Peaches & Cream Muffins I just had to make up some of these yesterday when I came across the recipe. You won’t believe how good they are until you try them. The recipe calls for fresh peaches, but I didn’t have any. I used canned […]
Caprese Eggs Benedict I haven’t made this one yet, but I’m planning to in the next week. The original recipe comes from Maria & Josh over at Two Peas and Their Pod They have lots of wonderful recipes that I know you’ll love.
Breakfast Stuffed Waffles
The picture I have looks so much different than the original. But, they sure tasted great. I found these over at Damn Delicious Chunguh has that blog and has posted lots of wonderful recipes. Check it out when you get a chance.
When I made these I followed the recipe and found that the refrigerated biscuits just didn’t work for me. I made up some biscuit dough and used that by dropping it onto the waffle iron. I put the eggs, bacon and cheese on half and folded it over. You’ve got to work while the “biscuit” is still warm!
Breakfast Stuffed Waffles
By: Marsha Powell
- 1 tablespoon olive oil
- 8 slices bacon, crumbled
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 4 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper
- 1 (16-ounce) tube refrigerated buttermilk biscuits
- 8 slices cheddar cheese
- Step 1 Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- Step 2 Cook bacon until crispy. Drain on paper towels. Crumble when cooled.
- Step 3 Heat olive oil in a large skillet over medium high heat. Add bell peppers and cook, stirring occasionally, until tender, about 3-4 minutes.
- Step 4 Add eggs to the skillet and cook, whisking, until they just begin to set
- Step 5 season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes
- Step 6 set aside.
- Step 7 Separate biscuits into 8, cutting each biscuit in half lengthwise to create 16 pieces.
- Step 8 Working in batches, place biscuit halves into the waffle iron. Top with cheese slices, egg mixture and additional biscuit half. Close gently and cook until golden brown and crisp, about 3-4 minutes.
- Step 9 Serve immediately.
Raspberry Almond Scones I love scones for breakfast. Keep them nice and warm, split them open and add clotted cream or butter. You can’t beat that! Make sure you use the buttermilk. It makes all the difference! This recipe comes from Sally over at Sally’s […]
Sausage & Egg Breakfast Pizza Pizza is that one thing that you can do most anything with. Get a good crust and add whatever your heart desires. I really do love a good breakfast pizza and this is on the top of my list. It […]
Overnight Cinnamon Apple Baked French Toast Casserole
This is perfection! Lindsay over at Life, Love and Sugar posted this recipe a couple of years ago. I’ve made it several times for hubby and I. It’s like having a yummy apple pie for breakfast.
Overnight Cinnamon Apple Baked French Toast Casserole
By: Marsha Powell
- 1 lb loaf Sourdough Or French Bread, cut into chunks
- 3 cups peeled, chopped apples (2 large apples)
- 8 large eggs
- 2 1/2 cups half & half
- 1/2 cup sugar
- 1/4 cup light brown sugar, unpacked
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- STREUSEL TOPPING
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1 1/2 tsp apple pie spice
- 1/2 cup salted butter, cut into pieces
- Step 1 Grease a 9×13 inch casserole dish.
- Step 2 Combine the bread chunks and chopped apples and lay in an even layer in the bottom of the dish.
- Step 3 In a large bowl, whisk together the remaining ingredients, minus the streusel, and pour evenly over bread. Cover the casserole and store in the fridge overnight.
- Step 4 When ready to bake the casserole, preheat the oven to 350°F (176°C).
- Step 5 Bake the casserole for about 35-40 minutes.
- Step 6 While casserole bakes, in another bowl, combine the dry ingredients for the streusel. Add the butter and mash into the dry mixture until it forms a crumbly mixture.
- Step 7 Remove the casserole from the oven and crumble the streusel over the top of the casserole.
- Step 8 Continue baking casserole for about 5 minutes, or until the streusel is melted over the top.
- Step 9 Serve the casserole warm with syrup.
