Browsed by
Category: Breakfasts

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

1/2 C. peeled pitted finely chopped avocado
½ C. finely chopped Tomato
2 tsp. chopped cilantro
1/8 tsp. salt
2 flour tortillas—8 in
1 1/2 oz. cream cheese softened
2 large slices (about 2 oz.) smoked salmon
2 very thin red onion slices
2 tsp. drained chopped capers

Combine avocado, tomato, cilantro, salt. Mix until well combined. Spread tortillas with cream cheese. Lay 1 slice of salmon on half of each tortilla. Separate onion into rings and spread them over salmon. Sprinkle with capers. Fold over tortillas to form a half moon. Heat nonstick skillet over medium heat. Add quesadillas and cook until lightly browned and heated through, 3-4 minutes per side. Top with avocado mix to serve.

Scrambled Eggs with Cod and Roasted Red Pepper

Scrambled Eggs with Cod and Roasted Red Pepper

10 oz. cod fillet
4 eggs
4 egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil 1 garlic clove, minced
1/2 C. roasted red bell pepper
1/4 tsp. dried sage leaves, crumbled
Four 1-oz. slices country white bread (1/2″ slices), toasted
1 T. + 1 tsp. anchovy paste

In medium nonstick skillet, bring 2 C. water to a boil. Reduce heat to low; add cod. Poach cod 5-7 minutes, until fish flakes easily when tested with fork. With slotted spoon, transfer cod to paper towels to drain. Flake cod; set aside. In medium bowl, with wire whisk, combine eggs, egg whites, salt and black pepper. In large nonstick skillet, heat oil; add garlic. Cook over medium-low heat, stirring frequently, until golden brown. Add egg mixture; cook, stirring gently, until mixture forms soft, creamy curds. With fork, stir in bell pepper, sage and flaked cod; cook, stirring occasionally, 1-2 minutes, until mixture is heated through. Spread each toast slice with 1 tsp. of the anchovy paste; place each on a plate. Top each toast slice with one-fourth of the egg mixture.

Yield: 4 servings
Calories: 265
Fat: 9g
Fiber: 1g

Crepes with Tangy Lemon Sauce

Crepes with Tangy Lemon Sauce

1 C. plain white flour
1 egg, lightly beaten
1/2 tsp. margarine (milk-free)
2 T. custard powder
1/2 C. sugar
1/2 C. lemon juice
1 C. lowfat soy drink
1 1/2 C. lowfat soy drink, extra

Sift flour into a bowl. Gradually add combined egg and 1 C. soy drink, mixing until smooth. Heat margarine in a non-stick skillet. Pour off excess. Add 2 T. batter, rotating pan quickly to coat bottom thinly and evenly. Brown on both sides. Repeat until all batter mixture is used. Combine custard powder and sugar in a saucepan or bowl. Gradually add lemon juice and add 1 1/2 C. soy drink, stirring until smooth. Stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 5 minutes, stirring occasionally. Serve over warmed crepes.

Yield: 6 servings
Calories: 250
Fat: 2g
Fiber: 1g

Blueberry Smoothies

Blueberry Smoothies

2 cups Blueberries
1 (12.3 ounce) box soft, silken tofu
2 teaspoons lemon juice
1 teaspoon flaxseed oil (optional)
2 packets alternative sweetener (to taste)
1/4 cup heavy cream
1/4 teaspoon vanilla
1 cup ice cubes

Place all ingredients in the blender and process until smooth. If you make the smoothie in a food processor, leave out the ice cubes and add very cold water instead. If you prefer a thinner consistency, just add a bit of very cold water.

Yield: 3 servings
Calories: 167
Fat: 11g
Fiber: 3g

Canyon Ranch Spinach Eggs Benedict

Canyon Ranch Spinach Eggs Benedict

Canyon Ranch Spinach Eggs Benedict8 C. washed fresh spinach leaves, well drained
1 1/2 tsp. non-salt seasoning (such as Mrs. Dash)
4 whole-wheat English muffins
Hollandaise Sauce:
3 egg yolks
1 tsp. lemon juice
Pinch cayenne pepper
Pinch salt
4 T. melted butter
3 egg whites
Pinch cream of tartar
Poached Eggs:
1 T. white vinegar
4 C. water
8 whole eggs

