Eggs in bread bowl

Ingredients

6
kaiser rolls (4 to 5 inches in diameter)
6
Land O Lakes® all-natural farm-fresh eggs
6
teaspoons heavy whipping cream
6
tablespoons grated Parmesan cheese
3
teaspoons chopped fresh chives
3
teaspoons finely chopped fresh parsley
Salt and freshly ground pepper to taste

Directions
1Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
2For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
3Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.

Tips
If you prefer, you can substitute whole wheat, white, brioche, or challah rolls for the kaiser rolls. Feel free to use fresh basil, thyme, or any other fresh herb you have on hand. For added variety, substitute grated Cheddar, mozzarella, gouda or crumbled feta cheese for the grated Parmesan cheese. All would taste wonderful baked in your egg bowl.

BAKED EGGS WITH HAM AND GRITS

2 cups of water

2 Tblspn.of polenta grits*

1 1/4 cup of shreddd Cheddar cheese

6 pieces of bacon, chopped

salt and pepper

1/4 Tspn. poultr seasoning

4 large eggs

*Quick-cooking grits like Quaker could also be used

Preheat the oven to 350F, and grease an 8 inch baking pan. Set aside. Using kitchen scissors cut bacon into strips, no wider than your index finger. In a medium pan, cook until crispy. In the meantime cook the grits with butter and water according to manufacturers directions. Mix 1 cup of cheese, and the bacon with a little bit of grease into the grits. Add salt and pepper to taste. Pour grits mixture into a greased 8 inch square pan. Make a spoon indent a corner and place one of the cracked eggs. Repeat this in all four corners. Sprinkle poultry seasoning a top each cracked egg. Place pan in the oven, carefully! You want to avoid jostling the eggs too much causing the white to spill over the grits. Bake for 15 minutes. Remove and sprinkle last 1/4 cup of cheese atop. Place back in oven until cheese melts, approximately 1-2 minutes. The yolk of the eggs will be runny.

Because the eggs are easily jostled, you can see from the photo that the white can run. Ideally, you want to keep all of the egg into the little bed you created within the grits. Also, it can be quite difficult getting each serving onto a plate because the yolks are runny. So be careful or you may end up with soupy slop on your plate! 

BREAKFAST PIZZA

Let the rolls warm 15 minutes before using – this will make working the dough much easier.

*If using a pizza pan – be sure to place a lined cookie sheet under to catch drippings.

*I almost always double this recipe it is so good.

*If doubling, you can bake this in a casserole dish or a sheet-cake pan, but will need to bake a little longer.

*Feel free to add your favorite herbs, cheese, meats and vegetables.

*I often use cooked bacon, ham, sauteed onions, a little Gruyere Cheese.

get creative! 

Ingredients

1 pkg. Crescent Rolls

1 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple)

1 c. Shredded Hash Browns – thawed

1 c. Shredded Cheese – Mexican Blend or your favorite cheese.

5 eggs

¼ c. milk

½ t. salt

½ t. pepper

2 T. Parmesan – grated

Instructions

Preheat oven to 375 degrees.

Take the Crescent Rolls out of the fridge 15 minutes before making.

Spray pizza pan or a sheet cake pan.

Brown the sausage in a skillet and drain.

Spread the rolls on prepared pan.

You will have to press and work the dough a little to make sure it covers the pan…pinch the pieces together.

Spoon sausage over the crust.

Spread the potatoes over the meat.

Spread the cheese over the potatoes.

Combine eggs, milk, salt, pepper, parmesan together in a separate bowl.

Spoon the egg mixture evenly over the cheese.

(TO RECAP THE LAYERING: ROLLS, MEAT, POTATOES, CHEESE, EGG MIXTURE)

Bake at 375 degrees for 25-30 minutes.

ENJOY!!

STRAWBERRY FRENCH TOAST CASSORALE

This French toast casserole relies on just a few simple ingredients, so the better-quality ingredients you can use, the better this recipe will taste. I like use a good-quality challah or Italian bread for this recipe and organic eggs. The best time to make this French toast dish is in the spring when strawberries are in season, because the homemade strawberry sauce is truly amazing.

If you want to make this recipe a little lighter, feel free to use 2% milk or low-fat milk.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients:

For the Casserole:

1 loaf of day-old challah or Italian bread

1-1/2 cups ricotta cheese

3 oz. cream cheese

1/4 cup powdered sugar, divided

1 cup sliced strawberries

10 large eggs

3 cups whole milk or half and half

1 tsp. vanilla

pinch of salt

Strawberry Sauce:

4 cups sliced strawberries

2/3 cup sugar

2/3 cup water

Preparation:

Cut bread into cubes. Place half of the bread cubes in the bottom of a 9 x 13 baking dish.

