Bitluxy

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Week 1 Monday Clean Eating

Ingredients

1 cup Greek Yogurt
1/2 Apple chopped
1 tablespoon flaxseeds
1 tablespoon Raisins
1/4 teaspoon Cinnamon

Instructions

Mix and serve

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Lunch Week

Ingredients

1 package Fresh mung bean sprouts
6 V8 Juice Weekly Pack
1 package hummus Roasted Red Pepper
1 package whole wheat bread Wraps or Slices
4 Apples
1/2 gallon Almond Milk Vanilla Flavor
4 Bananas
1 whole Cucumber
1 package tabouli
1 can Black beans Bush's beans

Instructions

1 - Combine all ingredients into weekly Tupperware containers for lunch/snacks.

Mon, 06 Jul 2026 00:00:00 GMT

No-Fuss Breakfast Bake Recipe by Tasty

Ingredients

3 tablespoons olive oil, divided
4 cups whole wheat bread, day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
6 cups fresh spinach, stems removed
½ lemon lemon zest
1 pinch red pepper flakes
fine sea salt, to taste
½ teaspoon fresh ground black pepper, to taste
4 eggs
4 egg whites
1 ½ cups whole milk
1 ½ teaspoons whole grain mustard
¼ cup grated parmesan cheese, plus 2 tbsp, divided
3 tablespoons fresh chives, finely chopped

Instructions

Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
Preheat the oven to 350°F (180˚C).
In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
Add the spinach mixture into the eggs. Stir in chives.
Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
Bake until the eggs are just set and the mixture doesn’t jiggle when you gently shake the pan, 35-40 minutes.
Serve warm or at room temperature.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Super Simple Breakfast Casserole

Ingredients

1 onion, chopped
1 tablespoon olive oil
3 1/2 cups hash brown potatoes (use a package of refrigerated hash browns)
garlic salt and pepper, to taste
6 vegetarian breakfast sausage patties
8 eggs
1 cup milk
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350. Grease 9x13" glass pan. Thaw sausages and chop finely.
Heat olive oil in medium skillet and saute onions until golden.
Put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. Pour into prepared pan. Sprinkle cheese on top of casserole.
Beat eggs and milk together lightly. Pour over casserole.
Cover casserole with foil and bake for 45 minutes. Uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast In A Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 Eggs
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. Spray inside of slow cooker with cooking
spray. Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell
pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over
ingredients in crockpot. Cover and cook on low for 8 to 10 hours. (Be sure
and check this after 4 hours if using a new crockpot).

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16oz. roll sausage maple sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Instructions

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk
. 4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt.... ...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced

Mon, 06 Jul 2026 00:00:00 GMT

A Classic Irish Breakfast Recipe

Ingredients

3 tablespoons vegetable oil
2 butcher or farm pork sausages
4 rashers back bacon
1 large tomato
Kosher salt
Black pepper
1 cup mushrooms, sliced
1 tablespoon butter
1 cup baked beans
2 potato cakes
Soda bread, for toast

Instructions

Gather the ingredients. Preheat the oven to 325 F.
Heat a griddle or frying pan to hot over medium-high, then add 2 tablespoons of the vegetable oil. Add the sausages and cook for 10 minutes, turning the sausages frequently. Transfer the sausages to a baking sheet and place in the oven to finish cooking.
Trim the rind of the bacon to prevent the bacon from curling in the pan, then add to the pan you cooked the sausages in. Cook over medium heat, turning frequently and letting the bacon start to sizzle. Halve the tomato, then sprinkle the cut sides with salt, pepper, and a few drops of vegetable oil. Place the tomato, cut sides down, in the same pan as the bacon. Cook for 5 minutes on one side, then flip and cook for 5 more minutes. Transfer to the baking sheet with the sausages. Melt the butter in a small saucepan, add the sliced mushrooms and cook for 5 minutes. Keep warm.
Meanwhile, heat the remaining vegetable oil in the same pan over medium-high heat. Once the pan is hot, add the eggs and cook for about 5 minutes for a soft yolk, spooning the oil with a spoon over the egg to ensure the white cooks. If you have a large frying pan, you can cook two eggs at the same time. Keep warm while you finish the breakfast.
Finish the breakfast by heating the baked beans in a covered glass bowl in the microwave for 3 minutes. Toast the fadge and the slices of soda bread in the toaster, then make a large teapot of good Irish tea (the traditional drink with a full breakfast). Warm your plates and serve your breakfast piping hot. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

The breakfast club

Ingredients

3 tbsp sunflower oil
4 frozen hash browns
3 pork sausages
4 rashers smoked back bacon
15g butter , plus extra for spreading
100g chestnut mushrooms , sliced
2 eggs
400g can baked beans
6 slices white bread
butter , ketchup and brown sauce, to serve

Instructions

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

1-2 cups cooked rice (preferably jasmine or basmati brown)
1 small can crushed pineapple
¼ cup soy sauce
1 Tbsp ketchup
1 Tbsp brown sugar
1 tsp sesame oil
1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
1 tsp canola oil

Instructions

Strain the pineapple from the juice set aside.
Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs In The Basket Recipe

Ingredients

bread
eggs
butter

Instructions

preheat griddle
With something you can make circle in center of bread with (like a lid off of the non cooking spray) twist circle into bread and set center aside.
Butter bread and center.
Place on griddle and break egg in center of bread-cook until egg is cooked to desired doneness, then flip to cook other side.
(I like to make at least 10-12 of these as they go fast! Cooking time depends on how many you desire to make!

Mon, 06 Jul 2026 00:00:00 GMT

Holiday Breakfast Enchiladas

Ingredients

1 green pepper, chopped finely
1 red pepper, chopped finely
1 onion, chopped finely
2 tablespoons butter or 2 tablespoons oil
6 eggs
1 tablespoon sour cream (optional)
1 tablespoon salsa (optional)
1 cup finely chopped cooked ham, I use honey maple
8 small flour tortillas, use red and green for a Christmas Brunch
1 1/2 cups grated cheddar cheese, divided

Instructions

Saute vegetables in skillet with butter or oil until tender.
Remove from pan and add eggs.
Scramble fry until cooked and then add sour cream and salsa.
Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
Spoon about 1/2 cup of mixture into center of tortilla and roll up.
Place seam side down in a casserole.
Repeat until all tortillas are filled.
Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
Serve with salsa and sour cream.
These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Skillet

Ingredients

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Instructions

Preheat oven to 350°F.
Combine potato cubes with cumin and black pepper.
Drizzle olive oil over potatoes, and mix well.
Place on a baking pan and bake for 30 minutes, until browned and crispy.
When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
Remove from heat, add tomato, and set aside.
Prepare the eggs any way you like (I like them over-medium).
When potatoes are done, mix well with veggies.
Sprinkle with cheese.
Place eggs on top and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Toasty breakfast pockets

Ingredients

6 slices American cheese
2 Hard-boiled eggs
2 ounces Sliced deli turkey breast 1/2 cup
1 tablespoon Mayonnaise
24 slices Soft wheat or white bread
3 tablespoons Butter or margarine
Paprika

Instructions

1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. Dice boiled eggs and add to bowl.
3. Chop turkey. And turkey and mayonnaise to bowl.
4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast – Cottage Cheese Pancakes with Berries

Ingredients

7 ounces cottage cheese
4 whole eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons ground Psyllium husk powder
2 ounces butter or coconut oil
1 cup heavy whipping cream
1/2 cup fresh strawberries or berries of choice

Instructions

1. In a medium-sized bowl, add cottage cheeses, eggs, salt, and ground Psyllium husk powder and mix thoroughly.
Then let the mixture rest for at 5 minutes to thicken.
2. Now melt your butter or oil using a non-stick skillet.
3. Use low to medium heat to fry your pancakes for utmost 4 minutes each side. Ensure they’re not too big to be
easy to flip.
4. Use a separate bowl to whip your heavy whipping cream until soft peaks start to form.
5. Serve the pancakes now with the whipped cream and your favorite berries.

Mon, 06 Jul 2026 00:00:00 GMT

Midweek Chicken, Spring Onion and Noodle Stir Fry

Ingredients

2 boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
2 blocks thin egg noodles
1 tablespoon fresh ginger, grated
1 -2 garlic clove, minced
6 -10 spring onions, sliced into half inch pieces
3 tablespoons light soy sauce
200 ml chicken stock
1 pinch black pepper

Instructions

Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
Add the spring onions and stir briefly.
Then add the stock, stir. Then add the noodles abit a time and mix everything together.
Add a good pinch of black pepper, toss everything together until nice and hot and serve.

Mon, 06 Jul 2026 00:00:00 GMT

The All-Day Breakfast Burger

Ingredients

1 olive oil
150 (5oz) mushrooms, finely chopped
½ a small onion, finely chopped
2 tomato ketchup
1 Worcestershire sauce
500 (1lb 2oz) pork mince
3 freshly chopped flat-leafed parsley
8 streaky bacon rashers
4 medium eggs to serve
2 English muffins, halved and toasted

Instructions

Heat the oil over high hob heat in a large frying pan and cook the mushrooms for 5min or until tender. Empty into a large bowl and set the pan aside.
To the bowl add the onion, tomato ketchup, Worcestershire sauce, pork mince, parsley and plenty of seasoning, and mix to combine.
Divide the mixture equally into four and shape each portion into a flattened patty. Return the pan to medium heat and fry the burgers for 15-18min, turning occasionally, or until cooked through.
Meanwhile heat another frying pan and cook the bacon rashers until golden and crisp. Drain on kitchen paper. Next crack the eggs into the empty pan and fry them over a gentle heat until the whites are set and the yolks are still soft.
Serve each burger on half a toasted muffin, topped with some bacon and a fried egg.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

10 slices bread
1/2 pound grated cheddar chese
1 pound crumbled bacon
6 large eggs
3 cups milk
1/2 teaspoon salt

Instructions

Over 350
1. Trim crusts from bread, butter and slice into 1 " cubes.
2. Put in 9 X 13 baking dish and sprinkle with cheese
3. Bacon on top
4. Beat eggs and add milk and salt. Pour on top. Refrigerate over night. Bake 35 min.

Mon, 06 Jul 2026 00:00:00 GMT

Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

8 large eggs
1/2 cup whole milk
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon olive oil
8 ounces breakfast sausage links (about 5 links)
1 cup chopped yellow onion (from 1 medium onion)
1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
4 ounces mild cheddar cheese, shredded (about 1 cup)
1 cup water
Sour cream, for serving

Instructions

Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
Set the Instant Pot to "Sauté." Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
Carefully release the pressure valve according to manufacturer's instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Breakfast Bars

Ingredients

1 1/2 cups quick-cooking rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Instructions

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375 until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled eggs - soft and creamy, just as they should be!

Ingredients

4 eggs
2 tbsp milk (, any fat % (optional, Note 1))
1/4 tsp salt
2 grinds black pepper
1 tbsp / 15g butter ((or margarine or oil))
4 slices bread (, toasted & slathered with butter)

Instructions

Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
Whisk together eggs, milk, salt and pepper.
Melt butter over medium heat (Note 1), then pour egg in.
Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds ("curds") and no raw egg leaking on the edges of the pile.
Take it off the stove when it's still a bit undercooked for your taste.
Gently push /fold the eggs for another 10 seconds - it will finish cooking with residual pan heat - then slide onto hot toasted crusty bread slathered with butter.
Sprinkle with extra pepper then devour immediately! For a touch of garnish, look no further than an 80's style sprig of curly parsley. 👌🏻

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast

Ingredients

4 Bacon; strips, cubed
4 Potatoes; medium
3 tb milk
1 c Ham; cooked, small cubes
1/2 ts Salt
2 Tomatoes; medium, peeled
3 Eggs; large
1 tb Chives; chopped

Instructions

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled egg & feta hash

Ingredients

2 tbsp coconut oil
90g cherry tomatoes , halved
4 spring onions , chopped
60g feta , cut into small cubes
3 eggs , beaten
1 tsp snipped chives
110g spinach

Instructions

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast 3

Ingredients

1 large Fruit coffee cake
6 medium Cinnamon rolls
1/2 quart Plain no fat Greek yogurt
1/2 quart Low fat Greek Vanilla yogurt
6 ounces Dark roast coffee ground for drip
1 quarts Fruit juice
4 Apples chopped
4 Pears chopped
3 Seedless Oranges chopped
1 pound Seedless Grapes
1 pound Frozen berries
1 Pineapple chopped

Instructions

Make coffee. Slice coffee cake. Make fruit salad.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Hash with Tomatoes

Ingredients

1/2 tsp Olive oil
3 tbsps Onion - minced
2 tbsps Green pepper - minced
3 tbsps Mushrooms - minced
3 oz Cooked beef sirloin steak - or any leftover meat minced
1/4 cup Cooked steel cut oats
1 tsp Worcestershire sauce - To taste
Salt and Pepper - To Taste
2 Tomatoes - sliced
1 Orange

Instructions

Spray a sauté pan with cooking spray and heat to medium. Add oil, onion, green pepper and mushrooms, cook until tender. Add cooked meat, cooked oats, spices and Worcestershire sauce to sauté pan. Cook, stirring until heated through. Plate with sliced tomatoes. Have your orange on the side.
Nutritional facts per serving: Calories 351; Protein 28g; Total Fat 12g; Carb. 37g; Fiber 8g

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

2 cups Milk
8 Eggs
2 cups cheese
6-8 slices bread torn in bite size pieces
1 can Mushrooms, sliced
1/2 onion diced
bacon, sausage, etc precooked

Instructions

Make ahead and store overnight. Bake at 350 degrees for 30-40 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 26 oz Bag Frozen Hash Browns
12 eggs
1 Cup Milk
1 tablespoon Ground mustard
1 16oz Roll Sausage sage, maple, reg, your choice
1 16oz Bag Cheese Shredded
Salt & pepper to taste

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions

Mon, 06 Jul 2026 00:00:00 GMT

Make-Ahead Breakfast Casserole

Ingredients

4 tablespoons (57g) butter
1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
3 cups (680g) milk
2 cups (227g) shredded cheese Cabot cheddar preferred; or Velveeta
salt and pepper to taste
6 tablespoons (85g) butter
2 cups (454g) diced deli ham
1 1/2 cup (170g) diced mixed veggies such as onions peppers mushrooms
12 large eggs well beaten
3 cups (340g) breadcrumbs or panko breadcrumbs
2 tablespoons (28g) butter melted
1/8 teaspoon paprika smoked

Instructions

Lightly grease a 9" x 13" x 2" casserole or baking dish. Set aside. Try to avoid a dish that's too deep, or your casserole won't cook well in the center., To make the cheese sauce: Melt the butter in a large saucepan. Add the flour and cook for about 3 to 4 minutes, or until the mixture just begins to color., Remove the pan from the heat and whisk in the milk. This will help keep the sauce lump-free. Return to the heat and add the shredded cheese 1/2 cup at a time. Whisk until the cheese melts before adding more cheese. When the mixture is thick and smooth, remove from the heat. Add salt and pepper to taste; set aside., To make the filling: Melt the butter in a large skillet. Sauté the ham and your choice of veggies for 5 to 8 minutes, until they begin to brown along the edges., Pour the beaten eggs into the hot skillet with the ham and veggies. Scramble until just barely set, then fold in the cheese sauce. Add additional milk if the mixture seems too thick; you're looking for cake-batter consistency., Pour the cheese and egg mixture into the prepared pan., Cover the egg mixture with an even layer of crumbs, and drizzle with the melted butter. Sprinkle with the paprika, or salt and pepper if you prefer., At this point you can chill the casserole from 1 to 12 hours in the fridge, tightly wrapped in plastic wrap., When you're ready to bake, remove the pan from the fridge and preheat the oven to 350°F. Bake for 55 to 65 minutes, or until the casserole is bubbling hot in the center. Serve hot.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagna Will Get You Through These Next Few Days

Ingredients

¾ cup sifted bread flour (you can use all-purpose, bread flour gives a bit more structure, which can help with layering)
1 cup whole milk
2 eggs
2 tablespoons melted butter
Pinch salt
12 ounces breakfast sausage patties or sausage meat, casings removed
Butter
¼ cup Wondra flour (you can use all-purpose, but Wondra avoids clumping better)
2 cups whole milk
Salt and pepper
2 28-ounce cans whole peeled plum tomatoes, preferably San Marzano
Olive oil
Salt and pepper
1 15 oz container full-fat ricotta cheese
1 egg
1 tablespoon extra virgin olive oil
¼ cup chopped parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 dozen large eggs
3 tablespoons butter, grated
1 tablespoon butter
Salt and pepper
2 cups grated full-fat mozzarella
½ cup grated Parmesan cheese
Chopped parsley for garnish (optional)

Instructions

Mix the eggs into the milk in a small bowl and stir in the melted butter. Sift the flour and salt together, and put into a medium bowl. Add the wet ingredients and mix until well combined, I sometimes use an immersion blender to get it super smooth. It should be slightly thicker than heavy cream, but very fluid and pourable. Let sit at room temperature for 30-120 minutes before making crepes.
In a large nonstick skillet over medium high heat, cook the sausage, using a spatula to break the meat up into crumbles, and cooking until browned and cooked through. Remove the sausage to a bowl, leaving the fat in the skillet. Eyeball how much fat is left, you want about 3 tablespoons. If you don't have that much, add a bit of butter to get to that 3 tablespoon mark.
Preheat oven to 300°F. Grease a large baking tray with olive oil.
Beat the egg with the olive oil until smooth. Mix with the ricotta until you get a soft blend, then add parsley, salt and pepper. Set aside.
Preheat the oven to 350°F. Layer 2-3 crepes to cover the bottom of a greased 9x13 casserole dish. Spread 1/2 of the ricotta mixture over the crepes. Layer 1/2 of the tomatoes over the cheese mixture, then pour 1/2 of the sausage gravy over the tomatoes. Repeat this layering. Add a last layer of crepes on top of the last layer of gravy. Cover the casserole with foil and bake for 30 minutes. At the 20 minute mark, make the eggs.
Beat the eggs in a medium bow with the grated butter until combined. Melt the last tablespoon of butter in a large nonstick skillet over medium high heat. Scramble the eggs to soft curds. You want these looser than you might think because they will continue to cook in the casserole. Set aside.
Remove the lasagna from the oven and discard foil. Turn on the broiler. Spread the eggs on top of the dish and then sprinkle the top with 2 cups shredded full-fat mozzarella and 1/2 cup grated Parmesan. Return the dish to the oven for 4-5 minutes until cheese is melted and slightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 pound breakfast sausage cooked, drained, crumbled
4 cups Bread day old, cubed
2 cups shredded cheese your favorite
10 Eggs beaten
4 cups Milk
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/2 teaspoon Onion powder

Instructions

Grease well a 9"x13" baking dish. Place bread in dish and sprinkle with cheese.
Mix next five ingredients (eggs to onion powder) and pour evenly over bread and cheese. Sprinkle sausage on top of casserole.
Cover and chill. MUST BE CHILLED FOR 12 TO 24 HOURS BEFORE BAKING.
Preheat oven to 375 degrees F. Bake uncovered for 1 hour. Tent with foil if top begins to brown too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Clean breakfast casserole

Ingredients

1 Onion chopped
1 Bell pepper chopped
8 ounces Mushrooms chopped
1/2 Large bag Spinach chopped
1 pound Turkey bacon chopped
1 cup Cheddar cheese Shredded
12 large Eggs
1 Sweet potatoe Shredded
2 Potatoes Shredded
1 Pound Turkey or chicken sausage

Instructions

Preheat oven to 350F.
Cook meat.
Cook all veggies in meat juice 3-5 minutes.
Beat eggs.
Layer in greased 9 x 13: potatoes, greens, meats, eggs, cheese.
Bake 45 minutes uncovered.
Bake 15 minutes uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Irish Skillet Breakfast

Ingredients

4 medium Russet potatoes diced
1 small Onion sliced thin
2 cups shredded Cabbage
1/8 teaspoon Dried thyme
1/8 tea Dried rosemary
Salt, Pepper, Cumin, Garlic Powder
Olive oil
6 large Eggs
1/4 cup Cream or whole milk

Instructions

1. In the biggest, heaviest skillet you got, put enough oil to coat the bottom generously( about 2 TBSP) and let it heat up slowly on medium.
2. When the oil starts to shimmer (or ripple) carefully add the potatoes and give them a good toss to ensure they are dressed by the oil, this will help them not stick. Once the crack, snap, pop settles down add the onion. Season with a healthy dash of salt, pepper, cumin, and garlic powder. Keep the mixture moving so it doesn't stick. If you want a good browning on the potatoes there are some tricks to do that, but this recipe does better when they aren't so much.
Cook until the onion and potatoes are well soften, near 15-20 min.
3. Throw in the cabbage and just wilt it, this wont take long at all.
4. Beat the eggs for at least 50 strokes (seriously this make them super fluffy) and the cream and beat a little more so its incorporated. Add eggs and herbs to potatoes and scramble.
5. Garnish with whatever, sour cream, chives, ketchup, etc. Enjoy!!! This can so be carnivorous if wanted, bacon sausage, corned beef, ham, everything, lends well.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Potatoes

Ingredients

2 Large Potatoes
Olive oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp Dried thyme
1 tbsp Garlic powder
1 tbsp Chili powder (optional)
1 Green pepper (optional)
1 Red pepper (optional)

Instructions

Wash and cut potatoes into small cubes.
(optional) Soak potatoes in cold water for 30 min, if time on hand, to remove excess starch and get potatoes extra crispy.
Place a pan on medium heat, add some olive oil and throw in the potatoes. Mix for about a minute or so.
Add salt, pepper, dried thyme, and garlic powder. (Chili powder too if you chose to use it.) Add/use less of each to your taste.
Cook for 20-25 minutes, stir every 2-3 minutes; until potatoes are crispy on the outside.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
1 Whole Grain Bread
1 Turkey Sausage
2 teaspoons Butter

Instructions

Prepare eggs by any method. Cook sausage in microwave. Toast bread.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Strata

Ingredients

3/4 ts Dry mustard
3/4 ts Worcestershire Sauce
6 sl White bread
2 1/4 c Cheddar cheese shredded
1 3/4 c milk
1/4 ts Garlic powder
1 c ham Chopped
5 Eggs
1 dash Cayanne pepper
2 tb Green onions
salt and pepper to taste

Instructions

Trim crust from bread, butter slices lightly and fit into buttered 7x11 dish. Sprinkle with 1 1/2 c. cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 for 30 minutes. Then top with remaining cheese, bake an additional 10 minutes or until center appears to be set. Let stand 5 minutes before cutting. Makes 6-8 servings. This is a really good, easy recipe. Weve had it Christmas morning the past two years. Posted to EAT-L Digest by "Tracie K. Graham" on Sep 10, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Sandwich

Ingredients

1 egg or egg white
1 tablespoon milk
1 slice American cheese
1 slice Meat
1/2 slice English muffin
1 tsp 21 salute seasoning
1 slice tomato
1 bunch Spinach

Instructions

Toast the English muffin with tomatoes and spinach while cooking the egg. Spray a custard cup with cooking spray. Put the meat at the bottom of the cup. Beat an egg and put it on top of the ham. Cook for about 30 seconds at a time. Then put slice of cheese on top and cook for about 10- 15 seconds more. Turn the dish upside down and place on top of English muffin.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Substitute Breakfast

Ingredients

1 1/2 Cup Egg Substitute
1/2 Pound Breakfast Sausage
1 Small Can Chopped Green Chilies
2 tablespoons Chopped Jalapenos
1 Cup Low Fat Cheese Shredded

Instructions

Preheat oven to 350.00
Cook and cool the sausage.
Spray a 9X13 baking pan with cooking spray.
Add all the ingredients.
Bake at 350 for 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Slice Bars

Ingredients

3 large eggs
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons coconut oil
1 banana
2 carrots
2 apples
1 1/2 cups Weet-Bix
1 cup oats
1/2 cup shredded coconut
1/2 cup black currants
1/2 cup macadamias
1/2 cup almond meal

Instructions

Preheat fan forced oven to 180 degrees Celcius.
Line a 20 x 30 cm tray with baking paper.
Beat eggs, add honey, vanilla and coconut oil.
Mash bananas and add to mixture.
Grate carrots and apples and add to mixture.
Crush Weet-Bix and add to mixture.
Add rest of dry ingredients.
Combine with your hands and press into prepared tray.
Bake for 20-25 minutes.
Allow to cool slightly in tin.
Slice into 12 breakfast portions or 18 snack portions.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

• 1/2 small onion chopped
• 1/8 cup or more chopped green pepper
• 1/8 cup or more chopped red pepper
• 1/2 cup ground beef *I’m not sure how much I use
•Dash of Salt & Pepper
• 1/4 cup of salsa *I used spicy salsa
•1 egg

Instructions

1.In a frying pan saute the onion and peppers.
2.Add the ground beef and season with a sprinkle of salt and pepper.
3.Add the salsa when the ground beef is fully cooked (no longer pink).
4.Stir to evenly coat the beef and sauteed vegetables.
5.In the same frying pan or another frying pan, fry your egg to your liking and season as you prefer. *I lightly sprinkled mine with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Asian Salmon Burgers With Wasabi Mayo & Asian Relish

Ingredients

1 tablespoon wasabi powder
1 tablespoon fresh lemon juice
3/4 cup fat-free mayonnaise
1/2 small onion, 1/4
2 tablespoons garlic chives, minced
2 garlic cloves, minced
2 tablespoons chopped fresh lemon basil
1 tablespoon grated fresh ginger
1/2 teaspoon brown sugar
1 teaspoon hot sesame oil
2 teaspoons tamari, sauce or 2 teaspoons lite soy sauce
1 egg
1/2 cup seasoned panko breadcrumbs
1 1/2 lbs wild salmon fillets, skin and bones removed
6 sesame rolls or 6 poppy seed rolls, toasted
6 lettuce leaves
6 slices tomatoes
6 tablespoons relish (I used Zucchini Relish Zesty Zucchini Relish )

Instructions

Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
Place onion in a food processor with blade attachment and pulse to mince onion.
With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
Preheat grill to very hot.
Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Tostada

Ingredients

2 Corn Tortillas
2 tablespoons Peanut butter
1/2 cup Strawberries sliced
1/2 cup Blueberries

Instructions

Slightly toast both sides of tortilla on griddle. Spread peanut butter on one side, spread fruit like on a pizza. Toast bottom until crunchy but not burnt.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Omlet

Ingredients

2 Eggs
2 tablespoon Bacon Turkey sausage
1/2 cup Diced vegetables
Salt and pepper to taste

Instructions

Cook veggies add egg and meat

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

4 slices bacon
8 green onions (scallions)
1 tablespoon butter
1 pound mushrooms sliced
8 Eggs
1 cup milk
1/8 teaspoon pepper
2 1/2 cups shredded cheddar cheese

Instructions

In large skillet cook bacon till crisp; drain off drippings and crumble. Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove from heat. In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12"x7"x2" baking dish. Bake at 350? for 35 to 40 minutes, or until puffed and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting. Makes 6 servings

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1-1/2 cup cheddar cheese shredded
6 slices fresh white bread cubed
1-1/2 lb sausage brown and drain well
4 Eggs
1/4 tsp dry mustard
2 cups milk
1 tsp salt

Instructions

Use 3 quart casserole dish - buttered. Layer in order: bread, sausage and cheese. Beat remaining ingredients, pour mixture over layers. Refrigerate overnight then bake 1 hour at 325.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Skillet

Ingredients

6 slices bacon
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded cheddar cheese

Instructions

Cook bacon in large skillet until crisp.
Remove bacon, crumble, and set aside.
Drain drippings, reserving 2 tablespoons in skillet.
Add potatoes, green peppers, onion, salt, and pepper to drippings.
Cook and stir for 2 minutes.
Cover and cook, stirring occasionally, until potatoes are brown and tender (about 15 minutes).
Make 6 wells in potatoes and break one egg into each well.
Cover and cook on low heat 8-10 minutes, or until eggs are completely set.
Sprinkle with cheese and bacon.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in Minutes

Ingredients

3 tablespoons Olive oil
1 package Simply Potatoes® Shredded Hash Browns
1 cup Fully cooked ham cubed
1 cup Onions chopped
1 package (16 oz.) Better’n Eggs®*
1/4 cup Milk
1 cup Crystal Farms® Shredded Cheddar Cheese
Chopped green onion, if desired

Instructions

1. In a 12-inch nonstick skillet, heat oil on medium-high heat. Add Simply Potatoes, ham and onions. Cook for 8 to 10 minutes, stirring occasionally, until potatoes are golden brown. Season with salt and pepper.
2. Stir together Better’n Eggs and milk in medium bowl; pout into skillet. Reduce heat to medium; continue cooking, stirring occasionally, until Better’n Eggs are set but still moist. Remove from heat; sprinkle with cheese. Cover and let stand until cheese is melted. Sprinkle with green onion if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Sheet Pan Breakfast Fried Rice

Ingredients

1/2 lb bacon, diced
6 garlic cloves, chopped
8 cups cooked jasmine rice
10 ounces frozen peas and carrots, thawed
1 cup chopped red bell pepper
4 scallions, white parts chopped and greens sliced thin
3 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 cups shredded colby-monterey jack cheese
6 large eggs
sriracha sauce, for topping

Instructions

Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Breakfast Casserole

Ingredients

6 eggs
1 cup milk
6 ounces cheddar cheese, grated
1 lb sausage or 1 lb bacon, cooked and crumbled
1/2 cup green onion, chopped, with tops
4 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Instructions

Spray with cooking spray and then line an 8x8 baking dish with frozen hash browns.
Sprinkle hash browns with crumbled sausage or bacon and green onions.
Mix together eggs, milk, salt, pepper, and dry mustard.
Pour over meat and hash browns.
Top with grated cheddar cheese.
Let set in refrigerator for about 1 hour.
Cook at 350 degrees for 45 minutes to 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Man Breakfast Casserole

Ingredients

2 Cups Bagged Sausage Crumles Already Cooked
2 Cups Sharp Chedda Cheese
1 Pack Real Bacon Bits Small
6 Eggs
2 Cups Milk
7 Pieces Bread White or Wheat

Instructions

1. Butter on the bottom of a 9x13 backing dish
2. Cover bottom of pan with bread
3. In a bowl mix sausage, eggs, cheese, milk, & bacon
4 Pour over bread
5. Refrigerate overnight
6. Cook next morning at 350 degrees for 25-35 minutes untill golden brown

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

6 cups Frozen hash browns thawed
2/3 cup Butter melted
2 cups cooked ham diced -OR
2 cups browned breakfast sausage
1 cup Cheddar cheese shredded
1 cup milk
6 Eggs
1/2 teaspoon Salt
Freshly ground pepper to taste
1/4 cup tomato catsup

Instructions

Spray a 9x13 inch baking dish with oil.
Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
Serves 8
This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
Pete Romfh, Feb. 2003

Mon, 06 Jul 2026 00:00:00 GMT

Warm Egg and Crouton Salad

Ingredients

1/4 cup grapeseed oil, more as needed
1 tablespoon butter melted
2 tablespoons minced garlic
2 cups sundried tomato foccaccia cubed
8 slices maple bacon
6 Eggs
butter for frying the eggs
1 head of Romaine, cleaned and cut
1 pint cherry tomatoes (can be halved or whole)
Black pepper to taste
Honey Dijon Dressing

Instructions

Preheat oven to 350 degrees. In a large mixing bowl, mix grapeseed oil, melted butter and garlic. Spread bread cubes on cookie sheet. Bake until crispy and golden brown. At the same time, place the bacon on a cookie sheet and cook on 350 for the same amount of time (longer if you prefer your bacon crisp). While the bacon and croutons are baking, plate the Romaine and cherry tomatoes. When the croutons and bacon are done, remove from the oven and allow to cool slightly. At this point heat a skillet with a small amount of butter and fry the eggs to over easy to over medium, leaving the yolks still slightly runny. Cut bacon into pieces and diviide bacon and croutons between the two plates. Top each plate with three fried eggs , pepper and Honey Dijon dressing.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

24 ounces hash browns shredded
1/4 cup butter melted
3 cups sausage or thick-sliced bacon cooked and crumbled
3 cups cheese shredded
1/2 cup half & half cream
6 whole Eggs beaten
1/2 tsp seasoning salt
1/8 tsp black pepper

Instructions

Spray a 9x13 inch dish with non-stick cooking spray.
Add hash browns, brush with butter and brown in oven for 20-25 minutes.
Layer sausage or bacon and cheese over cooked hash browns.
Beat together cream, eggs, salt and pepper and pour mixture over casserole.
Return to oven and bake at 350(F) degrees for 40 minutes, uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

8 Strips Bacon Cooked and crumbled
1 Onion Diced
1 Red bell pepper Diced
1 Clove Garlic Chopped
2 pounds Frozen hash browns
12 Eggs Beaten
1 cup Milk
1 1/2 cups Cheddar cheese Shredded
1 teaspoon Dried dill
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

Spray crock pot with non stick cooking spray.
Sauté onion, garlic, and bell pepper for 5 mins.
Place 1/3 hash browns in bottom of crock pot.
Layer 1/3 bacon, 1/3 vegetables, and 1/3 cheese.
Repeat layers ending with cheese.
In a large bowl, mix eggs, milk, dill, salt, and pepper.
Pour over ingredients in crock pot.
Cover and cook on low 8-10 hours.
When done, internal temp will be 160°.

Mon, 06 Jul 2026 00:00:00 GMT

Sheet Pan Breakfast Bake

Ingredients

8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

Equipment:.
Baking sheet.
Directions:.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
Garnish with chopped chives or sliced scallions to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooked Breakfast Casserole

Ingredients

1 package hash browns frozen, any variety
1 pound Meat of your choice cooked and drained
3 cups cheese of your choice shredded
1 can tomatoes diced
onion diced to taste
1 dozen Eggs beaten
1/2 cup water or milk beaten w/ eggs
Salt & pepper to taste

Instructions

spray 6 cup crock pot. Layer all ingredients starting with hash browns. Cover with beaten eggs. Cook in greased crock pot 8hrs on low, 4hrs on high or until eggs are set and veggies tender.

Mon, 06 Jul 2026 00:00:00 GMT

Tuscan Breakfast Scramble

Ingredients

4 Eggs
3 slices Bread cubed (artisan bread, sourdough or similar)
1 cup Parmesan freshly grated
1/2 cup Onion chopped
1 clove Garlic minced
1/2 cup Roasted red peppers (from a jar) coarsley sliced
1/2 teaspoon Basil dried (use more if fresh)
1/2 teaspoon Parsley dried (use more if fresh)
Kosher salt
Pepper freshly ground
milk
1 tablespoon Butter
2 teaspoons olive oil

Instructions

In a large skillet sweat onions over medium heat in 1/2T butter with a pinch of salt until slightly softened. Add garlic in the last couple minutes of cooking. Remove from skillet and set aside.
Increase heat to medium-high, add olive oil to skillet and saute bread cubes until crusty. Remove from skillet and set aside.
Meanwhile, beat eggs with a splash of milk, salt, pepper, basil and parsley. Add mixture to skillet and scramble. When eggs are still slightly runny add roasted red peppers, onions and garlic. Just before eggs are cooked, add cheese and mix together then fold in croutons. Served naked and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole

Ingredients

1 pkg frozen hashbrowns unthawed (~2 cups)
6 each egg white
4 each Eggs
16 oz Low fat cottage cheese
1 can green chilis
1/2 cup lean diced ham
1/2 cup turkey bacon cut into small pieces
1 cup cheddar cheese
1 cup mozzarella cheese
dash of salt and pepper

Instructions

Preheat oven to 350 degrees. Mix ingredients all together in a large bowl with a wooden spoon. Spray cooking spray into 9x13 pan and place mixed ingredients into the pan. Bake for 1 hour.
Nutrition info per serving (~1 cup): Calories 322, Carb 17.4 g, Protein 28.2 g, Fat 14.6g

Mon, 06 Jul 2026 00:00:00 GMT

Seasoned Scrambled Eggs

Ingredients

4 egg whites
3 eggs
2 tablespoons reduced-fat ranch salad dressing
2 teaspoons spicy brown mustard
1 teaspoon fresh parsley, minced (I used fresh chives)
1/2 teaspoon garlic powder (I omitted it)
1 teaspoon canola oil (I used pam)
1/4 cup part-skim mozzarella cheese, shredded

Instructions

In a bowl, whisk together the egg whites and eggs.
Stir in the salad dressing, mustard, parsley and garlic powder.
In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
Stir in cheese.
Cook for 1 minute longer or until eggs are set and cheese is melted.
Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfasts

Ingredients

4 lg Eggs beaten
3 tb Butter
salt and pepper to taste
Sliced
2 c Diced ham
1/2 Sweet green pepper diced
3 md Potatoes peeled and thinly sliced
4 oz Cheddar cheese shredded
4 Green onions sliced

Instructions

In a frying pan,melt butter over medium heat.Saute vegetables,ham, and seasonings for 3 minutes.Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only until the cheese melts.Cut into wedges and serve.

Mon, 06 Jul 2026 00:00:00 GMT

BB-morning pancakes

Ingredients

2 small Eggs or
8 medium quail eggs or
1 small duck egg
1 small Apple or
1/2 medium Bananas or
1 small pear
1/2 cup oat flour or
1/2 cup wholemeal flour or
1/2 cup qunioa flour

Instructions

Blend ingredients with some
water, until smooth. Fry
spoonfuls of the batter until
golden brown on both sides.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

2 package Sausage links
9 Eggs
3 cups 2% Milk
1 1/2 teaspoon Ground mustard
1 teaspoon Salt
40 ounces shredded hash browns
1/2 cup Red bell pepper diced
1/3 cup Green onions thinly sliced
2 cups Salsa

Instructions

Place sausage in baking pan - bake at 375 for 15-20 minutes or until no longer pink, turning once. drain and slice into 1/4 inch coins. In large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, red pepper, onions, mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

1 (24 oz) bag of frozen hash brown potatoes
12 beaten eggs
1/2 lb of cubed ham or thin sliced ham or cooked crumbled bacon or sausage
3 c. of shredded cheddar cheese
1/4 c. of margarine
1 chopped small sweet onion
1 chopped small green pepper
2-3 chopped medium tomatoes

Instructions

First you want to melt the margarine and place in the bottom a regular size baking pan.
Then Spread in the potatoes (still frozen good) in bottom of the pan.
Then you can sprinkle chopped vegetables over potatoes.
Now add in the salt and pepper to taste.
Next you want to sprinkle the meat over potatoes and vegetables.
Then you can pour beaten eggs over potatoes.
And then you will bake at 350 degrees for approx. 45 minutes.
Then remove from oven and sprinkle cheese.
Now bake approx. 5-10 minutes letting cheese get hot and bubbly.
Then you can remove from oven to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Masa Harina Pancakes with Blueberry Sauce

Ingredients

4 teaspoons (8g) King Arthur Organic Masa Harina
1/3 cup (76g) water
1 1/2 cups (255g) blueberries fresh or frozen
2 tablespoons (28g) lemon juice
3 tablespoons (37g) granulated sugar
3/4 cup (70g) King Arthur Organic Masa Harina
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) granulated sugar
3/4 teaspoon table salt
2 teaspoons baking powder
2 large eggs
1 1/2 cups (340g) milk
3 tablespoons (43g) melted butter or 3 tablespoons (37g) vegetable oil

Instructions

To make the sauce: Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess. In a small bowl, stir together the masa harina and water., In a medium saucepan, combine the masa mixture with the remaining sauce ingredients. Bring to a boil over medium heat., Simmer the sauce for 2 to 3 minutes, until thickened. Remove from the heat and set aside until ready to serve., To make the pancakes: Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess. In a large bowl, whisk together the masa harina, flour, sugar, salt, and baking powder., In a separate bowl, whisk together the eggs, milk, and melted butter or oil., Gently mix the wet ingredients into the dry ingredients, stirring until fairly smooth; some small lumps are OK., Let the batter rest, uncovered, for 10 minutes; it will thicken., Heat a heavy frying pan over medium heat or set an electric griddle to 325°F. Lightly grease the pan or griddle; it's ready when a drop of water skitters across the surface, evaporating immediately., Drop 1/4 cupfuls of batter onto the heated surface; a muffin scoop works well here. Use a spoon or offset spatula to gently spread the batter out a little bit., Cook the pancakes until their tops are bubbly and the edges are set, about 2 minutes. Flip them over and cook the other side until brown, another 1 1/2 to 2 minutes. Turn over only once., Serve hot pancakes immediately, topped with blueberry sauce., Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Fast Breakfast Wraps

Ingredients

1 tablespoon Vegetable oil
6 Eggs
2 tablespoons milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup Cheddar cheese
3/4 cup chunky salsa
6 large flour tortillas

Instructions

Heat oil in a medium skillet over medium-high heat. Combine eggs, milk, salt and pepper in a medium bowl; beat well. Pour into skillet.
Cook eggs, without stirring, until bottom and edges begin to set, about 1 minute. Then cook eggs, stirring continually, until just slightly set, about 2 minutes. Add cheddar; stir. Remove from heat.
Meanwhile, heat salsa in a small saucepan over low heat just until warm. Wrap tortillas in a clean kitchen towel; microwave on HIGH for about 1 minute.
Divide egg mixture among tortillas; spread filling down the center of each one. Top with 2 tablespoons salsa. Fold 1 side of tortilla over filling. Fold up bottom. Roll securely. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound bacon
2 onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 Eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Instructions

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 1 hour or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Strata

Ingredients

5 cups bread day old
4 links Sausage casing removed, browned and crumbled
1/4 cup Sun-dried tomatoes oil reserved
1/2 cup onion chopped
2 tablespoons Fresh rosemary chopped
1 cup Monterey jack cheese shredded
6 eggs large
1 1/2 cups Milk
1 teaspoon Kosher Salt
1/4 teaspoon pepper freshely ground
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg ground

Instructions

Spray a 9 inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 T reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well-blended. Pour eggs mixture over casserole. Cover. Refrigerate overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole with Potatoes and Ham or Sausage

Ingredients

30 ounces Hash Browns shredded, frozen
1/2 cup butter melted (1 stick)
Salt and pepper to taste
1.5 cups Monterey jack cheese shredded
1.5 cups Cheddar cheese shredded
1.5 cups black forest ham to 2 c, cut to bite-sized pieces
8 large eggs beaten
1.33 cups Evaporated milk or cream
1 teaspoon seasoned salt
1/2 teaspoon Kosher Salt
1/2 teaspoon Pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon Onion powder (optional)

Instructions

1/2 teaspoon pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon onion powder (optional)
Instructions
Preheat your oven to 400 degrees F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
Remove the casserole and reduce the oven temperature to 350.
Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
OVERNIGHT INSTRUCTIONS:
Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Cover the egg mixture and refrigerate overnight.**
In the morning, preheat your oven to 350 degrees F.
Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Recipe Notes
*Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don't have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It's hard to go wrong here!
**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won't be as crisp, so I think it's worth it, but it's totally up to you!

Mon, 06 Jul 2026 00:00:00 GMT

Make-ahead Breakfast Eggs

Ingredients

6 large Eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon margarine
4 ounces sour cream
6 slices bacon fried and crumbled
1/2 cup shredded sharp cheese

Instructions

Beat eggs; stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook until set but still moist. Cool, and stir in sour cream.
Put mixture into a buttered shallow baking pan. Top with crumbled bacon and shredded cheese. Cover and refrigerate overnight.
The next morning: Bake at 300 degrees (F) for 15 to 20 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Individual Breakfast Casseroles

Ingredients

3/4 cup hash brown potatoes (refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper

Instructions

Prheat oven to 400°F.
Drain thawed potatoes and make sure there is no excess water on them.
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Press potatoes into the bottom of the ramekin.
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Remove from oven and allow to cool for 10-12 minutes.
Right after removing from oven, reduce oven temp to 350°F.
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Place half the cheese on top of the potatoes in the ramekin.
Cover this cheese with the sauteed peppers and onion.
Pour egg mixture over that.
Top with remaining cheese.
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Allow to rest 5-10 minutes after cooking.
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Tap lightly, and carefully lift ramekin away from casserole.
Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Make Ahead Company Breakfast

Ingredients

6 sl Bread cubed
1 lb Sausage
1 1/2 c milk
1 c cheddar cheese Sharp
1 ts Dry mustard
6 Eggs beaten

Instructions

Cube bread and place in bottom of greased casserole dish. Fry sausage and chop into fine pieces. Beat eggs, add cheese, milk and dry mustard. Sprinkle sausage over bread, then add egg mixture. Cover tightly and chill overnight. Put in cold oven and set temperature at 350 degrees for 45 minutes. Source: "the cooks Book, Century 21, Manor Realty" Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Omelette

Ingredients

12 Eggs
1 32ounce bags frozen hash brown potatoes ( partially thawed)
1 lb sausage cooked and drained
1/2 cup diced onions
1/2 cup diced green peppers
3/4 lb shredded cheddar cheese
1 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon powdered mustard

Instructions

Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed. 1. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese. Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Breakfast Stacks

Ingredients

3 breakfast sausage patties
1 avocado, mashed
kosher salt
Freshly ground black pepper
3 large eggs
chives, for garnish
Hot sauce, if desired

Instructions

Heat breakfast sausage according to instructions on box.
Mash avocado onto breakfast sausage and season with salt and pepper.
Spray a medium skillet over medium heat with cooking spray, then spray the inside of a mason jar lid. Place mason jar lid in center of skillet and crack an egg inside. Season with salt and pepper and let cook 3 minutes until whites are set, then remove lid and continue cooking.
Place egg on top of mashed avocado. Garnish with chives and drizzle with your favorite hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb Breakfast Sausage Cooked
1 bag (30oz) Frozen Hash Brown Potatoes
2 cups Cheddar cheese
1 medium Onion Chopped/saute
1 16oz Sour Cream
1 can Campbells Cream of Mushroom Soup
1 stick Butter Melted (half in mix half on top)

Instructions

Cook sausage and onions
Melt butter
Mix all ingredients together and place in casserole dish
Bake 400 for 30 minutes until brown on top and cooked through

Mon, 06 Jul 2026 00:00:00 GMT

Passover Breakfast Hack: Potato Waffles | The Nosher

Ingredients

2 russet (Idaho) potatoes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
vegetable oil or cooking spray

Instructions

Shred and peel potatoes. Set aside in a large bowl for 5 minutes.
Place shredded potatoes in a towel and squeeze as much liquid out as possible.
Place potatoes back in bowl and mix with salt, garlic powder and paprika.
Scoop about 1/2 cup potato mixture into waffle iron in an even layer. Close iron and cook for 5 minutes, or until waffle is crispy.
Repeat with each waffle.
Serve with eggs, a dollop of sour cream, hot sauce, avocado or other desired toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast: Berry Smoothie

Ingredients

1 1/2 cups frozen mixed berries
1 cup plain kefir
1/2 banana
2 teaspoons almond butter
1/2 teaspoon vanilla extract

Instructions

blend together

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Croissant Sandwich

Ingredients

1 touch Olive oil
1 Butter Crossaint
1 pizca Salt
1 pizca Freshly ground pepper
2 slices Bacon
1/2 small Avocado
1/2 small Tomato
1 extra large Egg
1 dab Mustard
1 dab Mayonnaise
2 leafs Lettuce
1 slice Extra Sharp Cheddar Cheese
1 teaspoon Butter

Instructions

En un sarten frio se ponen las rebanadas de tocino sin aceite. Se prende a fuego mid-low y se hace a la consistencia preferida. Se remueve el tocino y se deja a un lado.
Fried Egg: En el mismo sarten a fuego mid-low con la grasa del tocino se agrega un toque de mantequilla y se agrega el huevo a freir.
Pan: Se pone a calentar el comal a fuego mid-low. Una vez caliente se agrega un toque de aceite y sal en grano para que se dore y no quede tan suave el pan. Una vez caliente el aceite se agrega el pan para comenzar a tostar. Se agrega con la parte de adentro hacia el sarten primero, para despues voltrearlo y agregar el queso y que se vaya derritiendo en el sarten.
Fried Egg: Se ladea el sarten y se hace "basting" (con una cuchara echar la grasa de tocino con mantequilla encima del huevo) para que se empieze a cocer con eso la parte de arriva del huevo sin necesidad de voltearlo y que no quede duro. Se remueve del fuego una vez hecho esto y se agrega una pizca de sal y pimienta arriba.
Se saca un pan del sarten (si hay uno que no traiga queso pues ese merengues) se agrega mayo, mustard y avocado. Sobre el aguacate ponemos una pizca de sal y pimienta, se agrega las rebanadas de tomate y nuevamente una pizca de sal y pimienta a ese tomate travieso.
Sobre el tomate ponemos las rebanadas de lechuga, colocadas delicadamente con la forma del pan. Ponemos sus rebanadas de tocino arriba y encima de esa cama de sabor colocamos suavemente el fried egg. Tan suave como si estuvieras acostando a tu criatura que tiene todo el dia sin quedarse quieto un rato, y solo quieres que siga durmiendo y que no se despierte. Esto, con la finalidad de no poner en riesgo la integridad de la yema y que la explosion de sabor sea al morderlo y no perdida del sarten al plato.
Finalmente colocamos el pan con la rebanada de queso arriba, y dejamos de pensar por un momento y saboreamos lo que acabamos de crear. Vemos como esas explosiones de sabor se llevan acabo a traves de nuestros sentidos al estilo "ratatouille" oooh la laaaa

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast on an English Muffin

Ingredients

4 English muffins or 8 crumpets, cut in half
1/3 cup peanut butter
1/3 cup honey
2 bananas, thinly sliced
1/8 teaspoon cinnamon

Instructions

Preheat grill (broiler).
Lightly toast muffins or crumpets.
Spread peanut butter evenly over muffins or crumpets.
Spread honey evenly over muffins or crumpets.
Top with bananas.
Place on oven tray under grill (broiler) until honey starts to sizzle.
Sprinkle with cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Sunday Morning Crepes

Ingredients

1 1/2 cups All purpose flour
2 tablespoon Granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs beaten
2 cups whole milk
2 teaspoon vanilla
butter for cooking

Instructions

Mix dry ingredients in medium bowl.
Beat eggs, milk and vanilla until well mixed. Add dry ingredients, mix until smooth.
For each pancake, melt 1/2 teaspoon butter in an 8" skillet. Pour in 1/4 cup batter, rotating pan to spread batter.
Cook over high heat for 1 minute. Turn and cook for 1 minute longer. Fold into quarters, keep hot in oven while cooking remaining pancakes.

Mon, 06 Jul 2026 00:00:00 GMT

SoCal One Dish Breakfast

Ingredients

3-4 medium potatoes cut into 1/2 inch chunks
1 15 oz can mexican stycan tomatoes
1/2 Green bell pepper cut into 1/2 inch chunks
5 Eggs
1/2 pound ground turkey (or any meat)
Salt & pepper
Cumin
1 tablespoon Oil vegetable or olive oil

Instructions

Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Mon, 06 Jul 2026 00:00:00 GMT

Banana And Strawberry Oatmeal Smoothie Recipe

Ingredients

! cup of uncooked quick oats
1 cup of lowfat milk ( you can also use soy, almond, or whatever you prefer)
1 Banana (sliced)
1 cup of lowfat plain yogurt ( you can use any kind of yogurt you prefer)
6-8 fresh strawberries or 1 cup of frozen fruit of your choice!
**optional 1 tbs of splenda or honey or whatever sugar you have on hand**

Instructions

place all ingredients into blender and blend until everything is liquified. the liquid should be somewhat thick. if you prefer watery smoothie then just add more milk. Place in your favorite tumbler or cup and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

4 cups Frozen shredded hash browns
1 pound Bacon Cooked to a crisp and crumbled
1 pound Pork sausage In tube, browned and drained
2 cups shredded cheese
2.5 cups 2% Milk
10 whole Eggs

Instructions

Spray 9x13 pan. Spread frozen hash browns in pan. Top with bacon crumbles, cooked sausage. Sprinkle cheese on top of meat. Whisk 10 eggs with milk and then pour over meat. Sprinkle with salt and pepper. Refrigerate over night.
Bake uncovered at 325 for one hour or until eggs are set. Cover loosely with foil near end of baking time if top becomes too brown.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 1/2 pounds Turkey Sausage
8 Slices Bread Cut into cubes
1 1/2 Cups Shredded cheese
6 Eggs
1 Tsp Salt
1 Tsp Pepper
2 Cups Milk

Instructions

Brown turkey sausage.
Layer bread in bottom of GREASED 9x13 baking dish.
Sprinkle sausage over bread, add cheese.
Beat eggs & mix with salt, pepper & milk.
Pour slowly over cheese.
Refrigerate overnight.
Bake at 325* for 45 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cook Breakfast Cereal

Ingredients

2 C seven grain cereal
1 medium Apple peeled and chopped
1/4 C dried apricots chopped
1/4 C dried cranberries
1/4 C raisins
1/4 C dates chopped
5 C water
1 C Apple Juice unsweetened
1/4 C Maple syrup
1 t Cinnamon
1/2 t salt
walnuts optional

Instructions

Combine all ingredients except nuts. Cook covered on low for 6-7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Country-Style Breakfast Casserole

Ingredients

Cooking spray
8 ounces low-fat smoked link sausage
2 Tbsp. maple syrup
2 pounds frozen country-style hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 slices low-fat American cheese diced
1 /4 cup shredded Parmesan cheese or grated
1/2 tsp. dry mustard
1 /4 tsp. pepper
2 Tbsp. green onions green part, finely snipped, optional

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
In a medium skillet, cook the sausage over medium high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite size pieces. Wipe the skillet with paper towels; Return the
sausage to the skillet.
Pour in the maple syrup. Cook for 1 minute, stirring to coat.
Place the sausage in a single layer in the baking pan.
Top with the potatoes.
In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
Bake for 1 hour,or until the center is set (doesn't jiggle when the pan is gently shaken).
Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Daily Salad

Ingredients

1 Box Kale
1 Box Tomatos
1 Cucumber
1 Avocado
1/2 Bag Shredded carrots
2 Tbs Feta cheese
2 Slices Red onion
1/2 Box Sugar Snap Peas
1/2 Bag Corn
1/4 Lb Boars head turkey
6 Tbsp Dressing

Instructions

Combine

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 tablespoons olive oil
1/2 argeyellow onion diced
1 large red bell pepper diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green chopped
Salt & pepper to taste
7-8 frozen hash brown patties thawed
1 cup shredded vegan cheese plus more for the top
2 blocks extra-firm silken tofu
1/3 upchickpea flour
1/4 upnutritional yeast
1/4 easpoonturmeric
1 1/2 teaspoons salt
1/2 easpoonblack pepper

Instructions

Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
Transfer the egg mixture to the skillet, and stir to combine.
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs with Cream Cheese

Ingredients

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of good sourdough toast, for serving

Instructions

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs.
Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Ramen

Ingredients

2 ramen packs (seasoning packets discarded)
3 slices bacon, chopped into 1/2-in pieces
2 large eggs
3/4 c. shredded sharp cheddar
2 scallions, sliced
Sriracha or other hot sauce (optional)
Freshly ground black pepper

Instructions

Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick.
Beat eggs with fork. Mix in cheese.
Transfer noodles and bacon to egg-cheese mixture. Stir until cheese is melted. If the sauce is too thick, add 1 tablespoon of pasta water at a time, stirring in between, until the sauce has reached a smooth consistency.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Tostadas

Ingredients

6 small corn tortillas
2 tbsp. extra-virgin olive oil, divided
Kosher salt
1 (15-oz.) can black beans, rinsed and drained
3 tbsp. water
1 c. shredded pepper jack cheese
1 avocado, halved and pitted
Juice of 1/2 lime
2 tbsp. chopped fresh cilantro
Freshly ground black pepper
6 large eggs
Pickled jalapeños, pickled red onions, and salsa, for serving

Instructions

Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.
In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.
In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.
Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.

