Breakfast Bowl Recipe

Breakfast Bowl Recipe

Breakfast Bowl Recipe

Ingredients
  • 1 Dozen Eggs
  • 1 lb. Ground Breakfast Sausage, or 1 lb. Bacon, or 24 Sausage Links
  • 1-32 oz. Bag Frozen Southern Style (diced) Hash browns
  • 2 Cup Shredded Cheddar Cheese
  • 4 Tbsp. Vegetable Oil
  • 1 Tbsp. Olive Oil
  • ¼ Cup Milk
  • Spray Oil
Instructions
Prep Instructions:
  1. Preheat oven to 450 degrees
  2. Lightly coat 2 13×9 pans, or a very large cookie sheet, with cooking spray
  3. If using 2 13×9 pans, divide the potatoes evenly between the 2, or spread out onto large cookie
  4. sheet. They should be one layer of potatoes. If there are too many in the pan they won’t crisp
  5. evenly.
  6. Evenly pour 4 Tablespoons of vegetable oil over the potatoes.
  7. Bake potatoes for 15 minutes. Turn and bake for another 7 minutes. Check the potatoes, are
  8. they crispy on all sides? If not, stir them around and continue to cook at 5 minute intervals until
  9. crispy and deep golden brown. Once done, divide evenly into bowls.
While Potatoes Bake:
  1. Heat a large nonstick skillet over medium high heat.
  2. Crumble sausage* into pan and cook until golden brown and cooked through, about 10
  3. minutes.
  4. Drain sausage on a paper towel before dividing into bowls evenly.
  5. Wipe the grease out of the pan and use it for scrambling your eggs.
Eggs:
  1. In a Medium sized bowl whisk together eggs and ¼ Cup of milk until well blended.
  2. Return pan used to cook sausage to stove top over medium heat. Add 1 Tbsp. of olive oil.
  3. Pour eggs into pan, and immediately start scrapping and mixing the eggs in the pan for a good 20 seconds. (This will help you achieve a very fluffy scrambled egg)
  4. Let cook 30 seconds more, and continue to scrap and turn eggs. Just enough to ensure that they don’t brown on the bottom.
  5. Cook your eggs until they are done, but not dry. Divide evenly among bowls.
To Finish Bowls:
  1. Once the potatoes, sausage, and eggs are divided into your 12 bowls. Give each bowl one turn
  2. with a spoon to lightly mix those ingredients together.
  3. Top each bowl with about 2 Tbsp. shredded cheddar cheese.
  4. Cover each bowl with Press ‘n’ Seal, making sure to press the plastic wrap lightly down around
  5. the food to get any air out before sealing the plastic wrap around the bowls edges.
  6. Freeze
To Heat & Eat:
  1. Remove bowl from freezer and remove the plastic wrap. Heat in the microwave for 1 ½ minutes, or at 30 second intervals until heated through.
  2. Enjoy!

Make Ahead Egg Nog French Toast Recipe

Make Ahead Egg Nog French Toast Recipe

Make Ahead Egg Nog French Toast Recipe

Ingredients
  • 1 loaf french bread
  • 6 eggs
  • 1¼ cup eggnog
  • 1¼ cup half and half
  • ⅓ cup brown sugar
  • 2 tbsp vanilla

.TOPPING

  • ½ cup flour
  • ½ cup packed brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 stick cold butter, cut into pieces
Instructions
  1. Grease a 9×13 pan with butter. Cut bread into bite sized squares and place evenly in pan.
  2. In a bowl mix eggs, eggnog, half and half, brown sugar and vanilla with a whisk until well blended. Pour evenly over the bread.
  3. Cover tightly and store in the fridge for several hours, or overnight.
  4. In a separate bowl mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender until he mixture looks all crumbly. Place in a ziploc bag and place in the fridge.
  5. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like.)

