Here are the recipes for first list of breakfast ideas! Happy cooking!
6 large eggs
½ cup milk
½ cup shredded cheese (mozzarella, cheddar, swiss, etc)
Salt and pepper to taste
Optional: diced ham, spinach, tomatoes, bell peppers, hashbrowns, etc.
To make: Grease a muffin tin or small ramekins then crack a single egg into each cup followed by a splash of milk and a sprinkling of cheese. Salt and pepper each cup and add in any optional ingredients you desire before baking the muffin tin at 375 degrees for 12-15 minutes or until the egg whites are set but the yolks remain runny.
Note: you can do this in a baking dish if you desire but it may take longer to bake.
MY EGG BAKE CASSEROLE
I make a similar egg bake casserole that we often eat for dinner. It was posted in my $5.00 Pick Your Budget article here. I love this egg bake casserole because it’s so easy to customize.
28oz bag of O’brain potatoes or hashbrowns (could also use regular russet
potatoes)
½-1 pound of breakfast sausage (can use diced ham, ground turkey, ground pork
or any meat you desire. If money’s tight, use a 1/2lb.)
3 garlic cloves minced
12-18 eggs
1 cup milk
2-2 ½ cups shredded cheese divided (again use any cheese - cheddar,
mozzarella, swiss, provolone, monterey jack, etc. If money’s tight you could
use less)
Salt and pepper to taste
Optional: you can add a bag or frozen pepper and onions or any vegetable you feel would be good in this casserole. I would say between 1-3 cups would be good but it's up to you.
To make: Lightly grease or oil a 9”x13” baking dish before dumping in your potatoes. Cook your meat with your minced garlic. When cooked add any extra vegetables and thaw them slightly in your pan. When it’s done, put it into your baking dish and toss everything together gently. In a bowl crack your eggs, milk, salt, pepper and 1 cup (or less) cheese. After whisking thoroughly, add it to your baking dish. Bake this in a preheated 350 degree oven for 20 minutes or till the eggs start to set. Remove your dish and add your final cup (or less) of cheese and put it back into the oven for another 20-30 minutes. It is done when a toothpick inserted in the middle comes out clean.
SHEET PAN PANCAKES
2 cups of pancake mix *
1 ½ cups milk
2 eggs
¼ cup melted margarine or butter
Optional toppings: banana slices, chocolate chips or fresh or frozen berries
To make: preheat your oven to 425 degrees. Line a baking sheet (13”x18”) with parchment paper. Mix your pancake mix, eggs, and melted margarine until smooth and pour into the sheet pan. Spread batter evenly then sprinkle with any optional toppings if desired. Bake this for 12-15 minutes or until your pancakes are nicely golden brown and cooked through. Cut into squares to serve.
CEREAL WAFFLES
2 cups waffle mix *
1 ½ cup milk
2 eggs
1 cup crushed cereal (corn flakes, cocoa puffs, you can use almost any cereal)
¼ cup melted margarine or butter
To make: bring your waffle iron to temp. In a bowl mix your waffle mix, milk, eggs, and margarine together until fully mixed. Gently fold in your crushed cereal then simply cook according to your waffle iron instructions. This can be served with a syrup or fruit of your choice.
CINNAMON ROLL WAFFLES
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
¾ cup milk
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract or flavoring
Mix dry ingredients together in a bowl, mix. In another bowl mix all your wet ingredients together. Then simply combine and pour into a preheated waffle iron. Swirl a mix of brown sugar and cinnamon on top of the wet mixture before closing the lid. Cook your waffles till golden brown. Serve with a drizzle of powdered sugar (1 cup) milk (1-2 tablespoons) and vanilla extract/flavoring (½ teaspoon) mixture.
FRENCH TOAST CASSEROLE
1 loaf of french bread cubed
8 eggs
2 cups milk
½ cup sugar
1 tablespoon vanilla extract or flavoring
1 teaspoon cinnamon
¼ teaspoon salt
To make: start by greasing a 9”x13” baking dish. Place your cubed bread inside. In a bowl whisk together your eggs, milk, sugar, vanilla, cinnamon and salt. When thoroughly mixed pour it over the bread cubes and pressure the cubes down into the wet mixture to get them wet. You will want to refrigerate this for at least 30 minutes or you can do this overnight - you want to allow time for the bread to absorb some of the liquid. When you are ready to cook this simply put it in a preheated 350 degree oven for 45-50 minutes. It will be set and golden brown when finished. Serve with syrup if desired.
