Tag: breakfast

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Western Breakfast Burrito

Western Breakfast Burrito
Western Breakfast Burrito

Western Breakfast Burrito

 

¼ green pepper, chopped (¼ cup)

¼ orange pepper, chopped (¼ cup)

¼ onion, chopped (¼ cup)

1 slice ham, chopped (1 oz)

2 eggs

2 tbsp milk

Salt and pepper to taste

1 ounce shredded cheddar cheese (¼ cup)

1 10” tortilla or sandwich wrap

 

Heat skillet over medium heat. Spray with cooking spray. Add peppers and onion and saute until tender, 5-7 minutes. Add ham during the last 2 minutes of cooking.

Break eggs into a small bowl and add milk. Beat thoroughly to incorporate and add to the pepper/onion mixture. Add salt and pepper to taste. Sprinkle cheese over the top.

Scramble eggs until set and remove from heat.

Lay the tortilla on a plate or other flat surface. Spread eggs on ⅓ of tortilla, fold sides in and roll to form a burrito. Serve immediately.

 

1 serving, 500 calories

Hack: Frozen or dehydrated chopped peppers and onions can be used in this recipe

Hack: Substitute your favorite cheese for cheddar or use whatever you have on hand.

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

 

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Japanese Omurice (Rice Omelette)

Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

Print Recipe Pin Recipe
Course Breakfast
Servings 2
Calories 360 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • ½ cup cooked rice, cold
  • ½ cup onion, chopped
  • ¼ cup ketsup
  • 1 tsp soy sauce
  • ½ cup shredded cooked chicken (2.5 ounces)
  • 2 eggs
  • 1 tbsp milk

Instructions
 

  • Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
  • Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
  • Add chicken and cook just until warmed through. Remove from pan and set aside.
  • Coat pan with cooking spray.
  • Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
  • Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
  • Serve immediately.
  • Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
  • Hack: As with all fried rice, cold leftover rice gives the best results.
  • Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
  • Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Keyword breakfast, easy, eggs, fast and easy, fried, Japanese, Japanese cooking, Jasmine rice, leftovers, omelet, omelette, quick and easy meal, rice dish, simple

Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!

Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!

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Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins
Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins

 

½ cup milk

½ tsp vanilla

1 tbsp raisins

¼ cup old-fashioned rolled oats

2 tbsp brown sugar

⅛ tsp cinnamon

 

Measure milk, vanilla and raisins into a small saucepan and bring to boil over high heat.

Stir in oats, brown sugar and cinnamon and bring back to boil. Turn heat down to medium and cook for 5 minutes, stirring occasionally.

Cover the pan and let oatmeal stand for 3 minutes. Serve immediately.

 

1 serving, 250 calories per serving

 

 

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Tasty Baked Featherbed Eggs

What to do with leftover cornbread? How about a “corny” twist on savory bread pudding? Featherbed eggs are the answer to a simple meal any time of the day!

Featherbed Eggs

Featherbed Eggs

Print Recipe Pin Recipe
Course Breakfast, brunch, lunch, Main Course
Servings 1
Calories 240 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.
  • Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.
  • In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.
  • Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes. 
  • Serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen, tightly wrapped for up to 2 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword baked breakfast, bread pudding, breakfast, breakfast casserole, brunch, corn bread, cornbread, cornbread egg bake, eggs, leftovers, quiche, savory, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Pair this casserole with barbecue beans for a hearty and healthy breakfast!

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The Very Best Homemade Scones

I’ve included a few variations on these, the best homemade scones out there. I would love to know:  What’s your favorite scone flavor?

Best Homemade Scones

Best Homemade Scones

(Courtesy: Arty Garland)
Print Recipe Pin Recipe
Course afternoon tea, Breakfast, Snack
Servings 1 scone
Calories 110 kcal

Ingredients
  

  • 1¾ cups flour
  • 3 tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ⅓ cold butter
  • 1 egg
  • 4 - 6 tbsp half-and-half
  • 1 beaten egg for brushing (optional)
  • Coarse sugar (optional)

Instructions
 

  • Preheat the oven to 400℉.
  • Whisk together flour, sugar, baking powder and salt.
  • Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
  • Stir in egg and just enough half-and-half to allow the dough to hold together.
  • Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
  • Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
  • Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
  • Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
  • Serve warm or at room temperature.
  • Variations:
    - Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.
    - Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.
    - Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.
    - Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.
    - Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
  • Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily Rose Kindergarten Cook!

