Browsed by
Category: Breakfasts

Waffle Taco Shell

Waffle Taco Shell

Waffle Taco Shell

1 low-fat waffle, thawed from frozen

Serving suggestion: egg whites, light cheese, lean sausage crumbles, cilantro, and salsa

 

Preheat the oven to 350 degrees F. Lay the waffle flat on a clean, dry surface. Use a rolling pin to flatten the waffle as much as possible. Very carefully hang the waffle over one grate of an oven rack, so it resembles the shape of an upside-down taco. Bake it until crispy and firm, about 5 minutes. Carefully remove the waffle taco shell, and stuff it with breakfasty taco items such as egg whites, light cheese, lean sausage crumbles, cilantro, and salsa!

 

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

3/4 C. water

1/4 C. pure vegetable oil

1 large egg

1 tsp. vanilla extract

1 packet (7 oz.) chocolate chip pancake mix or

1 packet (7 oz.) buttermilk pancake mix

1/4 C. unsweetened cocoa powder

3 T. sugar

Nonstick cooking spray

 

1/4 C. pancake syrup

3/4 C. sundae syrup, caramel flavored

Whipped cream

Ground cinnamon to taste

1/4 C. diced cooked bacon

 

Heat waffle iron according to manufacturer’s directions. Whisk water, oil, egg and vanilla in large bowl. Stir in pancake mix, cocoa and sugar until evenly moistened. Allow to stand 1 minute. Coat waffle iron with nonstick cooking spray. Pour 1/4 C. batter for each waffle onto waffle iron. Bake 4 to 5 minutes or until done. Repeat to make a total of 10 4-inch waffles.

 

Caramel Syrup: Whisk together pancake syrup and caramel flavored syrup in small bowl. Drizzle 1 T. on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel flavored syrup, whipped cream, a sprinkle of cinnamon and bacon pieces.

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

1 everything bagel, or other bagel of choice

1 T. unsalted butter, plus more for buttering bagel

2 large eggs

1 thin slice cheese, such as American or cheddar

2 to 3 slices cooked bacon

Hot sauce and/or ketchup, for serving

 

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted). Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

4 tablespoons olive oil

2 cups medium-diced husked tomatillos

1 small jalapeno, seeds and ribs removed, finely chopped

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

8 large eggs

 

Put a medium saucepan over high heat. Add 2 tablespoons of the olive oil, the tomatillos, jalapeno, garlic, and V2 teaspoon salt. Cover and cook until all the vegetables have softened, about 4 minutes. Pour the contents into a blender or food processor, add the cilantro, and process until smooth. Meanwhile, put a large skillet over medium-low heat. Add the remaining 2 tablespoons olive oil to the pan, swirling it around to coat the bottom. Add the eggs, season with salt and pepper, and cook until the whites are completely set but the yolks are still runny, about 3 minutes.  To serve, transfer the eggs to plates and top with tomatillo sauce.

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

 

4 8 in. flour tortillas

2 C. scrambled eggs, (about 7 eggs)

1 1/2 C. Mexican cheese

12 pieces bacon, cooked

1 T. canola oil

 

Heat waffle iron and then using a brush, coat waffle iron with Canola Oil. Place 1/2 C. scrambled eggs onto half of one 8in tortilla, layer with cheese and three bacon pieces. Fold other half of quesadilla over and transfer to waffle iron. Cook until browned, about 7-10 minutes. Repeat with remaining 3 tortillas.

 

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

6 large tomatoes

basil leaves, a handful (plus extra whole and finely chopped to serve)

extra virgin olive oil, for cooking

6 slices prosciutto (or pancetta)

6 large eggs

 

Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.

Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny. Scatter with extra basil and serve immediately with toast soldiers.

