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Category: Breakfasts

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).

Italian Bites

Italian Bites

DSC_0023-816x10242 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.

Sausage Egg Boats

Sausage Egg Boats

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

breakfast boar

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

Detox Apple Cinnamon Drink

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

Comfort Breakfast Bake

Comfort Breakfast Bake

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)

finished-comfort

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).

Maple French Toast Casserole

Maple French Toast Casserole

maple7 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.

Eggless Breakfast Pie

Eggless Breakfast Pie

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.

Bella’s Perfect Pancake 6WBM

Bella’s Perfect Pancake 6WBM

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.

French Toast Bake

French Toast Bake

ft1/2 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.

Perfectly Pink Beet Pancakes

Perfectly Pink Beet Pancakes

IMG_44931 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.

Caprese Benedict with Basil Hollandaise

Caprese Benedict with Basil Hollandaise

basilholl4 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

 

1 egg yolk

2 tablespoons lemon juice

2 large basil leaves

¼ cup melted butter

kosher salt

black pepper

 

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.

 

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

2367211 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.

Lemon Pancakes with Lemon Syrup

Lemon Pancakes with Lemon Syrup

lemon-pancakes-thumb1½ 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.

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 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

Bacon & Egg Cups

Bacon & Egg Cups

bec12 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.

Muffuletta Quiche Cups

Muffuletta Quiche Cups

1 meccan (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.

Parsnip & Potato Homefries

Parsnip & Potato Homefries

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.

High-Protein Chocolate-Chip Raspberry Pancakes

High-Protein Chocolate-Chip Raspberry Pancakes

 

1½ cups nonfat cottage cheese

4 eggs, lightly beaten

¼ tsp. vanilla extract

1 tsp. orange zest (optional)

1 T. sugar

½ cup whole wheat pastry flour

2 T. chocolate chips

Nonstick cooking spray

1½ cups raspberries, fresh or frozen

 

In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t over mix). Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

 

Makes 4 servings (about four small pancakes per person)

Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

DSCN04611 lb. stale bread, cubed

8 whole large eggs

1 cup pumpkin puree

2 1/2 cups heavy cream

5 1/2 Tablespoons brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 Tablespoon vanilla

Butter for greasing

 

Streusel Topping:

1/2 cup packed brown sugar

1/2 cup granulated sugar

4 Tablespoons flour

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

4 Tablespoons cold butter, diced

 

Extra butter and Pure Maple Syrup for topping

 

Butter the bottom and sides of a 9×13″ baking dish. Place cubed bread in a large bowl. In a separate bowl, whisk the eggs. Add in the pumpkin puree and whisk until combined. Add in the heavy cream, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk together until incorporated. Pour custard mixture over your bread cubes, tossing gently, and let sit for 3 minutes so the bread can soak up the custard. When time is up, gently toss again and pour the mixture into your prepared baking dish. Cover with plastic wrap and place in your fridge overnight. In the morning, when you are ready to bake, remove the French toast from the refrigerator and let it sit at room temperature while you heat up the oven to 350 degrees. Also, in a small bowl, mix together topping ingredients until the butter is incorporated and the mixture is pea sized. Crumble the topping evenly over the top and bake the French toast in the oven for 55-60 minutes until golden brown and puffy. Let the French toast bake cool slightly, cut large pieces for everyone (trust me here) and place a pat of butter on the top with a heavy drizzle of pure maple syrup.

Darrylann’s Baked French Toast

Darrylann’s Baked French Toast

1 lb. day old French bread, cut in cubes

8 oz. cream cheese, cut in cubes

8 eggs

1/4 cup maple syrup (or fruit syrup)

6 T. melted butter

2 1/2 Cups milk (or buttermilk or cream)

3/4 tsp. cinnamon

1/2 tsp. nutmeg

Layer half the bread, then cream cheese, then remaining bread in 9″ x 13″ greased  baking dish. Combine eggs, syrup, milk & melted butter (must be completely melted or it won’t mix well with cold, raw eggs), cinnamon and nutmeg. Blend well. Pour over bread and cheese layers. Flatten with spatula to moisten bread.  Cover and refrigerate overnight or up to 24 hours.  Bake at 325 uncovered for 35-40 minutes.

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Potato Pancakes with Chorizo & Leeks

Potato Pancakes with Chorizo & Leeks

½ lb. Chorizo sausage, chopped fine
Extra virgin olive oil as needed
1 Leek, dark green parts removed, finely chopped and rinsed
2 Eggs
1 tsp. Kosher salt
½ tsp. Black pepper
2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
½ cup All-purpose flour
Chives, chopped to taste

Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and sauté over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.

Red Flannel Hash

Red Flannel Hash

2 medium beets, peeled and cut in 1/2 inch dice

2 medium sweet potatoes, peeled and cut in 1/2 inch dice

2 small red potatoes, cut in 1/2 inch dice, but do not peel

1 medium yellow onion, diced

4 Tbsp butter , or olive oil, divided

1/2 lb cooked corned beef, roast beef, or pastrami, diced (I used pastrami from the deli counter)

fresh thyme

salt and pepper , to taste

parsley , for garnish

 

Put the beets in one saucepan and the sweet potatoes and red potatoes in another. Cover with cold water and boil over high heat until the vegetables are tender, about 15 minutes. The beets will take slightly longer than the potatoes. Drain and set aside. Melt 2 tablespoons of the butter in a skillet over medium heat. Sauté the onion for a few minutes, until translucent. Add in the remaining 2 tablespoons of butter, the beef, and vegetables. Sprinkle with fresh thyme leaves and let cook until browned on the bottom. Flip the hash and let brown on the other side. Season with salt and pepper to taste, and serve hot, garnished with chopped parsley. You can also top with a fried or poached egg.

Eggs Piperade

Eggs Piperade

IMG_87731 tsp. Olive oil

3/4 C. chopped red bell pepper

3/4 C. chopped onion

1 Garlic clove — minced

1/2 tsp. Dried thyme

1/4 tsp. Salt

1/4 tsp. Ground red pepper (up to 1/2)

14 and 1/2 oz. Diced tomatoes, undrained

4 lg Eggs

1 T. chopped fresh parsley, optional

 

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, onions and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently break eggs into tomato mixture; cover, and cook 3 minutes or until set. Garnish with parsley, if desired.

French Toast Fingers

French Toast Fingers

4 large eggs

1 C. milk

2 tsp. vanilla extract

12 slices white bread (day-old is best) – cut into strips

Powdered sugar

 

In a wide, medium-sized bowl, beat the eggs, milk and vanilla together. Heat a griddle or large frying pan to medium-high heat. Spray generously with cooking spray. Dip each bread strip into the egg mixture. Cook the strips until golden-brown on both sides. Dust finished sticks with powdered sugar. Serve with a small bowl of maple syrup. Dip into syrup while still warm.