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Category: Breakfasts

Bacon Egg & Toast Cups

Bacon Egg & Toast Cups

Bacon, Egg & Toast Cups3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup , overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Biscuits & Bacon with Honey Butter

Biscuits & Bacon with Honey Butter

Bacon and Biscuits Sheet Pan8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Don’t overlap them, but don’t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and don’t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.

Caramel & Sea Salt Pear Pancakes

Caramel & Sea Salt Pear Pancakes

pearoancakesThe pancakes:
2 large eggs
2 cup whole wheat pastry flour
1½ cup skim milk (or more if batter is too thick)
1 T. maple syrup (or honey, agave nectar or brown sugar)
2 T. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
â…› tsp. ground allspice
½ tsp. salt
The pears:
6 T. unsalted butter
3 T. (packed) brown sugar
½ tsp. ground cinnamon
¼ tsp. sea salt
3 Bartlett pears, cored and chopped
Extra maple syrup, if desired

The pancakes: In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well. Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.

The pears: In a saucepan set over medium heat, melt the butter. Add the brown sugar, cinnamon and salt, and stir to combine. Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer. Serve the pancakes, with the pear and caramel sauce spooned over top. Serve with extra maple syrup, if desired.

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

baconeggs1 cup (about half of 14-ounce bag) Lit’l Smokies Sausages (I use Hillshire Farm’s Smokies)
4 to 6 slices of bacon
4 eggs
1 cup cherry or grape tomatoes, halved
1 teaspoon dried oregano
salt and fresh ground pepper, to taste

Preheat oven to 425. Arrange sausages and bacon on a rimmed baking sheet.
Bake for 15 to 17 minutes, or until bacon is cooked. Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs. Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
Add and spread out the halved cherry tomatoes.
Season with oregano, salt and pepper. Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
Serve immediately.

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

4-6 rashers of baconbrunch
12-15 asparagus spears (about 350 grams)
1/2 teaspoon lemon zest
2-3 branches fresh thyme
1/2 teaspoon freshly ground black pepper
4 eggs

Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Accompanying toast optional.

Sheet Pan Suppers: Breakfast Pizza

Sheet Pan Suppers: Breakfast Pizza

pizza1 pkg. Crescent Rolls
1/2 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple) (you can use more or less to taste)
1 c. Shredded Hash Browns – thawed
1 c. Shredded Cheese – Mexican Blend or your favorite cheese.
5 eggs
1/4 c. milk
1/2 t. salt
1/2 t. pepper
2 T. Parmesan – grated

Preheat oven to 375 degrees. Take the Crescent Rolls out of the fridge 15 minutes before making. Spray small sheet pan (10×15) with nonstick spray. (TIP: For a deeper style pizza, you can make in a 9×13 casserole dish!) Brown the sausage in a skillet and drain. Spread the rolls on prepared pan. You will have to press and work the dough a little to make sure it covers the pan; pinch the pieces together. Spoon sausage over the crust. Spread the potatoes over the meat. Spread the cheese over the potatoes. Combine eggs, milk, salt, pepper, parmesan together in a separate bowl. Spoon the egg mixture evenly over the cheese. Bake at 375 degrees for 25-30 minutes or until eggs are set. Oven times vary so check it about half way through.

