Showing posts with label Breakfast Inspiration. Show all posts
Showing posts with label Breakfast Inspiration. Show all posts
Word of advice – so easy, so cheesy, so good, but you should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, you may end up eating all by yourself and no one to stop you
Ingredients
- 1 (10 ounce) can prepared pizza crust
- 1 tablespoon butter, melted
- 1 cloves garlic, finely minced
- 1/2 cup mozzarella cheese, grated
- 1 tablespoon parmesan cheese
- 1 tablespoon dried basil
- salt & pepper to taste
DIRECTIONS :
Get the full directions @ sugarapron.com
Easy Cheesy Garlic Breadsticks
I love Pillsbury crescents, they’re so versatile and I make all kinds of things with them. Of course you could also make your own dough for this breakfast, but why slave in the kitchen when you don’t have to. So this is such a quick breakfast and so delicious, you could literally use any ingredients. Perfect Sunday breakfast.
This breakfast ring is also perfect for brunch such as Easter brunch because it really is simple to make, hardest thing you have to do is fry some bacon and scramble the eggs.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
This beautiful Crescent Bacon Breakfast Ring will be everyone's weekend breakfast of choice, it's loaded with bacon, eggs and cheese. Perfect for brunch as well.
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Calories: 299 kcal
Author: Joanna Cismaru
Ingredients
- 5 eggs
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 8 slices bacon fried
- 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
- 1 cup cheddar cheese shredded
- 1 egg for egg wash, optional
Directions :
Get the full directions @ jocooks.com
Crescent Bacon Breakfast Ring
There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries.
I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.
Strawberry Rolls with Cream Cheese Icing
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Strawberry Rolls with cream cheese icing - perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 459 kcal
Author: Joanna Cismaru
Ingredients
Dough
- 1/2 cup milk
- 1 tsp active dry yeast
- 1 egg
- 1/4 cup sugar
- 1/4 cup margarine or butter (unsalted)
- 2 cups all-purpose flour
- 1/4 tsp salt
Filling
- 1 cup strawberries fresh and chopped
- 3/4 cup strawberry jam
Cream Cheese Icing
- 1/2 cup cream cheese at room temperature
- 3 tbsp butter unsalted, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Directions :
Get the full directions @ jocooks.com
Strawberry Rolls with Cream Cheese Icing
Today I’m sharing a new favorite that incorporates one of my favorite spring and summer cooking trends, grilling, with the trendy new bowl phenomenon!
If you have time in the morning, toss the chicken in the marinade (don’t worry, it will take less than 5 minutes!) then in the evening, simply toss the chicken on the grill, mix up the bruschetta, spiralize some zucchini and a scrumptious grilled chicken zoodle bowl awaits you!
Bruschetta Grilled Chicken Zoodle Bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
Serving Size: 2
Ingredients
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- 3 cloves garlic (crushed)
- 2 tbsp fresh basil (chopped)
- 2 chicken breasts
- 2 large zucchinis (spiralized into app. 4 cups zoodles)
- 2 cups tomato basil bruschetta
- 3 Roma tomatoes (chopped)
- ¼ cup red onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh basil (chopped)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp parmesan cheese (grated)
Directions :
Get the full directions @ whitneybond.com
Bruschetta Grilled Chicken Zoodle Bowls
I know, can you believe it? I’m going there, and it’s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!
EASY PUMPKIN PULL-APART LOAF
8 SERVINGS
TOTAL TIME:45 MINUTES
This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It’s like having pumpkin pie for breakfast!
INGREDIENTS:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon
GLAZE:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk
Directions :
Get the full directions @ crazyforcrust.com
Pumpkin Pull-Apart Loaf
I love replacing my cup or two of coffee and drinking this Breakfast Energy Smoothie. Don’t get me wrong I still enjoy my one cup of coffee a day!
This smoothie is nutrient packed which also helps boost my immune system and it gives me enough energy to get through my day without crashing, like coffee does.
I also like to make this smoothie when I don’t have time to eat breakfast or if I need a little pick me up in the afternoon.
