Breakfast Recipes

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Emptynester
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Breakfast Recipes

Postby Emptynester » Thu Jul 10, 2008 1:53 pm

Emptynester's Eggs in a Bag - Or how to serve breakfast to a group

Start VERY LARGE pot of water boiling (I use a stock pot) Must be a rolling boil.

Have folks bring their favorite stuffings for omelets - cheese, onions, ham, bacon, tomatoes, salsa, broccoli, green peppers, etc. Ham, bacon and broccoli should be pre-cooked.

In a freezer weight ziplock baggie (not the kind with a zipper pull), put 1 - 2 eggs (more is not good) Squish egg until well blended. Or you can mix a quantity of eggs with mixer or blender and put 1/2 cup in the bag.

Add stuffings - be sparing on the tomatoes as it adds too much juice.

Close baggie getting all the air possible out of it.

Cook in boiling water about 5 minutes. Take out at about 1/2 way and break up any pockets that haven't cooked. Only put 5 or so baggies in the pot at a time so the temp of the water doesn't go down.

Great with a group of friends - outdoors on a fall morning with lots of fresh hot coffee, OJ and some homemade blueberry muffins.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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JusSue's French Toast

Postby Emptynester » Thu Jul 10, 2008 1:54 pm

JusSue's French Toast

Ingredients:

1 (4-inch wide) loaf French bread
6 (1-ounce) slices Deli Cheddar or Swiss Cheese, halved
12 slices Canadian bacon or turkey bacon
2 1/2 cups Fat Free Half & Half
1/3 cup Butter, melted
6 eggs
1 teaspoon vanilla

Toppings Ingredients:
Powdered sugar, if desired
Fresh raspberries
Syrup, warmed

Instructions:

Cut bread into 12 (1 1/2-inch wide) slices.
Cut 3-inch slit in each slice of bread, almost to bottom of slice to form pocket. I nsert 1 slice cheese and 1 slice bacon into bread pocket, folding if necessary.

Place stuffed bread slices into greased 13x9-inch baking dish.

Combine fat free half & half, butter, eggs and vanilla in medium bowl. Beat at medium speed until well mixed.
Pour egg mixture evenly over bread slices.

Cover tightly; refrigerate 2 hours or overnight.

Heat oven to 450°F.
Uncover; bake for 15 to 20 minutes or until edges of bread are browned.

Before serving, sprinkle French toast with powdered sugar, if desired. Serve with raspberries and warm syrup.

Yield: 6 servings
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Breakfast Burrito

Postby Emptynester » Thu Jul 10, 2008 1:56 pm

Breakfast Burrito
by Emptynester on Thu Oct 25, 2007 3:54 pm

Posted recipe for turkey sausage MEAT Section in the Kitchen.

Cooked up some of the sausage and crumbled.

Pre-cooked some chopped onion and baby bella mushrooms Take out of pan. Can use potatoes, peppers or tomatoes or any veggie you want or have on hand

Whipped 1 egg with 1 T water

Cook in 8 in. pan and add about 1/3 cup of sausage mixture. At the same time heat a whole wheat tortilla .

To serve:

On plate: Tortilla - top with omelet - add cheese, salsa, sour cream (we use cottage cheese) and roll it up to eat.

YUM-O!!!
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Smile*Lee
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Location: Exotic Illinois ;)

Re: Breakfast Recipes

Postby Smile*Lee » Sat Jan 16, 2010 3:45 pm

Cranberry-Maple Oatmeal
(steel cut oats in the crock overnight)

nonstick cooking spray
4 3/4 c. water
1 1/2 c. steel-cut oats
3/4 c. pure maple syrup
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/2 c. golden raisins
1/2. c. dried cranberries

1. Lightly coat the inside of a 3 1/2 or 4-qt. slow cooker w/cooking spray.
2. In the prepared slow cooker combine water, oats, syrup, raisins, cranberries, cinnamon, vanilla, and salt.
3. Cover and cook on low-heat setting for 6 to 7 hours.
Makes eight 3/4-cup servings

Nutrition facts per serving:
242 cal
2 g total fat (0 g sat. fat) 0 mg chol
155 mg sodium
55 g carb
4 g dietary fiber
5 g protein

Exchanges
2 starch
5 other carb
1 fruit
Carb choices: 3.5

A friend of mine brought this back from Florida. The recipe was in a freebie Publix grocery mag.

The point is to put this all together the night before and let it cook while you're sleeping. By the time you get up in the morning - all done! I tried it and worked out great - very tasty. I omitted the raisins & cranberries, and reduced the syrup to 1/2 c. I wouldn't have wanted it any sweeter. Gonna try it with just 1/2 c. syrup this time.

:: Time & Space for My Dreams :: Slow & Steady for a Lifetime! ::

BookSaver
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Location: E Iowa

Re: Breakfast Recipes

Postby BookSaver » Mon Aug 03, 2015 9:50 am

Super EZ Gluten-free Banana Pancakes

Ingredients
2 Bananas
4 Eggs
Butter

Preparation
1) Mash bananas in a bowl
2) Mix in eggs
Note: An immersion blender works great for this.

Melt butter in a skillet or on a griddle, and cook. Makes about 16 pancakes. EASY!

postby Tommy2tone_1999 » Thu Feb 20, 2014 10:55 am
http://www.tnttt.com/viewtopic.php?f=16&t=58962

Notes from BookSaver: I found this on the Teardrops n Tiny Travel Trailers forum in a section about easy camping recipes.

I made a half recipe this morning. Just used a fork to mash 1 banana and 2 eggs together in a bowl, which worked fine. Melted a very little amount of butter on my cast iron griddle, poured out a little batter, and sprinkled on a few pieces of chopped walnut. After they were cooked, I did not put on any more butter, but just added a little real maple syrup.

The "pancakes" were more like crepes -- very thin batter, and they only puffed up as much as regular scrambled eggs would. Very filling, though.

Next time I might use only 1 egg and half a banana, and then put on a smear of cream cheese with the maple syrup.


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