COMFORT BREAKFAST RECIPES FOR ALL SEASONS
Breakfast~Lunch
Breakfast Recipe: Papeta par Eda
Servings: 3-4
Food Network ~ Step by Step
Recipe devloper Nidhi Jalan says, "The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes."
Recipe by: Nidhi Jalan
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Ingredients:
- 4 tablespoons extra-virgin olive oil or vegetable oil
- 3 red onions (about 1 pound), thinly sliced
- 1 tablespoon peeled and grated fresh ginger
- 1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped
- 3 cloves garlic, grated
- 1 tablespoon unsalted butter
- 3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water
- Kosher salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 6 large eggs
- Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
- Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
- Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
- Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
- Sprinkle with some salt and pepper and garnish with the remaining cilantro.
Preparation Instructions:
Breakfast Recipe: Reuben Eggs Benedict
Servings: 4
Taste of Home ~ Step by Step
When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too!
Recipe by: Jessica Rehs ~ Akron, Ohio
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Ingredients:
- 4 large eggs
- Coarsely ground pepper
- 1/8 teaspoon salt
- 2 pretzel hamburger buns, split
- 4 slices Swiss cheese (3/4 ounce each)
- 1/3 cup sauerkraut, rinsed, drained well and chopped
- 1/4 pound sliced deli corned beef
- Prepared Thousand Island salad dressing
- Preheat oven to 350°. Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, 1 at a time, into pan; sprinkle with coarsely ground pepper. Reduce heat to low. Cook to desired doneness, turning after whites are set, 2-3 minutes. Sprinkle with salt; keep warm.
- While eggs are cooking, hollow out split pretzel buns. Toast buns on a baking sheet or oven rack, 3-4 minutes. Top with cheese; return to oven until cheese is melted.
- To assemble, layer a fourth of the sauerkraut, a fourth of the corned beef and 1 egg on each bun half. Drizzle with salad dressing.
Preparation Instructions:
Breakfast Recipe: Tex-Mex Breakfast Haystacks
Servings: 6
Taste of Home ~ Step by Step
I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture.
Recipe by: Donna-Marie Ryan ~ Topsfield, Massachusetts
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Ingredients:
- 2/3 cup sour cream
- 3 thinly sliced green onions
- 2 tablespoons oil-packed sun-dried tomatoes, chopped
- 2 tablespoons minced fresh cilantro
- 2-1/2 teaspoons Tex-Mex seasoning, divided
- 1 package (3-1/2 cups) refrigerated shredded hash brown potatoes
- 1/2 cup panko bread crumbs
- 1/3 cup shredded Mexican cheese blend
- 1/4 teaspoon salt
- 5 tablespoons canola oil, divided
- 6 large eggs
- 1/2 cup salsa
- 4 cooked bacon strips, coarsely chopped
- Finely chopped green onions, optional
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside.
- Squeeze hash brown potatoes dry with paper towels to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining 2 teaspoons Tex-Mex seasoning.
- On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm.
- On same griddle, heat remaining 2 tablespoons oil over medium heat. Break eggs, 1 at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness.
- To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Preparation Instructions:
Breakfast Recipe: Tater Tot Breakfast Casserole
Servings: 6
Taste of Home ~ Step by Step
I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages.
Recipe by: Nancy Heishman ~ Las Vegas, Nevada
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Ingredients:
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 6 ounces Canadian bacon, cut into 1/2-inch strips
- 4 cups frozen Tater Tots, thawed
- 6 large eggs, lightly beaten
- 1/2 cup reduced-fat sour cream
- 1/2 cup half-and-half cream
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1-1/2 cups shredded cheddar cheese
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat.
- Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
Preparation Instructions:
Breakfast Recipe: Buttermilk Waffles
Servings: 16
Taste of Home ~ Step by Step
You won't get any complaints from family or friends when you stack up these golden waffles for breakfast!
Recipe by: Kim Branges ~ Grand Canyon, Arizona
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Ingredients:
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 cups buttermilk
- 1/3 cup canola oil
- Optional: Sliced fresh strawberries, strawberry syrup and whipped cream
- In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined.
- Bake in a preheated waffle maker according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.
Preparation Instructions:
Breakfast Recipe: Grilled Steak and Eggs with Beer and Molasses
Servings: 4
Food Network ~ Step by Step
Steak and eggs is a breakfast classic, but the Neelys kick theirs up a notch by throwing it all on the grill. Spice up the steak with a beer-infused barbecue sauce.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin
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Ingredients:
- 1 1/2 teaspoons unsalted butter
- 1/2 medium onion, finely diced
- 1 clove garlic, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup apple cider
- 2 tablespoons sugar
- 1/2 cup lager-style beer
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 2 1-pound strip steaks (1/2 inch thick)
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 4 grilled eggs (recipe below)
- Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
- Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Grilled Eggs:
- Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.
