Breakfast Quesadillas

I got a quesadilla maker for my birthday and it is one of my new favorite toys.  I made these for breakfast the other day and now my husband wants them every morning!  You do not need the quesadilla maker to do this but it does add a little special something.  The best thing about these is that you can be creative and put whatever your little heart desires in your quesadilla.

First start out by scrambling 4 eggs and cook through.

This is what I added to my quesadilla.

Sliced Deli Ham

Monetary Jack Cheese

Green Onion

Red Bell Pepper

Pickled Jalapenos

On a flour tortilla add all your ingredients and half of the eggs, then topped with another flour tortilla.  Lightly butter both outsides of the tortillas.  Now here is my yummy secret.  On your pan or quesadilla maker, sprinkle some cheese directly onto the pan.  Afterwords you get a yummy fried cheese taste that sticks to the outside of the tortilla.  Cook until nice and crispy and serve with salsa.  So yummy!!

Orange Rolls

We love orange rolls around our house.  They are our special birthday breakfast treats or my family gets them when mom is really in the mood for a sweet and gooey breakfast!  I really like this recipe and think that you will love it too.  Happy baking.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water 
• 1 cup warm milk 
• 1/4 cup shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3-1/2 to 3-3/4 cups all-purpose flour
• 
  
  FILLING:
• 1 cup sugar
• 1/2 cup butter, softened
• 2 tablespoons grated orange peel
• 
  
  GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons butter, softened
• 4 to 5 teaspoons milk
• 1/2 teaspoon lemon extract

Ingredients:

3 eggs

2 TBS milk

Ham, diced

Cheese, shredded

Onion, diced

Red Pepper, diced

1/2 jalapeno, finely chopped

salt and pepper to taste

Directions:

1. Spray your skillet with a light, even coating of cooking spray. Preheat your skillet over medium heat.

2. Mix up the eggs and milk in a bowl. You can skip the milk, but it adds the fluffiness to your eggs that is the trademark of a good omelet.

3.  Pour the egg mixture into the skillet and swirl it around so it coats the pan thoroughly. Add salt and pepper.

4.  Gather your fillings into a bowl. The amount of filling is a personal matter, so use as much or as little as you like

5.  Watch your omelet. When it's setting up so you can see a lot of the egg whites cooked, give the pan a second swirl. Swirling as you cook the omelet allows for easy flipping, so don't forget this step.

6. Allow the omelet to cook until the crispy edges begin to peel away from the skillet. Add your fillings by placing them on half the omelet face.

7.  Run your fork under the portion of the omelet that has pulled away from the edges of the pan. Using the fork or your spatula, gently fold the portion you just loosened over the top of your filling. Let it cook another 30 to 60 seconds, then gently slide your omelet onto a plate.

Breakfast Biscuit Sandwhich

These sandwiches are for those mornings that you just need something good and hardy to eat.  They are super easy and will get your day started out right!

Ingredients

6 oz. Jimmy Dean Pork Sausage 7.5 oz. can Pillsbury Buttermilk Biscuits 6 eggs 1/4 cup shredded Cheddar cheese

Directions

Cook Biscuits according to the package. Cut sausage into patties.  Flatten out until they are fairly thin.  Cook over medium heat in a skillet until browned and done through.

In another small skillet fry eggs.  I like to break the yolk and cook through.

 Sprinkle each with Cheddar cheese and melt. Cut the biscuit in half and place the egg inside.  Serve immediately.

German Pancakes

German Pancakes

6 eggs

1 c flour

1 c milk

1 tsp salt

1 cube butter

Cut stick of butter in half and place in two 9x13 pans and set in oven at 400 F until melted. Combine all other ingredients. Add mixture to pans and place back in the oven for 20 minutes.  Serve with fruit and powdered sugar or syrup.

Eggs Benedict

I am not a huge breakfast eater but when I feel extra ambitious I love to whip up some Eggs Benedict.  It is the ultimate breakfast comfort food.  The rich hollandaise sauce and the creamy yolk of the eggs pair magically with the ham and english muffin.  If you have not yet tried this breakfast treat than make today the day that you do!!

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached Eggs:

• 2 quarts water
• 1/8 cup white vinegar
• 1/2 teaspoon kosher salt
• 4 large eggs

Fill a pot with water and add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and is still at a simmer

Adjust the heat to maintain a water temperature of 205 degrees F. Break the eggs, 1 at a time, into a custard cup or ladle. Pour the eggs slowly into the water and cook for 5 minutes each.

