A
Avocado Breakfast Bake
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Serves: 2
Ingredients
Recipe type: Breakfast
Cuisine: American
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Serves: 2
Ingredients
- 2 avocados
- 4 eggs
- salt and pepper
- Toppings of choice: My favorite is feta and green onions, but salsa and fresh cilantro are also really good with the avocado.
- Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a large baking dish. If they are small avocados, scoop out a little of the extra flesh to make more room.
- Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until egg is desired doneness. For my oven, 17 minutes gets the perfect egg yolk.
- Top with desired toppings while still hot and enjoy!
Recipe type: Breakfast
Cuisine: American
BREAKFAST WITH AVOS
BACON JAM BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
Directions
1.Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
2.Assemble sandwiches and enjoy.
Bron: Closet Cooking
BACON JAM BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
Directions
1.Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
2.Assemble sandwiches and enjoy.
Bron: Closet Cooking
Amish Breakfast Casserole
INGREDIENTS
200g bacon
200g breakfast sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon hot sauce
2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
1 small onion, finely diced
240g sharp cheddar cheese, shredded – divided
240g swiss cheese, shredded – divided
6 eggs, slightly beaten
1 1/2 cups cottage cheese
DIRECTIONS
Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 200 degreesC and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp.
While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).
When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces.
In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (You’ll use this for the top).
Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.
Next, stir in any sautéed veggies.
Stir in 6 eggs that have been slightly beaten.
Grease a 22x32cm pan, or two smaller pans if you want one casserole to eat now, and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.
At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temperature.
If you plan to make it and bake it at the same time, preheat the oven to 180 degreesC.
Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. You can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.
Allow the casserole to cool for a few minutes, then cut into pieces and serve.
Source: centercutcookmcom
INGREDIENTS
200g bacon
200g breakfast sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon hot sauce
2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
1 small onion, finely diced
240g sharp cheddar cheese, shredded – divided
240g swiss cheese, shredded – divided
6 eggs, slightly beaten
1 1/2 cups cottage cheese
DIRECTIONS
Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 200 degreesC and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp.
While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).
When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces.
In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (You’ll use this for the top).
Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.
Next, stir in any sautéed veggies.
Stir in 6 eggs that have been slightly beaten.
Grease a 22x32cm pan, or two smaller pans if you want one casserole to eat now, and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.
At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temperature.
If you plan to make it and bake it at the same time, preheat the oven to 180 degreesC.
Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. You can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.
Allow the casserole to cool for a few minutes, then cut into pieces and serve.
Source: centercutcookmcom
Avocado Breakfast Bake
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Serves: 2
Ingredients
Recipe type: Breakfast
Cuisine: American
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Serves: 2
Ingredients
- 2 avocados
- 4 eggs
- salt and pepper
- Toppings of choice: My favorite is feta and green onions, but salsa and fresh cilantro are also really good with the avocado.
- Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a large baking dish. If they are small avocados, scoop out a little of the extra flesh to make more room.
- Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until egg is desired doneness. For my oven, 17 minutes gets the perfect egg yolk.
- Top with desired toppings while still hot and enjoy!
Recipe type: Breakfast
Cuisine: American
BREAKFAST WITH AVOS
BACON JAM BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
Directions
1.Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
2.Assemble sandwiches and enjoy.
Bron: Closet Cooking
BACON JAM BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
Directions
1.Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
2.Assemble sandwiches and enjoy.
Bron: Closet Cooking
BAKED AVOCADO BACON & EGG
Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!
Servings: 1
INGREDIENTS
1 large avocado, cut in half and stone removed
2 eggs
2 strips bacon, cut into 1/2 inch pieces
salt and pepper to tasteDirections
Scoop enough of the avocado out that it can fit the egg and fill them with the eggs.
Bake in a preheated 425F oven for 15 minutes or until the egg is set the way you like it.
Meanwhile cook the bacon and set aside on paper towels.
Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Tip: To try to avoid the egg spilling out of a hole that is too small, crack the eggs into a bowl, spoon the yolks into the avocado halves and slowly add the whites, removing more of avocado if it looks like it needs more space.
Tip: Bake in a baking dish that you can lean the edge of the avocado on to help prevent spilling.
Bron: Cl Cooking
Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!
Servings: 1
INGREDIENTS
1 large avocado, cut in half and stone removed
2 eggs
2 strips bacon, cut into 1/2 inch pieces
salt and pepper to tasteDirections
Scoop enough of the avocado out that it can fit the egg and fill them with the eggs.
Bake in a preheated 425F oven for 15 minutes or until the egg is set the way you like it.
Meanwhile cook the bacon and set aside on paper towels.
Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Tip: To try to avoid the egg spilling out of a hole that is too small, crack the eggs into a bowl, spoon the yolks into the avocado halves and slowly add the whites, removing more of avocado if it looks like it needs more space.
Tip: Bake in a baking dish that you can lean the edge of the avocado on to help prevent spilling.
Bron: Cl Cooking
BACON EGG AVO BOAT
1 large avocado
crisp fried bacon pieces
2 small or medium eggs
DIRECTIONS:
Cut the avocado in half
Scoop out some of the avo meat in order for the eggs to fit in the holes
Deposit an egg into each half of the avo
Ensure that the avo is level to avoid spillage.
Cover with the bacon pieces and place in the oven at 220°C for 15 minutes or until eggs are cooked to your fancy.
Add Flippen Lekka Spice to taste
Bron: Flippen Lekka Spice
1 large avocado
crisp fried bacon pieces
2 small or medium eggs
DIRECTIONS:
Cut the avocado in half
Scoop out some of the avo meat in order for the eggs to fit in the holes
Deposit an egg into each half of the avo
Ensure that the avo is level to avoid spillage.
Cover with the bacon pieces and place in the oven at 220°C for 15 minutes or until eggs are cooked to your fancy.
Add Flippen Lekka Spice to taste
Bron: Flippen Lekka Spice
APPLE AND HAZELNUT BIRCHER MEUSLI
INGREDIENTS :
You will need to start this recipe a day in advance.
2 cups (180g) rolled oats
1 1/2 cups (375ml) apple juice
1 granny smith apple, peeled, cored, coarsely grated
3/4 cup (180g) Greek-style yoghurt
1 tsp vanilla extract
1/2 cup (75g) toasted hazelnuts, coarsely chopped
1/4 cup (40g) pistachios, coarsely chopped
1 tbs toasted sesame seeds
1 tsp ground cinnamon
1/4 cup (60ml) honey
DIRECTIONS:
Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
Add the apple, yoghurt and vanilla to the oat mixture and stir to combine.
Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl.
Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the hazelnut mixture. Serve immediately.
Bron: Sarah Hobbs
INGREDIENTS :
You will need to start this recipe a day in advance.
2 cups (180g) rolled oats
1 1/2 cups (375ml) apple juice
1 granny smith apple, peeled, cored, coarsely grated
3/4 cup (180g) Greek-style yoghurt
1 tsp vanilla extract
1/2 cup (75g) toasted hazelnuts, coarsely chopped
1/4 cup (40g) pistachios, coarsely chopped
1 tbs toasted sesame seeds
1 tsp ground cinnamon
1/4 cup (60ml) honey
DIRECTIONS:
Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
Add the apple, yoghurt and vanilla to the oat mixture and stir to combine.
Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl.
Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the hazelnut mixture. Serve immediately.
Bron: Sarah Hobbs
B
BACON CANDY
Ingredients
THICK sliced applewood smoked bacon cover a sheet pan with parchment or foil for easier clean up
put slices on a rack that fits pan sprinkle brown sugar on each slice sprinkle with a little cayenne pepper or cinnamon
Instructions
Put in the oven at 375 degrees for about 15-20 minutes, or until crispy.
Ingredients
THICK sliced applewood smoked bacon cover a sheet pan with parchment or foil for easier clean up
put slices on a rack that fits pan sprinkle brown sugar on each slice sprinkle with a little cayenne pepper or cinnamon
Instructions
Put in the oven at 375 degrees for about 15-20 minutes, or until crispy.
Breakfast Bake
Ingredients
5 eggs
¼ cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ** DO NOT PRE-BAKE
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
Directions
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) 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.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. 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).
BRON- Best Recipes for Breakfast, Lunch and Dinner
Ingredients
5 eggs
¼ cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ** DO NOT PRE-BAKE
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
Directions
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) 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.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. 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).
BRON- Best Recipes for Breakfast, Lunch and Dinner
BACON CANDY
Ingredients
THICK sliced applewood smoked bacon cover a sheet pan with parchment or foil for easier clean up put slices on a rack that fits pan.
Sprinkle brown sugar on each slice.
Sprinkle with a little cayenne pepper or cinnamon
Instructions
Put in the oven at 375 degrees for about 15-20 minutes, or until crispy.
Bron: Candy,com
Ingredients
THICK sliced applewood smoked bacon cover a sheet pan with parchment or foil for easier clean up put slices on a rack that fits pan.
Sprinkle brown sugar on each slice.
Sprinkle with a little cayenne pepper or cinnamon
Instructions
Put in the oven at 375 degrees for about 15-20 minutes, or until crispy.
Bron: Candy,com
BURRITO FOR BREAKFAST
Burrito is always delicious to eat and if you make it as a breakfast meal you will feel full until lunch. This recipe has proteins and saturated fat which are healthy ones.
Ingredients (for 4 people):
1.Put a little olive oil in a pan and cook the bacon. After a few minutes add onions.
2.When they are almost done add the potatoes and spiced them with pepper. (Try to avoid salt)
3.Smash the eggs and add them in the pan with previous ingredients and cooked until all mixed together.
4.In other plate put the avocado, diced fresh tomatoes and cheese and mix them
5.Put the tortillas on a plates, first put the topping with avocado on them and then put the eggs. On top of it put the diced fresh capsicum. Roll on all together and serve.
BRON:HEALTHOFFERED
Burrito is always delicious to eat and if you make it as a breakfast meal you will feel full until lunch. This recipe has proteins and saturated fat which are healthy ones.
Ingredients (for 4 people):
- 4 tortillas (try to find low fat tortillas)
- 2 potatoes (cooked and chopped)
- 2 spring onions
- 4 slices of bacon diced
- 4 eggs
- 1 avocado chopped
- 2 fresh tomatoes diced
- 50 gr. Low fat cheese
- 1 fresh capsicum (chilli if you prefer) diced
1.Put a little olive oil in a pan and cook the bacon. After a few minutes add onions.
2.When they are almost done add the potatoes and spiced them with pepper. (Try to avoid salt)
3.Smash the eggs and add them in the pan with previous ingredients and cooked until all mixed together.
4.In other plate put the avocado, diced fresh tomatoes and cheese and mix them
5.Put the tortillas on a plates, first put the topping with avocado on them and then put the eggs. On top of it put the diced fresh capsicum. Roll on all together and serve.
BRON:HEALTHOFFERED
Breakfast Buttermilk Biscuit Casserole
1 can of buttermilk biscuits
1 lb sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 tsp salt
1/8 tsp black pepper
Preheat oven to 425°. Crumble and cook sausage over medium heat. Drain. Line bottom of greased 8x8 baking dish with biscuit dough, leaving no gaps. Form layer of sausage and cheese. In a bowl, whisk together eggs, milk, salt and pepper, then pour over sausage and cheese layer. Bake 30 minutes. Cut into squares and serve.
BRON- Welcome Home
1 can of buttermilk biscuits
1 lb sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 tsp salt
1/8 tsp black pepper
Preheat oven to 425°. Crumble and cook sausage over medium heat. Drain. Line bottom of greased 8x8 baking dish with biscuit dough, leaving no gaps. Form layer of sausage and cheese. In a bowl, whisk together eggs, milk, salt and pepper, then pour over sausage and cheese layer. Bake 30 minutes. Cut into squares and serve.
BRON- Welcome Home
Maple bacon breakfast sandwich recipe
Ingredients:
4 bagels, sliced in half
6 egg whites and 2 whole eggs, scrambled
8 strips maple bacon, pan fried or baked (If you don't have maple bacon simply brush plain bacon with pure maple syrup before baking or after pan frying)
A heaping handful of baby spinach, sauteed
1 ripe avocado, sliced
4 slices havarti cheese
Salt and pepperDirections:
Place the bagels on a plate. On one half of each bagel add the scrambled eggs, 1 slice of cheese, 2 slices of the maple bacon, the spinach and then top with other half of the bagel. Spray nonstick cooking spray in a small pan and toast each bagel (like you are making a grilled cheese) on both sides for a few minutes until the bagel is heated all the way through.