Easy Breakfast Soufflé

Easy Breakfast Soufflé

Easy Breakfast Soufflé

3 Large Eggs

1 T. Granulated Sugar

1/3 C. lowfat Milk

2 T. Flour

1 tsp. Lemon Zest

1 tsp. butter

2 T. low sugar Strawberry Jam

2 tsp. Powdered Sugar

 

Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add sugar and continue to beat until soft peaks form. Set aside. In a separate bowl, place the egg yolks, milk, flour, and lemon zest. Beat on medium speed until smooth. With a rubber spatula, mix 1/3 of the whipped egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in an 8- or 9-inch nonstick ovenproof skillet over medium heat. Pour egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned. Transfer to oven and bake for 10 to 12 minutes, or until soufflé is puffed and golden. While soufflé is baking, in a small microwave- safe bowl, heat the jam and 1 T. water on high for 20 seconds, and stir. Remove soufflé from oven, dust with powdered sugar, and drizzle with jam. Marlene Says: For the fluffiest soufflé, use room-temperature eggs or run warm water over cold eggs to warm the whites before separating them. Be sure there is no trace of egg yolk in the whites before beating them, and do not overbeat. Egg whites should lift, then quickly curl down, when whites are lifted with beaters.

 

Yield: 2 servings

Calories: 215

Fat: 9g
Fiber: 0g

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

4 Large Eggs

4 Large Egg Whites

Salt & Pepper

4 8” High Fiber Flour Tortillas

4 T. Salsa

4 T. Shredded Reduced Fat Cheddar Cheese

4 tsp. real Bacon Bits

 

In a medium bowl, whisk together the eggs and egg substitute. Spray a medium-size nonstick skillet with cooking spray and place over medium heat. Add eggs to pan and cook, stirring gently, for 2 to 3 minutes or until just set. Season with a sprinkle of salt and pepper to taste. Soften 2 of the tortillas by heating them in the microwave on high for 30 seconds. Spread the middle of each tortilla with 1 T. salsa, and top with about % C. eggs. Top eggs with 1 T. of cheese and 1 tsp. bacon bits. Fold bottom of tortilla over filling, then the sides, and roll up burrito-style. Repeat with remaining 2 tortillas and ingredients. Wrap each burrito in plastic wrap and place in the refrigerator. When ready to eat, re-heat each (you do not need to unwrap them) for 30 to 45 seconds on high. Burritos will keep for up to 5 days in the refrigerator and may be frozen

 

Yield: 4 servings

Calories: 195

Fat: 9g

Fiber: 6g

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

 

2 tablespoons extra-virgin olive oil

4 large fresh sage leaves

4 eggs

Fine sea salt and freshly ground black pepper

Ground Turkish or Aleppo red pepper

2 scallions (white and green parts), thinly sliced

Handful of baby arugula, for serving (optional)

Lemon wedge, for serving

 

Heat a heavy (preferably cast-iron) 10- to 12-inch skillet over medium-high heat for about a minute; then pour in the oil. The oil should thin out on contact (but not smoke—that’s too hot). Add the sage leaves and let them sizzle for about 10 seconds. Then crack the eggs into the skillet on top of the sage leaves and season them with salt and pepper to taste. As the eggs fry, baste the egg whites with some of the oil from the bottom of the skillet to encourage cooking (you can add a little more oil if you need to).  When the edges of the eggs are curled, crisped, and browned, and the yolks are still wobbly, remove the skillet from the heat and sprinkle the Turkish pepper and the scallions over them. Carefully slide 2 eggs onto each plate, and top with the arugula, if using, and a few drops of lemon juice. Serve.

Canal House’s Pimenton Fried Eggs

Canal House’s Pimenton Fried Eggs

Canal House’s Pimenton Fried Eggs

4 tablespoons olive oil

½ teaspoon pimenton (smoked paprika)

4 eggs

Salt

Good crusty bread, to serve

 

Heat olive oil in a heavy medium skillet over medium-high heat until quite warm. Add pimenton and tip the skillet to swirl it around so it dissolves into the oil. Crack eggs into the skillet and reduce the heat if it gets a little too hot. Fry the eggs, basting them with the olive oil with a spoon, until the whites are firm and the yolks remain soft. Season with salt. Serve the eggs with the oil spooned on top. Note: You can scale this recipe up or down, but even if you want to fry one egg, you’ll still want enough oil in the pan to spoon over the egg easily.  (You can use other herbs and spices instead of pimenton)

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 large eggs

3/4 cup whole milk

2 tablespoons finely chopped fresh thyme leaves, plus more for garnish 2 tablespoons minced fresh chives or tarragon, plus more for garnish

6 tablespoons unsalted butter

¾  cup grated Parmesan cheese

Flaky sea salt, for garnish

Sriracha and/or lemon wedges, for serving (optional)

 

Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan. Pour the batter into the skillet, and scatter the cheese and flak}’ sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior; both ways are good. Serve immediately, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.

