Tag Archives: breakfast

Super Duper Zucchini Muffins

Ingredients

2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Allrecipes.com
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Homemade Butter-Maple Pancake Syrup

Ingredients

1 cup water
1 cup brown sugar, packed
1/2 cup granulated sugar
1/8 teaspoon cream of tartar *
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
1 1/2 teaspoon maple extract

Instructions

In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.

Bring to a simmer and stir in cream of tartar and salt.

Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)

Once thickened, remove from heat and stir in butter.

Once butter has melted stir in vanilla extract and maple extract.

Pour syrup into a serving dish.

Let syrup cool slightly, which will allow it to thicken up even more.

Store in the fridge. (syrup will solidify, microwave to reheat)

By Divas Can Cook

* Note: If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice.
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Cinnamon French Toast Sticks

Ingredients

4 thick slices white bread, preferably stale (Note 1)
2 eggs
1/4 cup milk
Salt
1/3 cup white sugar
1 tsp cinnamon powder
3 tbsp butter
Maple syrup to serve (optional)

Instructions

Remove crust of each slice, then cut each into 3 equal thick batons.

Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.

Combine the cinnamon and sugar on a plate.

Melt 2 tbsp of the butter in a large pan over medium high heat.

Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.

Turn to cook each side until golden.

Immediately transfer to the plate with the cinnamon sugar and roll to coat. It’s important to do this quickly while they are hot straight out of the pan so it sticks.

Melt remaining butter and cook the remaining french toast sticks.

Serve immediately with maple syrup to dunk the sticks in.

Recipe Notes:

1. Cut the slices thick enough so when you cut the crusts off then cut into 3 batons, the slices are thick, square batons about 1.7 cm / 2/3″ thick.

French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.

2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won’t flop when picked up using fingers).
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Breakfast Egg Muffins


Yield: 12

Ingredients

10 large eggs
1/3 c. milk
1 c. White Cheddar Cheese (shredded)
6 oz. cooked bacon
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Instructions

Preheat oven to 375 degrees.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups.

Sprinkle with remaining 1/4 c. cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

Variations:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)
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Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes

Ingredients

4 thick slices of tomato (1/4- to 1/2-inch thick)
Olive oil
Salt and pepper
1 medium ear of corn, with the husk still on
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese

Instructions

Set your oven’s broiler on high with a rack a few inches below the broiler element. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.

While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.

Heat the butter in a frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.

Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.
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Mediterranean Breakfast Pitas

Ingredients

4 large eggs, at room temperature
Salt
2 whole-wheat pita breads with pockets, cut in half
1/2 cup hummus (4 ounces)
1 medium cucumber, thinly sliced into rounds
2 medium tomatoes, large dice
Handful of fresh parsley leaves, coarsely chopped
Freshly ground black pepper
Hot sauce (optional)

Instructions

Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.

Spread the inside of each pita pocket with 2 tablespoons of hummus. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
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Slow-Cooker Bacon, Corn & Cheese Frittata


Prep time: 5 min Cook time: 2 hrs

Ingredients

Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley

Directions

Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.

In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.

Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.

Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)

Let stand 10 minutes. Sprinkle with chives.
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