Category Archives: Breakfast

Bacon Wrapped California Omelet Bites

4 whole eggs
12 egg whites
2 cups diced cooked chicken
12 slices bacon
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups chopped fresh spinach
1 avocado, cubed (optional)
Salt and pepper
Nonstick cooking spray

Preheat the oven to 350°F.

Cook the bacon in a pan over medium heat only until it’s cooked through, but not crispy, about 5 minutes

Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.

In a medium bowl, scramble the whole eggs along with the egg whites. Add a dash of salt and pepper. Add the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon. (Tip: A soup ladle will transfer the mixture without spilling.)

Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,

Top with diced avocado and eat or refrigerate. Makes 12 omelet bites.

Credit: Bake Protein-Packed Bacon Omelet Bites | Men's Health.

Buttermilk Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Laddle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles.
4. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancake

Sausage Gravy

serves 4, prep 5 min, cook 20 min

1 pound breakfast sausage
2 tbsp fat drippings, butter, or oil
1/4 cup flour
2 cups milk
salt and pepper

1. In a cast iron or other heavy skillet, cook and brown sausage over medium-high heat. Break sausage into small crumbles with a wooden spoon.

2. Once sausage is brown, turn off heat and use a slotted spoon to remove the sausage to a paper towel lined plate. Drain and measure fat if desired.

3. Add 2 tbsp fat back to the pan, use sausage drippings if desired and add additional fat as needed to make 2 tbsp.

4. Heat pan over medium-low and sprinkle fat with flour. Cook flour mixture, whisking often, until golden about five minutes.

5. Add milk to flour mixture and whisk until smooth. Heat pan to medium-high and whisk while gravy comes to a simmer and thickens.

6. Add sausage and season to taste with salt and fresh ground pepper.

via Biscuits and Sausage Gravy | chaos in the kitchen.

Monkey Bread

Ingredients

Dough
4 tablespoons unsalted butter , divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk , warm (about 110 degrees)
1/3 cup water , warm (about 110 degrees)
1/4 cup granulated sugar
1 package rapid-rise yeast (or instant)
3 1/4 cups all-purpose flour , plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

Glaze
1 cup confectioners' sugar
2 tablespoons milk

Instructions

1. For the dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for instructions without a mixer.) Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

3. For the sugar coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.

4. To form the bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.

5. Roll each dough piece into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

8. For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

note: The dough should be sticky, but if you find it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey bread is at its best when served warm.

Monkey Bread without a Mixer:
In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Credit: pickycook.com | monkey bread

Easy Homemade Granola

from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds [Note: I used slivered almonds, and they worked fine.]
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.

The granola will keep for 1 week.

Credit: The Amateur Gourmet – Easy Homemade Granola