lock and lock container and took a knife to take off the top. Broke the yoke and the white was set around the shell. They yolk was runny. I took it out and placed into a bowl.
It was quite good.
If it works for one it should work for 12.
I have made 18 eggs in the Ninja at one time for hard boiled and they all came out perfect for my times.
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Southwest Eggs*, By: Mandi Sue, July 20, 2014
Ingredients:
Eggs, scrambled
EVOO
butter
Garlic
Filet, (It was left over from dinner, but you can use any meat)
Ro-Tel, drained
thyme
rosemary
salt & pepper
mozzarella
cheddar
tortilla
Frozen hash brown triangle
Salsa
Directions:
Add EVOO and butter to Ninja and saute garlic. Add eggs and stir. When eggs are done, add, filet, Ro-Tel, thyme, rosemary, salt, pepper. When heated through add mozzarella and cheddar. Pile on a warm tortilla, with a crispy hash brown at the base. Add fresh salsa. Yummo!
**Added comment – You can fix the Hash brown in the Ninja on Stove Top High to brown, but to save time, since I don’t have 2 Ninja’s I used the regular oven, and judged my time to be done at the same time.
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Spam and Eggs*, By: Wendy Phillips Czech
Ingredients:
2 cans Low Sodium Spam
Eggs
Goat cheese
fermented cauliflower and garlic and some of the brine to the eggs, (optional)
Directions:
We are a big family so you can tailor to suit your needs. I used 2 cans low sodium Spam. Put on glove and squished it up into tiny pieces. Turn your Ninja to stove Top High and fry until crispy.
Turn your Ninja to Stove Top Low/Medium and add the scrambled eggs and heated through for eggs to cook. I also added fermented cauliflower and garlic and some of the brine to the eggs for more flavor. After completely cooked, I topped it with goat cheese feta. Delish!
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Spinach & Egg Casserole*, By: Cathy Schultz, May 19, 2015
Ingredients:
1 lb cooked spinach
1 can cream of soup, (I used cream of celery)
¼ cup milk
6 eggs, unbeaten
1 cup cheese, shredded
Directions:
Mix spinach, soup and milk together. Place in the multipurpose pan and place on the rack. Drop your eggs on top of the spinach mixture. Sprinkle cheese over the eggs. Turn to the Oven setting of 350°F and bake for 1 hour. Enjoy!
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Steak & Cheese Omelet*, By: Carol Stowe April, 22, 2014
It is just an omelet made with Steak-umms and cheese.
Turn the Ninja to Stove Top High. Cook the 6 Steak-umms. Remove when done and wipe the pot. Then beat 6 extra large eggs with a splash of water and pour into the pot. Once it is set, put cheese down the middle, then the Steak-umms, then more cheese. Once the cheese started to melt I folded it in thirds.
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Steamed Eggs for 1*, By: Diana Heemstra, May 8, 2015
Ingredients:
2 eggs
½ Tbs. water
¼ cup spinach, chopped
bacon bits, sprinkle
grated cheese, sprinkle
Pepper to taste
1½ cups water
Directions:
Set your Ninja to the Oven setting of 350°F. Add the water to the pot. Turn the timer for 22 minutes. Heat for the unit for 10 minutes. Mix eggs. Add other ingredients.
Grease 2 silicone cups with coconut oil. Pour the eggs into the cups. Place the rack in pot and add the cups. Steam bake 12 minutes
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Steamed Poached Eggs*, By: Rita Ramos
Steam Poached Eggs following Beth Pund's directions. I had to leave them in for 12 minutes or so perhaps because I had more eggs going. Easy & delicious. Thanks, Beth!
** By: Beth Pund**
This was an experiment. It worked! Sprayed silicone cups with butter Pam. Don't think it was necessary! Put 1cup water in the crock. Place the cups on the rack and use Oven setting of 400° for 8-12 minutes. They will jiggle if not done!
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Steel Cut Oatmeal, By: Karen Wrobleski, November 15, 2015
Ingredients:
1 cup steel cut oats
3 cups coconut milk
4 large honey crisp apples, cut up
maple syrup - to taste, or you can also use honey or brown sugar
raisins
Directions:
Add all ingredients, (except raisins) to your Ninja pot. Turn to Slow Cook High and cook for 2½ hours. Add raisins.