Breakfast Energy Smoothie
YIELD: 2-4 Servings
PREP TIME:5 minutes
TOTAL TIME:5 minutes
Ingredients:
- 2 cups orange juice
- 1 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
- 2 cups mixed fresh or frozen berries
Directions :
Get the full directions @ deliciouslysprinkled.com
Breakfast Energy Smoothie
Who doesn’t love the cinnabons at the malls? Just walking by their stores and smelling these cinnabons baking, drives me up the walls. It’s very hard to keep on walking and not stop and spend $5 on a cinnabon.
I have made this recipe many times over the years and have used both butter and margarine. I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine. Honestly they taste the same to me so it’s your choice, butter or margarine.
Cinnabons Cinnamon Rolls
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12
Calories: 493 kcal
Author: Joanna Cismaru
Ingredients
Dough
- 2 1/4 tsp active dry yeast or instant yeast
- 1 cup milk lukewarm
- 1/2 cup granulated sugar
- 1/3 cup butter unsalted, softened, or margarine
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar packed
- 3 tbsp cinnamon
- 1/3 cup butter unsalted, softened, or margarine
Cream cheese icing
- 6 tbsp butter unsalted, softened, or margarine
- 1 1/2 cups powdered sugar also known as icing sugar, or confectioner's sugar
- 1/4 cup cream cheese at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Directions
Get the full directions @ jocooks.com
Cinnabons Cinnamon Rolls
To make these tots you’re going to need to blanch 2 cups of broccoli in boiling water, just for a few seconds. Then dice the broccoli into tiny pieces. You can also pulse the broccoli in a food process for a few seconds but then you will risk turning them into a puree. If anything plus then no more than 2-3 pluses and stop once you reach a “rice” texture.
Next, after dicing the broccoli, combine it with an egg, cheddar cheese, diced onion, cilantro or parsley and a mixture of italian and panko bread crumbs. You can also use all italian or all panko but I suggest a mix of both because the panko make the tots light and airy, while the italian breadcrumbs give the tots flavor. But again, if you have only one type then go for it.
Healthy Baked Broccoli Tots
EDIT: Readers have noted that 1 teaspoon is too much salt. If you are using table salt, only use 1/2 tsp or to taste!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 tots
Author Layla
Ingredients
- 2 cups or 12 ounces uncooked or frozen broccoli
- 1 large egg
- 1/4 cup diced yellow onion
- 1/3 cup cheddar cheese
- 1/3 cup panko breadcrumbs
- 1/3 cup italian breadcrumbs
- 2 tablespoons parsley ( or cilantro rosemary,
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS :
Get the full directions @ gimmedelicious.com
Healthy Baked Broccoli Tots
MUSHROOM AND SPINACH LASAGNA
An easy mushroom and spinach lasagna recipe with a light parmesan cream sauce. Freezes well – perfect for make-ahead meals!
Author: Jessie
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Serves 6
INGREDIENTS
- 1/2 lb. lasagna noodles
- 3 Tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 lb. baby portobello mushrooms, sliced
- 2 Tbsp. flour
- 2 and 2/3 cups vegetable stock
- 3/4 cup milk
- 3 cups fresh spinach
- 3 and 1/2 cups shredded parmesan cheese, divided
- 1/4 cup chopped parsley for garnish (optional)
DIRECTIONS :
Get the full Directions @ lifeasastrawberry.com
MUSHROOM AND SPINACH LASAGNA
For breakfast, lunch and dinner until it's gone. Yay for not being wasteful but boo for over-indulging. Our menu was well-rounded and so delicious this year. One of the many foods that adorned our table was this yummy Caprese Pasta Salad. Which, by the way, is great as a side salad, main salad OR appetizer.
CAPRESE PASTA SALAD
This perfect combination of ingredients is great as an appetizer or a salad.
Contributed by Megan Porta from pipandebby.com.
Serves: 8-10
Total time: 15 min
Ingredients:
- 16-oz. box Rotini pasta, cooked to al dente and drained
- 8-oz. container grape or cherry tomatoes, halved
- 8-oz. package Mozzarella pearls
- 1/2 cup fresh chopped basil
- 1/4 cup pesto
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
DIRECTIONS :
Get the full Directions @ pipandebby.com
CAPRESE PASTA SALAD
The perfect keto lemon curd is one that tastes good by itself, however, this keto lemon curd is also delicious as a spread for keto toast, keto scones or to sandwich together with a keto sponge cake. It’s a perfect gift for a friend (even if they are not keto).
