This and that: breakfast
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, January 23, 2017

Egg Benedict with Asparagus

Egg Benedict and Asparagus together for a yummy breakfast.
If you like Egg Benedict and asparagus then this recipe is for you.

Wednesday, March 9, 2016

Potato Ham Breakfast Biscuit- Ultimate Recipe Challenge

Do you dream of having breakfast with ham, potatoes, eggs and biscuits... every morning?  You can with these awesome Potato Ham Breakfast Biscuits, even if you need to eat on the run.

Potato Ham Breakfast Biscuit ~Ultimate Recipe Challenge -  Potatoes

Friday, March 27, 2015

Hot Cross Buns with a Twist

Are you a fan of Hot Cross Buns?  Many people don't like them because of the peel or the currants/raisins that are put in them.  I decided to do mine a little bit differently this time and because of that these Hot Cross Buns were more like a bagel instead of a bun.. but still very tasty (if I say so myself).

Thursday, January 8, 2015

Quinoa Oat Cereal

I am not an oatmeal person but I love this recipe.  It is full of goodness, sweetened with maple syrup and dried fruit and an added crunch of nuts.  This recipe is made overnight and heated in the morning, so a quick breakfast.

Tuesday, September 9, 2014

National Waffle Week

Do you know that I really never liked waffles?  I would eat them when they were prepared for me but they weren't my favorite.  Maybe it was because we only ate them with syrup.  We received a Belgium Waffle Maker for a wedding present and my tastes changed....

Wednesday, August 20, 2014

Crazy Ingredient Challenge - Egg Beet Hashbrown Skillet

It is time to think out of the box and come up with a recipe for the Crazy Ingredient Challenge.  This month's challenge is beets and eggs.

Monday, August 18, 2014

Cookbook Club Review ~The Pioneer Woman Cooks- A Year of Holidays

I have joined a group of great bloggers that review cookbooks each month.  This month we are reviewing Pioneer Woman Cooks- A Year of Holidays.  I am sure I am the only person that has never even looked at one of her recipes. Of course I know who she is but I have never really looked at any of her recipes.

Saturday, December 21, 2013

Gingerbread Eggnog Waffle with Pear Sauce

I make waffles often and lately I have been trying to spice them up a bit so that they aren't just plain waffles. I had a couple of pears in the fridge that were just on the verge of being way to soft and thought that they would taste yummy with waffles.

As I was starting to get the waffles ready, I spotted the Torani Gingerbread Syrup on the counter top and thought that would be perfect with the pear sauce that I planned to make.  I already was going to add eggnog to the waffle batter and gingerbread syrup would go great with the eggnog.  The results... YUM. This is perfect recipe to make for the holidays.

Gingerbread Eggnog Waffle with Pear Sauce

For waffles:
2 eggs separated
1 1/4 cup flour (I use 3/4 cup white flour and 1/2 cup white whole wheat flour)
2/3 tsp salt
2 tsp baking powder
1 tbsp sugar
1/2 cup egg nog
1/2 cup milk
3 tbsp oil
2 tsp Gingerbread Syrup (I use Torani)
For pear sauce:
2 pears diced
1 tbsp sugar (to taste)
1/4 tsp nutmeg
1 tsp tapioca
For Gingerbread Glaze:
5 tbsp powder sugar
1 tbsp gingerbread syrup
1 tbsp egg nog
enough milk to make glaze thin enough to pour

Pear Sauce:
In saucepan add diced pears, sugar and nutmeg.  Over medium-high heat cook until pears are soft.  Stirring often.  Add tapioca to thicken.  Bringing to boil and cook until sauce is thickened about 3 -5 minutes.  Set aside.
Gingerbread Glaze:
Mix powdered sugar, gingerbread syrup, nutmeg and eggnog in small bowl.  Add milk to make a glaze, you want it thin enough to pour.
Separate eggs in two bowls.  I use my mixing bowl for the whites and another moderate size bowl for the yolks
Beat egg whites on high until light and fluffy. Set aside.

Add flour, salt, baking powder, milk, eggnog, gingerbread syrup and oil to bowl with egg yolks.  Mix until everything is combine.
Fold in egg whites.
Heat waffle iron (I use a flip Belgium waffle maker).  Add waffle dough per instructions of waffle maker and bake until desired brownness.
Assemble by placing waffle on plate, drizzle with Gingerbread Glaze and add Pear Sauce.  You could also serve with a dollop of whipped cream and drizzle more glaze over the whipped cream.

Also check out Whole Wheat Avocado Waffle with Caramel Drizzle.
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Linked up to these great parties:
Craft Frenzy Friday

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Saturday, October 26, 2013

National Pizza Month ~ #pizzaroundup

October is National Pizza Month and I am a big fan of pizza.  I think I could eat it for every meal and there was days when I was single I did... those days are over as I don't get it that often anymore... But when I do watch out.. I eat and eat and eat.  I also love pizza cold, I was the one that the pizza places remembered as I would ask them not to deliver my pizza in their warmers.

Saturday, October 5, 2013

Slow Cooker Recipes for every Occasion.