Hash Brown Egg Nests These are so cute! Put a couple of them on a plate with some ham or sausage on the side and some yummy muffins. This recipe comes from Farah at The Cooking Jar . She’s got alot of great recipes that […]
Gingerbread French Toast You all have to try this! Gingerbread isn’t just for the holidays. We have it throughout the year. So, I was excited when I came across this recipe. It comes from Julia at Happy Foods Tube Check out her blog. She has […]
Ham and Cheese Croissants
This recipe was created by Nicky over at Kitchen Sanctuary. She has some yummy recipes on her site. This one sounds really good for a Mother’s Day breakfast. I used a good quality Swiss cheese on mine. The sauce recipe is meant to be brushed onto the croissants. Well, I brushed it inside the croissants because I didn’t read through the recipe.
The recipe has them in the oven for just a few minutes. I know this would be so good. I didn’t do that, either, although I wish I had. I added some sliced tomato and lettuce to mine. Next time, I’ll make them exactly as directed. Mine came out good, but I’m sure they’re much better warm and melty with the sauce on top!
Ham & Cheese Croissants
By: Marsha Powell
- 4 croissants
- 8 slices good-quality ham
- 8 slices cheese - your choice
- 2 tbsp Dijon Mustard
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp Poppy seeds
- Step 1 Preheat the oven to 375F. Slice the croissants in half lengthwise. Place a slice of cheese on the base of the croissants, followed by two slices of ham and another slice of cheese.
- Step 2 Place the croissants on a baking tray.
- Step 3 Mix the mustard, honey and brown sugar together and brush on top of the croissants. Sprinkle with poppy seeds and place in the oven for 6-7 minutes to heat through.
- Step 4 Serve immediately.
Breakfast Enchilada Bake I’ve come across lots of recipes for breakfast enchiladas. This one tops them all. You’ll find the original recipe over at Lovely Little Kitchen. Julie has lots of wonderful recipes over there. Be sure and check out her blog: HERE Here’s […]
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.
- 1 13.8 oz. package pizza dough**
- 6 eggs (plus ingredients to scramble the way you like them scrambled)
- 8 oz. sliced cheddar cheese (I cut my cheese slices in half)
- 8 oz. sliced deli ham
- 1½ T. butter
- 1 tsp. Italian seasoning (or whatever seasoning you like)
- 1 tsp. garlic powder
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scramble eggs the way you like them scrambled. I know there are a million ways to scramble eggs and your way is the right way! Set eggs aside for a minute.
- On a slightly floured surface roll dough into a 10″x15″ rectangle.
- Set ⅓ of the scrambled eggs down the long edge of the rolled out dough.
- Place ⅓ of the cheese slices over the scrambled eggs.
- Place ⅓ sliced ham over cheese slices.
- Roll pizza dough (cinnamon roll style) one turn. Repeat the whole process twice more.
- Set Breakfast roll on prepared baking sheet.
- Melt butter, add Italian Seasoning and garlic powder. Brush over the top of Breakfast Roll.
- Bake for 20-25 minutes.
- Serve warm.
- **I used some frozen bread dough and rolled it out fairly thin.
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 Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 […]
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 Recipe Type: Breakfast Cuisine: Mexican Author: […]
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.
- 1 cup diced Ham
- 2 c frozen tater tots
- 1 dozen whisked eggs
- 1 can (8) Pillsbury Grands biscuits, cut in quarters
- 2 c. shredded Cheddar cheese
- 1/4 c milk
- Gently mix all your ingredients together. Put in a greased bundt pan. Bake on 400 degrees F. for 45 mins. When done flip onto a platter and cut and serve
- You can use any meat or any veggie you’d like The key is not to add too much bread and the tater tots add just the right amount of potatoes They tend to shred up so you would think they were hash browns without making it dense.
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 Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook […]
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 Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: […]
Peanut Butter Oatmeal Breakfast Bars
These are great for people who need an on-the-go type breakfast.