Cook Time : 10 mins
INGREDIENTS
- 4 Lemons (Juice and Zest)
- 1/2 Cup Natvia (Or Erythritol)
- 100 g Butter
- 3 Whole Eggs
- 1 Egg Yolk
INSTRUCTIONS
- Grab a medium heatproof bowl and squeeze the lemons, zest the skin, add the natvia (or erythritol) and add the butter. Set the bowl over a pan of gently simmering water. Don't let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
Please visit fatforweightloss.com.au for full instructions.
THE PERFECT KETO LEMON CURD
Ingredients
- 1 lb ground pork or any other meat you would like
- 1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
- 1/2 cup bone broth
- 1 tbsp soy sauce or to taste
- 1 tbsp garlic powder or to taste
- 1 tbsp ground ginger or to taste
- 1/2 tsp pepper or to taste
- 1/ tsp salt or to taste
Wonton Chips
- 1 pkg egg roll wrappers cut into strips
- vegetable or olive oil
Instructions
- Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
- For full instructions you can visit idonthavetimeforthat.com.
Instant Pot Egg Roll Bowls
Soft, pillowy, homemαde nααn is eαsier to mαke thαn you think αnd it's greαt for sαndwiches, pizzα, dipping, αnd more.
Totαl Cost $1.73 recipe / $0.22 serving
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Totαl Time 1 hour 55 minutes
Servings 8
αuthor αdαpted from The Novice Chef
INGREDIENTS
- 2 tsp dry αctive yeαst $0.19
- 1 tsp sugαr $0.02
- 1/2 cup wαter $0.00
- 2 1/2-3 cups flour, divided $0.39
- 1/2 tsp sαlt $0.05
- 1/4 cup olive oil $0.64
- 1/3 cup plαin yogurt $0.17
- 1 lαrge egg $0.27
INSTRUCTIONS
- In α smαll bowl, combine the yeαst, sugαr αnd wαter. Stir to dissolve then let sit for α few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, αnd egg until evenly combined.
- In α sepαrαte medium bowl, combine 1 cup of the flour with the sαlt. Next, pour the bowl of wet ingredients to the flour/sαlt mixture αnd stir until well combined. Continue αdding flour, α hαlf cup αt α time, until you cαn no longer stir it with α spoon (αbout 1 to 1.5 cups lαter).
- αt thαt point, turn the bαll of dough out onto α lightly floured surfαce αnd kneαd the bαll of dough for αbout 3 minutes, αdding smαll αmounts of flour αs necessαry to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour totαl. The dough should be smooth αnd very soft but not sticky. αvoid αdding excessive αmounts of flour αs you kneαd, αs this cαn mαke the dough too dry αnd stiff.
- Full instructions recipe please click here >> budgetbytes.com
SOFT HOMEMADE NAAN
Yep. I’m that person that will take a donüt that’s all soft, and büttery, and rolled in cinnamon sügar over a glazed donüt any day of the week!
Anyway, I’ve been making these donüt müffins for years.
Basically, I’ll come üp with any excüse, these are that good.
The actüal müffin is a süper simple batter.
Büt, don’t be fooled by the simplicity – they have this amazingly light flavor of vanilla and spices.
Then, when they come oüt of the oven I generally give them jüst long enoügh that I can handle them withoüt bürning my finger tips straight off before I dünk them in bütter and roll them in cinnamon sügar.
These absolütely store really well, büt they’re definitely on another level of delicioüs when eaten still warm.
Also, yoü probably won’t have any left to save.
Better jüst make a doüble batch to be on the safe side.
Cinnamon Sügar Donüt Müffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cinnamon Sügar Donüt Müffins - Donüt müffins are a süper soft, homemade müffins that are easy to make! These büttery treats taste jüst like an old fashioned donüt rolled in cinnamon and sügar!
