Category Archives: Breakfast

May 4, 2011 · 2:39 pm

Beer Bread

I love homemade bread, but I don’t like baking anything that has yeast in it…all the waiting and kneading…I don’t have time for all that. I haven’t had beer bread in years, but it is so good and you don’t need any yeast…the yeast’s in the beer. 🙂 When I came across this recipe I just had to make it.

Ingredients:
3 c. self-rising flour
3 tbsp. sugar
1 (12 oz.) bottle beer (or can)

Instructions:
Preheat oven to 375 degrees.

Mix together until blended. Pour into greased loaf pan. Bake 45 minutes or until top is lightly browned.

Did I change anything? Just make sure your beer isn’t too “hoppy” unless you want your bread to taste like hops.

What did the family think? They haven’t made it home yet to eat any, but I ate some and it was deeelish. I slathered some butter and honey on it while it was still warm. Yum!

from cooks.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

April 25, 2011 · 2:18 pm

Jessica Seinfeld’s Scrambled Eggs

We had a few days off of school last week, so with lazy mornings often comes “fancier” breakfasts. In other words, not waffles or cereal. I hadn’t tried Jessica Seinfeld’s egg recipe yet and I just happened to have everything I needed in the fridge.

Ingredients:
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup cauliflower puree *recipe below…super easy…if you don’t have (or don’t want to make it) then leave it out
2 tablespoons grated Parmesan
Pinch of salt
Nonstick cooking spray
1 teaspoon olive oil

Instructions:
In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil.

Add the egg mixture, reduce the heat to low, and cook, stirring frequently, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Cauliflower Puree
Boil a bag of frozen cauliflower per the directions on the package, but cook it longer than it says because you want the cauliflower to be super soft. Put cooked cauliflower in a food processor or a blender. Blend until pureed…you may need to add a little water to it. Voila!

What did the family think? Only two of us were in the mood for eggs this morning, but they were really good.

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Lent, Vegetarian

· 2:07 pm

Cream Cheese Scrambled Eggs

We pretty much only eat eggs that are scrambled around here. Occasionally I can sneak some hard-boiled eggs into the line-up, but that is rare. So, I have been toying with some variations on the scrambled egg. My mom used to always make scrambled eggs like this and I LOVED them…they aren’t super fancy, but they sure are good.

Ingredients:
Eggs
Cream Cheese

Instructions:
Scramble eggs in a skillet as you normally would. When eggs are just about done stir in about 1/2 tsp. of cream cheese per egg and stir until melted. You can always add more or less depending on your preferences.

What did the family think? YUM!

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

March 3, 2011 · 8:57 pm

German Farmer’s Breakfast

In honor of my husband’s German grandma who passed away last week…

Ingredients:
3 large potatoes, skinned and quartered lengthwise
3 Tbsp bacon fat or olive oil
2 cups roughly chopped green and white onions (include the greens from the green onions)
2 cups roughly chopped bell peppers
Salt to taste
1-2 cups chopped ham
1/4 cup chopped parsley (optional)
4 eggs, whisked

Instructions:
Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

We had this with toast and jam.

Did I change anything? I added about 3/4 cup of shredded cheddar cheese because we like cheese in this house. I used about 1/2 the onions and green peppers that the recipes calls for.

What did the family think? Hubby and I both really liked it. Our oldest liked it, but mostly just ate the ham and potatoes and our youngest just ate the ham.

from simplyrecipes.com

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Filed under Breakfast, Definitely Making it Again, Pork

March 1, 2011 · 11:24 am

Spanish Quiche

My boys love eggs and cheese, so I thought this quiche might be a hit with them.

Ingredients:
3 flour tortillas
16 oz. refried beans
4 oz. diced chiles
1/2 cup green onion, chopped
4 oz. grated cheddar cheese
1 3/4 cups egg substitute or seven eggs, scrambled
1/4 cup milk
1/4 lb. ground chorizo (optional)

Instructions:
Preheat oven to 350 degrees.

Spray a 9-inch pie pan with cooking spray.

If using chorizo, cook in a medium-sized skillet. Using a wooden spoon to crumble.

Cut two tortillas in half and place each half in the pan so that the rounded edge is 1/4 inch above the rim. Place the third tortilla in the center of the pan.

Spread beans over tortillas. (I only used about 1/3 of the beans.)

Top with chiles, onions and cheese. Mix eggs with milk and pour over the top. Put chorizo on top if you are using it.

Bake for 50 minutes or until knife inserted in the center come out clean. Let it sit for 10 minutes before cutting into wedges.

We had this with refried beans and fruit salad.

Did I change anything? I added the chorizo. I didn’t use all the beans in the quiche and I used about 1/2 the onions.

What did the family think? Whew! That chorizo was SPICY! Which is exactly why hubby and I liked it and the boys did not. Our youngest likes spicy, but this was a little much. Since the chorizo was on top, I just had them flip their quiche over and eat it from the bottom until they hit the chorizo part.

from Quick & Healthy, Vol.II

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Filed under Breakfast, Definitely Making it Again, Lent, Spicy, Vegetarian

February 28, 2011 · 1:17 pm

Carrot Muffins

These would be great for breakfast or just for a snack.

