Breakfast Recipes 2

Here are the recipes for the Breakfast Ideas List 2. If you missed the first Breakfast Ideas List it can be found here.

 

APPLESAUCE OATMEAL MUFFINS

1 ½ cups oats (quick or old fashioned; uncooked)

1 ¼ cups flour

¾ teaspoon cinnamon

1 teaspoon baking powder

¾ teaspoon baking soda

1 cup unsweetened applesauce

½ cup milk

½ cup firmly packed brown sugar

3 tablespoons vegetable oil

1 egg white

For Topping:

¼ cup oats (quick or old fashioned ; uncooked)

1 tablespoon firmly packed brown sugar

⅛ teaspoon cinnamon

1 tablespoon butter or margarine, melted

To make: mix together oats, flour, cinnamon, baking powder, baking soda. Once mixed add your applesauce, milk, brown sugar, oil and egg white. Mix only till your dry ingredients are moist. Pour this mixture into 12 lined (with cupcake liners) muffin tin. You can almost fill the wells as these muffins don’t raise much. In another bowl mix your topping ingredients together and sprinkle a little on top of each muffin. Bake these in a preheated 400 degree oven for 20-22 minutes or golden brown.

EGG BITES

6 large eggs

¼ cup milk

½ cup shredded cheese (cheddar, mozzarella, pepper jack, any kind you have on hand)

½ teaspoon salt

¼ teaspoon black pepper

Cooking spray or oil for greasing

Optional: ½ cup chopped vegetables (bell pepper, spinach, onion, tomato, etc.)

Optional: ¼ cup cooked and chopped meat (ham, bacon bits, sausage, or leftover chicken)

To make: in a bowl mix eggs, milk, salt and pepper until well combined. Add your cheese and any vegetables and/or meats you want to use (I love being able to use up leftovers in these bites as well as mixing and matching to come up with all different kinds of combinations.) Grease 12 muffin tin wells and pour your egg mixture into your muffin cups evenly filling about ¾ full. Bake these for 18-22 minutes in a preheated 350 degree oven. Egg bites will be set and lightly golden on top when finished. Let cool for a few minutes before removing from your muffin tin.

Note: these store for up to 4 days in the fridge. They also freeze well and can be reheated for 30-60 seconds in the microwave.

COFFEE BREAKFAST SMOOTHIE

1 banana

½ cup brewed coffee (cooled)

½ cup milk

1 tablespoon almond butter

1 teaspoon cocoa powder

Honey, maple syrup or dates for sweetness

Optional: 1-3 ice cubes for a colder thicker smoothie

Optional: chia, hemp or flax seeds for added nutrition

Optional: you could also toss a small handful of nuts if desired

To make: simply blend to the consistency you desire

EGG & COTTAGE CHEESE BURRITO

4 large eggs

½ cup cottage cheese

2 large (8”-10”) flour tortillas

¼ cup chopped vegetables (like spinach, bell pepper, tomato, or onion)

Salt and pepper, to taste

Cooking spray or oil for the pan

Optional: ¼ cup shredded cheese (cheddar or your choice)

Optional: cooked bacon, bacon bites, diced ham, diced sausage, etc.

Optional: fresh herbs like chives, cilantro, etc.

To make: whisk together, in a bowl, the eggs, cottage cheese, salt and pepper. Stir in your chopped vegetables, cooked and chopped meats and/or fresh herbs you desire. Heat over medium heat, a nonstick skillet. Lightly coat your pan with cooking spray or oil. Pour in your mixture and cook while stirring gently until your eggs are just set and creamy. This should take about 3-5 minutes. Remove from the heat and start to assemble your burritos - this can be done by warming your tortillas in the microwave for 10-15 seconds or by using a dry skillet for a few seconds on each side. Simply divide the egg mixture between the tortillas, sprinkle with shredded cheese if desired and fold the sides in and roll tightly into a burrito. Add salsa, hot sauce or other toppings if desired and serve. 

Note: you can make up several of these at once and refrigerate them for up to 3 days then reheat them in the microwave for an easy and quick breakfast. 

CHEESY RICE QUICHE

For Rice Crust:

2 cups cooked rice (white or brown)

½ cup shredded cheese (cheddar, mozzarella, or your favorite)

1 large egg

¼ teaspoon salt

For the Filling:

4 large eggs

1 cup milk

1 cup shredded cheese (cheddar, Swiss, or any kind you desire - you can also use a blend)

1 cup chopped vegetables (spinach, bell pepper, onion, broccoli, mushrooms, etc.)

½ teaspoon salt

¼ teaspoon black pepper

Optional: ½ cup cooked meat (ham, bacon bits, sausage, or chicken)

To make: mix together all your ingredients for the crust together in a bowl then press your mixture firmly into the bottom and up the sides of a greased 9” pie dish to form your crust. Bake this in a 375 degree preheated oven for 10 minutes. While your crust bakes, whisk together your filling - eggs, milk, cheese, salt and pepper. Once mixed, stir in your chopped veggies and cooked meat if using. Pour the filling into your rice crust and bake for 30-35 minutes or until the center is set and the top is lightly golden. Let this cool for 5-10 minutes before slicing.

Note: this works perfect for any leftover rice you may have. This can be made ahead of time and reheated for quick easy meals. Use any combination of vegetables, cheese and/or meats you like or have on hand.

CARROT CAKE COOKIES

1 cup rolled oats

¾ cup flour (or you can use whole wheat flour if you desire)

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 cup grated (about 2 medium) carrots

⅓ cup honey, maple syrup or brown sugar

¼ cup unsweetened applesauce or you can use mashed banana instead

¼ cup melted coconut oil or vegetable oil

1 large egg

1 teaspoon vanilla extract or flavoring

Optional: ⅓ cup raisins or chopped nuts

To make: mix your dry ingredients together in a large bowl. In another bowl whisk together your wet ingredients (honey, applesauce, oil, egg, vanilla.) Mix your dry and wet ingredients together and then fold in your carrots, raisins and/or nuts if using. Scoop heaping tablespoons of dough onto a parchment paper lined baking sheet. Flatten each cookie slightly with a back of a spoon (they won’t spread much) and bake in a preheated 350 degree oven for 13-16 minutes or until the edges are lightly golden brown and the centers are set. Let the cookies cool a few minutes before moving them to a wire rack. Store in an airtight container at room temperature for up to 3 days or put them in the freeze for longer term storage.

Note: to add variety you can add shredded coconut, mini chocolate chips or sunflower seeds

NO BAKE COOKIES

1 ½ cups rolled oats

½ cup nut butter (peanut, almond, or sunflower seed butter)

⅓ cup honey or maple syrup

⅓ cup raisins, dried cranberries or any dried fruit you like or mini chocolate chips

1 teaspoon vanilla extract or flavoring

Pinch of salt

Optional: ¼ cup shredded coconut

Optional: ¼ cup ground flaxseed or chia seeds

To make: in a bowl, mix wet ingredients (nut butter, honey, vanilla and salt) until smooth. Add your dry ingredients (oats, raisins/cranberries/dried fruit/chocolate and coconut if using. Mix well until combined. Scoop heaping tablespoons of mixture and roll into balls. Flatten balls slightly to form a cookie shape and place on a parchment lined tray or plate. Refrigerate for 30 minutes or longer until the cookies are set. Store your cookies in an airtight container in the fridge for up to 1 week or freeze them for longer term storage.

Note: you can add chopped nuts or spices like cinnamon for some extra flavor if you desire.

BREAKFAST YOGURT POPSICLES

2 cups Greek yogurt (plain or flavored)

2–3 tablespoons honey or maple syrup

1 cup granola

1–2 cups mixed fresh fruit (like berries, banana slices, mango, kiwi, etc.)

To make: in a bowl, mix the yogurt and honey or maple syrup until smooth. Spoon a layer of yogurt into the bottom of each popsicle mold, add a layer of chopped fruit and then sprinkle a thin layer of granola. Repeat layers until molds are full, ending with yogurt on top. Insert your popsicle stick  into the mold and freezing for at least 4-6 hours or overnight is even better. You want these to be solid before you release them. You may need to run the mold under warm water for a few seconds to get them to release.

Note: add some extra flavor by adding a splash of vanilla extract or flavoring to your yogurt. Avoid adding too much granola as it will become too hard when frozen so just a sprinkle per layer.

BREAKFAST TACO HASH

2 tablespoons olive oil

1lb potatoes (Yukon gold or russet), diced small

1/2 diced onion

1 diced bell pepper

½ teaspoon chili powder

½ teaspoon cumin

Salt and pepper, to taste

1/2lb breakfast sausage, chorizo, or bacon

4 large eggs

1 cup shredded cheddar like Monterey jack, cheddar, mozzarella, any kind

½ cup salsa or pico de gallo

Warm tortillas, for serving

Optional: 1 jalapeño, seeded and minced 

Optional Garnish: fresh chopped cilantro, avocado slices, sour cream, or hot sauce

To make: cook your potatoes by heating 1 tablespoon olive oil in a skillet over medium heat for 10-12 minutes or until golden and tender. Be sure to stir occasionally while they are cooking. Season with salt, pepper, chili powder and cumin. Add your remaining oil and add your veggies. Cook until the veggie softens for about 4-5 minutes. Push your veggie to one side of the pan and add your meat and cook. Mix everything together and add your eggs by making 4 small wells into the hash and cracking an egg into each well. Cover the skillet and cook the eggs until they are set to your liking (about 5 minutes for runny yolks). Finally sprinkle your cheese over the hash and let it melt. To serve, just spoon some hash into warmed tortillas and top with salsa or pico de gallo and fresh cilantro or any additional toppings you'd like. 

Note: you can replace the meat for black beans if you desire. Swap sweet potatoes for the potatoes for a different flavor. This hash can easily be made ahead of time by simply stopping before adding your eggs. When you’re ready to eat this simply heat and add your eggs before finishing with the recipe instructions.

CINNAMON ROLLS

For the Dough:

¾ cup warm milk (about 110°F)

2 ¼ teaspoons active dry yeast (1 packet)

¼ cup sugar

1 large egg plus 1 egg yolk, room temperature

¼ cup butter or margarine, melted

3 cups flour

¼ teaspoon salt

For the Filling:

⅔ cup brown sugar, packed

1 ½ tablespoons cinnamon

¼ cup butter or margarine, softened

For the Cream Cheese Icing:

4 ounces cream cheese, softened

¼ cup butter or margarine, softened

¾ cup powdered sugar

1/2 teaspoon vanilla extract or flavoring

Pinch of salt

To make: start with the dough - pour the warm to the touch milk into a bowl then sprinkle the yeast over top of the milk and add a pinch of sugar. Let this mixture sit for 5-10 minutes or until it becomes foamy. Add the remaining sugar, egg, egg yolk, and melted margarine. Whisk to combine. Once combined add your flour and salt. Mix this with a wooden spoon or dough hook until a dough forms then knead by hand or with your mixer for about 8 minutes or until smooth and elastic. If your dough is sticky, add a tablespoon of flour at a time. Place your dough into a greased bowl, cover with plastic wrap and let the dough rise in a warm place for 1-1 ½ hours or until the dough has doubled in size. Next prepare the filling - mix brown sugar and cinnamon together in a small bowl. Going back to your dough, roll it out into a 14”x9” rectangle on a lightly floured surface. Spread softened butter over the dough and then sprinkle the cinnamon sugar mixture evenly. Tightly roll the dough from the long side to form a log. Cut into 9-12 even rolls using a sharp knife or a piece of dental floss. Arrange your rolls into a greased 9”x13” baking dish and cover again with plastic wrap and let rise for 30-45 minutes, until the rolls become puffy. Bake the rolls in a 350 degree preheated oven for 20-25 minutes or golden brown on top. Finally make your icing by beating cream cheese, margarine, powdered sugar, vanilla and salt until smooth. Spread the icing over the warm rolls and serve.

Note: you can add chopped nuts or raisins to the filling if you desire.

REFRIGERATOR BISCUIT DOUGH DONUTS

1 can refrigerated biscuit dough

Vegetable oil for frying

Optional Toppings: sugar, cinnamon sugar, powdered sugar, chocolate glaze or store bought icing

To make: open your biscuits and either using a small round cutter cut out the center of each biscuit or what I do is just use my fingers to make a hole in the center of each biscuit and work the dough around my finger so it's even. Put 1”-2” of oil in a pan over medium heat. Put your donuts dough in the oil when it reaches 350 degrees. If you don’t have a thermometer you can test your oil by dropping just a pinch of your dough into it. If the dough sizzles and floats to the top your oil is ready. Put your donuts dough in your oil being sure not to crowd your pan so only do a few at a time. Fry about 1 minute per side or until golden brown. Flip the donuts with tongs or a slotted spoon. Remove and drain on a paper towel while you fry the rest of the donuts. Toss the donuts in sugar, cinnamon sugar, or powdered sugar while they are still warm or for glazed donuts dip them in a powdered sugar, vanilla extract or flavoring, and milk mixture. You could also dip your donuts in melted chocolate if you desire.

Note: Don’t let your oil get too hot it will burn the outside of the donuts while leaving them raw inside. Get creative with your toppings - you can use sprinkles, nuts, coconut flakes, etc. 

GRIT CASSEROLE

4 cups water or use half milk for creamier grits

1 cup quick-cooking grits

1 teaspoon salt

2 cups shredded sharp cheddar cheese (divided)

4 tablespoons butter or margarine

½ teaspoon black pepper

½ teaspoon garlic powder

4 large eggs

¼ cup milk or half-and-half

Optional: 1 cup cooked and crumbled breakfast sausage or chopped cooked bacon 

To make: cook your grits in a medium saucepan by bringing the water or water/milk and salt to a boil. Slowly whisk in your grits. Reduce the heat to low and cook, stirring frequently, until thickened, about 5-7 minutes. Remove from the heat and stir in your cheddar cheese, butter, pepper and garlic powder until melted and smooth. In another bowl, whisk milk and eggs together. Temper the eggs by slowly adding a few spoonfuls of the hot grits into the eggs while whisking, then pour the egg mixture back into the pot with your grits and mix well. Stir in your meat if using and pour the mixture into the greased 9”x13” baking dish. Sprinkle the remaining ½ cup cheese over the top. Bake for 35-40 minutes in a preheated 350 degree oven or until the casserole is set and lightly golden on top. Let cool slightly before slicing into your casserole. Garnish with chopped green onions or parsley if desired.

Note: for extra flavor you can add some sauteed onions, bell peppers or jalapenos. You substitute Monterey jack or pepper jack cheese for a different twist.

SAVORY CHIPPED BEEF WAFFLES

This recipe is simply making waffles (I have a recipe here) and then instead of using syrup you replace syrup with chipped beef gravy.

To make: chipped beef gravy start by melting 2 tablespoons butter or margarine in a saucepan over medium heat. When the margarine is melted add 2 tablespoons flour and stir together until clumpy. Cook this for 1-2 minutes while you continue to stir (do let this brown). Then add 2 cups of milk slowly while continuing to stir to avoid lumps. For the milk you can use any type of milk (I generally use low fat) but the recipe calls for whole milk.  Gently simmer and cook this until it thickens (about 3-5 minutes) Next stir in your jar (2.5oz) of dried beef that has been rinsed and chopped (I find the dried beef too salty so I replace it with a package of Carl Budding beef.) Add some black pepper (to taste), stir and let this heat through.

Note: you can add cayenne pepper or paprika if you desire. You can use store bought frozen waffles for convenience if you desire.

BREAKFAST CHIPPED BEEFY BOWLS

For Chipped Beef Gravy:

2 tablespoons butter or margarine

2 tablespoons flour

2 cups milk

jar dried chipped beef or Carl Budding Beef

black pepper to taste

For Breakfast Bowl:

2 cups cooked hashbrowns or home fries

2 large eggs (fried or scrambled)

salt and pepper to taste

Optional: Shredded cheese, chopped green onions or hot sauce

To make: how to make the chipped beef gravy look above under the savory chipped beef waffles. To assemble the breakfast bowls start by dividing the hashbrowns or home fries between two bowls. Top each bowl with an egg and a generous amount of the chipped beef gravy on top. If you are using any optional ingredients add them on top and serve immediately.

MASHED PEA & ONION BREAKFAST TART

1 sheet frozen puff pastry (thawed) or 1 pie crust

1 cup frozen peas

1 small onion thinly sliced

2 tablespoons butter or margarine (divided)

2 tablespoons flour

1 cup milk

Salt and pepper to taste

2 large eggs

Optional: a pinch of nutmeg

Optional: ¼ cup grated cheese like Parmesan, cheddar, feta, etc.

Optional: fresh herbs for garnish

To make: prepare the crust by rolling out the puff pastry or pie crust and fit it into a tart pan or a parchment paper lined baking sheet. Prick the crust with a fork several times so it doesn’t bubble up. Bake for 8-10 minutes in a 400 degree preheated oven or until lightly golden. Set aside and move on to making the mashed peas by boiling or steam your peas for 2-3 minutes until they are tender. Drain. Mash the peas with a fork or potato masher and set aside for a moment. Make your milk gravy by melting your margarine in a saucepan over medium heat, adding your flour and whisk for 1-2 minutes then gradually adding the milk, whisking constantly until smooth and thick (about 3-5 minutes). Season with salt, pepper and nutmeg if using. Finally stir in the mashed peas. Saute your onions in 1 tablespoon of margarine in a saucepan over medium heat until soft and golden brown (8-10 minutes) season with a pinch of salt. Next let’s assemble the tart - spread the mashed pea and milk gravy mixture evenly over your pre-baked crust, scatter with sauteed onions and then sprinkle with cheese if using. In a separate bowl beat the eggs and pour them over the filling. Return the tart to the oven and bake for 18-22 minutes or until the eggs are lightly golden and are set. Let cool slightly before slicing. Garnish with fresh herbs if desired. This can be served warm or at room temperature.

Note: for extra flavor, add chopped cooked bacon or ham to the filling. You can use fresh peas when in season and just cook them till tender.

MASHED PEA & CHICKPEA TOASTIES

Make the mashed pea & milk gravy just like above using 1 cup frozen peas, 1 tablespoon butter or margarine, 1 tablespoon flour, ¾ cup milk (plus more if needed), salt and pepper and optional pinch of nutmeg.

For the Chickpea Toasties:

15oz can chickpeas - drained and rinsed

1 tablespoon olive oil

½ teaspoon regular paprika or smoked paprika

½ teaspoon garlic powder

Salt and pepper to taste

4 slices of a sturdy bread like sourdough, whole grain, etc.

Optional: grated cheese, fresh herbs like parsley, mint, etc. or lemon zest.

To make: make your mashed pea and milk gravy. When it's done just turn the heat down as low as it will go to keep it warm. Moving on to preparing the chickpeas - in a bowl, toss the chickpeas with oil and seasonings then heat them in a skillet over medium high heat (5-7 minutes) stirring occasionally until golden and slightly crispy. Set them aside. Prepare the bread by toasting the slices until golden brown and crisp. To assemble the toasties you will spoon a generous layer of mashed pea and milk gravy onto each slice of toast. Top with your sauteed chickpeas. Sprinkle with any optional toppings you desire to use. Serve immediately.

Note: If you desire you can add a poached or fried egg to the top. You can add caramelized onions or roasted tomatoes for more depth of flavor.

 

 💗 Jo