Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts

ITALIAN BAKED EGGS

September 13, 2019
Milk may be a breakfast powerhouse, full of 9 essential nutrients, together with high-quality supermolecule, however eighty fifth of american citizens disappoint of milk recommendations.

ITALIAN BAKED EGGS

So with breakfast because the most significant meal of the day, I’ve began to begin my mornings with baked eggs. It’s implausibly straightforward to create, and therefore the variations ar endless. I created associate degree Italian-style one here with some leftover pasta sauce sauce, Swiss cheese cheese, Parmesan, contemporary basil and milk, and boy, was I sure a treat. 

Once you pop those egg yolks and dunk therein crusty bread, you’ll ne'er wish to skip breakfast ever again! better of all, it takes five min to school assignment and ten minutes within the kitchen appliance – it doesn’t get easier, or quicker, than that! simply take care to drink a glass of milk with this breakfast to include a full serving of milk!

ITALIAN BAKED EGGS

INGREDIENTS :

  • 1/4 cup fat free or lowfat milk
  • 2 tablespoons freshly grated Parmesan
  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup shredded gruyere cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS :

  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

EASY CROISSANT BREAKFAST SANDWICHES

September 05, 2019
These straightforward crescent roll Breakfast Sandwiches square measure one in every of the fastest and best recipes you may ever assume to whip up!

Flaky croissants square measure full of ham, eggs and cheese and baked till golden and melty creating these straightforward crescent roll Breakfast Sandwiches the right breakfast.

EASY CROISSANT BREAKFAST SANDWICHES

I’m slightly captivated with croissants, and after you stuff them with ham, cheese, eggs and a secret sauce it extremely pushes the breakfast game over the highest.

It extremely offers a pleasant very little sweetness in each single bite, however doesn’t over power any of the opposite flavors one bit.

EASY CROISSANT BREAKFAST SANDWICHES

INGREDIENTS :

  • 6 eggs scrambled
  • 20 slices honey ham
  • 4 croissants sliced in half
  • 4 slices American cheese

Sauce:

  • 1 Tbs brown sugar
  • 1 tsp mustard
  • 2 Tbs butter

INSTRUCTIONS :

  1. Preheat oven to 350.Cook eggs according to your preferred doneness, set aside.
  2. Slice your croissants in half, set aside.
  3. In small bowl heat your butter and brown sugar until sugar is dissolved, stir in your mustard.
  4. Brush on one side of your croissant.Place about 4-5 slices of ham on bottoms of each of the croissants, top with a slice of cheese and top with 1/4 of your scrambled eggs.
  5. Place your other half of the croissant on top and wrap in tinfoil.
  6. Bake in oven for 10-15 minutes until cheese is melted.

FRITTATA MUFFIN RECIPE

September 01, 2019
Mini Egg dishs – These Frittata Muffins ar packed with supermolecule And Veggies And ar but a hundred Calories Each! 

I love to own simple and healthy breakfast choices available for busy mornings. These egg dish muffins ar a favourite, also as microwave disorganised eggs, laborious poached eggs, long oats, no-bake breakfast cookies and healthy chocolate muffins.

FRITTATA MUFFIN RECIPE

You can simply customise the dish muffins along with your favorite veggies and meats, however our favourite combination is that the sweet bell peppers with ground sausage. We have a tendency to additionally like to serve them with recent fruit and prime with condiment. Therefore healthy and delicious!

FRITTATA MUFFIN RECIPE

INGREDIENTS :

  • 6 large eggs
  • 1 cup bell peppers , chopped
  • 1 cup spinach , chopped
  • 6 large egg whites , or use 3 whole eggs
  • 1/2 cup onion , chopped
  • 1 cup cooked crumbled breakfast sausage , bacon or diced ham
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Whisk together the eggs and egg whites in a large bowl. Add in chopped bell peppers, onion, spinach, cooked breakfast sausage and salt and pepper. Stir to combine.
  3. Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
  4. Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
  5. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.

AMAZINGLY PERFECT FRENCH TOAST

August 28, 2019
The perfect dish formula that's simple to create and cooks utterly when. Crisp and fresh on the surface and enamored the inside!

I love breakfast as a result of it's sometimes one in every of the best and yummiest meals to make!

AMAZINGLY PERFECT FRENCH TOAST

We do this plenty at my house, that is why it's necessary to Pine Tree State to own a range of recipes to decide on from.

The flour within the batter extremely helps to create the surface a touch crisp whereas the within is soft and pleasant-tasting, however not soggy.

AMAZINGLY PERFECT FRENCH TOAST

INGREDIENTS :

  • 4 eggs
  • 2/3 Cup milk
  • 1/2 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon cinnamon
  • 1 Loaf Texas Toast
  • 1/3 Cup All-Purpose Flour
  • butter for cooking

INSTRUCTIONS :

  1. Make the batter by adding the eggs, milk, flour, sugar, vanilla, and cinnamon to a bowl and whisk together or place in a blender and blend.
  2. Pour the batter in a shallow dish, such as a pie pan. Heat a griddle or frying pan to medium high heat, around 350 degrees. Add a slice of Texas Toast to the pie plate and allow it to soak for 10-15 seconds on each side.
  3. Place the french toast on the hot griddle and cook for 2-3 minutes on each side until it is golden brown. Remove the french toast from the griddle and serve immediately, or keep warm in the oven until ready to serve.

