Tag Archives: breakfast

Cannoli Stuffed French Toast

My husband loves cannoli, so when I saw that Two Peas & Their Pod had a recipe for cannoli stuffed french toast, I was all over it. I actually made this for him for Father’s Day breakfast. It was definitely a treat—like having dessert first thing in the morning! I wouldn’t recommend this on a regular basis (holy calories Batman!), but it is fabulous for a special occasion.

Cannoli Stuffed French Toast

Cannoli Stuffed French Toast

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips
2 large eggs
1/4 cup heavy cream (or milk)
4 slices French bread
2 tbsp butter
Powdered sugar-for serving

1. In a small bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the mini chocolate chips. Set aside.

2. In a shallow bowl or pie plate, whisk the eggs and heavy cream together. Spread 2 slices of the bread with the ricotta mixture, about 1/2 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.

3. In a large skillet, melt the butter. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half on the diagonal and transfer to plates. Dust with confectioners’ sugar and serve immediately.


Bacon, Egg and Cheese Brunchwich

I was flipping channels the other day and came across an episode of Sandwich King on the Food Network that was all about the brunchwich, a hearty gourmet version of your average breakfast sandwich that blends both breakfast and lunch flavors … hence the name.

Call it inspiration or just plain hunger, but I practically ran to the kitchen and got to work on my own variation. I give you the Bacon, Egg and Cheese Brunchwich, one of the best sandwiches I have ever made! And the possibilities are endless—I can’t wait to see what other combinations I can come up with.

Bacon, Egg and Cheese Brunchwich

Makes 2 sandwiches

2 eggs
6 slices thick-cut bacon
4 slices provolone cheese
1 small tomato, sliced
1 cup spring mix greens
2 hamburger buns
1 tbsp butter
Salt
Pepper

1. Preheat oven to 350°. Place the buns open faced on a cookie sheet and butter each half. Top each side with a slice of cheese. Toast buns in the oven for 3-5 minutes or until cheese is completely melted.

2. In a skillet over medium heat, cook bacon until crispy and place on a plate lined with a paper towel to drain excess grease.

3. Pour grease from the skillet into a coffee mug and set aside for disposal once cooled. Wipe out the skillet with a paper towel.

4. Using the same skillet that you used for the bacon, fry each egg over medium (solid whites and a still liquid but thicker yolk).

5. Assemble each brunchwich: 3 slices of bacon, 2-3 slices of tomato, ½ cup, fried egg, salt and pepper to taste.


The Best Pumpkin Bread. Ever.

I love, love, love pumpkin bread! Nothing says “fall” more than those warm, spicy flavors. Luckily, my husband and daughter share my love. In fact, after I make this bread for the first time each fall, Olivia asks for it at least once a week. The best part is, the recipe makes three full-sized loaves or, in my case, one full-sized loaf and 4 mini loaves. We usually eat one of the mini loaves right away and then tightly wrap the rest and freeze them. I take out a loaf the day before we plan to eat it and let it thaw in the refrigerator overnight.

This is the best pumpkin bread I’ve tried—moist, cakey, dense (but not too dense), with a nice crust. Simply put, it’s delicious!

Pumpkin Bread

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
1 ¼ tsp ground nutmeg

1. Preheat oven to 350°. Grease and flour three 7×3-inch loaf pans or one 7×3-inch loaf pan and 4 mini loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Adapted slightly from allrecipes.com Downeast Maine Pumpkin Bread


Banana Nut Bread

There are few things as comforting and delicious as warm banana bread fresh out of the oven. This recipe bakes for a long time, but the result is super moist on the inside with a yummy caramelized crust on the outside—just perfect! Banana bread is a great way to use up bananas that are about to turn. I usually put overripe bananas in the freezer until I am ready to bake with them. Just take them out and let them thaw on a plate for about 30-45 minutes before peeling.

Banana Nut Bread

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, room temperature
¾ cup brown sugar
2 large eggs, beaten
2 1/3 cup mashed overripe banana
1 tsp vanilla
½ tsp nutmeg
1 tsp cinnamon
½ cup chopped walnuts

 

1. Preheat oven to 350°. Lightly grease a 9×5 loaf pan.

2. In a large bowl, mix together the flour, baking soda, and salt.

3. In a separate bowl,  cream together the butter and brown sugar. Add the mashed bananas, eggs, vanilla, nutmeg, and cinnamon. Stir until well-blended.

