creative_cooks | Entries tagged with breakfast

POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION
Serves 4

INGREDIENTS

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper

For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

PREPARATION

1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

rhubarbjam

Ingredients:

- 1/2 cup of vegetable oil
- 1/2 cup of caster sugar
- 2 large eggs
- 2 teaspoons vanilla essence
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup of milk
- 3/4 cup of frozen blueberries
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt

Optional: Some lemon juice + icing sugar for glaze

Method:

1. Preheat oven to 180 degrees celsius. Line loaf pan with baking paper.

2. Mix oil and sugar with hand mixer. Add zest, juice, vanilla, eggs, milk. Mix together.

3. Combine flour, baking powder, salt. Slowly add this to the wet mix. Add blueberries and fold gently with a spatula.

4. Pour into the loaf pan. Cook 40-45 minutes.

Optional: Combine icing sugar with lemon juice to make a glaze and pour over the loaf when fully cooled.

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Current Location: Yorkshire

nverland

Cheesy Pesto Avocado Bacon Breakfast Burrito
Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings: 4 burritos

Ingredients

US-
8 eggs
2 teaspoons everything bagel spice
kosher salt and black pepper
3/4 cups shredded cheddar cheese
3/4 cup shredded fontina cheese
3 tablespoons salted butter
2 cups baby spinach
4 large tortillas
1 avocado, diced
1/2 cup basil pesto
6 slices cooked bacon, crumbled
1 cup leftover French fries or roasted potatoes

Metric –
8 eggs
2 teaspoons everything bagel spice
kosher salt and black pepper
84.75 g shredded cheddar cheese
99 g shredded fontina cheese
3 tablespoons salted butter
60 g baby spinach
4 large tortillas
1 avocado, diced
124 g basil pesto
6 slices cooked bacon, crumbled
236.59 g leftover French fries or roasted potatoes

Instructions

1. Preheat the oven to 400° F.
2. In a bowl, whisk together the eggs, everything spice, and a pinch each of salt and pepper.
3. Melt the butter in a skillet over medium heat. Pour in the eggs and cook, undisturbed, until beginning to set on the bottom, 1 to 2 minutes. Sprinkle on the cheddar. Using a spatula, lift up the edges of the eggs and let the uncooked eggs run underneath. Scatter the spinach over top, and cook another minute. Remove from the heat.
4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the eggs, potatoes, cheese, avocado, and bacon. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients. Wrap the burritos in foil.
5. Wrap the burritos in foil and place in the oven for 10-15 minutes, until the cheese melts. Unwrap the foil, eat, and enjoy!

Notes
To Make Ahead and Freeze: Omit the avocado. Wrap each burrito tightly in foil and store in freezer bags. To thaw, remove the foil and thaw them in the microwave on power level high for 60-90 seconds. Each microwave differs though. Serve with avocado.

nverland

Freezer-Friendly Everything Bagel Biscuit Bombs
Prep 20 min Total 40 min Servings 8

Ingredients

5 eggs
1 tablespoon butter
¾ cup shredded Cheddar cheese (3 oz)
1 cup fully cooked original frozen pork sausage crumbles, thawed (from 9.6-oz bag)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1 tablespoon water
1 ½ teaspoons everything bagel seasoning blend (with sea salt, garlic and onion) (from 2.3-oz jar)

Steps

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add 4 of the eggs; beat well with whisk.
2 In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes.
3 Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
4 In small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning.
5 Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use.
6 To Freeze and Reheat: Wrap each cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 minute; microwave on High 1 to 1 1/2 minutes or until sandwich is heated through and center is at least 165°F. Let stand 1 minute before serving.

Expert Tips

To make your own everything bagel seasoning, in small dish, combine 2 teaspoons dried chopped onion, 2 teaspoons dried minced garlic, 2 teaspoons poppy seed, 2 teaspoons sesame seed and 1 teaspoon kosher salt. This makes approximately 3 tablespoons. Keep the remaining seasoning mix stored covered in small jar or re-sealable food-storage bag, and use on everything from scrambled eggs to cooked vegetables.
Biscuit sandwiches can be frozen up to 1 month.
Microwave ovens vary, so be sure to adjust heat times based on your own microwave.

nverland

SAVORY OATMEAL AND SOFT-COOKED EGG
Yield: 1 serving

1 cup water or chicken broth
½ cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallions
2 slices of cooked bacon (optional)

In a small saucepan, bring 1 cup water (or chicken broth) to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes.

Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper.

Serve oatmeal in a bowl topped with cheese, egg, scallions and bacon (if using).

Nutrition per serving: 295 calories; 12 g fat; 4.5 g saturated fat; 200 mg cholesterol; 16 g protein; 30 g carbohydrate; 2 g sugar; 5 g fiber; 170 mg sodium; 170 mg calcium.

nverland

Monte Cristo Pancakes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 pancake sandwiches

INGREDIENTS

For the pancakes
1 ½ cups Krusteaz Buttermilk Pancake Mix
1 cup water

For the filling
4 slices gruyere or good melting cheese
4 slices ham, thinly sliced
2 tablespoons raspberry jam

For egg wash
2 eggs
½ cup milk
¼ teaspoon cinnamon

INSTRUCTIONS

Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle. You should have 8 pancakes.

Cook pancakes 1- 1 ¼ minutes per side, or until golden brown, turning only once. Let pancakes cool.

Spread ½ tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.

nverland

photo 41-Tortilla de Patatas Spanish Potato Omelet.jpg

Tortilla de Patatas (Spanish Potato Omelet)

2 Tbs (30 ml) olive oil
1 medium onion, thinly sliced
3 medium potatoes (1 lb, 450 g) peeled and cut into thin slices
Salt and freshly ground pepper to taste
4-6 eggs

Heat the olive oil in a skillet (preferably one with a non stick
surface) and cook the onions and potatoes over moderate heat,
tossing occasionally, until they have colored lightly. Cover the
skillet and cook over low heat for 12 to 15 minutes, or until the
potatoes are tender. In a small bowl beat the egg with the salt
and pepper until frothy. Pour into the skillet and cook uncovered
for 3 to 5 minutes, until the eggs are set. Place an inverted plate
over the skillet and, grasping plate and skillet firmly together,
turn them over, transferring the omelet to the plate. Add an
additional tablespoon (15 ml) of oil to the skillet if necessary,
then slide the omelet back into the skillet, browned side up.
Cook over moderate heat for an additional 3 to 5 minutes.
Serves 4 to 6.

nverland

Gluten Free Pancakes
Prep time 5 mins Cook time 5 mins Total time 10 mins Serves: 4

Ingredients

1 banana
2 eggs
1 teaspoon cinnamon
1 teaspoon almond butter
1 tablespoon ground flaxseed

Directions
Add ingredients to a blender and whizz for about 20 seconds or until smooth
Add a small amount of coconut oil to a pan on a medium heat.
Pour mixture into pan and cook for several minutes before flipping over to cook for another minute or so
Repeat procedure for the remaining part of the mixture
Top with ingredients of your choice (banana, blueberries and honey)

nverland

Crustless Potato Quiche

5 beaten eggs
12 oz. Pkg. Frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp. Salt
1/8 tsp. Pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Combine first 8 ingredients, stir well. Pour into lightly greased 9-inch pie plate. Sprinkle top with paprika. Bake at 350 for 25 minutes or until set. Sprinkle bacon evenly on top. Bake 5 minutes more.

nverland

SAVORY PORRIDGE WITH BACON, CHEDDAR, FRESH TOMATOES, AND CHIVES
Yield: 4 servings

8 slices bacon
1/2 cup whole milk
1/4 cup water
1 1/2 cups chicken stock
1/2 cup steel-cut oats
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish
Salt and fresh place pepper to taste
1 heaping cup grape or cherry tomatoes, halved
Cayenne pepper sauce (optional)

In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until browned and crisp, about 5 to 8 minutes.

Set aside on a paper towel.

While bacon is cooking, bring milk, water and stock just to a boil in a medium saucepan over high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30 minutes, until liquid is absorbed and oats are tender and cooked through. Stir in cheddar, chives, salt and pepper and taste for seasoning.

Just before serving, crumble bacon and stir into oatmeal. Top with cherry tomatoes and extra chives and serve cayenne pepper sauce on the side.