FRENCH TOAST BREAKFAST PIZZA
1 loaf of thick bread like texas toast, challah or french bread
4 large eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract or flavoring
1 teaspoon ground cinnamon
Pinch of salt
To make: Using a parchment paper line a baking sheet. Arrange your thick slices of bread on the sheet so they are slightly overlapping. Press them together to form a large rectangle or circle. You can trim the edges if need be. In a bowl make your french toast custard (all the other ingredients) and whisk. Pour this mixture over your arranged bread. Make sure to soak all pieces of bread and let sit for 5-10 minutes allowing the bread to absorb the liquid. Bake in a 350 degree preheated oven for 20-25 minutes or until the bread is lightly golden brown and the bread is set. Remove from the oven and let cool slightly before spreading a layer or cream cheese or sweetened ricotta over the bread. Arrange fresh fruit, cooked bacon/sausage crumbles, berries, banana or apple slices, chocolate chips, nuts - you can use any toppings you desire. Next drizzle with honey or maple syrup and dust with powdered sugar if you desire.
Note: you could try using store purchased cinnamon rolls or even crescent dough as the pizza crust to save time. For a savory version try using scrambled eggs, cheese and any breakfast type meat you desire.
OATMEAL MUFFINS
1 cup rolled oats
1 cup milk
1 cup flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
¼ cup melted margarine or butter
1 teaspoon vanilla extract or flavoring
Optional: ½ cup raisins or nuts
To make: begin by soaking your oats in milk for about 10 minutes. While your oats soak, line a muffin tin with parchment paper. Mix your flour, sugar, baking powder, baking soda, cinnamon and salt together in a bowl. Stir in the oat/milk mixture, egg, butter and vanilla into the dry ingredients. Finally fold in any optional ingredients and divide into your muffin cups. Bake this in a preheated 375 degree oven for 18-20 minutes.
BAKED OATMEAL
2 cups rolled oats
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
2 cups milk
2 eggs
¼ cup melted margarine or butter
1 teaspoon vanilla extract or flavoring
Optional: 1 cup diced apples or berries (fresh or frozen)
To make: grease an 8”x8” baking dish. Mix your oats, sugar, baking powder, cinnamon and salt together in one bowl and in another bowl mix your milk, eggs, margarine and vanilla together. Combine your wet and dry ingredients and mix. Fold in any fruit you are planning to use and transfer to your baking dish. Bake for 35-40 minutes or until set in a preheated 350 degree oven.
CROISSANT CASSEROLE
6 croissants torn into pieces
6 eggs
2 cups milk
1 cup shredded cheese (like swiss, cheddar, provolone, etc.)
Salt and pepper to taste
Optional: 1 cup cooked ham or sausage
To make: grease a 9”x13” baking dish. Layer your croissant pieces into the dish. Sprinkle the cheese and meat if using on top of the croissant pieces. In a bowl whisk together your eggs, milk, salt and pepper then pour over the croissants. Gently press the croissant pieces down into the wet mixture. Let this sit for 10-15 minutes before tossing it into a preheated 350 degree oven for 35-40 minutes or until everything is nicely set and golden brown.
FRUIT CUP BREAKFAST QUESADILLA
2 large flour tortillas
2-3 tablespoons cream cheese or greek yogurt (used as a spread)
½ cup sliced strawberries
½ cup blueberries
¼ cup sliced bananas
Margarine, butter or coconut oil to cook the quesadilla
Optional: ¼ cup diced kiwi or mango
Optional: 1 tablespoon honey or maple syrup (meant for sweetness)
Optional: Powdered sugar or honey for serving
To make: in a small bowl, combine the cream cheese or greek yogurt with your honey or syrup. Spread 1-1 ½ tablespoons of this mixture onto each tortilla, evenly distribute the sliced fruit over half of the tortilla and fold the tortilla in half, covering up the fruit. In a non-stick skillet over medium heat add a little margarine or coconut oil and allow to melt. Place your folded tortilla into the skillet and brown it on each side for 2-3 minutes or until golden brown and slightly crisp. Remove the quesadilla from the skillet and allow it to rest for about a minute before cutting it into wedges and drizzling with powdered sugar or some extra honey.