Spicy Sausage Grits ‘N’ Cheese

Spicy Sausage Grits ‘N’ Cheese

Spicy Sausage Grits ‘N’ Cheese

 

Served alone or as a side to a plateful of eggs, these creamy, cheesy grits will wake up your taste buds with great spicy flavor.

1 (7 ounce) package chorizo

4 C. milk

1 C. quick cooking grits

¼ tsp. salt

¼ tsp. freshly ground black pepper

½ C. shredded mozzarella cheese

½ C. shredded Monterey Jack cheese

½ C. shredded Cheddar cheese, plus more for serving

1/3 C. sliced green onions

 

Cook the chorizo in a medium skillet over medium heat until browned and cooked through, about 8 minutes. Transfer to a paper towel–lined plate to drain; set aside.  Bring the milk to a simmer in a large saucepan over medium heat. Whisk the grits, salt, and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken. Stir in the cooked chorizo and the cheeses and cook until the cheeses are completely melted and incorporated.  Divide the grits among four serving bowls. Sprinkle each serving with green onions and, if desired, additional shredded Cheddar. Serve immediately.

Waffle Omelets

Waffle Omelets

WIW: Waffle Omelets

2 eggs (per omelet)

Bell peppers (green, red, orange, yellow – your choice)

Roma tomatoes

Yellow onions

Any other veggies

Salt and pepper

2 T. milk

 

Wash and dice the vegetables in to a fairly small dice. Crack 2 eggs into a bowl and add salt and pepper for seasoning.  Add 2 T. of milk to eggs and whisk together.  Mix in veggies.  Add egg and veggie mix to waffle maker and cook until eggs are firm (don’t pay attention to waffle maker timer) Serve with some fresh tomatoes and top with shredded cheese if desired. Enjoy a healthy omelet!

WIW: Waffles Coated with Cinnamon Sugar

WIW: Waffles Coated with Cinnamon Sugar

WIW: Waffles Coated with Cinnamon Sugar

2 tsp. yeast

½ C. warm water

1¾ C. milk

6 T. melted butter

2 eggs

½ tsp. pure vanilla extract

2 C. all-purpose flour

1 T. sugar

Pinch of salt

Pinch of cinnamon

 

1 C. sugar

2 T. cinnamon

 

Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. Make the waffles: Preheat the waffle iron, and preheat the oven to 200°. Lightly spray the plates of the iron with nonstick cooking spray, ladle batter into the waffle iron and cook according to the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Make the cinnamon sugar: In a large, shallow bowl, mix the sugar with the cinnamon to combine. Toss the hot waffles in the cinnamon sugar, then return to the baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve warm, topped with whipped cream, icing or syrup.

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

30 Cherry Tomatoes

Pinch Salt & Ground Pepper

1 T. fresh Oregano

2 cloves Garlic, minced

Olive Oil

14oz. cleaned Spinach

5 Eggs, separated

3 T. self-rising Flour

2/3 C. + 1 T. Greek Yogurt Cheese or Quark

Salt & Pepper

4 oz. Cream Cheese

4 oz. soft Goat Cheese

Handful fresh Herbs – such as tarragon, chervil and chives, for example

 

Preheat the oven to 250 F.  Halve the tomatoes and place them on a baking sheet.  Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them.  Bake 2 ½ hours, then let them cool.  You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.