Lightly coat large saute pan with canola oil and saute spinach over medium-high heat until wilted. Season with Mrs. Dash. Cover and set aside. Split English muffins in half and toast. Bring a large pot of water to boil. In a medium stainless steel mixing bowl, combine yolk, lemon juice, cayenne pepper and salt. Place stainless steel bowl over (not touching) boiling water and whisk egg mixture with a wire whip until thickened. Place mixture in blender container and blend at high speed for 5 seconds. Reduce to medium speed and slowly add butter. In a medium bowl, beat egg whites and cream of tartar until mixture forms stiff peaks. Fold yolk mixture into egg white mixture until blended. To poach eggs, add vinegar to water in a large saucepan, bring to a boil again and reduce to a simmer. Gently crack each egg just above the surface and let egg slip into the water. As eggs cook, use a spoon to corral whites around the yolks. Cook until whites are firm and opaque, but yolk is still soft. Lift eggs from water with a slotted spoon and let drip for a few seconds before assembling plates. Place 1/4 C. spinach on English muffin half. Top with one poached egg and 2 T. Hollandaise Sauce.

Yield: 8 servings
Calories: 210
Fat: 12g
Fiber: 3g

Cheese Cloud

Cheese Cloud

 

1 Dash Cayenne pepper

1 C. Milk

2 C. Shredded Cheddar Cheese

1 tsp. Seasoned Salt

1 tsp. Instant Minced Onion

1 tsp. Ground Mustard

4 Eggs

12 White Bread slices day old

1 Dash Black Pepper

 

Trim crusts from bread and arrange six slices in the bottom of a 12x8x2-inch greased baking dish. Cover with half of the cheese; repeat layers. Combine eggs, milk, mustard, onion and seasonings; beat well.

Pour over casserole and let stand at room temperature for one hour. (This dish may be prepared the day before and refrigerated overnight). Bake at 325 F for 45 to 60 minutes; serve immediately.

Brie Souffle

Brie Souffle

 

1 tsp. Salt

1 C. Milk

6 T. Butter or Margarine

1 Pound Brie slightly underripe

1 tsp. Hot Sauce

1 tsp. Dillweed

3 Eggs

8 White Bread Slices

 

Butter a 1 1/2-quart souffle’ dish with 1 T. of the butter. Butter one side of the bread slices with remaining butter; slice bread into thirds. Whisk milk, salt, dillweed, hot sauce, and eggs until combined thoroughly. Arrange one-third of the bread slices, buttered side up, on the bottom of the dish; sprinkle evenly with one-third of the Brie. Repeat layers using remaining bread and Brie. Carefully pour the egg mixture over the bread. Cover and refrigerate overnight. Bake, uncovered, at 350 F for 30 to 35 minutes or until bubbly and golden. Let stand 10 minutes before serving.

Breakfast Burritos with Tomato-Basil Topping

Breakfast Burritos with Tomato-Basil Topping

 

1 C. Onion Finely chopped

1 C. Egg Beaters Egg Product

1 Tsp. Ground black pepper

1 T. Fresh basil leaves Finely chopped

1 PAM Original Non-Stick Cooking Spray

1 C. Southern Style Hash Browns

1 Tomato, large Finely chopped

4 Tortillas, flour warmed

1 C. Reduced Fat Cheddar Cheese shredded

 

Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

 

1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest

 

Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

Baked Oatmeal

Baked Oatmeal

 

1 C. Sugar granulated

1 C. Milk fat-free

2 Medium Egg OR 1/2 C. egg substitute

2 Tsp. Vanilla

1 C. Brown Sugar firmly packed

2 C. Quaker® Oats Quick Oats OR 2-1/4 C. Old Fashioned Quaker® Oats

 

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Herbed Spinach and Goat Cheese Strata

Herbed Spinach and Goat Cheese Strata

1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

 

Place thawed spinach in colander and squeeze out excess water. Chop finely.  Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.  Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.  Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.  Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

 

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 1g

Sweet Basil Omelet

Sweet Basil Omelet

 

 

2 cups Sweet Basil or any of your choice – fully packed

4 Eggs ( I used Large Eggs)

1 T. Fish Sauce (optional)

2 T. Soya Sauce

White Pepper

Sesame Oil

Oil for cooking

 

Wash the sweet basil thoroughly. Drain and set aside. In a large bowl; break the eggs and whisk lightly Add in the fish sauce and soya sauce to taste. If you don’t have fish sauce you can use soya sauce throughout and adjust the saltiness to your taste. Mix well the mixture. In a medium size pan, heat enough oil to cook the amount of the egg mixture. When the pan is hot, pour the egg mixture in. Before the mixture sets, quickly add in the sweet basil leaves and distribute the leaves evenly around the omelet. (Before add in the leaves, bruise the leaves a bit with your hands to release the basil oil.) When omelet is about to set, fold over a half portion of omelet over the other half (like folding pancake or Coin Purse Egg) carefully to form a half moon shape. Let the omelet cook for few minutes or until there’s no more uncooked liquid oozes out when you press it with spatula. Remove from pan and drizzle some sesame oil before serving.