Sheet Pan Supper: “Half English” Breakfast

Sheet Pan Supper: “Half English” Breakfast

half englishCooking spray or olive oil
2 medium plum tomatoes
2 tablespoons olive oil
1/4 teaspoon dried thyme
Salt
Black pepper
12 medium cremini mushrooms
8 small uncooked breakfast link sausages (about 8 ounces)
4 large eggs
Toast, for serving (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Coat a rimmed baking sheet with cooking spray or a thin coating of oil. Halve the tomatoes lengthwise. Using a melon baller or teaspoon, scoop the seeds and core out of the tomatoes. Place the tomatoes in a medium bowl, add 1 tablespoon of oil and half of the thyme, season with salt and pepper, and toss to combine. Transfer to a rimmed baking sheet and arrange cut-side up (reserve the bowl). Roast for 15 minutes. Meanwhile, halve the mushrooms and place in the reserved bowl. When the tomatoes have roasted for 15 minutes, add the remaining 1 tablespoon oil and thyme to the mushrooms, season with salt and pepper, and toss to combine. (Do not do this ahead of time, as the salt will draw moisture out of the mushrooms.) Remove the baking sheet from the oven, add the sausage and mushrooms, cut-side down. Roast until the sausage is almost cooked through, about 12 minutes. Remove the baking sheet from the oven again and use a spatula to push the mushrooms, sausages, and tomatoes aside to create 4 empty spaces for the eggs. Crack the eggs into the spaces and season with salt and pepper. Roast about 5 minutes for runny yolks or 8 minutes for set yolks. Serve immediately with toast, if using.

Kangaroo Pancakes

Kangaroo Pancakes

Pancake Mix
Cocoa
1 Marshmallow
Chocolate Chips

Start out by making your pancake mix according to directions. Pour a little bit of the mix into a small bowl. This will be the baby. Pour a little bit of cocoa in the rest of the mix. Pour your chocolate pancake mix into a pan on low heat making 3 medium size pancakes & 1 small pancake. Use the small pancake for the head. Use one of the med. pancakes for the body. Cut another one in half & place that on top. This will create the pouch. Cut out the other features like the ears, tail, etc.. Using kitchen scissors with the other half. We cut the feet & hands out the last pancake using round cookie cutters. You can also just use your kitchen scissors. Cut a marshmallow in half for the eyes. We used chocolate chips for the face, hands, & feet. Pour the rest of your regular pancake mix in the pan & make a small circle. Cut out the baby kangaroo & place in the pouch.

Perfect Blueberry Pancakes

Perfect Blueberry Pancakes

Blueberry-Pancakes1 C. buttermilk
1 egg
2 T. canola oil
juice of 1/2 a lemon
1 tsp. vanilla extract
1/2 tsp. almond extract
1 C. all-purpose flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
blueberries
butter for cooking

Mix all wet ingredients together (milk, egg, oil, lemon juice and extracts). Combine the dry ingredients (flour, sugar, baking soda, baking powder and salt) separately, and whisk them into the wet ingredients. Heat a pan and add butter to coat. Make the perfect size pancake by ladling 1/3 C. batter onto the pan, and add a few blueberries to each cake. Cook on one side until bubbles form and the edges become crusty, about 3-5 minutes, then flip and continue cooking until pancakes are golden brown.

Breakfast Pull-Apart Bread

Breakfast Pull-Apart Bread

6 slices bacon, diced smallBreakfast-Pull-Apart-Bread-vertical-blog
1/2 stick of unsalted butter
1 tube of Pillsbury refrigerated Grands Homestyle biscuits
2 eggs, beaten
2 tablespoons half-n-half
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey jack cheese
2 scallions, finely diced

Preheat the oven to 350 degrees. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside. Put the cold butter in a nonstick Bundt pan coated with cooking spray and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, half-n-half, both cheeses, and scallions together. Once the butter is melted, give the Bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind. Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!

Cinnamon Streusel Baked French Toast Sticks

Cinnamon Streusel Baked French Toast Sticks

For the French Toast Sticks:Cinnamon-Streusel-Baked-French-Toast-Sticks-14
4 slices Texas Toast (or French bread)
3 large eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

For the Cinnamon Streusel:
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into chunks

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or spray with non-stick cooking spray. Set aside. Cut bread slices into thirds then set aside. Cut the bread slices into 3 sticks. In a large shallow dish, whisk together eggs, milk, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 9 minutes. While the French Toast Sticks are baking, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Remove French Toast Sticks after the 9 minutes. Flip the sticks over and sprinkle the cinnamon streusel over the sticks. Place the pan back in the oven and bake for another 9-10 minutes, or until sticks are golden and streusel is set. Remove from the oven and serve warm, with syrup, if desired.