Make the omelet: Preheat the oven to 35O°F Line a 12-by-16-inch (3O-by-4O-cm) baking sheet with parchment paper. Bring a large pot of water to a boil and blanch the spinach briefly. Use a skimmer to scoop the spinach out of the pan and drain it thoroughly in a strainer. Press the spinach firmly with the back of the skimmer.  Put the squeezed-out spinach in a food processor and add the egg yolks, flour, and 1 T. quark. Season with salt and pepper. Pulse the mixture until smooth. In a separate, very clean, large bowl beat the egg whites with a pinch of salt until stiff. Fold in the spinach mixture. With a knife, spread the batter over the baking sheet and bake the omelet in the middle of the oven for 12 to 15 minutes, or until the egg feels firm to the touch. In the meantime, in a medium bowl, beat the remaining quark with the cream cheese and goat cheese until smooth. Finely chop all the herbs and stir them in. Place a sheet of parchment on the counter. Invert the omelet onto the parchment and gently peel the parchment from the back of the omelet. Spread the cheese mixture over the omelet and sprinkle a few handfuls of the tomatoes on top. Roll up the omelet tightly, using the bottom parchment sheet to help you. Place the roll in the fridge for at least l hour to firm up. Cut into slices with a thin, sharp knife. Serve with crisp toast.

WIW: Perfect Homemade Waffles

WIW: Perfect Homemade Waffles

WIW: Perfect Homemade Waffles

3/4 C. all-purpose flour

1/4 C. cornstarch

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 C. whole milk or buttermilk

1/3 C. vegetable oil

1 egg

1 1/2 tsp. sugar

3/4 tsp. vanilla extract

Butter and syrup, for serving

 

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. (or dust with confectioners sugar)

Breakfast Stuffed Bread Sandwiches

Breakfast Stuffed Bread Sandwiches

Breakfast Stuffed Bread Sandwiches

 

1 baguette (15 inches long)

5 large eggs

1 teaspoon finely grated lemon zest

3 tablespoons whole milk

1/4 cup roughly chopped flat-leaf parsley leaves

1/2 cup grated Parmesan cheese

Coarse salt and freshly ground pepper

4 slices thinly sliced prosciutto (2 ounces)

 

Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces and set aside. In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces. Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2-inch pieces. Serve immediately.

Great British Fry-Up Breakfast

Great British Fry-Up Breakfast

Great British Fry-Up Breakfast

8 pork and leek sausages

2 tomatoes – cut in half

1 tin of baked beans

8 rashers smoked dry-cured back bacon

4 field mushrooms

6 eggs, cracked into a bowl

Thick sliced bread for toasting

A knob of butter for toast

Freshly ground black pepper and Maldon sea salt

 

Preheat grill to high, set the oven to 100°C (212F)  and put in 4 plates. Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms under the grill, about 5cm from the heat and cook for around 15 mins, turning the sausages once or twice. After this time add to the tray the bacon and black pudding and leave until the bacon is cooked and crispy. Put the baked beans in a saucepan and warm gently. Put a non-stick frying pan on a low heat. Add a knob of butter and the eggs with some salt and pepper and stir gently until just scrambled and cooked. Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and beans with the bacon and mushrooms on the plates and when the toast pops up, serve with tomato ketchup, HP sauce and a pot of tea

Campfire Hash

Campfire Hash

Campfire Hash

4 cups Shredded dried hash brown potatoes
2 pk Onion soup mix
1 ½ lb Ground meat or sausage
Assorted seasonings to taste
6 oz Water

Brown the meat in the bottom of the pan. Break up the meat as it assuring that all the meat is cooked. Stir in the water and soup mix thoroughly. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover the pot and move to the edge of the fire for about ten minutes and allow the potatoes to absorb all the liquid. Move the pot back on the heat and stir while cooking the potatoes, cook five to ten minutes. Serve hot.

