Loaded Breakfast Sandwich

loaded breakfast sandwichI usually make a big breakfast for my family on Saturday mornings. My family likes bacon, eggs, hash browns and biscuits. But what to do with the leftover hash browns and bacon? To use up the leftovers I make loaded breakfast bagels. This is a super easy and fast breakfast!

Ingredients:

Makes 4 servings

4 Bagels

6 Eggs

2 tsp water

2 tsp butter

8 strips bacon, cooked

4 slices cheddar cheese

2 cups hash browns, cooked

4 TBSP mayonnaise

Directions:

  1. Toast the bagels.
  2. Beat eggs with water until fluffy. Over medium heat melt butter in a skillet then add eggs. Cook and scramble eggs until desired doneness.
  3. Heat leftover hash browns and bacon in the microwave.
  4. Spread mayonnaise on bagels and top with egg, bacon, sliced cheese and hash browns. Sprinkle with salt and pepper if desired.
  5. Serve hot.

 

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Cranberry Orange Breakfast Cake

I adapted this recipe from my Blueberry Breakfast Cake, and I have to say that I like it even better! The tartness of the fresh cranberries provides a good contrast to the sweet cake. This recipe is for a large casserole dish (9 x 13″) or could be used to make two loaf pans of quick bread. This would make a great addition to a holiday brunch or special Christmas morning breakfast. Enjoy!

fresh cranberry cake bread

Ingredients:

1 cup butter (2 sticks)

zest of a large orange

2 cups sugar

2 eggs

juice of a large orange (about 1/4 cup)

1 tsp vanilla

4 cups flour

1 1/2 TBSP baking powder

2 tsp kosher salt

1 bag (12 oz) fresh cranberries, chopped

1/4 cup flour

1 cup buttermilk

Directions:

  1. Wash cranberries and discard any soft or discolored berries. Chop and set aside in a small bowl.
  2. In the bowl of an electric mixer cream butter, orange zest and sugar.
  3. Add egg and vanilla and beat until combined. Add orange juice and mix again.
  4. In a separate bowl mix 4 cups flour, baking powder and salt.
  5. Add to butter/egg mixture, alternating with buttermilk.
  6. Add 1/4 cup flour to chopped cranberries and toss to coat.
  7. Remove mixer bowl from stand and gently fold in cranberries.
  8. Spread into greased 9×13″ pan.
  9. Bake at 350° for 50-60 minutes or until top is golden and toothpick inserted in center comes out clean.

 

Blueberry Breakfast Cake

This is a delicious breakfast cake. I’ve made it twice for my family and it’s been a hit. It will being going into my regular rotation of breakfast treats!

blueberry breakfast cake w/ buttermilk

This recipe is adapted from one I found (on Pinterest, yes of course). You can follow my Pinterest boards for more recipe finds, crafts and garden inspiration! The recipe came from Alexandra Cooks and I’m sure her recipe would be excellent as well. Her photos are beautiful–I still have a lot to learn in that department!! I had to change a few things to fit what I had on hand – such as frozen blueberries instead of fresh.

blueberry breakfast cake

I wish I had a piece of this right now!

Ingredients:

1/2 cup butter (1 stick) softened

zest of 1 lemon, or 2 tsp lemon extract

1 cup sugar

1 egg

1 tsp vanilla

1 3/4 cup flour

2 tsp baking powder

1 tsp kosher salt

2 cups frozen blueberries (do not thaw)

1/4 cup flour (for tossing with the blueberries)

1/2 cup buttermilk

Directions:

  1. In the bowl of an electric mixer cream butter and lemon zest or extract and sugar.
  2. Add egg and vanilla and beat until combined.
  3. In a separate bowl mix 1 3/4 cups flour, baking powder and salt.
  4. Add to butter/egg mixture, alternating with buttermilk.
  5. In a small bowl toss blueberries with 1/4 cup flour.
  6. Remove mixer bowl from stand and gently fold in blueberries.
  7. Spread into greased 8×8″ pan.
  8. Bake at 350° for 40 minutes or until top is golden and toothpick inserted in center comes out clean.

Notes:

  • Using frozen blueberries will cause the cake to have a slight purple hue in some areas. If you want a prettier cake then use fresh berries.
  • I like frozen blueberries because I can keep them on hand and make this whenever I’m ready.
  • If you don’t have buttermilk on hand you can use a substitute. In a measuring cup place 1 TBSP lemon juice or white vinegar. Add enough milk to reach 1 cup. Stir and allow to sit 5 minutes, then measure out the needed amount for the recipe.