Mon, 06 Jul 2026 00:00:00 GMT

Work day breakfast sandwich

Ingredients

2 each egga
1 slice ezekial bread
1/4 c Fresh Spinach
2 tablespoons salsa

Instructions

eggs in microwave, assemble as you would expect

Mon, 06 Jul 2026 00:00:00 GMT

Basic Breakfast Bake

Ingredients

1 lb chopped ham
6 large whole eggs
1 cup cheddar cheese
200 g Greek yogurt, Plain
2 cups pepper, and onion blend

Instructions

Chop up your vegetables.
Cook/brown your protein if needed.
Add all of your ingredients into a large mixing bowl.
Mix everything together thoroughly.
Coat at least a 2 quart baking dish with some non-stick cooking spray.
Pour your mix in.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs Recipe: How to make Scrambled Eggs Recipe at Home | Homemade Scrambled Eggs Recipe - Times Food

Ingredients

4 beaten egg
1 finely chopped tomato
1 tablespoon butter
1 teaspoon grated ginger
1 teaspoon salt
2 pinch powdered black pepper
1 finely chopped onion
1 pinch powdered turmeric
1 chopped green chilli
1 handful chopped coriander leaves
2 tablespoon boiled peas

Instructions

Scrambled Eggs is one of the easiest dishes to prepare. In fact, if you are in a jiffy and want to relish a wholesome and protein-rich meal, then this easy egg recipe is a perfect fit. Take a glass bowl and break 4 eggs. To make this scrumptious egg recipe, add salt and pepper in it and whisk well.
Then, mix onion, tomato, turmeric, green chilli, butter, ginger, coriander leaves and peas. Using an electric beater, beat the mixture till fluffy. To make this dish even more aromatic, you can add some very finely chopped garlic cloves. This will add a piquant aroma to your healthy breakfast dish.
Now, heat oil in a deep-bottomed pan. When the oil is hot enough, pour in the eggs and stir continuously till the mixture dries up. Keep the flame low and let the egg cook for 2-3 minutes. Remove from fire and serve hot with chapati or fold it inside a bread or a pita pocket.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

8 slices Bread
1 lb Sausage
Cheese
4 Eggs
2 cups Milk
1/4 teaspoon Salt
1/2 teaspoon Dry mustard

Instructions

Place 4 slices bread in a greased 9x9 pan. Cover with a layer of grated cheese. Cook sausage; drain, add as 3rd layer. Crumble 4 slices bread on top of meat. Mix eggs, milk, salt and dry mustard. Pour over top of other layers. Refrigerate 30 minutes or more. Bake uncovered 50-60 minutes (well done on top). May substitute ham, bacon or hamburger. Can use stale bread!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy pancakes

Ingredients

50g self-raising flour
50g wholemeal or wholegrain flour
2 small eggs, separated
150ml skimmed milk
berries and low-fat yogurt or fromage frais to serve

Instructions

Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars -- My Way!

Ingredients

8 cups old fashioned oats
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins, do not drain (soaked till plump at least 30 minutes ~ SEE Scotch whiskey, or juice in WET INGREDIENTS below!)
1 cup semi-sweet chocolate chips
1 1/2 cups finely chopped walnuts (TOASTED dry in an iron skillet)
4 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
2 cups milk
3 cups brown sugar (NOT hard-packed)
2 tablespoons vanilla
1/2 cup scotch whiskey (substitute bourbon, or apple juice ~ FOR SOAKING RAISINS, ABOVE)

Instructions

Grease two 9" x 13" Pyrex pans.
Preheat oven to 325°F.
Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
Combine dry ingredients (except raisins) in large bowl, stirring well.
Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Weeknight Chicken Noodle Casserole

Ingredients

16 ounces egg noodles
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
1 teaspoon minced onion flakes
1 teaspoon garlic powder
1/4 teaspoon dried thyme
2 tablespoons French-fried onions
salt and pepper

Instructions

Preheat oven to 375 degrees.
Cook egg noodles and frozen vegetables according to directions on noodle bag.
In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
For a lower-fat meal, omit margarine and use low-fat soups.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices Bread
6 each Eggs
2 cups milk
8 slices Cheese (Cheese type of your choice)
1 small can Mushrooms sliced
1 pound Sausage cooked, crumbled and drained
1/2 teaspoon Salt
1/2 teaspoon Onion Juice or small chopped onion

Instructions

Butter a 9 X 13 inch dish.
Trim crust from bread.
Line the buttered dish with the bread.
Cover the bread with cheese slices.
Drain mushrooms and put on top of cheese.
Place crumbled sausage on top of mushrooms.
Mix eggs, milk, salt, onion juice, and dry muster by beating thoroughly.
Pour egg mixture over the other ingredients in dish.
Bake at 350 degrees for 60 to 70 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Holiday Breakfast Casserole

Ingredients

6 -8 slices bread (white or wheat), crusts removed
1 medium apple peeled and diced
1 lb. bulk sausage cooked (or crumbled links)
2 cups mile (or half-and-half)
1 teaspoon salt
1 teaspoon dry mustard
5 Eggs
6 ounces cheddar cheese shredded

Instructions

1.Lay bread in bottom of oblong 9x13? glass baking dish.
2.Sprinkle cooked sausage and apple over bread.
3.Sprinkle on cheese.
4.In a bowl, whip together eggs, milk, salt and dry mustard.
5.Pour egg mixture over all and refrigerate overnight (for breakfast) or all day (for dinner).
6.If freezing, skip the refrigeration instructions; wrap pan well; label and freeze.
To serve:
1. Thaw completely.
2. Bake in 350 degree oven for 35-40 minutes.
3. Let set 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 bag Hash Browns frozen, lightly cooked
3 cups shredded cheddar cheese
1 pound sausage browned and drained
6 large Eggs
1/2 cup sour cream
1/2 cup whole milk
Salt and pepper to taste
1 teaspoon Old Bay seasoning

Instructions

Preheat oven to 350 degrees
Lightly spray a 9 x 13 casserole dish or slightly smaller dish for thicker
casserole
Mix hashbrowns and sausage together and place in dish.
Mix together eggs, sour cream, milk, salt and pepper, and Old Bay
seasoning.
Pour over the hashbrown and sausage mixture.
Mix 1 cup of shredded cheese into the mixture.
Top the casserole with the remaining 2 cups of cheese.
Bake in preheated oven until the cheese is melted and lightly browned.
Cover with aluminum foil and continue baking until a toothpick in center
comes out clean. The time will vary depending on the type of hashbrowns
used.

Mon, 06 Jul 2026 00:00:00 GMT

McDonald's Egg McMuffin (But Better)

Ingredients

2 cups (480ml) whole milk
3.5 Tbsp (45g) granulated sugar
2.5 tsp (8g) instant yeast
1 egg
1/4 cup (56g) unsalted butter, lightly melted
4 1/3 cup (675g) bread flour
2 tsp (8g) fine sea salt
Cornmeal for dusting
Egg
Salt and pepper
Butter
1/2 cup 112g mayo
1/4 cup (60g) creme fraiche
Salt and pepper to taste
2.5 Tbsp (37g) sriracha
1 Tbsp (8g) smoked paprika
1 Tbsp (9g) garlic powder
2 tsp (7g) Worcestershire sauce

Instructions

Start by whisking together warm whole milk (95F) with instant yeast and granulated sugar until dissolved. Let sit at room temperature for 5 minutes.
In the bowl of a stand mixer, add bread flour and fine sea salt. Mix together using the dough hook attachment until incorporated.
Add in sugar yeast milk mixture along with lightly melted butter, and an egg. Mix until dough forms.
Shape the dough into a tight ball and place into a large greased bowl, cover with plastic wrap and let rise at room temperature for 1 hour or until doubled.
Punch the air out of the dough and divide it into 15 pieces. Shape into balls and place in a dough proof box, or rimmed baking sheet. Dust with cornmeal and cover, resting for 10 minutes.
Take a dough ball, dust with cornmeal, and flatten. Place in a cast-iron skillet over medium-low heat cooking for 3-5 minutes per side.
Add to a rimmed baking sheet and bake in a preheated oven at 350F for 7-10 minutes. Let cool on a wire rack.
Slice ham into the desired thickness.
Cut the sliced ham using a biscuit cutter.
Heat a skillet over medium-high heat. Add vegetable oil and once hot, add ham in batches and sear for 2 minutes per side.
Toss in a bundle of thyme and unsalted butter, and base the ham for 25 seconds.
Add cooked ham to a tray and cover with thyme butter.
Add all ingredients to a small bowl.
Mix until fully incorporated.
In a nonstick skillet over medium heat, add and melt butter.
Once butter is bubbling, add a lightly greased ring mold in the center of the pan.
Carefully crack the egg into the ring mold. Season the top with salt and cook for 30 seconds.
Add water around the mold, and immediately cover with foil and let it steam for 45 seconds.
Remove the egg from the pan. Repeat with the rest.
Divide English muffin in half, and toast.
Add a nice dollop of spicy mayo, followed by cheddar cheese.
Add the egg, topped with the seared ham, and finally, the spicy mayo-covered top bun.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs with Avocado, Turkey Bacon, and Sour Cream

Ingredients

Arrange

Instructions

1.Melt the butter in a frying pan and add the eggs. Cook over low, stirring
occasionally, until the eggs are tender and firm.
2.Microwave bacon for 4-7 minutes, until fully cooked and crispy.
3.Arrange eggs, bacon, and avocado on a plate. Top with sour cream and
herbs.
Nutrition Information
Total calories: 638; Calories from fat: 505
Total fat: 57.5g; Saturated fat: 24.5g
Total carbohydrates: 8.8g; Fiber: 4.6g; Net carbohydrates: 4.2g
Protein: 24.1g
https://www.ketosumo.com/

Mon, 06 Jul 2026 00:00:00 GMT

Full English breakfast

Ingredients

700 grams Potatoes
450 grams extra lean pork mince
4 slices Bacon all visible fat removed
8 Tomatoes halved
4 large Field Mushrooms
4 large Egg
400 gram Can baked beans
freshly ground salt and pepper
Low calorie cdooking spray

Instructions

1. Place the unpeeled potatoes in boiling water and cook for 30 minutes, or until tender. Cool, then cover and chill overnight.
2. Divide the port mince into 8 portions and shape each into a patty. Place on a grill rack along with the bacon, tomato halves and mushrooms. Season and grill under a medium heat for 8-10 minutes. Turn the bacon and pork patties and grill for a further 5-7 minutes, until cooked through.
3. Meanwhile, remove the skins from the potatoes, coarsely grate and season to taste. Shape into rounds and fry in a pan sprayed with low calorie cooking spray for 5 minutes each side, or until cooked and golden.
4. Fry the eggs in low calorie cooking spray for 3-4 minutes and heat the baked beans in a small pan.
5. Serve the hash browns and pork patties with the bacon, tomatoes, mushrooms, egg and beans.

Mon, 06 Jul 2026 00:00:00 GMT

Best Breakfast Casserole

Ingredients

6 cups brioche bread or buns cubed and air dried the nigh
▢1 lb ground breakfast sausage
▢1 cup onion finely diced
▢10 eggs beaten
▢3 cups half & half
▢2 cups sharp cheddar cheese shredded
▢2 tsp dry mustard
▢1/2 tsp onion powder
▢1 salt & pepper to taste

Instructions

SERVINGS
6
PREP TIME
20 mins
COOK TIME
1 hr
Instructions
2 days before you want to cook your casserole
Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
the night before you want to cook your casserole
Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
Prepare a 9×13 baking dish with butter or non-stick spray.
Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese
Add sausage/onion mixture evenly to casserole dish.Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.Top with remaining cheese.Cover with plastic wrap and refrigerate overnight
the morning of
Preheat oven to 325° F.
Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
breakfast casserole with plastic wrap
Remove plastic wrap and bake for 1 hour or until eggs are set.
Serve hot and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Zone Diet - Perfect Pancakes

Ingredients

1/2 cup steel cut oats (4C)
1/2 cup fat-free cottage cheese (2P)
4 egg whites (2P) or 2 eggs (2P)
2 teaspoons peanut butter (4F) or 4 teaspoons sliced almonds (4F)
cinnamon (optional)
nutmeg (optional)
vanilla (optional)
3 tablespoons maple syrup (optional)

Instructions

Mix all ingredients in blender until thick batter. For your fat count, either add peanut/cashew/mac butter to your batter or top with sliced/slivered almonds.
Cook on griddle just like pancakes with butter flavored non-stick cooking spray until done, approx 3 mins per side on med heat. Add syrup and enjoy!
Scale as necessary. For a 3 block meal, eat only 3 pancakes.
I personally add 1 tsp of cinnamon & nutmeg and a Tbsp of vanilla, but I like those spices in my pancakes to come loud and strong.

Mon, 06 Jul 2026 00:00:00 GMT

Tropical Fruity Breakfast

Ingredients

1 cup Strawberries sliced or cut into quarters
1 cup Raspberries whole
1 cup Pineapple cubed
1 cup Kiwi sliced or cut into quarters
1 cup Mango cubed
1 cup Star Fruit sliced
Yoghurt
Muesli
Orange juice

Instructions

1. Cut various fruit up into desirable sizes then combine all fruit in a bowl.
2. Sprinkle with a bit sugar and lemon juice.
3. Serve with chilled yoghurt, muesli and fresh orange juice.
4. Garnish fruit salad with a mint leaf on top or a slice of star fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Salad

Ingredients

2 cup Strawberries sliced
1 cup Raspberries
2 cup Grapes
1 cup Apple chopped
2 teaspoons Lemon zest
1/4 cup Creme de Cassis
1 cup Sparkling wine (or champagne)
1/2 cup Blueberries
3 whole Bananas

Instructions

Combine all the fruit & the lemon zest in a large bowl (except bananas) & toss lightly. Pour the creme de cassis over the fruit.
Just before serving, toss in the bananas & the sparking wine.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Eggs lightly beaten
3 cups milk
2 teaspoons dry mustard
8 oz. sharp cheddar cheese shredded
6 cups bread cubed
0.5 teaspoon black pepper
1 teaspoon Salt
1 medium tomato chopped
0.5 cup green onions sliced

Instructions

Preheat oven to 325 degrees. In a large mixing bowl, combine eggs, milk, mustard, and salt. Distribute half the bread evenly in a buttered 9 x 13 x 2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. *Can be made the night before and refrigerated before baking.

Mon, 06 Jul 2026 00:00:00 GMT

Do-Ahead Breakfast Bake

Ingredients

1 -2 cup cooked ham
2 (6 ounce) boxes scalloped potatoes mix
1 green bell pepper, chopped
2 cups cheddar cheese
3 cups milk
1 cup Bisquick
4 eggs
1 onion (Original recipe called for 1 onion chopped, which I have always left out, as I don't care for the ta) (optional)

Instructions

Grease 9 x 13 in. baking dish.
Mix ham, potatoes, green pepper and 1 cup of cheese in bowl.
Spread in greased dish.
In bowl, stir milk, bisquick and eggs until blended.
Pour over potato mixture (make sure potatoes are well covered with mixture).
Sprinkle with remaining cheese.
Cover and refrigerate at least 4 hours, no more than 24 hours.
Uncover casserole and bake at 375 for 30-35 minutes until edges are golden brown and cheese is melted.
Let stand 10 minutes before serving.
THE INGREDIENTS FOR SCALLOPED POTATOES SHOULD NOT HAVE "MIX" NEXT TO THEM. USE THE BOX OF POTATOES AND DISCARD THE MIX!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Beans

Ingredients

2 cups dried cannellini beans (400 grams)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, sliced thinly
2 rindless bacon, rashers chopped coarsely (130 grams)
2 tablespoons brown sugar
1/4 cup maple syrup
1 tablespoon Dijon mustard (4 teaspoons)
400 g chopped tomatoes
1 liter water
flat leaf parsley, finely chopped for decoration

Instructions

Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
Serve beans on toast, sprinkled with parsley.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
2 slices Bacon
1/2 slice Avocado
1 Tbsp Butter
2 Cups Spinach

Instructions

Steam spinach until wilted. Melt Butter in Pan. Crack eggs and cook in butter until white is cooked almost through. Flip and cook for 10 seconds. Season with salt and pepper. Serve eggs, over steamed spinach, with 3 slices bacon and 1/2 sliced avocado.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich Meal Prep Recipe by Tasty

Ingredients

nonstick cooking spray, for greasing
10 large eggs
¾ cup milk of choice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 cups broccoli florets, chopped
½ red onion, diced
1 red bell pepper, seeded and diced
2 slices turkey bacon, cut in half crosswise
4 slices deli meat of choice
6 whole grain English muffins, sliced
6 slices cheese of choice

Instructions

Preheat the oven to 375ºF (190ºC). Grease a 9x13-inch (23x33 cm) baking dish with cooking spray.
In the prepared baking dish, whisk together the eggs, milk, salt, pepper, and garlic powder.
Mix in the broccoli, red onion, and bell pepper.
Bake until the top is starting to turn golden brown, about 25 minutes. Remove from the oven and let cool.
Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan. Add to the oven witht the eggs and bake for 5-10 minutes, or until they reach your desired doneness. Remove from the oven.
Arrange the sliced English muffins on another sheet pan. Turn the broiler on and toast the English muffins for 5-10 minutes, or until they reach your desired doneness.
Once the eggs cool, slice into 6 squares.
Cut 6 8-inch (20-cm) squares of parchment paper.
Lay a moistened paper towel across each square of parchment, then assemble the breakfast sandwiches by layering an egg square, 2 pieces of bacon or 1 slice of deli meat and 1 slice of cheese on each English muffin. Wrap the sandwiches in the moist paper towel, then the parchment. Store in an airtight plastic bag or container in the freezer for up to 1 month.
When ready to eat, unwrap the parchment paper (leave the sandwich wrapped in the paper towel) and microwave on high power for 2-3 minutes. Allow to cool, then unwrap and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

2 Dollar All-American Breakfast (But Cheaper)

Ingredients

2 lbs Yukon Gold Potatoes, peeled and quartered
Water
Salt
Pepper
2-3 Tbsp Vegetable Oil
2-3 Tbsp Additional Vegetable Oil
1.75 cup All-Purpose Flour
1 tsp Salt
1 Tbsp Granulated Sugar
1 Tbsp Baking Powder
1.25 cup Whole Milk
1 Egg
1 Tbsp Vegetable Oil
1lb Ground Pork
2 tsp Kosher Salt
1 tsp Garlic Powder
2 tsp Ground Sage
.5 tsp Red Pepper Flakes
.5 tsp Allspice

Instructions

For your potatoes, peel and cut your Yukon gold potatoes in halves or quarters. Place them into a pot and add enough water to cover. Season generously with salt and place on the stove over medium-high heat and cook for 8-10 minutes or until soft. Drain your potatoes and let them sit and cool long enough until the outside is nice and dry.
Take a baking dish and generously coat the bottom with about 2-3 tablespoons of vegetable oil. Add in your potatoes then rough them up with the bottom of a cup. Cover them with an additional 2-3 tablespoons of vegetable oil and toss to thoroughly coat. Season generously with salt and pepper, then place in an oven set to 425 degrees Fahrenheit for about 30 minutes; taking them out once or twice to toss and turn.
For your pancakes, take a medium-sized bowl and add in all-purpose flour, salt, granulated sugar, and baking powder. Whisk together until combined.
In a separate bowl, you’ll need whole milk, egg, and whisk in vegetable oil.
Next, whisk in your wet ingredients into your dry ingredients and continue mixing until you have a nice and even batter.
Heat a griddle or a non-stick pan over medium heat until nice and hot. Spray or grease with vegetable oil and pour in a heaping ¼ cups scoop of batter. Let that cook for about 2 minutes or until it’s halfway cooked and the bottom is a nice golden brown color.
Carefully flip and repeat on the other side. Repeat this whole process with your remaining batter.
For your meat, take about 1 pound of ground pork and add in your spices consisting of garlic powder, kosher salt, ground sage, red pepper flakes, and allspice. Mix it all together and thoroughly mix it in with the pork.
Form your pork into 2 ½ inch wide discs that are about ½ inch thick.
To cook, simply heat up a very lightly oiled pan over medium-high heat. Place 4 patties in the pan at a time and sear for 2-3 minutes or until you get a nice deep brown crust. Flip and repeat on the other side.
To cook your eggs, heat up a non-stick pan over medium heat, adding just enough vegetable oil to coat the bottom. Add in your eggs about 2-3 at a time, avoiding them touching each other.
Once they cook enough of the white to hold being slid around the pan, simply spoon the hot oil over the egg whites until they are fully cooked through. Season with salt and pepper.
To assemble your breakfast, arrange in any orientation you’d like.

Mon, 06 Jul 2026 00:00:00 GMT

Homestyle Good Morning Casserole

Ingredients

4 slices bread, crust trimmed
6 eggs
1 1/2 cups skim milk or 1 1/2 cups low-fat milk
4 slices cooked turkey bacon, crumbled
1/4 cup shredded low-fat cheddar cheese, divided (1 oz.)
1/4 cup shredded lowfat swiss cheese, divided (1 oz.)
1/3 cup sliced mushrooms
1/4 teaspoon seasoning salt (optional)
1/2 cup frozen hash brown potatoes, thawed

Instructions

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping.
Set aside.
In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired.
Pour mixture over bread slices.
Sprinkle potatoes and remaining cheeses over egg mixture.
Cover and refrigerate overnight.
Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Scrambled Eggs

Ingredients

4 Eggs Large
1/4 cup Shredded cheese 45g
1/3 cup Black beans 65g
1/3 cup Brown rice 78g
3 tablespoons Salsa 48g
28 grams Cashews 1 ounce or 15 pieces
1/2 tablespoon Olive oil

Instructions

Prepare the eggs, black beans, brown rice, cashews and olive oil in skillet. Top w/ shredded cheddar or Feta cheese and salsa.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Garden Breakfast Salad

Ingredients

2 poached eggs
2 cups arugula
2 cups Mixed greens
1 cup Zucchini 1" chopped
1 cup sweet potatoe 1" chopped
1 cup Red bell pepper 1" chopped
1/4 cup olive oil
1/4 cup Fresh lemon juice
1/4 cup Basil finely chopped
2 teaspoons Dijon mustard
1 Garlic clove

Instructions

For the Salad:
1. chopped vegetables
2. place sweet potatoes on a baking sheet, sprinkle with olive oil, cumin, salt, and pepper. Bake until soft at 350
3. While sweet potatoes are baking, sauté zucchini and bell peppers with olive oil, cumin, salt, and pepper
4. When sweet potatoes are almost done add to sauted veggies
5. Poach two eggs while waiting
6. Put arugula and mixed greens in a bowl, add vegetables and mix in dressing
7. top with a poached egg and salt and pepper
Dressing:
Wisk together olive oil, freshly squeezed lemon juice, basil, dijon mustard, and finely chopped garlic clove.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pizza

Ingredients

10 hash brown patties frozen
2 cups onions chopped
6 slices bacon cooked
6 breakfast sausage links cooked, chopped
1 can mushrooms sliced
1 can black olives sliced
10 slices American cheese
12 Eggs
2 cups water
1 package mozzarella cheese shredded

Instructions

Spray cookie sheet with non-stick spray. Arrange frozen hash browns in pan; sprinkle bacon and sausage pieces over top.
Layer Mushrooms, Onions, and olives over has browns and top with slices of american cheese.
Hand beat eggs and water, season to taste with salt and pepper, and pour over the hash browns. Sprinkle with mozzarella cheese.
Bake in 350 degree oven for 45 minuts, or until top is golden brown. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Basic Scrambled Eggs

Ingredients

8 large eggs
Kosher salt
pepper
1 tbsp. olive oil or unsalted butter

Instructions

In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.
Heat the oil or melt the butter in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Scramble

Ingredients

1 Dozen Eggs Beaten
1 Can Mushroom soup Healthy choice
2 cups Milk
1 teaspoon Salt
1 teaspoon Black pepper
1 1/2 teaspoon Dry mustard
8 oz Shredded cheddar cheese
1 lb Sausage Bob Evans sage
9 slices Bread Early American white

Instructions

Line 9x13 pan with butter and crustless bread.
Add cooked and crumbled sausage.
Mix all other ingredients(other than the cheese) in a bowl and pour over the bread.
Top with cheese.
Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking.
Bake at 350 F for 25 minutes with cover.
Remove cover and bake for another 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

White Egg Breakfast

Ingredients

1/2 pound Sausage (country/Italian) Cooked
4 Cups Potatoes Cubed
2 Cups Carrots Cubed
1 Cup Broccoli Chopped
1 Cup fresh green beans Chopped
1 Cup Squash Chopped
1/2 Medium sized Onion Chopped finely
2-6 Tablespoons Butter Melted
6-7 Medium Eggs Cracked
1/2-3/4 Cup Cheeses Grated
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Parsley
1/4 teaspoon Sage
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Salt
1/4 teaspoon Italian seasoning (Optional

Instructions

This is a very "open" recipe: add fruits like pineapple for a different taste. We call it "white egg" breakfast because we have chickens and also get free eggs each month and we end up with so much that we created this recipe to use up a lot of the store bought eggs. First, chop all vegetables and grate cheeses. Place 1/2 of the butter into the skillet pan and put at medium heat. Pour potatoes into pan then add butter as needed to soften potatoes. While cooking add optional grape juice(brings out a similar taste as cooking wines). Gradually add all vegetables into pan while potatoes are cooking. When vegetables are about halfway done, add sausage. Add all spices to vegetable mixture. Vegetable time to cook through approximately 20 minutes. When ready, add eggs and mix covering vegetables. Then add cheeses and stir until completely melted. Ready to Serve hot off the skillet. Note: We usually double this recipe and eat it throughout a weeks time.

Mon, 06 Jul 2026 00:00:00 GMT

Tomato Egg Is the 20-Minute Meal I Make When I Don't Feel Like Cooking

Ingredients

1 pound plum tomatoes (4 to 5)
1 tablespoon vegetable oil
5 large eggs, beaten
1 teaspoon toasted sesame oil
2 teaspoons chicken bouillon powder
2 teaspoons sugar
1/2 teaspoon ground white pepper
Salt, as needed
1 green onion, trimmed and sliced on a bias, to garnish
2 cups steamed jasmine rice , for serving, optional

Instructions

Prepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato). Simply Recipes / Frank Tiu
Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs. Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice. Did you love the recipe? Leave us some stars below! Simply Recipes / Frank TiuSimply Recipes / Frank Tiu

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a Glass

Ingredients

1/3 c Orange juice
1 tb Honey
1 c Crushed ice
2 ts Wheat germ
1 Bananas
1 Carton Yogurt (any flavor)

Instructions

Slice banana into blender, add remaining ingredients and blend at high speed for 1 minute. from Nell Grothe, published in the Honey Cookbook, Concho Valley Beekeepers Association, no ISBN typed and posted by teri Chesser 3/96 From: Teri Chesser Date: 03-29-96 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" on Jan 30, 99

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Oz bag hash browns
9-10 eggs
8 oz shredded cheese
1/2 pint half and half
1 lb sausage cook

Instructions

Spray pan with Pam
Spread the hash browns on the bottom
break eggs into bowl and stir but a little over the hash browns
and 1/2 of the cheese
and 1/2 and 1/2
break up sausage sprinkle on top
sprinkle with rest of cheese
refrigerate over night
cook uncovered at 350 for 50-55 min.

Mon, 06 Jul 2026 00:00:00 GMT

Wake Up Breakfast Casserole

Ingredients

8 frozen hash brown patties or 16 ounces frozen hash browns or tater tots
2 cups cooked ham, diced
2 cups cheddar cheese, shredded
1 bell pepper, diced
1 small onion, diced
12 large eggs
1 cup milk of your choice
1 teaspoon salt (or more)
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Instructions

Preheat the oven to 375 degrees.
Spray a large 9×13 casserole dish with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the casserole dish.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the casserole dish.
Cover with foil & bake for 45 minutes. Uncover and bake an additional 10-15 minutes or until a knife inserted into the middle comes out clean.
Spray the slow cooker generously with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the slow cooker.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the slow cooker.
Cook LOW 4-6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole (The Night Before)

Ingredients

10 -12 ounces frozen hash brown potatoes
1/2 lb bacon, chopped cooked and drained or 1/2 lb cooked ham, cubed
1 medium diced onion
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 eggs
1/4 cup milk or 1/4 cup light cream
1 dash salt and pepper (more or less depending on your tastes)
1 dash parsley
1 dash celery salt (more or less depending on your tastes)

Instructions

Grease or spray bottom and sides of crock pot. I like to use Crisco.
Place a layer of frozen potatoes on the bottom of the slow cooker.
Then a layer of bacon then onions, green pepper and cheese.
Repeat the layering process one or two more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crockpot mixture.
cover and turn on low. Cook for 9 hours.
* Note: some crock pots do cook faster then others, so be sure to check if its done. If you add more ingredients add more time. New crock pots cook a bit faster. Mine is a year old, without every day use.

Mon, 06 Jul 2026 00:00:00 GMT

Southwestern Scrambled Eggs

Ingredients

1/4 cup Chorizo
2 tablespoons Onion Chopped
1 tablespoon Vegetable Oil
1 tablespoon Jalapeno Pepper Chopped
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
3 Eggs
1/4 cup Mexican Cheese Shredded
Corn Tortillas
1 tablespoon Fresh Cilantro Chopped
1 teaspoon Chili Powder

Instructions

In a skillet, cook the sausage and onion in oil over medium-high heat until sausage is no longer pink.
Reduce heat to medium. Add jalapeno, garlic powder, chili powder, and salt. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese and fresh cilantro. Serve immediately with warm tortillas.
Tortillas:
Fry in oil over medium-high heat until lightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs on Toast

Ingredients

4 Eggs
1 Bread nice Italian or French loaf, sliced medium thick, approx. 4” in
1 Milk water or sour cream
1 Herbs (fresh or dried Herbes de Provence)
Salt and pepper (optional: truffle salt)
1 Olive oil
Shallots and garlic
Vegetables (optional: like mushrooms asparagus or artichokes)
1 goat cheese Crumbled

Instructions

1. Preheat grill pan or broiler.
2. Rub cut garlic clove on bread, drizzle with olive oil and sprinkle with salt. Grill until lightly browned, approx. 2 minutes.
3. Crack eggs into bowl and beat lightly with fork; add a little water, milk or sour cream to thin and fluff; add salt, pepper, herbs and combine.
4. Meanwhile, melt butter in saucepan and sauté shallots until soft; add vegetables if using and sauté for a few minutes.
5. Pour egg mixture into pan and cook over medium heat, stirring gently until eggs are almost set.
6. Sprinkle with cheese and continue to cook until eggs are completely set to desired degree of doneness. Spoon on top of grilled bread and serve open-face.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwiches

Ingredients

8 slices Bread
2 teaspoons butter/margerine
8 Slices Ham
4 slices cheese
Salt
Pepper
garlic salt
4 Eggs

Instructions

Butter one side of each slice of bread. On griddle fry egg (breaking yoke), ham, and bread. Spice egg to taste while it fries. Place cheese on bread to start melting. Assemble sandwich as items are done cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Make Ahead Breakfast Bowls

Ingredients

3 lbs red potatoes cubed
1 tbsp olive oil
pepper to taste
9 eggs large
Olive oil spray
1 (1⁄2 c) salsa
1 (1⁄2 c) cheddar cheese shredded

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1-inch cubes.
3. Put in a bowl, add 1 tbsp olive oil, and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to the pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired, and cheese over 6 bowls.
8. Store in the fridge for up to a week.
9. Reheat for 30-45 seconds in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs

Ingredients

1/2 tablespoon butter
3 large eggs
1 tablespoon heavy cream
1/4 teaspoon kosher salt
1 tablespoon snipped fresh herbs of choice (optional)

Instructions

Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
When the butter is completely melted, add the eggs to the pan.
You should not see instant action around the edges of the egg- if you do, your heat is way too high.
Don't jump right in with your spoon and stir the things to death.
As they start to cook, you will see curds form from the bottom.
Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
If you desire smaller curds, you can chop the egg a bit and stir lightly.
Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast

Ingredients

1/2 lb salami thin sliced
1 lb ham sliced
1 lb Sharp Cheddar cheese sliced
1/2 lb swiss cheese sliced
1 package rye crackers
2 1/2 gallon vanilla greek yogurt
3 avocados
1/2 lb pepperjack cheese
1 box muslix
1 bag Coffee
1 jug creamer

Instructions

Place all ingredients on parchment paper and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Casserole

Ingredients

1 box Jiffy Corn Bread Mix
1 pint Whole milk
1/3 cup Skim milk
1 pound breakfast sausage
1 pound shredded taco cheese
7 Eggs
1 1/2 tablespoon taco seasoning
1 can cheddar cheese soup
1 cup Green onion

Instructions

Combine corn bread mix with 1 beaten egg and skim milk in a bowl. mix well.
Spread batter evenly into bottom of a well greased (do not use pan spray) 9x13 casserole dish. Back at 350 for about 10 minutes until crust is softly set, let cool.
Top baked corn bread crust with browned sausage and cheese.
Beat six eggs with milk and taco seasoning. Add soup, green onions, mix well. Pour over sausage and cheese layer.
Bake at 350 for about an hour. let stand 10 minutes. serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Potatoes

Ingredients

8 large white potatoes, scrubbed clean
1/3 cup olive oil or 1/3 cup vegetable oil
1 large yellow onions or 1 large Spanish onion, sliced into rings
1 cup mixed mushrooms, sliced
4 green onions, chopped with the green and white parts separated
1 -2 teaspoon spicy seasoning salt or 1 -2 teaspoon salt and pepper, to taste
2 avocados, diced
nondairy sour cream, to taste (try Tofutti brand www.tofutti.com)
Tabasco sauce or hot sauce, to taste

Instructions

Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown—approximately 10 minutes.
Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

RAW breakfast mix

Ingredients

1 medium/large apple
1 medium pear
1 large celery stalk
handful of spinach
2 tablespoons raisins or currants
2 tablespoons almonds (can sub walnuts or pecans)
1/2 teaspoon cinnamon (optional)
1 teaspoon agave (optional)
2 tablespoon hemp seed

Instructions

Cut the seeds out of the apple and pear. In a food processor, pulse the nuts and raisins until chopped up coarsely. Then add the rest of the ingredients and process until slightly chunky (dont process too long because then it will turn soupy and it wont be as enjoyable to eat!)
Its really so yummy. You can also sprinkle some flaxseed on there if you want something a little extra. Omit the agave and/or raisins if too sweet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Tostada

Ingredients

1 5 inch soft corn taco
1 large egg
1/4 cup refried beans
1/4 cup tomatoe salsa
1/4 cup tex mex grated cheese
1/4 cup spinach or kale steamed
1 tablespoon olive oil

Instructions

Heat olive oil in frying pan while preheating the broiler with rack 4-6 inches from flame. Quickly fry the corn tortilla in the oil until slightly crisp and golden. Drain the tortilla and spread a generous layer of re-fried beans over the top. On top of that spead a layer of the spinach/kale. Fry the egg over easy in the remaining olive oil and put it on top of the spinach/kale. Add salsa over top and then cheese.
Place under the broiler until cheese bubbles and begins to brown.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Buddies

Ingredients

8 large Eggs
1 teaspoon Dijon mustard
1/3 cup 1% or 2% milk
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1 1/2 cups fillings cooked, small dice, see Note
1 1/2 cups Cheese coarsely grated, see Note
1 tablespoon Cornstarch
1/2 teaspoon Baking powder

Instructions

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or line it with paper liners.
Whisk the eggs with the mustard by hand until well combined, then whisk in the milk followed by the salt and pepper.
In a bowl, toss the fillings and cheese with the cornstarch and baking powder and divide the mixture evenly among the muffin cups. Slowly pour the egg filling into each cup, allowing the egg mixture to seep down into each cup and fill it completely. Bake for about 30 minutes, until the top springs back when gently pressed.
Cool the egg bites in the tin on a cooling rack for about 15 minutes before removing. Serve the buddies warm or chilled.
Notes
Note: Vary your fillings according to your taste and what you have on hand. I like to combine a protein (cooked meat or fish) or a vegetable (cooked so it doesn’t release water into the eggs), or sometimes several, and I often season them with an accent flavour. Ham, bacon and cooked chicken, turkey or roast beef; grilled or smoked salmon; steamed crab or shrimp; cooked onions and bell peppers; sundried tomatoes; drained and thawed frozen spinach; blanched asparagus or peas; roasted mushrooms and potatoes plus herbs, spices, garlic and even hot sauce are all possibilities.
Choose a cheese that pairs well with your fillings. A mild cheese like Monterey Jack works with taco beef and salsa, whereas fresh chevre works with salmon and asparagus. Some good options (from mildest to strongest-flavoured) include ricotta, fresh goat cheese (chevre), feta, mozzarella, Monterey Jack, mild Cheddar, old Cheddar, Brie, Oka, Jarlsberg and Gruyere.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

32 ounces Frozen Potatoes
1 pound Bacon cooked and diced
2 Pounds Sausage cooked
8 ounces Cheddar cheese
12 Eggs beaten
1 cup Milk
Salt and pepper

Instructions

1) Put a liner in your slow cooker.
2) Put a layer of frozen potatos in the bottom of the slow cooker.
3) Then layer bacon, sausage, cheese. Repeat layers til ingrediatns are gone.
4) Beat the eggs, milk and salt and pepper together and pour on top.
5) Cover and cook on LOW for 7-8 hours.
6) Serve with warm tortillas

Mon, 06 Jul 2026 00:00:00 GMT

Whole-Wheat Buttermilk Pancakes with Cranberry Syrup

Ingredients

1 cup Whole-wheat flour
1/4 cup All purpose flour
1/4 cup Corn meal
1 teaspoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1 1/2 cups Buttermilk (or 4 t. lemon juice and enough milk for 1 1/2 c. standing 5 min.)
2 large Eggs lightly beaten
2 tablespoon Honey
1 1/2 cups Maple Syrup
1/2 cup Fresh or frozen cranberries

Instructions

1. Preheat griddle.
2. Combine dry ingredients in a large bowl; combine wet ingredients in a medium bowl. Pour wet ingredients into the large bowl and stir until blended. It''s all right to have a few lumps.
3. Pour about ? cup batter onto griddle. Cook until golden brown. Repeat with remaining batter.
4. Combine syrup and cranberries in a small saucepan. Cook over medium-high heat, stirring occasionally, until bubbly and most cranberries are popped. Serve pancakes with syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Scramble

Ingredients

1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
Non-stick spray
2 strips Turkey bacon - cooked & crumbled
1 teaspoon Parsley - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa - Choose your heat level

Instructions

Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Serve immediately.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Mon, 06 Jul 2026 00:00:00 GMT

Egg Tin Muffin Breakfast

Ingredients

1 dozen Eggs Scrambled
12 ounces Frozen Cut Spinach Minced to small pieces
1 cup Ham Steak Diced into small cubes
1/4 cup Hormel Sliced Pepperoni Diced to small pieces
1/2 cup Mexican Shredded Cheese
1/2 cup El Sol Medium Salsa
4 tablespoons Italian Seasoning
1/4 cup Milk
2 tablespoons Garlic Minced

Instructions

1. In a large pan with a little olive oil, saute’ the cut spinach for a few minutes until wilted. Empty spinach into a large bowl.
2. While pan is still hot add two table spoons of minced garlic and cook until golden brown. Do not overcook! Empty garlic into
the large bowl.
3. Preheat the oven to 375 degrees.
4. Whisk a dozen eggs in another bowl and add about a ¼ cup of milk while whisking. Empty mixture into the large bowl.
5. Dice up the ham steak into small cubes. Add about 1 cup to large bowl.
6. Dice up about 20 Hormel sliced peperoni into very small pieces and add to large bowl.
7. Add about ½ cup of Shredded Mexican Cheese.
8. Add about 4 table spoons of El Sol Medium Salsa.
9. Add about 2 table spoons of Italian Seasoning to large bowl.
10. Whisk all the ingredients together.
11. Spray two cupcake pans (12 cups each) with PAM cooking spray.
12. Fill each cub with mixture but not to the top. Leave about ¼ of an inch room for the egg to rise while cooking.
13. Place trays in oven for about 25 minutes. I would check on them around 20 minute to see how they are doing.
14. Take trays out of oven and let cool for about 5 minutes.
15. Dump Egg Muffins out on a towel or large chopping board.
16. Optional: Add hollandaise sauce. (I use a package mix)

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Muffins (Hurrythefoodup.com)

Ingredients

1 bell pepper (your favourite colour)
3 spring onions
4 little cherry tomatoes
6 eggs
2 slices cheddar cheese (2 slices = around 50g, you can use different cheese too)
1 handful spinach
1/2-1 teaspoon salt
4 -5 splashes hot sauce (or curry powder)

Instructions

Preheat the oven to 200°C/ 390°F.
Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ��.
If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Bon Appetit!

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Crepes - Jayden Kovarik

Ingredients

1 tbsp olive oil
1 pou ground pork sausage - sage, Italian, or breakfast
10 oz mushrooms, sliced
1 ea shallot or small onion, diced
1 clove garlic, minced
1 tsp dried thyme & parsley, chopped
1/4 cup white wine
1/2 cup Whipping cream
2 cup fresh baby spinach leaves
1 pinch salt and pepper to taste

Instructions

Crepe Batter:
1. In a large mixing bowl beat eggs, milk, water, melted butter, and salt. Add flour, beat until smooth. Cover and refrigerate for a minimum of one hour or leave overnight.
2. In an 8 in non stick skillet, melt 1 tsp butter over low-medium heat. While pan is heating up, whisk batter together. Pour 2 tbs of batter in center of skillet. Lift and tilt pan to evenly coat pan.
3. Cook until top appears dry. Turn and flip over and cook an additional 15-20 seconds. Remove to a wire rack. Repeat with remaining batter adding butter to skillet as needed. When cool, stack the crepes with wax paper or paper towel between layers.
Filling:
In a large skillet, heat olive oil over medium heat. Cook choice of ground meat. Once meat is cooked about halfway through, add mushrooms and shallot/onion and sauté until tender. Add garlic and herbs and cook until fragrant. Add white wine and whipping cream and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.

Mon, 06 Jul 2026 00:00:00 GMT

Night-Before Pancakes

Ingredients

2 ts Cinnamon
1/4 c Brown Sugar firmly packed
1 ts Ground ginger
1/2 ts Salt
2 c Skim milk
OR vegetable oil
2 1/4 c All-purpose unbleached flour
4 ts Baking Powder
1 1/2 c Applesauce
1 ts Ground allspice
1/4 c Melted margarine or butter
20 SERVINGS LACTO

Instructions

This batter can be started the night before and will be ready to finish off first thing in the morning. Place applesauce in strainer or sieve lined with coffee filter or cheesecloth over medium bowl. Let drain overnight in refrigerator. In large bowl, sift together flour, baking powder, seasonings and brown sugar. Set aside until morning. In morning, discard applesauce liquid. Mix drained applesauce in medium bowl with milk and margarine, butter or oil; mix well. Make well in dry ingredients. Add applesauce mixture and stir until well combined. To cook, ladle batter into preheated, lightly oiled, nonstick skillet over medium-high heat. Cook until bubbles form on surface of pancake and edges are browned, then flip and cook other side. Makes 20 pancakes. PER 4-INCH PANCAKE: 106 CAL.; 2G PROT.; 2G TOTAL FAT (0.5G SAT. FAT); 19G CARB.; 0.5 CHOL.; 183MG SOD.; 1G FIBER. By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 48

Mon, 06 Jul 2026 00:00:00 GMT

Tomato and Feta Baked Eggs

Ingredients

2 pt. pints grape tomatoes, halved if large
2 tbsp. olive oil, divided
1/2 tsp. smoked paprika
Kosher salt and pepper
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
6 oz. feta cheese, crumbled
8 large eggs
1/3 c. basil leaves, roughly chopped
1 tbsp. fresh lemon juice
1 5-oz pkg. mixed greens
4 slices country bread, toasted

Instructions

Heat oven to 450°F. On rimmed baking sheet, toss tomatoes with 1 tablespoon oil, smoked paprika, and 1/2 teaspoon each salt and pepper. Roast until tomatoes start to release liquid and break down, 8 minutes.
Meanwhile, using mortar and pestle, crush coriander and cumin seeds until coarsely ground.
When tomatoes are ready, sprinkle evenly with feta. Using back of spoon, create 8 wells (1 for each egg) in tomatoes, then sprinkle with ground coriander and cumin seeds. Bake until cheese is slightly melted, 2 to 3 minutes. Crack 1 egg into each well and bake until egg whites are just set, 3 to 5 minutes more. Sprinkle with basil.
Meanwhile, in large bowl, whisk lemon juice with remaining Tbsp oil. Add greens and 1/4 teaspoon each salt and pepper and toss to coat. Serve alongside baked eggs with toast.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Large Eggs
2 cups Low-fat milk
6 Slices Bread
1/2 Cup Uncooked onion
1/2 Ounce Reduced fat sausage
3 WW Points Plus

Instructions

Mix all ingredients and put in baking dish. Bake at 350 degrees until set.

Mon, 06 Jul 2026 00:00:00 GMT

One-pan Chicken & Veggie Meal Prep Recipe by Tasty

Ingredients

½ sweet potato
½ lb brussels sprouts
1 carrot
½ head broccoli
1 ½ lb chicken breast
olive oil, to taste
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
salt, to taste
pepper, to taste

Instructions

Preheat oven to 425˚F (220˚C).
Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
This meal works great with brown rice, so feel free to add some to your meal prep as well.
Unwrap and slice the chicken.
Separate veggies into each tupperware with chicken.
NOTE: If using plastic tupperware, allow food to cool down first
Can be refrigerated up to 4 days.
Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

5 slices Day-old wheat bread Cubed
1 lb Mild sausage browned and drained
3/4 cup Sharp cheddar cheese
4 Eggs beaten
2 cups Half-and-half
1/2 tbl Brown sugar
1/8 tsp Paprika
1 tbl Minced onions
1/2 tsp Dry mustard
1/4 tsp Salt
1/8 tsp Pepper
1/8 tsp Cayenne pepper
1/4 tsp Worcestershire sauce

Instructions

Butter and 8 x 8 baking dish.
Layer bread, sausage, cheese
Combine the eggs with the rest of the ingredients and pour over the bread sausage and cheese mixture in the dish
Cover tightly and refrigerate overnight.
Bake uncovered at 350° for one hour.
Recipe can be doubled

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Hash

Ingredients

6 slices bacon, cut into 1" pieces
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
3 tbsp. water
2 cloves garlic, minced
2 tbsp. finely chopped chives
4 eggs
1 c. shredded Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Egg Breakfast

Ingredients

2 Eggs
1/2 Red onion rings sliced thinly
4 Chives torn 1/2 finger lengths
1 tablespoon Parsley chopped
1 clove Garlic cut in half
1 tablespoon Balsamic vinegar
1/2 cup Oil for frying

Instructions

1. Cut your garlic in half and rub the cut edge of garlic all around the center of the serving plate. It will make a difference to the flavour but no garlic breath.
2. Heat your pan first, then add oil. Stick the end of a wooden spoon in. If it fizzles it is hot enough. Put your two eggs in close together. If the oil spits too much turn it down a little.
3. cut your red onion thinly and add chives, parsley (keep a little parsley aside) then balsamic vinegar. Mix a bit. Put this sallad onto the middle of the plate and make a hollow for the eggs to nestle in.
4. Spoon hot oil over the top of the eggs to cook their sunny side just a little. Serve your eggs on top of the onion sallad and then drizzel any left over balsamic vinegar over the eggs and the rest of the parsley.
Serve!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars

Ingredients

6 ounces unsalted butter
4 ounces soft brown sugar
4 tablespoons clear honey
12 ounces porridge oats
2 ounces sultanas
2 ounces sliced almonds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds (optional)
1 tablespoon sunflower seeds (optional)
1 tablespoon pumpkin seeds (optional)
3 ounces dried apricots
2 ripe bananas

Instructions

Preheat the oven to 375°F Grease a 9x12x2in baking tin with butter and line with baking parchment.
In a saucepan, combine the butter, sugar and honey and heat gently until melted, stirring from time to time. Simmer gently for 30 seconds then remove from the heat.
Place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (if using). Chop the apricots into 1/2in pieces and add to the bowl. Mix well.
Mash the bananas and mix into the butter and honey mixture. Pour into the oats and mix well until thoroughly combined.
Tip into the prepared baking tin and press down into an even layer.
Bake on the middle shelf of the oven for 30-35 mins until golden.
Cool in the tin and then cut into bars.

Mon, 06 Jul 2026 00:00:00 GMT

3 Cheese Breakfast Casserole

Ingredients

1 pound Sausage can 4se ham or bacon
1 medium onion diced
6 medium eggs lightly beaten
4 cups hash brown frozen
2 cups Cheddar cheese shredded
1 1/2 cups cottage cheese
1 1/2 cup swiss cheese shredded

Instructions

Cook sausage and onion until the sausage in fully cooked. Combine remaining ingredients in a large bowl and then add the sausage and onions mixture. Pour the mixture into a 9 x 13 pan and bake at 350 for about 35 to 40 minutes. Let the casserole stand for about 10 minutes before cutting and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole with Sweet Potato Hash Browns

Ingredients

8 ounce Sweet potatoes
4 ounce Onion
8 ounce Green pepper
1 teaspoon Minced Garlic
6 strips Bacon
12 large Eggs
1/2 cup Milk
1 teaspoon dried mustard
1 teaspoon Paprika
1 tablespoon hot sauce
1/2 cup Gouda Cheese

Instructions

Preheat oven to 350ºF and spray a 9×13-inch casserole dish with cooking spray. Set aside.
Grate sweet potato with skin on and place into the casserole dish. Add white onion, green pepper, garlic, and cooked bacon to the casserole dish. Mix all vegetables and bacon together. Set aside.
In a large bowl, whisk eggs together until combined. Add milk and to the eggs and whisk again. Next, add mustard, paprika, salt, and hot sauce to egg mixture and whisk one final time.
Pour egg mixture into the casserole dish. Making sure all vegetables and bacon are covered.
Place casserole dish into the oven and bake for 30 minutes. Then add cheese and bake for an additional 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Sheet-Pan Breakfast-for-Dinner Hash

Ingredients

14 oz. frozen shredded hash browns (about 3 cups)
4 c. packed chopped kale
1 red onion, cut into 1/4-inch wedges
2 tbsp. olive oil
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
10 to 12 frozen breakfast sausage links, thawed
6 large eggs
1 c. shredded cheddar cheese
Toasted bread, for serving

Instructions

Preheat the oven to 400 ̊. Toss together the hash browns, kale, red onion, olive oil, salt and pepper on a large rimmed baking sheet.
Bake until the onion is softened and the hash browns are starting to brown, about 15 minutes. Remove from the oven and stir, then add the sausages to the baking sheet.
Make 6 spaces on the baking sheet and gently crack an egg into each space. Sprinkle each egg with a pinch of salt. Bake for 4 minutes.
Remove the baking sheet from the oven and sprinkle the cheese on top. Bake until the egg whites are set but the yolks are still runny, 2 to 4 more minutes. Serve with toasted bread.

