Category Archives: Recipes: Breakfast

Breakfast Recipes…4 Layer Breakfast Casserole

If you haven’t noticed from my crazy 7 Layer Side, I get a kick out of layered dishes.  My idea for a layered breakfast casserole came from my need to do something with leftovers & volia my 4 Layer Breakfast Casserole was created!  It was delicious, easy & my family loved it.  Note: I made this dish with mashed potatoes versus hash browns, so the slices would stay together & not crumble when scooped out.

Serving size: 9-12

Ingredients: 4 large Russet potatoes, milk, butter, cheddar cheese, dozen eggs, bacon (8 slices) (or sausage or ground meat), salt & pepper

Tools: masher, 2 large pots, 1 pan, 1 large bowl, cheese grater, casserole dish & large spoon.

Directions:

Clean, cut & boil the potatoes until cooked (easily able to slice through)
In a large pot, mash the potatoes & add milk, butter, a little cheese, salt & pepper to taste

Crack open & wisk a dozen eggs in a large bowl
In another large pot or large (deep) pan, scramble the eggs (butter bottom of pan first to avoid too much sticking) & add a little salt & pepper to taste

Cook the breakfast meat of your liking (i.e. bacon, ground sausage, hash, etc) in a pan…I used turkey bacon

Once the mashed potatoes are a nice thick & creamy consistency, spread in a large casserole dish

Lay out the breakfast meat over the mashed potatoes

Scoop out the scrambled eggs over the breakfast meat

Lastly, sprinkle some grated cheese over the eggs & place in the oven at 250 until the cheese is melted & casserole warmed.

Serve warm

Tip: When I make this again, I think I’d rather use breakfast sausage patties versus turkey bacon.  It was good, but I think it could have been better.  I also will place some slices of tomato on the top, for added flavor!

 

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Deliciously Dense Banana Bread

I like banana bread that tastes like banana bread, not bread with a hint of banana.  Over the weekend I went on a hunt for a banana bread recipe that was just that, but I unfortunately couldn’t find one that A. I had all the ingredients for in my cupboards or B. That had the ingredients I liked.  Here is the banana bread recipe I came up with and it turned out amazing

Ingredients (1 loaf): 
                                1 1/2 cups (white) sugar                                    
2 cups flour                
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda 
1 tsp vanilla (extract)
4 bananas (4 small/thin or 3 very large)
2 eggs
1/3 cups half & half
1/2 cup butter (softened)

Directions:

Preheat the oven to 350 degrees, setting the shelf in the middle of the oven
Mix together the dry ingredients in a large bowl

Add in the rest of the ingredients (except the bananas) to the dry mixture

Mix on high for 2-3 minutes with an electric mixer or standing mixer

Mash the bananas in a separate bowl & add to the rest of the ingredients.  Mix with a spoon until fully blended (do NOT mix with electric mixer).

Pour the mixed ingredients into a BUTTERED 9 inch bread loaf pan

Bake for approx 1.5 hours
NOTE: Check on the bread occasionally, as all ovens are different…cook until the top is nicely browned and slightly bounces when touched.  The top middle should not be sticky to the touch.

Delicious, moist & mmmm banana!

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Filed under Recipes: Breakfast, Recipes: Desserts

Quick Meals…Cheesy asparagus, bacon & egg on toast

I didn’t really feel like making anything extravagant for dinner the other night, so I scrounged around in my fridge/freezer for ingredients…I had some leftover asparagus to use from my CSA, alfredo sauce from a calzone, bits and pieces of cheese left from appetizers from a BBQ, 1/2 a bagel & bread that was going to go stale soon & also some eggs that needed to be used.  So what did I end up making with this random assortment of ingredients? Cheesy asparagus, bacon & eggs on toast!  

This could technically be yummy for dinner, lunch or breakfast…

Ingredients (even tho I technically listed them above…) for 2:
Asparagus (at least 3 stalks for each slice of toast)
4 slices toast
4 pieces bacon (I used tofu, but you can use turkey bacon or pork bacon)
4 eggs
Salt & pepper to taste

For the cheese sauce: an assortment of cheeses (i.e. cheddar, parmesan, feta & gouda), approx 2 tablespoons butter, approx 2 tablespoons flour & milk.  Optional: clove garlic, salt & pepper, herbs to taste.

Directions:

 See my Eggs Benedict post for how to make the cheese sauce…I added some crushed garlic, pepper, a pinch of salt, herbs & a little bit of leftover alfredo sauce to this cheese sauce, though!