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Steel Cut Oatmeal, – - I found this through “Google”
Prep time: 5 minutes
Cook time: 8 hours
Total time: 8 hours 5 minutes
Most of us are too busy to make breakfast in the morning, so a big pot of steel cut oatmeal made in a slow cooker is the perfect solution to make sure you always have a healthy meal to start the day
Author: Jess Dang
Serves: 10-12
Ingredients:
2 cups Steel cut oats
6 cups Water
2 cups Milk (any type)
2 tablespoons Butter
2 to 3 Apples, peeled & chopped (optional)
¼ cup Brown sugar
2 teaspoons Kosher salt
1 tablespoons Cinnamon
2 to 3 Star anise (optional)
Directions:
Put all ingredients in a slow cooker, (Ninja)
Cover and cook on low for 8 hours or 4 hours on high, (adjust your time for 1st time fixing since this has not been prepared in the Ninja.)
Top with nuts, yogurt, fruit, jams, coconut shavings!
Steel cut oats use a 4:1 liquid to oats ratio. You can use any combination with the liquid – water, soy milk, almond milk, milk all work.
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Sunny Side Up Eggs, By: Madeline DiDonato
Made sunny side up eggs this morning! I cooked bacon in regular oven. Turn your Ninja the Oven setting of 350°. Dropped in bacon (2 slices on each side). I dropped a pat of butter on each pair of bacon and then added eggs (2 eggs for each pair if bacon) & a sprinkle of salt on each. I covered & cooked to desired doneness.
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Sweet Italian Sausage, Hash Brown Potatoes, and Egg Bake*, By: Carol F Neuman, October 26, 2015
Ingredients:
3 lbs sweet Italian sausage
½ stick of margarine or butter
32 oz bag of hash brown southern potatoes, frozen
8 eggs
½ cup milk
4 oz. shredded cheddar cheese
garlic & onion seasoning – or seasoning of choice
Directions:
Preheat your Ninja on Stove Top High for 5 minutes. Add the sausage with margarine or butter. This sausage is not too fatty so it needs the margarine to help it not stick, and the hash browns will need it too.
Brown the sausage and break it apart while it sautées on Stove Top High.
After the sausage is browned, add the potatoes, and let them simmer with the sausage still on Stove Top High. Stir.
While the sausage and hash browns are simmering, whip the eggs and milk together. (You can also use more eggs if you wish to have a larger portion for a family or crowd).
Add the egg mixture to the sausage and hash brown potatoes, and top with the cheese. Add your seasonings on top of the eggs. Top with the cheese. Now turn the Ninja to the Oven setting of 250°F, for 8 minutes. Put the lid on your Ninja and let it bake.
When the Ninja beeps, it is done. There will be a slight crust on the bottom of the egg bake.
It was very good! We had leftovers because I make enough to for my husband to have breakfast on Monday & Tuesday morning to start the week.
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Tater Tot & Eggs Throw Together*, By: Allana Alla Sverbil, April 22, 2015
Very simple throw together:
Ingredients:
Tater tots, frozen - to cover the bottom of the Ninja
6 eggs
garlic powder, ground black pepper, and chili powder to taste
1 can of corn (drained)
1 can string beans (drained)
1 diced tomato
A handful of cheese
Directions:
Mix eggs, seasonings, corn, string beans, and tomato with a handful of cheese.
Set Ninja to Oven setting of 375°F and sprinkle some olive oil on the base. Place enough tater tots to cover the base. Pour the egg mixture over the top. Bake for about 30 minutes then put more cheese on top and bake for another 10-15 minutes (enough to let the cheese soak in).
A nice crust forms at the bottom!
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Tater Tot (Shredded) Breakfast Bake*, By: Allana Alla Sverbil, April 10, 2015
It is a typical tater tot (shredded) breakfast bake only with zucchini, onion, eggs, bacon, and cheese overload --- without sausage.
Prep:
Cook 1 lb bacon
Remove bacon liquid from the Ninja
Put bacon to side
Defrost 1 lb tater tots and put to side.
Cut 1 large onion into cubes and put to side
Skin then cut 1 green zucchini into circles.
Blend 8 eggs with 1.5 to 2 cups of milk
In a blender, combine tater tots, bacon, and a few handfuls (¼ cup) 3 cheese blend (or shredded cheese of choice) - blend until tater tots and bacon are shredded.
Cook:
Set the Ninja to 425° on Oven mode
Put olive oil in base of the Ninja (it will form a nice crust) then put it tater tot mixture and sprinkle it with black ground pepper and garlic powder to taste, then put zucchini and onions on top then lastly put the egg mixture in on top to serve as the top layer. Cook for 35-40 minutes (make sure eggs fluff up prior to adding cheese) then cover it with cheese (1¾ cups) and let it soak in for 10-15 minutes.
Cook time estimated 45 minutes to 1 hour.
