Calming Brooks: Breakfast Recipes

Showing posts with label Breakfast Recipes. Show all posts

French Toast Puffs

1 loaf french bread

3 eggs

3/4 cup whole milk

1 teaspoon vanilla bean paste

4 tablespoons vegetable oil (or more if needed)

1 tablespoon butter

Directions

Cut the french bread roll into 1-2″ cubes. In a large bowl, whisk together the eggs, milk and vanilla paste. Add the bread cubes into the bowl with the egg mixture and move them around until they’ve all been coated. Let them soak for a few minutes. In the meantime, heat the oil and butter in a frying pan. When the oil is hot, place the cubes in the pan. Turn them often so they don’t burn on one side. Once they become a dark golden brown, remove them. Add butter, syrup and powdered sugar to the top. Enjoy!

Baked Pumpkin Pie Oatmeal:

(Makes about 10 servings)

Ingredients:

6 cups quick cook oats (the kind that cooks in one minute

1½ sticks of butter - melted

1 cup brown sugar

15 oz can of pure pumpkin (not pumpkin pie filling)

¾ tsp. salt

3 eggs

2 cups milk

3 tsp. baking powder

3 tsp of vanilla

1.5 tsp cinnamon

1.5 tsp pumpkin pie spice

Whipping cream

extra white sugar (optional)

Instructions:

Oatmeal:

Combine all ingredients together in a large bowl, stir until completely mixed.

Pour oatmeal into a well greased 9×13 baking dish. Cover and refrigerate for one hour or overnight.

Bake at 350° for 30 to 45 minutes, until the center reaches 160.

Thickened cream:

Pour whipping cream into a bowl and beat with hand mixer on low until the cream starts to barely thicken, add a dash of extra sugar if you want the cream to be slightly sweetened.

Pour over oatmeal.

http://www.scatteredthoughtsofacraftymom.com/2013/09/Baked-Pumpkin-Oatmeal.html

Coffee Cake Muffins Crusted with Cinnamon and Sugar

Coffee Cake Muffins Crusted with Cinnamon and Sugar (recipe from Tasty Kitchen)

These are awesome!!! You have got to try them!

*WARNING: They taste like a donut. Be prepared for euphoria.

(makes 12)

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup oil
¾ cup granulated sugar
1 egg
¾ cup milk

For the Cinnamon Sugar Topping:

1/4 cup butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon

Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

In a separate, large bowl, combine oil, sugar, egg and milk.

Add dry ingredients and stir only to combine.

Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.

Bake at 350 degrees for 15-20 minutes.

Run a knife around the sides of the muffin and shake them out of the pan while still hot.

Melt the butter in a bowl.

Combine the white sugar with the cinnamon in another bowl.

Dip muffins in butter, then into the sugar/cinnamon mix. Let cool. Eat immediately.

http://www.canyoustayfordinner.com/2010/08/02/cinnamon-sugar-crusted-coffee-cake-muffins/

Stuffed French Toast

1 8oz pkg. cream cheese, softened

1 egg yolk

1 Cup sugar, divided

24 slices white sandwich bread, crusts cut off

1 Tablespoon ground cinnamon

3 Tablespoons butter, melted

In a medium bowl, beat cream cheese, egg yolk and 1/4 C of the sugar until smooth, then set aside. Roll out each slice of bread then spread cheese mixture over bread, making sure it is even on the bread. Roll each on up jellyroll style and place seam side down on baking sheet. In a shallow dish mix remaining 3/4 C sugar and 1T cinnamon. Brush melted butter over rollups and then roll in cinnamon-sugar mixture until completely coated. Place them back on a baking sheet, cover and freeze for at least 2 hrs. When ready to serve, preheat oven to 400*F and bake for 10-12 minutes, or until golden.

Roll-ups will keep in a plastic bag for 2 months in the freezer.

Bacon, Eggs and Cheese Cups

1 (8-ounces) container of crescent rolls
6 strips of bacon
5 eggs
1/4 cup milk
salt and pepper, to taste
1/2 cup Cheddar cheese, shredded and distrubuted

Instructions

Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper.
Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
Take a sharp knife and cut off the “tail” of the dough. Then use it to line the part of the muffin cup that isn’t already covered in dough.
Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don’t have to worry about watching it in a pan).
For 6 breakfast cups you only need 3 pieces of bacon—I made extra.
Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes, salt and pepper to taste.
You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
Top the eggs and bacon with some shredded cheese.
Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.