Quick and Easy Breakfast Recipes

[Semigourmet]

How about some quick Easy breakfast recipes that you can use for your guests or family. I know I am always in a quandry trying to find a good and new reicpe for breakfast / brunchI have a few but am always looking for more! So lets share here since it is the season for Food and Guests too!

[Semigourmet]

Apple Cake

Serves 8-10
Ingredients

1 can apple pie filling
2 cups sugar
2 cups flour
½ cup oil
2 tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup nuts, optional


Directions

1. Combine all ingredients in bowl and mix. Pour into greased and floured 9x13 pan.
Bake at 325 degrees for 50 to 55 minutes.


Note This makes a wonderful breakfast type cake or snack cake, or brunch and great frosted with cream cheese frosting.

[Semigourmet]

Cheese Stuffed Hash Browns

serves 8

Ingredients

5 cups (approximately)frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil or vegetable oil
1 ½ cups shredded cheddar cheese



Directions

1. Mix potatoes, onions, salt and pepper in large bowl. Coat 10 inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 ½ cups of the potato mixture evenly over bottom of skillet; press down with broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.

2. Cook over medium heat about 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

3. Heat remaining 1 tablespoon oil in skillet over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.



Notes If you don’t like green onions or don’t have them. Sauté some yellow onions and or you could use onion powder. Also as a twist you could crumble some cooked sausage, bacon, or scrambled egg into the potatoes, and I like to us a tablespoon of butter and about the same amount of olive oil it the sauté pan with the potatoes.

* Cooks note. I have small hands and don't like a smaller pan so I use a 6" pan and make two batches.

[Semigourmet]

My Sisters Breakfast Casserole

Serves 6
Ingredients

1 loaf your favorite bread (wheat, white, or sourdough)
2 cups shredded cheddar cheese
1 can cream of mushroom soup
4 to 6 eggs
1 soup can full of milk
1 pound (or so) Keilbasa sausage, little smokies, or other sausage, cut into bite size pieces (If using the little smokies, cut them in half)



1. Preheat oven to 325 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray, and set aside.
2. Cut bread into bite size pieces, and spread into the bottom of the baking dish. Cut sausage into bite size pieces, or smokies in half. Add sausage to baking dish. Top with the cheese.
3. In a small bowl add soup, milk and eggs. Whisk until mixture is smooth. Pour mixture over bread and sausage in baking dish. Top with extra cheese. Cover and bake 1 hour 15 minutes. Check it on the one hour mark. Uncover and bake another 15 minutes to brown cheese.
4. Remove casserole from oven and let rest for 15 minutes before slicing.


Notes suggested toppers, fresh salsa, fresh deiced tomatoes, ketchup etc. your favorite condiment.

[fahriye]

CHRISTMAS BREAKFAST WITH SALMON AND EGGS

This Serves 6.

8 eggs
4 tbsp milk
Salt and black pepper
1 bunch of spring onions
100 g mushrooms
30 g butter
100 g of sliced smoked salmon.

Whisk the eggs in a bowl with milk. salt and pepper.
Trim and chop the spring onions, slice the mushrooms. Melt the butter in a large non stick frying pan. Add tthe chopped spring onions and mushrooms, cook for 2-3 minutes until softened. Then add the whisked egg mixture and cook on medium heat for 4-5 minutes ,stiring.
Cut the salmon into strips and mix with egg mixture in the pan. Take it off the heat and serve it hot with toast.

[Semigourmet]

Country Omelet

Ingredients

1 tablespoon olive oil
3 slices thick cut bacon, cut into 1 inch pieces
1 cup (1 inch dice) yukon Gold Poatoes, or shredded browns
Kosher salt and freshly ground black pepper
5 extra large eggs (or 6 large eggs)
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives



Directions

1. Preheat the oven to 350 degrees.

2. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

[tunc]

http://www.crowbusters.com/recipes.htm

Tried some of these on Christmas day, the family and i loved them!!!!

[Semigourmet]

I am so glad thank you for sharing!

[nicoleSmith08]

Scrambled egg with Chorizo - quick and easy

Ingredients

1 chorizo de bilbao, sliced
3 large eggs
2 tbsp milk
salt and pepper



Procedure

In a medium size nonstick pan, fry chorizo in its own fat for about 3 minutes over medium high heat
In a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork
Pour over chorizo and scramble using a wooden spoon until eggs become fluffy
Remove from fire and serve at once


Source:
Inside the Kitchen (http://inside-the-kitchen.blogspot.com)- recipe
Restaurant Equipments (http://restaurant-equipment-reviews.com/category/equipment) - tools/equipment

[Drama Queen]

My famiily loved this one and so did the guests I served it to. Very simple and really delicious:

bAKED APPLE PANCAKE

1 recipe pancake batter for 4-6 pancakes, mixed and set aside
3 Tbsp. butter
1/3 cup packed brown sugar
2 small Golden Delicious, Pink Lady or Jonathon apples peeled and sliced thin
1/4 tsp. cinnamon mixed with 1/4 tsp. sugar
1/8 tsp. salt
1/4 cup finely chopped walnuts or pecans

In a large oven proof skillet (preferably cast iron) melt the butter.
Stir in the brown sugar, cinnamon, salt and apples. Saute over medium heat mixing well til brown sugar is dissolved. Spread the apple mixture evenly over the bottom of the pan and add the chopped nuts. Cook over low heat for 1 minute longer. Pour the pancake batter over the apple mixture.
Place in a 350 degree oven for 20-22 minutes or till golden brown.

