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!
1 24 
oz. 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.
3 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.
Apple 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.
15 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.
2
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.
1 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.
1 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.
8 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.
2 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.
3 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
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.
2 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
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
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
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
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.
1/3 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
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)
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
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
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).
2 packages (8 ounces each) refrigerated crescent rolls (do not use store brand)
½ pound sliced deli salami
½ pound sliced provolone cheese
½ pound sliced boiled deli ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained and chopped
Heat oven to 350. Coat 13X9X2 glass baking dish with nonstick cooking spray. Unroll 1 pkg of the crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham and egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 for 30 minutes. Uncover and back 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
4 mid-size sourdough baguettes
1 (7 ounce) package of Pork Sausage Links
8 eggs
½ cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
Salt and pepper, to taste
Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.
Detox Apple Cinnamon Drink
1 Gallon Spring Water
5 Large Apples
6 Cinnamon Sticks
Bring water to a quick boil and then reduce heat to simmer. Core and slice your apples. Add apples and cinnamon sticks to your simmering water. Simmer 15 minutes. Strain water into a Gallon container. Refrigerate
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions
1 cup shredded extra sharp cheddar cheese
Cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).
7 cups cubed French bread
1/2 cup golden raisins
1 package (3 ounces) cream cheese, softened
1 cup warm whipping cream (70° to 80°)
1/4 cup maple syrup
6 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Additional maple syrup
Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small mixing bowl, beat the cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
Pour evenly over the bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup. Yield: 6 servings.
9 x 13 glass Pyrex dish sprayed with Pam
Layer in order:
1 can Crescent Rolls (for bottom)
½ lb. Country Ham wafer thin slices
8 oz. shredded Swiss cheese
1 lb. Sausage (cooked and drained)
8 oz. shredded cheddar cheese
1 can Crescent Rolls (for top)
Bake for 30-40 minutes at 35o until golden brown. You may wish to rinse the ham slices before cooking to remove excess saltiness.
½ c. oats
4 egg whites
Dash of cinnamon & vanilla powder
Blend all of the ingredients in a Cuisinart/blender and pour into a non-stick heated skillet that has Pam or whatever spray you use and cook just like a pancake. This makes one large pancake or 3-4 small ones. You can make these ahead of time and just refrigerate.
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Melt butter in microwave & add brown sugar; stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan; spread around. Beat eggs, milk, & vanilla. Lay single layer of Texas Toast in pan Spoon 1/2 of egg mixture on bread layer. Add 2nd layer of Texas Toast. Spoon remaining egg mixture over bread. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar. Serve with warm maple syrup.
1 egg
1 1/2 cups all-purpose flour
3/4 cup milk
2 tablespoons brown sugar
1/4 cup applesauce
1/4 cup beet puree
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
Whisk all ingredients until smooth. Butter griddle or frying pan on medium heat. Using a 1/4 cup measuring cup drop batter on pan and cook until brown on both sides and cooked through. Serve warm with butter and warm maple syrup.
4 English muffin halves
8 ounces fresh mozzarella, sliced thinly
1 large heirloom tomato
8 large fresh basil leaves
1 tablespoon white vinegar
4 large eggs
Black pepper and kosher salt
Â
1 egg yolk
2 tablespoons lemon juice
2 large basil leaves
¼ cup melted butter
kosher salt
black pepper
Â
Put a shallow pot of water over medium heat to simmer and add the vinegar. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside. Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil. Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.
Caramelized Shallot Soft Scrambled with Comte
3 eggs, cold from the refrigerator
1/2 tsp. Diamond Crystal kosher salt, plus a pinch for the shallots
1 heaping T. cold creme fraiche
3 T. salted butter
1 large or 2 medium shallots, peeled and finely diced
1/4 C. grated Comte cheese
Flaky salt
Freshly cracked black pepper
Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs together for 30 seconds, or until totally homogeneous. Add the creme fraiche to the eggs in 5 or so little pieces (so it’s not all in one clump). Refrigerate the bowl while you cook the shallots. Set a small to medium nonstick or well-seasoned carbon steel skillet over high heat. Drop in 2 T. of the butter. When it melts and foams, adjust the heat to medium-low and add the shallots with a pinch of kosher salt. Saute, keeping the heat moderate to avoid burning the butter, for 8 to 10 minutes, until the shallots are translucent and browning around the edges and they taste sweet and concentrated. Turn the heat to low and push the shallots to the sides of the skillet. After about 1 minute, add the remaining 1 T. butter. Add the cold eggs. Do not touch them for 90 seconds! Seriously, I’ll know. After 90 seconds, the eggs should have begun to set up around the sides, like the very early stages of a French omelet. Rotate the pan 180 degrees, so its handle is facing the opposite way it was facing before. Use a silicone spatula to draw in the eggs and shallots from the edges, almost to the middle, but off to one side by a few degrees, like the spatula is a pilot taking a plane just off course. As you scrape toward the middle, be sure to scrape under the set eggs you’ve just drawn inward before moving on to the next stroke. Don’t touch for another 90 seconds! I’ll definitely know. After 90 seconds, repeat this spatula motion. Sprinkle the grated Comte over the middle of the eggs, where the large, set curds are hanging out. Turn the heat up to medium and finish cooking for 20 to 40 seconds any runny egg around the edges that has stubbornly refused to start firming up. Pull the eggs from the heat while still glossy on top and slide onto a plate. Serve topped with flaky salt and black pepper.