7 Layer Dutch Oven Country Breakfast Recipe

7 Layer Dutch Oven Country Breakfast Recipe

7 Layer Dutch Oven Country Breakfast Recipe

Ingredients
  • Ground Sausage – 2 small packages
  • Frozen Shredded potatoes
  • One dozen eggs
  • 2 Cups shredded cheddar cheese
  • 1 can biscuit dough, or homemade biscuit mix
  • salt and pepper to taste
Instructions
  1. While the coals are heating up place the dutch oven over then and cook the sausage until browned. Remove from heat and pour the package of hashbrowns over it. Then crack the 12 eggs over the potato layer as evenly as possible. Sprinkle the cheddar cheese as the next layer. Then place the biscuits all over the cheese or homemade biscuit mix. Cover the dutch oven and then add coals on the top and bottom of dutch oven. Allow to cook for 45 minutes. Serve.

Blueberry Pancakes with Whipped Lemon Butter Recipe

Blueberry Pancakes with Whipped Lemon Butter Recipe

Blueberry Pancakes with Whipped Lemon Butter Recipe

Ingredients

WHIPPED LEMON BUTTER

  • 150g of butter, at room temperature
  • 2 tsp of finely grated lemon zest
  • ¼ cup of icing sugar

BLUEBERRY PANCAKES

  • 2 eggs
  • 75g of caster sugar
  • 2 cups of self raising flour, sifted
  • 2 cups of buttermilk
  • 50g of unsalted butter, melted
  • 1 tbsp of vanilla bean paste
  • 250g of blueberries
Instructions
  1. To make the lemon butter beat the butter in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. Add the lemon zest and slowly add the icing sugar until soft and creamy. Remove from the mixing bowl and set aside.
  2. To make the pancakes, add the caster sugar and eggs to the bowl of an electric mixer and whisk until light and frothy. Add the flour, sugar, buttermilk, vanilla and melted butter and mix until smooth. Fold through ¾ of the blueberries.
  3. Heat a non-stick frying pan over a medium heat and lightly grease with butter or an oil spray and add ⅓ cup measures of the batter to the frying pan and cook for 2 minutes, or until bubbles form and the top is lightly set. Flip and cook for another 2 minutes.
  4. Transfer the cooked pancakes to a preheated oven to keep warm while you cook the remaining pancakes.
  5. Serve the pancakes with the lemon butter and fresh blueberries.

Wholemeal Bread Recipe

Wholemeal Bread Recipe

Wholemeal Bread Recipe

Ingredients
  • 680g of whole wheat (wholemeal) flour
  • 14g of salt
  • 12g of fresh yeast (4g of dry instant yeast if using)
  • 2½ tablespoons of Brown Rice Syrup
  • 539g of room temperature water
  • 43g of olive oil
Instructions
  1. Combine the flour and salt in a large bowl, as well as the dry instant yeast, if using, and stir to combine.
  2. If using fresh yeast, crumble into a small bowl and remove 2 tablespoons of the water and mix with the yeast until dissolved. Pour the yeast mixture back into the remaining water and combine with the olive oil and brown rice syrup. Mix to combine before pouring into the flour.
  3. Using a wooden spoon, or an electric mixer fitted with a paddle attachment, mix the dough for 1 minute, until well combined. Then leave to rest for 5 minutes to allow the flour to fully hydrate.
  4. Mix the dough again, for another minute. You will find the dough will still be very sticky, but should be a little less sticky than before. Grab a large bowl and lightly grease with olive oil and place the dough into the bowl. Cover with cling film and leave for 10 minutes.
  5. Wet your hands thoroughly, or cover in a light film of oil (I prefer to wet my hands as it’s easier to clean up) and reach into the bowl and grab the middle of the underside of the dough. Pull the dough and stretch it out with your hands and fold the dough on to the top of the dough. Repeat with the opposite side, by spinning the bowl around, and each side, stretching and folding the dough a total of 4 times in total, once on each side. Repeat this process every 10 minutes for the next 30 minutes.
  6. After the final stretch and fold of the dough, cover with cling film and refrigerate overnight, or for up to 4 days.
  7. The next day you will notice the dough has risen substantially. To bake your first loaf, cut the dough in half, being careful not to remove all of the gas. On a lightly floured bench flatten the dough into a 5 inch by 8 inch rectangle, and working from the shorter side, roll up the length of the dough. Pinch the final seam together with your fingertips and gently rock the dough to even it out. Place the loaf in a greased pan, seam side down. Cover and leave for 3 hours, by which time the dough should have doubled in size.
  8. An hour before baking, prepare your oven. Adjust the shelves so that 1 shelf is on the bottom and adjust the second shelf to the next rung above the bottom shelf. If possible, set your oven so that the heat comes from the bottom element only, and preheat your oven by turning it up as high as it will go (my oven only reaches a maximum of 250 celsius so the baking time is for this temperature). Place a baking tray on the bottom shelf that is capable of holding 1 cup of water.
  9. When you’re getting ready to bake, boil the kettle and when it’s boiled place the bread in the oven, on the second bottom shelf, and pour 1 cup of boiling water into the tray below. Close the oven door and bake for 12 minutes. If you were unable to set your oven to cook from the bottom element you may need to cover the top of the bread with foil to prevent it from browning too much. Turn the loaf and bake for another 15 minutes before removing and cooling on a wire wrack. Don’t cut the loaf until it’s completely cooled as this will allow the crumb to set properly.

Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions Recipe

Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions

Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions

Ingredients
  • 6 slices bacon
  • 1 yellow onion
  • 8 tablespoons salted butter, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 package King’s Hawaiian Hamburger Buns
  • 2 pounds sliced deli ham
  • 1 pound sliced Swiss (or any white melty) cheese
Instructions
  1. Fry the bacon until crispy. Place on paper towels to drain.
  2. Slice onion into thin strips. Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions should turn a deep golden color and taste sweet. Melt the remaining butter and whisk with the mustard and Worcestershire sauce.
  3. Preheat the oven to 350 degrees. Cut foil into large squares for wrapping each sandwich. Brush the bottom of each bun with butter mixture on both sides. Top with ham, onions, bacon, and cheese. Brush the top of the bun with butter on both sides, place on the sandwich, and wrap with foil. Repeat for remaining sandwiches. Bake for 20 minutes or until warmed through and cheese is melted. Store leftovers in the fridge with a piece of wax paper between them to prevent sticking. Reheat leftovers in the oven wrapped in foil or in the microwave for 1 minute.

Texas Toast Garlic Bread Pizza

Texas Toast Garlic Bread Pizza

Texas Toast Garlic Bread Pizza

Ingredients:
  • 6 Slices Texas Toast Style Garlic Bread
  • 6 TBS pizza Sauce
  • 12 TBS Part Skim Shredded Mozzarella
  • 18 Slices Turkey Pepperoni
Directions:
  1. Preheat the oven to 425 degrees. Lay the garlic bread on a baking sheet.
  2. Top 1 TBS of pizza sauce on each slice
  3. Top with 2 TBS of cheese on each slice and any topping of your choice, We used Turkey Pepperoni.
  4. Bake for 8-10 minutes until its browned and cooked to your liking.
  5. Enjoy!

Fruited Breakfast Barley

Ingredients
1 1/4 cups uncooked pearl barley
5 cups water
1/3 cup packed brown sugar
1 teaspoon salt
1 cup 1% low-fat milk
1/2 cup raisins
1/2 cup dried apricots, quartered
1/2 cup slivered almonds, toasted and coarsely chopped

Directions
1. Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
2. Add water, sugar, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add milk; cook 5 minutes or until thick, stirring constantly. Stir in raisins, apricots, and almonds. Serve immediately.

Yield: 6 servings (serving size: 1 cup)

Strawberry Cream Cheese Waffle Sandwiches

Ingredients:
4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
4 teaspoons brown sugar
1/4 teaspoon ground cinnamon
3/4 cup sliced strawberries
8 frozen multigrain waffles (such as Kashi), toasted

Directions:
1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Gently fold in strawberries. Spread about 3 tablespoons cream cheese mixture over each of 4 waffles; top sandwiches with remaining 4 waffles.

Yield: Serves 4 (serving size: 1 sandwich)
Total: 20 Minutes

Double Apple Bran Muffins

Ingredients
1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup fat-free milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1 1/2 cups oat bran
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped, peeled Granny Smith apple
2 teaspoons turbinado sugar (optional)

Directions
1. Preheat oven to 400°.
2. Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
4. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.