Quick Rise Cinnamon Roll Recipe

These cinnamon rolls are awesome. No, I mean really awesome! My mom found this recipe and made it for us when we visited. I’ve made it twice since then for guests. It has now replaced our old standard cinnamon roll recipe.  This recipe allows you to make real yeast bread cinnamon rolls in about an hour. Amazing!

The recipe comes from Better Homes & Gardens, called Crowd Pleaser Cinnamon Rolls.

Ingredients

For Rolls

4 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup cooking oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter or margarine, softened
1/3 cup sugar
4 teaspoons ground cinnamon

For Cream Cheese Icing

1 (3 ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 tablespoon milk
1 1/2 cups powdered sugar, sifted

Directions

  1. In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm (120 degree F to 130 degree F).
  2. Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.
  4. Roll out dough to form a 14×12-inch rectangle. Spread with softened butter or margarine. Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
  5. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes). {I only let mine rise for about 10 minutes, and they turn out great}
  6. Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan.
  7. In a medium mixing bowl, beat cream cheese, butter or margarine, vanilla until light and fluffy. Beat in milk. Gradually add powdered sugar until icing is spreading consistency.
  8. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12-14 rolls.

Eggs Benedict – Healthy Weekday Breakfast!

healthy eggs benedict

When you hear eggs benedict do you think Sunday brunch? Yeah, me too, and Christmas morning breakfast. But it’s actually an easy dish to prepare. I’ve made it healthier by replacing the English muffin with a wheat mini bagel to increase the fiber. And faster by using scrambled eggs and Hollandaise sauce from a mix. This easy breakfast comes in under 300 calories, with 22 grams of protein, 3 grams of fiber, 11 grams of fat and only 4 grams of sugar!

Ingredients

1 whole wheat mini bagel

2 sliced Canadian bacon

2 large eggs

2 TBSP Hollandaise sauce (I use Knorr brand mix)

Sprinkle of paprika (optional)

Directions

  1. Toast bagel.
  2. Make Hollandaise sauce according to package directions.
  3. Warm Canadian bacon in microwave for 10-15 seconds, until warm.
  4. Beat eggs with 1 tsp of water, scramble on medium low heat until done.
  5. Layer on plate: bagel, Canadian bacon, eggs, sauce and sprinkle with paprika.

Notes

The Hollandaise sauce is surprisingly low in calories, only 10 for 2 TBSP. Leftover sauce can be refrigerated for several days. Heat up in small portions in the microwave on low heat as needed.

If you have the time, and want to poach the eggs it’s easy to do. In a shallow pan bring water to a simmer with a little vinegar. Add eggs to simmering water slowly and gently. Cook to desired doneness.

 

Ham & Spinach Quiche Cups

ham and spinach individual quiches

These low-carb, low-calorie muffin-size quiches make a great grab-and-go breakfast. They are a nice alternative to basic scrambled eggs in the morning and can be made ahead and frozen. Simply take a few out of the freezer the night before and pop them in the microwave for a fast hot breakfast! I also like them cold as a snack.

Prep Time: 20 minutes, plus 25-30 baking (45-50 total)
Yield: 15-18 quiches

Ingredients:

1 package frozen chopped spinach

1 package (6 oz) Canadian Bacon

1 tsp olive oil

1/4 small onion, chopped

1 bell pepper, chopped

12 eggs, beaten

1 1/2 cups shredded low-fat cheese

1/2 tsp salt

1/2 tsp pepper (or less)

Directions:

  1. Line muffin tins with foil baking cups or spray with non-stick cooking spray.
  2. Defrost and drain spinach according to package directions.
  3. Heat the olive oil in a small skillet over medium heat. Add onion and bell pepper. Cook until tender.
  4. Chop Canadian bacon into small pieces.
  5. In a large bowl crack eggs and beat well with a wire whisk.
  6. Add drained spinach, Canadian bacon, onions, peppers, cheese, salt and pepper. Mix well.
  7. Bake at 350°F for 35-30 minutes or until knife inserted in center of quiche comes out clean.
  8. Refrigerate or freeze after cooking.

Quick Tip: Homemade Frozen Waffles

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Frozen waffles (like Eggos) are super convenient for getting a hot breakfast on the table in the morning. But you don’t need to buy them. Just make them yourself.

The next time you decide to make waffles on the weekend make a double batch of batter. After everyone has had their fill cook the rest of the batter.

Place cooled waffles in zipper bags and label with the date. Pop them in the freezer.
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When you are ready to eat them remove the quantity you need from the bag and place in the toaster on a low setting. My toaster dial goes from 1 to 8 and I reheat the waffles on 4. Run through a second toast cycle on low if you like them extra crispy.
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They won’t be as perfectly uniform as store-bought waffles, but they taste better and you know exactly what they are made of.