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Tag: breakfast

Ham, Egg & Cheese Breakfast Rolls

Ham, Egg & Cheese Breakfast Rolls

Ham, Egg & Cheese Breakfast Rolls I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli […]

Ham & Potato Frittata

Ham & Potato Frittata

Ham & Potato Frittata This is great for a Sunday brunch or any brunch.  I’ve even made it for a weeknight supper. Ham & Potato Frittata   Print Prep time 20 mins Cook time 20 mins Total time 40 mins   Author: Marsha Powell Recipe […]

Ultimate Breakast Burritos

Ultimate Breakast Burritos

Ultimate Breakfast Burritos

For a girl who grew up in New England, you would never think that this would be one of my all-time favorites. But, it is. I love these any time of the day. 

Ultimate Breakast Burritos
 
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Author:
Recipe type: Breakfast
Cuisine: Mexican
Serves: 8
Ingredients
  • 2 cups frozen tater tots
  • 2 tablespoons olive oil
  • 8 links breakfast sausage, casing removed**
  • 8 large eggs, lightly beaten
  • ⅓ cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can refried beans
  • 8 (10-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • ¼ cup chopped fresh cilantro leaves (if desired)
Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook tater tots according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
  6. Place into oven and bake until heated through, about 12-15 minutes.
  7. Serve immediately.
  8. **You can always use bulk sausage if you prefer.

 
Bundt Cake Breakfast

Bundt Cake Breakfast

Breakfast Bundt Cake Bundt pans are so versatile. Most people don’t realize that you can use them for lots of other things. This one comes out so good. Hubby and I can usually get 4 meals out of it.  Bundt Cake Breakfast   Print Prep […]

Best Pancakes Ever

Best Pancakes Ever

Best Pancakes Ever This is the recipe I’ve used ever since the kids were little.  I’d always have to quadruple the recipe because my young family had big appetites. Best Pancakes Ever   Print Prep time 10 mins Cook time 5 mins Total time 15 […]

Best Ever Coffee Cake

Best Ever Coffee Cake

Best Ever Coffee Cake

This coffee cake has the most wonderful cream cheese filling inside.  I didn’t put the icing on it because we didn’t want any, but you probably will.

Best Ever Coffee Cake
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 10
Ingredients
  • Cake:
  • 2½ cup all purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ tsp kosher salt
  • 1 cup unsalted butter softened
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • Cinnamon Filling:
  • 6 tablespoons unsalted butter softened
  • 2 tablespoons cinnamon
  • 1 cup all purpose flour
  • 1 cup packed brown sugar
  • Cheesecake Layer:
  • 2 packages (8oz each) full fat cream cheese, softened
  • ½ cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Streusel Topping:
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup unsalted butter melted
  • 2 cups all purpose flour
  • Glaze:
  • 1 cup powdered sugar
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Cake:
  2. Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
  3. In a large mixing bowl whisk together all purpose flour, sugar, baking powder, baking soda and salt until combined.
  4. Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
  5. Add in eggs, vanilla and buttermilk and beat until fully combined, the mixture should be fluffy.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Cinnamon Filling:
  8. In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  9. Sprinkle the cinnamon evenly over the cake batter. Set aside.
  10. Cheesecake Layer:
  11. In a large mixing bowl, beat cream cheese , once creamy, beat it sugar.
  12. Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  13. Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.
  14. Streusel Topping:
  15. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  16. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
  17. Sprinkle streusel topping over the cheesecake layer until evenly distributed.
  18. Bake:
  19. Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
  20. Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.
  21. Glaze:
  22. Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  23. Use a fork or spoon to drizzle the icing over the cake.

 
Peanut Butter Oatmeal Breakfast Bars

Peanut Butter Oatmeal Breakfast Bars

Peanut Butter Oatmeal Breakfast Bars These are great for people who need an on-the-go type breakfast. Peanut Butter Oatmeal Breakfast Bars   Print Prep time 8 mins Cook time 22 mins Total time 30 mins   Author: Marsha Powell Recipe type: Breakfast Cuisine: American Serves: […]

Fast Food Biscuits

Fast Food Biscuits

Fast Food Biscuits I don’t go to fast food restaurants, but they do have good biscuits. Fast Food Biscuits   Print Prep time 20 mins Cook time 15 mins Total time 35 mins   Author: Marsha Powell Recipe type: Biscuits Cuisine: American Serves: 36 Ingredients […]

Cranberry Christmas Cake

Cranberry Christmas Cake

Cranberry Christmas Cake

This would be so pretty sitting on your Christmas breakfast table. I haven’t made this one – yet.

