Archive for Breakfast

Thanksgiving Week – Breakfast Dishes

Pull Apart Bread

When you are having guests stay in your house over the holidays, it can get kind of hectic and crazy in the mornings. In order to keep from losing your mind, it’s great to have some breakfast dishes that you can easily make and feed a lot of people. Combine any of the below ideas with a bowl of fruit and some coffee and juice and breakfast is served!!

Monkey Bread

Pumpkin Bread

German Oven Pancakes

Biscuits and Sausage Gravy

Ham and Cheddar Quiche

Sausage Balls

If you REALLY want to simplify your life over the holidays, get some disposable holiday plates for breakfast. Clean up will take 5 minutes!!

Pumpkin Bread

The fact that I make pumpkin bread every year might lead you to believe that I am a baker. Let me be clear. I bake. I am not a baker. My son loves pumpkin bread, that’s why I make it. Plus, I will say, it does make the house smell absolutely fabulous! I got the base of this recipe from my aunt, I just changed it up a bit to suit the tastes of my son. She is an amazing cook and convinced me that I could actually bake if I tried!

Level of Difficulty: Moderate
Time Required: Prep Time – 15min; Cook Time – 1 + hour

Ingredients:

3 1/2 c. all purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 1/4 tsp. cinnamon

1 1/4 tsp. nutmeg

1 tsp. ground gloves

3/4 tsp. mace

1/4 tsp. allspice

3 c. sugar

1 (16oz) can pumpkin

1 c. corn oil

2/3 c. water

4 eggs

Special Equipment and Other Items Needed:

Kitchen Aid Stand Mixer

2 Loaf pans

Non stick cooking spray

Preparing Pumpkin Bread:

Preheat the oven to 350 Degrees. Spray the loaf pans with non stick cooking spray. Combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, mace, allspice and sugar together in the Kitchen Aid. Mix well. In a separate bowl, combine the pumpkin, corn oil, water and eggs and mix well. Pour the pumpkin mixture in the Kitchen Aid and mix well. Pour the batter equally into the two loaf pans. Bake about an hour, or until a toothpick come out clean when you stick it in the center of the bread.

Pumpkin Bread

Important Tips:

Make sure you let the bread cool in the bread pan before taking it out of the bread pan. If you do it too early, part of the bread will stick to the pan. If you are going to freeze it, wrap it in saran wrap and then aluminum foil before placing in a resealable bag.

Variations:

I don’t put any nuts in my pumpkin bread, but feel free to add some pecans or walnuts if you like. Some people also like to add dates or raisins too. You can’t got wrong with either one!

Breakfast Burrito

When I work from home, it’s so hard to not make myself a late breakfast/early lunch when I get hungry about 10:30. So, that’s exactly what I did the other day when I made this yummy and very satisfying breakfast burrito. You can wrap just about anything in a tortilla and I’ll eat it!
breakfast burrito
Level of Difficulty: Easy

Time Required: Prep Time – 5min; Cook Time – 5 min

Ingredients for one:

2 eggs, scrambled

1 flour tortilla

Cheese, I used manchego for this one to stick with a bit of a Spanish theme and because that’s what I had in the fridge 🙂

1/2 T  butter

Salt and pepper

Salsa

Plain Greek Yogurt or Sour Cream

How to make a breakfast burrito:

In a sauté pan, place the tortilla and top with cheese over low heat. Just warm until cheese starts to melt and then place on plate.

While that is melting, crack and scramble the eggs. Add salt and pepper to your desired level. When the tortilla is ready and on the plate, add the butter to the sauté pan and increase heat to medium. Swirl to coat. When melted add the eggs.  Wait until the bottom level has cooked then slowly stir to scramble. Cook to desired level of doneness and then add to the tortilla.

Add a bit of yogurt/sour cream and salsa.

Wrap it up and enjoy!

Variations:

Add veggies or meat. Change the cheese. This will take just about anything.

Breakfast Peach Toast

Peaches are just about done for the season and it makes me sad. It was a good year for them and my family really enjoyed some peachy treats (that was cheesy, I know).

This is a knock-off on a Memaw special that she makes with apples and peanut butter.

peach toast

Ingredients:

1 peach

2 slices of bread (I used a peach bread I had purchased in NC at a peach stand, but cinnamon raisin bread would be good too as well as just regular bread)

2 T butter

2 T brown sugar

1 t cinnamon

How to make breakfast peach toast

Slice the bread, smear it with butter, top with thinly sliced peaches then the cinnamon and brown sugar divided equally amongst the toast.

peach toast

Place in oven on Broil until sugar is melted and bread is toasted on the edges. Delicious for breakfast, snack or dessert.

Muffin Tops

I was making muffins one morning for the kids before school and ran out of muffin tins. I decided to try my hand at making muffin tops (those are already better anyway). They were a big hit with practically no clean up. A win-win for everyone! Oh…and I’ll set the record straight right now. No, I don’t cook breakfast like this every morning. However, I do get up way before the sun so sometimes I have plenty of time to make more than a box of cereal!!

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 15 min.

Ingredients:

Your favorite boxed muffin mix and appropriate ingredients.

Special Equipment and Other Items Needed:

Parchment Paper

Baking Pan

Preparing Muffin Tops:

Preheat oven to 400 Degrees. Using a ladle, pour muffin mix into a circle on parchment paper lined baking sheet. You don’t want it thick like cookies or too thin like pancakes.

Muffin Tops

Bake for approximately 15 minutes.

Meal Ideas:

Served here with Canadian bacon and melon for a great, balanced breakfast!

Muffin Tops

So Denise wins Mom of the year, again! Who does this in the morning before school? I’m lucky to drive my kids to school without still being in my PJ’s – Melissa

Biscuits and Sausage Gravy

Biscuits and Sausage Gravy

Biscuits and Sausage Gravy is one of my husband’s favorite breakfast dishes. Many years ago, my sister tried to teach me how to make it but back then it seemed so hard and I never tried it again. However, for Father’s Day this year, I thought I’d give it another try. I found lots of recipes and they all seemed pretty easy. I was wondering what the catch was. Well, as it turns out, there wasn’t a catch. I asked my sister why it seemed so hard when she taught me and she said simply, “it was before you knew how to cook!” Here is a basic recipe that I pieced together from lots of different ones that I saw. Five ingredients…it doesn’t get much easier than that!

Level of Difficulty: Moderate
Time Required: Prep Time – 5 min.; Cook Time 30 min.

Ingredients:

2 biscuits per person, cooked as directed (homemade, refrigerated or frozen – your choice)

1 lb. package of your favorite ground sausage

1/4 c. flour

2 cups of milk

salt and pepper to taste

Special Equipment and Other Items Needed:

Skillet, cast iron is the best for this

Preparation:

Preheat the oven and cook the biscuits according to directions. While the biscuits are cooking, start cooking the gravy…

Cook the sausage in a large skillet over medium heat.  When the sausage is no longer pink, add the flour and stir until it is dissolved (DO NOT DRAIN). Gradually pour in the milk, stirring frequently. Cook the gravy to desired thickness. My husband likes his gravy on the thicker side, so it cooked for about 20 minutes. Adjust the cooking time based on your personal preference. Add salt and pepper to taste.

When the biscuits are done, slice in half and arrange on a plate. Pour the gravy on top and enjoy!

Sausage Gravy

Scrambled Eggs with Salsa and Feta

Scrambled eggs are one of my favorite breakfast items. I like them much better than the texture of an omelet. However, I love the ingredients people put in an omelet with my scrambled eggs.  So, what do you do? Scramble your eggs and top it with your favorite omelet ingredients!!

Here is one of my favorites to eat for breakfast. Scrambled eggs (soft scrambled is my preferred method) topped with the Best Salsa and quality Greek feta crumbled directly over the top. Finish with a couple of twists of freshly cracked black pepper, and mmmmmm, you’ve got something really good…and pretty too!

scrambled eggs with feta and salsa

How do you scramble eggs?

My preferred method is the following:

  1.  2 eggs per person
  2.  Cracked into a bowl
  3. Add about 1/8 cup of milk for every 2 eggs
  4. Add a dash of salt and pepper for every 2 eggs
  5. Add about small palm-full of cheese for every 2 eggs
  6. Whisk together
  7. Melt 1T butter for every 2 eggs in a non stick skillet over medium heat
  8. When the butter is melted, add the eggs
  9. Don’t touch until the edges are starting to ‘harden’
  10. Then give a gentle scrape of the bottom of the pan using a rubber spatula and tilt to move the uncooked eggs underneath
  11. Try not to scramble/stir too much
  12. Cook to desired level of doneness. I like mine just barely done (soft scrambled)
  13. Top with desired fresh ingredients or if the ingredients need to sauté a bit, sauté them in a separate skillet