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

med105767_1210_food186_vertGruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach
12 or 24 slices cooked bacon

Split popovers in half, and toast on a baking sheet under broiler for 2 minutes. Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes. Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

Glazed Brunch Apples

Glazed Brunch Apples

FNM_120112-Glazed-Apples-Recipe_s4x3_jpg_rend_sni12col_landscape

Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

School Morning Waffles

School Morning Waffles

untitledPam
2 C. Bisquick
1 ½ C. Buttermilk
1 large Egg
2 T. Canola Oil

Preheat waffle iron until hot. Mist with cooking spray. Heat oven to 250 degrees with a baking sheet inside (for keeping waffles hot while you prepare more). Mix biscuit mix, buttermilk, egg and oil in mixing bowl and stir until well incorporated. Ladle appropriate amount for your waffle iron into the hot waffle iron and cook until finished (about 1/3 C. for 3-5 minutes). Transfer to oven to keep warm while you repeat with remaining batter. Serve

Dippy Eggs with Cheese-Fried Toast Soldiers

Dippy Eggs with Cheese-Fried Toast Soldiers

Dipper-Eggs-003Note: The recipe indicates to use a cast-iron skillet, but we found a non-stick skillet was easier to use and clean.

2 thick slices sturdy sandwich bread
1½ tablespoons mayonnaise
¼ cup finely grated Pecorino Romano or Parmesan cheese
1 tablespoon chopped chives (optional)
2 to 4 eggs, depending on appetite
Flaky sea salt and freshly ground black pepper
Smoked paprika

Fill a saucepan with water deep enough to cover the eggs by 2 inches. Bring the water to a simmer, then reduce the heat so that the water is only quivering. Meanwhile, heat a non-stick or cast-iron skillet over medium heat. On a board, spread one side of each slice of bread with a thin coating of mayonnaise. Sprinkle half of the cheese over the slices, then press gently to secure the fleecy layer of cheese. Flip the bread over. Spread the second side with more mayonnaise and cover with the remaining cheese, patting down again. Fry the bread in the hot pan until evenly golden brown and crisp, 3 to 5 minutes per side. Sprinkle with the chives while hot, then set aside to keep warm if needed. Meanwhile, once the water is at the proper temperature, use a strainer or slotted spoon to carefully lower the eggs into their bath. Cook for exactly 6 minutes, adjusting the heat as needed to maintain the barest simmer, with tiny bubbles just breaking the surface. When the timer dings, remove each egg with the slotted spoon and place in an egg cup. Lop off each top with a knife. Season with salt and pepper and paprika. (Alternative: If you don’t have egg cups, run the eggs under cold water until cool enough to handle, then rap the fat end against the counter and peel gently. Place in a small bowl, split, and dip away.) Cut the toasts into strips and have at it. Be sure to keep seasoning the eggs as you devour them.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

3 eggs, lightly beaten 252628
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Bacon & Egg Surprises

Bacon & Egg Surprises

Lean Bacon (2 regular slices or one very large slice)
2 eggs
2 mushrooms – sliced
1 tomato halved
Green and red pepper – 1 medium slice of each
Low fat grated cheese (about 1 T.)

Partially cook the bacon in the microwave until it is limp. Spray the inside of a ramekin with cooking spray and lay the bacon inside to create a cup overlapping the side of the ramekin. Place the half tomato in the bottom and layer with the mushrooms and peppers. Crack the eggs over the top, careful not to break the yolks. Cover the whole top with low fat grated cheese and bake in an oven for approximately 20 minutes at about 375 F(180 to 200 degrees C). When your surprise is cooked, run a knife around the inside of the ramekin and you should be able to pull the surprise out intact by lifting the bacon that is sticking out at the top.

Bacon Curls

Bacon Curls

bcurls

Take strips of bacon and wrap around either rolled up tin foil or wooden dowels. Cook bacon in an oven until cooked thoroughly and let cool on a paper towel-lined plate. Remove the foil or dowels carefully and serve as a fancy addition to your breakfast plate!