Savory Scallion and Cheese Scones

Savory Scallion and Cheese Scones

Savory Scallion and Cheese Scones

1 cup (230 g) cottage cheese

4 tablespoons milk, plus more for brushing on top

2½ cups (320 g) all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

â…› teaspoon black pepper

6 tablespoons (80 g) unsalted butter, chilled and diced

3 scallions, green and white parts, thinly sliced (about ½ cup sliced)

 

Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside. Whisk together the flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.) Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones). Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Pumpkin Pie French Toast

Pumpkin Pie French Toast

Pumpkin Pie French Toast

1 Egg, beaten

¼ C. Low Fat Milk

¼ C. canned Pumpkin

1 T. Brown Sugar

¼ tsp. Vanilla

4 slices French Bread

In medium bowl, whisk together all ingredients except bread. 2. Spray a nonstick skillet or griddle with cooking spray, and place over medium heat. Gently dip French bread in the egg mixture, making sure to let excess liquid drip off and place in the hot skillet. Cook for about 2 minutes, or until golden brown on the bottom. Flip and cook another 2 minutes. Repeat if needed with remaining slices of bread.

Yield: 2 servings

Calories: 170

Fat: 4g

Fiber: 1g

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

3 eggs

1 Tablespoon sugar

1/2 cup or 120 ml oil

Half (about 1 cup) of a whole zucchini, washed and shredded

1 cup cooked and drained chopped bacon (cooled)

1 cup grated Cheddar cheese

6 Tablespoons of milk

1 1/2 cups All Purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

Pinch of salt

1 tsp. Black Pepper

 

In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.   In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

Creamy Spiced Oatmeal

Creamy Spiced Oatmeal

Creamy Spiced Oatmeal

 

1 C. Steel Cut Oats

1 T.  Lemon Juice

Pinch Salt

¼ C. Cranberries

¼ tsp. Cinnamon

1/8 tsp. Ginger

1/8 tsp. Cardamom

1 T. Honey

¼ C. Almond Milk

1 T. Sliced Almonds

 

Put the oats and lemon juice in a bowl and cover with water.  Let soak overnight.  Drain and rinse in a sieve with cold water.   In 1 quart microwave safe bowl, put oats, salt, raisins and spices with 2 cups water.  Microwave uncovered for 6 minutes at 50% power.  Add almond milk and honey to serve.

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

 

12 Extra Large Eggs

1/4 C. Heavy Whipping Cream

3 tsp. Unsalted Cultured Butter

Sea salt and freshly ground black pepper

3 oz. Baby Swiss Cheese (thinly sliced)

3 ripe avocados (pitted and sliced)

Fresh chives (for garnish)

 

Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.  In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.  Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.  Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.

Peaches ‘n Cream Smoothie

Peaches ‘n Cream Smoothie

Peaches ‘n Cream Smoothie

1 banana, frozen (or fresh, if desired)

5 peach halves (canned) or 15 peach slices (frozen)

One 8 oz. vanilla fat-free yogurt

Pinch of cinnamon

1/2 cup low-fat milk

Allow frozen banana to thaw slightly and then cut into chunks. Allow frozen peaches to thaw slightly. Place peaches, yogurt, banana, cinnamon and milk in jar of blender. With lid of blender jar securely fastened, pulse until smooth and creamy. Pour into glasses and serve.

WIW: Waffled Biscuits & Gravy

WIW: Waffled Biscuits & Gravy

WIW: Waffled Biscuits & Gravy

In truth, making the sausage in a pan seems easier to me.  Making the gravy in a pan while the biscuits cook in the waffle iron would be easy though.

1 lb. breakfast sausage, hot or mild

2 Scallions, chopped, whites and greens separated

1 clove of Garlic, minced

1/3 C. all-purpose flour

3 to 4 C. whole milk, more to taste (you can sub part with chicken broth for a lighter gravy)

1/2 tsp. seasoned salt

2 tsp. freshly ground black pepper, more to taste

Pinch nutmeg, optional

 

8 rounds Store Bought Biscuit Dough

 

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the scallion whites and garlic and stir for 30 seconds. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more, little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper (and nutmeg if using) and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 C. of milk or more if needed. Taste and adjust the seasoning.

 

Meanwhile, Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don’t push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.

 

Spoon the sausage gravy over warm biscuit waffles and serve.

