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.
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
splash of milk
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.
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.
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.
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.
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.
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.