Leave the cheese sauce on simmer (uncovered) on the back burner & cook the rest of the ingredients.

Steam the asparagus (takes a few minutes, depending on the size of the asparagus).

Cook the bacon in a pan.

Fry your eggs over easy (or any way you like) & add a little salt & pepper

Lastly, toast your toast…

And then you can really put the ingredients on in any order you want…

I put the asparagus on first.

Then the bacon.

Then the eggs on top.

Lastly, I added the cheese…

Unfortunately, the meal didn’t turn out quite as well for me as I hope it does for you…Turned out my toast was freezer burnt & I think that the eggs might have been just past their prime…Oh well, I’ll have to try it again some time w/fresher ingredients!  At least the cheese sauce turned out amazing!

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Filed under Recipes: Breakfast, Recipes: Main Dishes, Recipes: Quick Meals

Breakfast recipe…. Cinnamon French Toast

Here is a recipe for cinnamon french toast that came out pretty well the other morning… took about 20 minutes and hit the spot!

Ingredients: Frozen (thawed) blueberries, butter, 2-3 eggs (for approx 6 pieces of toast), 1 teaspoon cinnamon, loaf of bread, milk, 1 teaspoon vanilla


Feel free to swap out the blueberries with any fruit is in season (or that you prefer)!

Directions:

~First, put the thawed blueberries in a small pan on medium heat with about a teaspoon of butter (optional: add a teaspoon of sugar), stirring occasionally.  Once the blueberries have boiled for a minute or two, set to simmer and leave on the burner while making the toast (stir occasionally).

~Crack 2-3 eggs (2 large or 3 small) into a bowl, add about 1/4 cup of milk, vanilla & the cinnamon, whisk mixture

~Place the toast in the egg mixture

~Flip the toast & get egg on both sides

~On a lightly buttered warmed (medium heat), toast the french toast, flip with a spatula once lightly browned on both sides

NOTE: I suggest you taste a piece & see if your mixture could use a little more vanilla or cinnamon…to each their own!

~While you are making the french toast, place the cooked pieces in the oven at approx 225 to keep warm/toasted

(Optional: lightly butter the french toast, once out of the oven & ready to serve)

~When you are ready to serve the french toast, remove the blueberries from the heat and drizzle on the top of the toast

Enjoy!

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Breakfast…Turkey Bacon Eggs Benedict

I’m slightly obsessed with eggs benedict.  It’s typically what I get when I go out to brunch, so in order to save $, I obviously had to come up with my own version!  This recipe is one that I made up & change up per season or depending on what I have in the refrigerator.  The sauce is not your typical hollandaise sauce- it is one that my father taught me as a little girl & also what I use for making my mac & cheese.  It, too, varies depending on what cheeses I am in the mood for/have in my refrigerator.  I don’t eat red meat, so feel free to exchange the turkey bacon for Canadian bacon for your own recipe!

Ingredients (for 2):
For the sauce:  about a 1/2 cup of milk, about 2 Tbl butter, approx 2 Tbl flour, about a cup of grated cheese (any cheeses of your choice- I used gouda, cheddar & some others), a 1/2 teaspoon lemon (optional), salt/pepper/herbs to taste

For the base: 2 pieces of toast/croissant/English muffin, 2 eggs, 4 pieces of (turkey) bacon & (optional: 1/4 onion & 1/2 an avocado or 1/2 cup spinach)   

Directions:

In a small sauce pan, melt the butter and milk over medium/low heat.
Stir the milk until starts to slightly froth.
Add some flour and stir until the sauce is somewhat thick.
Slowly add in the grated cheese, stirring.  
Keep on low heat/simmer, occasionally stirring, while making other ingredients. 


In a pan, cook the bacon until lightly browned on both sides.

Saute the onions and lightly warm the avocado (or spinach) in a pan, too.  

In a pre-heated lightly buttered large pan (on medium/high), crack the eggs- cook until the whites aren’t transparent on the bottom, CAREFULLY flip each egg and cook for maybe 30-40 seconds…key is to keep the yolk runny!  

Place the egg on top of the toast/bacon/veggies.

Pour the warm cheese sauce on top of the pile.

Evenly distribute the cheese sauce between the two plates!

Enjoy!! 

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Always start your morning with a good breakfast!

I saw this breakfast idea on MarthaStewart.com & looks pretty good, don’t you think?  Granola + yogurt is my daily morning breakfast & occasionally I will add fruit (whatever is in season).  This parfait looks like it has Kix cereal in it, too- what a fun idea to add a little crunch!

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Filed under Recipes: Breakfast