Birds Nest Egg Cups

Birds Nest Egg Cups

1 24 bnecoz. bag of shredded hash browns
2 tsp. salt
1 tsp. pepper
2 T. oil (I use olive oil)
1/3 C. shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 C. shredded cheese.  Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cup. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups.

Spinach and Cheese Strata

Spinach and Cheese Strata

strata3 T. unsalted butter
1½ C. onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 C. cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 C.)
2 oz. finely grated Parmesan (about 2/3 C.)
9 large eggs
2¾ C. milk

Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ tsp. of the salt, ¼ tsp. of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ tsp. of the salt and ¼ tsp. of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.

Pancake Apple Rings

Pancake Apple Rings

applepancakeApple cider
Lemon juice and zest
Cinnamon
1 C. Bisquick Baking Mix
1 Egg
1/2 C. Milk
1 Tsp. Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples, pared and cored

To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half. Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.

Egg Muffins

Egg Muffins

eggm15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.)
1-2 C. grated low fat cheese
3 green onions diced small
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin C. layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin C. to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin C. until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. Use silicone muffin tins or individual silicone C., spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions. Other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin C. first, then pour in beaten eggs. When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan. Let the muffins cool for 15-20 minutes before you store them in the refrigerator. (I used to freeze them, but I find they keep in the fridge for over a week and I like them best when they haven’t been frozen.) Here’s my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they’re hot, grab the bag and run out the door with a quick breakfast. (Don’t heat for too long or they can get rubbery.) I confess, I eat them in the car on the way to school.

Bacon Pancakes

Bacon Pancakes

2bpc C. extra light and fluffy complete pancake and waffle mix
Water
2 T. unsalted butter
1 package cooked bacon
maple syrup

Prepare pancake mix with water as label directs to make about 15 pancakes. Heat large griddle over medium heat; brush with 1 tsp. butter. Arrange 3 slices bacon about 3 inches apart on warm griddle; cook 1 minute or until bacon begins to sizzle. Pour scant 1/4 C. pancake batter over bacon to cover; cook 1-1/2 to 2 minutes or until bubbles burst around edge of pancakes. Turn pancakes and cook 1-1/2 to 2 minutes longer or until bottoms are golden brown. Transfer pancakes to plate; keep warm. Repeat with remaining batter, bacon and butter. Serve pancakes with maple syrup.

French Toast on a Stick

French Toast on a Stick

1bdd21c00605e098019edcde300965151 cup milk (any kind of milk will work)
2 large eggs
1 tablespoon honey
1 teaspoon ground cinnamon
4 cups brioche, French or sandwich bread (cut into 2 inch cubes)
1 tablespoon butter or oil
16 strawberries, stems removed
2 bananas, sliced into 1/2 inch coins
8 wooden skewers

In a bowl, whisk together the milk, eggs, honey and cinnamon. Dip the bread cubes in the milk mixture to coat each side. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.

Cinnamon Bread

Cinnamon Bread

IMG_50571 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

French Toast Roll-Ups

French Toast Roll-Ups

QB2A1929-500x3568 slices white sandwich bread
Softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Butter, for greasing the pan

Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination. In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.

Ham, Leek & Gruyere Baked Egg Cup

Ham, Leek & Gruyere Baked Egg Cup

2057wfd_gruyerefinal_dms2 tablespoons butter
2 leeks, green and white parts cleaned and thinly sliced
2 cloves garlic, finely chopped or grated
2 sprigs thyme, leaves removed
2 tablespoons flour
1 1/2 cups chicken stock
Salt and freshly ground black pepper
Nonstick cooking spray
6 thin slices deli ham or prosciutto
1 cup Gruyere cheese, shredded
6 eggs

Preheat oven to 375ºF. In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft. Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve. While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half. Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set. Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.

