Tag Archives: Breakfast

Biscuits and Gravy Cups (centslessdeals)

1 can of refrigerated biscuits the flaky type don’t work as well for this recipe
1 lb ground breakfast sausage
1/4 c flour
1/4 c butter
2 c milk (approx)
salt and pepper to taste

Preheat oven to 350 F. Crumble and brown sausage in a pan. Remove sausage but leave drippings in the pan. Stir in butter. Add flour and stir, to create a roux. Let cook about 1 min. Slowly add 1 c milk and stir until thickened. Add remaining milk as needed to get desired consistency. Add sausage back to the gravy and season with salt and pepper. Open can of biscuits and place one biscuit in each well of a muffin pan. Create an indent with a spoon. Bake as directed pressing the indent in again halfway through baking. Once browned, remove from the oven and fill with sausage gravy.


Black Forest Crepes (thegoldlininggirl)

Chocolate Crepes

4 eggs
1 1/2 c milk
1 c water
2 c flour
3 T cocoa powder
6 T melted butter, slightly cooled
1/3 c sugar

In a large bowl, combine all ingredients and whisk vigorously until smooth. In a large saucepan over medium heat, pour about 1/3 – 1/2 c batter covering the entire bottom of the pan in a thin layer. Cook for about 2 – 3 min or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over and cook for about 30 seconds. Remove crepe from the pan to a plate or platter and continue making crepes with remaining batter. (If not serving immediately, they can be stored in the refrigerator for several days. They stack well between plastic wrap lightly greased with non-stick spray.) Evenly divide filling among crepes, spooning it across the diameter of each crepe, and then roll them into 2″ tubes. Top with a spoonful of cherry pie filling and drizzle with chocolate sauce. Makes 10 – 12 crepes.

Cherry Cream Filling

1  21 oz can cherry pie filling, divided
1 c Cool Whip or whipped topping, thawed
1 T sugar

In a small bowl combine all but 1/2 c cherry pie filling (set it aside), the whipped topping, and sugar. Fold together until thoroughly blended.


1/2 c cherry pie filling
1/2 c chocolate syrup

Japanese Hot Cakes (keyingredient)

2 large eggs
3/4 c & 1 1/2 T milk
1 t vanilla
1 2/3 c flour
1 3/4 t baking powder
3 T & 1 t sugar

In a medium bowl, use a mixer to beat together eggs, milk and vanilla until foamy. This should take about 3 min. You are looking for a consistency that is light, foamy, frothy, and full of bubbles. In another medium bowl, whisk together flour, baking powder and sugar. Use a wooden spoon or spatula to lightly, but quickly fold into the liquid ingredients until just incorporated. Allow resting until slightly thickened, about 15 min. Place a large skillet over medium-low heat and lightly grease with butter or oil. Once heated, pour 1/4 c batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream or fresh berries.

Oatmeal Breakfast Cookie | Cranberries and Coconut Cookies (sweetashoney)

1 c old fashioned oats
1/2 c quick cooking oats
1/2 c unsweetened desiccated coconut
1/2 c shredded coconut
1/2 c whole wheat flour
3/4 c dried cranberries
1/3 c pumpkin seeds
1/3 c sunflower seeds
1/4 c ground flaxseed
2 eggs
1/2 c honey or any liquid sweetener
1/4 c virgin coconut oil, melted
1 T vanilla

Preheat oven to 350 F. Cover a cookie rack with parchment paper. Set aside. In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds. Add eggs, honey, coconut oil and vanilla. Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry – it should not be – but you can add up to 6 T cold water to make the batter come together. Add 1 T at a time. Slightly oil your hands with coconut oil and shape cookie balls. Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies. Press the cookies slightly with your hand palm to flatten. Bake for 15 – 20 min or until the sides are crispy and golden brown. Cool down on a rack and store in a cookie box in your pantry for up to 1 week. Can be make ahead and enjoyed during the week as a grab and go breakfast cookie.