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Turkey Sausage, Egg, & Cheese Strata, Ninja Recipe Book
Ingredients:
1 Tbs. canola oil
1 ¼ lbs turkey sausage, casing removed
1 medium onion, chopped
1 Tbs. chopped garlic
2 medium plum tomatoes, chopped
1 Tbs. dried basil leaves, crushed
10 eggs, beaten
2 cups milk
5 cups sliced Italian bread cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
Salt & ground pepper
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add sausage to pot. Cook uncovered 10 minutes or until sausage is cooked through, stirring occasionally. Remove sausage from pot.
Stir onion, garlic, tomatoes, and basil in pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally. Remove vegetables mixture from pot.
Stir eggs, milk, bread, cheese, salt, and pepper in bowl. Stir in sausage and vegetable mixture. Pour egg mixture into pot. Set to Slow cook High for 2 to 3 hours. Cover and cook until mixture is set.
**Ninja Serving Tip**: For a spicy dish, use hot Italian sausage instead of turkey sausage.**
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Valentine's Day Egg Casserole*, By: ALu Ska, February 14, 2016
Ingredients:
1 can Pillsbury biscuits
10 eggs
½ cup of milk
pre-cooked bacon- sliced
pre-cooked sausage- cut into medallions
cheddar cheese - amount to your liking
Directions:
Cut biscuits into fourths. Layer in the Ninja pot. Mix eggs and milk. Pour over the biscuits. Add the sausage and bacon. Sprinkle with cheese. Turn the Ninja to the Oven setting of 350°F for 20 minutes. Amazing!
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Yogurt*, By: Dianne Strand, July 13, 2014
Make yogurt in the Ninja 3-in-1 for a fraction of the cost of store bought.
The recipe is very easy and almost foolproof! It also is significantly less expensive than store bought yogurt and I like the taste and texture better. Most important is to have a good thermometer. To start, heat milk to 185° F - any milk will work (skim, 1%, 2%, whole). Use whatever amount you want too - it stays good for at least two weeks. You can heat slowly on Stove Top Low (took me about 1.5 hours to get to 185°f). If you want added protein, add dry powdered milk at this time once it reaches 185° F. Let milk cool to 115° F. Skim any skin of the top and do not scrape the bottom. Add one small container (4-6 oz) of store bought plain yogurt (must have live cultures). Next, cover the Ninja with a big towel or blanket. Overnight, it becomes yogurt! If it is too thin, you can strain through cheesecloth to remove the whey to desired thickness. Place in refrigerator. Remember to save 4-6 ounces for you next batch. Then flavor the rest as you like. Sometimes I make dips with it too or homemade frozen yogurt!
** My question to Dianne about this sentence… “Add one small container (4-6 oz) of store bought plain yogurt (must have live cultures).”
Is this just when starting for the 1st time, so when you save out some for another batch, you don't need to add again? Or is it each time you make it, you need to add store bought?
Store bought the first time then you keep a starter from each batch to make the next batch. So yes, you add yogurt each time at 115°- store bought first time, then your own yogurt going forward.**
Terri Bionda Jacobs - I love your canisters! Where did you get them?
Dianne Strand - Thanks! The kitchen store - they were I think $2 a piece- got them a while ago now. Perfect for the yogurt!
Kirsten Ballas Pickle - I make yogurt all the time and this is just how I do it. I never buy yogurt any more.
Barbara Hirschberg Mendelson - Meijers has them!
Betty Banovic - So after it gets to 185° you turn off the heat? How much powdered milk do you add at 115°? Do you just dump in the container of yogurt since you're not supposed to stir it or can you stir it and just not scrape the bottom? Sorry for so many questions but I'm really interested in trying this. Thanks!
Lennis Bud Williams - OMG!! My favorite post and recipe on here yet!! I've always wanted to make homemade yogurt, and now I have the basics for the best of both worlds, which is yogurt in my Ninja hehe. Thank you for sharing!!
Mary Kelly O'Connor - Do you keep this cooking overnight or is it turned off after the towel goes on? Thanks!
Barb Ruiz Rizzio-Meyer - That's awesome! I've always wanted to try making yogurt and never thought I could do it in my Ninja. If you strain it after cooking will you get a thicker consistency like Greek yogurt?
Dianne Strand - @ Betty- I never really measure the powdered milk - it's more for flavor and protein. Up to a cup per gallon of milk is good. You add powdered milk (if desired) at 185°. Yes you stir, just don't disturb the bottom- a little film forms on the bottom. Stir the yogurt "starter" in too (at 115°)
Dianne Strand - @ Mary - no - turn the Ninja off completely at 185°. Add yogurt at 115°.. Then cover and put a blanket/towel on. In the colder months, you can put this in your oven (which is OFF) and put the light on to maintain temp.