Cheddar and Chile Egg Casserole

Cheddar and Chile Egg Casserole

l_R1796513 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

 

1 large green tomato

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

1 large egg

1 tablespoon buttermilk

1 1/2 cups panko Japanese-style breadcrumbs

1/2 – 1 cup olive oil, for frying

For serving

1 medium avocado

1 teaspoon fresh lemon juice, or more to taste

4 large eggs

 

Prep tomatoes. Trim 1/2-inch from the stem and blossom ends of the tomato and discard. Slice tomato into 1/4-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside. Prep coating. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish. Coat tomatoes. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere. Cook tomatoes. Heat 1/2 cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels. For serving: Prep avocado. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste. Plate tomatoes. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside. Cook eggs. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

Fruity French Toast

Fruity French Toast

startoast2 eggs
¼ teaspoon ground cinnamon
1 tablespoon milk
6 slices whole wheat bread
3 teaspoons thinly sliced fruit,
Berries or low-sugar fruit preserves
6 ounces skim milk cheese (queso fresco) or goat cheese, thinly sliced
1 cup fresh fruit, sliced or diced
1 cooking spray

In a bowl large enough to dip the bread, whisk the eggs, cinnamon and milk together. Cut each piece of bread into 4 pieces with a knife or cookie cutter. Dip the bread in the egg mixture, moistening both sides. Heat a non-stick pan and coat with cooking spray. Cook the bread for 2 – 3 minutes on each side until golden brown. Spread fruit on one side of each slice of bread. Place cheese on top of the fruit. Cover with a second piece of bread. Repeat with remaining bread, cheese and fruit. Serve with fruit.

Yield: 6 servings
Calories: 147
Fat: 5g
Fiber: 2g

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

Instant Pot Strawberry Shortcake Oatmeal

 

Pink and delightful, this breakfast dessert is quite the treat! Don’t have fresh strawberries on hand? No need to fret—just blend 1 C. frozen strawberries with 1 C. of the water from the recipe and use instead!

 

2½ C. water or milk of choice (use milk with a creamy texture)

1 C. mashed hulled strawberries

1 C. gluten-free old-fashioned rolled oats

2 T. 100% pure maple syrup or agave nectar

1 T. extra-virgin coconut oil

½ tsp. pure vanilla extract

â…› tsp. fine sea salt

¼ C. unsweetened shredded coconut (optional)

 

Place the water, strawberries, oats, maple syrup, coconut oil, vanilla, and sea salt in an electric pressure cooker and stir to combine. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 8 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Divide the oatmeal evenly among 4 bowls. Serve warm, topped with shredded coconut if desired.

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

Instant Pot Easy Egg Bites

 

1 tsp. salted butter or ghee, for greasing the pan

9 large eggs

½ C. shredded pepper Jack cheese (optional)

¾ tsp. garlic powder

¾ tsp. fine sea salt

¼ tsp. ground black pepper

1½ C. chopped baby spinach

½ C. diced seeded red bell pepper

 

Preheat the oven to 400°F. Grease a 12-C. muffin pan. Combine the eggs, cheese, garlic powder, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender. Evenly distribute the spinach and bell pepper among the muffin C.. Pour the egg mixture over the spinach and pepper, filling each C. three-fourths full. Bake for 16 to 18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for 5 minutes. Run a butter knife around the edge of each C. and pop out the egg bites. Serve warm. Note: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30 to 60 seconds.

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

 

2 ½ C. Water

1 C. steel cut oats; do not use the quick cooking variety

1/2 C. canned pumpkin

1 tsp. pumpkin pie spice

1/4 tsp. salt

1/3 C. brown sugar

3 C. water

1 C. half & half or alternative milk – optional, to serve

1/2 C. toasted nuts for optional topping

 

  1. Place the water, oats, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and sea salt in an electric pressure cooker and stir to combine. 2. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 15minutes. 3. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. 4. Stir in the walnuts and serve with a drizzle of milk of your choice, if desired, to cool the oats faster.
Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

 

1/2 C. 1/4-inch-cubed butternut squash

Kosher salt and freshly ground black pepper

1 tsp. olive oil

1 onion, roughly chopped

1 bell pepper, roughly chopped

tsp. paprika

tsp. chili powder

5 rosemary needles, minced

1 garlic clove, minced

2 large eggs

 

In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.” Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick release the pressure and serve.