Grilled Egg Recipe
For the steak and eggs:
Preparation Instructions:
Breakfast Recipe: Corned Beef Hash
Servings: 4
Food Network ~ Step by Step
Whether you serve it for breakfast, lunch or dinner, corned beef hash is an excellent way to repurpose last night’s corned beef into a whole new meal. But there’s an art to this next-day wonder. Simple tweaks make all the difference between a savory dish loaded with texture and flavor, and an unsatisfyingly mushy meal. Here, Food Network Kitchen shares tips for making perfectly crispy corned hash that’ll have everyone reaching for seconds.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin
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Ingredients:
- 2 tablespoons vegetable oil
- 8 ounces cooked corned beef, diced
- 1 white onion, finely chopped
- 1 bell pepper, finely chopped
- 2 medium baking potatoes, peeled and shredded (about 2 cups)
- 4 tablespoons unsalted butter
- 4 large eggs
- Kosher salt and freshly ground pepper
- 4 slices cheddar cheese (about 2 ounces)
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
Preparation Instructions:
Breakfast Recipe: Apple, Sausage, and Smoked Cheddar Breakfast Casserole
Servings: 6-8
the kitchn ~ Step by Step
This rustic casserole is inspired by an omelet that was my go-to brunch for years at the small cafe in my old New York City neighborhood. It’s filled with thick chunks of breakfast sausage, sweet apples, and smoky cheddar, making it appropriate for holiday get-togethers and those evenings when you want a cozy breakfast for dinner.
Recipe by: the kitchn
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Ingredients:
- 1 tablespoon olive oil
- 1 pound uncooked breakfast sausage links
- 3 cups sourdough bread, cut into 1/2-inch cubes
- 2 medium firm apples, peeled, cored, and cut into 1/2-inch chunks
- 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
- 10 large eggs
- 1 cup whole or 2% milk
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 scallions, green part only, sliced thin
- Arrange a rack in the middle of the oven and heat to 375°F.
- Heat the oil in a 10-inch cast iron skillet over medium heat. When shimmering, add the breakfast sausage and cook according to the package instructions. Transfer the sausage to a paper towel-lined plate, and set the skillet aside without draining. When the sausage is cooled, cut on a bias into 1/2-inch-thick slices.
- Add the cut sausage, bread, apples, and cheddar to the same skillet you used to cook the sausage. Stir to mix everything together.
- Beat the eggs in a large bowl and whisk in the milk, cream, Dijon, salt, and pepper. Pour the eggs into the skillet.
- Bake until the eggs are set and top is light golden-brown, 40 to 45 minutes. Let cool for 5 minutes. Top with scallions and serve hot.
Preparation Instructions:
Breakfast Recipe: Bread, Sausage, and Apple Hash
Servings: 4
The Kitchen ~ Step by Step
It’s my favorite item on the Thanksgiving menu, especially when the leftovers are crisped in a frying pan the next morning and topped with a runny fried egg.
Recipe by: Lauren Volo
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Ingredients:
- 4 thick slices plain day-old bread, such as sourdough or sesame, torn into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 8 ounces uncooked sweet Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 small green apple, halved, cored, and cut into 1/2-inch dice
- 1/2 small yellow onion, finely diced
- Kosher salt
- Freshly ground black pepper
- 6 fresh sage leaves, finely chopped
- 1 clove garlic, minced
- 3/4 cup chicken or vegetable stock
- A small handful of finely chopped fresh Italian parsley leaves
- 4 fried eggs
- Arrange a rack in the middle of the oven and heat to 400°F. Place the bread on a baking sheet and toast, stirring occasionally, until browned and crisp, about 10 minutes; set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Crumble the sausage into the pan and cook, stirring occasionally, until browned and the fat is rendered, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
- Reduce the heat to medium-low. Add the butter, apple, and onion to the pan. Season with a generous pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the sage and garlic and cook, stirring, until the garlic has lost its raw edge and smells fragrant, about 1 minute.
- Add the stock and bring to a boil, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Add the reserved bread and sausage, along with any liquid that accumulated on the sausage plate, and cook, stirring occasionally, just until the bread is slightly softened, all of the liquid has evaporated, and it smells like Thanksgiving, about 5 minutes. Stir in the parsley and season with more salt and pepper as needed. Serve immediately, topped with the fried eggs.