To build Eggs Benedict:

Put the Canadian bacon in 10-inch saute pan set over medium heat. Cook, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.

For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 a toasted and buttered English muffin on top of each dollop. Put a slice of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.

Cinnamon Swirl Bread

I love this bread for French Toast.  I always make sure to make some on my bread making day.  This is also great to use in the bread pudding recipe I posted awhile back.  But more than anything, this bread is amazing straight out of the oven!

BREAD:

1 Tablespoon butter

1/2 cup milk

2 Tablespoons granulated white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 1/4 teaspoons active dry yeast

3/4 cup warm water

3 cups all-purpose flour, divided + more for surface work

FILLING:

2 Tablespoons butter, softened

2 Tablespoons granulated white sugar

1 Tablespoon brown sugar

1 Tablespoon ground cinnamon

Directions:

1. In a microwavable bowl, heat butter and milk in 30 second intervals; stir together until butter is melted.

2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.

3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.

4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.

5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size.

6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.

7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.

8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.

9. Preheat oven to 375 degrees F.

10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.

11. Turn out bread and let cool on a wire rack.

Fresh Fruit Crepes

I am not a huge breakfast eater but this is my personal favorite breakfast treat!! These crepes are light and fresh and hit the spot on a beautiful summer morning.

INGREDIENTS

• 2/3 cup flour
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups milk
• 2 TBS melted butter

DIRECTIONS

In a bowl, whisk together the flour, salt and eggs until smooth. 

Slowly beat in the milk and melted butter.   Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.  I like to put them on wax paper.  Lay them out flat so they can cool. Continue until all batter is gone.

 

Fill the crepes with your favorite fruit.  My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.  

Top with freshly whipped cream. YUM!!

INGREDIENTS

• 2 tablespoons sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream

DIRECTIONS

Place the whipping cream into a bowl and either hand whisk or on medium speed beat just until the cream reaches soft peaks.  Then add the sugar and vanilla and beat until it forms stiff peaks. Store any unused portion in an airtight container for up to 10 hours. 

Fancy Scrambled Eggs

Our family is pretty picky about eggs and we love these.  These scrambled eggs are extra fragrant and put a little spark into your traditional scrambled eggs. I hope you enjoy.

***TIP: don't season your eggs until they are almost completely cooked.  If you add salt and pepper to your eggs before you start cooking them it will make them watery***

Ingredients:

1 tsp olive oil

1/2 diced red onion

1 cup diced and seeded plum tomatoes

8 eggs

1 TBS fresh or dried dill

salt and pepper to taste

In a nonstick medium pan, heat the oil over medium heat.  The the diced onion and cook for about 2 minutes. Then add the tomatoes and cook for 1 more minute.  Set the mixture aside.

In another bowl whisk the eggs.  Pour the eggs back into the pan and cook over medium heat, stirring continually until the eggs are almost set.

If there is water in the tomato mixture drain it.  Add it to the eggs and then season with salt and pepper.

Banana Nut Streusel Muffins

These muffins are great for a snack or for breakfast.  They are moist and delicious.  The streusel topping add the perfect amount of texture.  I hope you enjoy them.

Ingredients:

1/4 cup walnuts

1 1/2 cup flour

1/2 cup whole wheat flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup mashed ripe bananas

3/4 cup milk

3 TBS vegetable oil

1/2 tsp.vanilla

1 egg

Streusel:

6 TBS. instant oats

5 TBS flour

3 TBS brown sugar

3 TBS melted butter

1/4 tsp cinnamon

Place the walnuts in a small saute pan over medium heat.  Stir continually until oils begin to be released from the nuts and they turn a golden brown.  Set aside to cool.

In a mixing bowl combine the flours, brown sugar, baking powder, cinnamon and salt.  

In another bowl combine the bananas, milk, oil, vanilla and egg.

Add the banana mixture to the flour mixture and stir until all the ingredients are combined.  Chop the toasted walnuts and fold them into the batter.

Spoon the batter into greased muffin tins to about 2/3 full.  

To prepare the streusel, combine the oats, flour, brown sugar, and cinnamon together.  Then add melted butted and stir well.  Sprinkle over the batter.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.