Remove from the heat and open the sandwich up, adding the fresh avocado and serve.
sheknows.com
Ingredients:
4 bagels, sliced in half
6 egg whites and 2 whole eggs, scrambled
8 strips maple bacon, pan fried or baked (If you don't have maple bacon simply brush plain bacon with pure maple syrup before baking or after pan frying)
A heaping handful of baby spinach, sauteed
1 ripe avocado, sliced
4 slices havarti cheese
Salt and pepperDirections:
Place the bagels on a plate. On one half of each bagel add the scrambled eggs, 1 slice of cheese, 2 slices of the maple bacon, the spinach and then top with other half of the bagel. Spray nonstick cooking spray in a small pan and toast each bagel (like you are making a grilled cheese) on both sides for a few minutes until the bagel is heated all the way through.
Remove from the heat and open the sandwich up, adding the fresh avocado and serve.
sheknows.com
CHEESY BACON BREAKFAST TORTILLAS:
Yes, even if you're watching your diet, you can bring home the bacon...as long as it's turkey bacon, and enjoy these flavor-packed Cheesy Bacon Breakfast Tortillas, which just happen to be one of our favorite easy diabetic breakfast recipes!
Serves: 2
Serving Size: 1 tortilla
Cooking Time: 5 min
INGREDIENTS:
•1/2 cup liquid egg substitute
•2 tablespoons red bell pepper, chopped
•1/4 teaspoon black pepper
•2 slices turkey bacon, cooked, crumbled
•2 (8-inch) low-carb whole wheat tortillas
•1 scallion, thinly sliced
•1/4 cup reduced-fat finely shredded Cheddar cheese
WHAT TO DO:
1.Coat a medium skillet with cooking spray. Over medium heat, scramble egg substitute, red bell pepper, and black pepper.
2.Evenly distribute scrambled eggs and bacon over each tortilla, then top each with scallions and cheese. Roll the tortillas and place seam-side down on a microwaveable plate.
3.Microwave on high 10 to 15 seconds, or until heat through. Serve immediately.
Bron:[EVERYDAYDIABETICRECIPES.COM]
Yes, even if you're watching your diet, you can bring home the bacon...as long as it's turkey bacon, and enjoy these flavor-packed Cheesy Bacon Breakfast Tortillas, which just happen to be one of our favorite easy diabetic breakfast recipes!
Serves: 2
Serving Size: 1 tortilla
Cooking Time: 5 min
INGREDIENTS:
•1/2 cup liquid egg substitute
•2 tablespoons red bell pepper, chopped
•1/4 teaspoon black pepper
•2 slices turkey bacon, cooked, crumbled
•2 (8-inch) low-carb whole wheat tortillas
•1 scallion, thinly sliced
•1/4 cup reduced-fat finely shredded Cheddar cheese
WHAT TO DO:
1.Coat a medium skillet with cooking spray. Over medium heat, scramble egg substitute, red bell pepper, and black pepper.
2.Evenly distribute scrambled eggs and bacon over each tortilla, then top each with scallions and cheese. Roll the tortillas and place seam-side down on a microwaveable plate.
3.Microwave on high 10 to 15 seconds, or until heat through. Serve immediately.
Bron:[EVERYDAYDIABETICRECIPES.COM]
BREAKFAST BANANA SUNDAE:
Cottage cheese and fruit is always a winning combination, especially with sweet bananas and pineapple. And we can't forget the cherry on top!
Serves: 2
YOU'LL NEED:
•1 cup reduced-fat small curd cottage cheese, divided
•1 banana, sliced, divided
•2 tablespoons crushed pineapple in juice, drained, divided
•2 maraschino cherries with stems, divided
WHAT TO DO:
1.Evenly divide cottage cheese in 2 serving bowls. Top each with half banana slices, half pineapple and 1 cherry.
NOTES:
Add some chopped walnuts for Omega 3s.
Bron:[EVERYDAYDIABETICRECIPES.COM]
Cottage cheese and fruit is always a winning combination, especially with sweet bananas and pineapple. And we can't forget the cherry on top!
Serves: 2
YOU'LL NEED:
•1 cup reduced-fat small curd cottage cheese, divided
•1 banana, sliced, divided
•2 tablespoons crushed pineapple in juice, drained, divided
•2 maraschino cherries with stems, divided
WHAT TO DO:
1.Evenly divide cottage cheese in 2 serving bowls. Top each with half banana slices, half pineapple and 1 cherry.
NOTES:
Add some chopped walnuts for Omega 3s.
Bron:[EVERYDAYDIABETICRECIPES.COM]
BREAKFAST BUNS: [MARGE]
Braai the following:
1 x Big onion
1 x Pack chopped mushrooms
1 x Pack chopped bacon
Salt, Pepper and/or any of you favoured spices
WHAT TO DO:
Cut the hamburger rolls about a ¼ from the top. Hollow the rolls and put the braai mixture in the rolls. If there is space you can break an egg in with it or you can beat the eggs then fill the buns. Put shredded cheese over and bake in oven or Webber till the eggs are done.
The lid of the bun can be buttered and toasted and eat with you favoured jam.
Marge they do cook on the braai but with one problem and that is that the bun starts to burn before the egg is done. To prevent this first make use of a medium fire. Secondly use a large lid like that of a weber to cover the buns with the eggs. This will speed the cooking of the eggs.
If you don't have a Weber lid, line the inside of a just large enough box with foil and use that as a lid. Just make sure the foil covers the egdges of the box to protect it from the fire
Braai the following:
1 x Big onion
1 x Pack chopped mushrooms
1 x Pack chopped bacon
Salt, Pepper and/or any of you favoured spices
WHAT TO DO:
Cut the hamburger rolls about a ¼ from the top. Hollow the rolls and put the braai mixture in the rolls. If there is space you can break an egg in with it or you can beat the eggs then fill the buns. Put shredded cheese over and bake in oven or Webber till the eggs are done.
The lid of the bun can be buttered and toasted and eat with you favoured jam.
Marge they do cook on the braai but with one problem and that is that the bun starts to burn before the egg is done. To prevent this first make use of a medium fire. Secondly use a large lid like that of a weber to cover the buns with the eggs. This will speed the cooking of the eggs.
If you don't have a Weber lid, line the inside of a just large enough box with foil and use that as a lid. Just make sure the foil covers the egdges of the box to protect it from the fire
Egg Bacon Baguette Breakfast Recipe
Ingrеdiеnts
First, cut thе bаguеttе. аnd mаkе а holе but don’t rеmovе аll thе whitе brеаd insidе. Just likе this. аnd sеt аsidе.
аdd thе olivе oil in thе frying pаn аnd hеаt thе oil ovеr mеdium hеаt. Mеаnwhilе cut thе bаcon. I аm using slаb bаcon todаy. Thеn cook until brown аnd crisp. Now trаnsfеr to а kitchеn towеl linеd plаtе to drаin thе еxcеss fаt.
Now wipе out thе bаcon fаt on thе pаn аnd lightly sprаy oil. Rеducе thе hеаt to mеdium-low аnd plаcе thе bаguеttе on thе pаn.
Crаck аn еgg in а cup аnd slowly pour it into thе holе. If you prеss thе bаguеttе firmly with fingеrs, thе еgg whitе will not gеt lеаkеd out on thе bottom of thе brеаd. Sеаson with sаlt аnd pеppеr аnd covеr thе pаn. аnd cook for 2 minutеs. аnd flip it ovеr. Thеn cook аnothеr 1 minutе or until thе еgg is cookеd to your liking.
Rеpеаt thе procеss. This rеcipе is for 2 еgg bаguеttеs.
Voilа. Sprinklе with bаcon on top аnd immеdiаtеly sеrvе. This is thе bеst whеn wаrm. I do lovе thе crispy bаguеttе with runny еgg insidе.
Source:annathingsandthoughts
Ingrеdiеnts
- 1 slicе slаb bаcon (2 oz; 55g)
- 1/4 Frеnch bаguеttе
- 2 еggs
- Sаlt аnd pеppеr
- Olivе oil for cooking
- еgg-bаcon-bаguеttе
First, cut thе bаguеttе. аnd mаkе а holе but don’t rеmovе аll thе whitе brеаd insidе. Just likе this. аnd sеt аsidе.
аdd thе olivе oil in thе frying pаn аnd hеаt thе oil ovеr mеdium hеаt. Mеаnwhilе cut thе bаcon. I аm using slаb bаcon todаy. Thеn cook until brown аnd crisp. Now trаnsfеr to а kitchеn towеl linеd plаtе to drаin thе еxcеss fаt.
Now wipе out thе bаcon fаt on thе pаn аnd lightly sprаy oil. Rеducе thе hеаt to mеdium-low аnd plаcе thе bаguеttе on thе pаn.
Crаck аn еgg in а cup аnd slowly pour it into thе holе. If you prеss thе bаguеttе firmly with fingеrs, thе еgg whitе will not gеt lеаkеd out on thе bottom of thе brеаd. Sеаson with sаlt аnd pеppеr аnd covеr thе pаn. аnd cook for 2 minutеs. аnd flip it ovеr. Thеn cook аnothеr 1 minutе or until thе еgg is cookеd to your liking.
Rеpеаt thе procеss. This rеcipе is for 2 еgg bаguеttеs.
Voilа. Sprinklе with bаcon on top аnd immеdiаtеly sеrvе. This is thе bеst whеn wаrm. I do lovе thе crispy bаguеttе with runny еgg insidе.
Source:annathingsandthoughts
Breakfast Bacon Cups
Ingredients:
White or Wheat Bread Bacon Shredded
Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper
(Note quantities not added.
This will vary depending on how many you plan to make.
It’s safe to estimate about 2-3 per person. )
Pre-heat oven to 400 degrees.
While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high.
You want the bacon to be a little cooked but still pliable.
Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices. Here comes the good part!
Grease/non-stick spray muffin pan and line with bacon so that is circles each mold.
Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either.
Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).
Ingredients:
White or Wheat Bread Bacon Shredded
Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper
(Note quantities not added.
This will vary depending on how many you plan to make.
It’s safe to estimate about 2-3 per person. )
Pre-heat oven to 400 degrees.
While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high.
You want the bacon to be a little cooked but still pliable.
Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices. Here comes the good part!
Grease/non-stick spray muffin pan and line with bacon so that is circles each mold.
Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either.
Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
400g white bread cut into cubes
1/3 cup extra-virgin olive oil
400g sliced smoked bacon or other good quality smoked bacon, cut into pieces
1 large onion, halved and thinly sliced
1x810g can whole Italian tomatoes-drained, chopped and patted dry
200g extra-sharp cheddar, shredded
200g white cheese, shredded
2 Tablespoons snipped chives
1-3/4 cups chicken broth
6 large eggs
Preheat oven to 180o C. Lightly oil a 22x32 glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crispy.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain: reserve 2 Tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and using a ladle, press 6 indentations into the bread mixture (you can do 8 if you want to). Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Cook longer if you do not want runny yolks.
Serve right away while it's warm.
Adapted from Food & Wine
400g white bread cut into cubes
1/3 cup extra-virgin olive oil
400g sliced smoked bacon or other good quality smoked bacon, cut into pieces
1 large onion, halved and thinly sliced
1x810g can whole Italian tomatoes-drained, chopped and patted dry
200g extra-sharp cheddar, shredded
200g white cheese, shredded
2 Tablespoons snipped chives
1-3/4 cups chicken broth
6 large eggs
Preheat oven to 180o C. Lightly oil a 22x32 glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crispy.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain: reserve 2 Tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and using a ladle, press 6 indentations into the bread mixture (you can do 8 if you want to). Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Cook longer if you do not want runny yolks.
Serve right away while it's warm.
