Tag Archives: breakfast

Spinach, Egg, and Feta Breakfast Pockets


serves 4

Ingredients

1 pound puff pastry, homemade or defrosted if store bought
10 ounces baby spinach
2 tablespoons chopped scallions, light green and white parts only, from about 1 bunch
3 tablespoons crumbled feta
2 hard boiled eggs, chopped
Kosher salt and freshly ground black pepper
1 egg beaten lightly with 1 teaspoon water, for egg wash

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Rinse spinach with water; do not dry. In a wide, shallow skillet, wilt spinach over medium heat. Let cool then wring dry.

In a medium bowl, combine spinach, scallions, feta, and hard boiled egg. Season with salt and pepper (you may not need any salt depending on how salty your feta is).

Cut puff pastry into eight 4 1/2-inch circles. Top 4 circles with spinach filling. Cover each circle with another piece of dough and use a fork to crimp and seal the sides. Brush each pastry with egg wash. Bake until pastry is puffed and golden, about 30 minutes. Serve warm.
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Bo Berry Biscuits

Biscuits

2 Cups Flour
1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)

Glaze

1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
1/2 tsp of lemon juice

Directions

Preheat oven to 450F.

Mix salt, sugar, flour, and baking powder in a bowl.

Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough.

Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough.

Move dough to floured cutting board and roll flat to about 1/4″ – 1/2″ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter.

If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes.

Do not exceed 20, as the baking powder’s 1st stage may become inactive past that.

Place in oven and bake for about 7-12 minutes.

Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.

Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
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Cinnamon Roll Pancakes

Ingredients

for the Pancakes:

4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling

1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

for the Cream Cheese Glaze

1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

Directions

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

(This will keep in the fridge so you can make them again.)

Heat your griddle to 325 degrees. You don’t want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325. The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.
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Sausage and Cheese Crescent Squares


Number of servings: 32

Ingredients

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 375F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
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Sausage Bacon Egg Grits Mini Muffins


Makes 36

Ingredients

1 Cup Grits (not prepared)
3 Cups Water
1 Cup Milk
1/4 Cup Colby Jack and Monterrey Cheese
2 large eggs
1 teaspoon of Pepper
1 teaspoon of Salt
6 Large Strips of Bacon
8 oz of Hot/Spicy Sausage (crumbled)

Instructions

Preheat oven to 415F.

Cook bacon and sausage. Drain excess grease and set aside.

Bring water to a boil in a medium sauce pan. Add one cup of grits and cook for about 6 minutes.

Add cheese and mix until it’s completely melted.

Add milk, eggs, pepper, salt, cooked bacon, and cooked sausage.

Spray mini-muffin pan with cooking spray.

Scoop mixture into each muffin pan, filling each spot about 3/4 full.

Cook for 30 minutes or until a fork is inserted and comes out relatively cleanly.

Let cool slightly before eating.

Best when served with a creamy, white sauce.
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Oreo Pancakes

Ingredients

For the pancakes:

1/2 cup almond milk
1/2 cup flour
1 1/2 teaspoons baking powder
3 1/2 tablespoons cocoa powder
Pinch of salt
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract

For the filling:

1 1/2 cups unsweetened coconut flakes
1/4 teaspoon vanilla extract
2-3 tablespoons coconut milk
2-3 tablespoons powdered sugar

Directions

To make the frosting, place coconut flakes in food processor and mix until creamy, scraping down the sides intermediately throughout the process. The frosting may not come together at first. Add splashes of coconut milk while mixing. This will help create a butter-like consistency.

Add vanilla and powdered sugar. Mix again.

To begin making the pancakes, heat a skillet on medium-low heat.

In a small bowl whisk together milk, oil and vanilla. Set aside.

In a larger, separate bowl combine flour, baking powder, cocoa powder, sugar and salt. Use a sifter, fork or whisk to mix the dry ingredients together, ensuring there are no clumps.

Combine the wet ingredients with the flour mixture until combined. If the batter is too thick, add a splash more of almond milk.

Lightly grease the skillet. Drop small scoops of batter onto the skillet and flip once bubbles start forming on the surface and the heated side browns and crisps slightly (about 2-3 minutes). Repeat on other side and remove from pan.

Spread filling on top of pancake, adding as much as preferred.
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Hashbrowns Bacon And Egg Crescent Breakfast Ring

Ingredients

2 (8oz) cans crescent rolls
1/2 pound bacon, grease reserved
2 cups frozen hash browns
1 medium sized red onion, chopped
6 eggs
6 slices American cheese
salt & pepper to taste

Instructions

Preheat oven to 375 degrees.

Cook bacon in pan until crisp. Reserve grease, & drain bacon on paper towels. Crumble when cool. Meanwhile, in a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. (Refer to photos below)

Cook the hash browns on medium-high heat in the bacon grease for 5 minutes. Stir in the chopped red onion & cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.

In a medium bowl, scramble the eggs with a fork. Cook on medium heat until done. Melt the cheese on top, stir – and set aside.

Layer the components inside the crescent roll ring as follows. First the hash brown/onion mixture, then the cheese eggs, followed by the crumbled bacon. Wrap the outer points over the filling, and tuck the ends in the center.

Cook in the preheated oven for 17-22 minutes.


place your crescent rolls in a circle, overlapping – leaving the middle hollow like a donut, as shown.


Now, let’s layer the ingredients in. First the hash brown & onion mixture.


Top with the eggs & crumbled bacon.


Pull the crescent rolls over the filling & tuck inside the ‘hole’.
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