Mon, 06 Jul 2026 00:00:00 GMT

The Perfect Breakfast Food (Chilaquiles 2 Ways)

Ingredients

2 jalapenos, charred and skinned
1/3 cup (60g) water
4 cloves garlic
2 tablespoons (46gr) vegetable oil
1/4 cup (52g) sour cream
1/4 cup (59g) mayonnaise
Salt to taste
14 yellow corn tortillas cut into wedges
4 guajillo chilies (stemmed and de-seeded)
3 ancho chilies (stemmed and de-seeded)
1/2 yellow onion diced
2 serrano chilies sliced
5 cloves garlic rough chopped
2 teaspoons (2g) Mexican oregano leaves
1.5 cups (335g) chicken stock
28 oz can San Marzano crushed tomatoes
Salt and pepper to taste
1 Avocado, diced
Cotija cheese for topping *queso fresco is traditional*
Cilantro for garnish
4 eggs, poached
12 yellow corn tortillas cut into wedges
1lb tomatillos
2 serranos
2 jalapenos
1/2 sweet onion
1/2 bunch cilantro
Juice of 1 lime
7 cloves garlic
4 chicken thighs, boneless skinless cooked and shredded
Salt to taste
Sour cream
Cotija
Finely chopped cilantro
Pickled jalapeno
4 eggs, fried

Instructions

Remove the stems from the jalapenos (keep the seeds). Place the peppers in a blender, add garlic, water, and blend it on high until smooth; while constantly blending.
In a small bowl, add sour cream, mayonnaise, add the jalapeno mixture and whisk until homogenous; season with salt if needed.
Heat a seven-quart pot filled halfway with vegetable oil to 350F, add your tortillas wedges in batches, fry until crisp and golden brown. Pull them out and drain them in a wire rack, and season with salt. Repeat with the rest of the tortillas chips.
In a large saute pan, add enough vegetable oil to coat the bottom of the pan, heat to medium, add your guajillo and ancho chilies, toast them slightly, tossing occasionally. Remove them, add onion to the same pan, serrano, garlic, season with salt, and saute until softened.
Add the chilies back to the pan along with oregano leaves, chicken stock, and tomatoes. Stir that together and leave the heat to medium; then, bring it to a simmer for 10 to 12 minutes, occasionally stirring until the chilies are soft and tear easily.
Take the chilies out, place them in a blender, pour the rest of the mixture in, blend on high speed until smooth, yet again drizzle one or two tablespoons of vegetable oil. Pour back the salsa in the pan, place it back on the stove over medium, bring it to a light simmer; then add all the chips you fried to the pan, gently toss to coat thoroughly, simmer for 8 to 10 minutes.
Load up your plate with the rojo chilaquiles, stack on two poached eggs, randomly place diced avocado, add as many dots of your jalapeno crema, sprinkle some cotija cheese, and garnish with fresh cilantro leaves.
On a foil-lined baking sheet, place your serranos cut in half lengthwise, jalapeno cut in half lengthwise, tomatillos cut in half cut side down, onion in quarters. Then spray generously with cooking oil, and place them in the oven under the broiler on high for 3 to 5 minutes or until lightly charred.
Place all the veggies in the blender along with half bunch of cilantro, lime juice, garlic, and blend it on high until smooth as possible. Pour your salsa in a bowl or a vessel, season with salt if needed.
Season your chicken thighs with the spice of your choice.
Heat a large 12-inch pan with a small splash of oil, add in half of your chips, heat them and get them crispy. Add half of your tomatillo salsa, and toss vigorously.
Add half of your chicken, toss to incorporate, and plate it up. (no simmer). Drizzle sour cream on top, a layer of pickled jalapenos. Stack one or two fried eggs, a generous sprinkle of cotija cheese or queso fresco. Garnish with chopped cilantro.

Mon, 06 Jul 2026 00:00:00 GMT

Ultimate Breakfast BLT

Ingredients

18 slices Thick-Cut Applewood Bacon
1/3 cup Mayonnaise
1-1/2 teaspoons Dijon mustard
4 Frozen Potato Patties
1 large Beef Steak Tomato sliced into 1/4" slices
6 slices Sourdough Bread
4 leaves Butterhead Lettuce
1 Avocado peeled, sliced
3 slices Mild Cheddar Cheese
2 teaspoons Canola Oil
2 large Eggs

Instructions

1) Cook bacon to desired doneness. Stir together mayonnaise and Dijon mustard; set aside.
2) Preheat oven to 425 degrees.
3) Bake frozen potato patties according to package directions.
4) Meanwhile, slice tomato into 1/4" thick slices. Place on a paper towel and sprinkle both sides with salt; let drain.
5) Toast 6 slices of sourdough bread.
6) To assemble: spread mayo mixture on one side of each toast slice. On 2 toast slices, divide and layer lettuce, 6 slices bacon, and half the tomato slices. Add a second toast slice, mayo side up to each stack, then divide and layer 1 peeled and sliced avocado, 3 slices cheddar cheese, 6 slices bacon, remaining tomato slices, potato patties and remaining 6 slices of bacon. Set aside.
7) Heat 2 tsp. Canola Oil in a medium non-stick skillet. Crack eggs into skillet; reduce heat to low. Season with black pepper. Cook 3-4 minutes or until whites are set and yolks are still runny. Place egg on top of each sandwich, then place remaining 2 toast slices, mayo side down, on top. Secure with sandwich picks; cut each sandwich in half to serve. (1/2 sandwich servings.)

Mon, 06 Jul 2026 00:00:00 GMT

Denver Omelet Breakfast Casserole

Ingredients

¼ cup (2 oz.) unsalted butter, divided
1 pound ham, diced (about 3 cups)
2 red bell peppers, diced (about 2 cups)
6 ounces cremini mushrooms, chopped (about 2 cups)
6 ½ cups whole milk, divided
2 cups uncooked quick-cooking grits
2 ½ teaspoons kosher salt
1 teaspoon black pepper
12 ounces Cheddar cheese, shredded (about 3 cups), divided
12 large eggs
1 tablespoon thinly sliced chives

Instructions

Preheat oven to 350°F. Heat 2 tablespoons of the butter in a 12-inch cast-iron skillet over high until foamy. Add ham, bell peppers, and mushrooms. Cook, stirring occasionally, until vegetables are soft and mixture is lightly browned, about 8 minutes. Transfer mixture to a plate, and wipe skillet clean.
Bring 6 cups of the milk to a boil in a large saucepan over medium-high. Whisk in grits, reduce heat to medium, and cook, whisking often, until thickened, about 7 minutes. Remove from heat, stir in salt, pepper, and 2 cups of the cheese.
Whisk together eggs and remaining 1/2 cup milk in a large bowl. Add 1/2 cup grit mixture at a time, whisking between each addition (mixture will be lumpy). Stir ham mixture into egg-grits mixture until combined.
Melt remaining 2 tablespoons butter in iron skillet over medium until foamy. Add omelette mixture to skillet. Top with remaining 1 cup cheese. Bake in preheated oven until set and top is golden, 30 to 35 minutes. Let stand 10 minutes. Cut into wedges. Sprinkle with chives.

Mon, 06 Jul 2026 00:00:00 GMT

Lunch Prep - Egg Roll in a Bowl

Ingredients

1 turkey sausage
1 bag cole slaw mix
1 cup brown rice cooked
1 tablespoon sesame oil

Instructions

1. Brown turkey sausage in skillet.
2. Add coleslaw to skillet, cook until it softens.
3. Add cooked rice and sesame oil, and constantly stir for 5 min.

Mon, 06 Jul 2026 00:00:00 GMT

Southwestern Breakfast Casserole

Ingredients

8 1/2 ounces Corn muffin mix
1 French bread loaf chopped
8 ounces Spicy Italian sausage
1 cup Onion chopped
2 1/2 cups milk
1 teaspoon Ground cumin
1/8 teaspoon Black pepper
10 ounces Diced tomatoes and green chiles undrained
4 Eggs beaten
4 ounces Monterey jack cheese divided

Instructions

Remove casings from sausage and cook over medium heat until browned, stirring to crumble into smaller pieces. Drain sausage when done.
Prepare corn muffin mix according to package directions. Set aside to cool.
Roughly chop french bread loaf (to total 3 cups worth of bread) and place inside of a large mixing bowl. Crumble cooled corn muffins into the bowl with the french bread loaf. Set aside.
In a separate bowl, combine milk, cumin, pepper, tomatoes and green chiles, and eggs; stir with a whisk until well blended. Add sausage mixture to this and stir well. Add this whole mixture to the bread mixture in the other bowl and stir well to mix all ingredients.
Grease a 13 x 9 pan. Spoon half of the bread mixture into pan. Top with 1/2 cup of cheese. Spoon the remaining half of bread mixture and then sprinkle the remainining 1/2 cup of cheese. Cover unbaked casserole and refrigerate for 4 to 6 hours, up to 24 hours. When ready to bake, preheat oven to 350 degrees F and let casserole sit out at room temperature for 20 minutes.
Bake casserole, uncovered, for 50 minutes to 1 hour, or until set. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Air-fryer pork & potato kofte

Ingredients

500g pork mince
1 large red potato , about 250g, scrubbed and coarsely grated
1 red onion , coarsely grated
2 large garlic cloves , finely grated
1 tsp cumin seeds
2 tsp smoked paprika
1 tsp chilli flakes
25g fresh parsley , finely chopped
olive oil spray , for the air-fryer
150g bulgur wheat or couscous
1 tbsp olive oil
1 lemon , cut into six wedges
½ cucumber , diced
4 tomatoes , chopped
2 tbsp fresh mint or coriander , leaves picked and roughly chopped
200g tub of whipped feta, tzatziki or hummus , to serve

Instructions

To make the salad, put the bulgur wheat or couscous in a heatproof bowl and pour over 300ml just-boiled water. Cover with a plate and set aside until softened.
Heat the air-fryer to 190C. Put the pork mince in a large bowl and add the grated potato, onion and garlic, cumin seeds, smoked paprika, chilli, parsley and some salt and pepper. Mix well to combine, then divide into eight evenly-sized balls.
Firmly squeeze each meatball into a sausage shape, don’t worry if they aren’t perfectly regular. Put in the air-fryer basket, spray with oil and cook for 15-18 mins, turning halfway until browned and completely cooked through.
To make the salad dressing, stir the olive oil and the juice from two of the lemon wedges into the bulgur wheat along with some salt and pepper. Mix in the cucumber, tomatoes and herbs, and divide between serving plates. Top with the kofte and serve with a spoonful of whipped feta or hummus and the remaining lemon wedges.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Bread Pudding | The Nosher

Ingredients

4 cups leftover bread, preferably challah
1 cup sliced mushrooms
2 sprigs fresh thyme
1 Tbsp olive oil
1/2 Tbsp butter
1 1/2 cups milk
1/2 cup heavy cream
2 eggs
1 tsp salt
1/2 tsp pepper
2 ounces goat cheese

Instructions

Cut or break bread into chunks. Grease a 9x9 square pan and place bread into pan.
Heat olive oil and butter in saute pan over medium heat. Add fresh thyme to pan. Saute mushrooms for 3-4 minutes. Season with salt and pepper.
In a medium bowl, whisk together milk, heavy cream and eggs. Add goat cheese. It's ok if the goat cheese remains in small chunks. Add mushrooms to milk mixture, but remove the fresh thyme.
Pour milk mixture over leftover bread chunks and let sit for 1 hour. Meanwhile, preheat the oven to 350 degrees.
Bake bread pudding for 35-45 minutes. Serve warm or room temperature. Can be served next day.

Mon, 06 Jul 2026 00:00:00 GMT

Ally’s Breakfast Casserole

Ingredients

8 Large Eggs
6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
2 Cups Milk
1 Pound Pork Breakfast Sausage I use hot
1 Tsp Salt Or to taste
1 Tsp Dry mustard
1/2 Cup Finely chopped onions Optional
1/2 Cup Sliced mushrooms Optional
1 Cup Shredded cheddar cheese
1 Cup Shredded Velveeta (Must be cold to shred)
1 Tsp Pepper Or to taste

Instructions

Cook sausage and let cool completely
Toast bread and cut into cubes
Grease 9x13" baking Pan (I spray with Butter Pam)
Spread the bread evenly into the bottom of the pan
Sprinkle the sausage and cheese evenly over the bread
In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
Pour the egg mixture evenly over the ingredients in the pan
Cover and refrigerate overnight
Next Morning
Preheat the oven to 325 degrees
Place covered dish in the oven and cook covered for the first 30 minutes
Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
To check, use a fork or knife to stick in the middle and see how soft it still is.
Remove from oven
Let cool for ~5 minutes
Slice and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Protein Breakfast Shake

Ingredients

1/2 cup frozen blueberries
1/2 cup frozen cranberries
1/4 lemon w/rind optional
1 tablespoon almond butter
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
1 tablespoon hemp seeds
2 Walnuts
1/4 Avocado
1/2 tablespoon extra-virgin coconut butter
1/2 cup unsweetened almond milk
1/2 cup Water

Instructions

Add more water if necessary!

Mon, 06 Jul 2026 00:00:00 GMT

Cottage Scrambled Eggs

Ingredients

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 cup milk
10 eggs
1 cup cream-style cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
Combine eggs, cottage cheese, salt, and pepper; beat well, and stir into white sauce.
Cook, stirring often, until eggs are firm but still moist.
Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy No Bake Granola Breakfast Pie

Ingredients

3 cup granola
1 cup peanut butter
1 tsp cinnamon
1 1/2 cup greek yogurt
1/3 cup almonds chopped
1/2 cup raspberries
1/2 cup blackberries
1/4 cup dried cranberries

Instructions

1. In a large bowl, mix the granola, chopped almonds, cinnamon, and peanut butter until combined.
2. Add the granola mixture into a 9-inch pizza pan lined with parchment paper. Press down firmly.
3. Chill for an hour to let it set. Or you can leave it in the fridge overnight
4. Remove from pan, then top with yogurt. Add your favorite fruit and toppings. Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Lunchbox

Ingredients

1 large hard-boiled egg, chopped
.25 cup chopped celery or shredded carrot
2 tablespoons Creamy Yogurt-Dill Sauce (see Associated Recipes) or ranch dressing
8 small whole-grain crackers or 1 small whole-wheat hamburger bun
.5 apple, sliced, or 1/2 cup mixed berries
.25 cup sliced peppers, cucumbers and/or grape tomatoes

Instructions

Combine egg, celery (or carrot), sauce (or dressing), salt and pepper in a small bowl. Pack the egg mixture along with crackers (or bun), apple (or berries) and vegetables in a divided bento-style lunchbox or in separate containers with lids. Refrigerate or keep cold with an ice pack until ready to serve. Serve the egg salad on the crackers (or bun).

Mon, 06 Jul 2026 00:00:00 GMT

Egg-in-the-nest Breakfast

Ingredients

1 tablespoon Butter or margarine
1 large slice bread (I prefer Hearty White, but you may use any type of bread that y
1 egg uncooked
salt and pepper

Instructions

Lightly butter both sides of a slice of bread. Now, take a large biscuit cutter (smaller in diameter than the width of the bread), and cut a circle from the center of the slice of bread. Set it aside. Next, heat a skillet, and place the slice of bread and the circle in the skillet separately. Break an egg into the hole left in the middle of the bread slice. Salt and pepper the egg, to taste. You make break the egg yolk if you choose. Also, if the egg runs under the slice of bread and makes contact with the skillet, that's okay. Tend to the bread slice (containing the egg) and also to the bread circle, and turn them when they brown on the under side. Continue to cook, until the egg is desired doneness and the bread is crisp. Remove the "Egg-in-the-Nest" and the toasted bread circle, and place them on a serving plate. Accompany this entree with hash brown potatoes, fresh strawberries with Splenda, and Swiss truffle hot chocolate--or other breakfast accompaniments of your choice. A filling and interesting way to start the day; also great to make for (and with) children!

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Dish, Bacon, Eggs And Cheese

Ingredients

1 c GRATED SWISS CHEESE
4 Eggs beaten
1 1/4 ts Salt
1 1/2 c Light cream
4 oz FRESH MUSHROOMS (OPTIONAL)
10 SLICES OF BACON, PART FRIED
2 GREEN ONIONS & TOPS, SLICED
1/8 ts White pepper

Instructions

IN A LARGE BOWL, COMBINE CHEESE, EGGS, BACON (CUT IN 1" PIECES), ONIONS, CREAM, SALT AND PEPPER. ADD MUSHROOMS IF DESIRED. POUR INTO LIGHTLY BUTTERED 8" SQUARE DISH. BAKE. REMOVE FROM OVEN AND LET STAND FOR A FEW MINUTES BEFORE SERVING. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Upside Down Breakfast Stacks

Ingredients

nonstick cooking spray
3 large eggs, lightly beaten
1/8 teaspoon salt
black pepper (a few grinds)
shredded sharp cheddar cheese or cheese, of your choice
6 fully cooked sausage patties or 6 fully cooked vegetable sausage patties
3/4 cup buttermilk pancake mix
1/2 cup water
syrup or jam, of your choice

Instructions

PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
Combine eggs, salt and pepper, and optional cheese of your choice!
Divide evenly between prepared muffin cups.
Top with sausage patty.
Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
Cool 2 minutes. Invert onto baking sheet.
Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
Serve warm with syrup, or jam of your choice, if desired.
NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 lbs Pork Sausage (Breakfast Sausage)
1 Loaf White Bread
8 Eggs Beaten
4 Cups Milk
1 ⁄2 lb cheddar cheese Grated
1.5 tsp Dry Mustard
2 tsb Salt

Instructions

Grease 9x13 Pan
Layer 1/2 bread cubes, 1/2 cheese, 1/2 Sausage, Repeat Layers.
Combine Eggs, Milk, Salt & Mustard Mixture over layers.
Cover with foil
Refrigerate overnight.
Bake at 350 degrees for 45 min
remove foil and bake 15 more.

Mon, 06 Jul 2026 00:00:00 GMT

Upgrade Your Toast with Pear and Feta Breakfast Crostini

Ingredients

1 large, ripe pear (I like to use red pears)
4 slices of good-quality bread of your choice, each 1-inch thick
8 ounces feta cheese
2 tablespoons honey
Freshly ground black pepper

Instructions

Quarter the pear lengthwise and remove the stem, core, and seeds. Cut the quarters into thin slices and set aside.
Toast the bread slices and, once toasted, divide the feta into four portions. Crumble one portion onto each slice of toast, and arrange the pear slices in an overlapping fan-like pattern on top.
Drizzle each slice with ½ tablespoon honey, season with freshly ground black pepper, and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

9 Eggs beaten
3 cups milk
3 slices bread broken into pieces
1 1/2 tsp dijon mustard or 1/4 tsp dry mustard
1/4 tsp fresh ground black pepper
1 1/2 cups shredded sharp or mild cheddar
1 lb pork sausage browned & drained
4 -5 green onions chopped thin
1 medium green pepper chopped
8 oz white mushrooms thinnly sliced

Instructions

Combine the above ingredients.
Pour into a greased 9 x 13 pan. Store in refrigerator overnight.
Preheat oven to 350 degrees F
Bake uncovered 45 minutes or until done and edges are lightly browned.
Use knife to check doneness.
Let sit 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Egg Cooked in microwave egg cooker
1 Sausage patty Frozen, cooked in microwave
1 Bun, hamburger toasted
1 slice American cheese
Mayonnaise to taste

Instructions

1.Cook egg(s) in microwave egg cooker -NordicWare Egg Poacher (see Notes below), pre-sprayed with PAM. Season with salt/pepper or other favorite seasoning salt or spice to taste.
2.Toast hamburger bun. If you have a toaster that supports Bagel toasting, this leaves it with a nice toasted inner surface, and a soft outer bun. Spread with mayo, or other spread, to taste.
3.Cook sausage in microwave to taste. I use pre-cooked frozen patties, your choice.
4. After cooking/toasting all ingredients, layer on bun and enjoy.
5. Have plenty of ingredients on hand, because you will be asked for another!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

1 1/2 pounds bulk country or breakfast sausage
2 cups sliced mushrooms
1/2 cup Finely chopped onions
4 large eggs
2 cups Milk
1 loaf Italian bread day old
2 cups grated swiss or cheddar cheese

Instructions

1. Butter a 2 1/2 quart souffle dish or casserole.
2. Heat a large heavy skillet over medium high heat and add sausage
3. Brown sausage for 5 minutes, breaking up with a fork as it cooks.
4. Add sliced mushrooms, and onions
5. Cook for 5 minutes, stirring frequently, then set aside.
6. Combine in a large bowl the eggs and milk
7. Cut Italian bread into 18 - 20 slices and remove crusts. Butter if desired.
8. Place a layer of bread on bottom of prepared baking dish.
9. Top with 1/2 the sausage mixture, and sprinkle with 1 1/2 cups of the grated cheese.
10. Repeat with another layer of bread, the rest of the sausage, and 1/2 cup of grated cheese.
11. Pour egg mixture over bread.
12. Let stand for at least one hour, or cover and refrigerate for 24 hours.
13. Preheat oven to 350 F.
14. Set baking sheet on the lowest rack of oven to catch any drips, and bake strata until nicely browned and bubbly, about 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Muffins!

Ingredients

2 eggs
3 cups Bisquick
1 cup milk
3 tablespoons vegetable oil
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 green bell pepper, chopped (about 1/3 cup)
1/2 small sweet onion, chopped (about 1/4 cup)
salt and pepper (not much)

Instructions

Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Perfect Breakfast Potatoes

Ingredients

5 large potatoes
2-3 tablespoons unsalted butter
1 shallot minced
2 jalapeno peppers minced
2 cloves garlic minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Instructions

Bring a pot of salted water to a boil. Wash your potatoes well, then dice them into bite-sized pieces. Add the potatoes to your boiling water and cook for 5 minutes. Rinse under ice cold water until the potatoes are no longer hot, then side aside.
Mince your shallot and jalapeno peppers, then heat your bacon fat or butter over medium heat in a large skillet (preferably cast iron). Add your shallot and jalapenos to the pan, and cook for 5 minutes. Add your diced potatoes to the pan, spreading them out in an even a layer as you can, and let them cook at medium-high heat for 8-10 minutes. Do not touch them or move them during this time – you want them to get extra crispy and golden. Sprinkle your salt and pepper over the top of the potatoes while they cook.
After 8-10 minutes, flip your potatoes in as even a layer as you can and cook the other sides for 8-10 minutes, until golden and crispy all over. Add your minced garlic to the potatoes when they are almost finished, and cook for 1 minute or so, until fragrant. Sprinkle with some extra salt, pepper, and freshly sliced chives, scallions, or parsley for garnish and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 pounds Pork Sausage
1 package Center-cut bacon
5 each Potatoes
6 each Eggs
1 tablespoon Lard
1/2 cup Flour
2 tablespoons Butter
4 cups Milk
6 1/2 ounces Fresh mozzarella cheese
8 ounces Sharp Cheddar cheese
8 ounces White Cheddar cheese
1/2 cup Parmesan cheese
1/4 cup Fresh parsley
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Nutmeg
2 cups White wine

Instructions

PREP
Combine spices in a bowl, set aside
Combine chedder and white cheeses in a bowl, set aside
Set aside morzzela in a bowl
Preheat the oven to 350 degrees F.
Cook bacon in the oven until not quite crispy, set aside
Peel and slice potatoes, 1/8"
Add a teaspoon of lard to a large frying pan
Add 2 table spoons butter to the pan
Fry potatoes until almost done, just turnng brown
Remove from heat and set aside
Scramble eggs, set aside
GRAVY
Preheat large heavy bottom pot.
Add the sausage and cook, stirring and breaking the meat up into bite-size pieces,
Continues cook while stirring until the sausage is browned, about 8 minutes.
May need to add oil if the meat is lean
Deglaze with white wine.
Stir in spices.
Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed.
Deglaze with white wine
Add 2 cups milk and stir until it starts to thicken.
Stir in the remaining 2 cups milk, bring to a simmer stiring until the sauce is desired thickness.
Add 1/4 cup Parsely
Remove from theat and let cool.
ASSEMBLE
Spray a 9 X 13 backing dish
Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom.
Layer potatoes slices over the top
Layer of cheese
Spread layer of sausage.
Add layer of potatoes
Spread a laver of scrambled eggs
Sprinkle with cheese
Add layer of pototoes
Cover with bacon
Add layer of potatoes
Add layer of Mozzarella and Parmesan cheese
Cover with foil
Refrigerate over night
FINAL
Preheat the oven to 350 degrees F.
Bake until the cheese is melted and bubbly, about 45 minutes.
Uncover the dish, and continue to bake until slightly browned, 10 to 15 minutes.
Top with the parsley and a sprinkle of black pepper.
Let sit for at least 15 minutes, then slice and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices White bread cut into cubes
1 pound Pork sausage crumbled and cooked
1 1/2 cups Grated cheddar
10 Eggs
2 cups Milk
2 teaspoons Dry mustard
1 teaspoon Salt
Pepper

Instructions

Grease 9x13 inch glass baking dish. Place bread cubes in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Season with pepper. Pour egg mixture over sausage mixture. Preheat oven to 350 degrees. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast

Ingredients

12 eggs Scramble eggs in a bowl
Pinch salt add to eggs
Pinch pepper add to eggs
12 Sausage links brown on all sides
12 Slices Turkey bacon brown on both side, but not overcooked
3 slices white bread toasted
3 slices wheat bread toasted
3 English muffins toasted
3 slices Rye bread toasted
2 cups instant grits follow instructions on box

Instructions

Start with cooking the meats
Cook sausage and bacon over medium-low heat until brown on all sides
Put bread in oven on cookie cooling wire racks
Toast breads in oven at 250* , bread should finish when everything else is done.
Scramble eggs and pour into a frying pan on low heat. Wait for bottom to become solid and pull eggs toward the center allowing the uncooked mixture to go to the bottom of the pan. Wait again until it becomes solid before pulling the sides inward. Repeat until eggs are cooked
Last
Pour grits in a bowl and pour hot water over them . Mix until smooth. Put butter, salt, and pepper on grits

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Recipe

Ingredients

12 eggs beaten.
1 large bag of frozen shredded hash browns or two smaller bags.
2 regular size Jimmy Dean sausage or your favorite (I like the Tennessee Pride Hot the best).
1 onion chopped.
1 package shredded cheddar cheese (or your favorite).
1 tub of sour cream.
1 pkg. of cream cheese softened.
1 can cream of mushroom soup.
Cooking spray.
*Any other ingredients that sound good to you like peppers, mushrooms, hot sauce, etc. (you can add or delete as needed).

Instructions

Preparation:
Brown sausage and drain grease.
Beat eggs.
Mix together sour cream, soup, and cream cheese together in separate bowl.
Add sausage and all other ingredients to the beaten eggs and mix.
Spray crockpot and dump mixture into crockpot and cook on low for 6-8 hours depending on the heat of your particular crockpot. Approximately one hour before serving, drain the juice from the crockpot. Turn the crockpot off for ½ hour, then turn back on low for ½ hour before serving (this will allow the dish to set and not be soupy). Serve.
This recipe serves an average of 12 people. If you know you will be having a few more people (up to 18), I just add another six eggs and another can of cream of mushroom soup to the mixture. Anymore than 18 people, I would just double/triple the recipe.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

3 cups hash browns thawed...
3 tablespoons butter melted
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original breakfast sausage
6 eggs
2 cups 4-cheese Mexican blend cheese shredded
1/4 cup red bell pepper chopped
Fresh chives or green onions, chopped

Instructions

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Portabella Breakfast Casserole

Ingredients

2 cups chopped portabella mushrooms
2 medium garlic cloves, minced
1/2 small red onion, sliced
1 teaspoon chopped fresh rosemary
2 slices light whole wheat bread, cut into small cubes (not grainy)
4 ounces low-fat cheddar cheese, finely grated
2 cups egg substitute (or 8 eggs)
1/4 cup low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Spray a 10" frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
Spray a 1 qt., 6 1/2" round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs with Goat Cheese

Ingredients

1 Tbsp olive oil
1 heaping cup kale or spinach
1 clove garlic pressed
6 large eggs
1/4 cup plain greek yogurt
salt and pepper
1-2 ounces crumbled goat cheese or feta

Instructions

Heat oil in a small or medium nonstick skillet over medium heat. Add the greens and saute until they start to wilt, 3-5 minutes. add the garlic and cook another 30 seconds or so.
Reduce heat to low/med-low. Whisk the eggs and greek yogurt together in a separate bowl. Pour the egg mixture over the greens and season with salt and pepper. Cook the eggs, stirring frequently for small curds and less for large curds, until the eggs are almost set but still a little moist, about 10 minutes. Remove form the heat and adjust seasoning to taste.
Garnish with goat cheese, red pepper flakes (optional), and salt.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 1/2 lb. pork sausage browned, drained
9 ea. Eggs beaten
3 cups milk
1 1/2 teaspoons dry mustard
1 teaspoon salt
3 slices bread cut in 1/4 in. cubes
1 1/2 cups sharp cheddar cheese grated

Instructions

Brown sausage and drain. Set aside.
Combine sausage and remaining ingredients.
Pour into well-greased 13 X 9 baking dish. Refrigerate, covered, overnight.
Bake at 350° for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Potato Breakfast Hash

Ingredients

3 pounds Russet Potatoes Diced
1 pound Bacon Diced
2 tablespoons Garlic
1 tablespoon Butter
2 tablespoons Dried rosemary
3 large Eggs

Instructions

*I'll fill this in later*

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Baked Potato

Ingredients

1 large russet potatoes
1 tablespoons vegetable oil
Crumbled bacon or sausage
Pinch of salt
4 tablespoons butter divided
2 eggs
1 tablespoon milk
1/4 cup shredded cheddar cheese

Instructions

Preheat The oven to 425°.
Rub potato with vegetable oil and salt. Prick several times with a fork and wrap in aluminum foil. Is place on a baking sheet.
Bake in the preheated oven until squeezeable yet firm about 30 minutes.
While the potato is baking, cook up bacon or sausage.
In a small bowl combine eggs, milk, salt and pepper and mix until frothy.
In a medium skillet melt 2 tablespoons of butter.
Add eggs and cook until firm stirring occasionally.
When potato is done remove from oven and slit open. Mash the potato lightly with a fork and put remaining butter on both sides of potato. Put eggs and bacon or sausage in center of potato and sprinkle with cheese.
Return to oven and bake until cheese is melted.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 pound Sausage
12 each Egg
1 cup Sour cream
1/4 cup Milk
4 each Green onion chopped
1/2 each Green pepper Diced
1/2 each Red Pep Diced
2 cup Cheddar cheese Shredded

Instructions

1. Preheat oven to 350*. Spray a 9x13 pan with cooking spray.
2. Combine eggs, sour cream, milk, cheese and salt & pepper in large bowl. Mix on low speed with electric mixer, just until combined.
3. Heat large skillet over medium heat. Add sausage & cook until browned. Break into small pieces. Drain grease.
4. Add sausage to egg mixture.
5. Add bell peppers and onion to sausage skillet and saute’ for 2-3 min. Add to egg mixture bowl.
6. Pour mixture into greased 9x13 pan & bake for 35-50 min or until edges are set & center barley jiggly.
7. Leftovers can be stored in fridge for 3-4 days.

Mon, 06 Jul 2026 00:00:00 GMT

Excellent potatoe and sausage breakfast!!

Ingredients

1/2 medium onion
salt, pepper, onion powder and garlic powder to taste
3 tbs maple syrup
2 heaping tbs butter

Instructions

Wash the potatoes and cut into small chunks , does not matter if you peal them or not .slice your sausages into thin slices . dice up 1/2 a medium onion put ingredients into a medium or large frying pan. add butter & spices . fry until potatoes are soft and sausages are cooked , add maple syrup and fry for about 3-4 mins. dish up and eat.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Breakfast Casserole

Ingredients

1 teaspoon oil
1 large onion, diced
1 large green pepper, diced
4 ounces ham, diced
8 ounces lean turkey sausage
1 cup low-fat baking mix
2 cups fat free egg substitute
1 cup part-skim mozzarella cheese
1 cup skim milk
1 teaspoon dry mustard
2 teaspoons ground pepper
2 teaspoons salt

Instructions

Sute onion and pepper in oil until beginning to soften. Add sausage, and, when the sausage is beginning to brown, add the ham. Saute for several minutes more.
Spray a casserole with non-stick spray, and layer 1/2 of the pepper/onion/meat mix in the bottom of the casserole. Top with 1/2 cup of the baking mix (low-fat bisquik) and 1/2 cup of cheese.
Cover the cheese layer with the remaining pepper/onion/meat mix, and top with the remaining baking mix and cheese.
In a large bowl, mix the egg substitute, milk, and spices. Pour the egg mixture over the layers in the casserole, and, with a knife, mix the casserole layers slightly to let the egg mixture penetrate all. At this point, the casserole can be covered to sit in the fridge overnight, or it can be baked immediately. (I prefer to let it sit; the flavors meld and improve).
To bake: Preheat oven to 350 F and bake for 30-45 minutes, until set in the middle. Let cool before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Weekend Skillet Breakfast

Ingredients

12 sl Turkey Bacon cut up
1 8-oz carton cholestrol free Egg substitute or 4-eggs beaten
1 md Potato [peeled & cubed into Small cubes]
2 Green onions [with tops], [thinly sliced]
1/2 ts Chili powder

Instructions

1) Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender... 2) Stir in the onions and chili powder , pour the egg substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or until mixture is set... 3) Cut into wedges and serve... Calories... 155 Cholesterol... 30mg Fat... 7g Sodium... 650mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY, (315) 786-1120

Mon, 06 Jul 2026 00:00:00 GMT

Backyard Breakfast Egg Salad

Ingredients

6 large eggs, hard-cooked
2 tablespoons full-fat mayonnaise
2 tablespoons plain 2% Greek yogurt
2 teaspoons Dijon mustard
4 slices cooked bacon, crumbled
3 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh chives (or any herbs you like, I used dill)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 pieces 100% whole-grain bread, toasted

Instructions

1. Chop the eggs.
2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
3. Spread on toast and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Skillet Chicken With Grapes and Shallots Is the Weeknight Meal You Need

Ingredients

1 cup instant polenta
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper, divided
8 4-to-6- oz bone-in, skin-on chicken thighs
1 Tbsp olive oil
1 cup seedless red grapes
4 medium shallots, trimmed and quartered
1/4 cup dry white wine
2 Tbsp drained capers
3 to 4 sprigs thyme
1 Tbsp fresh thyme leaves for topping

Instructions

Preheat oven to 475°F. Cook polenta according to package directions, using 1/4 teaspoon salt. Cover and set aside.
Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over both sides of chicken thighs. Heat oil in a large oven-safe skillet over medium-high until shimmering. Add 4 chicken thighs, skin side down; cook until golden brown and easily lifted from skillet, 5 to 7 minutes. Transfer to a plate. Repeat with remaining 4 chicken thighs.
Add grapes and shallots to skillet; cook, stirring often, until shallots are beginning to fall apart and grapes are blistered, 2 to 3 minutes. Add wine, capers, thyme sprigs, and remaining 1/4 teaspoon each salt and pepper. Gently stir to release browned bits from bottom of skillet.
Return chicken to skillet, skin side up. Transfer skillet to oven and roast until an instant-read thermometer inserted in thickest part of chicken reads 165°F, 15 to 20 minutes.
Serve chicken over polenta with pan sauce, grapes, and shallots. Top with thyme leaves.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Free Paleo Breakfast Bowls

Ingredients

1 cup diced sweet potato, (about 1/2 medium sweet potato)
1/2 cup onion (about 1 small onion), ( diced)
5 strips bacon, (cut into lardons (short strips))
2 cloves garlic, (minced)
1/4 teaspoon smoked paprika ((leave out if AIP))
1/2 teaspoon salt
1 handful spinach
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 cup diced parsnip, (about 1 small parsnip)
4-6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
1/2 cup diced onion, (about 1/2 medium onion)
1 bell pepper, (diced)
1/2 cup diced zucchini, (about 1 small zucchini)
1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
1 handful arugula
1 tablespoon minced parsley
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
6 oz fully cooked chorizo, (diced)
1 handful baby kale
1/2 apple, (diced)
1 tablespoon minced cilantro
freshly ground black pepper (to taste)
1 tablespoon ghee or coconut oil
6 oz ground beef
1 medium shallot, (minced)
2 garlic cloves, (minced)
1 cup / 3-4 button or cremini mushrooms, ( diced)
1/2 cup broccoli florets
2 teaspoons fish sauce
1/4 teaspoon curry powder ((or turmeric for AIP))
1 handful watercress, (chopped)
freshly ground black pepper, (to taste)

Instructions

smoky sweet potato + bacon
In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
Add the smoked paprika, garlic, and salt and stir to combine.
Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
sausage + pepper with zucchini
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
chorizo, apple + kale
Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
Add the kale and apples and cook until the kale is wilted, about a minute.
Stir in cilantro and serve with freshly ground black pepper.
curry beef + broccoli
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
1 lb bacon, cooked and crumbled
1/2 lb sausage, cooked and crumbled
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2 -3 large tomatoes, chopped, uncooked
8 -10 eggs, beaten with the following
4 cups milk
1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
fresh ground black pepper
1 teaspoon dried mixed herbs (optional)
cheddar cheese, grated

Instructions

Layer all ingredients evenly over the bread.
Pour the egg mixture over all.
Refrigerate overnight.
Preheat oven to 350°F.
Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Giant Breakfast Sandwich

Ingredients

2 (11-oz.) tubes refrigerated bread dough
1 tbsp. butter
10 large eggs
1/4 c. heavy cream
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
1 bacon, cooked
1/2 lb. sliced cheddar cheese
1 tbsp. melted butter
2 tsp. poppy seeds
2 tsp. sesame seeds

Instructions

Preheat oven to 350°. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
In a large nonstick skillet over medium heat, melt butter. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with scrambled eggs. Top with cheese and bacon. Brush the other half with melted butter and sprinkle with poppy seeds and sesame seeds. Bake until the cheese is melted, 3-5 minutes.
Slice and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

3 c Sliced apples
2 c Shredded cheese
2 tb Sugar
4 4 to 5 eggs
2 c milk
1 lb Fried bacon
2 c Biscuit mix

Instructions

Mix apples and sugar. Put in 9 X 13 inch pan in rows. Cover apples with shredded cheese and sprinkle with crumbled bacon. Beat the remaining ingredients together. Pour evenly over the apples, cheese, and bacon. Bake at 375? for 30 to 35 minutes or until brown. Makes 12 servings. Posted to MM-Recipes Digest by sigatress@attcanada.net (by way of Valerie Howard ) on Jul 13, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

6 Eggs
2 cups milk
6 sl Bread
1 teaspoon Salt
1 teaspoon Dry mustard
1 pound Cooked sausage bacon or ham
1 cup Cheese

Instructions

Blend eggs and milk. Break up slices of bread (crusts removed). Add to egg mixture. Add salt and dry mustard. Add cooked sausage (bacon or ham) and cheese. Bake at 350 degrees for 40-45 minutes. Can be asssembled at night and baked in the morning. Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 16:33:19 -0500 From: Jon and Angele Freeman ~~ltjfreeman~~at;NETUSA1.NET>

Mon, 06 Jul 2026 00:00:00 GMT

Peameal Bacon Breakfast Sandwich with Maple Caramelized Onions and a Fried Egg

Ingredients

2 slices peameal bacon or Canadian bacon or strips of bacon
1 egg
1 tablespoon grainy mustard
1 teaspoon maple syrup
2 slices bread, lightly toasted
2 tablespoons maple caramelized onions

Instructions

Fry the peameal bacon until cooked and set aside.
Fry the egg in the pan.
Mix the mustard and maple syrup.
Assemble sandwich and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Club Sandwich Salad

Ingredients

1 cup mayonnaise (lowfat or fat-free is okay)
1/4 cup ketchup
1 teaspoon chopped green onion
salt and pepper
1 head iceberg lettuce, torn into bite sized pieces
2 large tomatoes, cut into wedges
2 hard-boiled eggs, chopped
10 slices bacon, cooked and crumbled (I use turkey bacon)
2 cups cubed, cooked chicken or 2 cups cubed, cooked turkey
crouton

Instructions

Combine mayonnaise,ketchup,onion,salt and pepper in small bowl.
Mix well.
Cover and refrigerate.
When ready to serve salad,mix remaining ingredients in large bowl.
Add croutons.
Drizzle with dressing.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast - Creamy Scrambled Eggs with Bacon Slices

Ingredients

4 whole eggs
2 tablespoons coconut cream or coconut milk
2 tablespoons butter
2 ounces Parmesan cheese grated
1/4 teaspoon salt
4 whole medium slices of bacon
1 whole sprig fresh parsley for garnish

Instructions

1. Using low heat, melt your butter in a pan.
2. Thoroughly mix your coconut cream, cracked eggs, Parmesan cheese, and salt. Then, pour the mixture into the
pan.
3. Using a spatula stir from the edge of the pan towards the center until the eggs are scrambled. Use low heat to
obtain creamy soft scrambled eggs.
4. Remove your mixture from the heat and decorate it with fresh parsley or other fresh herbs.
5. Serve with bacon slices and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pack Ground turkey
1 diced Onion
1 diced Bell pepper
1 clove diced garlic
6 eggs
1/2 cup Milk
1 lb hashbrowns
1 cup cheese

Instructions

Brown meat with a little seasoning
Add garlic , onions and bell peppers to the meat
In another bowl combine eggs, milk and seasoning
Combine the meat with the hashbrowns and cheese in a baking dish
Pour eggs over the mixture and mix together
Add more cheese on top and cover with foil
Bake at 400 degrees for 30 minutes
Remove foil and cook for an additional 15 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Best and Easy Make Ahead Breakfast Casserole

Ingredients

8 Slices Bread Not toasted, more slices if wanted
1 Stick Unsalted butter Melted
10 Eggs Beaten
1 pint Half-and-half cream
1 pound Mild sausage Cooked and drained
2 cups sharp Cheddar cheese Shredded

Instructions

The day/night before you want to serve the casserole:
Spray 9x13 pan
Remove crust from bread.
Melt butter.
Dip one side of each slice of bread in butter and place bread in pan, butter side down. Leftover butter can be discarded or drizzled over bread.
Brown sausage and drain grease.
Combine eggs and 1\2 and 1\2, then stir in sausage.
Pour mixture in pan over the bread.
Cover and refrigerate overnight.
When ready to bake, remove dish from fridge and set out while your oven preheats to 350 degrees.
Once preheated, bake for 45 minutes.
Remove from oven and sprinkle cheese on top. Do not return dish to oven to melt cheese.
Once cheese is melted, SERVE!!!

Mon, 06 Jul 2026 00:00:00 GMT

Monday Lunchbox

Ingredients

4 medium wraps
8 ounces Deli Turkey
4 slices Swiss Cheese
1/2 head Romaine
1 each tomato
1 dash mustard each
4 each apples
1 each lemon
400 grams bits and bites
2 each carrots
2 each granola bars
2 each yoghurt, single serve

Instructions

1. Use turkey, cheese and veggies to make (4) wraps. No tomato or mustard on Liam's.
2. Slice (4) apples and coat with lemon juice to keep from browning. Package with a slice of lemon. For a treat you can add a sprinkle of cinnamon
3. Slice carrots and divide into four snacks; feel free to add extra veggies for Mum & Dad
4. Divide bits and bits into four snacks
5. Emily and Liam both get a granola bar; Mum and Dad get yoghurts.
6. Reduce everything accordingly if Mum is travelling.

Mon, 06 Jul 2026 00:00:00 GMT

2 Dollar Omelette Breakfast Meal | But Cheaper

Ingredients

1lb (454g) pork Boston butt, ground
2 teaspoons (6g) garlic powder
1 teaspoon (2g) cayenne
1 teaspoon (2g) fennel powder
1 teaspoon (2g) dried thyme
2 teaspoons (10g) fine sea salt
1 poblano pepper, charred & diced
½ yellow onion, thinly sliced
1 cup (60g) Monterey Jack, fine grated
1 cup (60g) cheddar, fine grated
12 whole eggs
1/3 cup (79ml) milk (optional)
Kosher Salt & Pepper to Taste
6 slices of white bread or sourdough, sliced thick, ideally
3 tablespoons (42g) unsalted butter
2 cloves garlic, finely chopped
2 tablespoons (4g) parsley, finely chopped
4 large russet potatoes, diced into 1/2 inch cubes
3 tablespoons (30g) vegetable oil
Salt & Pepper to taste
1 yellow onion
Spice Mix of Choice, if desired
4 Roma tomatoes, sliced in half, optionally flambé w/ any whisky of choice
1 bottle (355ml) lager
2 cups (473ml) orange juice

Instructions

In a medium-size bowl, add ground pork, garlic powder, cayenne, fennel powder, thyme, and sea salt; mix to combine.
Lightly grease a 12” skillet, set over medium-high heat, then spread all of your breakfast sausage across the entire surface, let it sear for 2-3 minutes, flip and sear for one more minute.
Using a wooden spoon or a potato masher, break up your sausage into small pieces; let it cook for 3-4 stirring often until cooked through. To that, add poblano pepper and onion; stir together just until the vegetables get softened, about 4 - 5 minutes. Keep covered and warm. In a medium-size bowl, combine Monterey cheese and Cheddar cheese.
In a medium-sized bowl, crack all your eggs and add milk (optionally), season to taste with salt, and whisk together until homogeneous.
Heat a 10” nonstick skillet over medium-high, add butter or vegetable oil to coat the bottom, pour ¾ cup of your egg mixture and let it spread across the pan.
As the eggs cook, bring in some of the uncooked eggs from the edge towards the center, then tilt the pan in the direction of that pull. Repeat that process all around the edge of the pan till your eggs are 90% cooked.
Add a nice handful of cheese on one side, a big full spoon of your sausage on top, and then more cheese; fold your omelet and let it sit on one side of the pan until lightly toasted and cheese gets melted.
Remove from the pan by grabbing a plate, hold your pan overhanded, and flip. Next, place a couple of texas toast slices, followed by your potatoes and one tomato half. Finish with some chopped parsley over your potatoes.
In a small sauce pot, melt butter over medium heat; once melted, cut the heat, add garlic and parsley; mix to combine.
Toast your bread in a pan with butter or in a toaster. Brush it generously with your garlic butter. Then slice it in half on a diagonal.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your potatoes and toss to coat thoroughly. Let them sear for about 5 minutes, flip them, season with salt, and sear for 5 minutes.
Reduce the heat to medium, add onion, and season with salt. Let your pot and onion mix sweat, tossing occasionally until the onion turns translucent and the potatoes get cooked through about 4 - 8 minutes. Season with your desired spice or salt and pepper as needed.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your tomatoes cut side down and sear for 3 - 4 minutes or until charred. Sear the other side for 1 minute and season with salt.
In a flute, glass pour beer and then orange juice.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Egg, and Cheese Breakfast Casserole

Ingredients

4 cups Hot water
5 1/5 oz. package dried hash brown potatoes
5 eggs, well beaten
1 cup shredded Swiss cheese (You may substitute a different kind of cheese, if you like.)
1/2 cup cottage cheese
1 teaspoon Salt
1/8 teaspoon Black Pepper ground
1/8 teaspoon hot sauce
1 Green onion chopped
6 slices of bacon cooked, drained, and crumbled
paprika
cooking oil spray

Instructions

In a large bowl, place the entire 5.2 oz. hash brown mixture. Pour 4 cups hot water over the hash browns, and let stand for 10 minutes. Drain, and pat off any extra moisture with a paper towel. In a large bowl, combine 5 well-beaten eggs, 1 cup shredded Swiss cheese, ? cup cottage cheese, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon hot sauce, and 1 chopped green onion. Add drained hash browns, and mix thoroughly. Pour mixture into a deep-dish pie plate that has been sprayed with cooking oil spray. Sprinkle with crumbs from 6 slices of cooked bacon and a dash of paprika. Cover with plastic wrap or aluminum foil and refrigerate at least 3 hours (or overnight). Bake, uncovered, at 350 degrees for about 30 minutes, or until mixture is set. (You can check for doneness by inserting a clean knife in the center, and it should come out clean.) Cut into wedges, and serve immediately. This breakfast goes well with cherry tomato halves or sliced tomatoes. I also served mine with freshly made hot cocoa. Delish!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

5 Eggs
1.5 cups 2% Milk
1 bag Croutons
1/2 can Campbells Cream of Mushroom
Cooked ham
1 cup Cheddar cheese
1 tablespoon Fresh parsley

Instructions

Mix eggs and milk. Add remaining ingredients, mix and cook at 350 for 45 to 50 minutes.
Add optional toppings when done
- pesto and tomatoes
- caramelized onion and mushrooms
- black beans and guacamole

Mon, 06 Jul 2026 00:00:00 GMT

Awesome Breakfast Casserole

Ingredients

3 Eggs
2 oz Velveeta
1 lb Bacon or sausage
1 cn Cream of Potato soup
1 1/2 lb Hash Browns frozen
2 oz Cheddar shredded
Salt and pepper

Instructions

Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes. Typos by Mickey Forster awxp96a@prodigy.com Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY FORSTER) on Aug 24, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Supreme

Ingredients

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Instructions

Melt margarine and place in the bottom of 9" by 13" baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices bread cubed
2 cups sharp cheddar cheese shredded
1 pound hot sausage cooked
4 Eggs
2 3/4 cup milk
3/4 tsp dry mustard
1 can cream mushroom soup

Instructions

brown suasage, drain grease
spray bottom of casserole dish
cover bottom of casserole with half bread cubes
sprinkle half of cheese over bread
sprinkle half of sausage over cheese
repeat
pour egg mixture over
freeze or fridge
to bake - 350 degrees covered for 15 minutes
325 degrees 1 hour

Mon, 06 Jul 2026 00:00:00 GMT

Egg, Spinach & Cheddar Breakfast Sandwich

Ingredients

2 teaspoons extra-virgin olive oil, divided
2 cups coarsely chopped baby spinach
0.5 teaspoon garlic powder
0.25 teaspoon ground pepper, divided
0.125 teaspoon salt
1 large egg
1 whole-grain English muffin, toasted
2 tablespoons shredded extra-sharp Cheddar cheese

Instructions

Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and remaining muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Patties

Ingredients

3/4 ts Mace
1 sm Onion; finely diced
2 tb Unsalted butter
1 lb Pork butt
1/2 ts Ground white pepper
2 Oranges; zest only
1 tb Chopped fresh sage; -=OR=-
1/2 ts Salt
4 oz Bacon; cut into 1-in pieces
1 1/2 ts -Dried Sage
1 ts Garlic minced
3/4 ts Ground coriander

Instructions

COMBINE ALL INGREDIENTS except butter. If using a meat grinder, fit it with a medium die. If using a food processor, put only a small quantity in the work bowl at a time and pulse carefully so the mixture doesnt turn into a paste. Repeat until all mixture is ground; then mix the separate batches together well. Form the ground meat into patties. To cook the sausage, melt the butter in a large skillet over medium heat on the stove and cook the patties 2-to-3 minutes on each side. Makes 12 to 16 Patties

Mon, 06 Jul 2026 00:00:00 GMT

Incredibly Easy Breakfast Bake

Ingredients

24 ounces Bulk Pork Sausage
1 each Medium Bell Pepper chopped
1 each Medium White Onion chopped
3 cups Frozen Hash Brown Potatoes shredded
2 cups Shredded Cheddar Cheese
1 cup Bisquick
2 cups Milk
1/4 teaspoon Black pepper
4 each Eggs

Instructions

1. Heat oven to 400 degrees. Grease rectangular baking dish, 13X9X2. Cook sausage, bell pepper and onion in a 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
2. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish.
3. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish.
4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
5. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

All-in-1 Veggie Breakfast

Ingredients

1 lb Potatoes cubed
1/4 cup Olive Oil
1 sprig Fresh Thyme
1/2 lb Mushrooms
1 dozen Cherry Tomatoes
4 Eggs
2 tbsp Parsley chopped
Buttered Toast
Salt & Pepper

Instructions

Spread the potato cubes out in a roasting pan. Drizzle over half the oil, scatter over the thyme sprigs and season with salt and pepper. Bake in a preheated over for 7-10 minutes at 425 degrees.
Stir the potato cubes well, then add the mushrooms and bake for 10 minutes.
Add the tomatoes and bake for another 10 minutes.
Make four hollows in between the vegetables and carefully break an egg into each hollow. Bake for 3-4 minutes until the eggs are set.
Garnish the vegetable mixture with parsley and serve straight from the pan or serve on a plate with buttered toast.