Scottish Oatmeal Pancakes (frugalhausfrau)

2 c rolled oats ( regular not instant)
2 c buttermilk
2 eggs, well beaten
1/4 c butter, melted and cooled
1/2 c raisins or chopped dried fruit (opt)
1/2 c flour (white or wheat)
1 t baking soda
1 t baking powder
1/2 t cinnamon
1/4 t salt

Soak oats in buttermilk overnight in the refrigerator. In the morning, in a separate bowl, mix eggs, then add butter and raisins or dried fruit. Add to the oatmeal mix and stir gently. In a small bowl mix flour, baking soda and baking powder, cinnamon and salt. Add to the oatmeal mix and stir until just moistened. Spoon 1/3 c onto an oiled griddle or pan, spreading a bit with a spoon or spatula, if needed. Cook until one side is well browned, then turn and finish cooking on the other side. Note: Depending on length of soak and type of oats, the consistency of this mix may be a bit thick. If it is too thick to easily spread, add a bit more buttermilk. These freeze beautifully: cook, lay out on a lined baking sheet. Freeze until hard and stack in a ziploc bag.

Perfect Hash Brown (grandbabycakes)


2 – 3 Russet potatoes
1/4 c salted butter
1/4 c vegetable oil
salt and pepper

Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds. Place potato shreds on paper towels and remove all excess liquid from them until dry. Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered). Once butter/oil mix is hot, add potato shreds to pan. Sprinkle with salt and pepper.Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side. Once golden brown on both sides, season to taste and serve hot.


Colonel Sander’s Butter Thin Pancakes (recipelink)


3 c coffee cream
4 eggs, beaten


3 T baking powder
2 t salt
2 1/2 c sifted flour

Mix both mix together then add

1/2 lb hot melted butter

Bake on a preheated griddle.

Bacon and Egg Breakfast Muffins (robinhood)

2 c flour
1/3 c sugar
1 T baking powder
1/2 t salt
pinch cayenne pepper
1 c shredded Gouda cheese, divided
4 strips cooked bacon, crumbled
1/4 c chopped fresh chives
1 c 2% evaporated milk
1/3 c butter, melted
1 egg, lightly beaten
6 hard boiled eggs, halved crosswise

Preheat oven to 375° F. Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, salt and cayenne pepper. Stir in 3/4 c cheese, bacon and chives. In separate bowl, whisk together milk, melted butter and egg; stir into flour mix just until combined. Spoon batter evenly into muffin cups. Nestle half an egg, cut side up, into each muffin cup. Sprinkle with remaining cheese. Bake for 18 – 20 min or until tester inserted into centre of muffin comes out clean and tops are golden.

Easy Quiche (howtothisandthat)

Basic Recipe

6 large eggs
1 1/2 c cream or milk
1 DEEP DISH pie crust (if not using deep dish use 3 – 4 eggs, depending on size)

Bacon Cheddar

1 lb cooked chopped crispy bacon
1 c shredded Cheddar cheese
salt and pepper (opt)

Preheat the oven to 375 F. Wisk eggs and milk together in a large bowl. Lay the pie crust out into a 9″ pie plate. Drain bacon grease, blot with paper towels. Add half the bacon and half the cheese to the egg mix. Stir well. Pour into pie crust. Bake for 20 min. Add remaining bacon and cheese evenly over the top and continue baking for 20 – 25 min. Quiche is down when golden brown and raised significantly. If you are uncertain, then you can test like you would a cake. Let the Quiche set for about 10 min. It will fall, no worries it is suppose to. Cut and serve!

Spinach & Feta: 1 c thawed and drained frozen cut spinach, 1/4 lb of feta cheese broken into crumbles. Mix into the egg mix, pour into pie crust.

Western Style: 1 c total of mixed diced onion, green pepper and red peppers. 1 c shredded cheddar cheese ( Or Pepper Jack for some spice), 1 c cooked crumbled breakfast sausage (no casing, like the Jimmy Dean roll). Add all ingredients to the egg mix. Proceed as above.

Ham & Cheese: Purchase a 1/2 lb thick cut piece of your favorite ham from the deli. Dice into cubes. Add to egg mix with 1 c shredded Monterey Jack cheese.

Sausage and Cheese Egg Puffs (kitchengenius)

4 large mushrooms, sliced
4 green onions, chopped
1 T & 1/2 c butter, divided
1⁄2 c flour
1 t baking powder
1⁄2 t salt
10 eggs, lightly beaten
4 c shredded monterey jack cheese
1 c crumbled pork sausage, fully cooked and drained well
2 c shredded cheddar cheese

In a skillet, saute the mushrooms and onions in 1 T butter until tender. Set aside. In same skillet brown and crumble the sausage. Drain well on paper towels. In a large bowl combine the flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter; add to egg mix. Stir into dry ingredients along with, sausage crumbles and mushroom mix. Fill greased muffin cups 3/4 full. Bake at 350 F for 35 – 40 min or until a knife inserted near the center comes out clean. Carefully run a knife around the edge of each muffin cup before removing. Yield: 30 puffs. Note to Me: Can also bake in a baking dish in the oven.