WIW: Waffled Mexican Migas

WIW: Waffled Mexican Migas

4 large eggs
1 small tomato, diced (about ½ C.)
½ C. diced onion
½ C. shredded Cheddar or Monterey Jack cheese
1 small jalapeno pepper, seeded and minced
2 soft corn tortillas, cut or torn into about ½-inch pieces
¼ tsp. salt
¼ tsp. freshly ground black pepper
PAM Cooking Spray

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. In a medium-size bowl, beat the eggs. Add the rest of the ingredients except the cooking spray and stir vigorously to combine. Coat both sides of the waffle iron grid with PAM Cooking Spray. Ladle some of the mixture onto each section of the waffle iron. Some ingredients may settle to the bottom of the bowl, so make sure you reach to the bottom of the bowl to get a good mixture. Close the lid and cook until the eggs are no longer runny, 2 minutes. Remove the migas from the waffle iron with an offset spatula or a pair of heat-resistant silicon spatulas, and serve. Variations: For a substantial meal, serve with refried beans, along with soft corn or flour tortillas heated for 10 seconds in the waffle iron.
Swap out the tomato or onion for pretty much any diced vegetable. Or keep both onion and tomato and add up to ½ C. of another vegetable. To dress it up, garnish with salsa, cheese, sour cream, sliced avocado, or scallions.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

3/4 C. dried tomatoes (not oil-packed)

2 1/2 C. all-purpose flour

1 T. baking powder

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/4 tsp. garlic salt

3/4 C. butter, cut up

8 slices bacon, crisp-cooked, drained, and crumbled

1/4 C. sour cream

2 eggs, lightly beaten

2 T. milk

1/2 C. shredded mozzarella cheese

Crisp-cooked bacon, crumbled (optional)

 

Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes. In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges. Place wedges 2 inches apart on a very large ungreased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Top with additional crumbled bacon. Makes 16 scones.

 

Yield: 16

Calories: 202

Fat: 13g

Fiber: 1g

30 Minute Skillet Strata

30 Minute Skillet Strata

30 Minute Skillet Strata

 

4 slices Sourdough Bread

4 Eggs

4 Egg Whites

1 ½ C. low-fat Milk

½ C. shredded Part Skim Mozzarella Cheese

Salt & Pepper

4oz. link Italian Turkey Sausage, casing removed

2 C. sliced Mushrooms

¾ C. chopped Onion

¼ tsp. Italian Seasoning

 

Preheat the oven to 425°F. Toast the bread slices and cut into 1-inch squares. In a medium bowl, whisk together the next 6 ingredients (eggs through salt); set aside. Place a medium ovenproof skillet over medium-high heat. Crumble sausage into the skillet along with the mushrooms and onion, and sauté for 7 to 8 minutes, or until onions are translucent and the mushrooms have softened and their liquid has cooked off. Add the bread squares to the pan and stir to distribute evenly (piling some of the mushroom mixture on top of some of the bread). Remove pan from heat and pour in egg mixture. Sprinkle with Italian seasoning and bake for 12 to 15 minutes, or until eggs have set.

 

Yield: 5 servings

Calories: 210

Fat: 7g

Fiber: 0g

Pumpkin Waffles

Pumpkin Waffles

WIW: Pumpkin Waffles

 

2 1/2 C. Bisquick

1 C. canned pumpkin

2 eggs, lightly beaten

1 C. milk

2 T. vegetable oil

2 T. pumpkin pie spice

Maple syrup to drizzle

 

Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.

Waffle Breakfast Sandwich with Chorizo

Waffle Breakfast Sandwich with Chorizo

WIW: Waffle Breakfast Sandwich with Chorizo

4 links chorizo sausage

1 T. extra-virgin olive oil

1 T. unsalted butter

4 eggs

Salt and freshly ground black pepper

1 recipe Savory Cheese Waffles

4 tsp. chopped fresh chives

 

Make the Sausage: Remove the casings from the sausages and form each link into a 4- to 5-inch patty. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set aside. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper. Build the Sandwiches: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 tsp. chives and top with a second waffle. Repeat with the remaining waffles, sausages, eggs and chives. Serve immediately.