Lemony Blueberry Bread

Lemony Blueberry Bread

594a055f359c7e9a20aca966e6f737c21/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

 

1 (10.5 oz) log goat cheese

1/2 C. plain Greek yogurt

1/4 C. fresh mixed herbs, (try basil, cilantro, dill)

Salt and pepper

1 loaf of crusty seedy whole grain bread

Olive oil

Flaky Sea Salt

4 T. of butter melted

1/2 tsp. sweet paprika

1/2 C. Harissa (the sauce, not powder)

2-8 poached eggs depending how many servings you are making

1 avocado pitted and sliced

Sesame seeds for garnish

 

Preheat boiler to high. Make the goat cheese- In a food processor or blender blend herbs and add salt and pepper. Add yogurt and goat cheese and blend until smooth, add salt and pepper to taste. Make the toast- brush olive oil on bread, broil it on a baking sheet on high 1-2 minutes. Watch closely so you don’t burn it. In a saucepan melt butter with paprika on medium then take off burner. Poach eggs depending on how many servings or guests. For each serving spoon a little goat cheese on a plate. Top goat cheese with a couple of small spoonfuls of harissa and add 1-2 poached eggs. Drizzle eggs with butter with paprika butter. Add a few slices of avocado and sprinkle with sesame seeds. Serve with toast on the side, and more harissa on the side.

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

 

2 C. Quick Cooking Steel Cut Oats

5 C. Water

1 1/2 C. Fresh Cranberries

1 C. Unsweetened Almond Milk

1 1/2 tsp. Vanilla Extract

1 Orange, Juice & Zest

1 Tsp. Ground Cinnamon

 

Place all the ingredients into the base of a pressure cooker. Seal the lid and set the steam valve to ‘sealed’. Cook on manual high pressure for 4 minutes and allow the steam to release naturally. Once the steam pin has dropped, remove the lid, stir, and enjoy! I topped mine with a drizzle of honey, some cranberry sauce, and a couple of orange slices!

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs

 

1 avocado

2 large eggs

2 T. grated sharp Cheddar cheese Kosher salt and freshly ground black pepper

1 C. water

1 T. chopped fresh cilantro (optional)

Hot sauce or salsa (optional)

 

Halve the avocado and remove the pit. Use a spoon to scoop out one-quarter of the avocado flesh to make the hole in the center large enough to hold the egg. (I enjoy the excess avocado as a chef’s treat… snacking while cooking is so satisfying.) Crack an egg into each avocado well. Top each avocado egg with a sprinkling of cheese, and salt and pepper to taste. Pour the water into the Instant Pot and set the rack inside. Gently set the avocado halves on the rack. Cover, choose the “egg” setting, and cook for 2 minutes.. For runny yolks, quick-release the pressure. For firm yolks, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Move each avocado half to a plate and top with cilantro and your favorite hot sauce or salsa, if desired.

 

 

Instant Pot Stuffed Avocado Baked Eggs

 

2 large ripe avocados

4 medium eggs

Sea salt and black pepper to taste

½ c. Cheddar Jack Cheese shredded

1/2 c. bacon crumbles

Optional Garnish:

chives or green onions green parts only, sliced thin

 

Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving). Place the avocado halves into the steaming basket. Add 1 C. of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker. Crack one egg into a measuring C. with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves. Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste. Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes. Once done cooking quick release the pressure before unlocking the lid. Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

½ C. Steel-Cut Oats

Zest of ½ Orange

Juice of 1 Orange

2 T. dried Cranberries

1 ½ C. Water

2 T. chopped Pecans

2 tsp. Maple Syrup or Cranberry Sauce (optional)

 

In the Instant Pot, combine the oats, orange zest, orange juice, cranberries, and water. Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. If the oats are still watery, let sit uncovered for 5 minutes. The oatmeal will absorb the water. Top with pecans and syrup (if using).