- 1/2 cup mashed bananas, about 2 large super ripe bananas
- 1/4 cup unsweetened applesauce
- 1/4 cup brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- Preheat oven to 350*F
- Prepare 8 x 8-inch casserole dish with parchment paper, non-stick foil or grease it up.
- In a bowl add mashed bananas and applesauce; mix well.
- Add brown sugar and mix well.
- Add egg, vanilla, salt, mix well.
- Add baking soda, flour & oats and mix well.
- Add chocolate chips and mix again.
- Spread mixture into prepared baking dish.
- Bake for 18 – 22 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool in pan for 10 minutes then flip onto a wire rack. Allow to cool completely.
- Scoop peanut butter into a mug and microwave in 10 second cycles until peanut butter is melted and runny.
- Spoon peanut butter over cooled cake.
- Slice and serve immediately.
- These will keep for up to 5 days in an airtight container.
Fast Food Biscuits I don’t go to fast food restaurants, but they do have good biscuits. Fast Food Biscuits Recipe Type: Biscuits Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 36 Ingredients 2 1/4 tsp. […]
Cranberry Christmas Cake This would be so pretty sitting on your Christmas breakfast table. I haven’t made this one – yet. Cranberry Christmas Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 […]
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 sauce.
- 1/2 lb. bulk sausage
- 1/2 cup minced onion
- 1/4 cup minced green pepper
- 1/3 cup sliced green onions
- 1/3 cup white wine
- 1/4 cup melted butter
- 8 cups cubed bread
- 3 cups milk
- 8 eggs, beaten
- 1/2 lb. pepper jack cheese, grated
- 1/2 lb. Monterrey jack cheese, grated
- 3/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. cayenne
- 3/4 cup sour cream
- 1/2 cup Parmesan
- Heat oven to 325 degrees F.
- Over medium-high heat, saute sausage with onions and green pepper. Add wine and reduce – about 1 minute. Remove from heat.
- Put bread in a large bowl. Add milk; let set 5 minutes.
- Pour melted butter into a 10 x 13-inch pan. Tip to coat bottom and sides.
- Add sausage mixture to bread; add eggs, cheese and spices. Mix well. Pour into the pan. Cover with foil. Bake for 1 hour.
- Uncover and bake another 15 minutes.
- Increase temperature to 375 degrees F. Spread on sour cream and sprinkle with Parmesan.
- Bake uncovered for another 10 minutes or until lightly browned.
- NOTE: I used French bread for this since it’s sturdier for this type of dish.
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 Recipe Type: Crock Pot Cuisine: American Author: […]
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. […]
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.
I had them sitting all over the kitchen and even on the dining room table. My family was in heaven – along with the neighbors.
- 1 3/4 cups shortening
- 1/3 cup sugar
- 1 Tbsp. salt
- 1 3/4 cups boiling water
- 4 eggs, beaten
- 3 1/2 Tbsp. yeast, dissolved in 1 3/4 cups warm water
- 9 cups flour
- butter, softened
- Combine shortening, sugar, salt and boiling water. Beat eggs and add to first mixture. Dissolve yeast in warm water and let sit about 10 minutes – or until foamy.
- Add flour and mix well. You may have to use your hands. Place in refrigerator to chill.
- Remove dough from refrigerator and roll to 1/4-inch thickness. Spread with butter; sprinkle with lots of cinnamon and then sprinkle on the sugar.
- From the long side, roll up as tightly as you can; cut into 1-inch thick rolls. Put in a buttered pan and press down slightly. Cover with plastic wrap and put back in the refrigerator until needed.
- Turn oven on and set temperature to 400 degrees F. Put the rolls into the cold oven and bake until done.
- Extra Instruction: Remove rolls from refrigerator and allow to rise 45 minutes to 1 hour. Bake in a preheated 350 degree F. oven for 15 to 20 minutes.
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 […]