Bacon and Egg Empanada (geniuskitchen)

6 oz cream cheese, softened
1 t dried parsley
3⁄4 t seasoning salt
1⁄4 t pepper
2⁄3 c sharp cheddar cheese, shredded
2 T butter
5 eggs, beaten
1 7 1/3 oz can refrigerated jumbo flakey biscuits
8 slices bacon, cooked and crumbled
1 egg white, slightly beaten
1 – 2 t sesame seeds (opt)

Preheat oven to 375 F. Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese. Melt butter in a 9″ skillet over medium heat; add eggs 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. Flatten each bisquit into about a 5″ circle. Spread cream cheese mix evenly over the tops of dough circles, leaving a 1/2″ border around the edges. Top evenly with eggs and bacon. Fold dough circles in half over mix pinching edges to seal. Place 2″ apart in a 15 x 10 jelly roll pan coated with pam. Brush top of doughs evenly with egg white. Press sealed edges with the tines of a fork. Sprinkle with sesame seeds. Bake 14 – 16 min until golden brown. Remove empanadas with a spatula onto a wire rack. Serve warm. Note: Leftovers can be stored in a ziplock bag after being completely cooled. To reheat, wrap in paper towel and microwave at 50% power for 1 – 2 min. These freeze well. Yield: 8 empanadas.

Instant Pot Steel Cut Oats (sistersunderpressure)

1 c steel cut oats
3 c water

Pour steel cut oats in the steel pot. Add water. Secure the lid, press manual, and set time to 3 min. Allow the Instant Pot to come to pressure, approx 5 min. When finished, natural release pressure, approx 5 – 10 min (let it come down on its own – do not quick release). Add toppings if desired.

Japanese Style Giant Pancake in the Instant Pot (kirbiecraving)

2 c flour
2 1/2 t baking powder
2 T sugar
2 large eggs
1 1/2 c milk

In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). Pour in batter. Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 min. 45 min  will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less min. (Update: Some people have reported an issue with their Instant Pot giving an overheating error. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version. If this happens, you can also try to set it to rice mode instead of manual, low pressure, 45 mi, which seems to solve the issue.) Check on the cake when the Instant Pot indicates it’s done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more min. Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy. Serve with your favorite pancake toppings.

Egg Muffins in the Pressure Cooker (pressurecookingtoday)

4 eggs
1/4 t lemon pepper seasoning
4 T shredded cheddar/Jack cheese
1 green onion, diced
4 slices precooked bacon, crumbled

Put the steamer basket in the pressure cooker pot and add 1 1/2 c water. Break eggs into a large measuring bowl with pour spout, add lemon pepper and beat well. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 min cook time. When timer beeps, turn off, wait 2 min then use a quick pressure release. Carefully open the lid, lift out the steamer basket and remove muffin cups. Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat. Note: Can be used for Egg McMuffin sandwiches.

Instant Pot Steel Cut Oatmeal (lifemadesweeter)


1 c steel cut oats
3 c almond milk (water or any milk you prefer works as well)

Add oats into the Instant Pot followed by milk. Secure the lid and close the vent. Press the MANUAL button and set to 3 min. After the oats finish cooking, allow the pressure to release naturally (about 10 – 15 min). After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Add cinnamon or other additions you like. Top oatmeal with fresh fruit, nut butter, a splash of milk or any other toppings you like.


sweetener (honey, maple syrup)
pinch of salt


chia seeds
nut butter
splash of milk


Best German Pancake (completerecipes)

6 eggs
1 c milk
1 c flour
dash of salt
1 t vanilla
4 T butter

Preheat oven to 425 F. As oven preheats, place the butter in 9 x 13” baking dish and put in oven for the butter to melt. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter. Bake for 20 min or until golden brown and puffy. Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.

