Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sausage eggs and hashbrown cups.
Shared from http://www.emilybites.com/
More egg recipes: http://
Upside Down Cinnamon Apple Coffee Cake ~ Easy Recipe Made With Pillsbury Cinnamon Rolls!
This recipe is so easy to make! By the time your oven has preheated you are ready to put the coffee cake into the oven. Nice and gooey with plenty of pecans and apples it’s just as good re heated in the microwave. A GREATSunday morning breakfast, perfect breakfast to serve out of town guests and to serve at your next brunch.
Upside-Down Cinnamon Apple Coffee Cake Recipe
Ingredients
1-1/2 cups apples, chopped and peeled
1 can (12.4 ounce) Pillsbury cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup
Directions
Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm. Serves 8- This recipe from the Pillsbury Spring Brunch Magazine 2010
Breakfast Fruit Cobbler
Fluffy cobbler bread under fresh fruit, yogurt and mint. Not even kidding.
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Ingredients
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon orange zest
- 1/2 cup milk
- 1 whole egg
- 1 1/2 cup mixed fresh fruit, blackberries, blueberries, sliced strawberries, sliced plums
- 1 tablespoon fresh mint leaves
- 1 tablespoon lightly toasted pepitas
- 1/2 cup Yoplait Greek yogurt (or more)
Directions
1Preheat oven to 350 F.
Grab some flour, sugar, milk, an egg, butter, fruit (whatever makes you sing), baking powder, crystallized ginger, orange zest, and salt. Not necessarily in that order.
In a bowl, whisk together the flour, sugar, baking powder, salt, crystallized ginger, and zest.
Before…
After! Wasn’t that so exciting?
Then you’ll whisk in the egg and milk until it’s all smoooooooth.
In the meantime, drop the butter in your cast iron and stick it in the hot oven to melt. Once it’s melted, pour the mixture in and spread it across the pan. Don’t mix it with the butter, just spread it all around.
Then you bake it for about 25 minutes and this is what.yew.gert.
Oh my gosh. All that fruit. I can’t even.
Slice and serve it with Greek yogurt and fresh mint and toasted pepitas uuuuuuugh.
Can you even think straight right now? I mean, I know.
Get cobblered!
Breakfast Delight
1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
5 eggs
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese
Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.
http://www.sargento.com/
1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
5 eggs
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese
Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.
http://www.sargento.com/
Cinnamon French Toast Casserole
I keep seeing these recipes floating around and they look SOOOOO yummy. This one popped out to me in particular because it uses cinnamon rolls, which are of course, delicious!! It was quite simple to throw together, made tons, and turned out to be a big hit with the family, especially the kids!!
Ingredients:
1/4 cup melted butter
2 cans cinnamon rolls (I used Pilsbury w/ icing)
5 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chopped pecans
3/4 cup maple syrup
Icing from cinnamon rolls
Directions:
Melt butter and pour on an ungreased 9x13 baking pan. Separate cans of dough into 16 rolls and set icing aside for later. Cut each roll into 8 pieces and add to buttered baking pan. Beat eggs in medium bowl. Add cream, cinnamon, vanilla and beat until well mixed. Pour over cinnamon roll pieces. Sprinkle with pecans and drizzle syrup on top. Bake at 375 for about 20-25 minutes, or until golden brown. Cool about 15 minutes. Microwave icing for about 10-15 seconds and drizzle over the top of the pan. Serve!
Ingredients:
1/4 cup melted butter
2 cans cinnamon rolls (I used Pilsbury w/ icing)
5 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chopped pecans
3/4 cup maple syrup
Icing from cinnamon rolls
Directions:
Melt butter and pour on an ungreased 9x13 baking pan. Separate cans of dough into 16 rolls and set icing aside for later. Cut each roll into 8 pieces and add to buttered baking pan. Beat eggs in medium bowl. Add cream, cinnamon, vanilla and beat until well mixed. Pour over cinnamon roll pieces. Sprinkle with pecans and drizzle syrup on top. Bake at 375 for about 20-25 minutes, or until golden brown. Cool about 15 minutes. Microwave icing for about 10-15 seconds and drizzle over the top of the pan. Serve!
Ingredients
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Ingredients
Syrup:
- 1 cup water
- 1 packed cup brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
French Toast:
- 1 (1-pound) panettone, paper removed
- 6 large eggs
- 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter, divided
- 1/2 cup mascarpone cheese
- Serving suggestion: powdered sugar and assorted fresh berries
Directions
For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.
Ingredients
- 1 1/2 cups plus 1 tablespoon cake flour
- 3 tablespoons sugar
- 1 heaping tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups evaporated milk (more if needed)
- 1 lemon, zested and juiced (more juice if lemon isn't very juicy)
- 2 tablespoons butter, melted, plus more softened for serving
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup blueberries
- Maple or pancake syrup, warmed, for serving
Directions
Heat a heavy skillet or grill over medium-low heat.
In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
Serve with more softened butter and warm syrup.
Ingredients
Chicken Fried Steak:
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
Gravy:
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Directions
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Ingredients
- 1 slice of your favorite kind of bread
- 1 tablespoon butter
- 1 egg
- Salt and freshly ground black pepper
Directions
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Perfect.
Ingredients
Dough:
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast (4 1/2 teaspoons)
- 9 cups all-purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
Filling:
- 2 cups melted butter, plus more as needed
- 1/4 cup ground cinnamon, for sprinkling
- 2 cups sugar, plus more as needed
Maple Icing:
- 2 pounds powdered sugar
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract
Directions
For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
For the filling: Pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
