Category: Breakfast

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the best yummy easy breakfast “‘Granola”

Ingredients:

3 cups rolled oats

1 cup slivered almonds

1 cup cashews

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup raisins

Directions:

  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
  3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

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Source:foodnetwork.com

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BACON AND EGG TOAST CUPS

The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

INGREDIENTS:

  • 12 slices bacon
  • 12 whole wheat bread slices
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups baby kale
  • 2 tablespoons freshly grated Parmesan
  • 12 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
  4. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
  5. Reduce oven to 375 degrees F.
  6. Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
  7. Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
  8. Serve immediately, garnished with chives, if desired.

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Image Source:*damndelicious.net

Source:damndelicious.net

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Breakfast Grilled Cheese Sandwich

INGREDIENTS:

  • 8 whole eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 cup milk
  • 2 tbsp butter
  • 8 slices colby cheddar cheese
  • 12 strips cooked bacon
  • 8 slices thick sliced white bread

INSTRUCTIONS:

  • whisk eggs, milk, salt and pepper.
  • in a large pan on medium heat, melt 1 tbsp butter and pour the egg mixture into the pan, rotating while it cooks, to make sure the egg cooks evenly.
  • When it begins to bubble flip and repeat. if it breaks don’t worry, just try to keep them in large pieces. about 3 minutes on each side.
  • Place the cooked egg on a plate and clean that pan. Place cheese on each slice of bread, then enough egg to evenly cover the bread, along with 3 strips of bacon.
  • add a little butter on each slice of bread.
  • Cook on the same pan over medium heat. About 3 minutes on each side covered. Adding a little water to create steam will help melt the cheese faster.
  • Cut diagonally and serve. Enjoy!

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Image Source:*dadwithapan.com

Source:dadwithapan.com

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Sheepherder’s Breakfast

Ingredients:

  • Directions3/4 pound bacon strips, finely chopped
  • 1 medium onion, chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
  • Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
  • Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

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Image Source:*Taste of Home

Source:tasteofhome.com

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Easy Breakfast Quesadillas

These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It’s an easy meal that’s perfect for busy mornings!

Ingredients:

  • 6 eggs
  • ¼ cup milk any kind
  • Salt and pepper to taste
  • ½ green pepper diced
  • 4 tablespoons unsalted butter divided
  • 6 slices bacon cooked, drained, and roughly chopped
  • ¾ cup shredded cheddar cheese divided
  • 6 medium soft tortilla shells

Instructions:

  • In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.
  • In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan.
  • Top with 1/4 cup cheese, leaving a 1/2 inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.
  • Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.

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Source:pumpkinnspice.com

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Gloomy Day Smoothie

“This smoothie is so bright, cheerful, and delicious, it is like a blast of sunshine on even the most rainy, windy days!”

Ingredients:

1 mango – peeled, seeded, and cut into chunks
1 banana, peeled and chopped
1 cup orange juice
1 cup vanilla nonfat yogurt

Directions:

  1. Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!

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Source:allrecipes.com

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Easy Sugar Cookies

“Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they’re great!”

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Source:allrecipes.com

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Simple Crepes

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing

Directions :

  • Step 1:In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Step 2:Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Step 3:Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

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Source:marthastewart.com

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Apple Smoothie

The flavor of apple pie, blended into a healthy Apple Smoothie! Rich, creamy and vegan, it’s made with apple, oatmeal, peanut butter and spices (no yogurt!)

Ingredients:

  •  1 medium sweet apple — washed with peel on
  •  1/4 cup unsweetened almond milk
  •  1/4 rolled oats
  •  1/2 cup chopped frozen banana — about ½ of a large banana or 8, ¾-inch slices
  •  1 tablespoon peanut butter — or almond butter
  •  1/2 tablespoon pure maple syrup — plus additional to taste
  •  1 teaspoon pure vanilla extract
  •  1/4 teaspoon ground cinnamon — plus additional for serving
  •  Pinch ground nutmeg
  •  Pinch ground allspice
  •  Small handful ice

Instructions:

  1. To core the apple: Wash and dry the apple, and leave the peel on. Stand the apple on its base. Place your knife on top, near the stem. Cut straight down along the core. The first side of the apple will come off. Set it aside. Lay the apple flat, cut-side down. Cut off the right and left sides, keeping your knife as near the core as possible. Turn the apple, and cut off the one remaining side. You should have a long, rectangular piece that contains the core, and 4 nice big chunks (the ones you cut away). Discard the core. Cut the four pieces into 1-inch chunks. Place it in a blender.
  2. To the blender, add the remaining ingredients in the order listed: almond milk, oatmeal, banana, peanut butter, maple syrup, vanilla, cinnamon, and allspice. Blend until smooth. Add a small handful of ice, then blend again. For an even thicker smoothie, add a few ice cubes and blend again. For a thinner smoothie, add more milk. Sprinkle with additional cinnamon as desired and enjoy!

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Source:wellplated.com

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Marbled Chocolate Cake

What You Need:

  • 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, divided
  • 2-1/4 cups flour
  • 1 tsp. Magic Baking Powder
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 2 tsp. vanilla
  • 2 Tbsp. unsweetened cocoa powder
  • 1/3 cup whipping cream

Make It:

  • Heat oven to 350°F.
  • Melt 2 oz. semi-sweet chocolate as directed on package; set aside. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream, milk and vanilla. Gradually add flour mixture, mixing well after each addition.
  • Pour 1 cup batter into small bowl; stir in melted chocolate and cocoa powder.
  • Pour half of the remaining plain batter into greased and floured 3-L fluted tube pan or 10-inch tube pan. Drop tablespoonfuls of chocolate batter over batter in pan; cover with remaining plain batter. Swirl batters gently with knife.
  • Bake 50 to 55 min. or until toothpick inserted near centre comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Chop remaining semi-sweet chocolate finely; place in medium heatproof bowl. Bring cream just to simmer in saucepan on medium heat; pour over chopped chocolate. Let stand 2 min.; stir just until chocolate is completely melted and mixture is well blended. Drizzle over cake.

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Source:kraftcanada.com