Adapted from Food & Wine
C
Cheese Stars
You'll need:
White bread
Cheese
Margarine
Make several cheese sandwiches using a white loaf and cheese slices (or grated cheese). Spread margarine on both sides of the slices. Place cheese between two slices. Use a large star-shaped cookie cutter to cut out stars. Fry the stars in a large pan or grill in a sandwich grill until golden brown and the cheese has melted. Serve hot.
bron checkers recipes
You'll need:
White bread
Cheese
Margarine
Make several cheese sandwiches using a white loaf and cheese slices (or grated cheese). Spread margarine on both sides of the slices. Place cheese between two slices. Use a large star-shaped cookie cutter to cut out stars. Fry the stars in a large pan or grill in a sandwich grill until golden brown and the cheese has melted. Serve hot.
bron checkers recipes
Emmenthaler and ham croissants
Buttery, flaky and easy-to-use, versatile puff pastry is a tasty winner in these Emmenthaler and ham croissants.
Serves: 6
1 roll puff pastry
1 handful grated emmenthaler cheese
6 slice gypsy ham
Roll out puff pastry and cut into a large circle.
Cut circle into 6 triangles (like pizza slices).
Place a little grated emmenthaler and a slice of gypsy ham at the wide end of each triangle.
Roll up to the thin end and place onto a baking tray.
Bake at 200˚C for 25 minutes or until golden and cooked through.
Pick & Pay Recipe
Buttery, flaky and easy-to-use, versatile puff pastry is a tasty winner in these Emmenthaler and ham croissants.
Serves: 6
1 roll puff pastry
1 handful grated emmenthaler cheese
6 slice gypsy ham
Roll out puff pastry and cut into a large circle.
Cut circle into 6 triangles (like pizza slices).
Place a little grated emmenthaler and a slice of gypsy ham at the wide end of each triangle.
Roll up to the thin end and place onto a baking tray.
Bake at 200˚C for 25 minutes or until golden and cooked through.
Pick & Pay Recipe
BREAKFAST CASSEROLE
Ingredients
500g bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
500g package frozen hash brown potatoes, thawed
yields 12 servings
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole. Cover with aluminium foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set
Source: Foodgasms
Ingredients
500g bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
500g package frozen hash brown potatoes, thawed
yields 12 servings
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole. Cover with aluminium foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set
Source: Foodgasms
Ham and Cheese Breakfast Casserole
Ingredients
1 1/2 loaves white bread
800g ground ham
400g medium cheddar cheese, grated
8 eggs
2 cups milk
1 tablespoon dry mustard
1 tablespoon parsley
Instructions
Prepare 22x36 pan with softened butter. Tear slices of bread into 2,5cm pieces and cover bottom of pan with bread, fitting tightly.
Layer half of the ground ham over bread, and then layer half of the cheese over ham.
Add another layer of bread slices, then ham and then cheese. Finish with a final layer of bread.
In a measuring cup, mix together eggs and milk. In a small bowl, take 1 tablespoon of egg and milk mixture and mix in mustard until smooth. Add into measuring cup and mix well. Add parsley and pour over casserole, evenly distributing wet ingredients. Cover and refrigerate overnight.
Bake at 170 degreesC for 50-60 minutes or until eggs are set. Remove from oven and let sit for 5 minutes before cutting and serving.
(You can make this casserole ahead of time and let sit in refrigerator overnight)
Source:Foodiecrush.com
Ingredients
1 1/2 loaves white bread
800g ground ham
400g medium cheddar cheese, grated
8 eggs
2 cups milk
1 tablespoon dry mustard
1 tablespoon parsley
Instructions
Prepare 22x36 pan with softened butter. Tear slices of bread into 2,5cm pieces and cover bottom of pan with bread, fitting tightly.
Layer half of the ground ham over bread, and then layer half of the cheese over ham.
Add another layer of bread slices, then ham and then cheese. Finish with a final layer of bread.
In a measuring cup, mix together eggs and milk. In a small bowl, take 1 tablespoon of egg and milk mixture and mix in mustard until smooth. Add into measuring cup and mix well. Add parsley and pour over casserole, evenly distributing wet ingredients. Cover and refrigerate overnight.
Bake at 170 degreesC for 50-60 minutes or until eggs are set. Remove from oven and let sit for 5 minutes before cutting and serving.
(You can make this casserole ahead of time and let sit in refrigerator overnight)
Source:Foodiecrush.com
Country Mornin' Breakfast
Enjoy this bacon and eggs casserole – a cheesy breakfast made ready in 40 minutes!
8 eggs
1/3 cup milk
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
8 slices precooked bacon (from 2.4-oz. pkg.)
2 oz. (1/2 cup) shredded Cheddar cheese
Steps
1 Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.
2 Beat eggs in medium bowl. Add milk, chives, salt and pepper. Chop 4 slices of the bacon. Add chopped bacon and cheese to egg mixture; mix well. Pour into sprayed pie pan.
3 Bake at 350°F. for 15 minutes or until eggs are partially set. Arrange remaining 4 slices bacon over filling in wagon-wheel design. Bake an additional 10 to 15 minutes or until set and golden brown. Cut into wedges to serve.
Look for precooked bacon in the packaged meat case at the grocery store.
Use your favorite fresh herb in place of the chives in this recipe. Try basil, chervil, parsley, sage or thyme.
Accompany this bacon-and-eggs casserole with Pillsbury® Refrigerated Buttermilk Biscuits, fresh orange juice and hot coffee.
Bron:pillsbury
Enjoy this bacon and eggs casserole – a cheesy breakfast made ready in 40 minutes!
- prep time 10 min
- total time 40 min
- ingredients 7
- servings 4
8 eggs
1/3 cup milk
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
8 slices precooked bacon (from 2.4-oz. pkg.)
2 oz. (1/2 cup) shredded Cheddar cheese
Steps
1 Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.
2 Beat eggs in medium bowl. Add milk, chives, salt and pepper. Chop 4 slices of the bacon. Add chopped bacon and cheese to egg mixture; mix well. Pour into sprayed pie pan.
3 Bake at 350°F. for 15 minutes or until eggs are partially set. Arrange remaining 4 slices bacon over filling in wagon-wheel design. Bake an additional 10 to 15 minutes or until set and golden brown. Cut into wedges to serve.
Look for precooked bacon in the packaged meat case at the grocery store.
Use your favorite fresh herb in place of the chives in this recipe. Try basil, chervil, parsley, sage or thyme.
Accompany this bacon-and-eggs casserole with Pillsbury® Refrigerated Buttermilk Biscuits, fresh orange juice and hot coffee.
Bron:pillsbury
HOMEMADE GRAPE NUTS CEREAL:
3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 cup sucanat (or brown sugar)
2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
2/3 teaspoon sea salt
1 teaspoon baking soda
Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes “crumb like.”
Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.
I found it easiest to bake the crumbs in a dish with sides (my 10×15 pyrex) so that I could stir more easily.
Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).
3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 cup sucanat (or brown sugar)
2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
2/3 teaspoon sea salt
1 teaspoon baking soda
Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes “crumb like.”
Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.
I found it easiest to bake the crumbs in a dish with sides (my 10×15 pyrex) so that I could stir more easily.
Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).
HOMEMADE CORN FLAKES RECIPE & INGREDIENTS: [FASHIONADIBLE]
I don't buy much cereal - the hubs hates it and I have recently started preferring oatmeal.
Though Cinnamon crunch will always hold a special place in my heart...
I have one chicken recipe that calls for cornflakes and so I am posed with the problem of wanting to make the recipe but not wanting to buy a whole box of cereal for just one cup. And since I hate wasting food, I have avoided making the recipe for quite some time. 5 years to be exact.
All that changed when I ran across this cornflakes recipe. First of all, it may seem obvious to you, but I never thought that one could actually make homemade cornflakes. It makes perfect sense now but who knew? Second, I'm constantly on the lookout for healthy(er) recipes and making my own homemade foods is always a goal of mine. I've made homemade buttermilk ranch, yogurt, and roasted red peppers.
These cornflakes are not exactly like your store-bought variety. They have less crunch (though you can toast them afterwards to produce more of a crunch) and they are not perfect flakes. But their flavor is nearly identical. You can choose to put sugar on them or leave the sugar out for a healthier cereal.
med/fine cornmeal
water
sugar (optional)
In an ungreased metal skillet, distribute cornmeal evenly over pan. Spray or sprinkle with an even distribution of water, making sure to soak cornmeal. If you want sweetened cornflakes, sprinkle a small dusting of sugar over top. Cook until most of the water has evaporated. Then take a metal spatula and scrape the bottom of the pan until the flakes start coming off the bottom. Flip flakes over and continue cooking until they dry out. Break apart chunks with your hands.
I don't buy much cereal - the hubs hates it and I have recently started preferring oatmeal.
Though Cinnamon crunch will always hold a special place in my heart...
I have one chicken recipe that calls for cornflakes and so I am posed with the problem of wanting to make the recipe but not wanting to buy a whole box of cereal for just one cup. And since I hate wasting food, I have avoided making the recipe for quite some time. 5 years to be exact.
All that changed when I ran across this cornflakes recipe. First of all, it may seem obvious to you, but I never thought that one could actually make homemade cornflakes. It makes perfect sense now but who knew? Second, I'm constantly on the lookout for healthy(er) recipes and making my own homemade foods is always a goal of mine. I've made homemade buttermilk ranch, yogurt, and roasted red peppers.
These cornflakes are not exactly like your store-bought variety. They have less crunch (though you can toast them afterwards to produce more of a crunch) and they are not perfect flakes. But their flavor is nearly identical. You can choose to put sugar on them or leave the sugar out for a healthier cereal.
med/fine cornmeal
water
sugar (optional)
In an ungreased metal skillet, distribute cornmeal evenly over pan. Spray or sprinkle with an even distribution of water, making sure to soak cornmeal. If you want sweetened cornflakes, sprinkle a small dusting of sugar over top. Cook until most of the water has evaporated. Then take a metal spatula and scrape the bottom of the pan until the flakes start coming off the bottom. Flip flakes over and continue cooking until they dry out. Break apart chunks with your hands.
D
Duck Sarmies
You'll need:
White bread
Sliced cheese
Margarine
Sprinkles
Make cheese sandwiches using white bread and thinly sliced cheese. Use a duck-shaped cookie cutter to cut shapes from the sandwich. Lightly spread each sandwich with margarine and decorate with a tiny amount of blue cake sprinkles.
bron checkers recipes
You'll need:
White bread
Sliced cheese
Margarine
Sprinkles
Make cheese sandwiches using white bread and thinly sliced cheese. Use a duck-shaped cookie cutter to cut shapes from the sandwich. Lightly spread each sandwich with margarine and decorate with a tiny amount of blue cake sprinkles.
bron checkers recipes
Breakfast Cheese Danish
And what goes better with that hot cup of coffee than a fresh ...warm out of the oven...cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!
2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
BRON-Easy Recipes, Healthy Eating Ideas
And what goes better with that hot cup of coffee than a fresh ...warm out of the oven...cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!
2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
BRON-Easy Recipes, Healthy Eating Ideas
E
FULL ENGLISH BREAKFAST
2 eggs
3 slices bacon
2 sausage links, brown and serve
1 Roma tomato, halved lengthwise
2 ounces fresh mushrooms, quartered
1 tablespoon butter
Salt and pepper, to taste
Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.
Makes 1 serving
Do not freeze
Source: genaw
2 eggs
3 slices bacon
2 sausage links, brown and serve
1 Roma tomato, halved lengthwise
2 ounces fresh mushrooms, quartered
1 tablespoon butter
Salt and pepper, to taste
Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.
Makes 1 serving
Do not freeze
Source: genaw
Try making this easy Benedict dish and enjoy your ham, eggs and mayonnaise in a different way!
A few things:
Count carbs as one per egg in this easy, fun dish.
A glass or circle cookie cutter makes the shape of the egg perfect for your ham or Canadian bacon slices.
Double your egg amounts to make fluffier, thicker egg patties for your breakfast. You can store the extras for later!
Eggs Benedict
2 Tbsp butter
1 egg
Ham slice
Lazy Hollandaise Sauce
Over medium heat in a small pan, scramble egg in heated butter, careful to allow egg to form into a solid mass through cooking and less manipulation (if you have an egg ring, you can use that instead). Flip eggs once to complete cooking. You will likely need to fold egg in half to achieve height after cooking, or fold several times. Allow egg to cool slightly, about 2-3 minutes. Using a glass or circle cutter with the width of your ham (or cut your ham to fit the egg diameter), cut egg to resemble muffin. Place on top of ham. Cover with Hollandaise sauce (below).
