2/3 c warm water
1 t active dry yeast
1/4 t sugar
1 T olive oil
1 1/4 c flour
1 t kosher salt
2 1/2 c shredded Muenster cheese
1 1/4 c crumbled feta cheese
2 eggs (opt) OR 2 egg yolks
4 T unsalted butter, cubed
In a large bowl, add water, sugar and yeast. Let bloom until foamy and fragrant, about 10 min. Add flour, olive oil and salt to bowl and stir with wooden spoon until a soft, springy dough forms. Transfer dough to well greased bowl and let rise in a warm area for 1 hour. Preheat pizza stone in oven at 500 F (don’t add stone to a hot oven, let it come to temp in the oven so it doesn’t explode.) Generously flour a counter surface. Punch down dough and divide into 2 round balls. Roll out 1 ball onto floured surface into a large disc, about 1/4″ thick. Add 1/4 cheese mix to the center of the dough. Roll the sides to form a boat shape around the dough. Add another 1/4 cheese to the middle and place into oven. Bake 30 min or until cheese is bubbly and crust is a golden brown. Top with fresh egg and pats of butter when removing from oven. Repeat with second disc for second Khachapuri. Serve and enjoy!
1 1/2 T milk
ground black pepper
1/4 of a bagel (or similar amount of French bread etc.)
2 t cream cheese
1/2 slice prosciutto or ham
fresh thyme leaves or fresh chopped chives
Mix egg and milk together with a fork in a mug, adding salt and pepper if you choose to. Tear bread into dime-size pieces and stir it in. Add cream cheese and stir that in. Then tear or cut prosciutto into small pieces and add it to the mug. Sprinkle with the thyme and microwave on high for about 1 min and 10 seconds. Add mustard and fresh thyme or chives if you’d like.
2 T milk
2 T shredded cheese
salt, pepper and any other herbs you choose to use
Spray your mug with cooking spray and add the eggs and milk. Then beat everything with a spoon until blended. Put in a microwave on high for 45 seconds and stir. Microwave again until eggs are almost set, 30 – 45 seconds longer. Then throw whatever you want to the top: cheese, salt, pepper and herbs.
1 1 lb pkg bacon, cut into 1/2″ strips, divided
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 c milk
3 c frozen diced potatoes (you don’t have to thaw or cook the potatoes)
2 c shredded cheddar cheese, divided
1 1/2 t salt
1/2 t black pepper
2 green onions, chopped
Heat oven to 350° F. Grease a 9 x 13″ baking dish with nonstick cooking spray and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 min. Set aside. In a large bowl, beat eggs and whisk in milk. Stir in cooked vegetables, potatoes and 1 c shredded cheese. Set 3/4 c bacon aside and stir in the rest. Season with salt and pepper. Pour mix into prepared baking dish and top with remaining cheese and green onions. Bake for 20 min so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 min or until the eggs are firm and the top is slightly golden brown. Let stand for 10 min. Cut into squares and serve warm. Note: Casserole can be made in advance. Pour the mix in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
8 eggs (or use 4 eggs and 6 egg whites)
1 c milk
1/2 t seasoned salt
8 oz diced cooked ham
1/2 c shredded cheddar cheese
1/2 c finely chopped onion
1/2 c finely chopped green bell pepper
1/2 c finely chopped red bell pepper
fresh chives, for garnish (opt)
Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers. Pour egg mix into a greased 8″ square baking dish. Bake at 350 F for 45 – 60 min or until eggs are cooked and omelet is set. Cut into squares and garnish with chives, if desired.
2 soft large wraps / tortillas, approx 9″ diameter
110 – 150 g / 3 1/2 – 5 oz ham slices
1/2 – 1/3 c grated cheddar, gruyere, swiss or your favourite melting cheese
Preheat oven to 350 F. Place 2 pieces of foil on a work surface and spray with oil. Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using ham cuts and shavings. Place cheese in the middle of the ham, form into a ring. Working quickly (1 pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a pkg. Wrap in foil. DO NOT TURN UPSIDE DOWN!!! Egg will leak. Place on baking tray. Bake for 25 min. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft. Unwrap immediately, otherwise wrap will sweat and lose crispiness. Serve hot! Note: This is not suitable for freezing because cooked egg whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 min, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat in 350 F in oven for 10 min or in the microwave (1 min on high should be enough.) Serves 2.
2 17.5 oz cans refrigerated cinnamon rolls, icing reserved
2 T melted butter
1/3 c milk
1 T cinnamon
1 t vanilla
Preheat oven to 350 F. Remove cinnamon rolls from packages and cut each roll into sixths. Drizzle melted butter in 9 x 13″ pan. Spread cinnamon roll pieces evenly in pan. In a separate bowl, combine eggs, milk, cinnamon and vanilla. Whisk until combined. Pour egg mix over cinnamon rolls. Bake for 30 – 35 min or until top of casserole is golden brown and center is set.