Invert onto a serving platter top with maple syrup or powdered sugar.
Fresh peaches can be substitued for the apples.

[Semigourmet]

My famiily loved this one and so did the guests I served it to. Very simple and really delicious:

bAKED APPLE PANCAKE

1 recipe pancake batter for 4-6 pancakes, mixed and set aside
3 Tbsp. butter
1/3 cup packed brown sugar
2 small Golden Delicious, Pink Lady or Jonathon apples peeled and sliced thin
1/4 tsp. cinnamon mixed with 1/4 tsp. sugar
1/8 tsp. salt
1/4 cup finely chopped walnuts or pecans

In a large oven proof skillet (preferably cast iron) melt the butter.
Stir in the brown sugar, cinnamon, salt and apples. Saute over medium heat mixing well til brown sugar is dissolved. Spread the apple mixture evenly over the bottom of the pan and add the chopped nuts. Cook over low heat for 1 minute longer. Pour the pancake batter over the apple mixture.
Place in a 350 degree oven for 20-22 minutes or till golden brown.

Invert onto a serving platter top with maple syrup or powdered sugar.
Fresh peaches can be substitued for the apples.



OMG Drama Queen that sounds GREAT! Gonna be tryin that after I get home. I would think that this would freeze well too.

[Drama Queen]

OMG Drama Queen that sounds GREAT! Gonna be tryin that after I get home. I would think that this would freeze well too.

I've never frozen this because there is never any left. :D
I just want to add a note here: I don't put maple syrup on this because I think it makes it too sweet. My guests and one family member thinks otherwise. So you be the judge. I just like to top this with cool whip or cinnamon sugar.

[nicoleSmith08]

Banana Coffee Smoothie


2 small frozen bananas
1 and 1/2 cups lowfat milk
1 (8oz.) container low-fat coffee yogurt
1/4 teaspoon ground cinnamon
dash nutmeg

Combine frozen bananas, milk, yogurt, cinnamon, and nutmeg in a blender container. Cover and blend till smooth. To serve, pour into glasses. Garnish with fresh banana slices and mint.

[cezz]

Eggs in a Basket
Eggs in a basket is a surprisingly quick and easy breakfast. Kids can even make this eggs in a basket recipe themselves.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:

* 2 slices whole wheat bread
* 1 Tbsp. butter
* 2 large eggs
* kosher salt and pepper to taste

Preparation:

1. Heat an electric griddle to 350 degrees or heat a large frying pan over medium-high heat.

2. Place 1 teaspoon of butter on the griddle.

3. Use a cookie cutter to cut out your favorite shape in the center of each piece of bread.

4. Butter one side of each piece of bread, including the cutout pieces, with the remaining butter.

5. Place the bread, butter side down on the griddle.

Mini Frittatas
Ingredients:

* 6 large eggs
* 1/3 cup milk
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly-ground black pepper
* 2 Tbsp. chopped fresh parsley
* 1/4 cup chopped turkey pepperoni
* 3/4 cup shredded cheddar cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

2. Whisk together eggs, milk, salt, pepper and parsley. Stir in pepperoni.

3. Divide cheddar cheese among 24 mini muffin cups.

4. Pour egg mixture into a measuring cup with a spout. Pour egg mixture over cheese, filling cups to the top.

5. Bake 10-14 minutes until mini frittatas are puffed and golden brown on top.

6. Remove from oven and cool 5 minutes before serving.

[Elisha]

Fruity breakfast muffins

Ingredients for 12 muffins
180 g apple, peeled and grated
150 g carrots, peeled and grated
170 g flour
100 g brown sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
50 ml neutral tasting vegetable oil
75 ml milk
2 tbsp. sugar extra
a bit vanilla essence
40 g raisins
30 g walnuts, chopped

Instructions
Preheat the oven for 200°C.

Mix flour, sugar, baking powder, cinnamon and salt in a large bowl.
In another bowl, beat eggs, oil, milk, the extra sugar and vanilla essence until creamy.
Pour the egg mixture over the flour mixture and mix well.
Add the apples, carrots, raisins and walnuts and mix well.
Prepare a muffin pan and fill the dough in about three thirds high.
Put the pan into the oven (180° for an oven with fan, stage 3-4 for a gas stove) and bake for about 25 min.
Remove the pan from the oven, let the muffins stand for 5 minutes, then take them out of the pan.


These muffins also taste even greater when you coat them with chocolate. The best thing about them is that you can prepare them days in advance already and keep them in the fridge. They really last long and stay fresh and juicy for weeks.

