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Category: breakfast

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…

Egg & Sausage Breakfast Muffins

Ingredients

  • 8 eggs
  • 1⁄2 lb sausage or 1⁄2 lb hamburger meat
  • 1 cup cheddar cheese
  • salt and pepper

Optional:

  • bell pepper, mushrooms, onions, spinach

Directions

  • Brown and drain meat. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full size muffin pan ⅔ full.
  • Bake 350 degrees for 30 minutes.
  • Use toothpick to check for doneness.

Creamy Strawberry Crepes Recipe

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.

Ingredients

  • 3 eggs
  • 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

Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. 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.
  4. 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.

Perfect Scrambled Eggs Recipe

Ingredients

  • 8 eggs
  • 2 tbsp milk or water
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 tbsp butter

Directions

  1. Whisk eggs with milk, Dijon and salt in a medium bowl until evenly mixed.
  2. 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.
  3. Remove from heat. Then gently stir in add-ins if desired (see below).

Add-In

  • 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.

New York Cheesecake Pancake (IHOP) Recipe

For those times when you can’t get to the International House of Pancakes

Ingredients

  • 1 1/2 cups strawberries, hulled and sliced
  • 2 tablespoons seedless strawberry jam
  • 11/4 cups all-purpose flour
  • 11/4 cups buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups chopped frozen cheesecake
  • Cooking spray
  • Butter, confectioners’ sugar or whipped cream, for topping (optional)

Directions

  1. Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
  2. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
  3. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners’ sugar or whipped cream, if desired.

Robie’s Buttermilk Flapjacks Recipe

Yes Bisquick does the job but not nearly as well as what this pancake recipe does.

Combine the dry ingredients in a bowl, whisk, set aside:

  • 2 cups flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt

Combine the wet ingredients in a second bowl, whisk:

  • 2 cups buttermilk
  • 4 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Salmon Scrambled Eggs Recipe

The salmon, onions, and spices dress up an easy to make breakfast while camping.

Salmon Scrambled Eggs RecipeIngredients

  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 tablespoon butter or margarine
  • 1/4 cup sliced green onions
  • 1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
  • 1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese

Directions

  • Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  • Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  • Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Eggs in a Nest Pie Iron Recipe

Ingredients

  • 1 tablespoon butter or oil
  • 1/2 cup hash browns
  • 1/4 teaspoon onion powder
  • pinch of paprika
  • dash salt
  • dash pepper
  • 1 egg

Directions

  1. Add potatoes, onion powder and 1 tablespoon of butter or oil in a well-greased pie iron. Cook until potatoes begin to brown.
  2. Remove from fire and open cooker. Using a fork, form a “nest” into the center of the potatoes.
  3. Break the egg into the center “nest,” close the cooker and return to the fire until the egg is cooked.
  4. It is done when the potatoes look brown and the egg looks cooked.

Campfire Breakfast Burger Recipe

You can do this one of two ways.  You can use bring along some English Muffins or try my recipe for campfire biscuits.  Either way, you need a vessel to hold your Campfire Breakfast Burger in.

Ingredients

  • 12 English Muffins
  • 12 sausage or hamburger patties
  • 12 eggs
  • Cheese slices if you have them.

Directions

  • Add sausage and/or hamburger to a cold skillet and then set it over medium high heat. Cook until patties are golden brown and cooked through, flipping once. Remove and set aside.
  • Cook eggs in skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.

For many, the preference is to use sausage patties but really any meat will do.  Hamburgers left over from the night before, farmer’s sausage cooked and cut in half, some even prefer grilling up a thick slice of bologna or even Spam.

Breakfast Soft Tacos Recipe

This makes a nice change from the same old breakfast routine that I find myself falling into.  I make up two different batches and kept the jalapeño pepper out of the one I give Oliver.

Ingredients

  • Breakfast Soft Taco Recipe8 eggs
  • 1/4 tsp (1 mL) pepper
  • 1 tbsp (15 mL) butter
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) olive oil
  • 1/2 red onion, diced
  • 1 small sweet red pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) chili powder
  • 1 cup (250 mL) rinsed drained canned black beans
  • 8 small (7-inch/18 cm) whole wheat tortillas
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 2 green onions, finely chopped

Directions

    1. Whisk eggs with pepper. In skillet, melt butter over medium-low heat; cook eggs, stirring, just until softly set but still slightly runny, about 12 minutes. Sprinkle with pinch of the salt.
    2. Meanwhile, in separate skillet, heat oil over medium heat; cook red onion, stirring occasionally, until beginning to soften, about 4 minutes.
    3. Stir in red pepper, jalapeño pepper, garlic, cumin, coriander, chili powder and remaining salt; cook, stirring occasionally, until softened, about 4 minutes. Stir in beans; cook until heated through, about 2 minutes. Stir into eggs.
    4. Fill each tortilla with 1/2 cup egg mixture, heaping 1 tbsp Cheddar cheese and sprinkle of green onions.

    Lumberjack Breakfast In Foil Packet Recipe

    Ingredients

    • Sausages or bacon
    • Frozen hash browns, or leftover cooked potatoes, diced
    • Eggs
    • Chopped tomatoes and green onions, if you like
    • Shredded cheese, any kind.

    Directions:

    1. Lay sausages or Canadian bacon on a double layer of foil that has been sprayed lightly with cooking spray.
    2. It is best to have the meat on the bottom so it can receive direct heat from the grill to cook properly.
    3. On top of the sausages, add a handful of frozen hash browns or diced leftover potatoes, an egg or two, and diced tomato and green onion if you like.
    4. Salt & pepper to taste.
    5. You can also add Cajun spice or whatever spice your family likes.
    6. Wrap up packet and place on a hot BBQ for 15-20 minutes or until meat is thoroughly cooked.
    7. After the packet has cooked for 15-20 minutes, open it up and add shredded cheese and put it back on the grill for a few minutes.
    8. Once the cheese is melted,.. presto….a delicious and very filling breakfast..or brunch is ready!