Breakfast-Ebook

Quick and Easy Breakfasts from my table to yours

LynnsKitchenAdventures.com

1 Š2011 LynnsKitchenAdventures.com

EGGS & OMELETS:

SMOOTHIES:

Bagel Breakfast Sandwiches ...... 4

Chocolate Banana Smoothies...17

Baked Egg Cups.......................... 5

Orange Smoothies ..................... 18

Oven Omelet ............................... 6

Strawberry Smoothies ................ 19

Oven Omelet Roll ........................ 7

SYRUP:

Overnight Eggs ............................ 8

Apple Syrup................................. 21 Buttermilk Syrup........................... 22

OVEN FRENCH TOAST:

Peanut Butter Syrup ................... 23

Baked Peach French Toast .......10 Blueberry French Toast............... 11

WAFFLES:

Freezer French Toast .................. 12

Banana Waffles ......................... 25 Overnight Wheat Waffles ......... 26

PANCAKES Sour Cream Blueberry Pancakes..14

Overnight Wheat Pancakes .... 15

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Eggs & Omelets Bagel Breakfast Sandwiches .......... 4 Baked Egg Cups .............................. 5 Oven Omelet ................................... 6 Oven Omelet Roll ............................ 7 Overnight Eggs ................................ 8

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Bagel Breakfast Sandwiches 6 bagels, sliced 12 slices ham 12 slices cheddar cheese 6 eggs, fried until yolks are completely cooked Optional toppings: mustard, ketchup, mayonnaise

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Place sliced bagels on a baking sheet.

Place 2 slices ham on each bagel bottom.

Top ham with 2 slices cheese.

Place in the oven under the broiler, until cheese is melted and bagel tops are toasted.

5. Place fried eggs on top of melted cheese.

6. Add additional toppings as desired.

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Baked Egg Cups 6 eggs 6 pieces of Canadian bacon or thinly sliced ham 1/2 cup grated cheddar cheese

1. In a muffin tin, line 6 cups with a piece of Canadian bacon or ham.

2. Crack an egg into each piece of Canadian bacon or ham.

3. Sprinkle with cheese.

4. Bake at 375 for 15-17 minutes. The time will depend on how you like your eggs. For soft eggs cook about 15 minutes, for firmer eggs cook 17 minutes or longer.

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Oven Omelet 8 eggs 1/2 cup milk 1 cup shredded cheddar cheese 1 cup chopped ham or sausage, cooked

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Beat eggs and milk until combined.

Stir in cheese and sausage.

Pour into a greased 8×8 or 9×9 pan.

Bake at 400 degrees for 20 minutes, or until cooked through.

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Oven Omelet Roll 1 cup milk 1/4 cup cornstarch 10 large eggs 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon ground pepper 3/4 cup cooked ham, sausage, or bacon 1 1/2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees.

2. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.

3. In a bowl, whisk together milk and cornstarch.

4. Add eggs, mustard, salt, and pepper; whisk to combine.

5. Pour into the prepared pan.

6. Sprinkle meat evenly over top of the egg mixture.

7. Bake until edges of omelet are set, 15-18 minutes.

8. Sprinkle with cheese and return to the oven until cheese has melted, 2 to 4 additional minutes.

9. Beginning at one shorter end, lift parchment paper, and roll up omelet tightly, peeling back parchment as you go.

10. Slice and serve.

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Overnight Eggs 1 pound sausage 18 eggs 1/3 cup of sour cream 1 cup of salsa 1 1/2 cups shredded cheddar, colby jack cheese, or monterey jack cheese

1. Cook sausage until done, drain, and set aside.

2. In a bowl, crack eggs and whisk together well. Cook and scramble eggs until done. Cool.

3. Place into two 8 inch pans and sprinkle with remaining cheese.

4. Cover and refrigerate overnight or until you are ready to bake.

5. Uncover and bake at 350 for 15-20 minutes or until heated through and cheese is melted.

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Oven French Toast Baked Peach French Toast ............10 Blueberry French Toast ................... 11 Freezer French Toast ....................... 12

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Baked Peach French Toast 4 peaches, peeled and sliced 1 cup brown sugar 1/2 cup butter, melted 2 tablespoons corn syrup 1 loaf french bread, sliced 5 eggs 1 1/2 cups milk 1 teaspoon vanilla

1. Grease 9Ă—13 pan and set aside.

2. In a saucepan over medium low heat, mix and melt brown sugar, butter, and corn syrup.

3. Pour the mixture in the greased pan.

4. Place sliced peaches on top of sugar mixture.

5. Place bread on top of peaches, two slices thick.

6. In a separate bowl, mix together eggs, milk, and vanilla.

7. Pour over the bread.

8. Cover with foil and refrigerate overnight.

9. Remove from refrigerator 30 minutes before baking.

10. Cover and bake at 350 degrees for 30 minutes.

11. Uncover and bake an additional 5-10 minutes.

12. Flip pieces over as you remove them from the pan.

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Blueberry French Toast French Toast: 8 slices day old French bread 4 ounces cream cheese 1 cup fresh or frozen blueberries

6 large eggs 11/2 cups milk 1/4 cup pure maple syrup

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Cut bread into 1 in. cubes.

Place half of bread in a greased 9x13 pan.

Cut cream cheese into ½ in. cubes, place over bread.

Top with blueberries, then remaining bread.

In bowl, beat eggs. Stir in milk and syrup.

Pour over bread.

Cover and refrigerate overnight.

Remove from refrigerator 30 min. before baking.

Cover with foil and bake @ 350 for 20 min. Uncover and bake an additional 20-25 min, until golden brown and center is firm/set.

10. Serve with blueberry sauce (or a can of blueberry pie filling) Blueberry Sauce: 1 cup sugar 2 TB corn starch 1 cup water 1.

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1 cup blueberries 1 tablespoon butter

Combine sugar and corn starch, add water and stir until dissolved.

Bring to a boil over medium heat. Boil 3 min. stirring constantly.

Add blueberries and reduce heat.

Simmer 8-10 min, or until blueberries burst.

Remove from heat, stir in butter until melted.

Serve over French toast If you make the sauce the night before: cool, refrigerate and reheat in the morning.

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Freezer Baked French Toast 1 cup brown sugar 1/2 cup butter 2 tablespoons corn syrup 1 loaf french bread, sliced about 1 inch thick 5 eggs 1 1 /4 cups milk 1 teaspoon vanilla

1. Place brown sugar, butter, and corn syrup in a saucepan. Heat until melted and combined.

2. Pour into a 9×13 pan.

3. Place bread on top of syrup mixture in pan.

4. Mix together eggs, milk, and vanilla.

5. Pour over bread.

6. Place in the refrigerator for a few hours to cool, then cover and freeze.** 7. Defrost completely.

8. Bake covered at 350 degrees for 40 minutes and then uncover and cook 5 – 10 minutes more or until cooked through.

**This is also an excellent recipe to prepare the night before and cook in the morning.

12 ©2011 LynnsKitchenAdventures.com

Pancakes Sour Cream Blueberry Pancakes.....14 Overnight Wheat Pancakes ........... 15

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Sour Cream Blueberry Pancakes 2 cups all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups milk 1 cup sour cream 1/3 cup butter, melted 1 cup fresh or frozen blueberries

1. In a large bowl, combine the flour, sugar, baking powder, and salt.

2. Combine the eggs, milk, sour cream and butter.

3. Stir into dry ingredients just until moistened.

4. Fold in blueberries.

5. Pour batter by 1/4 cupful onto a greased hot griddle and cook.

6. Serve with butter and syrup and enjoy!

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Overnight Wheat Pancakes 1 1/4 teaspoons active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup whole wheat flour 1 1/4 cups all-purpose flour 1 tablespoons baking powder 1 teaspoons baking soda 1 teaspoons sugar 1/2 teaspoon salt 3 eggs 2 cups buttermilk 2 tablespoons vegetable oil

1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.

2. Meanwhile, in a large bowl, combine the dry ingredients.

3. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture.

4. Cover and refrigerate for 8 hours or overnight.

5. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes.

6. Cook until second side is golden brown.

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Smoothies Chocolate Banana Smoothies .....17 Orange Smoothies ........................ 18 Strawberry Smoothies ................... 19

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Chocolate Banana Smoothies 1 1/2 cups milk 1 1/2 cups vanilla yogurt 3-4 bananas, frozen 10 ice cubes chocolate syrup to taste

1. Mix ingredients together in the blender until smooth or desired consistency.

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Orange Smoothies 2 cups orange juice 1 cup milk 1 teaspoon vanilla 1/4 cup sugar 1/4 cup powdered sugar 1 cup ice

1. Place ingredients into a blender and blend until smooth.

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Strawberry Smoothies 1 cup of frozen strawberries, sliced 1 banana, frozen and sliced/chucked 1 -1 1/2 cups of frozen yogurt 2-4 ice cubes (depending on how thick you want your smoothie) 8 ounces of apple juice

1. Blend all together in a blender until smooth and is the consistency that you like.

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Syrup Apple Syrup ....................................... 21 Buttermilk Syrup ................................. 22 Peanut Butter Syrup .......................... 23

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Apple Syrup 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon cinnamon 1 cup 100% apple juice 2 tablespoon butter

1. Combine sugar, cornstarch, and cinnamon.

2. Slowly whisk in apple juice.

3. Cook over medium high heat, whisking or stirring constantly until thickened and smooth, about five minutes.

4. Remove from heat and stir in butter.

5. Serve over pancakes or waffles.

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Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter 1 teaspoon baking soda 2 teaspoons vanilla

1. Place first four ingredients in large saucepan. You want this to be a much bigger pan then you think you need. It really foams up.

2. Bring to boil and cook for 7 minutes (mixture will foam), stirring constantly to prevent burning.

3. Remove from heat and stir in vanilla extract.

4. Serve with pancakes, waffles, or french toast.

5. Refrigerate leftovers. This does thicken, so you will have to reheat it to use it again.

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Peanut Butter Syrup 1/2 cup maple syrup 1/4 cup peanut butter

1. In a small pan, heat syrup and peanut butter over low heat.

2. Whisk together until peanut butter is melted and the mixture is smooth.

3. Serve warm over waffles or pancake.

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Waffles Banana Waffles ........................... 25 Overnight Wheat Waffles ........... 26

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Banana Waffles 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups milk 1/2 cup mashed banana 6 tablespoons oil 2 large eggs 3/4 chocolate chips (optional)

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Combine flour, sugar, baking powder, and salt. Mix well.

Add milk, banana, oil, and eggs.

Stir in chocolate chips.

Let batter sit for 5-10 minutes.

Stir and cook on preheated waffle iron.

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Overnight Wheat Waffles 1 cup whole wheat flour 1 cup all purpose flour 1 tablespoon sugar 1 1/2 teaspoons yeast 1 teaspoon salt 1 3/4 cups warm milk 1/2 cup butter, melted 2 large eggs 1 teaspoon vanilla

1. In a large bowl whisk the flour, sugar, yeast, and salt together.

2. Gradually add remaining ingredients until well combined.

3. Cover with plastic wrap and place in the refrigerator overnight, or 12-24 hours. You want to have plenty of room in this bowl because the batter will rise. If your bowl is not big enough it may go all over your refrigerator.

4. In the morning, cook on heated waffle iron for about 3 1/2 minutes each or until done.

5. Serve with butter and syrup.

26 Š2011 LynnsKitchenAdventures.com