Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

FARMER'S CASSEROLE RECIPE

This farmer's casserole instruction breakfast instruction is extremely fashionable. this can be the right instruction to serve once you have a home filled with guests or relatives.

Farmer's casserole could be a delicious breakfast casserole consisting of a couple of easy Farm-friendly ingredients.  It calls to hash Browns, eggs, cheese, HAM, inexperienced onions and concentrate. it absolutely was all baked along to create breakfast a grilled casserole.

FARMER'S CASSEROLE RECIPE
FARMER'S CASSEROLE RECIPE

Change everything by adding in a very tablespoon of city mustard, mixing in cooked peppers and employing a combination of cheese.

I use the ore-Ida crushed hash Browns for this instruction if i want to create it gluten-free. If you do not ought to worry regarding it, simply use no matter hash Browns you'll find! concentrate is of course gluten-free, thus you do not ought to worry regarding it.  Check the label on the HAM to procure to create positive it's gluten-free.

FARMER'S CASSEROLE RECIPE

INGREDIENTS:

  • 6 cups frozen, shredded hash brown potatoes
  • 1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
  • 2 cups diced, cooked ham (or Canadian bacon)
  • 1/2 cup sliced green onions
  • 8 large eggs, beaten (or 2 cups egg substitute)
  • Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

INSTRUCTIONS:

  1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
  2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.

HOMEMADE AVOCADO EGG SALAD

Avocado Egg dish Take your classic egg dish direction and add healthy avocado to your new creamy, nutritive and delicious recipes for love. It's Paleo, whole30, low saccharide, keto and every one around delicious.

When it involves classic spring and summer egg dish recipes invariably return to mind. It's light, healthy and might be served for breakfast, lunch or dinner i'm invariably a devotee of breakfast things for dinner.

HOMEMADE AVOCADO EGG SALAD
HOMEMADE AVOCADO EGG SALAD

But if you would like to kick your egg dish direction into a notch and create your abdomen happy, it's as straightforward as adding avocado and a few contemporary herbs. consider it because the ca spin on the classics. and that i guarantee you may love it!

This direction is best created contemporary, however you'll be able to keep it within the white goods for up to 2 days. it's but normal egg dish, as a result of when 2 days of avocado during this direction it'll begin to oxidize and switch brown. i actually doubt that you just can ever have the remainder tho.

HOMEMADE AVOCADO EGG SALAD

INGREDIENTS:

  • 1 large avocado, peeled, pitted and finely diced
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp red onion, chopped
  • 2 tbsp mayonnaise
  • 1 tbsp chives, chopped
  • 1 tbsp parsley, chopped
  • 1 tsp lemon juice
  • salt and pepper
  • lettuce leaves, optional, for serving

INSTRUCTIONS:

  1. Add all of the ingredients to a mixing bowl and stir to combine.
  2. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
  3. Make sure to watch my hard boiled egg tutorial for the best hard boiled eggs (every time).
  4. I also give tips on my guacamole recipe video for picking the best avocados without brown spots on the inside.
  5. This recipe is included as part of my Summer Meal Prep series. Make sure to watch that video for more delicious recipe ideas!

EASY CHAFFLE WITH KETO SAUSAGE GRAVY RECIPE

This simple Chaffle with keto sauce sausage direction could be a twist on your favorite Southern sausage sauce and biscuits. Instead, this direction options a preferred chaffle direction with made, tasty, and mild low saccharide sauces.

The traditional sauce is higher in carbohydrates as a result of it uses white flour as a thickening agent, however this direction for simple chaffles and keto-sausage sauces has no flour.

EASY CHAFFLE WITH KETO SAUSAGE GRAVY RECIPE
EASY CHAFFLE WITH KETO SAUSAGE GRAVY RECIPE

Also, as a result of it doesn't use flour, this direction is gluten-free. I invariably counsel seeing the label of the ingredients you utilize in your room to check. For this direction, I used solely 1/4 a cup of sausage saute breakfast. we have a tendency to created the remainder of the sausage rolls into the sausage staff of life to fancy breakfast later.

For people who may miss their favorite biscuit and sauce direction, this chaffle with a keto sausage sauce could be a fantastic various. Of course, i might ne'er say that it's such a true issue, however it's a good substitution for people who ar searching for a delicious low-carbohydrate breakfast plan.

EASY CHAFFLE WITH KETO SAUSAGE GRAVY RECIPE

INGREDIENTS:
For the Chaffle:

  • 1 egg
  • 1/2 cup mozzarella cheese, grated
  • 1 tsp coconut flour
  • 1 tsp water
  • 1/4 tsp baking powder
  • pinch of salt

For the Keto Sausage Gravy:

  • 1/4 cup breakfast sausage, browned
  • 3 tbsp chicken broth
  • 2 tbsp heavy whipping cream
  • 2 tsp cream cheese, softened
  • dash garlic powder
  • pepper to taste
  • dash of onion powder (optional)

INSTRUCTIONS:

  1. Plug Dash Mini Waffle Maker into the wall and allow to heat up. Grease lightly or use cooking spray.
  2. Combine all the ingredients for the chaffle into a small bowl and stir to combine well.
  3. Pour half of the chaffle batter onto the waffle maker, then shut the lid and cook for approx 4 minutes.
  4. Remove chaffle from waffle maker and repeat the same process to make the second chaffle. Set aside to crisp.