Mon, 06 Jul 2026 00:00:00 GMT

day1 breakfast

Ingredients

1/2 Ib pork sausage
2 beaten eggs
1 cup milk
1 tbsp Melted Butter
1 3/4 cup All purpose flour
1 tsbp Baking powder
1/2 salt

Instructions

Directions
In skillet,on medium heat brown the sausage.
Drain fat well,on paper towels.
In a medium mixing bowl,mix the milk,eggs and butter.
Mix well.
Combine the dry ingredients,add to egg mixture,combining well.
Pour half of the batter in a hot,light oiled skillet
Total Time
20mins
Prep 5 mins
Cook 15 mins

Mon, 06 Jul 2026 00:00:00 GMT

Use Up Some of That Zucchini at Breakfast With This Greek Omelet

Ingredients

1 1/2 pounds medium zucchini, thinly sliced
1 teaspoon kosher salt
6 large eggs
1/3 cup finely crumbled feta
2 tablespoons chopped fresh dill
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Instructions

Toss zucchini with salt in a colander set over a bowl and let drain for 30 minutes. Squeeze excess water from the zucchini and pat dry with paper towels.
Whisk together eggs, feta and dill in a medium bowl. Season with black pepper.
Heat olive oil in a large nonstick skillet over moderately high heat. Add zucchini and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 8 minutes. Pour egg mixture over zucchini, tilting pan so the eggs flow under and through zucchini slices. Cook until eggs begin to set, then reduce heat to moderately low, cover and cook until eggs are fully set, about 10 minutes.
Remove pan from heat and carefully invert omelet onto a serving platter. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad

Ingredients

7 large Eggs hard boiled (10 minutes), peeled, and cooled
3 tablespoon Mayonnaise
1 tablespoon Mustard
Salt to taste
Pepper to taste
1/8 teaspoon Celery salt
1/4 Onion finely chopped
1/8 teaspoon Garlic powder
1 medium Tomato sliced, remove seeds and pulp, then chop
1/2 cup Bread and butter pickles chopped
Paprika sprinkled on top - optional

Instructions

Roughly chop the eggs in a mixing bowl. Add the other ingredients down to the paprika. Mix gently until it's all well blended. Add paprika, if desired, cover and refrigerate for one hour. Serve on your favorite bread to make a sandwich or as a side dish as desired.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Egg, Bacon, and Cheese Breakfast Sandwich

Ingredients

2 slices of bread
1 egg
2 bacon slices
1 tablespoon Butter
1/4 cup shredded cheese

Instructions

Step 1: Fry 2 pieces of bacon in a pan and save the grease
Step 2: Crack one egg into the grease on the pan and break the yolk. Fry on both sides.
Then, put the cheese on top of the egg and melt it. Meanwhile. toast your bread
Step 3: Butter the inside of your toast, lay your egg and cheese on the toast, cut the bacon slices in half and lay them on the egg.
Step 4: Put the other piece of toast on top and enjoy the sandwich!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake (crockpot recipe)

Ingredients

3-4 cups crusty bread diced (3/4-1inch)
1/2 pound Bacon cut into 1/2 inch dice
2 cups Mushroom sliced
8 Eggs
1/2 cup milk
3/4 cup roasted red peppers drained and chopped
1 cup shredded cheese (cheddar or monterey jack)
Salt & pepper to taste
2 cups fresh spinach torn

Instructions

1. Coat Crock-Pot with nonstick cooking spray. Add Bread.
2. Heat skillet on medium heat until hot. Cook bacon until crispy. Remove and discard all but 1 tablespoon of drippings. Add mushrooms and spinach to skillet and toss to coat. Cook 1-2 min or until spinach wilts.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and black pepper. Pour into crockpot.
4. Cover; cook on low 3-3-1/2 hours or on high 2-2-1/2 hours, until eggs are firm but still moist. Adjust seasonings, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

Ingredients

1 tablespoon oil
8 ounces mushrooms (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme
salt and pepper to taste
1 pound asparagus (trimmed and cut into bite sized pieces)
1/2 pound goat cheese (sliced)
10 eggs
1 cup cottage cheese
salt and pepper to taste

Instructions

Heat the oil in a pan.
Add the mushrooms and saute until tender, about 5-10 minutes.
Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
Spread the mushrooms and goat cheese over top.
Mix the eggs and cottage cheese and season with salt and pepper.
Pour the egg mixture into the pan.
Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

7 Egg
1 Small bag Tater tots
1/2 Onion
1 Cup Cherry tomatoes
1 Cup Cheddar cheese To top

Instructions

Mix and cook in skillet on stovetop

Mon, 06 Jul 2026 00:00:00 GMT

Egg Sandwich Recipe

Ingredients

3 to 5 eggs ((hard boiled))
6 to 8 slices bread
2 to 3 tablespoons unsalted butter ( or as needed)
1 teaspoon chaat masala ((optional))
1 teaspoon roasted cumin powder ((optional))
½ cup coriander leaves ( / cilantro)
12 to 15 mint leaves ( / pudina)
1 garlic clove
½ teaspoon cumin seeds (or roasted cumin powder)
1 to 2 tablespoons lemon juice ((adjust to taste))
1 to 2 tablespoons coconut (fresh or frozen or flakes or ½ slice bread)
1 green chili ( (Thai/Indian/ serrano peppers, skip for kids))
1 small onion (sliced to rings)
1 medium carrots (grated , as needed)
2 sprigs coriander leaves ((optional))
lettuce ( (optional))

Instructions

Make Sandwich Chutney (or use any Sandwich Spread or Pesto)
To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.
Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don't want a runny chutney.
Taste test and add more salt, lemon or chilli as required to suit your taste.
How to Make Egg Sandwich
Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.
Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.
Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.
Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.
Press down gently and slice the egg sandwich to triangles. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Cottage Cheese Pancakes - low carb

Ingredients

1 1/3 cups Cottage cheese full fat, 4%
3 tablespoons butter melted
4 eggs
1/4 cup Coconut Flour Can use AP flour but more carbs
3/4 teaspoon Kosher Salt
butter to grease griddle/pan
vanilla
toppings- fruit, peanut butter, etc.

Instructions

Heat griddle or flat non-stick pan to medium.
Prepare the batter- mix all (except the toppings and butter for greasing the griddle ) in a blender. Blend until smooth
Butter the hot griddle and pour allowing the pancakes to spread to about 3 1/2 inches.
Cook until first side is golden brown, then flip and cook until also golden brown. Will take longer than regular pancakes and will not bubble in the middle like they do.
Serve with fruit, syrup, peanut butter or plain. I have used as "buns" for hotdogs or sausage.

Mon, 06 Jul 2026 00:00:00 GMT

Steal This Meal: Egg and Kale Breakfast Quiche

Ingredients

1 bunch red kale chopped (any other variety is fine also)
1/2 red (or white) onion chopped
6 mushrooms, chopped
2 cloves garlic minced (1/2 tsp. teaspoon minced garlic)
1 tbsp coconut oil
8 eggs, beaten well
2 tsp. prepared Italian herb rub (or make your own with sea salt, oregano, dried garlic, dried onion, lemon peel, and chiles)
a pinch of salt and pepper

Instructions

Preheat oven to 350F.
Cut off kale stems and discard, then wash kale leaves and dry well.
Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square.
Chop onion into pieces about 1/2 inch.
Heat coconut oil in frying pan, then add onions and saute 5 minutes (or until the start browning).
Add garlic and mushrooms and saute about 3 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.
Put sauteed vegetables into large mixing bowl and add beaten eggs, and Italian seasoning and salt/pepper. Stir gently until ingredients are well distributed.
Use a small amount of coconut oil to coat the baking pan, and pour in egg mixture.
Bake 25 minutes until eggs are well set and the top is lightly browned. Serve hot.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Meal Prep Fruit and Yogurt Bistro Box

Ingredients

4 cups fat-free plain greek yogurt
1 cup low-fat granola
12 strawberries
1 cup blueberries
2 cups pineapple chunks

Instructions

Assemble fruit and yogurt bistro boxes by dividing ingredients evenly in boxes. Keep refrigerated.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Stacks

Ingredients

1 cup Egg Substitute your favorite brand
1/4 cup Salsa chunky style, as hot as you like
1/2 cup Broccoli stems julienned
1/4 cup Carrots shredded
1 medium English Muffin (multigrain) split and toasted
1/4 cup Chili sauce as hot as you like

Instructions

Mix egg whites and chunky salsa and pour into egg poacher cups. Place broccoli and carrots in each cup allowing it to sink in partially. Reserve a few shreds for garnish. Start the eggs poaching.
Butter the muffin halves if you wish and place it in a small plate. Stack two poached eggs on top and drizzle with chili sauce.
Garnish with a few veggie shreds and serve.
Each (2 egg, 1/2 muffin) serving contains an estimated:
Cals: 208, FatCals: 44, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 2g
Chol: 1mg, Na: 673mg, K: 513mg
TotCarbs: 21g, Fiber: 3g, Sugars: 3g
NetCarbs: 18g, Protein: 18g
ALTERNATIVES:
Use whole eggs, Toast multigrain bread, add a slice of bacon, ham, or sausage. Melt a slice of cheese over each egg. You could change the bread to a couple of small pancakes. This is YOUR breakfast so stack up what YOU like.
For a taller stack try cutting both ends out of a soup can. Place it on the plate and layer the ingredients into the can. Pull the can off and garnish.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

4 slices bread
1 lb bulk sausage
2 cups Shredded cheese
6 Eggs
1 tsp dry mustard

Instructions

Grease 9 x 13 casserole dish
Preheat oven to 350 degrees
Tear bread into small pieces and put in the bottom of the casserole dish.
Brown and drain sausage, crumble over bread.
Sprinkle cheese over the top of the sausage and bread.
Beat eggs and dry mustard, then pour over mixture in casserole dish.
Bake for 35 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad

Ingredients

8 large eggs - hard boiled and chopped (I use an egg slicer; slice one way then turn the egg 90 degrees
1/2 small onion - finely chopped
1/4 cup - 1/3 c. mayonnaise
1 teaspoon generous tsp regular mustard
shakes Tabasco sauce

Instructions

Chop eggs & onions - put into bowl. Add ¼ c. mayo; mustard and tabsco. Stir to mix thoroughly. If too stiff - add a little more may. Salt & pepper to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Basic Breakfast Casserole

Ingredients

10 eggs
1-2 tsp Spike Seasoning
1-2 Tbsp green onions, sliced
1 cup meat of choice, precooked
1 cup lowfat cheese, grated
4 ounce cottage cheese, rinsed
8 ounces vegetables, chopped, sauteed

Instructions

Preheat oven to 375.
Spray 7x11 or 8x8 glass or non-stick metal casserole dish with nonstick spray.
Dice meat.
Grate cheese.
Saute vegetables in small amount of olive oil for 3-5 minutes. Or boil and drain harder vegetables such as broccoli.
Mix eggs, spike seasoning, salt and pepper, and cottage cheese.
Layer meat
veggies
green onions
cheese
Pour eggs over and stir gently with a fork to distribute ingredients evenly.
Bake until eggs are firmly set and top is lightly browned. 20-25 minutes for 7X11 or 8x8 pan.
Can make ahead and keep in fridge. Reheats well.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 pound Sausage, Bacon or Ham Cooked and crumbled
16 ounces Hash Browns Frozen
3/4 cup Cheese Shredded
6 Eggs
1/2 cup Milk

Instructions

Layer the ingredients in the crock pot. Cook on low for 6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Chicken and Egg Salad Sandwich Lunch BO

Ingredients

.5 chicken breast
.75 egg hard-boiled
.5 tablespoon Mayonnaise
.25 tablespoon curry powder
1 tablespoon fresh basil
.25 teaspoon salt
1 cup split pea soup
2 slices Bread

Instructions

Bake the chicken in the oven at 365 degrees for abut 20 minutes.
Boil the eggs for 8 minutes.
Cut chicken and egg into small bite-sized pieces.
Mix the mayonnaise with the curry powder, adjusting the curry to taste.
Combine salt and basil with chicken and mayonnaise mixtures. Blend well.
Cool in fridge for 10 minutes.
Serve on toast with warmed soup.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 tablespoon unsalted butter or vegetable oil
1 cup (142g) onion minced
12 thick slices (454g) firm-textured white bread slightly stale
8 cups (about 340g) broccoli rabe cut in 1" pieces blanched cooled and drained
1 pound (454g) breakfast sausage or bacon cooked crumbled and drained
2 1/2 cups (283g) sharp cheddar cheese grated divided
6 large eggs
3 1/2 cups (794g) milk
3/4 teaspoon table salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper

Instructions

Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep., In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside., Cut the bread into 3/4˝ cubes and place in a large bowl. Add the cooked onions, 1 cup of the cheese, and 3/4 of the broccoli rabe and cooked meat (set aside 1/4 for sprinkling on top)., Whisk together the eggs, milk, salt, dry mustard and pepper until smooth. Pour over the bread in the bowl, stirring to coat the cubes evenly. Transfer the mixture to the prepared pan, and sprinkle the top with the remaining broccoli rabe and meat., Cover the pan and refrigerate for at least 6 hours and as long as overnight., Preheat your oven to 350°F., Uncover the casserole and sprinkle the remaining cheese on top. Bake until golden, about 70 to 75 minutes. A paring knife inserted in the center should come out clean., Remove from the oven and allow to rest for 20 to 30 minutes before serving warm., Store, covered, for up to 3 days in the fridge.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Salad

Ingredients

4 whole Eggs
4 Tbs Butter Room temperature

Instructions

Set butter out at room temperature.
Scramble eggs.
Mix together in a bowl.
Eat immediately or store in refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

On-The-Go Breakfast Egg Rolls

Ingredients

1 (8 ounce) carton egg whites (shells removed) or 6 eggs (shells removed)
1/3 cup nonfat milk or 1/3 cup milk
1 teaspoon garlic pepper seasoning
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces turkey sausage (or turkey bacon or regular bacon, even veggie bacon or veggie sausage) or 4 ounces sausage, cooked and chopped in small pieces (or turkey bacon or regular bacon, even veggie bacon or veggie sausage)
8 egg roll wraps
1 cup reduced-fat monterey jack cheese (optional) or 1 cup monterey jack cheese, shredded (optional)
4 tablespoons asiago cheese
non-fat cooking spray

Instructions

Preheat oven to 425 degrees.
On the stove, heat a large skillet greased with cooking spray to medium high.
Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!

Mon, 06 Jul 2026 00:00:00 GMT

VShred Day 1 Lunch

Ingredients

1/8 cup Cheddar cheese shredded
4 ounces Ground beef
1 cup Spinach
1 cup Lettuce
2 tablespoons Salsa

Instructions

Brown ground beef, mix with salsa and cheese, top spinach and lettuce with beef mixture

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast Tostadas With Avocado Pico De Gallo

Ingredients

8 corn tortillas
2 tablespoons olive oil
1 (1 lb) package Simply Potatoes Diced Potatoes with Onion
2 teaspoons cumin
1/2 teaspoon salt
1 red pepper, diced
1 (15 ounce) can black beans, drained and rinsed
6 eggs
1/4 cup milk
1 tablespoon butter
1/2 cup crumbled goat cheese
1 avocado, diced
1 small white onion, diced
3 roma tomatoes, diced
1/2 jalapeno pepper, seeded and diced
1 teaspoon fresh lime juice
1/2 cup fresh cilantro

Instructions

To make the tortillas, add 2 tablespoons of vegetable oil in large frying pan. Place over medium-high heat. Add the tortillas one at a time and fry until golden brown and crispy, about 1 minute each side. Use a tong to transfer to paper towl covered plate. Set aside.
Next, heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas. Add the entire package of Simply Potatoes Diced Potato with Onion, diced red pepper, black beans, cumin and salt to pan; stirring to coat potatoes evenly. Cover and cook the potatoes 10 minutes, stirring every 2-3 minutes.
While the potatoes are cooking, combine avocado, diced onion, diced tomatoes, jalapeno pepper, and lime juice together in a medium bowl. Cover and refrigerate until you are ready to serve.
Next, heat a large non-stick frying pan on medium. Add butter to frying pan. Beat eggs and milk together in a medium bowl for about 2 minutes. Add the egg mixture to pan. Once eggs begin to set, stir and fold eggs over until no visible liquid remains. Remove from heat.
Assemble each tostada by topping with the potato black bean mixture, scrambled eggs, avocado pico, and 1 tablespoon of goat cheese. Serve extra potato/black beans on the side. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast (5 Pts)

Ingredients

1 28-oz. bag Ore-ida frozen potatoes o~quotebrien, thawed slightly
1/2 cup diced onion
1 pound lean ham, diced
2 cups fat free shredded cheddar cheese
1 cup skim milk
3 cups egg substitute
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Spray crockpot with non-stick cooking spray. You will make three layers.
Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3
of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two
more times ending with the layer of cheese.
Beat together the egg substitute, milk, salt and pepper; pour it over the
layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut
into 8 wedges when ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

About 8 slices white bread, crusts removed
1/4 C. melted butter
6 large eggs
1 pint half & half
2 C. shredded cheese (I use a combo of Cheddar and Swiss)
1 lb sausage (maple flavored is especially good in this)
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper

Instructions

Spray a 9x13 pan with non stick cooking spray.
Line with buttered bread slices.
Brush melted butter on the bread.
Brown the sausage and sprinkle over the bread.
Combine the eggs, salt, pepper, mustard and half & half and pour over the sausage.
Top the whole thing with cheese.
Cover with foil and refrigerate overnight.
Bake in a 350 over for 45 minutes to an hour.

Mon, 06 Jul 2026 00:00:00 GMT

Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner

Ingredients

1 tablespoon fresh rosemary (minced)
2 tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
1 ½ tablespoons dijon mustard
Kosher salt (to taste)
black pepper (to taste)
4 bone-in, skin-on chicken thighs
2 cups brussels sprouts (halved or quartered )
2 cups baby yellow or red potatoes (halved or quartered)
2 cups butternut squash (peeled, seeded, and cubed (about 1 small squash))

Instructions

Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
Meanwhile, to make the glaze, mix together rosemary (1 tablespoon), maple syrup (2 tablespoons), olive oil (2 tablespoons), dijon mustard (1.5 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a small bowl. Set aside.
Mix all the veggies in a medium bowl with ½ of the glaze (about 3 tablespoons).
Season both sides of the chicken thighs liberally with salt and pepper.
When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer carefully, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
Roast for 10 minutes. Flip the chicken over to skin side up and brush with some of the reserved glaze. Stir/flip the veggies.
Roast again for 15 minutes, glaze the chicken again, and stir the veggies again.
Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.

Mon, 06 Jul 2026 00:00:00 GMT

John Wayne Breakfast Casserole

Ingredients

3-4 4oz can Chopped green chiles
1 lb Monterey jack cheese Shredded
1 lb Colby cheese Shredded
8 Eggs Separated
1 Can Evaporated milk 13 oz
2 Tbsp Flour
3-4 Roma Tomatoes Sliced
1 Tsp Salt
1 Tsp Pepper
Parsley as garnish

Instructions

1. In a large bowl, stir together the chiles, Jack and Colby cheeses. Put this mixture into a 9x13 pyrex or casserole dish.
2. Separate the eggs.
3. Combine the yolks with evaporated milk + flour + salt + pepper.
4. Beat the egg whites until stiff with a hand mixer and fold into the yolk mixture.
5. Pour egg mixture over cheese mixture and "swirl" with a fork.
6. Bake at 325 for 30 minutes. It will shake a little (soft soufflé style).
THEN
7. Add the sliced tomatoes on top of the partially baked casserole.
8. Bake 30 minute more.
Garnish with parsley if desired (this does make a difference).

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

See below

Instructions

Farmer's Casserole
3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.
http://www.food.com/recipe/farmers-casserole-218376

Mon, 06 Jul 2026 00:00:00 GMT

Freezer Breakfast Sandwich with Oven Baked Eggs

Ingredients

12 large Eggs
Salt and pepper
12 English muffins
12 Sausage patties
12 slices Cheese

Instructions

1. Preheat oven to 350 degrees. Generously grease 12 muffin tins.
2. Crack one egg into each tin, ensuring no egg shells are in the muffin tin. Sprinkle the tops of all the eggs with salt & pepper. Use a butter knife to break open the yolks, if desired.
3. Bake for 20 minutes until the eggs are set.
4. In the meantime, cook the sausage patties to desired doneness.
5. Assemble the sandwiches.
6. To reheat, microwave the sandwich for 1 1/2 minutes - 2 minutes depending on the power of your microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 1/2 cups tater tots
1 pound pork sausage
1/4 cup Onion chopped
1/4 cup green bell pepper chopped
1/2 cup fresh mushrooms chopped
2 cloves garlic finely chopped
2 cups milk
1 (10.75oz) can condensed cream of mushroom soup
1/2 10 oz pkg frozen, chopped spinach thawed and drained dry
1 cup sharp Cheddar cheese shredded
1 cup Monterey jack cheese shredded
1/4 teaspoon Ground mustard

Instructions

Layer tater tots in bottom of casserole dish. Brown sausage and saute onions, green pepper, red pepper, mushrooms and garlic together with sausage; drain and add to top of tater tots. Beat eggs and milk well and then mix in soup, spinach, cheeses and ground mustard. Pour mixture over sausage mixture. You may add shredded cheese on top and garnish with parsley. Bake a 350 degrees for 1 hour and 15 minutes (longer if needed). Center should be firm in the middle.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bread Pudding

Ingredients

2 tbsp. olive oil
1 medium onion
Kosher salt
pepper
1 bunch Swiss chard
8 large eggs
2 c. whole milk
8 oz. country, French, or Italian bread
14 oz. frozen artichoke hearts
6 oz. leftover or thick-cut deli ham
6 oz. goat cheese
2 tbsp. grated Parmesan
Green salad

Instructions

Heat oven to 350 degrees F. Oil a 2 1/2- to 3-quart baking dish.
Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 4 minutes. Add the chard stems and cook, covered, stirring occasionally, for 4 minutes.
Add the chard and cook, tossing occasionally, until wilted, about 3 minutes.
Meanwhile, in a large bowl, whisk together the eggs, milk and 1/2 teaspoon each salt and pepper. Add the bread and let sit, tossing occasionally, for 5 minutes.
Fold the chard mixture, artichokes and ham into the bread mixture, then add the goat cheese. Transfer the mixture to the prepared baking dish, sprinkle with the Parmesan, and bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 45 to 50 minutes. Serve with salad, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Weight Loss Breakfast Shake

Ingredients

1 scoop protein powder
2 tablespoon powdered peanut butter
1 cup Coffee
2 cups Almond Milk

Instructions

Mix in blender until smooth

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

Nonstick cooking spray
1 pound ground pork sausage
1 pound sliced bacon cut in 1/2" pieces
6 slices soft white bread
1 1/2 cups cheese your choice
6 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
1 can cream of mushroom soup

Instructions

Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Then do the same with the bacon.
Cut and discard the crusts from the bread. Cut the slices into cubes, and layer in the prepared baking dish. Sprinkle with the sausage, bacon and 1 cup of cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt and pepper; carefully pour the mixture over the cheese.
Cover and refrigerate at least 2 hours or up to over night.
Stir a little milk into soup and spread gently over casserole with a 1/2 cup cheese.
Bake casserole in preheated 350° oven until set and golden, about 40 minutes.
Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 Roll Pork Sausage Cook till no pink.
10 Eggs Lightly beaten
3 cups Milk
1 teaspoon Salt
1/2 teaspoon Black pepper
6 cups Bread Cubed
2 cups sharp Cheddar cheese Shredded

Instructions

Heat oven 325*. Mix eggs, milk, salt.
Place 1/2 the bread in a 9x13 buttered
pan sprinkle with 1/2 the pepper and 1/2
the cheese and 1/2 the meat. Repeat.
Pour egg mixture over all. Bake for 1 hr.
Cover w/ foil if browns to quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Wife's Breakfast

Ingredients

16 slices bread (crusts removed)
8 -10 slices bacon or 8 -10 slices ham
1 1/2 cups cheddar cheese, grated
6 eggs
1/2 tablespoon dry mustard
1/2 teaspoon salt and pepper
1/4 cup onion (chopped)
1/4 green pepper, chopped
1 -2 teaspoon Worcestershire sauce
3 cups milk
1/4 teaspoon Tabasco sauce
1/2 tablespoon butter
1 cup Special K cereal

Instructions

Butter dish.
Layer with 8 slices of bread on bottom of 9x13 inch pan. Add layers of bacon or ham, cheese, onion and green pepper. Top with remaining bread slices.
Beat together eggs, dry mustard, salt pepper, worcestershire sauce, milk and tabasco. Pour over bread mixture.
Cover with Saran Wrap and refrigerateovernight.
The next morning, cover with special K cereal.
Melt butter and pour over top.
Bake, uncovered, for 1 hour at 350 degrees. Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Loaded Breakfast Sandwich

Ingredients

1 large avocado, mashed
1/2 tablespoons lemon juice
salt to taste
4 tablespoons mayonnaise
1 chipotle chili pepper in adobo, chopped
4 English muffins (or buns or croissants), split and lightly toasted (gluten-free for gluten-free)
4 sliced cheddar cheese
4 breakfast sausage patties, cooked
4 strips bacon, cooked
4 eggs, fried (or scrambled, or omelette)

Instructions

Mix the mashed avocado with the lemon juice and salt.
Mix the mayonnaise with the chipotle chili pepper in adobo.
Assemble the sandwiches and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Easy on Sunday Morning Crepes

Ingredients

1 1/2 Cups Flour
2 pinches Salt
2 Tablespoons White Sugar
1 Tablespoon Brown Sugar
1 Tablespoon Vanilla
2 large Eggs
2 Tablespoons cognac/sweet liquors (opt)
2 1/2 Cups Milk
1/3 Stick Butter

Instructions

1: In a bowl sift the flour, salt, and sugar together.
2: Create a well in the center of the mix, add the eggs, vanilla, and cognac (opt).
3: Stir in the milk with a plastic/wooden spoon until batter is smooth.
4: Heat a small skillet (pref one the size of a crepe), and grease w/ butter.
5: Holding the skillet in the air...pour in 1/4 cup of batter in the center while swirling to skillet to until you have a thin circle.
6: Cook until the edges pull away from the pan, shake the pan, and flip the crepe (or use a really thin non stick spatula to flip). cook until both sides are golden.
7: Lay on a flat surface cool (i use my bamboo cutting board).
8: Add your favorite topping ( nutella, or apple butter), fold.
9: Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

High protein breakfast

Ingredients

15ml olive oil
130g tomatoes , halved
4 rashers turkey bacon
180g sirloin steak , trimmed of visible fat
150g mushrooms , sliced
160g spinach
1 egg

Instructions

Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.
While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.
Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.

Mon, 06 Jul 2026 00:00:00 GMT

Muffin Tin Breakfast Croque Madame Toastie Cups

Ingredients

1 1/2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/4 cups milk ((full fat works best, though low fat does work))
1/3 cup grated gruyere cheese ((or tasty or cheddar), plus extra for sprinkling)
2 tsp Dijon mustard
1/4 tsp freshly ground nutmeg
1/4 tsp salt
Black pepper
6 large slices of fresh white bread ((Notes 1 and 2))
2 tbsp melted butter ((salted or unsalted))
6 eggs
100 g / 3 oz leg ham
Fresh parsley (, finely chopped)
Freshly ground nutmeg

Instructions

Turn the oven on to 180C/350F.
Cut the crusts off the bread, then roll out with a rolling pin until flattened.
Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.
Bechamel Cheese Sauce
Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.
Add half the milk and whisk until the sauce thickens - around 1 minute.
Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.
Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.
Assemble Toast Cups
Brush the melted butter around the edges of the toast cups (to help them brown nicely).
Divide the ham between the toast cups, then carefully crack an egg into each.
Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.
Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)
Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.
Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Rye Pancakes

Ingredients

1/2 cup (53g) King Arthur Organic Medium Rye Flour
1/2 cup (57g) King Arthur Golden Wheat Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
2 large eggs separated
2 tablespoons (28g) butter melted
3/4 cup (170g) buttermilk
1 tablespoon fresh dill chopped
1/2 cup (113g) crème fraîche
1 tablespoon chives fresh preferred chopped
6 to 8 ounces smoked or cured salmon thinly sliced
lemon wedges capers fresh dill or chives for garnish and serving; optional

Instructions

To make the pancakes: In a medium bowl whisk together the flours, baking powder, baking soda, and salt. Set aside., Separate the eggs, putting the whites into a clean mixing bowl. In a separate bowl, stir together the yolks, butter, and buttermilk. , Add the yolk mixture to the dry ingredients, stirring just until evenly moistened; a few small lumps are OK., Whip the egg whites until stiff peaks form, and gently fold them into the batter, stirring just until no white streaks remain. Fold in the chopped dill., Set the batter aside while you preheat an electric griddle to 350°F, or a frying pan over medium heat., Lightly grease the griddle or pan with a small amount of butter or oil, spreading it evenly over the whole surface to prevent the pancakes from sticking., Scoop a heaping 2 tablespoons of batter onto the hot surface; a jumbo cookie scoop works well here., Cook the pancakes on the first side until the edges are set, about 1 to 2 minutes. Flip the pancakes, and cook them for an additional 1 to 2 minutes on the second side., Transfer the pancakes to a rack to cool (you don’t want them too hot when you add the topping)., To make the topping: Combine the crème fraîche with the chopped chives., Place a dollop of the topping onto each pancake, then top with a slice of salmon. Serve crème fraîche-topped pancakes with lemon wedges on the side and garnish with capers and/or fresh dill or chives.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagna

Ingredients

1 bag frozen hash browns
1 can cream of mushroom soup
1/2 container sour cream
1 onion diced
1 lb. cooked bacon diced
2 cups cheddar and mozzarella cheese shredded

Instructions

Use a lasagna tray.
Layer in the tray the hashbrowns.
Mix sour cream and mushroom soup together and place as second layer over hashbrowns.
Third layer is the onions.
Fourth layer is the bacon.
Last layer is the cheese.
Cook in oven covered with tin foil for approximately 1 hour at 325.
Take foil off and let cook for another 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Easy pancakes

Ingredients

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges , to serve (optional)
caster sugar , to serve (optional)

Instructions

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest.
Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

1 pack (12 oz) pork sausage
2 green onions thinly siced
2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
1 package (8 oz) shreeded swiss cheese
1 cup Bisquick
2 cups Milk
1/8 tsp pepper
5 Eggs

Instructions

Preheat oven to 400. Spray or grease 9x13 baking dish.
Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Whole Wheat Buttermilk Blueberry Pancakes Recipe

Ingredients

1/2 cup all-purpose unbleached flour
1/4 cup whole wheat flour
2 tablespoons toasted oat bran
1 tablespoon brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup bulgarian buttermilk
1 large organic egg
2 tablespoons olive oil
1 cup fresh blueberries
unsalted butter, for greasing pan/griddle, about 1-2 tablespoons

Instructions

In a large bowl whisk together all the dry ingredients. Set aside.
In a medium bowl whisk together the buttermilk, eggs and olive oil. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
Heat your griddle or nonstick skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel.
Use 1/4 cup of batter for each pancake. Once the batter is on the griddle sprinkle blueberries on top and gently press them into the batter with your fingers. Cook about 2 minutes, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 1-2 minutes on the other side.
Serve immediately, or if you are making pancakes for more than one person keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees F.
Serve with warm maple syrup

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bread (Or Muffins)

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking barley
1/2 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup milk, warmed
1/2 cup butter, melted
2 large eggs
1/2 cup carrot, grated
1/2 cup apple, grated
1/2 cup golden raisin
1 cup pecans, coarsely chopped
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Instructions

Preheat oven to 375°F
Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
Put the ground barley in the warmed milk while you assemble the remainder of the batter.
Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
Combine in the dry ingredients until just mixed.
Mix in the grated carrots and apples.
Fold in the pecans and raisins.
For the optional topping, mix together all the ingredients until coarse crumbs form.
Pour the batter into either a greased loaf pan or muffin tins.
If desired, sprinkle on the crumb topping.
Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty

Ingredients

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Instructions

Preheat oven to 400˚F (200˚C).
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest chicken for 10 minutes, before slicing into strips.
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Holiday Breakfast Bake

Ingredients

2 package pork sausage 12 oz bulk
1 cup Bell pepper chopped
1/2 cup onion chopped
3 cups hash brown potatoes frozen
2 cups shredded cheddar cheese
1 cup Original Bisquick mix
2 cups milk
1/4 teaspoon Black pepper
4 each eggs

Instructions

1. Heat oven 400 degrees. Cook sausage, bell pepper and onion over medium heat, stirring occasionally, drain. Combine sausage, mixture, potatoes and 1 1/2 cups cheese in greased 13X9 baking dish.
2. Stir Bisquick mix, milk, pepper, and eggs. Pour into baking dish.
3. Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 11-2 minutes until melted.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Salad

Ingredients

1 tbl spoon coconut oil
200 g Mushrooms
100 g tempeh (or poached egg)
1 cup quinoa steamed
2 handfuls Baby spinach

Instructions

saute mushrooms in oil
cook tempeh under grill or poach eggs
mix all ingredients in bowl and dress.

Mon, 06 Jul 2026 00:00:00 GMT

5 Minute Breakfast Sammich

Ingredients

2 slices bread
1 egg
1 cheese
1 deli meat
Mayonnaise
Salt

Instructions

just put all items on bread

Mon, 06 Jul 2026 00:00:00 GMT

Holiday Breakfast Pleaser

Ingredients

3/4 pounds ground sausage brown, drain, set aside
1 TBS Butter
4 Green Onions Chopped
1/2 pound Fresh mushrooms Sliced
10 Eggs beaten
16 ounces cottage cheese
1 pound Monterey jack cheese Shredded
8 ounces (2 cans) diced green chile peppers drained
1 cup flour
1 teaspoon Baking powder
1/2 teaspoon salt
1/3 cup Butter melted

Instructions

1 Melt butter in skillet
2 Cook and stir green onions and mushrooms till tender
3 Mix eggs, cottage cheese, cheese, chiles in a HUGE bowl
4 Stir in sausage, green onions, and mushrooms
5 Cover and refrigerate overnight
Next morning
1. Pre-heat oven to 350 degrees
2. Grease 9 x 13 pan
3. In bowl, sift flour, baking powder, and salt
4. Blend in melted butter
5. Stir flour mixture INTO egg mixture
6. Pour into pan
7. Bake 40 to 50 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Pancakes, Everyday

Ingredients

2 cup All purpose flour
2 teaspoon Baking Powder
1 tblspoons Sugar
1/4 teaspoon Salt
2 Eggs
1 1/2 cups milk
2 tablespoon butter Melted and cooled

Instructions

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix togetehr dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 or butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size. Adjust heat as necessary; usally, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200 degree oven for up to 15 minutes.
4. FOR BLUEBERRY OR BANANA PANCAKES.....Use fresh or frozen blueberries; over ripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes as they burn more easily.
5. FOR WHOLE-GRAIN PANCAKES... Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.

Mon, 06 Jul 2026 00:00:00 GMT

Classic Old Fashioned Egg Salad

Ingredients

6 each Hard boiled eggs
1 large Onion Finely minced
1/4 cup Mayonnaise
1/4 teaspoon Dill
1/4 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

1. Combine eggs, onions, mayonnaise, salt, pepper, and dill.
2. Cover and refrigerate until well chilled
3. Serve as a sandwich or salad.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sammie

Ingredients

1 English muffins sliced in half
1 Egg
1 Tomato
1/2 Onion sliced
2 tablespoons Butter cut in half
Mayonnaise
green salsa
hot sauce
2 slices Deli Ham
5-10 green olives sliced

Instructions

1. Add 1 T butter to pan on medium high heat. Add sliced onions and caramelize til deep brown and set aside.
2. Put both slices of English muffin into the toaster and toast to desired level.
3. To pan, add both slices of deli ham (i like honey ham) and crisp in pan. Remove from pan and set aside.
4. Add 1 T butter to pan and crack egg into pan, breaking the yolk but not scrambling. Cook on both sides until edges are crispy and yolk is hard.
5. To english muffin slices, add mayo, green salsa, and hot sauce to taste on one side. On the other side in order, add ham, tomato, caramelized onion, green olives, and egg. Smush together and make best hangover sandwich known to man.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Bowl

Ingredients

1 (20 oz) bag Hash Browns frozen
12 Eggs
1 Cup Milk
1 Pound Bacon
1 tablespoon Ground mustard
1 (16 oz) bag Shredded cheddar cheese
Salt and pepper to taste
1 Onion Chopped
1 Red bell pepper Chopped

Instructions

Spray crock pot & spread hash browns evenly over the bottom.
Crack 12 eggs & whisk into a bowl. Add milk, mustard, salt & pepper. Mix well & set aside.
Cook bacon & drain. Crumble or cut up & add on top of hash browns.
Put cheese, onion & pepper into crockpot. Mix well.
Pour egg mixture over everything in crockpot. Mix well & spread evenly using a wooden spoon.
Turn crock pot on low for 6-8 hours (overnight).

Mon, 06 Jul 2026 00:00:00 GMT

Superfood scrambled eggs

Ingredients

2 tbsp pumpkin seeds
2 tsp rapeseed oil
100g spinach , roughly chopped
1 tomato , chopped
1 garlic clove , crushed
½ tsp turmeric
½ tsp curry powder
4 eggs , beaten
150g smoked salmon
toast , to serve (optional)

Instructions

Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate.
Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1-2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs. Scramble the eggs over a medium heat – take the pan off the heat before they look too dry. Serve with the salmon, on toast, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Full English Breakfast

Ingredients

2 Fried or Scrambled Eggs
2 Rashes of Bacon
2 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 slice Toast
1/4 cup Baked Beans

Instructions

1. Slice the mushrooms.
2. Cut the tomatoes into half.
3. Empty the tin of beans into a saucepan and simmer.
4. Grill the sausages, bacon and halved tomato.
5. Fry the mushrooms until brown and move into oven to keep warm.
6. Fry or cook scrambled eggs.
7. Make the toast.
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quesadilla

Ingredients

1 (10-in.) flour tortilla
1/3 cup shredded sharp Cheddar cheese
1/3 cup shredded Pepper Jack cheese
1/4 cup ground breakfast sausage or chorizo
2 Tbsp. finely chopped jalapeno pepper or bell pepper (optional)
1 large egg
1 tsp. water
1 Tbsp. vegetable oil
Salsa, guacamole, and sour cream, for serving

Instructions

Cook sausage and peppers: Add 1 teaspoon oil to a non-stick skillet over medium heat, then add sausage and peppers (if using). Cook until the sausage browns and the peppers soften (about 5 minutes). Once the sausage and peppers are cooked, immediately reduce the heat to low.
Scramble the egg: Crack the egg into a small bowl and add 1 teaspoon of water. Scramble with a fork or whisk.
Add egg to the sausage mixture: Pour the egg mixture into the skillet and use a rubber spatula or wooden spoon to combine the egg and sausage. Cook until the scrambled eggs begin to set, but are still soft (about 1 minute). Remove the skillet from the heat, and set aside.
Heat cast-iron skillet: In a cast-iron pan, heat the remaining 1 tablespoon vegetable oil over medium-high heat for 2 minutes. Meanwhile, mix the Cheddar and pepper Jack cheeses in a small bowl, then divide in half.
Add tortilla to hot skillet: Add the flour tortilla to the cast-iron skillet, and sprinkle half of the cheese over the lower half of the tortilla.
Finish filling quesadilla: Remove the sausage-egg mixture from the non-stick skillet, and place it on top of the cheese layer, then cover with the remaining cheese.
Cook quesadilla: Use a thin spatula to fold the top edge of the tortilla over the cheese, egg, and sausage and press down with the spatula until the cheese melts enough to seal. Immediately use the spatula to flip the quesadilla over, and cook until both sides are golden and crisp and the cheese is thoroughly melted (about 1 minute).
Cut quesadilla and get ready to serve: Use the thin spatula to transfer the quesadilla to a plate lined with a paper towel to remove excess oil. Cut into wedges and serve with salsa, guacamole, and/or sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

6 sl Fresh bread cubed
1 ts Salt
8 Eggs
1 c Sharp cheddar cheese grated
1 ts Dry mustard
1 lb Hot sausage
2 c milk

Instructions

Cook & crumble the sausage. Combine all ingredients & pour into a greased 13x9-inch oven dish. Refrigerate 12 hours. Bake at 350 for 45 minutes or until firm & golden brown on top. LOTTIE FORREST From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagna

Ingredients

2 tablespoons olive oil, for baking dish plus 2 tablespoons
1 onion, diced small
1 pinch chili flakes
1 1/2 lbs breakfast sausage, removed from casing
4 tablespoons unsalted butter, divided
3 tablespoons flour
2 cups chicken broth
1 cup milk
10 large eggs, whisked
2 tablespoons olive oil
1 lb frozen hash browns, browned to cook
10 ounces frozen spinach, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
3 tablespoons chopped chives
kosher salt
ground black pepper

Instructions

Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb pork sausage
1 can crescent roll
1 (1 lb) package cheddar cheese
2 cups o'brien frozen potatoes
8 eggs, beaten
1 teaspoon salt
1 teaspoon pepper

Instructions

Brown sausage and drain.
Cook potatoes until browned.
Lay crescent rolls into a greased casserole dish.
Cover bottom and sides of dish with the crescent rolls.
Spread sausage, cheese and potatoes on top.
Add salt and pepper to eggs and whisk together.
Pour beaten eggs over top.
Bake at 350 degrees for 40-45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Homestyle Casserole

Ingredients

4 slices bread, crust removed
6 large eggs
1 1/2 cups milk
6 slices cooked crumbled bacon
1/2-1 cup grated swiss cheese, divided
1/2-1 cup grated cheddar cheese, divided
1/3 cup canned mushroom slices, drained well (or more if desired)
1/4-1/2 teaspoon seasoning salt
1/2-1 cup hash brown potatoes

Instructions

Grease a 9" x 9" baking pan.
Place the bread slices (slightly overlapping), in bottom of prepared baking pan.
In a large bowl, thoroughly combine the eggs, milk, bacon, 4 tbsp Swiss cheese, 4 tbsp cheddar cheese, mushrooms and seasoning salt.
Pour the mixture over the bread slices.
Sprinkle the hashbrown potatoes over the egg mixture; top with the remaining cheeses.
Cover, and refrigerate overnight.
The next day: uncover, bake in a 350 degree oven, for 40-45 minutes, or until lightly browned.
and a knife inserted in the center, comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

1 Small bagel, English muffin, croissant, or biscuit
1 Sausage patty, Canadian bacon, or sliced bacon cut
1/8 cup shredded cheese of choice
1 Egg

Instructions

Wait for sandwich maker to pre-heat. About 5 minutes.
Put bottom slice of bread in first
Top with cheese
Add favorite breakfast meat. I use a circular cookie cutter to cut bacon. Ham, or make sausage patties.
Slide egg plate over the breakfast meat.
Put egg in, scrambled or not
Put top piece of bread on.
Wait...
Finished in 5 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Wraps

Ingredients

1 c fresh mushrooms Sliced
1 1/2 c Egg substitute
1/4 ts Black Pepper freshly ground
1/2 c Onions chopped
1/2 c Salsa
1/2 c Low-Fat HEALTHY CHOICE
Vegetable cooking spray
1 10-oz package Frozen chopped spinach
10 Fat-free flour tortillas
3 Garlic minced
6 oz kielbasa Finely chopped, HEALTHY
1 Bottle roasted red bell

Instructions

Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add kielbasa and onion; saute 2 minutes. Add spinach and next 5 ingredients; saute 2 minutes. Add egg substitute and mozzarella shreds to skillet, and cook 10 minutes or until mixture is set, stirring mixture occasionally. Warm tortillas according to package directions. Spoon about 1/2 cup egg mixture down center of each tortilla, and roll up. Yield : 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0 gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4 gr. NOTES : From Choices for Living - the magazine of Healthy Choice MAKE AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let cool. Wrap cooled sandwiches, individually, in heavy-duty plastic wrap. Store in refrigerator up to 4 days or freeze up to 1 month. Allow frozen sandwiches to thaw overnight in refrigerator. Microwave chilled sandwiches, still wrapped, at HIGH for about 45 minutes or until warm, turning once. Recipe by: Choices for Living Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999,

Mon, 06 Jul 2026 00:00:00 GMT

Dennys Delicious Make-ahead Breakfast Recipe

Ingredients

16 slices bread - crusts cut off/butter both sides lightly
2 cups chopped ham
8 oz velveeta cheese, cubed
6 eggs beaten
3 cups milk
1/2 tsp dry mustard
1/2 - 1 tsp salt
2 cups cornflakes
1/2 cup butter

Instructions

On the bottom of a 9 x 13 greased baking dish, place 8 slices of the prepared bread.
Cover with the ham and cheese.
Put the remaining bread on top. (sandwich-like - each bottom has a top)
Mix together the eggs, milk, mustard and salt.
Pour this mixture over the top of the casserole.
Cover and refrigerate over nite.
Next day crush the cornflakes, sprinkle on top.
Melt 1/2 cup butter and pour over.
Bake 350 degrees for 1 hr.
Let stand, then cut.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1/2 cup cold water
2 scoops chocolate protein powder
1 tsp instant coffee granulated
5 ice cubes

Instructions

Fat-Burning Mocha Madness
In a blender, mix ½ cup of cold water (you can add more or less water depending on the consistency you prefer).
Add 2 scoops of nutrient-rich chocolate-flavored protein powder.
Add 1 tsp of granulated instant coffee.
Gradually add 5 ice cubes to thicken.
Blend on high for one minute (in a pinch, this shake can also be made by simply mixing ingredients together in a glass with a spoon).
Drink yourself skinny!

Mon, 06 Jul 2026 00:00:00 GMT

Rev. Ken's Breakfast Casserole

Ingredients

6 to 8 eggs 8 cups cooked rice 2 - 3 lbs. Nacho Cheese 1-2 lbs meat
Garlic minced 2 tsp. Onion 2 cups chopped Salt and pepper to taste tortillas if wanted, as many as burritos wanted

Instructions

1.Make sure if not done rice cooked up to equal about 8 cups. 2.Brown the meat fairly well, you don't want it raw. 3. Mix the rice, and meat together, then start adding the eggs, and mixing well, then add in the cheese, and peppers, and mix real well 4. Pour ingredients into a large casserole dish or Dutch oven 5. Place it into a preheated 350 degree oven for about 30 min. and voila breakfast is ready. [Notes to alter to tastes] The cheese can include some shredded cheese of various types for individual tastes. The meat can be breakfast links, chorizo, ham, bacon, pork, or a mix of a few of these, some people even want more meat in the dish. The peppers can be 16 Oz. cans of Jalapeños or 16 Oz. of other peppers if your not up to the heat, but if you prefer, you can add fresh peppers chopped by the cup, and that is any peppers, you might like bell peppers or all the way up to Carolina Reapers, it's all on your hands, and stomach at that point. Oh I failed to mention most of the seasoning should be added when the mixing is being done. I really hope you enjoy this, another note is it can be cooked on a campfire or barbecue in a large cast iron skillet, for you who might be a little more like me, and love a hearty breakfast when camping. Thank you, comments always welcome.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 1/2 # pork sausage
2 1/2 cup croutons
2 cups shredded cheddar cheese
2 1/2 cups milk
4 eggs
1/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk

Instructions

Spray a 9 x 13 pan. Cover bottom of pan with croutons.
Cook and drain sausage.
Put on top of croutons.
Add cheese.
Mix up eggs and milk and dry mustard.
Put on top of cheese.
Mix 1/2 cup of milk with soup and pour over top.
Cover and refrigerate over night.
Top with cheese. Next morning.
Bake at 325 for 1 1/2 hrs.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowls

Ingredients

3 cups tater tots (medallion-shaped Crispy Crowns work best)
1 tablespoon oil
1 small onion, finely diced
3 garlic cloves, minced
1/2 red bell pepper, finely diced
1 jalapeno, finely diced (optional but not very spicy when it is added in)
1 lb breakfast sausage
salt and black pepper
1 tablespoon butter
5 eggs, beaten
salt and pepper
1 1/2 cups of shredded cheese (freshly grated always works best)

Instructions

Preheat the oven for the Crispy Crowns (per the package instructions).
While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.
When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using). Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.
About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.
Assembly: Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.
Want to Lighten it Up?.
1) Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
2) Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites).
3) Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
4) Use only about 2 cups of the Crispy Crowns (instead of 3 cups) to cut down on the calories, fat, and carb content.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound Hot Sausage
1 pound Mild Sausage
3 cups Bread Crumbs
8 eggs
3 cups milk
2 cups Sharp Cheddar cheese

Instructions

- Spray 10x13 pan with Pam
- Spread bread crumbs on bottom
- Beat eggs & milk, put sauce on bread crumbs
- Put egg mixture on top of sausage, then sprinkle cheese on top
- Store in refrigerator overnight
- Bake for 50 mns @ 350 degrees

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Banana Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Instructions

Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
*Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Wake-up Casserole

Ingredients

1 package Hash Browns chopped
2 cup Cheddar cheese shredded
1 package Ham chopped
8 large Eggs
1 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Mustard

Instructions

Grease 9x13 pan. Beat together eggs, milk, salt and mustard. Add everything else - mix well & pour into greased pan. Cover with foil.
Bake covered at 350? for 1 hour. Uncover and bake 15 min longer. Until eggs are golden and knife inserted comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Breakfast Bake

Ingredients

24 Oz Pork sausage 2 12 oz pkgs
1 Medium Bell pepper Chopped
1 medium Onion Chopped (1/2) cup
3 Cups Frozen hash browns
2 Cups Cheddar cheese Shredded
1 Cup Bisquick
2 Cups Milk
1/4 Tsp Pepper
4 Eggs

Instructions

Heat oven to 400. Grease 13x9x2 Baking pan.
Cook sausage, pepper, onion in 10" skillet over med heat, stirring occasionally. Drain.
Stir sausage mixture, potatoes and 1 1/2 cup cheese in baking dish.
Stir bisquick, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb. Sausage
4 Eggs
8 Slices Bread
2 1/2 cups Milk
1 can Cream of Mushroom Soup
3/4 cup Shredded Mild Cheddar Cheese

Instructions

1. Cook & drain sausage. Set aside to cool.
2. Cube bread & place in a 9x13 baking dish. Sprinkle cheese over bread. Sprinkle sausage over cheese.
3. Blend 2 cups of milk with eggs & pour over top of all.
4. Cover & let set in fridge overnight.
5. Next morning, mix soup & 1/2 cup of milk & spread over top.
6. Bake @ 325° for 1 1/2 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boosting Breakfast Casserole

Ingredients

1- 12 oz. package Jimmy Dean 50% less fat Pork Sausage
2 cups shredded cheddar cheese low fat
1 cup Heart Smart Bisquick mix
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups skim milk
4 eggs

Instructions

1. Brown sausage and drain
2. Arrange cheese and sausage in bottom of a greased 9x13 pan
3. In a separate bowl, beat milk, eggs, Bisquick, salt, and pepper, until smooth
4. Pour mixture over cheese sausage
5.Bake at 400 degrees fro 30-35 minutes, or until lightly browned

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast strata

Ingredients

4 sausages of your choice
100g bacon lardons
150g chestnut mushrooms, halved or quartered if large
knob of butter, for the pan
275g crusty bread, cut into roughly 2cm chunks
120g semi-dried tomatoes (drained weight), roughly chopped
5 eggs
500ml whole milk
1 tbsp Dijon mustard
small bunch of chives, finely chopped
75g cheddar or gruyère, grated

Instructions

Squeeze the sausagemeat from the skins into a frying pan set over a medium heat. Cook for 10-12 mins, breaking up the meat with a wooden spoon as it cooks. Once browned, tip the sausagemeat into a bowl. Fry the lardons in the pan until crisp, about 4-5 mins. Transfer to the bowl with the sausage, then cook the mushrooms in the pan for 5-8 mins until softened.
Butter an ovenproof dish (ours was 30 x 23cm and 5cm deep). Tip in the bread chunks, then scatter over the sausage, bacon, mushrooms and tomatoes.
Whisk the eggs, milk, mustard, half the chives and some seasoning together in a jug. Pour this over the bread, meat and mushrooms, then scatter over the cheese. Cover and chill for at least 1 hr, or up to a day. 4 Heat the oven to 200C/180C fan/gas 6. Uncover the strata and bake for 35-40 mins until crisp and golden on top and set in the middle. Let it stand for 5 mins, then scatter over the remaining chives and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Make a Spanish Tortilla and Maximize Your Breakfast Potato Intake

Ingredients

3 large russet potatoes, about 1 pound, scrubbed (you can also peel if you like, but I leave the skins on)
2 teaspoons pimentón (hot smoked paprika)
1/4 teaspoon cayenne
1 teaspoon kosher salt
1 cup olive oil (this sounds like a lot, but you'll actually drain most off)
2 tablespoons tomato paste
8 large eggs
3 big cloves of garlic, minced
Fat pinch of kosher salt
1/2 cup mayonnaise

Instructions

Preheat the oven to 350° F and pull out a large cast iron pan; I use an 8-inch pan.
Thinly slice the potatoes and toss them with the pimentón, cayenne, and salt. Meanwhile, preheat the cast-iron pan over medium-high heat.
When the pan is very hot, add the oil; it should immediately begin to shimmer. Carefully add a slice of potato to the hot oil. If the oil begins to bubble vigorously around it, add the rest of the potatoes; if not, wait a few more minutes for the oil to really heat up.
Fry the potatoes in the oil until they are just tender, turning them every few minutes so that they cook evenly. While they fry, crack the eggs and whisk them together in a medium bowl.
Remove the fried potatoes to a bowl and drain all but 2 tablespoons of the oil very! carefully! into a glass jar or an aluminum can. (You can reuse this oil to fry other things, if you like, as long as you don't mind that they'll taste like pimentón—chickpeas or carrots or both would be very good!)
Return the pan to the stove over medium heat, add the tomato paste, and stir well to combine until the oil and the tomato paste are more or less unified. Pour the tomatoey oil over the potatoes, toss gently to combine, and then add the potatoes back to the pan. Pour the eggs over the potatoes, then set the pan in the oven.
Bake for 20 to 25 minutes, until the center is just set. Let cool until warm, lukewarm, or cold, then invert the whole shebang onto a large plate or serving board. (Gently loosen the tortilla from the sides and bottom of the pan with a knife or a spatula first.) Slice into wedges or squares and serve.
If you'd like, serve it with a dollop of garlicky mayonnaise: Sprinkle the minced garlic with a big pinch of salt and use the edge of your knife to scrape it into a paste by pressing the edge of the blade down and pulling it across your cutting board.
Stir the garlic into the mayonnaise and let it sit for at least 10 minutes before serving with the tortilla.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Casserole

Ingredients

2 tablespoons butter, softened
6 -8 slices bread, French or 6 -8 slices sourdough bread, cut into 1/2-inch cubes
1 lb bacon, cooked and crumbled
1/3 cup spinach, cooked, chopped and well drained
1 1/2 cups cheddar cheese, shredded
5 large eggs, beaten
2 cups half-and-half (or milk)
1 teaspoon salt
1 teaspoon dried mustard
3 scallions, chopped, for garnish (white and green parts)
1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
2. Whisk together eggs, half-and-half, salt and dried mustard. Pour over bread mixture, covering thoroughly.Cover baking pan with plastic wrap and refrigerate for at least 15 minutes (you can also make this part the night before & wait to heat it in the morning).
3. Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
4. Garnish with scallions and parsley.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Hash

Ingredients

4 cups hash browns shredded
2 cups cheddar cheese grated
1 pkg bacon strips cooked & crumbled
8-10 eggs
1 tsp salt
1/2 tsp pepper
6 Tbsp milk

Instructions

Place hash browns on bottom of a greased 9 x 13 pan. Top with cheese and bacon.
Mix eggs, salt, pepper & milk together. Pour over top of cheese and bacon.
Bake at 350 degrees for 30-45 minutes (until egg is all cooked)
If using frozen hash browns it will take longer to cook. Thawing beforehand is better.
Can use ham or sausage instead of bacon.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

1 Cup Instant Oatmeal Original / plain
1 cup oatmeal
1 cup brown rice
1 cup quinoa
1 slice ezekiel toast toasted
1 whole apple
1 cup strawberry
1 whole Orange
1 cup Blueberries
1 cup Raspberries
1 cup watermelon
1 whole grapefruit
1 whole pear
1 whole Red Plum

Instructions

Eat 1 cup grains
1 piece fruit
IE -
- Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
- Cup of rice with pineapple
- Ezekiel Toast w/ Fruit on top

Mon, 06 Jul 2026 00:00:00 GMT

Egg Cheese & Spinach Breakfast Bake

Ingredients

4 cups fresh spinach
1 cup liquid egg substitute
2 wedges Laughing Cow light swiss cheese
2 slices fat free american cheese
2 slices turkey bacon
Salt & pepper

Instructions

Cook bacon and allow to cool.
Preheat oven to 375(F) degrees.
Spray a pan with nonstick cooking spray and cook spinach until wilted.
Chop bacon into small pieces and cut cheese wedges into quarters.
Spray a baking dish with nonstick cooking spray.
Line the bottom with spinach and top with bacon and cheese wedges.
Pour in egg substitute, then layer American cheese on top.
Bake for 20-25 minutes until firm.
Season with salt & pepper and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

7 slices bread, crusts removed
1 lb sausage
2 cups cheddar cheese, grated
7 Eggs
2 cups milk
2 tsp salt
1 tsp dry mustard

Instructions

Crumble bread in bottom of casserole dish. Brown sausage and drain. Spread over bread. Sprinkle cheese over top. Beat together eggs, milk, salt, and mustard. Pour over cheese. Cover and refrigerate overnight. Bake at 325 degrees for 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Meal in a Loaf

Ingredients

1 tb Cold water
2 ts Salt
Grated Parmesan cheese
4 1/2 c All-purpose flour
1 1/4 c Hot water
1 ts Italian seasoning
2/3 c Green pepper; chopped
2 pk Active dry yeast; Rapid Rise
2 Eggs; at room temperature
1 1/2 c Mozzarella cheese; 6
1/4 c Margarine; softened
1 1/2 lb Sweet Italian sausage;
2 tb Sugar
Vegetable oil

Instructions

In large skillet, over medium-high heat, brown sausage or beef and cook pepper until lightly browned, stirring occasionally to break up meat. Remove from heat; drain well. Set aside. Meanwhile, set aside l cup all-purpose flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and yeast. Stir Hot water and margarine into dry mixture. Mix in l egg and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4-6 minutes. Divide dough in half; roll half to 14 x 8 inch rectangle. Stir cheese into meat mixture; spoon half the mixture down center of dough length. Bring long edges of dough together over filling; seal seam and ends. Shape into crescent; place seam-side down on greased baking sheet. Repeat with remaining dought. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate overnight or up to 24 hours. When ready to bake, remove from refrigerator. Uncover loave carefully; make 4 slashes on tope of each loaf. Let stand at room temperature 10 mintues. Beat remaining egg with cold water; brush on loaf. Bake 400 degrees for 25 minutes or until down. During last 2 minutes of baking, brush again with egg mixture; sprinkle with Parmesan cheese. Serve warm. Refrigerate leftovers; reheat to serve. Recipe by: "Linda E. Tonkinson" Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pizza

Ingredients

1/2 lb. thick-cut bacon
1 20-oz. bag shredded hash browns
1 1/4 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
2 8-oz. crescent dough sheets
2 tbsp. grated parmesan cheese
8 large eggs
3 tbsp. heavy cream
3 c. shredded cheddar cheese, divided
2 green onions, sliced
Hot sauce, to serve

Instructions

Preheat the oven to 375°. Line a baking sheet with parchment paper.
Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool slightly, then crumble it into bite-sized pieces. Reserve all of the rendered fat.
Pour 3 tablespoons of the reserved bacon fat in the skillet and add the hash browns, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, flipping and stirring occasionally, over medium-high heat until golden, 8 to 10 minutes. Transfer the hash browns to a plate. Wipe skillet clean with a paper towel, if necessary.
Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out into a more uniform shape. Roll the edges of the dough to create a crust and to fit more snugly in the pan. Sprinkle with the parmesan. Bake until lightly golden, 10 to 12 minutes.
Whisk the eggs, heavy cream, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a medium bowl. Pour 2 tablespoons of reserved bacon fat into the skillet and return to medium-low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat.
Spread the hash brown mixture onto the crust. Sprinkle the surface with 1 1/2 cups of cheese. Spread the soft scrambled eggs over the surface of the cheese. Sprinkle with bacon and the remaining 1 1/2 cup of cheese. Bake until the cheese is melted, 10 to 12 minutes.
Sprinkle with green onion and serve with hot sauce, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Potato & Egg Breakfast Casserole

Ingredients

4 slices thick bacon cut into strips about 1/2-inch wide
1 large yellow onion peeled and diced
1 yellow bell pepper cleaned out and diced
4 cloves garlic minced
1/3 cup sun-dried tomatoes chopped
2 teaspoons salt divided
8 large Eggs
1 cup Milk fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded Cheddar cheese
3 cups frozen diced potatoes unthawed

Instructions

Heat the oven to 350?F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft ? about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Eating for Life Egg Salad Sandwich

Ingredients

4 Hard boiled eggs Peeled
1 T Miracle whip free
1 T Mustard
1/2 Stalk Celery Sliced
1/4 Red bell pepper Chopped
1 Teaspoon Sweet pickle relish
1 T Fresh parsley
1 Slice Whole grain bread
1 Lettuce leaf
1/4 Avocado Sliced

Instructions

Chop 1 whole egg. Then discard the yolks from the 3 other eggs and chop the whites.
In a small mixing bowl combine chopped eggs, miracle whip, mustard, celery, bell pepper, pickle relish and parsley.
Toast whole grain bread and place on small plate. Top with lettuce leaf, egg salad and avocado slices.