[kastal]

Quick breakfast recipe which I usually make for my family are

French Omelet
garlic bread
pancake and
Any smoothie

[Catlady]

Cheese Stuffed Hash Browns

serves 8

Ingredients

5 cups (approximately)frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil or vegetable oil
1 ½ cups shredded cheddar cheese



Directions

1. Mix potatoes, onions, salt and pepper in large bowl. Coat 10 inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 ½ cups of the potato mixture evenly over bottom of skillet; press down with broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.

2. Cook over medium heat about 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

3. Heat remaining 1 tablespoon oil in skillet over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.



Notes If you don’t like green onions or don’t have them. Sauté some yellow onions and or you could use onion powder. Also as a twist you could crumble some cooked sausage, bacon, or scrambled egg into the potatoes, and I like to us a tablespoon of butter and about the same amount of olive oil it the sauté pan with the potatoes.

* Cooks note. I have small hands and don't like a smaller pan so I use a 6" pan and make two batches.


I will try this , I happen to have a bag of frozen hash browns in the freezer.

[Semigourmet]

Cool! they are pretty tasty and they re-heat well.

[lynseysnatural]

Here are two recipes I use a lot - there are more like this at lynseysnatural.com. Try the breakfast pitas with a little green salad for brunch and finish with Greek yogurt topped with nuts and dry fruit for something sweet. Make huevos rancheros more of a special-occasion breakfast by topping with homemade guacamole and serving with mimosas made with blood orange juice.

One pan, 10 minutes and a hearty breakfast with light dairy, protein, whole grains and vegetables – all wrapped up in a delicious pita. And it couldn’t be easier. The secret to making this (and almost any egg dish) taste sinfully decadent is a dollop of sour cream right before the eggs set up so they taste creamy and rich.

Breakfast Pitas
Recipe Summary
Cook Time: 10 minutes
Yield: 1 serving

Ingredients:

2 slices turkey bacon
2 T frozen chopped spinach, unthawed
1 T herbed goat cheese
1 whole grain pita
2 eggs
Salt and pepper
Poultry seasoning
Cayenne pepper
1/2 T sour cream (low fat is fine)

In a small nonstick skillet, cook 2 slices of turkey bacon over medium-high heat. Remove pan from heat and lower heat to medium-low. Add the spinach to the pan while it cools so it can thaw out and the water can evaporate.

Meanwhile, place turkey strips on one half of the pita and spread the goat cheese on the other half. Set the pita right on your oven rack and turn on the broiler to keep bacon warm, soften goat cheese and make the pita pliable. Check on this periodically while the eggs cook to make sure your pita is not burning.

Add two eggs to the sauté pan with the spinach. Add salt, pepper, poultry seasoning and a dash of cayenne pepper to taste. Cook eggs, stirring gently, until just slightly runny. Add sour cream and stir to incorporate. Continue cooking until eggs reach your desired degree of doneness.

Remove pita from broiler. Pour eggs onto one side of the pita and fold over. Serve warm, or wrap in foil to eat while you’re on the run!

10-Minute Huevos Rancheros
Recipe Summary
Cook Time: 10 minutes
Yield: 1 serving

Ingredients:

1 6-inch corn tortilla
3 T fat-free refried beans
1 T red enchilada sauce
1 egg
2 T grated cheddar or pepper jack cheese
1/4 C red salsa or pico de gallo

Preheat broiler. Place tortilla on oven rack under broiler, check every few minutes. Let the tortilla brown and crisp, but not burn.

Meanwhile, heat a small nonstick skillet and spray with nonstick spray, then fry the egg.

Spread beans on the tortilla. Top with enchilada sauce, egg and cheese. Put back under the broiler for a minute or two, just until cheese is melted. Top with salsa.

[Mrs. Clark]

This is so good that your want to keep plenty of ingredients available to make it on a regular basis. Thanks a lot and I hope you enjoy this as much as I do.

•2 Tablespoons canola or vegetable oil
•2 handfuls frozen broccoli flowers thawed, squeezed, and cut up
•1 medium to large carrot grated
•1/2 cup finely chopped onion
•1/4 cup sliced black olives (optional)
•1/2 cup diced ham
•1/8 to 1/4 cup roasted red peppers cut up (optional)
•6 to 8 eggs beaten
•1/4 cup 2% or whole milk
•1 teaspoon dried parsley
•1 teaspoon Italian seasoning
•1/2 to 1 teaspoon hot sauce
•1 large handful shredded cheddar cheese, mild or sharp
•1 Tablespoon Parmesan cheese
•salt and pepper to your taste
•4.5 ounce can sliced mushrooms (optional)
•Bacon fried and crumbled
•Taco sauce or salsa of your choice (optional)

Heat oil in large skillet over medium heat and cook broccoli, carrots, olives, onions, ham, mushrooms and roasted red peppers for about 10 minutes.

Meanwhile beat eggs, milk, parsley, Italian seasoning, salt, pepper and hot sauce until well combined. Pour over vegetable mixture, do not stir. Sprinkle with Parmesan and cheddar cheese, reduce heat to second lowest setting on stove and cover with lid and cook for 10 to 20 minutes or until eggs are set. Sprinkle with crisp fried, crumbled bacon and serve with taco sauce or salsa if desired.

http://hubpages.com/profile/Bendy%27s+Ideas

http://z.hubpages.com/u/1019320_f248.jpg