4. Add the banana mixture to the dry ingredients and combine until just moistened. Stir in the walnuts.

5. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until you can insert a toothpick in the center and it comes out clean.


Homemade Bran Muffins

My mom used to make these bran muffins all the time when I was little. I can still remember running downstairs to the smell of these in the oven and staring through the glass until they were done. Even though this recipe makes a ton (around 5 ½ dozen), the batter lasts in the refrigerator for up to six weeks, so you don’t have to make them all at once.

Homemade Bran Muffins

1 15 oz pkg wheat bran flakes cereal with raisins (I used FiberOne Raisin Bran Clusters)
5 cups all-purpose flour
3 cups sugar
1 tbsp plus 2 tsp baking soda
2 tsp salt
4 eggs, beaten
1 qt buttermilk
1 cup vegetable oil

1. Preheat oven to 400°. Line muffin pans with paper liners or spray with non-stick cooking spray.

2. In a very large bowl, combine first 5 ingredients. Make a well in the center of the dry ingredients.

3. Add eggs, buttermilk, and oil; stir just enough to moisten the dry ingredients. At this point, you can either choose to bake some or all of the muffins, or you can cover the batter and store it in the refrigerator for up to 6 weeks.

4. To bake, spoon the batter into muffin cups, filling about 2/3 of the way. Bake for 12-15 minutes.

 


Best Breakfast Casserole. Ever.

In this age of Pinterest, I have pinned and tried a LOT of breakfast casseroles, most of which have been abysmal disasters. I once tried making this tater tot casserole that had been repinned a gazillion times. It was the greasiest, most disgusting thing … we couldn’t even eat it. It kills me to throw food away but that one went straight in the bin and we went straight to McDonald’s (yes, the casserole was greasier than McDonald’s, it was that bad!).

So this past Christmas, I really tried to research recipes and read reviews before choosing our breakfast dish for Christmas morning. I finally decided on this Easy Breakfast Casserole recipe from Food.com, with a few changes. Instead of ham, I used sausage, and I also added a bunch of veggies. Everyone raved about this casserole, even going so far as to say it was the best one they’d ever had!

I’ve since made it a few more times, swapping out sausage for turkey bacon and using whatever seasonal veggies were on sale at the store. You can really make it whatever you want, but the combo below is my fav so far. The success of this casserole is all down to one unexpected ingredient—Stove Top stuffing! Strange, yes, but it holds everything together while injecting some killer flavor.

Best Breakfast Casserole
Adapted from Food.com 

2 cups Stove Top Chicken Stuffing mix
2 cups milk
6 eggs, beaten
½ tsp salt
6 slices bacon, cooked and chopped (I used Hormel Fully Cooked Bacon—easier and less calories)
1 cup shredded gouda cheese
1 small tomato, diced
½ bunch of asparagus, chopped
4 oz sliced portabella mushrooms
½ red pepper, diced
½ cup diced onion
1 tsp minced garlic
Olive oil

1. Preheat your oven to 350°. Grease a 9 x 12 casserole dish with cooking spray.

2. Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté for one minute. Add asparagus, mushrooms, red pepper, and onion and cook until tender, about 10 minutes. Remove the vegetables from the pan and set them aside to cool slightly.

3. In a large bowl, combine the remaining ingredients. Slowly add in the cooked vegetables and mix well.

4. Pour the mixture into the casserole dish, and bake for 45 to 50 minutes.


Crazy Easy Monkey Bread

For those who don’t know what monkey bread is, you don’t know what you’ve been missing! This is a Christmas morning tradition in my family because you do all the work the night before, it’s simple, and it’s DELICIOUS.

I know there are lots of different ways to make monkey bread, but this is how my family does it, and I have to say, it’s pretty darn good. Since I am taking over the Christmas hosting duties this year, I’m going to put my own little spin on this recipe by substituting the raisins and pecans for dried cranberries and pistachios for a little festive color!

Monkey Bread

18 frozen Parkerhouse rolls
1/2 cup chopped pecans
1 cup raisins
1 pkg vanilla cook & serve pudding mix
1/2 cup butter
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg

1. Soak the raisins in water for about 10 minutes to plump them up.

2. Butter a bundt pan (angel food cake pan works well also).

3. Sprinkle the raisins and pecans along the bottom of the pan, and place the frozen rolls on top in a single layer.

4. In a separate bowl, combine the vanilla pudding mix, nutmeg, and cinnamon, and then sprinkle it evenly over the rolls.

5. In a small saucepan, melt the butter and then add the brown sugar. Heat until boiling, stirring constantly so the sugar doesn’t burn, and then pour the glaze over the rolls.

6. Cover the pan with plastic wrap or wax paper and allow it to sit out overnight.

7. In the morning, preheat oven to 350°. Bake the monkey bread for 25-30 minutes or until golden brown. Allow to cool for a few minutes.

8. Place a serving platter upside down on top of the pan and then turn everything upside down. The monkey bread will turn out of the pan and be right side up on the plate, ready for you to serve. Just pull apart the sweet rolls and enjoy!


How to Make Pumpkin Spice Pancakes the Busy Mom Way

When it comes to pancakes, I am all about using the box mix. I have made pancakes from scratch before, and I really don’t taste much of a difference. All pancake mixes, however, are not created equal. After some tasty trial and error, we have found a winner:  the Krusteaz Low Fat Oat Bran pancake mix is our go-to for fluffy, healthy(er) pancakes with a hint of cinnamon. Plus, they make a great base for these yummy pumpkin spice pancakes.

Pumpkin Spice Pancakes
8 pancakes 

2 cups pancake mix {or make your own batter, whatever floats your boat}
1 1/3 cups water
3/4 cup 100% pure pumpkin purée
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg

1. In a large bowl, mix together the pancake mix and water using a wire whisk (batter will be a bit lumpy).

2. Slowly stir in the pumpkin, and then add the remaining ingredients.

3. Allow the batter to sit for 10-15 minutes to thicken up.

4. Heat your skillet to medium/medium-high heat. Spray the surface with nonstick cooking spray, and ladle on about 1/4 of batter for each pancake.

5. Once you start to see lots of bubbles in the batter, flip the pancake and cook the other side.
If you really want to get fancy, you can soften your butter and mix in a little maple syrup or honey for a sweet butter to top your pancakes. You can also sprinkle on candied pecans or add a dollop of fresh whipped cream.


Sausage, Veggie, and Egg “Muffins”

I saw this recipe on Pinterest and decided to give it a try this past weekend, with a few tweaks to the original recipe. They were really good! We froze the rest on a cookie sheet and then stored them in a freezer bag. Each morning, we just pop one in the microwave for 45 seconds and then slap it on an English muffin. Breakfast is served! These are especially great if anyone in your family is trying to eat low carb. They are delicious on their own and equally yummy on a biscuit or English muffin. I used onion, broccoli and mushrooms in mine, but I think these would be good with any veggies you have on hand.

Sausage, Veggie, and Egg “Muffins”
Adapted from Six in the Suburbs
Yields 12 muffins

1 lb maple breakfast sausage

1 cup frozen chopped broccoli, cooked

1 small can of sliced mushrooms (use fresh if you have them, I just didn’t)

1/2 cup diced onion

8 eggs

1/4 cup milk

1/2 tbsp vegetable oil

1/2 tsp baking powder

Salt & Pepper, to taste

 

Preheat oven to 375°. Brown the sausage in a saucepan over medium heat. When it is almost done, add the onion and cook another three minutes. Remove the sausage from heat and add the broccoli and mushrooms.

Whisk together the eggs, milk, oil, baking powder, salt, and pepper. Spray each muffin cup with cooking spray, and then fill each cup evenly with the sausage and veggie mixture. Ladle the egg mixture over the sausage and bake for 15-20 minutes.

 


Row, Row, Row Your Boat

I made bacon, egg, and cheese biscuit boats for breakfast this morning, and they turned out really good! You could easily fill these “boats” with whatever filling you like. My friend Dori  fills them with sloppy joe mix and tops them with cheese- still one of my favorite comfort food recipes!

Bacon, Egg, and Cheese Breakfast Boats

1 can of biscuits

3 eggs

6 slices of bacon

1/2 cup shredded cheddar

salt

pepper

 

Preheat your oven to 350°. Spray a muffin pan with nonstick cooking spray and push each biscuit into a muffin cup, pressing it along the sides to create a little bowl. Scramble the eggs until they are almost done (you don’t want to cook them too long or they’ll dry out in the baking process). Cook the bacon in the microwave according to the directions on the package until it’s crispy. Crumble the bacon into the eggs, add salt and pepper to taste and mix well. Fill each biscuit cup with a spoonful of the egg mixture, pressing down to fill completely. Bake for about 10 minutes, then top each “boat” with shredded cheese and continue baking for another 5 minutes or until the edges of the biscuits are golden. Yields 8 biscuit boats.