Mon, 06 Jul 2026 00:00:00 GMT

Make-Ahead Sausage and Egg Casserole

Ingredients

2 tbsp. extra virgin olive oil, plus more for pan
1/2 lb. country bread, cut into 1-inch pieces
1/2 lb. sweet Italian sausage, casings removed
1 medium onion, finely chopped
1/3 c. chopped drained oil-packed sun-dried tomatoes
1 10-oz package spinach, thick stems discarded
12 large eggs
1/2 c. whole milk
Kosher salt
Pepper
1/4 c. crumbled feta cheese

Instructions

Heat oven to 400°F. Lightly oil 3-quart Dutch oven or baking dish.
On large rimmed baking sheet, toss bread with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside. Reduce oven temp to 350°F.
Heat remaining tablespoon oil in large skillet on medium-high. Add sausage and onion and cook, breaking up sausage into small pieces, until sausage is cooked through and onion is translucent, 8 to 10 minutes; stir in sun-dried tomatoes. Remove from heat and toss with spinach.
In large bowl, beat together eggs, milk and 1/4 teaspoon each salt and pepper. Add bread and toss to coat, then toss with sausage mixture.
Transfer to prepared dish, sprinkle with feta and bake (or cover and refrigerate overnight). Bake until center is just set, 40 to 45 minutes (adding 15 minutes if refrigerated).

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Cookies

Ingredients

1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1/3 cup margarine
1 cup applesauce
2 eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups frosted mini-wheats cereal, crushed (any of your fav cereals!)

Instructions

Blend together margarine, applesauce and sugars.
Add vanilla and eggs; beat well.
Combine flour, baking soda/powder, cinnamon, and nutmeg.
Combine flour mixture and wet mixture until just combined.
Crush cereal well, then mix that into the rest of the dough. I usually put my cereal in one of those heavy duty gallon sized ziplock bags and stomp all over it!
Bake at 375 for 10-12 minutes or until golden brown!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Mon, 06 Jul 2026 00:00:00 GMT

Cobb Salad

Ingredients

8 cups romaine lettuce chopped
2 cups carots shredded
2 cups tomatoes diced
1 1/3 cups snap peas chopped
12 slices turkey bacon microwaved & crumbled
4 ounces reduced fat mozzarella cheese grated or diced
3/4 cup Nancy's Reduced Fat Blue Cheese Dressing

Instructions

MICROWAVE turkey bacon (4 to 5 minutes)
LARGE BOWL combine all ingredients except for dressing.
TOP with blue cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

1 1/2 cups masarepa cornmeal
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, optional
1 1/4 cups hot water
1 tablespoon unsalted butter, melted
4 large eggs
6 cups vegetable oil, for frying

Instructions

Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
Fry the arepas for a couple of minutes on each side, until golden.
Remove from heat and place arepas onto a plate lined with paper towels.
When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
Remove from heat, season with salt and pepper to taste, and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach, Bacon, and Gruyère Breakfast Strata

Ingredients

4 center-cut bacon slices
1 ½ cups chopped yellow onion (about 1 medium onion)
4 garlic cloves, thinly sliced
6 ounces fresh spinach, chopped
6 ounces crusty whole-grain bread, cut into 1-in. cubes
3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)
Cooking spray
¾ cup 1% low-fat milk
¾ cup plain 2% reduced-fat Greek yogurt
4 large eggs
2 large egg whites
1 tablespoon Dijon mustard
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt

Instructions

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside.
Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes, and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray.
Combine milk, yogurt, eggs, egg whites, mustard, pepper, and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.
Preheat oven to 350°F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 Eggs
1 c. Milk
1 lb. Ground Sausage cooked
16 oz. Frozen Hash Brown
1 c. Shredded Cheddar
1 t. Salt
1 t. Pepper
Veggies

Instructions

350 / 45-60 MINS
Beat eggs and milk.
Combine all ingredients.
Bake.

Mon, 06 Jul 2026 00:00:00 GMT

Get Breakfast

Ingredients

1 lb frozen hash browns (12 oz package)
6 Eggs
7 oz frozen spinach thawed
kosher salt
olive oil
salsa
1/2 cup mozzarella cheese shredded
chili flakes

Instructions

Thaw the hash browns and dry them.
Turn on the broiler and heat a 10-12 inch cast iron skillet.
In a mixing bowl, beat 2 of the eggs. Add the hash browns along with the spinach. Toss with plenty of kosher salt.
Retrieve the skillet, coat it with oil and spoon in the potato mixture. Pack it down into the corners and spoon the salsa on top.
Cook under the broiler for 12 to 15 minutes or until the tomatoes start to brown.
Retrieve the skillet, sprinkle with the cheese and crack the remaining 4 eggs on top. Sprinkle with more salt and drizzle with some oil.
Place the pan back under the broiler and remove it after about 4 or 5 minutes as the egg whites begin to set.
Shake on some chili flakes and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Medley

Ingredients

18 extra large Eggs Grade A
1 pound Ground Pork or Chorizo Sausage browned
1 large Green Pepper finely diced
1/2 medium Sweet Onion finely diced
Garlic
Sage
Salt
Black Pepper
Crushed Red Pepper

Instructions

Brown ground pork or chorizo sausage; add spices. Finely chop fresh veggies and and to browned meat. A handful of fresh chopped spinach is a good option, too. Scramble 18 eggs and add spices to egg mixture also. Pour into meat and cooked veggies and cook on stove top for 5 minutes, stirring occasionally.
Enjoy daily with a variety of veggies or cultural spices.

Mon, 06 Jul 2026 00:00:00 GMT

Truckers Breakfast

Ingredients

1/2 lb cheddar cheese Shredded
1 24-oz package frozen hash browned
1 lb Bulk pork sausage or breakfast
12 lg Eggs slightly beaten

Instructions

Grease a 9x13-inch baking pan. Layer sausage on the bottom, then hash browns, then pour eggs evenly over all. Bake at 400? F for 40 minutes. If desired, after baking 30 minutes, remove from oven and sprinkle cheese on top, then return to the oven for the last 10 minutes. Can be made ahead of time and refrigerated until time to bake. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" on Feb 7, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Of Berries And Rice Recipe

Ingredients

leftover cooked brown rice (basmati is best!)
frozen mixed berries
maple syrup
handful of slivered almonds
butter
milk or cream
cinnamon
maybe some banana slices
and a touch of vanilla

Instructions

lightly brown almond slivers in skillet over medium heat
heat up a bowl of rice
butter it up
splash of maple syrup
handful of berries
handful of fragrant warm almonds
dash of cinnamon.
pour a bit of cream or milk over all.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach & tuna pancakes

Ingredients

2 tsp rapeseed oil
2 garlic cloves , chopped
250g baby spinach
1 tbsp tomato purée
120g can tuna steak in spring water, drained
200g cottage cheese
2 large eggs
4 tbsp plain wholemeal flour
200g can sweetcorn (no added salt or sugar), rinsed and drained
1 small red onion , finely chopped
85g cherry tomatoes , quartered
10 basil leaves , chopped
4 pitted Kalamata olives , sliced
2 tsp balsamic vinegar

Instructions

Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

Mon, 06 Jul 2026 00:00:00 GMT

Frittata

Ingredients

6 eggs (beaten)
½ cup cheese (any type (Cheddar, goat cheese, Swiss, etc.))
1 tablespoon fresh parsley (chopped (or other fresh herb))
¼ - ½ cup optional ingredients (roasted red pepper, sautéed mushrooms, diced ham, smoked salmon, etc…)
2 tablespoons whole milk or yogurt (optional)
¼ to ½ teaspoon salt (depending on how salty a cheese you use)
freshly ground black pepper
2 teaspoons butter

Instructions

Pre-heat the oven to 400˚F while you prepare your other ingredients. Beat the eggs in a bowl. Stir in the grated cheese, fresh herbs (reserving some for garnish) and other ingredients. If using, stir in the milk and season with salt and freshly ground black pepper.
Pre-heat a non-stick 8-inch skillet over medium-high heat for 2 to 3 minutes.
When the pan is hot, add the butter and swirl it around the pan while it melts. You should hear the butter sizzling. Once it stops sizzling, add the eggs to the pan and stir them around with a fork or a spatula. The eggs will start to set up in the pan. Stir the eggs so that the uncooked egg has a chance to hit the hot pan. Cook like this for just one minute.
Send the pan to the 400˚F oven for 10 to 12 minutes, or until the frittata has set up and is just starting to brown lightly. Remove from the oven and turn the frittata out onto a plate. Cut the frittata in half and serve immediately, garnishing with the left over fresh herbs.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Breakfast Tacos Recipe by Tasty

Ingredients

2 large eggs
1 teaspoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 small corn tortillas
2 tablespoons canned black bean, drained and rinsed
¼ cup pico de gallo
2 tablespoons fresh cilantro, chopped

Instructions

Crack the eggs into a small bowl and whisk to combine.
Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
Divide the eggs between the tortillas.
Top each taco with pico de gallo, black beans, and cilantro.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Brunch-worthy Breakfast Salad

Ingredients

4 slices Bacon thick, cut in half
2 teaspoons Black pepper
12 ounces Fingerling potatoes
1 teaspoon Kosher Salt
1 medium Shallot minced
1 tablespoon Fresh parsley minced
1 tablespoon Fresh chives chopped
1 teaspoon Ground mustard
2 tablespoons Maple Syrup pure
3 tablespoons rice wine vinegar
2 tablespoons Olive oil
.125 teaspoon Salt
12 cups Mixed greens
1 cup Grape tomatoes quartered
4 large Eggs cooked

Instructions

Sprinkle the bacon all over on both sides with the black pepper. Cook it in a medium skillet until crisp on both sides. Place the bacon on a paper towel to drain and then remove all the grease from the pan except for about a tablespoon.
In a medium stock pot cover the potatoes with water, plus about an inch. Add the kosher salt to the water. Bring it to a boil and then reduce the heat to a simmer until the potatoes are fork-tender — about 7 minutes. Drain the water and put them back in the stock pot.
Bring the bacon grease back up to temperature over medium heat. Add the shallots and cook them until translucent, 1-2 minutes. Scrape the cooked shallots and remaining bacon grease into the stock pot with the potatoes and toss to coat. Stir in the parsley and chives.
To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.
Place the salad greens and tomatoes in a large bowl. Pour in the vinaigrette and toss to coat. Add the bacon and warm potatoes. Cook the eggs to order and place on top of each salad as you are serving.
NOTE: If you can’t find fingerling potatoes feel free to use red-skinned or yellow potatoes cut into 2? pieces. If you don’t have rice wine vinegar you can use any other sweet vinegar such as white wine vinegar or apple cider vinegar.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8 -10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 oz)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

In a skillet, cook bacon until done.
Remove bacon from skillet, leaving drippings in the pan.
Add ham and onion to skillet.
Cook and stir until onion is tender.
Drain grease from ham and onion.
In a bowl, combine bacon, ham, and onion.
In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
Top with all of the bacon mixture.
Repeat another layer of bread, potatoes, and cheese.
In a bowl, beat the eggs.
Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
Pour over all in the baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Authentic New York Bacon Egg and Cheese At Home

Ingredients

3 cups (450g) of all-purpose flour
3g amylase
9g fine sea salt
8g sugar
3/4 cup water (170g) warm water @90F
2.5 teaspoons (8g) instant yeast
1 large egg
2 tablespoons (28g) unsalted butter, softened
1 tablespoon (15g) milk
poppy seeds for topping
8 eggs
1lb (454g) Applewood smoked bacon, cooked
2tablespoons (24g) of unsalted butter
8 slices American cheese
ketchup to taste
salt and pepper to taste
4 kaiser rolls, split and toasted
Same as Traditional
Replace ketchup with grape jelly
1lb (454g) Benton's bacon, cooked
8 eggs
2tablespoons (24g) of unsalted butter
salt and pepper to taste
1/2 bunch chives, very thinly sliced
8 slices Emmental cheese
4 croissants
Hot sauce of choice

Instructions

Preheat the oven to 375F.
In a bowl of a stand mixer fitted with the spiral attachment, add flour, amylase, salt, and sugar. Whisk to combine. Separately, whisk the yeast into your water until dissolved, then beat in egg until homogenous.
Start your stand mixer onto medium low speed. Pour your yeast mixture into the flour mixture, let it mix until you get a rough dough, add butter, and knead until fully incorporated and your dough begins to pul from the sides of the bowl, about 2 minutes. Next, take your dough from the stand mixer bowl onto a work surface and knead for 2 - 3 minutes or until you get a smooth dough.
Place in a greased bowl, cover with plastic wrap, and rise at room temperature for 1 hour or until doubled in size. Once your dough has doubled, punch it down, place onto a lightly floured work surface, and divide it into 6 even pieces (130g each). Roll each piece into a tight ball, and place onto a parchment lined baking sheet, evenly spaced apart. Optionally using a kaiser mold, press down into the center of a dough ball ¾ of the way through, without puncturing to the bottom. Repeat with the remaining balls.
Spray your balls lightly with cooking spray, flip your rolls over and cover with plastic wrap to proof for 25 min. Once proofed, flip your rolls back over and lightly brush each roll with whole milk. Sprinkle them with poppy seeds and bake in the oven for 15 - 18 minutes or until golden brown. Cool completely on a wire rack.
In a large bowl, crack in the eggs, season to taste with salt, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan. Repeat all the way around.
Once the eggs are nearly cooked, add 2 slices of American cheese to the center, season with pepper next, fold the bottom side of the eggs towards the center, then the top side towards the center, then the right and left side, forming a rough enclosed square.
Assembly.- Starting with your bottom bun, add your egg square and cooked bacon. Spread ketchup to taste on the top bun, season with fresh ground pepper. Top your sandwich, and wrap tightly in parchment paper, aluminum foil, or a sandwich wrapper. Cut in half and enjoy while warm.
Same method as above. But apply grape jelly on the bottom bun and top bun before adding eggs and bacon.
In a large bowl, crack in the eggs, season with salt to taste, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan.Repeat all the way around. Add chives to taste.
Once the eggs are nearly cooked, cut off the heat. Fold the bottom edge of the eggs towards the center, then the top side towards the center, making a rectangular shape.
Assembly - Slice your croissant in half, add 1 slices of emmental, followed by your eggs, 2-3 slices of cooked bacon, hot sauce to taste, 1 more slice of emmental.
Place in a sandwich press and press over medium heat until the cheese melts.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 lbs Sausage crumbled and cooked
7 Eggs beaten
6 slices Bread
2 cups Cheddar cheese shredded
2 1/2 cups Milk
1 tsp Salt
1 tsp Dry mustard

Instructions

Layer lightly greased dish with bread. Sprinkle sausage and cheese over bread. Mix eggs, milk, salt and dry mustard in bowl then pour over sausage and cheese. Refrigerate overnight. Bake at 350° for at least 45 minutes (usually takes at least an hour).

Mon, 06 Jul 2026 00:00:00 GMT

Larry Norths Healthy High Powered Instant Breakfast

Ingredients

1 c Non-fat yogurt
1/2 c Raw oatmeal
1 tb Raisins
1 scoop high quality protein

Instructions

MIX and eat! Prep: 60 second Serves 1 This recipe takes less than 2 minutes to prepare, tastes great, the kids like it and it can be eaten on the go! GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Fitness Expert Larry North

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Breakfast Sandwich BO

Ingredients

1 egg
2 teaspoons oil
1 sausage patty
1 oroweat sandwich round
.5 cup mixed fruit
1 carton Yogurt

Instructions

Scramble egg in oil. Sandwich with warmed sausage patty in toasted sandwich round. Serve with fruit and yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Best Student Breakfast

Ingredients

100 grams Ham
100 grams Carbonade
2 pieces Tomato
1 piece Zucchini
1 piece Bulgarian pepper
100 grams Cheese
2 glass Water
1 glass Pasta

Instructions

1) Chop tomatoes, peppers, zucchini
2) Take 2 slices of ham and 3 carbonades
3) Cut into cubes
4) We will cook in a beautiful and stylish 3-liter Zepter saucepan
5) Put vegetables and meat on the bottom, cover and set over medium heat.
The technology of cooking healthy food according to Zepter rules excludes the use of oil and fats, salt.
Products under the lid in a closed cycle are heated no higher than 90 degrees - they are stewed, in fact, in their own juice.
Vitamins, trace elements, mineral salts are completely preserved.
6) When the arrow on the thermocontroller reaches the middle of the green scale, the required temperature has been reached inside the pan.
7) We put the pasta, mix. Fill everything with hot water (not boiling water), mix. Turn off the fire. The food is prepared further on our own - we continue our morning chores and preparations for work-to-school-kindergarten.
8) Sprinkle with grated cheese a couple of minutes before serving. We close the lid.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast pizza

Ingredients

1 can crescent rolls
1 tube/pound sausage, fried, cumbled
2 cups thawed O'Brien hash browns
1/2 cup shredded cheese
3 eggs slightly beaten
3 tablespoons milk
1/2 tsp salt
1/2 tsp pepper

Instructions

Preheat oven 375
Press crescent rolls into ungreased 13x9 pan (turn edges up a little)
sprinkle with cooked sausage, hash browns, and cheese
Mix eggs, milk, salt and pepper
Pour over crust
Bake 15-20 minutes (until eggs are set and cheese is melted)

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Cranberry Chicken Salad

Ingredients

4 skinless boneless chicken breasts baked or grilled
2 cans boneless white chicken if making dip
1/2 package sliced almonds
1/2 cup dried cranberries
3 stalks Celery diced
1 package ranch dressing seasoning
1/4 cups light mayonnaise
1/4 cups light plain yogurt Greek is best
2 stalks green onions
1/4 OR red onion diced - optional

Instructions

Cook the chicken ahead of time, do not season, cut into 1/2 inch squares. (I bake in oven 350 degrees for about 20 minutes, or until chicken is cooked, or grill on George Foreman grill.) Dice the celery and onions (if using), set aside. Add 1/2 bag of almonds at first, then add more if desired - check your local grocery store in the vegetable section for almonds packaged for salads. (You can omit this if allergic to nuts.); add cranberries, then sprinkle ranch dressing atop everything. Add the mayonnaise and yogurt a little at a time and mix to desired moistness and consistency, add more if desired. Refrigerate for at least an hour to allow the seasoning to meld into the rest of the ingredients. Serve as a salad atop lettuce or spring mix; on bread or roll, or if using canned chicken, serve as a dip. It's easier to spread the dip if using canned chicken - serve with crackers. Store in refrigerator for up to 3 days. I normally do not use the onion because it keeps longer in refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Crockpot Casserole

Ingredients

20 ounce bag frozen shredded hash browns (I used Trader Joe’s)
8 slices thick-cut bacon cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)

Instructions

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Curried Egg Salad

Ingredients

4 hard boiled eggs, peeled and chopped
1 tablespoon dijon mustard
2 tablespoons mayonnaise
1/2 teaspoon curry powder, or more if desired
1/2 teaspoon sea salt
2 tablespoons chopped fresh chives or green onion
3 cups baby spinach or mixed spring greens

Instructions

1. Combine the eggs, mustard, mayonnaise, curry powder, and salt in a medium bowl and mix well.
2. Stir in the chives.
3. Serve the egg mixture over the spring greens.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Sandwich

Ingredients

2 large eggs
2 slices white bread
1 teaspoon butter

Instructions

Scramble 2 large eggs at medium heat.
Spread 1 teaspoon butter on 2 white bread slices.
Place cooked eggs inside 2 white bread slices.
Place bread on medium heat for 1 minute each side.
Turn off heat and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

1 Potato (about 10-12 ounce)
Salt
1 Avocado
1 clove Garlic
1 tablespoon Cilantro chopped
1/2 Lime
2 Eggs

Instructions

Shred the potato. Squeeze out excess moisture with your hands. Heat a large skillet over medium, lightly coat with oil. Form two potato pancakes, sprinkle with salt. Brown both sides.
Mash avocado, garlic, cilantro and juice of ? lime. Spread guacamole on the potato pancakes. Top each with a fried or poached egg.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oatmeal Pancakes

Ingredients

2 c. quick cooking oats
2 c. buttermilk
2 Eggs beaten
1/4 c. Butter softened
1/3 c. Blueberries, cranberries, or raisins optional
1/2 c. Whole wheat flour
2 Tbsp. Sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt

Instructions

Mix together the oatmeal, flour and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter, and fruit, if desired., to the oatmeal mixture. Mix well with a hand held mixer to make sure that the butter is thoroughly combined. Add sugar, baking powder, baking soda, cinnamon and salt and stir until moistened. Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on tops; turn to brown. We double this recipe. If you don't add fruit to the pancakes, maple syrup with fruit in it is also excellent. Heat 1 c. maple syrup with 1 c. fresh or frozen fruit. When the frozen fruit bursts, remove heat. It is good to periodically stir while the maple syrup is heating.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Club Sandwich Recipe

Ingredients

2 tablespoons real mayonnaise
1/4 to 1/2 teaspoon celery salt
dash cayenne pepper
freshly cracked black pepper
4 large eggs, hard boiled, chopped
4 crisp bacon slices
4 plump red tomato slices
Italian bread, toasted
1/2 medium onion, finely chopped

Instructions

Place into a bowl the chopped hard boiled eggs, chopped onion, celery salt, cayenne, black pepper, and mayonnaise. Mix gently just to combine. Toast the Italian bread slices. Place a large scoop of the egg salad mixture in the center of a piece of toast. Place the crisp bacon slices and the plump tomato slices on top of the salad. Cover with another slice of toast. Slice diagonally. A delicious brunch sandwich or anytime.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

Breakfast meat
Potatoes
Eggs
Shredded cheese

Instructions

Make

Mon, 06 Jul 2026 00:00:00 GMT

Instant Egg Bites with Broccoli and Ham

Ingredients

6 eggs
½ cup heavy cream
¼ cup cream cheese (softened)
½ cup grated cheddar cheese
1 tablespoon chopped fresh chives
½ teaspoon salt
freshly ground black pepper
1 cup chopped broccoli
¾ cup diced ham
8 4-ounce jelly jars with screw top lid

Instructions

Combine the eggs, heavy cream, cream cheese and cheddar cheese in a blender or mini food processor and blend until smooth – it won’t take much. Stir in the chives and season with salt and freshly ground black pepper. (Go easy with the salt since you’ll be adding ham, which is quite salty.)
Spoon the broccoli and diced ham evenly into the 6 jars and then pour the egg mixture into each jar. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
Pour 1 cup of water into the pressure cooker or Instant Pot®. Place a rack on the bottom of the pressure cooker insert. Stack the jars on top of the rack. Cover and lock the lid in place.
Pressure cook on HIGH for 5 minutes. Allow the pressure to release NATURALLY for 10 minutes, and then open the valve and release the rest of the pressure.
Carefully remove the jars with tongs. Let the egg bites rest for 5 minutes before serving or allow to cool and store in the refrigerator for up to 5 days.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

14 ounces pinto beans
2 tablespoons canola oil
1 garlic clove, minced
1/2 onion, chopped
1 fresh jalapeno pepper, sliced and seeded
1/2 avocado, sliced
4 eggs
4 -6 corn tortillas
3 sprigs fresh cilantro
hot sauce
3 slices bacon, cooked and crumbled

Instructions

Drain beans, saving liquid. Saute garlic, jalapeno and onion until onion is translucent. Add beans and mash with potato masher or fork. Add small amount of bean liquid if needed. Keep warm.
Fry the eggs over medium.
Steam tortillas.
On a plate, lay down two tortillas, top with bean mixture, crumbled bacon and two eggs. Garnish plates with two slices of avocado and a few sprigs cilantro. Serve with hot sauce and extra tortillas.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Casserole Recipe

Ingredients

9 eggs
3 c milk
1 tsp dry mustard
1 lb breakfast sausage
1 lb bacon
4 slices of crumbled bread
1 1/2 grated cheddar cheese

Instructions

beat eggs, milk, and dry mustard
brown sausage and bacon
mix bread, cheese bacon and sausage
put mixture in baking pan
pour egg mixture on top
refrigerate over night
bake at 350 degree for 40-45 min

Mon, 06 Jul 2026 00:00:00 GMT

Denver Breakfast Bake

Ingredients

2 ts Butter
1/2 c Cooked Ham; Chopped
1 Tomato; Chopped
1/8 ts Salt
2 tb Green Onion; Chopped
1/4 c Whole Milk
1/3 c Mild Cheddar; Shredded
5 Eggs
2 tb Green Bell Pepper; Chopped
1/8 ts Pepper
Toast
1/4 c Mayonnaise

Instructions

From: Joel Ehrlich Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-and-Miso Breakfast Soup

Ingredients

2 tablespoons white (shiro) miso
1 large egg
1 cup baby spinach
Chopped scallions
Coarse salt and freshly ground pepper

Instructions

Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Christmas Morning Crock Pot Breakfast

Ingredients

32 ounces frozen hash brown potatoes (diced)
1 lb bacon, diced cooked and drained or 1 lb cooked ham, cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cups cheddar cheese, shredded
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Instructions

Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.
Note: This is a base recipe, you can do whatever you want to it. We always put it in tortillas with salsa and extra cheese and have breakfast tacos. The salsa seems to meld the flavors as well.

Mon, 06 Jul 2026 00:00:00 GMT

French-Style Scrambled Eggs

Ingredients

3 large eggs, lightly beaten
Salt and pepper
1 tablespoon unsalted butter
3 tablespoons whole milk or heavy cream
1 tablespoon chopped chives
2 slices country bread, toasted

Instructions

Beat eggs; melt butter: In a small bowl, lightly beat the eggs; season with salt and pepper. Heat butter in a small saucepan over medium heat until foamy.
Add eggs and cook, whisking; Add eggs and cook, whisking, until they begin to set
Whisk in remaining ingredients and serve: Gently whisk in milk and chives. Remove from heat and serve with toasted bread.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Ingredients

2 medium free-range eggs, at room temperature
2 slices bread
butter
marmite (optional)
salt

Instructions

Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
Place your eggs in an egg cup and provide a teaspoon and a knife.
Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Mon, 06 Jul 2026 00:00:00 GMT

Group Breakfast

Ingredients

2 pounds Pork Sausage
12 each Eggs Beaten
4 cups Milk
12 slices Bread Cubed
2 tablespoons Dry mustard
2 1/2 cups Grated Cheddar Cheese

Instructions

Brown the pork sausage. Drain off fat.
Combine all ingredients in a large, covered mixing bowl and refrigerate overnight.
Bake 1 hour at 350 degrees. Let stand 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

6 slices Bread
1 pound Sausage
2 cup Cheese shredded
6 Eggs beaten
2 cups Half-and-half cream
1 teaspoon Salt
Butter

Instructions

Remove crust from bread and spread with butter. Place butter side down in lightly greased 13x9 casserole dish. Set aside.
Cook the sausage until crumbly and drain well. Spoon the sausage over bread. Sprinkle with the shredded cheese.
Combine eggs, half and half, and salt. Mix well. Pour over cheese, cover, and chill overnight. Remove from refrigerator at least 15 minutes before baking. Bake at 350F for 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Clean Breakfast Burrito

Ingredients

2 Items Eggs
1/4 cup Cottage cheese
1/4 Cup Tomatoes
1/4 Cup Onion Chopped
1/4 Cup Black beans Mashed w fork
2 Small Ezekiel grain or other whole grain tortillas

Instructions

Warm tortillas in 250 degree oven while preparing remaining ingredients.
Whisk eggs, cottage cheese, salt and pepper together in a small bowl.
In a medium skillet, sauté veggies and beans until soft. Pour egg mixture over veggies and cook until mixture sets. Once firm, divide among tortillas. Garnish with salsa.

Mon, 06 Jul 2026 00:00:00 GMT

My Favorite Egg Salad

Ingredients

6 each Hard boiled eggs peeled and chopped
2 1/2 tablespoons Plain Greek Yogurt
1 1/2 tablespoons Mayonnaise
1 1/2 tablespoons Dell Pickle Juice
5 teaspoons Sweet Pickle Relish
1 teaspoon Dijon mustard
3 tablespoons Freshly snipped chives
3/4 teaspoon Salt
3/4 teaspoon Pepper
1/2 teaspoon Smoked Paprika

Instructions

As a note, here is how I hard boil my eggs:
To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Cobb Salad with Chicken or Shrimp with Cilantro Dressing

Ingredients

1 cup Romaine hearts chopped
1 cup Cherry tomatoes sliced
1 cup Avocado sliced
1 cup Fire-roasted corn (Trader Joe's)
1 cup Bacon Bits (Costco)
1 cup Blue Cheese or Shredded Cheese
1 cup Hard boiled eggs Sliced
1 cup Black beans
Tortilla Strips Salad Toppers
1 cup Grilled Chicken or Shrimp Cubed
Cilantro Dressing
Handful Cilantro
1-2 Garlic Cloves or Minced
1/4 Cup Lime Juice
1/2 cup Sour cream
1/2 cup Mayonnaise

Instructions

For a Salad Bar
1. Put each ingredient in a separate bowl.
Cilantro Dressing
Just throw a handful of cilantro and garlic in food processor.
Add lime juice (about 1/4 cup)
Add 1/2 cup sour cream
Add 1/2 cup Mayo.
Salt To taste.

Mon, 06 Jul 2026 00:00:00 GMT

Crock-Pot Breakfast Casserole

Ingredients

1 lb. bacon
Cooking spray
12 large eggs
1 c. whole milk
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 lb. frozen hash browns
1 medium onion, chopped
2 c. shredded cheddar
Freshly chopped chives, for garnish

Instructions

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
Grease inside of your slow cooker with cooking spray. In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper.
In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese. Repeat layers, then pour over whisked eggs.
Cover and cook on low until eggs are fluffy and set, about 6 hours.
Garnish with green onions before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Berts Best Breakfast - Oatmeal Burgers

Ingredients

1 c Leftover cooked oatmeal
1/2 tb Butter or margarine
1/2 c Bread crumbs

Instructions

With a large rounded spoon, spoon out patties of leftover oatmeal about 2 inches wide and 1/2 inch thick. Then with clean hands, place them on a plate covered with bread crumbs. Turn them over once so the sides are covered with crumbs. Next, for each oatmeal burger place 1/2 tablespoon butter in a frying pan. Fry the burgers until they are golden brown and crispy on both sides. Enjoy with milk, syrup, or apple butter if desired. Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 pound Bob Evans Farm Sausage
3 slices white bread cubes
1 cup shreaded sharp cheddar cheese
6 Eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

Instructions

Crumble sausage in a medium skillet; cook over medium heat until brown, stirring occasionally. Drain well.
Spread bread cubes in a buttered 12 x 18 inch baking dish; top with sausage and cheese.
Combine eggs, milk, and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350 for 30-40 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Creamy Scrambled Eggs

Ingredients

5 large Eggs
1/4 cup Heavy cream
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Ground nutmeg
2 tablespoons Butter
2 tablespoons Chives
1/4 cup Swiss or Gruyere Cheese grated

Instructions

In a large bowl whisk together eggs, cream, cheese, salt, pepper, and nutmeg. In a double boiler bring water to a boil and then reduce heat to a simmer. In the top pan pour in the eggs and cook stirring constantly. The eggs should cook very slowly and form creamy curds. Serve immediately garnished with chives.

Mon, 06 Jul 2026 00:00:00 GMT

Chicken Macaroni Salad

Ingredients

1 3/4 cups mayonnaise
1/4 cup sour cream
1/2 cup fresh orange juice
2 zest of medium oranges
1/2 teaspoon poultry seasoning
1 tablespoon french mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh tarragon, (finely chopped)
1 pound elbow pasta
1/3 cup red onion
1/2 cup parsley
1 cup dried cranberries
1 cup pecans, (chopped)
1 stalk celery, (diced)
1 rotisserie chicken, (cut in cubes)
1/2 cup golden raisin
4-6 hard-boiled eggs

Instructions

In a small mixing bowl whisk together dressing ingredients until smoothly combined; set aside.
Meanwhile, cook the pasta (1 pound) according to package instructions just to al dente. Drain and rinse immediately with cold water.
In a large mixing bowl, add all salad ingredients and dressing and fold until evenly combined and coated.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pancakes with Strawberries And Orange Yoghurt S

Ingredients

5 oz Whole-wheat flour
1 Punnet strawberries
2 ts Honey
1/2 Orange rind
1 1/2 tb Hazelnut oil
1 Mango shredded
1 Kiwi fruit peeled
250 g Cottage cheese
1/2 ts Vanilla essence
1 pn Mace
2 oz Ordinary flour
2 ts Wheatgerm
1 ds Ground cinnamon
1 1/2 tb Orange juice
1/4 pt Greek yoghurt
1/2 Lemon rind
2 Egg whites
1 Egg
12 fl oz Fat free milk
2 Pinches nutmeg
12 Strawberries

Instructions

In a blender, whisk the egg whites, egg, ordinary flour, whole-wheat flour, wheatgerm, vanilla essence, hazelnut oil and cinnamon. Add the milk slowly to the mix in the blender and whisk to combine. Leave the mixture in a jug overnight to thicken. Slice the strawberries in half and then blitz in a blender. Once smooth, pour the coulis through a sieve and into a bowl for later. For the orange yoghurt sauce, mix in a bowl the orange juice, Greek yoghurt, mace, nutmeg, honey, orange and lemon rind. Peel and shred the mango, slice 12 strawberries and peel and slice 1 kiwi to use as a filling for the pancake. To cook the pancake, melt some butter into a flat pan on a very high heat. When hot, use a ladle to pour one amount of the pancake batter onto the pan. You need to move the batter around quickly so that it covers all the surface of the pan. Let the pancake cook for 1 minute and then flip the pancake over and cook the other side for about 10 seconds. Use a palate knife to help flip the pancake. When cooked place on a plate and repeat the process to make more pancakes. To serve, place two pancakes, in half, back to back on a plate. Spread some cottage cheese on the inside of each folded pancake then pile some of the chopped fruit on top and fold over the pancake flap to cover the fruit. Garnish with fruit all around the outside and pour the two sauces down the middle of the two pancakes and around the edge.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Sandwich

Ingredients

¼ cup canola mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
½ teaspoon freshly ground black pepper
¼ teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 large Boston lettuce leaves

Instructions

Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Highland Pancakes

Ingredients

Sunflower oil for frying
150 ml Heavy Cream
1 Lemon
1 pn Salt
1 sm bunch fresh mint
150 ml Milk
Icing sugar to taste and dust
2 tb Rolled oats
85 g Light muscovado sugar
2 Bananas
1 Egg
115 g Unsalted butter
225 g Raspberries
115 g Self-raising flour
1 Miniature bottle Drambuie

Instructions

1 Heat a heavy-based frying pan and add the oats. Cook for a minute or two until toasted, tossing occasionally, tip out on to a plate and leave to cool a little. 2 Sieve the flour and salt into a bowl and make a well in the centre. Break in the eggs, pour in the milk and whisk to a thick batter. Stir in the toasted rolled oats. 3 Cook the pancake for a minute or so, flip over and cook for another 30 seconds or until lightly golden. Add to a plate and cover with a square of parchment paper to prevent sticking. Keep warm by wrapping in a tea towel. 4 Repeat this process until you have eight pancakes in total, lightly oiling the pan in between pancakes. 5 For the Butterscotch Sauce: Melt 85g/3oz butter in a small pan. Add the muscovado sugar and stir for two minutes until dissolved. 6 Add the cream and Drambuie. Simmer the sauce, reduce and cook for 2-3 minutes until thick and toffee-like. 7 For the Raspberry Coulis: Put 115g/4oz raspberries in a processor. Add a squeeze of lemon and enough icing sugar to sweeten. Puree and then sieve to remove the seeds. Pour into a jug and let down with water if necessary. 8 Set aside. Heat a wok or saute pan. Peel and slice the bananas and add the remaining butter to the pan. tip in the bananas. Sprinkle over the icing sugar and add a squeeze of lemon juice. 9 Saute over a fairly high heat for a few minutes until lightly caramelised. Tip the bananas into the butterscotch sauce, stirring gently to combine. Cook for 30 seconds or so and take off the heat. 10 Put a pancake on a plate and spoon on the banana mix. Add a pancake and smear with toffee sauce and sprinkle over a handful of raspberries, reserving some for decorating. 11 Continue to layer in this way until all the ingredients are used up, finishing with a pancake and a smear of toffee sauce. Decorate with the reserved raspberries and add a dusting of icing sugar. Place a mint sprig on top. 12 Drizzle some raspberry coulis around the edge of the plate and spoon some of the remaining butterscotch sauce around the pancake stack. Serve at once. Recipe by: Anything You Can Cook

Mon, 06 Jul 2026 00:00:00 GMT

Bagel Breakfast Casserole with Sausage, Egg, and Cheese

Ingredients

6 (20-ounce package) everything bagels
7 large eggs
2 1/2 cups half-and-half
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 tablespoon vegetable oil
1 pound breakfast sausage (I used sage-flavored)
1 red bell pepper, diced (about 1 cup)
1 small yellow onion, peeled and diced (about 1 cup)
2 tablespoons chopped fresh parsley, divided
3 cups (8 ounces) sharp cheddar cheese, shredded and divided

Instructions

Prep the oven Preheat your oven to 350°F, then lightly grease or butter a 13”x 9” casserole dish.
Prep the bagels: Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.
Make the egg mix and combine with the bagels In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth. Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.
Cook the sausage, onion, and pepper: Heat the oil in a large skillet over medium-high heat until it begins to shimmer (this should take about a minute). Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks with a wooden spoon until the sausage is about the size of pistachios. It should not look minced. Once the sausage has cooked through and browned (about 5 minutes), create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft. Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes. This is a great time to shred your cheese if you haven’t already.
Combine the sausage, bagel and egg mixture. Once your sausage mix has cooled slightly, add it to the bagel and egg mixture. Add 1 tablespoon of the parsley and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly.
Assemble the casserole: Pour the mixture into the prepared casserole dish and cover with aluminum foil. Make-ahead step: At this point, you can place the dish into the refrigerator overnight and bake in the morning. Once you’re ready to bake, remove the casserole dish twenty minutes prior to baking, then proceed as follows.
Bake the casserole: Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil. Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.
Cool and serve: Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.

Mon, 06 Jul 2026 00:00:00 GMT

Ham Egg and Cheese Breakfast Sandwich (Protein)

Ingredients

6 Eggs Scrambled
.5 Cup Cottage cheese
.25 Cup Cheese Grated
Seasoning For eggs
.5 cup Mayonnaise
Sriracha
Soy sauce
Lemon juice
Canadian bacon
Sliced cheese
English muffin

Instructions

Preheat oven to 400
Scramble eggs, cottage cheese, cheese, seasonings, chives together
Bake at 400 for 8-10 minutes
Mix together Mayo, sriracha, soy sauce, lemon juice, salt and pepper
Assemble sandwich with cheese and Canadians bacon/ham

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast - Broccoli and Cheese Casserole

Ingredients

10 whole eggs
2/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cheddar cheese grated
1/3 cup ham chopped
1 cup broccoli
1/2 cup zucchini chopped
1 tablespoon coconut oil
1/2 cup cherry tomatoes halved sliced
1/2 cup red pepper sliced
1/2 cup mozzarella cheese crumbled

Instructions

1. Preheat your oven to 400°F.
2. Take a medium bowl. Whisk your eggs and heavy cream. Use a dash of salt and ground black pepper to season the
mixture and continue whisking until fully mixed. Then add your cheddar cheese, ham, broccoli, and zucchini. Stir
until they well combine.
3. Melt coconut oil on cooking pan and then pour your eggs mixture. Add tomatoes, red pepper, and mozzarella
cheese and bake for 30minutes.
4. When the edges of the casserole turn golden brown, remove from heat and let it cool.
5. Now serve it and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Meatball pasta bake

Ingredients

1 400g tin of chopped tomato
1 onion, chopped
2 garlic cloves, chopped
1 tsp oregano, chopped
1 tbsp of red pesto
250g of broccoli, chopped into even florets
80g of cheddar, grated
20g of Parmesan, grated
1 tsp butter, for greasing
4 tbsp of olive oil
1 pinch of salt
400g of pork mince
4 slices of white bread, broken up
1 egg
1 tbsp of parsley, chopped
1/2 tsp garlic, chopped
1 tbsp of barbecue sauce
1 pinch of salt
1 pinch of pepper
250g of penne pasta
1 pinch of salt

Instructions

Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

For the breakfast casserole base:
6 to 10 large eggs
2 to 3 cups grated cheddar cheese
6 slices white bread
2 cups milk
Salt
Pepper
For the possible additions:
1 cup corn kernels
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham
3 slices cooked bacon
1 teaspoon Herbes de Provence
1/4 to 1/2 teaspoon cumin

Instructions

Preheat the oven to 350°F.
Make the casserole base: Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).
Add the additions: Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.
Bake the casserole: Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.) Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Ruhrei.... Mennonite Scrambled Eggs

Ingredients

4 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 tablespoons butter

Instructions

Mix the flour and milk into a smooth paste, making sure there are no lumps.
Add the eggs and salt and mix well into a thin batter.
Melt butter in frying pan. Pour in egg mixture and fry over medium heat. Cut and turn with spatula until firm and COMPLETELY cooked through. Serve hot.
Shredded cheese, green onion, fresh black pepper may be added on top if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Egg salad dip with herbs

Ingredients

4 Hard boiled eggs, finely chopped
3/4 cup plain yoghurt
1/2 tsp Dijon mustard
2 tsp finely chopped green onion
1 1/2 tsp chopped fresh dill or 1/2 tsp dried
1/4 tsp dried basil

Instructions

Blends eggs with yoghurt and remaining ingredients. Chill until ready to serve with vegetables or chips. Use within 3 days

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Instructions

Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Salad Sandwich

Ingredients

2 large eggs
2 tbsp. mayonnaise
3/4 tsp. extra-virgin olive oil
1/2 tsp. garlic
Kosher salt and freshly ground pepper
1/4 c. watercress, washed and dried
2 slice thick bread, such as La Brea Whole Wheat & Honey Loaf
1 tsp. chives, finely chopped
1 small French breakfast radish, thinly sliced

Instructions

Place eggs in a medium saucepan with water to cover. Bring to a rolling boil over high heat, cover, and simmer 5 minutes. Remove from heat, and let eggs sit in pot with water for 5 minutes. Cool eggs in a large bowl of ice water for a minute or so. Peel shells, and tear eggs into large pieces.
In a bowl, gently mix together eggs, mayonnaise, olive oil, garlic, salt, and pepper. Place watercress on 1 slice whole wheat bread, layer with egg salad, and top with chives and radishes. Cover with second slice bread and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Low-Fat Whole Wheat Buttermilk Pancakes

Ingredients

2 cups whole wheat flour
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 1/2 cups 1% low-fat milk
1 cup skim milk
2 1/2 tablespoons lemon juice
2 eggs
1 teaspoon orange zest (optional)
1 1/2 teaspoons cinnamon (to taste)
1 tablespoon additional lemon juice

Instructions

Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
Spray a preheated (to proper pancake temperature) griddle with Pam.
Cook pancakes on griddle.

Mon, 06 Jul 2026 00:00:00 GMT

Zucchini and Feta Breakfast Casserole

Ingredients

10 eggs
1 cup zucchini, grated and squeezed of excess liquid
1 cup cottage cheese (or ricotta)
1/2 cup feta, crumbled
1/4 green onions, sliced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
salt and pepper to taste

Instructions

Mix everything and place in a greased 9×9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

50 ml Milk
1 Egg
Pinch Ground cumin
50 grams Quark Cheese
25 grams Black beans
1/2 Red pepper
1 tablespoon Fresh Coriander Chopped
1 tablespoon Salsa

Instructions

Whisk Egg, Milk, Cumin and cook in pan
When almost cooked through add pepper beans and cheese
Fold omelette over and leave to cook through
Serve with coriander and salsa

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffin Quiche

Ingredients

6 Eggs
1 tablespoon Milk
1 cup Spinach or Kale
1 cup Cheese, any but Cheddar & Feta fare well
1/2 cup Red onion
1 teaspoon Pepper
1/2 teaspoon Salt
1 cup Ham, Turkey Sauage or Bacon Chopped or crumbled

Instructions

Preheat oven to 350. Whisk eggs and milk, Add all other ingredients and gently mix.
Spray muffin pan with Pam and fill each a little more than half full. Cook for 20 mins and server

Mon, 06 Jul 2026 00:00:00 GMT

Saag Paneer - Traditional Restaurant Style

Ingredients

1 pound spinach baby is good
1 bunch kale or other greens
1/2 pound fresh fenugreek leaves OR 2 tsp fenugreek seeds, ground
1/2 cup Heavy cream I use 1 cup
2 each Roma Tomatoes fresh, chopped fine and juicy
1/2 large Onion thinly sliced
1 teaspoon Fresh ginger grated
3 clove Fresh garlic, peeled minced
2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon Ground cayenne pepper
2 teaspoon garam masala
Salt and pepper to taste
butter or ghee for pan
1 pound paneer get the real stuff, not just Farmers Cheese

Instructions

Boil greens (all) until just wilted, not stewed. Drain. Set aside. Allow to cool.
Add about 1 tablespoon butter or ghee to large skillet. Fry cumin (and fenugreek seeds if not using fresh fenugreek) until fragrant. Add onion and fry until soft. Add ginger and garlic; fry until very fragrant. Add tomatoes, garam masala, cayenne, and turmeric. Saute until soft, blended, lovely.
Blend cooled wilted greens with cream in blender or food processor. Add this mixture to the skillet mixture; add salt and pepper. Cover and simmer 15 minutes.
IF you can figure out how to fry paneer, then fry it then add to mixture as it simmers. If, like me, you cannot master frying paneer without it melting all over the pan into a soupy consistency, save the cheese until the end.
Here's how they say you can fry your paneer:
Cube the paneer to about 1" dimensions
large skillet; heat over medium-high heat. Preferably a steep pan. When a drop of water rolls over the pan without steaming or the like, the pan is hot enough (in other words, it needs to bead).
Add about 1 - 2 teaspoons coconut oil. Once the oil separates from the bottom of the pan, turn down heat to medium. Put the paneer in a single layer in the pan. Once you can move the cubes around easily (they aren't sticking any longer), the cube is done on that side; flip it over. You want to do this 6 times (each side of the cube). Or, at least 4 sides. Good luck!

