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

VEGAN PUMPKIN BREAD RECIPE

January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 

VEGAN PUMPKIN BREAD RECIPE
VEGAN PUMPKIN BREAD RECIPE

No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!

VEGAN PUMPKIN BREAD RECIPE

INGREDIENTS :
Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves

Topping:

  • 1/2 cup pepitas

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

HOMEMADE EGG FOO YOUNG RECIPE

January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).

HOMEMADE EGG FOO YOUNG RECIPE
HOMEMADE EGG FOO YOUNG RECIPE

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!

HOMEMADE EGG FOO YOUNG RECIPE

INGREDIENTS :

  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil

INSTRUCTIONS :

  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

GINGERBREAD WAFFLES RECIPES

January 01, 2020
Gingerbread Waffles all the delicious molasses and spice flavor of gingerbread cookies, in yummy waffle form. Having Gingerbread Waffles for Christmas breakfast is one among our favourite family holiday traditions.

I am squarely within the 'have them with syrup , OF COURSE' camp, like within the photo above. I mean, just check out that lovely treacle spilling down over the gingerbread-y goodness. Who can resist that??

GINGERBREAD WAFFLES RECIPES
GINGERBREAD WAFFLES RECIPES

The other camp swears by enjoying gingerbread waffles with lemon cheese , like within the photo below. Lemon cheese is tasty, I'll admit that. And that I do love it's bright sunshiny yellow sitting beautifully atop the waffle .

But whichever way you enjoy gingerbread waffles, they're an exquisite Christmas morning treat especially when they're made by an exquisite Mom.

GINGERBREAD WAFFLES RECIPES

INGREDIENTS :

  • 1 c. buttermilk
  • 1/2 c. molasses
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 c. granulated sugar
  • 3 eggs, lightly beaten
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 c. shortening, melted

INSTRUCTIONS :

  1. In a large bowl, combine flour, baking soda, baking powder, salt, ground ginger, and sugar; set aside.
  2. Combine eggs, buttermilk, molasses, and melted shortening, stirring until well blended. Add to flour mixture. Stir until blended.
  3. Cook in a waffle iron, according to the manufacturer's directions. Serve with pure maple syrup or lemon curd.
  4. TRACEY'S NOTES
  5. Waffles can be made ahead and frozen. Thaw and reheat in the oven at 300 degrees for just a few minutes, until they are heated through and the surface is "re-crisped."
  6. I use a deep Belgian waffle maker, but any type of waffle maker will work.
  7. Here's my recipe for homemade lemon curd if you'd like to have lemon curd on your gingerbread waffles.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

December 22, 2019
These quick bread Waffles are like having dessert for breakfast, but healthy! They’re sweetened with bananas, gluten free and are so meal prepable!

BANANA BREAD WAFFLES CHOCOLATE CHIPS

“These are the simplest waffles I’ve ever had”. Quick bread Waffles (with Chocolate Chips). I debated on numerous different names for for this recipe. Included were “Chocolate Chip Banana Waffles”and “I Want To Eat These All The Time Waffles”. Ultimately, I settled on quick bread Waffles (with Chocolate Chips) because they really do job my memory of enjoying one among my favourite treats for breakfast. 

These waffles are an adaptation of my Orange Cranberry Waffles and my Lemon Poppyseed Waffles, but are so different that appears like you’re just getting to need to try all three! Without a doubt – they're worth a attempt to a recipe I’ve been making and adapting all of 2019 thus far.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

INGREDIENTS :
  • 2 teaspoons (10ml) apple cider vinegar or white vinegar
  • (87g) of cassava flour, (or oat flour)
  • 2 cups (500mL) any nut milk (I prefer soy milk for vegan buttermilk) 
  • 1 ¼ cups (185g) of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 2 tablespoons (30mL unmelted) melted coconut oil  or vegan butter
  • 1 teaspoon (5ml) vanilla extract (I love Nielsen-Massey)
  • ½ teaspoon (2.4g) baking soda
  • 1 ½ teaspoons (7.2g) baking powder
  • ¾ teaspoon (4.2g) sea salt
  • 2 very ripe bananas, mashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
  • ½ cup chocolate chips 
  • 1/2 cup chopped nuts (walnuts or pecans are best)
INSTRUCTIONS :
  1. Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
  2. In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
  3. In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
  5. Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
  6. When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
  7. Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  8. Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!