1/2 c powdered sugar
2 containers reserved icing
2 T cream cheese, softened
1 T milk
Combine reserved cinnamon roll icing with powdered sugar, cream cheese and milk. Whisk until smooth. Pour icing evenly over casserole. Note: For extra icing: Combine 3/4 c powdered sugar and 3 oz cream cheese (softened) and 1 1/2 T milk.
3 super ripe bananas
2 eggs, whites separated
1 t vanilla
1/2 t nutmeg
1/2 t cinnamon
2 c flour
1/4 c milk
1 T molasses
1 T sugar
pinch of salt
enough oil to shallow fry the fritters
In a large bowl smash the bananas along with the egg yolk. Add the spices and sugar, combine together. Add the flour and milk alternatively. When combined, whisk the egg whites. Slowly add in the egg whites careful as not to deflate the volume. Heat a large skillet or cast iron with oil up to about 1/2″ on medium heat until hot but not smoking. Using a large spoon, scoop up the batter and fry in batches. Do not over crowd the pan. Note: You will see the edge of the fritters start to turn a golden brown color. Turn only once. Using a slotted spoon, remove the fritters and place them on paper towels. Allow to sit for about a minute. Sprinkle with confectioner sugar. Serve warm with peanut butter or nutella.
1 4.2 oz carton Golden Grill hash brown potatoes
2 T canola oil
3 T cooked chopped bacon
1/4 c caramelized onions
1/2 c Swiss cheese, shredded
1/3 c Parmesan cheese, grated
2/3 c whole milk
2/3 c heavy cream
1/4 t salt
1/8 t white pepper
Preheat oven to 375 F. Refresh potatoes by adding hot water. Let stand for 10 min. Butter a 9″ pie pan. Heath oil in a non-stick pa n over medium high heat, drain the potatoes and cook on one side until brown at the edges, about 5 min. Press the potatoes lightly into the pie pan to make a crust. Arrange bacon, onions and cheese over the crust. Beat together eggs, milk, cream, salt, pepper and pour over all. Bake for 25 min or til set. Serves 6.
1 roll of large biscuit dough (8 count)
1 c deli ham, chopped
1/2 c shredded cheese
Preheat oven to 350 F. Lightly spray 2 large baking sheets with cooking spray. Place 4 biscuits on each baking sheet and spread dough to form 6″ rounds. Set aside. Scramble eggs, ham and cheese in a medium frying pan until nearly done (eggs can be slightly under cooked.) Divide mix evenly among dough rounds (approx 1/3 c each), keeping eggs to one half of each round. Fold remaining half of dough over scrambled egg mix to create a half-circle; seal edges with a fork. Bake for 15 min. Serves 8.
1/2 c warm water
1 c milk, any kind
4 large eggs
4 T unsalted butter, melted & more to sauté.
1 c flour (can sub 1/2 c whole wheat flour and 1/2 c all-purpose)
1 t sugar
pinch of salt
1 – 2 T dijon mustard (opt)
1/3 lb good quality deli ham, cut into strips
10 large eggs scrambled with 4 T heavy cream or milk
8 oz medium cheddar cheese, shredded
In the bowl of a blender, combine all ingredients in the order listed. Blend until smooth about 1 min. Scrape down sides with a spatula. Over medium/low heat, melt 1 t butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3 – 4 T for a medium pan or 5 – 6 T for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (about 1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked. Melt 1/2 T butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy but still somewhat moist. Set aside to cool. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes. To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce. Freezing and Thawing Instructions: To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 – 2 min for 2 – 4 pockets just until thawed, then saute in butter over med/low heat 3 min per side. Note: The first crepe always turns out ugly so don’t panic and consider this your taste test! Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper. Makes 10 – 12 Breakfast Crepe Pockets.
2 T butter
Preheat oven to 400 F. Put butter in a glass 9 x 13″ baking dish and pop the pan in the oven while it preheats (if it’s taking a while to mix up the batter, keep an eye on the dish so the butter doesn’t burn; take it out when the butter is melted).
6 large eggs
1 c milk
1/2 t vanilla
1 c all purpose or white whole wheat flour
1/4 t salt
Combine eggs, milk and vanilla in a blender and process on low speed until smooth, 10 – 20 seconds. Add flour and salt, and blend until just combined; the batter should be smooth but take care not to over blend or the pancakes may turn out dense and cakey. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 min until the pancake is puffy and lightly browned on the bottom and edges. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
1 c sugar
1/2 c buttermilk
1/2 c butter
1 t vanilla
1 t baking soda
In a larger than you think saucepan (it will foam and triple in volume at the end), combine sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 min. Off the heat, stir in vanilla and baking soda until well combined. Serve warm over pancakes. Serves 4 – 6.