Mon, 06 Jul 2026 00:00:00 GMT

Midnight Breakfast

Ingredients

mushrooms
bacon
cherry tomatoes halved
sausages
2 Eggs (up to 3)
olive oil
1 slice bread

Instructions

1. Place a large nonstick pan on high heat.
2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side.
3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan.
4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

Mon, 06 Jul 2026 00:00:00 GMT

Triple Berry Wake-Up Breakfast

Ingredients

1 Egg
4 sl White bread; crusts removed
1/2 pt Fresh strawberries; sliced
2 tb Strawberry spreadable fruit
2 tb Skim milk
1/4 c Fat-free cream cheese;

Instructions

Seeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our states "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" on Dec 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast

Ingredients

3 cups Water
2 cups Apples peeled and chopped
1.5 cups Steel-Cut Oats
.25 cup Sliced almonds
.5 teaspoon Cinnamon

Instructions

Combine all ingredients in slow cooker, cook on low 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Vegetable Frittata - Mondays Dinner Menu

Ingredients

1/4 ts Pepper
1 ts Dried tarragon
1/4 c Green onion, chopped
4 Eggs
1 Banana
1 tb Maple syrup
1 Sweet potato [8oz]
2 ts Vegetable oil
1/2 c Yogurt
2 Garlic minced
4 Egg whites
1/2 ts Salt
2 c Broccoli, chopped
1/4 c Fontina cheese, shredded

Instructions

Menu: Vegetable Frittata, green salad whole grain bread banana smoothie Vegetable Frittata: Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night. Peel sweet potato; cut into 1/2-inch pieces. Place in steamer basket over boiling water; cook, covered, for 5 minutes. Add broccoli; cook, covered for 4 minutes or until potato is tender and broccoli is tender-crisp; set aside. Meanwhile, in bowl, whisk together eggs, egg whites, salt and pepper; set aside. In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring, for about 2 minutes or until softened. Arrange sweet potato mixture in bottom of skillet, pour egg mixture over top. Reduce heat to medium-low; cook, covered, for about 12 minutes or until bottom is golden and edges are set but centre still jiggles slightly. Sprinkle cheese over top; broil for 2-3 minutes or until light golden and cheese is bubbly. Per serving: about 202 calories, 14 g protein, 9.7 g fat, 15 g carbohydrate. Banana Smoothy: include all ingredients in blender and pulse until smooth. Pour into individual serving bowls and chill well before serving. Mondays Menu: Calories Fat Vegetable Frittata 202 9.7 g Green salad 25 0.3 g 1 TB low-fat dressing 25 2.2 g 1 sl whole-grain bread 68 0.7 g 1 ts butter 33 3.7 g Banana smoothie 231 2.5 g Total: 584 19.1 g Percent from fat: 29 percent Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

Mon, 06 Jul 2026 00:00:00 GMT

Cobb Salad

Ingredients

4 large Egg hard boiled
4 pieces Bacon cooked
1 pound Chicken cooked and cubed
1 Avocado chopped
8 cups Romaine chopped
2 tablespoons Onion minced
1/2 cup Ranch Dressing

Instructions

Slice hard boiled egg and sliced bacon. Fill bowl with lettuce. In rows, top with eggs, bacon, chicken, blue cheese, onion, and avocado. Serve with ranch dressing

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

12 eggs
1 cup milk of your choice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup onion, diced & divided in two
1 large bell pepper, diced & divided in two
16 ounces cooked meat, divided in two
16 ounces frozen hash browns, divided in two
2 cups cheese, shredded & divided in two

Instructions

Spray the slow cooker generously with cooking spray.
Add half of the hash browns to the bottom of the slow cooker and top with half the of onions, half the bell peppers, half the cooked meat, and half of the cheese. Repeat layers again starting with the hash browns and ending with the cheese.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture over the ingredients in the slow cooker.
Cook HIGH 3-4 hours or LOW 6-8.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound Sausage
6 Eggs
2 cups Milk
1 teaspoon Salt
1 teaspoon Ground mustard
4 slices Bread cubed
1 cup Cheddar cheese

Instructions

Combine egg, salt, milk and mustard. Pour over sausage bread and cheese. Let sit overnight. Bake 45 minutes at 350.

Mon, 06 Jul 2026 00:00:00 GMT

Do-Ahead Egg & Hashbrowns Breakfast Bake

Ingredients

2 cups fully cooked ham diced
15 ounces hash brown potatoes shredded, thawed if frozen
1 tablespoon chopped dried onion
2 1/2+ cups shredded cheddar cheese
3 cups milk whole milk best
1 1/4 cup Bisquick baking mix original or reduced fat
1/2 teaspoon salt
1/2 teaspoon Black pepper
5 large Eggs

Instructions

Grease a 9" x 13" x 2" (or close) baking dish. Dice the ham (It may be possible to use different meats but I have tried nothing other than ham).
Mix the ham, potatoes, dried onion, and 1 3/4 to 2 cups of a medium cheddar cheese, or a mixture of shredded cheddar's, in a mixing bowl. For the hash browns I use most of a 20 ounce bag of "Simply Potatoes" by Crystal Farms, which are found in the refrigerator section of the grocery store. I use all but about 1/4 of the bag (15 to 16 ounces of the 20 ounce bag), and use the plain, unseasoned, shredded version of these hash browns. Any unseasoned shredded hash browns should work, even those which are frozen and thawed, as long as the potatoes are not precooked or pre-browned, intending to be simply warmed up. You want basically "raw" or only partially cooked and "prepared-for-frying" hash browns.
Spread what you have just mixed together into the prepared baking pan.
In the same bowl mix the eggs, salt, pepper, milk, and Bisquick (if your eggs are small adding an extra egg would not be a bad idea). A whisk is a good tool for this mixing although bear in mind that there will be some Bisquick which does not dissolve entirely. Pour this mixture over the potato/cheese in the baking pan, stirring the egg mixture often while pouring to evenly distribute the undissolved Bisquick.
Sprinkle the remaining shredded cheese over the top, cover with plastic wrap and place in the refrigerator for at least 4 or 5 hours. Overnight is ideal although I have made this after sitting for only 5 hours with success. Allowing to sit for more than 18 hours would likely be detrimental.
When ready to bake Preheat oven to 375 degrees Fahrenheit if using a metal pan. For a glass pan, which is what I always use, reduce the heat by fifteen degrees, or to 360. Simply remove the plastic wrap and place uncovered in a preheated heated over for 30 to 35 minutes if at full temperature, or 45 minutes or longer if at a reduced temperature (For the record I believe cooking this more slowly produces a lighter, fluffier product. The glass pan is always perfect.). You will know this is done when you see what looks like a perfectly browned and puffed omelet which does not jiggle and springs back lightly when touched.
Allow to sit for 10 minutes before serving. Do not forget this part!
Notes- When first assembled, before placing in the refrigerator, it may seem as if there is too much liquid. This is how it should look. The next day, or after at least 4 or 5 hours, some of the liquid will have been absorbed, however it may still seem too "watery." If the amounts above, baking temperature, cooking time, and time to set after cooking have been followed, the finished product should contain no loose liquid when served, unlike many of the other variations of this recipe. This produces a thoroughly cooked-through egg dish.
The flavor is just as you would imagine when potatoes, eggs, ham, cheese and a little onion are baked together. This is a standard breakfast flavor which appeals to a wide variety of people and is a safe bet if serving many. There are many ways to adjust this to more specifically suite your taste by adding seasonings, chopped green peppers, chives instead of the minced onion (nice addition of color), or hash browns which have been previously seasoned. Experiment with other meats too (or the lack of), diced potatoes instead of shredded, etc.... I would be interested to hear how these changes work out.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 bag 26oz frozen hash browns
12 eggs
1 cup milk
1 tablespoon Ground mustard
1 roll 16oz sausage
Salt and pepper
1bag 16oz shredded cheese

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Egg in a Waffle Hole Is What Breakfast Dreams Are Made Of

Ingredients

6 large eggs
2 cups buttermilk
¼ cup Unsalted Land O Lakes Butter, melted
1 ½ cups (about 6 3/8 ounces) all-purpose flour
1 cup (about 4 1/4 ounces) cornmeal
1 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt, divided
Cooking spray
½ cup (4 ounces) unsalted butter, divided
4 large eggs
1 teaspoon black pepper, divided
¾ cup pure maple syrup

Instructions

Break 2 eggs into a large mixing bowl; beat lightly. Add buttermilk and melted butter; whisk until smooth. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and 1 teaspoon of the salt in a separate bowl. Add flour mixture to egg mixture; whisk just until smooth.
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 1/3 cup batter to each quadrant. (Store remaining waffle batter in an airtight container in refrigerator up to 3 days.) Cook until light golden brown, 3 to 4 minutes. (If you are making the waffles only, increase temperature of waffle iron to medium-high, and cook until golden brown.) Remove waffles from waffle iron, and cool slightly. Using a 2 1/2-inch round cutter, cut a round from the center of each waffle. Discard rounds, or reserve for another use.
Melt 1/4 cup of the butter in a large nonstick skillet over medium until foamy. Place 2of the waffles in skillet; cook 1 minute. Break 1 egg into each waffle hole. Cook until egg whites are almost set and waffle is golden brown, about 3 minutes. Carefully turn waffles, and sprinkle each egg with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until whites are set and yolks are still runny. Remove from skillet. Repeat procedure with remaining 2 waffles, 1/4 cup butter, 2 eggs, and 1/2 teaspoon each salt and pepper. Drizzle with syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Seven Layer Dinner

Ingredients

3 potatoes thinly sliced
3 carrots thinly sliced
1 large onion thinly sliced
1/2 cup uncooked long-grain rice
2 cans peas, with liquid 8 oz.
1 can condensed tomato soup
1 can water
1 pound ground beef or pork or both mixed 70/30
pinch of paprika garlic powder
salt and pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the ground beef on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with spices, salt and pepper. Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole in the Crock Pot

Ingredients

1 Bag 26 oz Frozen hash browns
12 Eggs
1 cup milk
1 tbsp Ground mustard
1 16 oz Roll sausage, maple, sage, or regular
salt & pepper
16 oz. bag shredded cheddar cheese

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well ( and slowly ) using a wisk
4. add the milk.
5. Go ahead and sprinkle in the ground mustard.
6. Add plenty of salt and fresh pepper mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add the sausage on top of the hash browns.
9. Throw in the bag of chedder cheese.
10. Mix it up well
11. Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quiche

Ingredients

6 eggs
Milk
Mushrooms
Sweet onion
Bacon
Salt
Pepper
Mixed cheese
Deep dish pie shell

Instructions

Set oven to 400. Bake for 40 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 small-medium butternut squash (peeled and cubed)
12 eggs
1 can coconut milk
1 lb. sausage (or chorizo)
1 sweet onion (diced or chopped)

Instructions

Brown the sausage in a pan and sautee the onions with it. Grease the crockpot to prevent sticking, then put the cubed squash in the bottom of the crockpot. Place the meat and onion mixture on top of the squash. Whisk the eggs and the can of coconut milk together in a large bowl. Pour over the meat, onions and squash and turn the crockpot on low overnight (for 8-10 hours.) It smelled delicious when we woke up this morning and the best part was, I didn’t have to do anything other than scoop myself a dish of it! We added a little sea salt, cracked pepper, and a bit of grated cheese to the top of ours. Cheese is not strictly Paleo, but it’s an exception I make happily.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Whole wheat English Muffins
2 Eggs fried
2 slices Bacon
1 slice Cheese
Butter

Instructions

Make the sandwich. Poof!

Mon, 06 Jul 2026 00:00:00 GMT

Nutritious Breakfast Bread

Ingredients

1/2 c Vegetable oil
3/4 c Orange juice
2/3 c Dry non-fat milk powder
1 c Mashed banana
1/3 c Chopped prunes
1 c Whole wheat flour
1/2 c Chopped peanuts
1/2 c Raisins
1/2 ts Baking soda
1/2 ts Salt
1/4 c Walnuts chopped
1/2 c Molasses
2 ts Baking Powder
1/2 c Brown sugar
3 Eggs
1 c Flour
1/3 c Oatmeal

Instructions

Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool slightly before removing from pan.You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Mac

Ingredients

1/2 pound dried elbow pasta
1/2 pound sliced bacon
2 cups Mac Sauce (see recipe)
2 cups grated extra-sharp aged cheddar
1/2 cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter
4 large eggs
Freshly ground black pepper
MAC SAUCE:
3 cups whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons kosher salt or 1 teaspoon table salt

Instructions

1. Cook pasta in salted boiling water until a little less than al dente. Drain, rinse and drain again.
2. Preheat oven to 400 degrees.
3. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, then cut into bite-size pieces.
4. In a large, heavy-bottomed pot, add the sauce and cheese; cook over medium heat, stirring until cheese is barely melted, about 3 minutes. Stir in bacon. Slowly stir in pasta; continue cooking, stirring continuously, until hot, another 5 minutes.
5. Spoon mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls. Sprinkle the panko evenly on top of each bowl. Bake until bubbly, 10 to 15 minutes.
6. Meanwhile, fry the eggs: Melt 1 tablespoon butter in a large saute pan over medium-high heat. Crack 2 eggs into pan, cover, and let cook undisturbed 3 to 4 minutes, until whites are completely opaque, and the yolks are still nice and bright. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and eggs.
7. Remove macs from the oven. Slide a fried egg on top of each. Top with black pepper and serve immediately.
MAC SAUCE:
1. In a pot over medium heat, heat the milk until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.
2. In a separate, heavy-bottomed pot, heat the butter over medium heat until just melted. Add the flour; whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
3. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick at first, then thin as you add the full 3 cups.
4. Set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes, the sauce should come together and become silky and thick. Dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt. Use the sauce immediately, or store it in the fridge for a day or two. (It will thicken in the refrigerator and may need a little more milk to thin it.)

Mon, 06 Jul 2026 00:00:00 GMT

Egg Sandwich with Canadian Bacon

Ingredients

2 whole eggs whisked
1/2 ounce Canadian bacon or slice of ham
1 cup spinach steamed
1 slice whole wheat bread

Instructions

Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add the eggs and scramble until cooked through. Toss in the Canadian bacon and spinach, cook until heated. Pile the eggs, bacon, and spinach on toasted bread.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Sandwiches

Ingredients

4 slices bread
Butter
salami ham or other cold cuts, Thinly sliced
3-1/2 ounces feta
1 cucumber
Lettuce leaves
1 tablespoon olive oil
Dill

Instructions

Mash feta, using a fork. Finely chop dill. Combine feta, dill and olive oil.
Slice cucumber into rounds. Butter 2 bread slices. Top a buttered slice of
bread with slices of salami, cover them with a portion of feta mixture, top
with cucumber rounds and put lettuce leaves over them. Cover each sandwich
with another bread slice.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

1 bag (32 oz) Frozen hash brown potatoes
1 pound Bacon or ham cooked, diced
1 medium Onion diced
1 medium Green bell pepper diced
1 1/2 cup Cheddar or monterey jack cheese shredded
12 Eggs
1 cup Milk
1 teaspoon Salt
1 teaspoon Pepper

Instructions

Spray inside of crock pot with Pam.
place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon (or ham), then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the crockpot mixture. cover and turn on low. Cook for 8 - 10 hours (do not overcook).

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 slices of bread
1/2 lb. Pork sausage
1/2 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 tsp. Ground mustard
1/4 tsp. Salt
1/8 tsp. Pepper

Instructions

Remove the crust from the bread and cut into 1" cubes,place in a greased 8" square baking dish. In a skillet, Brown the sausage over medium heat until no longer pink. Drain...Sprinkle the sausage and cheese over the bread cubes. In a bowl whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350? for 30 minutes or until puffed and golden

Mon, 06 Jul 2026 00:00:00 GMT

Diner-Style Scrambled Eggs

Ingredients

1 teaspoon unsalted butter
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt

Instructions

Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.
While butter melts, break eggs into a small bowl. Use a fork to beat them like they owe you money until completely blended and slightly frothy. Stir in the pepper and salt.
Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form--exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set--there's an eggshell-thin line between fluffy, firm eggs and tough, dry ones--pull the pan from the heat and slide the eggs onto your plate.

Mon, 06 Jul 2026 00:00:00 GMT

Fast Breakfast Wraps

Ingredients

1 tablespoon olive oil
3 large eggs
3/4 cup egg substitute (Egg Beaters preferred)
1 tablespoon 1% low-fat milk
1 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup low-fat cheddar cheese, shredded
3/4 cup salsa, chunky-style (low-sodium, if available)
6 large flour tortillas (I like oat bran and flax seed lavash bread)

Instructions

Heat oil in a medium skillet over med-high heat.
Combine the eggs, egg substitute, milk, salt (optional) and pepper, beating well.
Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min).
Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min).
Add in the cheddar cheese and stir; remove from the heat.
While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed.
Wrap the tortillas (or lavash bread) in a clean kitchen towel and zap in the microwave on high for 1 min (to warm).
Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one.
Top each of the portions with 2 tbsp of the warmed salsa.
Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely.
Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Croissant Breakfast Casserole

Ingredients

2 (5-oz.) country ham steaks, trimmed, bone discarded
2 tablespoons olive oil, divided
1.5 pounds Vidalia onions or other sweet onions (2 medium onions), chopped (4 cups)
3 ounces baby spinach, roughly chopped (3 cups)
6 large eggs
2 cups whole milk
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon black pepper
6 ounces fontina cheese, shredded (about 1 1⁄2 cups), divided
1 pound (about 15) day-old mini croissants

Instructions

Cook ham: Coarsely chop ham. (You should have 1 1/2 cups.) Heat 1 tablespoon of the oil in a large skillet over medium. Add ham; cook, stirring occasionally, until fat is rendered, about 4 minutes. Using a slotted spoon, transfer ham to a large bowl, reserving drippings in skillet. Add remaining 1 tablespoon oil to skillet.
Cook onions and spinach: Stir in onions. Cook, stirring occasionally, until deeply browned, about 30 minutes. Add spinach; cook, stirring often, until wilted, 1 to 2 minutes. Transfer onion mixture to bowl with ham; let cool 10 minutes.
Make egg mixture: Whisk together eggs, milk, mustard, salt, and pepper.
Arrange croissants, and add egg mixture: Add egg mixture and 1 cup of the cheese to bowl with onion mixture, and stir to combine. Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish. Pour mixture over croissants. Sprinkle with remaining ½ cup cheese
Chill casserole: Cover with aluminum foil, and chill 8 hours or up to overnight.
Bake casserole: Preheat oven to 375°F. Uncover casserole, and place on a large rimmed baking sheet. Bake in preheated oven until golden brown and center is set, about 1 hour. Shield with foil after 25 minutes, if needed to prevent excess browning.

Mon, 06 Jul 2026 00:00:00 GMT

Apricot breakfast crisp

Ingredients

1 Pound Apricots
2 Tablespoons Sugar
1 tablespoon All purpose flour
pinch Grated nutmeg
4 Tablespoons Butter
1/3 Cup Sugar
1/2 Cup Rolled oats
1/2 Cup Mix whole wheat and all purpose flour
2 Tablespoons Chopped almonds
Yogurt

Instructions

Preheat oven to 400 degrees. Pull apart apricots, remove pits and tear into quarters. Put in bowl and stirring sugar, flour, and pinch of nutmeg.
Melt butterin a small saucepan and stir in sugar, then oats, then flour and finally almonds. Sprinkle mixture over the fruit. Bake for 30 minutes. Eat warm or chilled with yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Cobb Salad with Green Goddess Dressing

Ingredients

1/2 cup fat free yogurt
1/4 cup reduced fat mayo
4 tablespoon chopped green onion
3 tablespoon White wine vinegar
2 teaspoon anchovy paste
1 teaspoon chopped fresh tarragon
1 Garlic cloves minced
1 head Romaine
1 tomato chopped
1 Avocado diced
1/4 cup crumbled blue cheese
1 pound chicken tender cut into bite-sized pieces

Instructions

Heat nonstick skillet over med-high heat. Add chicken. Cover and cook approximately 10 mins, until cooked through.
Meanwhile, place all dressing ingredients in mini food processor. Process until smooth. Chill.
Toss salad ingredients with dressing in small bowl.

Mon, 06 Jul 2026 00:00:00 GMT

Quick Cobb Salad with Yogurt Dressing

Ingredients

6 strips bacon
½ cup plain yogurt (not nonfat)
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, finely chopped
½ teaspoon salt
2 romaine hearts, cut crosswise into half-inch strips
2 cups diced cooked skinless rotisserie chicken
1 cup cherry tomatoes, halved
1 ripe avocado, diced
3 ounces blue cheese, crumbled

Instructions

Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel–lined plate. When bacon has cooled, crumble.
In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic and salt.
Toss romaine with 2 Tbsp. yogurt dressing and place on a serving platter. On top of romaine, arrange chicken, tomatoes, avocado, blue cheese and bacon in rows. Drizzle with remaining dressing and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Best Egg Hash Breakfast

Ingredients

To feed 4
6-8 fingerling potatoes. Mix between purple and finger
1 medium size red pepper
1 small white onion
Fresh parsley
Dried parsley
6 cloves garlic
Salt
Pepper
Tony’s seasoning
Frying oil ( I used avacado oil)

Instructions

Dice potatoes into small cubes. No larger than a dime.
Heat oil on med-high and put in potatoes. Stirring occasionally. You want to brown the potatoes, not burn them.
Add salt, pepper and Tony’s to taste.
Go back to the cutting board and dice onion, red pepper and garlic.
After potatoes are browned and almost all the way cooked, add onion, garlic and red pepper.
Cook until all are soft but have a crisp outside. Once done, turn off burner and take pan off so hash is done cooking.
While this is cooking, chop the fresh parsley and shred the Parmesan cheese.
In a new pan, cook your eggs to your liking. I like over medium best. At this point you can also cook any meat you would like to serve. I heated up some already cooked bacon, diced it and added it to the hash.
To serve. Put a bed of hash on a plate. Add the eggs over the top. Garnish with parsley and Parmesan.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Mac and Cheese

Ingredients

1 pound Elbow Macaroni Noodles
1 large Onion Diced
1 Red bell pepper Diced
1 Green jalapeno pepper Seeded and Diced
2-3 Garlic cloves Minced
4 tablespoons Butter
6 tablespoons Flour
4 cups Whole Milk
2 cups Colby Jack Cheese Shredded
2 cups Pepper Jack Cheese Shredded
2 cups sharp Cheddar cheese Shredded
4 Eggs
5-6 Breakfast Biscuits Toasted and Crumbled
Salt and pepper to taste
8 ounce Mushroom
1 Green Bell Pepper Diced
2-3 cups Hash Browns Frozen

Instructions

1. Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
2. In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
3. Add onion, mushrooms, and peppers to grease in pan. Cook for 2 minutes and then add Garlic. Then, add in the hash browns and mix thoroughly. Allow the hash browns to cook until crispy.
4. Spoon the mixture into bowl with sausage.
5. Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ? of the cheese. Stir until melted. Season to taste with salt and pepper.
6. Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
7. In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
8. Place in oven for 25 to 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

More Haste Less Hash Dinner in a Flash

Ingredients

1 Potato
15 ml Demarara sugar
; ORANGE PICKLE***
5 ml Nutmeg
***BACON; EGG AND TOMATO
1 lg Flat mushroom
15 ml Vegetable oil
***SAUSAGES AND HASH BROWNS
1 Tomato
5 ml Salt
1 Thick slice bread
45 ml Olive oil; plus extra for
3 Eggs
4 Pork Sausages
8 Rashers smoked back bacon
5 ml Balsamic vinegar
60 ml olive oil
; drizzling
150 ml Warm water
1 15 millilite grain mustard
1/2 Lemon juice of
200 g Self Rising Flour
1 Garlic
25 g Butter
100 g Marmalade

Instructions

Preheat oven to 220c/Gas Mark 7. 1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness. Grease a medium sized shallow ovenproof pan. 2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked. 3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon. MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread. 2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve. SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through. For the Hash Browns: 1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan. 2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking. ORANGE PICKLE: 1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce. Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Mon, 06 Jul 2026 00:00:00 GMT

Protein Cottage Cheese Pancakes

Ingredients

1/2 Cup Oats
1/3 Cup Cottage Cheese
4 Egg Whites
Nutmeg to taste
Cinnamon to taste

Instructions

Whip & make.

Mon, 06 Jul 2026 00:00:00 GMT

Mediterranean Breakfast Burrito

Ingredients

2 egg whites or 1 large egg
3 tablespoons from Del Monte® No Salt Added Whole Kernel Corn drained
1 large (7 to 8-inch) flour tortilla
3 tablespoons from Del Monte® Diced Tomatoes with Green Chilies
2 tablespoons shredded, low-fat, sharp cheddar cheese

Instructions

1. Coat a 6-oz. microwave-safe glass or ceramic ramekin with non-stick cooking spray. Add egg and beat with fork until well blended. Stir in corn. Cover egg mixture and microwave on HIGH 2 minutes or until eggs are just set. Remove from microwave.
2. Microwave tortilla on HIGH 15 seconds. Cut egg mixture in half and place egg halves down center of tortilla. Spoon tomatoes evenly over eggs and sprinkle with cheese. To serve, fold up tortilla bottom and two sides to overlap slightly.

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast (CROCKPOT)

Ingredients

3 cups water
2 cups apples peeled & chopped
1 1/2 cup old fashioned oats
1/4 cup almonds sliced
1/2 tsp cinnamon

Instructions

Combine all the ingredients in the CROCKPOT. Cover and cook on LOW for 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Egg, bacon, English muffin, fruit breakfast

Ingredients

2 each eggs
.1 cup Onion
3 each Turkey Bacon
.25 tbsp olive oil
1 each English muffins
.5 cup raspberries
.5 cup blueberries
.5 cup Strawberries
.25 tbsp Butter

Instructions

Heat onions in olive oil
Add eggs and scramble
Fry bacon in olive oil
Toast english muffin and butter
Combine fruit into fruit salad

Mon, 06 Jul 2026 00:00:00 GMT

Easy Crockpot Breakfast Pie

Ingredients

8 Eggs whisked
1 sweet potato shredded
1 lb pork sausage broken up
1 yellow onion diced
1 tbsp garlic powder
2 tsp dried basil
salt and pepper to taste

Instructions

I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
Add all ingredients to your crockpot and use a spoon to mix well.
Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
Slice it like a pie. Because I said so.

Mon, 06 Jul 2026 00:00:00 GMT

Croque Monsieur Breakfast Casserole

Ingredients

1 large loaf country-style bread, cut into 1" cubes
6 large eggs
1 c. half-and-half
1/4 c. Dijon mustard
Kosher salt
Freshly ground black pepper
4 tbsp. unsalted butter, plus more for pan
6 oz. shredded Gruyére (about 2 1/2 c.), divided
4 oz. ham, torn into 1" pieces, divided
1/4 c. (30 g.) all-purpose flour
2 1/2 c. whole milk
Pinch of ground nutmeg

Instructions

Preheat oven to 300°. On a baking sheet, spread bread in an even layer and bake until dried out and crispy, 10 to 15 minutes. Transfer to a large bowl.
In a large glass measuring cup, whisk eggs, half-and-half, and mustard; season with salt and pepper. Pour over toasted bread and toss to coat. Let soak 10 minutes.
Increase oven temperature to 350°. Grease a 13"-by-9" baking dish with butter. Add about half of bread to prepared dish. Top with 1 cup Gruyére and half of ham. Top with remaining bread and pour remaining liquid over. Top with 1/2 cup Gruyére and remaining ham.
Bake casserole until bread is crispy and golden and cheese is melted, 30 to 40 minutes.
Meanwhile, in a medium pot over medium heat, melt butter. Add flour and whisk into butter. Cook, stirring occasionally, until golden and smells nutty, about 2 minutes. While whisking, slowly pour in milk and continue to whisk until smooth. Bring to a simmer and cook, stirring occasionally, until sauce is thickened enough to just coat a spoon, but not as thick as gravy, about 1 minute. Stir in nutmeg; season with salt and pepper.
Preheat broiler. Pour sauce over casserole and top with remaining 1 cup Gruyére.
Broil, watching closely, until cheese is melted and golden in spots, 2 to 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quesadillas

Ingredients

2 Eggs
1 Tortilla
Salt
Pepper
Dried thyme
Chili flakes
Cheese of choice

Instructions

Crack eggs into bowl, whisk with the seasonings listed, or the seasonings of your liking.
Pour into a pan on medium heat. Place tortilla right on top, in the center of the pan.
Once the edges of the egg/tortilla come off of the pan easily, then you can flip it over.
Add cheese of your choice on top. Fold tortilla in half, cook until the tortilla is crispy and the cheese melts.
Remove from pan, plate it, cut it into 3 or 4 pieces.

Mon, 06 Jul 2026 00:00:00 GMT

Chicken Salad Club Sandwich Stackers

Ingredients

1/3 cup mayonnaise
1 teaspoon honey mustard
2 cups shredded cooked chicken breast
1/3 cup finely chopped celery
6 slices whole grain bread, toasted
8 slices tomato
4 slices bacon, cooked, drained
4 leaves Romaine or leaf lettuce
4 tiny dill or sweet gherkins

Instructions

In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Potatoes

Ingredients

3 large Baking potatoes cooked and cubed
1/2 cup Cornmeal
1 teaspoon Seasoned Salt
2 teaspoon Black pepper
1 medium Onion sliced
1/4 cup Butter

Instructions

Place dry ingredients in zip loc bag, shaking to combine. Add cubed and cooked potatoes and onions, shaking to coat. Melt butter on low heat, adding coated potatoes and onions, leaving leftover cornmeal in bag. Cook potatoes and onions until softened and brown.

Mon, 06 Jul 2026 00:00:00 GMT

DASH Diet, Breakfast Day 7, Week 1, Egg White Omelet

Ingredients

1/2 cup Egg substitue or 4 egg whites such as No Yolks
1/2 cup vegetables of your choice
1/2 poppy seed bagel
1 laughing cow spreadable cheese
6 oz Orange juice
8 fl oz milk

Instructions

Choose vegetables for omelet; I prefer a western with green bell pepper, tomato, mushroom and onion.
Toast bagel and top with cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Buttermilk Crispy Chicken Sandwich

Ingredients

2 large chicken breasts, halved into thinner cutlets
1 cup (250ml) buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper
Salt and black pepper to taste
1 cup (120g) all-purpose flour
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper to taste
Vegetable oil, for frying
4 hamburger buns
Lettuce leaves
Sliced tomatoes
Sliced red onions
Pickles
Mayonnaise or burger sauce

Instructions

Marinate the chicken:
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Add chicken breasts to the bowl, ensuring they are fully submerged in the buttermilk mixture.
Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chicken to marinate.
Prepare the breading:
In a shallow dish or bowl, mix together flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
Set up a breading station with the marinated chicken and the seasoned flour mixture.
Remove chicken breasts from the buttermilk marinade, allowing any excess buttermilk to drip off.
Dredge the chicken breasts in the seasoned flour mixture, ensuring they are evenly coated on all sides.
Shake off any excess flour and place the breaded chicken on a plate. Repeat with the remaining chicken breasts.
Fry the chicken:
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Carefully place the breaded chicken breasts into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
Fry the chicken for about 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
Once cooked, transfer the chicken to a wire rack to drain excess oil.
Assemble:
Toast the hamburger buns lightly.
Spread mayonnaise or burger sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce. Add a slice of tomato, onion and pickles on top of the lettuce.
Place a crispy fried chicken breast on top of the vegetables. Top with the other half of the bun.
Repeat with the remaining ingredients to assemble the remaining burgers.
Serve the Buttermilk Crispy Chicken Burgers immediately while still warm.

Mon, 06 Jul 2026 00:00:00 GMT

Abs Diet lunch - The Clubman

Ingredients

2 slices whole wheat bread
2 slices reduced-sodium smoked turkey
2 green leaf lettuce or spinach leaves
1 slice provolone cheese
1/2 avocado sliced

Instructions

Toast the bread and top with the rest of the ingredients. You won't need mayonnaise. The avocado will moisten the sandwich nicely.

Mon, 06 Jul 2026 00:00:00 GMT

Gluten-Free Tuesday: Panettone Recipe

Ingredients

For the Biga
3/4 cup water
1 teaspoon active dry yeast
6 ounces (1 1/2 cups) white rice flour
1/2 teaspoon xanthan gum
For the Fruit
4.5 ounces (about 1 cup) raisins*
1.5 ounces (about 1/3 cup) candied orange peel*
Zest of one lemon
1 tablespoon freshly squezed lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
*Options: Any dried fruit works well in this bread. Dried cranberries, apricots, and cherries are especially nice.
For the Dough
Dry Ingredients
11 ounces (2 1/3 cups) brown rice flour
3.25 ounces (3/4 cup) sorghum flour
3 ounces (1/2 cup) potato starch
4 ounces (1/2 cup) granulated sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
1 cup milk (2% or whole), about 100°F.
2 packets (1/4 ounce each) active dry yeast
3 egg yolks
2 large eggs
2 tablespoons vegetable oil
2 tablespoons corn syrup or honey
4 ounces (1 stick) butter
non-stick cooking spray

Instructions

Prepare the Biga: Combine water and yeast in a small bowl. Stir. Allow mixture to stand until yeast dissolves, about two minutes. Whisk together white rice flour and xanthan gum in a small bowl. Add water and yeast. Stir to combine. Mixture will be thick and sticky. Cover bowl with plastic wrap and let rise overnight at room temperature.
Prepare the Fruit: Combine raisins, candied orange peel, lemon zest, vanilla extract, lemon extract, and lemon juice in a small bowl. Stir. Cover bowl with plastic wrap and let sit overnight at room temperature.
Prepare the Dough: In a small bowl, stir together milk and yeast. Allow to stand for five minutes.
In bowl of stand mixer, whisk together brown rice flour, sorghum flour, potato starch, granulated sugar, xanthan gum, baking powder, and salt. Add yeast mixture, egg yolks, eggs, vegetable oil and corn syrup. Mix on medium speed with flat paddle attachment until dough is thick, about three minutes.
Add biga. Mix for one minute to combine. Scrape down bottom and sides of bowl with rubber spatula.
With mixer on medium speed, add butter one tablespoon at a time. Wait for each tablespoon of butter to incorporate before adding next tablespoon.
After all butter is added, mix dough for one minute. Dough should be thick and smooth. Reduce mixer speed to low and add dried fruits. Mix until fruits incorporate throughout dough.
Lightly oil medium bowl with non-stick cooking spray. Transfer dough to greased bowl.
Cover bowl with plastic wrap and allow dough to rise until doubled in size, about two to two-and-half hours.
Deflate dough by about 75%. Do this by either punching down dough with a piece of plastic wrap between your hand and dough or stir dough using a rubber spatula.
Generously grease 12-inch Bundt pan with non-stick cooking spray. Spoon dough into pan and smooth top with rubber spatula.
Cover pan with greased plastic wrap and set aside until dough almost reaches top of pan, about one hour.
Preheat oven to 350°F. Bake loaf until internal temperature reaches 207-211°F. Loaf will be dark brown. If loaf gets too dark before internal temperature reaches 207°F, cover pan with a piece of aluminum foil and continue to bake.
Invert loaf onto wire rack to cool. Store tightly wrapped in plastic for up to three days or freeze.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Egg and Spinach Breakfast Stack

Ingredients

6 Cups Baby new potatoes
9 ounces Baby spinach
1 cup Ricotta Cheese part skim
2 extra large Eggs beaten
2 tablespoons Chives chopped
6 silces Cooked ham quartered
1 cup Low Fat Cheddar Cheese Shredded

Instructions

Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
In a small bowl, combine ricotta cheese, eggs and chives.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.

Mon, 06 Jul 2026 00:00:00 GMT

Veggie Breakfast Casserole Recipe by Tasty

Ingredients

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Instructions

Layer half of the sweet potatoes on the bottom of a greased slow cooker.
Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
Pour the egg mixture over the vegetables.
Top with cheddar cheese.
Cover and cook on low for 6-8 hours.
Carefully remove lid and serve hot.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Pesto Pasta Freezer Prep Dinner Bake Recipe by Tasty

Ingredients

4 cups whole wheat pasta, cooked al dente
2 cups broccoli floret
2 cups yellow squash, quartered
2 cups cherry tomato
½ cup pesto
1 cup shredded mozzarella cheese, optional
fresh basil, to serve

Instructions

Preheat oven to 350˚F (180˚C).
Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
Sprinkle mozzarella cheese on top (optional).
If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
Bake uncovered for 10-15 minutes.
Top with fresh basil and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooker Easy Breakfast Casserole

Ingredients

8 sheets refrigerated crescent rolls 1 package
1 pound ground sausage cooked
8 eggs
1/2 cup milk
2 cups cheese shredded
salt and pepper

Instructions

1) Brown sausage in skillet over medium high heat until fully cooked; drain.
2) Spray crock pot with non-stick spray.
3) Unroll crescent rolls, without separating, and lay in bottom of crock, pressing seams together.
4) Top with sausage.
5) Whisk together eggs, milk, salt and pepper; pour over sausage.
6) Sprinkle cheese over egg mixture.
7) Cook on high for 2.5 hours.
Note: I would serve with a side of hash browns and/or fruit in season.
Original recipe said it would serve 12. We only got 6 for light eaters!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Crunchy Wrap

Ingredients

3 tablespoons olive oil, plus additional for brushing pan
4 extra large burrito-size flour tortillas (12-inches)
1 lb loose Italian sausage
coarse salt & freshly ground black pepper
3 cups shredded frozen hash browns
1 ounce taco seasoning
2 teaspoons unsalted butter
4 large eggs
1 cup coarsely grated cheddar cheese
4 tostadas
hot sauce, for serving
sour cream, for serving

Instructions

Preheat oven to broil with a rack 2-3 inches from heat source.
Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
Place tortillas on baking sheet and set aside.
To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
Add taco seasoning and stir to coat.
Divide mixture among tortillas.
Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
When foaming subsides, add eggs and season with salt and pepper.
Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
Divide eggs among tortillas, along with half of cheddar cheese.
Top each tortilla with one tostada.
Fold tortilla up and around the tostada shell, securing with toothpicks.
Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
Serve warm, topped with hot sauce and sour cream on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Cream Cheese Pancakes

Ingredients

8 oz cream cheese
5 whole Eggs
1 tablespoon splenda
1 teaspoon Vanilla

Instructions

You can also sub some of the cream cheese for butter for less carbs.
Plop the cream cheese inside the measuring cup.
Microwave it at high for about a minute.
Stir the cream cheese until it is softened and well-blended.
Add Splenda and vanilla extract. Stir some more.
Add eggs one at a time, beating after each addition.
Very runny batter, you can use an omelet pan to make one pancake at a time.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

9 Slices Bread
1/2 C Fresh Mushrooms
1/2 C Green Bell Peppers
16 oz Cheddar Cheese
1/2 C Onions
2 C Cooked Ham
8 each Eggs
2 C Milk

Instructions

- Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in the Slow-Cooker

Ingredients

26 ounce frozen hash browns
12 Egg
1 cup milk
1 tablespoon Mustard Ground
16 ounce Sausage Roll (any flavour)
Salt and pepper
16 ounce Cheddar cheese shredded

Instructions

Spray Crock pot and evenly spread hash browns on the bottom.
In a large bowl, crack 12 eggs and mix well with a whisk. Add milk, sprinkle dry ground mustard over egg mixture. Add salt and pepper.
Cook sausage on high heat in a fry pan, drain and set aside.
Add sausage to crock pot, on top of hash browns. Add the cheddar cheese on top of the sausage. Mix well.
Pour egg mixture into the crock pot, using a wooden spoon, spread mixture evenly through the crock pot.
Turn the crock pot on low and cook for 6-8 hours.
*Variations: Before cooking add chunks of sourdough bread, diced chiles, salsa, or green onions

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Lasagne

Ingredients

1 tb olive oil
Grated
Fresh Parsley -- chopped
1/4 ts Nutmeg
1 pn Salt
1/4 lb Parmesan Cheese -- freshly
6 tb Unsalted butter
1/2 lb Gruyere Cheese -- grated
3 c milk
4 Garlic
6 tb Flour
2 tb Red wine
1 1/2 ts Tomato paste
1 lb Cooked Ham -- thinly sliced
1/2 ts Dry mustard
1/2 lb Mozarella Cheese -- grated
1 pk Lasagne Noodles
1 lb Ricotta Cheese
2 Eggs

Instructions

Prepare noodles according to package directions. Mix ricotta cheese with eggs. Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk. Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese. In small pan, saute garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagne pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350 degrees for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving. NOTES: This is an original recipe created by UPSTAIRS-- DOWNSTAIRS caterers in Western New York State several years ago. It won a prize in a Lasagne contest sponsored in the same area in 1984 or thereabouts. Recipe By : "Joanne L. Schweikj"

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1/2 lb hot pork sausage, cooked
6 cups white bread, cut into cubes
2 cups cheese (cheddar or other yellow cheese)
4 eggs
3/4 cup milk
1 cup picante sauce (Pace is good)

Instructions

Place cooked and crumbled sausage into a greased 2 quart casserole dish.
Put bread over sausage; then cheese over bread.
Mix eggs, milk and picante sauce and pour over everything.
Place in refrigerator for at least 2 hours or overnight.
Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Salmon fish cakes with mango salsa

Ingredients

800 g (1lb 12oz) leftover mash
2 tbsp. each chopped parsley and chives
1 tsp. Dijon mustard
Milk, if necessary
200 g (7oz) smoked salmon trimmings, roughly chopped
25 g (1oz) plain flour
2 medium eggs, beaten
125 g (4oz) fresh breadcrumbs
Sunflower oil for frying
1 medium onion, finely chopped
4 medium tomatoes, deseeded and chopped
1 medium mango, destoned and cubed
3 tbsp. sweet chilli sauce
2 tbsp. freshly chopped coriander

Instructions

Put the mash into a large bowl with the herbs and mustard and stir well to combine. Add a splash of milk if the mixture is too crumbly to bind together. Stir in the salmon and check the seasoning.
Shape into eight patties about 2cm (¾in) deep. Put the flour, egg and breadcrumbs on to three separate plates. Coat a fishcake with the flour, then egg, then breadcrumbs. Repeat with the remainder.
Fill a deep frying pan with oil, to a depth of about 2cm (¾in), then set it over a medium-low heat. When a breadcrumb added to the pan sizzles, fry the fish cakes in batches (adding too many at one time will lower the heat of the oil, making the fish cakes soggy rather than crisp). Fry for 4min on each side until piping hot and golden. Drain on kitchen paper.
Meanwhile, make the salsa: Put the onion, tomatoes, mango, chilli sauce and coriander into a bowl and mix well. Serve with the fish cakes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole (S)

Ingredients

1 lb. Sausage
12 + 1 eggs lightly beaten
1 cup of THM Baking Blend
1 tsp Baking Powder
1/3-1/2 c milk
1/2 spTHM Sweet Blend
1 tsp of Celtic Sea Salt
1 tsp of black pepper (I use a lot more because I love p
2 tsps. of Red Pepper Flakes (for a kick)
Less than 1/4 cup of water
1 c cheese
4 tsp. of melted butter

Instructions

Mix baking blend, milk, sweetener, baking soda, and one egg together and set to the side. (You can add about a ½ tsp of salt and pepper to this mix if you want to add some spice and flavor to the topping)
Cook sausage and rinse, drain, crumble, and cool. Sprinkle in a lightly greased 9x13 baking dish.
Mix one dozen eggs with the remaining spices and water and pour over the sausage.
Sprinkle cheese over egg mixture
Pour baking blend mixture of the top and spread as much as you can.
Pour melted butter on top-
Bake at 350 for about 30-45 minutes, or until lightly browned.
Optional: Veggies, mushrooms, other meats

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Veggie Sandwich

Ingredients

2 large Eggs
1/2 cup Vegetables diced
1 ounce Cheddar cheese low-fat
1 whole Whole wheat English Muffins
1 tablespoon Pesto sauce

Instructions

#1 crack the 2 large egs into a microwave egg poacher ad add 1/2 cup vegetables(of you choice).
#2 cook for 1.5 minutes.
#3 top w/ 1 oz. low-fat cheddar cheese.
#4 layer on 1 toasted whole wheat english muffin
#5 spread w/ 1 tbsp pesto

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Patties with Liver

Ingredients

1 pounds ground pork
1/4 pound beef liver pureed
1 tablespoon fennel seeds toasted and ground
5 sprigs sage
4 sprigs thyme
6 sprigs parsley
2 stems rosemary
1 tablespoon salt
2 teaspoons pepper

Instructions

Mix all ingredients. Divide each pound of meat into 8 patties. Bake for 30 minutes, flipping patties halfway through cooking time.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Scrambled Eggs Recipe

Ingredients

8 egg
1 capsicum (green pepper)
2 green chilli
salt as required
1 medium tomato
1 spring onions
3 tablespoon sunflower oil
1 red onion

Instructions

To prepare this delicious breakfast recipe, first destem and de-seed the green capsicum. Also, deseed the tomato and peel the onion. Now, finely chop the onion, green onion, capsicum, green chilli, and tomato. Keep the chopped vegetables aside.
Put a frying pan on medium flame and heat oil in it. Once the oil is hot, add the chopped tomato, spring onion, capsicum, green chillies, and red onion in it. Stir fry all these vegetables till they are cooked. It will take around 2 minutes. Once done, remove the pan from flame.
After that, break the eggs in a large bowl and beat them well. Put a non-stick pan over medium flame and brush it with some oil. Pour some of the beaten eggs in the pan and swirl it around.
Let the eggs cook. Once they are half-cooked, add some part of the stir-fried vegetables on the top and flip it over or fold it in half. Let the eggs cook till they begin to set. After that, use a spatula to scramble the eggs in large curds and let them cook till they are light-brown in colour.
Once the Mexican scrambled eggs are ready, transfer them to serving plates, garnish with a herb of your choice, and serve them immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Sandwich - Simple and Delicious

Ingredients

4 hard-boiled eggs, chopped
2 green onions, minced
3 tablespoons Miracle Whip
1/4 teaspoon mustard powder
salt and pepper
4 slices buttered bread

Instructions

Place boiled eggs into a small bowl, mash about half of them with a fork.
Stir in the green onions, Miracle Whip and dry mustard powder.
Sprinkle with salt and pepper to suit your tastes.
Makes 2 sandwiches.

Mon, 06 Jul 2026 00:00:00 GMT

Fattet Djaj Is the Perfect Savory Breakfast for Egg-Haters

Ingredients

1 rotisserie chicken, shredded
3 pita breads, cut into small squares
1 cup boiled chickpeas
2 cloves of garlic, mashed
2 cups plain yogurt
¼ cup tahini
¼ cup fresh lemon juice
Salt and pepper
½ cup toasted pine nuts and sliced almonds to garnish
Chopped parsley to garnish
½ teaspoon ground cumin

Instructions

Toast the pita square until golden brown.
Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lemon juice. Season with salt and pepper.
Make sure your shredded chicken and boiled chickpeas are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
In serving platter, start with the pita squares, evenly distributed in a single layer.
The next layer is the chickpeas and finally 2/3 of the shredded chicken.
Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, melted butter, chopped parsley and touch of cumin.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Stir-Fry

Ingredients

1/2 red or white onion peeled and chopped
2 tomatoes chopped
1/2 lb ground turkey
3 tablespoons tomato sauce
1 teaspoon mixed herbs

Instructions

Heat coconut oil. Add onion and tomato to pan and stir fry.
Add ground turkey and continue to stir fry for 2 - 3 minutes.
Add tomato sauce, mixed herbs, salt, pepper and stir fry for 5 minutes until meat is cooked through.
Tip: tastes great with sliced avocado on top.

Mon, 06 Jul 2026 00:00:00 GMT

Sausage & Potato Breakfast Casserole

Ingredients

1/2 lb breakfast sausage (cooked & drained)
1 1/2 cups cheddar cheese (shredded)
3 medium potatoes (boiled with or without skins)
3 eggs
1/2 teaspoon paprika
1 tablespoon parsley

Instructions

Spray a 1 1/2 Quart Casserole Dish with cooking spray.
Line bottom of dish with cooked breakfast sausage.
Grate 3 potatoes with hand grater (use larger holes on grater) *** You may leave skins on or off. Layer potatoes on top of sausage.
Sprinkle shredded cheese on top of potatoes.
Beat 3 eggs and pour evenly across the top of prepared dish.
Sprinkle top with Paprika, Parsley and season with salt and pepper for taste.
Bake at 375 for 15-20 minutes or until eggs are cooked (casserole won't wobble!).
Variations: You may wish to cook a diced onion and red pepper in with the meat for added flavor or use ham instead of sausage. This is a fun recipe to play with.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Sandwiches - 2

Ingredients

12 large Eggs
1/2 cup Mayonnaise
2 tablespoons Fresh Chives finely chopped
2 tablespoons Yellow Mustard
Kosher Salt
Black Pepper
10 slices White Bread

Instructions

1) In a large stockpot, cover the eggs with water so they are completely submerged, and bring to a boil on the stovetop. Turn off the heat, cover, and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
2) Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut off the crusts, and cut each sandwich into wedges.

Mon, 06 Jul 2026 00:00:00 GMT

Muffin Pan Breakfast Sandwiches

Ingredients

12 english muffins and/or small bagels
12 eggs (less for fewer sandwiches)
2 tablespoons extra-virgin olive oil (or butter, for greasing pan)
salt and pepper (to taste)
chopped up veggies such as cilantro, bell pepper, green onion, red onion, and tomato
cooked bacon, sausage, or other breakfast meats
sliced Cheese
sliced Avocado
hot sauce, ketchup, or other condiments

Instructions

Preheat the oven to 375 degrees F.
Grease each muffin cup with olive oil or butter.
Crack an egg into each muffin cup
Optional: scramble the eggs and add salt, and pepper for a scrambled egg sandwich, in addition to veggies for an omelette egg sandwich
Bake for approximately 15 minutes, or until egg is cooked through.
If using breakfast meats, cook them while eggs are baking.
Assemble breakfast sandwiches on an english muffin or bagel with one muffin cup egg, bacon, sausage, cheese, and/or leftover veggies, and hot sauce.
Eat immediately, or wrap the sandwiches to refrigerate or freeze for another time.

Mon, 06 Jul 2026 00:00:00 GMT

Creamy Egg Salad Sandwiches

Ingredients

1 (3 ounce) package cream cheese
1/4 cup mayonnaise
1 tablespoon hot sauce
1/8 teaspoon pepper
8 hard-boiled eggs, chopped
2 tablespoons diced pimentos, drained
2 tablespoons sweet pickle relish
1 tablespoon minced parsley
12 slices whole wheat bread

Instructions

In a small bowl, beat cream cheese, mayonaisse, hot sauce, salt, and pepper. Stir in eggs, pimientos, relish, and parsley.
Layer on bread. Top with lettuce and tomato if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Pancakes

Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/4 cup (16g) wheat bran or 1/4 cup (28g) wheat germ optional*
2 1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon table salt
3 large yellow bananas (300g peeled) divided
2 tablespoons (25g) granulated sugar
2 large eggs separated
1 cup (227g) milk at room temperature; plus more as needed
3 tablespoons (42g) butter melted
vegetable oil for cooking
maple syrup
butter softened
walnuts toasted and chopped

Instructions

In a large bowl, whisk together the flour, wheat bran or germ, baking powder, cinnamon, and salt. , In a separate bowl or large measuring cup, mash 2 of the bananas with the sugar until you have a mostly smooth pulp. (You should have about 1 cup.) Add the egg yolks and whisk vigorously to combine. Then whisk in the milk and melted butter. , Pour the dry ingredients (from step 1) into the wet ingredients, whisking to combine. Whisk until the mixture is fairly smooth; some small lumps are OK. Add the egg whites and whisk until fully combined. , Thinly slice the remaining banana and set it aside. Heat the oven to the lowest setting (ideally 200°F) and set a wire rack on a baking sheet. , Heat a large nonstick skillet over medium-high heat or preheat an electric griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with vegetable oil. , Spoon the batter, a scant-1/4 cup at a time, onto the hot surface; a scant scone and muffin scoop works well here. Immediately lower the heat to medium-low. (If you notice your batter is thick, add milk 1 teaspoon at a time until the batter readily spreads into a round shape when added to the skillet.) , Cook the pancakes for about 1 minute, until just starting to set, then place 2 to 3 banana slices on top. Continue to cook on the first side until bubbles form on the tops and the bottoms are brown, about 2 more minutes. Flip and cook until the bottoms are brown, about 3 minutes longer. Transfer the cooked banana pancakes to the wire rack and place in the warm oven until ready to serve. Wipe the skillet clean to remove any caramelized sugars from the banana slices, if necessary, to prevent the next batch of pancakes from sticking. , Repeat with remaining batter, adding more oil as necessary and adjusting the heat so that the pancakes brown slowly enough to cook through. , Serve pancakes immediately with desired toppings: maple syrup, softened butter, and chopped walnuts are all good choices., Storage information: Leftover banana pancakes can be frozen the same day they're made and reheated in a 250°F oven until warm throughout.

Mon, 06 Jul 2026 00:00:00 GMT

Winter breakfast hash

Ingredients

375g potatoes , cut into small chunks
1 tbsp rapeseed oil
1 onion (about 200g), chopped
½ tsp caraway seeds
2 garlic cloves , chopped
1 green pepper , deseeded and diced
200g large brussels sprouts , trimmed and sliced
2 eggs

Instructions

Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.
Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.
Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.

Mon, 06 Jul 2026 00:00:00 GMT

Deliciously Ella - Best Breakfast Smoothie

Ingredients

300 ml Almond Milk
1 whole Bananas
0.5 whole Avocado
100 grams Frozen Berries
30 grams Steel-Cut Oats
1 handful Spinach

Instructions

Add ingredients to a blender. Blend.