Corn Fritters

Corn Fritters

One whole corn on the cob

2 large eggs

5 T. whole milk

25g butter, melted

85g self raising flour

Pinch of salt

2 spring onions, finely chopped

4 T. sunflower oil to fry them in

 

If using fresh corn, peel and remove the husk and corn silk and discard. Taking a sharp knife cut all the kernels from off of the cob and place them in a pan of boiling water. Cook for 3 to 5 minutes or until done. Drain well and cool. Whisk the eggs, milk and butter together. Whisk in the flour along with a pinch of salt. Whisk the batter until smooth. Stir in the well drained corn and the chopped spring onions. Heat the sunflower oil in a large non-stick frying pan. When the oil begins to shimmer drop the batter into the pan by large spoonfuls. Fry for about 2 minutes, until the fritters are puffed up and golden brown, before flipping them over to brown on the other side. Drain on some kitchen paper towelling and keep warm in a warm oven while you cook the rest. You should get about 8 altogether. Serve warm with some crispy fried bacon and Canadian Maple Syrup on the side. These are a real treat!

Bacon and Tomato Hash

Bacon and Tomato Hash

2 slices center cut bacon, chopped

1 small Roma tomato, chopped

Handful flat leaf parsley, chopped

2 teaspoons garlic-infused oil (I used grape seed oil)

2 teaspoons Worcestershire sauce (I forgot this and it was fine)

Small handful fresh flat-leaf parsley, chopped

Freshly ground black pepper

Bread for serving (optional)

Srircha or chili garlic sauce for serving (optional)

 

Heat the oil in a medium skillet. When the oil is hot, add bacon and cook until crispy. Remove bacon with a slotted spoon and drain on a towel. Add the tomatoes to the bacon fat and oil (stand back!) and cook until warmed through. Add the Worcestershire and toss to combine. Add the bacon back to the skillet and mix with the tomato before transferring to a plate. Serve with hot sauce and bread if desired.

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

 

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

 

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Sausage and Cheese Breakfast Cups

Sausage and Cheese Breakfast Cups

 

4 oz. turkey sausage or crumbled turkey bacon

1/2 green bell pepper, chopped

1/4 onion, chopped

5 large eggs

1 can (12 oz.) sliced  mushrooms, drained

1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese

 

Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.  Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.

 

Yield: 6 servings

Calories: 140

Fat: 9g

Fiber: 1g

Artichoke & Red Pepper Frittata

Artichoke & Red Pepper Frittata

 

2 tsp. extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 tsp. crushed red pepper
4 large eggs
1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/4 tsp. salt, or to taste
freshly ground pepper to taste

 

Heat 1 tsp. oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.  Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper, and the bell pepper mixture. Having set a rack about 4 inches from the heat source, preheat the broiler.  Brush the pan with the remaining 1 tsp. oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

Yield: 2 servings

Calories: 305

Fat: 18g

Fiber: 6g

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

2 handfuls spinach

Pinch of nutmeg

2 T. canned chickpeas, drained and rinsed

Pinch of paprika

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over medium heat, and cook until wilted. Drain and sprinkle with the nutmeg. Place the chickpeas in a bowl, sprinkle with the paprika, and coarsely mash with a fork. Divide the spinach and chickpeas between the two mushrooms.

 

Yield: 1 serving

Calories: 150

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

 

1 pound rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

1-inch piece fresh ginger, peeled and finely chopped

5 ounces plain yogurt

 

Preheat the oven to 35O°F. Put the rhubarb, zests, juices, and ginger in an ovenproof dish. Bake uncovered for 30 to 40 minutes. Allow to cool and then transfer to an airtight container. The rhubarb compote will keep in the fridge for 1 to 2 days. To make the yogurt, swirl 2 T. of the rhubarb compote through the yogurt.