LOW CRAB PUMPKIN PROTEIN MUFFINS

December 17, 2019
If you’re in search of an occasional carb breakfast or a sweet treat to extend your macromolecule intake, these low carb pumpkin macromolecule muffins can do the trick. 

Each pumpkin gem has eleven grams of macromolecule with simply five grams of carbs, although you’d ne'er are aware of it. They’re lightweight and flossy with simply the correct quantity of wet.

LOW CRAB PUMPKIN PROTEIN MUFFINS
LOW CRAB PUMPKIN PROTEIN MUFFINS

And to prime things off, you’ll solely would like seven ingredients and a bowl to create these low carb pumpkin muffins!

What You’ll ought to build These Low Carb Pumpkin macromolecule Muffins 
Like i discussed higher than, there ar solely half dozen ingredients on the list. I’ll quickly run through the first ingredients and bit on any potential substitution queries.

LOW CRAB PUMPKIN PROTEIN MUFFINS

INGREDIENTS :

  • 3 large Eggs
  • 3/4 C (84g) Almond Flour
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1 C (240g) Canned Pumpkin
  • 1/2 Tbsp Vanilla Extract optional
  • 2 scoops (62g) PEScience Protein Powder vanilla

INSTRUCTIONS :

  1. Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. 
  2. Mix the dry ingredients together in a large bowl.
  3. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter. 
  4. Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full. 
  5. Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. 
  6. Transfer the muffins to a wire rack to cool and enjoy!


SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

December 15, 2019
These Sausage Egg and Cheese Breakfast Rolls square measure excellent for a quick, on-the-go breakfast. Create prior time, freeze, then heat up once ready!

I created a bunch of FREEZER-FRIENDLY BREAKFAST BURRITOS for a fast breakfast however I needed one thing new add into our morning breakfast-on-the-go routine. 

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

They can all be created and baked prior time. Flash freeze them initial on a baking receptacle. Then package properly (for Deepfreeze protection.) Once able to eat, merely heat up within the microwave. These square measure rattling for breakfast on the go.

Unroll dough onto work surface; separate into eight triangles. Cut cheese slices in ; place one half on every triangle.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS :

  • 5 eggs
  • salt and pepper to taste
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese
  • 1 (8 oz) tube refrigerated crescent rolls

INSTRUCTIONS :

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

EASY MUFFIN BREAKFAST PIZZA

December 06, 2019
I blue-eyed creating breakfast, not solely as a result of it offers American state a peaceful thanks to rouse and revel in my occasional as slowly shake off my tone state, however as a result of it's decadently delicious! 

A hearty breakfast platter together with some combination of sausage, eggs, and cheese is that the best nutrient to start out the day. If you add in southern vogue sawmill gravy and English muffins you have got what could also be the most effective breakfast nutrient ever!

EASY MUFFIN BREAKFAST PIZZA

The most standard nutrient is maybe dish, thus it ought to return as no surprise that my English muffin Breakfast dish is my ideal breakfast nutrient. It's the sawmill gravy ‘pizza sauce’ that basically makes this breakfast dish sing. (Well, the dish doesn’t extremely “sing” intrinsically, that might simply be creepy.  I don’t cook creepy food.)

The direction I created for you includes breakfast sausage, since it's required to create the sawmill gravy. However, you'll simply substitute bacon if you like that instead. 

The texture of a breakfast dish is best if a people muffins square measure cooked. Then merely paint them with a satisfying small indefinite quantity of gravy, high with disorganised eggs, cheese and sausage. Once a short vacation beneath the broiler, your breakfast pizzas are hot, bubbly, and stick-to-your-ribs delicious!