Nutrition per serving: 250 calories; 13 g fat; 6 g saturated fat; 30 mg cholesterol; 14 g protein; 20 g carbohydrate; 4 g sugar; 2.5 g fiber; 450 mg sodium; 155 mg calcium.

nverland

Apple Omelet

For the filling:
1 Tbsp (15 ml) butter
1 apple, peeled, cored, and chopped
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) raisins
1 Tbsp (15 ml) slivered almonds

For the omelet:
3 eggs
1 Tbsp (15 ml) water
1 tsp (5 ml) sugar
1/4 tsp (1 ml) vanilla extract
1 Tbsp (15 ml) butter

To make the filling, heat the butter in a non-stick skillet over
moderate heat and sauté the apple, cinnamon, and nutmeg
until tender and lightly browned, about 5 minutes. Add the
remaining filling ingredients and cook, stirring frequently, until
the sugar has melted, about 2 minutes. Set aside.

To make the omelet, whisk together the eggs, water, sugar,
and vanilla in a small bowl. Heat the butter in a nonstick skillet
over moderate heat and add the egg mixture. Let sit until the
edges are solid and then lift the edges of the omelet, tilting
the pan to allow uncooked egg mixture to flow underneath.
Continue this process until the top of the omelet is almost
dry, 3 to 4 minutes. Spoon half the apple mixture over one
half of the omelet and fold the other side over to cover it. Slide
out of the pan onto a serving plate and top with the remaining
apple mixture. Serves 1 to 2.

nverland

2 Ingredient Pancakes
Yield: Serves 1 or 2 people, depending on how hungry you are
Prep Time: 10 min Cook Time: 5 min
This recipe is for the basic version. Contribute add-ins, as desired.

Ingredients:
1/2 cup very well mashed ripe banana
2 eggs

Directions:
1. Mix banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until edges are dry- the pancake will be thin. Flip and cook the other side briefly. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.

Tips:
Suggested Add-ins or toppings:
*mini chocolate chips
*tiny blueberries
*nutella + strawberries
*peanut or almond butter + honey
*maple syrup

Nutritional Information per serving:
Serving size: Recipe divided in half (no add-ins)
Calories per serving: 122
Fat per serving: 5.3g
Saturated Fat per serving: 1.6g
Sugar per serving: 7g
Sodium per serving: ,span class=”sodium”>71g
Fiber per serving: 1.3g
Protein per serving: 6.8g
Cholesterol per serving: 185mg
Carbohydrates per serving: 13.2g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 3

.

black-raven135.livejournal.com

muffins

BLACKBERRY-ORANGE MUFFINS

TIME/SERVINGS
Total Time: 55 mins
Makes: 12 muffins

INGREDIENTS
12 paper liners
1 cup granulated sugar
1 teaspoon packed, finely grated orange zest (from about 1 medium orange)
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
2 cups blackberries (about 12 ounces)

INSTRUCTIONS

Heat the oven to 375°F and arrange a rack in the middle. Line a 12-well muffin pan with paper liners and set it aside.

Place 1/4 cup of the sugar and half of the orange zest in a small bowl and use your fingers to combine; set aside.

Whisk the remaining zest, flour, baking powder, and salt together in a large bowl to break up any lumps; set aside.

Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and vanilla in a large bowl and whisk until evenly combined.

Add the butter-sugar mixture to the flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don't overmix—the batter will be thick but the ingredients should be evenly incorporated.) Add the blackberries and stir until just evenly incorporated.

Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the orange-sugar mixture over the muffins. Bake until a toothpick inserted in the center comes out clean and the sugar is golden brown in spots, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.

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Creative Cooks

Entries tagged with breakfast

POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION

Blueberry Lemon Breakfast Loaf

Cheesy Pesto Avocado Bacon Breakfast Burrito

Freezer Friendly Everything Bagel Biscuit Bombs

SAVORY OATMEAL AND SOFT-COOKED EGG

Monte Cristo Pancakes

Tortilla de Patatas (Spanish Potato Omelet)

Gluten Free Pancakes

Crustless Potato Quiche

SAVORY PORRIDGE WITH BACON, CHEDDAR, FRESH TOMATOES, AND CHIVES

Apple Omelet

2 Ingredient Pancakes

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April 2025

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