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

6 uncooked sausage patties, quartered

4 slices bacon

2 red, green, or yellow bell peppers, diced

1/2 onion, chopped

5-6 eggs, beaten

1 C. mozzarella cheese, shredded

1 (11 oz) roll of pizza dough

 

Preheat oven to 4OO°F and grease a 12-C. muffin pan plus 2 C. from the second pan (14 C. in all).  In a large skillet, cook bacon until crisp. Place on a paper toweled plate to drain. Reserve a tsp. of bacon fat to cook onions and peppers until tender. Finally, add pieces of sausage and cook until no longer pink. Place sausage on the plate with bacon. Next, on a floured cutting board, roll out pizza dough. Cut pizza into 14 squares. Place one square in each cup.  Prebake the dough for 5 minutes. Remove pan from the oven and tamp the dough down using a tart shaper or the bottom of a shot glass. Crumble bacon and add it, along with sausage, peppers, and onions evenly into each dough cup. Fill each C. evenly with the eggs. Top each pizza C. with mozzarella cheese. Bake for 8-10 minutes, or until the egg has set. If the cheese is browning too quickly, move the tray to the bottom rack and continue to cook.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

2 cups Bisquick

1 cup milk

2 eggs

1 (20 ounce) jar of pinapple slices

8-10 maraschino cherries (stems removed)

1/4 cup brown sugar

butter or non-stick cooking spray (for greasing the pan)

maple syrup (for serving)

whipped topping (optional)

 

Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.

Ham and Potato Scramble

Ham and Potato Scramble

8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

 

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.

Jam-Streaked Scones

Jam-Streaked Scones

Jam-Streaked Scones

2 C. (260 grams) all-purpose flour

1/4 C. (50 grams) granulated white sugar

2 tsp. (8 grams) baking powder

1/4 tsp. (1 gram) salt

1/2 C. (113 grams) cold unsalted butter, diced

1 large egg, lightly beaten

1 tsp. (4 grams) pure vanilla extract

1/2 C. (120 ml/grams) cream (can use half-and-half, light or heavy whipping cream)

1/4 C. (60 ml) (70 grams) jam or preserves

 

1 large egg

1 T. cream

 

Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper.   In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round.  Egg Wash: In a small bowl whisk the egg and cream. Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.) Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, garnish with a dollop of Devon cream or softly whipped cream. These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Tomato-Cheddar Scones

Tomato-Cheddar Scones

Tomato-Cheddar Scones

2 C./240 g all-purpose flour

2 T. granulated sugar

1 T. baking powder

1/2 tsp. fine sea salt

4 T./55 g cold, unsalted butter

2 ounces/60 g shredded Cheddar cheese

1 large egg

1/2 C./120 ml milk, plus more as needed

1/2 C./120 ml Tomato Jam

 

Preheat the oven to 375°F/190°C. Line a baking sheet with parchment or a silicone baking mat.

Place the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.

Cut the butter into small pieces and add it to the bowl. Using your fingers, rub the butter into the flour mixture, until the flour mixture is pebbly with the butter. Add the shredded cheese and work that in as well. Beat the egg in a small bowl and add the milk. Gently work the wet ingredients into the dry with a fork or wooden spoon. Add more liquid, a T. at a time, as needed. You want the dough to be dry enough that you can pat it out and move it, but not so dry that it doesn’t hold together. Roll out and fill the scones using your technique of choice. Cut the scones into 8 wedges and transfer them to the lined baking sheet. Bake for 20 to 22 minutes, or until the tops are nicely browned and the scones have achieved some lift.  Recommended Preserves:  I love these with Tomato Jam, but they also work well with apple chutney or onion Jam.

 

Vanilla Zucchini Muffins

Vanilla Zucchini Muffins

2 eggs

1 C. sugar

1/2 C. oil

1 T. vanilla

2 C. shredded, unpeeled drained zucchini

2 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 C. raisins

1/2 C. chopped nuts

 

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 C. dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

 

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Scramblewiches

Scramblewiches

1 baguette

2 T. unsalted butter

1/2 lb. sliced ham or turkey or pastrami or corned beef (deli-sliced)

8 large eggs

1/8-1/4 fluid oz. milk (a splash)

1 tsp. hot sauce

 Salt

 Fresh ground black pepper

4 slices Swiss cheese (halved lengthwise to fit bread)

 Chopped fresh chives or fresh flat-leaf parsley

 

Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out. Cut each bread in half again, across, making 4 boats; switch the broiler on. Heat a large nonstick skillet over moderate heat; add the butter and let it melt. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces. In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft. Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts. Garnish with chopped chives or parsley.