Slow Cooker recipes can be used for any meal or any occasion.  You can start your meal the night before or the morning and it will be ready for breakfast or dinner.  The worst part about setting your slow cooker the night before is that you keep waking up to those wonderful smells of food.

Monday, January 14, 2013

Breakfast Granola Scones.

 I love scones... they are something that can be eaten at anytime.  You can have them at breakfast, morning or afternoon coffee or tea, evening snack or you can grab one for that on-the-go pick me up.  The same goes for granola, so when I came across this recipe from Michael Ann of The Big Green Bowl for her granola scones, I just knew that I had to make some.
I had some granola samples from Gypsy Girl Granola that I had won before Christmas from Hun What's for Dinner 12 days of giveaway that I knew would just be perfect for these scones and they were.
 So, yesterday morning I was up bright and early that seems to happen quite frequently for me and I decided that this would be a great morning to make these.  Hubby can grab one on his way out the door as we head out for church.  He didn't but he did have one with his smoothie this morning and the only thing he said was that they needed more fruit.. So next time I make them, I will be adding double the amount of dried fruit.

Breakfast Granola Scones

 Breakfast Granola Scones

 adapted from The Big Green Bowl: Granola Scone 
1 2/3 cup flour
1/3 cup whole wheat flour
2 1/4 cup tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1/3 cup unsalted butter -chilled
1/4 cup local honey
1/3 cup milk ( I used egg nog)
1 large egg
1 tsp vanilla 
1 cup granola ( I used Coco Cabana from Gypsy Girl Granola )
1/2 cup mixed dried fruit (I used Welch's dried fruit and will be adding more next time I make these)

Preheat oven to 375 degree F.  Lightly butter a baking sheet, I used a baking mat so didn't butter.
 Mix flours, baking powder, nutmeg cloves and salt in a bowl. Add chilled butter that is grated as you add.  Stir frequently.  In separate bowl add honey, milk and eggs and mix.  Add to flour mixture.  Add granola and dried fruit and mix well using your hands or a spoon.
Pat mixture into an 8 inch, using a pizza cutter or knife cut into 8 wedges.  Bake at 375 F for 20-25 minutes.

So yummy and thanks Michael Ann for your wonderful recipe.  This is going to be a frequent breakfast food in our household.

Pat into an 8 inch circle and cut into 8 wedges before baking.


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Wednesday, December 19, 2012

Granola Bars... the most delicious ones yet.

I love granola bars and my husband eats them like they are going out of style...
and I finally found a bar that works for us...
tastes good, not too sweet
and has fruit..

Fruity Granola Bar

adapted from 
2 cups rolled oats
1/4 cup brown sugar*
1/2 cup flax
3/4 tsp cinnamon
1/2 tsp nutmeg
1 cup all purpose flour
1/2 cup shredded coconut
3/4 tsp salt
3/4 cup dried fruit (I use cranberries, apricots and mangoes)*
1/2 cup honey
1 egg beaten
1/2 cup coconut oil ( I use Tropical Traditions Gold Label Virgin Coconut Oil) melted
2 tsp vanilla 

Preheat oven to 350 degrees.
Grease a 9 x 13 baking dish generously. 
In large bowl mix together rolled oats, brown sugar, flax, cinnamon, nutmeg, coconut, flour, salt, and dried fruit. Make a well in the center of ingredients.  In separate bowl mix honey, egg, coconut oil and vanilla and pour into dry ingredients.  With hand mix everything together and pat into baking dish.
Bake for 30 - 35 minutes until edges start turning brown.  Cool for 5 minutes and then cut into bars.  Cool the rest of the way.  You need to cut them after 5 minutes or they will be too hard to cut.

*I have omitted the brown sugar entirely and they still turn out.  
* when using dried fruit the majority is the cranberries and then added cut apricots and mangoes for the rest. Cut in small pieces
**  I have also doubled the recipe and still used the 9 X 13 pan.. they are thicker and I cut them into thinner pieces.


These are great for breakfast and breakfast on the go, and for snacks.
They also would be a good Christmas gift to give for people that are on the go..

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Sunday, November 25, 2012

Salmon Croissant or Bread stick Casserole for breakfast

I am always on the look out for great breakfast recipes and I think I finally found something that is wonderful and fairly easy to make. You do have to plan ahead of time as it does take sometime to get it ready and cook... but once it is baking... just sit back and enjoy the smells.  I have made this recipe twice.  The first time I made it was with Pillsbury garlic bread sticks and it was yummy but the temperature the original recipe said I think was too hot and the bread stick got too brown for my liking.  The second time I made them, I used large buttery croissants and turned the temperature down and they worked out wonderfully.
My husband preferred the garlic bread stick one and I plan to make them again with the bread sticks at the lower temperature and see what happens.  I will let you know when  I do it.


