Breakfast
This recipe just rocked my breakfast world!!! I have made omelettes before but they never, ever come out as pretty as they do at any restaurant! I think I am just not patient enough to let the egg set up before I continue with the recipe! This is the reason I am also NOT a baker! This is fantastic any day of the week but perfect for any brunch, Easter breakfast or any holiday! You could easily make more than one batch at a time to feed a crowd! I promise, you are going to love this. If I can do it and make it look this pretty…you can too!
INGREDIENTS
1/2 cup of milk ( I used 1%)
1/4 cup flour
6 eggs
Salt and pepper to taste
1 cup shredded cheddar cheese (or any you like)
Your favorite omelette toppings
I used leftover steak and roasted vegetables from dinner the night before, but you can add what you like. Ham and Swiss cheese would be great after Easter dinner! Bacon, sausage, ham, tomatoes, onions, peppers, spinach, etc.! I also topped mine with sour cream and salsa!
DIRECTIONS
Preheat oven to 450 degrees. In a medium size bowl beat together milk and flour until well combined. Add the eggs, salt, pepper and beat until well blended. Pour the egg mixture into a greased 9 x 13 glass baking dish.
Bake in the preheated oven for 6-7 minutes. The layer of eggs should be fully cooked…no runny spots. Top the egg with the 1 cup of cheese and your favorite toppings. Return to the oven for 1 minute or until cheese is melted. Remove from oven and use a rubber spatula to loosen the sides. You can roll it from the long side or the shorter side depending on how big you want the rolls to be. Roll up and slice into indivisual servings. Serve warm.
Enjoy!
this recipe comes from www.myfamilyfavorites.com
It was another chilly weekend when I made this bread. I was not sure what I wanted to make but with all the cold air we have been having, anything that sounded like a little bit of summer sounded like a good thing to make! I found this recipe on Pinterest. I did make a couple slight changes and would certainly make this recipe again! Lots of flavors in this bread!!
INGREDIENTS
2/3 cup shortening or butter
1 1/4 cup sugar
4 eggs
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed banana (about 4 medium)
2 (8 ounce) cans crushed pineapple, drained
1 cup semi-sweet chocolate chips
1 ( 10 ounce) jar red maraschino cherries, drained and chopped
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degree’s. In a large bowl cream shortening (or butter) and sugar until light and fluffy. Add eggs one at a time beating well after adding each one. Combine flour, baking powder, baking soda and salt. Give this mixture a little whisk to get any lumps out. Add this mixture a little bit at a time to your creamed butter/sugar mixture alternating adding the mashed banana’s and pineapple. When you have that well combined, stir in the chocolate chips, cherries and walnuts. Pour into two well greased 9 x 5 loaf pans and bake for 60 -65 minutes or until a toothpick inserted into the center comes out clean. Cool for ten minutes before removing the loaves to a cooling rack.
Enjoy,
I am an absolute sucker for a good eggs benedict and I don’t typically make it at home as it can be a little tricky. BUT, if you saw my post yesterday you know I had a great crab cake mixture and I could not resist reserving some of that mixture to make crab cake benedicts for breakfast! These were really, really good! The crab mixture can be made the night before and kept in the refrigerator until you make the benedicts in the morning.
INGREDIENTS
4 eggs
1 teaspoon salt
2 teaspoon white vinegar
Two english muffins
FOR THE CRAB CAKE
10 Tablespoon unsalted butter
1 cup of onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves of garlic, minced
16 ounces crab meat
30 buttery (Ritz) crackers
1/2 cup panko
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons of vegetable oil for cooking
FOR THE HOLLANDAISE SAUCE
(This was made in a Vitamix blender)
4 egg yolks
1 stick of melted butter
juice of 1/2 of a lemon
1/4 teaspoon salt
dash of pepper (white pepper if you have it)
dash of cayenne pepper
DIRECTIONS
STARTING WITH THE CRAB CAKE
Heat five tablespoons of butter in a skillet until melted, add onion and saute until soft. Add bell peppers, add the additional butter, wine and garlic cooking until tender about 4-5 minutes. In a large bowl add crab meat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined, cover and refrigerate for at least an hour, but up to 24 hours. When you are ready to make the crab cakes remove the mixture from the fridge and form the mixture into four patties.
In a large skillet heat three tablespoon of vegetable oil over medium heat. When the oil is hot add your crab cakes to the oil and cook on both sides so it forms a nice brown crust on each side.
FOR THE HOLLANDAISE SAUCE
In the blender add the lemon, the egg yolk, salt , pepper and cayenne. Remove the center of the blender lid and with the blender on its lowest setting blend on low for 20 seconds. Add the butter in a slow and steady stream with the blender still going. As soon as it is mixed, stop the blender.
TO POACH EGGS
In a two quart saucepan add enough water to fill the pan three quarters of the way up the pan, Add 1 teaspoon of salt and two teaspoon of white vinegar. Bring this mixture to a simmer over medium heat. Meanwhile crack one very cold egg into a small bowl and using a spoon to quickly stir the water in one direction until it is smoothly spinning around, carefully add the egg into the center of the whirlpool. Turn off the heat and cover for five minutes. NO PEEKING! Remove the egg with a slotted spoon and serve immediately or you can make ahead by removing the egg from the water, place it in a bowl with ice water and keep in the refrigerator until ready to serve. To warm the egg back up, place it in warm water until warmed through.
Toast english muffins
TO ASSEMBLE
Place 1/2 of your english muffin on a plate, top with your crab cake, add one egg and drizzle with hollandaise sauce.
Serve warm and enjoy,
Crab cake recipe is also found at www.allrecipes.com
Hollandaise sauce is from Clinton Kelly from the Chew
Poached egg instructions are from Alton Brown
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
I found this recipe on All Recipes a number of years ago and it has become part of our holiday tradition to have this as part of our breakfast before or sometimes after we open presents on Christmas Day. This is a breakfast everyone enjoys. Serve along with some fresh fruit and breakfast is done. My favorite part of this is that you make it the night before and in the morning all you have to to is pop it in the oven! Easy warm and comforting on a busy day!
INGREDIENTS
1 pound ground sausage (I have used hot or maple sausage , both work great!)
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices of bread, toasted and cut into cubes
8 ounces of cheddar cheese shredded (I have used mild and sharp as well as a combination of cheddar and MontereyJack, all work very well!)
DIRECTIONS
Crumble sausage into a medium skillet, cook over medium heat until evenly browned and drain. Set aside.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage , bread cubes and cheese stir to coat everything evenly and pour into a prepared 9×13 inch baking dish. Cover and chill overnight in the refrigerator for 8 hours or over night. In the morning pre1heat your oven to 350 degrees and take the casserole out of the fridge. Cover and bake for 45- 60 minutes, uncover reduce temperature to 325 degrees bake for an additional 30 minutes or until set.
Enjoy,
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