Mon, 06 Jul 2026 00:00:00 GMT

Easy protein pancakes

Ingredients

1 banana
75g oats
3 large eggs
2 tbsp milk (dairy, soya, oat or nut milks all work)
1 tbsp baking powder
pinch of cinnamon
2 tbsp protein powder (whey, pea or whatever your preference)
coconut oil, or a flavourless oil, for frying
nut butter, maple syrup and berries or sliced banana to serve

Instructions

Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Add These Sweet-and-Spicy Black Bean Burgers to Your Weeknight Rotation

Ingredients

1 2- lb acorn squash, halved lengthwise and seeded
1/2 cup sliced white onion
1 15- oz can black beans, drained, rinsed, and patted dry
2 large eggs, beaten
3/4 cup plus 2 tbsp . mayonnaise , divided
1/2 tsp ground cumin
1/2 tsp kosher salt
1 1/3 cups panko
1 Tbsp sriracha, or more if desired
8 hamburger buns
Romaine lettuce , sliced tomatoes , and sliced red onions, for topping (optional)

Instructions

Preheat oven to 425°F. Place squash on a cutting board, cut side down. Cut between ribs with a long, sharp chef's knife. Peel off skin with a vegetable peeler and discard. Coarsely chop flesh into roughly 1-inch pieces (you should have about 6 cups).
Transfer squash to a food processor. Add onion; pulse until vegetables are in small, flaky pieces, 25 to 30 times (do not grind fully). Transfer to a large bowl. Add beans, eggs, 2 tablespoons mayonnaise, cumin, salt, and panko. Stir to combine.
Line a rimmed baking sheet with parchment paper. Fill a 1-cup measuring cup 3/4 of the way full with squash mixture, pressing down to pack. Turn out onto baking sheet. Using your fingertips, press mound into a patty so burger is just under 3⁄4 inch thick and about 3 1⁄2 inches in diameter. Repeat with remaining squash mixture to form 8 patties.
Bake burgers until golden brown on both sides, about 40 minutes, flipping halfway through. Meanwhile, combine sriracha and remaining 3⁄4 cup mayonnaise in a small bowl. Serve burgers on buns with sriracha mayo and desired toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Southern Breakfast Casserole

Ingredients

4 c. Seasoned Croutons (1 box)
8 oz. Cheddar Cheese grated or shredded
8 Eggs
2 tsp. Yellow Prepared Mustard
4 c. Milk
1 tsp. each Salt/Pepper
1/2 lb. Bacon fried and crumbled

Instructions

Preheat oven to 350°. Grease a 9"x13" pan.
With an electric mixer, blend Eggs, Mustard, Milk, Salt and Pepper; set aside. Spread Croutons in the bottom of the prepared pan; sprinkle the Cheese on top of the Croutons. Pour the Egg mixture over the Cheese and top with the crumbled Bacon. Bake for 45 minutes to 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

2 Whole wheat English muffins Toasted
2 Eggs Any style except fried
2 slices Turkey bacon or Canadian bacon
2 slices Fat free cheese

Instructions

Microwave sandwich for 15 second

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole #4

Ingredients

2 c Shredded Swiss cheese
1 ts Salt
1 ts Worcestershire Sauce
1 ds Pepper
12 sl White bread
2 ts Prepared mustard
6 Slightly beaten eggs
4 c milk
2 lb Pork sausage

Instructions

Fit 1 layer of trimmed bread slices on buttered 13 x 9-inch baking dish. Brown sausage; drain fat. Stir in mustard with sausage. Spoon sausage evenly over layer of bread. Sprinkle 1/2 cheese on top; layer bread next. Sprinkle remain- der of cheese. Combine all other ingredients; spoon over casserole. Bake at 350 degrees for 30 minutes. Best to prepare night before. Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" on Dec 16, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1.75 scoops Optimum Nutrition 100% Whey Protein
1.5 cups Rice Milk
1 medium Banana
1 tbsp Creatine Powder
1 tsp Cinnamon

Instructions

Mix in vitamix.

Mon, 06 Jul 2026 00:00:00 GMT

Everything Bagel Casserole

Ingredients

8 strips of bacon
1/2 red onion, chopped
6 everything bagels, unsliced
9 large eggs
2 1/2 c. half and half
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper, optional
1/2 c. shredded parmesan cheese
1/4 c. chopped parsley
Butter or nonstick spray
1 8 oz. block of cream cheese
Fresh dill, for serving

Instructions

Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel-lined plate and leave the grease in the skillet.
Add the onion to the skillet and cook for 3-4 minutes, until slightly softened. Remove with a slotted spoon to a paper towel-lined plate.
Meanwhile, cut the bagels into chunks, about 1-inch wide.
In a large bowl, whisk together the eggs, half and half, kosher salt, black and cayenne pepper, parmesan cheese and parsley.
Grease a 9-by-13-inch baking dish with butter or nonstick spray. Place ½ of the bagel pieces into the dish. Crumble the bacon and sprinkle ½ of it over the bagels. Pour ½ of the egg mixture all over. Place all of the cooked onions evenly over top. Slice the block of cream cheese into 12 pieces and place the slices evenly over top of the bagel mixture. Repeat with a second layer of bagels, bacon and egg mixture. Cover with foil and refrigerate for 8 hours, or overnight.
Preheat the oven to 350 degrees. Remove the casserole from the refrigerator and let sit at room temperature for 30 minutes. Bake for 50 minutes. Remove the foil and bake another 25-30 minutes until the top is golden brown, the center is hot, and the egg mixture is set. Let cool 15 minutes, then top with fresh dill. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowl with Egg, Spinach & Feta

Ingredients

5 large eggs, divided
0.25 cup sesame seeds
1 (5-ounce) block feta cheese, patted dry
2 tablespoons extra-virgin olive oil, divided
Pinch of salt
Ground pepper to taste
1 (5 ounce) package baby spinach
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups hot cooked red or white quinoa
1 cup halved cherry tomatoes

Instructions

Beat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.
Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Egg Roll Recipe

Ingredients

2 tsp converted rice (instant rice)
5 oz smoked Spanish chorizo, cooked
10 oz black canned beans, drained
Half onion, diced
Half red pepper, diced
1 fresh jalapeno, minced
Half cup sweet kernel corn
1 garlic clove, minced
6 oz pepperjack cheese, shredded
10 egg roll wrappers (skins)
1 egg, beaten with a tsp water
oil for frying
Creamy cilantro dipping sauce:
10 oz Mexican style tomato sauce
4 oz cream cheese, softened
1 cup fresh cilantro, chopped
Half cup sour cream
1 garlic clove chopped

Instructions

Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
Stir together rice, sausage, black beans, and next 5 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper top with cheese about 1 tablespoon. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
Creamy Cilantro Dipping Sauce: Mix all ingredients in food processor, until smooth.
Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
Serves 10

Mon, 06 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Croissant

Ingredients

1 8-oz can Croissant
Fat Free Cream Cheese softened
6 Eggs scrambled
1/2 Onion chopped
Mushrooms chopped
6 slices Deli Ham
5 slices Cheddar Cheese

Instructions

Roll out croissants and kneed triangles to make one long rectangle. Cover with desired amount of cream cheese. Lay cheese down center of the croissants.
Scramble Eggs. Put scrambled eggs on top of cheese down length of croissants. Sautee onions and mushrooms. Lay over eggs. Lay ham on top of everything.
Pull up both sides of croissants to completly enclose ingredients to create a long roll.
Put in oven on 350 degrees for about 10-15 minutes. Take out when croissants begin to brown. Let cool about 5-10 minutes. Cut and serve.
You can use anything you like in this. I've used bacon, turkey, chicken, etc. Serve with side of fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

16 ounces hash browns, frozen
1/2 lb bacon, cooked and crumbled
1/2 medium onion, diced
1/2 medium bell pepper, diced
3/4 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
Repeat the layering process two more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together.
Pour over the crock pot mixture.
Cover and cook on low 8-10 hours. Note based on harsh review: If you know your slow cooker runs hot, reduce the time accordingly. I have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.

Mon, 06 Jul 2026 00:00:00 GMT

EGG SALAD SANDWICH (magic bullet)

Ingredients

2 boiled eggs
1 tbsp. mustard
1 tablespoon skim milk
1 chopped pickle
1/2 tsp. salt
1/2 tsp. pepper
your favorite bread
i used foccacia

Instructions

In your magic bullet blender add 1 egg and the milk
mustard salt and pepper and whip it until its smooth
then add your other egg and pickle and whirl it a few times
to just chop the egg and pickle. Serve on your favorite bread
may also use lettuce for a garnish

Mon, 06 Jul 2026 00:00:00 GMT

Curried Chicken Salad With Broccoli and Dates

Ingredients

1 tablespoon vegetable oil
1 boneless skinless chicken breast
salt & freshly ground black pepper
3/4 cup broccoli floret
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon curry powder
1/2 granny smith apple, chopped
3 dates, pitted and finely chopped
2 celery ribs, thinly sliced
2 pita bread rounds

Instructions

Heat the oil in a medium skillet over medium heat.
Season the chicken breast on both sides with salt and pepper and cook, until lightly browned and cooked through, about 5 minutes on each side; let cool.
Meanwhile, bring a small saucepan of salted water to a boil; add the broccoli and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and set aside.
Chop the chicken and broccoli into bite-size pieces.
In a large bowl, whisk together the mayonnaise, vinegar and curry powder. Add the chicken, broccoli, apple, dates and celery, and toss.
Season to taste with salt and pepper and serve with pita.

Mon, 06 Jul 2026 00:00:00 GMT

Southern Egg Scrambled Breakfast

Ingredients

12 large eggs
1 tablespoon sour cream (NOT OPTIONAL)
1 cup cheddar cheese
1/2 cup diced ham
1/4 cup diced onion
1/4 cup fresh mushrooms (or small jar, drained)
1/4 cup green bell pepper
salt and pepper
1/8 cup butter

Instructions

In a large skillet, melt butter over medium heat. Add mushrooms, bell peppers, and onions.
Saute until onions are translucent and tender.
Add diced ham and stir until steaming.
In the meantime, in large mixing bowl, crack and add the dozen eggs, salt and pepper to taste, one heaping tablespoon of sour cream.
Beat with wire whisk until smooth.
Pour over the ham and vegetable mixture in the skillet.
Sprinkle the top with the cheese.
Stir as it cooks until the eggs are no longer shiny.

Mon, 06 Jul 2026 00:00:00 GMT

Fried Egg Sandwiches

Ingredients

4 (1/2-inch-thick) challah bread slices
2 tablespoons butter, melted
1 (0.9-oz.) envelope hollandaise sauce mix
¼ teaspoon lemon zest
1 ½ teaspoons fresh lemon juice, divided
2 cups loosely packed arugula
½ cup loosely packed fresh flat-leaf parsley leaves
¼ cup thinly sliced red onion
3 teaspoons extra virgin olive oil, divided
4 large eggs
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
12 thin pancetta slices, cooked
2 tablespoons chopped sun-dried tomatoes

Instructions

Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.
Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.
Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.
Top bread slices with arugula mixture, pancetta slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole in the crock pot

Ingredients

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage maple sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt.......and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Smoothie Recipe by Tasty

Ingredients

ice
kiwi
strawberry
½ cup oat milk, or milk of choice
1 cup fresh spinach

Instructions

Add the ice, kiwis, strawberries, oat milk, and spinach to a blender.
Blend on high speed until smooth.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a glass Smoothie

Ingredients

1 Tbsp Protein Powder
1 Tbsp Flax Seed ground
1 Tbsp Yogurt plain
2 Tbsp Walnuts
1/4 Cup Oats old fashioned
1 Cup mixed Fruit frozen
1/2 med banana frozen
4 ozs pomegranate juice

Instructions

Put all ingredients into a Ninja or other type blender and blend till smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Spring Breakfast Strata

Ingredients

2 tb All-purpose flour
8 Eggs
2 c Fresh mushrooms, slice
10 oz Frozen cut asparagus, thaw,
2 c Cut fresh asparagus, cook
2 c Cheddar, shred
3 c milk
1 ts Salt
2 ts Dried basil
1 lb Ham, cube
1 tb Dijon mustard
2 tb Butter or margarine, melt
10 c Cubed bread

Instructions

In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9 baking dish. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350~ for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Source: Taste of Home. MM Waldine Van Geffen vghc42a. Posted to EAT-L Digest 01 Mar 97 by Molly Rood on Mar 2, 1997.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Pudding

Ingredients

2 tablespoons Unsalted butter
1 cup Yellow Onions, finely chopped
1/2 cup Bell Peppers ~ any color(s) finely chopped
3/4 teaspoon Salt
1/4 teaspoon Ground black pepper
2 teaspoons Garlic, minced
1 tablespoon Parsley, fresh, minced
6 ounces Canadian bacon or baked ham ~ diced
6 ounces Hot smoked sausage, chopped
8 Eggs
3 cups Milk
1/2 cup Heavy cream
1 1/4 teaspoons Creole Seasoning
8 cups French bread, stale, 1" cubes
8 ounces Gouda or Fontina cheese, grated
1/2 cup Bread crumbs
1/2 cup Parmesan grated
2 tablespoons Melted Butter, unsalted

Instructions

Step 1
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.
Step 2
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, bell peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
Step 3
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon or ham and cook, stirring, for 3 minutes. Remove and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
Step 4
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of thCreole Seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
Step 5
Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking.
Step 6
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and 1/2 teaspoo Creole Seasoning. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Step 7
Let sit for 15 minutes before serving

Mon, 06 Jul 2026 00:00:00 GMT

Eric's Avocado Sunrise Breakfast

Ingredients

1 egg
1 small avocado cut in half around middle
1 extra large onion cut to make one large ring to hold egg during cooking
1/2 cup avocado, diced
1/2 cup fresh mushrooms, chopped
1/4 cup onion diced
1/4 cup shredded cheese
2 tablespoons butter divided
2 tablespoon extra virgin olive oil
2 tablespoons sriracha or hot sauce optional
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic powder or crushed garlic
3 slices bacon diced optional

Instructions

Cut the onion in order to get a single 1/4 inch thick ring.
Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
Put the onion and avocado slices on the side.
Dice the remaining avocado & onion into the required portions.Place in a bowl.
Dice your mushrooms and add them to your bowl of avocado and onions.
Optional: prepare bacon or use good quality bacon crumble usually used on salads.
Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
Place 1 tablespoon of butter into both pans.
Turn on stove under both pans to medium high.
When hot place onion ring into the large pan and crack one egg into the center.
place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
Season eggs with salt, pepper and garlic to taste.
Cook until eggs are done as you like them.
In the small pan add the Diced avocado, onion and mushrooms.
Season the avocado hash with salt, pepper and garlic to taste.
Optional: add sriachi or hot sauce.
Optional: add bacon.
Cook for about 2-3 minutes until hot.
Top with shredded cheese and cover to allow cheese to melt.
When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pizza (5 Pts)

Ingredients

1 (8-ounce) can reduced-fat refrigerated crescent roll dough
cooking spray
12 ounces turkey breakfast sausage or ham
mushrooms, optional
1 cup frozen shredded hash brown potatoes , thawed
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 Tablespoons grated fresh parmesan cheese

Instructions

Preheat oven to 375?.
Separate dough into triangles. Press triangles together to form a single
crust on a pizza pan coated with cooking spray. Crimp edges of dough with
fingers to form a rim. Pre-bake pizza crust without toppings.
Cook sausage in a large nonstick skillet over medium heat until browned,
stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt,
pepper, and egg substitute, stirring with a whisk. Carefully pour milk
mixture over sausage mixture. Sprinkle with Parmesan.
Bake at 375? for 25 minutes (or less if pizza crust was pre-baked without
toppings first) or until crust is browned.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled eggs and mushrooms on toast

Ingredients

8 eggs
2 tbsp of milk
2 knobs of butter
200g of chestnut mushrooms, sliced
4 slices of wholemeal bread
1 1/2 tbsp of chives, chopped

Instructions

Crack the eggs into a bowl, add the milk and whisk until combined
Heat a knob of butter in a saucepan, add the egg mixture and turn down the heat
Using a wooden spoon, keep stirring the mix in the pan until the eggs are slightly undercooked. Remove from the heat and leave in the pan
Meanwhile, add a knob of butter to a separate frying pan. Add the mushrooms and fry until all the moisture has been released and they turn golden brown
Toast the slices of wholemeal bread in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through
Divide the scrambled eggs onto plates with a slice of toast. Add the mushrooms to each plate and sprinkle with chopped chives before serving

Mon, 06 Jul 2026 00:00:00 GMT

Chinese Scallion Pancakes Recipe

Ingredients

Prep time includes the resting the batter time...do note...
1 3/4 cups all-purpose flour
3/4 cup self rising flour
1 cup boiling water
2 teaspoons Asian sesame oil
2 spring onions (scallions, green onions), washed and thinly diced (or as you like)
a bit of oil to brush on pancakes
a bit of salt to sprinkle on pancakes during frying

Instructions

Combine the 2 flours in a large bowl. Stir in the vegetable oil.
Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough.
Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.
While the dough is resting, wash and dice the spring onions.
Turn the dough out onto a lightly floured surface.
Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.
Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 - 8 pieces.
Use the palm of your hand to flatten each piece. Roll out again.
Heat a bit of oil in a large skillet.
Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.
While cooking, press down on the center with a spatula to make sure the pancake cooks.
Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.
recipe is from about.com, photo (although I edited) is from blog.jagaimo.com/archive

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast fruit

Ingredients

2 cups Blueberries
2 Bananas
Mango
Raspberries

Instructions

Rinse and chop

Mon, 06 Jul 2026 00:00:00 GMT

Country Club Eggs- a Great Make Ahead Breakfast Casserole

Ingredients

1 lb pork sausage
8 eggs, lightly beaten
6 slices firm white bread, cubed
1 teaspoon salt
1 teaspoon dry mustard
2 cups sharp cheddar cheese, shredded

Instructions

Brown sausage in skillet, stirring until browned and crumbled. Then drain.
Combine all ingredients in a large bowl and mix well.
Pour mixture into a greased 9x13 casserole dish.
Regfrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees.
Bake for 45 minutes or until center tests done.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cups Recipe by Tasty

Ingredients

2 Phyllo pastry sheets
1 egg wash
1 tablespoon olive oil
5 eggs, mixed
2 tablespoons roe, or caviar
½ cup milk
1 tablespoon truffle oil
micro herb, to garnish
salt and pepper

Instructions

Preheat the oven to 180° C.
Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

2 Bags Frozen diced hash browns
12-14 Eggs
1 cup Milk
Diced ham
3 Cups shredded cheese

Instructions

Spray crock pot with nonstick spray. Add 2 bags frozen diced hash browns. Beat 12-14 eggs with 1 cup milk. Set aside. Cook up diced ham, sausage, or whatever meat you want. Add to hash browns. Add 1 bag (2 cups) shredded cheese. Mix well. Add eggs. Stir again, mixing well. Add about 1 cup shredded cheese. Cook on low for about 7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Winter Wake-Up Muffins

Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon cardamom, or nutmeg
1/2 cup chopped nuts
1/2 cup vegetable or fruit grated zucchini or carrot, snipped dates, dried prunes or dried apples; coarsely chopped banana, apple or fr

Instructions

Grease twelve 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside. In a bowl, beat sugar and butter with electric mixer until well combined. Beat in eggs, sour cream, and vanilla. In another bowl, combine flour, baking powder, salt, baking soda, cinnamon, nuts, and vegetable or fruit. Stir into butter mixture until just moistened (batter should be lumpy). Spoon into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove; serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs with Lox (Smoked Salmon)

Ingredients

1 tablespoon coconut oil
1/2 small red onion chopped
3 large Eggs
2 ounces smoked salmon
Black pepper
1 large tomato sliced
1 tsp Capers
1 tablespoon Fresh parsley chopped

Instructions

Heat oil in a medium skillet and add onions. Cook until soft.
Beat the eggs in a small bowl and add salmon. Season with pepper.
Pour egg over onions and scramble.
Top eggs with tomatoes and garnish with capers and parsley.

Mon, 06 Jul 2026 00:00:00 GMT

8TAF5 Healthy Lunch Box Prac.

Ingredients

2 slices wholemeal bread
12 wraps
3 rice cakes
2 cup boiled rice
3/4 cup quinoa
1 nori sheet
2 rice papers
8 cucmber
6 carrot
2 sticks celery
1 1/2 capsicum
1/2 handful of rocket
33 cos lettuce leaves
1 small beetroot
1 bag green grapes
4 apples
2 punnets Cherry tomatoes
1 cup tinned corn
10 button mushrooms
2 1/2 avocado
1 bag Cheese (500g)
2 Hard boiled eggs
700 grams poached chicken 14 portions of 50g
50 grams Tuna
1/2 Tablespoon lemon juice
1 bottle virgin olive oil for frying
4 tablespoons mayonnaise
4 tablespoons Sweet chilli sauce

Instructions

Also need;
2 Sushi mats
Chicken poached x 2
Eggs boiled x 2
Rice boiled x 3
Hot water for rice papers
Sandwich press
grease proof paper
oil for frying

Mon, 06 Jul 2026 00:00:00 GMT

Fast day green breakfast smoothie

Ingredients

1 handful Spinach
1 handful Kale
1/2 Pear
1/2 large Banana
1 tablespoon Goji Berries
1/2 teaspoon Cinnamon
1 teaspoon Maca powder
1 cup Coconut milk
1 cup Water
2 teaspoon Chia seeds

Instructions

Place all the ingredients into your nutribullet / blender, whizz and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Scottish Oatmeal Pancakes with Blueberry Sauce

Ingredients

75 g Porridge oats; (3oz)
; water
1 ts Arrowroot
1 tb Sunflower oil; plus extra
25 g Caster sugar; (1oz)
25 g Sugar; (1oz)
1 md Egg
; frying
150 Ml; (1/4 pint) cold
50 g Plain wholemeal flour; (2oz)
1 ts Baking Powder
250 ml Milk; (8fl oz)
125 g Plain flour; (4oz)
250 g Frozen blueberries;
1 pn Salt
1 tb Lemon juice

Instructions

To make the sauce, put the arrowroot into a saucepan with 1 teaspoon of water to make a smooth paste. Add the rest of the water, lemon juice, sugar and the blueberries. Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until the blueberries are tender. Meanwhile, make the pancakes by mixing the oats, flour and baking powder together in a bowl. Make a well in the centre and add the egg, oil and 2 tablespoons of milk. Mix well, gradually adding the rest of the milk. Lightly oil a heavy based frying pan. Using 1 tablespoon of batter for each pancake, cook 3 to 4 pancakes at a time over a moderate heat. Cook for 2 minutes on each side until the pancakes are golden brown. Serve the pancakes hot with the blueberry sauce. NOTES : Small Scotch pancakes with oatmeal served with a rich blueberry sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito (Askmen.com)

Ingredients

1 Tsp Olive oil
1 Tbps Red onion Finely diced
.25 Cups Mushrooms Sliced
1 Tbps Chili peppers Seeded, finely diced
.5 Cups Spinach Leaves, thinly sliced
3 Eggs
3 Eggs whites
.5 Cups Feta cheese
2 Flour tortillas 10 inch, Whole wheat
Salsa
Cilantro Fresh

Instructions

Brush a large skillet with some of the olive oil and set pan over a burner on medium-high heat.
Add the onion and cook for two to three minutes, until softened -- stir frequently.
Add the mushrooms and peppers and cook until the liquid is nearly evaporated.
Add the tomatoes and spinach and cook for another two to three minutes, until spinach begins to wilt -- stir frequently.
Season the vegetable mix with salt and set aside in a bowl.
Combine the eggs and egg whites in a medium bowl and whisk.
Brush the skillet with the remaining olive oil.
Over medium heat, add the eggs and cook for one to two minutes, stirring constantly, until they are scrambled but still wet. Stir in cooked vegetable mixture.
Sprinkle the feta cheese on top and season with salt.
You can either heat the tortillas for 20 seconds per side in a skillet or in a microwave until they’re hot.
Divide the egg and vegetable mixture into each tortilla.
Drizzle the salsa directly onto the mix and roll the tortillas. Serve immediately, garnished with salsa and chopped cilantro.
Read more: http://ca.askmen.com/sports/foodcourt_150/174b_eating_well.html#ixzz26ppSeLpC

Mon, 06 Jul 2026 00:00:00 GMT

Crock-Pot Breakfast Casserole

Ingredients

1 30-oz. package of frozen, shredded hash browns
1 1/2 lb. chorizo sausage (fresh mexican sausage)
12 eggs
1 c. half and half
1/2 c. sour cream
1 1/2 tsp. kosher salt
1 tsp. black pepper
1/2 c. chopped red onion
1 red bell pepper, chopped
1 jalapeño pepper, chopped
2 c. shredded Mexican four cheese blend, divided (1 8-oz. package)
Butter or nonstick spray
Salsa or pico de gallo
Sliced avocado

Instructions

Let the hash browns sit at room temperature for 30 minutes to partially thaw.
Heat a large skillet over medium heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Transfer to a paper towel lined plate to drain and cool slightly.
In a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper. Fold in the red onion, red bell pepper, jalapeño, shredded cheese and cooked chorizo. With your hands, or by tapping the bag on the counter, break apart any clumps remaining in the hash brown bag. Fold into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)
Spray the insert of a 6-quart slow cooker with nonstick spray. Transfer the egg mixture to the insert and spread into an even layer. Cover and cook for 8 to 9 hours on low heat. Hold on warm for up to 1 hour.
Serve scoops topped with salsa or pico del gallo and sliced avocado, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Basic Scrambled Eggs

Ingredients

6 large Eggs or 1 cup egg mix & 1 cup water
1/3 cup Milk or light cream
1/2 teaspoon Salt
2 tablespoons Butter margarine or bacon fat
1 dash Black pepper

Instructions

Beat eggs, milk, water, salt and a dash of pepper with rotary beater or wire whip. Heat butter or bacon fat in skillet until just hot enough to make a drop of water sizzle. Pour egg mixture into skillet. Turn heat to low. Don't disturb mixture until it starts to set on bottom and sides, then lift and fold over with spatula so uncooked part goes to the bottom. Cook 5-8 minutes, till eggs are cooked throughout, but still moist. Remove from heat immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

1 lb bacon, cooked & drained, broken into bite sized pieces
1 onion (optional)
1 green pepper (optional)
12 slices soft bread
8 eggs
3 cups milk
1 1/2 cups shredded cheddar cheese
salt & pepper

Instructions

Cook & drain bacon. Set aside to cool.
If using the onion and pepper: Drizzle some oil or put a dab of butter in a skillet & saute the onion & pepper until softened. Set aside to cool.
Tear bread into small pieces & place in a greased 9x13 pan.
In a medium bowl, beat the eggs. Then add the milk & the desired amount of salt & pepper. Mix until combined.
Pour the egg mix over the bread.
Break apart bacon with hands into bite sized pieces or smaller. Sprinkle cheese & crumbled bacon evenly across the top.
Refrigerate overnight or a minimum of 4 hours.
Bake at 350 for 45 minutes to 1 hour (depending on your oven). It's done when the center is puffed up.

Mon, 06 Jul 2026 00:00:00 GMT

Dutch Meat-filled Pancakes (gevulde Pannekoek)

Ingredients

1 cup flour
2 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon sugar
4 tablespoons butter
2 tablespoons onions, finely chopped
1 cup mushroom, finely chopped (1/4 lb)
1 lb lean ground beef or 1 lb pork
1/3 cup flour
2 cups chicken stock or 2 cups beef stock
2 teaspoons lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons melted butter

Instructions

Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
Allow batter to rest at room temperature for 30 minutes before using.
In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
Strain through a sieve and discard the liquid.
In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
Add the flour and mix well.
Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
Add the lemon juice, nutmeg, salt, and pepper.
Remove from the heat, and add to the meat mixture; mix well.
Taste for seasonings.
Cover loosely with foil to keep warm.
Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
Brush the pan with half the melted butter and immediately pour in half the pancake batter.
Tip the pan gently from side to side to evenly coat the bottom of the pan.
Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
Cut into pie-shaped wedges and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burritos

Ingredients

8 Eggs
1/2 cup Greek yogurt (low fat)
Garlic
Salt
Fresh chives
1 lb Ground chicken breast
1 Taco seasoning packet
4 tbsp Light mayo
2 tbsp Sriracha Sauce
4 Flour tortillas (Low calorie)
1 cup Cheddar cheese (fat free)
2 Green pepper (optional)
2 Red pepper (optional)

Instructions

Combine all 8 eggs into a bowl. Add 1/2 cup Greek yogurt, garlic, salt, chives, and mix it all together. Add to a pan on low heat and slowly scramble until fully cooked.
Add 1lb of ground chicken breast to a pan along with 1 taco seasoning packet and cook on medium heat for 10 minutes. (Add peppers to this step if desired)
Combine 4 tbsp of light mayo, 2 tbsp of Sriracha, and mix it all together until completely smooth.
Lay out tortilla, add 1/4 of our eggs, 1/4 of our chicken, a quarter cup of cheddar cheese, and the Sriracha mayo sauce. Repeat for all 4 burritos.
Toast all burritos on both sides until golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Baked Egg Breakfast Cups

Ingredients

2 cups refrigerated hash browns, uncooked
8 whole eggs, large
1/2 cup California cottage cheese
1/2 teaspoon baking powder
1/4 cup diced bell pepper
2 tablespoons salsa, chunky
2 ounces green chiles, diced
salt and pepper to season
1/2 cup black beans
1/2 cup California Mexican cheese blend
1 teaspoon Smoked Paprika
2 tablespoons fresh Cilantro, chopped
1/2 cup California Queso Blanco cheese, shredded

Instructions

Preheat oven to 375. Coat a 12 cup muffin tin with cooking spray
Fill each muffin tin with approximately 1/8 cup of potatoes, season with salt and pepper.
Bake 15-20 minutes or until they start to turn golden brown on top.
While potatoes are baking, whisk eggs in a medium bowl and combine with cottage cheese, baking powder, bell peppers, salsa, green chiles and salt and pepper to taste.
Remove potatoes from oven, fill each cup with about 1 tablespoon of black beans and California Mexican cheese blend, then evenly divide egg mixture into each cup.
Top each egg cup with a sprinkle of cilantro and paprika and a pinch of shredded white queso Blanco cheese.
Return to the oven and bake an additional 25 minutes or until they puff up nicely and are just barely set on top (do not overcook or they will be spongy)
Enjoy warm, or let cups cool completely to room temperature and store leftovers in the fridge in an airtight container. To reheat, wrap the egg cup in a paper towel and reheat in the microwave for about 30-45 seconds. Be careful not to microwave too long or they will get tough.

Mon, 06 Jul 2026 00:00:00 GMT

Rachael Ray's (Lightened Up) Oatmeal Cookie Pancakes!

Ingredients

1 cup quick-cooking oatmeal
1 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons chopped walnuts (or any nuts you prefer!)
3/4 cup plain fat-free yogurt
3/4 cup skim milk
1/2 cup egg substitute (Egg Beaters)
1 teaspoon vanilla extract
1 medium banana, mashed
1/4 cup raisins
1 tablespoon butter, melted
cooking spray
maple syrup (sugar free, if you desire) or honey, for drizzling

Instructions

Mix dry ingredients, the first 7, in a bowl.
In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
Stir in the melted light butter.
Heat a griddle over medium heat and spray with cooking spray.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
Cakes will cook in about 2 minutes on each side.
Keep pancakes tented with foil as they come off the griddle to keep them hot.
Serve with drizzled honey or (sugar free) maple syrup over the top.

Mon, 06 Jul 2026 00:00:00 GMT

Mac and Cheese Buttermilk Biscuits Will Satisfy Every Craving at Once

Ingredients

6 pieces bacon
3 cups all-purpose flour (we use White Lily brand)
3 cups cake flour (we use King Arthur brand)
¾ teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons butter, chilled and cubed
2 cups leftover Biscuit Head Mac and Cheese (see recipe below)
2 cups whole buttermilk
1 cup shredded cheddar cheese
½ pound elbow macaroni
¼ cup bacon grease (or butter)
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
1 teaspoon salt, plus extra for the pasta water
½ teaspoon cracked black pepper
1 tablespoon Sriracha sauce
2 ½ cups sharp cheddar, shredded and divided
2 leftover biscuits, crumbled

Instructions

Mac and Cheese Buttermilk Biscuits
Cook the bacon in a skillet until crispy. Reserve the rendered fat and chop the bacon into pieces. Preheat your oven to 375°F, making sure you have one of the racks in the middle of the oven. Grease a large baking sheet (cooking spray works fine).
Sift the flours, salt, and baking powder together into a large bowl.
Snap in the butter and stir in rendered bacon fat. Very gently fold in the bacon pieces, mac ’n’ cheese, buttermilk, and cheddar cheese. Be sure to incorporate the ingredients thoroughly, but be careful, as always, not to overmix the dough. Remember that a few dry spots of flour are OK and will cook out when baked.
Use a large ice cream scoop to move the dough onto the greased baking sheet. Make sure to keep the scoops of dough right next to each other on the pan.
Bake for 20 to 25 minutes or until golden brown and delicious.
Biscuit Head Mac and Cheese
Preheat your oven to 400°F and grease a large casserole pan.
Boil the elbow macaroni in salted water until al dente. Drain the pasta and set aside.
Heat a medium-sized stockpot or large skillet over medium heat and add the bacon grease or butter. Stir in the flour slowly. Let this roux cook for 1 minute while stirring with a whisk. Slowly add the whole milk to this mixture while continuing to stir. Once the milk is fully incorporated with the roux, stir in the cream. This is now a béchamel, or cream sauce!
Add the salt, pepper, and Sriracha, then slowly stir in 2 cups of the shredded cheese, saving ½ cup of cheese for the topping.
When the sauce is smooth and all the cheese is melted, stir in your cooked pasta. Once everything is well mixed, pour the mac ‘n’ cheese into your casserole pan. Top with the crumbled biscuits and remaining ½ cup of shredded cheese and bake in the oven for 20 minutes, or until golden-brown and delicious!

Mon, 06 Jul 2026 00:00:00 GMT

Heather's 3 Minute Eat-on-the-Go Egg Breakfast

Ingredients

2 whole Eggs beaten
1 tablespoon Milk Low fat
3 tablespoons Cheese grated
salt and pepper to taste
2 slices Whole wheat bread toasted
OR -- English muffin
1 English Muffin toasted

Instructions

Toast the bread. In a small glass or ceramic dish, beat the eggs; add milk, cheese, salt and pepper. Stir.
Put dish in microwave on high for two or three minutes, depending on the strength of your microwave(see note below). Remove and sandwich between whole wheat toast (for lower-carb option) or English muffin. Skip the toast altogether and eat out of the bowl for no-carbs.
Or, grab a napkin or paper towel on the way out the door, and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwiches

Ingredients

8 each bagels
8 each biscuits
18 each eggs
1 lb bacon
1 pkg ham slices
16 slices american cheese

Instructions

Cook biscuits and cut in 1/2. Cook eggs in egg rings. Cook bacon.
Assemble sandwiches. Put one sandwich in sandwich bag, put all bags into one freezer bag.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole (from Cooks.com)

Ingredients

2 lbs. pork sausage (1 hot, 1 mild) (I have also used the breakfast
type flavored sausage and it also works great with coo
3 c. Milk
1 tsp. salt
1 1/2 c. shredded Cheddar cheese
9 eggs, beaten
1 1/2 tsp. Dry mustard
1 sm. bag Ore Ida hash browns (I use the shredded ones)

Instructions

Cook sausage over medium heat until done, stirring to crumble. Drain
well on paper towels, set aside. In same skillet, brown hash browns,
over medium heat. Combine sausage, hash browns and remaining
ingredients, mixing well. Pour into a well greased 13 x 9 x 2 inch
baking pan. Refrigerate covered, overnight. Bake at 350 degrees for 1
hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices bread cubed
2 1/2 cups milk
2 lbs bulk sausage (Bob Evans)
1 1/2 tsp dry mustard
2 cups shredded sharp cheddar
1 1/2 tsp salt
8 eggs or Egg Beaters
dash pepper

Instructions

Spread cubes of bread on bottom of 13X9X2 inch baking dish.
Brown the sausage and drain. Spread browned, crumbled sausage on top of bread.
Beat together eggs, milk, mustard, salt and pepper. Add shredded cheese. Pour mixture over sausage and bread.
Bake in preheated oven at 350 for 50 minutes (edges will be browned ).
Best prepared night before and cooked in morning but may be done the same day.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritionist Breakfast 6: Oatmeal

Ingredients

1 cup oatmeal cooked
1 tablespoon brown sugar
1 tablespoon almonds
1 tablespoon dried raisins or cranberries
1 dash cinnamon

Instructions

To 1 cup of cooked oatmeal, add 1 tbs brown sugar, 1 tbs almonds, 1 tbs dried raisins or cranberries, and sprinkle with a dash of cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs with Vegetables

Ingredients

2 teaspoons olive oil
1 cup chopped broccoli, asparagus and/or zucchini
1 small clove garlic, minced
0.5 teaspoon minced fresh rosemary
2 large eggs
1 tablespoon heavy cream
0.125 teaspoon salt
0.25 teaspoon ground pepper
1 tablespoon shredded Cheddar or Gouda cheese

Instructions

Heat oil in an 8-inch skillet over medium-low heat. Add chopped vegetables. Cook, stirring often, until just about tender, 2 to 4 minutes. Stir in garlic and rosemary; cook for 1 minute more.
Crack eggs into a small bowl and whisk in cream, salt and pepper. Pour the egg mixture over the cooked vegetables. Stir/scrape until the eggs are almost set. Add cheese; turn off the heat and let the eggs melt the cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Griddle

Ingredients

6 Eggs Scramble with milk
1/2 Pound Canadian bacon
1/2 Cup Skim milk
2 Links Sausage
1 Cup Cheddar cheese
1/2 Bell Red bell pepper

Instructions

Scramble eggs with milk.
Fry bacon and sausages and pepper
Scramble eggs until done
Cut bacon and sausages combine all ingredients
Grill 2 minutes til cheese is melted.

Mon, 06 Jul 2026 00:00:00 GMT

Real Breakfast Pudding

Ingredients

1 cup whole grain cereal
6 tablespoon rolled oats
1 cup berries your choice
2 tablespoon almonds chopped
3 teaspoon honey
1 1/2 cup yogurt

Instructions

1. In a medium bowl combine all ingredients
2. Eat immediatly, or refrigerate for up to 24 hours to all cereal to soften and flavors to meld
calories 377 per serving
5 dannon 5.3 oz

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1/4 ts Ground red pepper
6 sl White Bread Cut Into
3 Green Onions Chopped
1/2 In Cubes. Cherry
3/4 ts Italian seasoning
2 cl Garlic Minced
1 c Skim milk
Substitute Thawed
3/4 ts Dry Mustard, 1/4 t. Salt
Tomatoes
2 (8 Oz.) Cart Frozen Egg
3/4 lb Lean Ground Pork
1/4 ts Fennel Seeds Crushed
1/4 c (1 Oz.) Shredded Cheddar

Instructions

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired. Fat 8.3. Chol. 46. Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu"

Mon, 06 Jul 2026 00:00:00 GMT

Delicious Egg Salad

Ingredients

4 Eggs
2 tbsp dill relish
1 cup cheddar cheese finely grated
1 tbsp mayo
1 tsp dijon mustard
1 sprinkle salt to taste
1 sprinkle pepper to taste
1 sprinkle garlic powder to taste
4 slices bread

Instructions

Boil 4 eggs. Cool and peel. Mash in a bowl with a fork until they are crumbled, or run them through the food processor. Add 2 tbsp dill relish (not sweet!). Add ¼ cup finely grated cheddar cheese. Add a little mayo and stir; keep adding until it’s the consistency you prefer. Add just a squirt of dijon mustard (not plain!) like Gouldon's, or French’s bold n’ spicy.
Add salt and pepper, to taste. Add a dash of garlic powder. Stir to mix it all together.
Coat tops of bread with butter or margarine; toast until butter is golden. Add the egg salad on top and serve as a sandwich.

Mon, 06 Jul 2026 00:00:00 GMT

Day 3 Breakfast- Banana Bake

Ingredients

1/2 cup rolled oats
1 tsp stevia
1 bananas mashed
1/4 cup low fat milk
10 gram nut butter melted
pinch sea salt

Instructions

1- Preheat oven to 385 F.
2- Combine dry ingredients, then add wet and pour into a greased ramekin.
3- Bake for 20 minutes or until firm.
4- Once firm set our oven to grill setting and grill for 3 more minutes or until crispy on top.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Egg Salad

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

Instructions

Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
Peel the cooled eggs and dice or mash them.
Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.

Mon, 06 Jul 2026 00:00:00 GMT

Dad's Make Them Again Pancakes

Ingredients

2 cups all purpose flour
0.5 cup Sugar
2 tbsp baking powder
0.5 tsp Salt
2 Eggs
2 cups milk
0.25 cup oil
1 tsp Vanilla

Instructions

Mix together the first four dry ingredients. In a separate bowl, beat eggs with a fork. Add milk, oil and vanilla to eggs. Make a hole in the center of the flour mixture. Pour in all of the egg mixture. Stir until mixed. Do not over mix. Scoop a spoonful of batter onto griddle. Cook until lightly browned or bubbles stay popped. Turn over with spatula and cook the other side until lightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Empanadas (Light Version - 3 Pt)

Ingredients

1 small onion, chopped
1 tablespoon olive oil
1 cup shredded hash brown potatoes, thawed
1 cup frozen spinach, chopped thawed and squeezed dry
1 1/4 cups Egg Beaters egg substitute
2 slices lean bacon, browned crisp and crumbled
8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
8 pieces Laughing Cow light garlic and herb cheese

Instructions

Preheat oven to 375°F.
Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
Top evenly with egg mixture.
Fold dough circles in half over mixture, pinching edges to seal.
Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
Press sealed edges with the tines of a fork.
Bake at 375°F 14-16 minutes until golden brown.
Remove empanadas with a spatula onto a wire rack.
Serve warm.
To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

Mon, 06 Jul 2026 00:00:00 GMT

Very British Breakfast

Ingredients

8 medium eggs, see GH TIP
4 English muffins, halved
8 slices honey roast ham
1 tbsp. finely chopped chives
2 -3tsp cider vinegar, to taste
2 tsp. Marmite, see intro
2 medium egg yolks
150 g unsalted butter, chilled and cubed

Instructions

First, poach the eggs. Half-fill a large pan of water and bring to the boil, then reduce to a gentle simmer. Fill a large bowl with ice-cold water. Crack an egg into a ramekin or coffee cup, then neatly pour into the simmering water. Working quickly, add 3 more eggs in the same way.
Poach for 3min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Transfer immediately to the cold water to stop the cooking. Repeat with remaining 4 eggs. Set aside (keep the water simmering).
For the hollandaise, in a large heatproof bowl whisk 2tsp vinegar and the Marmite until the Marmite has mostly dissolved, then whisk in the egg yolks. Set bowl over the large pan of barely simmering water.
Add the butter a couple of cubes at a time, whisking constantly and only adding more when the previous cubes have melted. Occasionally scrape down the sides of the bowl with a spatula.
Once all the butter has been incorporated (the hollandaise should be fairly thick) remove bowl from the heat and check seasoning, adding a little extra vinegar if needed for acidity. Whisk in 2-3tbsp water, if needed, to thin slightly to a coating consistency. Wrap a tea towel around the outside of the bowl to keep the sauce warm and set aside.
Toast the muffin halves until golden. Bring water in the pan back up to a gentle simmer. Using the slotted spoon, carefully transfer the poached eggs back to the water and reheat for 30sec. Lift out of the water and transfer to a plate lined with kitchen paper.
Divide the toasted muffin halves between 4 plates and top each with a slice of ham, followed by a poached egg. Spoon over the warm hollandaise and sprinkle over the chives. Serve with roasted cherry tomatoes, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Argentinian Pancakes Will Change How You Breakfast

Ingredients

3 large eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
Traditional or dark chocolate dulce de leche

Instructions

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.
If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot.
Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned. Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.
Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

Mon, 06 Jul 2026 00:00:00 GMT

Continental Breakfast

Ingredients

COLD GOODS
3.5 Litres Milk
0.25 Litres Lite Milk & Soy Milk
3.75 Litres Juice
0.5 kg Yogurt
1.25 kg Peaches
12.5 ea Butter Portions
0.6 kg Bananas
0.6 kg Red Apples
0.6 kg Pears or Peaches
0.6 kg Mandarines or Oranges
DRY GOODS
1.3 kg Cereals
12.5 ea Toast Spreads
FROZEN GOODS
1.25 Loaf White Bread
0.5 Loaf Wholemeal
1 Loaf Raisin Toast

Instructions

7:30 am -
-Set up white trolley in the cool room with the "COLD GOODS" section
-Refill cereal containers & toast spreads
-Set up dishwasher and wash dirty glasses
-Set up serving table in the dining room, one table for toast related items and one for cereals
-Put gluten free cereal on the dishwasher side of the servery
-Set up the gluten free toaster
-Start cooking toast a few minutes before 8 am

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

Eggs
Bread
Sausage
2% Milk
Cheddar cheese

Instructions

Lay bread slices in a greased baking dish
add cooked sausage
beat eggs ane mix with a splash of milk
pour eggs over bread
top with cheese
bake at 350 for 40 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Crepes

Ingredients

1 c flour
1.5 c milk
2 egg whites
1 whole egg
1 tsp oil
your favorite topping

Instructions

Blend all ingredients until smooth.
Heat a medium to small sized greased skillet on medium heat.
Pour about 1/4 cup batter into pan, and swish pan around so the batter fills up the pan evenly. Flip when the underside is light brown or tan. (it might turn tan very fast, so keep watch) Repeat with remaining batter.
You can top with syrup, cinnamon, sugar, or fill with eggs. One of my favorite ways to eat crepes is to fill the middle with whipped cream and berries and fold up. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Double-Chocolate Devil's Food Pancakes

Ingredients

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup freshly brewed coffee
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 cup mini chocolate chip

Instructions

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend.
Stir in the chocolate chips.
Heat a lightly oiled skillet over medium-high heat.
Pour 1/4 cup batter per pancake onto hot skillet.
Cook 2 or 3 minutes.
Turn and cook other side for 2 minutes.
Repeat with remaining pancakes.
To serve, top pancakes with confectioners' sugar and whipped cream.
Drizzle with chocolate syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Egg White Breakfast Wrap

Ingredients

4 Egg whites Raw
1 Tortilla Whole-grain
1/2 cup Part Skim Mozzarella Cheese
Tomato sliced
1/2 cup Melon cubed
Nonstick cooking spray
1 cup nonfat plain yogurt
1 1/2 tablespoons Walnuts chopped

Instructions

Heat nonstick skillet lightly coated with cooking spray and scramble egg whites. Pile egg whites into a whole-grain tortilla and top with cheese and sliced tomatoes.
Serve with melon cubes on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Crisp

Ingredients

1 c Granola
1 c Flour
1/2 ts Vanilla extract
1/2 c Brown sugar
1/4 c Coconut
1 c Unsalted butter
1/2 c Toasted hazelnuts or pecans

Instructions

MMMMM--------------------------FILLING------------------------------- 2 pt Raspberries or blackberries 2 pt Strawberries; hulled and ; quartered 1 c Sugar 1 pn Cinnamon 1/2 ts Allspice; nutmeg 1/2 ts VanillaMMMMM--------------------------GARNISH------------------------------- 2 c Vanilla yogurt Fresh mint For the topping, place flour, granola, nuts, coconut, vanilla, and brown sugar and mix well. Add the butter and with your finger tips mix until the mixture resembles a course dough. Set the dough a side. For the filling, place berries, sugar, cinnamon, allspice, nutmeg and vanilla in a large bowl and toss to mix. Place in a 9 x 11 baking dish. Crumble dough on top of the berry mixture. Place in a350 degree oven an bake about 30 to 40 minutes or until cust is golden brown. Remove from the oven and allow to cool. To serve, place on plates and top with yogurt and mint and serve warm. Per serving: 357 Calories (kcal); 20g Total Fat; (49% calories from fat); 4g Protein; 42g Carbohydrate; 47mg Cholesterol; 26mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Mon, 06 Jul 2026 00:00:00 GMT

Meal prep: rice

Ingredients

100g brown basmati rice
1 red onion , finely chopped
1 tsp vegetable bouillon
½ tsp dried oregano
2 tsp rapeseed oil , preferably cold-pressed
2 tsp cider vinegar
80g canned sweetcorn (no salt or sugar)
2 spring onions , chopped
½ red pepper , chopped
120g can tuna in spring water
210g can chickpeas , drained
1 cooked beetroot , sliced then cut into strips
25g feta , crumbled
2-3 walnut halves, broken
big handful rocket

Instructions

Put the rice in a medium pan with the onion, bouillon and oregano. Pour in 300ml water, then bring to the boil. Cover, turn down the heat and simmer for 25 mins until tender and the water has been absorbed. Meanwhile, mix the oil and vinegar.
Divide the rice between two lunchboxes. Add the corn, spring onion, red pepper and tuna to one box, and the chickpeas, beetroot, feta and walnuts to the other. Spoon the dressing into both boxes, then add the rocket to the beetroot one, but don’t toss through until just before eating, or better still, add on the morning that you are eating it. Will keep for two days in the fridge.

Mon, 06 Jul 2026 00:00:00 GMT

Hungry Girl Breakfast Bake

Ingredients

2 cups fresh spinach leaves
1/2 cup fat free egg substitute
1 wedge Laughing Cow light swiss cheese
1 slice fat-free American cheese (I used a Cheddar)
1 slice lean turkey bacon
1 dash salt, to taste
1 dash ground pepper, to taste

Instructions

Preheat oven to 375 degrees.
Cook bacon in microwave according to package and when cool chop into small pieces (or crumble).
Bring a pan sprayed with nonstick spray to a medium heat and add spinach to pan and cook until wilted (stir while cooking).
Spray the small baking dish (see description) with nonstick spray. Place spinace in the dish.
Break cheese wedge into quarters and place on top of spinach and cover with bacon pieces.
Pour egg substitute over bacon, season with salt and pepper then top with slice of cheese.
Bake for 20-25 minutes or until egg is firm and fully cooked.

Mon, 06 Jul 2026 00:00:00 GMT

Mother's Day Spinach & Artichoke Dip

Ingredients

8 oz. 1/3 less fat cream cheese
1 cup mascarpone cheese
1 cup part-skim mozzarella cheese shredded
¼ cup parmesan cheese grated
3 garlic cloves crushed
¼ teaspoon crushed red pepper
14 oz. artichoke hearts in water drained and chopped
10 oz. frozen chopped spinach
1 Roma tomato chopped, optional
Keebler Toasteds Town House or Club crackers

Instructions

Preheat your over to 350 degrees.
Thaw, drain and squeeze the spinach dry. Set aside.
Thoroughly combine the cream cheese, mascarpone cheese, mozzarella cheese, parmesan cheese, garlic and crushed red pepper.
Fold in the artichoke hearts and chopped spinach.
Spread mixture in a baking dish and bake at 350 degrees for about 30 minutes, until the mixture is bubbly and browning on top.
Garnish with tomato (optional) and serve with Keebler Toasteds, Town House or Club crackers.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Crisp

Ingredients

1 1/2 cups mixed berries (I used raspberries, blueberries and blackberries)
1/2 tablespoon cornstarch
2 tablespoons butter, room temperature
1/4 cup old fashioned oats, plus 1 tablespoon old fashioned oats
1/4 cup brown sugar
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon water

Instructions

Preheat oven to 375 degrees.
Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin).
In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly.
Top the berries with the crisp mixture. Sprinkle the top of the crisp with water.
Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned.
Serve with ice cream, frozen yogurt or whipped cream.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Egg Salad With Fresh Herbs

Ingredients

8 large eggs, hard-boiled and finely chopped
1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
2 celery ribs, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
salt & freshly ground black pepper
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
2 tablespoons fresh lemon juice
1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 (6 ounce) bag baby arugula

Instructions

Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Mon, 06 Jul 2026 00:00:00 GMT

X-Lazy Early Riser Crock Pot Breakfast

Ingredients

16 ounces tator tot potatoes, divided in half
2 tablespoons onions, chopped, divided in half
8 ounces ham, chopped, divided in half
1 1/2 cups sharp cheddar cheese, divided in half
32 ounces egg substitute
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried mustard (optional) or 1/4 teaspoon thyme (optional)

Instructions

Line the crock pot with slow cooker liner.
Set up timer so that it cooks for 6 hours or less on low.
Layer half of the following ingredients: potatoes, onion, ham, and cheese.
Don't let cheese touch sides of crockpot or it will burn.
Repeat layers.
Remove seal from Egg Beater container, dump in salt, pepper, and dried mustard (optional) or try thyme or Italian if you prefer.
Put cap back on, shake well, pour onto layered mixture, and cover the crock pot. Refrigerate until you go to bed-- cold temperature should slow heat a bit. Cook 6 hours or less on low.
If you are awake but not your guests, (lol) lift lid, wipe off water drops that are on the lid, replace lid, unplug, let set, and it should stay warm for quite awhile.