Lazy Hollandaise Sauce
¼ cup mayonnaise
1 tsp lemon juice
1/4 tsp pepper
Blend, heat and serve.
A few things:
Count carbs as one per egg in this easy, fun dish.
A glass or circle cookie cutter makes the shape of the egg perfect for your ham or Canadian bacon slices.
Double your egg amounts to make fluffier, thicker egg patties for your breakfast. You can store the extras for later!
Eggs Benedict
2 Tbsp butter
1 egg
Ham slice
Lazy Hollandaise Sauce
Over medium heat in a small pan, scramble egg in heated butter, careful to allow egg to form into a solid mass through cooking and less manipulation (if you have an egg ring, you can use that instead). Flip eggs once to complete cooking. You will likely need to fold egg in half to achieve height after cooking, or fold several times. Allow egg to cool slightly, about 2-3 minutes. Using a glass or circle cutter with the width of your ham (or cut your ham to fit the egg diameter), cut egg to resemble muffin. Place on top of ham. Cover with Hollandaise sauce (below).
Lazy Hollandaise Sauce
¼ cup mayonnaise
1 tsp lemon juice
1/4 tsp pepper
Blend, heat and serve.
A NEW Scramble.
No one says scrambled eggs have to be boring. Mix it up! Add mushrooms. Add asparagus. Add tomatoes or bacon. And no, I don’t mean like an omelet – I mean just keep scrambling it all together. It’s easier than an omelet, and I like easy. Omelets are great, of course, but there’s that stigma that the omelet has to be perfect and round and fold all over on itself like in a restaurant.
No one needs that pressure.
In addition to all of the above, you should try this…
Hollandaise.
Why just add it to the fancy Eggs Benedict? Scramble up your eggs, top a biscuit or English Muffin, then add a little Hollandaise. Talk about delicious! Our house has gone gaga over Hollandaise, to the point no one wants to eat eggs without it.
Hollandaise Sauce
Ingredients
2 egg yolks
1/3 cup butter, cut into pieces
1 tablespoon lemon juice
1 tablespoon water
pinch of salt
pinch paprika
pepper to taste
Instructions
Whisk yolks, water and lemon juice over low heat until well blended. Continue to cook over low heat until the edges are bubbly.
Stir in the butter, one piece at a time until melted and thick. Remove from heat and season. Serve warm.
Source:doughmesstic.com
No one says scrambled eggs have to be boring. Mix it up! Add mushrooms. Add asparagus. Add tomatoes or bacon. And no, I don’t mean like an omelet – I mean just keep scrambling it all together. It’s easier than an omelet, and I like easy. Omelets are great, of course, but there’s that stigma that the omelet has to be perfect and round and fold all over on itself like in a restaurant.
No one needs that pressure.
In addition to all of the above, you should try this…
Hollandaise.
Why just add it to the fancy Eggs Benedict? Scramble up your eggs, top a biscuit or English Muffin, then add a little Hollandaise. Talk about delicious! Our house has gone gaga over Hollandaise, to the point no one wants to eat eggs without it.
Hollandaise Sauce
Ingredients
2 egg yolks
1/3 cup butter, cut into pieces
1 tablespoon lemon juice
1 tablespoon water
pinch of salt
pinch paprika
pepper to taste
Instructions
Whisk yolks, water and lemon juice over low heat until well blended. Continue to cook over low heat until the edges are bubbly.
Stir in the butter, one piece at a time until melted and thick. Remove from heat and season. Serve warm.
Source:doughmesstic.com
Aked eggs with ham, cheese and spinach…breakfast in bed for the folks
Recipe by Kate George-Expresso Show
A little butter for the ramekins
1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
4 eggs
120g cheese, grated
Salt and pepper
4 slices of bread, toasted, buttered and cut into dippers to eat with them
Switch the oven on to 180C. Put 4 ramekins in front of you. Rub each ramekin with butters.
Cut the ham and spinach into strips with some scissors or a knife. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs. Sprinkle a little salt and pepper on each egg.
Grate the cheese and sprinkle some on top of each egg.
Put the ramekins onto a tray and then into the oven for 15-18 minutes or until the egg white has set.
Serve with buttered toast soldiers
Recipe by Kate George-Expresso Show
A little butter for the ramekins
1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
4 eggs
120g cheese, grated
Salt and pepper
4 slices of bread, toasted, buttered and cut into dippers to eat with them
Switch the oven on to 180C. Put 4 ramekins in front of you. Rub each ramekin with butters.
Cut the ham and spinach into strips with some scissors or a knife. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs. Sprinkle a little salt and pepper on each egg.
Grate the cheese and sprinkle some on top of each egg.
Put the ramekins onto a tray and then into the oven for 15-18 minutes or until the egg white has set.
Serve with buttered toast soldiers
DIY Homemade Egg Stuffed Baked Potatoes
Its year end and this year you’ve decided to end it with a bang. Not the usual 31st cliché of going out, but rather trying out something different such as making egg stuffed baked potatoes. The thought of eating egg stuffed baked potatoes with lots of black pepper and sour cream makes your stomach rumble in hunger! Well, do not falter because reservations at the French or Italian hotel are no-longer available, you can cook up your own Egg Stuffed Baked Potatoes at home. Besides, you can make it for yourself or for the entire family!
So how do you get started? - After having selected big, fat and juicy potatoes, wash them, peel them and take a spoon and gently scoop out the inside parts. It’s necessary that you scoop slowly and leave a layer of inside potato. The next step involves taking a little butter (melted of-course) and brush the potato inside with it. Now sprinkle a bit of pepper and salt in the inside part as well. The next step is adding cheese. Now let your creativity juices flow. Go wild opt for cheddar cheese which is a perfect pick. You are at liberty to select any fillings that you feel like. Try something new such as cheddar and diced ham or go with onions with pepper jack cheese. The next step is filling up the potato till it is ¾ full and cracking the egg on its top. Now sprinkle on a little pepper and salt. If you wish, you can as well sprinkle a few more toppings. Perhaps some bacon, green onions and cheese bits…. The next step is placing the stuffed potatoes inside the preheat oven and allowing them to bake for 15-20 minutes. Caution as much as you hate the idea of leaving your eggs to cook over with easy, it’s paramount that you keep the eggs as soft as you can following this recipe. By keeping them soft, the eggs will blend perfectly with the butter and cheese thus resulting to a multitude of flavors. To know whether the egg has cooked properly is by keeping a close eye on the egg and feeling its softness after 20 minutes. If you leave the eggs to cook for just 20 minutes and not any longer, they will have a tantalizing taste only when the yolks remain soft.
Why This Recipe? - The recipe is perfect for a breakfast, lunch, dinner and heck! Even brunch! Should you desire rounding it out, go wild and serve it with fresh fruit for whatever meal plan you are having. You can as well throw in a simple green salad if you wish. Such a meal is supposed to bring cheer and good spirits among the people seated down to enjoy the meal. If you are serving it in the morning, you can serve a glass of warm or cold milk. For lunch or brunch always serve with a chilled soft drink if it’s sunny and for dinner, a glass of wine to wash down the meal will be perfect!
Bron:ourbestbites
Its year end and this year you’ve decided to end it with a bang. Not the usual 31st cliché of going out, but rather trying out something different such as making egg stuffed baked potatoes. The thought of eating egg stuffed baked potatoes with lots of black pepper and sour cream makes your stomach rumble in hunger! Well, do not falter because reservations at the French or Italian hotel are no-longer available, you can cook up your own Egg Stuffed Baked Potatoes at home. Besides, you can make it for yourself or for the entire family!
So how do you get started? - After having selected big, fat and juicy potatoes, wash them, peel them and take a spoon and gently scoop out the inside parts. It’s necessary that you scoop slowly and leave a layer of inside potato. The next step involves taking a little butter (melted of-course) and brush the potato inside with it. Now sprinkle a bit of pepper and salt in the inside part as well. The next step is adding cheese. Now let your creativity juices flow. Go wild opt for cheddar cheese which is a perfect pick. You are at liberty to select any fillings that you feel like. Try something new such as cheddar and diced ham or go with onions with pepper jack cheese. The next step is filling up the potato till it is ¾ full and cracking the egg on its top. Now sprinkle on a little pepper and salt. If you wish, you can as well sprinkle a few more toppings. Perhaps some bacon, green onions and cheese bits…. The next step is placing the stuffed potatoes inside the preheat oven and allowing them to bake for 15-20 minutes. Caution as much as you hate the idea of leaving your eggs to cook over with easy, it’s paramount that you keep the eggs as soft as you can following this recipe. By keeping them soft, the eggs will blend perfectly with the butter and cheese thus resulting to a multitude of flavors. To know whether the egg has cooked properly is by keeping a close eye on the egg and feeling its softness after 20 minutes. If you leave the eggs to cook for just 20 minutes and not any longer, they will have a tantalizing taste only when the yolks remain soft.
Why This Recipe? - The recipe is perfect for a breakfast, lunch, dinner and heck! Even brunch! Should you desire rounding it out, go wild and serve it with fresh fruit for whatever meal plan you are having. You can as well throw in a simple green salad if you wish. Such a meal is supposed to bring cheer and good spirits among the people seated down to enjoy the meal. If you are serving it in the morning, you can serve a glass of warm or cold milk. For lunch or brunch always serve with a chilled soft drink if it’s sunny and for dinner, a glass of wine to wash down the meal will be perfect!
Bron:ourbestbites
DIY Delicious Breakfast – Egg Drop
Breakfast is the most important meal of the day!! But instead of making a classic breakfast why not make one that is not so traditional: delicious egg drop.
Its a pretty way to start your day!! Just keep in mind that this is not a quick breakfast so make it when you have time not when you are in a hurry to get to work. It is also fun to make with your kinds.
You will need the following ingredients and supplies (serve 4):
a little bit of olive oil,
one small onion,
cheese (grated),
two tomatoes,
four oz of ham,
four eggs,
salt and pepper for taste.
Start by preheating the oven at 350 F (175 C). Chop the small onion and the ham very finely. Chop also the tomatoes. Try to remove as many seeds as you can but be careful not to sweat it. Take a skillet and put a teaspoon of olive oil. “Cook” the onions at medium heat or until it gets translucent. Put also the tomatoes and the ham over the onion. Use small baking dishes. Grease the dishes with a little olive oil or also butter. Use a spoon and put the veggie mix inside the baking dishes. Add on top of the veggies the cheese. Now add the eggs. Use a fork and poke the yolk (if you leave it intact the final result will be dried out). Bake for approx 15 minutes or until the egg white is cooked. Add also salt and pepper to taste and also a little bit of parsley. You can serve them with toasted bread. Enjoy!!
Bron:kayolic
Breakfast is the most important meal of the day!! But instead of making a classic breakfast why not make one that is not so traditional: delicious egg drop.
Its a pretty way to start your day!! Just keep in mind that this is not a quick breakfast so make it when you have time not when you are in a hurry to get to work. It is also fun to make with your kinds.
You will need the following ingredients and supplies (serve 4):
a little bit of olive oil,
one small onion,
cheese (grated),
two tomatoes,
four oz of ham,
four eggs,
salt and pepper for taste.
Start by preheating the oven at 350 F (175 C). Chop the small onion and the ham very finely. Chop also the tomatoes. Try to remove as many seeds as you can but be careful not to sweat it. Take a skillet and put a teaspoon of olive oil. “Cook” the onions at medium heat or until it gets translucent. Put also the tomatoes and the ham over the onion. Use small baking dishes. Grease the dishes with a little olive oil or also butter. Use a spoon and put the veggie mix inside the baking dishes. Add on top of the veggies the cheese. Now add the eggs. Use a fork and poke the yolk (if you leave it intact the final result will be dried out). Bake for approx 15 minutes or until the egg white is cooked. Add also salt and pepper to taste and also a little bit of parsley. You can serve them with toasted bread. Enjoy!!