Dianne Strand - @ Barb- yes, you can strain with cheesecloth when it's done. The whey will strain out leaving a thicker consistency. I have found I like the non strained version just as well because it tastes so good and smooth.
Barb Ruiz Rizzio-Meyer - I need to try this! I have everything I need to do it. I have a container if plain Fage Greek yogurt and it says it has live active cultures. I think I have some mason jars in the garage too! So excited!
Dianne Strand - Good luck! You can store it in a large container too. My family tends to go for the small containers more often so that's why I make the single servings...
Lennis Bud Williams - I agree with you about the small containers Dianne, because they'll be much more convenient for personal use without spoiling leftover unused portions, and you can always double up on the small containers for family sized portions
Cathy Schultz - Thanks Dianne for sharing this, I always have milk that will go bad if I don't find ways to use it and this is a great idea, sometimes I make homemade mozzarella but I would rather have the yogurt and I have an ice cream maker that I can use to make the frozen yogurt
Barb Ruiz Rizzio-Meyer - You can make a wonderful homemade ricotta with leftover milk too. Very rarely have extra milk here to do that with 3 teenage boys in the house. I guess I am lucky I get to eat at all around here!
Barb Ruiz Rizzio-Meyer - Cathy - do you have to buy the mozzarella curds to use to make the fresh cheese?
Lennis Bud Williams - Yes!! Homemade Ricotta cheese is incredibly easy, and extra delicious!! I made a big batch of it, and used it to made homemade lasagna completely from scratch for my sister's birthday supper. I used cabbage in place of the noodles though, and it was extraordinary!!
Cathy Schultz - Barb I do that too, for me it is cheaper to purchase milk by the gallon than a half gallon most of the time here which is crazy I know but, and it is just me. For the Mozzarella I use renet tablets but you can use vinegar or lemon juice in its place. For me to post a recipe though is difficult because I was taught by a couple of ladies here in the community and it is all done by feel lol
Jennifer E. Garza - I've made homemade mozzarella cheese and have a tutorial if you are interested. I use the renet tablets too.
Lennis Bud Williams - I'm very interested Jennifer E. Garza
Dianne Strand @ Carol - I put my thermometer through the hole in the cover and used a wooden piece to prop it up. You don't need to do that - I was just trying to get a picture
Kara Jamison - I do this all the time too. I use a coffee filter and a sieve to filter my whey out. Saves a ton of money!
Kirsten Ballas Pickle - I make Greek yogurt by filtering out the whey using a sieve and coffee filters also. And once I've cooled it to 115° and added the yogurt I place the crock into an insulated bag rather than wrapping in towels. I let it incubate for 10 hours.
Kirsten Ballas Pickle - My favorite thing to do with yogurt: overnight refrigerator oatmeal. I use pint size mason jars and make 5 or 6 at a time. In each jar I put 1/4 cup each of plain yogurt (regular or Greek either works, oatmeal (regular, not quick), almond milk (unsweetened, regular or vanilla or you can use cow’s milk), and fruit. I then add a few chia seeds but you don't have to and if it needs a little sweetener I add some Stevia drops or honey. If I'm making it with apples I also add some cinnamon. Sometimes I purée the fruit before adding, sometimes I don't.
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Yogurt, By: Becky Winslow
Making yogurt is really easy and the Ninja makes it even easier.
Ingredients:
Homemade Yogurt
1 gallon milk (I use 2%)
6 oz. yogurt with live cultures
Pour milk into Ninja. Turn to Slow Cook High for approximately 2 hours to reach 180°. Remove pan from Ninja to aid in cooling of the milk down to 110°. Preheat your regular oven to 200°. Whisk yogurt into warm milk and pour into jars. TURN OVEN OFF and place jars on rack. (I leave the light on to help keep the oven warm) Leave 8 to 12 hours, then refrigerate.
You can save some of the yogurt to use in the next batch and I have heard it can even be frozen to use later. Some say every few batches you should buy new starter yogurt.
I get 17 (8 ounce) jars of yogurt for basically the price of a gallon of milk and making it is practically fool proof! I hope you will give it a try!!
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Zucchini Hash Browns*, By: Michelle 'chelle' Powers, January 29, 2018
Ingredients:
4 medium zucchini, shredded
1 tsp salt
¼ cup flour (I have crohn’s disease so I use brown rice flour)
4 eggs
½ cup shredded parmesan cheese
½ tsp pepper
Directions:
After shredding the zucchini, add the salt. Mix and place in a strainer. Let it sit about 5-10 minutes. Press to drain the water from the zucchini. Mix the flour, eggs, parmesan cheese and pepper. Form into 4 patties. Turn the Ninja to Stove Top Low. Cook until golden brown (about 5 minutes on each side). Makes 4 patties.
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