For the Keto Sausage Gravy

  1. Cook one pound of breakfast sausage and drain. Reserve 1/4 cup for this recipe.
  2. Tip: Make sausage patties out of the rest of the sausage and reserve 1/4 a cup to brown for this recipe. If you aren't familiar with breakfast sausage, it is crumbled like ground beef.
  3. Wipe excess grease from the skillet and add 1/4 cup browned breakfast sausage and the rest of the ingredients and bring to a boil stirring continuously.
  4. Reduce heat to medium and continue to cook down with the lid off so that it begins to thicken for approx 5-7 minutes. If you'd like it very thick, you can add a bit of Xanthan Gum, but if you are patient with it simmering the keto sausage gravy will thicken. Then, it will thicken even more as it cools.
  5. Add salt and pepper to taste and spoon keto sausage gravy over chaffles.
  6. Enjoy

HOMEMADE CROCK POT CINNAMON ROLL CASSEROLE

Crock Pot coffee roll casserole is wherever each bite tastes sort of a sweet center soft coffee roll. 

Pot This crock coffee roll quick casserole to throw along and out good. each bite soften in your mouth. good weekend breakfast for family. Or take it to figure and keep heat in your crockpot.

HOMEMADE CROCK POT CINNAMON ROLL CASSEROLE
HOMEMADE CROCK POT CINNAMON ROLL CASSEROLE

Just like a cooker Cinnamon Rolls however sticky and soften in your mouth either! 

This is a canned coffee roll cooled instruction. I even have tested this instruction with frozen cinnamon rolls. victimisation totally {different|completely different} cinnamon rolls for this instruction will manufacture different results and additionally terribly tasty, that clearly you must attempt it out.

HOMEMADE CROCK POT CINNAMON ROLL CASSEROLE

INGREDIENTS:
  • 2 cans refrigerated cinnamon rolls. Cut into quarters I used Pillsbury Grands with Cream Cheese Icing
  • 3 eggs
  • 1/2 cup half & half
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg

INSTRUCTIONS:
  1. Spray the inside of your crock pot with cooking spray.
  2. Place the cinnamon roll quarters evenly in the crock pot. Set icing containers aside.
  3. In a medium bowl whisk together the remaining ingredients.
  4. Pour evenly over the top of the cinnamon rolls.
  5. Spread one of the containers of icing over the top of the cinnamon rolls.
  6. Close the lid and cook on Low for 3 1/2 hours.
  7. Spread the second container over the top of the cinnamon rolls.
  8. Let cinnamon rolls cool for 5 minutes before serving.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

Those Sausage Egg and Cheese Breakfast Rolls are ideal for a fast, on-the-cross breakfast. Make ahead of time, freeze, then reheat when geared up!

We eventually started out back to highschool right here in our a part of Virginia. we are after hard work Day starters right here. now not gonna lie – it’s been a task to get returned into the swing of factors. We’re all a bit slow in the mornings right now and breakfast is generally an afterthought.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

I made a group of FREEZER-pleasant BREAKFAST BURRITOS for a quick breakfast but I wanted something new to feature into our morning breakfast-on-the-cross ordinary. And boy, have i found it in these little bites of goodness!

AM I ABLE TO FREEZE THE BREAKFAST ROLLS?
Virtually! they are able to all be made and baked in advance of time. Flash freeze them first on a baking tray. Then bundle nicely (for freezer safety.) whilst prepared to consume, genuinely reheat inside the microwave. these are top notch for breakfast on the pass. Hand it to your kiddo as they head out to the bus or inside the vehicle on the manner to highschool.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS:

  • 5 eggs
  • salt and pepper to taste
  • 1 (8 oz) tube refrigerated crescent rolls
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese

INSTRUCTIONS:

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

CHILE CON QUESO EGGS BENEDICT

This mexican eggs benedict is made with a chile con queso rather than hollandaise sauce! it is super tasty and ideal for breakfast (or breakfast for dinner)!

When you have eggs left over from not hard boiling and demise them for Easter because you’re a mom and forgot (ahem…) OR if you’re just sick of scrambled eggs, then i've a scrumptious breakfast or brunch choice for you that you’re going to like!

CHILE CON QUESO EGGS BENEDICT

Buddies, meet my new invention: Chile Con Queso Eggs Benedict. basically, a regular Eggs Benedict with a Mexican spin, thanks to some cumin and cilantro compound butter and homemade queso in place of hollandaise sauce.