1 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs>
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 1 teaspoon water
Whisk together cream and 2 teaspoons flour in a small bowl until just combined. Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat. Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging. Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Cut sliced ham crosswise into 1/4-inch-wide strips. Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain. Return frying oil to 375°F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute. Divide creamed spinach among 4 plates, then top with poached eggs and ham.
1½ cups flour
1 T. sugar
¼ tsp. salt
1 T. baking powder
2 T. vegetable oil
1 egg
1¼ cups milk
Zest of one lemon
Juice of ½ lemon
1â…“ cup sugar
â…“ Cup brown sugar
â…” Cup water
Peel of one lemon
For pancakes, combine flour, sugar, salt, and baking powder in a large bowl. Add oil, egg, milk, and lemon juice and zest, and mix well. It’s okay if the batter is a little lumpy. Butter a warm griddle, and drop batter onto pan, making each pancake about ¼ cup of batter. Let cook until edges are brown and dry. Flip pancakes and cook the other side. Meanwhile, prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup. Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup. Remove lemon peel pieces with a spoon and discard. Serve warm pancakes with butter and warm lemon syrup.
2 C. All Purpose Flour
1/3 C. Granulated Sugar
1 T. Baking Powder
3/4 tsp. Salt
1 C. Milk
1 Large Egg
3 T. Butter, Melted
2 tsp. Vanilla
1 C. fresh, rinsed Huckleberries
Streusel (recipe follows)
In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture. In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well. Mix gently just until dry ingredients are moistened. Batter will be lumpy. Stir in huckleberries. Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full. Sprinkle streusel evenly over batter. Bake at 425 until streusel is lightly browned. Remove muffins from pan and remove to wire rack to cool.
Streusel: In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended. Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.
Serving Size: 1 Muffin
Yield: 12 servings
Calories: 291
Fat: 12g
Fiber: 1.1g
12 slices bacon
8 eggs
1/2 C. shredded cheddar cheese
pinch of salt
1/4 tsp black pepper
Preheat oven to 350 degrees. Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin C.. Fill each bacon lined muffin C. 3/4 of the way with the egg mixture. Bake for 30-35 minutes, until the egg C. are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately. Each C. is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon! Note: It seems like a lot of people have had great success making these, but have partially pre-cooked the bacon. I haven’t tried it that way yet, but it seems like it works well.
1 
can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 T. finely diced ham
3 T. finely diced salami
2 T. finely chopped pimiento-stuffed green olives
1/2 tsp. Oregano Leaves
2 Eggs
2 T. half-and-half
1/8 tsp. red pepper sauce
1 C. shredded provolone cheese (4 oz)
2 tsp. chopped fresh Italian (flat-leaf) parsley
Heat oven to 375°F. Spray 8 regular-size muffin C. (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin C.. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 T. cheese into each muffin C.. Top each with about 1 rounded T. ham mixture. Divide egg mixture evenly among muffin C. (about 1 T. each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.
1 lb. Potatoes
1 lb. Parsnips
1/4 C. EVOO
1-2 bunches Scallions, diced
1/2 tsp. Pepper
1 tsp. Paprika
1 tsp. Salt
In medium saucepan, bring 2 inches of water to a boil over high heat. Meanwhile, peel the potatoes and parsnips; cut them into 1/2 inch cubes and add them to the boiling water. Boil 5-10 minutes, or until tender; drain well. In a 12 inch skillet over medium heat, warm the oil. Add onion and cook 3-5 minutes, stirring occasionally. Add potatoes, parsnips and seasonings. Cook 5 to 10 minutes over medium high heat, stirring frequently, until vegetables are golden brown.