Tag Archives: Breakfast

Easy Breakfast Muffins with a Hash Brown Crust (playpartyplan)

Hash Brown Crust

1 20 oz shredded hash browns (or frozen, thawed and strained)
1 egg
1/3 c shredded Mexican blend cheese
1/2 t salt
1/4 t pepper
1 t dried parsley
3 cloves minced garlic
1/4 t smoked paprika
1 t olive oil

Preheat oven to 400 F. Grease 24 muffin cups. Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika and parsley in large bowl until seasonings are well combined. Split hash brown mix evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins. Bake hash brown crust in the preheated oven for 10 – 15 min or until it gets slightly browned and crispy.

Egg Mixture

12 eggs
1/2 c milk
1 c shredded Mexican blend (or your other favorite) cheese
12 slices crispy bacon cut up into bite-size pieces
3/4 t salt
1/2 t pepper
1 1/2 t dried parsley

While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley and bacon in a large bowl. Once hash brown crust is slightly browned, split the egg mix evenly on top of the hash browns in the muffin tins, filling to about 3/4 full. Bake in the oven for another 10 – 15 min or until eggs are fully cooked. Remove from oven and let cool for a few min before removing from the muffin tins by sliding a silicone spatula around the outside of the cups. Serve hot or at room temp.


Breakfast Muffins (what2cook)

4 eggs, scrambled
1/2 lb bacon, cooked until crisp
2 c flour
1 T baking powder
1 t salt
1/2 t dry mustard
1/2 t ground black pepper
1 c cheddar cheese, grated, divided
3/4 c milk
1/4 c oil
1 raw egg

Preheat the oven to 400º F. Lightly grease a 12 cup muffin pan. Coarsely chop the scrambled eggs and bacon. In a medium-sized bowl, stir together flour, baking powder, salt, dry mustard and black pepper. Stir in 3/4 c cheese,  cooked eggs and the bacon. Whisk together milk, oil and raw egg. Stir the liquids into the dry ingredients just until blended. Divide batter evenly among the muffin cups. Sprinkle with the remaining cheese. Bake muffins 20 – 25 min until lightly browned.


Stuffed Biscuit Breakfast Muffins (eatwellspendsmart)

1 3/4 c flour
7 T butter
1/2 t salt
1 T baking powder
3/4 c milk
5 eggs
5 slices bacon
shredded cheese

Scramble eggs as desired. Make sure to season with salt and pepper. Set aside. Cook bacon until done. Set aside. Mix flour, salt and baking powder together in a bowl. Cut in butter. (Can squish it around I  your fingers until it is well incorporated.) Add milk and mix until it becomes a shaggy dough. Turn out on a floured board and knead until it is a smooth dough. Cut into 8 pieces. Roll each piece out into a 5 – 6″ circle. Fill each circle with a small portion of egg, bacon and cheese. Fold up edges and pinch seams. Place seam side down in a greased muffin pan. Bake at 425 F for 15 min until golden brown and puffed. Note: Can sub cooked sausage meat for bacon.)

Breakfast Bundt Cake (temeculablogs)

2 cans regular refrigerated biscuits
5 eggs
1 c bacon bits
2 c cheddar cheese shredded, sharp is great
salt and pepper to taste
1/2 onion diced

Preheat oven to 350 F. Cut each biscuit to 6 pcs and put in a bowl. Whisk eggs and add salt, pepper and any diced onions or scallions if you so desire, pour over biscuits. Add bacon bits to bowl. Add cheese. Use a spoon or hands to gently mix the biscuits and items in mi keeping pcs of biscuits in tact. Spray inside of bundt pan WELL with non stick spray.  Pour mix into your pan and spread around the pan evenly. Bake for approx 40 min or until a beautiful brown color is on the top. Cool before serving. Loosen sides well before flipping over so it slides out.