Bron:kayolic
Sweet Eggy Bread recipe:
Ingredients:
4 large eggs
30 ml castor sugar
pinch of salt
250 ml milk
butter
1 medium French baguette, cut into 2-cm thick slices (about 20 slices) honey and ripe berries or golden syrup and thin slices strong, mature cheese or chocolate sauce and sliced bananas
Directions:
Whisk together the eggs, sugar, salt and milk and pour into a shallow bowl.
Melt a little butter in a large heavy-bottomed non-stick pan or skillet over medium heat.
Place 4 - 6 slices of bread into the egg mixture just long enough for the bread to soak up a little egg mixture. Turn the slices around to coat the other side.
Cook the slices on both sides in the butter until golden. Remove from pan and place on a platter which you keep in the warming drawer or a low oven until you have cooked all the bread. Repeat the process (including more butter) until you've cooked all the bread.
Serve with any topping or embellishment of your choice.
(MyCookBook)
Ingredients:
4 large eggs
30 ml castor sugar
pinch of salt
250 ml milk
butter
1 medium French baguette, cut into 2-cm thick slices (about 20 slices) honey and ripe berries or golden syrup and thin slices strong, mature cheese or chocolate sauce and sliced bananas
Directions:
Whisk together the eggs, sugar, salt and milk and pour into a shallow bowl.
Melt a little butter in a large heavy-bottomed non-stick pan or skillet over medium heat.
Place 4 - 6 slices of bread into the egg mixture just long enough for the bread to soak up a little egg mixture. Turn the slices around to coat the other side.
Cook the slices on both sides in the butter until golden. Remove from pan and place on a platter which you keep in the warming drawer or a low oven until you have cooked all the bread. Repeat the process (including more butter) until you've cooked all the bread.
Serve with any topping or embellishment of your choice.
(MyCookBook)
F
French Toast Bake
Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
FRENCH TOAST BAKE
Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
Bron:Dorothy
Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
Bron:Dorothy
Fiesta Breakfast Cups
Muffin tin cups are one of the most versatile and helpful tools in the kitchen. Our Fiesta Breakfast Cups come together quickly and are a perfect solution to feeding a crowd, especially if you're looking for a low-carb breakfast.
Serves: 6
Serving Size: 1 breakfast cup
Cooking Time: 30 min
What You'll Need:
• 1 cup egg substitute
• 1 (4-ounce) can chopped green chilies, rinsed and drained
• 1 cup sliced mushroom, sauteed
• 2 tablespoons jarred roasted red pepper, drained and chopped
• 1/2 cup shredded Mexican cheese blend
What To Do:
1. Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.
2. In a large bowl, combine all ingredients; mix well then spoon into muffin cups.
3. Bake 20 to 25 minutes, or until eggs are set. Serve immediately.
Notes
Top these off with a little salsa to make it a complete Mexican-style breakfast.
Muffin tin cups are one of the most versatile and helpful tools in the kitchen. Our Fiesta Breakfast Cups come together quickly and are a perfect solution to feeding a crowd, especially if you're looking for a low-carb breakfast.
Serves: 6
Serving Size: 1 breakfast cup
Cooking Time: 30 min
What You'll Need:
• 1 cup egg substitute
• 1 (4-ounce) can chopped green chilies, rinsed and drained
• 1 cup sliced mushroom, sauteed
• 2 tablespoons jarred roasted red pepper, drained and chopped
• 1/2 cup shredded Mexican cheese blend
What To Do:
1. Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.
2. In a large bowl, combine all ingredients; mix well then spoon into muffin cups.
3. Bake 20 to 25 minutes, or until eggs are set. Serve immediately.
Notes
Top these off with a little salsa to make it a complete Mexican-style breakfast.
FRENCH TOAST ROLL-UPS
8 roll-ups
French toast roll-ups will spice up your breakfast routine!
Ingredients
8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
Instructions
1.Trim the crust from the bread and flatten it out with a rolling pin.
2.Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they’re all filled.
3.In a shallow bowl whisk the eggs and milk until well combined.
4.In a separate bowl mix the sugar with the cinnamon.
5.In a skillet set over medium heat melt a tablespoon of butter.
6.Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7.Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8.Serve with maple syrup for dunking.
8 roll-ups
French toast roll-ups will spice up your breakfast routine!
Ingredients
8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
Instructions
1.Trim the crust from the bread and flatten it out with a rolling pin.
2.Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they’re all filled.
3.In a shallow bowl whisk the eggs and milk until well combined.
4.In a separate bowl mix the sugar with the cinnamon.
5.In a skillet set over medium heat melt a tablespoon of butter.
6.Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7.Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8.Serve with maple syrup for dunking.
French Toast Roll-Ups
Ingredients
8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
Instructions
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.
Ingredients
8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
Instructions
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.
ALL NATURAL PANCAKE NO PROCESSED ANYTHING!! -
1 ripe banana -
2 whole eggs
That’s it.
Just mix together in a bowl and make sure the banana is all mashed.
Then spray your pan with some "spray & cook" or coconut oil.
On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done!
Serve and eat!
Bron:goodshomedesign
1 ripe banana -
2 whole eggs
That’s it.
Just mix together in a bowl and make sure the banana is all mashed.
Then spray your pan with some "spray & cook" or coconut oil.
On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done!
Serve and eat!
Bron:goodshomedesign
G
H
Hash Brown Breakfast Stack
Serves 4
200g Mini rosa plum tomatoes
8 x McCain Hash Browns
4 Slices back bacon
4 Eggs. beaten
150g Mozzarella cheese, grated
Chopped chives for garnish
How to cook
Roast the tomatoes with a little olive oil and salt in a preheated oven at 180 C for 8 minutes.
Meanwhile fry the McCain hash browns according to the instructions on the pack. Keep warm.
Fry the bacon slices until golden brown and make the scramble eggs. Keep warm.
Place 4 hash browns on a baking tray, top with the roasted tomatoes and mozzarella. Place back in the oven until cheese is just melted.
Transfer the hash browns to 4 breakfast plates.
Top each with the second hash brown followed by a bacon slice, then scrambled eggs and garnish with chives. Serve immediately.
BRON:McCain recipes
Serves 4
200g Mini rosa plum tomatoes
8 x McCain Hash Browns
4 Slices back bacon
4 Eggs. beaten
150g Mozzarella cheese, grated
Chopped chives for garnish
How to cook
Roast the tomatoes with a little olive oil and salt in a preheated oven at 180 C for 8 minutes.
Meanwhile fry the McCain hash browns according to the instructions on the pack. Keep warm.
Fry the bacon slices until golden brown and make the scramble eggs. Keep warm.
Place 4 hash browns on a baking tray, top with the roasted tomatoes and mozzarella. Place back in the oven until cheese is just melted.
Transfer the hash browns to 4 breakfast plates.
Top each with the second hash brown followed by a bacon slice, then scrambled eggs and garnish with chives. Serve immediately.
BRON:McCain recipes
Bacon and Mushroom Hash Brown Breakfast
It takes just 30 minutes to assemble a hearty casserole that chills overnight and is baked the next day.
1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)
Steps
1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Other types of cheese can be used in place of the Cheddar, such as Monterey Jack, Colby or Swiss.
This is a perfect breakfast to serve with assorted muffins and fresh fruit.
Bron:pillsbury
It takes just 30 minutes to assemble a hearty casserole that chills overnight and is baked the next day.
- prep time 30 min
- total time 9 hr 40 min
- ingredients 11
- servings 12
1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)
Steps
1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Other types of cheese can be used in place of the Cheddar, such as Monterey Jack, Colby or Swiss.
This is a perfect breakfast to serve with assorted muffins and fresh fruit.
Bron:pillsbury
Hash brown Egg Nests
Ingredients
1 box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes with hot water, salt and margarine called for on potato box
1/4 cup crumbled bacon or ham, if desired
6 eggs
1 teaspoon salt
1/2 teaspoon pepper Instructions
Heat oven to 400 degrees.
Spray 6 regular-size muffin cups with cooking spray.
Make potatoes as directed on box.
When done, place in medium bowl.
Stir in crumbled bacon.
Divide mixture evenly among muffin cups.
Bake about 15 minutes or until starting to turn golden brown on edges.
Reduce oven temperature to 350°F.
Crack 1 egg over each muffin cup.
Sprinkle with salt and pepper.
Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny.
Cool 5 minutes before removing from muffin cups.
Bron: bettycrocker
Ingredients
1 box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes with hot water, salt and margarine called for on potato box
1/4 cup crumbled bacon or ham, if desired
6 eggs
1 teaspoon salt
1/2 teaspoon pepper Instructions
Heat oven to 400 degrees.
Spray 6 regular-size muffin cups with cooking spray.
Make potatoes as directed on box.
When done, place in medium bowl.
Stir in crumbled bacon.
Divide mixture evenly among muffin cups.
Bake about 15 minutes or until starting to turn golden brown on edges.
Reduce oven temperature to 350°F.
Crack 1 egg over each muffin cup.
Sprinkle with salt and pepper.
Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny.
Cool 5 minutes before removing from muffin cups.
Bron: bettycrocker
I
J
K
L
Lemon Cheesecake Morning Buns
Yield: 24 buns
These Lemon Cheesecake Morning Buns could easily double as dessert. They are fluffy, gooey, tangy, buttery, and beyond delicious. I hope you’ll find a space for these rolls on your breakfast or brunch table. They definitely belong in the spotlight.
Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking
Filling Ingredients:
2 (240g) packages cream cheese, softened
zest of 1 lemon (reserve a little for topping)
1/2 cup sugar
2 tablespoons lemon juice
1 egg, room temperature
1/2c salted butter (or 1/2c unsalted butter and 1/4 teaspoon salt), melted
Glaze Ingredients:
2 cups powdered sugar
1 table lemon juice
1/2 teaspoon vanilla extract
about 1/4 cup milk
extra lemon zest
Directions:
Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning to make this recipe. With most cinnamon rolls recipes you could switch this and proof in the fridge overnight and then assemble and proof on the countertop, but I opted to switch that method with these because I didn’t want the cream cheese filling sitting out too long.
Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later.
Note on freezing: To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual.
Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 2 hours or until doubled in size.
After proofing the dough, lightly spray two 22x32cm baking dishes with cooking spray. Cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.
Turn the dough out onto a floured surface and roll it into a large rectangle about ,5cmthick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in your prepared baking dishes (at this point, you could wrap and freeze the rolls for later if you wanted).
Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 200 degrees C, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately.
Recipe by: Willow Bird Baking
Yield: 24 buns
These Lemon Cheesecake Morning Buns could easily double as dessert. They are fluffy, gooey, tangy, buttery, and beyond delicious. I hope you’ll find a space for these rolls on your breakfast or brunch table. They definitely belong in the spotlight.
Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking
Filling Ingredients:
2 (240g) packages cream cheese, softened
zest of 1 lemon (reserve a little for topping)
1/2 cup sugar
2 tablespoons lemon juice
1 egg, room temperature
1/2c salted butter (or 1/2c unsalted butter and 1/4 teaspoon salt), melted
Glaze Ingredients:
2 cups powdered sugar
1 table lemon juice
1/2 teaspoon vanilla extract
about 1/4 cup milk
extra lemon zest
Directions:
Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning to make this recipe. With most cinnamon rolls recipes you could switch this and proof in the fridge overnight and then assemble and proof on the countertop, but I opted to switch that method with these because I didn’t want the cream cheese filling sitting out too long.
Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later.
Note on freezing: To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual.
Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 2 hours or until doubled in size.
After proofing the dough, lightly spray two 22x32cm baking dishes with cooking spray. Cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.
Turn the dough out onto a floured surface and roll it into a large rectangle about ,5cmthick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in your prepared baking dishes (at this point, you could wrap and freeze the rolls for later if you wanted).
Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 200 degrees C, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately.
Recipe by: Willow Bird Baking
M
Mexican Breakfast Casserole
Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, sure to be a hit at your next gathering.
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 package (1 oz) Old El Paso® taco seasoning mix
1 lb bulk turkey or pork breakfast sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso® Thick 'n Chunky medium salsa
Steps
1 Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
2 Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
4 Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.
Yum! This Mexican egg dish will make you say, "Hola morning!" Top servings with dollops of sour cream and more salsa, if you like.