Salmon Croissant or Bread stick Casserole
adapted from All Recipes Croissant and Salmon Breakfast Casserole

6 garlic bread sticks or 5 buttery croissants (large size)
1/4 cup onions chopped
1/3 cup mushrooms chopped
1/4 cup red peppers chopped
1 tbsp oil 
7 eggs beaten
1/2 tsp thyme
1 tsp dill 
1 tbsp garlic if using croissants
1 tsp salt
1/4 cup milk
1 cup Monteray Jack and Colby Cheese shredded
3 -4 oz smoked salmon

Preheat oven to 350 degrees
Bake garlic bread sticks or croissants as directed on package.  Cut up half of the bread sticks into small pieces or the bottoms of the croissants and place in the bottom of a 9 x 9 pan.  Place the other bread sticks and tops of croissants to the side.  
Saute onions, mushrooms and peppers in oil until golden and place on top of the broken pieces of bread sticks or croissants.  Spread cheese and salmon over mixture.  In separate bowl mix eggs and milk until frothy add thyme, dill, garlic (if using),and salt.  Pour this mixture over top of everything.  Arrange the left-over bread sticks or croissants on top, pressing into egg mixture.  Bake for 45 -50  minutes until eggs are set and croissants or bread sticks are brown.  Serve hot.

ready to go into the oven

the bread sticks came out very brown.  I also used a smaller
dish.  The second time I used a 9 x 9 pan and
it worked perfectly.

made with bread sticks...

made with croissants.

This dish would also be great for lunch with a nice salad or a light dinner.  You could change the meats, veggies and also the spices to make it your own.  The possibilities  are endless.  Enjoy!


Saturday, June 16, 2012

Breakfast Casserole

Last evening as we were getting ready for bed, my husband requested this for breakfast.... And as a good wife, I got up an hour and half before he needed to leave so that I could make it for him.  He doesn't request things that often and he also said that the last time I made it, it was AWESOME ~~ yes, he said it in capital letters ~~ he said it was done to perfection, crispy and the eggs were done perfectly.  He also said you know the one that you make with Maggi liquid.  Well, I have never put Maggi liquid in this breakfast, although I will put it in when I make omelets and as I don't really use a cookbook for my recipes, I wondered if this breakfast would turn out as good as the last one or not........HHHMMMM. Let us see.

breakfast casserole

                                    Breakfast Casserole
This recipe I found in a cooking magazine and I don't even recall which one. I have made it many times, changing a few things each time I make it..... So please feel free to change it and add as you make it...... Remember recipes should be used as a guide and you should make them your own. 
Here is how I made it this morning:

Seasoning croutons (enough to cover the bottom of the pan)
peppers - I used red and yellow
onions - I use red onions
bacon or sausage or even both --- I do about 3 sausages when I use them or about 
        4-5 pieces of bacon and crumble into small pieces
cheese --- I use whatever I have on hand... and about a handful or so depending on 
      you taste... My husband thinks I use to much cheese, so I don't put alot in, so that
       he can't see it :)
5 eggs
1/4 cup milk or water
1 tsp garlic minced
1tbsp greek seasoning
splash of maggi liquid seasoning {I decided to try some this time}
salt and pepper to taste
1 roma tomato.

     Preheat oven to 350.  I use a 6 cup glass anchor dish (it measure 6.5 inches X 8 inches).  I sometimes spray it with PAM but today I didn't and it came out great.
    Place croutons in bottom of dish.  Cut up peppers, onions and mushrooms (or you can use whatever veggies you have on hand).  I don't measure but just cut until there is a layer over the croutons.  Spread bacon or sausage on veggie layer.  Sprinkle cheese over this layer.
     In separate bowl, mix eggs, milk, garlic, greek seasoning, maggi liquid seasoning, salt and pepper.  If I use maggi liquid seasoning I don't put in as much salt and sometimes none as the maggi is salty.  Spread this mixture over the croutons, veggie and cheese layer.  I do press down on the layers so that there is egg throughout everything.
      Cut up tomato and place over the egg mixture.  Place in oven and bake @ 350 for 45-55 minutes until golden brown and eggs are done.  The edges do get crispy but we like it that way... If you don't want it as crispy, don't cook as long, just cook until eggs are set.  

ready to go into the oven... Sorry the picture didn't turn out very good.
Did it turn out??? Yes, It was delicious and I think even better then the last time I made it.  Now I just need to make some homemade croutons instead of store bought for the next time...

served it with a side of fresh fruit and orange juice.
*** When I make this in a 6 cup baking dish, I cut it into 4 pieces... My husband usually eats two and I eat one... So I would say the serving is for 4.
*** If you want to add more eggs... to make it a bigger casserole that will work good too... Also you could replace some of the eggs with just egg whites to make it even healthier and add more veggies and no meat.

   This is an easy breakfast to make, takes a short time to prepare the veggies and cooking time is longer so you need to think ahead.  You can also make it the night before and put it in the refrigerator over night and pop it in the oven in the morning, as I remember that is how the recipe says to do it... I find the croutons get too soggy when it sits over night, so I just make it in the morning... Gives you time to check out some blogs, do some facebook time or even pintrest time while your loved ones are snoozing.
                        Till next time.  <3 <3 <3   Marlys