EASY MUFFIN BREAKFAST PIZZA

INGREDIENTS :

  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 1 Package of English Muffins
  • 8 oz Mild Cheddar Cheese thin sliced

Sawmill Gravy:

  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don't have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

INSTRUCTIONS :

  1. Cook meat in cast iron pan until well done. Remove from pan and pour off all but 1/4 cup of fat.
  2. To the meat drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. (This burns away the raw flour flavor which must be done before liquid is introduced)
  3. Slowly add milk, stirring constantly.
  4. Cook gravy until it boils and thickens.
  5. Lightly toast English Muffins in toaster while making gravy.
  6. Scramble eggs in a non-stick skillet, add a small dash of milk to make them fluffier, if desired.
  7. Turn oven broiler on high and assemble pizzas on baking sheet.
  8. Add sawmill gravy to the open faced toasted English Muffin then top with scrambled eggs, slice of cheese and sausage.
  9. Toast under broiler until cheese is bubbly and melted.


PIZZA GRILLED CHEESE SANDWICH

December 04, 2019
Grilled cheese sandwiches square measure kicked up a notch with the addition of sausage slices, cheese cheese and spaghetti sauce sauce, making dish grilled cheese sandwiches.

So, clearly we’re taking a small break from the healthy recipes. It’s all regarding balance right? I don’t feel too guilty as a result of a minimum of I’m maintaining another resolutions. Okay perhaps only one alternative. However that’s higher than nothing.

PIZZA GRILLED CHEESE SANDWICH
PIZZA GRILLED CHEESE SANDWICH

During a Christmas party, a number of the ladies started talking regarding beauty treatments, facial masks, etc. Which created Maine notice that I actually required to start out taking higher of my skin and will have started long before. Therefore I started researching Korean skin care as a result of Korean actresses have the foremost wonderful skin and that they square measure captivated with facial skin care. Their regime consists of 10+ product and steps. Yikes. I bought what I assumed were the necessities (which weren't cheap!) so way I’ve been particular at keeping it up nightly.

These were therefore sensible, particularly with all that sauce and stretchable cheese. I actually love pizza-izing dishes therefore if you're trying to find a lot of ideas make sure to examine out my dish Puffs and pizza pie Cones, too.

PIZZA GRILLED CHEESE SANDWICH

INGREDIENTS :

  • 6  slices  of French bread
  • 1 1/2  cups of shredded low-fat mozzarella cheese or you can use sliced mozzarella
  • 21 slices of turkey pepperoni
  • 3  tbsp butter spread
  • 3/4 cup marinara sauce

INSTRUCTIONS :

  1. Spread about 1/2 tbsp butter on one side of each slice of bread.
  2. Spread 1/4 cup of cheese on three slices of bread, on top of the unbuttered side. Spread 7 slices of pepperoni on top of the cheese for each of the three slices. Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).
  3. Place frying pan on the stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until the other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.

PUMPKIN CRUMB CAKE MUFFINS

November 30, 2019
These super soft pumpkin cake muffins area unit topped  with pumpkin spice crumbs and finished with sweet maple icing. 

Or so I assumed till I created these pumpkin cake muffins. Beneath pumpkin spice crumbs (!!) There’s associate irresistible pumpkin cake– and that I, for one, cannot resist something pumpkin. Each the quick bread itself and also the crumbs area unit equally impressive. Theres completely no selecting the crumbs off these orange beauties. High the pumpkin muffins with a touch maple icing and there’s essentially no want for the other food. 

PUMPKIN CRUMB CAKE MUFFINS
PUMPKIN CRUMB CAKE MUFFINS

Like mechanism, Sept rolls around and that we all go crazy for these pumpkin cake muffins. They’re the right combination of everything we have a tendency to love concerning fall. Their ease and style conjointly facilitate North American country transition into the chillier months.

Optional Maple Icing
Maple icing is facultative, however I don’t assume we should always ever label icing as associate option! Honestly although, they style nice even while not it. Conjointly honestly, the maple icing oozy into the crumb topping is best than you'll imagine.

PUMPKIN CRUMB CAKE MUFFINS

INGREDIENTS :
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
Crumb Topping:
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons (30ml) pure maple syrup
INSTRUTIONS :
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

FLOURLESS PUMPKIN BROWNIES

November 26, 2019
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.