Bron:pillsbury
Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, sure to be a hit at your next gathering.
- prep time 20 min
- total time 1 hr 10 min
- ingredients 10
- servings 12
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 package (1 oz) Old El Paso® taco seasoning mix
1 lb bulk turkey or pork breakfast sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso® Thick 'n Chunky medium salsa
Steps
1 Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
2 Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
4 Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.
Yum! This Mexican egg dish will make you say, "Hola morning!" Top servings with dollops of sour cream and more salsa, if you like.
Bron:pillsbury
Egg & Quinoa Breakfast Muffins
6 large eggs
1½ cups cooked quinoa
½ cup chopped cooked bacon or ham (optional)
½ cup grated Parmesan, Sharp cheddar or crumbled Feta
1 cup of your favourite veggies- finely chopped, such as…
-peppers, mushrooms, green onions, roasted tomatoes
-fresh spinach or kale or arugula... whatever!!
Fresh cracked black pepper to taste
Fresh or dried herbs to taste
Preheat oven to 375. Oil or spray a standard 12 cup muffin pan (or use silicone muffin cups). Mix all ingredients together in a large bowl. Evenly divide the mixture between the cups. Cook on middle rack for 14 – 17 minutes until muffins are set and slightly brown on top. Enjoy a few then refrigerate or freeze the rest.
6 large eggs
1½ cups cooked quinoa
½ cup chopped cooked bacon or ham (optional)
½ cup grated Parmesan, Sharp cheddar or crumbled Feta
1 cup of your favourite veggies- finely chopped, such as…
-peppers, mushrooms, green onions, roasted tomatoes
-fresh spinach or kale or arugula... whatever!!
Fresh cracked black pepper to taste
Fresh or dried herbs to taste
Preheat oven to 375. Oil or spray a standard 12 cup muffin pan (or use silicone muffin cups). Mix all ingredients together in a large bowl. Evenly divide the mixture between the cups. Cook on middle rack for 14 – 17 minutes until muffins are set and slightly brown on top. Enjoy a few then refrigerate or freeze the rest.
N
O
Baked Western Omelette Roll Recipe
Serves: 6 – 8
Ingredients
8 large eggs
¾ cup milk
¼ cup all purpose flour
1 cup chopped ham, thin sliced
½ cup bell pepper, diced
½ cup yellow onion, diced
1-1/2 cups shredded cheddar cheese
pinch salt and pepper
Instructions
Preheat oven to 350 degrees F
Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
In a large bowl, whisk together the eggs, milk, flour, ham, peppers, onion, salt and pepper.
Pour the mixture into the pan an spread evenly.
Bake for 14 minutes, just until the egg is no longer shiny.
Top with shredded cheese and baking for an additional 2 minutes.
Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
Continue to roll, using the parchment to avoid burning your fingers until you create a log.
Cut into 2 inch sections and serve.
Author: Cat Davis
Source: foodfamilyfinds
Serves: 6 – 8
Ingredients
8 large eggs
¾ cup milk
¼ cup all purpose flour
1 cup chopped ham, thin sliced
½ cup bell pepper, diced
½ cup yellow onion, diced
1-1/2 cups shredded cheddar cheese
pinch salt and pepper
Instructions
Preheat oven to 350 degrees F
Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
In a large bowl, whisk together the eggs, milk, flour, ham, peppers, onion, salt and pepper.
Pour the mixture into the pan an spread evenly.
Bake for 14 minutes, just until the egg is no longer shiny.
Top with shredded cheese and baking for an additional 2 minutes.
Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
Continue to roll, using the parchment to avoid burning your fingers until you create a log.
Cut into 2 inch sections and serve.
Author: Cat Davis
Source: foodfamilyfinds
BACON OMELET ROLL WITH SALSA/Kraft
Makes: 8 servings
What You Need
8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices cooked Bacon, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup Shredded Sharp Cheddar Cheese
1 cup TACO BELL® Thick & Chunky Salsa, warmed (optional)
Make It
Heat oven to 180'c. Line 38x25x2.5cm pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa
You can use any filling of your choice.
Makes: 8 servings
What You Need
8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices cooked Bacon, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup Shredded Sharp Cheddar Cheese
1 cup TACO BELL® Thick & Chunky Salsa, warmed (optional)
Make It
Heat oven to 180'c. Line 38x25x2.5cm pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa
You can use any filling of your choice.
Omelette aux Champignons
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
YIELD: 6 servings
LEVEL: Easy
ingredients
Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes.
Cook' note: the slower you cook it, the better the omelette.
When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
Garnish with finely chopped chives and serve with a green salad.
BRON:COOKINGCHANNELTV
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
YIELD: 6 servings
LEVEL: Easy
ingredients
- 1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris)
- 2 tablespoons salted butter, plus 1 tablespoon
- 12 fresh eggs (2 per person)
- 2 tablespoons creme fraiche
- Handful chives, finely chopped, plus extra for garnish
- 1/2 tablespoon crushed white peppercorns*
- Salt (recommended: Fleur de Sel)
- Serving suggestion: green salad
- *Cook's note: To crush peppercorns cover them with a cloth and crush with a rolling pin.
Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes.
Cook' note: the slower you cook it, the better the omelette.
When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
Garnish with finely chopped chives and serve with a green salad.
BRON:COOKINGCHANNELTV
Bacon, Mushroom and Cherry Tomato Omelette with Mrs.Ball’s Original Recipe Chutney.
A great breakfast recipe to treat friends and family over the festive season. For more recipes go to :
Ingredients
3 eggs
45 ml milk
Salt and ground pepper
2 tsp olive oil
50 g mushrooms, thinly sliced
2 rashers bacon, finely chopped
10 cherry tomatoes, quartered
5 g butter
¼ cup grated cheddar
Mrs.Ball’s Original Recipe Chutney for serving
Method
1.Use a fork to whick eggs and milk together.Season well with salt and pepper.Set aside.
2.Heat oil in a non-stick frying pan over medium heat.Add mushrooms and bacon.Cook until mushrooms soften and the bacon begins to crip. Stir in the tomato and cook for a further minute or two.Remove from pan and set aside.Wipe pan with a paper towel.
3.Melt the butter in the frying pan over medium heat.Add the egg mixture to the pan.Cook until the egg is almost set.
4.Spoon the filling mixture over half the omelette.Sprinkle over the cheese, and use a fork to lift one side of the omelette over to enclose filling.Carefully slide onto serving plate.
5.Serve immediately with salad and Mrs.Ball’s Original Recipe Chutney.
www.mrsballs.com
A great breakfast recipe to treat friends and family over the festive season. For more recipes go to :
Ingredients
3 eggs
45 ml milk
Salt and ground pepper
2 tsp olive oil
50 g mushrooms, thinly sliced
2 rashers bacon, finely chopped
10 cherry tomatoes, quartered
5 g butter
¼ cup grated cheddar
Mrs.Ball’s Original Recipe Chutney for serving
Method
1.Use a fork to whick eggs and milk together.Season well with salt and pepper.Set aside.
2.Heat oil in a non-stick frying pan over medium heat.Add mushrooms and bacon.Cook until mushrooms soften and the bacon begins to crip. Stir in the tomato and cook for a further minute or two.Remove from pan and set aside.Wipe pan with a paper towel.
3.Melt the butter in the frying pan over medium heat.Add the egg mixture to the pan.Cook until the egg is almost set.
4.Spoon the filling mixture over half the omelette.Sprinkle over the cheese, and use a fork to lift one side of the omelette over to enclose filling.Carefully slide onto serving plate.
5.Serve immediately with salad and Mrs.Ball’s Original Recipe Chutney.
www.mrsballs.com
OMELETTE
1 tbsp butter
2 eggs
2 tbsp milk (or water)
salt and pepper
fresh parsley
spring onions
tomato
ham/salami/bacon/mince
cheese
Method:
Mix eggs and milk in a bowl.
Add salt and pepper and whisk for one minute – to make sure your omelette will be fluffy.
Melt a tablespoon of butter in a pan on medium heat, and pour the egg mix into the pan.
Add small pieces of cold meat and sprinkle finely chopped fresh parsley, tomato and spring onions across the omelette.
Once the omelette starts to look like it’s cooked all the way through, add the grated cheese and let the omelette cook for another minute or so – until the cheese melts.
Fold the omelette in half and serve
BY JUST EASY RECIPES
1 tbsp butter
2 eggs
2 tbsp milk (or water)
salt and pepper
fresh parsley
spring onions
tomato
ham/salami/bacon/mince
cheese
Method:
Mix eggs and milk in a bowl.
Add salt and pepper and whisk for one minute – to make sure your omelette will be fluffy.
Melt a tablespoon of butter in a pan on medium heat, and pour the egg mix into the pan.
Add small pieces of cold meat and sprinkle finely chopped fresh parsley, tomato and spring onions across the omelette.
Once the omelette starts to look like it’s cooked all the way through, add the grated cheese and let the omelette cook for another minute or so – until the cheese melts.
Fold the omelette in half and serve
BY JUST EASY RECIPES
Fluffy Waffle Iron Omelet
Ingredients:
3 eggs (can sub with 6 egg whites)
toppings of your choice (Red peppers, Mushrooms, bell peppers, Jalapenos, spinach, bell pepper, onions, crumbled bacon, sausage, salmon, fresh basil, etc. possibilities are endless)
grated cheese of your choice (cheddar, parmesan, swiss, etc)
Small Splash of milk
Cooking Spray
Directions:
Mix eggs with your choice of toppings.
Heat waffle iron.
Pour enough of egg mixture to cover bottom of waffle iron (they will puff up as they are cooking)
Close top of waffle iron and cook about 2 minutes.
Gently remove with fork or spatula.
Add a little more cheese and tomatoes if you wish and then fold over and sprinkle with grated cheese!
Enjoy!
This will make about 3-4 omelets depending on the amount of toppings you mix in.
Ingredients:
3 eggs (can sub with 6 egg whites)
toppings of your choice (Red peppers, Mushrooms, bell peppers, Jalapenos, spinach, bell pepper, onions, crumbled bacon, sausage, salmon, fresh basil, etc. possibilities are endless)
grated cheese of your choice (cheddar, parmesan, swiss, etc)
Small Splash of milk
Cooking Spray
Directions:
Mix eggs with your choice of toppings.
Heat waffle iron.
Pour enough of egg mixture to cover bottom of waffle iron (they will puff up as they are cooking)
Close top of waffle iron and cook about 2 minutes.
Gently remove with fork or spatula.
Add a little more cheese and tomatoes if you wish and then fold over and sprinkle with grated cheese!
Enjoy!
This will make about 3-4 omelets depending on the amount of toppings you mix in.
SNACKWICH OMELETTES:
Servings: 2 omelettes
Ingredients
Margarine
3 eggs, beaten
Salt and pepper to taste
Ham, chopped (about 3 tablespoons)
Shredded cheddar cheese, about 1/4 cup
Directions
Place a small amount of margarine in each of the sandwich maker wells. Preheat about 5 minutes. Pour half of the eggs evenly into the hot, buttered wells of the machine, top with the ham and cheese, pour remaining eggs on top. Close machine, cook for about 2 minutes or until the red light to turn green. Top with more cheese if desired.
Servings: 2 omelettes
Ingredients
Margarine
3 eggs, beaten
Salt and pepper to taste
Ham, chopped (about 3 tablespoons)
Shredded cheddar cheese, about 1/4 cup
Directions
Place a small amount of margarine in each of the sandwich maker wells. Preheat about 5 minutes. Pour half of the eggs evenly into the hot, buttered wells of the machine, top with the ham and cheese, pour remaining eggs on top. Close machine, cook for about 2 minutes or until the red light to turn green. Top with more cheese if desired.
POTATO CHIP OMELET
SERVES: 2 to 4
1 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
8 large eggs
1 cup grated manchego cheese
1 tablespoon minced rosemary
1 5-ounce bag potato chips
Kosher salt and freshly ground pepper
1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.
2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup manchego, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.
3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup manchego cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.
SERVES: 2 to 4
1 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
8 large eggs
1 cup grated manchego cheese
1 tablespoon minced rosemary
1 5-ounce bag potato chips
Kosher salt and freshly ground pepper
1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.