4 large eggs
2 1/4 c milk
2 c flour
1 T sugar
1/4 c melted butter or canola oil
good pinch of salt
Place all ingredients in order as listed in a blender and blitz until smooth, about 1 min. Scrape the sides and blend again briefly until batter is lump free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium high heat (medium to medium high heat is an approximation because all stove tops are different. If your crepes are cooking in about 30 seconds total, you are at the right temp to preheat.) Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10 – 15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. Flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains. Pile crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm. Serve immediately with whatever toppings you desire. Note: You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn’t a bad thing! Yield: 16 – 24 crepes, depending on your pan size.
1/2 c water
1/2 c milk
1 c flour
2 t sugar
1 t vanilla
melted unsalted butter for greasing pan
In a blender combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender. Blend until smooth
Blend the mix until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day. Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9″ crepe pan or nonstick fry pan and place over medium heat. Fill a 1/4 c ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan. Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 min. Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more. Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper. Serves 4.
12 precooked breakfast sausage patties, thawed
2 – 3 sliced tomatoes
2 – 3 sliced avocados
12 eggs or egg substitute (the kind that comes in a carton)
1 c milk
1 pound package frozen hash browns, thawed
1 c cheddar cheese, shredded
1 t salt
1/2 t pepper
extra cheddar cheese for topping
Layer the bottom of a greased 9 x 13″ pan with sausage topped with tomatoes and avocado. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mix over the sausage, tomatoes and avocados. Bake at 350 F for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream. Note: You can assemble and let sit overnight without baking. That way it tastes fresh when you bake it up the next morning or bake night before and reheat in microwave the next day.
8 large eggs
freshly ground black pepper
1 T chopped fresh chives
1 tube crescent rolls
4 slices cooked bacon, halved
2 c shredded Cheddar
Preheat oven to 375º F. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired. On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs and cheese. Roll up and transfer to a parchment-lined baking sheet. Bake until deeply golden, 12 – 14 min. Serve immediately. Makes 8 servings.
3 medium golden potatoes, skin on (can sub red skinned potatoes)
1 T olive oil & more if needed
2 slices bacon
1 – 2 garlic cloves, minced
1 Tn pure maple syrup
parsley for garnish
salt, to taste
pepper, to taste
Old Bay, to taste
Before you do anything, freeze your bacon slices that way when you’re ready to prep, it’ll be so much easier to chop! Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water. In the meantime, heat oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper and Old Bay as needed. Cook for 10 min, stirring the potatoes often, until brown. If needed, add a T more oil. Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5 – 6 min to crisp. Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed. Let the garlic cook until fragrant, about 1 min. Just before serving, drizzle over the maple syrup and toss. Let that cook another min, giving the potatoes a caramelized effect. Serve in a warm bowl with a sunny side up egg!
Tater Tots (3 per muffin tin)
1/4 c milk
Cheddar cheese, shredded
bell peppers, diced
ham, sausage or bacon, cooked and diced
Preheat oven to 400 F. Grease your muffin tins really well, making sure to get both the sides and bottom (use a stoneware pan or use the cooking spray that has flour in it). Throw your tater tots in the microwave for a couple min to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. Bake tater tots for 10 min. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients. After removing your tots from the oven, lower oven temp to 350 F. Sprinkle your toppings over each cup. Whip together eggs and milk with a fork. Pour egg mix in each tin. Sprinkle a little cheddar cheese on top of each cup. Bake for about 20 min or until the egg is cooked through. To remove from the pan run a butter knife around the edge of each one to loosen it from the sides and use a fork to pop them out. Note: Can keep in the freezer. Pop one in the microwave for a couple of min whenever you want a warm, yummy and filling breakfast.
2 medium russet potatoes, peeled and shredded
1/4 c shredded parmesan
3 T chives, thinly sliced
2 T flour
2 t seasoned salt
1/2 t chile powder
1/2 t dried basil
1/4 t ground cumin
1/4 t black pepper
oil for frying
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl. In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin and pepper. Add to shredded potatoes and mix until evenly distributed. Heat about 1/4″ oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoop out 1/4 c potato mix into the pan and flatten to a 1/2″ thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 min per side. Remove from pan and drain on paper towels. Season with a little extra salt and pepper, if desired and serve immediately. Makes 6 hashbrowns.
1 tube breakfast sausage
3 pkgs croissant roll dough
1 c 4 cheese cheddar blend (you can substitute for others)
Preheat oven to 350 F. Brown sausage until completely cooked. Unroll croissant rolls. Add about 1 t cooked sausage to the fatter end of the roll. Add a pinch of cheese mix on top. Wrap the the ends of the roll by tucking in the sides and then the back portion. Then continue to roll up completely. Place on a greased cookie sheet (you may use parchment paper instead). Cook for approx 12 – 15 min or until a golden brown color. Allow to cool and serve!