Category: Breakfast

Breakfast Tot Casserole

I needed to be a little creative this morning with breakfast. So I dug around the refrigerator and came up with this easy meal.


Supplies:

  • Pie dish
  • Cutting board and knife
  • Mixing bowl and whisk
  • Oven mitts

Ingredients:

  • 3 cups of frozen tots
  • 1/2 red pepper diced small
  • 1/4 red onion diced small
  • About 10 slices of thin sliced ham cut into bite sized pieces
  • 5 eggs whisked
  • Garlic salt
  • Pepper
  • Spray butter

Preheat oven to 350°


Spray your butter cooking spray in the dish then place your tots.


Add your onion.


Your red peppers.


Crack and whisk your eggs together.


Add your ham then pour your egg over the top.


Sprinkle your garlic salt and pepper covering the entire dish.

Bake till tots are crisp and egg is cooked through. Add cheese if desired.

Serve warm. Serves about 4.

Brown Sugar French Toast

If you love french toast this recipie for you. Combined together you have vanilla, cinnamon and brown sugar. 

This breakfast treat is sweet and creamy with warm maple syrup, butter and powdered sugar. It is the perfect morning comfort food and definitely put a smile on your families face. 


Supplies:

  • Large mixing bowl and whisk
  • Small bowl for brown sugar
  • Fry pan and spatula ( I prefer the cast iron but any pan will do)
  • Serving plate

Ingredients:

  • 6 eggs
  • 2 teaspoons of vanilla
  • 2 teaspoons of cinnamon
  • 4 tablespoons of brown sugar
  • 10 slices of white sandwhich bread
  • 1 stick of butter
  •  Maple syrup
  • Powdered sugar


In your large mixing bowl crack your 6 eggs and whisk till smooth.

Next add your vanilla and cinnamon. Whisk together.

In your small bowl place your 4 tablespoons of brown sugar and set on the counter near your fry pan. 


In your fry pan add one pat of butter, set your pan on medium low. Once butter is melted dip 1 slice of bread in your egg mixture coating each side and place in your fry pan.


Sprinkle brown sugar on one side of your bread. 


Cook until golden brown on each side and place on your serving dish. 

Repeat this process for all slices of bread.


Top your french toast with butter, warm maple syrup and powdered sugar.

The brown sugar not only adds the perfect amount of sweetness but a little crunch as well. 

Serve warm.


Serves about 10.

Cinnamon Vanilla Pancakes

My kids are experts when it comes to pancakes. I always use the box brand, add water, mix. I felt like I can do so much better. 

My goal one day is to make them from scratch but have been just to nervous to make them. 

I’m not going to lie, I’m horrible at making pancakes but after talking to my mom and her inspiration, I did some research, then put together a recipie that for me that I was comfortable with and not to mention tastes amazing!

Supplies:

  • Cast iron skillet 
  • 2 mixing bowls
  • Whisk
  • Measuring cup
  • Measuring spoons
  • Spatula
  • Serving plate

Ingredients:

  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon of salt
  • 3 table spoons of sugar
  • 2 table spoons of cinnamon
  • 2 eggs
  • 5 table spoons of butter melted
  • 2 teaspoons of vanilla
  • 1 – 1/2 cups of milk
  • 2 eggs
  • Vegetable oil for frying

In one of your mixing bowls combine all of your dry ingredients. Mix well

In your other mixing bowl combine your wet ingredients excluding your butter. Mix well.

Add your dry ingredients with your wet and whisk together.

.

Now add your butter. Mix till all ingredients are combined only. Do not over mix. Your pancakes will not rise correctly. Set aside for about 2 minutes.

In your skillet add 1/2 teaspoon of vegetable oil. Set burner on medium low. 

Once skillet is warm pour 1/3 cup of batter center of your skillet. Cook till edges appear crisp and begins to bubble.

Flip over and cook till the other side has browned. Place on your serving platter.

Repeat this process till you run out of batter. 

Serve warm with butter, maple syrup, fresh fruit, powdered sugar. Your toppings are endless.

Makes about 11 pancakes

Bacon and Egg Breakfast Wrap

This is a very hearty wrap, guarantee to keep you filled till lunch. 

Wrapped in a soft flour tortilla shell you have crisp bacon, shredded cheese, sweet vidalia onions, egg and hash browns. Perfect mix in one easy wrap.

This recipie is for 1, if making more adjust as needed.


Supplies:

  • 2 fry pans, 1 large for bacon and 1 small for eggs and hash browns
  • Cutting board and knife for onions
  • Tongs for bacon
  • Spatula for eggs and hash browns
  • Serving plate

Ingredients:

  • 2 eggs
  • 4 slices of cooked bacon (cook till crisp, drain)
  • 2 table spoons of sweet vidalia onion chopped
  • 1/2 cup of shredded cheese
  • 1 large soft flour tortilla shell
  • 1 pre cooked hash brown (I used the frozen one, defrost in microwave. If you cook it in vegetable oil your wrap will be to greasy)
  • Garlic salt
  • Salt and pepper
  • 2 table spoons of butter


On your serving plate place your bacon on your tortilla.


Sprinkle your cheese. Set aside.


Now in your small fry pan, using 1 table spoon of butter cook your egg on medium heat, add your diced onions, pepper and garlic salt to taste. Break your yolks so the egg cooks through.

Place your cooked egg on top of your bacon and cheese.


In the same fry pan using 1 table spoon of butter add your hash brown, add salt to taste, cook on medium heat and break apart till warm. 


Add your hash brown on top of your eggs. Fold in each ends and enjoy. Serve warm.

Recipie makes 1 wrap