2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup manchego, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.
3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup manchego cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.
Chinese-style wok omelette
Main Ingredients
3 tbsp PnP vegetable oil
1 tsp chopped garlic
1 tsp chopped ginger
4 extra large PnP eggs, beaten
300 grams PnP green beans, finely sliced
Toppings
2 PnP spring onions, finely sliced
1 PnP red chilli, finely sliced
1 packet PnP bean sprouts, (75g)
60 ml PnP coriander leaves
1 drizzle oyster sauce, or sweet Indonesian soy sauce, for serving
Salmon and watercress omelette
Main Ingredients
3 tbsp PnP vegetable oil
1 tsp chopped garlic
1 tsp chopped ginger
4 extra large PnP eggs, beaten
300 grams PnP green beans, finely sliced
Toppings
2 PnP spring onions, finely sliced
1 PnP red chilli, finely sliced
1 packet PnP bean sprouts, (75g)
60 ml PnP coriander leaves
1 drizzle oyster sauce, or sweet Indonesian soy sauce, for serving
Salmon and watercress omelette
- Heat a generous glug of oil in a wok until very hot.
- Add ginger and garlic and fry for 10 seconds.
- Tip in eggs and beans and lightly stir-fry with chopsticks until beginning to set.
- Flip omelette and cook for a few more seconds.
- Serve hot, scattered with toppings and drizzled with oyster or sweet soy sauce.
- Alternatively, fry eggs unscrambled until whites are crispy and yolks are still soft and runny.
BREAKFAST: OMELET IN A MUG:
For a fast, healthy breakfast, it doesn't get any easier than this omelet you can make in a mug
Ingredients:
1 large egg
2 egg whites
2 tbsp shredded cheddar cheese
1 tbsp diced green bell pepper
Salt and ground black pepper to taste
Cooking spray
Directions:
Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.
For a fast, healthy breakfast, it doesn't get any easier than this omelet you can make in a mug
Ingredients:
1 large egg
2 egg whites
2 tbsp shredded cheddar cheese
1 tbsp diced green bell pepper
Salt and ground black pepper to taste
Cooking spray
Directions:
Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.
OMELET MUFFINS RECIPE -
Low Carb Muffins!
You have to try these omelet muffins if you are looking for a low carb breakfast solution! These are fun and easy to make too!
Ingredients
1 package Sausage, Ham or Bacon (cut into small pieces)
1 cup onions (Optional -I love the flavor of the green scalloped onions so this is what I use)
8 large eggs
1/4 cup milk
1/2 tsp baking powder
1 1/2 cups cheese (mozzarella, cheddar, parmesan or any other you prefer)
handful of Cilantro shredded (optional)
1 cup cherry tomatoes (optional)
1 cup mushrooms (optional)
Tip: there are tons of different options you can use with this recipe… Green Peppers, Red Peppers, Banana Peppers, Fresh spinach, hash browns and top with Alvocado! The possibilities are endless!
Directions
1. Preheat oven to 180 C.
2. In a large saute pan, over medium high heat, brown the meat.
3. In a Large bowl, whisk together all the ingredients: eggs, milk, baking powder, meat (browned), cheese, cilantro, tomatoes & mushrooms.
4. Lightly spray a 12 count muffin/cupcake pan with spray oil. Ladle the mixture into muffin pan.
5. Bake for 15-20 minutes.
Voila! Yumminess in a muffin! Theses are perfect to take on the go too! I usually make a lot of these on the weekend and serve them during the week. You can freeze leftovers too but in my home, there usually aren’t any leftovers.
BRON- Ouma Muis se Huis
Low Carb Muffins!
You have to try these omelet muffins if you are looking for a low carb breakfast solution! These are fun and easy to make too!
Ingredients
1 package Sausage, Ham or Bacon (cut into small pieces)
1 cup onions (Optional -I love the flavor of the green scalloped onions so this is what I use)
8 large eggs
1/4 cup milk
1/2 tsp baking powder
1 1/2 cups cheese (mozzarella, cheddar, parmesan or any other you prefer)
handful of Cilantro shredded (optional)
1 cup cherry tomatoes (optional)
1 cup mushrooms (optional)
Tip: there are tons of different options you can use with this recipe… Green Peppers, Red Peppers, Banana Peppers, Fresh spinach, hash browns and top with Alvocado! The possibilities are endless!
Directions
1. Preheat oven to 180 C.
2. In a large saute pan, over medium high heat, brown the meat.
3. In a Large bowl, whisk together all the ingredients: eggs, milk, baking powder, meat (browned), cheese, cilantro, tomatoes & mushrooms.
4. Lightly spray a 12 count muffin/cupcake pan with spray oil. Ladle the mixture into muffin pan.
5. Bake for 15-20 minutes.
Voila! Yumminess in a muffin! Theses are perfect to take on the go too! I usually make a lot of these on the weekend and serve them during the week. You can freeze leftovers too but in my home, there usually aren’t any leftovers.
BRON- Ouma Muis se Huis
Grand Omelet Puffs
12 eggs
1/2 c milk
1/2 c sausage or bacon (cooked & crumbled)
1 c shredded chedder cheese
8 large size biscuits (Grands)
1/2 c veggies of choice (optional)
Line a large size muffin cup pan with a biscuit by putting into cup and and pressing down and up on the sides.
Whip eggs and milk together. Add remaining ingredients, mixing well.
Pour egg mixture into biscuit shell.
Bake at 350* for 25 min or until golden brown and center of puff is done.
12 eggs
1/2 c milk
1/2 c sausage or bacon (cooked & crumbled)
1 c shredded chedder cheese
8 large size biscuits (Grands)
1/2 c veggies of choice (optional)
Line a large size muffin cup pan with a biscuit by putting into cup and and pressing down and up on the sides.
Whip eggs and milk together. Add remaining ingredients, mixing well.
Pour egg mixture into biscuit shell.
Bake at 350* for 25 min or until golden brown and center of puff is done.
P
Old-Fashioned Pancakes ( Plaatkoekies)
makes 12 pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray
Directions
1.Sift together flour, baking powder, salt, and sugar in a large bowl.
2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes
makes 12 pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray
Directions
1.Sift together flour, baking powder, salt, and sugar in a large bowl.
2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes
Breakfast Puffins
This recipe is so simple and so delicious and will completely wow the guests you serve them too!
• 2 sheets Puff Pastry thawed
• 12 eggs beaten...
• ¾ cup cooked and crumbled bacon more for garnish
• ¼ cup milk
• ¾ cup shredded cheddar cheese
• 9 slices cooked Bacon (fry to crispy)
• 9 slices ham
• SAUCE
• 150gr Velveeta cheese (any prossesed cheese)
• 40ml cup milk
INSTRUCTIONS
1. Cut each Puff Pastry sheet into 9 equal squares for a total of 18 squares and align on 2 cookie sheets.
2. Cook Puff Pastry squares at 200 C for about 12-15 minutes or until they are golden brown in color. Remove from cookie sheet and let cool for about 10 minutes.
3. In a large skillet, combine beaten eggs, cumbered bacon and milk. Cook scrambled eggs. For the last 30 seconds, sprinkle on shredded chedder cheese and let melt.
4. As best as you can, divide eggs into 9 equal portions placing 1/9 of scrambled eggs onto the flat side of one Puff Pastry square. Continue topping each of the 9 egg covered squares with a slice of ham (fold as needed) and 1 slice of bacon broken into halves. Place the flat side of a second Puff Pastry on top of each puffin.
5. To make cheese sauce, combine Velveeta and milk in a small microwave size bowl and heat in 20 second intervals, stirring at each interval until melted smoothly together.
6. Top each puffin with some drizzled cheese sauce and some additional crumbled bacon.
7. Serve
This recipe is so simple and so delicious and will completely wow the guests you serve them too!
• 2 sheets Puff Pastry thawed
• 12 eggs beaten...
• ¾ cup cooked and crumbled bacon more for garnish
• ¼ cup milk
• ¾ cup shredded cheddar cheese
• 9 slices cooked Bacon (fry to crispy)
• 9 slices ham
• SAUCE
• 150gr Velveeta cheese (any prossesed cheese)
• 40ml cup milk
INSTRUCTIONS
1. Cut each Puff Pastry sheet into 9 equal squares for a total of 18 squares and align on 2 cookie sheets.
2. Cook Puff Pastry squares at 200 C for about 12-15 minutes or until they are golden brown in color. Remove from cookie sheet and let cool for about 10 minutes.
3. In a large skillet, combine beaten eggs, cumbered bacon and milk. Cook scrambled eggs. For the last 30 seconds, sprinkle on shredded chedder cheese and let melt.
4. As best as you can, divide eggs into 9 equal portions placing 1/9 of scrambled eggs onto the flat side of one Puff Pastry square. Continue topping each of the 9 egg covered squares with a slice of ham (fold as needed) and 1 slice of bacon broken into halves. Place the flat side of a second Puff Pastry on top of each puffin.
5. To make cheese sauce, combine Velveeta and milk in a small microwave size bowl and heat in 20 second intervals, stirring at each interval until melted smoothly together.
6. Top each puffin with some drizzled cheese sauce and some additional crumbled bacon.
7. Serve
Cheesy Potato Breakfast Casserole
400g Mild Italian Sausage, cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
600g bag frozen Diced Hash Browns or diced potato
240g brick of Mild Cheddar Cheese, grated
Salt & Pepper, to taste
Instructions:
Preheat oven to 180C. Spray medium casserole dish with non-stick spray. Set aside.
Prepare sausage and onions.
In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping.
Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes.
Allow casserole to rest for 15-20 minutes. Serve and enjoy!
Source:doughmesstic.com
400g Mild Italian Sausage, cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
600g bag frozen Diced Hash Browns or diced potato
240g brick of Mild Cheddar Cheese, grated
Salt & Pepper, to taste
Instructions:
Preheat oven to 180C. Spray medium casserole dish with non-stick spray. Set aside.
Prepare sausage and onions.
In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping.
Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes.
Allow casserole to rest for 15-20 minutes. Serve and enjoy!
Source:doughmesstic.com
Make These Paleo Breakfast Bars for on the Go and Never Skip Breakfast again
Ingredients
1/4 cup of sesame seeds
3/4 cup of pumpkin seeds
1/4 cup of poppy seeds
1/2 cup of sliced almonds
1/4 cup of sunflower seeds
Juice of 1/2 an orange
1 cup of honey
Dribble of red palm oil
Grease proof paper
Instructions
Preheat your oven to 180 degrees, or Gas Mark 5
Mix all seeds in a bowl and pour over the orange juice and a little red palm oil.
Heat a heavy pan and toss the mixture in. The mixture should toast slightly but be careful not to burn it.
Take the mixture of the heat and place back in the bowl, add the honey, mix well.
Line a baking tray with grease proof paper
Place in the pre-lined baking tray.
Bake in the oven for approx. 10 minutes.
Remove from the tray but pick up using the paper.
Place on a cooler tray for around 30 minutes.
Then cut into bars and wrap individually and place in the refrigerator and grab as you go!
Ingredients
1/4 cup of sesame seeds
3/4 cup of pumpkin seeds
1/4 cup of poppy seeds
1/2 cup of sliced almonds
1/4 cup of sunflower seeds
Juice of 1/2 an orange
1 cup of honey
Dribble of red palm oil
Grease proof paper
Instructions
Preheat your oven to 180 degrees, or Gas Mark 5
Mix all seeds in a bowl and pour over the orange juice and a little red palm oil.
Heat a heavy pan and toss the mixture in. The mixture should toast slightly but be careful not to burn it.
Take the mixture of the heat and place back in the bowl, add the honey, mix well.
Line a baking tray with grease proof paper
Place in the pre-lined baking tray.
Bake in the oven for approx. 10 minutes.
Remove from the tray but pick up using the paper.
Place on a cooler tray for around 30 minutes.
Then cut into bars and wrap individually and place in the refrigerator and grab as you go!
Q
R
S
Slug Rolls
You'll need:
Mini rolls or rolls
Butter or margarine
Cheese spread
Tomatoes
If you can't find the mini rolls, use regular size rolls and cut in half. Make diagonal cuts through the rolls (don't cut all the way through). Lightly spread with butter or margarine, cheese spread or cream cheese, and fill with thin slices of tomato and cheese. Place plain cream cheese in a piping bag and pipe eyes and a mouth.
bron checkers recipes
You'll need:
Mini rolls or rolls
Butter or margarine
Cheese spread
Tomatoes
If you can't find the mini rolls, use regular size rolls and cut in half. Make diagonal cuts through the rolls (don't cut all the way through). Lightly spread with butter or margarine, cheese spread or cream cheese, and fill with thin slices of tomato and cheese. Place plain cream cheese in a piping bag and pipe eyes and a mouth.
bron checkers recipes
Savory Breakfast Pizza
Start with refrigerated pizza crust for this fun breakfast pizza that features pesto, tomatoes, bacon and eggs
Ingredients
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.
3 Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.
BRON:BESTYUMMYRECIPES
Start with refrigerated pizza crust for this fun breakfast pizza that features pesto, tomatoes, bacon and eggs
Ingredients
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1/3 cup basil pesto
- 10 slices thick-sliced smoked-style bacon, crisply cooked
- 5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)
- 1 1/2 cups diced seeded tomatoes (about 2 medium)
- Dash salt
- Dash McCormick® Black Pepper
- 6 LAND O LAKES® Eggs
2 Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.
3 Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.
BRON:BESTYUMMYRECIPES
Creamy Sausage Casserole with Biscuits
Check out this deliciously creamy pork sausage casserole made with Pillsbury® Grands!® biscuits – a hearty dinner.
1 (12-oz.) pkg. HORMEL® Little Sizzlers® Pork Sausage Links
8 tablespoons butter
1/2 cup all-purpose flour
4 cups milk
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (2-oz.) jar HORMEL® Bacon Pieces
1/4 teaspoon pepper
12 eggs
1 (5-oz.) can evaporated milk
1/2 teaspoon salt
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
Steps
1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish. Crumble sausage into large saucepan. Cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.
2 In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.
3 In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist. 4. Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.
4 Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces, points up, over sauce.
5 Bake at 350°F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.
Bron:pillsbury
Check out this deliciously creamy pork sausage casserole made with Pillsbury® Grands!® biscuits – a hearty dinner.
- prep time 30 min
- total time 55 min
- ingredients 11
- servings 12
1 (12-oz.) pkg. HORMEL® Little Sizzlers® Pork Sausage Links
8 tablespoons butter
1/2 cup all-purpose flour
4 cups milk
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (2-oz.) jar HORMEL® Bacon Pieces
1/4 teaspoon pepper
12 eggs
1 (5-oz.) can evaporated milk
1/2 teaspoon salt
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
Steps
1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish. Crumble sausage into large saucepan. Cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.
2 In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.
3 In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist. 4. Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.
4 Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces, points up, over sauce.
5 Bake at 350°F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.
Bron:pillsbury
Overnight Sausage and Egg Casserole
An ideal recipe for brunch; make it the night before and bake it in the morning.
1 (12-oz.) pkg. bulk light turkey and pork sausage
3 (8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2 cup nonfat sour cream
1 1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika
Steps
1 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
2 In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
3 Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.
Bron:pillsburry
An ideal recipe for brunch; make it the night before and bake it in the morning.
- prep time 20 min
- total time 5 hr 15 min
- ingredients 8
- servings 12
1 (12-oz.) pkg. bulk light turkey and pork sausage
3 (8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2 cup nonfat sour cream
1 1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika
Steps
1 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
2 In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
3 Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.
Bron:pillsburry
T
Overnight Tex-Mex Egg Bake
Spice up your breakfast menus by serving an egg casserole featuring spicy sausage, green chiles and salsa.
12 oz bulk spicy pork sausage
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso® Thick 'n Chunky salsa
Steps
1 Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.
If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.
No need to wait! You can bake this dish right away if you like.
Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.
Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this.
Bron:pillsbury
Spice up your breakfast menus by serving an egg casserole featuring spicy sausage, green chiles and salsa.
- prep time 20 min
- total time 9 hr 25 min
- ingredients 8
- servings 10
12 oz bulk spicy pork sausage
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso® Thick 'n Chunky salsa
Steps
1 Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.
If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.
No need to wait! You can bake this dish right away if you like.
Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.
Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this.
Bron:pillsbury
Tourte Milanese
Ideal for a late breakfast or lunch served with a salad.
Although this Tourte Milanese looks difficult, it isn’t. You cook eggs and spinach, and roast red bell peppers. The rest is rolling out dough and layering ham and cheese along with the three, and that’s it - unless you feel the need to butcher a pig and make cheese. It makes a beautiful brunch main dish, or anytime main dish. Switch out some of the ingredients for ingredients you like. For instance, broccoli instead of spinach, turkey instead of ham, cheddar cheese instead of swiss. Endless possibilities.
1 pound puff pastry, chilled - homemade or store bought. If using store bought, roll both sheets together for 1 lb, then cut off a 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.
For the Eggs
10 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons snipped fresh tarragon
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
Filling
6 large red bell peppers
Salt and freshly ground black pepper to taste
1 1/2 pounds spinach, trimmed and washed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1/4 teaspoon grated nutmeg
3 tablespoons heavy cream (optional)
8 ounces Swiss cheese or Gruyere, thinly sliced
8 ounces smoked or honey ham, thinly sliced
1 large egg beaten with 1 tablespoon water and a pinch of salt
DIRECTIONS:
1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured worksurface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.
2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.
3. Roast the peppers: place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl…cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes. Use your fingers to rub off skin – DO NOT rinse under water, you lose flavor. Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.
Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars Then continue to skin and seed them as instructed above.
The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.
5. Cook the spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside. Once it’s coole, squeeze as much liquid out before adding it to the tourte.
6. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).
half the eggs
half the spinach
half the ham
half the cheese
all the roasted peppers, laid flat
Continue layering in reverse order;
remaining half of cheese
remaining half of ham
remaining half of spinach
remaining half of eggs
With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.
20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.
7. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides. Let cool for 20 – 30 minutes before cutting. I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting, after 30 minutes.
Recipe by: Michel Richard
Ideal for a late breakfast or lunch served with a salad.
Although this Tourte Milanese looks difficult, it isn’t. You cook eggs and spinach, and roast red bell peppers. The rest is rolling out dough and layering ham and cheese along with the three, and that’s it - unless you feel the need to butcher a pig and make cheese. It makes a beautiful brunch main dish, or anytime main dish. Switch out some of the ingredients for ingredients you like. For instance, broccoli instead of spinach, turkey instead of ham, cheddar cheese instead of swiss. Endless possibilities.
1 pound puff pastry, chilled - homemade or store bought. If using store bought, roll both sheets together for 1 lb, then cut off a 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.
For the Eggs
10 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons snipped fresh tarragon
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
Filling
6 large red bell peppers
Salt and freshly ground black pepper to taste
1 1/2 pounds spinach, trimmed and washed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1/4 teaspoon grated nutmeg
3 tablespoons heavy cream (optional)
8 ounces Swiss cheese or Gruyere, thinly sliced
8 ounces smoked or honey ham, thinly sliced
1 large egg beaten with 1 tablespoon water and a pinch of salt
DIRECTIONS:
1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured worksurface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.
2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.
3. Roast the peppers: place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl…cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes. Use your fingers to rub off skin – DO NOT rinse under water, you lose flavor. Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.
Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars Then continue to skin and seed them as instructed above.
The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.
5. Cook the spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside. Once it’s coole, squeeze as much liquid out before adding it to the tourte.
6. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).
half the eggs
half the spinach
half the ham
half the cheese
all the roasted peppers, laid flat
Continue layering in reverse order;
remaining half of cheese
remaining half of ham
remaining half of spinach
remaining half of eggs
With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.
20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.
7. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides. Let cool for 20 – 30 minutes before cutting. I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting, after 30 minutes.
Recipe by: Michel Richard
U
My ultimate breakfast treat:
Scrambled Eggs, Avocado, and Smoked Salmon on Toast
INGREDIENTS
3 Tbsp. minced fresh chives, divided
2 Tbsp. crème fraîche (optional)
6 large eggs
2 Tbsp. (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
1 avocado, halved, pitted, peeled, and diced
1 Tbsp. fresh lemon juice
4 oz. thinly sliced smoked salmon
PREPARATION
Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.
RECIPE BY Bon Appétit
Scrambled Eggs, Avocado, and Smoked Salmon on Toast
INGREDIENTS
3 Tbsp. minced fresh chives, divided
2 Tbsp. crème fraîche (optional)
6 large eggs
2 Tbsp. (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
1 avocado, halved, pitted, peeled, and diced
1 Tbsp. fresh lemon juice
4 oz. thinly sliced smoked salmon
PREPARATION
Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.
RECIPE BY Bon Appétit
V
V Day Breakfast – Heart Shaped Eggs and Toast
Want to surprise your loved one with a very special Valentine’s Day Breakfast?! Than we have the perfect DIY breakfast idea for you: heart shaped eggs and toast.
You will need:
- heart shaped cookie cutter (approx three inch)
- bread (sliced)
- three tsp of butter
- egg
Follow the instructions:
Use the heart shaped cookie cutter to remove the center of the a slice of bread. Try to cut the slice pretty thick. After removing the center toast the slice of bread. Using a small skillet melt one and a half tsp of butter. Take the slice of bread and place it in the skillet cooking it until it becomes light brown. Before flipping the bread add another one and a half tsp of butter. Take the cookie cutter spray it with some cooking spray and fit it in the bread slice’s cut out heart. Take one egg and crack it into the cutter. Take a lid and cover the skillet. Cook the egg for approx 3 minutes. You can serve the heart shaped eggs with the toasted heart. Enjoy!!
Photo Credit: http://fancy-edibles.com
Want to surprise your loved one with a very special Valentine’s Day Breakfast?! Than we have the perfect DIY breakfast idea for you: heart shaped eggs and toast.
You will need:
- heart shaped cookie cutter (approx three inch)
- bread (sliced)
- three tsp of butter
- egg
Follow the instructions:
Use the heart shaped cookie cutter to remove the center of the a slice of bread. Try to cut the slice pretty thick. After removing the center toast the slice of bread. Using a small skillet melt one and a half tsp of butter. Take the slice of bread and place it in the skillet cooking it until it becomes light brown. Before flipping the bread add another one and a half tsp of butter. Take the cookie cutter spray it with some cooking spray and fit it in the bread slice’s cut out heart. Take one egg and crack it into the cutter. Take a lid and cover the skillet. Cook the egg for approx 3 minutes. You can serve the heart shaped eggs with the toasted heart. Enjoy!!
Photo Credit: http://fancy-edibles.com
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RECIPES-NO PHOTO'S
MIELIE MELKPAP
■2 cups Ace Mielie Meal
■2 cups full cream milk
■2 cups water
■1 tin sweet corn
■Salt
■Bacon and/or mushrooms (optional)
■Heat up milk and water (over braai or stove).
■Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot.
■Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base).
■Add a few pinches of salt.
■Leave cone for about a minute before stirring vigorously with a fork.
■Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir).
■Add sweet corn and other chosen, precooked ingredients (bacon is good).
■Depending on your sweet corn, this may add lots of liquid.
■Leave pap for at least another 20 minutes, or until its reached your favourite consistency.
■Important not to burn, even slightly burnt pap is inedible, thus smell it often.
■Eat with favourite sous and wors.
■Using a thick based pot/potjie is best for this recipe.
■2 cups Ace Mielie Meal
■2 cups full cream milk
■2 cups water
■1 tin sweet corn
■Salt
■Bacon and/or mushrooms (optional)
■Heat up milk and water (over braai or stove).
■Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot.
■Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base).
■Add a few pinches of salt.
■Leave cone for about a minute before stirring vigorously with a fork.
■Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir).
■Add sweet corn and other chosen, precooked ingredients (bacon is good).
■Depending on your sweet corn, this may add lots of liquid.
■Leave pap for at least another 20 minutes, or until its reached your favourite consistency.
■Important not to burn, even slightly burnt pap is inedible, thus smell it often.
■Eat with favourite sous and wors.
■Using a thick based pot/potjie is best for this recipe.