 

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Fresh Orange Juice Quick Bread

This incredibly moist and delicious orange juice quick bread uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Orange Juice Quick Bread

Orange Juice Quick Bread

Print Recipe Pin Recipe
Course afternoon tea, Breakfast, brunch, Dessert, Snack
Servings 10
Calories 350 kcal

Ingredients
  

  • 1 orange
  • 2 eggs, room temperature
  • 1 stick butter, room temperature (½ cup)
  • 1½ cups sugar
  • ½ cup orange juice + ¼ cup
  • 1 tsp vanilla
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
  • Zest orange.  Pulse the remaining orange in a blender or food processor until smooth. Set aside.
  • Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
  • Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
  • Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
  • Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
  • Allow to cool completely before slicing.
  • Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
  • Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover orange juice can be frozen for up to 12 months.  Pour orange juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword afternoon tea, baked breakfast, breakfast, brunch, orange juice, orange zest, oranges, quick bread, snack, vegetarian

Did you know?  Oranges are actually classified as a berry! Check out some more fun facts here!

Suggestion: If you love quick bread, try this simple homemade banana bread by Lily-Rose Kindergarten Cook!

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Homemade Crispy Hash Browns

Homemade crispy hash browns topped with ketchup are one of my favorite breakfast foods!  They’re easy to make at home and are sure to become a family favorite!

Homemade Crispy Hash Browns

Homemade Crispy Hash Browns

Print Recipe Pin Recipe
Course Breakfast
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 large potato, 12 oz
  • ½ cup fresh onion, minced
  • 2 tbsp olive oil plus more as needed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper (optional or to taste)

Instructions
 

  • Scrub the potato and, if desired, peel.
  • Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
  • Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
  • After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
  • Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
  • Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
  • Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
  • Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
  • Serve immediately.
  • * At this point, potatoes can be left in water and refrigerated for up to 24 hours.
  • Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.
Keyword breakfast, brunch, fried, hash browns, pan fried, potatoes, shredded potatoes, vegan, vegetarian

 

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  These potatoes would go great alongside Scrambled Egg with Spinach, Tomato and Onion or 3 egg omelette with asparagus!

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Loaded Baked Cauliflower Casserole

This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!

Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

Print Recipe Pin Recipe
Course Breakfast, brunch, Main Course
Servings 6
Calories 395 kcal

Ingredients
  

  • 1 red onion, thinly sliced, divided
  • 1 head cauliflower, cut into florets (6-8 cups)
  • 3 medium tomatoes, chopped
  • ¼ cup olive oil
  • 7 eggs
  • 1 tbsp sesame oil
  • 1 tsp cumin
  • ½ tsp dried rosemary
  • 2½ tsp dried basil
  • ⅓ tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup flour*
  • 1½ tsp baking powder*
  • ¾ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated

Instructions
 

  • Preheat the oven to 400℉.
  • Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil. 
  • Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
  • Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
  • Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
  • Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.
  • Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.
  • This dish can be served warm or at room temperature.
  • *Make this dish gluten-free by substituting ¾ cup almond flour for the all-purpose flour.  Increase the baking powder to 1¾ tsp.
  • Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
  • Hack: Frozen cauliflower can be used in this recipe.
Keyword baked, breakfast, brunch, casserole, cauliflower, easy, eggs, gluten-free, oven roasted vegetables, quiche, vegetarian

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve this with some crispy hash browns to make a complete meal!

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3 Egg Omelette with Asparagus

This delicious vegetarian 3 egg omelette with asparagus will get your day off to a great start! Pair it with hash browns or home fries for a complete breakfast!

3 Egg Omelette with Asparagus

3 Egg Omelette with Asparagus

Print Recipe Pin Recipe
Course Breakfast, brunch
Servings 1
Calories 430 kcal

Ingredients
  

Instructions
 

  • Preheat an 8” saute pan on the stovetop over medium heat.
  • Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.
  • Coat the pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it's cooked enough to be manageable.
  • Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.
  • Sprinkle with salt and pepper to taste and serve immediately.
Keyword asparagus, breakfast, brunch, eggs, fast and easy, keto, light meal, low carb, lunch, omelet, omelette, quick and easy, quick meal preparation, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Pair this with some homemade crispy hash browns for a complete and delicious breakfast!

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Hearty Sweet Potato Crust Quiche

Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche

(Courtesy: Penny Jacques)
Print Recipe Pin Recipe
Course Breakfast
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 large sweet potato, thinly sliced (⅛”)
  • 1 tsp olive oil
  • 1 red onion, minced
  • 3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
  • 6 eggs
  • ¼ cup milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup feta cheese

Instructions
 

  • Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
  • Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
  • Remove from the oven and turn the temperature up to 375℉.
  • Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
  • Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
  • Whisk eggs with milk, salt and pepper. Set aside.
  • Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
  • Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Keyword baked breakfast, breakfast, breakfast bakes, brunch, buffet, casserole, eggs, make ahead breakfast, quiche, sweet potato, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Cutting back on carbs?  Try this crustless vegetarian quiche!

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