FLOURLESS PUMPKIN BROWNIES
FLOURLESS PUMPKIN BROWNIES

So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.

FLOURLESS PUMPKIN BROWNIES

INGREDIENTS :

  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS :

  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

FREEZER BREAKFAST SANDWICHES

November 25, 2019
Freezer Breakfast Sandwiches created with baked eggs and flat-top with cheese, sausage, bacon, or ham on Associate in Nursing English muffin. These build ahead sandwiches area unit straightforward and delicious.

Making meals before time is one amongst the bests gifts you'll be able to provide yourself. You'll impart yourself when you heat one amongst these deep freezer Breakfast Sandwiches. scrutinize my different deep freezer Friendly Recipes like these Swedish Meatballs and homemade  Crepes!

FREEZER BREAKFAST SANDWICHES
FREEZER BREAKFAST SANDWICHES

Another issue I needed to entails is that you just will undoubtedly customise them. I build my {freezer|deep-freeze|Deepfreeze|deep deep freezer|electric refrigerator|fridge} breakfast sandwiches with Associate in Nursing English muffin as a result of I believe english muffins store best within the freezer, and my family loves them. You'll additionally strive creating them with bagels, or sandwich thins.

Also, if you needed to create them healthier there area unit such a lot of ways in which to try and do this. I actually have an entire section (see below) with concepts of the way to build healthy deep freezer breakfast sandwiches.

FREEZER BREAKFAST SANDWICHES

INGREDIENTS :

  • 12 eggs
  • 1/2 teaspoon freshly ground black pepper
  • 12 slices cooked bacon, sausage patties, ham, or canadian bacon
  • 12 English muffins
  • 2 Tablespoons milk
  • 1 teaspoon salt
  • 12 slices cheddar cheese , or your favorite cheese

INSTRUCTIONS :

  1. Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan
  2. Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
  3. Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.
  4. Remove from oven and allow to cool before cutting into 12 squares. 
  5. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
  6. To Freeze:
  7. Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month. 
  8. To reheat:
  9. Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
  10. You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

November 24, 2019
Overnight Breakfast dish Casserole direction - a straightforward and delicious make-ahead breakfast casserole! Tortillas full of sausage, hash browns, and cheese screw-topped with a mix of half-and-half, eggs, salt, and pepper. Will add onion, bell pepper, spinach, diced tomatoes and inexperienced chiles, or mushrooms to the dish mixture. Nice for breakfast, lunch, dinner, baby showers, long guests, faculty mornings, tailgating, and potlucks. 

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE
OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

This long Breakfast dish Casserole is incredibly straightforward to create. begin with browning the breakfast sausage in a very frying pan. Take away the steamed sausage from the frying pan, however leave the grease. Add a bag of sliced hash browns and cook the hashbrowns till they begin to brown. Place the steamed sausage, hash browns, and a few cheese on prime of a flannel cake and roll up. Place in a very baking dish. Whisk along the eggs and cream and pour over the burritos. Prime with additional cheese and canopy and refrigerate. Pull the casserole get in the morning and bake. Straightforward Peasy!

I used flour tortillas during this long Breakfast dish Casserole. Be happy to swap them for corn tortillas. You may get additional breakfast burritos victimization corn tortillas as a result of they're smaller.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

INGREDIENTS :

  • 2-1/2 cups shredded cheddar cheese
  • 6 eggs
  • 2 cups half-and-half
  • 1 (16-oz) roll breakfast sausage
  • 1 (20-oz) package refrigerated hash browns
  • 10 flour tortillas
  • salt and pepper, to taste

INSTRUCTIONS :

  1. In a large skillet over medium-high heat, cook sausage until no longer pink. Remove sausage from skillet.
  2. Add hash browns to skillet and cook until starting to brown.
  3. Spray a 9x13-inch baking dish with cooking spray.
  4. Mix together sausage, hash browns and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
  5. Whisk together egg and half-and-half. Pour over tortillas.
  6. Cover with foil and refrigerate overnight.
  7. When ready to bake, preheat oven to 350ºF. Bake covered for 30 to 40 minutes.
  8. Remove foil and sprinkle with remaining 1/2 cup of cheese over enchiladas. Bake for 5 - 10 more minutes, until cheese has melted.


CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

November 19, 2019
Cinnamon Pecan nightlong French toast Casserole is a simple however spectacular brunch formula served with syrup. It’s excellent for the vacations or a special weekend breakfast. 

This simple nightlong French toast Casserole could be a straightforward and delicious brunch formula that's excellent for serving a crowd. Whether or not you're serving your family a special breakfast on a Sunday morning or hosting a special vacation brunch, this formula is winner. It’s got all the nice flavors of ancient French toast with a bit cinnamon pecan twist. Crunch pecans stock up the soft French toast for a pleasant distinction in textures and flavors.

CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE
CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

French Toast is such an excellent breakfast, however it typically looks like it desires a dish for an entire brunch. I really like serving a carb significant meal like French toast with a lightweight dish on the facet. A salad like Strawberry bleu dish could be a contemporary and delicious formula that pairs splendidly with the wealthy French toast casserole.

This French toast casserole is that the excellent thanks to assign a loaf of stale bread. The stale bread soaks up the egg mixture splendidly and when it’s baked you'll ne'er understand the distinction. Frankly, a extremely contemporary loaf of light bread is a smaller amount ideal if you aren’t creating this nightlong, as a result of it won’t quickly absorb the liquids.

CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

INGREDIENTS :

  • 2/3 c. half and half
  • 1 loaf of stale French bread (not the crusty kind)
  • 5 eggs
  • 1/3 c. chopped pecans
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg

INSTRUCTIONS :

  1. Preheat oven to 350°. In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon and nutmeg.  
  2. Cut the loaf of French bread into 1 inch thick slices. Dunk each piece of bread in the egg mixture. 
  3. Arrange the pieces of soaked bread in a sprayed 9"x13" pan. Pour the remaining egg mixture over the slices of bread and cover. 
  4. Refrigerate covered for 4-12 hours. Pull back the cover and top with the chopped pecans. Return the cover.
  5. Bake at 350° for 10 minutes covered. Remove the cover and bake an additional 20 minutes. Serve with maple . 

CINNAMON SOURDOUGH HONEY BUNS

November 14, 2019
A traditionally hard and naturally sourdough sourdough cinnamon roll sugary with real honey.

The edges get a pleasant crisp texture that melts in your mouth. And also the honey caramelizes within the pan and on the lowest of the buns. 

CINNAMON SOURDOUGH HONEY BUNS
CINNAMON SOURDOUGH HONEY BUNS

A made dough or rich sourdough could be a dough created with butter, milk and typically eggs. Made doughs area unit a lot of tender and flaky. They're usually used for sweet breads and desserts. Consider all the fun you'll be able to have with this dough! Add conserves and pecans to celebrate fall or cranberries and walnuts for a winter celebration. The pleasant-tasting mixtures area unit endless!

CINNAMON SOURDOUGH HONEY BUNS

INGREDIENTS :
For the sourdough buns:

  • 200g or 1 1/2 Cups Bread Flour
  • 55g or 4 Tablespoons Melted Butter
  • 200g or 7/8 Cup Whole Milk (preferably raw)
  • 200g or 1 1/2 Cups Whole Wheat Flour
  • 150g or 1/2 Cup Sourdough Starter
  • 10g or 1 Teaspoon Salt
  • 80g or 1/4 Cup Honey

For the filling:

  • 160g or 1/2 Cup Honey
  • 115g  or 1/2 Cup Softened Butter
  • 20g or 3 Tablespoons Ground Cinnamon

INSTRUCTIONS :
The Night Before:

  1. Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it's smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.