Cranberry Christmas Cake
 
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Recipe published by Mary. https://barefeetinthekitchen.com/cranberry-christmas-cake/
Author:
Recipe type: Cake
Cuisine: American
Serves: 10
Ingredients
  • 3 eggs
  • 2 cups sugar
  • ¾ cup butter softened
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries
Instructions
  1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  2. Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

 
Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding This is a wonderfully versatile recipe. The original recipe calls for sausage but I’ve used leftover ham. I’m sure you could use leftover roast or ground beef.  I served it with a side of country fried potatoes and a mild cheese […]

Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole When my kids were at home, I would make something like this for them to have before they went to school. It filled them up – especially on cold mornings. Crock Pot Breakfast Casserole   Print Prep time 10 mins Cook […]

Stuffed Breakast Sandwich

Stuffed Breakast Sandwich

Stuffed Breakfast Sandwich

You’ve got everything here for a hearty breakfast or supper.

This is really easy. You have it put together and on the table in about 30 minutes.  Hubby and I love this. We don’t usually eat breakfast, so this is our lunch. Serve it with a fruit salad on the side.

First of all, you’ll need to cut a lid off your bread and scrape out the insides. Save the crumb! You can toast it for bread crumbs.

I had a loaf cheese that I used. I sliced it thin and laid it in the hollow of the bread. Then, layer on the ham and cream cheese mixture.

I found that it was easier to spread the cream cheese on with my hands. 

Cook up your eggs and layer those on top of the cream cheese.  Then lay on some more cheese. For hubby and I, more is better!

Now, you’ll put the lid on and wrap it up tightly in aluminum foil.  Bake for a few minutes then slice and serve.

Here are a couple of yummy fruit salads to serve with it:

Crunch Apple Salad

September Apple Salad

Stuffed Breakast Sandwich
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 1 loaf of French Bread
  • 8 ounces cream cheese, softened
  • 2 tsp. herbs de provence
  • 6 eggs, beaten
  • salt & pepper, to taste
  • ham, sliced or chopped - your preference
  • shredded Cheddar cheese
Instructions
  1. Whip your eggs and add salt and pepper, to taste. Scramble them up. Set aside to cool somewhat.
  2. Slice a lid off your French bread. Scrape out the inside of the bottom leaving and good ½ inch edge all around.
  3. Cover the bottom with cheese - as much as you like.
  4. Lay on the ham. I chop mine so I can get more in there.
  5. Mix your cream cheese with the herbs de provence. Spread it over the top of the ham.
  6. Layer the scrambled eggs on top of that.
  7. Add more shredded cheese - more is better!
  8. Put on the lid. Wrap the whole loaf up tightly in aluminum foil.
  9. Bake in a 425 degree F. oven for 15 to 20 min.
  10. Remove from oven and let set a few minutes. Unwrap, slice and serve.
  11. Note: If you don't have the herbs de provence, then use salt & pepper, onion powder and garlic powder or whatever seasonings you like.

 
Lunch Lady Cinnamon Rolls

Lunch Lady Cinnamon Rolls

Lunch Lady Cinnamon Rolls Just a warning – this recipe makes a lot! The first time I made it, I really didn’t pay any attention to the amount of flour going into it.  I ended up with pans and pans and pans of cinnamon rolls. […]

Baked Pancake

Baked Pancake

3/4 c. flour 1 Tbsp. sugar 3 eggs 3/4 c. milk 2 Tbsp. butter Topping 2 large apples, diced 1 Tbsp. butter 1/2 c. honey 2 Tbsp lemon juice 1/2 tsp. cinnamon 1 tsp. cornstarch 2 tsp. cold water Mix together flour, sugar, eggs and […]