Preparation Instructions:
Breakfast Recipe: Blueberry Pancake Casserole
Servings: 8-10
the kitchen ~ Step by Step
This casserole for a crowd is everything you love about fluffy buttermilk pancakes loaded with blueberries the added bonus of a streusel topping.
Recipe by: Erika Busz ~ Kent, Washington
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Ingredients:
- 2 1/2 cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2large eggs, lightly beaten
- 2 cupsbuttermilk
- 1/2 cup whole or 2% milk
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Finely grated zest from 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- Cooking spray
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, cubed
- Whisk 2 cups of the flour, sugar, and salt together in a large bowl. Add the eggs, buttermilk, milk, melted butter, lemon juice, and zest. Stir until just barely combined. Do not overmix — the batter will be lumpy. Cover the bowl and refrigerate overnight. (You can also skip the overnight rest and continue with baking the casserole immediately.)
- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray.
- Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into the prepared baking dish. Sprinkle evenly with the blueberries; set aside.
- Whisk together the flour, sugars, cinnamon, and salt in a small bowl. Add the butter and use a fork or your fingers to work the ingredients together until well-combined and crumbly. Sprinkle it evenly over the casserole.
- Bake until golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, 45 to 50 minutes. Remove from the oven and cool for about 5 minutes before serving.
For the casserole:
For the streusel:
Preparation Instructions:
For the casserole:
For the streusel:
Breakfast Recipe: Citrusy Breakfast Polenta Cake
Servings: 6-8
the kitchen ~ Step by Step
Cross cornbread with your favorite buttermilk pancakes, add an array of in-season citrus fruits, bake it in your trusty 9×13-inch pan, and you’ve got a stunning polenta cake that will happily feed your whole crew — even on the busiest Saturday morning.
Recipe by: Kelli Foster
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Ingredients:
- 2 tablespoons granulated sugar
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups all-purpose flour, divided
- 1 cup coarse-ground cornmeal
- 1/4 teaspoon fine salt
- 2 large egg yolks, lightly beaten
- 2 cups buttermilk
- 1/2 cup whole milk
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Cooking spray or butter, for coating the baking dish
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large egg whites, at room temperature
- 3/4 cup lemon curd
- 2 lemons , peeled, sliced into wheels, and seeded
- 1 navel orange, peeled, sliced into wheels, and seeded
- 1 Cara Cara orange, peeled, sliced into wheels, and seeded
- 1 grapefruit , peeled, sliced into wheels, and seeded
- 2 tablespoons coarse sugar
- Combine the sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant.
- Whisk 1 cup of the flour, cornmeal, and salt together in a large bowl. Add the lemon-sugar, egg yolks, buttermilk, milk, and melted butter. Stir until just combined. Do not over-mix.
- Arrange a rack in the middle of the oven and heat to 350°F. Coat a broiler-safe 9x13-inch baking dish with butter or cooking spray.
- Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Whisk the egg whites in a medium bowl until frothy and almost doubled in volume. Stir the flour mixture into the cornmeal batter until just combined. Fold in the egg whites.
- Pour the batter into the prepared baking dish. Top the batter with dollops of lemon curd, then use a spoon or knife to swirl them through the batter.
- Bake until the casserole is lightly browned on the top and sides, starts to pull away from the sides of the dish, and the top springs back gently when touched, about 35 minutes.
- Remove from the oven. Increase the oven temperature to broil. Layer the citrus slices over the center of the casserole, then sprinkle with the coarse sugar. Broil until the sugar is lightly caramelized, about 2 minutes. Remove from the oven and cool for about 5 minutes before serving.
Preparation Instructions:
Breakfast Recipe: Apple Fritter Bread
Servings: 12
King Soopers ~ Step by Step
This bread has all the flavors of bakery apple fritters, but it’s much easier to make at home. Plus, leftover or stale bread makes excellent French toast.
Recipe by: King Soopers
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Ingredients:
- 1 package (0.25 oz.) Kroger® Active Dry Yeast
- 1⁄2 cup milk, warm but not hot (100-110°F)
- 5 tbsp. sugar, divided
- 2 large eggs
- 1 tsp. salt
- 3 cups all-purpose flour
- 6 tbsp. butter, softened and cut into pieces, divided
- 2 large Granny Smith or Honeycrisp apples, peeled, cored and diced
- 1 tbsp. lemon juice
- 1 tbsp. ground cinnamon
- 3⁄4 cup powdered sugar
- 1⁄2 tsp. vanilla
- 1 tbsp. water
- In the bowl of a stand mixer, combine yeast, milk and 2 tablespoons sugar. Allow to stand for about 5 minutes or until small bubbles are visible.