YOU guys. It’s so creamy, cheesy and scrumptious! The queso laced with green chiles, tomatoes, and sausage smothered over the buttery English muffin and the runny poached egg will have you ever drooling right away. It’s a fancier, greater time-eating meal but don’t let that stop you from making this! It clearly is just a bunch of simple steps that take a little longer when put in order consecutively. I’ll stroll you thru it and turn you right into a believer.

CHILE CON QUESO EGGS BENEDICT

INGREDIENTS:
For the compound butter:

  • 8 tablespoons softened salted butter
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro chopped

For the queso:

  • 8 oz. breakfast sausage casings removed
  • 1 tablespoons salted butter
  • 1/2 yellow onion finely diced
  • 1 lb. Velveeta or American Cheese cubed
  • 4 oz. Monterey Jack Cheese shredded
  • 10 oz. mild diced tomatoes and green chiles drained
  • 4 oz. diced green chiles mild
  • 6 oz. evaporated milk
  • salt and pepper to taste
  • 8 large eggs
  • white vinegar for poaching
  • 4 Thomas English Muffins halved
  • Any desired toppings: avocado, pico, sour cream, cilantro, pepper, chives, cilantro, etc.

INSTRUCTIONS:

  1. In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
  2. To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
  3. Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
  4. Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
  5. To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.

PECAN PIE FRENCH TOAST

An smooth and truly delicious recipe for in a single day Pecan Pie French Toast! It’s the ideal breakfast or brunch recipe for the holidays!

Permit’s communicate approximately substances. To make this overnight pecan pie french toast you’ll need: french bread, milk, heavy cream, eggs, vanilla, brown sugar, maple syrup, corn syrup, and pecans.

PECAN PIE FRENCH TOAST

You have to be capable of without problems discover all of these components at your local grocery store, and with any luck… you may already have them for your kitchen! The french bread is soaked in a vanilla cream combination overnight which gives incredible flavor and texture.

As soon as it’s soaked overnight you’ll coat your baking dish in butter, brown sugar, maple syrup, and pecans! as the french toast bakes, one facet becomes encrusted with the pecans even as the alternative facet slowly caramelizes… it’s so dreamy!

PECAN PIE FRENCH TOAST

INGREDIENTS:

  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 6 large eggs plus 3 egg yolks
  • 2 tablespoons vanilla extract
  • 1 loaf French bread, cut into 8 slices
  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup pecans, chopped

INSTRUCTIONS:

  1. In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.

When ready to bake...

  1. Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
  2. Spread this mixture evenly across the bottom of a 3 quart casserole dish. Carefully arrange the soaked bread on top. Bake for 35 minutes. Cool for 5 minutes, then serve warm!

BANANA BREAD WAFFLES

Banana Bread Waffles – The candy and scrumptious taste of Banana Bread in a Waffle!

GOD, i love breakfast food! have a look at that element. It’s fluffy, and fruity, and funky whippy! That’s how I wanna roll every darn morning!

BANANA BREAD WAFFLES

What’s up, pals? How are YOU? i'm hoping all and sundry feels as appropriate as myself. i am in Macedonia with family and pals, having a tremendous time catching up with my sister and snuggling (smothering is greater like it) my nieces.

K, I’m pretty sure your recipe is the best of ever, too, however, pinky swear, this recipe is just as appropriate.

BANANA BREAD WAFFLES

INGREDIENTS:

  • 2 cups All-Purpose Ultragrain Flour (You can also use regular all-purpose flour)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • pinch of nutmeg
  • 1 egg , lightly beaten
  • 1-1/2 cups almond milk (you can also use skim milk)
  • 2 very ripe mashed bananas
  • 1 tablespoon extra virgin olive oil
  • whipped topping for garnish , optional
  • banana slices for garnish , optional
  • nuts for garnish , optional
  • honey or maple syrup

INSTRUCTIONS:

  1. Lightly coat waffle iron with cooking spray ; preheat.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg; whisk until thoroughly combined and set aside.
  3. In a separate mixing bowl add lightly beaten egg, milk, mashed bananas and extra virgin olive oil; whisk until thoroughly combined.
  4. Add milk mixture to flour mixture and stir just until moistened. Batter will be slightly clumpy.
  5. Pour about ?-cup of the batter onto the preheated waffle iron and close the lid.
  6. Bake for about 2 to 3 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean.
  7. Remove waffle from waffle iron and repeat with remaining batter.
  8. For each servings, stack 2 to 3 waffles, top with whipped topping, banana slices, nuts and honey or maple syrup.
  9. Serve.

Featured Post

CHICKEN BACON RANCH WRAPS RECIPE

This Chicken Bacon Ranch wraps could be a cool super easy lunch instruction, Creamy and filled with crisp Bacon. I'm forever search...