Note: you can use any combination of your favorite fruits. You could also add a sprinkling of cinnamon inside the tortilla before folding it over for some extra flavor. If you desire a crunchy quesadilla you could toss in a small handful of granola before closing up the tortilla.
FRUIT & YOGURT BARK
2 cups greek yogurt (plain or flavored)
1-2 tablespoons maple syrup or honey
1 teaspoon vanilla extract or flavoring
1-2 cups mixed fresh fruit like berries, kiwi, mango, bananas, grapes, etc.) chopped small
To make: Line with parchment paper or wax paper a baking sheet or tray. In a bowl mix together yogurt, sweetener and vanilla until it becomes smooth. Spread the yogurt into your prepared sheet and spread evenly to about ¼” thick. Sprinkle your chopped fruit over the yogurt. You can add things like granola, nuts, seeds, mini chocolate chips, shredded coconut - whatever you desire. Place the tray in your freezer for 3-4 hours or until frozen completely. Break into pieces and store in an airtight container in the freezer.
Note: this will melt quickly at room temp. Pat your fruit dry before adding it to yogurt to prevent ice crystals. Try using full fat yogurt for a creamier texture. A little nut butter or fruit preserves can be swirled in before freezing for added flavor.
RICE CAKE NACHOS
2–3 plain or lightly flavored rice cakes
½ cup Greek yogurt or cottage cheese (for creamy topping)
Fresh fruit (berries, banana slices, apple chunks, kiwi, etc.)
Nut butter (peanut, almond, sunflower seed, etc.)
Optional: Honey or maple syrup
Optional: Granola or chopped nuts
Optional: Chia seeds or shredded coconut
To make: gently break rice cakes into bite-sized pieces and arrange them on a platter or plate. Dollop your yogurt or cottage cheese over the rice cake pieces (spread it or leave small mounds). Scatter your fruit over top and drizzle with nut butter and honey or maple syrup. Sprinkle granola, nuts, chia seeds or coconut.
Note: serve this immediately as the rice cakes will get soggy!
Flavor Ideas:
Berry Bliss: Yogurt, strawberries, blueberries, raspberries, honey, granola.
Banana Nut: Cottage cheese, banana slices, almond butter, walnuts, cinnamon.
Tropical: Yogurt, mango, pineapple, kiwi, coconut flakes.
Apple Pie: Yogurt, apple chunks, peanut butter, cinnamon, pecans.
Savory Version: Hummus, avocado, cherry tomatoes, and a sprinkle of feta.
HOMEMADE SYRUP
1 cup water
1 cup granulated sugar
1 cup brown sugar
1 tablespoon margarine or butter
1 teaspoon vanilla extract or flavoring (you can also use maple extract instead of vanilla to make maple syrup)
To make: combine in a saucepan your water, sugars and margarine. Bring this to a boil and stir until all the sugars dissolve then reduce the heat and allow it to simmer for 3-5 minutes. Remove it from the heat and stir in your extract or flavoring. Cool slightly before serving. Store any leftovers in the refrigerator.
Note: my grandma used to make homemade maple syrup using 1 cup water, 2 cups granulated sugar and 1 teaspoon maple extract. She combined everything together in a saucepan and put it on the stovetop until the sugar dissolved. It was then ready to eat or refrigerated for later use.
HOMEMADE PANCAKE MIX from Dining on a Dime Cookbook (pg. 57)
2 cups flour
2 tablespoons sugar
5 teaspoons baking powder
¼ teaspoon salt
2 large eggs
1 ½ cups milk
¼ cup vegetable oil
1 teaspoon vanilla extract or flavoring
HOMEMADE WAFFLE MIX
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 3/4 cups milk
6 tablespoons vegetable oil
Optional: ½-1 teaspoon vanilla extract or flavoring
This is the first list of breakfast recipes… enjoy!
💗 Jo
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