With an electric mixer, beat ricotta cheese, cream cheese and 2 Tbsp. of the powdered sugar until smooth. Spread over bread cubes. Top with sliced strawberries. Top with remaining bread cubes.

In a blender, beat eggs, milk, vanilla, salt and remaining powdered sugar until smooth. Pour over casserole, making sure all of the bread cubes are coated.

Cover and refrigerate casserole overnight.

When ready to bake, bring the casserole to room temperature. Preheat oven to 350 degrees F. Bake 40-50 minutes.

While the casserole is baking, make the strawberry sauce: Place the strawberries, sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low. Let the strawberry sauce simmer until it starts to thicken - it will take about 8-12 minutes. Transfer three-quarters of the strawberry sauce to a blender and puree until smooth (or use an immersion blender (compare prices) to puree three-quarters of the sauce). Return the pureed strawberry sauce to saucepan. Let it simmer until thick. Cut the French toast casserole into pieces and drizzle with the strawberry sauce.

COPYCAT EGG MCMUFFIN

Ever feel like a mcmuffin but didnt want to leave the house, well now stay at home and enjoy delicious mcmuffin with this copy cat recipe

Ingredients

8 large eggs (beaten)

6 english muffins

6 slices american or swiss cheese

6 slices canadian bacon

Note

Add veggies to your egg mix for more flavor and texture

Directions

Step 1

Fast Food Breakfast Sandwiches

Heat skillet or griddle to medium high heat

Step 2

Fast Food Breakfast Sandwiches

Spray the egg rings with cooking spray. Spray the griddle with cooking spray. Pour 1/6 of the mix into each ring and cook until firm, flipping once during the process. Repeat 3 times until you have 6 egg patties

Step 3

Assemble your sandwich with one egg patty, one bacon, one cheese inside each english muffin. Serve immediately.

Step 4

To freeze, wrap each sandwich in foil and place in a sandwich sized freezer bag. To reheat, unwrap the sandwich and wrap in a paper towel. Cook in the microwave for one minute. Turn in over and cook an additional 30 seconds. Enjoy!

CINNAMON ROLL CAKE

Ingredients

3 cups flour (Or cup4cup if making this gluten free)

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted 

 

 TOPPING 

1 cup butter, soft

1 cup brown sugar

2 Tbsp. flour (or cup4cup if gluten free)

1 Tbsp. cinnamon

 

GLAZE 

2 cups powdered sugar

5 Tbsp. milk

1 tsp. vanilla

 

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.

In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.

For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

Egg burritos

Ingredients:

Eggs: Onions: Cheddar Cheese: Bacon: Cilantro: Flour Tortilla’s

Directions:

Scrambled eggs with caramelized onions, cheddar cheese, bacon, cilantro wrapped in a flour tortilla and top with hotsauce.

Oatmeal cookie pancakes with chocolate chips

I loved getting chocolate chip pancakes for breakfast as a kid and they’re still one of my guilty pleasures. So I had to do something to make them a little more healthy (without giving up any of their chocolatey goodness, of course.)

 Chocolate Chip Oatmeal Cookie Pancakes

So here is a healthy version of chocolate chip pancakes.

And I guarantee, it will be love at first bite..

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

 

Serves: 4

INGREDIENTS

1 cup gluten free rolled oats

2 tsps baking powder

½ cup gluten free all purpose flour

pinch sea salt

2 tbsp coconut sugar (optional)

½ cup unsweetened applesauce

2 eggs

1 tsp vanilla extract

2 tbsps coconut oil (melted)

¼ cup + 2 tbsps milk of choice

desired amount of chocolate chips

INSTRUCTIONS

Excluding chocolate chips, in a large bowl combine all dry ingredients together.

In a separate bowl mix all wet ingredients together well.

Stir wet into dry until just combined.

Add desired amount of chocolate chips and fold in gently.

Heat skillet on medium heat.

Melt some coconut oil in pan to prevent pancakes from sticking.

Scoop 2-3 tablespoons on batter for each pancake.

Cook pancakes until golden brown,

Sausage pinwheels

SAUSAGE PINWHEELS
put a spin on a classic breakfast food with hot sausage. Have them for breakfast or dessert or anytime in between.  These delicious bites of heaven are good anytime.

Prep time: 10 mins
Cook time: 20 mins

Ingredients:

1 lb. Hot Neese’s Sausage(can use reg or mild sausage)
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
2/3 cup milk
grated cheese (optional)

Directions:

Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough out onto floured surface. Roll dough into 18″ x 12″ rectangle. Spread uncooked sausage over dough. Spread grated cheese on top of sausage. Roll dough into jelly-roll fashion starting with the longest side. Cover and refrigerate one hour. Slice dough into 1/4 inch slices. Back at 350 degrees for 20 minutes.

Makes 3 1/2 dozen.