- Add eggs and salt to the bowl. Using a dough hook, beat until mixed.
- Add 3 cups flour and mix until dough comes together. Knead dough in mixer on medium-low speed for 5-7 minutes or until smooth.
- With the mixer running, add 4 tablespoons butter, a few pieces at a time, until fully incorporated.
- Place dough in a greased bowl and cover. Allow to rise for 60-90 minutes until doubled in size.
- Meanwhile, melt remaining 2 tablespoons butter in a skillet over medium heat. Add apples, 3 tablespoons sugar, cinnamon and lemon juice; cook for 4-6 minutes or until apples are tender and juices are syrupy. Cool to room temperature before using.
- Heat oven to 350°F. Butter or grease a 9”x5” loaf pan and line with parchment paper; set aside.
- Punch dough down to remove excess air and pat into a 12” square. Cover half the square with the cooled apple mixture; fold dough over to cover.
- Use a bench knife or pizza wheel to cut dough into about ½” pieces. Gently press pieces together into a rough loaf shape and transfer to prepared pan.
- Cover and allow to rise for 30-45 minutes or until about doubled in size.
- Bake 40-50 minutes or until golden brown and the internal temperature reaches 190°F.
- Allow to cool in the pan for 15 minutes before removing to wire rack.
- To make icing, stir together powdered sugar, vanilla and water to form a thick glaze. Spread over the top of the warm loaf. Allow to cool completely before slicing.
- Store covered at room temperature.
Preparation Instructions:
Breakfast Recipe: Brioche French Toast with Spiced Apples
Servings: 4
King Soopers ~ Step by Step
No time to peel apples? No worries! You can leave the skin on.
Recipe by: King Soopers
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Ingredients:
- 2 large eggs
- 2⁄3 cup milk
- 1 tsp. ground cinnamon, divided
- 1⁄2 tsp. vanilla extract
- 3 medium apples, sliced
- 1⁄4 cup brown sugar
- 1⁄4 tsp. ground cardamom
- 1⁄4 tsp. ground ginger
- 4 tbsp. unsalted butter, divided, plus more as needed
- 8 slices brioche bread, toasted or slightly stale
- Confectioners’ sugar
- In large bowl, beat together eggs, milk, ½ teaspoon cinnamon and vanilla. Set aside. In medium bowl, combine apples, brown sugar, remaining ½ teaspoon cinnamon, cardamom and ginger.
- In deep skillet over medium heat, melt 2 tablespoons butter. Cook apples, stirring frequently, until slightly softened but still firm, 6–8 minutes. Remove from heat and set aside.
- In large nonstick skillet or griddle pan over medium-high heat, melt remaining 2 tablespoons butter. Dip bread slice in egg mixture, then transfer to skillet. Cook until browned, 2–3 minutes. Flip and cook additional 2 minutes. Repeat process with remaining bread, adding more butter to skillet, as needed.
- To serve, place 2 slices bread on each plate, then top evenly with spiced apples and confectioners’ sugar. Enjoy, refrigerating any leftovers.
Preparation Instructions:
Breakfast Recipe: Light Breakfast Hash
Servings: 4
Kingsoopers ~ Step by Step
We love a shortcut! This cheat's dessert is made using store-bought ingredients like frozen cake and chocolate mousse mix, so you can get it prepped in 20 minutes flat.
Recipe by: Tracy Rutherford
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Ingredients:
- 1 medium sweet potato, peeled and diced into small cubes
- 1 tablespoon coconut oil
- 2 large eggs, scrambled
- 2 large handfuls of your favorite type of Simple Truth™ greens (spinach, kale, arugula, etc.)
- 1 tablespoon 4 Cheese Mexican Fancy Blend
- Salt
- Pepper
- Heat coconut oil in a skillet over medium-high heat.
- Add sweet potatoes and cook for 8-10 minutes until browned, flipping once.
- Add greens to the hot pan and stir to combine.
- Push greens and sweet potatoes to the outside of the pan and add the eggs in the center. Salt and pepper the eggs to taste. Allow eggs to cook for 2-3 minutes, then use a spoon to scramble them in the center of the pan.
- Mix eggs into greens and sweet potatoes, then salt and pepper the hash to taste.
- Top with cheese and stir until melted.