HOW TO MAKE CREPES

August 25, 2019
A in small stages guide for the way to create Crepes in an exceedingly pan or skillet.  This simple crepes formula includes filling choices for sweet, savory, and breakfast crepes.

I love however crepes are often enjoyed sweet or savory, and served for breakfast, lunch, dinner or dessert! They’re simple to create and that we particularly relish them for breakfast on special occasions like birthdays and Valentine’s day. 

HOW TO MAKE CREPES

I don’t assume I’m alone in my love for crepes! The ingredients ar straightforward ones that the majority folks wear hand, and you'll be able to even build crepe batter each day ahead in order that they close even quicker once you’re able to eat!

Breakfast crepes are often sweet or savory. For sweet breakfast crepes, mix your favorite fruit(s) with light whipping cream, cheese, or Nutella. Fill the crepe with this mixture and prime it with granulated sugar and light whipping cream.

HOW TO MAKE CREPES

INGREDIENTS :

  • 4 eggs
  • 1 1/4 cups milk
  • 1/3 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • dash salt

INSTRUCTIONS :

  1. Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
  2. Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day. 
  3. Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
  4. Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
  5. Cook for about 30 seconds on each side, flipping once, until lightly golden.
  6. Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
  7. Add desired toppings or fillings. 

EASY BREAKFAST POTATOES

August 19, 2019
My simple Breakfast Potatoes area unit tender and tasteful on the surface, tender and downlike on the within. Created simply in your kitchen appliance, these breakfast potatoes area unit an ideal entremots for any meal!

EASY BREAKFAST POTATOES

Eating breakfast out is perhaps my favorite weekend of “day off” activity. There’s simply one thing gloriously sinful regarding indulgence in a very wealthy, hearty breakfast of pancakes or dish, utterly seared eggs, bacon and sausage, and in fact potatoes. This can be the type of meal that I ne'er prepare reception as a result of let’s face it – weekdays area unit crazy and also the weekends I simply don't want getting ready a giant meal once I come to life within the morning. Cue these simple breakfast potatoes.

So rather than whipping up pancakes and dish and every one the fixings, we tend to change a bit with things like breakfast pizza pie and these simple breakfast potatoes. Each of these recipes truly pull double duty as a result of not solely do they create up a delicious and hearty weekend breakfast, however they lend themselves to simple meal planning!

EASY BREAKFAST POTATOES

INGREDIENTS :

  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 pounds russet potatoes
  • 1/2 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh minced parsley

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or foil.
  2. Peel potatoes and dice into ½-inch cubes.
  3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
  4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
  5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
  6. Sprinkle with fresh minced parsley and serve immediately.

PUMPKIN CINNAMON ROLLS

August 13, 2019
Pumpkin Cinnamon Rolls, home-baked cinnamon rolls full of a pumpkin punch and secret ingredient frosting! With a small crunch and addictive  glaze, these pumpkin cinnamon rolls are going to be your new favorite fall treat!


So, the dough itself is simply sort of a regular coffee roll, however it's the filling and ice that create this pumpkin cinnamon rolls formula unique.

They are terribly on the brink of regular cinnamon rolls, except the filling may be a mixture of pureed pumpkin, cinnamon, sugar, and goodies.

Normally regular cinnamon rolls ar solely crammed with cinnamon, sugar, and butter.

PUMPKIN CINNAMON ROLLS

INGREDIENTS :
Dough:

  • 1 cup milk
  • 1/4 cup + 1/4 teaspoon granulated sugar divided
  • 5 tablespoons unsalted butter melted, divided and cooled
  • 1 1/4 ounce package active dry yeast
  • 1 egg yolk
  • 1 1/2 teaspoon vanilla bean paste or extract
  • 2 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg fresh

Filling:

  • 3/4 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • 8 Tablespoons unsalted butter softened
  • 2 Tablespoons ground cinnamon
  • 1/3 Cup chopped pecans plus more for garnish
  • 1/4 cup crushed ginger snaps about 4 cookies, plus more for garnish


Frosting:
  • 8 oz cream cheese softened
  • 2 cups marshmallow creme
  • 6 Tablespoons unsalted butter softened
  • 2 teaspoons vanilla bean paste or extract
  • 4 Tablespoons milk

INSTRUCTIONS :
Dough:

  1. Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
  2. Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
  3. In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
  4. Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
  5. After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.

Filling:

  1. Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
  2. Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
  3. Evenly sprinkle the pecans and ginger snaps all over.
  4. Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
  5. Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.

Frosting:

  1. Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
  2. Garnish with extra chopped pecans and gingersnaps if desired.

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