Ingredients:
1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Instructions:
Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.

Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.

Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.

Combine wet and dry mixtures just until flour is moistened.

Spoon batter into muffin tins, and bake for 25 minutes (or until muffins pass the”toothpick test”).

Did I change anything? I only used half as much oatmeal as the recipe calls for and I added 1/4 cup of wheat germ. My mom used to sneak wheat germ into everything from muffins to spaghetti sauce when we were growing up.

What did the family think? Hubby is at work and the boys are at school, but I ate one and I thought it was very good. The raisins are a definite must though. I don’t think I would like it without the raisins.

from food.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Vegetarian

February 24, 2011 · 4:54 pm

Egg (and Bacon) Cups

We had a snow day today, so we celebrated with some yummy egg cups for breakfast (which was actually more like brunch).

Ingredients:
Cooking spray
4 6-inch whole-wheat tortillas
1 large egg
3 large egg whites
1/2 cup cauliflower puree
2 slices turkey bacon, chopped (optional)
4 tablespoons shredded lowfat cheddar cheese
Handful of chopped tomatoes and scallions (optional)

Instructions:
Preheat the oven to 350 degrees.
In a six-cup muffin tin, coat four of the cups with cooking spray.

Hold up a tortilla and make two pleats, folding it into a cup. Then gently press and fit it into one of the muffin cups. Repeat with the remaining tortillas. Some of the tortilla should still be sticking up out over the top of the muffin cup.

In a small bowl, whisk the egg, egg whites, and cauliflower puree until smooth. Distribute the egg mixture among the four tortillas.

Sprinkle with the bacon and cheddar cheese. Bake, uncovered, for about 15 to 20
minutes or until the egg is cooked through and the cheese is lightly
browned.

Serve topped with chopped tomatoes and scallions, if desired.

Did I change anything? I made these with just the eggs, tortillas, cheese and cauliflower. I left out the bacon, tomatoes and scallions. I bet you could probably leave out the cauliflower too if you didn’t have any or didn’t want to mess with it. These took more than 20 minutes to cook. I would set the time for 15 minutes and then keep checking on them. You will know they are starting to get done because the eggs will start to puff up. Also, these are HOT when they come out of the oven, so be careful.

What did the family think? SUPER yum!!! These were so great! We all loved the cheesy eggs, but I think my favorite part was the crunchy part of the tortilla.

from Jessica Seinfeld

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

January 15, 2011 · 3:25 pm

Buttermilk Pancakes

These are so good. The secret? You have to shake the buttermilk first.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (shake it first)
Cooking spray

Instructions:
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs and buttermilk. Whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle/pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.

Spray pan/griddle with cooking spray.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.

When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Did I change anything? The recipe called for butter in the batter, but I left it out (not on purpose), but they stilled turned out scrumptious!

What did the family think? Thumbs up all around! This recipe also made enough for leftovers, so we will be warming these up for breakfast again tomorrow!

from marthastewart.com

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Filed under Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

January 1, 2011 · 1:39 pm

Easy Cinnamon Rolls

I usually steer clear of any recipe that requires yeast and/or a rolling pin, but a gal from our church in Kansas said these were easy, and you know what…she was right! Thanks, LeeAnn!

Ingredients:
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/2 cup raisins (optional)

Instructions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.

Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal.

Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.

Did I change anything? I added some icing to them after they had cooled a little. (recipe below) I think next time I will bake them in a greased glass pie dish instead of the muffin tin. The muffin tin was fine, but it’s going to be a bear to clean.

What did the family think? These were an awesome addition to our New Year’s morning brunch.

Icing
Ingredients:
2 cups powdered sugar
2 tablespoons milk (add more milk if it’s too thick)

Instructions:
Pour both ingredients into a bowl and stir. Add more milk if needed. Drizzle icing over cinnamon rolls with a spoon.

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Filed under Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

December 22, 2010 · 10:50 pm

Scrambled Egg and Cheddar Cheese Panini

SInce my kids seem to think sandwiches are better when they come out of the panini maker…

Ingredients:
2 slices Italian Sandwich Bread or English Muffin
3 eggs, scrambled
1 slice Cheddar Cheese (or whatever variety you prefer)

Instructions:
Scramble the eggs and put them with the cheese in between the two slices of bread.

If you have a panini maker, use it. If not, heat a skillet over medium low heat and spray with cooking spray. Place sandwich in skillet and put a heavy skillet on top of it for a few minutes. Flip the sandwich over, place the skillet on top of it again and cook for a few minutes on that side.

What does the family think? They think it’s so much better to have a panini than a grilled cheese. Isn’t this essentially a grilled cheese with some eggs thrown in there? Even if I give them a choice between a grilled cheese and a cheese panini, they will always pick the panini! Silly kids. 🙂

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Sandwich, Six Ingredients or Less, Super Easy to Make, Vegetarian