Breakfast Rolls (butterwithasideofbread)

1 c warm water
1 T yeast
1 T sugar
1 T oil
1 t salt
2 1/2 – 3 c flour
2 T melted butter
2 c shredded Cheddar Jack cheese
12 – 15 cooked sliced of thin bacon, chopped
6 cooked breakfast sausages, chopped
4 large eggs, scrambled

Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3 – 4 min until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 c  flour, then add more until the dough cleans the sides of the mixing bowl. Continue mixing for an additional 3 – 4 min, then cover with plastic wrap and let sit in a warm place for 15 min. In cold weather, you can turn your oven on for about 3 – 4 min, then turn it off and let dough rest in the oven. Preheat oven to 400 F. Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4″ thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 c for later), then spread bacon and sausage. Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2″ sections of dough from the large roll. This will result in about 15 rolls. Set rolls on a large greased baking sheet. Bake for 12 – 14 min. Remove from oven and top rolls with remaining 1/2 c cheese. Return to oven for an additional 1 – 2 min, until cheese is melted and rolls are just beginning to turn golden brown. Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container. Makes 13 – 15 rolls.

Homemade Pancake Mix (cookingclassy)

Dry Mix

7 3/4 c flour (scoop and level)
1 3/4 c dry non-fat milk powder
1/2 c sugar
1/3 c baking powder
1 1/2 Tbsp salt

In a large mixing bowl whisk together flour, dry milk, sugar, baking powder and salt for about 1 1/2 min to evenly distribute everything. Pour into an airtight container and store up to 8 months (or earlier if ingredients expire before then).

Ingredients to Prepare Pancakes

1 – 1 1/3 c water
3 T butter (can sub vegetable oil)
1 large egg

Preheat an electric griddle to 400 F. In a large mixing bowl whisk together water, oil and egg until well blended (if using butter, first melt butter in the large microwave safe mixing bowl then add water and egg and blend). Add in 2 c pancake mix and whisk until combined (batter should still be slightly lumpy, don’t over-mix). Pour batter 1/3 c at a time onto griddle (butter griddle first if necessary), if batter is thick spread outward slightly. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve immediately with butter and maple syrup. Note: These are also delicious with fresh blueberries. Simply dot the tops of the pancakes with blueberries after you ladle them onto the griddle. Yield: Dry mix yields 5 batches of 8 – 9 pancakes.

Breakfast Eggrolls with Sausage Gravy (4sonsrus)


1 lb ground pork sausage
4 T flour
4 c milk
salt and pepper to taste

In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 c cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add milk, stirring continuously while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.

Egg Rolls

3 c shredded hash browns, regular or southwestern seasoned
3 – 4 eggs
2 T water
1 c shredded sharp cheddar cheese
salt and pepper, to taste
egg roll wrappers
cooking spray, or canola oil

Mix  eggs and water and then scramble the eggs in a small skillet until just set. Don’t worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage. Add potatoes and cheese to bowl with the cooked sausage and eggs. Stir in a 1/2 cup of the reserved sausage gravy. Season with salt and pepper and stir well one last time to blend everything together. Take an egg roll wrapper and put about 1/3 c potato sausage mix just below the center. Fold over one half to make a triangle. You should have about a 1/2″ of the bottom part of the wrapper still exposed. With you finger brush a little water along that edge to help seal the egg rolls. Then fold in 2 sides forming the egg roll shape. Then roll up the rest of the way into a sealed egg roll. Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil. Bake at 425 F for 12 – 15 min or until golden brown and crispy on the outside. Serve with a bowl of sausage gravy for dipping. Note: These can also be cooked by frying them in canola oil.

Blueberry Turnovers (sprinklesomesugar)


2 1/2 cups (12 oz bag) frozen blueberries
1/4 c sugar
1 t lemon juice
1 T cornstarch
1 T water

Heat berries, sugar and lemon juice on the stove top in a medium-sized saucepan on low heat for abut 10 min or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mix. Bring to a gentle boil and simmer for 2 – 3 min, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.


1 sheet puff pastry (I LOVE Wewalka brand)
1 egg
1 T water
2 T turbindo sugar or granulated sugar

Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square. Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that’s okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar. Preheat oven according to puff pastry’s manufacturer’s instructions and bake for 15 – 20 min or until light golden brown. Allow them to cool slightly. Drizzle glaze over warm pastries. Turnovers will stay fresh for up to 3 days stored in an airtight container at room temp. To crisp them up again, place in a toaster oven for a few min and they are good as new! Yield: 6 turnovers. Note: You could sub almost any fruit (ie strawberries, blackberries etc). To Freeze: Freeze after baking, thaw overnight in the fridge the night before you would like to serve them. Before serving, pop them in the oven again to make them warm and crisp them up.


1/2 c confectioner’s sugar
1/2 t vanilla
1 – 3 T cream or milk

Whisk confectioner’s sugar, vanilla and cream or milk together until smooth.