Basic Polenta (Giada De Laurentis)

6 c water
2 t salt
1 3/4 c yellow cornmeal
3 T unsalted butter

Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce the heat to low and cook until the mix thickens and the cornmeal is tender, stirring often, about 15 min. Turn off the heat. Add butter and stir until melted. Makes 6 servings.

Queen Elizabeth’s Drop Scones (townandcountrymag)

4 tea cups flour (1 tea cup = abt 1/2 c)
4 T caster sugar
2 tea cups milk (1 tea cup = abt 1/2 c)
2 whole eggs
2 t bi-carbonate soda
3 t cream of tartar
2 T melted butter.

Beat eggs, sugar and about half the milk together, add flour, and mix well together adding remainder milk as required, also bi-carbonate and cream of tartar, fold in the melted butter. Her recipe ends there, but seeing as these are similar to pancakes, one can then assume the batter would be dropped into a pan by the spoonful and flipped when bubbles started to appear on the surface. Serves 16.

Savory Dutch Baby Pancake (rasamalaysia)

1 c flour
4 large eggs
1 c whole milk
1/2 heaping t salt
4 T (1/2 stick) unsalted butter, melted
1/2 t freshly ground black pepper
1 large egg
2 oz prosciutto
1 avocado

Preheat oven to 450° F. In a blender combine flour, eggs, milk, salt, black pepper and 2 T melted butter and blend until smooth with no lumps, 20 seconds. In a 10″ cast iron skillet, heat the remaining 2 T melted butter over high heat until foamy. Add batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 min. Cook the egg with sunny side up, make sure the yolk is still runny. Cut the avocado into wedges. Cover with a a plastic wrap to prevent browning. Remove the Dutch Baby pancake from the oven, add the egg, prosciutto and avocado in the center of the pancake. Slice into pieces and serve topped with egg, ham and avocado slices immediately. Serve with Sriracha. Serves 4.

Make Ahead Breakfast Enchiladas (bellyfull)

2 c deli ham, chopped small
1/2 c diced green onions
2 1/2 c  shredded cheddar cheese, divided
10  7 – 8″ flour tortillas
1 1/4 c half-and-half
4 large eggs
1/2 t salt
1 T flour
salsa, sour cream and extra green onions or cilantro for serving

Coat a 9 x 13″ baking dish with nonstick cooking spray. Mix together ham, green onions and 2 c cheese in a medium bowl. Scoop 1/3 c cheese mix onto each tortilla; roll up and place seam side down in the baking dish. Whisk together half-and-half, eggs, salt and flour. Pour liquid over tortillas. Cover and refrigerate overnight. In the morning, preheat oven to 350º F. Bake covered for 35 min. Remove foil and sprinkle remaining 1/2 c cheese over enchiladas. Bake for 10 more min or until tops are golden brown and the egg mix is set. Serve with salsa, sour cream and additional green onions or cilantro. Note: The purpose of letting this dish sit overnight is so the tortillas and filling can absorb the egg mix. Serves 4 – 6.

Ham Egg and Cheese Hash Brown Breakfast Muffins

2 1/2 c hash browns, frozen or refrigerated
salt to taste
5 eggs
2 T heavy whipping cream
1 c shredded sharp Cheddar cheese
1/4 lb ham diced (can sub cooked, crumbled sausage meat or bacon)
1 t garlic powder
salt to taste
fresh cracked black pepper to taste

Preheat the oven to 425 F and grease a 6 cup muffin pan. Divide hash browns among muffin cups and press to form a kind of cup at the bottom and up the sides. Each portion will measure about 1/4 – 1/3 c of hash browns. Season with salt and prebake hash brown cups for 15 – 17 min until they get a little crispy and golden. Take out and lower the oven temp to 350 F. In a mixing bowl whisk eggs, heavy cream, salt, garlic powder and pepper until smooth. Mix in shredded cheese and diced ham. Spoon egg mix into each hash brown cup, filling it up almost all the way. Bake for 15 – 18 min.

