Breakfast Recipes

Breakfast Potatoes

1 tablespoon butter
4 potatoes, sliced
1 onion, sliced fairly thin
4 ounces cheese, grated
4 slices bacon, fried and crumbled
Grease crockpot with butter
Layer in crockpot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on LOW for 8 to 10 hours.

Crockpot Breakfast Casserole

1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or
1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper, diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on LOW. Cook for 10 to 12 hours.

Potato, Mozzarella and Bacon Quiche

A mile-high quiche loaded with baked potato cubes, mozzarella, Parmesan, bacon, fresh thyme and eggs over a golden olive oil pastry crust.
Crust:
1 1/2 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup (2 3/8 ounces) olive oil
3 to 4 tablespoons (1 1/2 to 2 ounces) water - milk, alternative
Filling:
1 lb. cooked, cooled-potatoes (bake or microwave them)
1 1/3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 slices bacon - cooked and crumbled
5 large eggs
1 cup milk
1 tablespoon chopped fresh thyme
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Make the crust:
Preheat oven to 425 degrees F. In a medium bowl whisk together the flour, salt, and baking powder. In a separate small bowl whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of a greased deep dish 9” pie or springform pan and up the sides. Prick the bottom all over with a fork. Bake 8 minutes. Allow to cool.
Turn oven down to 350 degrees F. Peel and cube the potatoes. Spread across bottom of the crust, cover with mozzarella then Parmesan and bacon.
In a large bowl lightly whisk the eggs together. Whisk in the milk, thyme, salt and pepper. Slowly pour over the potatoes and cheese.
Bake 35 - 40 minutes until center is set and firm. Remove from oven and allow to set at least 10 minutes before slicing and/or removing the sides of the spring form pan.
Notes: Pie crust adapted from King Arthur Flour

Huevos Rancheros
Source: Emeril Lagasse

Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

Breakfast Burritos

1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon olive oil
1 cup egg substitute
1/4 teaspoon pepper
2 whole wheat tortillas - (8 inches), warmed
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream
In a small nonstick skillet coated with cooking spray, saute mushrooms and peppers in oil until tender. Transfer to a small bowl; keep warm.
Add egg substitute and pepper to the pan; cook and stir over medium heat until eggs are set.
Spoon vegetable mixture and eggs off-center on each tortilla; top with cheese, salsa and sour cream. Fold sides and ends over filling and roll up. Yield: 2 servings. Print this post