Mon, 06 Jul 2026 00:00:00 GMT

Afternoon Tea - Egg Sandwich

Ingredients

4 Eggs hard boiled
2 tablespoons Butter softened
1 tablespoon Mayonnaise
1 pinch Paprika
6 slices Bread thin bread
watercress

Instructions

1. In a bowl, mash hard boiled eggs.
2. Chop watercress
3. Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined.
4. Butter bread slices. Add egg mixture.
5. Cut off crusts. Cut rectangles

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Hamburger Soup

Ingredients

1 lb ground beef
1 onion, diced
1/2 teaspoon chopped garlic
1 ounce dry onion soup mix (1 envelope)
2/3 ounce Italian salad dressing mix (1 envelope)
1/4 teaspoon pepper
1/4 teaspoon season salt
14 ounces beef broth (1 can)
14 ounces chicken broth (1 can)
1 1/2 cups water
8 ounces diced tomatoes (undrained)
8 ounces tomato sauce
1 tablespoon soy sauce (preferably lite)
1 cup celery, slices
1 cup carrot, slices (thinly sliced)
4 tablespoons butter
1/4 cup flour
2 tablespoons flour
1/2 teaspoon italian seasoning
1/4 cup grated parmesan cheese (or shredded-which will blend better!)
shredded parmesan cheese
cooked macaroni

Instructions

Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix.
To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce.
Cook for 8 hours.
Cook macaroni.
In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot.
Add 1/4 cup parmesan to crock pot.
Serve over macaroni.
Serve and top with shredded parmesan.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs

Ingredients

3 Eggs
1 desert spoon Cream
Pepper
1 Salt
1 desert spoon Cheese cubed
1 teaspoon Parsley chopped

Instructions

1. Crack your eggs into a bowl and mix together with a fork untill it is still just a bit streaky.
2. Bung it into your steamer and cook untill just set.
3. Mix in your cubed cheese. Put the lot on a nice plate and spinkle with parsley, pepper and salt.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 can crescent dinner rolls
8 oz deli smoked ham chopped
6 Eggs
1/2 cup cold milk
1/2 teaspoon pepper
1 cup cheddar cheese shredded
1 cup mozzarella shredded

Instructions

Heat oven to 350(F) degrees. Unroll dough in 13x9" baking dish. Press dough to cover bottom of dish, firmly pressing holes and seams together to seal.
Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
Bake 25 min or until center is set.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Garbage Bowl (Healthy)

Ingredients

1/2 cup quinoa
1 cup water
1/4 cup Strawberries chopped
1/4 cup blueberries
Honey
1/4 cup dried fruit of choice (raisins, craisins, cherries, etc)
1 tablespoon almond butter optional

Instructions

1. Cook quinoa on stovetop with water according to package directions. I prefer cooking mine the night before because this bowl is best when the quinoa is cold.
2. Garbage bowl mix in the rest of the toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Bacon and Super Scrambled Egg Breakfast

Ingredients

1 pound bacon (or more) sliced uncooked
5 large Eggs
1 tablespoon Margarine
1 Salt
black pepper
2 slices raisin bread
1 Butter
1 orange or tangello unpeeled, but sliced

Instructions

First, make the baked bacon. Line a broiler pan with aluminum foil. Also, cover the top piece of the broiler with aluminum foil. Now, use a knife to make slits in the covering of foil on the top piece (in order for bacon drippings to drip through to the pan underneath. Place room-temperature, uncooked slices of bacon side by side on the broiler pan. When the pan is full, place it in an oven, which has been preheated to 350 degrees. Bake for about 25 minutes, or until desired degree of doneness. Keep checking as the bacon cooks, so that you don't overcook it. When the bacon is done, remove the broiler pan from the oven to a protective pad on the kitchen counter. Place each cooked strip of bacon one by one on a tray that is covered with paper toweling, to soak up any excess bacon fat. When drained, move each piece to a tray covered with waxed paper. Repeat this process until all of the bacon you need cooked is processed. You may make several layers of waxed paper to hold the cooked bacon. Let the bacon cool to room temperature, and then, after saving a few pieces out for breakfast, place the waxed paper tray of bacon in the freezer (uncovered) for about 4 hours, until you can pop the individual bacon slices off the wax paper and move them into a gallon-sized Ziploc baggie. Freeze the prepared bacon for later use. They can be quickly microwaved, as needed. Proceeding on to the preparation of your breakfast, melt 1 tablespoon of margarine in a medium-sized saucepan (Teflon-coated is nice.). Crack 5 eggs into a medium-sized mixing bowl, removing 2 yolks, with 3 remaining. (I do this to save on fat and cholesterol, and I use the leftover yolks for other purposes. You may use whole eggs entirely, if you like.) Salt the eggs in the bowl to taste at this point. Using a spoon or a whisk, lightly blend the eggs as you increase the heat of your saucepan. It is important that your saucepan is hot (not smoking) when you start cooking your eggs. Slide the blended eggs into the skillet and quickly stir and fold, until they are to your desired degree of doneness. They should be light and fluffy. (They will be tough and rubbery if you start them in a cold saucepan.) Remove them from the saucepan immediately, once they are done. In the meantime (perhaps while your bacon is baking and you have not yet started your eggs), spread two slices of raisin toast with softened butter. Place them in a skillet or saucepan over low heat, and watch them almost constantly, until they turn nice and crispy on both sides. Remove from heat. To assemble your breakfast plate, take about 1/2 of the scrambled eggs, pepper them with finely-ground black pepper (to taste), place 2 or 3 strips of bacon beside the eggs, add one piece of raisin toast, and a few slices of fresh orange or tangello. Serve all of this with hot chocolate--a quick packaged mix, prepared while you are waiting on your bacon will be great! A pretty and tasty comfort food breakfast! Enjoy!!!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pack pork sausage
10 eggs
3 cups milk
Salt
Crescent rolls
Biscuits
2 cups sharp cheddar cheese
Rotel

Instructions

1. Preheat oven to 325.
2. Cook sausage.
3. In mixing bowl, combine eggs, milk, and seasoning.
4. Distribute half the bread in a baking dish.
5 sprinkle with half the seasoning, half of the cheese, and half of the sausage. Repeat layers
6. Pour egg mixture evenly over casserole.
7. Bake for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Bulk Breakfast Burritos

Ingredients

18 Eggs
2 Onions diced
4 tablespoon Vegetable oil
4 cans Black beans
2 cups Dixie Diner Beef Not Crumbles
2 cups Mexican Blend Cheese shredded
40 Flour tortillas
30 ounces Pace Salsa
16 ounces Frozen Spinach
30 ounces Shredded Potatoes

Instructions

Dice the onions.
Saute the potatoes.
Saute the onions.
Drain and rinse the beans.
Prepare the Dixie Diner beef not.
Scramble the eggs, adding the spinach when almost done. Combine everything except tortillas, cheese and salsa in a large bowl.
Add 2 tablespoons of the mixture into each tortilla, drizzle with salsa and sprinkle with cheese.
Roll, wrap with saran wrap, and freeze.

Mon, 06 Jul 2026 00:00:00 GMT

Cowboy Breakfast Bowls

Ingredients

8 slices bacon
2 medium russet potatoes, cubed
1/4 c. sliced green onions, plus more for garnish
3 cloves garlic, minced
1 tbsp. paprika
kosher salt
Freshly ground black pepper
2 c. shredded Cheddar
10 eggs, scrambled
1 avocado, sliced
Hot sauce, for serving

Instructions

In a large cast-iron skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then chop. Add potatoes to bacon fat and cook undisturbed for 10 minutes, then flip and move around to get all sides golden. Add green onions and cook until potatoes are tender, 10 minutes more. Once tender, add garlic, paprika, and season generously with salt and pepper.
Add cheddar to potatoes and cover to melt.
Build bowls: Top cheesy potatoes with scrambled eggs, sliced avocado, cooked bacon, more scallions, and a drizzle of hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs With Bacon

Ingredients

8 slices bacon
8 large eggs
3 tablespoons light cream
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons unsalted butter
1/3 cup grated parmesan cheese
2 tablespoons coarsely chopped chives

Instructions

Gather the ingredients.
Cook the bacon until crisp in a large skillet. Use the skillet you will be cooking the eggs in.
Drain the bacon on paper towels, crumble, and set aside.
Drain all but one tablespoon of bacon fat out of the skillet and do not wash the skillet.
In a large bowl, beat the eggs with cream, salt, and pepper.
Return the skillet to medium heat and add the butter. Melt butter over medium heat, then add the beaten eggs.
Cook the eggs over medium heat, stirring occasionally with a heat-proof spatula, scraping to form large curds until the eggs are almost set.
Stir in the cheese and crumbled bacon. Continue cooking until eggs are just set.
Garnish with the chives. Serve and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

1 Pound Bacon Crisp and crumble
1 medium Onion Chopped and saute
6-8 Eggs Beaten
4 Cups Frozen hash browns Thawed
2 Cups Cheddar Shredded
1 1/2 Cups Small curd cottage cheese
1 1/4 Cups Shredded Swiss cheese

Instructions

Combine all in greased 13 x 9 pan
Bake at 350 for 35 - 40 minutes
Let stand 10 minutes before cutting

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs

Ingredients

3 extra large eggs
1.5 tablespoons whole milk
1.5 teaspoons Corn starch
3 tablespoons Unsalted butter

Instructions

First, crack 3 eggs into a medium bowl.
Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...
For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).
This is when you transfer them onto a plate. Do not wait until they look fully cooked!

Mon, 06 Jul 2026 00:00:00 GMT

Ultimate Breakfast Sandwiches

Ingredients

4 slices bacon
4 English muffins, split
4 slices cheddar cheese
4 large eggs
Kosher salt
Freshly ground black pepper
Mayonnaise and ketchup, for serving

Instructions

In a large heavy cast iron or non-stick skillet over medium heat, cook the bacon until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain and reserve the fat in the skillet in a small container.
In the same skillet, heat 1 tablespoon of the bacon fat over medium heat. Brown half the English muffins in the skillet, split-side-down, then transfer to a work surface. Repeat with the remaining English muffin halves and 1 more tablespoon of bacon fat.
Preheat the broiler. Place 1 slice of cheese on each muffin bottom and place under the broiler until the cheese is melted, 1 to 2 minutes.
In the same skillet, heat the remaining bacon fat over medium-high heat. Fry the eggs to desired doneness, about 3 minutes for runny yolks, then sprinkle each with a pinch of salt and pepper and divide the eggs between the English muffin bottoms. Top with the bacon slices and dress with mayonnaise and ketchup to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Custards

Ingredients

3 Eggs
Butter
Any nice cold meat
1 c milk
Soft bread crumbs

Instructions

Evelyn Scoville San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed. By the 1890s, they were turning to lighter customary fare, such as these custards. Butter 6 custard cups and fill them lightly with bread crumbs and the meat chopped fine, using half meat and half crumbs. Beat the eggs, and add the milk to it. Set the cups in a pan of hot water, and fill them with the egg mixture. Bake in a moderate oven (about 300?) until set. Just bread crumbs may be used, omitting the meat. Posted to recipelu-digest by LSHW on Feb 09, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 12 oz pkgs bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded Cheddar
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Chorizo Quesadilla Topped with a Fried Egg

Ingredients

1 jalapeno pepper
1 chorizo sausage, casing removed
1 (10 inch) tortilla
1/4 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1 green onion, sliced
1 tablespoon cilantro, torn
1 egg
1/2 small avocado, cubed
1 tablespoon sour cream

Instructions

Grill or broil the jalapeno pepper until tender and slightly charred, about 4-5 minutes and slice it when cool enough to handle.
Cook the sausage in a pan over medium heat, breaking it apart as you go, about 4-5 minutes.
Place the tortilla in the pan over medium heat, sprinkle half of the cheese over half of the tortilla, then top with the chorizo, jalapenos, green onion and cilantro and finally the remaining cheese.
Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Fry the egg in the pan until cooked, about 2-3 minutes.
Serve the quesadilla topped with the fried egg and garnished with the avocado, sour cream and more green onions and cilantro.

Mon, 06 Jul 2026 00:00:00 GMT

Protein Pancakes with Quinoa and Blueberries

Ingredients

1/2 cup old-fashioned oats
2/3 cup fat-free (skim) milk
1 1/2 cups vanilla fat-free Greek yogurt
2 eggs
2 cups Bisquick Heart Smart™ mix
1/2 cup chopped walnuts
1/4 cup ground flaxseed or flaxseed meal
1/2 cup cooked quinoa
1 teaspoon baking soda
1 cup wild blueberries (thawed, if frozen)
Real maple syrup
Additional vanilla fat-free Greek yogurt
Additional wild blueberries (thawed, if frozen)
Additional chopped walnuts

Instructions

Place oats in large bowl, add milk; stir. Let stand 5 minutes.
Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
Serve with Toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Ramen Soup with Mushrooms and Pork

Ingredients

1 tablespoon vegetable oil
1/2 lb ground pork
1 lb sliced fresh mushrooms
1 bunch green onions, sliced on the bias, white and green parts separated
1/4 teaspoon salt
1/2 cup mirin or dry white wine
3 tablespoons soy sauce
2 tablespoons finely chopped gingerroot
2 cartons (32 oz each) Progresso™ unsalted chicken broth
2 packages (3 oz each) instant ramen noodle soup mix (discard seasoning packets or save for another use)
8 lime wedges
2 tablespoons julienned radish
2 tablespoons pickled ginger
2 tablespoons chile garlic sauce
4 boiled eggs, halved

Instructions

In 5-quart Dutch oven, heat oil over medium heat. Crumble pork into hot oil; cook on all sides until no longer pink. Transfer with slotted spoon to paper towel-lined plate.
Add mushrooms, green onion whites and salt to Dutch oven; cook about 8 minutes or until mushrooms release juices and turn brown. Transfer to plate; set aside.
Add mirin, soy sauce and gingerroot to Dutch oven; stir about 2 minutes or until thickened. Add broth; heat to boiling over high heat. Stir in noodles, pork and mushrooms; return to boiling. Reduce heat to medium-low; simmer 3 to 4 minutes or until noodles soften.
Divide mixture among 8 bowls. Top with green onion greens. Serve with lime wedges and Toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Eggy sandwiches

Ingredients

4 english muffins
4 slices swiss cheese
3 slices canadian bacon
4 eggs
40 tater tots

Instructions

Cook.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 (1 pound) bag frozen hash browns Southern-style, (thawed and drained)
2 (9-ounce) packs breakfast sausage links (casings removed)
1 pound bacon
1/4 cup green onions (thinly sliced)
12 large eggs (well beaten)
1 cup milk
1 1/2 teaspoons Italian seasoning
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cheddar cheese (shredded - divided)
1 cup Mozzarella (shredded)
2-3 tablespoons green onions. (thinly sliced)

Instructions

Prep. Spray the inside of crockpot with nonstick cooking spray.
Cook. In a large skillet, brown and crumble the sausage (2 (9-ounce) packs). Remove to a paper towel-lined plate and set aside. Remove all the grease. Cook bacon (1 pound) in the same defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
Combine. To a mixing bowl add eggs (12), milk (1 cup), Italian seasoning (1 1/2 teaspoons), dry mustard (1 teaspoon), garlic powder (1/2 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon), and whisk to combine. Stir in 1 1/2 cups cheddar; set aside.
Layer Remaining Ingredients. Spread the hash browns (1 (1 pound) bag) in an even layer on the bottom of the crock. Layer the sausage and bacon in the crock, over hashbrowns. Sprinkle green onions (2-3 tablespoons) evenly on top. Pour egg mixture layers.
Cook. Cover and cook on low, for 4 ½ to 6 ½ hours, or on high for 2 ½ to 3, or until the eggs are fluffy and set. Sprinkle top with remaining 1/2 cup cheddar and mozzarella (1 cup). Cover and cook just until cheese is melted.
Enjoy! Garnish with additional green onions, spoon out individual portions and serve!

Mon, 06 Jul 2026 00:00:00 GMT

Slow-Cooker Cheddar Soup

Ingredients

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
.5 cup chopped carrot (from 1 large carrot)
.5 cup chopped celery (from 1 large stalk)
.5 cup chopped red bell pepper (from 1 small pepper)
.25 cup unsalted butter
1.5 teaspoons kosher salt
.5 teaspoon black pepper
.25 teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1.25 cups whole milk, divided
.25 cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

Instructions

Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

3 cups (24 oz) frozen shredded hash browns
3/4 cups shredded monterey jack cheese
3/4 cups shredded cheddar cheese
1/3 cup mild salsa
1 cup diced ham
1/2 cup green onions sliced
4 eggs beaten
1 (12 oz) can evaporated milk

Instructions

Preheat 350.
Grease a shallow 2-quart baking dish. Spread hash browns evenly along the bottom. Sprinkle with cheeses, ham, salsa and green onions.
Combine the eggs and milk in a bowl. Pour over potato mixture.
(May cover and refrigerate up to 24 hours at this point.)
Bake uncovered at 350 for 45 mins or until firm in center. Let stand 5 mins before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Browns Mexicali Breakfast

Ingredients

Chilli finely chopped
1 cup Beef stock
1 teaspoon Ground cumin
500 grams Ground beef
1 cloves Garlic crushed
2 tablespoons Tomato paste
1 handful Fresh coriander roughly chopped
Salt & Pepper to taste
6 Eggs cooked however you like em
1 Avocado
2 Tomatoes cut into large chunks
4 tablespoons Greek yogurt (optional)

Instructions

1. Heat oil in a frying pan to a medium heat
2. Brown the beef
3. Add cumin, garlic, salt, pepper & chilli and fry for 5 min
4. Add stock and tomato paste and simmer until reduced by half (6-7 min)
5. Add salt coriander and turn down heat
6. Cook your eggs however you like
7. Serve mince topped with the eggs, tomato, avocado, tomato and yogurt (optional)

Mon, 06 Jul 2026 00:00:00 GMT

Pesach Pancakes

Ingredients

Oil for frying
1 tb Sugar
3/4 c Warm milk
3 Eggs
1/2 c Matza meal
1 ts Salt

Instructions

The recipe is from a cookbook called The Passover Gourmet by Nira Rousso Heat the milk and add the matza meal. Put aside and let rest for 10 min. Beat the eggs and add to the matza mix. Add salt and sugar and mix well. Heat a little oil in a frying pan and droop spoonfuls of batter into hot oil. Fry as pancakes. We like eating this with soft white cheese and vegetables but you can blend strawberries with sugar and put on top. Posted to JEWISH-FOOD digest by Thea Gunther on Apr 05, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Country Style Scrambled Spinach

Ingredients

1 tablespoon butter or margarine
1 16-oz can chopped spinach drained well
2 Eggs beaten (for 2 servings) or 3 eggs (for 3 servings)
1 tbsp bacon bits (optional)
1/2 tsp Seasoning of choice

Instructions

Melt butter on med-low in a skillet. Mix drained spinach with eggs. Add bacon bits and seasoning. Scramble lightly over heat, and cook stirring once or twice until done. Serve hot.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Mon, 06 Jul 2026 00:00:00 GMT

Dinner Tonight: Ricotta Pancakes with Lemon Curd Recipe

Ingredients

1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
Pinch salt
3/4 cup milk
3 eggs, yolks and whites separated
1/2 teaspoon vanilla
Butter
Powdered sugar
For Lemon Curd:
3 egg yolks
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons butter, diced

Instructions

Combine the flour, baking powder, sugar, and salt in a bowl. In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
Beat the egg whites until they form stiff peaks. An electric hand mixer will save loads of time. Dump the flour mixture atop the ricotta mixture. Stir until just combined. Gently fold in the egg whites.
Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.
Spread some of the lemon curd on the pancakes, and sprinkle on some powdered sugar.
For the lemon curd: Whisk together the yolks, lemon zest, lemon juice, and sugar in a saucepan. Turn the heat to medium, and stir constantly until the sugar dissolves and the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Turn off the heat, and stir in the butter one piece at a time, until all of it is incorporated and the mixture is very smooth. Cover mixture and stash in the fridge while you make the pancakes. This Recipe Appears In Oatmeal Cookie Pancakes Recipe

Mon, 06 Jul 2026 00:00:00 GMT

Croissant & Salmon (or Ham) Breakfast Casserole

Ingredients

6 -8 plain croissants, depending on size,day old is fine
8 ounces swiss cheese, grated
4 ounces smoked salmon or 4 ounces cooked ham, chopped
2 tablespoons fresh chives or 2 tablespoons green onions, chopped
12 large eggs
3 cups milk
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Butter a 9 x 13 inch ovenproof dish& set aside.
Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
Cube the bottom halves& place in a very large mixing bowl.
Mix in the cheese, salmon (or ham)& chives; set aside.
Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
Spoon into the prepared baking dish.
Arrange the reserved croissant halves on top of the casserole.
Gently press into the egg mixture to ensure that they get moistened.
Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

T-Jam Waffle Breakfast

Ingredients

1 multigrain wallfe
1 cup low fat cottage cheese
1 cup Fresh blueberries
1 slice turkey bacon

Instructions

Toast the multi-grain waffle, and cook the turkey back (use pre-cooked if available). Top the waffle with blueberries and add sides of bacon and cottage cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Toasted Breakfast Burrito

Ingredients

1 1/2 tablespoons I can't believe its not butter
1/2 cup chopped assorted veggies (peppers, tomatoes, onion
2 slices turkey bacon
2 each eggs
1 tablespoon water
1 tablespoon Shredded low fat cheddar cheese
2 6" fajita whole wheat tortillas

Instructions

1. Melt butter in skillet over medium high heat and cook vegetables and bacon stirring occasionally until vegetables are tender and bacon is crisp, about 4 minutes.
2. Meanwhile, combine eggs and water in small bowl with whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese , then roll.
3. To seal and toast burritos, wipe skillet with paper towels and melt remaining butter over medium heat. Arrange burritors seam side down and cook turning once until golden brown. About 2 minutes
Serve

Mon, 06 Jul 2026 00:00:00 GMT

Mediterranean Breakfast Burrito

Ingredients

6 cups fresh Spinach
12 large eggs
3/4 cup heavy cream
8 tortillas get the carb balance version for 6g net
1/2 upsun-dried tomatoes
1 cup Feta cheese
Aluminum Foil

Instructions

Instructions
Heat the pan: spray a skillet with non-stick spray and turn to medium-high heat.
Add: spinach to the pan and cook for 2-3 minutes or until wilted. Transfer to a plate to cool when done.
Crack: eggs into a very large bowl and whisk with heavy cream until blended. Add some dashes of salt and pepper if you'd like!
Spray : the same pan with another coat of nonstick spray.
Pour: enough eggs into fill the pan without pouring it too thickly. If you have a large 13-inch skillet, this will be about 12 eggs. Cook the scrambled eggs in batches until done. Stir the eggs continuously for 3-5 minutes or until cooked to your desired level. Transfer to plate and let cool.
Cut: one 8x8 inch square per burrito out of aluminum foil or parchment paper.
Mix: if you're only making this burrito and not meal prepping other flavors at the same time then you can mix the sun-dried tomatoes, feta, spinach, and eggs altogether. Make sure everything cools before adding to the tortillas so they won't get soggy.
Roll burritos: lay out all the tortillas on the foil squares. Evenly distribute the egg mixture across each burrito. If you're making multiple types of breakfast burritos and you didn't mix the eggs with all the other ingredients, then add 2 tablespoons of feta cheese and 1 tablespoon of sun-dried tomatoes to each burrito. Evenly distribute the eggs and spinach across the burritos. Roll the burritos then wrap with foil or parchment paper.
Freeze: add burritos to a gallon size bag and freeze for up to 3 months. Reheat in the microwave for 1 minute, then flip it over and heat for another minute. Heat for another 2 minutes if necessary.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quesadillas

Ingredients

4 slices bacon
1/2 medium onion, finely chopped
4 large eggs
1 tbsp. sour cream (plus more for serving)
2 tbsp. Chopped chives
4 medium flour tortillas
Kosher salt
Freshly ground black pepper
1/3 c. Shredded Monterey Jack
1/3 c. shredded Cheddar cheese
1 avocado, thinly sliced
Hot sauce, for serving

Instructions

Cook bacon in a medium nonstick pan over medium heat until crispy. Drain bacon on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pan.
Add onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Whisk together eggs and sour cream in a medium bowl. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Assemble quesadillas. Divide scrambled eggs and bacon between two tortillas. Top each with cheese and avocado slides. Place remaining tortillas on top.
One at a time, cook quesadillas in a clean nonstick skillet over medium heat until the bottom tortillas is golden, about 3 minutes. Flip and cook the other side until golden. Repeat with other quesadilla. Serve warm with more sour cream and hot sauce, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Mon, 06 Jul 2026 00:00:00 GMT

Aunt Janet's Breakfast Casserole

Ingredients

1 can Crescent rolls
2/3 Package Bacon Cooked and chopped
1 Package Breakfast ham Cubed
1 Tube Sausage Cooked and crumbled
5 Eggs
1 Cup Cheese

Instructions

Preheat oven to 350. Line a greased casserole dish with the crescent rolls. Mix and add meats. Beat the eggs, add a sprinkle of salt and pepper, and pour over the meat. Sprinkle generously with cheese. Bake for 15-20 minutes or until your eggs set.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy cottage cheese pancakes for one

Ingredients

70 grams cottage cheese (non fat/ low fat/ 4%)
30 grams oatmeal (quick cooking)
1 medium egg
1 egg white
1 to 2 TBSP artificial sweetener
1/4 tsp cinnamon (add more if you like)
1 tsp vanilla extract
1 TBSP water

Instructions

Mix all ingredients except water. Use a blender if you want smooth pancakes. I didn't blend mine and it turned out with a nice 'bite' to it.
Slowly add enough water to get a more spreadable consistency.
Heat some cooking spray in a pan on medium heat. Cook till browned on both sides. It takes a little longer to cook than regular pancakes so don't have the heat too high.
Enjoy with whatever topping you like! Fruit, yogurt, syrup...

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Potatoes

Ingredients

6-8 large white potatoes sliced thin, placed in buttered pyrex dish
1 medium Onion chopped
1 can cream of celery soup
1 cup Half-and-half cream
Salt and pepper
1 cup Gruyere chees
Paprika

Instructions

Sprinkle onion, cream of celery soup, half and half and S&P in a bowl, pour over potatoes
Add gruyere cheese and paprika on top
Bake: 350 for 1 hour

Mon, 06 Jul 2026 00:00:00 GMT

65 Healthy Breakfast Ideas

Ingredients

1/2 cup almond flour
1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
1/2-1 cup non-dairy milk (plus more if needed)
2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp unsweeteed apple sauce or maple syrup ( optional)
1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

In separate bowls: mix the wet & dry ingredients.
Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Egg Breakfast

Ingredients

2 cups Unflavored croutons or bread cut in squares
1 cup shredded cheddar
4 Eggs
2 cups milk
1/2 tsp salt
1 dash pepper
1/2 tsp prepared mustard
8 slices bacon cooked and chopped or sausage

Instructions

Spray 10x6 baking pan with cooking spray
Fill with croutons, then cheese
Beat Eggs and other ingredients (except meat)
Pour egg mix over pan. sprinkle meats over top.
May be stored like this over night in the refrigerator
Bake uncovered @325F for 55-60 min or until. (may be longer chilled)
to double use a 13X9 pan and 16 oz of meat.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cups

Ingredients

1 Egg
1/8 cup Cheddar cheese
1/8 cup Hash
1/8 cup turkey suasage crumble
1/8 cup chopped veggies

Instructions

400 degrees
potatoes 45 min
add egg mix, 10 min
until knife clean

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Recipe

Ingredients

8 slices of bread cubed, or croutons of choice
2 c. grated chesse
2 c. ham cubed (or meat of choice)
8 eggs beaten slightly with 4 c. milk
s&p to taste
pinch of dry mustard

Instructions

Mix cheese and meat into eggs mixture and pour over bread cubes
Refrigerate at least 2 hours, better overnight (covered)
Bake in oven at 325 for 2 hrs, or 350 for :45 min or so in 9x12 buttered cake pan
slice to desired serving size

Mon, 06 Jul 2026 00:00:00 GMT

Farm Breakfast Strata

Ingredients

1 lb bacon (cut into 1/2 inch pieces)
1/2 lb cooked ham (cut into cubes or diced)
1 small onion (chopped)
10 -12 slices white bread (recipe originally said cubed but I left them whole)
2 cups cubed potatoes (I used Ore-Ida western style or can use O'Brien)
3 cups shredded cheese
10 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

The NIGHT BEFORE:.
In large skillet, cook bacon until crisp.
Drain off excess bacon fat, but keep a little in skillet in order to cook onion.
Add onion, ham and chopped bacon to skillet and cook until onion is tender and transparent.
Butter a large baking dish - I used a glass lasagna dish.
Layer the bread to cover bottom of dish - will use probably 5-6 slices or half the amount of bread cubed.
Add half of potatoes and cheese.
Top with bacon, onion and ham mixture.
Add remaining pieces of bread, potatoes and cheese.
In large bowl, beat eggs, milk, Worcestershire sauce, mustard, salt and pepper.
Pour this mixture evenly over the ingredients in baking dish.
Cover and chill OVERNIGHT in the refrigerator.
The NEXT MORNING:.
Remove strata from the refrigerator and bring to room temp (about 30 minutes prior to baking).
Preheat oven to 325°F.
Bake uncovered for 1 hour or when knife is inserted near center and comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Eggtastic Breakfast Sandwich

Ingredients

olive oil
1/4 large yellow onion thinly sliced
1-2 cups fresh spinach
2 slices tomato
2 slices deli turkey
2 large Eggs
dash of sea salt
dash of black pepper
few dashes of hot sauce
pinch fresh chopped dill
1-2 teaspoon butter
1 slice jalapeno cheese
2 slices whole wheat bread

Instructions

In a small sauté pan, heat a splash of olive oil over medium-low heat, then add the onion and cook until soft. Add the fresh spinach and stir it around with the onions. Add the tomato and a slice or two of deli meat (if using), and cover pan. Keep the covered pan on the burner, but turn off heat.
Whisk together the eggs, sea salt, pepper, Tapatío and dill. In a separate sauté pan, melt butter over medium heat until it starts to foam. Add the eggs and stir gently with a spatula, folding up the edges of the cooked egg from the bottom of the pan. Once scrambled and eggs are nearly set, turn off the heat, gather the eggs into the center of the pan, and place the cheese on top of the eggs. Cover and let cheese melt.
Place the onion on one piece of toast, along with the spinach, tomato and deli meat (if using). Using a spatula, transfer the egg/cheese mound on top of it all. Sandwich everything together with your second piece of toast, and slice sandwich in half.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Supreme

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 small onion chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine melted
2 cups shredded Cheddar cheese divided
12 eggs
2/3 cup whipping cream

Instructions

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Crock Pot Breakfast Casserole

Ingredients

2 tablespoons unsalted butter
1 pound bulk breakfast sausage, cooked and drained
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (4-ounce) can green chiles, or jalapeño peppers, well-drained, chopped
2 1/2 cups grated Monterey Jack, or Pepper Jack cheese
18 large eggs
1 to 2 tablespoons chili powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
To serve, scoop up portions and serve on warmed plates.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

4 Eggs
4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
salt and pepper to taste
4 whole wheat english muffins
4 1/2 inch thick, round canadian bacon slices
1 large beefsteak tomato sliced into 1/2 inch thick slices

Instructions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large non-stick skilltet with cooking spray. Ladle 1/4 egg mixture into skillet and cook. omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat canadian bacon until warm, about 1 to 2 minutes per side. Toast english muffins, Fold omelet in to fit english muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomatoe, then top with other muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Sunday Morning Potato Pancakes

Ingredients

4 cups mashed potatoes
4 eggs
10 pieces bacon, cooked
1/2 cup potato flour (or regular if you don't want gluten free)
1/2 small onion, finely chopped
2 cups sharp cheddar cheese, shredded
4 tablespoons vegetable oil
salt and pepper

Instructions

Heat skillet on med-high heat with vegetable oil.
Mix all other ingredients together, we try to use left over mashed potatoes, buy fresh are just as good. Crumble bacon up, and make sure to mix very well together.
Patty up, and place in skillet; cook each side 5-10 minutes or until browned and crispy on the outside.
Remove from heat, serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Middle Eastern Egg Salad on Toast

Ingredients

2 Eggs Hard boiled
1/3 cup Hummus
2 teaspoons Harissa
2 tablespoons Olive oil
2 tablespoons Mint chopped
2 tablespoons Fresh Cilantro chopped
4 slices Bread

Instructions

Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chile paste). Spread on 4 slices toasted whole-grain bread; drizzle with olive oil and top with chopped mint and cilantro.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix
4 cups Hot water
5 eggs, well-beaten
1 cup shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 teaspoon Salt
dash of ground black pepper
a few dashes hot sauce
1/4 cup sliced green onion tops
sprinkling of paprika
6 slices bacon cooked, drained, and chopped
cooking oil spray for baking dish

Instructions

In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!

Mon, 06 Jul 2026 00:00:00 GMT

Eggy bread with smoked haddock and watercress and apple salad

Ingredients

4 slices of sourdough
2 eggs, beaten
20ml of soy sauce
200ml of milk
200g of smoked haddock, divided into 50g portions
4 tbsp of rapeseed oil
2 tbsp of white wine vinegar
1 tbsp of wholegrain mustard
salt
pepper
1 bunch of watercress, washed
1 red apple

Instructions

For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
Carefully remove the haddock from the milk
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing

Mon, 06 Jul 2026 00:00:00 GMT

German Farmer Breakfast

Ingredients

4 medium sized potatoes
4 slices bacon, cubed up
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and diced
2 tomatoes, peeled, diced
1 tablespoon chives, snipped

Instructions

Boil unpeeled potatoes until tender, drain and let cool.
Slice or dice potatoes.
In large frying pan cook bacon until translucent.
Add the potato slices, cook until lightly browned.
Meanwhile, blend eggs with milk and salt.
Stir in cubed ham.
Add tomatoes to egg mixture.
Pour the egg mixture over the potatoes in the skillet.
Cook until eggs are set.
Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Protein-Packed Breakfast Bars Recipe by Tasty

Ingredients

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Instructions

Preheat the oven to 375°F (190°C).
To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
Divide the base dough equally between 4 medium bowls.
Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
Bake for 25-30 minutes, until the edges are slightly golden brown.
Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Meal prep: pasta

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Instructions

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Mon, 06 Jul 2026 00:00:00 GMT

Slow-Cooker Christmas Morning (or any morning) Breakfast

Ingredients

12 Eggs
32 oz Frozen Hash-Browns (or Potatos)
1 pound Bacon or Ham (or both!) Cooked and Diced (if using both, use half as much of each)
1/2 Cup Onion Diced
1/2 Cup Red and/or Green Peppers Diced (optional)
3/4 Pound Shredded cheese
1 Cup Milk
1/2 teaspoon Dry mustard
Salt & Pepper to taste

Instructions

- Lightly grease the slow-cooker pot or spray with cooking spray to prevent sticking
- Layer half of the hash-browns, bacon (or ham), onions, and cheese, in the bottom of the croc pot, then repeat with the other half
- Beat the eggs, milk, mustard, salt, and pepper together
- Pour the egg mixture over the ingredients in the slow-cooker
- Cook on LOW for 9-11 hours

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 (28-oz.) bag Ore-ida frozen potatoes OBrien, thawed slightly
1/2 cup diced onion
1 pound lean ham diced
2 cups fat free shredded cheddar cheese
1 cup skim milk
3 cups egg substitute
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Spray crockpot with non-stick cooking spray. You will make three layers.
Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese.
Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut into 8 wedges when ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Recipe: Baked Potatoes for Breakfast Recipe

Ingredients

6 potato
1 white onion
teaspoon sea salt
ground black pepper as required
2 red bell pepper
3 teaspoon garlic powder
3 tablespoon extra virgin olive oil
2 handful coriander leaves

Instructions

Preheat oven to 218 degree Celsius. On a large baking tray, combine sliced potatoes, sliced bell peppers and onions chopped into wedges. Sprinkle some olive oil over the veggies along with garlic powder, ground black pepper and salt. In fact, you can add veggies as per your palate preference. This is one recipe where you can add your own innovation.
Toss the veggies to coat them evenly and arrange in a layer. Now bake until they turn tender and golden on the edges (approx. 45 minutes). Toss every 15 minutes to bake evenly. Serve hot by garnishing with coriander leaves. Serve hot by garnishing with coriander leaves.

Mon, 06 Jul 2026 00:00:00 GMT

Hardy Breakfast Casserole

Ingredients

10 large Eggs hard boiled, peeled and cool
2 lbs Ground Chuck optional, ground sausage
1 medium Sweet Onion chopped
1 Bell pepper, Orange chopped
1 Bell pepper, Red chopped
27 American cheese slices
10 large Potato
10 large Eggs
1/2 cup Milk
Parsley
1/2 cup Water

Instructions

1. Boil the eggs, remove shell and set aside.
2. Peel and chop onion, add to meat and brown, drain grease and set aside.
3. Wash and peel potatoes, slice thin and evenly, set aside.
4. Mix egg, milk & water, set aside.
5. Slice hardboiled eggs.
6. Preheat oven to 350 degrees.
7. Start layering. Add 1/2 the potatoes, sprinker with salt, pepper & parsley, then the red peppers, then half the meat (optional: crushed red pepper on the meat and onions.), then half of the sliced eggs and then half the cheese slices. Repeat, only use the orange peppers for this layer.
8. Pour the egg and milk mixture over the top of the casserole. Touch off with additional salt and pepper and bake.
9. Bake for 1- 1/2 hours, let set for 10 to 15 minutes before cutting. Serve and eat!
Notes: Before pulling it out of the oven, test to make sure its done. Tip it to one corner and if there is no liquid its done. Bake time will vary depending on the size of pan used and number of layers added. (Fresh Mushrooms would be pretty tasty in here too!)
Top off with salsa, green chili or tabasco sauce.

Mon, 06 Jul 2026 00:00:00 GMT

California Breakfast Crepe

Ingredients

2 each eggs
1 pinch Salt and pepper
1-2 teaspoons olive oil optional
2 teaspoons Pesto sauce prepared
2 tablespoons Avocado diced or mashed
1/4 cup tomatoes heirloom
1/2 cup sprouts optional

Instructions

In a small bowl whisk the eggs, salt, and pepper together until well mixed.
Heat a large nonstick skillet or crepe pan over medium. (If you don[t have a safe non-stick pan, use the bottom surface of the your largest saute pan very lightly coated with olive oil)
When the is well heated, pour in the eggs and swirl the contents until they coat the entire bottom surface of the pan very thinly.
When the egg sets (20 seconds to 1 minute depending on the size and heat of your pan), loosen the bottom with a large spatula and slide it very carefully onto a large flat platter in one large piece.
Immediately spread your egg "crepe" evenly with the pesto and avocado (thin them out slightly with a little warm water first if they are too thick to spread easily.)
Cover evenly with the tomatoes and sprouts, if using, and gently roll the omelet up away from you like a cigar. Slice it in half with a sharp knife and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

10 slices Brioche Bread
5 slices Bacon
5 slices American cheese
8 Eggs
Country Crock Butter

Instructions

Cook and put together

Mon, 06 Jul 2026 00:00:00 GMT

English Breakfast

Ingredients

4 eggs
1 Tbsp chives chopped
1 Tbsp butter
15 oz baked beans
4 slices bacon
2 medium on-the-vine tomatoes
1/2 cup mushrooms sliced
1 Tbsp creme fraiche (optional)
2 slices Bread

Instructions

Fry the bacon
sautee mushrooms, tomatoes (whole).
Heat the baked beans in a small saucepan.
Toast the bread
Either cook the eggs over-medium, or scramble the eggs.
To scramble eggs, add eggs directly to medium saucepan (do not beat in advance) and put on medium heat. Add tbsp of butter. With a soft spatula, constantly mix the eggs taking on/off the heat every 30-60 seconds until eggs have started to become solid. Stir in creme fraiche to cool down the eggs and create fluffier texture. Add chives and cook 1 more minute. Add salt, and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Freezer-Prep Veggie Breakfast Burritos Recipe by Tasty

Ingredients

olive oil, to taste
½ small white onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup cremini mushroom, sliced
kosher salt, to taste
1 cup kale, roughly chopped
8 large eggs
⅓ cup whole milk
pepper, to taste
8 whole wheat tortillas
16 oz pinto bean
¼ cup shredded cheddar cheese
¼ cup shredded monterey jack cheese
salsa, for serving

Instructions

Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Why the World’s Best Breakfast Meat Isn’t Anything You’ve Ever Heard Of

Ingredients

4 ½-inch-thick slices scrapple
1 teaspoon canola oil
8 slices white bread
Maple syrup

Instructions

In a large cast-iron skillet over medium-high, heat the oil. Add the scrapple, working in batches if necessary, and sear until the underside is crispy and dark brown, 3 to 5 minutes. Flip the scrapple and sear the other side until crisped, another 3 minutes. Transfer the scrapple to a plate lined with paper towels to drain.
Place a slab of scrapple on a slice of bread, drizzle with syrup, close the sandwich, and cut off the crusts, if you want. Repeat with the remaining ingredients. Makes 4 sandwiches.

Mon, 06 Jul 2026 00:00:00 GMT

Leftovers Breakfast

Ingredients

1 1/2 cup Leftover Potatos Mash if not already
4 each Organic Eggs
6 tablespoon Unsalted Organic Butter
1/4 cup Chopped Red Onion
1/3 cup Chopped Tomato
1/3 cup Sliced Avocado
1/3 each Ranch Dressing Seasoning
2 teaspoons Sriracha Sauce
3 pinches Sea Salt
1/3 cup Heavy Whipping Cream

Instructions

Go ahead and start off this meal by putting the 3 tablespoons of butter in a sauce pan. Let the butter melt and then add the eggs. As the eggs start to cook, reduce heat to low and stir. Once stirred let cook for a little longer checking frequently. In the mean time, slice and chop the tomatoes, and slice the avocado. Stir the eggs some more until desired texture (I like mine a little more wet). Season, and place on a plate.
Put the potatoes in a pan (mash if you haven't already). Add three tablespoons of butter. Stir in as butter melts. Add ranch seasoning and heavy whipping cream. Stir until all the liquid is absorbed. Turn off heat and serve with the eggs. Add the sriracha sauce, then the chopped tomato and sliced avocado. Breakfast is served!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Enchiladas

Ingredients

2 cups cooked ham, diced (about 3/4 pound)
1/2 cup green onion, diced
10 corn tortillas
2 cups cheddar cheese, shredded and divided
6 large eggs
1 (4 1/2 ounce) can chopped green chilies
2 cups half-and-half (I've used the fat-free version)
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Instructions

Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
Cover and refrigerate at least 8 hours.
Remove from refrigerator and let stand 30 minutes at room temperature before baking.
Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Everything Breakfast Bar

Ingredients

4 cups oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 eggs, beaten
1 cup pumpkin
1 cup milk
1 tablespoon maple syrup
1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1 tablespoon vanilla
1 cup raisins

Instructions

Preheat oven to 325°F.
In large bowl combine oatmeal, baking powder, salt and cinnamon.
Mix in remaining ingredients.
Spread in greased 9x13 pan.
Bake for 40 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Toad in the Road Is the Perfect Lazy Morning Breakfast

Ingredients

1 to 2 tablespoons butter
1 slice bread of your choosing
1 egg
Salt, pepper, and hot sauce to taste

Instructions

In a frying pan, melt butter over medium heat.
Cut a hole in a piece of bread large enough to fit an egg. I like to use the rim of an 8 ounces jam jar, but get creative and/or resourceful as necessary—cookie cutters, measuring cups, wine glasses, even just tearing a circle with your fingers is fine. Whatever shape you use, save the cutout and set aside—this is called the tire.
Crack an egg into the bread hole, being careful not to break the yolk. I like to crack the egg into my jam jar to check for shells, then pour into the hole. Season as desired—pepper is key.

Mon, 06 Jul 2026 00:00:00 GMT

Skillet Breakfast Hash Recipe by Tasty

Ingredients

1 lb hash brown
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon vegetable oil
6 eggs
⅓ cup heavy cream
6 bacons, sliced
1 cup cheddar cheese
1 tablespoon fresh chives, chopped
ketchup, Optional

Instructions

Preheat oven to 350˚F (175˚C).
In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
Pour egg mixture over hash browns and spread evenly.
Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

2 slices bacon fried crisp
1/4 cup green onions sliced crossways
5 Eggs hard cooked and chopped
1 cup swiss cheese shredded
1/3 cup Mayonnaise
1 teaspoon Dijon mustard
salt and pepper to taste
Butter
12 slices whole wheat bread

Instructions

Crumble bacon and combine with onion, eggs, cheese, mustard and mayonnaise, salt and pepper.
Butter bread for grilling dividing egg mixture between 6 slices of bread. Top with remaining 6 slices of bread buttered side out and toast .

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

6 Eggs
1 cup Baby Spinach
6 slices Cheese
6 English Muffins

Instructions

Scramble 6 eggs in a bowl, add a little bit of water. Add spices as desired.
Add spinach to a silicon muffin tin, a few pieces per tray. Pour the egg mixture over spinach, filling each section about 2/3 up.
Bake in a preheated oven (350°) for 20 minutes. Let cool. Store in airtight container in fridge.
As needed, pull out a patty, put it on a muffin w/ a slice of cheese, and just melt that bastard in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake Recipe by Tasty

Ingredients

1 tablespoon oil
1 lb bacon, cooked, drained, and diced
1 tomato, diced
1 cup broccoli floret, finely chopped
2 cups potato hash brown
2 cups shredded cheddar cheese
1 cup pancake mix
4 eggs
2 cups milk, of choice
½ teaspoon pepper
¼ teaspoon salt
scallion, thinly sliced, for serving

Instructions

Preheat oven to 400°F (200°C).
Place the bacon, tomato, and broccoli in greased casserole dish.
Sprinkle hash browns and cheese on top.
In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
Pour pancake mixture over ingredients in the casserole dish.
Bake for 45 minutes.
Let cool for 5 minutes before serving.
Top with scallions, and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

The Perfect Breakfast Sandwich

Ingredients

2 sweet onions finely sliced
salt to taste
pinch of sugar
1/2 cup (112) mayo
1 tablespoon (14g) sriracha or hot sauce of choice
2 teaspoons (9g)Worcestershire sauce
Salt to taste
8 eggs
3 tablespoons (42g) unsalted butter
1.5 tablespoons (21g) creme fraiche
1/2 bunch of chives thinly sliced
Salt and pepper to taste
3 eggs
Salt
Pepper
2 Tbsp butter
Cheese of choice (smoked cheddar & gouda)
Ham

Instructions

Begin with a nice brioche or milk bun.
Once you have your bread, begin by thinly slicing your onions. Add your onions to a medium saucepan with melted butter, salt, and a pinch of sugar. Cover the saucepan and cook on medium-low heat stirring occasionally until they get darker and darker. After about 45 minutes, the onions should be deeply caramelized.
For your bacon, line a baking sheet with bacon, place in a cold oven and raise temperature to 425ºF. Cook the bacon to your desired crispness.
Optionally, you can make a spicy mayo mixing mayonnaise with sriracha, Worcestershire sauce, salt to taste, and fresh garlic.
To make the soft scrambled eggs, fill up a small saucepan with about an inch of water. Bring the water up to a light simmer and place a large bowl on top of it. The bowl should not touch the simmering water. Add to the bowl your eggs and cold butter. Constantly whisk the eggs as it gently cooks and curd until it comes together until it results in a very fine curd soft scrambled egg. Take the bowl immediately off the heat and add a little more cold butter, creme fraiche, and freshly diced chives. Finish with some salt.
To assemble, toast your buns in butter until golden brown on each cut side. Start with a layer of your spicy mayo, caramelized onions, two slices of bacon, and a generous dollop of your scrambled eggs. Top with a slice of cheese of your choice and crown the sandwich.
To make a more easy breakfast sandwich, start with any typical store-bought bread.
In a medium-sized bowl, season your eggs and whisk your eggs until combined. In a medium nonstick skillet, toss in some butter. Once it’s melted add in your eggs and two slices of bread. Coat both sides of the bread in the egg mixture, and on medium heat, let that sit for about 1-3 minutes or until that egg is cooked nearly all the way through.
Flip the eggs and bread, add some cheese and meat of your choice to each slide of bread, and fold in the sides of your egg. Once the egg has been folded over the bread slices, combine the two slices of bread and your sandwich will be complete. Enjoy!
In a medium bowl, crack in the eggs and season with salt and pepper. Whisk together.
Heat a 10-inch nonstick skillet over medium heat. Add in butter, and cook until melted and bubbling.
Add in the eggs, and add 2 slices of bread soaking one side then flip, and soak the other side then let it sit on medium heat for 1-3 minutes.
Carefully flip the bread and eggs mass over (bread should stick to the egg), add in cheese, and 3-4 slices of seared ham.
Fold the right side of the egg over, followed by the left side, and then fold the sandwich completely over.
Remove from the pan, and let cool for a few seconds before slicing and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritional Breakfast Health Bars

Ingredients

7 cups of fruit mixed cereal
1/2 cup flax seed meal
1 cup roasted roasted soybeans (unsalted if you can find)
1 1/2 cups trail mix
1/2 cup pitted dates
1/4 cup unsalted peanuts, chopped
1/3 cup rice flour
1/2 cup corn syrup
1/2 cup honey
1/4 cup molasses
1/2 cup becel vegetable oil or 1/2 cup virgin olive oil

Instructions

.Preheat oven to 350 degrees.
.In a large bowl blend together all the dry ingredients.Mix well.
.In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
.Pour over the dry ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,)but it will mix ok.
.Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked).
.Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface --
.Bake about 15-20 minutes --
.ENJOY !

Mon, 06 Jul 2026 00:00:00 GMT

Simple Savory Breakfast Casserole

Ingredients

1 lb breakfast sausage
10 eggs
3 cups milk
2 teaspoons dry mustard
8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
6 cups bread, cubed
salt and pepper
sliced mushrooms (optional)
chopped tomato (optional)
chopped bell pepper (optional)
green onion (optional)
precooked potato, chunks (optional)
green chili (optional)

Instructions

Preheat oven to 325 degrees.
Cook the breakfast sausage as directed on the package. Crumble and drain.
In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
Repeat layer of bread, cheese, sausage, and optional ingredients if used.
Pour egg mixture over the top of the casserole.
Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Over Night - Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 EGGS
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. . Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over ingredients in crockpot. Cover and cook on low for 8 to 10 hours

Mon, 06 Jul 2026 00:00:00 GMT

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

1 1/2 cups masarepa cornmeal
1/2 teaspoon salt (or to taste)
Optional: 1/4 teaspoon black pepper
1 1/4 cups hot water
1 tablespoon butter (melted)
4 eggs
6 cups vegetable oil for frying

Instructions

Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
Fry the arepas for a couple of minutes on each side, until golden.
Remove from heat and place arepas onto a plate lined with paper towels.
When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
Remove from heat, season with salt and pepper to taste, and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast scramble

Ingredients

3 Lb Potato
50 grams Cheddar cheese
1 Lb Beef or sausage
4 each Eggs
150 grams Corn

Instructions

Brown hash browns. Season with Greek spice blend

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

2 whole wheat deli thins
1/2 green pepper chopped
1/2 avacado mashed with salt, pepper, and garlic
4 eggs
4 slices cheese any kind

Instructions

Lightly toast deli thins
Begin frying chopped green pepper
Add eggs over top of cooking pepper
Fry eggs, breaking yolks so they cook through
Assemble sandwich

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

1 (32 oz.) bag Hash Browns Frozen
1 pound Cooked and Diced Meat Bacon, Ham or Sausage
1 Onion Diced
1 Bell pepper Diced
2 cups Cheese (your choice) Shredded
1 dozen Eggs
1 cup Milk
1 teaspoon Salt
1 teaspoon Black pepper

Instructions

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of meat, then onions, peppers, and cheese.
2. Repeat the layering process two or three more times, ending with a layer on cheese on top.
3. Beat the eggs, milk, salt and pepper together, pour over the crock pot mixture.
4. Cook on LOW for 10 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole #2

Ingredients

1/2 c Cottage cheese
1/4 ts Pepper
1 ts Tabasco sauce
2 Green Onions chopped
1 24-oz pk frozen hash browns
5 Eggs
1/2 ts Garlic powder
8 sl bacon Cooked and crumbled

Instructions

From: bartel@jimmy.harvard.edu (Holly Bartel) Date: 10 May 1994 20:45:51 GMT In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes. The original recipe called for frozen hash browns with cheese and I cant find them in the supermarkets here but maybe you can. Usually I "up" the amount of Tobasco sauce - let your own tastebuds be your guide. This serves 4 to 6 people. Hope you like it. REC.FOOD.RECIPES ARCHIVES /EGGS REFRIGERATE OVERNIGHT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb. ground sausage (Italian mild or hot pork sausage works great, casings removed if needed.)
1 cup diced potatoes (I used about 2 small red potatoes diced into small, 1/4" pieces)
1 bell pepper (diced (any color))
1 onion (diced)
10 large eggs
2 cups shredded cheddar cheese (or similar)
1 cup milk (preferably whole)
kosher salt and black pepper
sliced green onions (for serving, optional)

Instructions

If baking right away, preheat your oven to 350 degrees and place a rack in the center of the oven.
Cook the sausage (1 lb.) in a large skillet over medium-high heat, crumbling finely as you go (about 3-5 minutes). Use a spoon to transfer the cooked, crumbled sausage to a large bowl, leaving behind about 1-2 tablespoons of the grease (reserve any extra beyond that).
Add the diced potatoes (1 cup) to the skillet along with a generous pinch of salt and pepper. Sauté over medium-high heat, stirring occasionally, until potatoes are browned and tender, about 7-10 minutes. (You can stick a fork in them to tell if the are tender. To speed up the cooking process, you can add a little splash of water to the skillet and put a lid on it, which will trap the steam and result in faster cooking, adding water as needed between stirring.) Transfer the cooked potatoes to the bowl with the sausage.
Add 1 tablespoon of the reserved grease to the skillet (or just some butter or oil if you don't have any) if the skillet seems dry. Then, add the diced peppers and onions and cook until browned and soft (about 3-5 minutes). Add them to the bowl with the sausage and potatoes.
In another medium-large mixing bowl, whisk together the eggs (10), the shredded cheddar cheese (2 cups), milk (1 cup), and 1/2 teaspoon each kosher salt and black pepper (see notes). Pour into the bowl with the sausage and veggies and stir to combine everything.
Use about 1 tablespoon of the cooking grease or butter/oil to grease a 9x13 (or similar) baking dish. Pour the mixture into the dish and spread out to make sure everything is distributed evenly.
At this point, you can bake right away or cover with foil and refrigerate (for up to 48 hours). When you are ready to bake, cook it at 350 degrees on the center rack for about 45 - 55 minutes, or until the casserole is set and doesn't jiggle when you shake it (it will take on the longer side of things if it's cold out of the fridge). Allow the casserole to cool for 5-10 minutes before slicing it into 12 pieces and serving. Garnish with sliced green onions, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Better Breakfast Cereal

Ingredients

1 box Kashi wheat biscuits (16 ounce)
1 box Nature's Path Multi-grain Oat Flake Cereal
1 box Kashi 7-grain nuggets, or Ezekiels
2 1/2 cups quick-cooking rolled oats
1 1/2 cups oat bran
4 cups freeze-dried berries (mix of raspberries, blue berries, strawberries)
1/2 cup ground flax seeds
to serve: fresh berries fruit or sliced banana, chia, hemp seeds & your milk of choice (I prefer almond milk here or a blend of cashew and almond milk)

Instructions

Combine everything in your largest bowl, toss well, and transfer to air-tight containers (two Weck 2.5 L glass jars are perfect).