Ham and Cheese Waffle

Ham and Cheese Waffle

WIW: Ham and Cheese Waffle

1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4 C. mozzarella cheese, shredded

In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.

Cornmeal Bacon Waffles

Cornmeal Bacon Waffles

WIW: Cornmeal Bacon Waffles

2 eggs
1¾ C. buttermilk
5 T. butter, melted and cooled
1½ C. all-purpose flour
1 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ lb. bacon, chopped

Combine the eggs, buttermilk and melted butter in a mixing bowl. In a separate bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Pour the wet ingredients in with the dry and stir until everything is thoroughly combined. Now it’s time for the bacon! Mix those delicious bits into the batter so they are distributed evenly throughout. Pour the batter into your waffle iron and cook until steam is no longer being emitted from the iron. Serve with butter, syrup and a hearty helping of more bacon.

Ham & Cheese Hashbrown Waffles

Ham & Cheese Hashbrown Waffles

WIW:  Ham & Cheese Hashbrown Waffles

1 (20-oz.) package refrigerated hash brown potatoes

8 oz. black forest ham, diced

1 1/2 C. shredded cheddar cheese

3 large eggs, beaten

2 cloves garlic minced

2 T. chopped fresh parsley leaves

1/2 tsp. dried thyme

1/4 tsp. smoked paprika

Kosher salt and freshly ground black pepper, to taste

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste. Pour a scant 1/2 C. of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Serve immediately.

 

Savory Cheese Waffles

Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 C. all-purpose flour

1½ tsp. baking powder

1 tsp. salt

1 tsp. freshly ground black pepper

2¼ C. buttermilk

4 T. melted butter

2 eggs

2 C. grated cheddar cheese

 

Make the batter: In a large bowl, whisk the flour with the baking powder, salt and pepper to combine. In a medium bowl, whisk the buttermilk with the butter and eggs to combine. Add to the flour mixture and whisk well to combine. Gently fold in the cheese. Make the waffles: Preheat the waffle iron and preheat the oven to 200°F. Lightly spray the waffle maker with nonstick spray and ladle batter into the waffle maker. Prepare the waffles according the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve immediately or freeze for later. (To freeze: Wrap the finished waffles tightly in plastic wrap, then seal them inside a plastic bag. Store in the freezer for up to three months. Reheat in a toaster or in a 300°F oven until crisp and warm.)

Bloody Mary Eggs

Bloody Mary Eggs

Bloody Mary Eggs

2 (28-ounce) cans whole tomatoes, drained well

2 T. extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced, plus celery leaves picked from the inner heart of the bunch for serving

1 garlic clove, finely chopped

Celery or kosher salt

¼ C. plus 2 T. (3 ounces) vodka

2 tsp. Worcestershire sauce

1 tsp. hot sauce (such as Tabasco)

Freshly ground black pepper

3 T. plus 1 tsp. prepared or freshly grated horseradish, divided

½ C. pimento-stuffed green olives, coarsely chopped

2 tsp. distilled white vinegar

8 large eggs

4 slices rustic country bread, toasted and drizzled with extra-virgin olive oil

Note: Any leftover sauce can be kept, covered and refrigerated, for up to 3 days. Spoon it over toast or crackers for a snack, or thin it out with a little water and use it as a base for simmering mussels or braising fish.

 

In a medium bowl, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in ¼ tsp. celery salt, then add the vodka. Cook until the liquid is evaporated by half, about 8 minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and 3 T. of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining 1 tsp. horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.  Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time, crack 4 eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the whites are set but the yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, carefully lift the poached eggs, one at a time, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining 4 eggs.  Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

3/4 C. flour

1 C. milk

2 eggs

salt and pepper

1 and 1/2 tsp. crumbled herbs or herb blends

1/2 pound lean bacon

1 can Corn (or about a C. of defrosted frozen corn)

 

Preheat oven to 350 F. Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease. Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings. Spoon 2 tsp. of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter. Bake for 30 minutes till pancake is set or till the top is golden brown.