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Archive for the ‘Breakfast’ Category

Breakfast is the most important meal of the day, but it’s usually the one that catches us with little time to spare. These great make-ahead breakfast burritos are quick to heat and eat on the go.

Ingredients

2 dozen eggs
Salt, pepper, minced onions, onion powder, garlic powder, parsley, chives, and anything else you like to mix into your eggs!
3/4 to 1 pound ham
3 cups shredded cheese, any variety
12 flour tortillas

Directions

Crack eggs into a large mixing bowl and beat lightly. Cook eggs in batches in a large non-stick skillet. I usually have good luck if I cook about 1/3 of the egg mixture at a time. Add 1/3 of the egg mixture to a preheated skillet and season liberally with your favorite spices. Scramble until firm. When done, set aside in a mixing bowl and repeat with remaining eggs.

Once all eggs are cooked, mix with ham and cheese.

Spoon about 1/2 cup of the ham and eggs mixture onto each flour tortilla. Wrap in a sheet of waxed paper. Freeze when completed.

When you’re ready to eat one, heat on “defrost” (aka power level 3) for three minutes in the microwave, then on high power for two additional minutes.

Notes

  • Fry some onions first then add them to the cooked eggs for even more flavor!
  • If you don’t have any leftover ham, deli meat works fine.
  • If you’re not a fan of ham, try cooked sausage or cooked bacon. Or, go meatless!
  • Add some spinach or broccoli if you’d like, especially if you skip the meat.
  • If you’d prefer to use sliced cheese, simply top each tortilla with a slice before rolling it up.
  • A print-friendly version of this recipe can be found here.
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This is a super-simple and highly versatile breakfast recipe. It’s the perfect opportunity to customize, based on what you happen to have on hand and according to your family’s specific tastes. Enjoy!

Ingredients

2-3 Tablespoons butter
1/2 pound ham, cubed
6 slices bread, cubed
1 cup shredded cheese, any variety
spices to taste
6 eggs
2 cups milk

Directions

Place butter in a 13 x 9 inch baking dish, into a cold oven. Set oven to 350 degrees, and allow butter to melt in baking dish as oven preheats. When the butter is melted, remove it from the oven (but don’t turn the oven off.) Add half the bread cubes to the baking dish. Sprinkle the ham, cheese and spices over the top. Add the remaining bread cubes. In a large bowl, beat eggs lightly, then add milk. Pour over bread cubes in baking dish. Bake at 350 degrees for 45 minutes.

Notes

  • Substitute breakfast sausage, bacon, or anything you like. Just make sure it’s fully cooked first.
  • Or, go meatless!
  • This is a great way to use stale bread or buns. Substitute three hamburger or hot dog buns for the bread.
  • Use whatever spices you like. I use salt, pepper, minced onions, onion powder, garlic powder, parsley, and chives.
  • Have some leftover vegetables? Add them! My favorite addition is spinach, but anything works!
  • A print-friendly version of this recipe can be found here.

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Monkey Muffins

Disclaimer: This is not my recipe. It belongs to The Pioneer Woman who pretty much ranks right up there as one of my all-time idols. She’s funny, she’s a great cook, a fantastic photographer, and a rancher. It doesn’t get much better than that. Visit her site if you get a chance. Her recipes are fabulous with wonderful pictures and her stories will make you laugh out loud.

I almost wonder if I should even bother typing up the recipe since hers is so much more detailed than mine with pictures she actually remembered to take before the leftover muffins were prepped for storage. But I will.

Monkey MuffinsIngredients

Refrigerated biscuit dough (I bought two, 5-biscuit cans of Pillsbury Grands and that was way too much dough for 12 muffins.)
Butter
Sugar
Cinnamon
1 can Sweetened Condensed Milk

Directions

Preheat oven to 375 degrees.

Place about 1/2 teaspoon cold butter into each of 12 muffin tins. Add about a teaspoon of sugar to each tin. Add a sprinkle of cinnamon (maybe 1/8 or 1/16 teaspoon for those of you who like to measure).

Cut your biscuit dough into small bites the size of walnuts. If you are using Grand-sized biscuits, this is 6-8 pieces per biscuit. Add three pieces to each muffin tin. (Resist the urge to add more. They will rise. I made this mistake!)

Add another round of sugar and cinnamon, maybe a bit less than you added the first time through. Top with another half-pat of butter.

Bake in the preheated 375-degree oven for about 15-20 minutes.

Remove from oven and immediately drizzle with sweetened condensed milk. Allow to set for a bit (< 5 minutes) then scoop out and enjoy!

Notes

  • Remember, The Pioneer Woman’s blog about this recipe has many (much better!) pictures and humorous instructions.
  • I used fat-free Sweetened Condensed Milk and never knew the difference!
  • You can also use leftover bread dough, or store-bought frozen bread dough (which you have previously thawed). The only difference is that you should allow it to rise a bit in the muffin tins prior to baking.
  • A print-friendly version of this recipe appears here.