Bubble Up Breakfast Casserole (plainchicken)

  • 1 lb sausage, cooked and crumbled
  • 1 (12-oz) can Grands Jr Butter tasting biscuits (10 count)
  • 6 eggs
  • 1-1/4 cup milk
  • 1 (8-oz) package Velveeta, cubed
  • 1 cup shredded mozzarella
  • 1/4 tsp garlic powder
  • salt & pepper


  1. Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  2. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
  3. Bake 30-45 minutes, until golden brown.  Allow to cool for 5-10 minutes before serving.

Read more at http://www.plainchicken.com/2012/06/bubble-up-breakfast-casserole.html#HtzRvw82mHFKeW05.99

1 lb sausage, cooked and crumbled
1  12 oz can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 c milk
1  8 oz pkg Velveeta, cubed
1 c shredded mozzarella
1/4 t garlic powder
salt and pepper to taste

Preheat oven to 350º F. Lightly spray a 9 x 13″ pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits. Bake 30 – 45 min until golden brown. Allow to cool for 5 – 10 min before serving.

Sausage and Hash Brown Balls (plainchicken)

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/2 c Bisquick
1 1/2 c cheddar cheese, shredded
4 c frozen shredded hash brown potatoes

Preheat oven to 400 F. Mix all ingredients until well combined. Roll into 1 1/2″ balls. Bake for 20 – 25 min or until brown. Sausage balls may be frozen uncooked. If baking frozen, add a few min to the baking time.

Tater Tot Sausage Breakfast Casserole (plainchicken)

2 lb hot breakfast sausage
1  30 – 32 oz bag frozen tater tots
1 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t onion powder
1 1/2 c shredded cheddar cheese
1/2 c mozzarella cheese
8 eggs
2 c milk

Preheat oven to 350 F. In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9 x 13″ pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mix. **Cover and refrigerate at this point if baking later.** Bake uncovered for 60 – 70 min or until eggs are set. Note to Me: Reduce milk!

Crispy and Fluffy Waffles (dessernowdinnerlater)

1 1/2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 T sugar
2 large eggs
2 c buttermilk (NO SUBSTITUTIONS)
1/2 c vegetable oil

Put all dry ingredients in a bowl and mix. Add eggs, buttermilk and oil. Mix together briefly, it should still look lumpy. (If you over mix, you will develop the gluten and the waffles will lose their lightness.) Cook 4 min per waffle. Store any leftovers in an airtight container in the fridg. Use toaster to heat and crisp up leftover waffles. Note: Milk and vinegar/lemon juice will not work. The acid from the buttermilk reacts to the baking powder and baking soda making the batter puff up and thicken.

Sausage Pizza Egg Muffins (paleorunningmomma)

3/4 lb pork sausage, casings removed if necessary
2 cloves garlic, minced (opt)
dash of crushed red pepper
2/3 c chopped sun dried tomatoes (soften first by soaking if too hard)
2 t Italian seasoning blend
1 t onion powder
9 eggs
1/4 t fine grain sea salt
1 – 2 t coconut oil for cooking the sausage & extra for greasing muffin cups

Preheat your oven to 400 F and grease a 12 c muffin tin well with coconut oil to prevent sticking. Heat a medium or large skillet over medium heat and add coconut oil to the skillet. Add sausage and a dash of crushed red pepper and break up lumps of sausage with a wooden spoon. If using the garlic, add it to the pan when the sausage is halfway browned. Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mix. Cook another min then remove from heat and set aside. In a very large bowl, whisk together eggs, onion powder, Italian seasoning and salt. Pour entire sausage mix into the eggs and combine. Fill muffin cups 3/4 of the way to the top (they’ll rise over the cups, which is fine) until the mix is used up and bake in the preheated oven about 15 min or until the eggs are set and the muffins just begin to brown. Remove from oven and let cool a few min before serving. If making ahead, you can refrigerate them in a sealed container for up to 5 days.

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.