I never have been and never will be a morning person which is why I need a plan and a good selection of recipes to fall back on. Here is my collection of breakfast recipes which are worth sharing. Now I need to find my cup of coffee…
Grease a 13-inch pizza pan; set aside. Preheat oven to 375 degrees F. On a lightly floured surface, roll bread dough into a 14-inch circle. If dough is difficult to roll out, stop and let it rest for a few minutes. Transfer dough to prepared pan. Build up edges slightly. Prick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.
Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender. Remove vegetable mixture and drain.
In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat.
Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, vegetable mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts. If desired, serve with salsa.
SAUSAGE-MUSHROOM BREAKFAST PIZZA:
Prepare as directed, except omit the zucchini or sweet pepper, crushed red pepper, oil, and bacon. After preparing crust, in a large skillet cook 8 ounces bulk pork sausage or Italian sausage and the sliced mushrooms until meat is brown; remove from skillet and drain off fat. Continue as directed in Steps 3 and 4, substituting the sausage-mushroom mixture for the vegetable mixture and bacon.
Per slice: 330 cal., 19 g total fat (8 g sat. fat, 0 g trans fat), 207 mg chol., 571 mg sodium, 23 g carbo., 2 g fiber, 19 g pro.
Exchanges: 1.5 Starch, 2 Lean Meat, 2.5 Fat
EASY BREAKFAST PIZZA:
Prepare as directed, except omit the bread dough and Step 1. Substitute one 12-inch Italian bread shell and continue as directed, baking according to the bread shell package. Or substitute one 13.8-ounce package refrigerated pizza dough, baking as directed on the pizza dough package. Follow Steps 24 and complete baking according to package directions.
If you want a great Christmas morning recipe, this is it. Easy to make and the salmon makes it feel rich. Not only that but it’s a high energy start to a big day.
1/2 cup (125 mL) milk
3 oz (90 g) smoked salmon, chopped
2 tsp (10 mL) chopped fresh dill
salt and white pepper to taste
2 tbsp (30 mL) melted butter
2 bagels, each cut in half, toasted and lightly buttered
1/4 cup (60 mL) low-fat sour cream
fresh dill sprigs, for garnish
Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.
I am a terrible breakfast cook. My morning ritual is to stumble around the kitchen and try to remember why I am not in bed. So breakfast recipes are really important to me because without an arsenal of breakfast ideas to make, nothing is getting prepped. This is an easy to make recipe on a weekend morning that the guys love.
These crepes are delicious and very rich. They aren’t an every weekend recipe but a lot of fun for special occasions. Be sure you have at least 1 hour to prepare.
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Whisk eggs with milk, Dijon and salt in a medium bowl until evenly mixed.
Melt butter in a large frying pan, preferably nonstick, over medium. Swirl pan until butter coats bottom and sides. Pour in egg mixture. Using a wide heatproof spatula, gently and constantly scrape along bottom of pan, pushing eggs from side to side and scraping around edges until soft, large curds form. This will take 3 to 5 min.
Remove from heat. Then gently stir in add-ins if desired (see below).
Veggie delight: Stir in 1 plum tomato and 1/2 avocado, finely chopped.
Three cheese: Stir in 1 tbsp each grated Parmesan, cheddar and havarti cheese.