Breakfast Recipes

By Stacy Carroll

I have collected a lot of breakfast recipes through the years, and it is fun to have a brunch on weekends when you have a little more time to relax.  So, with Mother’s day on May 10th, I thought it was time to get out some of my favorites to share with you.  It would be a nice time to make something special if you are able to get together.  Or maybe you just have your family home every day for breakfast now and you need some new ideas! I love having the egg muffins and granola as a go to during the work week. Making your own breakfast at home allows you to customize it to your own taste and dietary restrictions, which is how I got more interested in cooking.  Enjoy and Happy Mother’s Day!

Ham, Cheese, and Veggie Quinoa Egg Muffins

Ingredients:

2 t. olive oil

½ c. onion, minced

½ c. bell pepper, chopped

1 ½ c. loosely packed baby spinach coarsely chopped

¾ c. chopped cooked ham

¾ c. grated cheddar or swiss cheese

1 c. cooked quinoa*

7 eggs

½ c. milk

½ t. salt/salt substitute

1/8 t. pepper

Instructions:

Preheat oven to 350 degrees F.  Generously spray muffin tin with cooking spray and set aside.  Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 3-5 minutes until softened. Add the spinach and cook until slightly wilted, about 30 seconds. Transfer vegetables to a large bowl and allow to cool.

To the bowl with the vegetables, add the chopped ham, cheddar cheese, and cooked quinoa.  In a liquid measuring cup whisk together the eggs, milk, salt and pepper.  Pour the egg mixture into the bowl with the other ingredients and stir to combine.  Divide the mixture evenly in muffin pan. Using a large bowl with a pour spout makes this easier.  Bake for 18-22 minutes, until set. Let cool in the pan for 3 minutes. Run a small rubber spatula around the edges and then remove from pan. 

These can be stored in an airtight zip-top bag in the freezer for quick breakfasts.  I like to make ham and cheese egg muffins for kids and just vegetables for the adults.  These are very forgiving so use what you like for meats or veggies and I use leftover quinoa from supper to make it even faster.  Turkey sausage, broccoli, and zucchini work well also. 

Mom's English Muffin Bread

Total Time: 1 hour 15 minutes

Ingredients:

5 1/2 c. warm water

3 pkgs. Rapid Rise yeast

2 T. salt

3 T. sugar

11 c. flour (bread flour or all purpose)

Instructions:

Preheat over to 350 degrees.  Mix altogether, and then spoon into (4) well-greased loaf pans.  Let rise in pans until dough reaches the top of the pans.  Bake for 45 minutes or until golden brown.  A couple minutes before done, brush with melted butter, makes 4 loaves. Bread will be moist at first.  Allow to cool completely before cutting.  Sometimes an electric knife makes for easier slicing, especially for thinner slices.  Makes excellent toast for jam, nutella, or cinnamon-sugar.

For one loaf try:

1 and 1/3 c. warm water
2 and 3/4 c. flour
1 1/2 t. salt
2 and 1/4 t. sugar
1 and 1/2 t. Rapid Rise Yeast

Vegan Maple Pecan Pie Granola

Total Time: 1 hour, 25 minutes

Ingredients:

2 c. old-fashioned rolled oats

1/2 c. pure maple syrup

1/4 c. brown sugar

1/2 c. pecan pieces

2 T. vegetable oil or melted coconut oil

3/4 t. ground cinnamon

1/8 t. salt

Instructions: 

Preheat oven to 300°F and spray large baking sheet with nonstick spray.  Combine all ingredients and stir until all the oats are evenly coated.  Spread onto prepared baking sheet and bake for 1 hour, stirring every 15 minutes.  Allow to cool completely (air will help it get crunchy) and enjoy!

Source: sallysbakingaddiction.com

Dutch Baby Pancake

Ingredients:

3 large eggs

2/3 c. milk

2 T. sugar

½ t. salt

½ t.vanilla

½ c. flour

1 T. butter

Garnishes: powdered sugar, butter, lemon wedges, fresh berries, maple syrup

Instructions:

Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.  In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5-10 minutes.  Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.  Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges.  Serve with the fruit salad recipe and drizzle some of the dressing over the pancake.

Fruit Salad

Ingredients:

3 c. of cubed pineapple

1 c. of peeled, quartered and sliced kiwis

2 c. of mandarin orange or clementine segments

1 banana

1 apple, diced

3 T.  lime juice and zest of 1 lime

3 T. honey

1 T. poppy seeds

Instructions:

Place cut fruit in a large bowl. In a small bowl whisk together the lime juice and zest, honey and poppy seeds.  Pour the poppy seed dressing over the fruit and toss gently to coat.  Add any fruit you like; grapes and strawberries would be a good addition as well as a dash of cinnamon.

Source: dinneratthezoo.com