- Serve immediately while warm. Refrigerate any leftovers.
Preparation Instructions:
Desert Recipe: Loaded Caramel Apple Pancakes Recipe
Servings: 8
Kingsoopers ~ Step by Step
Topped with warm sautéed apples and a drizzle of caramel, these sweet pancakes offer a delightful blend of indulgent dessert flavors and cozy breakfast comfort.
Recipe by: Kingsoopers
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Ingredients:
- 2 tbsp. unsalted butter
- 2 large tart apples, cored and cut into ¼” slices
- 2 tsp. cornstarch, dissolved in ¼ cup water
- 1⁄4 cup brown sugar
- 1⁄4 tsp. ground cinnamon
- 2 cups Private Selection™ Harvest Apple Pancake Mix, plus ingredients needed to prepare pancake mix
- 1⁄4 cup caramel sauce, warmed
Preparation Instructions:
- In large skillet over medium heat, melt butter. Cook apples until almost tender, about 5 minutes.
- Stir in cornstarch slurry, brown sugar and cinnamon. Bring to boil; let cook until thickened. Set aside.
- In medium bowl, mix pancake mix according to package directions.
- Heat griddle to medium-low heat; spray with nonstick cooking spray. Working with ¼-cup amounts at a time, scoop batter onto griddle. Cook until golden on bottom, about 4 minutes.
- Flip pancakes; continue cooking until golden brown on opposite side.
- Serve pancakes topped with apple mixture and a drizzle of caramel sauce. Refrigerate leftovers.
Breakfast Recipe: Fluffy Waffles
Servings: 10(6-1/2" waffles)
Taste of Home ~ Step by Step
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast.
Recipe by: Amy Gilles ~ Ellsworth, Wisconsin
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Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 2 cups 2% milk
- 1/4 cup canola oil
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 can (5 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Mixed fresh berries, optional
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle maker according to manufacturer's directions.
- Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles, with fresh berries if desired.
cinnamon cream syrup:
Preparation Instructions:
Breakfast Recipe: Christmas Morning Eggnog Crepes
Servings: 8
Kingsoopers ~ Step by Step
These crepes make for the perfect sweet breakfast on Christmas morning. Everyone will love getting to fill their crepes with their favorite berries and whipped cream.
Recipe by: Kingsoopers
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Ingredients:
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons butter, melted
- 1 1⁄4 cups eggnog
- 1⁄4 cup milk
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- Blueberries, to serve
- Strawberries, to serve
- Whipped cream, to serve
- Gingerbread cookies, crushed, to serve
- Whisk together flour, eggs, butter, eggnog, milk, sugar and salt. Mix until well combined.
- Heat a large nonstick pan over medium heat and spray with nonstick cooking spray. Using a 2-ounce ladle, pour batter into pan and swirl pan until the bottom is coated in a thin layer of batter. Cook 1-2 minutes until edges are lightly browned. Flip and continue cooking 30 seconds-1 minute.
- Slide crepe onto a plate and continue cooking process with remaining batter.
- Serve with fresh berries and whipped cream. Sprinkle with crushed gingerbread cookies.
- Refrigerate leftovers.
Preparation Instructions:
Breakfast Recipe: Apple Cinnamon Breakfast Bake
Servings: 10
Kingsoopers ~ Step by Step
This stacked breakfast bread pudding is a comforting way to start the day. Serve this with some warm maple syrup, or a little sweetened whipped cream for a special touch.
Recipe by: Kingsoopers
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Ingredients:
- 1 loaf (1 lb.) French bread, cut into 1⁄4-inch slices
- 3 cups whole milk
- 3 large eggs
- 1⁄2 cup packed light brown sugar
- 1 tsp. cinnamon
- 1⁄4 tsp. allspice
- 2 large Granny Smith apples, peeled, cored, and chopped
- 2 tbsp. sugar
- Spray a 9-by-13-inch baking dish with non-stick cooking spray.
- Stack the bread slices in two rows in the prepared pan. Set aside.
- In a medium bowl combine the milk, eggs, brown sugar, cinnamon, and allspice. Whisk until well combined then pour over the bread slices. Cover with foil and refrigerate overnight.
- In a small bowl combine the chopped apple with the sugar. Toss to coat, cover and refrigerate overnight.
- Preheat oven to 350°F.
- Remove the bread pudding from the refrigerator and top with the apple mixture. Bake for 45 minutes or until the bread pudding is puffed all over and golden brown. Cool for 15 minutes before serving.
Preparation Instructions: