Cheesy Florentine Biscuit Cups March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands! 4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown.
Jack-o-Pumpkin Breakfast Sandwich It's been a while since I grilled up a vegan breakfast sandwich and my fall inspired mood was the perfect excuse to create a new recipe! My Jack-o-Pumpkin Breakfast Sandwich is stacked tall with savory sweet flavors throughout. Sweet maple pumpkin butter is slathered on each grilled whole wheat English muffin. A thick patty of vegan breakfast sausage is grilled with an accent of black pepper and olive oil. Serve with a pumpkin spice latte or pumpkin spice chai and your fall morning is pretty darn desirable. Pumpkin Maple Quickie Butter: Guy Approved. Happy Fall Mornings!.. Jack-o-Pumpkin Breakfast Sandwichmakes 1 sandwich with leftover pumpkin butter Part One: Pumpkin Maple Butter 1/2 cup canned pumpkin 1 Tbsp maple syrup (grade B is my preference) 2 tsp olive oil pinch of sea salt (truffle salt is even better) Optional: dash of pumpkin pie spice for spiced complex flavors to make: heat in microwave for 30 seconds, stir well. 1/2 cup sliced mushrooms -> brush with olive oil, salt and pepper
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*
Pumpkin French Toast Bake Pumpkin french toast = breakfast of champions. Take my word. Remember my 7-ingredient muesli bread? Well, it’s making another appearance in this pumpkin french toast. I’ve always made french toast the traditional route: dip bread into egg batter and fry right when you’re ready to eat. The ‘batter’ consisted of several free range eggs, a healthy dash of milk, a scoop of pumpkin butter and plenty of pumpkin pie spice. You guys, it’s possible that I’ve never been so excited to hop up out of bed on a Saturday to preheat my oven. As you can see, it turned out phenomenal. Topped with a little maple syrup (agave or honey) and it’s phenomenal. If there’s just two of you dining on this breakfast, simply cut the recipe in half or even one-fourth for a more appropriate serving size. Pumpkin French Toast Bake Prep time Total time Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation. Author: Minimalist Baker Recipe type: Breakfast Cuisine: French Toast Notes
French Toast Recipes - The Bread Experience You are here: Home > Bread Recipes > French Toast French toast is made with bread and eggs and some type of milk or cream. It is a basic dish that can be made as simple or as fancy as you desire. It is often topped with butter, fruit, syrup, or other items. French toast recipes exist in many cultures. We have a variety of french toast recipes -- cinnamon, berry, french vanilla, stuffed and more. Do you have a favorite recipe you'd like to share? Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — recipes, photos, food I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Cornmeal Pancakes (with Blackberry Syrup) There’s not much in the world that isn’t made better by cornmeal. It adds graininess to muffins and breads, it adds flavor and thickness to soups (just dissolve in a little water and pour into the pot, then simmer 10-15 more minutes), and it takes ordinary pancakes and turns them into beautiful yellow little miracles. I made some cornmeal pancakes last night. And I made some quick blackberry syrup, which sent it into the stratosphere of deliciousness. And I also used regular pancake syrup, because I have a hard time eating pancakes without the flavor of maple. Best of all worlds! Now let’s make pancakes. The Cast of Characters: Flour, cornmeal, salt, baking powder, sugar, milk,, eggs, vanilla, and butter. Yahoo yippety. Add a heaping cup-and-a-half of yellow cornmeal… To a scant cup-and-a-half of flour. In my world, heaping means a little more than, and scant means a little less than. Add some salt… Some baking powder… A good amount of sugar… And mix it all together. Eggs… Vanilla… Mmmm. But wait!
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe
Bacon and Cheese Egg McMuffin Cups… It’s Thursday!! I am so excited for the Bertolli event coming up next week. Can’t wait to see which of my readers gets to go with me, I pick the winner tomorrow! If you think you can take Mon-Wed off, don’t forget to enter HERE. Break out your Large Muffin pan folks, we are making Egg McMuffin Cups today! Who needs McDonalds when you can make your own delicious 4 ingredient Egg McMuffin yourself?! I LOVE drizzling some good hot sauce over mine, definitely give it a try if you like things spicy :) Have a beautiful Thursday, see you all soon! Here’s the lowdown….press your english muffin inside Texas Size Muffin cups, line inside with bacon, sprinkle inside with cheese, break an egg inside, season with salt and pepper, bake and woo hoo you are done!! How cute?! Bacon and Cheese Egg McMuffin Cups 3 whole english muffins, split 6 slices ready cooked bacon, not microwaved, just right out of package 1/2 Cup shredded cheddar cheese 6 large eggs Pinches of kosher salt and fresh cracked black pepper 1.
Gingerbread Pancakes with Buttered Apples Well, we knew it was going to happen. It’s officially fall. Which means summer is officially over. Which means we officially need some nice fall comfort food. Which means gingerbread pancakes with buttered apple topping. Because what could be more fall-like than gingerbread and apples? Gingerbread pancakes are pretty close to regular pancakes, except with a few extra ingredients that make them all gingerbread-tasting-ish. But before you make the pancakes, you need to make the simple and simply wonderful apple topping, so that it is all ready to pop on top of the warm pancakes as they come off your griddle. The pancakes are an easy mixture of the usual pancake ingredients with those extra added ingredients. Once all the pancakes are done, scoop out a generous spoonful of apples and scatter on the top of each serving, and then drizzle on as much maple syrup as you like. Happy pancakes! Gingerbread Pancakes with Buttered Apples Ingredients 2 apples, cored and diced 2 tablespoons butter 2 eggs
Jamaican Banana Fritters - ThatsSoYummy.com There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients
French Breakfast PuffsKitchen Trials | Kitchen Trials Here’s a quick and easy recipe to change-up your breakfast routine. I get bored some times of the waffles, pancakes, french toast, eggs and bacon (though I will say that these are an awesome compliment to the eggs and bacon if you’re doing a big brunch style breakfast), etc. Some times it’s just nice to make a plate of something that you can pick at throughout the morning. And afternoon. Oliver’s quite the fan of them too, but how couldn’t he be. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. In a large bowl cream together the shortening and sugar. Beat in the egg. Nicely done. Beat in a third of the flour mixture. Beat in half of the milk. Now half of the remaining flour. Then the last of the milk, and the last of the flour. Grease your muffin tins then portion out the batter among 12 muffin cups. While the muffins are baking melt your butter and mix together your cinnamon and sugar. Now, you want to work fairly quickly here. I mean, come on. Ahem, Oliver… Muffins