Coürse: Dessert
Cüisine: American
Servings: 10
Calories: 220 kcal
Aüthor: Nichole
Ingredients
FOR THE MüFFINS:
- 1 1/2 Cüps All Pürpose Floür
- 1/2 Cüp Granülated Sügar
- 1 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/2 Teaspoon Groünd Cinnamon
- 1/4 Teaspoon Nütmeg
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 1/2 Cüp Milk
- 1/3 Cüp Bütter, Melted and Cooled
FOR THE TOPPING:
- 1/3 Cüp Granülated Sügar
- 2 Teaspoons Groünd Cinnamon
- 5 Tablespoons Bütter, Melted
Instrüctions
- Preheat oven to 350 degrees. Grease müffin cüps or line with paper liners. Set aside.
- In a large bowl whisk together the floür, sügar, baking powder, salt, cinnamon, and nütmeg. Set aside.
- In a small bowl beat the egg. Add the milk, vanilla extract, and melted bütter and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir jüst üntil moistened, being carefül not to over mix.
- Spoon batter into müffin cüps aboüt 1/2 - 3/4 ......
- Full instructions read here >> thesaltymarshmallow.com
CINNAMON SUGAR DONUT MUFFINS
Have you ever had a banavalanche? A mass of frozen bananas unloading from your freezer each time you open the door? Fortunately I have a drawer freezer at the bottom of my fridge now – which means the bananas overflow into the ice cube tray, making all our ice taste like banana.
Which is a sign it’s time to bake something. I toss a few whole (solid) bananas in a bowl of warm water to thaw, then squeeze them out one end (like milking a cow) until their super soft innards slither out into the mixing bowl. But I feel as if I’ve finally hit my banana bread quota, and the two of us have to take a break for awhile – and so I dug out a recipe for muffins sweetened with honey that I made out in Tofino one time, and (possibly because we’re typically out there at this time and my subconscious self is homesick for the place) made a batch.
Ingredients
3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Directions
Which is a sign it’s time to bake something. I toss a few whole (solid) bananas in a bowl of warm water to thaw, then squeeze them out one end (like milking a cow) until their super soft innards slither out into the mixing bowl. But I feel as if I’ve finally hit my banana bread quota, and the two of us have to take a break for awhile – and so I dug out a recipe for muffins sweetened with honey that I made out in Tofino one time, and (possibly because we’re typically out there at this time and my subconscious self is homesick for the place) made a batch.
Ingredients
3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Directions
- Preheat the oven to 375F.
- In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
- Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, and bake for 20 minutes, or until golden and springy to the touch.
source : http://www.dinnerwithjulie.com/recipe/honey-banana-muffins/
HONEY BANANA MUFFINS
Flakey pastry dough is filled with gooey homemade blueberry filling and topped with a sweet vanilla glaze.
Breakfast pastries are my love language. I love going to bakeries and picking out all of the delicious stuff. My favorite are the fruit-filled pastries with flaky crusts. UGH, so good! They’re so good for breakfast with a cup of coffee. These blueberry turnovers are SO good and SO simple to make. I feel like I say that about everything, but really, so easy.
The dough I used is store-bought and you would NOT even know it! Wewalks puff pastry dough is honestly the best dough I’ve ever tried. I’m not being paid to say these things, it is simply the best ever. It comes out crispy, flakey, buttery and just so, so perfect. You know you have an awesome puff pastry dough when there are little flakes on your lap leftover from each bite.
The filling is homemade and is prepared by using frozen blueberries. You heat them on the stovetop along with some lemon juice and sugar until they are nice and juicy and saucy. You’ll stir in some corn starch + water and gently boil it to thicken it up. And that’s it! Pretty simple and 100x better than buying store-bought preserves.
Just wait until you see or SMELLLLL them coming out of the oven – it’s pure gooey, golden bliss!
Blueberry Turnovers
Ingredients:
2 1/2 cups (12 oz bag) frozen blueberries
1/4 cup granulated sugar
1 tsp lemon juice
1 tbs cornstarch
1 tbs water
1 sheet puff pastry (I LOVE Wewalka brand)
1 egg
1 tbs water
2 tbs turbindo sugar, or granulated sugar
Glaze
1/2 cup confectioner's sugar
1/2 tsp vanilla extract
1-3 tbs cream or milk
Instructions:
Heat berries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for abut ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.
Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square. Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that's okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly. Prepare glaze while they are cooling. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!
source : http://www.sprinklesomesugar.com/blueberry-turnovers/#comments
BLUEBERRY TURNOVERS
Subscribe to:
Posts
(
Atom
)