The Next Morning:

  1. Mix the filling ingredients together into a spreadable paste. Set the filling aside. Turn the dough out on to a floured surface and pat it into a circle. Roll the dough into a large rectangle about 1/3 inch thick. Use just enough flour so the dough won't stick to your work surface. Check the underside often to make sure it's not sticking. Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.
  2. Starting at the top, roll the dough into a tight cylinder. Use a sharp knife to cut 20 equal sections. Place the buns into a buttered baking dish.
  3. Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.
  4. Preheat your oven to 350°. Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.
  5. Serve the buns warm from the oven or reheat them in a low temperature oven when needed.

EASY PUMPKIN PANCAKES RECIPES

November 11, 2019
Pumpkin Pancakes area unit the final word fall breakfast. Sweet and downy with contemporary topping – good for cold fall mornings!

EASY PUMPKIN PANCAKES RECIPES
EASY PUMPKIN PANCAKES RECIPES

Fall is approaching quicker than you think that, and this is often an ideal pumpkin hot cake instruction to celebrate! in person, I relish creating breakfast for my family on Sunday mornings, and pancakes build an everyday look at our house as a result of there area unit such a large amount of variations and ways in which to decorate them up – thus here we have a tendency to are! Pumpkin pancakes.

You can build this Pumpkin Pancakes instruction dairy-free and replace the milk with almond milk (unsweetened is best). You'll be able to additionally build this vegetarian by change the milk out (again with the nonsweet almond milk) and change the butter for your chosen substitute (like oil, etc).

EASY PUMPKIN PANCAKES RECIPES

INGREDIENTS :

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • 1¾ cups milk
  • 2 tbsp. packed brown sugar
  • 1 tbsp. baking powder
  • ½ cup solid-packed pumpkin
  • 1 large egg
  • 2 tbsp. vegetable oil, plus additional for griddle
  • Maple syrup, for serving
  • Fresh whipped cream, for serving, optional
  • Chopped nuts, for serving, optional

INSTRUCTIONS :

  1. Heat griddle over medium heat.
  2. Combine the dry ingredients in a large bowl.
  3. Mix liquid ingredient in a separate small bowl. Add the wet ingredients to the dry ingredients and combine just until moistened; batter may be slightly lumpy.
  4. Brush the griddle lightly with oil. Pour ¼-cup full for each pancake. Cook until bubbles form on the top, carefully flip and continue to cook on the second side until golden brown. Repeat for remaining batter.
  5. Place pancakes on serving plate and top with maple syrup, fresh whipped cream, and nuts, if desired.

STRAWBERRY BREAKFAST BITES

October 10, 2019
Breakfast bites, energy balls, supermolecule bites, blissfulness balls no matter you decision them square measure|they're} everywhere! Towever I actually have been operating very onerous at finding and making recipes for blissfulness balls with less sugar (even the edible fruit kind) however that are still eatable. 

STRAWBERRY BREAKFAST BITES

These strawberry energy balls don't seem to be too sweet, but my kiddos are jubilantly intake them. If your kiddos would like a small amount of sweetness to feature some yum issue, a bit honey or sirup ought to do the trick. 

Try adding one tablespoon as a begin, and see what your children assume. I’ve been creating them the night before (they ar quick) then serving them straight from the icebox for breakfast within the morning, it's been hot here therefore its been good.

STRAWBERRY BREAKFAST BITES

INGREDIENTS :

  • 1/2 Cup sunflower seeds
  • 1/2 Cup coconut flour
  • 1 Cup oats
  • 1 Cup frozen strawberries
  • 2 Tbsp Coconut oil
  • Desiccated coconut

INSTRUCTIONS :

  1. Watch the quick recipe video before you get started, scroll up a little to find it
  2. Check the notes at the bottom of the recipe for little bits of extra info and help
  3. Place first 4  ingredients  in a food processor with 1 TBSP of the coconut oil
  4. Whiz, whizz, whizz, it will take some time, be patient
  5. Eventually it becomes a fine paste and form a ball
  6. If the mixture looks dry add the second spoon of coconut oil. It depends a little on how much oil is released from the sunflower seeds.
  7. Use a teaspoon to scoop balls
  8. Roll the balls in desiccated coconut
  9. Refrigerate for 2 hrs or overnight

POTATO PANCAKES WITH MEAT FILLING

October 06, 2019
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.

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