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I’m a big fan of protein for breakfast, so I’m always looking for interesting egg recipes to keep myself from getting bored. This is easy, filling, and delicious. I make it on the weekend then eat it all week long.

Ingredients

4 to 6 flour tortillas, depending on their size
1 tablespoon butter
6 eggs
Any spices you like – garlic powder, minced onion, parsley, chives, etc. etc. etc.
salt and pepper
about 1/2 pound of chopped ham or cooked bacon
thinly sliced tomatoes
shredded or sliced cheese of  any variety

Directions

Break eggs into a mixing bowl and whisk well. Add spices of your choice, salt, and pepper. Melt butter over medium high heat in a skillet. Add eggs when hot and scramble.

Meanwhile, spray a 9″ pie plate with cooking spray. Place one or two tortillas on the bottom of the dish. Add half the scrambled eggs, shredded cheese (as much as you like), half the ham or bacon, and half of the tomato slices. Cover with one or two more tortillas. Repeat. End with another layer of tortillas, with some salt, pepper, and shredded cheese sprinkled on top. Heat in a 350 or 375 degree oven for about 30 minutes until heated through.

Notes

  • I don’t use the tomatoes.
  • Be sure to season your eggs well. You don’t have to use the spices I suggested, but use something. Eggs are a great canvas for spice-experimentation!
  • I use 10″ tortillas so I believe I only need four to fill a standard pie dish. One for the first layer, two for the middle layer since the dish widens, and one for the top which didn’t completely cover it but that’s ok.
  • I use mostly egg beaters but will always include at least one whole egg. This gives you the benefit of the whites but still includes some yolk so you don’t realize you’re eating mostly whites!
  • 1/4 cup egg beaters = 1 egg.
  • You can really add anything you like. Maybe you have some leftover broccoli from dinner last night? Add it in! Everything is optional and anything can be added! Which is really true of cooking in general! 🙂

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French Toast Casserole

This is great for guests because you make it the night before and let it sit in the refrigerator overnight. In the morning, just take it out and bake it!

Ingredients

1 loaf Italian bread, cubed
1 pkg. (8 oz.) cream cheese
½ cup sugar (divided)
1 teaspoon vanilla
½ cup pecans (optional)
4 eggs
2 cups milk
1 teaspoon cinnamon
2 tablespoons butter, melted

Directions

Place half the bread cubes in a well-greased 13 x 9 inch baking dish.

Melt the cream cheese carefully in the microwave. Stir several times. This takes about two minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over the bread cubes. It will not completely cover them.

If using nuts, sprinkle them over the cream cheese mixture. Top with remaining bread cubes. In a large bowl, beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes. Refrigerate overnight to bake the next morning.

Remove casserole from refrigerator 30 minutes before baking and allow to sit at room temperature. Meanwhile, preheat oven to 350°F. Bake for 35 minutes or until browned and center is set. Let rest 5 minutes before serving. Serve with maple syrup or fruit topping.


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Easy Quiche

The beauty of this quiche is that you can add anything. Sometimes I substitute broccoli for the ham, maybe add some other veggies, bacon, more cheese, less cheese, whatever you like! Don’t be afraid to experiment.

Ingredients

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 oz.) shredded cheese, any variety
2 teaspoons dried minced onion
4 eggs
2 cups half-and-half (I use fat free)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place pastry shells on a cookie sheet and bake at 400 degrees F for 10 minutes. Remove from oven. Divide ham, cheese and minced onion between the two shells. In a bowl, whisk eggs, half-and-half, salt and pepper. Pour into shells. Bake at 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. These freeze beautifully. You can freeze before baking or after.

Notes

  • Try 1 egg and the equivalent of three egg-beaters (3/4 cup) if you are wanting to watch your egg intake (though I truly feel the benefits outweigh the negatives where eggs are concerned, unless you are downing two dozen each week!)
  • I always use fat-free half-and-half.

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Chocolate Chip Scones

This is a current favorite in our house. Never get sick of them. Special thanks to our good friend Janet for sharing the recipe!

Ingredients

1 cup flour
3 tablespoons sugar
1-1/2 teaspoon baking powder
pinch salt
2 tablespoons cold butter
1 egg
3 tablespoons heavy cream
1/2 cup mini chocolate chips. (Actually, any kind of chips will work! Try butterscotch!)
sugar for sprinkling, if desired

Directions

In a medium mixing bowl dry-whisk flour, sugar, baking powder and salt until combined. Cut butter in until crumbly (I usually use my hands for this.) In a small bowl or your measuring cup, combine egg and cream. Add to dry ingredients and stir until just moistened. Fold in chocolate chips. This is a very dry dough. Often I have to finish mixing it during the next step! Turn onto a floured surface and knead gently a few times. Pat dough into a circle about 1/2 inch thick. Cut dough into six portions, as if slicing a pie. Separate wedges and place at least 1 inch apart on an ungreased baking sheet. Sprinkle with a touch of sugar if desired. Bake at 350 degrees F for 18-20 minutes until golden brown. Delicious served warm!


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