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

½ C. Self-Rising Flour

1 T. Sugar

¼ tsp. Baking Powder

Pinch Salt

1 Egg

3 T. Milk

1 T. Vegetable Oil, for frying

¼ C. Plain or Vanilla Yogurt

2 tsp. Maple Syrup

Whisk the flour, sugar, baking soda, and salt, if using, together in a medium bowl. Beat the egg and milk together in a separate bowl and add to the dry ingredients, then mix together until just combined. Let the batter stand for 5 minutes—it will thicken slightly, and you will see some bubbles forming.  Meanwhile, heat a large, heavy-bottomed frying pan over medium heat. Brush a little of the oil on the bottom and drop teaspoonfuls of the batter into the pan. For larger pancakes, use tablespoonfuls of batter. Cook for 1 1/2 to 2 minutes, until the pancakes are golden on the bottom and bubbles have formed on the surface. Flip the pancakes over and cook for 1 to 2 minutes more, until they are cooked through and brown on the second side. Lower the heat slightly if they are browning too quickly. Transfer the cooked pancakes to a plate and keep warm in a low oven. Re-oil the pan and continue cooking batches of pancakes until all of the batter has been used up. Divide the yogurt among four small bowls and drizzle half a teaspoon of maple syrup over the top of each. Serve with the warm pancakes.

Suitable for freezing: Let the cooked pancakes cool, and wrap in foil. Reheat directly from frozen in an oven preheated to 400°F. Put the foil package(s) on a baking sheet and bake for 5 to 6 minutes. Let cool slightly before serving.

 

From Top 100 Finger Foods

French Toast Sticks

French Toast Sticks

French Toast Sticks

2 slices White Bread

1 T. Jam

1 T. Cream Cheese or Neufchatel

1 Egg

1 T. Cream or Milk

½ tsp. Sugar

2 drops Vanilla Extract

1 T. Butter, for frying

 

Roll bread with rolling pin to about half its original thickness and spread one slice with jam.  Spread second slice with cream cheese and sandwich together.  Trim off crusts.  Beat egg, cream, sugar and vanilla together in a shallow dish.  Melt butter in frying pan.  Dip sandwich into egg mixture and turn over to coat.  Place in frying pan and cook 2 to 3 minutes, until underside is golden.  Flip and cook another 2-3 minutes, then transfer to plate and carefully cut into sticks.  Allow to cool a bit before serving, the jam can become very hot.

 

From Top 100 Finger Foods

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

 

7 oz. lean ground pork

3 T. Maple syrup

2/3 tsp. salt

½ tsp. ground sage

¼ tsp. ground black pepper

½ tsp. onion powder

 

Combine all the ingredients in a large bowl. Mix until well blended. Divide it into 4 equal portions and shape each portion into a 4″ patty.  Fry until done.

McDonalds Sausage Patties

McDonalds Sausage Patties

McDonalds Sausage Patties

 

1 lb. Ground Pork

1 T. finely ground Sage

1 T. finely ground Black Pepper

1 T. Salt

1 T. Sugar

EVOO, for Frying

 

Place pork in mixing bowl.  In mortar and pestle, crush sage until very finely ground and add to pork.  Thoroughly mix sage into pork.  In mortar and pestle, crush pepper until very finely ground and add to pork.  Thoroughly mix pepper into pork.  Sprinkle on salt and combine until well mixed.  Add sugar and again, mix well until fully combined.  Roll pork mixture with a rolling pin until ¼ – 3/8” thick.  Cut out 3-4” circles.  Gently fry in oil over medium-low heat until nicely seared and cooked through, flipping once during cooking.

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

 

12 skinny Breakfast Sausages

3 T. Maple Syrup

1 T. Soy Sauce

½ tsp. fresh Ginger

 

Preheat oven to 400.  Place sausages in small baking dish, lined with foil for easier cleanup.  Bake 10 minutes.  Meanwhile mix together remaining ingredients.  Spoon off any excess fat and pour the maple syrup mix over sausages.  Bake another 25 minutes, stirring every 10 minutes and keeping a close eye on them in the last 5 minutes.  Transfer to plate and allow to cool 10 minutes before serving.